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Asparagus, Prosciutto & Blue Cheese Frittata

May 21, 2013 By Kelsey Leave a Comment

Hello friends! How fast has May gone by?? Like a bullet train. Did you know that this month is National Egg Month? I don’t know about you but I can’t cook eggs on anything but Teflon. They must know this is true because they want to show their appreciation for the month with a #TeflonEggMonth sweepstakes! If you go to their facebook page they will be giving away daily prizes and weekly prize packages from cookware products to iPad minis! Their new products are beyond amazing. For this frittata I used their new Technique 3 Quart 11″ Lightweight Cast Iron Open Everyday Pan. See the bottom of the post for more details, but here are the highlights in 3 blurbs. Lightweight. NON stick. Dishwasher Safe!! I was amazed at how great this pan was. And so purty!

This frittata was so simple to make yet had amazing flavor! First chop up 2 cups of Asparagus.

Then grab some beautiful proscuitto.

Melt some butter in your Teflon pan and roast Asparagus for about 8 minutes over medium high heat. They will have a little brown on them, not too crunchy, not too soft. Then chop your proscuitto.

Add proscuitto to pan and cook for another 2 minutes to crisp up the meat.

EGGS! Take 6 eggs and mix them with some salt and pepper.

Then add those eggs to your pan and mix everything up so the veggies and meat are evenly dispersed. Then cook for about 4 minutes or until the bottom is set.

Sprinkle the blue cheese on and pop it under the broiler for about 2-3 minutes until lightly browned on top!

Then slip the frittata out of the pan and onto a plate. And if you are using Teflon, trust me it will slip out with ease!

Enjoy!

Details about this amazing pan!

Technique 3 Quart 11″ Lightweight Cast Iron Open Everyday Pan:

Think of it as your own personal sous chef. This everyday pan will be by your side, helping you prepare delicious meals for the entire family. Its lightweight cast-iron construction and nonstick surface ensure everything from frittatas to risottos to roasted chicken breasts are cooked to perfection. From Technique(R) Cookware.

Lightweight cast iron with a porcelain enamel exterior
Stainless steel riveted handle on each side
DuPont(TM) ScratchGuard(R) Ultra nonstick interior is metal utensil-safe
Dishwasher-safe; oven-safe to 500F
Measures 11-1/2″Diam x 2″H
Lifetime Limited Manufacturer’s Warranty
Made in China

Make sure to follow Teflon on Twitter and Facebook for more info and for more chances to win these amazing products!

* Teflon® brand sent me this pan to review. All opinions are my own!

Asparagus, Prosciutto & Blue Cheese Frittata

Ingredients

6 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
2 cups chopped asparagus
3 oz. package of prosciutto
3/4 cup crumbled blue cheese

Directions

Turn your oven broiler on high. Over medium-high heat melt butter in pan. Add asparagus and roast for 8 minutes. Chop prosciutto and add to pan to crisp for 2 minutes. In a separate bowl mix eggs with salt and pepper. Add eggs to the asparagus and prosciutto and stir to distribute evenly. Cook over medium-high heat for 4 minutes or until the bottom has set. Sprinkle blue cheese over frittata and place in oven for 2-3 minutes for until slightly browned on top. Enjoy!

http://littlebitsof.com/2013/05/asparagus-prosciutto-blue-cheese-frittata/

http://littlebitsof.com/wp-content/uploads/2013/05/DSC_01282-1024x682.jpg

Filed Under: breakfast, dinner, Recipes, Uncategorized Tagged With: asparagus, blue cheese, eggs, frittata, prosciutto, teflon

Olive Oil Tortillas

April 29, 2013 By Kelsey Leave a Comment

So I finally did it. Tortillas are one of those things that taste so much better when they are fresh. I know I love when restaurants make them fresh but it was always one of those things I thought was best to leave to the experts. Traditional flour tortillas are made with lard but I did not have that on hand and knew olive oil was probably a bit healthier. The mix of all purpose and wheat flour give the tortillas a nice flavor and a nice dollop of guacamole doesn’t hurt either! I had to find something to roll out this weekend because I got a beautiful rolling pin for my birthday from my bestie Lindsey from Fundamentally Wild! These are delicious fresh but you can keep them in an air tight container/ bag and heat them up before eating as well. You might read this and think “that seems like too much work, i’ll just go get some at the store!”. Please don’t do that. Make these and you will impress yourself!

First mix together your dry ingredients then throw in some olive oil.

Then mix in warm water and let the dough sit for about 15 minutes.

Take one big ball and turn it into about 12 little balls.

Flour a cutting board.

Roll out each ball into a very thin disc.

Once your pan is nice and hot, throw your disc on and watch it bubble up.

Once you flip it the tortilla with fill with air! Just poke it with a fork and make sure the other side cooks.

