Vegetable Fritatta

I made this recipe for my hubby a while back, like... almost a year. It was before I got pregnant. I was on bed rest for a while and couldn't cook. After that I was too tired to even think about making elaborate recipes or anything that took more than half an hour to make, so my hubby had to eat spaguettis with chicken, mashed potatoes with chicken, quesadillas, sandwiches, rice with chicken or take out. He really loved this recipe though so I decided to make it again for him.

The first time I heard the name fritata I thought the recipe was gonna be hard to make. Sometimes they make the names more difficult than the recipe. So I took a aimple recipe and studied the basics. In a frittata the essential elements are: eggs, vegetables and the baking time. From there you can make a lot of variations. Have fun and make yourself, your partner, kids and friends some delicious and easy meals.
The traditional fritatta uses more eggs than what I used in this recipe. If you google images of fritatta recipes you will see that classic fritattas tend to be bigger and fluffier than in my recipe. The reason for the change is that I prefer using fewer eggs. But when my whole family comes for a visit, I just inclrease the eggs to make a bigger fritatta! So here is my combination for an all vegetable fritata. Hope you guys enjoy it as much as my husband and me!

Ingredients: (to taste)

Butter
Eggs
Garlic
White onion
Tomatoes
Green pepper
Red bell pepper
Cilantro
Salt
Ground black pepper


Procedure:  ( It's important to use an oven safe pan for this recipe!)

Put the butter in the pan. When the butter is melted add the garlic and cook it for a little while.

While that is in the skillet, cut the tomatoes, onions, cilantro and bell peppers.
Put all the ingrdients in, except for the cilantro. When the onions look transluscent add the cilantro. 

Mix up the eggs then pour them onto the vegetables and cook for two minutes.

Put the pan in the oven at 350 grades for 15 to 20 minutes. Take the pan out of the oven and it will look like the picture above or bigger depending on the quantity of the eggs.

Awesome Guacamole!

When I was a little kid (I think I was in second grade) I discovered the awesome flavor of avocado! So I decided to eat nothing but rice mixed with avocado all week long. And why wouldn't I? I'd just discovered that awesome buttery flavor. I had to, I needed to eat it every day! After making my mom buy lots of avocadoes and devouring it for lunch and dinner for seven straight days, (despite my mom's best efforts to get me to eat something else) I finally got an overdose of avocado! After that week I didn't even want to smell one!

So after nearly twenty years of not eating them I decided to bring them back into my menu. Oh avocado, I'm sorry for ever letting you go. What the hell was I thinking!! May I say, I've missed you!! We are a match made in heaven. Not that long ago I posted a refreshing salad. That recipe had avocadoes in it too. It just make me love them even more! So, avocadoes are in season rith now, and what better way of paying them a tribute than by making a sinfull, luscious and awesome guacamole!! After expressing my definite love for avocadoes... here is my recipe!

Ingredients:

white onion (half of a big one or a whole small one)
cilantro
tomato (large)
avocado
lemon juice
salt
pepper

Procedure:

First gather all your ingredients. 

Now start chopping your cilantro, white onion, and tomatoes.

Separate de avocado from the skin. The best way to do it is to scoop it with a spoon:

Cut the Avocado in half, take out the seed with a knife and put the spoon between the skin and the meat of the avocado. Carefully passit all the way and the skin comes right off!

Put the avocado in the bowl where you are gonna make the guacamole. With the same spoon roughly chop the avocado.

Then add the other ingredients to the bowl and start mixing. Add lime juice to taste. The juice is important because it keeps the avocado from going brown with oxidation. Finally add salt and pepper to taste.

Finally,time to eat! You can eat it on tortilla chips, in tacos, burritos, with meat (like in the picture) or just enjoy it by itself!

Refreshing Summer Salad

I've been away for a while, but I haven't been idle. After two miscarriages I've managed to navigate my way through a succesful pregnancy and now my new baby boy has arrived. It's been a difficult, but rewarding process. Unfortunately that means I've been out of the kitchen for months. Luckily I've spent what little free time I've had thinking and planning a lot of new recepies. Now I'm getting geared up for another journey through food, and to kick things off I decided to try something healthy for my newly expanded family. So here's a new salad recipe for you guys. I decided I wanted something simple and refreshing since this new mommy is hot and VERY busy. It turned out to be a big hit with my hubby who was super excited that I was back in the kitchen! I hope it turns out to be a big hit for you guys too!

Tip:

You can add half an avocado to this recipe. Just cut it into squares and add it before putting the salt and pepper in the salad.

Ingredients:

1 tomatoe
1 cucumber
Cilantro (to taste)
Salt ( to taste)
Pepper (to taste)

Procedure:

First clean all your fruits and vegetabables. Cut the tomatoes (the fruit) in little squares.

Put them in the bowl.

Cut the cucumber down the middle (lengthwise)

Seed the cucumber and cut it in little squares

Put them in the bowl

Cut the cilantro

Put it in the bowl. Salt and pepper to taste.

Bon appetit!

Chicken Lasagna Rolls

Remember those amazing looking chicken lasagna rolls sitting next to the sweet dinner rolls? Well, today I’ll give you guys the recipe. That night I wanted to do something different for my husband and what goes better with those rolls than lasagna? It was late and I really didn’t want to do all the work required for lasagna… so I decided to make lasagna rolls instead. It’s the first time I attempted it, but I think it went pretty good. My husband loved it. Hope you guys enjoy them too! Let me know if you try it!

Ingredients:

For the chicken:

4 chicken breasts (cut in to cubes)

1 onion

1 sweet green pepper

½ teaspoon of salt

1 clove of garlic

4 whole tomatoes

Olive oil (to taste)

1 Tablespoon of unsalted butter

½ teaspoon of fresh oregano

½ teaspoon of fresh basil

½ teaspoon of green onions

½ cup of grated Romano cheese

For the rolls:

6 lasagna sheets

1 cup of mozzarella cheese

½ cup Parmesan cheese

½ cup of Romano

Tomato sauce (to taste)

 Procedure:

Put olive oil on the pan and wait until it's hot. Add the onion, green peppers and garlic.

Add the unsalted butter.

 

Let it cook until you see the onion is translucent.

Add the chicken.

 

Cut the whole tomatoes.

Add the tomatoes to the chicken.

 Meanwhile shred the Romano cheese.

Add the herbs to the chicken.

 Add the cheese. Mix everything and let it cook.

Tear the chicken until it's fine. (My husband did it for me and he used a potato masher, instead of tearing it.)

 The end result should look like this.

This is what I used to fill the rolls.

Lasagna "sheet"

Chicken filling

Add the mozzarella

Add the Romano cheese.

Roll the lasagna with the filling. Put it in the pan sheet.

 You should have 6 rolls.

 

 Add your favorite tomato sauce to taste.

Add cheese on top of the rolls and put it in the oven @ 350 degrees until you see that the cheese has melted.

ENJOY!!!