Blog Archives

Greek Feta and Olive Frittata

Who doesn’t like Greek food? It can also be great for a brunch or just a cozy breakfast. How does a frittata and an omelette differ? How does a frittata differ from a quiche? Since we do not have Alexa I checked on Wikipedia

frittata is cooked slowly over low heat while an omelet is cooked quickly over higher heat. Whereas omelets are served hot straight from the stove, frittatas are often served at room temperature, making them perfect to make ahead for brunches or larger groups.

quiche is an unsweetened custard pie with savory fillings such as as spinach, mushrooms, or ham. It has to have eggs, and it usually has milk (or heavy cream), cheese, vegetables, and/or meat. … A frittata is like a crustless quiche or an unfolded omelet..

No matter, this egg dish was excellent and enough for 4 people. Serve it with a salad for brunch.

Frittata

Greek Feta & Olive Frittata (half the recipe for two people)

Preparation: 10 minutes        Cooking time: 25 to 30 minutes

Ingredients:

  • 3 tablespoons olive oil
  • 1 cup grape or cherry tomatoes
  • 1 red onion, sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 8 large eggs
  • 1 teaspoon paprika
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 1/4 cups feta cheese

Instructions:

Heat a large wok over medium heat. When hot, add 2 tablespoons of the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the tomatoes and stir for just 30 seconds or so to blister the skins. Remove with a slotted spoon and set aside.

Add the onions to the hot oil along with the dried herbs. Sauté for 5 minutes until soft, and remove from heat.

Break the eggs into a large bowl, add the paprika, and beat well with a whisk. Add the grape tomatoes, onions and olives. Crumble in 1 cup of the feta cheese, and mix until combined.

Preheat an oven to 350°F. Meanwhile, heat a 10-inch oven-safe frying pan or cast-iron skillet with straight sides over medium heat. When hot, add the remaining tablespoon of olive oil, wait a few seconds, then swirl around to coat the bottom and sides of the pan. Pour in the egg mixture and let cook undisturbed for 4 minutes to let the bottom set.

Transfer the pan to the preheated oven and bake for 15 to 20 minutes or until the eggs are set in the center, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Remove the frittata from the oven, crumble the last 1/4 cup of feta cheese over the top, and return the pan under the broiler for another couple of minutes until the top is nicely browned.

Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate.

Cut into wedges and serve hot.

Wrap any leftovers in aluminum foil and reheat later at 350°F for 12 to 15 minutes

 

Larry’s Meatloaf (My spouse)

Some unknown person is always tinkering with my recipes? This time I made that someone (?) write down what he did. It was incredible and very moist! What can I say??? This was supposed our takeout and movie night vicariously with friends, during COVID-19, but we stayed in and he cooked. With these garlicky green beans the meal was awesome.

20200326_181114

LARRY’S MEATLOAF

INGREDIENTS

  • 2 pounds of ground beef and pork
  • 3 strips of bacon for topping the meatloaf
  • ¼ cup of tomato pesto for topping the meat loaf
  • 3/4 cup of crushed pork rinds

 

  • ½ medium white onion, finely diced
  • 3 garlic cloves, finely diced
  • 2 Tbsp fresh sage, finely chopped
  • 2 Tbsp fresh basil leaves, chopped
  • 1 tsp rosemary, chopped
  • 1 tsp thyme

 Sauce Ingredients

  • 2 large eggs, lightly beaten
  • 1 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon coarse black pepper
  • 1 – 6 oz. can tomato paste
  • 2 teaspoons white vinegar
  • 1 tablespoon BBQ sauce (I use Weber hickory)
  • 1 tablespoon liquid smoke

 

INSTRUCTIONS

  1. Lightly spray a 5 x 9-inch loaf pan with oil and line with parchment.
  2. Add 1 Tbsp butter and 1 Tbsp of water to a small fry pan, add in the onion and garlic and caramelize over low heat. When caramelized, add in the herbs. Set aside.
  3. Place the meat in large bowl. Set aside.
  4. Mix the sauce ingredients well and then stir in the caramelized onion mix and the crushed pork rinds.
  5. Pour mixture over the meat and blend well using your fingers.
  6. Put into loaf pan and pat down.
  7. Cut bacon into short pieces and place on top, then add the tomato pesto over the loaf.
  8. Bake at 350 degrees F, covering lightly with foil after 45 minutes. Meat thermometer should register 165 degrees F. (about 1 hr. to 1 hr. 15 min).
  9. When meat is done, juices will be clear. Drain any fat and let sit about 10 minutes before slicing.

