Feta Frittata

Usually around here I focus on posting dinner or dessert recipes, but my go to breakfast lately has been frittatas. I love them! They are so simple to make and a great way to use up any extra veggies you have in the fridge. I’ll keep this post short and sweet (since somehow my posts I had scheduled for earlier this week got deleted!) and get right to it!

Feta Frittata Header

What You Need:
Olive Oil, butter, or non-stick spray to coat the pan with
Garlic, minced
Onion, diced
Zucchini, chopped
Two eggs, beaten with a splash of milk
A handful of feta cheese
Salt and pepper to taste
Sour cream or plain Greek yogurt, as a topping
Salsa, as a topping
Scallions or chives, as a topping

The How To:
This recipe is pretty straight forward.
1. Over medium heat, coat the pan with olive oil and saute the garlic until golden brown.
2. Add the onion and zucchini and cook until translucent and slightly softened.
3. Pour the eggs, beaten with a splash of milk, over the vegetables.
4. Allow the eggs to cook for just under a minute and add the feta cheese. Salt and pepper to taste, but be aware that the feta will add a lot of saltiness, so don’t go crazy.

Feta Frittata Step by Step

5. Cook the frittata over medium to medium low heat. You want the eggs to solidify as much as possible before flipping it so you don’t have a huge mess when you turn it over!
6. Flip it and allow the frittata to finish cooking all the way through until it is nicely browned. I love the way the feta browns and gets all crispy and salty. Yum!
7. When it’s finished cooking, top the frittata with salsa, a dollop of sour cream, and chopped scallions. Enjoy!

Feta Frittata

This recipe (if you can even call it that–it’s so simple!) is incredibly flexible, so substitute whatever veggies or cheese you have on hand or whatever you enjoy most. Serve this with a side of hashbrowns for a delicious breakfast!

Sorry things are a little out of order this week on the blog. I know I usually post my recipes on Tuesdays, but like I mentioned above, I had a little computer glitch. Thanks for your patience!

Linking up with Tuesday’s Table and Lou Lou Girls!

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Mini Bacon Cheddar Corn Muffins

I know, I know…’tis the season for all things pumpkin, apple, and spice. But let’s face it y’all–it’s bacon season all year long. Plus, it’s football season now too, and even though I really don’t care much about football I know a lot of you do! These little bites of yummy goodness would make the perfect game time snack to munch on. If you go crazy eating them, they could even be dinner! Not that that’s what happened last night…I’m just saying.

Bacon Cheddar Corn Muffins Header

What You Need:
1 box Jiffy corn muffin mix
1 egg
1/3 cup milk
4 slices of bacon, cooked and crumbled
1/2 cup shredded cheddar cheese
2 long scallions (green parts only), sliced thinly

The How To:
1. Preheat the oven to 350°F.
2. Prepare the corn muffins according to package directions by adding the egg and milk and mixing well to make sure there are no lumps. Let the batter rest for about 5 minutes.
3. While the batter is resting, cook the bacon until crispy and then chop/crumble it up. Slice the scallions, and shred the cheese if it isn’t already pre-shredded.
4. Mix into the batter all the cheesy, bacon-y, scallion-y goodness.
5. Fill a mini-muffin* tin until each cup is just slightly under filled. Bake for 10-12 minutes for mini muffins, or 15-20 minutes for regular sized muffins.
*This recipe will make 12 mini muffins, or 6 regular sized muffins.

These are yummiest when they are hot so you can cut them open and slather them with butter. So good! Probably not at all good for you…but sometimes you just have to indulge a little. You can also add in any other mix-ins you might like–just remember to not go too crazy because otherwise there wont be enough corn muffin mix to hold everything together.

Muffins in panMuffins in pan close upMuffins

Let me know if you make these and how they turn out for you! Enjoy!

Linking up with Delicious Dish TuesdayTuesday’s Table, Lou Lou Girls, and Hot Momma’s Kitchen!

Pasta alla Zucchini

I love zucchini–it’s one of my favorite veggies. I know it’s technically a “summer squash,” but most places you can still get it all year round which I am grateful for, because it’s delicious! Zucchini is jam packed full of vitamin C and potassium and a bunch of other awesome vitamins and such, which makes it a nice addition to a simple pasta plate which usually lacks much substance. I’m sure you all have noticed the pattern my recipes seem to follow…this recipe is quick, easy, and pretty healthy as well. Bonus: it’s also really inexpensive to put together! Let’s get cookin’!

