Breakfast Frittata Muffins - Egg Cups

These egg cups store for a week in the refrig and heat up easily in the microwave for a quick breakfast. 

8 large eggs
1/2 cup milk
3/4 cup cheese. shredded Cheddar, Feta or shredded Swiss works great. Pick your favorite cheese. 
1 cup frozen spinach thawed with water pressed out
1/2 roasted red pepper, diced 
4 oz sliced ham or prosciutto or more to taste 
Salt and pepper to taste 

Preheat oven to 350 degrees. Spray 12-c muffin tin with non stick spray.

Beat eggs, milk  salt and pepper in a bowl. Stir in cheese, spinach and roasted peppers. 

Add strips of the ham or prosciutto to the bottom of the greased muffin cups. Divide batter among muffin cups. Bake 20-25 min. or until just set in the center. 

Cook on racks. Remove from cups and serve warm or store for another day. Warm up in a microwave. 30 seconds for one 45 seconds for two! Enjoy. 

Zesty Chicken - Slow Cooker Recipe

2 lbs skinless, boneless chicken thighs or breasts, cut into 1 inch pieces

1 lb Italian style turkey sausage links, cut into 1 inch pieces

1 onion, chopped

1 red bell pepper, chopped

1 ½ teaspoon chopped garlic or 1 large clove 

1 ½ teaspoon dried oregano

28 oz. can diced tomatoes, undrained

6 oz. can tomato paste

14 oz. can artichoke hearts, drained

4 oz. pitted sliced black olives, drained. Kalamata olives are my favorite.  

1. Coat 4 to 6-quart slow cooker with cooking spray.
2. In the slow cooker, combine the chicken, turkey sausage, onion, bell pepper, garlic, oregano, tomatoes, and tomato paste.
3. Cover and cook on high for 6 to 7 hours or until meat is done.
4. Stir in artichoke hearts and olives. Cook 10 or more minutes. Serve with rice or a baguette. 

This makes a lot! If you're only cooking for 2 cut it in half. It keeps well in the refrigerator but doesn't freeze well. 

Zucchini and Bell Pepper Pasta with Sausage

2 tablespoons extra virgin olive oil

1 pound sweet Italian sausage, no casings

1 pound zucchini, cut into half moons

1 onion, thinly sliced

1/2 cup chopped red pepper

 1/4 cup chopped fresh basil leaves, plus sprigs for garnish

1 Tb fresh Oregano more or less depending on your taste

Salt and pepper

1 pound pasta - we love bow tie. Spaghetti  works too. You'll need a bigger pasta. Angle hair paste doesn't work well. 

Parmesan and dried hot peppers 

1. In a large stockpot over high heat, bring 4 quarts of salter water to a boil
2. In a large sauté pan over medium high heat, add remaining 2 tablespoons olive oil and sausage
3. Cook until sausage is browned, about 6 minutes.
4. Add zucchini, squash, onions, red pepper, and ¼ cup chopped basil  1 Tb fresh chopped oregano and cook for 4 to 5 minutes, or until the squash has begun to caramelize.
5. Season with salt and pepper.
6. Add pasta to the boiling water and cook until just al dente or to package directions. 
7. Drain reserving ½ cup pasta water.
8. Pour cooked pasta and ½ cup pasta water into the sausage sauce.
9. Garnish with basil sprigs.
10. Serve with Parmesan cheese and dried hot peppers to taste 

This is easy to double and triple if you have a bigger crowd! 

Marinated Mushrooms

1 pound small fresh mushrooms

¾ cup salad oil

1/3 cup red wine vinegar

3 tablespoons lemon juice

3 tablespoons chopped onion

2 tablespoons chopped chives

2 tablespoons chopped parsley

1 teaspoon tarragon

1 clove garlic, pressed

1 teaspoon salt

½ teaspoon sugar

1. Clean mushrooms.
2. Combine all other ingredients and pour over mushrooms and marinate for several hours at room temperature.
3. Serve in the marinade or drain. 

