Monday, September 14, 2015

Mini frittata's cooked in muffin tins

Sorry I haven't posted in what seems like forever... I have had a very busy 2015, finished & graduated from college (yeah one thing off my bucket list:).  Had a much needed surgery and now onto recovery... So I'm back and hopefully you will see a little more of me now.

Now onto these yummy things... Eggs cooked in muffin tins are the new "fad".. I have seen them everywhere but I have to say they don't look so good.  Not much flavorings or toppings, most of the time plain eggs, which is fine say if your making a sandwich or something with some meat & cheese but plain eggs with no seasonings.. I vote NO!!  LOL 

These frittatas (what's a frittata  you say, basically it like a mixed up omelet).  It is a base of eggs, a little half & half, and whatever you like to put in it, like meat, veggies, cheese, etc. and seasonings and cooked.  It is so yummy and delicious.. I used scallions, red & orange peppers, fresh cut up spinach,cubed ham, spinach and topped with a little parmesan cheese.  So good, but bacon bits, cooked sausage, or polish sausage (most of the time it is fully cooked so just dice it up and your good to go), leftover cooked baked potatoes would be great, different kinds of cheese,  you get the idea.. It is also a great way to use up leftovers.  Roast beef, pork loin, chicken breast, any veggies leftover from last nights dinner.. a great way to get the kiddos to eat their veggies. 

Seasonings use what your family likes.  I like really flavorful things, so I used lots of seasonings. Same with cheese, I used parmesan but use what you like or have on hand, anything works. 

Mini Frittatas

7 eggs, cracked into a large measuring cup
1/4 cup half & half
Shredded parmesan cheese
Meat or your choice (I used small cubed ham)
Fresh spinach 1/2 cups small chopped
Fresh veggies of your choice small chopped ( I used scallions, red & orange pepper)
seasonings of your choice ( I used garlic & onion powder, seasoned salt, regular salt & pepper, parsley flakes )
Dash of hot sauce

Pre-heat oven to 350 degrees.  Spray muffin tins very well.

Divide the meat, veggies and spinach between muffin tins.  In large measuring cup ( I used a 4 cup pyrex one), I mixed the eggs with a fork, added the seasonings and half and half and mixed well.  I poured the mixture over the meat/veggies in each muffin cup filling about 1/2 way (the mixture will puff up so don't worry about covering the ingredients).  Top with shredded parmesan & put into the oven.  Cook for around 10-20 minutes (checking after the first 10, then in 5 minute increments till eggs are done), checking to see if the top is lightly browned and a knife inserted in comes out clean.  Remove from oven let cool a couple of minutes, run a knife around the edges of the frittatas in case they stick to the side and remove and put on a heat proof plate to cool.  Wrap and refrigerate any leftovers.  You can individually wrap and place these in the freezer after cooled as well, unwrap and microwave until warmed through.  Enjoy

Saturday, January 17, 2015

Thai chicken lettuce wraps

Oh my gravy... Thai chicken lettuce wraps... I love lettuce wraps of any kind, throwing all kinds of delicious stuff inside a lettuce good.. especially since I am trying to lose weight and eat  more veggies.  Boy when your paying attention it is not always easy to get 5-7 servings of fruit and veggies in a day.  Sometimes you only get 1-2 servings and the day is over with.  Not so with these yummy things. 

What they basically are is cooked chicken in a delicious, flavorful sauce with lots of fresh veggies, put together in a lettuce leaf.  My kids like the wraps in a flatbread, and my oldest son likes them in sheets of nori seaweed along with a lettuce leaf, so the varieties are endless. 

I was also thinking maybe next time I am thinking they would be good made into a salad with everything layered over lettuce, and a little extra sauce drizzled on top. 

The sauce ingredients are a mixture of sweet, savory, spicy and just plain flavorful.  You can add more vinegar, brown sugar,or more soy.. taste it and make any adjustments that you like.  Also, you can vary the types of veggies, I used red & yellow peppers, green onion, and then I take a little help from the store.  I buy bags of already shredded carrots, cabbage (think for coleslaw), and shredded radishes ( I try and keep these things cut up in the fridge to put together a quick salad, so they have multiple uses in my house.  I also cooked thin rice noodles in salted water and added them too.  I also used chopped up cocktail type peanuts, but you can leave them how they come outta the can, less chopping.  Also, you can use the same mixture and put into rice spring roll wrappers and they would make great spring rolls too.

