Archive | June, 2015

Kale & Goat Cheese Frittata Cups

6 Jun

I had half a bunch of kale leftover from my grocery trip this week, so I thought this recipe would be a great way to use it up before it went bad!  These mini-frittata cups were a great make-ahead option that I could heat up in the mornings before work with some turkey sausage.  They kept well for the week in the fridge and heated up in the microwave in about 30 seconds.


Kale-Goat-Cheese-Frittata-Cups


Kale and Goat Cheese Frittata Cups (recipe from The Kitchn)

  • 2 c. kale, roughly chopped
  • 1/2 T. avocado oil
  • 8 eggs
  • 1 clove garlic, very thinly sliced
  • 1/4 t. red pepper flakes
  • 1/8 t. dried basil
  • 1/8 t. dried oregano
  • salt & pepper
  • 1/4 c. goat cheese, crumbled

Preheat the oven to 350*F.  Heat avocado oil in a large skillet over medium heat.  Saute the garlic for a few minutes and then add the kale and red pepper flakes to the pan.  Cook until wilted.

kale-fritatta-cups-2

 

Beat the eggs in a large bowl.  When the kale is finished, add it to the eggs and add in the dried herbs, salt, & pepper.  Combine and then spoon mixture evenly into a 12 cup greased muffin/cupcake pan.  Then, top with the crumbled goat cheese.

Kale-Fritatta-Cups-3

 

Bake between 15-20 minutes, until the middle of the frittatas is set.  I think I probably overcooked mine a bit, but they were still delicious!

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Spicy Chicken with Cucumber-Rhubarb Salsa

4 Jun

I’ve been trying to suck every last bit out of spring the last few weeks.  I’m not the biggest fan of summer – I don’t love when it’s extremely hot and humid outside.  I’m not looking forward to all the stickiness, the sweat, the sunburn, or the struggle of running in humidity.  I love spring.  Spring’s my thing.  Actually fall is my thing, but spring is a close second!  Anyway, the other day I realized that I haven’t actually had any rhubarb yet this season, so I thought I would find a fun, non-baked good kind of way.  By the way, this chicken would be excellent on the grill.  You know…if you had a grill.  Which I don’t.  Anyway, let me know what you think!


Spicy-Chicken-Cucumber-Rhubarb-Salsa

Spicy Chicken with Cucumber-Rhubarb Salsa (original recipe from Bon Appetit)

For the spice rub:  1/2 t. cumin, 1/4 t. smoked paprika, 1/4 t. coriander.  Mix together and rub onto 2 boneless, skinless chicken breasts which have been washed and patted dry with paper towels.

For the sauce:

  • 1 habanero pepper, with seeds, stemmed
  • 2 garlic cloves
  • 2 scallions, thinly sliced with white and green parts divided
  • 1 T. soy sauce
  • 1/4 c. olive oil

Preheat the oven to 450*F.  Combine first three ingredients in food process and pulse until finely chopped.  Then, add in soy sauce and olive oil and combine until a sauce forms.  Heat up 1 T. olive oil in a skillet over medium-high heat.  After the rub is applied to the chicken, brown on both sides and then transfer to a greased baking pan.  Brush the spicy sauce onto both sides of the chicken evenly, then place in the oven until the internal temp reads 165*F (this will depend on the size of the chicken you are using!) – about 20-25 minutes.  When it is cooked, let it rest for 10 minutes.

Cucumber-Rhubarb-Salsa

For the salsa:

  • 1-1/2 c. rhubarb, cut into 1/4″ cubes
  • 1 c. 1/4″ cubes unpeeled seedless cucumbers
  • 1/2 c. chopped cilantro
  • 1 T. honey
  • 1 T. extra virgin olive oil
  • 1 t. fresh lime juice
  • salt & pepper to taste

While the chicken is cooking, combine all of the ingredients for the salsa PLUS the green parts from the scallions above and toss to coat evenly.  Let this salsa sit for at least 10 minutes before serving it over the chicken.

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