Recipes

Chicken Sausage and Four Cheese Frittata

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Chicken Sausage and Four Cheese Frittata

Servings 4
Calories 261 kcal

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup finely chopped yellow onion
  • 6 ounces sliced chicken sausage
  • 1 cup chopped kale
  • 6 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper to taste
  • 1/2 cup grated cheese divided

Instructions

  1. Preheat the oven to 400° F and place an oven rack in the center of the oven.

    Heat a 10-inch skillet (cast iron or non stick works best) over medium heat. Add the oil and twirl the pan to evenly coat, making sure to coat the sides of the skillet. Add the onions, and cook for about 3 minutes, or until they wilt and are transparent. Stir in the sausage and cook for another two minutes, followed by the kale. Quickly whisk together the eggs, milk, salt, and pepper, and pour the eggs into the skillet. Using a spatula, move the edges of the eggs towards the center of the pan, stirring around the curds as they form. Gently stir in the cheese. Place in the oven to bake for about 10-15 minutes, or until the frittata is lofty and the center is no longer runny when you insert a knife. Remove from the oven, let it stand for a few minutes before slicing and serving.

Easy Split Pea Soup

Filed Under: Cooking, Recipes

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Easy Split Pea Soup

Servings 6
Author Patricia Murray: County Kerry, Ireland

Ingredients

  • 2 tablespoons butter -- 1/4 stick
  • 1 large onion -- chopped
  • 1 cup chopped celery
  • 1 cup chopped peeled carrots
  • 1 1/2 pounds smoked pork hocks
  • 2 teaspoons dried leaf marjoram
  • 1 1/2 cups green split peas
  • 8 cups water

Instructions

  1. Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.
  2. Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.) add your own note

Pork With Apples and Onions

Filed Under: Cooking, Recipes

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Pork With Apples and Onions

Servings 6
Calories 21 kcal
Author Cooking Light Magazine. October 1999. Page: 142.

Ingredients

  • 6 center-cut pork chops (6 ounces each;
  • about 3/4 inch thick)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Cooking spray
  • 1 Tbs olive oil
  • 2 large onions each cut into 8 wedges
  • 2/3 cup Sauvignon Blanc or other dry white wine
  • 4 Granny Smith apples peeled and each cut
  • into 6 wedges about 1-1/2pounds
  • 1 Tbs fresh lemon juice
  • Chopped fresh parsley optional

Instructions

  1. Directions.
  2. This quintessential New England fall dish is light, due in part to today's leaner pork. The apples and onions turn into an almost chunky applesauce.
  3. 1. Sprinkle both sides of chops with salt and pepper. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add 3 chops; cook 4 minutes on each side or until lightly browned. Remove chops from pan. Repeat the procedure with remaining chops. Remove chops from pan; set aside.
  4. 2. Heat oil in pan. Add onions, and cook 8 minutes or until golden brown, stirring occasionally. Add the wine, and cook 1 minute. Return chops to pan, nestling them into onion mixture. Reduce heat to medium-low. Cover and cook 15 minutes. Add apples to pan. Cover and cook 25 minutes or until chops are tender. Remove chops from pan; keep warm. Increase heat, and bring apple mixture to a boil, and cook 10 minutes or until liquid almost evaporates. Stir in the lemon juice. Serve chops with apple mixture. Sprinkle with parsley, if desired. Yield: 6 servings (serving size: 1 pork chop and 3/4 cup apple mixture).