Week of August 18
Monday: work event
Tuesday: Mexican cornbread pot pie [that I didn't make last week]
Wednesday: turkey burgers
Friday: out to eat
Saturday: wedding :)
Sunday: something easy…typical Sunday fare [roasted chicken, frittata, breakfast for dinner, etc.]
This frittata combines earthy mushrooms, yellow squash, and oregano with sweet corn for a wonderful savory summer meal. The cheesy, crunchy topping will make you come back for seconds and thirds!
I first fell in love with frittatas a few summers ago when we got a CSA through a vendor at our local farmer’s market. Man, I miss that farmer’s market so much. I just haven’t found one in Nashville that compares! :(But that’s alright, Nashville wins in plenty of other ways [read: BBQ. beautiful parks. our awesome church. our cats getting along. I could go on and on and on.]. Maybe someday I’ll find a farmer’s market I adore. But back to this frittata. It is gooooooood! And chock-ful of all your summer favorites, ready to eat hot or cold for breakfast, lunch, or dinner!
Though I still make this kale frittata more often than a certain husband of mine might like, I do try to branch out in my frittata-making. Aside from this pizza frittata, I think this one is the most different, simply because of the crunchy topping. I usually finish off my frittatas with a sprinkling of cheese on top but now I know the secret for impressing Ben with a frittata: add cheese AND panko! Seriously! It sounds weird to add bread crumbs to an egg dish, but it works! It almost makes this healthy meal into a hearty comfort food casserole, and almost keeps him occupied enough not to notice the mushrooms [which aren't his favorite thing ever]. I used shiitake mushrooms because Ben likes those more than traditional white mushrooms, but either can work.
The best thing with frittatas is that they are totally customizable, so feel free to play around with the mix-ins. Use zucchini instead of squash, or tomatoes instead of corn. Use another herb or a different type of cheese. But don’t forget about the topping… it’s what really makes this frittata stand out! Enjoy!
two years ago: Oatmeal Buttermilk Bread
three years ago: Pillow Cookies
four years ago: Tomato Pie
- 1 medium yellow squash, thinly sliced
- 1 tablespoon butter
- 4 ounces shiitake mushrooms, sliced [white mushrooms also would be fine]
- kernels from one ear of corn
- crushed red pepper
- 8 eggs
- 2-3 sprigs Greek oregano [or 1/2 teaspoon dried oregano]
- 2 tablespoons water
- 2 ounces Swiss cheese, grated
- 1/4 cup Parmesan Herb Panko breadcrumbs [or add a little Italian seasoning and a dash of Parmesan to regular toasted breadcrumbs or Panko]
Place sliced yellow squash in a large colander in the sink. Sprinkle with salt and let rest for 30 minutes to draw out excess moisture. Roll in a clean kitchen towel and gently press squash to dry and draw out moisture.
Preheat oven to 400 degrees.
Meanwhile, in a 10 inch oven proof skillet, melt butter over medium heat. When hot, add squash and mushrooms and cook 3-4 minutes until they begin to soften. Add corn and season with crushed red pepper and stir to combine. Cook another minute or so.
Whisk eggs, oregano, and water together, then pour into skillet, taking care to distribute vegetables evenly throughout egg mixture. Reduce heat to medium-low, cover, and cook for 10 minutes until eggs are starting to set.
Next, top frittata with cheese and breadcrumbs, then bake for 10-15 minutes or until eggs are fully set and cheese is melted. Let rest for 5 minutes before serving.
Who says simple is boring? This quick and easy greek dressing takes just a few minutes and a few ingredients but is so good that you’ll never want to buy bottled dressing again!
Greek salad has been my LIFE recently. I’ve eaten a huge bowl for lunch everyday the past couple weeks, and think that’s going to happen again soon. [But I need more tomatoes!] My philosophy is… a big salad for lunch means dinner can be whatever I want. Even mac & cheese from Panera. That stuff is so good and I’d never ordered it myself until last Wednesday, much to Ben’s relief [on Panera dates before I'd always steal like half his bowl]. Because salad for lunch = indulgence for dinner. Or something like that. Right?!?
