Delicious and easy baking Frittata. 12 large eggs, 1/4 cup cream, s & p to taste, 1/2 cup Monterey Jack cheese, 6 slices crispy cooked bacon (crumbled), fresh chopped parsley, garnish.
Pre Heat Oven 400 F, whip eggs and cream, s & p together until frothy, transfer to a prepare round baking dish, add grated cheese on top and place into the oven, bake 18 minutes, garnish with bacon crumbles, parsley.
Great for breakfast, brunch, lunch or dinner.
I made 3 pans for lunch today and served with fresh fruit salad and muffins.
2 ripe large avocado, 1/2 red onion, 1/2 English cucumber, one jalapeno pepper, one garlic clove minced, handful of fresh dill (Or can use dill weed one teaspoon-ground), black pepper. Light tortilla Chips to serve.
I use a large mixing bowl and a fork, remove avocado flesh and break apart with the fork, add minced garlic-stir, remove stem and seeds from jalapeno pepper and dice finely, diced finely the cucumber, stir again, add chopped finely dill, pepper, diced red onion super finely. Stir well, cover and refrigerate one hour before serving.
We love this dip with tortilla chips!
Easy and quick dessert my family loves. One box Vanilla Wafer cookies, 2-boxes (4 oz.) Lemon Instant Pudding, 4 cups cold milk, 6 egg whites, 2 tablespoons sugar, dash of vanilla extract.
In a stand mixer bowl add box pudding and milk and run to combine. Line a dish (I use an oval one) with the vanilla wafer cookies, transfer lemon (instant) pudding on top of wafers. Using another mixing bowl and a hand mixer on high beat egg whites, vanilla extract and sugar until peaks form, spread on top of lemon pudding, place under the oven broiler to lightly brown the topping.
Spoon and serve.
Fresh heads of cauliflower were on sale at my local produce market and I could not resist purchasing two heads and cooking up some cream of cauliflower soup! PERFECT for the chilly weather here in the Georgia Mountains.
I cored each head, cut up the cauliflower florets added into a soup pot with 1-1/2 cups vegetable stock (low sodium), few dashes of white pepper, 1 cup Milk, 1/3 cup light cream, pinch of salt and cook covered for 20 minutes on medium heat. I then carefully used my immersion blender to cream the soup. I lowered the temperature to simmer for a few minutes, stirred well covered.
I grated some fresh cheddar cheese, chopped some fresh parsley, ladled the soup in bowls, garnished and served with corn bread.
Yum! A great lunch!
I had quite a bit of leftover mashed potatoes from yesterday’s Christmas Dinner. I put this easy casserole together for lunch today. I used one pound sirloin ground beef, one finely diced small onion, 1/4 cup Worcestershire sauce, black pepper, one 8 ounce bag frozen vegetables (broccoli, cauliflower, carrots), 2 cloves minced garlic.
Saute the ground beef with onion, once cooked through add Worcestershire sauce, black pepper cook a few minutes on low heat with the vegetables, transfer to a baking dish. I used 3 cups leftover mashed potatoes and added them in a stand mixer bowl with minced garlic and whipped together. Transfer to the top of beef, spread in a single layer and bake @ 375 F for 10 minutes.
Easy and delicious!
Having been on a spicy kick lately (with the gang away at Disney World) i was craving some spicy Italian Meal. I cut up one small zucchini in slices, 1/4 onion sliced, one large link of Hot Italian Sausage (remove casing), one carrot peeled, diced, 1 cup low sodium vegetable stock, 4 Roma Tomatoes, cut, 2 tablespoons tomato paste, 1/3 teaspoon red pepper flakes, one minced garlic clove, S & P, to taste.
I sauteed the hot Italian sausage in olive oil with the sliced onion, minced garlic until cooked through, transferred to a stock pot, added all other ingredients and covered on medium heat. I cooked it for about 15 minutes! Cut a chunk of Italian bread to soak up the juices. Garnished with grated parmesan.
This soup is so easy and flavorful and definitely a favorite-lots of cheese and topped with bacon pieces. One large head of broccoli, cut. In a large soup pot add 2 cups Milk, 1/2 cup light cream, 1/2 stick unsalted butter, 2-1/2 cup sharp cheddar cheese, bring to a boil, reduce heat, add broccoli cuts, stir well, reduce heat to simmer, cover and cook 12 minutes. Cook several pieces of bacon crispy (cut into crumbles). Add black pepper to taste.
Serve and enjoy!
Its lunch today!