 

Ham and Bean Soup

For those of you serving ham for Christmas here is an easy recipe for leftovers…LOL

ham-and-bean-soup-recipe-2.jpg

Easy Ham and Bean Soup

Ingredients

  • 1 tablespoon olive oil
  • 3 carrots, small dice
  • 1 small onion, small dice
  • 2 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • 4 (14.5 ounce) cans white beans (in Mexico I used a large can of charros)
  • 3 cups chicken stock
  • 2 cups diced smoked ham
  • 2 dried bay leaves
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1/4 cup minced parsley

Instructions

Add olive oil to 5-quart soup pot and set over medium high heat.

When the oil is hot add in the carrots and onions. Cook for about 5 minutes or until the onions just start to soften and turn translucent.

Add in the garlic and thyme leaves and stir to combine.

To the pot add all the beans with the juice from their cans, chicken stock, diced ham and bay leaves. Stir to combine.

Simmer the soup for 10-15 minutes or until it’s slightly thickened.

Taste and season with desired amount of kosher salt and black pepper.

Stir in parsley and serve hot. I put a dollop of sour cream on top when we had it…

One Pan Garlic Herb Chicken and Asparagus

I really should make up a Costco Cookbook, since many of the recipes are found because the quantities are so large to use in a short period of time, especially in vegetables! This one was found on Pinterest, since I needed to use up asparagus before it started to spoil. Thanks Pinterest and Costco…Of course, the beauty of this was only one pan to clean!

20191121_184358

One Pan Garlic Herb Chicken and Asparagus

Ingredients:

  • 1-pound asparagus, ends trimmed
  • 3 tablespoons butter, divided
  • 1 tablespoon minced garlic
  • 3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even 1/2 inch thickness – (Mine were already butterflied so no pounding, silly, chicken thighs)
  • salt and pepper, to taste
  • 1/2 teaspoon dried basil (see note)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • salt and pepper, to taste
  • fresh herbs for garnish (optional)

Instructions:

  1. Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
  1. Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then turn over and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
  1. Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
  1.  Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.

KETO Chicken Pot Pie

I don’t know about you, but chicken pot pie is one of my fall favourites. That creamy chicken and vegetable filling is so warming and comforting. 

Although this recipe included a coconut flour crust, I ignored it and it became my Chicken Pot Pie without a crust! The choice is yours…

Keto Chicken Pot Pie

Ingredients

  • 2 T. butter
  • 1/2 cup mixed vegetables
  • 1/4 small white onion diced
  • 1/4 tsp.salt
  • 1/4 tsp. pepper
  • 2 garlic cloves minced
  • 3/4 cup whipping cream
  • 1 cup chicken broth
  • 1 tsp.poultry seasoning
  • 1/4 tsp.rosemary
  • pinch of thyme
  • 2 1/2 cups cooked chicken diced
  • 1/3 cup shredded cheddar cheese OPTIONAL

Instructions

  1. Skip cooking the chicken and buy a ready roasted one! Cut up 2 1/2 cups…
  2. Saute onion, veggies, garlic cloves, salt and pepper in 2 tablespoons of butter for approx. 5 minutes until onions are translucent.
  3. Add heavy whipping cream, chicken broth, poultry seasoning, thyme and rosemary. Simmer (covered) for 5 more minutes.
  4. Add the diced chicken.

Optional – Stir in 1/3 cups shredded cheddar cheese.

