Sausage and Potato Frittata

I love cooking eggs for breakfast and dinner.  This frittata recipe is so simple and easy and is perfect for either breakfast or dinner.

It’s also perfect to take to work too.

I did not add cheese to this but you could, even sautéed mushrooms would work well.  I just do not care for mushrooms.

Oh and roasted red bell peppers too!

And bacon!  You could also add crumbled, crisp bacon!!  Oh how delicious that would be!!

Looks like I need to make more frittata!

Sausage and Potato Frittata

3 links of sausage, casings removed

1-1/2 cups of diced potatoes, frozen or fresh

1 small onion, peeled and diced

1-1/2 cups spinach leaves, stems removed

7 large eggs

1/3 cup milk

Salt, pepper, paprika, cumin to taste

Dash cayenne pepper

3 sprigs thyme, leaves removed from stems

Olive oil for the cast iron skillet

  1. Preheat oven to 350 degrees.
  2. In a cast iron skillet over medium low heat, sauté onions and sausage until browned and crumbly. Season with salt, pepper, paprika, cumin and cayenne pepper while cooking. Remove sausage mixture from pan and set aside.
  3. Next, sauté potatoes until tender and golden, adding more oil if needed. Season with salt and pepper while cooking.
  4. Add the sausage and onions back to the pan with the potatoes. Add the spinach, tossing until cooked.
  5. When everything is tossed well, spread evenly around the pan and turn off the heat.
  6. Add the thyme leaves.
  7. In a separate bowl, whisk eggs and milk, salt and pepper. Pour egg mixture over sausage and potatoes but do not stir.
  8. Place the skillet in the oven and bake for about 15 minutes or until eggs are cooked through and set.

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Spring Fever

I usually love the winter months, I usually love forecasts of snow and hope to be snowed in for a few days, and basically, I just love snuggling in and being quiet for the colder months.

But this year, even though I love the snuggling in for a few months, I am DONE with the cold weather!! I am longing for warmer temps, sunshine and to be in my yard planting flowers and herbs!

We’ve had a few nice days and my windows were open for a little but here in PA we still cannot plant tender flowers. Waiting is so challenging! But I did grab some herbs and pansies at my favorite local garden store!!

Since it is still just a little chilly to be planting and playing in the dirt, I have begun my garden plans. I want to fill in the empty area’s in my flower garden beds, I can never ever have too many flowers and plants! But this year I must have raised vegetable gardens! And I am thinking I want to use cedar wood.

Decades ago I tried growing vegetables, I had no success whatsoever!! My carrots looked like pencils!! I did manage some pretty awesome tomatoes but that was the only thing I could grow. Frustrating!

But even more frustrating is that the last few years I have tried tomatoes again and I have had no luck at all. UGH

When I was a stay at home mom and my kids were small, I did a lot of “canning”, so that is another project that I plan to do this year. Hopefully my garden will be plentiful! If not, there are many farmers stands in the vicinity that I can shop for local produce.

So, until I can get outside and start playing in the dirt (and find someone to build my raised cedar gardens), I will just continue to snuggle on my sofa and make plans.

Enjoy your spring!

Happy Thanksgiving 2017!

I am not quite sure how it became Thanksgiving week, 2017. It feels as though I just planted all of my spring flowers. But now they are gone and I have pumpkins on my front porch.

By now I am usually swimming in Thanksgiving meal preparations and ideas, but my son and his family bought their first house and they want to have the dinner.

But part of me is still thinking of everything that I usually do this time of the year. I guess old habits do really die hard!  I will miss getting up early on Thanksgiving morning to get my turkey in the oven, going back to bed and then waking up to the house smelling amazing!

I always had the Macy’s Thanksgiving Day parade on while I cook.  And the kids in me still enjoys Santa at the end!

I am a little late in sharing this but if you are looking for a meal planner, I have a link to my blog post that will definitely help, the link is here Holiday Meal Planner

There are also links to some of my recipes for the holidays in that blog.

If you need a little encouragement on how to survive all the expectations of the upcoming holidays, I have a link to my blog post here Less Stress for the Holiday Season

Hopefully some of my suggestions are helpful.

I have to admit, Thanksgiving is my most favorite holiday.  The only expectation is the fellowship and meal with family and friends.  But for me it is also the kick off to the Christmas holiday.

Remember to enjoy the holidays and your family and friends.

Happy Thanksgiving!

Sausage, Corn and Potato Chowder

I love hot and hearty soup on a chilly day. It hasn’t been too chilly yet but the soup is still a wonderful meal.

This soup is easy to put together, and can be on the table and in your tummy in no time!

I started with a pound of loose sausage, I usually like using a spicy Italian sausage, which would be great for this soup but this time I opted for just a plain sausage. I wanted to use my own spices this time around.

Brown your sausage and a chopped onion, salt and pepper. As it was browning I added paprika and a few dashes of cayenne pepper.

As soon as the sausage is cooked I added 4-5 cups of chicken stock and 2 cups of cooked, diced potatoes, 1-1/2 cups of corn. And I tossed in a rather large sprig of fresh thyme from my garden.

I love using thyme in just about everything. Last year I was lucky, our winter wasn’t too terribly cold and my thyme lasted all winter. I have it in a large pot by my back door. My rosemary survived as well.

Bring the soup to a light simmer, adjust the spices to your preference. After about 15-20 minutes, remove the sprig of thyme, and serve.

