ChezCindy: Make-it-your-own Easy Frittata

This hearty frittata leans towards Italian using typical ingredients found in Italian cooking.  However, the beauty of making a frittata is that the ingredients can easily be switched to accommodate preferences and to whatever is available in your refrigerator.  In this recipe I used leftover roasted vegetables, added cherry tomatoes, fontina cheese, and topped the baked egg dish with chopped basil and parsley.  Use this basic recipe as a place to begin, then make it your own.  

The basics for making a frittata are eggs, dairy, and mix-ins.  Some recipes call for cooking entirely on the stove top.  Others using a flipping technique.  This frittata is baked in the oven and is the simplest.  Having leftover vegetables and/or meat makes it even simpler.  

Basic Frittata Recipe

8-10 large whole eggs

1/2 cup cream, half/half, or whole milk

1 teaspoon kosher salt

pepper to taste

3 tablespoons oil or butter, or a mix of both

2-3 cups cooked vegetables and/or meat, cooled

1/2 up to 1 cup grated cheese

1/4 cup chopped fresh herbs, such as parsley, basil, rosemary and/or thyme

Place the oven rack in the middle of the oven, preheating to 400 degrees.  

Whisk the eggs in a medium bowl with the dairy, salt and pepper, set aside.  Using a 10-12-inch cast enamel skillet, heat the oil/butter in the pan, swirling to coat the bottom of the pan.  Add the cooked vegetables/meat to the hot pan, stirring together just to warm the mixture.  Turn off the heat.  Carefully pour the egg and dairy mixture over the warmed vegetables/meat.  Stir in the cheese.  Transfer the skillet to the hot oven, baking the frittata until puffed and golden, about 15-20 minutes.  The eggs should be just set and not firm to the touch.  

Remove the pan from the oven, allowing the frittata to cool slightly before garnishing with the chopped herbs.  Cut into portions and serve hot or warm.  

   

ChezCindy: Pimento Cheese for a Party

 

Pimento cheese is always great as an appetizer for a large party with a variety of crackers.  It can also be used to make fancy tea sandwiches.  My favorite, besides eating it freshly made straight from the mixing bowl, is using it as the cheese for a grilled cheese sandwich!  Crazy indulgent but oh so good.  This recipe makes a lot, so plan on sharing it, or make a half recipe.  

Pimento Cheese

2 small garlic cloves, finely minced

1 large roasted red bell pepper, from a jar, chopped (about 1/2 cup)

4 ounces cream cheese, room temperature

1/2 cup mayonnaise, Duke’s or Hellman’s

1 teaspoon paprika

1/2 teaspoon kosher salt

1 teaspoon Calabrian chiles in oil, or to taste preference

8 ounces sharp Cheddar cheese, grated (about 2 cups)

8 ounces Monterey Jack cheese, grated (about 2 cups)

Combine the garlic, roasted pepper, cream cheese, paprika, salt, and chilies in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-low speed until well mixed, scaping the bowl occasionally.  Add the grated cheeses, mixing on low speed until the cheese is evenly distributed.  

Transfer to a serving bowl, covering with plastic wrap and refrigerated for 30 minutes or longer to allow the flavors to come together.  Serve with an assortment of crackers and/or flatbread.  Leftover pimento cheese can be stored in an air-tight container for about 1 week.  

ChezCindy: Roasted Chicken Thighs with White Wine Sauce

 

This chicken recipe is great for most anytime of the year.  The sauce is built with white wine and chicken broth.  Delicious served with roasted vegetables, risotto, or rice pilaf.  The recipe uses a small amount of wine for the sauce.  So, choose a wine that is delicious to drink and then serve the remaining wine with the meal.  

Roasted Chicken Thighs with White Wine Sauce

1 1/2 lemons, one lemon thinly sliced, and half-lemon cut into wedges
6 large boneless chicken thighs
2 teaspoons kosher salt, divided  
1 teaspoon pepper, divided
21-ounces jarred medium artichoke hearts, quartered or halved
4 tablespoons olive oil, divided, additional for serving
1 1/2 teaspoons dried oregano
2 tablespoons minced shallots
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/3 cup dry white wine
3/4 cup unsalted chicken broth
1 tablespoon chopped parsley for garnish

Preheat oven to 425 degrees.  Thinly slice one lemon, cutting the half-lemon into 2 wedges, setting these aside.  Using paper towels, pat dry the chicken, seasoning lightly with salt and pepper on both sides.  

