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. 

Mac and Cheese with Poblano Chiles and Green Onions

Original: Rabble and Rouser

3-4 medium poblano chiles, about ¾ pound

½ pound baked ham, sliced about 1/3 inch thick

6 scallions, including the green tops

Extra virgin olive oil

4 tablespoons unsalted butter plus a little extra for buttering the baking dish

4 tablespoons all-purpose flour

1 quart whole milk

4 cups (about 12 oz.) grated Monterey jack cheese

¼ cup grated Parmigiano-Reggiano cheese

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

10 oz. large elbow macaroni

½ cup fresh bread crumbs

2 teaspoons finely chopped fresh thyme

1.   Lightly coat the chilies, sliced ham, and green onions with oil. Grill the poblano chiles over direct medium heat (350* to 450*), with the lid closed as much as possible, until evenly charred on all sides (8 to 10 minutes). You can also char them over an open flame if you have a gas stove. 
2. At the same time, grill the ham and scallions over direct medium heat until lightly charred, 4 to 5 minutes, turning once or twice.
3. Remove the chiles, ham, and scallions from the grill and let cool. Peel away the charred skins from chiles. Remove and discard the stems and seeds. Roughly chop the chiles.
4. Dice the ham into 1/3 inch cubes and thinly slice the scallions crosswise and discard the root ends.
5. In a large saucepan over medium heat, melt the butter. As it starts to sizzle, whisk the flour into the butter to form a paste. Cook this mixture until it starts to brown, 3 to 4 minutes, stirring occasionally. Ass the milk and keep whisking to keep lumps from forming. Raise the heat to medium high.
6. Gradually add 3 cups of the Monterey jack cheese, all the Parmigiano-Reggiano cheese, the salt, and the pepper. As the cheese melts into the sauce and it begins to boil, lower the heat to a simmer. Cook for 4 to 5 minutes. Remove the cheese sauce from the heat and pour into a buttered 2 ½ to 3-quart baking dish.
7.   Cook the macaroni in salted boiling water for 3 minutes less than the cooking time recommended on the package. Drain the macaroni and add it to the baking dish, mixing it with the cheese sauce. Add the chilies, ham, and scallions. Mix well.
8. In a small bowl, mix the bread crumbs with the remaining 1 cup of Monterey Jack cheese and the thyme. Top the pasta with the bread crumb mixture and gently press it into the surface.
9. Place the baking dish over indirect medium heat and cook, with the lid closed as much as possible, until the mac and cheese is golden brown on top, 25 to 30 minutes. Wearing insulated mitts, remove the dish from the grill let cool slightly. Serve warm. 

Now go take a walk and burn off that amazing mac dinner! 

Crab Spread - Great for Christmas Gatherings!

1 pound lump crabmeat, picked over

¼ cup mayo

¼ cup crème fraiche

2 tbsp chopped flat leaf parsley

2 tbsp snipped chives

1 tbsp Dijon mustard

2 tsp fresh lemon juice

¼ pound Manchego cheese, shredded (1 cup)

One 9-ounce jar piquillo peppers, drained and cut into strips

Crusty bread or crackers

1. Preheat the broiler
2. In a bowl, combine the crabmeat, mayo, crème fraiche, parsley, chives, mustard, lemon juice, and 3/4 cup of the Manchego.
3. Spread in an 8 x 11 baking dish, top with piquill peppers, and sprinkle with the remaining Manchego.
4. Broil until the cheese is melted and the dip is heated through.
5. Serve hot with bread or crackers. 

Spinach, Goat Cheese, and Sausage Lasagna

12 no boil lasagna noodles

1 teaspoon olive oil

1 lb bulk sweet Italian pork sausage

3 cups tomato sauce

3 ½ cups ricotta

4 oz. goat cheese, crumbled

2 eggs, beaten

1 tablespoon chopped fresh basil, or 1 teaspoons dried

1 cup grated parmesan

4 cups raw baby spinach, chopped

1. Place the lasagna noodles in a large bowl and cover with boiling water. Let soften for 15 to 20 minutes.
2. Meanwhile, in a large skillet, heat the oil over moderate heat. Cook sausage meat, stirring occasionally for 10 minutes or until golden brown. Reduce the heat to low, add 1 cup of the tomato sauce and simmer for about 5 minutes.
3. In a bowl, mix the ricotta, goat cheese, eggs, basil, ½ cup of parmesan, and salt and pepper to taste.
4. Spread 1 cup of the tomato sauce on the bottom of a 13 x 9 inch pan.
5. Add 1/3 of the softened lasagna noodles on top.
6. Place ½ the spinach on top, pressing down to make a flat layer.
7. Add half the ricotta mixture, spreading it out in an even layer.
8. Top with the sausage mixture and then another 1/3 of the noodles.
9. Add the remaining spinach and cheese mixture, and top with the remaining layer of pasta.
10. Pour the last cup of the tomato sauce on top of the lasagna noodles and sprinkle with the remaining parmesan.
11. Preheat the oven to 400* and bake for 45 minutes to an hour. 

Pizza Margherita

1 12-inch pizza crust, prebaked

4 teaspoons olive oil

2 heaping cups grated mozzarella cheese

2 large tomatoes or 6 Italian plum tomatoes, sliced

¼ cup chopped fresh basil or 1 heaping tablespoon dried

1. Preheat oven to 425*
2. Brush prebaked pizza crust with olive oil and sprinkle with all but ¼ cup of the mozzarella
3. Place tomato slices over cheese; sprinkle over remaining mozzarella on top.
4. Sprinkle with basil over topping and bake pizza until nicely browned.