Dinner, Lunch

Charred Corn Salad with Creamy Shallot Dressing

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Charred corn, tossed with arugula, tomatoes, and a creamy shallot dressing.

When corn is in season, I’m always looking for ways to incorporate it into summer dinners.  This salad is a twist on one I’ve been making for years, and has the added creaminess from a dollop of greek yogurt. This gives the salad a hint of the ever popular Elote corn craze, and takes everything up a notch.  

The trick to making this salad is charring the corn, but only for about a minute.  You want to blister the outsides of the kernels only a tiny bit, This will allow the corn to maintain a bit of a bite.  It’s also important to allow the corn to fully cool before tossing with the dressing and arugula.  It’s best when just tossed, so if you need to make it ahead, wait to assemble everything later.  The dressing can easily be made a day before.

Charred Corn Salad with Creamy Shallot Dressing

Print Recipe
Charred Corn tossed with arugula, tomatoes and a creamy shallot dressing
Course dinner, Lunch
Cuisine American
Keyword corn salad, summer salad
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 people

Ingredients

  • 5 Tbsp olive oil, divided
  • 6 ears fresh corn, husked and kernels removed from cobs
  • 1 shallot, sliced thin into rings
  • 1/2 tsp red pepper flakes
  • kosher salt and black pepper
  • 5 Tbsp fresh squeezed lime juice (2 limes)
  • 2 Tbsp whole milk greek yogurt
  • 1/2 pint small cherry or grape tomatoes, halved
  • 4 oz baby arugula
  • 1/4 cup ground parmesan

Instructions

  • Heat a large cast iron skillet over medium high heat. When hot, add 1 Tbsp olive oil to the pan, and add the corn kernels, stirring frequently until slightly blistered and barely softened. You want to maintain a little bite to the corn, so don't fully cook them, one to two minutes total. Remove from the heat and toss with a little salt, pepper, and red pepper flakes in a large bowl for the salad.
  • To make the dressing, toss the sliced shallots into a bowl with the lime juice, some salt and pepper. Let this stand for at least 5 minutes, and up to one hour. Add the yogurt and remaining 4 Tbsp olive oil, stirring to combine into a creamy consistency.
  • When ready to serve, combine the arugula and tomatoes with the charred (and cooled) corn kernels, and toss with the dressing and grated parmesan cheese. Give a final grind of black pepper, and enjoy!

Notes

This recipe is a twist on a charred corn salad from Bon Appetite, and the dressing is undeniably delicious.  
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Appetizers/Snacks, Sweet

Confetti White Chocolate Chip Rice Krispie Treats

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Rice Krispie Treats stuffed with White Chocolate chips and confetti sprinkles.

A fun and easy no-bake treat for all your summer celebrations – the treat that makes kids of all ages smile!  A little upgradee for this old school favorite, comes from Broma Bakery, with flecks of sprinkles and white chocolate chips throughout.  https://bromabakery.com/funfetti-rice-krispie-treats

This comes together in minutes, and requires only chilling time to set after you melt the marshmallows.  It couldn’t be simpler, and is perfectly festive for the upcoming Fourth of July!

Two tips I took from this recipe which I will use going forward with my Rice Krispie treats are, 1 – instead of adding the mixture to the hot pan, pour the melted butter and marshmallow to a mixing bowl and stir in the cereal off the heat, and 2 – mix gently with the sprinkles, as they can melt and turn into a rainbow mess!  

Confetti White Chocolate Chip Rice Krispie Treats

Print Recipe
Rice Krispie Treats stuffed with confetti sprinkles and white chocolate chips
Course cookie, Dessert, Drinks, sweet
Cuisine American
Keyword confetti, funfetti, rice krispie treats
Prep Time 10 minutes
20 minutes
Total Time 30 minutes
Servings 16 people

Ingredients

  • 1/2 cup salted butter
  • 16 ounces marshmallows
  • 6 cups rice krispies cereal
  • 1/3 cup rainbow sprinkles plus more for topping
  • 1 cup white chocolate chips

