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Recipe: Stove Top Frittatas


I usually make Frittatas in a baking dish in the oven… most often in pie plate… recently one of my loyal readers… Beth Saylor sent me a recipe she found at Kraft foods (Fall 2010 Kraft Food and Family) that made the frittata on the stove top. I had long forgotten that method… it was the first method I had used for making frittatas years ago…

While I do prefer making them in the oven.. the stove top method offers a few benefits… time being the biggest advantage… it cooks on the stove top far quicker than in the oven. Another big advantage to making it on the stove top is that it can be easier when making smaller ones for two people rather than the larger “pie size”…. although depending on the size baking dishes you have… a smaller one can be made in the oven as well.

The first frittata I ever had.. was …believe it or not… in a department store restaurant… years ago large department stores had restaurants… and most were pretty good… unfortunately most have gone the way of the dinosaur.. into extinction. The frittata was served in a cast iron round pan… similar to the Pizza Hut pan pizza pans… I distinctly remember it was an “Italian” frittata… with chunks of slightly sautéed vegetables including potato wedges that had been slightly crisped… absolutely delicious… I was forever sold on them after that first time.

TIPS

Use an omelet pan for easier serving… the frittata will easily slide out onto a serving late, then just cut in half.

You can easily make this with egg substitute instead of eggs if you want to lower the fat.

Okay… back to Beth’s recipe find… the frittata easily feeds two… it uses 4 eggs… after that… what you add is up to you… I’ll post the original recipe… and my variation… my version is a bit more gooey because of the additional cheese ( I love cheese).

I encourage you to be creative… add whatever you would normally add to an omelet… this makes a fabulous brunch or even a lunch… I added a small salad and had a terrific lunch!

Thanks Beth!






The Original Recipe

All you need:

fresh baby spinach (6 oz. bag)
4 eggs slightly beaten
4 tablespoons finally shredded cheese
4 slices bacon, cooked and chopped *

*chopped ham can be substituted for the bacon

All you need to do:

Cook the spinach and 1 tablespoon of water in medium nonstick skillet sprayed with cooking spray on medium heat for 4-5 minutes, stirring occasionally.

Mix remaining ingredients and pour over spinach. Don't stir.

Cover and cook 5 minutes until center is set.

My Variation

All you need:

4 eggs slightly beaten
½ cup cubed ham
¼ cup Colby/Jack shredded cheese
2 tablespoons snipped chives

All you need to do:

Spray a skillet with cooking oil spray (butter flavor preferred)

Add the eggs, do not stir.



Sprinkle the ham evenly over the eggs.

Sprinkle the cheese evenly over the ham.

Sprinkle the chives evenly over the cheese.





Cover and cook over medium heat until center is set.





To serve:

Slide frittata onto a platter or large plate and cut in half.

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We're Baaaack

As you may have noticed my posts have been scattered at best lately.... I've been busy with a million things... and have a lot of new things planned for here.... guests posts of all kinds... some travel food posts... so stay tuned for all the new and exciting things coming...

I've started back up with a breakfast/brunch/lunch recipe... sent to me by Beth Saylor... (what better way to start than with a breakfast food!)...

I hope you enjoy all that's coming!

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Football is Here and So is Great Food!!!


Well Fall is here… and with that…. FOOTBALL!! Are you having a kick-off party?.... Here are some great last minute ideas for those munchies… after all.. you can’t have a football party without something to nibble on!









Lil Smokies in a Blanket








Nachos... instead of making them in a pile... use a large baking pan.... for example a 17x9.... and separate the chips more.. so it's easy for your guests to take a portion.







Mexican Layered Dip








Stromboli… yummm…. Stuff it full of Italian meats and cheeses… throw in some sliced olives… maybe some roasted red peppers… be creative!






Pizza … make up a batch or two of pizza dough…. have lots of different toppings… Not having a big crowd but still want some variety?... make half and half pizzas… half one combination of toppings and the other half different kinds….




Mini Ham and Swiss Party Sandwiches…. I just posted this today… they’re quick and easy and can be made completely ahead… and won’t break the bank… don’t like Ham and Swiss? … make any combinations of meats and cheeses you want…. salami and provolone… turkey and pepper jack cheese….you can even make tuna melts… just make the tuna salad and use whatever cheese you want … be creative!

Now for some great "Go-Togethers"!... They're easy and cheap to make... great menu stretchers!




Egg Potato Salad Fit for a Party…. the name says it all… a perfect go-together for a sandwich.







Coleslaw….










German Potato Salad...








New York Deli Style Potato Salad...








Classic Macaroni Salad...







Tuna Macaroni Salad...







Quick and Easy Salami and Provolone Pasta Salad... a great side if you're serving Pizza or Stombolis.. even add a large green salad.




Three Bean Salad...

Don’t forget Desserts…. cookies and bar cookies go well… lots to choose from… pick a couple and you’re good to go! To name a few….




Brownies






Chewy Blondies









Caramel Oatmeal Chewies







Neiman Marcus Urban Legend Chocolate Chip Cookies









Oatmeal Scotchies

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Important Food Safety Tips for Grilling


With the last gasp for grilling season this weekend… and since this is Food Safety Education Month… I thought it would be a good opportunity to post some Food Safety Grilling Tips… these are courtesy of the Partnership for Food Safety Education.

A true "Grill Master" always knows to clean, separate, cook and chill to ensure a pleasant cookout for all.

Wash your hands with warm water and soap for at least 20 seconds before and after handling food.

*Always marinate foods in the refrigerator, not on the counter or outdoors. Don't use sauce that was used to marinate raw meat or poultry on cooked food. Boil used marinade before applying to cooked food or reserve a portion of the unused marinade to use as a sauce.

*When grilling foods, preheat the coals on your grill for 20 or 30 minutes, or until the coals are lightly coated with ash.

*If you partially cook food in the microwave, oven or stove to reduce grilling time, do so immediately before the food goes on the hot grill.

*When it's time to grill the food, cook it to a safe internal temperature. Use a food thermometer to be sure. The food thermometer should be placed in the thickest part of the meat and should not be touching bone, fat, or gristle. Check the temperature in several places to make sure the food is evenly heated.

Beef, veal and lamb steaks and roasts: 145 °F for medium rare and 160 °F for medium.

Ground pork and ground beef: 160 °F.

Poultry: to at least 165 °F.

Fin fish: 145 °F or until the flesh is opaque and separates easily with a fork.

Shrimp, lobster and crabs: The meat should be pearly and opaque.

Clams, oysters and mussels: Until the shells are open.

*Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs. Be sure to have plenty of clean utensils and platters on hand.

*Grilled food can be kept hot until serving by moving it to the side of the grill rack, just away from the coals to avoid overcooking.

*Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature for more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90 °F).

Have a wonderful and safe holiday…






Information and illustration from the Partnership for Food Safety Education.

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