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These are so good and so easy to make! Basically take any ingredients in your kitchen that you would want to put in an omelet, add your eggs and whisk everything together. Pour this into a greased muffin or cupcake pan and bake at 350ºF for ~20 minutes. The frittata cups come out delicious and fluffy, flavorful and filling, and the perfect start to any day!
Ingredients:
10 eggs, whisked
1 Green Bell Pepper, diced
1 Red Bell Pepper, diced
1 Yellow Bell Pepper, diced
2 Roma Tomatoes, diced
1 Yellow Onion, diced
1 lb Mild Sausage
Salt & Pepper to taste
Recipe:
1) Preheat oven to 350ºF and grease a muffin/cupcake pan.
2) Over medium-high heat, cook and brown the sausage in a skillet. You want this to be cooked all the way through, as it will not get as much cooking time in the oven. NO PINK!
3) Whisk together all of the eggs and add to it your diced veggies and drained, cooked sausage. You can add other things that what we said if you want, but you do not want to crowd your frittatas too much.
Tip: You can add ~1/4 cup of milk for every 5 eggs used to make the finished product a little fluffier.
4) Pour the mixture into the greased muffin pan roughly three-quarters of the way up. These will rise slightly, so be prepared for that.
5) Place in the oven for ~20 minutes, or until fully cooked. Once they are firm and done, with no gooeyness remaining, pull them out and remove from the muffin pan with a spoon or knife. They are hot so be careful!
6) Enjoy your beautiful muffin pan “egg pillow” frittatas! Yum!
The perfect summer appetizer or addition to healthy salads! Seared ahi tuna is normally seen as something you would need to go to a nice, fancy or refined restaurant on the beach in order to have the dish prepared properly, but that is not the case. YOU CAN EAT THIS ANYWHERE! Try this out at your next summer dinner party, or whenever you need a light healthy protein on your cheat day.
Ingredients:
2 4-5 oz. Ahi Tuna Steaks, thawed from frozen or fresh
2 tsp. Sesame Oil
Salt and Pepper to taste
Recipe:
1) Make sure your tuna is thawed out, but it does not need to be room temperature. Fresh tuna can be eaten raw, so you are only trying to sear the outside to get some color and impart a new flavor.
2) Heat a skillet to high heat. We like using cast iron, but you can also use a stainless steel pan. Be ready for it to get hot very fast though, so when you start adding the oil and fish, do it with some urgency.
3) Add the sesame oil, followed by the seasoned tuna steaks, to the skillet. We keep it simple, but you are more than welcome to add sesame seed or other seasonings if you would like any of that flavor to be in the crust. Be ready for it to burn quickly though, so avoid anything that you are afraid you might not be able to cook without burning. Or go for it, that’s what cooking is all about!
4) Cook tuna on each side for ~45-60 seconds. The tuna will begin to change colors from the rich raw pink to a seared glistening beige, but make sure you do not get lost in this transformation. It is very important to cook the tuna evenly, so if it is cooked for 45 seconds on one side, make sure it cooks only for 45 seconds on the other. This way you have an even layer of crust to pink tender center.
5) Remove from heat and place on cutting board. Cut against the grain, as best you can, and serve with a sprinkling of your favorite garnish. We love a few sesame seeds, some flaky salt, or a little bit of fresh scallions.
Enjoy!
If you make this once, you will make it a thousand times. Every time we are having a family dinner or get together, I am asked to make this. No matter if I am the one who is supposed to be cooking or not. The key to this recipe is FRESHNESS. You want your ingredients to be so fresh and so clean that Outkast would write a follow up song about them. The other major thing to this recipe is feel. You want the bread to be buttered thoroughly, get a proper golden crust on it, but not be soggy in the middle when the fresh mozzarella gets added. This leaves the center chewy and soggy under the beautifully melted cheese and, while still delicious, is not what you are going for. This recipe makes two long loaves of the cheesiest bread you have ever had, but scales up very well if you have a party with more than 6-10 people at it. It is still never enough.
Ingredients:
1 Italian Bread Loaf
2 sticks of softened butter
1 lb of fresh mozzarella
A few cloves of fresh crushed garlic (3-4)
The juice of 1/2 lemon
Fresh Italian herbs and seasonings
Salt and Pepper to taste
Fresh chopped parsley (optional)
Recipe:
1) Preheat oven to 350°F.
2) Mix softened butter, garlic, lemon juice, Italian herbs and seasonings, salt, and pepper into a bowl until thoroughly combined.
3) Spoon out and apply compound butter enthusiastically to each side of a freshly halved (through the middle long-ways/hot dog style) Italian bread loaf.
