Spinach and Artichoke Frittata

I rarely actually "cook' breakfast in the morning, but I do love to cook breakfast for dinner! Frittatas are one of my favorite things to make because you can adapt them to your tastes or whatever you happen to have in your refrigerator. Also, they are quite easy to make, which is a huge plus! I saw the idea for this spinach and artichoke fritatta on Cara's Cravings and wondered why I hadn't thought of that before! I love spinach and artichoke dip, and this is like that in a healthier form! It was quite tasty, and I plan on enjoying this again in the future!

Ingredients
1 9oz box frozen spinach
3 eggs
3/4 cup egg substitute
4oz nonfat plain Greek yogurt
1/2 tsp salt
freshly ground pepper
1/2 tsp dried dill
1 oz grated Parmesan cheese
1/2 tablespoon olive oil
1 cup chopped onion
2 cloves of garlic, minced
1 14oz can of artichokes, drained and quartered
3 oz goat cheese, crumbled

Directions
1.  Preheat oven to 400ºF. Microwave spinach just until thawed.
2. Whisk together the eggs, egg substitute, yogurt, salt, pepper, dill, and Parmesan cheese.
3. Heat the olive oil in a large, oven-safe skillet over medium heat. Cook the onion until softened, about 5 minutes.
4. Add the garlic and artichokes, and cook 1 minute more.
5. Finally stir in the spinach and distribute the mixture evenly throughout the pan. Increase heat to high, then pour in the egg mixture. Cook, stirring gently, for a few minutes, letting the bottom start to set.
6. Crumble the goat cheese on top of the frittata, and place the skillet in the oven for 10-15 minutes, or until the frittata is set. Let rest for a few minutes before slicing and serving.

Vanilla Ice Cream

I have had my ice cream maker for close to 3 years now. I just took it out of its box about 2 weeks ago. I can't believe I wasted all that time... It is a mistake I am sure I won't make again as I am already debating what flavor to make next! I made classic vanilla ice cream for my first flavor because it goes so well with other desserts such as cobbler and chocolate cake! While vanilla is not typically my favorite flavor, this was so good that I couldn't help but sneak a bite every time I opened the freezer to get it out for Nick!

What is better than homemade ice cream?

Homemade Ice Cream with SPRINKLES!

Vanilla Ice Cream (adapted from Simply Recipes and Alton Brown)
Makes 1.5 Quarts
Ingredients:

• 7 egg yolks
• 2 cups heavy cream
• 2 cups whole milk
• 3/4 cup sugar
• 1.5 Tbsp vanilla extract 

Directions:

1. Pour the heavy cream and milk into a saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
2. In a medium bowl, whisk the egg yolks until they become pale in color. (I whisked/beat them for 3-5 minutes.) Add the sugar and whisk to combine. 
3. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about half of the cream mixture has been added.  It is CRITICAL that you do this very slowly so you don't cook the eggs.
4. Pour in the rest of the cream and return the entire mixture to the saucepan. Place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. If you have a thermometer, it should be about 170 to 175 degrees F.
5. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. 
6. Place the mixture into the refrigerator, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below. 
7. Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
    

 
 

Corn and Edamame Succotash

Summer is officially here, and that means lots of cook outs and grilling! There are always the usual side dishes- potato salad, cole slaw, chips, etc., but don't you want something HEALTHY to go with that?? Well, I do so that is why I thought this was the perfect side dish to take to a cook out. It is a great mix of flavors with the different types of vegetables and the light dressing. Plus, it looks pretty with all the vibrant colors! I got the idea from this recipe from  Cooking Light, but of course had to change it up just a bit...

 Ingredients:

• 12 oz frozen corn
• 1.5 cups shelled edamame (thawed if you buy frozen)
• 2 cups cut green beens (thawed if you buy frozen)
• 1 cup diced onion
• 2 cloves of garlic, minced
• 1.5 cups grape tomatoes, halved
• 1/4 chopped fresh basil
• 1 Tbsp olive oil
• 1.5 Tbsp lemon juice
• 1 Tbsp balsamic vinegar
• Salt and Pepper

Directions
1. Dry roast the corn by heating a non stick skillet over medium heat and adding corn. Cook, stirring frequently, until it starts to brown in spots.
2.  Remove corn from heat and set aside.
3.  Put olive oil into another skillet and add onion and garlic. Cook, stirring occasionally, until onion is lightly browned.
4. Stir in corn, edamame, and green beans. Season with salt and pepper and cook for about 3 minutes.
5. Remove skillet from heat and stir in tomatoes, basil, lemon juice, and balsamic vinegar. Season again with salt and pepper if needed.
6. Serve at room temperature.

