Double Up

Apparently, I am not so good at this blogging thing...I guess Exercise TV has been distracting me...at least I hope it has...so I missed a few weeks...Here's a recap

Chicken and Bean Chilaquiles (or Silly Lilly's as we were calling them)

Cooking spray
1 cup thinly sliced onion (SKIPPED)
5 garlic cloves, minced
2 cups shredded cooked chicken - I was feeling lazy so I bought a rotisserie chicken...
1 (15-ounce) can beans (recipe calls for black, I used pinto)
1 cup chicken broth
1 (7 3/4-ounce) can salsa de chile fresco (I didn't have this so I used some salsa)
15 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco

Directions - Preheat oven to 450. Heat large nonstick skillet over medium-high heat. Coat with cooking spray (I used olive oil). Add onions, saute for 5 minutes (or until lightly browned). Add garlic, saute 1 minute. Add chicken, cook 30 seconds. Transfer mixture to medium bowl, stir in beans. Add broth and salsa to pan, bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.

Place half of the tortilla strips in bottom of an 11 x 7-inch bakign dish coated with cooking spray. Layer half of the chicken mixture over tortillas, top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450 for 10 minutes or until tortillas are lightly browned and cheese is melted.

-->Good dish, super easy. Jeff didn't like the green things from the salsa and I used the wrong cheese so it didn't get meltly. I enjoyed as leftover lunch, too. I served it with salad and called it a night. I will make this again and I see how easy throwing this together with leftovers from a taco night could be.

Hearty Frittata
4 slices thick-cut bacon, cut into 3/4-inch pieces
8 eggs
1/2 cup milk
1 tbsp chopped fresh chives
1/4 tsp salt
1/2 tsp ground black pepper
8 oz artichoke hearts
1 cup thinly sliced leek
3/4 cup grated fontina cheese
1/4 cup grated parmesan cheese

Directions: Preheat oven to 450. Cook bacon over medium-high heat in a 10-inch oven-proof nonstick frying pan or well-seasoned cast-iron skillet until crisp. Transfer bacon to paper towels, reserve 2 tbsp. dripping in pan (discard the rest) and set aside.

Whisk together eggs, milk, chives, salt and pepper. Stir in bacon and artichoke hearts and set aside.

Return skillet to medium-high heat. Add leeks and saute in reserved bacon drippings until softened, 1-2 minutes. Reduce heat to medium. Add egg mixture and stir to combine. Cook for 1 minutes, then gently stir in 1/2 cup of fontina cheese and the parmesan. Cook without stirring until deges of frittata are set and the center is still a bit soft, approximately 2 minutes. Edges should appear firm when the pan is gently shaken, the top layer should appear wet.

Sprinkly remaining 1/4 cup fontina over top and transfer skillet to oven. Bake until eggs are fully set and the top is golden brown., 5 - 7 minutes. If top is not browned, broil for about a minute or so.

--> YUMMO! I loved this. We had this frittata, salad, and oven roasted potatoes...so good. I did modify the recipe since the only oven-proof nonstick skillet I had was smaller than what was called for I made this with 6 eggs (I also felt like 8 eggs was a lot of my family), changed the milk to 6 tbsp...left the rest the same...which made it a bit heavy with artichokes, which I like, Jeff and Lillian, not so much. I will definitely made a frittata again...it will be our version of breakfast for dinner, since I have never been able to let myself just make scrambled eggs for dinner...

Happy cooking -agatha