Basic Frittata

I go to work really early during the week, so family breakfasts aren’t really a thing most of the time. I get up, get dressed, make whatever lunches need to be made, have some coffee, and head to the office. Everyone else is still asleep.

Weekday breakfasts tend to be oatmeal or cereal or toast. Something along those lines. That’s why I try to up my game on the weekends. I like breakfast burritos or French toast. Waffles and pancakes. Even just good ol’ bacon and eggs is nice for my family to sit down and have breakfast together. One breakfast I really like to make is a frittata.  I know, it sounds so fancy, but it is actually really quick and easy to make. You can pretty much put whatever you want in it: veggies, meat, potatoes, herbs & spices. I’ve even seen pasta in a frittata.

Frittatas are an Italian dish and the word means “fried.” It was just a meant as a general term for cooking eggs in a skillet, but has since come to be known for this dish in particular, which is sort of a cross between a crustless quiche and an open-faced omelette.

I made mine with some leftover cooked sweet potatoes, some veggie odds and ends, and goat cheese. Next time, I’ll use a whole new rotation of meat, veggies, and cheese.  That’s what’s so great about a frittata; it is so customizable. It’s also a great way to use up veggies so they don’t go to waste.

Here’s the basic “recipe” for a frittata, you just substitute whatever you want and use however much you want:

In a cast iron skillet (or any skillet that is oven-proof), add a tablespoon or two of olive oil over medium high heat. Add your veggies. I used about a cup of chopped broccoli florets, a whole chopped zucchini, and a tablespoon or two of minced garlic. Once those were softened, I added my potatoes.** If you were adding herbs, you would do so at this stage as well.

**My potatoes were already cooked since they were leftovers. They also already had onions and peppers in them. If your veggies aren’t cooked yet, make sure to add them sooner.**

***Also, if you are adding meat that needs to be cooked, like bacon or sausage, make sure you do that first***

OK, back to the frittata: Once the veggies were ready, I sprinkled them with salt and pepper to taste and I topped them with goat cheese.

In a bowl, I whisked together 8 eggs and a large splash of milk.  Pour the eggs over the veggies and cheese.

Let it sit on the stove top for a minute or two then transfer to a 400 degree oven for about 15 minutes or until the eggs are set.  Serve in wedges like a pie.

This is a great option for breakfast, lunch, brunch, or dinner and a great way to use up just about anything you have in the fridge.

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Minestrone Soup

I’ve been a bit in a slump lately. At least when it comes to blogging recipes. I’ve been making food I’ve already done on here or making other people’s recipe or even just making stuff that I ultimately deem “not blog-worthy.” (That parmesan French toast was pretty delish, though!)

I blame it on end-of-the-year laziness. I seriously get so lazy after Thanksgiving. I think I only worked out 2 times in the entire month of December. I barely do any housecleaning and the laundry starts when we are all on our last pairs of underwear. Well, it’s January now and a new year has started. I have a list of things I want to start doing. Work has been absolutely CRAZYPANTS but it should calm down in the next few days and my head will stop spinning and perhaps I can actually start accomplishing things.

First up, this soup. It’s been raining like crazy here in SoCal the past couple days. Now, I happen to enjoy the rain. I don’t like going out in it, but I do love being warm and cozy and listening to it pitter patter outside my window. I always like to think Fall weather is soup weather, but in SoCal that is not at all the case. It’s usually pretty warm until mid-December to January when it starts to get a little chilly.

Minestrone soup is a thick Italian soup made of a flavored broth and veggies with optional beans and pasta added in. There is no set recipe for minestrone since you can use whatever veggies are in season. This soup dates back to the Roman Empire, but the basic premise remains today.

This soup really hit the spot and was so easy to make. It hit my trifecta of easy, healthy, and delicious!  If I weren’t in the beginning of a Biggest Loser Challenge, I would have served this with a side of bread as well.

30-Minute Minestrone Soup

2 tablespoons olive oil

½ yellow onion, diced

4 cloves garlic

1 tablespoon dried basil

1 tablespoon dried oregano

Salt and pepper

1 16 oz bag frozen veggie medley (green beans, corn, peas, carrots. You can really use whatever veggies you want.)

Parmesan rind (optional)

1 28-oz can low-sodium crushed tomatoes

6 cups low-sodium chicken broth

1 15oz can kidney beans, rinsed and drained

12 oz box of shell pasta (or other small pasta of your choice) *I used Banza chickpea pasta and it was DELISH! You can’t even tell the difference and it punches up the protein of an otherwise-vegetarian dish.

Add olive oil in a soup pot over medium heat. Add the onion and cook until softened, about 3-4 minutes. Add garlic and saute for another minute or so.

Add the frozen veggies, basil, oregano, some salt and some pepper. I had a leftover rind from some parmesan, so I added this as well. You don’t have to.  Stir and cook for a few minutes until veggies start to soften.

Add the crushed tomatoes and chicken stock and bring to a boil for about 10 minutes.

Add the beans and pasta and cook about 10 minutes (or per package directions for the pasta). Remove the parm rind if you used one and taste the soup for seasoning. I ended up adding more salt, pepper, and basil, but make it how you like it.

Santa Pancakes

My poor kids have been sick on and off pretty consistently for the few weeks. My son especially. I wanted to add a little brightness to their day so I made some fun pancakes this morning. It’s super easy to slice up some strawberries and bananas, throw in some blueberries for eyes and garnish with a little whipped cream and you’ve got yourself a pretty cute little St. Nick on your breakfast table!