Hummus and Roasted Vegetable "Pizza"

I have been making a similar version of this recipe for several years now and have always loved it! It is a delicious meal, especially in the summertime when most of these vegetables come into season. It is quick and easy to make, as chopping the vegetables is the most difficult task involved. And I always cook extra vegetables so I will have leftovers to eat the next day. I am already looking forward to the next time I make this!

Ingredients (Serves 4)

• Whole Wheat Tandoori Naan (it also works with pita bread, but I prefer the naan)
• Roasted red pepper or tomato basil hummus (Trader Joes tomato basil is my favorite) 
• 1 cup sliced mushrooms
• 1/2 sweet onion, diced
• 1 large zucchini, halved and sliced
• 2 medium squash, halved and sliced
• 1 medium red pepper, diced
• Olive oil
• Salt and pepper
• Reduced fat Feta cheese 
• Cherry tomatoes

Directions
1. Preheat oven to 400 degrees F.
2. Spread vegetables (except cherry tomatoes) on a baking sheet (you will probably have to use more than 1 baking sheet).
3. Spray the vegetables lightly with olive oil and sprinkle with salt and pepper.
4. Put vegetables in the oven and cook until tender- about 20-30 minutes.
5. Cut each Naan flatbread into 4 pieces and spread each piece with hummus. Top with roasted vegetables, feta, and cherry tomatoes.

Clean Eating Turkey Sausage Ragu

 I saw this recipe when reading Clean Eating Magazine and knew I wanted to try it. I never make my own pasta sauce because it seems so time consuming, but in this case it was definitely worth it (and it didn't take that long)! I love the texture of the these wide egg noodles, also known as pappardelle,  and  the sauce was delicious! We actually had this about a month ago for my dad's birthday dinner because he loves pasta, and Nick has already requested that I make this again soon!

Turkey Sausage Ragu (adapted from Clean Eating Magazine)(Serves: 4)

• 2 tbsp extra virgin olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 tbsp fresh thyme leaves
• 8 ounces spicy italian turkey sausage, casings discarded
• 1/4 tsp chile flakes
• 3 cloves fresh garlic
• 1/2 cup red wine
• 1 14.5 ounce can chopped tomatoes in juice
• 1 tbsp fresh oregano leaves, torn
• 1 large bunch fresh kale, cleaned, stems discarded, roughly chopped
• 1 tbsp balsamic vinegar
• kosher salt and pepper, to taste
• 8 ounces whole wheat pappardelle (I couldn't find a whole wheat version so I used regular)
• Parmigiano Reggiano cheese, for garnish

1. Add 1 tbsp oil, onion and thyme to a medium pot over medium heat.  Stir to coat, cover and cook until onion is softened and just beginning to color, 5 minutes, stirring occasionally to prevent scorching.  Uncover pot, add sausage, chile flakes and garlic, and continue cooking for 5 minutes, stirring occasionally.  Off the heat, carefully deglaze by adding wine.  Return to heat and reduce for 1 minute.  Add tomatoes, oregano, and kale.  Stir well, cover and cook for 5 minutes.  Remove cover and continue coking until sauce is reduced and slightly thickened, 10 minutes.  Stir in additional 1 tbsp oil plus vinegar.  Season with salt and black pepper.
2. When sauce is almost finished cooking, add pasta to large pot filled with boiling salted water and cook until al dente, following package directions.  Drain well and immediately toss with tomato sauce to coat.  Then serve with parmesan cheese shavings.

Meyer Lemon Ricotta Muffins

After making these pizzas, I had some leftover ricotta cheese that I wanted to make something with. I debated between several different options, but finally decided on these lemon ricotta muffins by Giada De Laurentis. I made them Sunday morning because Nick's mom was in town for Warner and Colleen's wedding, and we were running low on breakfast options! I tried one later that afternoon, and WOW. I really, really liked them. I was kind of hoping I wouldn't because they aren't particularly healthy, but I couldn't help it- I ate two!

