Farmstand Frittata

This is a great brunch or dinner dish to make any time of the year. In the summer, I like to go to our local farmers market and hand-pick the freshest produce for it, and serve it with cold fruit salad. In the winter, it's perfectly paired with seasoned red potatoes.

Farmstand Frittata

{thanks, Pampered Chef, for this great recipe!}

Ingredients:

6 ounces uncooked thin spaghetti

1 small onion, chopped

1 small red pepper, chopped

1 large zucchini, sliced

2 tablespoons snipped fresh basil, or 1 teaspoon basil flakes

6 eggs

dash of salt

dash of pepper

6 tablespoons fresh grated Parmesan cheese, divided

1 teaspoon olive oil

1 garlic clove, pressed

3 plum tomatoes, seeded and chopped

~ Break thin spaghetti into 2- to 3-inch lengths and cook according to package.

~ In a large bowl, whisk the eggs, salt, pepper, basil and 4 tablespoons of the grated cheese. Set aside.

~ In a large skillet, heat olive oil and garlic. Add onion, bell pepper, and zucchini. Cook about 2-3 minutes, or until tender. Slowly stir in cooked spaghetti.

~ Reduce heat to low, and pour egg mixture evenly over the top of the pasta mixture. Cover and cook about 15 minutes, or until egg mixture in center is set.

~ Cut into wedges and serve frittata topped with remaining grated cheese and tomatoes.



I personally give this 5 spoons--it's a favorite in my book. DaddyMac gives it 3 spoons....he thinks that it comes our rather dry & suggested that I make a light bruschetta out of the fresh tomatoes, adding some olive oil, garlic and seasonings, and drizzle that mixture over the top.

Chrissy MacCEO, from Life as a CEO

Peanut Butter Balls

So in Honor of Peanut Butter loves day on Monday...
I thought I would share one of my ultimate and EASIEST PB recipes!

Peanut Butter Balls

Ingredients:

*Yes, we are a JIF family*

1 Cup Peanut butter
1 Cup Sugar
1 Cup Corn Syrup
8 Cups of cornflakes



Melt PB, Sugar and Corn Syrup in a pot on medium low heat until sugar is dissolved and it looks smooth... (unless you use Chunky PB then until it looks chunky LOL)





Pour 8 Cups of corn flakes into a bowl and then pour PB mixture over them and mix until evenly coated... (you can add more cereal but we like this consistency!)






TADAA!!
Once evenly coated let it cool for a min or two, and then roll into balls, you can make them as big or little as you want depending on how many you want...

We rate this a 5 spoon treat!

Happy Birthday Dr. Seuss!!

Today is the Dr. Seuss' Birthday!!

My kids love Dr. Seuss Books!!

Our Favorite is Yertle the Turtle.

When I got my e-mail newsletter from Barbara Beery @ Kid's Cooking Shop, I knew that I would love to celebrate with my kids by cooking up Green Eggs and Ham Scramble and Pink Yink Ink Drink.

Both recipes were very easy to put together and I was so excited about the amount of fruits and veggies that were in them!! While I left out the pesto (I forgot it at the grocery store) I am thinking about trying out this recipe again...It would make a great late night supper or late Sunday Brunch.

We give these recipes

Green Eggs and Ham Scramble - 4 spoons.

Pink Yink Ink Drink - 5 spoons.

GREEN EGGS AND HAM SCRAMBLE

INGREDIENTS

1 teaspoon butter

1/2 cup fresh spinach greens, washed and dried

1/4 cup smoked ham, diced

1/8 cup scallions, chopped

3 eggs, whisked

1 heaping tablespoon Basil Pesto

Salt and pepper to taste

DIRECTIONS

1. Heat the butter in a medium skillet over medium-high heat. Add the spinach, ham, and scallions to the skillet, stirring with a wooden spoon to combine.
2. Cook for 2 minutes, and then pour the eggs over the spinach mixture. Allow the eggs to begin to set. Stir in pesto, salt, and pepper and cook until eggs are cooked evenly.

Dr. Seuss's Pink Yink Ink Drink

Ingredients

½ pint fresh or ½ cup frozen blackberries or blueberries

1 cup milk or vanilla soy milk

6 fresh strawberries (green tops removed) or ½ cup frozen strawberries, thawed

1 tsp honey or agave nectar

DIRECTIONS

1. Put the blackberries in a blender and puree them. Pour into a large glass. Put the milk, strawberries and honey in a blender and blend. Pour the strawberry mixture carefully on top of the blackberry mixture and swirl with a spoon.

Recipes from e-mail newsletter @ Kid's Cooking Shop.

Visit Barbara Beery's Kid's Cooking Shop Blog Here.

Mellisa

Bean & Pasta Soup

We've been without power for 3 days so I've been cooking on our gas stove top alot. This is a family favorite that sure came in handy this week. I've had this recipe for at least 10 years. I used it when I was running my Accredited Child Care from my home and the kids loved it! Serve this with Sliced green apples and a glass of milk and you have all the requirements met for the child care food lunch program. I double this recipe so we have enough for lunch the next day. The aroma of the rosemary cooking brings my family hovering around the kitchen. It is simple and quick to make and carrots and beans make this a pretty inexpensive dish to create.

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
2 carrots, chopped
2 cloves of garlic minced ( I used the prepared garlic in a jar)
1/2 teaspoon dried rosemary
1 tablespoon tomato paste
2 cans cannellini beans, drained and rinsed
4 cups chicken broth ( I use 2 cups water with 1 Knorr chicken or vegetable bouillon cube)
3/4 cup tubetti, ditalini or other short, tubular past
1/4 cup chopped parsley

1. In a Dutch oven, add onion and carrots to the olive oil and cook until the vegetables are soft, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper.
2. Stir in tomato paste, beans, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until soup has thickened slightly, about 10 minutes.
3. With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.
4. To serve, ladle soup into bowls; sprinkle with parsley
It takes about 20 minutes of prep time and 20 more minutes to cook. Makes 6 servings.

Blessings,