Frittata with Potatoes, Red Peppers, and Spinach

Have you ever made a frittata with potatoes before?

I love to cut small fingerling potatoes into slices, and then sauté them with onions, red peppers, spinach and scallions. Pour in some eggs and you have an easy, tasty meal.

When you prepare the potatoes, slice them down their length. This shows off their shape and gives the frittata more heft. Make sure to slice them thinly to ensure that they cook evenly.

I’ve also added ground turmeric to this frittata for its unique earthy flavor and the beautiful golden color it gives the frittata. Look for turmeric in the bulk spice section of well-stocked grocery stores, which is a nice way to sample the spice without buying a whole jar.

To ensure that the turmeric flavor and color distributes evenly, add it to the pan as you’re heating the oil and let it infuse in the oil for a few seconds before cooking the rest of the recipe.

By the way, turmeric can stain clothes as well as bamboo and wooden utensils and the color fades away slowly. Wear an apron, and if you have a favorite bamboo or wooden spatula that you don’t want stained, keep it away as you cook this dish.

Frittata with Potatoes, Red Peppers, and Spinach Recipe

Ingredients

• 6 large eggs
• 1/4 cup (60ml) milk
• 2 1/2 tablespoon olive oil
• 3/4 teaspoon ground turmeric
• 1/2 cup diced red onions
• 2 cloves garlic, minced
• 8 ounces (225g) fingerling potatoes, thinly sliced down their length
• 1 medium red pepper, seeded and diced
• 1 scallion, thinly sliced
• 1 cup baby spinach
• Freshly ground black pepper

Method

1 Preheat oven to 400F.

2 In a small bowl, whisk eggs and milk together. Set aside.

3 Cook the onions and garlic: Heat olive oil in a 10-inch oven-safe skillet or pan over medium heat. Add the turmeric and stir so that turmeric dissolves into the oil.

Add diced onions and cook, stirring occasionally, until they start to soften, about 2 minutes. Add minced garlic and stir for 30 seconds.

4 Cook the potatoes and other vegetables: Add the potatoes and a generous pinch of salt and cook, stirring occasionally, until some of the slices start to brown, 5 to 6 minutes.

Add the red pepper and cook until they start to soften, about 2 minutes. Add scallions and spinach leaves and cook until the leaves start to wilt, stirring occasionally.

5 Pour egg mixture into the skillet and reduce heat to medium-low. Cook until the eggs start to set on the bottom, about 2 to 3 minutes.

6 Place skillet in the oven and bake for 8 to 9 minutes, until the center is set. Remove skillet from oven with oven mitts. Let frittata cool for 5 minutes before serving. Cut into wedges and season with more salt and some ground pepper, if desired.

Frittata will keep refrigerated for 5 days. Leftovers can be eaten chilled or briefly warmed in the microwave.

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Slow-Cooked Turkey with Mustard Sauce

The cool weather has finally arrived here in Sacramento, and with it the first rains of the season. Goodbye fresh corn and tomatoes, and hello stew! Over the years several of you have requested slow-cooker recipes and I’ve had to defer, because we didn’t have a slow cooker. But, that has changed and we’re now experimenting with it. By the way, the best book I’ve found on slow cooking is by Andrew Schloss, Art of the Slow Cooker. The trick to slow cooking is to brown the meat first, before you put it in the slow cooker. You’ll just get more flavor that way. Also root vegetables like carrots and parsnips will hold up better with long cooking than potatoes, so if you want potatoes in your stew, add them later in the cooking.

This stew is a braised riff off of one of my favorite recipes on the site, BBQ turkey with mustard sauce. Turkey is a wonderful protein, inexpensive and available, but can also be quite strongly flavored, especially the dark meat. I love the way that a mustard sauce holds its own with the turkey, mellowing the turkey flavor while at the same time enhancing the overall flavor of the stew. My parents each gave this one a two thumbs up. Hope you like it too!