Couscous with Herbs and Lemon

Original: Epicurious

1 medium onion, finely chopped

2 tbsp extra virgin olive oil

1 garlic clove, minced

¾ cup water

1 ¼ cups low sodium chicken broth

1 (10 oz) box couscous

½ cup finely chopped fresh parsley

½ cup finely chopped fresh basil

1/3 cup finely chopped fresh mint

1 tbsp fresh lemon juice or to taste

1. Cook onion in 1 tbsp oil in a 2 to 3 quart heavy saucepan over moderate heart, stirring occasionally until golden
2. Add garlic and cook, stirring 30 seconds.
3. Add water and broth and bring to a boil.
4. Stir in couscous, then cover and remove from heat.
5. Let couscous stand, covered, for 5 minutes then fluff with a fork.
6. Stir in herbs, lemon juice, remaining tablespoon of oil, and salt and pepper to taste.

Pacific Style Short Ribs

3 to 4 pounds beef short ribs, cut in 2 to 3 inch lengths

1 onion, chopped

1 tablespoon butter

2/3 cup ketchup

3 tablespoons soy sauce

2 tablespoons cider vinegar

1 tablespoon brown sugar

1. Place short ribs on a broiler pan. Broil until well-browned to remove excess fat. Transfer to crock pot.
2. Sauté onion in brown butter until limp and golden. Pour in ketchup, soy sauce, vinegar, and brown sugar.
3. Heat until blended. Pour over ribs.
4. Cover and cook on low (200*) for 8 hours. 

Pasta Primevera

½ cup (1 stick) unsalted butter

1 medium onion, minced

1 large garlic clove, minced

1 pound thin asparagus (tips intact, touch ends cut off)

½ pound mushrooms, thinly sliced

6 ounces cauliflower or broccoli, broken into small florets

1 medium zucchini, cut into ¼ inch rounds

1 small carrots, halved lengthwise, cut diagonally into 1/8 inch slices

1 cup whipping cream

½ cup chicken stock

2 tablespoons chopped fresh basil, or 2 teaspoons dried

1 cup frozen tiny peas, thawed, or 1 cup fresh young peas

2 ounces prosciutto or cooked ham, chopped

5 green onions, chopped salt and pepper

1 pound fettucine or linguine cooked al dente, thoroughly

1 cup freshly grated imported parmesan cheese

1. Heat wok or large, deep skillet over medium-high heat.
2. Add butter, onion, and garlic, and saute until onion is softened (about 2 minutes)
3. Mix in asparagus, mushrooms, cauliflower, zucchini, and carrot and stir-fry for 2 minutes. 
4. Increase heat to high.
5. Add cream, stock, and basil and allow mixture to boil until liquid is slightly reduced, about 3 minutes.
6. Stir in peas, ham and green onion and cook 1 minute more.
7. Turn onto large serving platter.

*Great as dinner, serve with wine and bread!

Lima Bean and Spinach Salad

Dressing:

¼ cup olive oil

2 tbsp cider vinegar

2 tbsp lemon juice

1 package blue cheese (4 oz.)

Salt and pepper

Salad:

10 oz. package lima beans

½ cup sliced green onions

4 boiled eggs, chopped

1 cup celery

¼ cup dill pickles

½ pound bacon, cooked and crumbled

6 oz. spinach (use more)

2 cups iceberg, one full head (use less)

1. Whisk together everything for the dressing.
2. Mix together everything for the salad.
3. Combine.

Spinach Soufflé

1 package frozen spinach (10 oz.)

1 tablespoon flour

2 eggs

½ teaspoon garlic

¼ teaspoon Lawry’s seasoned salt

1. Cook spinach according to package directions.
2. Meanwhile in a separate bowl, beat eggs thoroughly.
3. Add other ingredients and mix well
4. Add cooked spinach
5. Pour into small greased casserole.
6. Bake at 350* for 30 minutes.
7. Top with grated white cheese and return to oven for 5 minutes, until cheese is melted, not browned.