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Saturday, June 29, 2019

Pizza Frittata

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And who doesn't like pizza? Breakfast is served! 

Ingredients:

- 8 eggs
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 Tbs olive oil
- 8 oz. sliced mushrooms
- 1/2 cup pepperoni
- 4 oz. shredded mozzarella cheese
- 1/4 to 1/2 cup pizza sauce
- chopped basil

Set rack about 6 inches from the broiler; preheat broiler. In a large bowl, beat eggs with salt and pepper. Set aside.

In an oven-proof skillet (about 10 inches) heat oil over medium-high heat. Add mushrooms and cook, stirring often, for about 5 minutes. Add pepperoni and then pour in eggs. Tilt pan to evenly distribute and then scatter mozzarella on top. Reduce heat to medium. As eggs on bottom set, gently slide spatula under, lifting so the raw eggs flow underneath. When eggs are about halfway cooked, spoon on the sauce. 

Broil until top is set and starts to brown. Let set 5 minutes before serving, garnishing with freshly chopped basil. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Who doesn't have a nice day when there's pizza for breakfast?" - Me 

Instant Pot Pork Tenderloin with Watermelon Panzanella

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Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. This version keeps the same look but is made with watermelon instead of tomatoes. It goes from sweet to savory, which is a huge hit in this household! 

Ingredients:

- 1.5 lbs. pork tenderloin
- 5 Tbs olive oil, divided
- 1/2 tsp. creole seasoning
- 1/2 tsp. pepper
- 1/4 tsp. salt
- 1/3 cup chicken stock
- 3 slices toasted/crusty whole-wheat bread, cubed
- Zest and juice of one lime
- 1/2 tsp. jalapeno peppers, minced
- 4 cups watermelon, cubed
- 1/2 cup fresh basil, chopped
- 1/2 cup crumbled feta cheese

Turn on Instant Pot to sauté mode. Rub pork tenderloin with creole, pepper, and salt. Add 2 tablespoons olive oil to the pot. Once hot, brown the pork on both sides. Add the chicken stock while scraping bits off the bottom of the pot. Secure lid and cook pork on Manual - high pressure mode for 7 minutes. After the 7 minutes, allow pot to natural release for 5 minutes before doing a manual release (always put a towel over the release valve before performing a manual release so you don't burn yourself with the steam).  Remove pork and let set while making the panzanella. 

Toast bread until it's very crusty. Once cool to the touch, cut it into cubes. In a large bowl, add 3 tablespoons of olive oil, the zest and juice of the lime, jalapeño peppers, watermelon, basil, and feta cheese. Add the bread and toss to coat. 

Slice pork and serve with watermelon panzanella. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Sweet summer vibes leaves no room for negativity." - Anonymous 

Tuesday, March 19, 2019

Instant Pot Honey-Glazed Pork Tenderloin

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If you don't have an Instant Pot, do yourself a favor and buy one! You will not be disappointed. This pork tenderloin, in a crock pot, would have taken about 8 hours to make. In the Instant Pot... 20 MINUTES! 

Ingredients:

- 1 1/2 lbs pork tenderloin
- 2 cups chicken broth
- 2 bay leaves

For the Glaze:

- 1/4 cup low-sodium soy sauce
- 1/2 cup Raw organic honey
- 4 cloves garlic, minced
- 1/2 tsp. ground ginger
- 1/8 to 1/2 tsp. red pepper flakes (depending on your desired spice level)
- 1/2 cup water
- 2 Tbs cornstarch

Add chicken broth and bay leaves to the Instant Pot. Place the trivet in the pot and the set the pork tenderloin on top of the trivet. Close lid and make sure release button is in the sealed position. Cook on Manual High Pressure for 20 minutes. 

Meanwhile, combine the ingredients for the glaze in a small bowl, and mix thoroughly. When the 20 minutes are up, let the Instant Pot natural release for 7 to 8 more minutes before putting a towel over the vent to do a manual release. Remove the pork to an oven-proof baking sheet lined with aluminum foil, and discard bay leaves and chicken broth from the Instant Pot. 

