Breakfast Grilled Cheese

Our latest recipe swap theme was breakfast.  And I never would have thought a simple sandwich would make me so happy!  I haven't been eating much for breakfast lately, so this was a nice break from my rut.

Jenna from Jenna's Cooking Journey submitted this recipe.  For some, it might seem like an odd combination, but I promise you that it's far from that.  Even if you aren't a fan of goat cheese, this is worth trying...it may convert you to the other side.

Breakfast Grilled Cheese
from Jenna's Cooking Journey

1 egg
salt and pepper
2 slices of bread (I used whole wheat)
1/3 cup crumbled goat cheese (or a few tablespoons of smooth)
1 tablespoon pesto (homemade or store bought)
2 pats butter

Scramble egg, seasoning with salt and pepper while cooking.  Add goat cheese to one side of bread, and pesto to the other.  Place egg on either piece, then close sandwich.

Add butter to each side of bread and place in preheated panini press.  Cook until desired toasted level is reached.

White Bean Ragout with Poached Egg & Toast

Any fun weekend plans in store?

Whether you do or not, you should seriously consider making this.  It's fancy enough for company, and easy enough for a casual, relaxing evening at home.  Most of all, it's gooooooood.

White Bean Ragout with Poached Egg & Toast
adapted from Bon Appetit

3 medium onions, chopped
1 red pepper, chopped
1/2 cup extra virgin olive oil
salt and pepper
4 garlic cloves, 3 grated, 1 halved
2 teaspoons tomato paste
sliced grilled or toasted ciabatta
8-10 tablespoons grated pecorino romano cheese, divided
2 (15 ounce) cans cannellini beans, rinsed and drained
4 cups vegetable broth, divided
1 cup cherry tomatoes, halved
6 eggs, poached
2 tablespoons chopped parsley

Pulse onions and pepper in a food processor until finely chopped.  Heat oil in a large heavy skillet over medium heat.  Add onion mixture and season with salt and pepper.  Simmer, stirring often, for 30 minutes, until vegetables have softened.  Add finely grated garlic and tomato paste and cook for 3 minutes, until paste turns deep red.  Measure 1/2 cup of mixture and set aside; reserve skillet.  Transfer remaining mixture to bowl and let cool completely.

Preheat oven to 375 degrees.  Rub bread with halved garlic.  Place on baking sheet and sprinkle cheese on each slice.  Toast for about 5 minutes.  Set aside.

Heat reserved 1/2 cup mixture and beans in same skillet.  Cook for about one minute, until heated through.  Stir in 3 cups broth and bring to boil.  Simmer and scrape bits off bottom of skillet.  Cook for about 3-4 minutes, until liquid thickens.  Add tomatoes and remaining 1 cup broth.  Simmer 3-4 minutes, until tomatoes are tender.  Stir in 2 tablespoons cheese and salt and pepper.

Divide bread among bowls.  Top with bean mixture and broth.  Add egg.  Garnish with remaining cheese and parsley.  Drizzle oil on top, if desired.

Linked to:  Party Recipe Blog Hop

Tortilla Española

I've shared many frittata recipes here, which are common among my Italian culture.  There's nothing easier or more versatile, especially when you have lots of delicious leftovers to use up.

I tried the Spanish version in the midst of my "how the hell do I use up all these eggs?" period.  I've had this before but never made it myself.  It was delicious, even 2 days later.  I had it for breakfast AND for dinner :)

This is perfect for brunch, when you need a few dishes to make ahead to save some time.  And, like I said before, it makes for a great dinner (or lunch) with a nice salad.  Or a sandwich!  Endless possibilities.


Tortilla Española
from Spain - On the Road Again

1/4 cup extra virgin olive oil
1 1/4 pounds waxy potatoes, peeled and thinly sliced
1 onion, thinly sliced
salt and pepper
8 eggs
chopped fresh parsley for garnish

Heat oil in large non-stick pan or cast iron skillet over medium-high heat.  Allow it to get very hot, but not smoking.  Add potatoes and onion and season with salt and pepper.  Reduce heat to medium and cook, stirring occasionally.  Adjust heat if necessary so vegetables don't brown.  Cook until potatoes are tender when pierced with a fork, about 15 - 20 minutes.

