Monday, July 21, 2014

Artichoke Frittata

 Breakfast is served out on the patio today.  I'm having an artichoke frittata, fresh berries, and a pot of tea.  The purple oxalis (shamrock) plant does so well in my giant teacup planter. 

 My Mom gave me the teapot and I received the teacup from the very first teacup exchange that I participated in.

I first tasted this frittata years ago when a friend made it for dinner.  It's a nice recipe to have for breakfast, brunch, lunch or dinner.  I found the recipe on, but adapted it slightly.  Since I eat an egg every morning, I thought this  would be nice to reheat during the week.  The original recipe called for a pound of cheese and I thought that was a little excessive. One half pound (2 cups grated) seemed perfect to me.  

2 (12 oz.) jars marinated artichoke hearts, reserving 3 T. of the marinade
1 bunch green onions, chopped
9 eggs, beaten
2 cups grated cheese (I used a Mexican blend, but sharp cheddar would be good)
10 saltine crackers, crumbled
1 T. dried parsley flakes
2 cloves garlic, minced
1-2 dashes of hot sauce (I used Sriracha because my son loves it and he'll probably add more!)
salt and pepper to taste


  1. Preheat oven to 325 degree.
  2. Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes, add the garlic and cook about 30 seconds.
  3. Stir the cooked green onions/garlic, eggs,  cheese, saltine crackers, parsley, hot sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch  greased baking dish.
  4. Bake in the preheated oven until center is puffy and no longer moist, about 30-35 minutes; cool slightly before cutting into squares.
NOTE:  The next time I make this, I'll bake it in a pie dish. 

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 Thank you for your visit!  xo

Monday, July 14, 2014

Strawberry Brownie Shortcake

 Won't you join me for some Berry Zinger tea and a strawberry brownie shortcake?  It is hot here in Texas, and you can choose your tea iced, if you'd like.

I'm using a favorite teacup that was gifted to me from a dear friend.  The poppy design looks pretty with the strawberries, don't you think?

This recipe comes from Duncan Hines and I opted to make individual brownies in muffin pans, instead of the round cake pans.  Make sure to use a baking spray that has the flour and oil in it to coat the muffin pans, if you decide to make the individual ones.  If you have a crowd, the large one would be perfect.  Another idea would be to make a trifle and just crumble the brownies,  and alternate with the filling and strawberries. 

  • 1 package of brownies for a 9x13" pan
  • 1 (3.5 oz.) package vanilla instant pudding and pie filling (I used  a box of sugar-free)
  • 1½ cups milk
  • 2 cups frozen non-dairy whipped topping
  • 1 quart fresh strawberries
  1. Preheat oven to 350 degrees. Grease bottom and sides of two 9" round cake pans.
  2. Prepare brownie mix according to package directions for cake-like brownies; pour into prepared pans.
  3. Bake 20 to 25 minutes or until top springs back when touched. Cool 10 minutes. Remove from pans; cool completely. (My brownies in the muffin pans baked in about 22 minutes)
  4. Meanwhile, stir pudding mix and milk in medium bowl; mix well. Chill 5 minutes. Fold in whipped topping. Chill. To serve, place one brownie layer on plate. Top with half each of pudding mixture and strawberries. Repeat. Garnish as desired.
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Thank you for your visit!  xo

Wednesday, July 9, 2014

Grilled Chicken Breasts with Corn and Tomato Salad

I love watching cooking shows & especially love America's Test Kitchen & Cooks Country.  This recipe is from the Cooks Country's website, which I printed off several years ago.  It makes a really good, quick, fresh tasting summer meal with corn, basil & tomatoes.   Please try it!

2 ears of corn, husks & silk removed
2 t. olive oil plus 1/4 additional cup
salt & pepper
2 T. lemon juice
2 cloves garlic, minced
3 T. chopped fresh basil
1 T. Dijon mustard
1 T. honey
4 skinless, boneless chicken breasts, about 1/2" thick
1 ripe beef steak tomato

Wrap corn in microwave-safe plastic wrap (I actually use a microwave bag) & microwave on high , about 3 minutes, turning corn over halfway through cooking.  Remove plastic wrap & brush corn with 2 t. olive oil & season with salt & pepper.

Whisk lemon juice, garlic, basil & remaining 1/4 cup olive oil in small bowl & season with salt & pepper.  Transfer 2 T. of dressing to medium bowl & whisk in the mustard & honey. 

Pat chicken dry, season with salt & pepper & toss in the honey-mustard dressing to coat.

Grill corn & chicken over hot fire.  Grill chicken about 3 minutes per side.  Transfer to platter & cover with foil.  Grill corn until charred, about 5-6 minutes.  Remove from grill, cool slightly & cut kernels from the cob.

Combine corn, tomato & remaining dressing (without honey & mustard) in medium bowl & season with salt & pepper.

Serve corn salad with chicken.

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Thank you for your visit!  xo

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