Wednesday, September 21, 2016

Broccoli and Pork Frittata

If things are hectic in your house during the morning rush out the door, or if it is crazy confusion in the evening with getting dinner over with so you can get to activities, this Broccoli and Pork Frittata is your answer. It is quick and easy to put together and if you pre-prep some of the ingredients it is even quicker. The beauty of this recipe is that you can exchange your favorite ingredients for some of the ingredients in the recipe. This recipe is also a great way to use up left overs, which is what I did with the pork! I hope you will try this recipe, because I know you will love it!

Broccoli and Pork Frittata
(printable recipe at bottom of page)

1/2 pound cooked Pork
1 1/2 ounces Onion
1/4 pound Broccoli
2 ounces Tomato
2 Eggs
4 Egg Whites
1/4 cup Milk
1 teaspoon Dry Mustard
1/4 teaspoon Black Pepper
1/3 cup Water
1/2 cup Shredded 4 Cheese Mix

Preheat oven to 350 degrees

Chop the pork, broccoli, and tomato into small bite size pieces. Chop onion into small thin slices. Set aside, but keep separate.
In a medium bowl, mix together the eggs, egg whites, milk, dry mustard and pepper.
Heat the broccoli and onion in a large pan with the water. Cook until onions are translucent. 
Add the pork and tomato. Let cook for 2 minutes on medium low heat. Add egg mixture, and cook for 5 minutes.
Sprinkle cheese over egg and veggie mix, place pan in oven and bake until egg is set and cheese is melted, 5-10 minutes. 
Remove from oven, and let it sit for 5 minutes. 
Enjoy your broccoli and pork frittata! 
print recipe

Broccoli and Pork Frittata

A "quick to put together" meal that is great for breakfast, lunch, brunch, and even dinner.
prep time: 20 MINScook time: 20 MINStotal time: 40 mins

INGREDIENTS:


  • 1/2 pound cooked Pork
  • 1 1/2 ounces Yellow Onion
  • 1/4 pound Fresh Broccoli
  • 2 ounces Fresh or canned Tomatoes
  • 2 Eggs
  • 4 Egg Whites
  • 1/4 cup Milk
  • 1 teaspoon Dry Mustard
  • 1/4 Black Pepper
  • 1/3 cup Water
  • 1/2 cup Shredded 4 Cheese Mix

INSTRUCTIONS:


  1. Preheat oven to 350 degrees
  2. Chop the pork, broccoli, and tomato into small bite size pieces. Chop onion into small thin slices. Set aside, but keep separate.
  3. In a medium bowl, mix together the eggs, egg whites, milk, dry mustard and pepper.
  4. Heat the broccoli and onion in a large pan with the water. Cook until onions are translucent.
  5. Add the pork and tomato. Let cook for 2 minutes on medium low heat. Add egg mixture, and cook for 5 minutes.
  6. Sprinkle cheese over egg and veggie mix, place pan in oven and bake until egg is set and cheese is melted, 5-10 minutes.
  7. Remove from oven, and let it sit for 5 minutes.
  8. Enjoy your broccoli and pork frittata!
  9. Prep Note-Chop the pork, onion, broccoli and tomato the night before you plan to fix the frittata. That will save you 10-15 minutes in the morning.


Thanks for joining me today!

Here are a few recipes you might enjoy:



Thanks again!






Sunday, September 18, 2016

Banana Blueberry Streusel Coffee Cake / #SundaySupper

 I grew up on coffee cake. My favorite was a banana blueberry mix just like this Banana Blueberry Streusel Coffee Cake. It was a staple in our house. But here's the thing-no one in our house drank coffee! As a little child, that was rather confusing. I knew what coffee was because my grandparents drank it, and oh, how I loved the smell!  But, I didn't like the taste, and that has never changed.  I am not a coffee drinker at all. So, when I realized that today's #SundaySupper theme was coffee, I was pretty sad about missing out on the fun. But when I realized that I could participate by making something you would enjoy with coffee, I couldn't wait to share this Banana Blueberry Streusel Coffee Cake with you. Banana and blueberry are a fantastic combination, but add in the addition of the streusel topping and the blueberry drizzle, and it is way over the top! Coffee lover or not, you are going to love this moist, tasty, coffee cake!


 Banana Blueberry Streusel Coffee Cake


 (makes 12-13 mini cakes)
Crumb Topping
3/4 cup Flour
1/4 cup Sugar
4 tablespoons Cold Butter
1/4 cup chopped Walnuts
1/2 teaspoon Ground Cinnamon

Cake
1 cup Flour
1/4 cup Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
1 cup fresh Blueberries
2 large Eggs
2 Bananas, mashed
1 teaspoon Vanilla 

Blueberry Drizzle
1cup Fresh Blueberries
1/2 teaspoon of Truvia
3 tablespoon Water
1/2 teaspoon Lemon Extract

Preheat oven to 350 degrees.

