Spinach, Mushroom, and Feta Muffin Frittatas

Three of my current obsessions include food in muffin form, feta cheese, and dishes that are quick and easy to make.  Making anything in the form of a “muffin” automatically makes it more fun to eat, feta cheese adds a delicious bite to almost anything, and lately, I just don’t have the time or energy to cook elaborate meals.

Breakfast for dinner is pretty much the best lazy girl’s way of cooking and eating a healthy, filling, and varied meal.  And these spinach, mushroom and feta frittatas are clearly a manifestation of my three current obsessions.

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The inspiration for these came from Pinterest- yet another recent obsession.  I think I officially have an obsessive personality.  That’s ok- there are worse things to be addicted to than Pinterest and feta cheese, right!?

These frittatas are so simple to make.  The feta/spinach/mushroom combo was fabulous, but so many other mix-ins could work as well.  Sun dried tomato and feta or broccoli and cheddar cheese would be great twists.

Spinach, Mushroom, and Feta Muffin Frittatas

Yield: 9-10 muffins

Adapted from: The Manila Spoon’s Recipe

Ingredients:

  • 1 Package (8 oz) baby bella mushrooms, finely diced
  • 1 Package (5 oz) baby spinach
  • 1 cup feta cheese
  • 4 Lage eggs
  • 1-2 TBS olive oil
  • Salt and pepper, to taste

Instructions:

1. Preheat oven to 375 degrees.

2. Clean mushrooms by wiping them with a damp paper towel, then finely dice them.

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3. Heat olive oil in a large skillet on medium heat and add mushrooms.  Cook mushrooms for about 5-6 minutes, then remove from heat and set aside.

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4.  In the same skillet the mushrooms were in, add the spinach and a few TBS of water.  Allow the spinach to wilt over medium/low heat for a minutes until it is all shriveled an wilted.

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5.  Remove spinach from heat and allow to cool slightly.  Then, gently blot spinach with paper towels to remove any excess moisture.

6.  In a large bowel, whisk the eggs, then add the mushrooms (not including any liquid they released during cooking), feta cheese, and spinach.  Stir to combine.  Add salt and pepper to taste.

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7. Spoon mixture into a non-greased muffin tray.  Bake in the oven for about 20 minutes, or until a toothpick inserted comes out clean.  Allow to cool in tin for a few minutes, then enjoy :)

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These stay  fresh for a few days wrapped and refrigerated, so they also make the perfect grab-and-heat breakfast or light snack.  A weeknight meal that is easy, fun, and healthy?  Yes, please!

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What are your favorite ways to enjoy breakfast for dinner?

What are your favorite foods to make in fun forms?

Garlic and Herb Pasta with Chicken, Shallots, Tomatoes, and Feta Cheese

Last weekend I stumbled upon a cute little farmers market in my area.  One of the vendors was called Pappardelle, who specializes in homemade pasta.  They sell pasta in all different flavors; ranging from chive and lemon to sun-dried tomato.  We picked up a simple ‘garlic and herb’ linguine, and have been anxious to try it out ever since.

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Aren’t the hooks so cute!?

It was hard for me to find a true “recipe” to use this pasta in because the pasta already has so many flavors- garlic, thyme, rosemary- in it.  So, I actually did something I rarely do and made my own concoction.  I am obsessed with onions and cherry tomatoes, and the Liberty on Less blog inspired me to add feta cheese.  Really, how can you ever go wrong by adding cheese?

I heated minced shallot and ginormous, plump cherry tomatoes in a little EVOO on low heat for about 15 minutes, until the cherry tomatoes were just about to burst.

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Thank you Fresh Market for these beauties.

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As that was heating, I boiled the pasta and grilled some chicken breasts seasoned with rosemary and crushed black pepper.  I then topped the pasta with the warm tomato mixture, grilled chicken, and sprinkled in some a ton of feta cheese.  I actually meant to drizzle some more olive oil on the finished product but forgot to.

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The verdict?

Eh.

I was very pleased with the flavor combination of chicken/tomatoes/feta/shallots, and my improvisation of ingredients.  Yay me.

However, I was very unimpressed with the pasta.  I’m sorry but $5-$6 for 8.oz of pasta is insane as it is, but this “flavored” pasta was BLAND!  I was so really hoping that this pasta would be a farmers market “gem” of mine, but it definitely was not.  I certainly would not recommend this pasta, or at least this flavor, to anybody.  Bummer.

