Breakfast, Main Dish

Baked Frittata

This is a perfect throw together, use what you’ve got in the fridge and pantry kind of dinner (or breakfast or brunch). Use the basic recipe and add ingredients and spices to taste. It can be meatless or not, make the full recipe for a 13″x9″ pan or half it in a smaller dish for fewer servings, it’s all up to you!

Baked Frittata

12 eggs
1/2 cup flour
1/2 baking powder
1 tsp salt (or season salt)
fresh ground pepper
fresh herbs, chopped or spices (optional)

Some ideas for added ingredients (this is what I did): Sauté onion, peppers, spinach. Browned sausage and/or bacon. Grated Swiss and sharp cheddar cheese. Diced tomato. Chopped green chilies. Sliced or chopped olives.

Preheat oven to 350°. Sauté vegetables if using. In large bowl, whisk together eggs, flour, baking powder, salt, pepper, and other herbs or spices. Stir in all other ingredients. Pour into well sprayed 13″x9″ pan. Bake 35-45 minutes, until set in center. Remove from oven and let cool and set up for about 10 minutes. We also like a little salsa on top!

One Year Ago: Chewy Peanut Payday Bars Chewy Peanut Payday Bars

Two Years Ago: Frosted Almond Oatmeal Cookies Frosted Almond Oatmeal Cookies

Three Years Ago: Creamy Lemon Oat Bars Creamy Lemon Oat Bars

Four Years Ago: Dinner Rolls with a Twist Dinner Rolls with a Twist

Breakfast, Main Dish

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

My husband and I had this for dinner tonight and loved, loved, loved it! Amazing flavors all baked together and what great presentation. This would be a wonderful addition for a special occasion breakfast, brunch or just because! The recipe comes from foodandwine.com.

Bacon, Tomato, & Cheddar Bake

Bacon, Tomato, Cheddar Bake 2

1 lb white artisan bread, cut into 1″ cubes
1/4 cup extra-virgin olive oil
1 lb sliced applewood smoked bacon, cut into 1/2″ pieces
1 large onion, halved and thinly sliced
1 (28 oz) can whole Italian tomatoes, drained, chopped and patted dry*
8 oz extra-sharp cheddar, shredded
8 oz Monterey Jack cheese, shredded
2 Tbl snipped chives
1¾ cups chicken broth
8 large eggs (or 6, your choice)

Preheat oven to 350. In large bowl, toss bread with olive oil and spread on large rimmed baking sheet.  Bake for 20 minutes, tossing once, until bread is golden and lightly crispy. Leave oven on.

Meanwhile, in large skillet, cook bacon until crisp.  Transfer bacon to paper towels to drain: reserve 2 Tbl of fat in skillet. Add onion to skillet and cook until softened. Add tomatoes and cook until liquid is evaporated, about 3 minutes.

Return toasted bread cubes to the large bowl.  Add contents of skillet, bacon, shredded cheddar, shredded Monterey Jack, chives and broth. Stir until bread is evenly moistened.  Spread mixture in sprayed 9″x13″ baking dish and cover with lightly foil.

Bake for 30 minutes.  Remove foil and bake until top is crispy, about 15 minutes longer. Remove baking dish from oven and using a ladle, press indentations into bread mixture (you can do 6 or 8). Crack an egg into each indentation. Return dish to oven and bake for about 15 minutes, until egg whites are set but yolks are still runny. Cook longer if you do not want runny yolks. Serve right away while it’s warm.

*I used a 28 oz can petite diced tomatoes, works great and no chopping needed.

One Year Ago: Happy St. Patrick’s Day Double Frosted Dark Chocolate Mint Cupcakes

Two Years Ago: Strawberry Malt Cookies Strawberry Malt Cookies

Three Years Ago: Caramel Walnut Dream Bars Caramel Walnut Bars

Main Dish

Mac & Cheese & More

One can never have too many macaroni & cheese recipes.  This is not my life’s motto, but, I believe a true statement.  The green chilies give this a little kick and who can resist bacon.  I cannot take credit for this recipe, I can’t remember where I got it, but thanks to someone creative.  It’s easy and delicious.

