Frittata with Ham, Cream Cheese and Chives

I feel like patting myself on the back today for getting up and making my family a hot breakfast. Ok, I'll admit it was more like brunch than breakfast, but who cares? My people got more than a banquet of toast and cereal today.

I was thinking this morning that we just may be one of the world's most lazy weekend families around. It's an accomplishment for us if we even get dressed before evening hits. I'm not exactly proud if this fact but oh well, that's just how we roll.

Actually, we do have a little bit of an excuse. A few years ago my husband started working nights and as a family we all started to gravitate towards being late night people. In the summertime it gets kinda insane and we basically become nocturnal. It's not typical, but we get to spend more time with Dad and that's what counts.

Frittata with Ham, Cream Cheese and Chives

~serves 6~

Note* This recipe uses a total of 12 eggs, 6 whole eggs and 6 egg whites. You could also use 6 eggs and 3/4 c. store-bought egg whites.

Note** If your skillet doesn't have a oven-proof handle you can get around this by wrapping the handle with a double layer of heavy duty aluminum foil.

Ingredients:

12 egg whites

6 egg yolks

2 T. minced fresh chives

3 oz. reduced-fat cream cheese 

4 oz. chopped ham

1/4 t. salt

1/4 t. pepper

1 1/2 T. unsalted butter

Instructions:

1. Adjust the oven rack so it is about 6 inches from the broiler element. Heat the broiler. In a medium bowl beat the eggs with chives salt and pepper. 

2. Separate the cream cheese into about 1/2 inch-3/4 inch chunks. I did this by using 2 spoons, one spoon to scoop of small portions of cream cheese, and a second spoon to scrape it off the first spoon into the bowl with the eggs. Stir gently to combine.

3. Melt the butter in a 10-inch skillet with a oven-proof handle over medium-high heat, add the ham and brown lightly. Reduce the heat to medium and add the eggs. Using a heat proof spatula stir the eggs around until large wet curds form, about 1-2 minutes. Shake the pan to evenly distribute the eggs. Leave the pan on the heat, with out stirring for 1-2 minutes until beginning to brown on the bottom.

4. Transfer the pan to the oven and broil until the frittata is puffy and spotty brown, 3-4 minutes. Remove pan for broiler and let stand about 3 minutes to finish setting up. Carefully slide frittata onto a cutting board or serving platter and cut into wedges.

Asian Chicken and Spinach Salad

The summer months are just around the corner. Which means it's time to exchange some of those heartier meals for some lighter more refreshing ones. I love main dish salads. They are filling without being heavy. As is the case with this Asian Chicken and Spinach Salad. Loaded with fresh, vibrant veggies, tender poached chicken and a flavorful dressing, this salad makes for a satisfying meal.

Asian Chicken and Spinach Salad

~serves 4~

Note* If your family eats in shifts like mine often does, or you aren't planning to eat it all at once, keep the salad components separate until your are ready to eat it.

Ingredients:

For the dressing (makes just over a cup)

6 T. rice vinegar

3 T. creamy peanut butter

1 1/2 T. hoisin sauce

1 T. low-sodium soy sauce

1 T. toasted sesame oil

3/4 t. chili-garlic paste (or you could substitute with your favorite hot sauce)

1 garlic clove, minced

3/4 t. grated fresh ginger

1/3 c. canola oil

1 1/2 T. toasted sesame seeds

For the chicken

1 c. water

1/4 c. low-sodium soy sauce

1/4 c. mirin (sweet rice wine)

4 (1/8 inch thick) slices of ginger 

3 garlic cloves, peeled and smashed

1 lb. boneless, skinless chicken breasts

Remaining salad ingredients

6 oz. package baby spinach

1 large carrot, peeled and shredded (about 1 c.)

4 scallions, thinly sliced

1 red bell pepper, cut into matchstick pieces

3/4 c. shelled edamame

11 oz. can mandarin oranges, drained

1/3 c. sliced almonds, toasted

Instructions:

1. Make the dressing. In a blender combine all the dressing ingredients except for the sesame seeds. Blend until well combined. Add the sesame seeds, pulse two or three more times. Pour into a small bowl and set aside until ready to use.

2. Poach the chicken. In a large skillet combine all the ingredients for the chicken. Bring to a simmer over medium heat. Turn the chicken over, cover and gently simmer for about 10-15 minutes or until chicken is cooked through. (Adjusting heat as necessary to keep the chicken at a gentle simmer, a hard boil will produce tough chicken.) Remove chicken from poaching liquid and let rest for 5 minutes. Slice thinly. Toss with a spoonful or two of the dressing.