2 morals to this story:

1. Save your bucks for uber fresh produce at Farmers Markets and stick to good ol’ supermarket pasta.

2.  Feta and tomatoes are amazing together,and make any meal better.

Disclaimer: I booked two (yes two!) vacations last night, both in the month of May.  Translation: time to get in shape!  So, don’t be surprised if the food featured on here gets kicked up a notch on the health scale.  (Even though I try to be healthy anyways)

I hope everyone is having a great week and your meals are turning out a bit more satisfying than mine.

xx

Food Fail: Mustard Herb Salmon Gone Wrong

Hello again blog peeps.

I am saddened to report that tonight was a night of failures; on both the food and fitness front.  For now, let’s discuss food failures.

Inspired by awesome success with last weeks dijon crusted halibut, I decided to try a new salmon recipe for once.  I turned to my super reliable and trusty friend Giada de Laurentiis who rarely lets me down, and chose her herb and mustard broiled salmon.

This was the first time I used my broiler in this particular oven, and I have a feeling that it wasn’t fully heated when I put the salmon in.  The result was that the top of the salmon cooked way faster than the rest; the top was already cooked while the middle was still raw.  Ultimately, the salmon turned out EXTREMELY dried out, right down to the mustardy spread on top.  The mustard practically browned in the same way cheese would while baking in the oven (good for pizza, not for fish).  In all fairness, the actual flavor of the topping was very good.

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Random side note: how in the world is one supposed to chop fresh thyme without the sprigs getting in the way?  The thyme was not like rosemary where the herbs just fell right off.  This step was beyond frustrating for an already doomed meal.

To make matters even worse, I made this with lemon green beans and shallots (idea from Two Peas & Their Pod blog).  Seriously, this side includes three ingredients- how did I screw this up?  I’ll tell you how:  I used the amount of lemon called for in cooking the whole recipe even though I reduced the serving size drastically.  The result was overly lemony, under shallot-ed green beans.  Fail.

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The best part of this meal was contributed by good ol’ Uncle Ben.  Seriously, Uncle Bens instant brown rice and quiona mix with garlic is very tasty.  I highly recommed it for a healthy grain dish in a pinch.

And that is the sad truth- the best I can offer you from this meal is a thumbs up to Uncle Ben’s brown rice and quinoa mix.

Giada’s salmon may be worth a shot if you are confident in your broilers ability to work.  After tonight’s experience though, I think I will stick to grilling and baking my salmon instead.  While the mustard sauce was really good, it didn’t measure up to the simple blackening mix I usually use, which happens to be way less complicated.

Tonights adventures were a disappointment on all fronts.  I am sure the problem rests with me and/or my appliances so if any of you try out these recipes and have success, please let me know!

Since this post is filled with enough negativity already, I will save my rant about what happens when you try out a new workout and hate it for another day.  Also, to lighten up the mood a little, I have included a picture of my incredibly cute dog, Macy.  I always say she looks like a little burrito when she’s nestled in my covers like this, so technically she does belong in a blog post about food :)

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The Best Porcini Mushroom Risotto, Period.

I am breaking one of my own rules, and I don’t care.

I have always said I would not claim something as “the best I ever ate” if I had not tried enough of a particular food to compare.

Scratch that.  For now, at least.

This past week, I had the opportunity to try a local Italian restaurant in Ft. Lauderdale, Casa D’ Angelo.  I have wanted to try this place for a while now, but it is pretty pricey and shocking, not in my current budget.  What do you do when you really want to try a restaurant and can’t afford it?  You wait for your family to take you there.

I had family visiting from NY who suggested we all go to Casa D’ Angelo for dinner.  That’s right, I didn’t even have to debate internally whether it was rude of me to pick such an expensive restaurant because they picked it themselves.  Amazing.  The food here was so good and so authentic Italian, as judged by my relatives from Italy, that we ended up going back AGAIN before they left.  I seriously hit the food lottery that week.

One of the main persuasive forces of returning a second time was this risotto.

Mushroom Risotto at Casa de Angelo

Mushroom Risotto at Casa de Angelo

I ordered it on a whim as an appetizer for my boyfriend and I because I have never had a truly authentic risotto, and I certainly don’t have the time or willingness to add 5 sticks of butter to make this on my own.  I don’t care that I have not tried other risottos, and I don’t care that this is one of the least photogenic dishes ever- this risotto was pure heaven.  The truffle oil and porcini mushrooms added just the right amount of flavor on top of the divine creaminess of the cheese and other goodness in here.  The rice itself was perfectly al dente.  My hard to impossible to please Italian grandmother raved about this risotto.  This was seriously one of my favorite appetizers from a restaurant ever.  You can also order it as an entree, but I think the appetizer portion was plenty satisfying.

If you are ever in Ft. Lauderdale and looking for the best Italian food, go to Casa D’Angelo.  Order this risotto whether or not it is on the menu that day.  Somehow.

Every other part of my dining experience was delicious and blog-worthy as well.