Instructions

  • Line a 9×9 pan with parchment paper and then grease with cooking spray. Set aside.
  • In a small saucepan over medium heat, melt the butter. Add in the marshmallows and stir with a spatula until fully melted. Remove from the heat immediately.
  • Pour the marshmallow mixture into a large mixing bowl and add the rice krispies cereal. Use a rubber spatula to fold together until evenly coated. It helps to coat the spatula with cooking spray too.
  • Gently fold in the rainbow sprinkles and the white chocolate chips.
  • Transfer the mixture into the prepared pan and use a greased rubber spatula to spread the mixture into an even layer. You can also put a little butter on your fingertips and press the mixture into an even layer.
  • If desired, top with more white chocolate chips and sprinkle with a few more sprinkles.
  • Place in the fridge to set before cutting into 16 squares. Enjoy!

Notes

This is a great recipe from Broma Bakery - thank you Sarah!  https://bromabakery.com/funfetti-rice-krispie-treats/
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Breakfast, Dinner, Lunch

Puff Pastry Quiche

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Fluffy Quiche baked into a buttery puff pastry crust.

Today’s recipe is great for any meal of the day – breakfast, lunch or dinner, and can be made ahead for easy summer entertaining.  Make it for Father’s Day and fill it with whatever you want – it’s a flexible base recipe that works in many ways!

I needed an easy lunch to feed some friends, and was leaning toward a frittata, but wanted something a little more special.  I also didn’t want to spend time making a crust from scratch, and figured I’d see if I could make puff pastry work as a base for what ended up being a really easy trick!  If you have worked with puff pastry before, you know it’s forgiving, and more importantly, DELICIOUS!  

Some great things to serve along side this dish are prosciutto wrapped melon, a green salad, or chopped tomatoes tossed with basil, lemon and olive oil.  Have fun with the fillings – this works with whatever you have lying around!

Puff Pastry Quiche

Print Recipe
Fluffy Quiche baked into a buttery puff pastry crust.
Course Breakfast, brunch, dinner, Lunch
Cuisine American
Keyword puff pastry, quiche
Prep Time 15 minutes
Cook Time 40 minutes
10 minutes
Total Time 1 hour 15 minutes
Servings 8

Ingredients

  • 2 Tbsp olive oil
  • 1 4 oz package diced pancetta
  • 1/2 yellow onion, diced
  • 3 oz chopped baby spinach
  • Kosher salt and freshly ground black pepper
  • 9 large eggs
  • 1 1/2 cups half-and-half, or whole milk
  • 3/4 cup sour cream
  • One 17.3-ounce package 2 sheets frozen puff pastry, thawed
  • 2 cups shredded cheddar cheese

Instructions

  • Preheat the oven to 375 degrees.
  • In a skillet over medium-high heat, add the olive oil and sauté the onion with the pancetta cooking until the onions are softened and the pancetta has crisped a bit. Add the spinach, stirring to wilt, then remove from the heat to cool a bit.
  • In a large bowl, whisk the eggs, half-and-half, sour cream, salt and pepper.
  • Spread each sheet of puff pastry on a floured surface, and using a rolling pin, stretch the pastry about an inch in each direction. The goal is to make the pastry wide enough to go up the sides of a 9 x 13 baking dish. You will end up using about 1 1/2 of the 2 sheets in total. As you place the pastry in the dish, push the edges up to form a crust that will hold the egg mixture. You will need the second piece to complete this, and can simply press the sheets together to form a light seal. Discard the leftover, or save for another use.
  • Top the pastry with the shredded cheddar cheese, then the sautéed onion mixture, and finally fill the dish with the egg mixture. Cover with tinfoil. Carefully transfer the dish to the oven, and baked covered for 20 minutes. Remove the foil, and bake for another 20-25 minutes until the filling has set and the pastry is golden on the edges. The eggs will look very runny when you remove the foil - don't worry - it will all work out!
  • Allow to sit for 10 to 15 minutes before serving. Top with lightly dressed arugula salad, or chopped tomatoes with basil.

Notes

This recipe mimics the fillings of my favorite mini muffin frittata's, and just happens to be what I have on hand.  You can adjust the fillings for whatever you like - grilled vegetables, ham, etc...  
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Dinner, Lunch

BBQ Chicken Meatball Burgers

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Delicious Chicken Burgers topped with BBQ Sauce and homemade slaw.