3. Finish the salad. Combine all the vegetable components in a large bowl, add the dressing and toss gently to combine. Divide salad onto individual plates, top with chicken and toasted almonds.

Pretzel Chicken

I have had a real thing for pretzels lately. Ever scince I tried this recipe for Chocolate Chunk Pretzel Cookies from The Naptime Chef. I discovered and was impressed by the way that pretzels could hold their crispy texture after being baked in a cookie (even after a few days). So I started to think about what else I could do with a pretzel, and I came up with this recipe for pretzel chicken.

And what goes beautifully with savory pretzels? Mustard of course. But I wanted something a little more tame than just putting straight mustard on my chicken, so I created this sauce with sour cream, a little mayo and just a touch of sugar to smooth the whole thing out. And let me just say, if you are a mustard lover like myself, this sauce is BONKERS!

All that was needed to make this a complete meal was some simply cooked green beans and it was good to go. And just a little side note, the mustard sauce is amazing with the green beans too.

Pretzel Chicken

~serves 4~

Ingredients:

For the mustard sauce

1/3 c. lowfat sour cream

2 T. spicy brown mustard

1 T. mayonnaise

1/2 t. sugar

For the chicken and green beans

4 chicken cutlets, or 4 small chicken breasts

6 oz. pretzels (I used regular standard size twists)

1 T. canola oil

1/8 t. garlic powder

1/8 t. onion powder

2 egg whites, lightly beaten

1 T. spicy brown mustard

1/3 c. all-purpose flour

1 lb green beans, trimmed

cooking spray 

salt and pepper

minced fresh chives (optional)

Instructions:

1. Make the mustard sauce. Mix together all the ingredients for the sauce. Refrigerate while preparing the chicken and green beans.

2. Preheat the oven to 475 degrees with the oven rack in the middle position. Spray a wire rack with cooking spray and place over a large, rimmed baking sheet.

3. In a food processor, grind the pretzels until coarsely ground. About 12-14 pulses. (Some of the pretzels will be finely ground, the larger pieces should be about the size of lentils.) In one of three shallow dishes (pie plates work well), add the pretzel crumbs along with the canola oil, garlic powder and onion powder. Mix well. 

4. In the second shallow dish, mix together the egg whites and 1 T. mustard. In the third shallow dish place the flour.

5. Meanwhile,cook the green beans. In a large pan, bring 6 c. of water to a boil. Add 2 t. salt and green beans. Cover and cook for 5 minutes (or until desired doneness). Drain and toss with a little olive oil and season to taste with salt and pepper. 

6. Pat the chicken dry and season lightly with salt and pepper. Dredge each chicken cutlet in the flour and tap off the excess. Using tongs, dip each piece of chicken in the egg mixture and transfer to the pretzel crumb mixture. Coat each piece of chicken well, pressing on the pretzel crumbs to make sure they adhere. Lay the chicken on the prepared wire rack. Spray each piece of chicken lightly with cooking spray. 

7. Bake the chicken until cooked through, (160-165 degrees) about 15 minutes. Serve chicken and green beans with the mustard sauce. Garnish with fresh chives, if desired. 

Moroccan Chickpea and Vegetable Soup

Uncle! I am officially crying uncle today. Somebody get me some wholesome food, STAT!

I  think I have an Easter goodies hangover.

My mom makes the most ridiculously delicious baked beans. Basically, what she does is take a couple of cans of baked beans and adds 1 1/2 packages (count them) of bacon that she cooks and crumbles. Then she adds in cooked onions, garlic powder, a good squeeze of ketchup and lets the whole things cook together on the stove top for a while. It is ridiculous!

I wish sometimes I were one of those people who could add 1 1/2 packages of bacon to something I'm cooking and not think there's something naughty about it.

But I should be glad I'm not the kind of person who does that, my waistline would not be very happy with me.

However, I am the kind of person who at holiday meal says to myself, "I never eat stuff like this at home, so it's okay if I have second and thirds and fourths, it's allll goood!"

Plus I'm pretty sure that in my household of four I ranked second when it came to who ate the most Easter candy.

By the end of the night last night I was somewhere between diabetic shock and becoming a human salt-lick.

I felt the need to atone for my evil ways today.

