Kale & Mushroom Frittata with Roasted Cherry Tomatoes

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I don’t know about you but I love frittatas! My breakfast lately has been consisting of yogurt, almonds, and fruit…and I think I just about had enough of it (for now). I had a bunch of eggs that I needed to get rid of in my fridge along with a open bag of kale that was going to go bad soon. I decided to put the two together and make a frittata and I  can make this my new breakfast until I get tired of it. You can really add anything to this…. You can eat this for breakfast, brunch, or even dinner and if you are trying to use up veggies that are going to go bad soon, make sure to add it to this! This is easy, cheap, healthy, and quick…all you gotta do in the morning is heat it up and done!

Yield: 4-6

Ingredients:
1 ½ tsp extra virgin olive oil
1 bunch of kale; chopped (about 3 cups
1 basket of mushrooms (white button or crimini); sliced or chopped (about 2 cups)
½ tsp salt
½ tsp pepper
1 tsp garlic powder
6 eggs
2 Tbsp milk

Roasted Cherry Tomatoes:
1 basket of cherry tomatoes cut in hald
1 1 tsp olive oil
Sprinkle of sea salt and pepper

Steps:
1. Preheat oven to 375 degrees F. Place cherry tomatoes on baking dish lined with either parchment paper or a silicon mat and add olive oil, salt and pepper. With your hands or a spatula, mix until cherrys are covered with olive oil. Continue until step 2 until finished then bake for 30 minutes (Place in oven at the same time as the fritita, they will cook at the same exact time).
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2. In a medium frying pan on medium heat, drizzle olive oil and let it get warm for about 1-2 minutes. Add in kale and mushroom and let saute  for about 5 minutes until kale is wilted and mushrooms are golden brown. Add in salt, pepper, and garlic powder and let saute for another minute.

3. In a large mixing bowl, whisk together eggs and milk. With a wooden spoon mix in the kale and mushrooms until combined.

4. Lightly grease a baking dish (I used a 9×9 square baking dish) with either olive oil or cooking spray and pour in egg mixture. Bake for 30 minutes or until frittata is gold brown with a firm middle. Enjoy this frittata with roasted cherry tomatoes on top!
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Italian Mac and Cheese

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Growing up we would always have some type of homemade pasta dish on Sundays as an Italian tradition. We had everything from Spaghetti and Meatballs to Raviolis…you name it we had it. It was my favorite meal of the week! This recipe just sounded so good on this rainy day and it was. I actually got this recipe from one of my favorite Food Network stars, Rachael Ray and added my own twist to it! I hope you enjoy it as much as we did!

Yield: 10

Ingredients:
1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
1 pound Italian sweet sausage; casings removed
2 tablespoons extra-virgin olive oil
1 tablespoon butter
4 cloves garlic, chopped
2 cups crimini mushrooms, sliced
Salt and pepper to taste
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk (I used low-fat)
2 1/2 cups, shredded Italian 4 cheese blend (Trader Joe’s has a great one!)
1 cup marinara sauce
1/2 cup Parmesan cheese

Steps:
1. Bring a large pot of water to a boil. Salt water and cook pasta until al dente (still chewy), about 10-11 minutes.

2. In a non-stick frying pan or skillet, brown the sausage for about 5-7 minutes or until it is no longer pink. Drain cooked sausage and set aside. In the same pan add olive oil, butter, garlic and sliced mushrooms. Season with salt and pepper and sauté for 4-5 minutes or until mushrooms look golden.
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3. Preheat oven to 400 degrees. Add flour to mushrooms and stir, cooking 2 minutes. Whisk in stock, then stir in milk. When sauce comes to a boil stir in 4 cheese blend. When cheese has melted into sauce, add marinara sauce. When sauce comes to a bubble, remove from heat.
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4. Combine cheese sauce with sausage and pasta, transfer to baking dish. Add one layer of pasta and then sprinkles more cheese in the middle. Add second layer and top with remaining cheese and parmesan. Bake for 20 minutes and enjoy!
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Chicken Marsala

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Yield: 5

Ingredients:


1 Tbsp olive oil
5 chicken breasts; pounded
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
3 cups fresh mushrooms
2 Tbsp butter
1 small yellow onion
2 garlic cloves; finely chopped
1 cup chicken broth
1/2 lemon

Steps:
1. In a medium bowel, add flour, salt, and pepper. Place chicken in seasoned flour bowel and flour on both side. Shake off any remaining flower on chicken breast and set aside.
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2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside

3. Add 1 tablespoon of the remaining butter and olive oil to the pan and add the mushrooms and onions. Cook, stirring frequently, until mushrooms and onions are golden brown around the edges and have given off their liquid.
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4. Add the Marsala wine and garlic and bring to a boil, scraping to remove any browned bits from the bottom of the pan.

5. When wine has reduced, lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Add salt and pepper, to taste. Enjoy!
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