Slow-Cooked Turkey with Mustard Sauce Recipe

Ingredients

• 4 turkey thighs, skin on, bone-in


• Salt


• 4 Tbsp vegetable oil


• 1 large yellow or white onion, roughly chopped


• 1-2 large parsnips, peeled, cut into 1-inch pieces


• 2-3 large carrots, peeled, cut into 1-inch pieces


• 3 cups chicken or turkey stock


• 2 Tbsp brown sugar


• 1/3 cup yellow mustard


• 1 heaping Tbsp dry mustard powder


• 2 teaspoons chipotle or chili powder


• 4-6 Yukon Gold or other yellow potatoes, peeled, cut into 1-inch pieces


• 1 cup (packed) roughly chopped mustard greens, arugula, spinach, or parsley


• 1/4 cup whole grain mustard

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Lemon Crinkle Cookies

These
Lemon Crinkle Cookies are perfect for a light, sweet and refreshing
flavor. They are made from scratch and are so soft and delicious! This
will become and instant new favorite!

It is officially springtime, for now anyways haha! Two weeks ago it was snowing and last week it hit in the high 70s if no the 80s. It was wonderful. School is wrapping up and summer break is right around the corner. My family is getting SO excited!

Warmer weather makes me crave lemon. To be honest, I used to hate lemon desserts. Partially because I never tried them because the chocolate ones always appealed to me more. Once I created these Best Ever Lemon Cookies and this Lemon Blueberry Pound Cake, I have been fully converted to the lemon side of desserts.

These Lemon Crinkle Cookies are spectacular! They are soft, sweet, light and refreshing all at the same time. Everyone went crazy over them! If you are looking for that perfect spring time treat…. or a treat for anytime really… give these a go! They are going to become a new favorite!

These Lemon Crinkle Cookies are perfect for a light, sweet and refreshing flavor. They are made from scratch and are so soft and delicious! This will become and instant new favorite!

Author: Nikki

Recipe type: Dessert

• ½ cup butter, room temperature


• 1 cup sugar


• 2 eggs


• 2 Tablespoons lemon juice


• 4 Tablespoon lemon zest


• 2¼ cups flour


• 2 teaspoons baking powder


• ¼ teaspoon salt


• yellow food coloring if desired


• ¾ cup powdered sugar, to roll dough in

 

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Pressure Cooker Porcupine Meatballs

Don’t worry – these meatballs aren’t actually made out of porcupines! The name refers to the grains of rice that get mixed in with the meatballs and poke out as they simmer, resembling spines on a porcupine.

With rice and meat all in one dish, you just need a vegetable side to complete the meal.

This recipe is an update on a classic 1970s Betty Crocker dish, Oven Porcupines. The original version is baked in the oven for an hour, but my recipe is made in an electric pressure cooker (I’ve included stovetop instructions, too).

These pressure cooker meatballs are done in about half the time of the original, making it perfect for a midweek meal.

If you’re new to pressure cooking, an electric, programmable model is a great place to start. There are a few well-rated brands on the market. I use the 6-quart Instant Pot IP-DUO60 most of the time, which is a good size if you’re serving 4 to 6 people. We’re a household of two and we like having leftovers, so this size works out well for us.

My favorite way to serve these porcupine meatballs is with mixed steamed vegetables on the side. You know that classic frozen mix of carrots, corn, peas, green beans and lima beans? I microwave a big bowl of them while the meatballs are cooking, so everything is done at the same time.

I also like to serve these meatballs on top of spiralized zucchini noodles, or with riced cauliflower. For a retro dinner a la Betty Crocker, serve them with iceberg wedge salads and steamed, buttered green beans.

