Clean out the fridge frittata

I mostly blog the day my posts come out which is every Sunday. I am getting ready to leave for vacation and will be away for two Sundays and I was worried that I would not have Wifi where I am going so yesterday I wrote 3 blogs; just in case. Honestly I really want to be able to write while I am gone. How cool; for me anyway; to write while sitting on a beach or for one of the Sundays we are sailing with another couple on a 38’ catamaran which we are captaining ourselves. It sounds glorious and it might be, but I will admit I am a little nervous; we’ve never done anything like this before and only one of the four of us has ever sailed. Wish us luck!


I was going to use one of the blogs I already wrote but inspiration struck this morning and I just can’t help myself. I am making my grocery shopping list and taking fridge inventory. I pulled out both vegetable bins and put them on the island. There was a summer squash and zucchini on their way out, half an onion, one lonely clove of garlic; not sure how that happened, some fresh thyme and a few scallions. I also took out a few of the leftovers in containers and had some leftover ham and extra chopped up cooked bacon and a frittata was born. My daughter said “haven’t you written about frittata’s before” Yes but I just felt compelled to do it again. Sorry if I am repeating myself but these are a great way to use up some less desirable or not enough for a whole meal items from your fridge. 


I chopped everything up and starting building flavors in my cast iron skillet. You can see by the pictures I left my wooden spatula in most all the pictures, that is kind of a nod to my son; he made it for me when he was in middle school. I’ll have to show him the pictures since he was not here this morning to see me using it. I was pretty proud of my creation this morning and the look on my daughter’s face confirmed it; plus she took a picture of her plate and posted or sent it somewhere!


This mornings Frittata

1/2 onion diced small
1 clove of garlic smashed and chopped
1 small summer squash chopped – I also peeled mine because it wasn’t pretty
1 medium zucchini – I peeled this one too again it was on it’s way out
1 small broccoli chopped
4 small tomatoes chopped
3 scallions sliced
chunk of ham chopped
crisped chopped bacon
2-3 sprigs of thyme stemmed removed and chopped
6 eggs – I only had 5 so that is what I used
1/2 cup milk
3/4 cup shredded cheese
kosher salt and black pepper to taste
I also put some siracha in a few spots just to add a little heat you can see it in the last picture, there’s not much but it adds a little love.

saute the onions just till softened, add heartier vegetables first and the tender ones last just so they don’t breakdown to nothing, the meat I used was already cooked so a quick toss around was fine for them, beat the eggs and milk together and and pour over the ingredients, add a little cheese and just a quick mix in. Top with scallions and a little more salt and pepper.  Cook on top for about 3-5 minutes and then place under the broiler with the rack a rung or two below the top to set the eggs and brown watch but it should take about 10 minutes.

Bon Voyage

Corned Beef Hash

It is another crazy weather day here in NH it is pouring and close to 50 degrees out there. What little snow we had should be pretty much gone before tomorrow when it is supposed to get cold again.

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My husband and son are working on a very large job with a tight deadline and headed off to work this Sunday morning; just for a couple of hours thankfully. One of his workers mentioned since they were getting out early enough; around 10ish that he was going to head home, make some brunch and watch a movie.  That totally worked into my plans; I was thinking of making a corned beef hash so I am glad the guys were going to coming home; I wouldn’t have made it for just us girls.

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I kind of recall having hash a couple of times when I was a kid but I guess I didn’t care for it? Only because I have never made it and have never ordered it out. Side note my husband is watching football and just asked if I was blogging about hash. He said that it was wicked good and mentioned he doesn’t recall ever having it before.  Hash also doesn’t sound like the most appealing item on any menu; at least in my opinion.

SO I just googled history of hash; first funny thing that caught my attention was that September 27 is national corned beef hash day; who knew 🙂 the next thing is it is derived from the French verb hacher (to chop). Yes everything is chopped and it helps that they are similar in size so they all cook up around the same time. It also said that it became popular during world war II as rationing the limited availability of fresh meat. It makes total sense and I am now on board with hash, I might even order a side of it next time we go out to breakfast.

