breakfast and dinner
The recipe says the combination 20 ounces of hash browns and 10 ounces of shredded cheddar cheese will fill a 12-cup muffin pan (with approximately ½ cup of filling). I was able to fill 18 plus an additional two small, square Corningware casserole dishes. I did find that the hash brown crust did shrink after baking. I was able to fill all 18 muffin cups with the spinach and onion mixture plus had just enough for the two small casseroles.
After the frittatas cooled a bit, I couldn’t resist trying one. They were delicious! They have a nice cheddar cheese topping that was golden brown. The crust had a bit of crunch from the potato cheddar combination. A bit of a green vegetable gave it some inside color. Overall, I think my granddaughter should love these, I think her father will also
I follow a local artisanal pizzeria in Asbury Park called Medusa Stone Fired Kitchen on Instagram. During the summer they posted some awesome pizza combinations. I was dying to try their Peach and Prosciutto Pizza with goat cheese, mozzarella, basil and balsamic. The next one I saw was the fresh fig, prosciutto, goat cheese pizza with mozzarella, arugula and balsamic glaze. Since I was having difficulty getting myself up to Asbury, I decided to make it myself. I follow Arthur Schwartz’s recipe for pizza dough from “Naples at Table,” (flour, water, yeast and salt) and used my stand mixer with a dough hook. Ever since I saw Ina Garten make pizza dough on a charcoal grill, I’ve been using my Weber grill. No special accessories, I just use the pizza peel my husband gave me and place it directly on the rack.
To make the pizza, I put some cornmeal on the pizza peel and stretch the dough into a large circle and drizzle a little EVOO on it. Next, I par-baked it on a 500° preheated grill for approximately 5 minutes or so. The pizza is removed from the grill using the peel so the fruit, meat and cheese can be added; then its back on the grill. I removed the pizza when the bottom crust was just starting to char, about 8-10 minutes. Oh my gosh, this pizza was freaking amazing. I just love fresh figs, I cut them in half before placing them on the pie; they were soft, luscious and sweet. The combination of the two cheeses was great, the silkiness of the fresh mozzarella and a bit of a saltiness from the goat cheese. The bitterness of the arugula added another level of flavor. I didn’t have balsamic glaze on hand, so I poured some balsamic vinegar in a pan and reduced it down until it was syrupy. The balsamic glaze is drizzled on before serving. The glaze added a little sweetness. What a terrific combination of flavors, this pizza was fabulous! Thank you, Medusa, for the inspiration.
Yet another sheet pan supper! In the October 11th edition of The New York Times, there was a recipe for Sheet-Pan Salmon and Broccoli with Sesame Ginger. It just happened that my local ShopRite had wild sockeye salmon on sale. This gave me an opportunity to try this meal. The recipe gives an overall time of 20 minutes, which includes making the glaze, prepping the vegetables and cooking. The recipe serves four. You’ll need toasted sesame oil, soy sauce, rice vinegar, honey, fresh ginger, garlic, broccoli, scallions, olive oil, salt, pepper, salon and a lime.
This was a wonderful sheet pan meal. The glaze consisted of sesame oil, soy sauce, rice vinegar, honey, ginger and garlic. It not only gave the fish a lovely sheen, but a nice subtle flavor. The roasted broccoli and scallions got brown on the edges and a bit of caramelization. The combination made for a wonderful savory meal.
Mini Hash Brown Frittatas
By Sarah Epperson
Southern Living Magazine, June 2020
Active Time: 15 minutes
Total: 1 hour, 15 minutes
Yield: Serves 12
Baking spray with flour
1 (20-oz.) pkg. refrigerated shredded hash browns (such as Simply Potatoes)
10 ounces sharp Cheddar cheese, shredded (about 2 1/2 cups), divided
1 (10-oz.) pkg. frozen chopped spinach, thawed
1 tablespoon unsalted butter
1 small onion, minced (about 1 cup)
6 large eggs
3/4 cup half-and-half
2 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup quartered cherry tomatoes (from 1-pint tomatoes)
Make Them Ahead
Place cooked, cooled frittatas in a zip-lock plastic bag, and press out air before sealing and freezing. To reheat, thaw in the refrigerator; then remove from the bag, and microwave 1 minute or bake at 350°F until heated through, 5 minutes.
Sheet-Pan Salmon and Broccoli with Sesame and Ginger
By Lidey Heuck
The New York Times, October 10, 2010
YIELD: 4 servings
TIME: 20 minutes
4 tablespoons toasted sesame oil
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon honey
1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
1 garlic clove, finely grated
1-pound broccoli, trimmed and cut into florets, thick stems discarded
2 scallions, trimmed and cut diagonally into 1 1/2-inch segments, plus thinly sliced scallions for garnish
1 tablespoon olive oil, plus more for brushing the salmon
Kosher salt and black pepper
4 (6-ounce) skin-on salmon fillets
½ lime, for serving
Sesame seeds, for serving
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.