Saturday, April 2, 2011

Spanish Tortilla

From "Great Tasting Potatoes" cookbook

1 t. olive oil
1 cup thinly sliced potato
1 small zucchini thinly sliced
1/4 cup chopped onion
1 clove garlic minced
1 cup shredded cooked chicken
8 eggs
1/2 t.salt
1/2 t. black pepper
1/4 t. red pepper flakes
Served with salsa optional

Be sure your nonstick skillet has a lid.  Mine didn't and I had to improvise.

Heat oil in large nonstick skillet over medium high heat. Add potato, zucchini, onion and garlic.  Cook and stir about 5 minutes or until potato is tender. (Mine took longer than 5 minutes.) Stir in chicken (I diced the chicken and didn't shread it.)
Cook for another minute.   

Meanwhile whisk eggs, salt, black pepper and red pepper flakes in large bowl.  Carefully pour egg mixture into skillet. Reduce heat to low.  Cover and cook 12 to 15 minutes or until egg mixture is set in center. 

Loosen edge of tortilla and slide onto large serving platter.  Let stand 5 minutes before cutting into wedges.  Serve warm or at room temperature.  Serve with salsa if desired. 

Friday, April 1, 2011

Scalloped potato-onion bake

Saturday the hubbster and I were in BJ's Warehouse buying massive amounts of peanut butter and tuna fish for church pantry...and of course you never get out of that place buying just what you came in for.  The hubbster was looking at the books and decided I needed another cookbook,  Apparently he hasn't noticed that I should be in the Betty Ford Clinic for Cookbook-aholics and I'm married to an enabler. Anyway long story short, he picked out the "Great Tasting Potatoes" cookbook.  Fortunately he didn't venture into produce so we left the store without hauling a 100 lb. bag of potatoes behind us :)   

So today I made this for him.  I'm doing Nutrisystem now.  I won't be eating it.  All this cooking and knitting is making me fat!!! But you know what also makes a woman look thinner?............Standing next to a fatter I'm doubling up his portions in case the Nutrisystem does not work :)  But I's the recipe. :)
1 can of condensed Cream of celery soup
1/2 cup milk
Dash of black pepper
4 medium poatoes (about 1 1/4 lbs.) thinly sliced
1 small onion thinly sliced (about 1/4 cup)
1 T. butter cut into pieces
Paprika to taste

1.  Stir the soup, milk, and pepper with a wish in a small bowl.
Layer half the taters, half the onions and half the soup mixter in a 1 1/2 quart casserole dish.  (It didn't mention giving it a spritz of Pam but I did.) Repeat the layers on emore time.  Spinkle the butter on top. Cover with tinfoil and bake for 1 hour.
2.  Uncover and bake for 15 minutes more or until potatoes are fork-tender. 

Saturday's menu Spanish Tortillas (with potatoes)
Sunday it's Potato Pierogis.
Monday it's Potato Cheddar Soup

Thursday, March 31, 2011

Hey Followers :)

Just wanted to say that I appreciate all my public followers.  If I remotely suspect that a person is publicly following my blog only to advertise  their commercial business and isn't really one of "us" then bam....they are out of here.  Kindred spirits only :)

Tuesday, March 29, 2011

Zucchini Apple Bread

Really good.  I didn't have pecans in the house so I tossed in almonds and walnuts instead.  And after looking at the recipe again, I realized I didn't grate the apples, I used my Williams and Sonoma chopper gadget to dice them really small. It all worked :)

Sunday, March 27, 2011

Another Kid Sweater With a Little Bling

Breakfast Egg-periment

Stove Top Stuffing
Eat Beater egg substitute
Reduced fat cheddar cheese

Preheat oven 350 degrees.
Spray a cupcake pan with non-stick spray.
Make the Stove Top Stuffing according to the directions on the box.
Spread the stuffing on the bottom and up the sides of the cupcake pan to form a little bowl shape.
Fill with Egg Beaters.
Bake for a little while unti the eggs firm up.
Top with cheddar cheese and bake until the egg melts.
Use a knife to loosen the stuffing from the pan and lift out.