Dinner | Little Bits of...

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/

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

Goat Cheese,Caramelized Onion and Fig Jam Grilled Cheese

May 13, 2013 By Kelsey Leave a Comment

HOLY GRILLED CHEESE! Let’s have some serious real talk right now. I am officially addicted to Diners, Drive ins and Dives. I watch it on the reg and always get SO inspired! Banana bread french toast with bananas foster and ice cream? French dip with pork, bacon, gruyere? It’s too much. It leaves me in bed at 10 PM making a grocery list for the next day. Inspiration comes from many different places… TV, cookbooks, blogs, and restaurants are just a few! When I thought of making a “grown up” grilled cheese, goat cheese came to mind. It really is an unsung hero of the cheese world. It has a flavor that is not as strong as gorgonzola, but more complex than american. I found this creamy goat cheese and knew it would spread wonderfully on some sourdough. What else would you pair it with? Caramelized onions…. obvi. And fig jam?! Why not? Wow. I am so excited about this one. It had sweetness and salt that balanced with the creaminess of the cheese. Grilled up with butter, this gem will knock your socks off!

Its very simple. Sourdough, butter, goat cheese, onions, fig jam.

Grilled cheese never tasted so good!!

Goat Cheese,Caramelized Onion and Fig Jam Grilled Cheese

Ingredients

2 pieces sourdough bread
1/2 brown onion
1 tablespoon extra virgin olive oil
1/4 - 1/2 cup goat cheese (depending on preference)
2 tablespoons fig jam
2 teaspoons softened butter

Directions

In a skillet over medium heat, heat olive oil. Add onion and cook until caramelized, up to 30 minutes. Take bread and butter one side of each piece. Spread half of the goat cheese on each non buttered side of the bread. Add caramelized onion to one side on top of the cheese, and fig jam to the other side. Assemble sandwich and place on hot skillet. Cook until browned, flip and repeat. Enjoy!

http://littlebitsof.com/2013/05/goat-cheesecaramelized-onion-and-fig-jam-grilled-cheese/

http://littlebitsof.com/wp-content/uploads/2013/05/DSC_0120-1024x682.jpg

Filed Under: dinner, Recipes, Snacks, Uncategorized Tagged With: grilled cheese

Roasted Corn and Cheese Dip

May 10, 2013 By Kelsey Leave a Comment

Chips and dip. You know what I’m talking about.

Tortilla chips and queso.

Ruffles and french onion dip.

Pretzels and ranch.

Pita chips and hummus?!

You catch my drift. Chips and dip just make the world go round. When a dip is so good that you eat it all and just decide not to have dinner… you know you’ve found a winner. My mom discovered this dip and made it for a dinner party a couple weeks ago. Everyone there could not stop talking about “THE DIP”, “OMG THAT DIP”, “WOWWW I CAN’T BELIEVE THAT DIP”. Yeah it was that good. She made it with bacon, which is amazing, but I made it for a group that had some vegetarians so I just took out the bacon part. It is definitely optional though! I also substituted carmalizing sweet corn for Trader Joe’s delicious roasted corn. This dip is really just vegetables, greek yogurt and a little cheese… okay its a lot of cheese, but I think it totally can qualify as a meal. Any who…. It’s Friday so lets make some dip!

First you cook up some peppers, onions, jalepeno, green onions and garlic. Then mix that with your corn.

Then you add your greek yogurt, cheddar and jack cheese and some spices!

Mix it all up!

Divide into small pans or just use one big one!

Cover with a tad more cheese….

Bake for 20-25 minutes until hot and bubbly! Serve with tortillas chips, crackers or anything else that fits your fancy!

Roasted Corn and Cheese Dip

Ingredients

4 slices thick-cut bacon, chopped (or 1 tablespoon of olive oil for vegetarian)
1 teaspoon olive oil
3 1/2 cups roasted corn (I used frozen roasted corn from Trader Joes)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 sweet onion, choppd
1/2 red pepper, chopped
1 jalapeno, seeded and chopped
4 green onions, sliced
2 garlic cloves, minced or pressed
1/2 teaspoon smoked paprika
1 (17 ounce) container of 2% Greek yogurt
5 ounces cheddar cheese, freshly grated
5 ounces monterey jack cheese, freshly grated

Directions

Preheat oven to 350 degrees F.