Add 3 tablespoons olive oil to a large 12-inch skillet.  Place the chicken thighs presentation-side down into the pan.  Place the skillet over medium-high heat, cooking on this side for 6-8 minutes until golden brown.  Turn the chicken over cooking on the second side for 1-2 minutes.  The chicken is not cooked through at this time.  Remove the chicken to a baking sheet, scatter half of the lemon slices over the chicken and the remaining half onto the baking sheet around the chicken.  Set aside the skillet to make the sauce while the chicken is roasting.  Place the baking sheet into the hot oven, roasting until the chicken is cooked through to 165 degrees, about 8-10 minutes.  Remove from the oven and keep warm. 

While the chicken is roasting, return the skillet to medium heat to make the sauce.  Add the remaining tablespoon of olive oil, oregano, shallots, garlic, red pepper flakes, stirring and cooking for about 1 minute.  Remove the skillet from the heat, add in the wine.  Continue cooking until the wine is reduced by half, about 1-2 minutes.  Add in the broth and artichokes, cooking for 2-4 minutes.  Squeeze 1 lemon wedge into the sauce, adding salt and pepper to taste.  Taste the sauce, adjusting for seasoning as needed, adding the second lemon wedge and additional olive oil if desired.  Transfer the chicken and lemons from the baking sheet nestling into the skillet, along with any juices.  Sprinkle with chopped parsley and serve.

ChezCindy: Quick Cooking Chicken Bolognese

 

Bolognese is a hearty meat sauce most often made with finely ground beef, veal, and/or pork, along with chopped vegetables, simmered for hours in a rich tomato sauce.  The rich meat sauce is most often served with handmade pasta, such as fettucine or pappardelle.  

This recipe is a lighter version of the traditional Bolognese, using ground chicken and a shortcut of prepared Italian pasta sauce.  Much easier to make and to enjoy on a weeknight.  

Quick Cooking Chicken Bolognese

3 tablespoons olive oil
1 medium onion, finely chopped, about 1/2 cup

1 medium leek, white and pale green parts, thinly sliced, about 1/2 cup
1 large carrot, peeled and finely chopped, about 3/4 cup
2 teaspoons kosher salt, divided
1 pound ground chicken
3 tablespoons tomato paste
1/2 cup dry white wine
3/4 cup whole milk
2 cups prepared Carfagna’s Italian pasta sauce
1 pound fresh tagliatelle, fettucine, or pappardelle  
1 cup fresh grated Parmesan cheese, divided
1/2 cup fresh basil, chopped
Additional olive oil for serving

Place a large Dutch oven pan over medium heat, adding in the olive oil.  When the oil is hot, add in the chopped onion, leeks, and carrots, seasoning with 1/2 teaspoon salt.  Cook until the vegetables are softened but have no brown color, about 5 minutes.

Add in the ground chicken, plus 1 teaspoon salt, breaking up the chicken stirring to mix in with the vegetables.  Cook for about 5 minutes, stirring and breaking up the chicken into small bits combining with the vegetables.  Stir in the tomato paste, cooking for 2 minutes.  Add in the wine, cooking and stirring until the wine is mostly evaporated.  Add in the milk plus 1/2 teaspoon salt, stirring to combine.  Stir in the pasta sauce, heating through, then reduce the heat to medium-low and simmer for 30 minutes.  Turn off the heat, stir in 1/2 cup Parmesan cheese.   

While the Bolognese sauce is simmering, prepare the pasta according to package directions.  Before draining, reserve 1 cup of pasta water setting aside.  Add the drained pasta to the Bolognese sauce, plus a few tablespoons of pasta water, tossing to coat the pasta with the meat sauce.  Serve with additional Parmesan cheese, fresh basil, and olive oil.