Saturday, June 28, 2008

Bacon and Potato Frittata

Breakfast for dinner! We love breakfast foods, and this really combines all the flavors we like.

6 large eggs
1 1/2 tablespoons half-and-half
Salt and ground black pepper to taste
4 ounces bacon (about 4 slices), cut crosswise into 1/4-inch pieces
1/2 pound new red potatoes, cut into 1/2-inch cubes
1 1/2 ounces mozzarella cheese

- Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.

- Fry bacon in 10-inch nonstick oven safe skillet over medium heat until crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1 tablespoon of bacon fat. Add potatoes to skillet and cook, stirring occasionally, until golden brown and tender, 10 to 15 minutes. Stir mozzarella and bacon into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 1 minute. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

- Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 1 1/2 to 2 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

2-3 servings.


Parmesan Chicken and Rice

In an effort to be healthy, I have tried as many light recipes as possible. Although this recipe is healthy, it is really delicious. I'm sure I will be making this a lot.

1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 (8-ounce) package presliced mushrooms
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant brown rice
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 Tablespoon parsley

Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.

Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.

4 servings.


Nutritional Information: CALORIES 395(18% from fat); FAT 8g (sat 2.8g,mono 3.7g,poly 0.8g); PROTEIN 29.9g; CHOLESTEROL 57mg; CALCIUM 171mg; SODIUM 656mg; FIBER 2g; IRON 4.1mg; CARBOHYDRATE 44.4g

Whiskey Pork Chops

These are so wonderful. Plus, since the recipe came from cooking light, its also ultra-healthy.

2/3 cup fat-free sour cream
1/2 cup water
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried rubbed sage
1/4 teaspoon black pepper
4 (6-ounce) pork chops, trimmed
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon olive oil
1/2 cup chopped onion
1 (8-ounce) package presliced mushrooms
1/2 cup whiskey

Preheat oven to 300°. Combine the first 6 ingredients in a small bowl. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; sauté 5 minutes on each side or until golden. Remove pork from pan.

Add onion and mushrooms to pan; sauté for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan.

Return pork to pan; spoon sauce over pork. Wrap handle of skillet with foil. Cover and bake at 325 for 45 minutes. Serve immediately.

4 servings.

Source: and

Greek Chicken Pasta

I wasn't sure how this would go over, since Brent is not big on Greek food. However, two huge servings later, he announced that he loved it. Its super easy to make and tastes wonderful.

1 pound uncooked pasta (I used penne)
3 tablespoons olive oil
2 cloves garlic, minced
1/2 to 1 cup chopped onion
1 pound skinless, boneless chicken breasts
1 can diced tomatoes
1/2 cup crumbled feta cheese
3 teaspoons parsley
2 tablespoons lemon juice or white wine
2 teaspoons dried oregano
salt and pepper to taste

- Place chicken breasts in oven-proof baking dish. Drizzle with 1 tbsp. olive oil and sprinkle with your choice of herb seasoning. Bake for 35 - 45 minutes at 375 degrees, or until chicken is thoroughly cooked.

- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

- Meanwhile, heat 2 tbsp. olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Reduce heat to medium-low, and add the tomato, parsley, lemon juice (or white wine), oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat and season to taste with salt and pepper. Slice the chicken breasts into pieces and add to top of pasta; sprinkle feta cheese over the plated pasta.

2-3 servings

Taco Dip

This taco "dip" is more like a meal. I made it for dinner, and it went over really well with Brent.

4 oz cream cheese
4 oz sour cream
1/4 cup mayonnaise
1/2 lb ground beef
taco seasoning packet
4oz tomato sauce
4 oz cheddar cheese
2 cups shredded lettuce
1 cup salsa
tortilla chips

In a bowl, beat the cream cheese, sour cream, and mayo together until smooth. Meanwhile, cook the beef over medium heat. Drain, and stir in the taco seasoning and tomato sauce. Cook and stir about 5 minutes.

To mix: In a bowl, pour the lettuce, followed by the cream cheese mixture, then the meat mixture. Finally, top it off with the cheddar cheese and salsa. Use the chips to dip.

4 - 6 servings.

Asian Grilled Chicken

1/2 cup soy sauce
1/4 cup brown sugar
2 Tablespoon rice vinegar
2 Tablespoon lime juice
1/2 teaspoon fresh grated ginger
1/4 teaspoon EVOO
1/4 teaspoon wasabi sauce
4 medium chicken breasts, pounded to even thickness

-Combine all ingredients but chicken in large bowl and stir to combine.
-Add chicken and toss to coat and submerge.
-Place in fridge and marinate for about 30 minutes to an hour.
-Heat grill or grill pan to medium heat.
-Take chicken out of marinade and place on grill breast side down.
-Cook without moving until grill marks have formed on the breast.
-Flip chicken and brush top with more of the marinade mixture.
-Cook breast side up until grill marks have formed.
-Brush chicken one more time and flip breast side down.
-Turn grill to lower setting and continue cooking until done.
-Remove from grill and cover with foil for 10 minutes before serving.

Or instead of grilling, you can bake at 375 for 40 minutes.

4 servings.