If using bacon, heat a large skillet over medium heat and add bacon. Fry until crispy and all fat is rendered, then remove bacon and let drain on a paper towel. If not using bacon, start here and add 1 Tablespoon of olive oil to a pan over medium heat. Add roasted corn to the skillet, cooking and stirring until warmed through, about 5 minutes. Remove corn and add it to a large bowl. Add olive oil to the skillet, then add onions and red peppers with salt and pepper. Cook until softened, about 5 minutes. Add in jalapeno, green onions and garlic, cooking for just 2-3 minutes. Transfer mixture to the bowl, adding in the yogurt, paprika, bacon and 4 ounces of each cheese. Stir until combined then transfer to serving dish. Top with remaining cheese.

Bake for 20-25 minutes, or until cheese is golden on top. Serve immediately with tortilla chips or crackers.

http://littlebitsof.com/2013/05/roasted-corn-and-cheese-dip/

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Filed Under: dinner, Recipes, Snacks, Uncategorized

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/

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Filed Under: breakfast, dinner, Recipes, Uncategorized

Sloppy Turkey Fajitas

April 9, 2013 By Kelsey 1 Comment

I love how recipes are created. Matt and I attempted to make skinnier sloppy joes (with the mix) last week by using turkey. It didn’t work very well because of the lack of fat in the turkey. We love making fajitas with the Lawry’s mix and thought I wonder how fajitas would be with turkey? Then Matt looked at me and said “SLOPPY FAJITAS!”. Then we high-fived. And that is why I love him! 2 days later we were on it! And they did not disappoint. Next I think I need to start making my own fajita spice mix, but until then this will have to do. Best part about this recipe is that it is quick! It might just qualify as a 30 minute meal… someone call Rachel Ray!!

First the line up>

Chop onions and bell pepper and cook until tender. Now say tender in a New Zealand accent (tinda!).

mmmm nice and cooked through.

Cook turkey and add fajita mix and water.

Mix it all together

Serve over tortillas!

If you want to get crazy (or just accidentally add too much oil to the pan.. *cough* matt *cough*) you can fry your tortillas!

Sloppy Turkey Fajitas

Ingredients

1 brown onion, chopped
1 1/2 bell peppers, chopped
1 lb. ground turkey
1/2 cup canned chopped tomatoes
1 fajita mix packet
1/3 cup water
2 tablespoons oil
corn or flour tortillas

Directions

Heat 1 tablespoon oil in a large skillet. Add onions and bell peppers and cook until tender. Remove veggies from pan and set aside. Add the other tablespoon of oil to the pan, then add turkey and cook through. Once turkey is fully cooked, add water and fajita mix and bring to a boil. Turn heat down and simmer for 4 minutes or until sauce is reduced. Add onions, bell peppers and tomatoes and stir until combined. Serve on tortillas!

http://littlebitsof.com/2013/04/sloppy-turkey-fajitas/

http://littlebitsof.com/wp-content/uploads/2013/04/DSC_0039-1024x682.jpg

Filed Under: dinner, Recipes, Uncategorized

Roasted Root Vegetables with Dijon Vinaigrette

March 30, 2013 By Kelsey Leave a Comment

I love the farmers market. I try to go every Saturday morning even if I don’t think I need anything. The one in Laguna Beach is just about a half mile walk and I always meet the nicest people. Once I had some inspiration I walked down and found some stuff. I was talking to my mom about what I was going to post about this week before heading down and she suggested I take inspiration from the book I am reading. I am reading an amazing novel called ‘The Guernsey Literary and Potato Peel Society’. It is written in letters back and forth between people in London and Guernsey post World War II. Guernsey is in the channel islands and was occupied by the Germans during the war. At one point in the story, the author described that Guernsey ran out of salt. In order to have any taste in food they had to boil their root vegetables in ocean water. If someone was to ask me “what is something you can’t live without?”, salt would probably not be my first thought. But when I think about it, just about everything you eat has salt on or in it. It definitely makes food better, and definitely makes veggies better!! A few other things make veggies down right delicious. Things like herbs, olive oil, vinegar & DIJON! First get your delicious roots cleaned and peeled.

