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Ingredient: onion

Frittata with Broccoli and Gruyere

Frittata with Broccoli and Gruyere

Frittatas are a great thing to know how to make!  A hearty breakfast or an easy supper, endlessly customizable, good hot or at room temperature.  This is the recipe I used for the one I served at a recent baby shower.  Change ingredients to your heart’s content!

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Frittata with Broccoli and Gruyere
This recipe is adapted from the one in the America's Test Kitchen Family Cookbook. I change the mix-in ingredients often, and also simplified the cooking method a bit.
Servings
Servings
Ingredients
  • 6 large eggs
  • 1/2 cup shredded Gruyere (the one I used was a smoked processed Gruyere that I found near the packaged fetas and blue cheeses. Not the $28 per pound stuff they had at the cheese counter!)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp. olive oil
  • 1/2 medium onion chopped fine
  • 1-2 cups broccoli chopped small
  • 2 Tbsp. fresh herbs I used basil
Servings
Servings
Ingredients
  • 6 large eggs
  • 1/2 cup shredded Gruyere (the one I used was a smoked processed Gruyere that I found near the packaged fetas and blue cheeses. Not the $28 per pound stuff they had at the cheese counter!)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp. olive oil
  • 1/2 medium onion chopped fine
  • 1-2 cups broccoli chopped small
  • 2 Tbsp. fresh herbs I used basil
Instructions
  1. Adjust an oven rack to the upper middle position and heat the oven to 350 degrees.
  2. Whisk together the eggs, cheese, salt, and pepper.
  3. Heat oil in a medium ovenproof skillet (I used my 9 inch cast iron one) over medium heat until shimmering.
  4. Add onion and broccoli and cook until softened, about 4 minutes. Remove from heat
  5. Add herbs and egg mixture and mix well. The eggs should start cooking in the hot pan.
  6. Transfer the frittata to the preheated oven. Bake until eggs are barely set, about 15-20 minutes. Don't overbake or it will dry out--the eggs will set a little bit more while the frittata rests.
  7. Serve warm, at room temperature, or even chilled (although I don't like it that way!!)
Recipe Notes

I think the key to the creaminess of this particular frittata variation was the Gruyere cheese--it had a texture almost like Gouda, and gave a creamy richness that reminded me of Velveeta (but in a good way, I promise!)

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Lettuce Wraps

Lettuce Wraps

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Lettuce Wraps
This is easily one of my most requested recipes. It is a very popular staff lunch choice, and I always look forward to eating it as well as making it. Colorful, flavorful, unusual, fun to eat, good leftovers, easy to freeze and reheat--what's not to love?!!
Course Main Dish
Cuisine Staff Lunch
Servings
Servings
Ingredients
Course Main Dish
Cuisine Staff Lunch
Servings
Servings
Ingredients
Instructions
  1. In a large skillet, heat 1 Tbsp. oil on high. Add ground chicken, diced onion, and grated carrot. Cook until chicken is nearly done, stirring often to break up the meat.
  2. Meanwhile, in a microwave safe bowl or glass mixing cup, combine sesame oil, soy sauce, peanut butter, honey, rice vinegar, and chili garlic sauce. Microwave for 30 seconds to soften the honey and peanut butter, then stir until well mixed.
  3. Add minced garlic and ginger to the chicken mixture and cook a minute or two more or until fragrant. Season with salt and pepper.
  4. Pour peanut butter mixture into the skillet and stir well to coat the chicken mixture.
  5. Add red pepper, green onion, and water chestnuts to the skillet and cook for 2-4 more minutes or until everything is heated through.
  6. Rinse the lettuce leaves, pat dry, and put on a plate or in a bowl. Put chopped peanuts in a separate bowl, and chicken mixture in a third serving bowl.
  7. To eat, scoop chicken mixture onto a lettuce leaf and top with peanuts. Top with more chili garlic paste if desired. Wrap "burrito style" and enjoy the messy goodness! (I often serve rice with these too, either to put into the lettuce wrap or to catch all the tidbits that fall out on the plate!)
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Pork and Veggie Enchiladas

Pork and Veggie Enchiladas

We enjoyed so many good dinners with friends over the holiday season!  This recipe was requested by one of our guests, and I am happy to share it.