Sausage, Corn and Potato Sausage

Serves 4

1 pound loose, ground sausage

1 small onion, chopped and diced

4-5 cups chicken broth or stock

2 cups cubed cooked potatoes

1-1/2 cups corn

1 tsp paprika

few dashes of cayenne pepper

salt and pepper to taste

1 sprig of thyme

Brown sausage and onion in olive oil in a soup stock pot, salt and pepper to taste.  Add the cayenne pepper and paprika.

When the sausage is cooked, add your broth, about 4 cups to start.  Adding more if you prefer.

Add in the corn, and potatoes and bring to a light simmer, add sprig of thyme. Simmer for about 15-20 minutes. Taste and adjust your spices. Remove sprig of thyme before serving.

Enjoy!

 

Pumpkin Crumb Muffins with a Cream Cheese Center

Fall has finally arrived! And with that comes hot chocolate, soups, and pumpkin. Pumpkin everything! And I am one of those people that loves everything pumpkin.

I also love muffins. And cream cheese.

Last year I made a pumpkin muffin that had the cream cheese swirled in it, this year I made them with a cream cheese filling. Oh. My. Gosh.

First you will need to make the cream cheese filling and pop it in the fridge to chill. Super easy, just take an 8oz block of cream cheese, room temperature and blend in 1 cup of powdered sugar.

Next, make the sugar crumb topping. I used ½ cup sugar, about 6 tablespoons of flour, 1 tsp cinnamon and 4 tablespoons of butter cut into chunks. Cut the butter into the sugar and flour until it resembles crumbs. Guess that’s why it’s called crumb topping! Anyway, I usually like to use my hands towards the end of the blending as I can get better crumbs. Just my thing. Set aside.

Now for the muffins! I used my stand up mixer for this. Pour in your bowl 1 cup of vegetable oil, one 15oz can of pumpkin puree, 1-1/2 cups sugar, and 4 large eggs. Mix until just combined.

Then add your spices, I used 1 teaspoon each of cinnamon and nutmeg, ½ teaspoon ground cloves, and ½ tablespoon of pumpkin pie spice. Also add 1 teaspoon of salt and baking soda. Blend until the spices are just blended in.

Now add your flour, one cup at a time, 3 cups total. Scrape the bowl often. Once the flour is blended in do not mix any further.

Preheat your oven to 350 and line your muffin tins with paper cups. I still spray the paper cups. Remove the cream cheese filling from the fridge and be prepared to assemble!

Put a little of the batter in each of the cups making sure that the bottom of the cup is totally covered. Drop in about 1 tablespoon of the cream cheese filling. Then fill the muffin cup with batter until no less than ¾ full. I tap the muffin tin gently on the counter to make sure there are no air bubbles and that the cream cheese is completely surrounded with the batter.

Top with a sprinkling of the sugar crumb topping. Bake at 350 for about 20 minutes. Remove the muffins from the pan to cool.

I can’t tell you how long they will last because I can promise you ….. they won’t! You and everyone that you share them with will scarf them up!!

Enjoy!

Pumpkin Crumb Muffins with Cream Cheese Filling

Makes 24-26 muffins

 Cream Cheese Filling:

1 8oz block of cream cheese, softened to room temp

1 cup powdered sugar

Blend until soft and creamy, refrigerate until ready to use

Sugar Crumb Topping:

½ cup sugar

6 T flour

1 tsp cinnamon

4 T butter, cut into cubes

Cut butter into sugar, flour and cinnamon mixture until crumbly, set aside

Muffins:

1 c vegetable oil

1 15oz can of pumpkin puree

1-1/2 sugar

4 eggs, large

Blend until combined

Add in 1 tsp cinnamon, 1 tsp nutmeg, ½ tsp ground cloves, ½ T pumpkin pie spice, 1 tsp salt, 1 tsp baking soda. Mix until just combined.

Add 3 cups of flour, one cup at a time and only mixing until blended, scraping bowl frequently.

Preheat oven to 350, line muffin tin with paper cup liners. Drop in enough batter to cover the bottom of the paper liner, drop in about 1 T of the cream cheese filling, fill the rest of the cup with batter. No less than ¾ full. Tap the muffin tin on the counter to remove air bubbles. Sprinkle with crumb topping. Bake for about 20 minutes. Remove from pan to cool.

Hash Browns and Eggs

I love breakfast, and I love having breakfast for dinner too!

I made this for a late morning breakfast one day that I was off from work.  There isn’t much in the way of a recipe, you just fry these potatoes, make a hole and dump in the eggs. Easy!  And delicious!

I always keep a bag of these hash brown potatoes in the freezer mostly because I just dislike peeling and chopping potatoes BUT I use them in soups, quiches, and as a side dish.

Start by just frying your potatoes, add in chopped onions, salt and pepper to taste but I have to tell ya, I love using seasoned salt for fried potatoes.

I had a jar of roasted red peppers in the fridge so I chopped one up and added it to the potatoes just enough to heat before I added the eggs.

Clear away some potatoes and create a hole for each egg you want to add, turn the heat down low enough that nothing burns but yet enough heat to cook the eggs.

Pour in an egg in each hole you create, salt and pepper the egg and cover the pan.

I checked my eggs every few minutes, while the eggs cooked I made my toast.

Within about 8 minutes my eggs and potatoes were done and I was pretty much inhaling them!

Again, there isn’t much of a recipe to follow. This one is easy to just wing it!

Enjoy!