Spinach and Goat Cheese Frittata

 

spinach-and-goat-cheese-frittata
 Happy New Year!  I am hoping that each of you had a wonderful holiday season and that you are ready for a fresh start in 2017!
As always, we throw caution to the wind during the holidays as far as our meals go.  I always make homemade candy and cookies and although we give much of it away, we still eat too much!
For the past several years we have tried to eat lower carb.  It seems that Greg is much better at this than me.  Occasionally, low-carb cooking can become a little boring for me.  Also, I’ve always had a sweet tooth and sometimes I just need to satisfy the craving.  However, my mission is to find new diet-friendly dessert recipes in 2017.
We try to eat low-carb in our house for reasons other than shedding a few pounds.  Due to Greg’s ulcerative colitis, he has found that eating a low-carb diet is beneficial.  That alone is an excellent reason for us to make the change.  Studies have shown significate health benefits of a low-carb diet.  Not only is it an effective way to lose weight, but it can also improve PMS, lower blood pressure, blood sugar, and triglycerides.
This Spinach and Goat Cheese Frittata is a delicious and healthy way to start your day!  Served with a side of sliced tomatoes, this will keep you full throughout the morning.  My daughter makes individual frittatas in muffin cups.  She then freezes them to pop in the microwave for a fast and easy breakfast before class.
Spinach and Goat Cheese Frittata
 
Author:
 
Ingredients
  • 2 (10-oz.) boxes frozen spinach
  • 2 tbsp. olive oil
  • 1 medium onion, diced small
  • 1 to 2 lg. garlic clove, minced
  • 8 eggs
  • ¼ to ⅓ c. grated Parmesan cheese
  • 2 tbsp. milk
  • salt and freshly ground black pepper, to taste
  • 3-oz. goat cheese
Instructions
  1. Preheat oven to 400°F.
  2. Heat the frozen spinach in a saucepan, with about 1-inch of water until the spinach is no longer frozen. Drain well and squeeze the spinach out using a clean dish towel, set aside.
  3. Heat 1 tbsp. olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Add the onions and cook until tender. Add garlic and stir for about 30 seconds. Add the spinach, breaking it apart with your hands, stir to combine. Remove from heat and set aside.
  4. In a large bowl beat the eggs and milk. Add salt, pepper and Parmesan cheese and whisk to combine. Add the spinach mixture to the eggs and stir to combine.
  5. Heat the remaining olive oil in the skillet. When hot, pour the egg mixture into the skillet, scraping with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Once the bottom layer of the frittata has cooked pinch off pieces of the goat cheese and sprinkle over the top.
  6. Place the skillet in the oven and bake for 10 to 15 minutes, or until a knife comes out clean when checking the center of the frittata.
  7. Serve warm.
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Zoodles with Chicken and Artichoke Lemon Pesto

 

zoodles 4

 

It appears that March will be a busy month this year.  Not only do we have Saint Patrick’s Day to celebrate, but Easter will be the last Sunday of the month.  So many opportunities for fun recipes!

I love doing the green thing with foods for Saint Patrick’s Day, and Easter seems to be the start of lighter fare. Since I will have four articles before Easter, I plan to split the month, with two Saint Patrick’s Day recipes followed by two Easter recipes. I hope you have as much fun with food this month as I plan to. For additional seasonal recipes visit notjustsundaydinner.com. Also, you can always find old newspaper recipes on the blog.

I’m sure you have all seen the latest craze using vegetables to make “noodles”. Here, I used zucchini to make healthy noodles and topped it with a tangy artichoke and lemon pesto sauce. This recipe was at barbarabakes.com, along with many others that I would love to try.

You can find different tools for making the vegetable noodles. I found my spiral vegetable slicer at a local dollar store. It works great and cost less than $10. Once you add the zoodles to the sauce cook briefly, you need the zucchini to be al dente to hold up to the sauce.

 

Zoodles with Artichoke Lemon Pesto
 
Author:
 
Ingredients
  • 2 lg. boneless skinless chicken breasts, diced
  • 1 tbsp. olive oil
  • ¼ c. Artichoke Lemon Pesto (recipe follows)
  • ¼ c. sun-dried tomatoes
  • 2 medium zucchini cut into noodles
  • Salt and freshly ground black pepper
Instructions
  1. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until cooked through, 3 to 4 minutes. Add half of the pesto, sun-dried tomatoes and zucchini noodles and toss to combine. Cook until noodles are hot, 2 to 3 minutes. Serve immediately.

Artichoke Lemon Pesto
 
Author:
 
Ingredients
  • 6.5-oz. jar marinated artichoke hearts, drained
  • ⅓ c. shredded Parmesan cheese
  • ⅓ olive oil
  • 1 tbsp. freshly squeezed lemon juice
  • 4 cloves garlic, minced
  • pinch of salt and freshly ground black pepper
Instructions
  1. Pulse all ingredients in a food processor until well blended.