Beat eggs with salt and pepper in a large bowl.  Add potatoes and onions to bowl, then pour mixture into skillet.  Spread potatoes evenly in pan and cook for about one minute, until egg mixture is set on the bottom.

Reduce heat to medium-low and cook for 20 minutes, or until quite set.  Carefully flip tortilla over (or do what I did - invert it carefully onto a large plate, then slide into pan bottom side up) and cook another 5 minutes, until set.

Flip out onto a clean plate and let rest for 5 minutes.  Add parsley and serve warm or at room temperature.

Fried Eggs with Potato Bacon Hash

Anyone who's been following my "chicken sitting" adventures probably realized I was overdue for an egg post.  So, here you go.  Simple and delicious!

(and I must admit - the 4 little feathered buggers are starting to grow on me...)

Fried Eggs with Potato Bacon Hash
4 eggs
small potatoes, cut into chunks
6 pieces bacon
1 onion, chopped
1 tablespoon extra virgin olive oil
2 teaspoons paprika
salt and pepper

Heat a skillet and add oil, followed by potatoes.  Season with salt and pepper, and a bit of paprika.  Let cook for about 5 minutes, then add bacon and onions.  Season again and once everything is cooked through, remove from heat and plate.  Keep warm and set aside.

In the same skillet, crack eggs.  Sprinkle a bit of salt and pepper on top.  Divide potatoes between 2 plates, and once eggs are cooked, place on top of hash and serve.

Oven Hard Boiled Eggs

So, if you've been following along in my farming adventures, you can guess what's been coming out of my ears lately.  So it only made sense to join in on the latest craze - the oven hard boiled egg.

Get out your muffin tin, people.  And if it's a little dirty, like the one below, that's perfectly okay ;)

Preheat your oven to 325 degrees (350 might do the trick in your oven - it might make sense to try one first to see which temp works best for yours).  Pop those babies in the oven for 30 minutes.  Have a nice cold ice bath ready and waiting for them when time is up.

Let them cool for about 10 minutes before removing them from the bath.  Then, peel away.

Perhaps your peeling will go a bit easier than it did for us.  Maybe because they're super fresh eggs?

No matter - this method is SO easy and foolproof, I'll deal with a tough shell.  

Try this!  And report back, please...

Linked to:  Tastetastic Thursday

Minding the Farm

Well, that may be a bit of an exaggeration, but while my sister and her family are away on vacation (in Italy - yes, practically my entire family has been there this summer!) I am taking care of her 4 chickens. Uh huh, that's right.

They don't have names yet, although, after falling close to waist high in a muddy ditch the other night while heading out to the coop to close them up, I had a few choice names for them...

They are kinda cute, actually.  And boy are they full of personality.  Bella cracks up whenever we head over to them - they basically line up by the door and start yelling at us.  She says, "Mommy, they must be reeeeeeally hungry!"  Then she helps me throw in whatever fruit/veggie scraps there are, and watches them (literally) gobble them up.  It cracks her up!

She also loves checking for eggs, and she certainly is getting her fill of that, now that there are about 20 of them in the fridge.  Here are the ones we got yesterday, that ultimately became breakfast in scrambled form:

Fresh eggs (and they don't get any fresher than this!) really do live up to the hype, that's for sure.

I know the majority of you don't know me in real life, but if you did, you'd know this isn't exactly my "territory".  Frank certainly has embraced it though, I must say.  He's definitely feeling his Sussex County roots - not bad for a Brooklyn boy.

So, be warned - you'll probably be seeing lots of posts revolving around eggs in the near future! :)

Truffled Deviled Eggs

My parents recently came back from a long trip to Italy.  One of our cousins was getting married so they flew out to attend, then spent some time in various parts of the country.  After seeing all the pictures and hearing how much fun they had, I regretted not going.  I'll get back there soon.  Soon...

At least they brought us back some goodies :)

Among other things, my brother, sister and I each got a jar of truffles in oil.  My sister cracked hers open first and made these delicious treats.

Oh and by the way, these eggs came from HER chickens.  Yes, she has chickens...living in her backyard in a fancy schmancy chicken coop (see below, with my niece keeping them company).

And I'll be responsible for them in a few weeks while SHE and HER family are in Italy for two weeks.  What the hell is wrong with this scenario?  Sigh.

