Smoked Salmon and Spinach Frittata

It’s a new year so time for some new recipes!  I love to try all sorts of different dishes.  Maybe it’s a good thing I run a lot because I eat a lot.  I don’t focus on any particular type of diet and I try to cook with only natural stuff, i.e. no diet or fat-free products.  I took this breakfast recipe from the Irish Cooking Bible ~ Smoked Salmon and Spinach Frittata.   Enjoy!

Smoked salmon and Spinach Frittata

Frittata

2 tbs vegetable oil, divided (you can use any type you want)

1 medium red onion, diced (used a combination of red and white)

1 clove garlic, minced

6 oz baby spinach

10 eggs

1 tsp dried dill weed

1/4 tsp salt

1/4 tsp black pepper

4 oz smoked salmon, chopped

4 ounces Dubliner cheese, cut into 1/4″ cubes (I would cut smaller or even shred)

Position oven rack in upper-middle position.  Preheat broiler.

  • Heat 1 tbsp. oil in large ovenproof nonstick skillet.  Add onion; cook 7 to 8 minutes or until softened, stirring occasionally.  Add garlic; cook and stir 1 minute.  Add spinach; cook and stir 3 minutes or until just wilted.  Transfer mixture to small bowl.
Onions

Saute Onions

Onions and garlic

Add the garlic

Add Spinach

Add Spinach

Slightly wilted

Saute until slightly wilted

 

  •  Whisk eggs, dill, salt and pepper in large bowl until blended.  Stir in salmon, cheese and spinach mixture.
Add eggs and salmon

Add the eggs and salmon

  • Heat remaining 1 tbsp. oil in same skillet over medium heat.  Add egg mixture; cook about 3 minutes, stirring gently to form large curds.  Cook undisturbed 5 minutes or until eggs are just beginning to set.

Cook until set

  • Transfer skillet to oven.  Broil 2 to 3 minutes or until frittata is puffed, set and lightly browned.  Let stand 5 minutes; carefully slide frittata onto large plate or cutting board.  Cut into wedges. (I couldn’t do this because my skillet had rubber on the handle ~ instead I put it in a pie dish and it worked fine)

My own personal note:  I have a gas oven so the 5 minutes of broiling wasn’t enough.  I actually set the oven to 350 and baked for about 15 minutes.  It came out much better!

 

Quinoa and Black Beans

Love fresh cilantro

Love fresh cilantro

I love food and I love to cook.  I have many cookbooks and when I see a good recipe I can’t wait to go home and try it!  I have my ups and downs with eating.  Some times I eat well other times not great.  If you want to eat well you have to plan a bit.  At least for me it’s best if I sit down and write what I want to cook for the week.  I’ll get groceries on the weekend and plan my week accordingly.  If I do that it works every time ` NOT!  Pardon me while I brush the Doritos© crumbs from my shirt:)

Throw in kids, work and all the other things (life) and you’re heading down to Chick-Fil-A© faster than you can blink and you feel great because it’s always their pleasure to serve you at Chick-Fil-A.  Hey they serve lettuce. Reality check!

2014 is going to be the year of eating well!  I can feel it!  I really can ~ or maybe that’s heartburn from my Doritos:(

I’ve always wanted to try Quinoa.  I picked some up and found this recipe.  If you are looking for a nice vegetarian dish ~ I must say this was fantastic!  I threw in my own spin and added a dash of lime juice and curry powder instead  (I was out of cumin).  I absolutely loved the chopped cilantro and the color was fantastic.  Recipe is below:

Quinoa and Black Beans

Enjoy ~ Happy Miles to You!

Greek-Style Burritos

Greek-Style Burritos

Made these very healthy burritos this evening and they were delicious.  Easy and quick to make.

Greek-Style Burritos

Ingredients

¼ cup Greek vinaigrette

1 lb boneless skinless chicken breasts cut into bite-size pieces

2 cups cooked long-grain white rice

2 tsp lemon zest

6 (8 inch) flour tortillas

1 (7 ounce) package ATHENOS Roasted Red Pepper Hummus

1 (4 ounce) package ATHENOS Traditional Crumbled Feta Cheese

1-1/2 cups tightly packed fresh spinach

½ cup plain, non-fat Greek-style yogurt

1 tomato, chopped

Directions

  1. Heat oven to 350 degrees F.
  2. Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. or until done, stirring occasionally. Remove from heat. Add rice and zest; mix lightly.
  3. Spread tortillas with hummus; top with chicken mixture, cheese and spinach. Fold in opposite sides of each tortilla, then roll up burrito-style. Place, seam-sides down, in single layer in casserole.
  4. Bake 20 min. or until heated through; top with yogurt and tomatoes.