   I used really lean ground chicken which makes me happy, cause the less I have to chop raw meat and worry about the contamination after affects makes me a happy girl.  But substitute whatever meat your family likes, even thinking Tofu would be good, or seafood too.  Whatever you choose, make these today Enjoy.

Thai chicken lettuce wraps

1 lb. lean ground chicken
couple of dashes of sesame oil
Veggies of your choice ( I used sliced seeded red & yellow peppers, julienned cucumbers, shredded carrots & radishes, 1 bunch of sliced green onions, tops removed,
2 T. sesame seeds
1 t olive oil
1/2 package thin rice noodles prepared as package directs
pinch of red pepper flakes
salt  & pepper

Chopped cocktail peanuts
Chopped fresh parsley
Bibb lettuce washed
Nori sheet (optional)
Flatbread (optional)

Sauce ingredients:
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/3 brown sugar
1/3 cup hoison sauce
1 t Asian garlic chili sauce( can substitute a pinch of red pepper flakes, and a clove of minced garlic)
Dash of sesame oil
1 T molasses
1/2 tsp grated fresh ginger

Mix everything together and let sit to blend together.

In large skilled heat olive oil, add chicken, sesame oil,  pinch of red pepper flakes, salt & pepper and cook breaking up with a spoon until meat is no longer pink and is cooked through.  When cooked thru add 1/2 of the sauce stirring well, add sesame seeds and bringing up to a boil. Turn off heat and remove from heat.

To assemble, put a spoonful of the meat mixture onto the lettuce leaf (or nori sheet.or flatbread if using).  Add a small handful of the noodles, some of the veggies (making sure not to over fill, you need to be able to shut the leaf), then drizzle with a little of the remaining sauce, sprinkle peanuts and fresh parsley over the chicken and veggies.  Fold/Roll the lettuce (or nori sheet up) and eat.  Enjoy

Sunday, December 21, 2014

Rocky Road Fudge

This is the easiest fudge in the world to make.  I remember having it around for a long time.  I remember it both with white marshmellows and sometimes with the colored ones too, my grandma would make all kinds of goodies for the holiday season, and they were always yummy.  Think this was on the back of some package or maybe on the sweetened condensed milk can.

If you don't like walnuts add whatever nut you do like.  Thinking a little coconut would be good in this too.  Thinking white chocolate chips would be a good switch from the semi sweet..hmmm.. might have to make this variation soon.  Make this today it is so good. Enjoy

Easy Rocky Road fudge

1 package (2 cups) semi sweet chocolate chips
1 can sweetened condensed milk
1 T vanilla
3 cups mini marshmellows
1 cup chopped nuts (I use walnuts)

In large microwave safe bowl mix together chocolate chips & sweetened condensed milk stirring well.  Microwave mixture for around 1 minute to 1:15 minutes. Remove from microwave and stir well till everything is smooth.  Stir in vanilla.  Then add marshmellows & nuts, stirring well until all is combined.  Pour into a 13X9 (or smaller pan if you like your fudge extra thick ;) that has been lined with foil or waxed paper and lightly greased with nonstick spray.  Spread mixture out to an even layer and place in fridge covered with plastic wrap to harden.  When firm cut into squares and serve.  Enjoy

Saturday, November 22, 2014

Enchilada casserole

I love enchiladas, all kinds, beef, chicken, ground beef the list goes on and on.  What I don't like so much is all the work involved in rolling them all up.  It is a little time consuming and with  3 kiddos including a 4 year old, full time college, husband, house etc... time sometimes is not what I have a whole lot of quantity of ...LOL  With that being said, I thought, hmmm I wonder if there is a way to get the delicious flavor & taste of enchilada with a little less time consuming work.  That is how this recipe was born, and boy did it turn out and taste great with little to no fuss and mess which is a win win in my book :)

I use mild enchilada sauce but use what your family likes.  Also, I use a mexican blend cheese but you can use any type of cheese you like, cheddar, co-jack anything works.  I also topped mine with a little finely sliced green onion, but a red/purple onion will work fine too. I also serve with sour cream but again it is optional. If you like it spicer/hotter add some red pepper flakes or hot sauce to your meat mixture.
For the tortillas, I used flour cut into quarters, next time I am not even bothering to cut them up I will just tear them into pieces.

