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Ceasar Frittata

July 26, 2014

There is usually never a good idea for extra salad except this frittata.  I actually make extra Ceasar Salad now since I love this so much.  I make this with the dressing already combined with the salad, hard to believe but so wonderful.  It’s also a super plus if you know you need something ready in the morning for leftover guests.

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Ceasar Frittata

Ingredients

  • 1 1/2 T. Unsalted Butter
  • 2-3 C. Ceasar Salad *
  • 4-5 Eggs *
  • Salt and Freshly Ground Pepper (to taste)

Adjust these amounts accordingly if you have more or less leftover salad

Preparation

  1. Saute the salad for 3-4 minutes on medium
  2. Preheat the oven to 350 degrees
  3. In a large bowl whip the eggs and add to the pan
  4. Cook on medium low heated pan and cook slowly on one side; put in oven to finish
  5. Bake for about 15 minutes or until set
  6. Turn to Broil and broil about 1-2 minutes
  7. Serve on warmed plates  

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Serves: 2-4

Ceasar Salad

See more ideas for your favorite Frittatas here: Frittata Love

 

Jelly Doughnut Bread Pudding

July 1, 2014

There are never any leftover jelly doughnuts usually, but six?  Truth is I was tasked to bring these on an early morning fishing trip that was rained out.  I had bought eight, ate two and then left with this masterpiece.

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Jelly Doughnut Bread Pudding

  • 6 Jelly Doughnuts (1 day old) (cut up) (These were raspberry)
  • 1/4 C. Butter (plus a little to grease baking dish)
  • 1 C. Whole Milk
  • 1 C. Heavy Cream
  • 1/2 C. Sugar (maybe more; to taste)
  • 2 Eggs (slightly beaten)
  • 1/2 t. Salt
  • 1/2 t. Ground Cinnamon
  • 1 t. Vanilla Extract
  • 2-3 T. Raspberry Jam (optional)

Preparation

  1. Butter the baking dish
  2. Put in the doughnuts and milk
  3. In a separate bowl add the sugar, eggs, salt, cinnamon and vanilla; mix well
  4. Pour over the crumb mixture
  5. Add additional jam if using
  6. Bake at 325 degrees for40-55 minutes
  7. Serve with cream, whipped cream or ice cream

 

 

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Serves: 6-8

Recipe adapted The Fannie Farmer Cookbook

See More: The Bread Puddings

 

 

 

 

 

 

 

 

Summer Squash and Tomato Spaghetti

June 25, 2014

This is a taste of summer pasta.  For most of you the beginning of tomato season is wonderful but here in Florida it is the very end.  The exception is the grape tomato which with great monitoring and care you can have these beauties most of the summer.  Summer squash has always been a favorite of mine and I hope you enjoy this quick and tasty pasta.

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Summer Squash and Tomato Spaghetti

Ingredients

  • 1 lb. Spaghetti
  • 1 Sm. Onion (diced)
  • 4-5 T. Olive Oil (maybe more)
  • 2 T. Unsalted Butter
  • 3-4 Summer Squash (cut in bite size pieces)
  • 1 C. Grape Tomatoes (halved)
  • 1-4 – 1/2 C. Parmesan Cheese (grated)
  • Handful of Fresh Basil

Preparation

  1. Saute the onions in 2 T. olive oil with a little butter for a few minutes
  2. Add the summer squash with a little more olive oil and saute for about 5 minutes
  3. Cook the spaghetti; add the tomatoes to the squash and onion mixture and saute
  4. Add the cheese and combine; add the basil and stir well
  5. Drain spaghetti and add to squash mixture and serve immediately on warmed plates

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Serves: 4

 

 

Mixed Vegetable Frittata

June 14, 2014

It’s that time of year here in Florida to clear out the freezer and keep only a few items frozen each week.  This mixed vegetable package goes a long way with multiple uses.  A standard for an extra vegetable on days a couple of friends show up for dinner unexpectedly but also wonderful for dishes on its own.

