Anyone Hungry?

Ideas, suggestions and thoughts on my favorite topic.

Sausage and Pepper Frittata March 12, 2009

Filed under: Breakfast,Entrees — lindsayrose @ 2:05 am

For the first time in a long time, I decided to actually plan meals for the week!  Tonight’s meal came from the Everyday with Rachael Ray magazine.  We had some Italian sausage, so were searching for a recipe to use it for.  We already had a few pasta meals planned for the week, so we needed to find an Italian Sausage recipe that wasn’t so Italian.  Tricky!  I found this and thought it looked like it was worth a try.


Well, it was delicious.  It took even less than 30 minutes to prepare, and was very, very tasty.  Clean up was minimal too, and that definitely makes it a prize winner for me!  It calls for goat cheese, but I had feta so I used that.  The combination of the spicy sausage, the sweet peppers and the salty feta made it really delicious.  I’ll make it again for sure!  This is a great meal for breakfast, brunch or dinner.  It would just be a hard one to take somewhere since it is prepared in a skillet.


Sausage and Pepper Frittata

1 lb sweet Italian sausage, casings discarded

1/2 teaspoon crushed red pepper

1 bell pepper, chopped

1 onion, chopped

1 tablespoon butter

8 large eggs

1/4 cup milk


1/2-1 cup goat cheese crumbles


In a medium nonstick, ovenproof skillet, cook the sausage and crushed red pepper, breaking up the meat, until browned, 7-10 minutes.  Using a slotted spoon, transfer to a medium bowl.

In the same skillet, add the bell pepper and onion and cook, stirring, until softened, about 7 minutes.  Stir in the cooked sausage and the butter; reserve the bowl.

Preheat the broiler.  In the same bowl, whisk together the eggs, milk and 1/2 teaspoon salt and pour into the skillet.  Cook, scrambling the mixture, until almost set; top with the goat cheese.  Broil, leaving the oven door slightly open, until set in the center, about 5 minutes.


Minced Onion March 8, 2009

Filed under: Breakfast,Entrees — lindsayrose @ 1:26 am

Growing up, I hated onions.  I even remember my Mom making French Onion Soup and straining all of the onions out of mine.  I guess I liked the flavor, but not the onions themselves.  Maybe it was a texture thing, I’m not sure.  Either way, I got over it and now I absolutely love onions.  I also dearly love dried minced onion, which isn’t really the same as fresh onion at all, but still has a great flavor.


If you asked my Mom what foods I made the best, she would most likely give you two answers.  One would be scrambled eggs and the other would be tuna.  Random, I know.  Though the two of those sound completely different, I am quite convinced that it is the secret ingredient in both of those that make them her favorite.  Every time I visit home, I am spoiled by lots of delicious meals by my mother…  but only if I make her scrambled eggs and tuna in return.


When making scrambled eggs, I just put the eggs in a bowl, toss in a splash of milk, a little bit of salt and pepper and somewhere between a teaspoon and a tablespoon of dried minced onion, depending on how many eggs I’m making.  Scramble it all up and toss it in a skillet with some melted butter and you have yourself a delicious breakfast treat with a slight twist.  If you’re extra lucky, you can toss it on a bagel from the Bagel Shoppe in Sanford with a slice of bacon and some melted cheddar cheese, just like we did this morning.  Then you’ve really got a treat.  (It’s even better with some ketchup tossed on, but that is a whole separate post).


The tuna also has a few teaspoons of minced onion in it, but has an extra secret ingredient as well… about 1/2 teaspoon of dried dill weed.  Mix it up with the tuna and mayo/miracle whip of your choice, salt and pepper, and once again you’ve got a twist on an old favorite.  It might sound weird, but I swear it is delicious.


Try it and tell me what you think!  Anybody else have secret ingredients for scrambled eggs or tuna?


Quiche January 20, 2009

Filed under: Breakfast,Entrees,Vegetarian — lindsayrose @ 4:45 am

Tonight we had a meal that I made for the first time on Mother’s Day.  I wrote about it here.  I made it right this time and did puree the spinach with the nutmeg before putting it in the egg mixture.  It was definitely better this way, and it was prettier, too.  I love this quiche for several reasons:

  • using puff pastry as a crust tastes way better than a pie crust
  • layering the sauteed onions and sliced tomatoes on the bottom gives it a unique flavor, and makes it pretty
  • the pureed spinach, nutmeg and cottage cheese added to the egg mixture make it distinct from other quiches
  • it is super delicious!