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This morning my hash consisted of potatoes, onions and corned beef. It probably should have had beef stock but I had some open chicken stock in the fridge so I used that instead. A few weeks ago our WWW World Wide Wednesday meal was from Finland and my daughter made a sausage hash that we all loved which was why I was interested in trying corned beef hash.

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It really is simple so feel free to adjust to ingredients you have on hand and that your family will enjoy

Corned Beef Hash

1 medium onion chopped
2-3 medium potatoes chopped
Several slices of corned beef chopped
1 tbs butter
1-2 tbs olive oil
Kosher salt
Freshly cracked black pepper
½ cup beef broth or whatever you have on hand

My favorite type of egg is poached but you can do whatever kind you like or leave the egg out entirely.

In a hot fry pan melt the butter and olive oil together, add the potatoes; salt and pepper to taste. Add the onions and then the beef. Saute till the potatoes are cooked and a nice crust forms on the hash.

Beef Sliders with Aioli and Caramelized onions

Happy Father Day to all dads out there including the 3 closest in my life my husband, my dad and my father-in-law!

I hope this first full day of summer is not the gauge of how the rest of the summer is going to turn out. Here in NH it is a cold rainy dreary kind of day so far. To take the slight chill out of the air and it being father’s day, I decided it would be nice to make my husband one of his favorite soups. I know mid-June is not supposed to be soup weather but turning on the stove top and also I had some overripe bananas in the fridge so I also turned on the oven and made a few small loaves of banana breads.

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Clam Chowder – recipe blog 3/15/2015

While I loved being on vacation and especially in Italy with my daughter, I did miss cooking in my own kitchen.  It kind of was a crazy week of weather here in NH this last week. Monday was cold and barely made it into the 60’s and on Tuesday it was very close to 80 pretty ridiculous even for us. This is probably why they say if you don’t like the weather here wait 10 minutes.

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While at the local market they had a cooler with quick dinner ideas. They had some pretty great looking 80/20 beef sliders so I picked up a couple of packages along with some small buns from the bakery. Because of the size of the sliders it is really hard to put all the toppings we generally put on our burgers; lettuce, tomato, pickles etc. so I was in search of some ideas for an aioli of some sort. I came across one from Guy Fieri but his were not simple burger his were made with Kobe beef.  Pretty sure I have never seen Kobe beef in a local market here; but his aioli sounded delicious and he had added some caramelized onions so why not check it out.

They came out delicious and believe it or not we actually had a few leftover; I was worried about storing them bun and all but my son and his friend heated them up the next day and said they were still good so don’t feel you have to eat them all and you will have leftover aioli, the caramelized onions were another story, I made sure to use all of them up, they were SO good.

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2 tbs extra virgin olive oil

2 large Vidalia onions, thinly sliced – I used my mandolin to slice them

2 tbs Jack Daniels – or whatever bourbon you have on hand – if you don’t have any buy a nip or two

3 tbs unsalted butter

2 tbs sugar

Kosher salt and freshly cracked black pepper

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2 cups Mayonnaise

1 tbs tequila – again buy nip if you don’t have any on the shelf

2 tbs fresh lime juice

3 tbs pickled jalapenos – I couldn’t find them and didn’t want to make them so I added a little pickle juice.

¼ cup chopped fresh cilantro


3 lbs grounds beef

Vegetable oil for the grill

1 tsp garlic salt

Kosher salt and freshly cracked black pepper

12 mini burger buns

Butter for the buns

12 lime wedges

Onions – heat olive oil in a large skillet over medium-high heat, before it starts smoking add the thinly sliced onions. Stir to coat; lower heat to low and cook until the onions are golden, 30+ minutes. Remove from heat to add the bourbon scraping up the yummy browned bits with a wooden spoon. Return to low heat, add the butter and cook until melted. Add sugar, salt and pepper to taste. Cook until there is very little liquid left in the pan

Aioli – put all the ingredients in a food processor until combined; cover and place in the fridge until ready to use.