Parmesan French Toast  

I’ve always loved French toast. Nice and crispy on the outside and soft and pillowy on the inside. The vanilla and cinnamon are so warm and inviting. It’s such a nice way to start the day, don’t you think?

Well, I’ve turned this classic breakfast on its head a little bit recently and swapped out a few ingredients to make a SAVORY French toast. It was so yummy! The process was the same so it was a really easy breakfast to put together and one I will definitely be making again. Soon. My hubby said it was one of the best breakfasts he’s had in a long time, so I would say that makes it a winner of a recipe.

Parmesan French Toast

Serves 2

 

3 eggs

¼ cup milk

½ teaspoon garlic powder

Salt and pepper to taste

Fresh thyme, leaves off of about 2 sprigs

Olive oil

Two slices of French bread (or other hearty crusty bread) cut in half

Shredded Parmesan cheese

Serve with two eggs, cooked to your liking, but over easy is best because runny yolk is the perfect syrup substitute.

In a shallow dish, whisk together the eggs, milk, garlic powder, salt & pepper, and thyme.

Dunk the bread pieces in the egg mixture until coated well.

In a skillet over medium heat, add enough olive oil to coat the pan. Place the egged bread pieces in the hot oil and cook until golden brown, just a few minutes. Sprinkle some shredded parmesan on one side before flipping over (however much you want). While that cooks for another few minutes to golden brown, sprinkle more parmesan on the already browned side.

In the meantime, cook your eggs.

And serve. Also, serve with some bacon on the side, because….bacon.

Pecan Cranberry Green Beans

I think one of my last posts was about how I don’t do too many side dish recipes on here. Well, here’s another one. I make these green beans for Thanksgiving every year. Sometimes for Christmas as well. They are always a hit and are so easy, you can make them any night of the year.

If you want to call it a recipe, you can, but the amounts are entirely up to you. I eyeball everything.

Fresh green beans (not canned!), trimmed and snapped in half

Bacon, cut into small pieces

Pecans, roughly chopped

Leeks, sliced in half moons

Dried cranberries (big handful)

Cook the green beans until crisp-tender. You can boil them for a few minutes or you can microwave them with a little water. My microwave has a fresh veggie setting that cooked them perfectly. You want them soft, but al dente.

In a skillet, crisp up your bacon. I used about 8 slices of bacon for a pound of green beans. Remove the bacon from the skillet, but keep the rendered fat. You really only need a couple tablespoons, so if there’s a lot, you can discard some, but keep at minimum 2-3 tablespoons.

To the rendered bacon grease, add your sliced leeks and cook until soft and starting to caramelize. Add the green beans, pecans, cranberries and bacon back to the skillet and toss altogether. Taste to see if you need salt and pepper, but you probably won’t.

This comes together within minutes, so save until the last minute and serve it warm.

Cranberry Brie Appetizer Bites  

Full Disclosure here: This is not my recipe. I got from one of those recipe videos that are all over everyone’s Facebook/Instagram feeds. I don’t remember which one, but it was definitely either Tasty or Delish.

Either way, these are so yummy! I made them as a Thanksgiving appetizer, but you could use them for Christmas. Or New Years. Or any random Tuesday for that matter. They are super easy and really tasty.

You just need a wheel of brie cheese, a tube (or two; I’ll explain in a minute) of crescent roll dough, chopped pecans, and prepared cranberry sauce. Rosemary is optional.

In the video, they used a sheet of crescent roll dough without any perforations to make the triangles into crescents. I can’t find that particular item in any stores near me, so I bought two tubes of the dough with the perforations and just sort of “mushed” everything together to create my own solid sheet of dough. Then I cut the dough into small squares to fit into a mini muffin tin. My mini muffin tin has 24 spaces so I made 24 squares and placed a square of dough into each cup.

Then, cut the brie into the same amount of cubes and placed them into the cup on top of the dough.

I topped each one with a small spoonful of prepared cranberry sauce. I made my own (recipe here), but you can use your own recipe or buy canned. Make sure it is the whole berry sauce though, not the jellied. Finally, sprinkle the chopped pecans on top of each one.  The video also topped each one with a few rosemary leaves, but honestly, I couldn’t taste any rosemary, so you could probably leave it off.

After you have assembled everything, bake at 375 for 15 minutes.

Serve warm or at minimum room temp.  We had some leftover and they are not quite as good cold from the fridge.

The Perfectly Roasted Turkey

It’s that time of year again! Here’s my fool proof roasted turkey. This year I’m adding some orange, so I’ll post a follow up when it’s been fully tested! :0)

Food on the Table

Let’s talk turkey!

I meant to post this back on Thanksgiving, but I got a little busy. It’s ok, you can save it for next year. Or even if you want to do a turkey for Christmas.

Roasting a turkey seems really intimidating because turkey meat tends to dry out. It really isn’t that hard though and ever since I’ve done it this way, I’ve had a perfectly roasted turkey every year.

Start with a dry brine. You can buy one, like this great one from Williams-Sonoma, or you can make your own, which is what I did this year:

1-1/2 cups of kosher salt

2 tablespoons garlic powder

2 tablespoons onion powder

About 4 tablespoons poultry seasoning (it was ½ of the small McCormick container of the poultry seasoning)

Mix together. Clean out your turkey (remove the neck and giblets bag) and dry the outside. Cover the whole bird…

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