This is the burger for summer.  Lean, but hearty, and absolutely full of flavor and all the things we want right now.  The chicken “meatball” mixture is topped with bbq sauce and a homemade Cole slaw, and it all gets nestled perfectly into a buttered brooch bun.  Summer Dinner Pefection. 

Let’s start this off by saying summer is the time for shortcuts.  In a world of delicious BBQ sauce sitting on the grocery store shelves, I see no point in spending an hour making your own.  If you want to, good for you.  This recipe has enough scratch elements to balance out this store-bought staple.  Above is my favorite one…

This recipe is a tweaked version of a slider featured on Smitten Kitchen YEARS ago… This is the link to her recipe, which is amazing. https://smittenkitchen.com/2023/05/smashed-chicken-meatball-sliders/ I’ve changed things for 6 full size burgers, and adjusted some seasoning, including adding celery salt to the simple slaw dressing, which I think makes nice difference.  

BBQ Chicken Meatball Burgers

Print Recipe
Chicken Burgers with BBQ Sauce and homemade slaw
Course bbq, dinner, Lunch
Cuisine American
Keyword bbq chicken burger, chicken burger
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients

Chicken Meatball Burgers

  • 2 lbs ground chicken
  • 2/3 cup breadcrumbs (panko)
  • 2 tablespoon milk or water
  • 3 garlic cloves minced
  • 1 bunch scallions (2 if small) minced, divided
  • 1 teaspoon smoked paprika
  • 2 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 large eggs

SLAW

  • 2/3 cup buttermilk well-shaken
  • 2/3 cup mayonnaise or plain yogurt
  • 4 TBSP cider vinegar
  • 1 TBSP granulated sugar
  • 3-4 cups thinly-sliced or diced cabbage
  • 1 cup grated carrot
  • Celery salt and freshly ground black pepper

ASSEMBLY

  • Butter to toast buns; oil to cook meatballs
  • 6 Brioche Burger Buns
  • 3/4 cup Barbecue sauce bottled is FINE!
  • PICKLES! all flavors welcome

Instructions

BBQ CHICKEN BURGERS

  • Combine chicken, breadcrumbs, milk (or water), garlic, half the scallions, the paprika, salt, pepper, and egg in a large bowl with a fork, mixing until just combined. Transfer bowl to fridge while you prepare the slaw.
  • Remove chicken meatball mixture from fridge and, using wet hands for a smoother shape, form 6 patties (about 1/3 pound each). Sprinkle the tops with salt and pepper.
  • Heat a large frying pan over medium-high heat (I like to use cast iron but any non-stick skillet works well), then coat with about 2 tablespoons oil when it's hot. Place your first three burgers in the pan and let them cook for about 6 minutes until starting to cook through on the outside edges, and the first side is done. Season the tops with an extra dusting of salt and pepper again, and then flip for another 4-5 minutes - you want them relatively crisp and browned on the outside, and cooked through in the middle (165 degrees on a meat thermometer).
  • Meanwhile, toast the buns so they are ready when the burgers are done - I like to spread butter on the insides of the buns before toasting. You can also do all of this on the grill...
  • When the burgers are cooked through, place each on a toasted bun bottom, and top with a thick spreading of your favorite BBQ sauce.

SLAW

  • Whisk buttermilk, mayo, cider vinegar, sugar, and remaining half of scallions in a large bowl and add cabbage, and carrots, tossing to evenly coat it. Season to taste with celery salt and pepper (you can also use regular salt, but celery salt gives it a great flavor).

FINAL ASSEMBLY

  • Top each BBQ sauce covered chicken burger with a heaping mound of your delicious coleslaw, add a few pickles, and crack open a beer. ENJOY!