Moroccan Chickpea and Vegetable Soup

~serves 6~

Ingredients:

1 T. canola oil

1 onion, minced

1 t. sugar

4 garlic cloves, minced

1/2 t. paprika

1/4 t. saffron threads, crumbled

1/4 t. ground ginger

1/4 t. cumin

1/8 t. cayenne pepper

2 (15 oz.) cans chickpeas, rinsed

1 lb. yukon gold potatoes, cut into 1/2 inch pieces

1 medium carrot, rough chopped

1 14.5 oz. can diced tomatoes

4 c. low-sodium chicken or vegetable broth

1 zucchini, cut into 1/2 inch pieces

3 c. baby spinach leaves, rough chopped (about 1/2 a 6 oz. package)

1/4 c. chopped fresh parsley

lemon wedges, for serving

salt and pepper

Instructions:

1. Heat the oil in a dutch oven over medium-high heat until the oil shimmers. Add the onion and sugar, cook stirring often until softened, about 5 minutes.

2. Add in the garlic, paprika, saffron, ginger, cumin and cayenne pepper. Cook until fragrant, about 30 seconds, stirring constantly.

3. Add the chickpeas, potatoes, carrot, tomatoes (undrained) and broth. Bring to a simmer. Reduce heat to medium. Partially cover the pot and simmer until the potato and carrot are tender, about 20 minutes. 

4. Add zucchini and spinach. Cook until the zucchini is tender, about 5 minutes. Using the back of a wooden spoon, smash some of the chickpeas and potatoes up against the side of the dutch oven. This will thicken up the soup. Season with salt and pepper. 

5. Ladle into soup bowl, sprinkle with parsley and serve with lemon wedges.

Recipe adapted from: The America's Test Kitchen Healthy Family Cookbook

Deviled Eggs ~ My Mama's Recipe

I hope everyone had a nice Easter Sunday. I got to have it pretty easy this year. We went out to my parent's house for dinner. Typically the task of family meals falls to me. This has been the case for about a decade now. Which I do love, but sometimes it's nice to relax a little. And it was.

This evening I was talking with my best friend and we were reminiscing a little about our Easter traditions growing up. I loved Easter as a girl. Every year, Easter morning I'd wake up to a glorious basket that always had a cute stuffed bunny. There was even one year we got some baby bunnies and another year where we got some baby chicks. (Practical because I grew up on a farm.) Then there was always a frilly dress of some kind, complete with a bonnet to match. There was usually a visit from my grandparents and another cute stuffed bunny. Over the years I even started a bunny collection based on all my Easter bunnies.

Then there was the big dinner. We almost always had, and still have, ham on Easter Sunday.

My mom was (and is) such a great cook, it's a funny thing when the mantle gets passed down to the next generation. She called me a couple of times for cooking advice today. I feel pretty humbled when she comes to me though. I really felt growing up that my mom made the best food in the world. It is a great compliment for me when she comes to me now asking how to make something taste good.

So for the past years that I have been the official maker of the holiday meals, I'm in charge of the ham dinner now and my mom's job is to make deviled eggs. My mom makes, in my opinion the best deviled eggs. They are so simple it's barely even a recipe. Just eggs and mayonnaise pretty much, but so good.

This year we traded and my mom made the dinner and it was my job to bring the deviled eggs. 

Deviled Eggs (Mom's Recipe)

~makes 24~

Ingredients:

12 large eggs

mayonnaise

1/4 t. onion powder (optional)

paprika

Instructions:

1. Place eggs in a large dutch oven, add enough water to cover eggs by about an inch. Cover and bring to a full boil. Remove pan from heat and let sit for 15 minutes. Drain and cover eggs again in cold water to cool down. 

2. Peel and halve the eggs. Place the egg yolks in a medium bowl and mash with a fork to break the yolks up. Add onion powder (if using) and mayonnaise, a tablespoon or two at a time and mix well using a hand mixer. (Using a hand mixer is important to achieve the right, light,creamy consistency.) Keep adding mayonnaise and mixing until the consistency is light and smooth and you like.

3. You can just spoon the egg yolk mixture into the whites (this is how my mom does it). I like to take a large freezer bag, spoon the egg yolk mixture into the bag. Snip the corner of the bag and pipe the egg yolk back into the white. Garnish with paprika.

Oven-Roasted Asparagus with Parmesan and Poached Egg

I think eggs and asparagus go so well together. More specifically asparagus and egg yollk. It brings to my mind a similar taste experience to hollandaise, but a whole lot easier to prepare. I made this as a special breakfast for me and the husband this morning. I felt like indulging us a little, and it was like a mini break away from the kids. Them with their cereal, us with our asparagus and poached eggs.

So good, it deserves an extra photo.

