Tuesday, April 27, 2010

Frittata

I love frittatas because you can make so many kinds of them!!  Some of my favorite combos are spinach and potato frittatas (recipe below) and asparagus and swiss cheese frittatas, but really – you can use whatever you have in the fridge!

Today I had bacon, peas, onion, cheddar, and goats cheese.  Not my best combo, but not my worst either!

Frittatas are also great because they are so easy to make.  Mix all the ingredients in a bowl and pour it in a baking pan.

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Once it’s baked – cut into pie slices and eat!

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Ingredients
  • 2 tablespoons olive oil
  • 6 small red potatoes, sliced
  • 1 cup torn fresh spinach
  • 2 tablespoons sliced green onions
  • 1 teaspoon crushed garlic
  • salt and pepper to taste
  • 6 eggs
  • 1/3 cup milk
  • 1/2 cup shredded Cheddar cheese
Directions
  1. Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
  2. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Tuesday, April 20, 2010

Super easy bread salad!

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This salad was so easy and so delicious!! 

I toasted up some Italian bread in the oven with a little olive oil and Italian seasoning.

Then I chopped up some cucumber and tomatoes.

Finally, I mixed a dressing made of olive oil, dijon mustard,  grated garlic, Italian seasoning, salt and pepper.

Pour dressing over bread, cucumber, and tomato mixture – and enjoy!

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Sunday, April 11, 2010

Guacamole

I lurve me some guacamole!!  It’s so easy and there are so many ways to make it.  I think I make it differently almost every time I make it.  What do I feel like today?  Spicy? Garlic-y? Lemon-y? Plain or mixed with lots of other ingredients?

Drumroll… I ended up going for fresh and garlic-y guacamole.

The first necessity is to start out with a good avocado.  Soon to hit grocery stores near you are Chiquita’s Fresh and Ready avocados.  With these avocados - you are set no matter what!  Their technology keeps the avocados at the perfect ripeness for 5+ days, so you never have to guess if your avocado is the right ripeness.  If you’re using regular avocados, look for medium firm avocados that are green when you pull out the top stem piece.

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After I mashed my avocado and added a heavy pinch of salt, I sautéed some grape tomatoes and one shredded garlic clove with a teaspoon of extra virgin olive oil.

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Once softly heated (about 2-3 mins), I added the tomatoes and garlic to my avocado mixture.

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Finally, I added a tablespoon of mayonnaise, a dab of hot sauce, and a healthy squeeze of lemon juice.  Lightly mix together so that the tomatoes are popped but not completely mashed.

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This dish is a beautiful blend of freshness and kick; and is also texturally pleasing with its creamy consistency and the pop of the tomatoes.  Perfection in a bowl – I promise!!  So good  :)

Saturday, April 10, 2010

Oven Baked Onion Rings

America’s Test Kitchen came up with a really interesting way to do onion rings – in the oven! 

The overall recipe is pretty basic:

  • seasoned flour mixture
  • buttermilk / egg mixture
  • breadcrumb type mixture – they suggested using kettle chips!  I used saltines and regular potato chips (it was great!)

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The biggest difference was that instead of frying the onion rings in a big pot of oil, you pour 1/4 inch oil in a baking pan and place the onions in the dish and bake!

*** TIP: before you bake the onion rings, but them (all battered up!) in the fridge for about 20 mins to make sure they keep their crust.

Step 1: flour, dip, and crust!  Chill in the fridge and then ready to bake.

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Step 2: Bake in the oven with 1/4 inch of oil

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Step 3: EAT!!!  Yum….

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Sunday, April 4, 2010

Ultimate Comfort Food - Meatloaf

Glazed Meat Loaf (America’s Test Kitchen Recipe)
Serves 6 to 8

Brown Sugar-Ketchup Glaze
1/2 cup ketchup or chili sauce
4 Tablespoons brown sugar
4 teaspoons cider or white vinegar

You can either use the standard meat loaf mix of equal parts beef, pork, and veal or try the mixture amounts (50 /25 / 25) as listed below.

Meat Loaf
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce (I skipped this…)
1/2 cup whole milk or plain yogurt
2 pounds meat loaf mix (50% ground chuck, 25% ground pork, 25% ground
veal)
2/3 cup crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups
fresh bread crumbs
1/3 cup minced fresh parsley leaves
8-12 slices thin-sliced bacon
(I skipped this too)

1. For the glaze: Mix all ingredients in small saucepan; set aside.

2. For the meat loaf: Heat oven to 350F. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

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3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time, until mix no longer sticks.)

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4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9 x 5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.

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5. Bake loaf until bacon is crisp and internal temperature of loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.

Brush on half of the glaze before baking and the other half during the last 15 minutes of baking.

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Time to eat!