I had a friend over for dinner last night and whipped up a Jalapeno Popper Frittata from skinnytaste One and Done. I love eggs. I love jalapeno poppers. This was the perfect marriage of their deliciousness. I skipped the bacon (I didn’t have any on hand) and doubled the cream cheese to make up the lost luxury of skipping bacon.
I’m glad I made this recipe. It was delicious last night, and the leftovers were good warmed up for lunch. This recipe has inspired all sorts of breakfast possibilities for me. I think I’m at the start of a frittata kick.
Do you have a frittata recipe you love? If you do, please send it my way.
This week I tried Turkey Breast with Sweet Potatoes, Green Beans, and Gravy from the skinnytaste One and Done cookbook. I had been eyeing this recipe since I got the cookbook (a whopping 20 days ago). I hoped that the recipe would be the one that made me fall in love with my multicooker.
Oh, how wrong I was.
After two hours of prepping and cooking I was left with a meal that looked and tasted like bland nursing home food. I threw away the leftovers.
I think I’m done with skinnytaste multicooker recipes. Luckily she has lots of other recipes for me to try.
In positive news, I did find a recipe that I loved in the multicooker. It was macaroni and cheese from the America’s Test Kitchen Multicooker Perfection cookbook. I’m hoping to try a few more recipes from that cookbook before I have to return it to the library next week.
This week I tried Cheesy Turkey Taco Chili Mac from skinnytaste. This came together fairly quickly in my Dutch oven. I liked how you use a cup of refried beans in the sauce – the texture and flavor were great. This dinner received high praise: Elliot actually ate it. John and I both like it enough to make again. The leftovers were great the next day, but went downhill quickly after that.
I was also feeling like soup this week, so I made some Chicken Tortilla Soup from the skinnytaste One And Done cookbook. This one was not as well received. The chicken was a little tough (my multicooker seems to cook hotter than an Instant Pot, so I am going to try adjusting cooking times). I am the only one who will eat this soup. Elliot made himself throw up to avoid taking a second bite. I would not recommend this soup.
I bought a multicooker after finding the Cooks Illustrated best buy on sale the day after Christmas. I’ve heard so many things about the Instant Pot I decided to give this multicooker thing a try. Four recipes in the only thing I think it is good for is making hard-boiled eggs that are easy to peel. If you have a multicooker/electronic pressure cooker recipe you love please send it my way. I have buyers remorse, and I would like that to change.
This week I tried two new to us skinnytaste recipes. Most weeks it will be hard to try one new recipe, but I have two new cookbooks and it’s the first week of the year, so I’m all sorts of motivated.
The first recipe we tried was Giant Turkey Meatball Parmesan. This recipe is available on her website or her skinnytaste One & Done cookbook. This was a huge hit in our house. Everyone ate it, even Elliot. He rarely tries new food and often goes to bed hungry because he refuses to eat what we are having (we used to make him try everything, but stopped when he started making himself throw up when he didn’t want to try it). We will be making this one again, probably regularly.
The second recipe I tried was Cheesy Jalapeno Popper Stuffed Chicken. I wanted this to be as good as jalapeno poppers. It was not. That could be because I skipped the bacon. I never have poppers with bacon in them, so I thought it wasn’t necessary. I think it needed the saltiness of the bacon to cut through the cream cheese. If I make them again I’ll add the bacon.
This week I’m going to try one of her Instant Pot recipes. I haven’t decided which one yet. If you have any suggestions, please send them my way.
It was a beautiful weekend in Des Moines. It was sunny and in the low 70s. Perfect for playing outside. We visited a park every day. This afternoon we went on a family bike ride to a park for a picnic and play time. Audrey was so excited she didn’t want to take off her helmet to eat. Elliot, meanwhile, refused to eat any food. He was not happy that we made him eat a few bites of chicken before he could run off to the playground.
Tonight, once the kids were tucked in, I got started on dinner for John and me – Pasta e Fagioli. I found the recipe in the latest issue of Cooks Country. Until I read the recipe the only think I knew about pasta fazool is that it was mentioned in the song That’s Amore. This soup is hearty and complex. John even liked it.
The soup is not pretty. I skipped the pancetta and chicken broth and used vegetable broth instead. I found that looking at knitting patterns while eating this soup was a perfect accompaniment. John preferred to pair the soup with buttered toast. To each their own.
I intended to have an ice cream sundae for dessert, as earlier in the day I made some of my Grandma Runchey’s hot fudge sauce. Sadly, I am too full from soup, so the ice cream will have to wait until tomorrow.
If you are craving a deep chocolate sauce on your ice cream I recommend this recipe. If you are looking for something chocolatey you can have a spoonful of when you have an intense craving for chocolate, I can also recommend this recipe. I use butter instead of oleo, because margarine isn’t my jam.
Well over 20 years ago my sister Mary-Claire gave me a cookbook with family recipes in it. She must have been in Jr. High at the time. I love that I get to see her writing when I make a recipe from the cookbook.
I hope you had a wonderful weekend. I hope your week is filled with delicious food and beautiful weather. Let’s make this week a good one.
Welcome to September. It doesn’t feel like fall yet, but after all of the running around we did this summer I’m ready to settle back into a routine. Being busy all summer and not wanting to cook in the heat has led to an unused kitchen and a vegetable deficient diet. I want to get back to cooking and eating healthy again. I’ve decided that September will be Souptember in our house. I’m committed to making soup at least once a week. I love soup. No one else in my family does. At the end of this month they will either be converted or I will have had soup for lunch every day. I’m OK with either outcome.
I made one of my favorite soups today: Pumpkin and Black Bean Soup. This spicy soup is filling and reheats well. It does not look pretty, but it tastes pretty great.
The recipe is from Rachel Ray’s Veggie Meals. It takes less than a half hour to put together, which means I can throw it together even when I’m in a time crunch.
Pumpkin and Black Bean Soup
1 T vegetable oil
1 T butter
1 chopped onion
1 can vegetable broth
1 can diced tomatoes (undrained)
1 can black beans
1 can pumpkin puree
1/2 c heavy cream (I use half and half)
1 1/2 t curry powder
2 t ground cumin
pinch of cayenne pepper
Melt butter into oil over medium heat. Sautee onion until soft. Add broth, black beans, tomatoes, and pumpkin. Bring to a boil. Reduce heat to low, add cream and spices. Simmer 5 minutes, or until you can convince your kids to come to the table.
I hope you had a Souper Sunday.