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Breakfast Pizza

By Christy on September 16, 2012 in Appetizers & Snacks, Breakfast, Desserts, Recipes

This is so easy it barely qualifies as a recipe but it was so delicious I had to share! It can be eaten any time of the day but I have found it is a good way to get kiddos (and stubborn adults) to eat fruit for breakfast. I used figs but mix and match with what you have. The rosemary goes especially well with the figs but again feel free to use what you have or what you like.

1 Tortilla

1 Heaping Tablespoon of Greek Yogurt

1-2 Figs, Sliced

Honey, to taste

Pinch of Rosemary

Heat the tortilla on a skillet over medium heat flipping as needed. You want the tortilla to brown slightly and become crisp. When tortilla is cool enough to handle, smear with greek yogurt. Place sliced figs on top and drizzle with honey. Finish with a sprinkle of rosemary.

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Butternut Cheddar Frittata

By Megan on September 13, 2012 in Breakfast, Main Dishes, Recipes, Slider

Frittata is an easy way to not only whip up dinner (or breakfast), but to use up any random vegetables you have lurking in your fridge. Just replace the butternut squash in this recipe with peppers, zucchini, tomatoes, greens, or anything, and you’ll have a delicious meal on hand.

If you don’t have an oven-safe skillet, you can also cook frittata in a pie plate or muffin tin. Just increase the cooking time to allow for the eggs to be cooked through.

Butternut Cheddar Frittata

Serves 6

2 cups diced butternut squash
1/2 tablespoon olive oil
Salt and freshly cracked pepper, to taste
8 eggs
1/2 cup milk
1 1/2 teaspoons herbes de Provence
1 tablespoon butter
3/4 cup shredded sharp or smoked cheddar cheese

Preheat oven to 400°F. Toss squash in olive oil, salt, and pepper, and spread onto a rimmed baking sheet. (Note: You can use the same skillet you plan on cooking the frittata in, if you like.) Roast about 25 minutes or until squash is tender and lightly browned, stirring halfway through cooking time. Remove from oven and set aside, and preheat oven to broil.

Whisk together eggs, milk, and herbes de Provence.

Heat a cast-iron or other oven-safe skillet over medium-high heat, and add the butter. Swirl the pan to coat it as the butter melts. Once the butter has melted, add the butternut squash to the skillet, then pour in the egg mixture. Cook on the stove approximately 5 minutes or just until starting to set on top.

Scatter cheese over the top and move skillet to the oven. Cook for approximately 5 more minutes, until cheese is melted and top is set and lightly browned.

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I Love You, Honeydew.

By Christy on September 9, 2012 in Beverages, Desserts, Gluten-free, Recipes

Ever get a melon that looks perfect but once you cut it open you find that it is not quite sweet enough? A little ice and a bit of sugar will fix that. This recipe works with any melon but honeydew is definitely my favorite. It even works with melon that has been in the fridge a bit too long. Adjust the sugar to taste depending on the melon. If you are feeling extra decadent substitute the ice for ice cream. Or if somebody accidentally spills some coconut rum into it, drink it. It is still good. I’m just saying…

2 Cups Honeydew Melon

1 Cup Ice

1 Tablespoon Sugar

Add all ingredients into blender and blend on high till smooth.

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Crock Pot Roast

By Christy on August 19, 2012 in Gluten-free, Main Dishes, Recipes

It is still too hot to have the oven on for hours at a time. So when I got my beautiful roast from Bastrop Cattle Company in my Greenling basket, I got out the crock pot and dug out some root veggies for a down home Sunday dinner. The secret to any great roast is the browning of the meat and veg prior to roasting. You aren’t looking to cook them through but the brown bits equal flavor.

3-4 Pound Chuck Roast

10-12 Baby Carrots

4-5 Potatoes, cut in 2 inch pieces

1-2 Onions, peeled and cut in 8 pieces

1-2 Leeks, sliced and soaked to clean, then cut in 2 inch pieces

1-2 Tablespoons oil

1 Can Beef Broth

Salt and Pepper to taste.

Thoroughly dry roast and then season generously with salt and pepper. Set aside while you prep vegetables. Add potatoes to crock pot. Heat 1 Tablespoon oil over medium high heat in large saute pan. Brown the onions and leeks then add to crock pot. Brown carrots then add to crock pot. Add more oil to saute pan if needed and brown roast thoroughly on all sides. Position roast on top of vegetables in crock pot. Pour a couple of Tablespoons of beef broth in saute pan to deglaze, scraping up all the brown bits from the bottom of the pan. Pour over roast with remaining beef broth. Add water if necessary for liquid to come halfway up roast. Cook covered on high for 4-5 hours or low for 5-6 hours.

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