Southwestern frittata

I really just love recipes that are very versatile.  You can literally just take a basic recipe,look into your refrigerator, see what you have and throw something together. That is what I did with this frittata and it was AMAZING!!!!

I took 1/2 cup of a frozen potato mix, placed in an iron skillet(or something oven safe) and cook on med. heat until slightly browned.

I then added 1/4 diced onion

4 oz. mushrooms

2 jalapenos (optional)

a handful of fresh spinach and some type of meat.

I used leftover fajita meat from last nights dinner. I cooked that for about 5-7 min. Until the heat warms up all of the ingredients.

I then took 9 eggs and whisked them vigorously(like you would do for scrambled eggs), and add to the pan. Season with a pinch of salt and pepper.

Then add 1/2 cup of shredded cheese, 1/2 cup of feta cheese and 2 tablespoons of sun-dried tomatoes( not in oil. if in oil, rinse off).

Cook w/o stirring for about 5 min., or until the egg mixture is just about set but the top is still loose. Then place the pan in a pre-heated 350 degree oven for 20-25 min. (until the center is set). Remove from the oven, slice and serve

And waaalllllaaaahhhh, Happy eating y'all!

AMAZING Crab stuffed mushrooms

I took 8 large mushrooms(any kind that you would like) and hollowed out the stems. Finely dice the stems.

Take about 1/3rd of the stems(freeze the rest for later) and mix with 4 tablespoons of butter, 1 oz. of cream cheese(both softened), a tablespoon of Parmesan cheese and 1 teaspoon of minced garlic. Once that is mixed add in 1 can of crab meat and a dash of salt, pepper, lime juice and ranch dressing.

Pre-heat the oven to 400 degrees and baste(or I like to spray with a butter spray) butter over the whole caps of the mushrooms. I also add a dash of dry white wine.

Then I place the filling in a ziploc bag and cut a corner off the end(this works like a pastry bag and makes it easy to fill the mushrooms).

Once "stuffed", I then added panko bread crumbs on the top, sprayed with more butter and placed in the oven for about 15 min.(or until the mushrooms are browned and the bread crumbs are toasty).
And waaalllaaahhh.. Happy eating y'all!

An easy weeknight pizza

I absolutely LOVE this recipe! I love it for quite a few reasons

1. It is quick! By the time the delivery boy gets to your house, you have already had dinner!

2. It is healthier than ordering in

3. you add your own ingredients so this can be as healthy as you want it to be(or not lol)

4. It is soooooo easy!

So, here is what you do...

You take Pillsbury pizza dough. It comes in those little tubes just like all of their bread. Roll it out on to some parchment paper (parchment paper allows for easy removal and you don't need to add cooking spray)

Pre-heat the oven to 425 degrees. Once I layed the dough out, I pinched the corners to give it some height as well and a definitive end crust. Then I took a jar of Prego pizza sauce and spread over the dough(leaving a few inches on all sides.

Since this is a jar sauce, I added some dried oregano to the top of the sauce. Then add some shredded mozzarella cheese(as little or as much as you would like).

Then add your ingredients. I added chicken(I used a large can drained. It is by the canned tuna in grocery store. Sometimes I will saute up some chicken breast, but I was going this quick! And it was done in less than 20 min.), jalapenos, mushrooms, feta, minced garlic, some fresh spinach and sliced campari tomatoes.

Then I topped with some more mozzarella and popped in the oven for 10-13 min.(or until the crust is browned).

And waalllaaahhhhh! You have a custom pizza for much cheaper and much healthier than take-out! For all of these toppings, a pizza place would charge you a whole lot! Plus, you can control the quality of your toppings! That is what is great about cooking, you know your ingredients. And, if you have kids, this is a great dish to get them involved in! Happy eating y'all!

Chicken, veggies, rice, sundried tomatoes and rice

I took 2 chicken breasts and pounded flat with a mallot.

I then seasoned the breasts with salt, pepper, paprika and cumin on both sides.

Take a dutch oven and add a teaspoon of oil(in this recipe I used sesame oil) and add the chicken. Brown on each side for 8 min. and then remove the chicken to a plate.

Once the chicken is removed add to the dutch oven

2 tablespoons minced garlic

4 oz. of scallops

1 can of diced tomatoes(drained)

a dash of white wine to deglaze the pan

Let those ingredients marinate for about 8 min. then add the chicken back to the mixture along with 2-3 tablespoons of sun dried tomatoes(if you get them in an oil mixture, rinse them under hot water to remove the oil), 1/2 diced sweet onion, 1 pkg. of fresh mushrooms, oregano and the juice of 1/2 of a lime. Cook for another 10 min.(or until the mushrooms soften). Place the chicken on top of some long grain whole wheat rice, and spoon the tomato/veggie mix on the top of the chicken. THEN.... Top with some fresh basil, a dash of Parmesan cheese and a dash of feta cheese!!!! And waaallllaaahhhh! I hope you enjoy my recipe! Happy eating y'all!