I served this with the Pasta, Bean and Pepper soup leftover soup from last night.  It was filling, but left just enough room for the chcolate chip cookie sundae that I am about to indulge in.  I had to celebrate having a snow day tomorrow!!! Hooray!


Breakfast, Lunch and Dinner December 7, 2008

Filed under: Breakfast,Comfort Foods,Crock Pot,Entrees,Life,Panini,Pasta — lindsayrose @ 12:26 am

I think today is the laziest day I have ever had in my life.  I am not one that finds it easy to sit around.  I can’t sit still for more than about 5 minutes, even to watch TV.  That is actually the main reason I started this blog, so that at night when I was attempting to sit down and relax but couldn’t, I would have something to occupy me. 


Well, it is after 5:00 pm and I am still in my pj’s.  I’ve only left the house to walk the dogs around the block, and I did that in my pj’s too.  I have been working on a Blackboard proficiency all day so that I can teach online classes next semester, but I have barely left the couch.  As much as I don’t do well with not having any plans, every now and then it is kind of nice.


During one of my breaks from my online work, I decided to put dinner together in the crock pot.  I bought ingredients last week to make Chicken Casserole with Swiss Cheese, a recipe out of  The Ultimate Slow Cooker Cookbook (on sale at for $10.36 if you are looking for a holiday gift!).  It is a great cookbook that I have used tons of times over the past few years.  I’ve been trying to do at least one crock pot recipe a week, just to make life easier and to make evenings a little less rushed here and there.  Well, here is what I put together this morning.  We haven’t eaten yet, but it smells super delicious and I think the ingredients are going to be very uniquely tasty together.


Chicken Casserole with Swiss Cheese

2 teaspoons olive oil

3/4 lb chicken breasts, cut into 3/4 inch cubes (I used about a pound and a half)

4 ounces mushrooms, sliced (as much as I love them, we were out and I wasn’t into going to the store, so no mushrooms tonight)

1 can (28 oz) crushed tomatoes

4 large garlic cloves, crushed

12 fresh basil leaves, minced (I used 1 teaspoon dried basil)

1 tablespoon minced onion (I’m out, so I used 1/2 of a medium sized onion, diced)

2 teaspoons sugar

1/8 teaspoon celery seeds (didn’t have any of those either, so I used 2 stalks of celery, chopped)

1/8 teaspoon freshly ground nutmeg

1 teaspoon milk Louisiana style pepper sauce

3 oz Swiss cheese, cubed (it calls for reduced fat, but I think cheese is the only thing I cannot stomach reduced fat versions of… and I am definitely using at least 5 or 6 oz.  I love cheese.)

1/4 cup seasoned bread crumbs, toasted

8 oz rotelle pasta


Heat the oil in a large skillet over medium-high heat.  Add the cicken and mushrooms; saute, stirring, until the chicken is lightly browned, 5-8 minutes.  **Since I used fresh onions and celery, I added those here, too.

Combine the chicken mixture, tomatoes, garlic, basil, onions, sugar, celery seeds, nutmeg and pepper sauce in the crock pot.  Cover, cook on LOW until the chicken is cooked through, 6-8 hours (mine is done and on warm and it’s only been 5 hours).  Stir in the cheese and cook until melted, about 20 minutes. 


Meanwhile, cook the pasta according to package directions.  Drain well and divide among 6 plates.  Top with the chicken-tomato mixture and bread crumbs.  **To toast breadcrumbs, place them in a non-stick skillet and cook over medium heat, shaking the skillet frequently until lightly browned, 5-10 minutes.
I can’t wait to eat this!!!!
Making food in the crock pot around noon made me hungry, so I had to fix something to eat. I finally decided on scrambled eggs, and figured I’d make it into a panini since I love them lately.  I just put cheddar cheese on one slice of bread, topped it with a slice of bacon broken up and scrambled eggs, then topped those with another slice of bacon, some monterey jack cheese and the top piece of bread.  I grilled it up and dipped it in ketchup (if you thikn that is gross, you just haven’t tried it yet.  So very good).  It was a perfect breakfast/lunch treat all in one!