Pasta alla Zucchini Header

What You Need: 
Olive oil
1 medium sized zucchini
1 medium sized (or 2 small) yellow zucchini
1/2 onion
2 generous tablespoons of garlic
1lb of your favorite pasta (I chose linguine)
salt and pepper to taste
red pepper flakes (optional)
dried basil (optional)
2 tablespoons butter
Parmesan cheese, as a garnish

The How To:
1. Bring water to a boil to make your pasta. Cook pasta according to package directions, but make sure to leave your pasta al dente. This isn’t vital to the recipe, but mushy pasta is gross, y’all. Trust me, it’s better this way.
2. While your water is beginning to boil and your pasta is cooking, prepare the zucchini. Over medium to medium high heat, warm about 2 tablespoons of olive oil and dice the zucchini and onions.
3. Generously measure out about 2 tablespoons of minced garlic, and sautee until golden. Sorry I don’t have an amount in cloves of garlic–I keep about three pounds of minced garlic in a large jar of oil in my fridge at any given time. Because you never know when you’ll need garlic. (Hint: you always need garlic.)
4. When the garlic is golden, add the onions and zucchini to the pan. Mix well, and add salt and pepper to taste. You can also include the optional red pepper flakes (which I did not use) and the dried basil (which I did use) at this point.
Step by Step collage5. Sautee until the veggies are mostly translucent, but still somewhat crisp. You want them fully cooked, but not mushy and disintegrating.
6. By now your al dente pasta should be finished. Toss it with about two tablespoons of olive oil and two tablespoons of butter. You want to coat the pasta so it doesn’t stick to itself.
7. Plate the pasta and top it with the zucchini mixture. Sprinkle on Parmesan cheese, and enjoy!

See? Mostly healthy and definitely delicious!

Zucchini close upPasta alla Zucchini 1

What’s your favorite way to eat zucchini? Let me know! I’m always looking for yummy new squash recipes.

Linking up with Delicious Dish TuesdayTuesday’s Table, Lou Lou Girls, and Hot Momma’s Kitchen!

Baked Fish with Breadcrumbs

Do you have certain meals that just bring you back to your childhood? When I was little, my parents would make this dinner every now and then and I absolutely loved it. I’m pretty sure I don’t make it the same way they do (don’t worry…I’m not sharing secret recipes mom and dad), but nevertheless it is delicious. I have been craving fish for the last week or so and when I made this last night it was exactly what I wanted. The topping is crispy, the fish is buttery and flaky–the whole meal is just melt-in-your-mouth amazing.

Baked Fish with Breadcrumbs Header 2

This recipe will work with any white fish which makes it not only a versatile recipe but also potentially very inexpensive! And once again, this is a meal you can make in less than 30 minutes. You know those are my favorite recipes!

What You Need:
3 or 4 fillets of fish, any white fish will do
3 or 4 tablespoons of butter (one for each fillet), plus 1 and a half tablespoons set aside
1 tablespoon of lemon juice
a dash of garlic powder (or fresh garlic…I just was being lazy)
3/4 cup Italian style breadcrumbs
1/4 cup Parmesan cheese

The How To:
1. Melt the three (or four) tablespoons of butter and mix in the lemon juice and garlic powder. On a baking sheet lined with tinfoil, drizzle the butter mixture over each fillet making sure to coat both the bottom and top of each piece.
2. In a separate bowl, combine the breadcrumbs and Parmesan. Melt the one and a half tablespoons of butter you had set aside, and pour it on top of the breadcrumbs. Using your fingers, work the butter in until the mixture looks crumbly.
3. Generously cover each fillet with the breadcrumbs.
4. Place in the oven at 400°F for 15-17 minutes until the breadcrumbs are crispy and the fish flakes easily with a fork. I cooked mine for 15 minutes and it came out perfectly.

That’s it! Simple, right? Enjoy!

Fish close up 2 Brussel Sprouts close up

PS- These roasted brussels sprouts made a delicious side dish. Cut the brussels sprouts in half, and toss them with some olive oil, balsamic vinegar, salt, and pepper. Roast them at 425°F for 20 minutes and they are perfect!

Open up!

Fish close up

Linking up with Delicious Dish TuesdayTuesday’s Table, Lou Lou Girls, and Hot Momma’s Kitchen!

Crispy Chicken Nuggets

It has been so long since I posted a recipe! I have a few that I want to share with you all, but when I made these for dinner last night I knew this was the winner I had to share first.