Sliders – if not already formed, form the patties into 12 4-ounce patties and about ½ inch thick. Oil the heated grill grates, add the burger and season with garlic salt, kosher salt and pepper to taste. Grill until browned and cooked halfway through, 3-4 minutes.  Flip and top with some of the caramelized onions and cook 3 more minutes for medium.

Buns – butter both sides of the buns and place on the grill to toast about 1-2 minutes.  Spread the aioli on the top bun, place burger on the bottom, cover with the tops and thread each lime wedge onto a skewer; pierce the skewers through the sliders.

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Sliders, Rum and Coke and a Strawberry Daiquiri – strawberries from our garden

Adapted from Guy Fieri for Food Network Magazine

Chicken & Dumplings

I totally intended on trying another recipe in my slow cooker this last week but every night seemed to have something going on so I didn’t have time to prep and I am really not interested in making and cleaning a mess so early in the am. So instead I made chicken & dumplings on the stove top. It is definitely a warm comfort meal and pretty easy to make.  The batter for the dumplings is pretty simple and they cook themselves to perfection sitting on the top of the yummy broth. Homemade if you have it on hand.

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By using one pot to brown the chicken and made the stew it can’t help but being delicious, there is SO much flavor sticking to the bottom of the pot.

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I do use a lot of chicken broth both homemade, which I refer to as liquid gold, and pre-boxed which is great when I forget to take mine out of the freezer.

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I am not a fan of mushy peas so I only use frozen ones and by throwing those in last works out really well.

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The dumpling dough is really easy to make; it will be slightly thicker than pancake mix.

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The size of your dumplings depends on the size of the dollop you place on top of the stew. Be mindful they will expand.

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If you can hold off, it tastes a lot better if you can let it sit and let all the flavors meld.

Season chicken liberally with salt, pepper and adobo; add oil to a heavy duty pot, such as a Dutch oven. Cook chicken letting each side get nice and brown and remove to a plate until cool enough to shred.  Add celery, carrots and onions to hot pot, if too dry add more oil. Saute until onions are soft but not browned. Add flour and cook another minute; add chicken broth and simmer until veggies are cooked through. At the last minute add peas. Whisk all dumpling ingredients and add by spoonful. Cover and let the dumplings steam for about 15-20 minutes. Let meld and enjoy!!!


1-2 Boneless Skinless Chicken Breast cut into chunks

Kosher Salt

Freshly Cracked Black Pepper

Adobo seasoning

Olive Oil

2 ribs celery diced

3 carrots diced

1-2 onions diced

3 tbs flour

Chicken Broth

Handful of peas


Whisk all ingredients

¾ Cup Flour

1 ¾ tsp Baking Powder

½ tsp Salt

½ Cup Milk

Braised Short Ribs

I’m going to start with you have GOT to try these!!! If you do have any leftover they taste amazing re-heated. Now that we have that out of the way, they do take a planes trains and automobile kind of route to get where they need to go but the end result will be worth it and I hope it doesn’t deter you from attempting this recipe.

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The weather has been super cold here in the North East; my guys have been working outside on a couple of roofs and there is nothing like a hot shower and a warm comforting meal to warm your bones. The last couple of weeks I have put my slow cooker to work, plus my new cookbook is very inspiring plus I do like prepping two meals at one time and then taking a night off to relax.

For this particular recipe the microwave helped in making the dish a little less fatty, short ribs are notoriously greasy and we all want to have the most flavors but not all the extra grease in our dishes. I still had to let the sauce separate before I turned the juice into gravy. You do have a couple of options to keep the juice as such or make a roux and turn it into nice thick gravy which is the route I chose.

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Firstly separate the bones from the ribs, slice as close to the bone as possible. Take the bones and put them in a microwave safe dish, microwave for about 10 minutes, they should be nicely browned and a lot of fat left in the dish.  Transfer the bones to the slow cooker.