Notes

This recipe is a slightly tweaked version of Smitten Kitchen's Smashed Chicken Meatball Sliders, which you can find here.  https://smittenkitchen.com/2023/05/smashed-chicken-meatball-sliders/. I have increased the size of the burgers to be full size, and changed a few ingredients, but it's an amazing base recipe.  
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Dinner, Lunch

Spiced Grilled Chicken Thighs with Garlic Yogurt Sauce

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Marinated Chicken Thighs, served with pickled onions and a garlic yogurt sauce.  This is a slightly tweaked version of Molly Baz’s Spiced, Grilled & Swaddled Chicken Thighs with the Works from her book, “Cook This Book”.  Molly is amazing, and this is her site https://mollybaz.comhttps://mollybaz.com, which requires subscription, but I highly recommend it and also buying her book – so many good recipes!

This recipe is meant to mimic the middle eastern style of chicken shawarma, which is folded into grilled pita breads and served street taco style.  The marinade of the garlicky yogurt sauce tenderizes the chicken deliciously, and the combination of warming spices is perfectly complimented by the pickled onions, fresh mint, and I even like a splash of tabasco at the end.  

A couple of years ago when I was just starting this blog, a friend (TY SB!) gave me a heads up on Molly Baz, who up until then I’d only known as a contributing writer to Bon Appetit Magazine.  I quickly bought her book, and this was the recipe she recommended to me – I think her words were “you MUST make the swaddled chicken!”.  Man, was she right…  

Spiced Grilled Chicken Thighs with Garlic Yogurt Sauce

Print Recipe
Marinated Chicken Thighs in Pita's with Yogurt Sauce and Pickled Onions
Course dinner, Lunch
Cuisine American, middle eastern
Keyword grilled chicken.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 2 red onions
  • 1 cup distilled white vinegar
  • 1 Tbsp kosher salt, plus more for the chicken
  • 1/2 cup sugar
  • 5 cloves garlic
  • 3 lemons
  • 2 cups plain whole milk greek yogurt
  • 1 Tbsp olive oil, plus more for grilling
  • 1 Tbsp smoked paprika
  • 1 Tbsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 2-3 lbs skinless boneless chicken thighs
  • 6 pita breads
  • parsley leaves and fresh mint for serving

Instructions

Pickled Red Onions

  • Slice 2 red onions into 1/4 inch thick rings. Put into a heat safe glass bowl.
  • In a small saucepan, heat the vinegar, 1 Tbsp salt, 1/2 cup sugar, and 1 1/2 cups water over medium heat, stirring frequently with a whisk until everything dissolves, and the mixture has come to a simmer. Immediately pour the hot liquid over the sliced onions, leaving to soak until cooled to room temp. Drain when complete - these can be made up to several days in advance, and make great toppings for salads and sandwiches as leftovers.

Garlic Yogurt Sauce

  • Grate 1 clove of garlic into a small bowl, and then stir in 1 cup plain greek yogurt. Season with salt and pepper, and a squeeze of lemon juice. Set aside until ready to serve.

Grilled Chicken

  • Grate or finely chop the remaining 4 cloves of garlic into a large bowl. Stir in 1 cup of greek yogurt, the juice of two lemons, 1 Tbsp olive oil, 3 tsp kosher salt, 1 Tbsp smoke paprika, 1 Tbsp cumin, 1/2 tsp cinnamon, and 1/4 tsp cayenne pepper, and whisk until well combined.
  • Add the chicken thighs to the marinade, turning to coat each piece evenly. Allow to sit at room temp up to 30 minutes, until ready to grill. You can also marinate this in the fridge for up to 6 hours.
  • Preheat a grill to medium heat, and lightly oil the grates. Using tongs, place the chicken thighs on the hot grates, rotating as needed to balance out hot spots. The chicken wants to be 165 degrees, which should take 5-6 minutes a side.
  • When through cooking the chicken, quickly grill the pita breads to get some grill marks and heat through.
  • To assemble, using a warm pita as the base, build a pile of thinly sliced chicken, pickled red onions, yogurt sauce, and a few leaves of parsley and torn fresh mint. Roll 'em up and enjoy with LOTS of napkins!!

