Loaded Potato Frittata

Frittatas are one of those meals you can pull out of your back pocket when you need a quick and hearty meal any time of the day. And you can use up some bits and pieces leftover from other meals... add some roasted veggies, or chopped meat as long as the total adds up to 2 cups (substituting some of the potatoes for the add-ins).

Ingredients:

4 eggs

2 cups cooked, diced potatoes (great use of leftovers!)

salt and pepper to taste

1 bell pepper, diced (save a slice for the top if you want to get fancy)

1/4 cup finely chopped onion

1/4 tsp garlic powder

1/4 tsp paprika

1/4 tsp turmeric 

2/3 cup shredded cheddar or mozzarella cheese

2 tbsps freshly chopped parsley

1 tbsp olive oil

Whisk eggs, salt, pepper, garlic, paprika, turmeric and parsley together. Stir in the cheese. A lot of frittata recipes add cream but this one does not. (I figured if the Pioneer Woman can make a frittata without cream then so can I!)

Heat olive oil to medium heat in a 9" cast iron pan or use a non-stick skillet. Either one will work to ensure the eggs don't stick, just make sure you use an oven-safe pan. Add onion and bell pepper and cook 4-5 minutes. Add potatoes and cook 1 minute. I used some leftover boiled, skin on new potatoes here. Next distribute the veggies evenly over the bottom of the pan then pour in the eggs. Salt and pepper all over.

As it cooks lift the edges to let uncooked egg from the top run to the bottom to cook. When top is no longer runny put the pan in the oven at 400°F for 4-5 minutes.

Let stand 3-5 minutes before slicing to serve.

Serves 4 with a nice side salad.

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Chicken Cutlets with Eggplant

Grown up chicken nuggets! And eggplant just because it was in the fridge and it worked!

Ingredients:

2 skinless, boneless chicken breasts

2 tbsps flour

salt and pepper (or Mrs Dash) to taste

3/4 cup Panko bread crumbs

2 eggs

2 tbsps dijon mustard

4 tsps honey

zest of 1 lemon

eggplant sliced 1/4" thick (I used half a medium sized one here)

fresh parsley and lemon wedges to garnish

vegetable oil for frying

Begin by slicing the chicken breasts in half horizontally to make 4 cutlets. Then wrap each cutlet in plastic wrap and use a mallet to lighty beat them to an even 1/4" thickness.

Set up your standard breading station.

Mix the flour, salt and pepper together in a bowl.

Place Panko in another bowl.

And in a third bowl mix the eggs, dijon, honey and lemon zest together.

Coat each cutlet with flour, then dip in egg mixture and then coat in Panko. Repeat with the eggplant slices and place both the cutlets and eggplant slices on lined baking sheets.

Heat vegetable oil about 1/4" deep in a frying pan. Brown each cutlet and eggplant slice on medium high heat for about 1 minute per side then return to the lined baking sheets.

Pop them into a 425°F oven for 5-6 minutes.

Serves 4 and don't forget the lemon wedges. A good squeeze of lemon really enhances the meal.

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Turmeric Rice

Trying to use more turmeric on account of it's anti-inflammatory and heart healthy benefits. But also, doesn't the colour just pop on the plate?! I even add a little turmeric and black pepper to make golden fried eggs in the morning. 

Ingredients:

3 cups chicken or vegetable broth

1 1/2 cups white rice

2 tbsps coconut oil or butter

1/2 medium onion, chopped

2 tsps minced garlic

1 tsp turmeric

1/2 - 1 tsp salt

1/4 tsp pepper

1/4 tsp cumin

Heat oil in a saucepan to medium heat. Add onion and garlic and sauté 2 minutes. Stir in turmeric then add the rice and mix to coat. Add salt, pepper, cumin and broth and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat, wait 5 minutes then fluff and serve.

Makes about 6 servings.

And these pork skewers were simply marinated in tsatziki sauce for 6 hours then onto a 400°F BBQ for 15 minutes 😋

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Maple Soy Salmon

Healthy, fish Friday post! Low in fat, high in protein.

Ingredients:

1/2 lb salmon fillet (I used wild caught pink salmon here)

2 tbsps maple syrup

1 tbsp light soya sauce

1 tsp hoisin sauce

2 tsps minced garlic

1 tsp minced ginger

pinch of pepper

Mix the maple syrup, soya sauce and hoisin sauce together and pour over the salmon in a 13 X 9" baking dish, skin side down. Now gently rub the garlic, ginger and pepper in, cover and refrigerate 2 hours. Next, flip the fillet over, so skin side is up and the pink side is laying in the marinade. Return to the fridge, covered, for several hours or even overnight.