Truffled Deviled Eggs
from Clori

1 dozen eggs, hard boiled and cooled in ice water
1 cup mayonnaise
2 teaspoons truffles in oil
salt and pepper
1/2 cup chopped fresh chives (reserve a bit for garnish)

Split eggs lengthwise.  Pop out yolks and place in bowl.  Add mayonnaise and stir until combined.  Add truffles, chives, salt and pepper.  Stir until smooth.

Fill egg whites and place on serving dish.  Garnish with chives.  Refrigerate until ready to serve.

Pete's Italian Frittata

I'd be lying if I said I was the best frittata maker in the family.  I'm beat out by the men, for sure.  My dad and my brother have been making a kick-ass frittata for as long as I can remember.

Even though it was Father's Day, Pete (a proud dad to my two nephews) was happy to host our family for brunch, with the centerpiece being this deliciousness.  It's hard to tell in the picture, but that is a GIANT pan.  I don't know how many eggs were used, exactly...I'm going to assume it was a dozen.  Scramble them up and season with a bit of salt and pepper, and set aside.

Italian sausage was the meat of choice.  He cut it into bite size pieces and sauteed it in extra virgin olive oil with chopped onions and garlic.  Toss in some sliced mushrooms and saute for a minute, then add some parboiled broccoli rabe.  Season with salt and pepper and cook it all together for a few minutes.

Now it's time for the star of the frittata - the leftover pasta!  It's why they're made in the first place.  Throw in your cooked spaghetti...and if there are no leftovers, don't worry, you can just make some ahead of time and save it for this :)  Season again and mix.

Add the scrambled eggs and move the pan around a bit so everything is covered with egg.  Cook a few minutes to let everything settle in together, but not too much, then add some shredded or grated provolone.  As much as you like.  And we like a lot.

Mix it all together, then place in a 450 degree oven.  Bake for about 10 minutes until the sides have browned, then lower heat to 375 and bake until the frittata is set, about 20 minutes or so (keep an eye on it after 15).  Remove from oven (carefully!) and set aside to cool for about 5 minutes before cutting.

Mangia!  And remember - this is just as delicious at room temp or even cold!

Linked to:  Egg Blog Hop

Mini Croques Monsieur

Well, by now we know which picture took home the Academy Award.  I have no idea if this dish accurately represents the winning film, but I didn't want to stay up until the end of the show and then write my post :)

If you read my blog post yesterday you got a recap of all of the dishes I made for my 24x24 party.  The first recipe I'm sharing is what I made to represent the film "Midnight in Paris".  This delicious sandwich is perfect for breakfast, lunch or dinner, and is very easy to make.  I'm wishing I had one right about now, as I sit here and watch Billy Crystal kick off the show...

Stay tuned for more of my party recipes in the next few weeks.  Hope your favorites took home Oscars last night!

Mini Croques Monsieur
slightly adapted from Kitchen Illiterate

12 thin slices cut from French baguette
ham
fontina cheese (use whatever cheese you like, but I HIGHLY recommend fontina)
dijon mustard
3 eggs
salt and pepper
butter

Beat eggs in a bowl and add salt and pepper.  Set aside.

Assemble sandwiches by spreading mustard on each side of bread, then add cheese and ham.  Melt butter in a skillet.  Generously immerse sandwiches in egg and place in skillet.  Cook for about 5 minutes on each side, until cheese is melted.  Serve immediately.

Foodbuzz 24x24: A Tribute to the Best Picture Oscar Nominees of 2012!

I was so excited when I received the email from Foodbuzz that my 24x24 proposal had been accepted this month!  Planning a menu and party around a theme is always fun, and I had a blast with this concept.

For those of you not familiar with 24x24, it's a virtual party sponsored by Foodbuzz each month, where 24 bloggers' proposals are chosen to be executed in the same day.  Since the assigned party date was the day before the Academy Awards, I thought it would be fun to come up with an event based on it.  Then I thought, why not devote one dish to each movie nominated for Best Picture?  Awesome.  Except, I hadn't seen any of the movies...

Frank and I have never been big movie goers...and now our trips to the theater are to see whatever Disney film is playing.  But, we love watching movies at home, and I LOVE watching the Oscars...especially the Red Carpet portion :)  So, I did a little research on each film and came up with rough ideas for each of them, finalized the menu, went shopping, and got to work.

