Mother’s Day recipes from Chef Janon

Abbie Burke
·3 min read

(COLORADO SPRINGS) — Mother’s Day is this weekend and Chef Janon Bourgeois is offering some helpful hints on how to treat your mom this year. She and her son Miles, an aspiring chef, joined FOX21 Morning News Wednesday, May 8th, and showed how to make custom omeletes, a Shrimp & Spinach Quiche and cheese crackers.

Easy egg recipes you can trust your tots with

Omelettes

  • Mise en place (get everything in its place first)

  • Whisk together eggs, milk and spices. Fork preferred.

  • Start with butter. Wait until it bubbles.

  • Slightly lower than medium heat

  • Add eggs slowly and pour away from you.

  • Use a spatula to flip it once it is sturdy enough. Again, away from you.

  • Add cheese and meats. You can shred them by hand. No knives needed.

  • Fill in any cracks with more cheese. 😁

Shrimp Quiche

  • 1 premade pie crust

  • 4 eggs

  • 1 cup/240 ml Whole Milk

  • Salt & Pepper

  • 1/2 lb/8oz Raw, Clean Shrimp (no tails), diced thumbnail sized

  • 1/4 lb/4 oz Baby Spinach

  • 1/4 lb/4 oz Grated Cheese (Sharp Cheddar or Gruyere)

  • Preheat oven to 375 degrees

  • Poke holes in the bottom and sides of the pie crust with a fork. This will keep it from bubbling up.

  • Whisk together eggs, milk, salt and pepper (and whatever other seasonings you enjoy) then pour into the pie crust sat atop a sheet pan (in case of spillage).

  • Evenly sprinkle in shrimp, spinach and cheese (along with a variety of whatever other fillings you may have on hand like onions or bacon).

  • Bake for 35 minutes (add 5-minute increments if needed until it’s not wobbly in the middle).

  • Allow to cool slightly (about 5 minutes) before slicing.

  • (Can prep this the night before and heat in the morning)

Contraband Cheese Crackers

  • 1 cup/250 g Shredded Sharp Cheddar Cheese (Tillamook preferred)

  • 1 cup/250 g All Purpose Flour

  • 1 Tbsp Cornstarch

  • 1 tsp Course Sea Salt

  • 1 & 1/2 sticks (12 Tbsp) Salted Butter, diced and placed in the freezer

  • 4 Tbsp COLD water

  • Preheat oven to 350 degrees

  • In a food processor, pulse cheese, flour, cornstarch and course sea salt 15 times.

  • Add butter and blend for 25 seconds

  • Add cold water and pulse 10 more times

  • Divide the dough in half, wrap tightly in plastic wrap and refrigerate for 45 minutes.

  • On a lightly floured surface, roll out the dough into a thin square (approximately 9 inches) and use a bench scraper or pastry tool to cut into small squares (approximately 1 inch)

  • Move to parchment lined baking sheets, using the bench scraper.

  • Using a toothpick, make little holes in the center of each square. This will keep them from puffing up too much and help them keep their iconic shape.

  • Bake for 20 minutes, rotating the pan halfway through.

  • Allow to cool completely before moving or packaging (leave at room temperature for up to a week and leave the container cracked slightly open to keep that crunch).

For the latest news, weather, sports, and streaming video, head to FOX21 News Colorado.