White Pizza Frittata

White Pizza Frittata:

Ingredients:

• 3 tbsp. olive oil
• 4 cloves garlic, chopped
• 1 bag, frozen chopped spinach, defrosted and squeezed dry
• Salt and pepper
• Freshly grated or ground nutmeg, to taste
• 12 eggs
• 1 cup fresh ricotta 
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 cups shredded fresh mozzarella

Recipe:

• Preheat the oven to 400 degrees.
• In a 10-inch ovenproof nonstick skillet, heat the oil, add the garlic and swirl the pan until fragrant, about 1 minute. 
• Add the drained spinach, separating with your fingers; season with salt and pepper and nutmeg.
• In a medium bowl, whisk the eggs, ricotta and Parm to blend well. 
• Pour into the skillet and cook until the edges are set, about 2 minutes.
• Transfer to the oven and bake until the top is set, about 12 minutes.
• Top with mozzarella and bake until browned and bubbly, 5 to 7 minutes.

Double Potato Latkes

Double-Potato Latkes:

Ingredients:

• 1 1/2 lbs. Yukon Gold potatoes, peeled and grated
• 1/2 lb. sweet potato, peeled and grated
• 1 onion, finely chopped (1 cup)
• 1 egg, beaten
• 1/4 cup cornstarch
• 1 cup olive oil

Recipe:

In bowl, toss potatoes, sweet potato, onion, egg and cornstarch and mix it very well.

In skillet, heat oil over medium. 

In batches, cook 1/4 cupfuls of batter, turning once, until golden, 10 minutes.

Olive Almond Puff Pastry

Olive Almond Puff Pastry:

Ingredients:

• 1 cup pitted green olives
• 1/2 chopped parsley
• 1/4 cup roasted unsalted almonds
• 3 tbsp. olive oil
• 1 sheet frozen puff pastry, thawed and rolled into 12-inch square

Recipe:

In food processor, finely chop green olives, parsley and almonds. Mix it with oil. 

Spread mixture onto pastry. Roll into cylinder; slice into 40 rounds.

Bake it 400 degrees until golden, tenting with foil if browning too quickly, about 20 minutes.

Lamb and Mint Flatbread

Lamb and Mint Flatbread:

Ingredients:

• 1 1/4 cups mint leaves
• 1 cup parsley leaves
• 2 tbsp. fresh lemon juice
• 1/4 cup EVOO
• 1 clove garlic
• 3/4 lb. ground lamb
• 2 tsp. ground cumin
• 2 soft flatbreads, toasted
• 2/3 cup Greek yogurt

Recipe:

In processor, blend mint leaves, parsley leaves, lemon juice, garlic and EVOO. 

In nonstick skillet, cook lamb and cumin over medium-high, 7 minutes; season.

Top bread with yogurt, pesto and lamb.

Serves: 2

Chipotle Black Bean and Fried Egg Flautas

Chipotle Black Bean and Fried Egg Flautas:

Ingredients: 

• 1 tbsp. olive oil
• 1 onion, chopped
• 1 serrano or jalapeno chile
• 2 cloves garlic, chopped
• salt and pepper
• 1 tomato, seeded and chopped
• 1 can (15 to 18 oz) black beans (Progresso brand)
• 2 tbsp. pureed chipotle in adobo sauce (puree the whole can and keep the leftovers in the freezer)
• A pinch of ground cinnamon
• 1/4 cup chopped cilantro
• 2 tbsp. butter
• 8 6 to 8-inch corn or flour tortillas
• 2 cups shredded cheddar, pepper jack or Monterey jack
• Shredded lettuce, such as romaine hearts
• 1 large ripe avocado - halved, pitted and cut into 12 slices.
• 1 lime, juiced
• Green or hot sauce

Recipe:

• Place a baking sheet in the oven and preheat to 250 degrees.
• In a medium skillet, heat the oil, one turn of the pan, over medium-high.
• Add the onion, chile and garlic. season with slat and pepper. cook, stirring often, until softened, 3 to 4 minutes
• Add the tomato; toss 1 minute.Add the beans, chipotle in adobo and cinnamon; season. off heat, stir in the cilantro
• Heat a small nonstick skillet over medium-high. Add a dab of butter. when the butter melts, and a tirtilla; cook until golden 1 minute.
• Lightly beat 1 egg. Pour the egg over the tortilla; season with salt and pepper. Quickly flip the tortilla over; scatter with about 1/4 cup cheese.
• Spoon a few tablespoons of beans along one edge. Starting at the edge with the beans, roll up the tortilla.
• Transfer to the baking sheet in the oven, repeat with remaining butter, tortillas, eggs, cheese and beans. 
• Line plates with the lettuce. Top each with 2 flautas. Dress the avocado slices with the lime juice; place on top of the flautas. Serve the flautas with the hot sauce.

Serves: 4

Creamy Cauliflower Soup

Creamy Cauliflower Soup:

Ingredients:

• 1 tsp paprika
• 4 tbsp. vegetable oil
• 11/2 lbs cauliflower chopped
• 1/2 lb russet potato, peeled and chopped
• 1 onion, sliced
• 1 pear, chopped
• 1 tsp. ground coriander
• 4 cups chicken stock
• cilantro leaves

Recipe:

In skillet, cook paprika in 1 tbsp. oil over low, 2 minutes. In pot, cook next 5 ingredients in 3 tbsp.oil over medium, 10 minutes. Add stock; boil until tender, 10 minutes. Puree; season. Top with Paprika oil and cilantro. 

Serves: 4

Yummy Tummy Baking Recipes

Raspberry Cream Puffs:

https://www.landolakes.com/recipe/19157/mini-raspberry-almond-cream-puffs/

Boston Cream Cupcakes:

http://www.lifeloveandsugar.com/2016/06/15/boston-cream-pie-cupcakes/

Banana-Toffee Pudding Pie:

http://www.rachaelraymag.com/recipe/banana-toffee-pudding-pie

Creamy Corn Casserole:

http://allrecipes.com/recipe/18906/awesome-and-easy-creamy-corn-casserole/

Queso Dip Mac 'n' Cheese

Queso Dip Mac 'n' Cheese:

Ingredients:

• 3 tbsp. butter
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 jalapeno, seeded and chopped
• salt and pepper
• 2 tbsp. cornstarch
• 21/2 cups whole milk
• 6 oz. cream cheese
• 1/2-3/4lb. smoked yellow cheddar, smoky rind trimmed, shredded ( about 2 cups)
• 1/3 lb. sharp yellow cheddar, shredded (about 1 cup)
• 2 cans (4oz. each) diced green chiles, drained
• 1 rounded tbsp. yellow mustard, such as French's
• Pico de gallo or salsa, for topping 

Recipe:

• Bring a large pot of water to boil for the pasta
• For the queso sauce, in a medium sauce pan, melt the butter over medium.Add the shallots, garlic and Jalapeno. 
• Cook, stirring often, until softened, about 3 minutes; season with salt and pepper.
• Stir in the cornstarch, then add the milk. Bring to a bubble, then add the cream cheese, stirring until it melts, 3 to 5 minutes.
• Add both cheddars and stir until melted about 5 minutes. 
• Stir in the canned chiles and reduce the heat to low.
• Salt the boiling water. Add the pasta and cook until its done
• Stir the mustard into the queso sauce and remove from the heat.
• Drain the pasta and toss with the sauce. Top with the salsa or pico de gallo.

Mexican Fruit Salad

Mexican Fruit Salad:

Ingredients:

• 1 cup cubed Mango
• 1 cup cubed English cucumber
• 1 cup cubed Water Melon
• 2 tbsp. chopped fresh Cilantro
• 2 tbsp. fresh Lime Juice
• 4 tsp. Sugar
• 3/4tsp. ancho chile powder

Recipe:

In large bowl, combine first 5 ingredients. In small bowl, whisk remaining ingredients with 1/2tsp. salt; pour over fruit and gently toss. Chill 30 Minutes

Serves: 4