Sun Dried Tomato and Spinach Frittata

We are having a sudden heat wave here in Ohio.  You know the kind that prompts you to desperately run out looking for a kids swimming pool big enough for you to fit in!  Michael is not overly fond of breakfast for dinner but I found an exception, frittata.  You can make so many variations of frittatas and they come out amazing.  We had fresh spinach, sun dried tomato sausage, parmesan cheese and eggs, the makings of an tasty frittata that had my girls asking for seconds and thirds.  These are also great ways to sneak in veggies or meat for a picky eater.  They are easy to make, clean up and won't heat up your house on a hot day.  Perfect for a September heat wave or anytime!

Ingredients

1 cup pasteurized egg product (like real eggs from Costco)
4 eggs
1/2 cup parmesan cheese shredded and some more to sprinkle on top
pepper (to taste)
1 tsp olive oil
2-3 links pre-cooked sun dried tomato sausage chopped (we like aidells or another nitrate free brand)
2 cups baby spinach (packed)

Recipe

1. In a large bowl combine egg product, eggs, cheese and pepper.  Whisk until yolks are completely incorporated.  If you use a 10 or 12 inch pan to cook you can add 2-4 more eggs.
2. Chop sausage.  Chop spinach.  You can removed the large stems you see, some people don't like the texture with the stems.
3. Heat oil in pan over medium.  Add sausage and cook for a few minutes.  Add spinach and cook until just wilted.  Change heat to low.
4. On low heat add the egg mixture.  Stir everything together and make sure meat and spinach is evenly distributed in the pan.
5. If using double frittata pan.  Cover with second pan and cook on low for 10 minutes.  Sprinkle with parmesan cheese then cover again with the second pan.  Using oven mits flip the pans.  Cook on low for another 10 minutes.  
6. Using oven mits flip back over and slip frittata onto a plate.  Slice and serve, enjoy!
7. If using oven-proof pan.  Preheat oven to 350 degrees F.  Cook on low until the eggs on the bottom and edges are set for about 10-15 minutes.  Place in oven and cook 7-8 minutes or until eggs are cooked.
8. Using oven mits removed pan and slide onto a plate.  Slice and serve, enjoy!  
9. If using non oven-proof pan.  Cover and cook on low until the eggs are set for about 15-20 minutes.  Using oven mits slide onto a place.  Slice and serve, enjoy!

Turkey Burgers with Spinach and Feta

I had some left over hamburger buns to use up and if you know my family you know we hate to be wasteful.  So I decided to try my hand at making some turkey burgers.  It was raining out so we decided to pan fry them and they were a bit sticky anyway so I think that's the best method for this recipe.  They turned out amazing!  The next time I make them I think I'll add some hot sauce to kick them up a notch more, we like spicy foods.  Of course we served with french fries and topped with fresh tomatoes, lettuce and a touch of mayo.

Ingredients

1/2 cup of chopped onion

4 garlic cloves

2 cups fresh baby spinach

19-20 ounce package of ground turkey, not the super light kind you want a little fat

1/4 cup pasteurized eggs or 1 eggs beaten

4 ounces feta 

2 teaspoons worcestershire sauce

pepper to taste

hot sauce to taste - optional

hamburger buns

burger toppings (lettuce, tomato, pickle) and condiments (mayo)

Recipe

1. Cook onion and garlic over medium heat until onion is slightly caramelized (slightly browned), around 4 minutes
2. Add spinach and cook until wilted, around 2 more minutes.  Remove from heat
3. Combine turkey, eggs, feta, worcestershire, pepper and hot sauce (optional).  Add onion mixture and stir until well combined.
4. Heat large skillet over medium heat.  Form meat mixture into patties and place in pan.  The patties should not be too think and only the width of a burger bun.  
5. Do not turn until they are nicely browned, 4 or 5 minutes depending on temperature.  You will notice the patties shrink and edges appear cooked.  Then allow the other side to cook until browned.  You can turn once more for a few minutes to ensure they thoroughly cooked.  If you wait let them brown before flipping they will have amazing flavor and actually be more moist.   
6. Place on buns and top with your favorite toppings

Salmon and Wilted Spinach with Balsamic Reduction

We love balsamic vinegar around here. It's so easy to turn a quick everyday meal from so-so to scrumptious with a simple balsamic reduction sauce. Here we have baked wild salmon, wilted spinach, jasmine rice and corn. This meal is fast and can easily be made during the week after a hectic day at work. Try the sauce with pan seared chicken, another favorite of ours

Ingredients for Salmon and Wilted Spinach

• 4 medium salmon fillets, skin on wild caught is my preference
• 1 package of spinach rinsed, this reduces in size allot
• 1/2 tablespoon butter
• sea salt and pepper
• 1/2 cup balsamic vinegar
• 1/2 teaspoon powdered sugar

Recipe

1. Preheat the oven to 400. Line cookie sheet with aluminum foil. Spray with cooking spray if your salmon in skinless.
2. Combine 1/2 cup balsamic vinegar and 1/2 teaspoon powdered sugar in a small saucepan. Over medium heat bring to a low boil. Cook until sauce is reduced to almost 1/2, usually takes 7-8 minutes. Remove from heat when done.
3. Season the salmon filets with sea salt and pepper to taste and place in the oven. Cooking time varies based on salmon thickness and your oven. Check salmon after 10 minutes, small fillets cook quickly. If it flakes it's done, if you catch if before it flakes but the center is no longer raw it's perfect!
4. Melt 1/2 tablespoon butter in large pan over medium heat. Add spinach and cook until wilted.
5. Place spinach on plate, salmon on top of spinach and top with balsamic sauce.