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Mixed Vegetable Frittata

Ingredients

  • 1 Medium Onion (diced
  • 1 1/2 T. Unsalted Butter
  • 12 oz. Frozen Mixed Vegetables
  • 4-5 Eggs
  • 2 oz. Milk
  • Salt and Freshly Ground Pepper
  • 1/2 C. Parmesan Cheese

Preparation

  1. Saute the onion for a few moments, add the vegetables and combine
  2. Preheat the oven to 350 degrees
  3. In a large bowl whip the eggs and milk and add to the vegetables
  4. Cook on medium low heated pan and cook slowly on one side; put in oven to finish
  5. Bake for about 15 minutes or until set
  6. Turn to Broil and broil about 1-2 minutes
  7. Serve on warmed plates  

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Serves: 4-6

If you would love some quick ideas for frittatas take a look here: Frittata Love

One Egg Cake

June 3, 2014

Celebrate Everything and Anything!

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This is the must have quick fix cake for me.  Be it simply plain with some fruit and cream or decorated for a celebration.  Easy enough to make after a few times with no recipe and fast enough for unexpected guests.

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One Egg Cake

Ingredients

  • 1 1/2 C. Flour
  • 2 1/2 t. Baking Powder
  • 1/4 t. Salt
  • 1/3 C. Shortening
  • 2/3 C. Sugar
  • 1 Lg. Egg (beaten)
  • 3/4 t. Vanilla Extract
  • 1/2 C. Whole Milk

Preparation

  1. Whisk together the flour, baking powder and salt (or sift)
  2. Cream together the shortening and sugar
  3. Add the beaten egg; beat thoroughly and add the vanilla
  4. Add dry ingredients alternately with the milk; stir only enough after each addition to blend thoroughly
  5. Pour into 8″ greased pan
  6. Bake at 350 degrees for 30-35 minutes
  7. Remove from oven and place on wire rack to cool for 10 minutes
  8. Place on serving plate and let cool thoroughly before decorating

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You can also turn this into a fabulous Upside Down Cake with little effort.

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Apple Upside Down Cake

 

 

 

 

 

Pineapple with Grapes and Kiwi Salad

May 15, 2014

Fruit salads are not just for breakfast or desserts.  This one I make frequently as a side for dinners with ham, poultry and pork.  It’s Florida so I add a Green Bean Salad or a Chilled Broccoli Salad to start.

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Pineapple with Grapes and Kiwi Salad

Ingredients

  • 1 Pineapple (peeled and cut up in bite size pieces)
  • 2 Cups Grapes (cut in half if very large)
  • 6 Kiwis (diced)
  • 1 Lime (juice

Preparation

  1. Add the pineapple, grapes and kiwis to a large bowl (and any of their juice)
  2. Grate a lime and add to the fruits with the juice of the lime *
  3. Toss well, cover and refrigerate for at least two hours

I have also made this salad with a Ceasar Dressing or a Coleslaw dressing (lettuces and cabbages added as well sometimes)

 

 

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Mushroom and Spinach Fettuccine

May 12, 2014

Growing up we never had meat on Fridays.  You know, Catholic.  That was fine with me since I loved fish, I actually would prefer fish 4-5 times a week if I had the money.  So now I take advantage of #Meatless Monday and it is great on the budget.  I have been trying to eat more vegetables anyway so it works well for me.  Variety is the spice of life.  Pasta is happy to meet so many vegetables and the combination of mushrooms and spinach is very high on my list of favorites.  If you can make a basic “Alfredo” recipe then you probably can make at least 100 different meals today.

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Mushroom and Spinach Fettuccine

Ingredients

  • 1/2 C. plus 3 T.  Unsalted Butter
  • 1 lb. Mushrooms (sliced)
  • 1 Pkg. Spinach
  • 3/4 C. Heavy Cream
  • 1/2 C. plus Parmesan Cheese (grated)
  • 1 lb. Fettuccine
  • Additional Parmesan Cheese (for garnish)
  • Parsley (for garnish) optional

Preparation

  1. Saute the mushrooms in 2 T. butter for about fifteen minutes; remove from pan and set aside
  2. Add another T. of butter and saute the spinach for about 5 minutes; toss a few times; remove and set aside
  3. In the same pan melt the butter and add the cream and heat slowly
  4. Add the Parmesan Cheese and combine completely
  5. Bring water to a boil and cook pasta al dente
  6. Strain the pasta (reserve a small amount of water for tossing)
  7. Add pasta to the cream mixture and toss, heat slowly
  8. Plate the pasta on a warmed plate and add parsley garnish
  9. Pass additional cheese at the table

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Serves: 4

Recipe adapted from: Fettuccini Alfredo

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