Combine the flour, sugar, and butter into a bowl. Use a pastry cutter, and cut the butter into the bowl. 
As you cut through the flour mix, the butter will continue to break down. Cut into flour mix until it is the size of a pea. Take 1/2 cup of the mix and put it into a small bowl.
 Mix the walnuts and cinnamon into the small bowl, and set it aside. 
 In the bowl with the remaining flour mix, add the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and blueberries.
 In a separate bowl, add the eggs, the bananas, and vanilla just until combined. 
Add to the dry mixture, and stir.
Grease and flour the pan. Fill each cavity with batter, and then top with the crumb mix that you set aside.  Bake until done, approximately 8-10 minutes. Let cool, and then remove from pan.
Add the blueberries, truvia, water and lemon extract to a small pan. Bring to a slow boil. As the mix boils, begin to push down on the blueberries with a spoon to smash berries. Continue until all the berries are smashed.
Pour the smashed berries through a strainer into a small bowl, until the juice is released. 
Drizzle the blueberry sauce over the coffee cake. Sprinkle with confectioner's sugar. Enjoy your coffee cake!
 

Many thanks to Wendy Hammond for hosting such a great event today! Stop by and visit her blog, Wholistic Woman! then,
Scroll down to see many other coffee related recipes, that I am sure you will enjoy!

Beverages

Breakfast

Dessert

Main

Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Thursday, September 15, 2016

Celebrate It! Blog Link Party!

Welcome To Celebrate It!
Hello, and Welcome To Celebrate It!
I hope you are ready to party!

I am excited to see what you have been creating.
This week I would like to start something new.
In addition to tweeting and pinning your links, 
I am going to start making at least 2 roundups each week.
The themes will be based around whatever is going on around us, 
like fall, Halloween, fall foods, etc. If you have any theme suggestions, 
just email me. I am hoping it brings you some traffic!
Now, on to the party!

Here are this weeks most clicked links:
How To Make A DIY Copper Leaf Mobile
from

Korean BBQ Pork Chops
from

A Classy Furniture Makeover
from
Just A Little Creativity

Thank you to every one who linked up and to those who stopped by to browse!
I love the talented and creative people who take the time to share!
 
Here are a few ways to make the party fun for everyone: 

1. It is so much more fun when someone clicks
 on your link and visits your page

so visit other blogs if you can.

2. I pin each of your link ups to the Celebrate It! board,
 and I will also pin them to another one of my
 boards that fits the pin.
 Your link up will get tweeted both times also!

3. By linking up you are giving me permission to feature
 your post on social media.  Proper credit is always given.

Let's get this party started!







Tuesday, September 13, 2016

Midnight Whoopie Pies / #BBColorOurWorldRoundUp

I think  know you are going to love these special Midnight Whoopie Pies! They are chocolatey rich and incredibly tasty. The thing I love the most about whoopie pies is that they are very versatile. They can be made to fit almost any celebration. I made these Midnight Whoopie Pies for the Blooming Bloggers Color our World Round Up, where every month we will present a post which reflects that months chosen color. This months color is black, and because I love whoopie pies, I present you with Midnight Whoopie Pies!


Midnight Whoopie Pies 
(printable recipe at bottom of post)

1 box Dark Chocolate  Fudge Cake Mix (DuncanHines)
1 small box Chocolate Fudge Instant Pudding Mix
1/2 cup Flour
1/3 cup Vegetable Oil
3 Eggs
1 cup Water
Black Food Color

Filling 
3 oz Warm Water
2 1/2 tablespoons Meringue Powder
1/2 teaspoon Cream of Tartar
1 pound Confectioners Sugar

Mix together the cake mix, pudding mix, flour, vegetable oil, eggs, and water together in a mixing bowl. Mix until all are combined. Add in food coloring. I used a gel food color from Wilton, but any black color can be used. Add a few drops at a time, then blend together with the mix to see if you are happy with it. If you are not, add more until you are. I was unsure if the color was dark enough, so I took the time to scoop some batter out and bake a small cookie to see if it darkened enough during the baking process. It did, and I was so happy I took the few extra minutes to check. Refrigerate batter until ready to use.
Use a 1 tablespoon scoop and place scoops of batter on your baking sheet. Leave room between them for the cookie to spread.  Bake for 9-10 minutes.
Let cookies cool for 1-2 minutes, remove from pan to a wire cooling rack and let cool completely. 
Whisk together warm water and meringue. Add cream of tartar and whisk together again. Add all of the confectioner's sugar and mix on low speed for 10 minutes. Place in a bowl to keep fresh and cover immediately.
Separate half of filling and tint to an orange color. If you want all your cookies with orange filling, then just color it all orange. Pipe the filling on with a decorating bag using a tip with a large opening. I used a Wilton # 2A. Fill the bottom of a cookie with the filling, starting at any spot and circling the cookie until it is filled in.
You want to make sure the filling is close together and thick, so the top will sit high on the cookie. That way you will get this look. Put the lid on it. Refrigerate, if you want to, until about 30 minutes before serving. It is not necessary, but it is still hot here in North Carolina, and the filling starts to droop a little with the hot weather.