Crispy Chicken Nuggets Header

Don’t these look yummy?! One of my favorite dinners is breaded chicken cutlets, but when I was cooking last night I decided to make things a little more bite-sized which made them a lot more delicious. Each nugget was so crispy and packed with flavor…oh my goodness I’m practically drooling right now just thinking about them. Naturally, we had no left overs. I should have made more. I want them right now!

What You Need:
Oil, for frying (choose whatever kind you’d like)
2 chicken breasts (or the equivalent amount of chicken breast tenderloins)
2 eggs
A splash of milk
Italian style breadcrumbs
Panko
Parmesan cheese
Salt and pepper to taste

The How To:
1. Heat about 1/2 inch of oil in a pan over medium to medium high heat. I usually start this after I’ve breaded at least half of the chicken because otherwise it always takes me too long and my oil is crazy hot by the time I start frying. No one likes being splattered by flaming hot oil, you know?
2. Cut your chicken into chunks. I made sure to filet the chicken breasts first just to make the pieces all roughly the same size.
3. Scramble the two eggs and the splash of milk to make an egg wash. If you are allergic to eggs or egg intolerant you can use some oil or some buttermilk to do this step instead. Just be aware the coating may not stick as well.
4. Create your breadcrumb mixture by mixing the breadcrumbs, panko, parmesan, and salt and pepper if you feel so inclined. It really doesn’t need it, but some people love their salt and pepper. Who am I to take that away from you? Go for it, friend.
(Also, notice that I don’t have specific measurements for these things? I have never in my life measured this out. Just eyeball it.)
5. Dredge the chicken chunks in the egg mixture first, and then generously coat them with the breadcrumbs.
6. Drop them piece by piece into the hot oil, and fry them until they are golden brown and oh so crunchy. When finished, let them drain on a paper towel so the excess oil is removed.
7. Enjoy your chicken nuggets! You can pair them with the delicious dipping sauce of your choice, or you can opt for a slightly healthier (but still just as delicious!) option and pair them with applesauce. So yummy!

Chicken Nuggets close up

Dinner plate

I hope you all enjoy these as much as we did. Between two grown ups and a one year old, there wasn’t a crumb left!

Linking up with Delicious Dish TuesdayTuesday’s Table, and Hot Momma’s Kitchen!

Portobello Mushroom Stroganoff

I wish we lived in an age where computers had smell-o-vision. Think about it…wouldn’t that be fantastic? If you need some convincing, let me help:

Portobello Mushroom Stroganoff Header

Yum, right? Don’t you wish you could smell it? Well, you can! You just have to make it yourself. No worries though–it’s a simple recipe and takes less than 30 minutes. You all should know by now that those are my favorite recipes!

Recently I’ve been trying to find more vegetarian dishes to cook because sometimes I feel like our family eats far too much meat. I stumbled across this stroganoff variation, and since I am a sucker for anything portobello mushroom I knew I had to give it a try! I adapted the recipe quite a bit (okay…a lot), but if you want to view the original recipe you can do so here.

Mushrooms close up

Ahhh they look so yummy. Okay, okay…I’ll stop teasing you. Here’s the recipe:

What You Need:
3 tablespoons butter
1 tablespoon (2-3 cloves) garlic
1 medium sized onion
2 portobello mushroom caps, diced
4 medium sized crimini mushrooms, roughly chopped (optional, but delicious)
3 tablespoons flour
1 1/2 cups reduced sodium broth (veggie, beef, or chicken works fine)
1 tablespoon soy sauce
2-3 dashes Worcestershire sauce
1/2 cup sour cream
salt and pepper to taste
fresh parsley, as a garnish
8 oz egg noodles (pasta, rice, or even quinoa would be a nice variation as well)

The How To:
1. Over medium-high heat, melt the butter and saute the garlic and onions until the garlic is browned and the onions are somewhat translucent.

Onions and garlic

2. Add the portobello and the crimini mushrooms to the pan, and cook until they are browned.

Adding mushrooms
3. Make a small well in the middle of the mushrooms, and add the flour. Let it cook for just a moment, and then stir it into the mushroom mixture. Salt and pepper the mushrooms to taste. Remember, don’t go overboard on the salt! You will still be adding broth and soy sauce. You can even omit the salt completely in this step if you so choose.

4. Pour in the broth of your choice. If you are trying to be strictly vegetarian, veggie broth works fine. I only had beef broth on hand, and it created a wonderful flavor. Use whatever you prefer!

Adding broth
5. Stir well, making sure the flour has completely incorporated into the broth and that there are no lumps. Add the soy sauce and Worcestershire sauce, stir, and barely bring to a boil. Allow it to cook like this for a minute or two so that the broth reduces a bit and the flour begins to thicken it slightly.

