Sausage and Egg Frittata from Southern Living

February 14, 2013 By

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What’s for Dinner from Southern Living has great 30 minute meals that everyone will love! I recived their cook book to review and found a wonderful recipe I just knew my family would enjoy. We love breakfast for dinner so the Sausage and Cheese Frittata would be perfect.

Sausage and Egg Frittata

Recipe Type: Dinner
Author: Southern Living
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 (12 oz.) package of reduced fat ground pork sausage
  • 8 large eggs
  • 1/2 cup milk
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 1 Tbsp. butter
  • 1 cup (4 oz.) shredded 2% reduced fat Cheddar cheese.
Instructions
  1. Preheat oven to 350 degrees. Brown sausage in a 100inch ovenproof non-stick skillet over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl. Wipe skillet clean.
  2. Whisk together eggs and next 3 ingredients until well blended.
  3. Melt butter in skillet over medium heat; remove from heat, and pour half of egg mixture into skillet. Sprinkle with cooked sausage and cheese. Top with remaining egg mixture.
  4. Bake at 350 fro 23-25 minutes or until set.

 

Now, I did not have an ovenproof skillet, so I used a cake pan to put my ingredients in to place in the oven. It turned out fine. I served this for dinner and everyone loved it!

 

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Anne

Anne

I'm a mother of 2 who likes to get involved in too much! Besides writing here I started a non-profit, I'm on the PTO board, very active in my community and volunteer in the school. I enjoy music, reading, cooking, traveling and spending time with my family. We just adopted our 3rd cat and love them all!

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Making Valentine Cookies w/w

February 12, 2013 By

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I have been wanting to make these for a while, they look so good! They taste good too! If you want to try it I got the recipe here.

Anne

Anne

I'm a mother of 2 who likes to get involved in too much! Besides writing here I started a non-profit, I'm on the PTO board, very active in my community and volunteer in the school. I enjoy music, reading, cooking, traveling and spending time with my family. We just adopted our 3rd cat and love them all!

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Chicken Corncakes

January 31, 2013 By

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I received a few new cookbooks from Southern Living. They have the best pictures and the yummiest foods in their cookbooks. I picked out three recipes and my cousin, Merrilee, came over and we got to work. I did substitute a few things in this recipe to satisfy my picky eaters. I got this Chicken Corncakes recipe from the Southern Living, Rotisserie Chicken Cookbook. The recipe does not say if you should drain the corn and we did, but in retrospect, I think we should not have.

 

Chicken Corn Cakes

Recipe Type: Dinner
Author: Southren Living
Prep time:
Cook time:
Total time:
Serves: 4
Good as a light dinner or appetizer.
Ingredients
  • 2 cups shredded rotisserie chicken
  • 1 (8-oz) can Mexican -style corn ( I used regular corn)
  • 1 1/4 cups panko (Japanese breadcrumbs)
  • 1 cup (4 oz.) shredded sharp Cheddar cheese
  • 1 Tbsp. finely chopped fresh chives ( I omitted these)
  • 1 Tbsp. sour Cream
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1 large egg
  • 1/4 cup olive oil
  • Toppings: salsa, sour cream, chopped fresh chives
Instructions
  1. Stir together chicken, corn, 1/4 cup panko, cheese, and next 5 ingredients in a large bowl. Shape mixture into 8 (3 inch) patties. Place remaining 1 cup panko in a shallow dish. Dredge patties in panko, gently pressing in to adhere.
  2. Cook half of patties in 2 Tbsp. hot oil in a large skillet over medium heat 2 to 3 minutes on each side or until golden. Repeat procedure with remaining patties and oil. Serve with desired toppings.

These were really good and all of my picky eaters said they would eat them again for dinner!!

 

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Anne

Anne

I'm a mother of 2 who likes to get involved in too much! Besides writing here I started a non-profit, I'm on the PTO board, very active in my community and volunteer in the school. I enjoy music, reading, cooking, traveling and spending time with my family. We just adopted our 3rd cat and love them all!

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Make Speedy Weeknight Dinners Even Speedier

January 27, 2013 By

Quick_Mini_Meatloaves

This is a partnered guest post.

 

Working a full or part time job can be exhausting for anyone, but that exhaustion level can skyrocket when you’re a parent in addition to a hardworking member of the workforce.  After a long day at the office, it can be tempting to grab takeout or order delivery at dinnertime, but doing this too often can take a toll on your wallet as well as your health.

Instead of avoiding making dinner entirely after you get home, try making fast and easy meals that are still nutritious.  Healthy, delicious and hearty meals don’t necessarily require boatloads of time in the kitchen or expensive ingredients, and there are shortcuts that can make cooking for your family even easier.  Follow the tips below to help make your weeknight dinner planning a lot less stressful and hopefully a lot more enjoyable:

Prep Beforehand

Spend a couple hours on a Sunday night chopping up carrots, celery, onions, and other vegetables that can be used in various meals throughout the week to save you time later on.  You can even go so far as to boil pasta or cook some chicken breasts and keep them in the fridge for extra-fast weeknight dinner prep.

