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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!

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.

Pesto Pasta w/ Sun-Dried Tomatoes and Baked Asparagus

12 Apr

I couldn’t get too far into the Seasonal Eats: Spring Edition without some asparagus.  It’s one of my favorite springtime staples!  Sun-dried tomatoes don’t last too long either and I refuse to waste food, so finding a recipe that called for both became essential (we used sun-dried tomatoes with our meatballs the other day, remember?).  I’m loving this new series and I hope you are, too!  It’s been really fun hunting around, looking for yummy new recipes.  I’ve added a bunch of new ones to my permanent rotation.


 

Pesto Pasta with Sun Dried Tomatoes and Baked Asparagus (from Damn Delicious)

  • 8 oz. medium shells
  • 1 lb. asparagus, ends trimmed
  • 1/3 c. julienned sun-dried tomatoes in oil
  • 1/2 c. basil pesto
  • 1/3 c. diced mozzarella cheese
  • salt & pepper
  • 2. T. olive oil
  • 1 egg

Preheat the oven to 425*F and bring a large stockpot of water to a boil.  Place the asparagus in a single row on a baking sheet, drizzle in olive oil, salt, and pepper, then toss them around to coat.  Bake the asparagus for around 8-10 minutes, or until it’s tender but still crispy.  Cook the shells according to the instructions.

While the asparagus are baking, prepare the sun-dried tomato and basil in a large mixing bowl.

PestoSunDriedTomato

When the asparagus have finished baking, let them cool down. Then, cut them into 1″ pieces.

Asparagus

I added shells into the pesto mix as soon as they were finished cooking, along with the 1/3 c. of diced cheese.  This way the cheese would get all melty and delicious.

Mozzarella Cheese

 

Then, mix everything together into a glorious medley.

PastaMixture

I ate mine with a fried egg on top because that’s what Chungah suggested in her post.  Always listen to Chungah because her food really is damn, delicious.

Pasta Sundried Tomato Asparagus Pesto Fried Egg

No, really.  It is.


Baked Turkey Meatballs w/ Sun-Dried Tomatoes & Spinach

10 Apr

It’s time for another round of Seasonal Eats: Spring Edition!  One of my favorite things about spring and eating seasonally?  The greens.  All of the greens.  I can’t get enough!  Spinach, chard, collard greens, kale, broccoli rabe – I want it all.  I had a few cups of leftover spinach this week after stuffing my face with spinach salads.


 

Baked Turkey  Meatballs w/ Sun-Dried Tomatoes and Spinach (from I Thee Cook)

  • 1/3 c. shredded onion
  • 1/4 c. sun-dried tomatoes, chopped
  • 1 cup spinach, finely chopped
  • 1 clove garlic, pressed
  • 2. T. grated Parmesan cheese
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1 t. dried basil
  • 1/2 t. dried oregano
  • 1 lb. ground turkey (or chicken – either is fine)
  • marinara sauce
  • 2 slices provolone cheese

Preheat the oven to 350*F.  Place the first nine ingredients in a mixing bowl.  Stir together with a fork.

MeatballMix

Then, add the ground turkey and mix gently with your hands.  Ground turkey and chicken tend to turn to mush pretty easily, so be careful not to over-mix.  Roll into the size of your choosing and place on a greased cookie sheet.

rolledmeatballs

I cooked mine for 18 minutes.  When the meatballs are done. let them rest for a few minutes and turn the broiler on high.  I moved mine to another dish for some reason (not sure why), added a bit of sauce to the top of each one and then placed provolone .

Toppings

Broil until browned to perfection.  🙂

BakedChickenMeatballsSunDriedTomatoSpinach


Pork Chops with Balsamic Roasted Veggies and Gorgonzola

3 Apr

It’s the first installment of Seasonal Eats: Spring Edition!  I thought I would start with something seriously simple: mushrooms and onions.  Mostly, I was just craving them and they happen to be on the list.  STILL COUNTS.  I’m still working on perfecting a few other recipes that I can’t wait to share!


Pork Chops with Balsamic Roasted Veggies and Gorgonzola

Porkchops Balsalmic Veggies Gorgonzola


  • 4 pork chops
  • 1/2 t. salt, divided
  • 3/4 t. pepper, divided
  • 1/4 c. olive oil, divided
  • 12 oz. small red potatoes, halved
  • 3 T. balsamic vinegar
  • 1 t. tomato paste
  • 1 t. dried thyme (or 1 T. fresh thyme)
  • 1 medium red onion, peeled and cut into 8 wedges
  • 8 oz. baby bellas, halved
  • 2 T. chopped fresh parsley
  • 1/4 c. crumbled Gorgonzola

Preheat oven to 425*F with a large casserole dish inside (yes, we want to preheat the casserole dish, too!).

Heat a large skillet over high heat.  Add 2 T. of oil to the preheated pan and sprinkle porkchops with 1/4 t. salt and 1/4 t. pepper on both sides.  Brown on each side for about 3 minuets, then remove from the heat and let rest.

porkchops

 

Reduce heat to medium high, then add the halved potatoes to the oil – cut side down.  Cook for 2-5 minutes (depending on the size of the potato), until the potatoes are browned.

redpotatoes

Remove the pan from heat and prepare the mushroom mixture.  Whisk 1/2 t. pepper, 2 T. olive oil, balsamic, and tomato paste in a small bowl.  Combine 2 T. of this balsamic mixture with the mushrooms, onions, and thyme – toss to coat.  Add the mushroom mixture and potatoes to preheated casserole dish and bake for 10 minutes.  Stir the mixture, then cook for another 15 minutes.

roasted veggies

Place the pork chops on top of the veggies, return the dish to the oven and bake for another 10-20 minutes or until the pork chops are done.  Remove the pork from the pan and let it rest, then mix in the 1/4 c. Gorgonzola and parsley into the veggies.

roasted veggies with garnish

Before serving, drizzle the remaining balsamic mixture over the pork chops and garnish with more parsley.

PorkChopsBalsamic2


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