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Sunday, July 29, 2012

Leftovers to Frittata

I love quiche but when it comes to easy and a little less carbs, frittatas are awesome. The sky is the limit on ingredients and with a basic recipe you can produce an easy quick breakfast or lunch. 
The other morning I had a few leftovers and decided to use them in a quick frittata. 
  • 6 eggs
  • 1/4 cup Parmesan Cheese
  • 1/2 cup cheddar or Monterey Jack Cheese
  • 1/2 onion, chopped
  • 1/2 roasted red pepper, jar or fresh roasted, chopped
  • leftover veggies, such as asparagus or broccoli,chopped
  • Leftover steak, sausage, bacon, chopped
  • salt and pepper
1. Preheat oven to 375 degrees
2. In a medium bowl, beat the eggs, add the cheeses
3. Add veggies and meat to a cast iron skillet (or any skillet that is oven safe) with a spray or two of cooking spray.
4. Stir fry veggies over medium heat until hot and tender
5. Pour in egg mixture, let cook for 2-3 minutes on top of stove
6. Put the skillet in the oven and bake for 10-12 minutes, watching carefully so top is not overly brown.
7. To serve, slice in wedges
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Other Dishes you might enjoy!

Monday, July 23, 2012

Pork Carnitas with Green Sauce

Here  I go again cooking with green chiles:)  I am not sure why I have been in such a Mexican food kick here lately.
 Maybe cause my sweet hubby's favorite food group is Mexican food!   And its my second favorite food group! 
 Maybe I have always cooked more Mexican food than anything else? Pork Carnitas are seasoned bite sized pieces of pork cooked in a green chile sauce until tender!  Serve in a corn tortilla or wrapped in a flour tortilla with toppings of cheese, avocado and jalapeƱo!  

Pork Carnitas
  • 2 lb Pork Roast
  • 1-28oz can green enchilada sauce
  • 12 fresh roasted green chiles (fresh or canned)
  • salt and pepper to taste
1. Chop pork roast into 1/2 to 1 inch cubes, salt and pepper as to your taste.
2. In a large dutch oven (I always use my favorite old cast iron pot),brown meat on low to med heat stirring often.
3. Pour in green enchilada sauce and bring to a boil
4. Reduce heat to a simmer.
5. Cover and cook for about two hours until the carnitas (little meats) are fork tender. (may add chicken broth is more liquid is needed)
6. Add roughly chopped fresh roasted green chiles.
7. Increase heat to med high and continue to cook and stir until the liquid has evaporated. It should resemble a thick stew at this point.
8. Serve with freshly warmed tortillas, corn or flour, your preference.
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Sunday, July 15, 2012

Best Baked Potatoes Ever

I love a good baked potato! 
 This is my all time very favorite (in fact we do not have baked potatoes any other way) baked potato!  
  It has so much flavor and I even eat the peel (which I never do in restaurants). 
 It just takes a little planning ahead and that's it! 

Best Baked Potatoes Ever

  • 2 Baking Potatoes
  • 1/4 cup kosher salt
  • Olive oil
  • 1 tsp Season Salt
  • 1 tsp Garlic Powder
  • 1 tsp freshly ground black pepper
  • Butter
  • chives
1. Wash and Scrub Potatoes
2. Place in pot, bowl or whatever you wish that is big enough to hold the potatoes and cover with water and pour in kosher salt to make a brine.
3. Leave the potatoes in the brine for at least 4 hours or more if you can.
4. Remove Potatoes from brine, dry and rub with olive oil.
5. Place season salt, garlic and black pepper in a large ziplock baggie, add potatoes, seal and shake well to coat the entire potato with the seasons.
6. Remove the potatoes from the bag and place on baking sheet
7. Do NOT puncture any holes in the potatoes. If the steam stays in the potato, it will be moist and delicious.
8. Bake in a preheated 420 degree F oven for 1 hour.
9. Remove from oven and the skin should be crusty and very seasoned, and the inside (meat) of the potato is fluffy and perfectly cooked.
10. Split the top of the potato and add toppings such as butter, chives or sour cream
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Sunday, July 8, 2012

Chipotle Chocolate Bacon Cupcake

With all the bacon recipes floating around, I just had to jump on board but of course spicy is my thing, so chipotle had to be included in this!
These little cupcakes are simply wonderful with a little sweet and a little spicy and the awesome flavor of chocolate and bacon!

