Sunday, November 23, 2014

Veggie Frittata

Can I just say that I love fritattas?  They're easy, delicious, and acceptable for breakfast, lunch, or dinner.  What is a frittata you might ask?  A frittata is an Italian omelet.  Although it is more like a crust less quiche than a traditional omelet.  This is the perfect meal for the holiday season when you have a million things to do and guests in the house.  It will seem like you slaved in the kitchen, when in reality it takes about 15 minutes to prepare and make this delicious egg dish.

Veggie Frittata
  • 1/2 medium onion, chopped
  • 1/4 medium zucchini, chopped
  • 1/4 medium summer squash, chopped
  • 2 garlic cloves, minced
  • 2 Tbsp. fresh basil, chopped
  • 2 Tbsp. shredded Parmesan cheese
  • 1/4 c. cream or milk
  • 8 eggs
  • Salt & Pepper to taste
  1. Preheat the broiler in your oven.
  2. Saute onion, zucchini, squash, and garlic in a large, oven safe frying pan for 5-10 minutes or until onions start to become transparent.
  3. Meanwhile scramble eggs with cream/milk in a small bowl.  Stir in Parmesan cheese, salt, and pepper.
  4. Evenly distribute veggies around the pan and pour the egg mixture over the top.
  5. Once the bottom and sides begin to set, sprinkle the basil evenly over the top.
  6. Place the pan under the broiler for 3-5 minutes.  The frittata is done when the eggs are golden brown on top.

I usually serve my frittata with bacon and toast with homemade jam for breakfast.  Or scones.  You can never go wrong with scones.  For lunch and dinner I like to serve it with a big salad and homemade bread.  I hope you enjoy this delicious, versatile recipe, and Happy Thanksgiving! :)

Thursday, November 20, 2014

Thanksgiving in a Crock Pot

Hello all!  I've been MIA for a bit because we went on vacation to Costa Rica at the beginning of November.  With the Rowselettes!  That's right, they're officially international travelers with stamps on their passports and everything.  It was quite the adventure traveling with two 7 month old babies, but all in all we had an awesome time.  Here's a few photos from our trip:

The beautiful resort we stayed at for the first part of our trip.

The pool area.

Our casita deluxe.

Hanging with Dad in the hammock on our veranda.

First tropical drink in the hot tub with Archer.

Dad and Xander selfie.

Swimming at the Baldi Hot Springs Resort where we stayed for the second half of our trip.

There were 25 different hot springs pools with numerous water features!

We love our floaties!

Some nice people took a family photo for us.

All loaded up and ready to fly home. These Kelty backpacks were amazing for travel. Plus the Rowselettes really like them. :)

And now on to my newest recipe.  This crock pot meal is sooooo good!  So if you're craving Thanksgiving a little early, aren't headed home for the holidays, are just celebrating with you and you're significant other, or maybe you don't want to spend your whole day cooking, this recipe has got you covered.  I've seen versions of this recipe on Pinterest a million times, so decided to give it a try.  However, as is the case most of the time, I couldn't just make it the way everyone else does.  So here is my version of Chicken with Stuffing made in a crock pot.

Crock Pot Chicken with Apple Sage Stuffing
  • 6 boneless, skinless chicken thighs or 1 large turkey breast
  • 2 (6 oz) packages seasoned stuffing
  • 1 onion, chopped
  • 3 celery ribs, chopped
  • 2 small green apples, chopped
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 c. plain yogurt (can be low fat)
  • 1/2 c. H2O
  • 16 fresh or dried sage leaves
  1. Saute onion, celery, and apple in a pan over medium heat until onions just start to turn translucent.
  2. Spray the bottom of the crock pot with olive oil spray and place chicken thighs or turkey breast in the bottom.
  3. Salt & pepper the chicken and then pour the onion, celery, and carrots on top of the chicken/turkey breast.
  4. Add the stuffing on top of the veggies.
  5. Mix the cream of chicken and mushroom soups with the yogurt and H2O in a small bowl.
  6. Pour this mixture over the top of the stuffing and top with sage leaves.
  7. Cook on Low for 4 hours. 
  8. Fluff the stuffing by mixing with the soup mixture and veggies.  At this point you can leave the chicken/turkey breast whole or shred it and mix the whole thing into a glorious mess of deliciousness.

I don't have any pictures of this meal after it's done because, let's be honest, most things that come out of a crock pot don't plate well.  That, and the fact that we ate it so fast there wasn't time for photos. ;)