Potato, Zucchini Frittata with Cherry Tomatoes

 

This is courtesy of Rachael Ray. It is made in a 10-inch oven-proof skillet. 10-inch = 10 eggs. The cherry tomatoes really make this dish. I bought an Italian spice blend fro Spice House on line and so flavorful did not need to add the fresh basil as a garnish. 

Ingredients for Cherry Tomato Topping:

• 2 tablespoons EVOO
• 12 ounce bag cherry tomatoes, stemmed and halved
• 2 cloves garlic, finely minced
• 1 teaspoon Italian blend spices
• 1 teaspoon red pepper flakes
• 1/2 teaspoon fennel seeds

Ingredients for Fritatta:

• 1 small firm zucchini, shredded
• salt and pepper
• 1 potatoe , russet or yukon gold, shredded
• 10 large eggs
• 1 cup grated Parmigiano-Reggiano
• 2 tablespoons EVOO
• 2 tablespoons unsalted butter
• 2 cups shredded mozzarella or bufala mozzarella, dried with towel and thinly sliced
• Italian spices for garnish

Directions for Cherry Tomato Topping:

Preheat oven to 400-degrees.

Heat the skillet you will be using over medium-hight heat and add EVOO. Add tomatoes and toss 4 minutes.

Add garlic, Italian seasonings, red pepper flakes and fennel, then stir and toss 1 minutes.

Remove from the skillet.

Directions for Frittata:

Place shredded zucchini on a towel, sprinkle with a little salt. Allow to stand then squeeze out any liquid.

Whisk eggs until frothy, season with salt and pepper, then add the Parmigiano and stir to combine.

Heat EVOO and butter in skillet on medium-high and add the shredded potato. Season with salt and pepper and brown for 3 minutes.

Add the zucchini and brown a few minutes more.

Cover with the egg mixture.

Place in oven for 15 minutes. 

Add mozzarella and then tomato topping and roast an additional12 minutes, until lightly brown and firm.

Allow to stand 10 minutes before serving. Sprinkle with Italian spices.

Delizioso!!!

Bacon Dirty Rice

 Trisha Yearwood of Trisha's Southern Kitchen. I used my Kitchen Aide microwave steam setting to steam the rice and used chicken stock for the liquid. Ratio 1 cup rice to 2 cups stock. I cooked the bacon ahead as well...

Ingredients:

• 3 strips thick-cut bacon, cooked and chopped
• 1 cup long-grain rice, cooked in microwave
• 2 cups chicken stock
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 2 tablespoon fresh cilantro, chopped
• 2 tablespoon fresh parsley, chopped
• salt and pepper to taste

Directions:

Cook rice in microwave.

Cook bacon till crisp, drain and chop.

Add bacon, cumin, coriander, cilantro, parsley and salt and pepper to cooked rice. Toss to incorporate all ingredients.

Skillet Chicken Enchiladas

 

A winner dinner from Rick Martinez of Food Network. This is broiled in a skillet, so need a skillet that will take direct hot heat. I used thawed frozen spinach instead of frozen chopped collard green, used green chile sauce instead of tomatillo sauce, added chopped cilantro and used Greek yogurt and cilantro for toppings; along with reserved scallions.

Ingredients:

• 2 tablespoon vegetable oil
• 1 1/2 cup frozen spinach, thawed and squeezed of water
• 1 teaspoon cumin
• 1 1/2 cups (6 ounces) shredded rotisserie chicken
• 1 bunch scallions, chopped (reserve some for topping)
• 1/3 cup cilantro, chopped, plus 2 tablespoons for garnish
• 2 cups Monterey Jack cheese, halved
• 2 cups green chile sauce
• 1/2 cup heavy cream
• 8 corn tortillas
• Greek yogurt

Directions:

Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium heat.

Add spinch and cumin and cook about one minute.

Remove to a large bowl. Add the chicken, 3/4th of the scallions, chopped cilantro and 1 cup of the cheese. Season with salt and pepper.

Wipe out skillet and add the remaining one tablespoon of vegetable oil over medium heat.

Stir in the green chile and heavy cream and reduce heat to simmer. Reserve 1/2 cup sauce.

Dip the tortillas briefly in the sauce and lay on a baking sheet.

Divide the chicken mixture among the tortillas and roll up.

Arrange the enchiladas seam-side down in the skillet.

Spoon reserved sauce on top.

Preheat broiler to 500-degrees. 

Broil enchiladas until they are just crisp and lightly browning, about 2 minutes.

Sprinkle remaining cheese on top and broil about 1 minute.

Top with Greek yogurt, remaining scallions and chopped cilantro.

Buffalo Chicken Dip

 This is from Food Network courtesy of Clare Robinson. She suggested a blue cheese topping; which I substituted for cheddar. I had some scallions already sliced and some fresh cilantro, so added those in as well, just not in the original recipe. Also used about 1/3rd of the rotisserie chicken, give or take 3 cups worth. Recipe called for the whole chicken... Will make a spectacular dip (serve with crackers, bread, or carrot sticks) and or as a taco filling.

Ingredients:

• 8 ounces cream cheese, can use reduced fat
• 1/2 cup celery, finely chopped
• 1/3 cup chopped scallions
• 1/3 cup chopped cilantro
• 1/2 cup Frank's hot sauce
• 1/3 rotisserie chicken, about 3 cups
• 1 cup shredded cheddar

Directions:

Preheat oven to 425-degrees.

In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes.

Add the celery, hot sauce, chicken, scallions and cilantro and mix well.

Lightly grease 9-inch pan (if using as a dip, bake in same dish you will serve with) and transfer the mixture.

Top with cheddar.

Bake about 20-25 minutes.