Food is obviously important for nutritional reasons. We clearly need it to survive but it is also meaningful for social reasons.
Many of us have fond food memories that remind us of a person, place or thing. Food is nostalgic and part of most celebrations with family and friends. It is also tied to cultures and regions. Certain spices, produce or cooking techniques are associated with different countries and parts of the world.
What is your favorite food memory? For me, it is making Carrot Cake from scratch with my grandmother when I was about 5 years old. It is tamales on Christmas Eve. Or, it is Gumbo, Crawfish or Beignets for Mardi Gras and Corned Beef and Cabbage on St. Patrick’s Day.
Cooking my spouse, children, friends and family’s favorite foods and desserts for their birthday, holiday or just because is one of my greatest expressions of love.
Easter Sunday is right around the corner and if you’re looking for a quick, easy and delicious appetizer this Mini Spinach, Pancetta and Cheese Frittata recipe is it! You can make these ahead and serve them room-temperature or cook them right before your guests arrive. Either way, you will not go wrong.
I used my @PerfectResults Premium Non-Stick Bakeware 48 cavity mini-muffin pan and served these at a baby shower. Then, I garnished the platter with edible flowers and a sprig of rosemary to give a pop of color.
Mini Spinach, Pancetta and Cheese Frittatas
Ingredients:
1 5 to 6 ounces pancetta, such as Primo Taglio, Columbus or Boars Head
1/2 large onion, diced
1 TBSP olive oil
12 medium to large size eggs, room temperature
1 1/2 cups sharp cheddar cheese, shredded such as Kraft or Lucerne
2 to 3 cups spinach, fresh or frozen
Leaves from 2 to 3 sprigs of fresh thyme
1/2 tsp ground pepper
1/2 tsp crushed red pepper flakes
1/3 cup parmesan cheese, grated or shredded
Directions:
Preheat oven to 350 degrees F. Use cooking spray to grease your mini muffin pan. Set aside.
In a large bowl, use a whisk or mixer to beat eggs until light and frothy about 6 minutes. Add the cheese and stir to combine thoroughly. Set aside.
In a medium size sauté pan heat the olive oil over medium heat until hot. Add the pancetta and onions. Cook until the onions are translucent and the pancetta is lightly browned about 7 to 8 minutes. Add the spinach (if you use frozen spinach, make sure it is completely thawed and all the water is pressed out. I put the thawed spinach in a colander and squeeze it out using my hands until all of the moisture is gone. Then, add the spinach to the sauté pan and combine thoroughly. If you use fresh spinach, you’ll need to double the quantity since it will shrink down. Cook the fresh spinach in the sauté pan for 3 minutes until it wilts down). Remove the mixture from the heat and let cook for 5 minutes.
Add the cooled spinach mixture to the eggs. Then, add the fresh thyme, ground pepper and red pepper flakes stir until completely combined.
Use a spoon to ladle the mixture into the sprayed muffin tin about 3/4 full. Do not overfill. Top each with the parmesan cheese. I had enough batter for about 40 mini frittatas.
Cook for 15 to 18 minutes until the edges of the muffins are lightly browned.
Remove from the oven and let cool about 5 minutes. Use a sharp knife to glide around the outside of the muffins until you can gently remove them.
Serve immediately or place them on a serving platter and cover if you’re making them ahead. You can also put them in an air-tight container in the refrigerator if you are making them ahead. Serve within 6 to 8 hours.
Anything that begins with “Fudge” Brownie Ice Cream Cake has to be devil-iciously scrumptious! This dessert calls out to all chocoholics and ice cream lovers. It is the perfect combination of brownie, two layers of ice cream, whipped cream and fudge.
It was a hit with our kids the other night and personally I had to take a cheat day from low-carbs to try it out. This recipe is quite versatile too.
You can use any ice cream flavor you want. I used a Chocolate Ice Cream with Fudge Cups and Swirls for one layer and Peanut Butter Chocolate Candy Crunch for the second. I also made homemade whipped cream and used Ghirardelli Fudge Sauce.
If you don’t feel like baking, you can buy a store bought brownie and Cool Whip as substitutes. You can even get crazy and do three layers of ice cream. The creativity is in your hands. You need will-power of steel to not have a piece though!
Fudge Brownie Ice Cream Cake
Ingredients:
Brownie Layer:
1 cup butter, softened
2 cups sugar
4 eggs
4 tsp vanilla
1 tsp salt
1/2 cup cocoa, such as Hershey’s, Ghirardelli or Guittard
2 cups all-purpose flour
1 cup chopped nuts (walnuts, pecans or any of your choice), optional
Ice Cream Layer:
2 — 1 pint ice cream flavors of your choice such as Ben & Jerry’s, Haagen Dazs, Halo Top or any other choice
1/2 cup hot fudge sauce (heated) to drizzle over the top such as Ghirardelli, Smuckers or Hershey’s
Whipped Cream Layer:
2 cups heavy whipped cream
3/4 cups powdered sugar
1 TBSP vanilla
Cocoa powder to dust the top of the cake (such as Ghirardelli, Hershey’s or Guittard)
Directions:
Preheat the oven to 350 degrees F. Use a Spring Form Pan such as Nordic or Wilton with removable sides or line a 9″ round cake pan with parchment paper leaving enough to hangover the edges of the pan. This will make it easier to remove if you’re not using a Spring Form Pan.