Since I am not a food photographer, I will also add some unrelated photos to this post just to make it more interesting.  One of the fun things we sometimes do in a busy entertaining season is print up a large coloring tablecloth to be enjoyed by guests both young and old.  Here’s what the Christmas one looks like:

I think the adults have even more fun than the kids, sitting around with pencils and markers, doodling and shading while they talk.  It’s a great way for different ages to hang out together.

If we are careful, the coloring might even survive more than one dinner party.  We never get it totally finished, but it is fun to watch the colors and patterns grow over a few days before it is time to say goodbye.

(If you want more info about the tablecloth, here is the website where I purchased the file: http://caravanshoppe.com/  I’ve gotten lots of really good printables from them!)

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Pork and Veggie Enchiladas
These tasty enchiladas prove that you can hide all kinds of interesting veggies in a dish. As long as it is smothered in enchilada sauce and cheese people will love it! I started with a Penzey's recipe and modified it significantly to fit my tastes and what I had on hand. Don't be afraid to experiment!
Course Main Dish
Servings
people
Ingredients
Course Main Dish
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Grease two 9x13 pans, or one 10x15 and one 9x9. (I use a big one for company, and then freeze the little one for a later dinner).
  2. Brown the pork in a large skillet or electric frying pan over medium heat until no longer pink, about 8-10 minutes. Drain well.
  3. Add onion, bell pepper, carrot, celery, and Southwest Seasoning or other herbs. Cook until the veggies are softened, about 8-10 minutes.
  4. Add the beans, zucchini and corn. Add 1/2 cup of the enchilada sauce. Stir to combine thoroughly. Cook over medium heat until everything is heated through, about 10 more minutes.
  5. Spread a thin layer of enchilada sauce over the bottom of each baking dish.
  6. Microwave the corn tortillas wrapped in towels or plastic wrap for 1 minute or until steaming hot. (If they break when you try to bend them, heat them up some more!)
  7. Put a few spoonfuls of pork and veggie mixture in the center of each tortilla and roll as tightly as possible. Place seam-side down in prepared baking dishes. Continue until your pans are full, you run out of tortillas, or you run out of filling.
  8. Pour the remaining enchilada sauce over the enchiladas. Sprinkle evenly with shredded cheese.
  9. Bake enchiladas at 350 degrees for 35-45 minutes, or until the cheese is melted and beginning to brown around the edges.
  10. Serve with desired toppings--we like sour cream, avocado, lime wedges, and cilantro.
Recipe Notes

When I made this recipe, I ran out of tortillas before I ran out of filling, so I froze the rest of the filling for later use inside quesadillas or on top of nachos.  If you are freezing half the batch, cover the assembled enchiladas well with foil and plastic wrap.  A disposable square aluminum cake pan works great, and after covering it with foil it slides easily into a 1 gallon ziploc freezer bag.  Label and freeze!  When you are ready to use them, thaw as much as possible (overnight in the fridge is best).  Cook covered for 25-35 minutes, then uncover and cook 20-30 minutes more or until browned and bubbly.

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White Chicken Chili

White Chicken Chili

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Halloween came and went, and that means White Chicken Chili on the menu!  We eat lots of traditional red beef chili in the beginning of October, and from the freezer throughout the winter, so Halloween needs its own special recipe.  Our tradition is to enjoy “ghost chili” in the garage while we make and hand out cotton candy to all the trick-or-treaters.  Good times!

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White Chicken Chili
This basic white chili recipe isn't too hard to make, and is very mild so don't be afraid to pour on the hot sauce if you need it!
Course Soup
Servings
Servings
Ingredients
Course Soup
Servings
Servings
Ingredients
Instructions
  1. Heat olive oil in a large soup pot over medium heat. When oil is hot, add chicken and onions and saute until chicken is no longer pink. Add garlic and saute 30 seconds more. Add spices and saute until fragrant.
  2. Stir in chicken broth and green chiles with their juice. Bring to a boil, then reduce heat and simmer 15 minutes.
  3. Cube Neufchatel cheese and stir into hot soup until nearly melted. (It will look separated at first, but will eventually melt into creamy goodness.) Stir in corn and 1 can of cannellini beans.
  4. Pour the remaining can of beans into a food processor or blender. Add about 1/4-1/2 cup broth from the soup and blend until coarsely pureed. (You could also put all the beans into the soup and use an immersion blender to get similar results).
  5. Pour the bean puree back into the soup and mix well. Simmer about 15 minutes longer.
  6. Stir in fresh lime juice just before serving. Set out the toppings and let everyone mix up their custom creations.
Recipe Notes
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