Friday, February 6, 2015

Mexican Frittata


8 eggs beaten well
1 lb pork sausage
1 bell pepper
1 tsp dried minced onion
2 cups chopped fresh spinach
1 cup zucchini chopped
1 cup edamame (we use frozen)
1 cup shredded cheddar cheese
1 Tbsp olive oil
1 Tbsp cumin
1 Tbsp chili powder
1 handful fresh cilantro
Non – stick spray
Sour cream


Preheat oven to 375 degrees

Cook sausage thoroughly, drain.

Add 1 Tbsp olive oil to saute pan over medium heat.  Add onions, pepper, cumin & chili powder and saute for 3 to 5 minutes to brown, add edamame and zucchini and saute for an additional 3 to 5 minutes to brown and combine flavors, add spinach & cilantro and saute for 1-2 minutes to wilt spinach and combine flavors, return sausage to pan and mix thoroughly.

Spray 8 inch baking dish with non-stick spray, spread sausage & veggies in pan.  Mix Cheese with beaten eggs and pour over the top of sausage veggie mix. 

Bake in oven for 30 minutes or until knife comes out clean.

Allow 10 minutes to rest after cooking to allow eggs to settle.

Cut into 8 slices, serve with sour cream and enjoy!

Monday, February 2, 2015

Jalapeno Poppers


1 lb pork sausage
8 oz cream cheese, softened
1 cup cheddar cheese
1 lb jalapenos, halved lengthwise and seeded


Preheat oven to 425.  Cook sausage until no pink is left, drain and place in medium size bowl, add cream cheese and cheddar cheese, mix until well blended.  Spoon about 1 tablespoon of mixture into each jalapeno half, arrange stuffed halves on a baking sheet, and bake 20 minutes or until bubbly and lightly browned.