Barefoot Contessa’s Country Omelet

Leave a comment

Egg dishes like this are one of my favorite things to make ~ especially when I don’t feel like cooking.  This is an easy dish to put together and to use up whatever you have in your refrigerator.

Ina’s recipe calls for bacon but Mr. Meat Eater hates bacon in anything and will only eat bacon as a slice of bacon for breakfast.  So, instead of bacon I used mushrooms which gave that bit of meatiness I like in omelets and frittatas.

This is perfect for 2 or even three if you are light eaters.  You must use a pan that can go in your oven so be careful when grabbing the handle to bring it out of your oven.

FrittataFrittata 2

Barefoot Contessa’s Country Omelet

1 tbsp olive oil
5 or 6 mushrooms, cleaned and sliced
1 cup diced Yukon Gold potatoes
salt and pepper
5 extra-large eggs
3 tbsps milk
1 tbsp butter
1 tbsp chopped fresh chives

Preheat oven to 350º.

Heat olive oil in a 10-inch skillet over medium heat. Add potatoes and mushrooms to the pan and sprinkle with salt and pepper. Cook over medium-low heat for 8-10 minutes or until potatoes are tender and browned, stirring occasionally to brown evenly. Remove to a plate and set aside.

Meanwhile, in a bowl, beat the eggs, milk, some salt and pepper to taste together with a fork. Wipe pan of any leftover oil. Add the 1 tbsp butter, lower temperature to low and pour in the eggs. Add the potatoes/mushroom mixture and chopped chives evenly over the eggs.

Place the pan in the oven for 8-10 minutes or cook until the eggs are set.

Divide in half and serve hot.

COOK’S NOTE: If you would prefer bacon instead of mushrooms, cook chopped bacon in the pan first, remove, and continue with the potatoes.

Makes 2-3 servings

Happy Cooking!

My signature

Easy Frittata ~ Barefoot Contessa

4 Comments

Ina calls this an Omelet for 2 but it’s really more of a frittata.  Either way it’s a fairly quick and definitely easy recipe.  I make frittatas for dinner more than I do for breakfast and we really liked this one.  I served it with Raspberry-Blackberry Muffins and watermelon.

I was afraid that 5 eggs was not going to be enough to make the frittata, but it worked out great.  I used large eggs but extra-large would be great, too.

Easy Frittata
Barefoot Contessa

1/4 pound bacon, sliced crosswise into 1 inch slices
1 tbsp butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
1 tablespoon minced jalapeno pepper, I used diced jalapenos from a jar
5 eggs
2 tbsps milk or cream
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup chopped scallions, white and green parts
4 ozs extra-sharp Cheddar, plus extra grated cheese, for garnish, all grated

Preheat the oven to 350º.

Cook the sliced bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.

Add the butter to the pan, and then add the potato and onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds until warmed through.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture.

Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute.

Serve hot directly from the pan.

Makes 2 servings.

Happy Cooking!

Potato Salad

2 Comments

From, you guessed it, the Barefoot Contessa.  I’ve never made a potato salad that had a dressing ~ I’ve always just added mayo.  I LOVE this potato salad.  It’s simple and delicious and goes with just about anything.  Plus it uses fresh dill which is one of my absolute favorites!

Potato Salad
Barefoot Contessa

3 pounds small potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tbsps Dijon mustard
2 tbsps whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes or until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

While the potatoes are steaming, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper and refrigerate until ready to use.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper ~ I thought this was way too much salt and pepper so I left it out until I tasted and I found it didn’t need it at all. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Makes 6-8 servings.

Happy Cooking!

Barefoot Contessa’s Baked Ham and My Mom’s Ham Salad

3 Comments

I told you I was on a Barefoot Contessa jag!  This ham was fabulous!  I can get a quarter of a spiral ham at my store so that’s what I used.  The glaze is delicious and although I am NOT a fan of chutney, this just worked with the ham. I mixed the glaze ingredients differently than Ina ~ she calls for mixing it in a food processor but I was too lazy to drag it out so I just mixed it all by hand and it worked great.

