Smoked Gouda Frittata with Winter Greens

This recipe was in the Food Network Magazine November 2015 issue
I tweeked it a bit and we just loved it!  Half of it is in the refrigerator and hopefully will be good leftover!  

10 eggs
1/3 c. milk
salt & pepper
8 oz smoked gouda cheese ~ shredded
2 Tbsp olive oil
6 oz. winter greens (such as kale, escarole and/or arugula....and I added some spinach) ~ roughly chopped
2 cloves garlic ~ minced
1 tsp finely chopped fresh rosemary
red pepper flakes ~ just a pinch

Preheat oven to 375
Whisk eggs, milk, salt & pepper in large bowl until combined.
Stir in cheese and set aside.

Heat olive oil in 10" ovenproof skillet over medium high heat
Add the greens, garlic, rosemary and red pepper flakes and cook, stirring occasionally until the greens are wilted, about 5 minutes.  Season with salt & pepper

Reduce heat to medium.  Pour egg mixture into skillet and stir once or twice to combine
Cook, without stirring until edges start setting, about 1 minute

Transfer skillet to oven and bake until the frittata is set and lightly browned, 25-30 minutes.
Let cool 5 minutes in the skillet, then invert or lie onto cutting board
Serve warm or at room temperature.

Below is a link to the actual recipe and you can see a photo, if you'd like!


http://www.foodnetwork.com/recipes/food-network-kitchens/smoked-gouda-frittata-with-winter-greens.html

Posh Piggies

Saw this on pinterest and it was very festive and fun!!!   (I didn't do the egg wash part.)

Posh Piggies 

1 lb – Sweet Italian Sausage Links (Johnsonville) 

1 – Sheet Puff Pastry (thawed) 

1 – Egg 

2 Tbs. – Mayonnaise 

2 Tbs. – Dijjonaise 

¼ cup – apricot jelly 

DIRECTIONS: Cut the sausage links into 36 half- inch slices; brown the meat on both sides in a frying pan over medium high heat. No need to fully cook at this time, all you want is to get both sides a little crispy. Set aside on a plate to cool while you get the pastry ready. Lay the pastry out on your work surface then break the egg into a small dish and brush the entire surface of the pastry. Using a mini cookie cutter (I used a star) cut out 36 shapes from the pastry. Place the meat onto a baking sheet and cover each one with a piece of pastry and secure in place with a tooth pick. Bake in a 400 degree oven for 18-20 minutes. While the piggies are baking mix the jelly, mayo and mustard in a small dish, these are good served hot, warm and room temp. Dip and enjoy!

Creamy Spinach~Artichoke Dip Soup

Served this at book club and it was a HIT!!!!   Served to Rob and I for dinner last night and he didn't like it!!!  

Creamy Spinach-Artichoke Dip Soup

4 Tbsp butter

1 c. finely chopped onion

1 Tbsp garlic

1/4 c. flour

Melt butter and add onions.  Cook 3-4 minutes.  Add garlic and cook 1 minute.  Whisk in flour and cook 1-2 minutes

1/4 c. white wine

4 c. chicken broth

Deglaze pot with wine and then reduce heat until it nearly evaporates.  Whisk in the broth and bring to boil.  

8 oz. cream cheese

14 oz. can artichoke hearts, drained and chopped

4 oz. jar pimentos, drained and chopped

6 oz. fresh spinach,  (I think I’ll do frozen chopped the next time)   

Add cream cheese, stirring until it melts.   

Add artichoke hearts and pimentos.  Then stir in the spinach.  

Right before serving stir in

1 tsp lemon juice

salt & cayenne pepper

Sprinkle with grated parmesan

Orange, Spiced Walnut and Cranberry Salad

OMG........I haven't posted since NOVEMBER 4th!!   What is WRONG with me??  
Well, we've had lots of things for dinner since then........turkey and lots of things with leftover turkey too!!  

This week I hosted book club and had 3 things that were pretty tasty that you may want for your holiday menus.   The most requested recipe is this:

Orange, Spiced Walnut and Cranberry Salad

Preheat oven to 325

Line a baking sheet with parchment paper

In bowl mix:  

6 Tbsp honey

1  1/2 Tbsp water

3/4 tsp allspice

1/2 tsp ginger

1 cup walnut halves and/or pieces

Toss to coat well,  

Strain nuts RESERVING LIQUID!!!   

Put nuts onto baking sheet and sprinkle with 2 tsp sugar

Bake until golden brown  ~  about 17 minutes.  Cool  

Whisk in pan:  3/4 c. water

3/4 c. cranberry juice

reserved liquid

1/2 c. dried cranberries (crasins)   

Bring to a boil.  Reduce to medium-low and simmer until cranberries soften and liquid is reduced to a thin syrup.  (About 20 minutes)   

(Can do all this up to 3 days ahead)  

8 oranges  ~  peel and slice

Arrange on platter.  

Spoon sauce over and sprinkle nuts over