1/2 cup butter, melted
1/2 cup chopped onion
1 can (14.5 oz) corn, undrained
1 can (14.5 oz) creamed corn
1 can (14.5 oz) diced tomatoes & green chilies
1 cup milk
2 cups shredded cheddar cheese (I used Mexican Blend)
2 cups dry macaroni
8 oz cooked ham, cubed (I used 8 slices cooked, crumbled bacon)

Preheat oven to 350°.  Spray a 13″x9″ baking pan.  Melt butter in large microwave safe bowl in microwave.  Stir in onion, corn, creamed corn, tomatoes & chilies, milk, cheese, macaroni, and ham.  Cover tightly with foil and bake for 40 minutes.  Remove foil and bake 30 minutes more.  I did sprinkle more shredded cheese on top with 5 minutes bake time remaining.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Main Dish

Baked Sausage & Bacon Spaghetti

We had this for dinner tonight, delicious!  Adapted from deepsouthdish.com, this recipe makes a lot, great if you have a big family or feeding a crowd.

12 oz spaghetti noodles, cooked and drained
1 lb ground mild Italian sausage
½ cup real bacon bits
1 cup chopped onion
1 cup chopped bell pepper
2 (14.5 ounce) cans Italian style diced tomatoes, with liquid
2 tsp Italian seasoning
2 cups grated sharp cheddar cheese, divided
1 (10-3/4 ounce) can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese

Preheat the oven to 350°.  Spray 9″x13″ baking dish with non stick spray.  Break spaghetti noodles in half or thirds and cook as directed on package.  Brown sausage in large skillet, add bacon bits and cook for couple minutes, drain, remove and set aside.  Add onion and bell pepper to skillet and cook until softened, about 5 minutes.  Add tomatoes, Italian seasoning, and cooked sausage and bacon.  Bring up to a boil, reduce heat and simmer for 10 minutes.

Layer half the spaghetti noodles in prepared baking dish.  Spoon over half the meat sauce.  Sprinkle half the cheddar and then repeat those layers once more.  Combine cream of mushroom soup with water and blend well. Drop over top layer of cheese and carefully spread over top.  Sprinkle with Parmesan cheese and bake uncovered, for 30 to 35 minutes, or until heated through and bubbly around edges.

One Year Ago Today:  Seed Bread

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Soups

Monterey Jack Cheese Soup

It is March 6th and it is snowing…it’s a soup day.  This is so easy, plus I usually have all the ingredients on hand.  Grab some bread and have a bowl of warm cheesy soup!

1 cup chicken broth
1 can petite diced tomatoes, drained
1 cup finely chopped onion
1 small can chopped green chilies
4 Tbl butter
4 Tbl flour
salt & pepper to taste
2½ cups milk
2-3 cups shredded Monterey Jack cheese

In small saucepan, combine broth, tomato, onion, and chilies, bring to a boil.  Reduce heat and simmer for 10 minutes. Remove from heat and set aside.

In soup pot, melt butter and stir in flour, salt and pepper until smooth.  Gradually stir in milk.  Bring to boil, cook and stir for about 1 minute or until thickened.  Slowly pour in vegetable mixture.  Reduce heat to low, stir in cheese.  Cook and stir over low heat until cheese is melted.  Ready to serve.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Main Dish, Side Dish, Snacks

Cheesy Rice & Bean Dip

This is a quick and easy tortilla chip dip for an appetizer, spoon over chips and make nachos, or roll it up in a tortilla for a quick main dish.  Made with pantry items on hand, add cheese, sour cream, guacamole or whatever you have to doll it up.

1 box Mexican style rice, prepared as directed on box (Rice A Roni, Goya, Uncle Ben’s)
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can diced tomatoes, drained
1 small can sliced black olives
1 cup chunky salsa
1 small can green chilies
3 cups grated cheddar-monterey jack blend, divided
1/2 tsp ground cumin
1/8 tsp cayenne pepper (optional)
salt & pepper

Preheat oven to 400°.  In large bowl, mix prepared rice, pinto beans, black beans, tomatoes, olives, salsa, green chilies, 2 cups cheese, cumin, cayenne, salt, and pepper.  Pour into 9″ round or square cake pan or deep dish pie plate.  Bake for 20 minutes or until heated through.  Sprinkle on remaining 1 cup cheese and return to oven until cheese is melted.  Serve with tortilla or corn chips, flour tortillas, sour cream, salsa, guacamole, avocado slices.  Can add ground beef or chicken.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Main Dish

Sausage Potatoes & Artichoke Hearts

All these delicious flavors simmered in a tomato broth ready to be eaten with some crusty bread.

