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 www.allrecipes.com, 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

Directions

  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. 

I am sharing this with:


 
 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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