Frittata

FRITTATA

DANNY’S KITCHEN

FRITTATA

Whether you’re whipping up an easy breakfast or brunch for a crowd, meal-planning for the week, or need a nibble for cocktail hour, a frittata is a great option. It’s really a big, baked omelette. And you can really get creative with what you put in it. Here’s a good basic recipe:

Ingredients:

2 tbs butter
8 large or extra large eggs
2 egg yolks
½ cup milk or heavy cream
1 cup gruyere or swiss cheese, grated
½ cup parmesan cheese, grated
1 cup deli ham, chopped
1 cup cooked broccoli, chopped
½ tsp smoked paprika
¼ tsp black pepper
½ tsp salt

Heat the oven to 350 degrees F.

Melt butter in a 12 inch ovenproof skillet over low heat. Whisk together the eggs and milk or cream. Then stir in the rest of the ingredients.

Pour the egg mixture into the skillet and place into the oven. Bake until the frittata is browned and puffed, about 30 minutes. Check the center with a toothpick. If the toothpick comes out clean, it’s done. Serve hot, room temperature, or even right out of the fridge.

Crockpot Chicken

CROCK POT CHICKEN AND MUSHROOMS

I don’t know why I fell out of love with my Crock Pot? I cooked in it CONSTANTLY when I was just out of college. So many cans of “cream of…” soup were dumped in that thing! But then I forgot about it and got an “Instant Pot” (the newer, fancier, upgraded version of the ol’ Crock). I’ve since given away that Instant Pot. I hated that when you pressure cooked you couldn’t check your food or SMELL anything that was cooking. Not for me…so now I’m back to the humble Crock Pot. My particular version was purchased at Ollie’s for $15 and it is doing great! Here’s an easy comfort food recipe that you can use to fall back in love with your Crock.

CROCK POT CHICKEN AND MUSHROOMS

INGREDIENTS
Olive oil
8 bone-in chicken thighs
1 tsp salt
½ tsp pepper
1 tsp lemon pepper
1 tsp paprika
1 tsp garlic powder (optional)
1 (10 1/2 ounce) can cream of mushroom soup
16 ounces fresh mushrooms, sliced
1 cup wine, chicken broth, or combination
1 bunch asparagus, chopped into bite-sized pieces.
½ box orzo or other small pasta shape

DIRECTIONS
Pre-heat grill to high.

Drizzle olive oil over chicken thighs and mushrooms sprinkle them with salt, put on a hot grill turning pieces until they are browned all over. Remove from grill.

Add chicken, remaining salt, pepper, lemon pepper, garlic powder (optional) and paprika, then place in the crock pot.

Top with mushroom soup and wine (or broth) and stir together.

Cook on high 4 hours or low for 7 hours. Add asparagus and orzo. Cook for another 30 minutes or until pasta is just cooked.