Voila! Now you have made tortillas.

Now get some guac…

Oh yes!

Olive Oil Tortillas

Ingredients

1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons olive oil
1/2 cup warm water

Directions

Mix both the flours, salt, baking powder well in a bowl. Add olive oil and stir to combine. Gradually add required warm water and knead to a smooth dough. You may need to add a bit more warm water, you want the dough to be smooth, not to sticky and not to tight. You can rest the dough for 15 minutes. Divide into 10 or 12 equal sized balls.

Roll into thin discs, dust when ever needed with all purpose flour. Heat a pan and toast the rolled tortillas on both sides in medium flame until slight golden dots starts to appear. It should be about 1 minutes on the first side and 30 seconds on the other time. Just wait for those golden dots!

http://littlebitsof.com/2013/04/olive-oil-tortillas/

http://littlebitsof.com/wp-content/uploads/2013/04/DSC_01161-1024x682.jpg

Filed Under: breakfast, dinner, Recipes, Uncategorized

Cinnamon-Sugar Croutons

April 17, 2013 By Kelsey 1 Comment

I failed making granola this weekend. I burnt it and I burnt it bad. I was going to make granola and tell you how much I love it on greek yogurt. But alas that blog post is now burnt along with those helpless oats. But everything happens for a reason! Maybe that is why I thought of these cinnamon sugar croutons. I don’t know about you but I can’t eat yogurt without some crunch on it. This goes for frozen yogurt too… you gotta fill about half your cup with sprinkles and candy for the proper crunch factor. Anyways… remember cinnamon sugar toast? When your mom would toast u some beautiful white bread and cover it with butter then cinnamon sugar? Those were the days. Now we have to be more responsible. Now we have to make cinnamon sugar croutons and have a few on top of our super healthy 0% greek yogurt. I added these to Chobani’s Strawberry greek yogurt and it was SO GOOD! I also added some berries and it felt like I was eating dessert! Another way I made this a bit healthier was instead of coating them in butter I just sprayed them with butter flavored cooking spray. Another simple and delicious addition to a sometimes boring routine of yogurt.

Bread, cooking spray and cinnamon-sugar.

I cut my loaf into slices then each slice into 12 little cubes!

Lay the cubes on a cookie sheet and spray with cooking spray.

Then toss with cinnamon sugar and bake for 17 minutes.

And thats it! I added mine to some strawberry greek yogurt but you can add them to anything or eat plain!

Cinnamon-Sugar Croutons

Ingredients

1 loaf french bread
1/2 cup granulated sugar
2 teaspoons cinnamon
butter flavored cooking spray

Directions

Preheat oven to 350 degrees. Cut loaf into small cubes and place on cookie sheet. Spray bread with cooking spray, toss and spray again. In a small bowl mix sugar and cinnamon. Slowly pour cinnamon sugar mixture onto bread until each piece is coated. Bake for 15-17 minutes or until crispy.

http://littlebitsof.com/2013/04/cinnamon-sugar-croutons/

http://littlebitsof.com/wp-content/uploads/2013/04/DSC_0048-1024x682.jpg

Filed Under: breakfast, Recipes, Snacks

Whole Wheat, Espresso & White Chocolate Chip Scones

April 16, 2013 By Kelsey 1 Comment

So my sister was in town this weekend and it was so wonderful. I love when she visits because our family gets together and it feels just like old times. Its basically an excuse to sit on our moms lap, lounge around and chat all day. My parents had a big dinner party on Saturday night and she made the most amazing food! Something about delicious food, good friends and great family makes me the happiest person. I am constantly thinking about what meals would be good for dinner parties. You have to think of things you can make ahead of time and can be in the oven while your guests arrive. The same goes for any meal. Because my sister was in town I wanted to whip something fun up to have with breakfast and thought scones would be perfect. This was one of those times when I started thinking breakfast when I woke up and not the day before like I should have. So I just thought of what I had on hand. I knew I had little to-go packets of instant coffee and also a big bag of white chocolate chips. I also had some whole wheat flour and thought it might help make this treat not too horrible for us. Don’t think about the fact that this is the first step….

Butter gets worked into your dry ingredients.

I do not have a pastry cutter so I used my hands! They are great tools.

Then added these white chips.

Then slowly added in an egg, milk & vanilla mixture to make this dough.

Press down into a disc and cut into 8 slices.

Set on some parchment paper.

Bake for 14 minutes!

Drizzle with glaze.

Enjoy these warm with some coffee.

Eat every. last. crumb.

Whole Wheat, Espresso & White Chocolate Chip Scones

Ingredients

scones:

1/2 cup milk
1 egg
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon + 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon espresso powder or instant coffee
6 tablespoons cold butter
3/4 cup white chocolate chips

glaze:

1/2 cup powdered sugar
2 teaspoons hot water
1/2 teaspoon espresso powder

Directions

Preheat the oven to 400 degrees F.

