Easy Frittata ~ PW Style

Leave a comment

We LOVE frittatas.  They are a perfect dish to make when I don’t feel like cooking much.  This recipe comes from the Pioneer Woman.

This frittata was super easy to make and you can use whatever veggies you happen to have hanging around or need to get rid of.   I added mushrooms and left out the olives and spinach instead of kale.

A Recipe A Day ~ Easy Frittata PW Style

Easy Frittata ~ PW Style

12 large eggs
salt and pepper to taste
1/4 cups grated Parmesan cheese
1/2 cup grated cheddar cheese ~ use more if you like
2-3 dashes of hot sauce
3 tbsps butter
1/2 onion, sliced thin
1 baked potato, cooled and diced
2 cups fresh baby spinach or kale leaves
2 whole roasted red peppers from a jar, thinly sliced
8 ozs mushrooms, cleaned and thinly sliced
1/4 cup chopped black olives

Preheat your oven to 375º.

Whisk the eggs together with the salt and pepper. Stir in the cheese and hot sauce.  Set aside.

In an oven proof skillet, melt the butter. Add the onions and saute until soft and golden. Add mushrooms and saute until soft. Add potato and saute with the onion and mushrooms for a few minutes. Add the spinach and continue sauteing. Finally, add the red peppers and olives and continue cooking until all ingredients are hot.

Pour in the eggs tilting pan carefully until all ingredients are coated. Let it sit on the burner for a few seconds until the edges begin to cook. Put the skillet in the oven for about 15 minutes or until the eggs are well cooked and frittata is beginning to brown.  Mine took about 20 to get the eggs cooked they way we like them.

Slide onto a cutting board or platter and cut into wedges.

Makes 8 servings.

A Recipe A Day ~ Easy Frittata PW Style 2

Source:  Easy Frittata ~ PW Style

Happy Cooking!

My signature

Chicken Enchilada Pasta Bake

Leave a comment

This recipe intrigued me.  It really is nothing like enchiladas except in the taste ~ and the taste is fantastic!

I found a couple of recipes for this dish and both were just a little different from the other but this particular recipe is the one I chose.  I did add a can of black beans just because I like them.   I did make my own enchilada sauce ~ recipe HERE! 

The recipe used up the entire jar of sauce I made so I remade it the next day so I could add some when I reheated it so the casserole wouldn’t totally dry out.  If you would prefer to use beef, I think it would work.

Chicken Enchilada Pasta Bake

Chicken Enchilada Pasta Bake

1 lb penne pasta, cooked and drained
1 tbsp olive oil
1 whole red onion, chopped
2 bell peppers, chopped
2 cups cooked, chopped chicken
1 (8 oz) can petite diced tomatoes with chilis
1 pkg taco seasoning or use your own taco mix ~ I used HOT
1 can black beans, drained and rinsed
salt and pepper to taste
2 can red enchilada sauce ~ or use THIS RECIPE
2 cups shredded cheddar/monterey jack cheese
1/4 cup thinly sliced green onions, for garnish
optional toppings like avocado, fresh, chopped tomatoes, sour cream, tortilla chips
etc.

Preheat oven to 350º.

Heat the olive oil in a large skillet. Saute the onions and peppers until soft. Add the chopped chicken, can of tomatoes, salt and pepper, black beans, and taco seasoning and heat through. Add in 1 cup of the enchilada sauce and 1 cup of the cheese and mix. Remove from heat and add in all the penne and mix thoroughly.

Spread 1/2 cup of the enchilada sauce over the bottom of a 9×13 baking dish. Spoon the pasta mixture over the top of the sauce. Pour the remaining sauce over the top and bake, covered, for 30 minutes.

Remove from oven and remove cover. Top with remaining 1 cup of cheese and return to oven, uncovered, to bake for another 5 minutes or until cheese is melted.

Top with your favorite toppings.

Makes 6 servings.

Chicken Enchilada Pasta Bake 2

Source:  Tasty Kitchen

Happy Cooking!

My signature

Very Easy Enchilada Sauce

4 Comments

I came across an enchilada pasta bake a few weeks ago on pinterest and along with that recipe was a recipe for enchilada sauce.  The ingredients were some that I already had in my pantry so I gave it a shot.  Anything is better than the stuff in the can.  It was so easy to make and tasted fantastic!  I used it all for my pasta bake and then I made it again when I reheated the pasta bake to add into the casserole so it wouldn’t dry out.

With Cinco de Mayo coming up, give this a try if you are making enchiladas.  It’s fantastic!

Easy Enchilada Sauce

Red Enchilada Sauce

2 tbsps canola oil
2 tbsps flour
4 tbsps chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp oregano
2 cups chicken broth

In a small saucepan, heat the canola oil over medium-high heat. Add the flour and stir over the heat for one minute.

Stir in all the rest of the spices. Gradually add the broth and whisk constantly.