yield: 2 dozen                   print recipe

Midnight Whoopie Pies

prep time: 30 MINS    cook time: 9 MINS        total time: 39 mins

INGREDIENTS:

Cookies
  • 1 box Dark Chocolate Fudge Cake Mix
  • 1 small box Chocolate Fudge Instant Pudding Mix
  • 1/2 cup Flour
  • 1/3 cup Vegetable Oil
  • 3 Eggs
  • 1 cup Water
  • Black Food Color
Filling
  • 3 oz Warm Water
  • 2 1/2 tablespoons Meringue Powder
  • 1/2 teaspoon Cream of Tartar
  • 1 pound Confectioners Sugar

INSTRUCTIONS:


  1. Mix together the cake mix, pudding mix, flour, vegetable oil, eggs, and water together in a mixing bowl. Mix until all are combined. Add in food coloring. I used a gel food color from Wilton, but any black color can be used. Add a few drops at a time, then blend together with the mix to see if you are happy with it. If you are not, add more until you are. I was unsure if the color was dark enough, so I took the time to scoop some batter out and bake a small cookie to see if it darkened enough during the baking process. It did, and I was so happy I took the few extra minutes to check. Refrigerate batter until ready to use.
  2. Use a 1 tablespoon scoop and place scoops of batter on your baking sheet. Leave room between them for the cookie to spread. Bake for 9-10 minutes.
  3. Let cookies cool for 1-2 minutes, remove from pan to a wire cooling rack and let cool completely.
  4. Whisk together warm water and meringue. Add cream of tartar and whisk together again. Add all of the confectioner's sugar and mix on low speed for 10 minutes. Place in a bowl to keep fresh and cover immediately.
  5. Separate half of filling and tint to an orange color. If you want all your cookies with orange filling, then just color it all orange. Pipe the filling on with a decorating bag using a tip with a large opening. I used a Wilton # 2A. Fill the bottom of a cookie with the filling, starting at any spot and circling the cookie until it is filled in.
  6. You want to make sure the filling is close together and thick, so the top will sit high on the cookie. That way you will get this look. Put the lid on it. Refrigerate, if you want to, until about 30 minutes before serving.

I stated in the beginning of this post that Whoopie Pies are very versatile and can accommodate many party themes and occasions. Here are some past posts that you might enjoy that explain what I mean:




    Sunday, September 11, 2016

    Alex's Favorite Skillet Meal / #SundaySupper

    Alex's Favorite Skillet Meal is one I make often, although most days he makes it himself. He likes to eat healthy, and he likes it to be quick and easy. This skillet meal is all of those things. I use brown rice in this meal, and I make it easy by cooking enough rice to last a few days. It refrigerates very well, and it makes the meal quicker to put together. For the meat, I use frozen turkey burgers. They taste great and are 93% lean. Anything more than that, and it doesn't seem to have enough taste. My sons career requires that he be fit, so this recipe does the job. Tasting good is an added bonus!
     
     Alex's Favorite Skillet Meal
    (printable recipe) 
     Makes 1 Bowl

    1 Frozen Turkey Burger
    Mrs Dash Chicken Seasoning
    1/3 cup Brown Rice
    1/3 cup Egg Whites
    1 cup Broccoli  (frozen)
    Low Sodium Teriyaki Sauce
    1/3 cup Shredded 4 Cheese


    Spray a pan with cooking spray. Heat the skillet to medium and add the turkey burger. Sprinkle both sides with chicken seasoning. Cook burger until it reaches 160 degrees, flipping several times.
    Chop the turkey burger into small bite size pieces, and let it continue to cook all the way through.
    Add the rice to the skillet and stir as it heats up. 
    Add the egg whites to the center of the pan. Mix the eggs into the turkey and rice as it cooks.
     
    Cook the broccoli, covered with water, in the microwave for 2-3 minutes on high.
      Drizzle teriyaki sauce over the meal, add broccoli and sprinkle with cheese. Stir together.
    Add a little more cheese, place in a bowl and enjoy! 
    Thank you for joining me today!


    Thank you to Liz for hosting such a fun themed challenge today! Stop by and visit her blog, That Skinny Chick Can Bake, for lots of wonderful, tasty recipes!

    Keep reading to find more amazing Easy Skillet Recipes from the rest of the #SundaySupper family!

    Marion Myers Favorite Skillet Breakfasts Favorite Skillet Sides Favorite Skillet Entrees Favorite Skillet Desserts Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.