Chop them up and toss them with all the good stuff.

Roast for 40 minutes and top with pecans and feta cheese.

I love these veggies!!

Roasted Root Vegetables with Dijon Vinaigrette

Ingredients

3 large carrots
1 large onion
2 large turnips
1 large yam
1 kholrahi
4 tablespoons extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt & pepper
3 tablespoons red wine vinegar
2 tablespoons dijon mustard
1 cup roasted pecans
1/2 cup feta cheese

Directions

Preheat oven to 350 degrees. Wash and peel vegetables. Chops vegetables into bite sized pieces. In a large bowl combine vegetables with 2 tablespoons olive oil, thyme, onion powder, garlic powder, salt and pepper. In a separate bowl combine 2 tablespoons red wine vinegar and 1 tablespoon of dijon mustard. Pour over vegetables and toss to coat. Pour vegetables onto a cookie sheet lined with foil. Place in oven and let roast for 40 minutes. While veggies are still warm, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 tablespoon dijon and season with salt and pepper. Pour vinaigrette over vegetables to coat. Top with pecans and feta. Serve warm.

http://littlebitsof.com/2013/03/roasted-root-vegetables-with-dijon-vinaigrette/

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Filed Under: dinner, Recipes

Hummus Avocado Tartine

February 28, 2013 By Kelsey Leave a Comment

Why are the best things in life so simple? A sunny day, a good convo, or laugh attack can make you the happiest person in the world. When you stop thinking about the stressful things like work, bills and your furture, everthing just seems better. This tartine did just that. It made me smile and forget. It made me think of summer and blue skies. I was lucky enough to get a sneak peak at La Boulange Bakery’s new cookbook “Cafe Cooking at Home” that is coming out in April. These recipes are amazing and I can’t wait for this book to come out. Enjoy!

First grab some good bread. I found this multi-grain loaf at Trader Joes.

A layer of hummus.

Cucumbers…

Tomato…

Avocado…

Top with sprouts, olive oil, salt & pepper.

Enjoy!!!

Hummus Avocado Tartine

Ingredients

2 tablespoons hummus
1 slice country bread
5 slices cucumber
1 tomato, sliced
2-3 tablespoons sprouts
salt and freshly ground pepper
1 tablespoon extra-virgin olive oil

Directions

*Depending on how large your slice of bread is, you may use more or less of each topping.

Gather ingredients. Spread the hummus on the bread and lay the cucumber and tomato slices on top. Cover with the avocado. Sprinkle witht the sprouts and add salt and pepper to taste. Drizzle with olive oil.

Recipe from La Boulange Bakery's Cookbook "Cafe Cooking at Home"

http://www.laboulangebakery.com/

http://littlebitsof.com/2013/02/hummus-avocado-tartine/

http://littlebitsof.com/wp-content/uploads/2013/02/Hummus-Avocado-Tartine-6-682x1024.jpg

Filed Under: dinner, Recipes, Uncategorized

Orange Balsamic Vinaigrette

February 21, 2013 By Kelsey Leave a Comment

Over the years I have heard from multiple people that making your own salad dressing is the way to go when dieting. I like doing it because I know exactly what is in it and I can make it taste just how I want! I drempt of an orange balsamic vinaigrette the other night and voila! I did it! This dressing is so delish and goes well on a spinach salad with some red onion and cuties. The best part about this is that it all goes down in a blender!

Your ingredients: Orange Juice concentrate, balsamic vinegar, olive oil, allspice, salt and pepper.

Pour into a cute container and you are good to go! Keep it in the fridge, bring it to a picnic or even as a gift!