Notes

This recipe is taken from Molly Baz's "Cook This Book" and the original is called "Spiced, Grilled and Swaddled Chicken Thighs with the Works".  I updated things to serve 6, and added lemon juice to the yogurt sauce - other than that, it's perfection - thanks Molly!  her recipe's can be found here also... https://mollybaz.com/club/
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Appetizers/Snacks, Dinner, Lunch

Stromboli’s

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The best Italian American portable calzone.  This recipe is a gift from my dear friend Sue Cronin, a real Italian Queen in the kitchen, who taught me how to make these in our North End apartment in the fall of 2006.  My older girls were so little they used play-dough scissors to cut the pizza dough.  Thank you Sue, for this recipe, which is truly more a method than anything else – it has been a favorite ever since!

This picture doesn’t do the scene justice – Sue came into our apartment with plastic bags of her homemade dough, and all of her Italian secrets in her head.  She made risotto, Stromboli’s, and truly inspired me.  I think I need another visit from Sue, but for now, here’s a treat for everyone from her!

The whole idea of this recipe is simplicity at it’s finest, which perfectly suits the Italian approach to cooking.  You can fill the dough with anything you desire – I’ve put in two of our favorite versions into this post, but honestly could have done 6!  Another favorite is using leftover chicken parmesan, and honestly this dish would make for an incredible filling – https://walestable.com/slow-cooker-chicken-parm/.  Regardless, get creative and have fun with this – use up whatever you have and make a great Saturday picnic out of it.  

See the green play dough scissors!?  Lucy is the tiny one holding on from behind, and the next picture is her today…  She’s been helping with the blog for her senior project, along with her buddies Carlin and Sydney…

Stromboli's

Print Recipe
The Ultimate Italian American portable Calzone
Course Appetizer, dinner, Lunch, Snack
Cuisine American, Italian
Keyword calzone, stromboli
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

Italian Cold Cut Stromboli

  • 1 lb pizza dough (I use store-bought usually)
  • 2 Tbsp flour, for dusting the rolling out surface
  • 2 tsp olive oil for greasing the bowl
  • 6 slices good provolone
  • 12 slices deli-style Italian ham
  • 12 slices deli-style pepperoni (this is MUCH bigger than regular - if you are using small slices you'll probably need about 24)
  • 8 oz shredded mozzarella (NOT FRESH)
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 egg
  • 1-2 Tbsp sesame seeds, or bagel seasoning for topping the dough

Sausage, Pepper & Onion Stromboli

  • 1 lb pizza dough
  • 2 Tbsp flour, for dusting the rolling surface
  • 3 Tbsp olive oil, divided
  • 6 slices good provolone
  • 1 lb. sweet or hot Italian sausage, removed from casings
  • 2 bell peppers - any color
  • 1 large yellow onion
  • 8 oz shredded mozzarella (NOT FRESH)
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 egg
  • 1-2 Tbsp sesame seeds or bagel seasoning for topping the dough

Instructions

Italian Cold Cuts Stromboli

  • Preheat the oven to 450 degrees, and arrange a rack dead center in the oven. I recommend having the oven come to this temp for at least 30 minutes before baking the Stromboli's. It makes a difference in the heating power.
  • Line a baking sheet (18" x 12") with parchment paper.
  • If using store-bought dough, bring it to room temperature several hours before making the Stromboli's. This will make the dough pliable and much easier to work with. I remove dough from it's packaging, and place in a large glass bowl coated with the olive oil, then cover with a damp towel and place in a warm spot on the counter for at least 2 hours. You'll see the dough rise significantly.
  • When ready to go, dust your counter with flour, and place the risen dough on it, flipping to coat both sides. I use my hands to gently warm the dough and stretch it before using a rolling pin. You want to create an oblong rectangle, vs. a circle for this. It really helps to try to create the shape with your warm hands, before using a rolling pin. When rolling it out, use a back and forth motion, starting from the center of the dough. If it's warm enough, it should stretch out fairly easily. If you find it snapping back on you, try using warm hands to make it stretch better. Ideally, you want it the length and width of a large baking sheet (18" x 12") before adding toppings.
  • Leaving a 3 inch border (see photo's in blog post) all around of open dough, lay the provolone slices down the center of the dough. This will form the base of the stromboli. Next lay down the ham, covering the cheese. The next layer will be the pepperoni, and finally the shredded mozzarella. Finish this with a dusting of dried oregano and red pepper flakes.
  • Using scissors, cut the dough on both of the long sides into 2 inch sections, stopping just before the toppings in the middle. You are going to use these strips to create a pattern of meeting from both sides, pulling the stromboli together, while leaving slivers of the filling to bake uncovered in between. Think of it as a set of stripes down the stromboli.
  • Beat the egg with 2 tsp water, and using a pastry brush, cover the dough with the egg wash. Sprinkle the dough with sesame seeds or bagel seasoning, if you wish. Toss in the oven, and bake for 14 minutes exactly. Remove from the oven, and cool slightly before slicing. Serve with marinara sauce on the side.