My family got together and enjoyed the feast (like we do most weekends anyway!) while listening to tunes from our favorite movie soundtracks.  The dishes were mostly of the picky/finger food variety, which was what I wanted, since there were 9 of them.  I wanted everyone to enjoy a little portion of each.

All of the recipes will be featured in the next few weeks, but the dishes were as follows (alphabetized by movie title):

For "The Artist" - Crostini with Goat Cheese and Olive Tapenade.  I went with something black and white since, well, that's what the movie is :)

For "The Descendants" - Pineapple Coconut Ice Cream.  It brought us right back to Hawaii.

For "Extremely Loud & Incredibly Close" - Juice Box Wings, based on the juice boxes that Thomas Horn's character is seen drinking throughout the movie.

For "The Help" - Chocolate Pie.  If you read the book or saw the movie, you definitely know why this dish was a no-brainer.

For "Hugo" - Herb Mushroom Quiche with Puff Pastry, shaped as hearts to match the key ring that is significant in the film.

For "Midnight in Paris" - Mini Croques Monsieur.  When in Paris...

For "Moneyball" - Salty Sweet Candied Peanuts.  A fun spin on ballpark food!

For "The Tree of Life" - Death By Chili.  I thought a comfort food dish was fitting based on the movie, and made an extra batch of my chili that won FOUR awards at a competition I was in the week before the party!  Much more to come on this...

And finally, for "War Horse" - Raw Kale Salad with Walnuts, Pecorino & Lemon, a farm to table dish which is appropriate for this movie's theme.

We had a great time - it really was a lot of fun!  I can't wait to share all of the recipes with you.  Enjoy the Oscars!

Baked Eggs with Cheddar & Potatoes

I love dishes that can be served any time of day.  I think Rachael Ray has some sort of term for them, but no need to go there.  You get what I'm saying.

How much easier could this possibly be?  Perfect for an intimate breakfast, double/triple it for a large brunch crowd, or serve it as a simple dinner.

Adding meat to this would make it even heartier, but it was delicious just the way you see it.  Either way, I encourage you to try it this weekend.  Enjoy!

And please, vote for my Pasta e Fagioli if you haven't already!  THANK YOU!!  

***CLICK HERE to vote***

Baked Eggs with Cheddar & Potatoes

from Food Network

3 tablespoons butter

1 1/2 pounds red potatoes, diced

1/4 cup chopped fresh parsley

2 garlic cloves, minced

1 teaspoon kosher salt

freshly ground black pepper to taste

8 large eggs

1 cup sharp cheddar, shredded

Preheat oven to 400 degrees.  Melt butter in a cast iron skillet (or, as seen in photo, in dutch oven for larger quantities) over medium heat.  Add potatoes and cook until tender and brown, about 15 minutes.  Stir in parsley, garlic, salt and pepper, then remove from heat.

Push potatoes aside to make 4 pockets for eggs, and break 2 into each.  Bake until egg whites are cooked and yolks are still runny, about 10 minutes.  Sprinkle cheese over eggs and bake another minute or two until cheese melts.  Serve immediately.

Serves 4.

Linked to: Fusion Friday

Don't forget your Christmas morning breakfast!

Merry Christmas Eve!  I hope everyone has finished their shopping, errands and most of their food prep, and can spend the majority of the next few days relaxing and enjoying the time with their loved ones.

Still looking for something quick and easy to make ahead for breakfast tomorrow morning?  Here are some ideas.  This way, after you spend half the night putting together the train table/dollhouse/play kitchen (insert your current toy nemesis here), you can sleep in just a little bit longer tomorrow...

Baked French Toast with Maple & Praline


Baked Panettone French Toast


Cinnamon Raisin Cream Cheese French Toast


Make-Ahead Scrambled Eggs


Make-Ahead Italian Strata


Orange Walnut French Toast


Happy Holidays!

Packing it up

Lately you may have noticed that I've alluded to some changes going on around here - reasons why I will need to make things a bit easier for me in the kitchen a few days a week.  The big news is that I've decided to reenter the workforce after almost 4 years!

I wasn't really planning on it, but a great opportunity with a company that I worked for several years ago came along.  I started yesterday and will be working part time, which is perfect for me right now.  Soooo, obviously I'll be busier...BUT, don't worry, my blog will not suffer as a result.  I wouldn't neglect my second baby like that! :)

In my previous life, when I was a career woman without kids, I rarely packed my lunch.  Working in the city made eating at restaurants and/or ordering lunch in way too tempting.  You walk out of the door to your building and have so many fantastic options within a few blocks...NYC is great like that.  Plus, who wants to carry their lunch while commuting via bus or train or ferry?  I really didn't.