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I ordered the linguine positano as my entree, which is linguine with shrimp sauteed in white wine, with garlic, fresh tomato, and arugula.  I thought this dish was phenomenal- fresh, simple yet flavorful, and filling.  The shrimp were a bit on the firm side, but I suppose that is better than overly cooked, rubbery shrimp.

So, my recommendations to you all:  1. Plan a trip to Ft. Lauderdale, if you don’t live nearby.  2. Invite family to cover the bill (joking, kind of.) 3. Demand to try the mushroom risotto. 4. Order anything else as an entree 5. Drink wine to enhance good time and better tolerate family and 6. Pass out in food coma.

Dijon Crusted Baked Halibut

Hello blog peeps- I am officially back to a semi-normal routine and finally had the time to cook up a healthy, tasty meal tonight.

Because it has been a while since I tried a new recipe, I figured I would come back in full force and try something a bit out of my comfort zone.  Fish is one of those things that I am gradually developing quite a taste for, but am still reluctant at trying new types.  My taste buds have mastered salmon (especially my yummy blackened salmon) and tried grouper and chilean sea bass while dining out, but I am not quick to try new fish recipes at home.  I mean, is anything less satisfying after a long day than a bland, fishy, expensive piece of fish?  Well, tonight was time to execute one of my foodie resolutions in trying new things.

I made a dijon crusted baked halibut that I am happy to report turned out quite tasty!  I adapted the recipe from this Taste of Home Recipe by tweaking it just a little.  I decided to use halibut instead of tilapia because 1) fresh, wild halibut is on sale this week at Whole Foods (score!), and 2) I had never tried halibut before.

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I know I mention on here rather frequently whether or not my boyfriend liked a dish, but that is because he is a picky eater when it comes to healthy food.  So, I feel a recipe is uber-legitimate and totally worth sharing with you guys when he likes it.  And such was the case tonight :)

Dijon Crusted Baked Halibut

Adapted from this Taste of Home Recipe

Serves: 2

Ingredients:

  • 2/3 lb halibut (or fish of your choice)
  • 2 tablespoons reduced fat mayo (can sub with all or some greek yogurt)
  • 1.5 TBS parmesan cheese, divided
  • 2 tsp lemon juice
  • 3/4 tsp horseradish
  • 1 tsp butter, melted
  • 2 TBS breadcrumbs
  • 1.5 tsp dijon mustard

Instructions

  1. Preheat oven to 425 degrees.
  2. In a smal bowl, combine the mayo (or greek yogurt), 1 TBS parmesan cheese, lemon juice, and dijon mustard.
  3. Place fish on a baking sheet lined with aluminum foil and coated with cooking spray, skin side down.  Spread mayo mixture liberally on top of fish, saving any extra to use as a dipping sauce.
  4. In another small bowel, combine breadcrumbs, remaining 1/2 TBS parmesan cheese, and the melted butter.  Mix well.
  5. Top of the fish with the breadcrumb/cheese/butter topping.
  6. Bake in the oven for about 13-17 minutes, checking at 13 minutes, until fish is flaky in the center.

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We were pleasantly surprised at how good and EASY this recipe was.  I served it with frozen steamed broccoli (yawn), but tons of side dishes would accompany this perfectly.

The only thing I noticed was that because halibut (or perhaps just this piece) is such a thick piece of fish, we didn’t get a yummy dijon flavor in every bite, especially towards the center.  Luckily halibut is a very taste neutral fish, so it was more not flavorful as opposed to bad.  My solution to this for next time: reserve the extra mayo mixture to use as a dipping sauce.  If I had known this, I definitely would have saved my extra instead of tossing it down the drain in an attempt to be ahead of the clean up game.  Topping that reserved mixture with fresh herbs, such as dill or parsley, could be beyond delicious.

The next time you are looking for a healthy, delicious, out-of-the-box seafood recipe, definitely give this a try!

What is your favorite type of fish to cook?  What fish have you always wanted to try to make at home?

White Bean Chicken Chili

Sometimes, trying new recipes can be exhausting.  Sometimes, after a tedious, never-ending day of work and chores, you just want to come home and cook something reliable. Something that you know will turn out delicious and requires minimal work.

Those are totally the kind of days weeks I’ve been having.  This white bean chicken chili is one of our all time favorite recipes for a few years now.  It is filling, healthy, oh-so-tasty, makes enough for about 6-7 meals, inexpensive, and not terribly time consuming.  This chili is essentially the ‘total package’ of dinners.

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I found it a few years ago on AllRecipes, and have adapted it over time based on personal tastes and reviewers suggestions.