Sausage, Pepper and Onion Stromboli

  • Preheat the oven to 450 degrees, and arrange a rack dead center in the oven. I recommend having the oven come to this temp for at least 30 minutes before baking the Stromboli's. It makes a difference in the heating power.
  • Line a baking sheet (18" x 12") with parchment paper.
  • If using store-bought dough, bring it to room temperature several hours before making the Stromboli's. This will make the dough pliable and much easier to work with. I remove dough from it's packaging, and place in a large glass bowl coated with 1 Tbsp olive oil, then cover with a damp towel and place in a warm spot on the counter for at least 2 hours. You'll see the dough rise significantly.
  • Heat a large skillet over medium-high heat, and coat with 2 Tbsp olive oil. Add the sausage, breaking up into crumbles as it cooks. When the sausage is no longer pink, add the peppers and onions to the pan, cooking until softened, about 5 minutes longer. Remove from the heat to cool a bit before assembly.
  • When ready to go, dust your counter with flour, and place the risen dough on it, flipping to coat both sides. I use my hands to gently warm the dough and stretch it before using a rolling pin. You want to create an oblong rectangle, vs. a circle for this. It really helps to try to create the shape with your warm hands, before using a rolling pin. When rolling it out, use a back and forth motion, starting from the center of the dough. If it's warm enough, it should stretch out fairly easily. If you find it snapping back on you, try using warm hands to make it stretch better. Ideally, you want it the length and width of a large baking sheet (18" x 12") before adding toppings.
  • Leaving a 3 inch border (see photo's in blog post) all around of open dough, lay the provolone slices down the center of the dough. This will form the base of the stromboli. Next lay down the cooked sausage, peppers, and onions, and finally the shredded mozzarella. Finish this with a dusting of dried oregano and red pepper flakes.
  • Using scissors, cut the dough on both of the long sides into 2 inch sections, stopping just before the toppings in the middle. You are going to use these strips to create a pattern of meeting from both sides, pulling the stromboli together, while leaving slivers of the filling to bake uncovered in between. Think of it as a set of stripes down the stromboli.
  • Beat the egg with 2 tsp water, and using a pastry brush, cover the dough with the egg wash. Sprinkle the dough with sesame seeds or bagel seasoning, if you wish. Toss in the oven, and bake for 14 minutes exactly. Remove from the oven, and cool slightly before slicing. Serve with marinara sauce on the side.

Notes

This recipe is more of a method than an exact set of instructions - you can fill the dough with anything you want; just veggies, leftover chicken parmesan, etc..   The only rule is to stick to ingredients that aren't too high in water content (no fresh mozzarella, and use roasted or cooked veggies instead of raw) to avoid a soggy mess.  This recipe is a gift from my dear friend Sue Cronin, who taught me the art of the Stromboli in my North End apartment in the fall of 2006, along with my two oldest daughters, who, at the time, used play-dough scissors to cut their versions.  Thank you Sue!
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Appetizers/Snacks, Breakfast, Lunch

Mini Muffin Frittata’s

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Mini frittata’s with pancetta, spinach and cheddar.  Portable versions of your favorite weekend breakfast!

Frittata’s are an incredibly versatile meal or snack option, and I make them regularly.  You can swap ingredients to work with whatever you have on hand (ham or prosciutto in place of the pancetta both work well), whatever cheese you prefer, or just make these with veggies – spinach, kale, arugula all work well too.  They come together in minutes and last all week in the fridge. 