Reduce heat and simmer for 10-15 minutes or until thick.

Use immediately or store in a container in the refrigerator for no longer than 2 weeks.

Makes 2 cups.

Easy Enchilada Sauce 2

Source:  Gimme Some Oven

Happy Cooking!

My signature

Cherry, Chocolate Chip, Oatmeal Cookies

2 Comments

I love these cookies! The dried cherries give the cookies a really nice tang.  I didn’t freeze mine but I don’t see why they wouldn’t freeze well.

Cherry, Chocolate Chip, Oatmeal Cookies

Cherry, Chocolate Chip, Oatmeal Cookies

1 1/2 cups flour
1 tsp baking powder
2 cups rolled oats
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 1/2 tsps vanilla
2 cups dried cherries
1 cup semi-sweet chocolate chips

Preheat oven to 350º.

In a small bowl, mix the flour, baking powder, and oatmeal. Set aside.

Cream the butter, brown sugar, and sugar in a large mixing bowl until light and fluffy. Add the eggs and vanilla and mix well. Add the flour/oatmeal mixture and mix well.

Stir in the dried cherries and chocolate chips until well distributed throughout the dough.

Drop by rounded tablespoonfuls onto a cookie sheet. Bake for 10 to 12 minutes or until the cookies are golden brown.

Cool on the cookie sheet for 5 minutes before removing them to a wire rack to cool completely.

Makes 3 dozen.

Source: Seaboard to Sideboard Entertains

Happy Cooking!

My signature

Mushroom, Onion and Fontina Bruschetta

Leave a comment

This bruschetta is one of the two that I made for our daughter’s birthday party.  The other one that I made is already posted here ~ Spectacular Bruschetta.

This particular recipe was very easy to make.  The bread is toasted before adding the topping so when it goes back in the oven to melt the cheese, it is only for a couple of minutes. I doubled (or maybe tripled?) the ingredients for the party.

I found this recipe in an ad in a magazine.  I don’t remember what the ad was for…maybe olive oil?

Mushroom, Onion, Fontina Bruschetta

Mushroom, Onion, and Fontina Bruschetta

1/4 sweet onion, sliced thin
4 ozs mushrooms, sliced ~ I used cremini mushrooms for more flavor
1/2 cup shredded Fontina cheese
salt and pepper to taste
a couple of inches of thyme
2-3 tbsps of olive oil
Toasted thin slices of baguette

Heat oven to 350º. Toast the slices of baguette on a cookie sheet for a couple of minutes.

In a skillet, add the olive oil and bring up to a medium heat. Add the onions and saute until they are soft and a light golden color. Add the mushrooms and stir in the salt, pepper, and thyme and saute on low heat for about 10 minutes or until mushrooms are browned.

Lay out the toasted slices of baguette and top each slice with some of the mushroom/onion mixture ~ about 1 tbsp per slice. Add a sprinkle of cheese to the top of each and toast in the oven at 350º for a couple of minutes until the cheese melts making sure they do not burn.

Makes 6-8 servings.

Happy Cooking!

My signature

Tuscan Asparagus

Leave a comment

This is the asparagus recipe I made for the pasta party.  I actually remade it last night since I didn’t get a picture at the party and it is so good that I had to post it.  I made 1/2 of the recipe in this picture.  For the party, I used 2 big bunches of asparagus.  I don’t think there was any left at the end of the night.

This recipe would be great for Easter or any holiday.

Tuscan Asparagus

Tuscan Asparagus

1 1/2 lbs fresh asparagus, trimmed
1 1/2 cups grape or small cherry tomatoes, cut in half
3 tbsps pine nuts ~ I left off
3 tbsps olive oil, divided
2 garlic cloves, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp fresh lemon juice
1/3 cup Parmesan cheese
1 tsp grated lemon peel

Preheat oven to 400º.

Line a 15×10 baking sheet with foil. Place the asparagus and tomato halves and pine nuts on the foil-lined baking sheet.

Mix 2 tbsps olive oil, garlic, salt and pepper and pour over asparagus and carefully mix to coat all the vegetables.

Bake 15-20 minutes or until asparagus is tender. Drizzle with remaining tbsp of olive oil and lemon juice. Sprinkle Parmesan and lemon peel over the top. Carefully toss to combine.

Makes 8 servings.

Tuscan Asparagus 2

This recipe is part of Pasta Bar Birthday Party.

Source:  Tuscan Asparagus

Happy Cooking!

My signature

Bacon Wrapped Pretzels

Leave a comment

This is one of the appetizers that my daughter made for her birthday party.  She first had them at a museum conference, came home, and found the recipe.

While we were putting these together, we came up with an easier way to make them so the recipe here will reflect that.

The bacon will stick to the pretzel although you have to carefully put them on the rack in your baking sheet.  If it starts to come off, just stick it back on.  It’ll bake up fine.  I did find that if I dipped both sides of the bacon in the sugar/chili powder mixture, it seemed to stick a little better.