When ready to cook first bring the fish back to room temperature, about 1 hour on the counter. Line a baking sheet with parchment and carefully turn the fillet onto the pan, pink side up. Spoon any remaining marinade over the fish.

Broil 4" from heat source for 5-10 minutes for thin fillet, 15-20 for thicker ones.

It's done when the fish flakes easily, but you probably already know that 😇

Serves 2

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Time Saving Scalloped Potatoes

I'm convinced that there is no way to take a good picture of scalloped potatoes. They're just plain ugly. But there is a way to cut cooking time in half!

Ingredients:

2 lbs new yellow potatoes, unpeeled

1 onion, thinly sliced

1/4 cup butter

1/4 cup flour

2 cups milk

Mrs Dash seasoning to taste (or salt and pepper)

3/4 cup shredded cheddar

1/4 cup shredded parmesan

Start by scrubbing the potatoes clean then slice them pretty thinly on a mandolin. New potatoes = no peeling (time saving!) And here's the trick ... place them in a large pot of water and bring to a boil. Then gently simmer for about 5 minutes. Then drain.

Grease an 8" deep baking dish. Starting with some onion slices, layer onions and potatoes alternating as you go. You can also give a few shakes of Mrs Dash every now and then.

In a saucepan melt butter and whisk in the flour. Cook 1 minute then whisk in the milk and cook 1-2 minutes to thicken. Add more Mrs Dash to the sauce then pour over the potatoes and onions in the baking dish.

Top with cheese and bake at 375°F for 35-40 minutes. 

Yep... ugly, but tasty 😋

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Pork and Pepper Burritos

Check out these baked pork and pepper burritos! You can sit down and enjoy them with some rice and your favourite toppings or just grab a wrap on the go for a quick handheld meal!

Ingredients:

1 lb ground pork (or trio: beef, pork and veal)

1/3 cup diced onion

1 cup diced or sliced sweet bell pepper

2 tbsps minced garlic

1 cup chicken broth

1/2 can (the 5.5 oz/156 ml size) tomato paste

1 tbsp chili powder

1/2 can (14 oz/398 ml size) refried beans

2 cups shredded cheddar cheese

7 - 8" corn tortillas or roti

vegetable oil spray

2 or 3 tbsps salsa, with more for serving

sour cream and salsa verde to serve

Start by browning the meat in a large skillet 3-4 minutes, breaking it up while browning. Then add the onion, sweet pepper and garlic and fry another 3 minutes or until no pink remains in the meat.

Add the tomato paste and chili powder to the skillet and stir to coat then add the broth and salsa. Simmer about 10 minutes to reduce the liquid. Lay the tortillas or roti out on a work surface. I had these great seasoned roti that worked great with the filling and smelled wonderful while cooking! Spread some refried beans on each then divide the meat mixture and spoon it onto one side of the refried beans. Add some cheddar using about 1 cup.

Make the burritos by tucking in the sides then rolling up. Place them seam side down in an oiled 13 X 9" baking dish.

Give them a little vegetable oil spray then top with the remaining cheese.

Bake at 375°F for 15 minutes

You can serve them plain (easier to pick up and eat on the run)

Or go on and slather them with salsa, sour cream and salsa verde!

Adapted from: kitchendivas.com

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Cinnamon Applesauce Muffins

These applesauce muffins are delicately sweetened and cinnamon fans will love the cinnamon sugar coating. With it being the last weekend of August you may have begun thinking of fall baking and this is the perfect place to start!

Ingredients:

1/3 cup sugar

1/3 cup brown sugar

1/3 cup vegetable oil

1 egg

1 cup applesauce

1/4 cup sour cream

2 tbsps milk

1 tsp vanilla

2 cups flour

1 1/2 tsps baking powder

1 1/2 tsps cinnamon

1/4 tsp salt

Cinnamon Topping:

4 tbsps melted butter

1 tsp cinnamon

1/3 cup sugar

Whisk the sugar, brown sugar, vegetable oil and egg together. Then add the applesauce, sour cream, milk and vanilla. Stir the flour, baking powder, cinnamon and salt together then add to the wet ingredients. Mix only until well combined.

Scoop batter into paper lined muffin tins or spray the tins with cooking oil. Note that if you use papers and the muffins don't bake up over the tops of your papers you will have to remove the papers before coating with cinnamon topping.

Bake muffins in a 350°F oven for 17-20 minutes.

Melt the butter for the topping in a small bowl. Mix the cinnamon and sugar together in another. When the muffins come out of the oven and are cool enough to handle, dip tops in melted butter and roll around in the cinnamon sugar. Then place them on a rack to cool completely. (But you need to test one while they're still warm!)

Reminds me of sugar donuts 😋

Best served the same day or store in an airtight container. 

Makes 16 medium sized muffins

Adapted from: togetherasfamily.com

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