In a small bowl, whisk together the milk, egg and vanilla extract. Set aside.

In a large bowl, combine the dry ingredients (flour through espresso). Cut in the butter with a pastry cutter, or if you don't have one, your fingers. The dough will resemble coarse crumbs. Stir in the chocolate chips.

Slowly add 3/4 of the egg mixture to the dry mixture and stir gently to combine. Continue adding egg mixture, a tablespoon at a time, just until the dough holds together. If you add too much liquid, the result will be more like muffins than scones. I used all but a tablespoon or two of the liquid. Use picture above for reference.

Turn the dough out onto a lightly floured surface. Pat it into a 10″ circle, about 1″ thick. Cut out 8 equal sized pie wedges and place them on a parchment paper lined baking sheet. Bake for 14 – 16 minutes or until nicely browned. Let cool on a cooling rack.

Meanwhile, prepare the glaze by mixing all the ingredients together. Add more water or sugar to make it thinner or thicker. Drizzle the glaze on scones and enjoy!

Recipe adapted from Dinners, Dishes & Desserts

http://littlebitsof.com/2013/04/whole-wheat-espresso-white-chocolate-chip-scones/

http://littlebitsof.com/wp-content/uploads/2013/04/DSC_0135-682x1024.jpg

Filed Under: breakfast, Recipes, Uncategorized

Cinnamon Pecan Crunch Doughnuts

March 6, 2013 By Kelsey 1 Comment

DOUGHNUTS. If you work in an office you are probably faced with sweet maple bars and chocolate sprinkled delights constantly. There is something about that pink doughnut box that makes you think the happiest of thoughts. But I always shove that sweet puff of air in mouth and its gone before i know it. Then I am left with the self reassuring thoughts that they can’t be that bad for me… right? Ugh, its exhausting! But- when you take the time to make a doughnut like this, you don’t need to think twice. First of all they are baked. Second of all they are coated with wonderful pecan bits, which take you take longer to eat them and also add some substance. My sister’s boyfriend came home to these and I believe his words were “omggomgomggoggmaahhahhahahhhhhwahahhahomgomg” ….yeah he liked them.

First make your dough!

Glaze, pecans, and doughnuts.

oh yeah.

I might make these often…

very often!!

Cinnamon Pecan Crunch Doughnuts

Ingredients

doughnuts:

2 cups of cake flour
3/4 cup of sugar
2 teaspoons of baking soda
1 teaspoon of salt
1/4 teaspoon nutmeg
1/4 teaspoon of cinnamon
3/4 cup of buttermilk
2 eggs
2 tablespoons of butter, melted
1/2 teaspoon of vanilla

topping:

2 cups powdered sugar
4 tablespoons water
3 cups roasted pecans
1/2 cup toffee pieces

Directions

Preheat oven to 350 degrees. First combine dry ingredients in a medium bowl. Add in wet ingredients and combine. Add batter to greased doughnut pan. Bake for 8-10 minutes or until a toothpick inserted comes out clean. Toss the pecans and toffee in a food processor until a pecan flour forms. Transfer to a separate bowl. In another bowl combine powdered sugar and water until smooth. While doughnuts are still slightly warm, coat with glaze. Immediately transfer to the pecan mixture and coat with pecans. Let cool on a cookie sheet lined with parchment or wax paper.

http://littlebitsof.com/2013/03/cinnamon-pecan-crunch-doughnuts/

http://littlebitsof.com/wp-content/uploads/2013/03/DSC_0073-1024x682.jpg

Filed Under: breakfast, cakes, Recipes, Uncategorized

Baked Whole Wheat Powdered Donuts

September 12, 2012 By Kelsey 1 Comment

Lets talk about guilty pleasures. Lets talk about that thing you see in the store or the gas station that you know has zero nutritional value but you must have it. NOW. I have this love affair with Hostess Powdered Donettes. In college I woke up my fair share of Sunday mornings to a bag of them by my bed for a little breakfast treat. But as I “grow up” I have learned this habit can be slightly unhealthy, and now that I rarely find myself at Chevron at 2 AM, I miss my sweet little friends. Alas, as I was searching the internet for a whole wheat donut recipe, I found these gems at Salad in a Jar. Now I won’t go and say that these taste extactly like the Hostess delights, but for a healthy version, the powedered coating surely satisfies my donette itch. With a touch a nutmeg, these donuts get me quite excited for fall. OH and did I mention they take about 20 minutes to make? sweet!!

First you gotta mix up your dry and wet ingredients.

Once it is all mixed up, scoop it into a zip loc bag.