Orange Balsamic Vinaigrette

Ingredients

1/4 cup frozen orange juice concentrate, thawed
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon allspice
1-1/2 teaspoons olive oil

Directions

Mix all ingredients but olive oil in a blend. Turn the blender on the lowest setting and slowly drizzle in olive oil. Serve over salad.

http://littlebitsof.com/2013/02/orange-balsamic-vinaigrette/

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Filed Under: dinner, Recipes, Uncategorized

Black Pepper & Blue Cheese Gougeres

January 16, 2013 By Kelsey 1 Comment

Hello friends! I am still lost in my Smitten Kitchen cookbook. I want to make EVERYTHING. Deb (the author) likes to make things with interesting names. Things that I have never heard of before. These Gougeres (which I still cannot pronounce) caught my eye right when I saw blue cheese. And the fact that in her pictures, the dough looked very liquid-like before it went in the oven, yet they came out looking like a cross between a roll and a biscuit was very puzzling. I was interested so I thought I would give them a try. And let me tell you they were like puffs of blue cheese heaven.

First I melted butter, water and white wine. Then mixed that with flour, salt & pepper. Once it was combined I transferred the dough to a mixer.

Then added blue cheese!

Then mix that up and add some eggs! This will complete your dough. Scoop onto parchment or silpat and sprinkle with salt and pepper.

Then bake for about 25 minutes…

So excited about trying new things! Thanks Deb!

Black Pepper & Blue Cheese Gougeres

Ingredients

4 tablespoons unsalted butter
1/2 cup water
1/2 cup white wine
1 cup all-purpose flour
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
1/2 teaspoon fine sea salt, plus more for sprinkling
1 cup crumbled blue cheese
4 large eggs

Directions

Preheat your oven to 375 degrees. In a medium saucepan bring the butter, water and wine to a boil. Remove pan from heat and add flour, pepper and salt, and stir until blended and smooth. Reheat pan over medium heat and stir the mixture vigorously until it forms a ball.

Transfer the mixture to the bowl of an electric mixer and cool slightly. Add the blue cheese and beat on low until combined. Add the first egg and beat until fully incorporated. Scrap down the sides of the bowl then repeat the process with the rest of the eggs. Then scoop onto a cookie sheet lined with parchment paper or a silicone mat. Sprinkle each with sea salt and pepper and bake for 20-25 minutes or until puffed and golden. Serve warm or at room temperate.

Recipe from The Smitten Kitchen Cookbook.

http://littlebitsof.com/2013/01/black-pepper-blue-cheese-gougeres/

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Filed Under: dinner, Recipes, Snacks, Uncategorized

BBQ Chicken Pizza Soup

January 14, 2013 By Kelsey Leave a Comment

It’s cold. I like warm. I like summer, heaters and blankets. 45 degrees days are not supposed to happen in southern California. But thats why we turn to a special something I call soup. You probably call it that too. I love soup!! And this soup took probably a total of 30 minutes to make (including chopping!).

Onions & garlic.

Then stir in corn and chicken breast.

Once combined, add chicken broth, BBQ sauce, salt, pepper, garlic salt and cilantro leaves.

Then let simmer for 5 minutes and you’re done!

BBQ Chicken Pizza Soup

Ingredients

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Tablespoons fresh minced garlic
11 oz can corn, drained
2 12 oz cans of chicken breasts, drained
1 1/2 cups chicken broth
1/2 cup BBQ sauce
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon garlic salt
1/2 cup fresh cilantro leaves, chopped

Directions

Heat oil into a medium pot over medium heat. Saute onions and garlic for 5 minutes or until softened. Stir in corn and chicken breast; mix to combine. Pour in chicken broth, BBQ sauce, salt, pepper, garlic salt and cilantro leaves. Reduce heat to low and simmer for 5 minutes or until ready to serve. Garnish each bowl with a fresh sprig of cilantro.

Recipe from Picky Palate

http://littlebitsof.com/2013/01/bbq-chicken-pizza-soup/