Since we followed the recipe for this batch, you will probably need at least 1 1/2 packages of bacon if you plan on making a whole package of pretzel rods.  If you use smaller pretzel twist rods, you won’t need as much and can probably cut the bacon in half.

Bacon Wrapped Pretzels

Bacon Wrapped Pretzels

1 lb bacon ~ you may need up to 2 pkgs depending on what size pretzels you use.
1 pkg. pretzel rods
1 cup packed brown sugar
1 tbsp chili powder

Preheat oven to 350º.

Line a baking sheet with aluminum foil. Place a wire rack in the baking sheet and spray with Pam.

In a flat dish, mix the brown sugar and chili powder.

Take one slice of bacon and dip it into the sugar mixture. Wind it around a pretzel rod. Place the pretzel carefully onto the prepared rack.

Bake for 20 minutes or until the bacon is crispy.

Carefully remove from the racks and let cool. We each tried them warm and they are just as good warm!

This recipe is part of Pasta Bar Birthday Party.

Source:  Food.com

Happy Cooking!

My signature

Pasta Bar Birthday Party!

4 Comments

This past Saturday, we had a pasta bar birthday party for my daughter’s 30th birthday.  It was a fairly easy, inexpensive way to feed lots of people and, best of all, it was delicious!

I have some new recipes to post from the party which I will be doing this week and in this post I’ll tell you how we put it together.

My daughter lives about an hour and a half away.  She bought the perishables and I bought and packed up to her house the produce and a bunch of odds and ends.  I bought buffet pans to keep everything warm after cooking and we used crockpots.  Some things didn’t need to stay warm as well.

For starters we had tortellini with pesto, mushroom, onion, fontina bruschetta, spectacular bruschetta, and bacon wrapped pretzels.

We made 3 types of pasta but found it was too hard to eat spaghetti on your lap so almost all of that was leftover.  The farfalle and penne were gone.  We made sauce with meatballs and plain sauce and alfredo sauce.  Mr. Meat Eater grilled up chicken and sausage which we sliced so each could be added to the plain sauce or the alfredo.  I also sauteed up a big pan of mushrooms.

We had Greek salad and Caesar salad and Tuscan asparagus on the side.  I can’t forget the garlic bread either!

Pasta Bar 1

The starter bar ~ (left to right) tortellini with pesto, mushroom, onion, fontina bruschetta,  spectacular bruschetta, bacon wrapped pretzels.

Party 1

The Alfredo sauce is in the crockpot.  I’m not sure what the glass baking dish has in it ~ one of my daughter’s friends brought it ~ but it was delicious!

Pasta Bar 3

Chicken, sausage (hot and mild), and sauteed mushrooms.

Pasta Bar 4

Greek salad (left), my Mom’s meatballs with sauce (crockpot), Caesar salad.  The asparagus is behind the Greek salad.

Happy Birthday!

This was a fun party to do and I would do it again.  Recipes will be coming this week!

Happy Cooking!

My signature

French Bread Pizza

Leave a comment

This is not really a recipe as such but really just a method on how we make our French bread pizzas.  This is an easy meal to make for lunch or dinner and you can make them with any toppings that you want.

Mr. Meat Eater is pretty traditional in his pizza toppings and I just found out a week or two ago that he doesn’t like green peppers on his pizza.  We have been eating pizza with green peppers on them for 35 years *face palm*!

I know they are called French bread pizzas but I usually use Italian bread.  If I can’t find the Italian bread I want, I use French bread sticks (just smaller loaves).

I have, in the past, frozen these.  Put the completely made but unbaked pizzas on a baking sheet and put in the freezer until frozen.  Then take each pizza, wrap in plastic wrap and carefully put in a large ziplock bag and return to freezer.  Bake at 375º for about 30 minutes or until completely baked and hot.  Note that this baking temperature is different than the one below..

French Bread Pizza

French Bread Pizza

1 loaf of French or Italian bread, cut in half lengthwise
Super Easy Pizza Sauce or jarred sauce
Shredded cheese ~ I use pizza cheese but use your favorites, shredded
Toppings ~ use your favorites

Preheat oven to 400º.

Place bread halves on a baking sheet.

With the bread face up, spoon on some pizza sauce. Don’t use too much or it will be too saucy.

I always put the cheese on next so that the toppings will “stick” as the cheese melts. Save a sprinkle of cheese or two for the very top.

Add your toppings. I usually use pepperoni and mushrooms. The mushrooms I use are canned because I can drain them really well and I don’t have to take the time to saute them.

Sprinkle a bit of leftover cheese over the top.

Bake for 8-10 minutes or until cheese is melted and toppings are heated up.

I cut mine in pieces and serve.

Makes 2-3 servings depending on the size of your bread.  You can make as many pizzas as you need.

Happy Cooking!

My signature