Set the IP to saute' mode and once hot, add glaze mixture. Stir until it begins to thicken. Spoon half of the mixture over the pork, brushing the glaze on the top and sides of the pork. Broil the pork in the oven for a few minutes until the top starts to set and become a dark golden-brown. Remove and let set about 5 minutes before slicing. Slice pork and spoon remaining glaze/sauce over pork as desired. Enjoy! For a printer-friendly version of this recipe, Click Here.

"I want to be like a caterpillar. Eat a lot. Sleep for awhile, 
and wake up beautiful!" - Anonymous

Thursday, March 7, 2019

Instant Pot Beef Stew

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This! I consider this comfort food, and we all need comfort food. Filled with vegetables, this stew is not only easy to make but healthy to eat as well! One of the few dishes you can make where the leftovers are actually almost better, with all that seasoning and sauce saturating the meat and vegetables overnight! Looking forward to my second bowl tonight!

Ingredients:

- 1 1/2 pounds beef stew meat, cubed
- 1 Tbs olive oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. Italian seasoning
- 3 cups beef broth
- 2 Tbs Worcestershire sauce
- 3 cloves garlic, minced
- 1 cup copped onion
- 1 1/2 cups chopped carrots
- 2 large potatoes, cubed
- 1 can diced tomatoes
- 3 Tbs cornstarch
- 3 Tbs water
- 2 Tbs chopped scallions (green parts only)

Add the olive oil to the Instant Pot. Turn the Instant Pot on saute mode. When the oil is hot, add the meat, salt, pepper, and Italian seasoning. Brown the meat on all sides. Add the beef broth. Stir for one minute, scraping the brown bits off the bottom of the pan. Add Worcestershire sauce, garlic, onion, carrots, potatoes, and diced tomatoes. Set the Instant Pot on Manual High mode for 10 minutes (making sure the steam valve is closed). After the 10 minutes is up, let the Instant Pot natural release for 10 more minutes before doing a quick release. Note: I always put a towel over the vent before doing a quick release so you do not get burned by the steam. Mix together cornstarch and water in a small bowl and add to stew. Stir until thickened. (If your stew doesn't seem to be thickening, you can remove the liquid to a small sauce pan and heat over high, stirring until thickened; and then add it back to the Instant Pot. Stir until all ingredients are combined. Spoon beef stew into bowls and garnish with fresh scallions. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here

"I am an optimist. It does not seem to be much use 
being anything else." - Winston Churchill

Sunday, February 17, 2019

Bay Scallop and Tarragon Chowder

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Made a pretty large pot of this, thinking my husband would have several meals out of it. I was right; however, the meals were in one sitting. haha! I told him that is a compliment to the chef. :) Fantastic flavor with the scallops, potatoes, and tarragon all combined in one creamy bowl of chowder. No wonder it's already gone! 

Ingredients:

- 2 tsp. olive oil
- 2 slices of bacon, cut small
- 1 large shallot, chopped small
- 2 cloves of garlic, minced
- 1/2 cup celery, chopped small
- 1, 8 oz. bottle all natural clam juice
- 1 1/2 cups low-sodium chicken broth, plus 1/4 cup (divided)
- 1/8 tsp. red pepper flakes
- salt and pepper to taste
- 1 1/2 cup petite red potatoes, cubed small
- 1/2 cup half and half
- 1 1/2 tsp. lemon juice
- 2 Tbs thickening agent (flour, cornstarch, arrowroot)
- 1 pound bay scallops
- 1 to 2 Tbs fresh tarragon

In a large soup pan or dutch oven, heat olive oil over medium-high heat. Add chopped bacon and cook until bacon is golden brown (about 3 to 5 minutes). Add shallots and garlic, and let cook for 2 to 3 minutes. Stir in celery and cook for another minute. Pour in clam juice and 1 1/2 cups chicken broth and stir. Add red pepper flakes, salt and pepper, and potatoes. Cook on medium heat about 10 minutes or until potatoes are tender. Pour in half and half and lemon juice. Bring to a boil. Pour the remaining 1/4 cup chicken broth into a small container and add 2 tablespoons of a thickening agent. Shake until mixed thoroughly. Pour thickening agent into soup. Stir until it begins to thicken and add then add scallops. Cook 1 to 3 minutes until scallops are done. Remove from heat and add tarragon. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"The best part of any meal is the company at the table." - Anonymous