Monday, January 10, 2011

Company Was Coming!

From our door
Winter 2011
We're snowed in and our company is snowed out!

We were stocked and ready to serve a Frittata and grits for breakfast and Chicken Spaghetti for dinner. 

We had the Chicken Spaghetti last night and tonight is the Frittata.  We love Breakfast for Dinner.

Gladly sharing the recipes:


1 chicken or 4 skinless, boneless chicken breasts
1 12 oz. package Vermicelli
3Cups      Celery, chopped
1 Medium Bell pepper, chopped
1 Medium Onion, chopped
1 stick     Oleo
1Cup       Grated cheddar cheese

Cook veggies in oleo until onions are clear. 
Cook chicken,drain & cut into bite-size pieces.

2 Cups Chicken broth, from broth drained from cooked chicken or canned
1 can  Mushroom soup
1 can Tomato soup
1 1/2 TBS      Chili powder
2 TBS    Worcestershire sauce
dash of Tabasco

Cook spaghetti and mix with chicken mixture. Divide into portions. Place into a greased 11 x 13 baking dish/pan. Cook at 350o for 30 min. Put cheese on top. Place in oven until cheese melts.


Preheat oven to 350 degrees.

Put skillet (preferably 12" nonstick) on stove.
Add about a tablespoon of oil and heat. 

Heat about a TBS of oil in an over-proof skillit.  
I use an iron skillt.  Add any raw vegetables or meat 
you want in your Frittata. Add any herbs, spices and
salt to tast. Saute until done.

Add any cooked ingredients and heat them through.
I am using precooked crumbled pattie sausage tonight.

Whisk eggs (12 eggs for a thick Frittata in a 12" skillet,
fewer eggs for a thinner Frittata ora smaller skillet)
with salt, pepper, and 3 TBS of water, milk, half and half, or cream.
(I use fat-free half and half.) This is important step.  The more 
air you whip into eggs the fluffier the Frittata.

Grate 1 cup of cheddar cheese. Add half to the eggs.
Add egg mixture to skillet.

On medium heat, cook until mixture can be pulled away from side of
the skillet with a spatula and the underside is set.

Sprinkle the rest of the cheese on top.
Put in preheated oven and bake until top is set.
...about 5 or 10 minutes.

Remove skillet from oven. 
Let sit for about 5 minutes to finish cooking in center.

Cut in wedges and serve with fruit garnish, grits and toast.

---use Regular Grits* not instant.

*I found Aunt Jemima Regular Grits at my neighborhood grocery. The chain groceries only had instant.

They are best done in the microwave...believe it!

Follow measurements on package.

I actually measure using a scoop from a can of coffee.
My measurement is 1 scoop grits per 1/2 Cup water.
I measured and the scoop is 4 tsps.

Put water in microwave-safe bowl.
Add grits and salt. Stir.
Cook uncovered at 50% for 5 minutes.
Stir and cook another 5 minutes until thick but not stiff!
Add butter, stir and serve.  
(You can also add any leftover grated cheese
and a dash of your favorite hot sauce for a little flavor.)

Yummmm...Frittata and grits tonight.  


Post a Comment