Tag Archives: peppers

Sausage, Feta, and Kale Frittata

I know the holidays aren’t technically over but food-wise, for me they are. After being pretty good at home before heading to my sister’s in Texas before Christmas, I had one good day where I stayed on track, keeping away from the cookies and watching my carbs. But then, poof! The next day was all downhill. Cookie after cookie went into my mouth and I couldn’t stop for days. And then I spent the entire flight home eating ALL of the chocolate that was in my stocking because I wouldn’t let myself eat it when I got home. So now I am home and watching everything that I eat. This Sausage, Feta, and Kale Frittata will be a good start to my mornings this week while I get myself back on track.

Leafy kale, crisp red pepper, spicy turkey sausage and tangy feta cheese make up this frittata which is so easy and quick to prepare. Frittatas are such a great option for breakfast because they take no time to make, are easy to portion out, and are quick to reheat when you are on the go. This frittata has some of my favorite veggies but spinach, onion, asparagus, broccoli and any favorite cheese could be substituted. I’m happy to have this for breakfast each morning. Although eating those cookies for breakfast was pretty fun too.

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Preheat broiler to high. Combine egg whites, eggs, salt, pepper, and milk; stir with a whisk.

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Heat a 9-inch cast-iron skillet over ­medium heat. Sauté kale in olive oil until tender. Layer in sausage and bell pepper.

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Sprinkle with crumbled feta cheese.

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Carefully pour egg mixture over cheese.

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Cook over medium heat 5 to 6 ­minutes or until eggs are partially set; then broil 5 inches from heat for 2 to 3 minutes or until browned and almost set.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Chicken Bites with Tomato Mint Salsa

I was in Atlanta last week for work and every time I travel, I look forward to getting home and cooking. I know several people who just don’t understand that but it’s something that puts me at ease. Also, after eating restaurant food for five days, I just want to eat something that I cooked. Anyone else like that? So, of course, I decided to make chicken. You know, something (not so) new and different. Boring chicken these Chicken Bites with Tomato Mint Salsa aren’t. I’m wowed.

Tomatoes, onion, and jalapeño are broiled in the oven giving them a deep rich, sweetness and then whirled together with chipotles in adobo sauce, cumin and fresh mint and cilantro. The chicken is seasoned with cilantro and cumin giving it a warm, comforting flavor that mixes so well with the bold salsa. This salsa though…my gosh. Even if you don’t want to make the chicken, make this salsa. It’s bold, it’s vivid, and it’s alive. It makes the salsa from my hotel happy hour last week look like sad, pathetic, lame, boring nothingness.

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Preheat broiler with a rack set about 4 in. from heat. Set tomatoes, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning as needed, until blackened, 15 to 25 minutes; as done, transfer to a bowl and let cool.

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Peel, stem, and seed chile. In a food processor, pulse vegetables (including blackened parts from tomatoes and onion) and their juices until chopped. Add remaining salsa ingredients and pulse until finely chopped. Transfer to a bowl.

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Cut chicken into 1- to 1 1/2-in. chunks. In a bowl, combine 2 tbsp. oil, the cumin, salt, chopped cilantro, and chicken.

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Heat a 12-in. frying pan (not nonstick) over high heat. Add remaining 1 tbsp. oil; swirl to coat. Cook chicken, stirring and turning once, until lightly browned but still moist, 5 minutes.

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Stir cilantro leaves into chicken; transfer with a slotted spoon to a platter. Serve with salsa and skewers.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Sunset magazine

Asparagus with Red Pepper and Manchego

I might as well chalk my diet up to a lost cause this week. I only have two more days at my current job and I can’t help but take advantage of my favorite Philadelphia eats (like the obsessive chicken over rice from the Halal food truck on the corner, the peanut butter cup popcorn at Go Popcorn, and the chicken tinga tacos at El Vez) while I still work downtown. Since I’ll be moving to Atlanta, I’m trying to get this great food in while I still can (luckily Go Popcorn ships nationwide!). While my taste buds are in heaven, my belly is feeling like a fat puffy gray cloud. Since I honestly can’t remember the last time I had a bite of anything green, it’s time to make some veggies. Both asparagus and red peppers were on sale at the grocery store this past weekend so this Asparagus with Red Pepper and Manchego seemed like the perfect recipe to make in between my not-so-healthy meals.

Asparagus is cooked with red pepper slices, smoked paprika, salt and pepper before being topped with thin shavings of buttery Manchego cheese. Amazing! The asparagus is perfectly crisp, the red pepper is slightly sweet and the smoked paprika is a smoky little cherry on top. Smoked paprika is my favorite thing in my kitchen but I’d never considered using it to jazz up some vegetables. I knew I would like this recipe because what’s not to like but I seriously didn’t expect to inhale it the way I did. This doesn’t feel like a side dish but a healthy little meal in itself. It may not be Halal’s chicken over rice but I think it’s a new obsession.

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Heat a large skillet over medium-high heat. Add canola oil; swirl to coat. Add asparagus; cook 5 minutes, stirring occasionally.

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Add bell pepper, paprika, black pepper, and salt; cook 2 minutes.

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Top with Manchego cheese.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

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