BrianneChase’s Weblog

Spinach, Sausage and Red Pepper Frittata
* Adapted from thecookingfiend.blogspot.com

Ingredients:

6 eggs
2 tablespoons of 2% milk
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 tablespoon of butter
1 tablespoon of olive oil
2 chicken sausages, sliced (or whatever meat you would like. I used andouille sausage)
1/2 a cup of frozen chopped spinach, thawed and drained
3/4 of a cup of red pepper chopped
3 ounces of Gruyere cheese, cubed small

Directions:

1. In a small bowl, beat together eggs, milk, salt and pepper. Set aside.

2. Turn the oven on to broil. In a 9-10 inch non-stick, oven safe skillet, heat oil and butter over medium-high heat. Coat the skillet well with the oil/butter mixture. Add the sausage, spinach and pepper. Cook for 3-4 minutes until tender, crisp and heated through. Reduce the heat to medium-low and add egg mixture. Top with cheese. Cover and cook for 2-3 minutes, until the eggs have set but the top is still runny.

3. Carefully move the skillet from the stove top to the oven and broil for about 4 minutes, or until the top is browned and no longer runny. Remove from the oven - be careful of the hot handle!! - and let stand for 2 minutes. Loosen the frittata from the pan and transfer to a serving plate.

Serving Size:

10 slices

Garlic Butter
* Adapted from annieseats.wordpress.com

Ingredients:

1 cup of butter, softened
1 tablespoon of minced garlic
1/4 cup of grated parmesean cheese
1 1/2 teaspoons of garlic salt
1 teaspoon of Italian seasoning
1/2 teaspoon of black pepper
1/4 teaspoon of ground paprika

Directions:

1. Combine all ingredients until smooth.

Serving Size:

40

Nutritional Information:

Calories 123.3
Total Fat 6.5 g,
Sodium 152.8 mg.
Carbohydrates 14.4 g.
Protein 3.1 g.

Caterpillar Bread
* Adapted from novicebaker.blogspot.com

Ingredients:

1 can of Pillsburry dough
1 package of hotdogs (whichever your preference may be)
Your choice of toppings - Ketchup, mustard, onions, etc.

Directions:

1. Divide the dough into large pieces and mold them into balls, then roll them flat with a rolling pin.

2. Put the sausage on the center of the dough and fold the dough into halves. Lightly pinch to seal. Cut each folded dough into 8 small portions, leaving 1/3 from the sealed edges uncut. (The dough should resemble a comb at this point.)

3. Twist first cut portion to the left, and second to the right, repeat this for the rest of the portions. Place the shaped dough onto a greased baking sheet and press each lightly.

4. Bake according to the dough directions or until the breads look golden brown.

5. Then top your caterpillars with some ketchup, mustard, onions or whatever you choose - except for sauerkraut because it makes me nauseous, and it should make you nauseous too!!

The Skinny Girls Margarita
* Adapted from Bethenny Frankel - The Real Housewives of New York City

Ingredients:

2 ounces of clear tequila (Patron Silver)
Splash of fresh squeezed lime juice
Splash of Grand Marnier, Cointreau, or Triple Sec

Directions:

1. Combine all ingredients over a glass of ice.

2. Garnish with a lime wedge.

Serving Size:

Makes 1 serving

Nutritional Information:

Calories 150

Every Day Pizza Dough
* Adapted from Every Day with Rachel Ray

Ingredients:

One 1/4 ounce packet active dry yeast (2 1/4 teaspoons)
1 1/2 teaspoons sugar
4 1/4 cups of flour
1 1/2 teaspoons of salt
Oil for greasing bowl

Directions:

1. Place 1 1/2 cups warm water in a medium bowl. Stir in the yeast and sugar and let stand until foamy, about 10 minutes.

2. n a large bowl, combine 3 cups flour and the salt. Make a well in the center, pour in the yeast mixture and stir with a wooden spoon; the dough will feel sticky and elastic. Transfer to a floured work surface and dust with some of the remaining flour. Knead for 7 to 8 minutes, adding flour a little at a time as necessary until the dough is smooth and springy. Wash and dry the bowl, then lightly grease with oil. Return the dough to the bowl, cover tightly with plastic wrap and let rise until doubled, 1 to 1 1/2 hours.

3. Turn the dough out onto a lightly floured work surface and cut into thirds; wrap each piece tightly in plastic wrap.

Serving Size:

3 Medium Pizza Crusts
6 Slices each
18 slices

Nutritional Information:

Calories 175.3
Total Fat 3.8 g.
Sodium 241 mg.
Carbohydrates 31.5 g.
Protein 6.1 g.

Swedish Pancakes
* Adapted from Mark Bittman - The New York Times

Ingredients:

3 eggs
1 1/4 cups of sugar
1 cup of milk
3/4 cup of flour
Pinch of salt
3 tablespoons melted butter (more for cooking)
Confectioners sugar for dusting

Directions:

1. Separate eggs, and beat yolks in a medium bowl with sugar and salt. Add milk and flour alternately, stirring gently after each addition, to form a thin, smooth batter. Stir in melted butter. (Batter can be covered and refrigerated at this point for up to a day.)
2. Beat egg whites until they hold stiff peaks. Gently stir them into batter; do not worry about fully incorporating them.
3. Heat a cast iron or nonstick skillet or griddle over medium-high heat; when a drop of water skips across it before evaporating, it’s ready. Melt some butter in pan, and, using a tablespoon, scoop up a bit of batter and put it in pan. Cook as many pancakes at once as will fit comfortably, turning them when they are brown. Total cooking time is less than 5 minutes per pancake.
4. Serve immediately, sprinkled with confectioners’ sugar.

Notes:

Once you add the flour, do not stir the batter any more than is necessary to combine the ingredients; you will cause too much gluten to develop and make the pancakes tough. The egg whites should be stirred in gently and not especially thoroughly

Yields 4 servings

Nutritional Information:

Calories 296.4
Total Fat 15.7 g.
Sodium 208.8 mg.
Carbohydrate 38.2 g.
Protein 13.3 g.

No knead Artesian Bread
* Adapted from Jim Lahey - Sullivan Street Bakery

Ingredients:

1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, all-purpose flour, more for dusting dough
Cornmeal

Directions:

1. Mix yeast and salt into 3 cups lukewarm water (about 100°F). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover loosely with plastic wrap. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and pinch off a grapefruit-size piece. Carefully turn dough in your hands to form a round; the bottom will be bumpy. Put dough on pizza peel sprinkled with cornmeal and let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and quickly shut oven to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Serving size:

Makes 3-4 loaves
6 slices per loaf
24 slices total

Nutritional Information:

Calories 124.2
Total Fat 0.3 g.
Sodium 291.6 mg.
Carbohydrate 26.0 g.
Protein 3.6 g.

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