Sausage, Spinach, Wild Mushroom & Cheese Frittata

In honor of Easter Weekend I want to share the perfect frittata. So gather your friends and family around you and whip us this tasty treat.

Sausage, Spinach, Wild Mushroom & Cheese Frittata

Ingredients:

8 eggs

Kosher salt and freshly ground pepper, to taste

6 oz. white cheddar cheese, cut into 1/4-inch dice

1 tsp. plus 2 Tbs. olive oil

1/2 lb. mild Italian sausage, casings removed

3/4 lb. assorted wild mushrooms, cleaned, trimmed and cut into 1- to 2-inch pieces

1 bunch Swiss chard, about 3/4 lb., stems removed and leaves cut into 1-inch strips

 

Directions:

In a bowl, whisk together the eggs, salt and pepper. Fold in the cheese. Set aside.

In the deep half of a frittata pan over medium-high heat, warm 1 tsp. of the olive oil. Add the sausage and cook, crumbling with a wooden spoon, until well browned, 8 to 10 minutes. Drain the sausage on paper towels, then transfer to another bowl.

In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms and cook, stirring occasionally, until browned and tender, 8 to 10 minutes. Season with salt and pepper. Transfer to the bowl with the sausage.

In the same pan over medium heat, warm 1 tsp. of the olive oil. Add half of the Spinach and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper. Transfer to a bowl. Repeat with 1 tsp. of the olive oil and the remaining Spinach.

Return the rest of Spinach, the sausage and the mushrooms to the pan and heat over medium heat for 1 minute. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs begin to set, 4 to 6 minutes more.

Lightly brush the shallow pan with the remaining 1 tsp. olive oil and heat over medium heat. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, about 6 minutes. (Note: If you do not have a frittata pan heat your oven to 350 degrees fahrenheit after the the eggs have set place the pan in the oven for 7-14 minutes until a nice brown crust over top the frittata.)

Gently shake the pan to loosen the frittata and slide it onto a serving plate. Serves 8.

What a SOLE-ful Meal

We all have our favorite dishes, and those we wish we could make. Mine just happens to be the Parmesan Crusted Sole from Romanos Macaroni Grill. However, I do not enjoy paying $18.75 for one dish, so I found the secret to serving four the same delicious, and healthier meal, for the same price.

Parmesan Crusted Sole

Serves 4

4 (6-8 oz) Sole fillets
1 1/2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
4 tablespoons fresh parsley, minced
1/2 teaspoon powdered garlic
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 eggs
1 cup milk
4 tablespoons butter
4 tablespoons olive oil
1 cup Lemon Beurre Blanc (Don’t worry its super easy and I included the recipe at the bottom YUMMM.)

In a food processor blend panko, parmesan and parsley until fine. Transfer to a shallow pan. In a separate pan whip eggs and milk until well combined. In a third pan place the flour.

Take the sole fillets and season with salt, pepper and powdered garlic. Dredge sole in flour, then egg wash and finally in the parmesan/panko mix. Pat the parmesan and panko into the sole until the mix sticks to the fish.

In a large saute pan heat butter and olive oil until hot. Carefully place sole in the pan and shake the pan to make sure the fish doesn’t stick. When sole is golden brown, flip over and continue to cook. When sole is done (120° F internally), transfer to plate and top with lemon beurre blanc.

Lemon Beurre Blanc

Makes 1 cup

1 cup white wine

1 tablespoon white wine vinegar

1 tablespoon shallots, minced

4 tablespoons heavy whipping cream

1/4 lb butter – unsalted, chilled, cut into cubes

1/8 teaspoon kosher salt

1/8 teaspoon white pepper

In a sauce pan over medium high heat, combine wine, vinegar and shallots. Reduce until almost a syrup consistency. Add cream and continue to cook reducing by half. Turn the heat to low and add butter cubes 2 at a time while stirring until all the butter is added and sauce is a creamy consistency. Season with salt and pepper.

Note: If the butter is not chilled it will not incorporate into the sauce. Also if the wine mixture is not reduced far enough the sauce will be runny.

Orzo and Spinach

4 ounces julienne-shredded fresh spinach

1/2 small julienne-cut radicchio

1/4 cup pine nuts

1/3 cup sun-dried tomato packed in oil, julienne cut

2 tablespoons capers

3 tablespoons sliced kalamata olives

4 ounces orzo pasta, uncooked

1 tablespoon minced garlic

Juice and zest of one small lemon

1/4 cup olive oil

1/3 cup freshly grated parmesan cheese

Cook orzo according to directions on box, about 9 minutes or until al dente. Heat the olive oil on medium heat. Add garlic and stir, making sure to not let the garlic brown. Add the zest and lemon juice. Toss in the spinach and radicchio and cook until just wilted. Remove from heat and add orzo. Mix. Sprinkle with cheese once it is on the plate.

