Tag: Tomatoes

Mini Baked Frittata with Ham, Jalapeno, Sharp Cheddar, Tomatoes, and Cilantro

by Pam on November 12, 2012

I love making individual frittatas for lunch. They are easy to make, healthy, and a great way to use up leftovers in your refrigerator. I am surprised that I have never tried adding cilantro to my frittatas before – it made such a wonderful addition to this dish. I loved the combination of flavors – spicy from the jalapenos, salty from the cheese & ham, and sweet from the baked tomatoes. I have a feeling I will be making this again very soon!

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place a few pieces of ham, jalapeno, sharp cheddar, tomatoes, and cilantro into the mini baking dish.

Pour the egg mixture into the baking dish then place the remaining ham, jalapeno, sharp cheddar, tomatoes, and cilantro on top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.

Print^[1]

Mini Baked Frittata with Ham, Jalapeno, Sharp Cheddar, Tomatoes, and Cilantro

Yield: 1

Prep Time: 5 min.

Cook Time: 25-30 min.

Total Time: 30-35 min.

Ingredients:

2 eggs
1-2 tsp milk
Sea salt and freshly cracked pepper, to taste
1 slice of Canadian bacon ham, diced
3 slices of pickled jalapeno, diced
1 small slice of sharp cheddar, diced

2 grape tomatoes, sliced
1/2 tbsp fresh cilantro, chopped

Directions:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place a few pieces of ham, jalapeno, sharp cheddar, tomatoes, and cilantro into the mini baking dish.

Pour the egg mixture into the baking dish then place the remaining ham, jalapeno, sharp cheddar, tomatoes, and cilantro on top.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Smashed Potatoes with Sour Cream and Chives

by Pam on October 10, 2012

My kids are big fans of mashed potatoes and they are always very happy when I serve them with dinner. I decided to change it up and bit and make smashed potatoes with butter, sour cream, and chives. I used Yukon gold potatoes because they are rich, creamy, and so delicious. I served this side dish with the Italian Meatloaf^[1] and the Sautéed Kale, Grape Tomatoes, Garlic, and Parmesan^[2] for a delicious and comforting meal. We all LOVED these potatoes and they tasted great (with the leftover meatloaf) the next day too.

Heat a large pot of salted water until boiling. Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through. Drain the potatoes; add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste. Mash by hand with a potato masher until creamy. Serve immediately. Enjoy.

Print^[3]

Smashed Potatoes with Sour Cream and Chives

Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25-30 min.

Ingredients:

6-7 Yukon gold potatoes (leave the skin on), halved
3 tbsp sour cream
2 tbsp butter
2 tbsp fresh chives, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a large pot of salted water until boiling. Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through. Drain the potatoes (leaving the skin on); add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste. Mash by hand with a potato masher until creamy. Serve immediately. Enjoy.

References

^{^} Italian Meatloaf (www.gordon-ramsay-recipe.com)
^{^} Sautéed Kale, Grape Tomatoes, Garlic, and Parmesan (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

by Pam on October 9, 2012

I served this side dish with the Italian Meatloaf^[1] and they paired nicely together. I have only used kale in soups so I was excited to give it a try as a main vegetable for our meal. I loved the garlicky flavor of the wilted kale with the sweetened grape tomatoes. It was light, healthy, and very delicious – even my kids ate it!

Heat the olive oil in a skillet over medium heat. Add the crushed red pepper, kale, and grape tomatoes then cook, stirring occasionally, for 2-3 minutes. Add the garlic and continue cooking, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Add 1 tablespoon of water to the skillet then cover with a lid; steam for 1-2 minutes. Remove the lid and taste; re-season if needed. Serve immediately. Enjoy.

Print^[2]

Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

Yield: 4

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.

Ingredients:

2 tsp of olive oil (I used garlic oil)
Dash of crushed red pepper flakes
2 cups of kale, chopped
Handful of grape tomatoes
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
1-2 tbsp of water

Parmesan shavings, if desired

Directions:

Heat the olive oil in a skillet over medium heat. Add the crushed red pepper, kale, and grape tomatoes then cook, stirring occasionally, for 2-3 minutes. Add the garlic and continue cooking, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Add 1-2 tablespoon of water to the skillet then cover with a lid; steam for 1-2 minutes. Remove the lid and taste; re-season if needed then sprinkle with shaved Parmesan if desired. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Italian Meatloaf (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)