Mini Muffin Frittata's

Print Recipe
Mini frittata's with spinach, pancetta and cheddar
Course Breakfast, brunch, Lunch, Salad, Lunch, Dinner, snack
Cuisine American, Italian
Keyword frittata, mini muffin frittata
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

  • 1/2 cup chopped white onion
  • 4 ounces diced pancetta
  • 5 ounces fresh baby spinach, or chopped kale
  • 1 1/2 cups grated cheddar cheese
  • 8 extra-large eggs
  • 1 1/2 cups half-and-half (you can use milk too)
  • Kosher salt and freshly ground black pepper

Instructions

  • Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
  • Heat a 12 inch skillet over medium heat, and add the pancetta, allowing the fat to coat the pan for a minute or two. Add the onion, and then the chopped kale or spinach, wilting the greens, and crisping the pancetta. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind.
  • In a large liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork or a whisk. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the grated cheddar cheese.
  • Bake the frittatas for 20 , until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm. They will deflate, but taste amazing!

Notes

This recipe is a wide riff on a couple of versions I've made over many years from the Barefoot Contessa, and Glada.  The combination of ingredients is super easy and fast to cook.  They keep for several days, and make for a great breakfast on the go, or after school snack.  I often use them to make egg sandwiches in between a toasted English muffin with a slice of extra cheddar cheese and some sriracha.  
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Breakfast, Lunch, Sweet

Dutch Babies with Lemon Sugar

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Nana’s famous Dutch Babies with a lemon zest sugar topping.  Given this is my mom’s recipe, it’s perfect timing for Mother’s Day – who needs brunch reservations?

Dutch Babies are a big deal in my family – my mom (Nana!) makes them every morning at our summer house in Maine.  All the grandkids expect them and love helping with the lemon sugar.  She has amassed quite a collection of glass pie plates and has a a system of making up to 4 at a time when there is a hungry crowd.  These elegant looking treats are essentially a giant popover, baked in a plate or pan.  They look complicated, and impressive, but truly are the simplest things to make.

Lemon Sugar is a favorite topping amongst my kids, but you can honestly use the Dutch Baby as a base for a savory treat as well.  Top with lightly dressed arugula and prosciutto for a fun lunch or dinner.  Plain old butter and syrup never disappoints either.  You can top with blueberries before baking, or fill them with sliced strawberries and powdered sugar for a spin on shortcake. 

Dutch Babies with Lemon Sugar

Print Recipe
Nana's Famous Dutch Babies with Lemon Sugar
Course Breakfast, brunch, Lunch
Cuisine American, british
Keyword dutch babies
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 4 xl eggs
  • 1 cup flour
  • 1 cup milk
  • 1/2 tsp kosher salt
  • 2 Tbsp sugar
  • 1/2 tsp vanilla
  • 4 Tbsp butter

Lemon Sugar

  • 2 lemons, zested
  • 1/4 cup sugar

Instructions

  • Preheat the oven to 400 degrees F.
  • Have two glass pie plates ready to go when the oven is preheated - put 2 Tbsp of butter in each.
  • Prep the batter: In a blender, combine the eggs, flour, milk, salt, vanilla and sugar, mixing well and using a spatula to scrape as needed.
  • When the oven is ready, put the pie plates in for 5 minutes, to heat them and melt the butter. After 5 minutes, remove the plates from the oven, and swirl the to coat evenly with the melted butter. Carefully pour 1/2 of the batter into each plate, and return to the oven to bake for 25 minutes. Do not peek at them or open the door during this time.
  • While that cooks, make the lemon sugar - zest the two lemons, and stir the sugar to combine.
  • When done, remove the dutch babies from the oven - they will be puffed and glorious! Serve immediately, and top with the lemon sugar.

Notes

My mom (Nana, to her grandkids) is famous for these at our house in Maine.  Thanks Nana!  
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Appetizers/Snacks, Sweet

White Chocolate Brownies

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Salty but sweet white chocolate brownies.  Perfect for the Kentucky Derby or Cinco De Mayo this weekend!