 

Boozy Brunch: Mimosa’s and Panini’s

 

As we all know, there are few things that a twenty-something loves more than a boozy brunch on the weekends. Let’s be honest, if we could do boozy brunch every day of the week, we would. A lot of the fun is the bottomless drinks, and the atmosphere – but occasionally a weekend brunch in the comfort of your own home does just the trick. You can have as many mimosas as you like, you don’t have to drive, take public transport, or hail a cab, and you have full creative power over the menu.

In the spirit of boozy brunch weekends we are bringing you an easy, tasty recipe for a panini and mimosa – go forth and enjoy it!

 

BRUNCH STEAK AND EGG PANINIS AND MIMOSAS

Steak Panini Grocery List: Serves 6

• 2 rib-eye steaks, each about 12 oz.
• Salt and freshly ground pepper, to taste
• 6 eggs
• 1/4 cup milk
• 1 Tbs. chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh chives
• 6 Tbs. (3/4 stick) unsalted butter, melted
• 12 slices sourdough bread, each about 1/2 inch thick
• 6 slices cheddar cheese
• Hot sauce for serving (optional)

 

Directions:

• Preheat an electric panini press to high (400°F) according to the manufacturer’s instructions.
• Season the steaks with salt and pepper. Place the steaks on the panini press.
• Close the lid and cook for 3 to 5 minutes for medium-rare, or until done to your liking.
• Transfer the steaks to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
• Cut the steaks into strips 1/4 inch wide.
• In a bowl, whisk together the eggs, milk, parsley, chives, salt and pepper.
• In a nonstick fry pan over medium heat, warm 2 Tbs. of the melted butter.
• Add the egg mixture and, using a silicone spatula, stir frequently until soft curds form, 3 to 4 minutes.
• Remove the scrambled eggs from the heat.
• Reduce the heat on the panini press to medium (350°F).
• Brush one side of each bread slice with the remaining 4 Tbs. melted butter.
• Lay 6 slices, buttered side down, on a work surface, and arrange 3 or 4 steak slices on each one.
• Top each with 1/4 cup scrambled eggs and 1 cheese slice.
• Top with another bread slice, buttered side up.
• Place 2 sandwiches on the panini press and close the lid. Cook until the sandwiches are nicely grill-marked and the cheese has melted, about 3 minutes. Repeat with the remaining sandwiches.
• Serve with hot sauce. (optional)

 

MIMOSA

Mimosa’s are a great staple drink to have in your back pocket for brunches. They are simple, and the perfect ratio of champagne to juice can not be beaten. Especially now that spring has arrived this cocktail has taken its rightful place at my brunch table.

Ingredients:

• Champagne
• Fruit Juice (I prefer Orange, although feel free to choose your favorite citrus juice)
• Frozen Berries, Slice of Orange (optional)

 

Directions:

• Take out 6 Champagne flutes
• Rinse them with water and place in the freezer to chill
• Remove flutes from freezer, and drop some fresh berries of your choice
• Fill the flutes half way with Champagne
• Fill the rest of the glass with your juice of choice
• Add a slice of Orange
• Enjoy

 

Invite some friends over for a boozy brunch and get to snacking, you deserve it.

Peanut Butter & Bacon Dog Treats

As you may know, I am the lucky mother of two rescue dogs, Snugs & Ruby. Like many of their four-legged brethren Snugs and Ruby love nothing more than a great snack, a good belly rub, and a nap (preferably on the people bed). We have tried out a couple different dog treat recipes, and have bought treats at what seems like millions of specialty dog stores in Portland. So in the spirit of good snacking, take a look at our recipe for Bacon dog treats.