**Note...Also, I used about 1/4 cup chopped red/green/yellow peppers and onions mixed.  Whenever I am cutting up peppers and onions for anything(making  pasta salads, fajitas or stuffed peppers etc) I reserve about 1/3 cup (combined onions & peppers) you really don't miss it in your original recipe, and it is so nice to have this mixture already chopped up in the fridge to use in recipes for example chili, frittatas, to add to scrambled eggs, or enchiladas ;)  .  I just put it in a covered plastic container in the fridge.  You will be amazed how much you use this and it's nice that it's already chopped up ready to go.

Make this today, you will love it.. enjoy

Enchilada casserole

1 lb ground beef ( I use 90% lean)
2 small cans enchilada sauce
1/4 cup pepper/onions cut up **see note
1 clove garlic minced
small package of flour tortillas (I used 12)
1 package shredded cheese (I used Mexican blend)
1 cup frozen corn
sour cream & thinly sliced green onions for topping

seasonings of your choice ( I used 1/2 tsp each cumin, chili powder, paprika, garlic & onion powder, a pinch of cayenne, seasoned salt & pepper to taste)

In a large frying pan add ground beef, garlic and peppers/onions, (when meat is half way cooked add frozen corn) browning over medium heat till browned.  Drain mixture if desired (I use lean beef so I don't drain it).  Add seasonings and 1/3 cup enchilada sauce to the meat, stirring well.  In baking dish place a thin layer of enchilada sauce, then cover with tortillas in an even layer overlapping slightly if needed.  Add 1/2 the meat mixture.  Spoon 1/4 cup sauce over meat, and top with 1/3 of the cheese.  Repeat layers.  Place final layer of tortillas over the top and drizzle with the last of the sauce.  With a spoon spread the sauce evenly over the top, and sprinkle with the last 1/3 of the cheese.  Cover pan tightly with foil and bake (Place on a cookie sheet to avoid any bubble overs) for 30 minutes.  Remove foil and bake for an additional 15 minutes or until cheese is bubbly and golden brown, remove from oven.  Serve with sour cream and top with green onions.    Enjoy

Tuesday, November 18, 2014

Salmon patties

I love salmon patties... but whenever I order them out ..not so much do I love them... they usually don't have much flavor and I am all about flavor...give me some spices, and good things start to happen wink...

I have never made salmon patties like this before, but I thought what the heck..see I had some leftover sausage stuffing (or some people call it dressing).  I doctored up a box of stuffing with extra onion, celery and browned sausage (I used Bob Evans regular in the white package).  and I never want stuffing to go to waste.  It is one my favorite things ever.  I like it from scratch, out of a box, etc doesn't matter I love it...
Anyways, I needed a binder to make the salmon patties have flavor and stick together, and  while I was looking in the fridge it hit me, why not try the leftover sausage stuffing.  I thought what the heck, if it doesn't turn out it's all good, I will know for next time.. I love experiments in the kitchen, you come up with all kinds of good stuff (when they turn out that )

I added finely minced green pepper & onion (optional), thinking next time a little finely minced jalapeno would be good too. Also, I drained a can of salmon and removed any skin, grey meat and or bones that were in there and just flaked it with my hands. Also, I used Ritz crackers but any type of cracker crumbs or bread crumbs will work out just fine.  Good with a squeeze of lemon over when done.