 

 

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My Top Fifteen Recipe Picks of 2015

My “top ten” favorite posts from 2015 started as a very long list this year. I am particularly fond of the recipes that I shared with you during 2015, and it was not easy to limit my favorites to ten. I finally cut my list until I had a “top seventeen” but who has ever heard of a “top seventeen” list??? After much deliberation, I finally settled on my top FIFTEEN recipes for 2015. These are recipes that I have made over and over. Many of these recipes have found their place in the regular rotation of foods I often cook, including Mexican Milanese Style Sandwiches and Buffalo Turkey Burgers.
Thanks for visiting NJSD in 2015! I look forward to bringing you many delicious recipes in 2016. As always, I enjoy hearing from you via Facebook, email, or simply by leaving a comment on my posts. Happy New Year to everyone!

AAA Amye Signature for blog

 

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Chicken Pie

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New England Clam Chowder

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Smoky Gouda Grits and Shrimp

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Blueberry Scones

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Mexican Milanese Style Sandwiches

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Pumpkin Scones

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Ranchman’s Steak Butter

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Ultimate Tomato Soup with Over the Top Grilled Cheese Sandwiches

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Asparagus Roll-Ups

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Texas Eggs Benedict

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Tenderloin

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Sweet Potato Pies

 

 

 

 

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A FEW of my FAVORITE Summer Recipes!

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I have mentioned many times in the past that I have seasonal recipes.  I love chicken and dumplings, apple pie, and soup, but I usually prepare those dishes in the fall and winter.  Salads are a favorite of mine, along with lemonade and ice cream.  Those dishes are generally reserved for the summertime.  I thought I would share some of my favorite recipes, already on NJSD, that I prepare throughout the summer months.  To see the recipes, click on the recipe names below.  Enjoy!

 

Strawberry & Blueberry Salad with Almonds

On of my all-time favorites, this salad is amazing!

 

Snapper Hemingway

If you are a fish lover you must try this dish!

 

Mango Salsa

This salsa compliments just about any grilled poultry, meat, or fish wonderfully!

 

Apricot-Balsamic Glazed Chicken

Delicious every time!

 

Strawberry Lemonade

A refreshing treat for hot summer days!

 

Smoky Gouda Grits and Shimp

My new favorite summer dish!

 

Fruit with Wine and Mint

Customize this with fruit of your choice!

 

Garlic Grilled Tomatoes

I pick up Roma tomatoes every time I’m in the store, during the summer, to be prepared to make these!

 

Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze

FAB-U-LOUS!!

 

Peach Ice Cream

Summer would not be complete without homemade ice cream!

 

 

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Church Ladies Vegetable Soup

Before I begin, I would like to apologize to those of you who subscribe and get email notifications of my blog posts.  My last post of Black Bean Soup was written after two nights of very little sleep!  I was exhausted, as I’m sure you could tell, in the first draft of my post.  I don’t claim to be the authority of good grammar anyway, but that was just bad.  I have since gone back and made changes, but to those of you who saw the original…I am sorry!

Our garden is giving us an endless supply of okra and tomatoes right now.  I’ve thrown out more tomatoes than I care to mention simply because we haven’t been able to eat, or give away, as many as we’re getting.  I decided to do as my mother use to do, and my mother-in-law still does, and make vegetable soup for the freezer.  Vegetable soup is a great way to use up the abundance of garden veggies and an easy meal on the table during the cold winter months.  I ate countless bowls when I was growing up.

I couldn’t get in touch with my 24-hour advice gurus, my mom and mother-in-law, so I started searching my hundreds of cookbooks for some help.  I found three, somewhat similar recipes in a few very old church cookbooks.  I combined the three, and made a few changes, to come up with what I think is a hit.  I didn’t have enough garden tomatoes so I topped off my fresh tomatoes with canned whole, peeled tomatoes, chopped.  I questioned the addition of vinegar, but it was in all three recipes so I decided the church ladies probably knew best.  I didn’t add as much as their recipes called for but I’m not going to mess with my results because I’m happy.  A tip I learned from my mother-in-law is to leave the salt out of anything you are going to freeze.  Salt and other spices will intensify while frozen, so it’s best to add seasonings when the food has been thawed and reheated.

When I take this soup out of the freezer I can add browned and drained ground beef or cooked and shredded chicken if I want a change.  Just add crackers or better yet, homemade cornbread, and you’ve got a delicious meal!

Oh, and one last note.  I thought it was appropriate to use my grandmother’s and my mother’s vintage aprons in my picture today.  I can just imagine them wearing these as they were canning or preserving foods for their families years ago.

 

Church Ladies Vegetable Soup
 
Author:
Serves: 12 qts.
 
Ingredients
  • 2 gallons tomatoes, peeled and chopped
  • 10 ears corn or 3 (20-oz.) pkg. frozen creamed corn
  • ¼ c. chopped jalapeno pepper, seeds removed
  • 1 red bell pepper, chopped
  • 3 medium to large onions, chopped
  • 1½ c. sliced okra
  • 2 - 3 c. butter beans or lima beans
  • ½ c. white vinegar
  • ½ c. sugar
  • 2 c. chicken broth
Instructions
  1. Mix all ingredients in a large pot. Bring to a boil, stirring often. Cook at a slow boil for 30 minutes. Stir often to prevent scorching. Cool, ladle into freezer containers and freeze.
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