Stuffed Peppers

Tried this recipe yesterday.  The variations are endless.  This version is meat-less and I didn’t cut them in half:) The recipe is from allrecipes.com – enjoy!

Stuffed Peppers My Way

stuffed peppers

1 cup water

1/2 cup uncooked Arborio rice (I cooked rice in my cooker – worked fine)

2 green bell peppers, halved and seeded (used orange)

1 tbsp olive oil

2 green onions, thinly sliced

1 tsp dried basil

1 tsp Italian seasoning

1 tsp salt (used half of this – the feta is salty)

1 pinch ground black pepper

1 tomato, diced

1/2 cup crumbled feta cheese

Directions:

1.  Preheat oven to 400 degrees F and lightly grease a baking sheet

2.  In a medium saucepan, bring water to a boil.  Stir in the rice.  Reduce heat, cover, and simmer for 20 minutes.  Remove from heat, and set aside.(I used the rice from the cooker)

3.  Place the peppers cut-side down on the prepared baking sheet.  Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.  (I like my veggies a little crisp so 20 minutes would have been sufficient).

4.  While the peppers are roasting, heat oil in a medium skillet over medium-high heat.  Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes.  Stir in the tomato, and cook for 5 minutes.  Spoon in the cooked rice and stir until heated through.  Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.

5.  Return to the oven for 5 minutes.  Serve immediately.

Breakfast Egg Muffins To Go Recipe

Happy Monday!  This is a wonderful breakfast recipe to share.  The possibilities are endless.  I followed this exact recipe with the exception of using fresh broccoli and then  sautéing the turkey and broccoli in coconut oil.

Breakfast Egg Muffins To Go

Yield – 12 muffins

1/2 lbs ground Italian pork or turkey sausage

4 oz frozen chopped broccoli florets (I used fresh)

1/2 cup shredded cheddar cheese

12 eggs

1/2 tsp salt

1/4 tsp pepper

12 parchment paper muffin wrappers or 12 silicone muffin cups (lightly spray with Pam)

Directions

Pre-heat oven to 350 degrees F

Heat skillet over medium heat.  Add sausage and cook until no longer pink

In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain.  (I used fresh broccoli – when the turkey was no longer pink I added the broccoli to the skillet for about 4 mins)

If using a muffin tin, line tin with parchment paper wrappers.  If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!)

In a large bowl, combine sausage, broccoli and cheese.  Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.

In another bowl with a pour spout, beat together 12 eggs.  Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top

Bake 25 minutes, or until muffins have risen and are firm

Enjoy!

Blueberry Blast

Part of my quest is to eat better.  Can’t always promise I will eat better – lol, but when I come across good things I like to share.  I’ve had my share of blenders and they never seem to do a really good job.  So, I finally broke down and purchased the Ninja blender.  It’s a fantastic blender and extremely quick.  I like to make smoothies and hopefully this one blender will last for a while.

My first concoction was the Blueberry Blast.

Blueberry Blast Smoothie

Recipe:

1 cup white grape juice

1 cup low-fat yogurt

1/2 banana

1 cup fresh blueberries

10 – 12 ice cubes

Joint Juice

joint

When I have time I like to “juice”.  No not that type of juice, you know the vegetable, fruit kind.  When I stick with it, I will attest I do see the benefits.  I came across this joint juice recipe from Epicurious.com and thought I’d give it a try.  It’s very good, even with the spinach and parsley added.  If you want to give it a shot, here’s the recipe – enjoy and keep on running.

  • 5 ounces fresh pineapple (about 1 cup or 1/8 large pineapple), peeled, cored, cut into large chunks, and chilled
  • 4 ounces pear (about 1 cup or 1/2 medium pear), unpeeled, cut into large chunks and chilled
  • 2 cups (packed) spinach with stems (about 4 ounces), chilled
  • 1 (2-ounce) bunch fresh flat-leaf parsley with stems, chilled
  • 1/2 medium carrot, peeled and chilled
  • 1/4 cup freshly squeezed grapefruit juice (from 1/2 small grapefruit), chilled
  • electric juice extractor or heavy-duty juicer that can process stems, skin, and seeds