White Bean Chicken Chili

Adapted from this AllRecipes recipe (I promise my changes are better- they have been years and 30 batches in the making)

You Will Need:

  • 2 TBS olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can chicken broth
  • 1 large can salsa verde
  • 2 (16 oz) cans diced tomatoes (fire roasted or basil flavors are great)
  • 2 (15 oz) cans white beans, drained and rinsed
  • 1 lb shredded cooked chicken meat (rotisserie saves time, not money)
  • 1/2 large bag of frozen corn
  • 1/2 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cumin
  • pinch of salt and pepper
  • crunchy bread to serve along side is “optional”

Directions

  1. Heat oil on medium-high heat, and cook onion and garlic until soft
  2. Stir in broth, salsa verde, diced tomatoes, and spices.
  3. Bring to a boil, then simmer on low for about 10 minutes
  4. Add corn, chicken, and beans, and simmer for as long as possible to allow flavors to come together (20 minutes or more ideal)

This chili is SO good and very filling as well.  Despite how filling it is, I always go back for seconds.  And you will too.  Trust me.

So much has happened this week, I cannot wait to blog about it all.  Many exciting and scary changes ahead.  But for now… chili.

Roasted Eggplant and Tomato Sandwich on Focaccia Bread- A Meatless Monday Recipe

Roasted eggplant.  Roasted tomatos.  Fresh mozzarella.   Smothered in pesto and rosemary infused olive oil on focaccia bread.  Not missing the meat as much as you thought, huh?

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This recipe was adapted from a Rachel Ray recipe (I was unable to find it online- it’s from one of her cookbooks), but I added some of my own twists to it.  The simplicity of ingredients and the ease of the recipe enticed me to make this easy weeknight meal.  I wanted to share the recipe with you guys as well as my ideas for perfecting it.

Roasted Eggplant, Tomato, and Mozzarella Sandwich

Adapted from Rachel Ray’s “Look and Cook” Cookbook

Yield: 3-4 sandwiches

You will need:

  • One large eggplant, skin on, sliced in 1/2 inch slices
  • 2-3 large beefsteak tomatoes, sliced into thick pieces
  • One ball of fresh mozzarella cheese
  • One loaf focaccia bread, or 3-4 hoagie rolls
  • 2 TBS olive oil
  • 1 tsp Red pepper flakes
  • 2-3 cloves garlic, crushed
  • Rosemary (fresh preferred, dried fine as well), 1 tsp
  • 3-4 TBS pre-made pesto (bonus points to make your own)
  • 1 can low-fat tomato soup (optional side, highly recommend Amy’s brand)

Directions:

  1. Preheat oven to 425 degrees F.
  2. Line two baking sheets with foil and spray with non-stick cooking spray.
  3. Put 2 TBS olive oil in a pan and heat over low-medium heat.  Add the red pepper flakes, crushed garlic, & rosemary and allow the flavors to infuse on low heat for about 5-7 minutes.  IMG_0623
  4. Arrange the sliced eggplant on one baking sheet and the sliced tomatoes on the other.  Season both the eggplant and the tomato with salt and pepper on both sides.  Set the baking sheet with the tomatoes aside.
  5. Using a pastry brush or a spoon, lightly coat the eggplant slices with the infused olive oil on both sides.
  6. Place the eggplant in the oven and allow to roast for 10-15 min minutes, until lightly brown and just beginning to shrivel.  About half way into the cooking time, add the baking sheet with the sliced tomatoes.  [Note: when I originally made this, I added the eggplant and the tomatoes at the same time and the tomatoes were overcooked, so I highly recommend separating them and baking them half way in]

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7.  While the vegetables roast, slice up the fresh mozzarella and cut the bread (if in loaf form).  At this point feel free to toast the bread by sticking it in the hot oven or in a toaster, if this is your preference.  We did not do this for the focaccia bread and wish we had.

8.Spread bread with a nice helping of prepared pesto.  Remove vegetables from the oven, layer on the bread, top with fresh mozzarella slices, and enjoy!

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This recipe was very tasty!  Overall, I don’t think focaccia bread was the best choice- I think crusty rolls would have been more appropriate.  Not to throw anyone under the bus here, but the focaccia bread was my boyfriend’s idea ;)

The original recipe involves making a pistachio pesto with arugula, and topping the sammy with more arugala.  For times sake, we did not do this, but I do feel it could add a very interesting bite.

Also, I highly recommend more than just one layer of eggplant on the sandwich to make it more substantial.  Feel free to add more roasted veggies, as desired.  I think zucchini or roasted red peppers could add an interesting touch.

I am so proud of myself that for almost 2 months now I have been following meatless monday.  It’s such a fun twist on meals that I feel good about.

What are your favorite types of meals for Meatless Monday?