Ina Garten aka The Barefoot Contessa is my favorite chef! I have 4 of her cookbooks and have never had one of her recipes fail. Of course I added to this one. I add mushrooms and zucchini to the vegetables for roasting. https://www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe-1951921
You will so adore these! I halved the recipe and made 4 half peppers and left out the chicken.
I made this recipe when were in Italy. I cooked it in a 200 year old pizza oven at the Airbnb where we stayed in Carpineti, with the help of our gracious hosts husband. This one was not as good the one in Italy! It must have been the mountain air, or the rich history of where it was made. https://www.epicurious.com/recipes/food/views/white-pizza-with-shaved-vegetables-and-pesto
I love a crab cake. I buy the ultimate crab cake from The Fresh Market and dress it up to suit me. The hard work has been done, the crab has been picked and it has a little binder. I prefer a little veg and some crispy bread crumbs on the outside. I saute some red onion and yellow pepper in some butter and I add that, a little mayo, old bay, hot sauce, and worcestershire to the crab cakes. Stir it all in and form new cakes and roll them in panko. Pan fry or spray with cooking spray and bake at 450. Topped off with a homemade remoulade and it is now the perfect crab cake!
Of course I made changes to the recipe. I used smoked gruyere and added chopped sundried tomatoes. This method for cooking crispy potatoes is a keeper. Instead of frying them on the stove and making a mess, not to mention they are all brown and crisp. This frittata is so amazing. What is not to love potatoes cooked in bacon fat!
Deb Perelman author of The Smitten Kitchens original recipe.
Potato Frittata with Feta and Scallions
Serves 6 to 8
2 to 3 tablespoons olive oil or vegetable oil
1 3/4 pounds Yukon Gold potatoes
1/2 teaspoon table salt, plus more for roasting potatoes
Freshly ground black pepper
1/4 pound bacon, thick-cut if you can get it, crosswise into 1/4-inch matchsticks
1/2 bunch scallions (green onions), trimmed and thinly sliced
2/3 cup crumbled feta
6 large eggs
2 tablespoons milk or cream
To roast the potatoes: Coat a roasting pan or baking tray with 1 to 2 tablespoons of oil. Peel potatoes and cut them into 1/4- to 1/2-inch slices, then halve them lengthwise into half-circle shapes. Pile them in the prepared pan and season generously with salt and freshly ground black pepper. Don’t worry if they don’t fall into a single layer: the combination of softer and crisper potatoes will work well. Roast in a 400-degree-F oven for 30 minutes, or until potatoes are mostly cooked, tossing once halfway through. Let cool slightly.
Cook bacon in a well-seasoned 9-inch cast-iron frying pan until crisp. Scoop out with slotted spoon and drain on paper towels. Add additional tablespoon of oil to the bacon drippings in the pan and reheat over medium heat. Swirl the oil and drippings around in the pan and up the sides, coating it fully.
Arrange roasted potatoes in the frying pan. Scatter bacon, then green onions and feta over the potatoes. Whisk eggs with milk, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl and pour over potatoes. Cover pan with foil and bake for 20 minutes. Remove foil and bake another 10 to 15 minutes, or until puffed at the edges and set in the centre.
Serve directly from the pan, in 6 to 8 wedges.
OM!! I should have cut it open so you could see that amazing cheese filling. I bought a garlic and dill fromage blanc from Looking Glass Creamery at Mill Spring Farm store. We have a red wine pan sauce with grainy mustard and cauliflower nuggets with a fresh horseradish ranch! https://www.skinnytaste.com/cauliflower-nuggets/
The pork is a Bobby Flay recipe. I substituted pork tenderloin for the chicken. I used the sauce that you hold over as dressing for the salad. I add a little brown sugar in addition to the honey in the sauce/marinate I like mine a little sweeter. https://www.foodnetwork.com/recipes/bobby-flay/korean-grilled-chicken-recipe-1921151
As usual I could not leave well enough alone. This is a cooking light recipe. I totally trashed it. In place of the low fat milk I used half and half. Instead of less fat cream cheese I used mascarpone. I sauteed all my veg adding mushrooms and prosciutto. I used fresh pasta. And I must say it was damn good! https://www.myrecipes.com/recipe/creamy-spring-pasta
This was so fresh and amazing! There will be more grilled recipes now that we are getting warmer. https://www.myrecipes.com/recipe/spring-pea-salad-creamy-curry-dressing
Sophisticated Southern Girl 