Blue Cheese & Maple Bacon Frittata

Mess to success! Well, I had a little trouble in the kitchen the other night. I was supposed to make Shrimp & Grits for the office holiday pot-luck the other day, but when I opened the package of Bacon (yep, lots of bacon in Shrimp & Grits) it smelled kinda funny -- like maple syrup. I looked at the package and, well, there it was in teeny-tiny letters "Maple Bacon" right on the package! My hubby had been kind enough to pick-up the bacon for me earlier in the week -- thanks honey =)! Of course I had started the project kind of late at night and I REALLY didn't want to go to the store in my jammies. After doing a quick check of the fridge I saw that I had enough eggs to make yet another FRITTATA -- my new favorite thing! This basic recipe saved my butt once again. This latest version (with Maple Bacon of course) turned out to be a big hit at the office party -- there's no stoppin' me now!

1 Package of Maple Bacon, cut into 1/4" pieces (WHOLE package)
6 to 8 Green Onions sliced (green tops as well)
Kosher Salt and Black Pepper
10 Large Eggs
2 to 3 Tablespoons Horse Radish (be sure to drain the juice)
2 to 3 Ounces Blue Cheese Crumbles

1. Preheat oven to 400 degrees. Cook bacon until crisp in a large ovenproof nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 1 minute.
2. In a medium bowl, whisk the eggs, 1 teaspoon salt, and 1 teaspoon pepper. Mix in the horse radish. Pour egg mixture over the bacon and onion in the skillet, stir once, turn off heat and crumble the cheese over the top.
3. Transfer to oven and bake until the center is set, 18 to 20 minutes. Slide out of the skillet and cut into squares before serving warm or at room temperature.

Red Pepper Frittata

As promised -- the original recipe from the December 2008 Real Simple magazine that gave me the idea for the Bacon, Cheddar, and Horse Radish frittata below (12/14/08) -- I've also included a picture of the Red Pepper frittata. This one also got rave reviews from our party guests.

2 Tablespoons Olive Oil
1 Onion, thinly sliced
2 Red Bell Peppers, thinly sliced
Kosher Salt and Black Pepper
10 Large Eggs
1 Cup Fresh Flat-Leaf Parsley, chopped
4 Ounces Soft Goat Cheese

1. Heat oven to 400 degrees. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes.
2. In a medium bowl, whisk the eggs, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix in the parsley. Pour over the vegetables in the skillet, stir once, and crumble the cheese over the top.
3. Transfer to oven and bake until the center is set, 18 to 20 minutes. Slide out of the skillet and cut into squares before serving warm or at room temperature.

Bacon, Cheddar & Horse Radish Frittata

Frittatas are my new favorite party food! They're simple, delicious, and very easy on your budget. I made two different Frittatas for our annual Christmas party yesterday and they were both a big hit. I'll post the other one tomorrow, but for know I'll share the recipe for the one that I made up. My inspiration came from the December 2008 issue of Real Simple magazine.

2 Tablespoons Olive Oil
1 Onion, thinly sliced
3 Tablespoons Horse Radish (remove as much juice as possible)
16 Slices of Cooked Bacon chopped (use Bacon bits in a pinch)
10 Large Eggs
1/2 Cup Fresh Flat-Leaf Parsley, chopped
1 Cup Shredded Cheddar Cheese
1 Teaspoon each Salt and Black Pepper

1. Heat oven to 400 degrees. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the onion and 1 teaspoon salt and 1 teaspoon black pepper and cook, stirring occasionally, for about 10 minutes.
2. Whisk the eggs in a medium bowl. Mix in the horse radish and parsley. Pour over the cooked onion in the skillet, stir once, and sprinkle the cheese over the top.
3. Transfer the skillet to the oven and bake until the center is set, 18 to 20 minutes. Slide out of the skillet and cut into squares before serving warm or at room temperature.

Slow Cooker Chicken Noodle Soup - Grandma Will Never Know!

I made this for my boyfriend once when he had a bad cold (we're now married) . Up until now he thought I had slaved over a pot all day making this for him. Sorry honey!

1 Rotisserie Chicken from local grocery store
1 Bag Egg Noodles (see below)
1/2 Bag Frozen Carrots, Onions, Celery
32oz Chicken Stock/Broth

3 Teaspoons Prepared Chopped Garlic (or 3 fresh cloves)

Salt to taste
Pepper to taste

1. Remove skin from Chicken breast, shred breast meat and add to slow cooker. You can add some bones into the pot as well -- but be sure to remove them at the end.
2. Add all remaining ingredients (Except Noodles) to the slow cooker. Allow to cook on low all day (5-10 hours) -- while you're at work or out shopping!
3. Add noodles. Add about 1/2 to 3/4 of the bag of noodles about 30 minutes before serving. When they are done the way you like you're ready to serve.

Note: Add more stock or water if needed to get the amount of liquid you desire.

Cream Cheese Spread

Ok -- here's another easy one. Inspired by the need to serve an appetizer to some unexpected company.

1 Package Cream Cheese, softened
3 Tablespoons Horseradish (or to taste)
4 Tablespoons Orange Marmalade (or to taste)

Blend all three ingredients, adjust to your personal taste and serve with crackers.

Best Corn Bread

This is a great tasting southern version of corn bread -- it's slightly sweet.

1 Cup Milk
1/4 Cup Butter Melted (Real Butter!)
1 Large Egg
1 1/4 Cups Yellow Cornmeal
1 Cup All-Purpose Flour
1/2 Cup Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt

1) Heat oven to 400 degrees. Grease bottom and sides of 8x8x2 glass pan.
2) Beat milk, butter, and egg in large bowl. Stir in remaining ingredients all at once until flour mixture is moistened (batter will be a little lumpy and thick like brownie batter). Pour batter into prepared pan.
3) Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

Recommendations: Be sure to use whole milk and real butter in this recipe.
Variations: 1 small can of Chopped Green Chilies or 1/2 cup Cheddar Cheese

Easy Orange & Cranberry Relish

This one is REALLY easy and it's great with turkey, ham, pork, and vanilla ice cream too. I came up with this one out of the need to clean out my fridge.

1 Pound Fresh or Frozen Cranberries
3 Heaping Tablespoons Orange Marmalade
1/4 Cup Roasted Unsalted Almonds

Blend Cranberries and Orange Marmalade in food processor -- adjust Marmalade to taste. Add 1/4 cup Roasted Almonds and blend until desired consistency. Enjoy!