 

Creamy Slow Cooker Chicken with Bacon and Cheese

Just another slow cooker recipe…LOL. This one tastes incredible AND its Keto friendly as part of my new JOURNEY to eat healthier this year. As always I was touring around Pinterest and came across this one by Kasey Trenum. It was so great I forgot to photograph it. It was on Kasey’s Pinterest page.

 

creamy-chicken-3

Creamy Slow Cooker Chicken with Bacon & Cheese {low carb & keto}

Ingredients

  • 4-6 boneless skinless chicken breasts
  • 3 tablespoons butter
  • ½ tsp poultry seasoning
  • ½ tsp rosemary
  • ¼ tsp thyme
  • 1 tsp garlic
  • ¾ cup chicken broth
  • 3 pieces of cooked bacon, crumbled
  • cup heavy whipping cream
  • 2 oz. cream cheese
  • 1 cup cheese
  • 3 pieces of bacon, crumbled
  • ¾ tsp Xanthan Gum (for thickening – available at higher end grocery stores)
  • salt/pepper to taste

 

Instructions

Add chicken and next 6 ingredients to slow cooker.

Crumble 3 pieces of cooked bacon on the top of the chicken.

Cook on low for 6 hours or high for 3 to 3½. (Watch your cooker – it was done sooner than I expected)

Add heavy whipping cream to slow cooker.

Dollop cream cheese on top and stir to combine all ingredients.

Using 2 forks, shred chicken in slow cooker.

Sprinkle ¾ tsp Xanthan Gum and allow to simmer with the top off for a few minutes while the mixture thickens.

Spray a casserole dish generously and dump contents of slow cooker into dish.

Add 1 cup of cheddar cheese (or more if you’d like) then crumble 3 pieces of bacon on top.

Place in oven on broil for 2-4 minutes until cheese is melted and bubbly and bacon is extra crisp.

Enjoy!

Nutritional Information based on MyFitnessPal app (8 servings) – Calories 302, Fat 24.7, Protein 17.2, Carbs 3.3 -Fiber .8 = Net Carbs 2.5

Creamy Leek and Salmon Soup

If you like leeks and also salmon, this recipe is for you. It is pretty straightforward to make. In place of the fresh salmon, I chose to use smoked salmon pieces. The flavour was great…

DSC_0096

 

Creamy Leek & Salmon Soup

Author: Rachael Bryant / Meatified

Prep time 5 mins Cook time 25 mins Total time30 mins

Serves: 4 large servings

Ingredients

  • 2 tbsp. avocado oil
  • 2 leeks, washed, trimmed and sliced into crescents
  • 3 cloves garlic, minced
  • 6 cups seafood OR chicken broth
  • 2 tsp dried thyme leaves
  • 1 lb. salmon, in bite size pieces (thawed frozen salmon works really well here) OR smoked pieces
  • 1¾ cup coconut milk
  • Salt & pepper to taste (omit pepper for AIP)

Instructions

  1. Heat the avocado oil in a large saucepan or Dutch oven at a low-medium heat.
  2. Add the chopped leeks and garlic and cook until slightly softened.
  3. Pour in the stock and add the thyme. Simmer for about 15 minutes and season to taste with salt and pepper.
  4. Add the salmon and the coconut milk to the pan. Bring back up to a gentle simmer and cook until the fish is opaque and tender.

Nutrition for 1 serving – Calories 241, Carbs 33 g., Fat 12.8 g., Protein 29.1 g

Slow Cooker Beer Can Chicken

The problem with having a small gas BBQ is not being able to do a beer can chicken because the lid is too low! For those who do not know what I am speaking about, normally one places a seasoned chicken upside down over a full, but open beer can. NOT alive sillies!!! The hot juices from the can permeate the bird as it cooks. Pinterest to the rescue again.

dsc_0002

Slow Cooker Beer Can Chicken (without the beer can!)