Reduce Cooking Time

Choosing meals that take 2 hours to prepare and 5 hours to actually cook are probably not the best meals to plan for your busy weeknights.  Instead, stick to recipes that can be made from start to finish in under an hour to avoid spending the whole night in the kitchen.  Making smaller versions of main dishes is another way to save time, since smaller portions will cook more quickly.

Use Your Freezer

Pre-making meals on a weekend or morning and then keeping them in the freezer until dinnertime is an excellent way to save time after work.  Casseroles, soups and chili recipes all tend to freeze nicely, and you’ll love just having to heat something up when you get home instead of starting a recipe from scratch.

Involve Everyone

Getting your kids to help out in the kitchen will not only make prepping and cooking dinner go a lot faster, but also creates an excellent opportunity to catch up on each other’s days.  Choose basic recipes that don’t require complex kitchen skills to help even novice chefs feel comfortable in the kitchen.

This recipe for quick mini meatloaves from Hunt’s® is perfect for a busy weeknight when you’re craving a hearty meal in a flash.  Because these mini meatloaves are made in muffin tins instead of a larger pan, they cook up much more quickly than your average meatloaf and the prep work required is extremely minimal.  They also make great leftovers for lunch the next day, so double the recipe if you want to cook even less this week!

Hunt’s® Quick Mini Meatloaves

  • PAM® Original No-Stick Cooking Spray
  • 1 can (8 oz each) Hunt’s® Tomato Sauce
  • 3 tablespoons firmly packed brown sugar
  • 1 tablespoon Gulden’s® Spicy Brown Mustard
  • 1 pound ground chuck beef (80% lean)
  • 1 can (14.5 oz each) Hunt’s® Petite Diced Tomatoes, drained
  • 1/3 cup finely chopped yellow onion
  • 3/4 cup Italian-style bread crumbs
  • 1 egg, beaten
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

 

Preheat your oven to 400°F.  Lightly spray 6 medium muffin cups with cooking spray; set aside.  Combine tomato sauce, brown sugar and mustard in a small bowl; set aside.

Combine all remaining ingredients in a large bowl.  Add ¼ cup of the reserved sauce mixture to your meat mixture and mix together.  Divide meat mixture evenly and place into prepared muffin cups.  Place the muffin pan on a baking sheet.

Bake for 25 minutes or until meatloaves are no longer pink in the centers.  Top each loaf with 2 tablespoons of sauce and bake for 5 minutes more, until the sauce is set.  Serve with remaining sauce.


Author Bio: Meredith K. writes on behalf of Hunt’s®.  For this easy meatloaf recipe and other timesaving tomato recipes perfect for busy weeknights, visit www.hunts.com.

Anne

Anne

I'm a mother of 2 who likes to get involved in too much! Besides writing here I started a non-profit, I'm on the PTO board, very active in my community and volunteer in the school. I enjoy music, reading, cooking, traveling and spending time with my family. We just adopted our 3rd cat and love them all!

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Raspberry Lemon Thumbprint Cookies

December 22, 2012 By

136

My mother, cousin, Merrilee and I got together last week and made cookies. I wanted to share one of my favorites with you! This is Merrilee’s recipe!!

Raspberry Lemon Thumbprint Cookies

Recipe Type: Desserts
Ingredients
  • 1/2 cup Raspberry Jam
  • 1/2 cup Lemon Curd
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks butter, at room temp
  • 2/3 cup sugar
  • 2 large egg yolks
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees
  2. With Jam and Curd, you need to add a little water or OJ to loosen it up. We used water.
  3. Combine flour, baking powder and salt. Wisk to blend.
  4. In separate bowl, beat butter and sugar with mixer until light and creamy. Beat in egg yolks, lemon zest, lemon juice and vanilla.
  5. Add flour mixture slowly and beat until moist clumps form.
  6. Roll dough into balls. (we placed balls on parchment paper, on cookie sheets)
  7. Use floured 1/2 teaspoon to create depressions into balls.
  8. Fill holes with Jam and cook about 15-20 minutes.

We also made a yummy icing to put on the Raspberry Jam cookies. Just take powdered sugar and oj or lemon juice. Place in baggie and cut small hole. Then drizzle on top.

Oh my, these are delicious!!

Anne

Anne

I'm a mother of 2 who likes to get involved in too much! Besides writing here I started a non-profit, I'm on the PTO board, very active in my community and volunteer in the school. I enjoy music, reading, cooking, traveling and spending time with my family. We just adopted our 3rd cat and love them all!

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