Since it’s just DH and I here at home, we had our baked ham dinner and then I froze the rest.  Last night I stuck the frozen ham in the fridge to defrost and this morning I made my Mom’s ham salad.  There really is no recipe for this so here is how she (and the rest of the family) make it:    I slice some ham into small pieces and throw it in my mini chopper (you could use a food processor or a meat grinder) with a small piece of onion and grind it up, put it in a bowl, add a spoonful of pickle relish and some mayo and mix it up.  That’s all there is to it.  Just add the mayo a little at a time until you get the consistency you want.  Easy peasy!  Use as much ham as you want and just increase the onion and relish accordingly.  Just eyeball it and it’ll be great!

Baked Ham
Barefoot Contessa

1 (14 to 16-pound) fully cooked, spiral-cut smoked ham, on the bone
6 garlic cloves
8 1/2 ozs mango chutney
1/2 cup Dijon mustard
1 cup brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice

Preheat the oven to 350º. Put the ham in your roasting pan.

Mince the garlic and add the chutney, mustard, brown sugar, orange zest, and orange juice in a bowl and stir until well mixed.

Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.

Serve hot or at room temperature.

Makes 25-35 servings.

Happy Cooking!

Herbed Potatoes ~ Barefoot Contessa

Leave a comment

This is such a simple, delicious recipe and one that I’ll be making often.  They also taste great leftover right out of the refrigerator.

Herbed Potatoes
Barefoot Contessa

4 tbsps butter
2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 tsps kosher salt
1/2 tsp freshly ground black pepper
3 tablespoons chopped, fresh parsley, chives, and dill

Melt the butter in a Dutch oven.

Add the potatoes, salt, and pepper and toss. Cover the pot and cook over low heat for 20 to 30 minutes or until the potatoes are just tender when tested with a small knife. Every once in a while, shake the pot without removing the lid to prevent the bottom potatoes from burning.

Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook! Toss with the herbs, and serve hot.

Makes 4-6 servings.

Happy Cooking!

Peach Raspberry Crisp ~ Barefoot Contessa

Leave a comment

I am on a Barefoot Contessa jag lately so I will be posting a few of her recipes that I have made recently.  Her recipes are always good and I’ve never had one fail yet.

This crisp is so good you won’t even want to wait to dish it out ~ you’ll want to grab a spoon and eat right from the pan.  It’s easy to make as are many of  Ina’s recipes but tastes like you’ve been cooking all day.  Peach and raspberry are two of my favorite fruits and the combination is delicious.  As usual, I didn’t follow all her instructions.

Peach Raspberry Crisp
Barefoot Contessa

10 to 12 large, ripe peaches
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Preheat oven to 350º. Grease a 10 by 15 by 2 1/2-inch oval baking dish. I used a rectangular one with no problem.

Peel and pit the peaches and slice them into wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.

Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. You cal also do this with your hands, a couple of forks or a spoon. Sprinkle evenly on top of the peaches and raspberries.

Bake for 1 hour, until the top is browned and crisp and the juices are bubbly.

Serve immediately, or put in the fridge and reheat in a preheated 350º  oven for 20 to 30 minutes, until warm.

Store any leftovers in the fridge.

Makes 6-8 servings.

Happy Cooking!

Caramelized Butternut Squash ~ Ina Garten

4 Comments

This is one of my very favorite recipes from Ina Garten.  It is so delicious and somehow seems so decadent ~ maybe because it tastes like dessert.  It’s super easy to make especially if you are having a roast since you can just stick it in the oven at the same time.

If there is one thing I hate, it’s peeling a butternut squash ~ it’s almost impossible!  I am so lucky that my store sells containers of butternut squash already peeled and cut up so this recipe becomes even easier.

I know the picture isn’t that great but everyone was hungry and I took this picture at the table.

Caramelized Butternut Squash

2 medium butternut squash or 1 large package of already cut-up squash

6 tbsps butter, melted

1/4 cup brown sugar, packed

1 1/2 tsps kosher salt

1/2 tsp black pepper

Preheat oven to 400º.

Peel squash, remove seeds and cut into chunks. Place chunks on a baking sheet. Add the rest of the ingredients to squash on the sheet and toss together. Make sure squash is in a single layer on the sheet.

Roast for 45-55 minutes or until the squash is tender and it begins to caramelize; turn a few times so that it caramelizes evenly.

Taste for seasonings and serve hot.