Sausage Potatoes & Artichoke Hearts

1 Tbl olive oil
1½ pounds mild italian sausages (I use 12 turkey sausages), cut into thirds
1/2 cup chopped onion
2 cloves garlic, finely minced
1½ pounds red potatoes, cut into 1/2″ chunks
1/2 tsp dried thyme
1/4 cup red wine vinegar
1/4 cup water
2 cups chicken broth or homemade stock
1 large can crushed tomatoes in thick puree
1 (14oz) can quartered artichoke hearts, drained
6 Tbl chopped fresh parsley
1/2 tsp salt
1/2 tsp fresh-ground black pepper

In a large pot, heat oil over medium high heat.  Add sausages and brown, about 10 minutes.  Remove.  Pour off all but 1 Tbl of the fat (if any, not with turkey sausage).  Reduce heat to medium. Add onion, garlic, potatoes, and thyme.  Cook, stirring occasionally, until the potatoes are lightly browned, about 5 minutes. Add wine vinegar and water, boil until reduced, 2 to 3 minutes.  Stir in broth, tomatoes, artichoke hearts, 4 Tbl of the parsley, salt, and sausages.  Bring to a simmer and cook, partially covered, until potatoes are tender, about 30 minutes.  Add the remaining 2 Tbl parsley and pepper.

Main Dish, Side Dish

Italian Zucchini Crescent Pie

I can remember making this with my mom when I was a teenager.  It has been a favorite of my kids.  It is a great way to eat your veggies, nice to have when you want a meatless meal.   As my kids have gotten older, I use a little more dijon mustard.  All these flavors work so well together, thanks to Pillsbury for this recipe.

Italian Zucchini Crescent Pie

4 cups thinly sliced zucchini
1 cup coarsely chopped onion
1/2 cup butter
1/2 cup chopped parsley or 2 Tbl parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp basil
1/4 tsp oregano
2 eggs, beaten
2 cups (8 oz.) shredded mozzarella
1 (8 oz) can crescent rolls
2 tsp dijon mustard

Heat oven to 375°.  In large skillet, cook zucchini and onion in butter until tender (10 min.), remove from heat.  Add parsley, salt, pepper, basil, and oregano.  In large bowl, beat eggs and add cheese, stir into zucchini mixture.  Separate crescent rolls into 8 triangles.  Place in ungreased 11” quiche pan, flan pan or 12X8 dish.  Press over bottom and up sides to form crust.  Spread dijon mustard over dough.  Pour zucchini mixture over mustard.  Bake for 18-20 minutes or until knife comes out clean.  Let stand 10 minutes before serving.

I like to mix things up.  I had all my kids home for dinner today so I made two Zucchini Crescent Pies, but I wanted to make a change on one and see how my taste testers liked it (plus, I didn’t have quite enough zucchini for two pies).  It is the recipe above with a few changes.  Yes, my taste testers all liked it.

Zucchini & Tomato Crescent Pie

1½ cups thinly sliced zucchini
1 cup thinly sliced carrots
1 cup coarsely chopped onion
2 Tbl butter
1 (14.5 oz) can Italian style diced tomatoes
1/2 cup chopped parsley or 2 Tbl parsley flakes
1/2 tsp salt
1/2 tsp pepper
1/4 tsp basil
1/4 tsp oregano
3 eggs, beaten
2 cups (8 oz.) shredded mozzarella
1 (8 oz) can crescent rolls
4 tsp dijon mustard

Used a deep dish pie plate, used whole can of diced tomatoes including juice.  Letting the pie sit for at least 10 minutes after coming from the oven is crucial, it sets up for a nice slice.

Main Dish

Italian Meatballs

This is my favorite meatloaf recipe that I have made into meatballs because I am craving spaghetti and meatballs.  Bake this recipe in a 9″ round or square pan with the delicious topping or if you have time, form into approx. 54 (1½” diameter) meatballs.  If you’re not feeding a crowd, freeze some to use later for meatball subs.  Substitute ground turkey or chicken and turkey or chicken sausage if desired, it is nice to have options for different flavors.

Spaghetti & Meatballs

Meatballs:
1 lb lean ground beef
1 lb Italian seasoned pork sausage
1½ tsp salt
1/2 tsp ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
2 eggs, lightly beaten
8 oz can Italian style diced tomatoes with juice
1 cup Italian seasoned bread crumbs (can use plain crumbs, add basil, oregano, garlic salt, you decide)

Combine all ingredients, mix well.  Shape into about 54 (1½”) meatballs.  Place on broiler pan coated with cooking spray and bake at 400° for 15 minutes.  I bake them in two batches.  Add to your favorite sauce and serve over pasta.

Meatloaf:
Mix as directed above, mold in a 9″ pan and top with topping.

Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
balsamic vinegar
basil/oregano

Mix all ingredients together and spread over meat mixture.  Bake at 375° for about 1 hour until done inside, about 170° internal temperature.