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Monday, March 17, 2014

Kitchen Sink Frittata...The EASY way!!

Nearly every Sunday evening we have this for dinner, I do a plan a meal for Sunday, but we typically eat that meal when we get home from church famished!! By 5:30 we are all ready for a light bite!

 I will take a peak in the produce drawer of my fridge and see what is left or the "Smoothie" bin in my freezer. Typically I will use whatever is on hand and ready to go bad since I do my grocery shopping on Mondays- it's "use it now or pitch it!"  

In my 20's before I was married, my roomate's parents were straight from Sicily, the food...oh the FOOD, I was introduced to delicious foods such as Frittatas. Her technique is fussy and I have found the technique I am showing much simpler without sacrificing taste!

 

Sunday "Kitchen Sink" Frittata

8-10 eggs, blended well

Pic Credit
3 large Russet Potatoes, peeled and sliced thin

2 handfuls of Spinach/Kale, julienne

8 oz of Mushrooms, sliced
1 white onion, sliced thinly

1/2 C Julienne Sundried Grape Tomatoes packed in Extra Virgin Olive Oil
Bacon Drippings, Butter, Extra Virgin Olive Oil  
Salt and pepper to taste

  1. I use my favorite 12" heavy 18/10 stainless steel clad aluminum Wolf Gang Puck Chicken Fryer skillet. This pan heats evenly and can withstand the broiler as well, I use it often along with my beloved cast iron skillets from my grandma.
  2. Start by  scooping 2 T of Bacon Drippings, 1/2 T of Butter, and 1T EVOO in the bottom of my heavy skillet over med-high heat.
  3. Turn oven to broil
  4. As the pan heats I slice up 3 large potatoes, and 1 onion add to skillet when the bacon drippings are sizzling in the pan.
  5. Allow potatoes to brown in skillet, scraping the bottom of the pan every so often and onions to cook through. 
  6. Add Sliced Mushrooms & scrape the pan once the mushroom release thier liquid to loosen the potato yummies on the bottom of the pan
  7. Add Spinach/Kale and generous amount of Coarse Kosher Salt and fresh cracked pepper.
  8. As veggies are cooking crack each egg on at a time in a small bowl to check for freshness before you add to a large bowl, once all eggs are added sprinkle in kosher salt and pepper to taste. Then scramble with whisk until all combined.
  9. Pour Eggs over cooked veggies and sprinkled shredded cheese over top.
  10. Cook over medium heat until edges are set and start to pull away- the top will not be cooked through.
  11. Place the frittata under the broiler until cooked through and brown on top. This won't take long- stay near by or you will have an over cooked rubber eggs!!   
  12. Allow pan to cool with a lid on, the moisture will condense allowing for easier removal!
  13. Slice into wedges and serve as is or add a fresh and crisp salad.

I had a camera ready to take a picture of my frittata however the family was very hungry and ate it up before I was ready to take a pic... I will try to update with an original pic soon!!

Sunday, March 16, 2014

Menu Mondays: March 17-23, 2014- Weekend Potlck Recipes~ Sandwiches for DINNER!!

I love searching "WEEKEND POTLUCK" for INSPIRATION from ALL of the delicious recipes that other bloggers submit to this awesome linky party for my weekly menus! 

I will often contribute my own recipes & have gotten to dialog a bit with a few of the 5 Hostesses, whom oversees this linky party, & they are very nice ladies!! 

 

 

 How it works: The recipe with the most "clicks" will be featured the following week, on each of the 5 hostesses' blogs, plus what recipe caught the 5-H's attention collectively, then each individual hostess will mention their personal favorite entry recipe...

Friday, March 14, 2014

Knock OFF Shamro## Shakes

I know everyone and thier mother has a recipe...this one really tastes just like the real thing to my family!!

Now you don't have to wait all year for March come so you can savor the minty sensation of a Shamro## Shake...

You have the power to make it whenever you are feeling a little Irish!!





Making Iced Tea SMACK! DAB! in the middle of winter!!

I am soooooooooooooooooo 

OVER this winter!!!

... And that says a lot, because I love winter, the snow looks like diamonds, the air is crisp and clean PLUS~ I know freezing temps will KILL BUGS & SPIDERS!!! 

Well at least keep them from getting to a mutant-steroid size like you guys or y'all get down south!!

 

Nonetheless, I am in the mood for REAL Iced Tea, I have been "fudging" it with instant Peach Iced Tea packets, but they are only an imitation not worthy of the freshly made counterpart!!

Thursday, February 27, 2014

Menu Mondays: Feb 24- March 2, 2014- Healthy Eating!


What a week! My whole family seems to be in such horrible moods, couldn't be because the winter has been so long, cold and bitter!  

 At least the sun has been out for the most part these last few days, that never fails to place a smile on my face!!



In that vein, like it or not, we are going to eat healthier!! I think when you get the proper nutrition your body just responds and your mood lightens. Not being bogged down with artificial flavors, dyes, or sweeteners is a step in the right direction too. 

Eventually the Family's attitude
will improve 
because of eating better...

Wednesday, February 26, 2014

Cabbage Rolls


Cabbage Rolls...


Just the mention of it and I get all nostalgic and stuff remembering my wedding day and the BEST cabbage rolls I ever ate!! 
I never did get the recipe from the caterer,but I did find this recipe and tweaked it a bit,and it tastes just like I remember!


Pic Credit
  • 1 Cabbage Head
  • 1 Lb uncooked 80% Lean Ground Beef
  • 1 C uncooked rice
  • 16 Oz Tomato Puree
  • 1 T Worcestershire Sauce
  • 1 T Brown Sugar
  • 2 t Lemon Juice
  • Salt and Pepper to taste

Sunday, February 16, 2014

Menu Mondays: February 17- 24, 2014

This week I received my menu inspiration from the

Taste of Home website.  


Before my days of using the Internet & Food Network for cooking influence- I would save each TOH magazine and insert with recipe index side up in a sheet protector w/my favorite recipes highlighted and then place 2 years worth of issues into a 3-Ring binder. 

Yeah, I have always been a geek that way, LOL! That is also how I would plan my freezer cooking sessions and basically how I learned to cook and keep a house before we got cable TV and my beloved Internet. 

In honor of TOH magazine & the great reading material plus motivation this magazine provides, I dedicate my menu week~