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Now to brown the ribs in a hot skillet by drying them, then salt and pepper and adding them to the skillet with a little oil. Brown about 7 minutes a side and add to the slow cooker. In the same skillet add onions, carrot, celery, tomato paste, and thyme to the fat in the skillet. Cook over medium heat until the onions are soft and lightly browned, about 8-10 minutes. Stir in the flour and cook for another minute. Slowly whisk in the wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to a simmer and cook until reduced to 1 cup, about 6 minutes then add to the slow cooker. Stir in the broth and bay leaves into the slow cooker. Cover and cook on low 9 to 11 hours or on high for 5 to 7.

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Transfer ribs to a platter and tent loosely with foil. Either let the braising liquid settle and skim off the fat or use a fat separator; whichever you prefer. Strain the liquid discarding the solids and season with salt and pepper to taste. Stir in the parsley or sprinkle over the top just before serving. Spoon about a cup over the ribs and serve with the remaining sauce.

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Serve over your favorite mashed potatoes.

5 lbs. bone-in short ribs – meat and bones separated

Salt and Pepper

2 Tbs olive oil

2 onions chopped medium

1 carrot peeled and chopped medium

1 celery rib chopped medium

2 Tbs tomato paste

1 tsp dried thyme

3 Tbs flour

2 cups dry red wine

2 Tbs balsamic vinegar

2 cups chicken broth

2 bay leaves

2 Tbs minced fresh parsley

Chicken White Wine, Tarragon and Cream – slow cooker

My mother-in-law mentioned the other day that she was looking for some crock-pot recipes, I noticed a slow cooker magazine at my local grocery store and I figured I would check it out and then give it to her. While looking at it I started marking pages; I can’t tell you how many times I see a recipe that looks awesome and make a note to try it later and never find it again. After marking like 7 pages I quickly came to the conclusion; I am going to have to buy her her own copy.

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Like most I don’t always have a ton of time in the morning so I planned on prepping both my dinner for the night and the crock-pot for the next day. If I have several dishes in mind I will always cut enough onions, peppers, garlic and potatoes and carrots or whatever I am going to use in multiple dishes all at the same time and just set aside per dish.  You already have the cutting board and knife out just keep going; you’ll be happy you did.

Though sometimes it doesn’t always work out quite like you planned; both dishes I was making asked for some dry white wine. I opened a bottle made the first dish, poured myself a glass, my husband walking by decided he wanted a glass, by the time I got around to making the meal for the slow cooker, yup I was out of wine and had to open another bottle. It was worth it, the chicken from the crock-pot was amazing. We didn’t save the leftover carrots and mushrooms but we did have a couple of chicken breast (they were large ones) they were so flavorful and moist, so much so my husband sent me a text on his lunch telling me how amazing his sandwich was. He just asked me what I was blogging about and told me to tell you that the chicken has a great flavor and he really likes it. He is so helpful wink wink.

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Chicken with White Wine, Tarragon and Cream (slow cooker revolution)

Serves 6 – cook on low 4-6 hours

4-6 bone-in, skin-on split chicken breasts, trimmed salt and peppered

¼ cup olive oil

16 ounces cremini mushrooms, trimmed and halved if small or quartered if large

2 onions minced

½ tsp dried minced thyme

4-6 garlic cloves, minced

¼ cup flour

¾ cup dry white wine – I used chardonnay

1 cup low-sodium chicken broth

1 pound carrots peeled, halved length wise and sliced about ½ inch thick

2 tbs soy sauce

2 bay leaves

½ cup heavy cream

¼ cup minced fresh tarragon – (note) I used less because I am not a fan of black licorice but I would use it again in this dish