Makes 6 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Baked Shrimp Scampi ~ Barefoot Contessa

7 Comments

When I saw Ina make this recipe on her show I knew I had to make it.  DH gave me her new cookbook, Back to Basics,  for my birthday a couple of weeks ago and it is in there as well.

I used all the same ingredients except I used the next size down shrimp ~ the larger ones were just too expensive.  However, I baked them completely different.  I don’t have a gratin dish so I used a 9×9 glass dish.  I also have no patience for butterflying the shrimp and placing them just so in the dish.  I shelled them, including the tail, and threw them in the dish and went from there.  You know what?  It worked perfectly.  I baked about 5-8 minutes longer and they came out great!

baked-shrimp-scampi-1

The Barefoot Contessa’s Baked Shrimp Scampi

2 lbs. (12-15/pound) shrimp in the shell
3 tbsps olive oil
2 tbsps dry white wine
salt and pepper
1 1/2 stick butter, room temperature
4 cloves garlic, minced
1/4 cup minced shallots
3 tbsps minced fresh parsley
1 tsp minced fresh rosemary
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 tbsps fresh lemon juice
1 egg yolk
2/3 cup panko

Preheat oven to 425º.

Peel, devein and butterfly the shrimp, leaving the tails intact. Place in a mixing bowl and mix lightly with the olive oil, wine, 2 tsps salt and 1 tsp pepper. Let the bowl sit at room temperature, marinating, while mixing the butter/garlic/panko mixture.

In another bowl, mix the butter, garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 tsp salt and 1/4 tsp pepper until well combined.

Arrange the shrimp in a single layer in the gratin dish, cut side down with the tails pointing up. Pour the remaining marinade over the shrimp and evenly sprinkle the topping over the shrimp.

Bake for 10 to 12 minutes or until the shrimp are thoroughly cooked and pink.

Makes 6 servings.

Happy Cooking!

my-signature1

Roasted Winter Vegetables

3 Comments

I’m pretty sure that this is a Barefoot Contessa recipe but I didn’t write it down and you know how that goes…anyway, it’s good, it’s easy, and you can use whatever veggies you like.  I used baby carrots, butternut squash, and brussels sprouts.  I just HATE peeling butternut squash ~ I may start buying it already peeled and cut in chunks from the store. I made half of the veggies but used the same amount of olive oil and salt and pepper.

ham-potatoes-chicken-cookies-zoey-misc-003

Roasted Winter Vegetables

1 lb. carrots, peeled
1 lb parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded
3 tbsp olive oil
1 1/2 tsps kosher salt
1/2 tsp freshly ground pepper
2 tbsps chopped flat leaf parsley

Preheat oven to 425º.

Cut vegetables into 1 inch cubes.

Place on a single layer on 2 baking sheets. Drizzle with the olive oil, salt and pepper. Toss well.

Bake for 25 to 35 minutes or until veggies are tender, turning once with a spatula.

Sprinkle with parsley, season further is needed and serve hot.

Makes 8 servings.

ham-potatoes-chicken-cookies-zoey-misc-004

Happy Cooking!

my-signature3

Mixed Berry Cheesecake ~ Barefoot Contessa

4 Comments

Ina made this cheesecake on the Food Networks Thanksgiving Dessert show that I watched last week and when I saw it, I knew I had to make it.  It’s beautiful and delicious.  I used low fat cream cheese, fat free sour cream and splenda blend (1/2 sugar and 1/2 splenda) for the cake.  For the topping I used Simply Fruit raspberry spread and fresh fruit.  Now, the recipe says nothing about using a pan of water underneath it in the oven to prevent cracks so I didn’t but next time I will since it cracked terribly.  Once I put the topping on, you couldn’t see the cracks but still ~ I know it’s cracked, LOL!

This would be fabulous for Christmas or New Year’s dessert.

mixed-berry-cheesecake-002

Ina Garten’s Mixed Berry Cheesecake

Crust
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
6 tablespoons unsalted butter, melted

Filling
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

Topping
1 cup red jelly (not jam) such as currant, raspberry, or strawberry
1/2 pint sliced strawberries
1/2 pint fresh raspberries
1/2 pint fresh blueberries

Preheat the oven to 350 degrees F.To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Serves about 12 depending on the size of your slices.

mixed-berry-cheesecake-003

Happy Cooking!

my-signature22