Now that I'll be driving to the office (and a very short drive, I may add!) and work in an area where you have to get in your car for anything you need, bringing lunch is more practical.  And of course, it gives me more material to write about :)

I know there are a lot of ways to make egg salad (I have a few favorites myself)...this one is probably at the top of my list.  I love the tastes of these ingredients together, and it only takes a few minutes to make.  Easy to pack, too!

Now I have to get busy baking, since my new coworkers are dying to try some of my sweet treats...

Tangy Egg Salad
4 hard boiled eggs
1 teaspoon mayonnaise
1 1/2 teaspoons dijon
2 teaspoons sweet relish
salt and pepper to taste
diced onion

Peel and chop eggs in a bowl.  Add remaining ingredients and taste as you go to adjust seasonings to your liking.  Serve as a sandwich, with crackers, or eat straight up with a fork!

Serves 2.

Memories live on (What's Baking)

It took me about three seconds to decide what my contribution would be for this month's What's Baking challenge.  Dani from Cloud 8 1/2 chose "A Family Favorite" as the theme, and I immediately knew I'd be making one of our family's absolute best dishes.

Although my Nana is Greek, she made amazing Italian food.  I guess if you marry an Italian and live in his country for a while, you don't have much of a choice but to perfect the cuisine.  Most of her memorable meals are from her homeland, but this dish is one that shines through just about all of the others, and I often wonder if perhaps her mother-in-law showed her the ropes with it.

This dish holds so many memories for me...sure, there are other versions of lasagna that I enjoy, but not as much as this, and that's likely the reason why.  Obviously, it tastes delicious too, even if it isn't the prettiest looking plate  :)

The additions of hard boiled egg and salami may seem odd to some people...and for those people, I feel very sorry.  Don't judge.  Just trust me.

I try my best to give accurate measurements when making dishes like this - ones that I've been making for so long and never measured before.  I do it now because I know it helps all of you.  But, with lasagna, much of it really is approximate, or enough to fill or layer the pan that you're working with.  So, a lot of eyeballing may be necessary.

It's also a good idea to have everything ready BEFORE assembly...don't chop or cook while putting the lasagna together.  Do all the prep work first, then sort it all out on your work station, then layer.  The French call it "mise en place"...I have no idea what the Italians call it :)

Thanks for a great challenge, Dani!  It gave me a good reason to make my favorite :)

Nana's Lasagna
24 lasagna sheets, cooked slightly al dente
Marinara
1 1/2 pounds ground beef, cooked
1 large (32 oz) container ricotta cheese
1 egg
salt and pepper
1 pound fresh mozzarella cheese, grated (or torn into small pieces)
grated pecorino romano cheese
8 hard boiled eggs, peeled and chopped
1/2 pound thinly sliced genoa salami, chopped

Preheat oven to 350 degrees.  In a bowl, combine ricotta with egg and a bit of salt and pepper.  Set aside.  Place all other items in separate bowls to prepare for layering.

Cover the bottom of a 9x13 pan with some marinara.  Add 8 lasagna sheets, layering them vertically (this is approximate - use enough to cover the bottom of your pan).  Add beef on top of pasta, followed by spoonfuls of the ricotta mixture, followed by mozzarella, then egg and salami.

Top all ingredients with sauce, then add another layer of pasta, and continue in the same order as above.  Add sauce, then the top layer of pasta, followed by more sauce, a little mozzarella, and pecorino romano.

Bake for about 35-40 minutes, or until lasagna is entirely heated through.  Let rest for a few minutes before cutting.

Linked to: What's On Your Plate?
                  Mingle Monday
                  Hunk of Meat Monday

Pour me a mimosa!

Brunch is always a tricky thing.  You obviously want your food to taste good and be fresh, but you don't have much time to prepare before your guests arrive.  Plus you have to set your table, pick up fresh bagels, make some cocktails...you know the drill.

There are lots of delicious sweet breakfast foods you can make in advance, like cinnamon raisin cream cheese french toast, baked french toast with maple & praline, or pear & ginger muffins.  Then there are the more savory things, like quiche and strata, with all the meat and vegetables your heart desires.