6. Add in the sour cream and mix to ensure it is completely blended. Lower the heat and continue to cook until the sauce thickens to your liking.

Adding sour cream
7. As your sauce sits on low or warm, stir it occasionally. Meanwhile, bring a pot of water to a boil and cook your egg noodles according to the directions on the package. Do not over cook the noodles! Al dente pasta just tastes better.

8. Serve the noodles with the sauce on top, and garnish with parsley if you so choose.

Here, taste the sauce. Isn’t it delicious?!

Mushrooms on spoon

The fresh herbs at my supermarket didn’t look particularly inviting, so I decided to omit the parsley, but oh man it would be delicious with it as a garnish. It’s so yummy either way, though!

Finished mealI hope you enjoy this as much as I did! Haha we have made this two times since Saturday already. That’s how good it is!

Linking up with Delicious Dish TuesdayTuesday’s Table, and Hot Momma’s Kitchen!

 

Mongolian Beef, Chicken, and Tofu

First, I just want to say that I know I have been pretty absent for the past week, but it probably isn’t going to get any better this week. My sister is here visiting which means we are out doing fun things! I’m just too busy this week to be able to post consistently. Next week I will (hopefully) be back to normal!

Oh also, I’ve decided I’m just going to combine my July and August favorites because I completely fell behind on that too and with how busy this week is I feel like it’s going to be way too late to play catch up.

Okay, now that all my housekeeping is done…on to Mongolian goodness!

Mongolian Tofu Header

The first time I had P.F. Chang’s Mongolian beef I was in love. It became my new favorite dish. Eating out often is way too expensive though, so I decided to find an at-home recipe that was just as good as the real thing.

Doing my research, I realized that most of the Mongolian sauce recipes online were all the same, and to be honest I really haven’t changed it up at all. What I do like to change up is the protein. This sauce is delicious on beef, chicken, and tofu, and I’m sure it would be just as delicious on pork or even just veggies alone. This particular time I made it, I used tofu.

I love making this on a weeknight when I don’t have a lot of time to cook but when I still want a filling, delicious dinner. This recipe is quick (under 30 minutes!) and keeps well for leftovers the next day.

What You Need:
For the sauce:
1 tablespoon oil
2-3 teaspoons of garlic (to taste)
1 teaspoon ground ginger (again, to taste)
1/2 cup soy sauce
1/2 cup water
2/3 cup brown sugar
3-5 scallions, green parts only

For the protein:
1 pound of your choice of protein
1/4 cup cornstarch
2 tablespoons oil
salt and pepper to taste

The Sauce How To:
1. In a medium sized saucepan, heat the oil, add the ginger, and saute the garlic until lightly browned.
2. Stir in the soy sauce and water until well combined.
3. Add the brown sugar, mix until dissolved, and allow it to come to a boil for about three minutes. Remove from heat and set aside.

The Protein How To:
1. If using beef or chicken slice into strips. I recommend flank steak for the beef (make sure to cut against the grain!) If using tofu, which is what I used here, cut it into cubes and press it to drain some of the water.
2. Salt and pepper your protein, and then toss with cornstarch so it is lightly coated. Let that sit for about 10 minutes to let the cornstarch stick. If you’re using tofu, you don’t have to wait the 10 minutes.
3. While you’re waiting, you can cut your scallions–green parts only–into inch-long strips. Set them aside.
4. Heat oil in a pan, and cook off your protein until lightly browned. For beef, this only takes a few minutes. You don’t want to overcook it! If you are using chicken, you will want to make sure it is cooked all the way through.
5. Once your protein is browned and cooked, add the sauce to the pan and stir to coat your protein. Let the sauce come back to a boil and then turn off the heat. Add the scallions and mix them in.

You’re done! I usually serve this over white rice, but brown rice is delicious too. If you’re feeling really adventurous I’m sure you could even use quinoa. I’ve also experimented with adding sauteed broccoli for some extra veggie goodness, but that’s totally up to you.

Tofu 1

Note: A lot of recipes I found say to saute your protein in a lot more oil (almost a cup) and then once it is mostly finished cooking, they say to drain the oil and return the protein to the pan. I usually just use less oil to begin with and skip this step.

I hope you enjoy this! Sorry I don’t have step by step pictures (again!). This was kind of a last minute idea for a post after I made dinner last night because I realized I hadn’t posted in a while. Again, I’m aiming to be more diligent with the blog next week. Right now though, I’m off to go hiking!

Linking up with Delicious Dish Tuesday and Tuesday’s Table!