Pressure Cooker Porcupine Meatballs Recipe

Ingredients

• 2 tablespoons olive or vegetable oil


• 1 medium yellow onion, chopped (reserve half)


• 2 cloves garlic, minced (reserve half)


• 1 can (15 ounces) tomato sauce


• 1/2 cup water


• 1 tablespoon Worcestershire sauce


• 1 pound ground beef (85% lean)


• 1/2 cup long grain rice


• 1 teaspoon salt


• 1/2 teaspoon ground black pepper

Special Equipment:

• 6-quart Instant Pot, or other pressure cooker

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Cheese Tacos

Most kids grow up learning how to make peanut butter and jelly sandwiches so they can help themselves in the kitchen when they want some lunch. In our family, it was cheese tacos. It’s our stand-by what-do-you-make-when-you-haven’t-really-thought-about-it-in-advance lunch. There’s always a stack of corn tortillas in the fridge. There’s always butter. There’s almost always cheddar or jack cheese. I’ve noticed that most of my friends regularly make a quick sandwich for lunch. Maybe once a month I’ll make a sandwich. Three times a week I’ll make cheese tacos. (What? You don’t have a stack of tortillas in your fridge?)

Usually cheese tacos just have cheese in them. Add some salsa and you’re done. My cheese tacos tend to be a little more elaborate. I stand by my rule that you can put almost anything in a tortilla and call it a taco. (Note that in many parts of Mexico, what we are calling a cheese taco would be considered a quesadilla. In Northern Mexico however, and for most of in the U.S., quesadillas are made with flour tortillas, not corn tortillas.)

Here’s my very special cheese taco recipe. My grandmother made cheese tacos this way; my mother still makes cheese tacos this way. I’m the only one in the family who puts slices of apples in her tacos however, prompting turned up noses from everyone else. Like I said, you can put anything you want in a tortilla and call it a taco, and I like apples and avocados in my cheese tacos.

Cheese Tacos Recipe

This method makes delicious, buttery, cheesey tacos. If you are avoiding butter, or frying oil (which you could also use), you could make these in a microwave. Soften the tortillas first in the microwave. We use 20 seconds on high per tortilla, with the tortillas sitting on a paper towel in the microwave to absorb moisture. Once they've been softened this way you can add cheese and fold them over and heat them a few seconds more, just until the cheese melts.

Ingredients

Special equipment needed

• A large cast iron frying pan


• A metal spatula

Ingredients

• Corn tortillas (as many as tacos you want to make, packaged or homemade)


• Butter


• Cheddar or jack cheese


• Salsa (homemade or prepared)

Optional ingredients

• Avocado


• Apple


• Lettuce


• Strips of cooked chicken, beef, or pork (a great use of leftovers)

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Perfect Fruity Iced Tea

If you love a good party or BBQ, or simply sitting in the backyard watching kids play, you’ll enjoy each sip of an icy glass of this sweet fruity tea. Strong and sweet, it is the perfect balance of flavors for a thirst-quenching refresher. Just give it a try!

Ingredients list for the Fruity Iced Tea

For the tea syrup

• 1 cup (200g) granulated sugar  


• 4/5 cup (200ml) water


• 6 packets of Earl Grey tea

For the drink 

• 1 pomegranate, seeded


• 1/2 lb (220g) blueberries  


• 1/2 lb (220g) strawberries, hulled and sliced  


• One handful mint leaves


• Sparkling or still water


• Ice cubes

Creamy Four Cheese Garlic Spaghetti Sauce

Homemade Creamy Four Cheese Garlic Spaghetti Sauce is the best white cheese Italian pasta sauce you’ll ever try!  Four-Cheese Blend includes Mozzarella, White Cheddar, Provolone, Asiago cheeses. 
If you ever wondered how to make spaghetti sauce other than with spaghetti and meatballs, then try this white cheese sauce for your next pasta dinner!

READ ON the recipe instructions below on how to make this easy pasta sauce:

Creamy Four Cheese Garlic Spaghetti Sauce

Total Time: 35 minutes
Yield: 4 servings
Ingredients

•     1 tablespoon olive oil
•     1 tablespoon butter
•     5 garlic cloves, minced
•     8 oz spaghetti
•     1 cup cooked pasta water
•     1 chicken bullion cube
•     1 cup heavy cream
•     1 and 1/2 cups of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
•     parsley or chives or green onions, finely chopped

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