Then cut the tip off, and get out your trusty, and greased, donut pan (I got mine at target).

Then fill the pan just about 1/2 – 3/4 of the way.

Then pop those babies in the oven for about 9 minutes.

Let them cool, and wait to powder them until right before serving. When ready to serve, put a cup of powedered sugar in a large zip-loc bag and toss them in!

Enjoy!!

Baked Whole Wheat Powdered Donuts

Ingredients

1 cup white whole wheat flour or unbleached all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/3 cup fat-free milk
1/4 cup plain fat-free Greek yogurt
1 egg
2 tablespoons canola or vegetable oil
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees, and grease donut pan with cooking spray. In a medium bowl, mix together flour, sugar, baking powder, baking soda, salt and nutmeg. In a separate bowl mix together the rest of the ingredients. Combine the wet ingredients to the dry and mix until just combined. Spoon batter into pastry bag or quart-size zippered plastic bag. Seal. Snip small corner of plastic bag and squeeze dough out of hole in a rope that encircles each doughnut cup. Fill only 1/2 to 3/4 full or you will lose the hole in the middle of your doughnut.

After removing from the oven, immediately flip pan and dump doughnuts out on a cooling rack. Allow to cool. Just before serving, put donuts in a plastic bag with about 1 cup of powdered sugar. Seal bag with doughnuts inside and shake to coat. Leftover donuts will absorb the sugar and need to be recoated if you want them to be white.

Recipe adapted from Salad in a Jar

http://littlebitsof.com/2012/09/baked-whole-wheat-powdered-donuts/

http://littlebitsof.com/wp-content/uploads/2012/09/Baked-Whole-Wheat-Powdered-Donuts-13-1024x685.jpg

Filed Under: breakfast, Recipes, Uncategorized

Cheddar and Black Pepper Biscuits

July 26, 2012 By Kelsey Leave a Comment

I had a new first yesterday! I made biscuits for the first time. It was suprisingly easy! I took lots of pictures so I instead of me rambling on about how to do it, just check it out…

Cut that butter into that whole wheat flour/sugar/baking powder/cream of tartar/ salt.

Pastry cutters make life easier.

Mo Chedda – Mo Betta?

Mix with some buttermilk and an egg to form a soft dough.

Knead it!

Roll it!

Cut them into circles using a biscuit cutter or circle cookie cutter.

Place on non-greased baking sheet.

Brush with heavy cream.

Sprinkle with black pepper.

Bake for 12 minutes at 425 degrees.

Then serve with butter…

Or make a breakfast sandwich with eggs and chicken apple sausage!

Recipe > [Read more...]

http://littlebitsof.com/wp-content/uploads/2012/07/Cheddar-and-Black-Pepper-Biscuits-12-1024x764.jpg

Filed Under: breakfast, Recipes

Cinnamon Rolls – a Short Cut

June 28, 2012 By Kelsey 1 Comment

Short Cuts! Everyone has them and everyone loves them. Joy the Baker and Shutterbean are 2 food bloggers that I adore. You have to check them out! They do a podcast every Wednesday night at Home Fries.com and I listen to it every Thursday. They are hilarious and awesomely entertaining. This week they talked about short cuts! It is quite a coincidence too because just this morning I used one of my newest and favoritest short cuts, cooking things in a waffle iron! I leave for work at around 7:20 on a good day, and my boyfriend was getting off a 24 EMT shift this morning at 7. I wanted to whip up something for him to have for breakfast and had store bought cinnamon rolls in the fridge.

Just pop a cinnamon roll in the waffle iron! I did a few right in the middle and one in a fourth of the pan.

Close it up for abour 90 seconds…

Voila! Warm, crispy on the outside, soft on the inside… delicious! Just top with the icing and you have a quick breakfast! And a happy boyfriend!

http://littlebitsof.com/wp-content/uploads/2012/06/Waffle-Cinnamon-Rolls-4-1024x1024.jpg

Filed Under: breakfast, Recipes

MYO: Frittata

June 18, 2012 By Kelsey Leave a Comment

It’s time to get inspired people. I feel as though I am inspired daily, but it takes a lot to go from inspiration to reality. That is one reason I love doing this blog. If I tell you I want to do something, I will probably do it! Remember last week when I said I want to try making etched glass? Well don’t you worry, because I have tried! Twice in fact… but It hasn’t turned out perfectly quite yet. I promise to let you know when it does though. My inspirations this week are an orange creamsicle cake, vegetable tart, cutting my own glass cups, and working out! I can’t deny my love for food, so the treadmill and kettle bell are like the therapy sessions for that love affair. Keeping me all together and sane. Take my cookies from me and I am not a happy camper.

As I said yesterday, many meals were eaten this weekend, including a breakfast fit for my father.