Oven-Roasted Asparagus with Parmesan and Poached Egg

~serves 4~

Ingredients:

1 lb. asparagus, tough ends snapped off

extra-virgin olive oil

salt and pepper

red pepper flakes (optional)

freshly grated parmigiano reggiano, a little or a lot, whatever you like

4 eggs

2 T. vinegar

lemon juice, for seasoning (optional)

Instructions: 

1. Preheat the oven to 425 degrees. Place the asparagus on a large, rimmed baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flake. Roast asparagus until just tender and beginning to brown, about 10 minutes total. About 3 minutes before asparagus are finished, remove from oven and sprinkle with the parmesan. Place back in the oven to finish. Set aside.

2. Meanwhile, poach the eggs. Fill a large nonstick skillet with water about 1/2 inch from the top. Add vinegar and 1 t. salt. Bring to a rapid boil over high heat. Remove from heat, as soon as the bubbles die down carefully crack the eggs into the hot water. Let eggs cook for 5 minutes. With a slotted spoon, carefully remove and drain the eggs. 

3. On each serving plate, divide the asparagus and top each with a poached egg. 

Vietnamese Banh Mi Steak Sandwich

Spring break is in full swing at my house. We are enjoying the proverbial "staycation" at the moment. These kind are ideal in some ways, but it can be a lot of work staying home with energetic kids.

 For instance:

I experienced complete mental taxation this afternoon was when my 7 year old came in to me with a huge, and I mean GIGANTIC spider that he caught while playing outside. He comes into me, smiling ear to ear like that spider is just the greatest thing ever. I tried to be a good sport about it but inside I think I was having a mini heart attack. (..mind over matter.. mind over matter..mind over matter..)

I flipping hate spiders!

So all day he had his spider box, lovingly collecting grasses and other little insects to add to it. While I tried to remain supportive and cautiously kept my distance. Thankfully the spider is back outside where he belongs now.

But other than that, today was an unexpectedly gorgeous day here. My husband got out and mowed the grass for the first time this year and we also pulled our patio furniture out of the garage. And that inspired me to make us an early dinner that we could all enjoy in the back yard together. Spring is in the air big time today and I love it!!

My happy countenance definitely helped this meal come to be.

 My kitchen was like an obstacle course this afternoon.

I had my 11 year old son working a delicate feat of lego brilliance all over the kitchen table.
While my little 7 year old shadow was running a restaurant right next to me, complete with setting up all kinds of little tables and props all throughout my kitchen.

And of course he needed to make food too.

On the prix fixe menu at Chez Jacob there were freshly peeled oranges, red grapes, pretzels and orange juice, (he is a man with a simple palate).

On a side note, he did make sure I was wearing my apron though, which I always seem to forget to do. So thanks for that, son.

To top things off, my 10 month old german loves to lay literally right under my feet when I am trying to prepare food. She has done this pretty much since the day we brought her home as a puppy. It's sweet...and annoying at the same time

My kitchen was in total chaos.

But in my heart I kept thinking, "this is what life's all about".

I couldn't have been happier.

Vietnamese Banh Mi Steak Sandwich

~serves 4~

Ingredients:

For the pickled carrots and daikon radish

1/2 c. peeled, matchstick-cut carrots

1/2 c. peeled, matchstick-cut daikon radish

1/2 c. water

1/4 c. rice vinegar

1 T. sugar

1/4 t. kosher salt

1/8 t. red pepper flakes

For the spicy mayo

1/2 c. mayonnaise

1 T. siracha hot sauce, or as much as you personally prefer, I like it fairly spicy

salt to taste

For the rest of the sandwich

1 baguette (I like to use a take 'n' bake baguette from the bakery of my local grocery store), split for sandwiches

1 lb. flank steak

salt & pepper

2 t. canola oil

english cucumber, sliced thin on an angle

cilantro leaves

Instructions:

1. Make the pickled carrots and daikon: Place carrots and daikon in a medium bowl. In a small saucepan combine water, rice vinegar, sugar, salt and pepper flakes. Bring just to a simmer. Pour pickling liquid over the vegetables. Set aside while making the sandwich. (At least 30 minutes, longer if you can.)

2. Make the spicy mayo: Mix together ingredients for the spicy mayo, seasoning to taste with salt. Set aside.

3. Sear the steak: Pat the steak dry and season with salt and pepper. Heat the oil in a large skillet over high heat until the oil just begins to smoke. Add the steak and brown well on the first side, 3-5 minutes. Flip steak over and reduce the heat to medium, cook steak about 5-8 minutes longer (125 degrees on an instant-read thermometer for medium rare). Transfer steak to a plate and cover loosely with foil. Let rest for 10 minutes before slicing thinly.

4. Assemble sandwiches: Drain the pickled vegetables well. On each side of a roll, spread some of the spicy mayo. On the bottom half, add a layer of cucumber, then steak, then pickled vegetables, then cilantro, then top the top half of the roll. 

5. Dig in!