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Tomato Leek Frittata with Goat Cheese

After taking a bite of this frittata, my husband sat for a minute and then said ‘Goat cheese is great, when done in the right way.’  Uh oh…and while I couldn’t agree more, I do know he’s not as fond of goat cheese as I am.  Fortunately he followed that up by saying ‘This way was definitely the right way!’ and quickly cleaned his plate!

Goat cheese is definitely an ingredient that makes a statement.  Too much can ruin a dish.  Just the right amount can take an ordinary dish and make it extraordinary.

So is the case with this frittata.  Goat cheese is the perfect complement to liven up the sauteed vegetables and eggs.  I reduced the amount of goat cheese from the original recipe, as I found it a bit overpowering.  I was a little generous when measuring the leeks because I love the subtle flavor and beautiful color.  Since I had large grape tomatoes, I halved them, and they still burst with each bite.  Beating the egg whites gives this frittata a souffle-like quality that just melts in your mouth. 

The result is an exquisit blast of flavors in a light and airy frittata.   

Tomato and Leek Frittata with Goat Cheese
Yields 4 servings

3 teaspoons olive oil
2 1/4 cups sliced leeks
coarse salt and ground pepper
1 cup grape tomatoes
6 egg whites
4 egg yolks
3 ounces crumbled goat cheese

  1. Preheat oven to 350 degrees. Heat 2 teaspoons olive oil in 10-inch ovenproof nonstick skillet over medium. Add leeks ; season with coarse salt and ground pepper. Cover; cook 5 minutes. Stir in tomatoes. Cover; cook 2 minutes. Transfer to bowl and wipe out skillet.
  2. In another bowl, beat 6 egg whites with salt and pepper to stiff peaks. Whisk in 4 egg yolks.
  3. Heat skillet with 1 teaspoon olive oil.  Add eggs; sprinkle with vegetables and goat cheese. Cook over medium until sides are dry, 3 minutes. Transfer to oven; bake until eggs are set, about 15 to 20 minutes.
Adapted from Everyday Food

Sweet and Spicy Barbecue Chicken

Sometimes is pays to be picky.  Or at least to be cooking for picky guests.  I was hosting a summer get together and, by request, was making my “Magic Hamburgers.”  However I knew one of my guests would not eat ground beef, so I was on a two-fold mission: find something delicious that she will like and find something with ingredients I already have.

Enter Sweet & Spicy Barbecue Chicken.  Mission accomplished.

I am so thankful for my picky dinner guest.  If not for her, I would not have found this recipe and my life in the kitchen would not be the same.

In all seriousness, this barbecue sauce is incredible.  I love that it is so easily made from basic ingredients commonly found in the pantry.  The hot sauce, along with the black pepper, add the perfect zing which can be altered to your heat tolerance.  I prefer using chicken tenders, though you can easily adapt this recipe to whatever part of the chicken you like to grill.  It also makes for great barbecue chicken sandwiches.

Sweet and Spicy Barbecue Chicken
 
A simple barbecue sauce made with pantry ingredients.
Yields: 4-6 servings
Ingredients
  • 1 cup ketchup
  • ¼ cup Dijon mustard
  • ¼ cup low sodium soy sauce
  • ¼ cup hot sauce
  • 1 tablespoon brown sugar
  • Fresh ground pepper (to taste)
  • 1 lb chicken breast tenders
Instructions
  1. Mix first 6 ingredients in bowl.
  2. Place chicken in ziploc bag. Pour ½ sauce in bag, making sure chicken is well coated. Marinate for at least 4 hours.
  3. Grill chicken as usual, about 3-4 minutes per side.
  4. Serve with remaining barbeque sauce for dipping.

Adapted from Food & Wine

Cheese Enchilada Casserole

Truth be told, after the birth of our son, my husband (Mike) and I fell into what some might affectionately call a “dinner rut.”  Our dinners were something quick and easy for Mike to whip together while I took care of putting the baby to bed.  And the rotation went something like this: pizza (frozen), pasta (fresh ravioli), Pei Wei (sesame chicken!), and eggs (which later morphed into “p’eggs”).  We were tired.  We were hungry.  Sometimes we had pizza 2 nights in a row.  After many many months we were ready for a change.  The baby was older and bedtime a bit more predictable.  It was time to dig into my recipe archives, and the revival of Cheese Enchilada Casserole was born.

Cheese Enchilada Casserole is an easy weeknight meal that’s full of flavor and is healthy too.  With some advance prep work it can easily be assembled and on the table in around 30 minutes.  There are countless variations that can evolve from this basic recipe – add chicken or black beans, vary the cheese or tomatoes or sauce.  Yet it’s just as tasty prepared in the version written below.

Cheese Enchilada Casserole
 
Yields: 4 servings
Ingredients
  • 1 cup (8 oz) fat free cottage cheese
  • 1 cup (4 oz) shredded cheddar cheese
  • 1 bunch green onions, chopped
  • 15 oz can diced tomatoes with green chiles
  • 3 cloves minced garlic
  • 2 tsp chili powder
  • 1 cup taco sauce
  • ¼ cup (1 oz) shredded cheddar cheese
  • 9 6" corn tortillas
  • Cooking spray
Instructions
  1. Preheat oven to 375 degrees. Spray 13 x 9 baking dish with cooking spray. Set aside.
  2. Mix first 6 ingredients, through chili powder, in bowl. [This step can be done in advance]
  3. Place 3 corn tortillas in baking dish. Top tortillas with ½ of cheese mixture. Repeat. Top final layer with 3 corn tortillas.
  4. Pour taco sauce over tortillas and top with ¼ cup cheddar cheese.
  5. Bake uncovered for 25 minutes. Let sit for 5 minutes before serving. Slice into 4 pieces and serve.

Adapted from Cooking Light

Crustless Broccoli Cheddar Quiche

Welcome to Alida’s Kitchen!  For my inaugural post, I am sharing with you a tasty crustless quiche recipe made with a few simple ingredients.  It is so easy to put together!  The cheddar cheese really adds a nice flavor to this egg dish, and broccoli adds great texture.  My husband and I enjoyed this quiche for dinner with a side salad (and leftovers made for great lunches the next day!), although it would be excellent for a brunch or anytime really. 
 

Crustless Broccoli Cheddar Quiche
Adapted from Everyday Food

10 oz. frozen broccoli florets
6 large eggs
1/2 cup fat free half and half
1/8 tsp freshly grated nutmeg
Ground pepper
3/4 cup (3 ounces) cheddar cheese
Cooking spray

  1. Preheat oven to 350 degrees. Spray 9 inch pie dish with cooking spray.  Set aside.
  2. Bring a medium pot of water to a boil.  Add broccoli; cook 1 minute.  Drain well; transfer to a cutting board and blot dry with paper towels.  Chop coarsely.
  3. In a large bowl, whisk together eggs, half-and-half and nutmeg.  Add ground pepper to taste.  Stir in broccoli and cheese.
  4. Pour broccoli mixture into pie plate and bake until golden brown, 35 to 40 minutes.

Yields 4 servings

Thank you for visiting Alida’s Kitchen.  Have a happy day!