But sometimes you want something a little more basic.  Maybe you have picky eaters coming, or perhaps something more simple would round out your otherwise complex menu...but you still need to save as much time as possible in the morning.

If that's the case, then this dish is for you.

This recipe is nothing short of a win-win.  It made my life super easy, and my guests LOVED it.  Every last bit of it went!  I made a few minor changes and added the tomato slices to the top, for taste as well as aesthetics...after all, who wants to stare at a pan of plain old boring eggs?

Then (as you can see behind them) you can serve plenty-o-bacon on the side :)

Make-Ahead Scrambled Eggs
adapted from Ambition's Kitchen

18 eggs
3/4 cup half & half
2 tablespoons butter
1 1/2 cups light sour cream
2 cups shredded cheddar cheese
salt and pepper to taste
sliced tomato

Beat eggs and half & half together in a large bowl.  Heat butter in large skillet over medium heat.  Add eggs and cook, stirring frequently but gently, until set but not completely cooked.

Remove pan from heat and add sour cream.  Spread eggs into a greased 9x13 pan, then add cheese (leaving about 1/2 cup), salt and pepper.  Stir, then spread evenly.  Top with remaining cheese.  Cover tightly and refrigerate.

When ready to bake, heat oven to 350.  Uncover and add tomato slices on top.  Warm through for about 25-30 minutes.  You could also set the temp lower and bake them longer.

Linked to:  These Chicks Cooked

Open this for your Labor Day party contribution.

Potato salad is a beautiful thing.  Earlier this summer, I wrote about my Mom's delicious mayo-free recipe.  Well now it's time to share with you the best mayo-laden recipe :)  And it belongs to my Mother-in-law.

Well, really, it's potato-EGG salad.  Yum, yum, yum.  If you've had it, you're nodding your head in agreement with me right now.

I thought this would be a good thing to share now that Labor Day weekend is knocking on our doors.  This recipe, like my Mom's, feeds a huge crowd and is super easy to make.  I remember the first time I tried it - it was love at first bite.  Your friends will fall in love with you for sharing it.  So, bring it along to the last of the season's barbecues.  But beware...it's hard to stop at one spoonful!

MIL's Potato-Egg Salad
5 pounds baking potatoes
8 hard boiled eggs
1 cup chopped celery
1 cup chopped onions
2 1/2 cups Hellmans mayonnaise

Peel and cube potatoes before boiling.  Add salt to pot.  Boil for about 10 minutes.  Add other ingredients while warm, then chill salad in fridge.

Serves an army.

When the cat's away...

Frank's been working a LOT of hours lately, including late nights.  So, he hasn't been around much for dinner.  Boo :(

But hey, why not look on the bright side of things...it gives me a chance to make foods that he doesn't like to eat.  Like peas.

This is one of those dishes that takes me right back to my childhood.  I have very vivid memories of it cooking on the stove while the smell permeated the house.  One of Mom's best meals, and so easy to whip up on a busy weeknight.  I love it.  And I wish I could make it more often.

Talk about a peasant meal.  This is old school Italian, people.

I miss him, but cooking off the "black list" makes it a little more bearable while he's gone :)

Pasta with Poached Egg & Peas
1 pound pasta (mezze rigatoni, elbows, small shells all work great)
2 tablespoons extra virgin olive oil
3 cloves garlic, chopped
crushed red pepper
1 (28 oz) can tomato sauce (or crushed tomatoes)
2 cups frozen peas (use more or less if you like)
4 eggs
salt and pepper to taste
pecorino romano cheese

In a deep skillet, heat oil over medium high flame.  Add garlic and crushed red pepper, then once garlic is brown add sauce.  Lower flame to medium and cook for 5-7 minutes, then add peas.  Cook peas for 20 minutes over low heat, covered.

Remove cover and carefully crack eggs in pan, making sure not to break yolks.  Poach over low heat, covered, for 10-15 minutes (if you want to speed up their cooking time, spoon sauce on top of them occasionally).  At the same time, cook pasta according to package instructions.

Drain pasta and place in individual bowls.  Spoon sauce and peas over pasta and mix.  Add egg on top, followed by more sauce and peas, and then salt, pepper and cheese.  Serve immediately.

Serves 4.