This recipe makes about a dozen treats, bone shaped cookie cutters optional (but preferred)

Ingredients

• 3 cups of Bob’s Red Mill Flour
• 2 large eggs
• 4 tbsp natural peanut butter
• 1 cup pumpkin puree
• 1 tsp cinnamon (for dusting on top)
• 3 slices of bacon, chopped

Steps

1.Pre-heat oven to 350 degrees

2. Whisk together the pumpkin, eggs and peanut butter.

3. Add in the flower while whisking slowly.

4. Roll out dough, and use dog bone cookie cutter to create cute shapes.

5. Spread chopped bacon onto the top of cookies, pat down to keep them put.

6. Pop in the oven at 350 degrees, for 30 minutes

7. Take treats out, and allow to cool before serving to your pooches!

 

Not only are these treats going to be a huge hit with your dogs, but they are also healthy and home made. When you take a look at packaged treats in the store you may be surprised by some of the ingredients you see, and it stands to reason that if those ingredients aren’t good for humans, they can’t be good for our fur babies. Now you can feed your dogs treats, and feel good knowing that you were in control of the ingredients that went into them, and that your dogs can enjoy themselves while staying healthy.

Snack on my furry friends – and SIT!

 

Spinach & Goat Cheese Salad

As twenty-somethings, and as young adults, there are times during which we find ourselves craving something healthy yet filling. Salads can be so blah. But fear not, I have the perfect solution. I have taken one of my favorite Food Network recipes and added to it to create the perfect spring salad with spinach and goat cheese.

Ingredients:

6 cups loosely packed stemmed baby spinach
1/2 cup (5 ounces) fresh goat cheese (recommended: Laura Chenel)
1/3 pound thick-sliced pancetta, cut into strips about 1 inch long and 1/4 inch wide
Extra-virgin olive oil
1 tablespoon minced garlic
2 teaspoons minced fresh thyme leaves
1/4 cup sherry vinegar
Sea salt
Freshly ground black pepper
1/2 cup dried cranberries

Directions:

Put the spinach in a large bowl. Crumble the cheese over the spinach. Cook the pancetta in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally. Drain the pancetta in a sieve set over a heatproof measuring cup, reserving the rendered fat. You will need 1/4 cup for the dressing. If necessary, add enough olive oil to make 1/4 cup. Pour the fat back into the pan and add the pancetta. When the pancetta is warm again, add the garlic and cook until light brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the fat for about 10 seconds. Add the vinegar, and season with salt and pepper, to taste. Cook for about 30 seconds to lower the acidity of the vinegar. You should see tiny drops of vinegar dispersed throughout the fat. Add the dried cranberries and stir. Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little. Serve immediately.

Spiced Roasted Chicken and Vegetables

It’s Saturday, and being Twenty Something you are trying to figure out what to have for dinner… and if you are like every other Twenty Something guy or gal it might be a trip through your local drive through, a frozen pizza, or a restaurant where you will wonder how the bill got so high- that was only two drinks right? Stop. This will happen no more- take that money you spend on your combo and buy the ingredients for this easy, healthy, and delicious Spiced Roasted Chicken and Vegetables.

Lets get started- I’m going to list some ingredients for you to pick up at any grocery store.

Ingredients:

• 4 Chicken Breast (Bone In or Out- Dealers Choice)
• 4 tbsps olive oil
• 1 tbsp low sodium soy sauce
• 1 tbsp mustard seeds (already ground, or you can be a Super Chef and grind your own)
• 1 tbsp cumin seeds ( same rule applies, I recommend being a Super Chef)
• 1 onion (finely chopped)
• kosher salt
• freshly ground pepper
• 11/4 lbs fingerling potatoes (or small red potatoes, halved lengthwise)
• 2 bunches asparagus (about 1 lb. total, ends trimmed)

Directions? Don’t worry it is super easy!

Pat the chicken dry and place in a large bowl. Add 2 Tbs. of the olive oil and the soy sauce and toss to coat. In a spice grinder or mortar with a pestle, grind the mustard seeds and cumin seeds. Set aside 2 tsp. of the spice mixture; add the remaining mixture to the chicken. Add the onion, season with salt and pepper, and toss to coat. Arrange the chicken, skin side up, on half of a large rimmed baking sheet.

Place the potatoes in the same bowl. Add 1 Tbs. of the olive oil and toss to coat. Add the reserved 2 tsp. spice mixture, salt and pepper and toss to coat. Arrange the potatoes, cut side down, on the other half of the baking sheet. Place the baking sheet on the middle oven rack and roast until the breasts and potatoes are cooked through, about 40 minutes.

Meanwhile, place the asparagus on a small rimmed baking sheet or pizza pan. Drizzle the spears with the remaining 1 Tbs. olive oil and toss to coat. Season lightly with salt and pepper. When you have ten minutes left on the timer pop the asparagus in the oven!

Congratulations! Your healthy, tasty, and easy Saturday night dinner is complete!

Keep in mind you can substitute any cut of chicken you want, you could even try it with a whole chicken. You can bring this recipe out to impress your room mates, friends, family, or dates!