Thursday, November 13, 2014

Make ahead brunch for a crowd!

 I usually make this dish for easter brunch, but it is delicious anytime of year. Fritatta's are a fabulous way to utilize leftovers. Feel free to substitute other cooked vegetables such as peppers, spinach, or whatever you have on hand. For a richer dish, substitute cream for milk. For a lower fat version use skim milk.

Ready to go in the oven!
Mushroom and caramelized onion frittata
Serves: 12-14  Cook Time: 40 min      Prep Time:  20 min
  • 18 eggs
  • 1 lb. mushrooms, sliced and sauteed
  • 1 1/2 cups milk
  • 1 1/2 onions, caramelized
  • 1 tablespoon rosemary, minced fine
  • 8 oz gruyere, shredded
  • salt and pepper


Whisk eggs until blended. Add milk, rosemary, salt and pepper and combine. Add mushrooms, onion, and cheese. Stir together. Place in a sprayed 12x9 dish. Cook at 350 for 35-40 minutes or until you can insert a toothpick and it comes out clean. Let cool slightly before cutting. It will allow for easier slicing. A slice in between an english muffin makes a fabulous breakfast sandwich!
A fabulous breakfast!

Tuesday, November 4, 2014

Back to Basics:hard boiled eggs

Hard boiled eggs are simple food, yet many people struggle with leaving the sulfur ring behind.  It is easy to loose track of time and forget about those pesky eggs.  But they are great to have on hand to add to salads, snack on or make the perfect deviled eggs. Of course you can find various methods on pinterest, but this way is reliable and will give you great results everytime. So if your looking for the perfect hard boiled egg, look no further. This is for you!

Perfect Hard boiled eggs
  • 10 eggs
  • water to cover
Place eggs in sauce pot or pan.  Cover with cold water.  Heat until boiling. Let boil one minute. Turn off heat and let it cook 9 more minutes. Place in an ice bath until cold to stop the cooking. Peel and enjoy!
Delicious Hard Boiled Eggs

Monday, November 3, 2014

The best way to make butternut squash!

Butternut squash is an orange vegetable delight!  It's highly nutritional and low in calories.  Many people see a this large squash and wonder, how do I prepare that?  The answer is simple, roast it.  I know that I have repeatedly said this, but it does wonders for any vegetable.  Squash is one of the best to roast.  All the sugars create a wonderful caramelization and that allows the squash to exponentially increase its flavor.  Once roasted, it can be used on salads, turned into soup, pureed for a dessert or pasta or eaten by itself.  Squash lends it self to so many flavor combinations and can be any where on a menu.  So when you see this tastey treat in supermarket, don't pass it up.  It may surprise you!

Diced Squash
Roasted Butternut Squash

  • 1 butternut squash, peeled, seeded and diced
  • olive oil to coat
  • salt and pepper to taste


Preheat oven to 400 degrees Fahrenheit. Toss all ingredients and place on a parchment lined sheet pan. Cook 20-35 minutes or until its easily pierced with a fork.
Beautiful Roasted Squash 
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