They have such a light and fluffy texture with a mild but delicious flavor! I am not the biggest fan of almond extract because I feel like it can be strong and overpowering, but this is not the case in these muffins. It is very subtle, and I am glad I didn't leave it out or substitute it. I will definitely be making these in the future and probably experimenting with them to come up with a healthier version!

Meyer Lemon Ricotta Muffins (adapted from Giada De Laurentis)
Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plus 1 teaspoon sugar or more as needed for sprinkling
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon finely grated lemon zest (from 2 lemons)
• 1 cup part-skim ricotta cheese
• 1 large egg
• Juice from 2 lemons
• 1/2 teaspoon almond extract
• 1/3 cup thinly sliced almonds

Directions

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 18-20 minutes.

Grilled Salmon Salad with Halloumi, Asparagus, & Tomatoes

I know the name is long and not exactly creative, but I couldn't come up with anything else! Last week for Mom's birthday dinner, I made this salad because I thought it would meet her criteria for a good meal- it was healthy, pretty, and included some of her favorite foods! I first got the idea when reading this post from Cara's Cravings, but decided to turn it into a meal rather than an appetizer or salad. I thought this was really good and everyone else seemed to agree! I especially love the Halloumi cheese. It has a great salty flavor and has a really high melting point. It just seems crazy to me to watch cheese cook in a skillet and not melt! I don't know how it does it, but it is so good!

Ingredients (Adapted from Cara's Cravings) Serves 4
12 oz grape tomatoes, halved
1 lb asparagus
1 tablespoon olive oil
1 bag of baby spinach
8 oz. Halloumi cheese, cut in 8 slices
4- 6oz salmon filets
salt and pepper



Dressing:
juice from 2 Meyer lemons (you can substitute regular lemon juice)
1 tablespoon olive oil
2 tablespoons capers
freshly ground black pepper
1 tablespoon finely chopped parsley

Directions:
1. Preheat oven to 350F.
2. Turn on grill to warm up.
3. Trim the asparagus by cutting off the tough ends. Place the asparagus and tomatoes on a baking sheet lined with foil (for easy clean up!). Drizzle with 1 tablespoon olive oil, and season with freshly ground salt & pepper. Toss to coat. Roast for about 20-25 minutes.
4. Lightly brush salmon with olive oil and sprinkle with salt and pepper. Place salmon and grill for 7-10 minutes (depending on size), flipping half way through cooking.
5.  Whisk together lemon juice, remaining 1 tablespoon olive oil, capers, pepper and parsley.
6. Heat a nonstick skillet over medium heat and spray with nonstick cooking spray. Cook the Halloumi slices for several minutes on each side, until lightly browned.
7. Divide baby spinach among four plates. Drizzle lemon-caper dressing over spinach. Arrange the asparagus and tomatoes on each plate, and top each with salmon and two slices of the Halloumi.

Chocolate Spice Cookies

I first made these cookies almost 2 years ago, but then I lost the recipe and could not remember where I initially got it. I searched and searched but could not remember! Thankfully, I had made these when Nick's mom and Aunt Frankye came to visit us, and they had asked for the recipe. So, after much searching, they came to the rescue and were able to give it back to me :)

I like these because they are really unique. They have a deep chocolate flavor and complexity from the cinnamon, nutmeg, and chipotle . They also have a great texture- slightly crispy on the edge, but chewy and almost brownie-like on the inside.

Ingredients: (makes about 3 dozen cookies)

2 cups all pupose flour
1/2 cup natural unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/4 tsp chipotle powder
1/4 tsp nutmeg
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup honey
3 tsp pure vanilla extract
2 large eggs
1 12oz pkg semi-sweet chocolate chips
2 cups pecans, roughly chopped and toasted

Cinnamon sugar for coating:
1/2 granulated sugar
1 tsp cinnamon

Preheat oven to 375 degrees.  Mix flour, cocoa, baking soda, salt and
spices together in a medium bowl.

In a separate large bowl, cream butter with sugars, honey and vanilla
extract.  Add eggs, one at a time.  Slowly incorporate dry mixture
into batter.  Stir in pecans and chocolate chips.

Chill batter in refrigerator for about 15 mintures.  Roll into
tablespoon-sized balls and coat each with cinnamon sugar
mixture, then place on cookie sheets that are greased or lined with
parchment or silpat.  Bake for approximately 10 minutes or until outer
surface begins to crack.  Place unused raw batter back in refrigerator
between batches.  Cool cookies on a wire rack before storing.