Baked Ham and Asparagus Frittata

Ok, so the asparagus will likely turn up in a few recipes this month.  Not a problem for me; I love asparagus.  If you prefer broccoli or zucchini could be used for this recipe as well.  I learned how to make baked frittatas from a gal I used to work with.  We worked out her recipes to make giant batches for breakfast parties but today I decided to make a small one for me and Charles.

Baked Ham and Asparagus Frittata

  • 1/4 cup diced ham
  • 1/4 cup sliced asparagus
  • 1 egg
  • 1/4 cup heavy cream
  • dash black pepper
  • 1 o.z. cream cheese
  • 1/4 cheddar cheese

In buttered small baking dish layer ham and asparagus.

Lightly beat egg and add cream to egg mixing well. Pour over top of ham and asparagus.

Next add cream cheese.  I smashed the cream cheese between my fingers to spread over top.

Sprinkle with cheese.

Bake at 350 degrees for about 40 – 45 minutes.

Enjoy ~ Kimberly

Creamy Jalapeno Gratin Potatoes

I have to confess this is my second try on this recipe.  I made them a few days ago and the flavor was great but I should have parboiled the potatoes and added extra cheese so here is the second try which is very delicious.

Creamy jalapeno gratin potatoes

  • 2 pound potatoes
  • 2 Tbs diced jalapeno
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 4 o.z. cheddar cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • additional 4 o.z. cheddar cheese
  • 1/4 cup coarse bread crumbs

Peel the potatoes if desired; dice into small cubes and cover with cool water.  Bring to boil and simmer for 8 minutes.  Drain and mix with remaining ingredients except for additional cheddar and bread crumbs. Pour into greased casserole.  Top with additional cheddar and bread crumbs.  Bake at 350 degrees for 30 – 40 minutes; if desired bump heat up to 375 for the last few minutes while bread crumbs toast.

Enjoy ~ Kimberly

 

Cheesy Tuna Casserole with Broccoli

Tuna casserole is one of those easy and versatile recipes to throw together.  I usually use what I have on hand; sometimes I opt for noodles other times a macaroni type pasta. The vegetables can vary too ~ peas are one of my favorite additions!  It can be cheesy or just a creamy sauce if desired adjust to your tastes!

Cheesy Tuna Casserole

  • 2 cups penne pasta
  • 1 cup broccoli florets
  • 1 cup diced mushrooms
  • 1 clove garlic ~ minced
  • 1/4 cup onion
  • 1 Tbs butter
  • 1 1/2 cup heavy cream
  • 2 cup shredded cheese
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can tuna

Cook pasta according to package.  Add chopped broccoli florets to pasta at the last 2 minutes of cooking. Drain pasta and broccoli and pour into buttered baking dish.  (Do not rinse the pasta)

Sauté mushrooms, onion, and garlic in butter until desired tenderness.  Add cream; heat through.  Slowly stir in cheese 1/2 cup at a time.  Add seasonings and stir in tuna.  Pour over pasta and broccoli.  Top with extra cheese and some crushed cracker or bread crumbs if desired.  Bake about 20 minutes at 350 degrees or until hot and bubbly.

Enjoy ~ Kimberly

Butternut Squash Soup

I’ve seen quite a few recipes for butternut squash soup. Most lean more towards the sweeter side; I opted to make a spicy version.  This did come out with quite a bit of heat.  I am sure my chicken stock already had a bit of a kick but the 1/4 tsp of cayenne packed the rest of the punch.  I would suggest leaving out the cayenne for the faint of heart or adding a dash at a time if you like a bit of zip. I will however post the recipe as I made it and let you decide how much heat you would like.

Spicy Butternut Squash Soup

  • 2 cups chicken stock
  • 2 cup butternut squash
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic
  • 1/4 tsp cayenne ~ adjust to your taste
  • 1 cup heavy cream
  • 1 tsp fresh parsley

Prep squash; peel and dice into small cubes.  (I posted yesterday an easy prep technique) Heat chicken stock over medium high to a simmer.  Add diced squash, salt, pepper, garlic, and cayenne.  Simmer about 10 – 15 minutes or until squash is very tender.

Add cream and parsley and heat through. I used my handheld blender to partially puree; I left some lumps of squash to add texture.

Enjoy ~ Kimberly