Linked to:  Pasta Recipes Link Up

Spreading more blogging community love (Secret Recipe Club)

Since it was only 2 days ago, I'm sure you remember my yummy recipe that I posted for my first contribution to the Secret Recipe Club.  It really was a blast to participate in, and it was great seeing what everyone else chose to make.  Plus, it was a great way to get introduced to some new blogs that are terrific!

After Amanda posted the blog hop, it was determined that one blogger's recipe had been forgotten.  The person who had it suddenly backed out, leaving Connor's Cooking an orphan of the reveal  :(   So, several of us decided it would be fun to choose one of her recipes and post it today, to make up for what happened.

I had very little time to make something since I was going out to dinner with friends, so I perused the blog for quick and easy recipes.  The one that caught my eye was perfect...it could be made ahead so I could eat it for lunch today.  Plus, I had all the ingredients in the house.

This recipe is a "dip" and although I photographed it that way, I actually kept the eggs a bit chunky (my preference) and had it on wheat bread for a nice lunchtime sandwich (with sliced red onion, of course!).    It was delicious!  I could see it as being a big hit at a party, though, served as a dip with crackers and celery.  Yum.  

Deviled Dip

slightly adapted from Connor's Cooking

8 hard boiled eggs
1/4 cup mayonnaise
1 tablespoon mustard
5 bread and butter pickles, chopped
a few shakes of hot sauce
paprika, salt and pepper to taste

Chop eggs and add all additional ingredients. Stir until combined. Serve with crackers and celery.

Easy like Sunday morning

It's nice to be able to wake up in the morning and pop breakfast in the oven without all the prep work.  Especially when you're having guests over.  It frees up time to enjoy your coffee, set the table, make a nice fruit salad, mix some mimosas...

A strata is great because, like a frittata or omelette, you can use whatever you have on hand and it'll work.  That's what prompted me to make an Italian strata this past weekend.  Zucchini, sausage, peppers...the combination was delicious.

Make-ahead Italian Strata
1 pound Italian sausage
8 eggs
3 cups milk
2 teaspoons oregano
2 teaspoons basil
1 1/2 teaspoons black pepper
1 loaf french bread, cubed
2 cups shredded cheddar cheese, divided
1 orange pepper, chopped
1 zucchini, chopped
8 scallions, chopped

Spray a 9x13 pan.  Cook sausage in a skillet until brown.  Remove from skillet and chop into bite size pieces.

In a large bowl, beat eggs, milk and spices together.  Add bread and mix so all pieces are soaked in egg mixture.  Add sausage, 1 1/2 cups cheese, and vegetables.

Pour mixture into pan and top with remaining cheese.  Cover and refrigerate overnight.  When ready to bake, uncover, and heat oven to 350 degrees.  Bake for 50-55 minutes or until a knife cleanly comes out of center of pan.  Let stand for 10-15 minutes before cutting.

Serves 12.

Linked to: Mangia Mondays
                What's On Your Plate?
                 Fight the Flu With Breakfast

Don't skip breakfast!

We're all busy.  Too busy for breakfast?  Unfortunately, yes, sometimes.

So what happens?

You skip it entirely.  WRONG.
You head to the nearest deli and order a buttered roll or bagel.  WRONG AGAIN.
You have 5 cups of coffee and hope you can jitter your way to lunchtime.  NOPE.

Well then, what?

These little frittate are the perfect trifecta - easy to make, freezer friendly and delicious.  Use any ingredients you like or have on hand.  They can be taken out of the freezer ahead of time to defrost, or popped in the microwave for just seconds.  No more excuses!

Healthy Mini Frittate
4 egg whites
4 eggs
1/2 cup skim milk
1/2 teaspoon salt
1 teaspoon garlic powder
1 1/2 teaspoons cayenne pepper
one small yellow onion, chopped
8 oz frozen chopped spinach, cooked, well drained
3/4 cup part skim ricotta cheese
grated pecorino romano cheese

Preheat oven to 350 degrees.  Spray two large muffin tins to accommodate 18 mini frittate.

In a bowl, beat eggs, milk and seasonings together.  Add onion and spinach and mix, followed by ricotta.  Pour mixture into muffin tins, filling each 3/4 of the way.  Top with pecorino romano and bake for approximately 25 minutes.  Let cool before freezing.

Approximately ONE WW Point+ per frittata!