4) Place sheet pan on bottom rack and place buttered bread directly on to the middle rack, precisely over the sheet pan (so it can catch and delicious butter drippings. And not make a mess in your nauseatingly clean oven). Bake for 20 minutes or until the edges turn golden brown.
5) Pull the bread out and turn the oven to Broil.
6) Pile the freshly grated mozzarella high on both sides and return to the middle rack of the oven. Keep an eye on this as the cheese only needs a few minutes to melt and a few moments to go from bubbly to burnt.
Our favorite burger to order at Shake Shack is the SmokeShack burger! We did not have a Shake Shack in Alabama when we lived in Tuscaloosa, so we tried to figure out a copycat version of it. While it may not be perfect, it is perfect to us, and we added our own flair, mainly that these are sliders, but you can definitely make them into regular sized burgers if you so desire. As always, this makes a little extra sauce because it goes great with anything fried or grilled!
Ingredients (for 10 sliders)
20 oz ground beef, gently formed into 2 oz balls
10 strips of applewood smoked bacon, cut in half
10 slices of cheddar cheese
1 cup of mayonnaise
A jar of Pimento peppers, diced (you will be adding a teaspoon to each burger)
1 teaspoon smoked paprika
1 tablespoon sweet relish (or finely diced pickles if you do not have sweet relish)
10 slider buns, we used King’s Hawaiian
Salt & Pepper to taste, we prefer kosher salt and Accent for burgers
Recipe
1) In a medium mixing bowl, combine the mayonnaise, smoked paprika, and sweet relish. Mix thoroughly, cover, and set in fridge until ready to plate.
2) In a medium skillet, cook bacon until crispy, but not burnt (unless you like it burnt, you do you). It is okay to do this before you cook everything else because you can set this to the side.
3) We are going to again make smash burgers (see the Smashed Patty Melt recipe if you have not made these yet). These are a little smaller than those patties, and we do not need them to be as thin since we want them to barely hang outside of the slider bun. Season the balls of ground beef and press firmly into a preheated cast iron skillet. Medium-high to high heat is good for these, depending on ventilation.
4) Once cooked through on both sides, remove and place on a broiler safe pan. Place the cheese over the patty. Once all of the burgers are cooked, place in the over 4 minutes under a broiler.
5) While your cheese is melting, toast your buns in the pan you cooked the burgers in. If you need to wipe out some oil or juice, do this before adding the burgers, and feel free to add some butter if the pan is too dry. These should go fast, only about on each side. Pro tip: Toast the outside of the buns, not just the inside.
6) Time to plate these up! We like to go bottom bun, sauce, pimento peppers, burger, bacon, sauce, top bun, but play around with the order if you feel like it can go a different way.
Enjoy!
Especially during times when you are eating a lot of processed foods and junk, you can feel grimy and nasty on the inside. Sometimes you just want something fresh and cleansing while also filling. Ceviche is great because you really are going to have a hard time over-eating it, and it is great for you. Make sure you use fresh, or very freshly thawed, shrimp for this recipe. Feel free to change up the seafood that you use though, as each individual protein can add something new to this fresh dish.
Ingredients
12 fresh large shrimp, deveined and chopped into 1/2 inch pieces (you can cook these if you want, but the lime juice will cook them as it sits)
The juice of 3 limes
The juice of 2 lemons
1 avocado, diced
1 jalapeño, finely diced
1 tomato, cored and diced
1/2 red onion, diced
1 bunch of cilantro, chopped
Corn Tostadas, we were able to make ~6 full tostadas
Salt & Pepper & Tajin to taste
Recipe
1) Prepare all ingredients, and season each individually before adding together. We like to do this for ingredients that don’t seem like they need seasoning normally, but this definitely helps.
2) Combine all ingredients in a large bowl, and make sure everything is thoroughly covered by the lime juice. The acidity of the limes and lemons is what cooks the shrimp. Cooking with Chemistry!
3) Cover with plastic wrap and set aside for at least 20 minutes, but make sure your shrimp is pink and opaque.
4) While the shrimp cooks, if you want, you can toast your tostadas in the oven for a few minutes. Place your tostadas on a baking sheet in a 350°F oven for ~10 minutes. This will help keep them crispy, but is not needed with fresh corn tostadas.
5) Once the shrimp is “cooked through” remove the plastic wrap and check for seasonings and taste. The acidity of the citrus fruits should not kick you in the mouth and the freshness of the other ingredients should mellow everything out.
6) Drain off some of the excess lime juice, you do not want to drench the crispy tostadas. This will help with the structural integrity and the flavor so the lime juice does not overpower other subtle flavors.
7) Enjoy! Plate up on individual tostadas, or make a dip and break apart your tostadas (or grab a bag of your favorite tortilla chips) and enjoy it as a shared bowl. Maybe during the quarantine time, enjoy on your own plate.