Some people don’t love chocolate.  While I’m not one of them, I can imagine this brownie is going to be a favorite of those that fall into that category.  To miss out on the moist chewy brownie dessert all together is a tragedy, and now the void is filled!  Don’t worry about them being too sweet either – the white chocolate flavor is subtle, and balanced perfectly by the salt and depth of richness from the sweetened condensed milk.  These easy one-bowl brownies are a true hit – they would also make a great care package, or Mother’s Day treat!

This recipe comes from Broma Bakery, a great resource for anything dessert related.  https://bromabakery.com/white-chocolate-brownies-recipe/

White Chocolate Brownies

Print Recipe
A salty sweet white chocolate brownie
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 servings

Ingredients

  • 1/2 cup butter room temperature
  • 1 cup white chocolate chips
  • 1 large egg room temperature
  • 1 14 oz can sweetened condensed milk
  • 1 Tbsp vanilla extract
  • 1 tsp salt (I use Morton's Kosher)
  • 1 1/2 cups all-purpose flour
  • 1/4 cup powdered sugar for topping

Instructions

  • Preheat oven to 350°F. Line an 8″x8″ dish with parchment paper and set aside.
  • In a microwave-safe bowl, combine butter and white chocolate chips and microwave for 30 seconds. Stir the mixture until completely melted (if not melted, give it another 10-15 seconds). It may be al little lumpy, but don't worry - the mixture will combine well with the next ingredients to become smooth.
  • Add in egg, sweetened condensed milk, vanilla extract, and salt, stirring to combine. Fold in flour, stirring until just combined.
  • Pour mixture into prepared pan and bake for 22-25 minutes. It should be puffed up in the middle. This will sink back down when you remove it from the heat. Remove from oven, allow to cool in pan for 10 minutes, then transfer the brownies out of the pan and onto a cooling rack. Allow to cool completely before serving.

Notes

It's important to slightly underbake these as they will continue to cook in the pan after they come out of the oven.  This recipe is from Broma Bakery, and it's absolutely delicious, in addition to being very simple to make!  Thanks Sarah!  https://bromabakery.com/white-chocolate-brownies-recipe/
 
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Breakfast, Dinner, Lunch

Sagaponack Corn Pudding

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The ultimate corn pudding, from the Barefoot Contessa.  Sometimes the oldest recipes you know get forgotten, and it’s like seeing an old friend again.  Hello Sagaponack Corn Pudding!

This recipe makes a brilliant dish that honestly works for breakfast, lunch or dinner.  It’s a cross of a delicious crustless quiche, and a giant thick frittata, but fluffier and cheesier than both of those combined.  It is easy to make ahead, and great for a gathering all summer long.  It goes great with Tequila Lime Chicken, another recipe to come soon.

The recipe relies upon fresh corn, but if you absolutely cannot find it, I would skip the sautéing and just cook the onions, then add frozen corn (which is pre-cooked) to the recipe and I’m sure it would work great.  The dish bakes in a Ban Marie, (a hot water bath) almost like a cheesecake, helping with even cooking.  It may seem complicated but its incredibly simple and easy to do.

Sagaponack Corn Pudding

Print Recipe
Course brunch, dinner, Lunch
Cuisine American, Mexican
Keyword corn pudding
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients

  • 4 Tbsp butter
  • 5 cups fresh yellow corn kernels cut off the cob 6 to 8 ears
  • 1 cup chopped yellow onion 1 onion
  • 4 extra-large eggs
  • 1 cup whole milk
  • 1 cup half-and-half
  • 1/2 cup yellow cornmeal
  • 1 cup ricotta cheese
  • 3 Tbsp chopped fresh basil leaves, plus more for topping
  • 1 Tbsp sugar
  • 1 Tbsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 8 oz grated extra-sharp cheddar, plus extra to sprinkle on top

Instructions

  • Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
  • Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
  • Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
  • Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm, sprinkled with more fresh basil.

Notes

This is a slightly adapted version of the classic Barefoot Contessa recipe from her Family Style Cookbook - here is the link to her site: https://barefootcontessa.com/recipes/sagaponack-corn-pudding
I have cut the butter in half, trying to lighten the dish a bit - I added 2 more ounces of cheddar, helping to make up for some extra flavor - the recipe works great with the butter change, but you can always add more if you like!
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