Take out one of the pints of ice cream from the freezer and let it sit until softened. (I sometimes put it in the microwave for about 20 to 30 seconds to assist the process.)
Then, make the brownies. Using a large bowl (I use my Kitchen Aid Mixer) combine the butter, sugar, eggs, vanilla and salt. Add in the cocoa, flour and nuts. Mix well until combined. Pour into the prepared 9×13 pan and bake for 20 to 25 minutes. Check on the brownies after 18 minutes to determine the remaining time. You want the edges to set and a skewer or toothpick inserted in the middle to come out clean. Once baked, remove from the oven and let sit until slightly cool.
Using the softened ice cream spoon it over the brownie in the pan. Smooth the ice cream thoroughly removing any air pockets. Cover this with plastic wrap and freeze about 30 minutes to 1 hour.
While the brownie and first layer of ice cream is freezing, remove the other pint of ice cream and let it sit until softened.
Remove the brownie from the freezer, top it with the next layer of softened ice cream. Smooth the ice cream thoroughly removing the air pockets. Cover this with plastic wrap and freeze another 30 minutes to 1 hour.
While the brownie and ice cream are in the freezer, make your whipped cream in a bowl with a standing mixer or an electric mixer. Add the heavy cream and whip until soft peaks begin to form (this can take several minutes). Add in the powdered sugar and vanilla and continue whipping to the right consistency.
Remove the cake from the freezer and spread the whipped cream all over the ice cream layer.
Sprinkle the cake with a dusting of the cocoa powder. Then, use the hot fudge that you’ve heated to decorate the top in long ribbons from side to side. It’s easier to stream over the dessert if it is warmed.
You can cut it immediately after decorating or return it to the freezer. If it’s the latter, you can remove the cake from the freezer and let it sit about 10 to 15 minutes. Then, cut with a long serrated knife that you wipe clean after each piece. You can also dip the knife in a glass of hot water between cuts to help make it easier. Be careful as it’s not easy cutting a half frozen cake. Make sure the surface the cake is on is stable while you cut. I often put the cake on a kitchen towel to keep it from moving.
This recipe includes sweet pineapple and a tangy sauce that enhances seared, moist chicken. I used a fresh pineapple that was very ripe. If you can’t find a fresh one or don’t want to master cutting one up, canned pineapple will work just fine. This is a great, family approved dinner that is served over rice.
Dinner does not need to be boring or ho-hum. Creativity is the key to this easy, family dinner!
Hawaiian Chicken with Pineapple and Brown Sugar
Ingredients:
3 pounds chicken tenders, cut into 1/2″ pieces
Salt and ground pepper
3 TBSP canola or vegetable oil
1/4 cup butter
1/3 cup ketchup
1/4 brown sugar
2 tsp cornstarch
1/4 cup vinegar
3 TBSP soy sauce
1/3 cup pineapple juice
1 1/3 cup fresh pineapple, cut into chunks or 9 ounce can crushed pineapple such as Dole or Signature
Sesame seeds and chopped green onions (enough to garnish each serving)
Rice, steamed and ready to serve
Directions:
Preheat oven to 325 degrees F.
Cut chicken into 1/2″ pieces. Season with salt and ground pepper. Set aside.
Melt butter in a large saucepan over medium heat. Stir in ketchup and brown sugar. Mix thoroughly until the brown sugar is dissolved. Then, lower heat.
In a small bowl, whisk cornstarch and vinegar until thoroughly mixed and smooth. Add it to the saucepan whisking consistently. Then, add in 1/2 tsp salt, soy sauce, pineapple juice and chunks of pineapple. Cook until thickened and bubbly, about 3 – 4 minutes.
In Dutch oven or large sauté pan, heat oil on medium high. Add the chicken and sear until lightly browned about 3-4 minutes.
Pour the pineapple mixture over the chicken and mix until it is incorporated thoroughly.
Put the Dutch oven or large sauté pan in the oven or you can add the chicken and pineapple to a buttered casserole dish if you prefer. Cook for 35 to 40 minutes until the sauce is bubbly.
Remove from oven and serve over white rice (or any rice of your choice). Garnish with sesame seeds and green onions.
To complete the meal, I included pot stickers, sautéed sugar peas with garlic and the remaining slices of pineapple.
Jill's Cooking 