  • Pat chicken dry, season with salt and pepper. Heat a tablespoon of oil in a skillet over medium high heat. Add chicken skin side down, do not crowd the pan. Repeat with remaining chicken. Set aside and let cool. Remove and discard the skin.
  • Add remaining oil, mushrooms, onions, thyme and some salt to the pan. Cover and cook till softened, about 10 minutes. Uncover continue to cook until the mushrooms are dry and browned about 10 minutes.
  • Stir in garlic and cook about 30 seconds, stir in flour and cook for about a minute. Slowly whisk in the wine, scraping up any browned bits and smoothing out any lumps. Transfer to slow cooker.
  • Stir in broth, carrots, soy sauce and bay leaves into the slow cooker. Place browned chicken along with the juices into the slow cooker.  Cover and cook until chicken is tender, 4-6 hours on low. Any longer and you risk drying out the chicken
  • Transfer chicken and vegetables to a serving platter and tent loosely with foil. Let braising liquid settle for about 5 minutes; remove any excess fat from the surface. Discard bay leaves. Stir in cream and tarragon and season with salt and pepper to taste. Reserving 1-2 cups of sauce to serve with chicken pour the remaining over the chicken and veggies.

Thanksgiving Dinner – no power – Sausage Ciabatta Stuffing

Firstly I hope you all had a wonderful day with delicious food and great conversations with your family and friends


Talk about having a pretty traditional Thanksgiving here in NH we got hit with a heavy snow storm on Wednesday; I think the final total was 15 +/- inches.  While that much snow is generally not a big deal for us, this one kind of kicked our butt.  We lost power for 10 hours on Wednesday; which is always my prep day. I peel and cut up all the veggies, set the table, get out all the serving dishes and prep the dressing aka stuffing.

A few years ago I opted for cooking 2 smaller sized turkeys together versus the 16+lb bird I used to get. I find that they have a better chance of being super moist which pretty much is the main cooking goal for any cook. This year in particular it was an amazing choice. My gas Viking stove top works but my gas oven does not. My girlfriend who lives up the road did offer me hers and I was going to use it; however I was concerned about not being on site while it cooks, I like to keep an eye on it and I couldn’t be 2 places at once.


Not as pretty as when cooked in my oven; but they tasted wonderful!

Thursday we lost power again at 8:30 am; it came back right after we finished dessert around 4:30 pm.  While my guys were out plowing and shoveling; I cleared a path to the gas grill and cleaned it off at least a foot of fresh powder. I actually grabbed my roasting pan and put the birds; packaging an all into the pan to see if they would all fit on the grill. It was perfect. I make beer can chicken on the grill all the time; so I felt pretty confident it would work.  I filled the bottom of the pan with water; stuffed both with apples, onions, and garlic and seasoned them well; covered them with foil and hoped for the best. The grill was a solid 450′ and they took approximately 2 hours.

They came out excellent and outside smelled awesome!!!

There were only 2 things that I couldn’t make as I wanted.  I could not make the dinner rolls this year; which was fine and the dressing I made couldn’t be baked to get all the crust that everyone loves. But I was able to brown them with a little crust on the stove top.  If you are in search of a great tasting dressing/stuffing I wholly suggest this one!  Flavor galore and everyone loves it.  My son had 4 helpings yup I said 4.





It is based off of a Mario Batali sausage stuffing

Sausage Ciabatta Dressing

Your favorite Olive Oil for the pan

1 lb of your favorite Italian sausage – casing removed crumbled and browned

1 medium onion – diced

1 bulb fennel also called anise – sliced thin, fronds reserved

1 cup of chestnuts – I found them already cooked and peeled – brilliant

2 apples – I used granny smiths – peeled and diced

5 cups ciabatta bread cubed and toasted – I toasted them in a pan on the stove top

¼ cup fresh parsley – chopped

2 ½ cups chicken stock

½ melted butter

Add oil to the pan, crumble the sausage and cook till the sausage starts to brown, add the onion, fennel, chestnuts, apples and cook. Stirring occasionally, until the sausage is cooked through

In a large bowl, place the cubed bread and pour the cooked sausage mixture over the top. Sprinkle with parsley, and pour the stock and melted butter; toss to combine.

In a 9×13 baking dish place all ingredients in and cover with foil. Bake for 30 minutes, uncover and bake until the top is golden browned and crisp. Serve garnished with some of the fennel fronds.