Zucchini and Feta Frittata

1/2 small white or yellow onion, finely diced
1 small zucchini, chopped into matchsticks
4-5 cremini mushrooms, stems removed, finely sliced
3 tablespoons butter
10 eggs
1/3 cup cream
salt and black pepper, to taste
1/2 cup crumbled feta

1. Preheat the oven to 400°.

2. In a large non-stick skillet (I use cast iron), melt butter over medium heat. Add onions and sauté for a couple of minutes until translucent. Add zucchini and mushrooms and continue to sauté, stirring frequently, until done (about five minutes).

2. Meanwhile, in a medium mixing bowl, crack all eggs. Add salt and pepper, and whisk lightly. Drizzle in cream, continue to whisk for about 30 seconds.

3. Pour beaten eggs into pan over vegetables and cook until they just start to set (about 8-10 minutes). Add feta, distributing it evenly across the pan.

4. Remove from heat and turn of burner. Bake entire pan in the preheated oven for about five minutes, or until the frittata is golden brown and firm.

5. Remove from oven and allow to cool for a couple of minutes, then slice and serve. Garnish with additional feta, hot sauce, or sundried tomatoes.

Serves 4. Can be refrigerated for eating later, either cold or reheated.


Stella’s Chicken Salad

There are a million chicken salad recipes, but here’s mine! I think the tiny bit of Dijon mustard and splash of balsamic vinegar really make it extra tasty. I also love slivered almonds.

1 lb. boneless, skinless chicken*
2 Tbsp olive oil, separated
1 cup celery, finely diced (one regular sized celery rib)
2 Tbsp minced white onion
1/4 cup crushed pecans
1/4 cup slivered almonds
1/4 cup kefir
1/4 cup full fat mayonnaise
1/2 tsp Dijon mustard
1/2 Tbsp balsamic vinegar
1 Tbsp lemon juice
1/2 tsp brown sugar
1 tsp dried dill
1/2 tsp salt
1/4 black pepper

1. Preheat your oven to 375°. Place the chicken in an oven-safe dish and drizzle with half the olive oil. Lightly salt and pepper. Bake for about twenty minutes, turning once or twice, or until chicken is fully cooked through. Remove from oven and let cool.

2. Meanwhile, prepare the other ingredients. In a large bowl, toss celery, onion, pecans, and almonds. In a medium sized mixing bowl, combine kefir, mayonnaise, mustard, balsamic vinegar, and lemon juice. Whip with a whisk until well combined, then add sugar. Keep whisking until it becomes silky smooth, then add dill, salt, and pepper. Stir thoroughly and taste; add more salt and/or pepper as desired.

3. Chop the cooked, cooled chicken into chunks of desired size (or shred, if preferred) and mix with the vegetables and nuts in the large bowl. Then pour the dressing over the salad, tossing gently until the ingredients are well mixed.

4. Cover the bowl with plastic wrap or a lid and cool in refrigerator for at least two hours, or even overnight. To serve, re-stir with a large wooden spoon and eat as a main course, sandwich filling, or green leaf salad topping.

*I used white meat here, but you can use either white or dark; the latter will give your salad a slightly richer flavor and fattier texture.  I wanted a light, crisp, cool salad for summer, so I went with white meat—it’s supposed to hit 106° today!

Lemony Beef and Asparagus Stir-Fry

This blog has been on a bit of an accidental hiatus for a month. First I was extremely busy at work (we’re talking 60-hour weeks; and I am by no means a workaholic); then I got sick (terrible allergies followed swiftly by a cold that’s still hanging on!); and last week we moved offices at work. So I’ve been a bit preoccupied. Blogging resumes NOW!

This is a really easy and fun recipe I just threw together based on the fact that I had some on-sale fajita meat and asparagus to eat, and I was craving a lemony butter sauce. This was so simple, but really flavorful, and just lemony enough. It was a hit at my house, and I hope it is at yours, too!

1 lb. skirt steak, cut into strips
1/2 red onion, sliced
3 Tbsp butter, halved
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 garlic clove, minced
splash of white wine
1 lb. asparagus, cut into 2 inch pieces
1/2 lb. cremini mushrooms, sliced
1 Tbsp soy sauce
1/3 cup freshly squeezed lemon juice
2 cups brown rice, cooked

1. In a large skillet, sauté the beef, onion, garlic powder, salt, and pepper in half the butter over medium heat for five to seven minutes. Add garlic, cook another minute, stirring continuously. Deglaze the pan with the white wine, and allow to simmer for a few minutes longer.

2. Remove from heat and place beef and onion mixture in a separate bowl, aside, reserving the juices in the skillet. Meanwhile, cook rice in a separate stock pot and allow to simmer as you finish the stir-fry.

3. Using the same skillet, melt the remaining butter over medium heat. Add the asparagus and mushrooms and cook until tender, about ten minutes.

4. Return beef and onion mixture to the skillet, and stir in soy sauce and lemon juice. Cook for a further couple of minutes until heated through, and serve immediately with rice. Drizzle the remaining pan juices over the rice for a rich, lemony flavor.

Serves 4.

Honey Mustard Collard Greens

Another variation on one of my favorite type of greens, this savory side dish will be liven up any dinner.  The bacon grease gives these collards their distinctive Southern flavor, while the honey mustard provides an unexpected note of sophistication.

~4 cups collard greens, washed and chopped
2 tsp bacon grease
1/4 yellow onion, finely diced
1 garlic clove, minced
1 Tbsp balsamic vinegar
1/2 cup red wine
2 tsp whole grain mustard
2 tsp honey

1. In a large skillet, melt bacon grease over low heat. Add garlic and onion, stir, and sauté for about five minutes, until fragrant and translucent.

2. Deglaze pan qith red wine, then add collard greens and balsamic vinegar. Stir continuously for about five minutes, until the greens begin to wilt and turn bright green.

3. Add mustard and honey, stir thoroughly to coat all the leaves, and remove from heat. Serve immediately.

Serves 2. What looks like a huge pile of raw greens turns out to be just right for two people! Double or triple recipe as desired, but don’t cook too much! These are best freshly cooked—leftover greens don’t translate.

Shown here with oven-baked bison sausage and a side of creamy brown rice.