Make these today...enjoy

Salmon patties

1 can salmon, drained and any skin, grey meat or bones removed, flaked
2 T. each finely diced green pepper & onion
3 T. mayo
1/2 t mustard
1 1/2 cups prepared leftover stuffing mix (cold from the fridge)
1 egg, slightly beaten
1/3 to a 1/2 sleeve crushed cracker crumbs
olive oil & butter for sauting
Sseasonings of your choice ( I used 1/2 tsp each onion & garlic powder, and a little seasoned salt & cracked pepper)

In a large bowl add all of the ingredients (except olive oil & butter).  Mix well with a fork and shape into patties.  Heat olive oil and a little butter in a skillet, and when hot add patties pressing down when putting in the pan.  Heat till golden brown on one side, and carefully flip over when done, pressing second side down to a flat layer.  Cook until golden brown.  Remove to a paper towel lined plate.  Enjoy

Thursday, October 16, 2014


I love Ponsett.  Oh what is ponsett you are asking?  It is a bacon, egg & rice dish that is so heavenly and super easy to make. Its kind of like bacon fried rice.   My mom got this recipe from a friend of hers, who her friend had a friend from India who gave her this recipe.  Even my husband goes, not sure I will like it, once trying it says man, that is good.  And my 4 year old Jackson, once he tried it wants it every day...LOL so it must be good.

I also add onion & garlic to this which my mom doesn't do, but I think it adds more flavor, and I am all about flavor!!

I use instant rice, use your favorite brand.

**NOTE**  I usually use a couple of bouillon cubes (cause I always am running out of stock), but you can use beef broth/stock instead . If using bouillon cubes I take a big pyrex glass measuring cup, measure 2 cups of water and put the unwrapped bouillon cubes in an heat for about 4 minutes in the microwave.  Take out and with a spoon,crush and stir the bouillon cubes to dissolve.  If using broth, heat for 2-3 minutes in the microwave.

 Also, I use about 4-5 slices of bacon (and I use my favorite bacon, Wright brand  which is thick and yummy, but if you are using really thin bacon use about 1/2 package.
Make this today.. Enjoy


4-5 slices thick bacon, sliced thin
4 eggs, beaten seasoned with a little salt & pepper
2 cups beef broth (or can use 2 cups of water and 2 beef bouillon cubes) **see note
2 cups minute rice
1/2 onion, finely chopped

*seasonings of your choice.. I use 1/4 tsp garlic & onion powder, sprinkle of seasoned salt & pepper

In large pan over medium high heat, add bacon & onions stirring often, cooking till about 3/4 of the way done.  Add beaten eggs, stirring constantly till eggs are set and done.  Add heated broth, rice and seasoning stirring mixture well.  Bring to a simmer then cover pan and turn heat down to medium low and cook for 10 minutes stirring often.  After 10 minutes remove lid and cook for an additional 5-10 minutes till everything is hot and rice is done.  Remove from heat, taste adjust any seasonings and enjoy...

Friday, October 10, 2014

Creamy rice pudding

I love rice pudding... my mom makes a really good baked one, and I sometimes do a really super easy cheater type recipe using cooked or instant vanilla pudding and add a little whipped cream, a splash of vanilla and cooked rice to it, with a sprinkle of cinnamon on it. 

But sometimes nothing will work but an old fashioned cooked from scratch kind of something.  You can use already cooked rice, or make it easy on yourself the next time you get Chinese takeout get an extra quart of rice and make this rice pudding.  Easy, yummy and ready in about 10-15 minutes, then you can eat it hot, or let it chill however you like it. 

**NOTE** I  put the cinnamon shaker on the table and let each person add it if they like it to their own serving.  You can also use soaked raisins (I add a little water & vanilla and put them in the microwave for 15-30 seconds to heat them up and let them soak for 10 minutes, then I drain off the liquid.  Not everyone in my family likes cinnamon or raisins, so it is up to you to use them if you like them. I also like to add a little whipped cream to the top, but again it is up to you...make this today... YUM

Creamy rice pudding

3 cups cooked rice
3 cups milk
1 cup sugar
2 1/2 t vanilla (divided)
1 t butter
1 egg, beaten
pinch of salt

(**see note, cinnamon, raisins, whipped cream if you are using)

In saucepan, add rice, milk, sugar, pinch of salt, 1 1/2 t vanilla and beaten egg.  Bring to a boil over medium heat whisking/stirring very frequently.  When mixture is boiling turn heat down to a simmer (make sure mixture is still simmering) and simmer for around 10 minutes, making sure to whisk/stir about every minute or so, cause it will burn quickly.  Cook until mixture is thickened.  Remove from heat.  Serve or place in fridge in a bowl and let cool.  Serve... use cinnamon, raisins or whipped cream if desired.  Enjoy