Anyways, salad. And this dressing. I just can’t get enough! It’s creamy and tangy and so so fresh. I know my Greek salad isn’t exactly authentic and this dressing isn’t either, but it’s close enough. It’s full of flavor–all garlicky and lemony and herby! Just perfect. Some salad dressings are a little too oily without enough vinegar and acid to balance things out, but this half and half combo is just how I like it. I adapted a grandma recipe [not my grandma, but Laurie's] so that’s why it must be so good! :)
I use this dressing to top off a simple Greek salad of romaine, tomatoes, cucumber, chickpeas, red onion, and feta. Heavy on the chickpeas and feta for me, please! If you like, you can add olives or chicken or whatever else sounds good. Apparantly the dressing is also a killer chicken marinade. Filing that bit ‘o info away for next time! BTW this dressing keeps for about a week in the fridge, so feel free to make a double batch. You’ll need it!
three years ago: Cinnamon Bacon Carbonara
four years ago: Lime Yogurt Cake with Raspberry Sauce
adapted from Simply Scratch
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 1/4 cup oregano, loosely packed [or 1 teaspoon dried oregano]
- 1 large clove garlic
- 1/2 teaspoon kosher salt
- generous amount of freshly ground black pepper
- to serve with a simple salad: torn romaine, tomatoes, cucumber, chickpeas, red onion, feta
Place all ingredients in a food processor or blender and pulse until smooth. I love my immersion blender for this! Taste and season with additional salt or pepper if necessary.
You can also finely chop the oregano and mince the garlic and shake all ingredients together.
Store in a jar, refrigerated, for up to a week.
Linked up with Weekend Potluck.
Sweet and fluffy buttermilk waffles are topped with plenty of my favorite things…including caramelized bananas… to make my ultimate waffles!
How about a yummy breakfast for Monday morning? These waffles are my ULTIMATE breakfast, you guys. Seriously. They’re light and fluffy and full of my favorite flavors: chocolate and coconut. But they don’t stop there. No, they’re topped with sweet brown sugar caramelized bananas, peanut butter, maple syrup, more chocolate chips, and creamy vanilla yogurt [though if you're a whipped cream fan, that would probably suit you better]. See? Yum!
Before making these waffles, I had never caramelized bananas before, but now that I know how to do it, I probably will never stop. It’s crazy how something so easy can totally transform something I love into something I love even more! And it was super fast to do, too. I realize by saying that it means I probably didn’t use the right technique, but they tasted good… so, oh well! :) Breakfast of champions, right here! Enjoy your day. :)
one year ago: Creamy Shells and Yogurt
two years ago: Strawberry Muffins
three years ago: Watermelon Coolers
four years ago: Brown Sugar Bacon Twists
Ultimate Chocolate Chip Buttermilk Waffles with Caramelized Bananas
for waffles [adapted from allrecipes.com]
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour [can use white whole wheat or more all-purpose flour]
- 1 tablespoon sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk [can use 1 tablespoon lemon juice/vinegar + enough milk to fill 1 cup]
- 1/4 cup milk [can use half and half or heavy cream]
- 3 tablespoons butter, melted
- 2 eggs
- 1/2 teaspoon coconut extract [can use vanilla or almond extract]
- mini chocolate chips
- peanut butter, vanilla yogurt, maple syrup, additional mini chocolate chips
for bananas [from Food.com]
- 2 teaspoons butter or oil
- 2-3 tablespoons sugar
- 2 bananas, sliced into coins [bananas shouldn't be too soft/ripe to begin with]
Preheat waffle iron.
In a large bowl, stir together flours, sugar, baking powder, and baking soda. In a smaller bowl, whisk together milks, butter, eggs, and coconut extract. Pour the liquid ingredients into the dry ingredients gradually, carefully whisking together.
Spoon batter into hot waffle iron. About 1/3 cup is right for my waffle iron. Top batter with about a tablespoon of mini chocolate chips, then cook until steam isn’t coming out of the waffle iron and the waffle is golden brown.
Continue cooking until batter is gone; this should be about 6 waffles.
While waffles are cooking, prepare bananas. Heat butter in a small skillet set over medium heat. Sprinkle sugar on a small plate or bowl and roll bananas in sugar until coated. Place bananas in hot skillet and sprinkle with cinnamon. Cook for a minute or so until golden brown. Flip and sprinkle other side with cinnamon, then cook for another minute and remove from heat.
Top waffles with peanut butter, vanilla yogurt, bananas, and mini chocolate chips or other toppings as desired.
Week of August 11
Monday: zucchini lasagna roll-ups
Tuesday: Mexican Cornbread Pot Pie – using leftover carnitas instead of chicken!
Thursday: chicken & veggie stir fry with thai peanut sauce over rice
Friday: cajun seasoned fish
Saturday: out to eat
Sunday: frittata/breakfast for dinner/popcorn – whatever easy meal sounds good then