Ingredients

  1. 2 tablespoons smoked paprika
  2. 2 teaspoons salt
  3. 2 teaspoons coarse pepper
  4. 2 teaspoons dried oregano leaves
  5. 2 teaspoons dried thyme leaves
  6. 1 teaspoon garlic powder
  7. 1 teaspoon cayenne pepper
  8. 4 (6-inch) strips aluminum foil, each bunched into a ball
  9. 1 can (16 ounces) beer
  10. 1 (6 1/2 to 7 pound) whole chicken

Instructions

  1. Mix smoked paprika, salt, pepper, oregano, thyme, garlic powder and cayenne pepper in a small bowl; set aside.
  2. Place 4 balls of aluminum foil on bottom of slow cooker crock. Pour beer into crock.
  3. Rinse chicken and pat dry.
  4. Rub chicken with seasoning mixture. Place chicken on top of foil in crock.
  5. Cover slow cooker. Cook on HIGH for 3 hours or LOW for 5 to 7 hours. Chicken is well done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh.

Notes

  1. USDA recommends 165°F as the safe eating temperature for chicken. Chicken is done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh. For more information on food safety, visit foodsafety.gov.

Ravioli with White Wine and Leeks

First had this at one of our favourite restaurants in nearby Merida – Il Caffe Italiano. Had to try and duplicate this subtle dish. Et voila as the French say. PINTEREST as I say…LOL. I would highly recommend it for your Christmas Eve or New Years dinner. Suggestion is to serve it with grilled asparagus spears…I chose not to…

Ravioli with White Wine Butter Sauce (and Asparagus – optional)

Ingredients

  • One 9 ounce package chilled fresh ravioli
  • One bunch asparagus (about 15-20 spears), trimmed and cut into two inch pieces. You can use just the tips or if you like lots of asparagus, use the stems as well! OPTIONAL
  • 2 tablespoons coarse salt
  • 1 tablespoon olive oil
  • 2 leeks carefully washed and chopped into 1/4 inch slices. Dont use the dark green parts!
  • 2 cloves garlic, minced
  • 6 tablespoons cold butter, cut into cubes
  • ¾ cup white wine
  • 2 tablespoons fresh chopped thyme, plus more for garnish
  • Shaved Parmesan cheese for garnish

Instructions

  1. Bring a large pot of water to a boil. Add salt and olive oil, and then asparagus. Cook asparagus until just crisp-tender, about 2 minutes, and remove asparagus with a slotted spoon, leaving the water boiling. OPTIONAL – just boil some water for the ravioli !
  2. Add one tablespoon of butter to a medium size skillet and melt over medium high heat. Add leeks and garlic and stir until soft, 2-3 minutes.
  3. Stir in wine and simmer until reduced by half, about 2-3 minutes. Now add butter, cube by cube, stirring until each one is melted into the sauce.
  4. While the sauce is cooking, add the ravioli gently to the boiling (asparagus*) water (I like to lower them in with a slotted spoon) and cook according to package directions until just done, about 6 minutes. Remove with a slotted spoon and put in a single layer on a plate until the sauce is finished.
  5. When all the butter is melted, stir in the chopped thyme.
  6. Divide the ravioli between two plates, (and tuck the asparagus tips in between the ravioli – OPTIONAL). Drizzle a generous portion of sauce over each serving, garnish with fresh thyme and shaved Parmesan and serve at once!

 

Parmesan and Thyme Baked Potato Slices

Having bought a huge bag of small potatoes from…you guessed it…Costco, I was stuck as to what to do with so many. Voila Pinterest. I followed the recipe by slicing those little gems using my trusty mandoline. I should have used regular potatoes as it would have been easier. Nevertheless, the flavour was great and doing them in muffin tins simplified serving. Great if you are serving a nice roast or fish.

Parmesan and Thyme Baked Potato Slices

Prep time 15 mins Cook time 1 hr. Total time 1 hr. and 15 mins

 Ingredients

  • Makes about 4-6 servings
  • 3 tbsp (45g) butter, melted
  • 2 tbsp (25g) Parmesan cheese
  • 1 tsp (3g) garlic powder
  • 1 tsp thyme leaves
  • salt and freshly ground black pepper
  • 8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)

Directions

 Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices.
Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.
Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper. Heap up the potatoes as they will fall into the tins while baking.
Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.

Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with Parmesan cheese and thyme.