Chipotle Chocolate Bacon Cupcakes

  • +For the Cupcakes
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons Chipotle powder
  • 1/8 teaspoon salt
  • 3 tablespoons butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 1 cup milk
  • +For the Frosting
  • 3 cups powdered sugar
  • 3/4 cup unsweetened cocoa
  • 1 stick butter, softened
  • 3 - 4 tablespoons heavy cream
  • 1 teaspoon vanilla
  • +For the Bacon Topping
  • Chipotle Bacon
  • 1 cup brown sugar
  • 1/2 tablespoon Chipotle Powder
  • 6 strips of bacon
+For the Cupcakes
1. Preheat oven to 350 degrees F and line a muffin pan with paper cupcake liners
2. Sift together the flour, baking powder, baking soda, cocoa, Chipotle powder and salt. Set aside
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture slowly alternating with the milk; beat well
4. Fill the muffin cups 3/4 fulland bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cupcake comes out clean
5. Let cool on wire rack while cooking the Chipotle Bacon
+For the Bacon Topping
1. Mix sugar and chipotle pepper and place in a bowl. Dip each piece of bacon in the sugar mixture so that it is evenly coated.
2. Line a cookie sheet with foil to catch the bacon drippings. Place a wire rack on top and lay your bacon strips on top.
3. Place in your 350 degree F preheated ovenBake the bacon for 15-20 minutes until it begins to get a little crispy.
4. Let cool on wire rack, do not place on paper towels to drain, it will stick
5. Chop the bacon very fine and set aside
+For the Frosting
1. Mix sugar and cocoa together into a large bowl
2. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth
3. Add another cup of sugar and an additional tablespoon of cream, beating well
4. Continue beating until all ingredients are combined and frosting is fluffy, add in vanilla
5. Frost these super cupcakes, then pile on or sprinkle with the Chipotle Bacon bits.
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Monday, July 2, 2012

Oven Fried Chicken

We are trying to behave and eat healthier:) 
 So I am always looking for ways to enjoy some of our favorite meals but in a healthier version. 
  My Fellow was craving Fried Chicken so before he could drag  (just mention an invite)  me to a super duper  Fried Chicken Establishment, I decided to try to oven fry a couple of chicken breasts.  
 And this is what I came up with, which if I say so myself,  I do believe it worked:)  
So maybe my thighs (not the chickens but mine) are safe for another day. 

Oven Fried Chicken

  • 2 skinless, boneless Chicken Breasts
  • 1/2 Cup nonfat buttermilk, use more if needed to just cover chicken breasts)
  • 1 teaspoon hot sauce, optional (may use more if needed)
  • 1/2 Cup flour or whole wheat flour
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon poultry seasoning
  • 1 teaspoon baking powder
  • salt and freshly ground pepper to taste
  • Olive oil cooking spray
1. Pour buttermilk into a medium size bowl and add hot sauce. Place chicken breasts in bowl and add more milk if needed to completely submerge the chicken. Cover and place in fridge for at least 1 hour but not more than 8 hours
2. Mix flour, paprika, poultry season, baking powder and salt and pepper in large ziplock type plastic bag
3. Heat oven to 420 degrees F.
4. Line a baking sheet with foil and place a wire rack on the baking sheet and spray with the cooking spray
5. Remove the chicken from the milk, shaking off excess. Place chicken in the flour mixture and seal the plastic bag. Shake until the chicken is well coated.
6. Carefully remove chicken from plastic baggie and place on wire rack. Spray the chicken breasts with the cooking spray. Bake for 40 to 50 minutes until golden brown and no longer pink until center reaches 160 degrees F
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