We had a clean out the fridge dinner the other day. After a few days of guests here, parties, etc we had a ton of food that HAD to be used up now. So, I inventoried what I had and came up with a weekly menu. We had a lot of eggs and bacon leftover so a frittata it was. I threw in what we had on hand to our liking and it was great. Choose your favorite egg add-ins and bake. It’s that easy! Adapted from several recipes on-line but came up with what worked for us! Easy, healthy, and a great way to use up extras in your fridge. I paired with a side salad and this was a perfect meal for us!
8 eggs-I used half eggs and half egg beaters
½ cup whole milk-Used 2%
½ lb fresh spinach, rinsed, dried and torn into roughly 1-inch pieces
8 slices bacon
1 red pepper diced
1 cup grated cheddar cheese
Fresh ground pepper and salt, to taste
Preheat oven to 450.
Chop spinach, pepper and bacon. Toss in a large bowl. Whisk in eggs and milk. Add in cheese and salt and pepper to taste.
Pour into a prepared baking dish and bake at 450 for 20-30 or until all the eggs are set and cooked thru.
***You can also start cooking this in an oven safe skillet on the stove until the sides are set and finish in the oven, but I just put it in the oven the whole time in an oven safe baking dish. ***
I have fallen in love with scones lately. I love that you can make up the scone dough, shape and freeze. Then bake as you need them. This is a great way to always have something yummy on hand for drop in guests, for that last minute snack or breakfast item you need without messing up your kitchen when time is tight. I found this recipe and immediately H fell in love with it! They are perfect as a breakfast treat or to pair with soups and stews!
I did use white onion as I forgot to grab scallions at the store. Dont use too much as they are stronger than scallions but worked perfectly!
For the scones:
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1-2 tsp. ground black pepper (depending on your preference)
8 tbsp. cold unsalted butter, cut into small cubes
1½ cups grated cheddar cheese
4 green onions, thinly slices
10 slices bacon, cooked and chopped or crumbled into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)
For the egg wash:
1 large egg
2 tbsp. water
Preheat the oven to 400F. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.) Add in the grated cheese and mix just until incorporated.
Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated.
If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Slice the dough into 8 to 10 wedges.
In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
For our NYE party I made a few apps, but wanted one of them to be a heavier app with all the drinking we would be doing. This was perfect. Found here, I was able to prep everything ahead of time and then pop in the oven last-minute. No fuss, no muss. The dipping sauce was fantastic!
1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
salt and pepper
Preheat the oven to 400 degrees.
Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size, even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with salt. Once the water begins to boil, cook the potatoes for about 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through (so they won’t fall apart during the next steps).
Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.
Cut the strips of bacon in half (with a short, vertical slice). Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil. You may need to cook the potatoes in two batches.
Cook the potatoes for 15 minutes, then flip each piece. Cook for another 10 to 15 minutes, until the bacon is cooked through and crisp. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.
For our dinner party tonight I wanted good ole comfort food. With 6 guys eating I knew it had to be good but very filling and from scratch as these guys travel for work and dont always get a home cooked meal, so I wanted to make them a very filling meal. I paired our chicken cordon bleu with these fabulous mashed potatoes from Southern Cooking. They were A-MAZING! I am not a huge potato fan, but LOVED these.
***this picture is from Southern Cooking as I totally missed taking a pic with 6 hungry guys awaiting the food to be put on the table..they were gobbled up fast!!!****
Ingredients: This serves 6 but I made a recipe and half so the guys could have seconds:
1 (22-ounce) package frozen mashed potatoes-Regular mashed potatoes work here too
1/2 (8-ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup chopped fresh chives
4 bacon slices, cooked and crumbled
1/2 teaspoon seasoned pepper
1/4 teaspoon salt
1/2 cup (2 ounces) shredded Cheddar cheese
Prepare potatoes according to package directions.
Stir in cream cheese and next 5 ingredients. Divide mixture evenly between 6 (6-ounce) lightly greased ramekins or custard cups. Sprinkle evenly with Cheddar cheese.
Bake at 350° for 20 minutes or until thoroughly heated.
*** You can also make this in a 2 qt. serving dish and serve it family style as I have done here. Cook a bit longer to heat all the way thru****
Another hit from Chelsea at our annual wine pairing party. This app was the first to be QUICKLY eaten and the spicy and sweet combo was PERFECT. Sorry there is no pic. By the time I remembered to take one they were all gone! Definitely worth making!!
1 pound uncooked shrimp – peeled
1 package bacon
Line a cookie sheet with aluminum foil and spray with pam (lightly).
Cut bacon strips in half
Mix brown sugar and cayenne at this ratio: 4 Tablespoons brown sugar (light or dark) and 1/2 t cayenne pepper **
Wrap each shrimp with a piece of bacon
Lay on baking sheet with about 1 inch between
sprinkle with brown sugar cayenne mixture
Broil on low until the shrimp are no longer translucent ( usually 5-7 mins)
** You can adjust this to your liking depending on how spicy you prefer. We like it with more brown sugar and just a little zing from the cayenne.
6 slices of bacon
6 slices of bread
Salt and pepper
Preheat the oven to 400° F. Grease 6 wells of a muffin pan with butter. In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate. Cut out rounds of bread (I used a 3.5-inch round cookie cutter, but a drinking glass would be fine.) Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a small amount of shredded cheese in the center of each piece of bread. One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks. Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 6-10 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.
I had a lot of leftover brie and red pepper mayo from recent meals and needed to use them up. So when I was craving BLTs this week, I knew adding brie and the red pepper mayo would make the best BLT ever. And boy was it good. I did also top it with cucumber slices and it made for a great dinner for one!
Ingredients: Makes one thick sandwich!
1-2 thin slices of brie
2 slices of ww bread
3-4 thick cut slices of bacon
green onions slices
red pepper mayo
Cook bacon per directions. While bacon is cooking, toast bread and melt brie on top of one of the slices. Once toasted top the remaining slice with red pepper mayo. Drain bacon on paper towel and top bread. Finish sandwich off with lettuce, tomato, green onions, and cucumbers. Serve immediately as cheese is best warm and melty!