Spanish Tortilla de Patatas Potato Omelette
My friend Marc made this outstanding Spanish Tortilla de Patatas (or Potato Omelette), which is a popular Spanish dish made with eggs, potatoes, and onions. It is a type of tortilla, which is a Spanish omelet. Tortilla de Patatas is a traditional tapas dish in Spain, and it is also often served as a main course or a snack.
The ingredients for Tortilla de Patatas are simple: potatoes, onions, eggs, salt, and olive oil. The potatoes are cooked in olive oil until they are soft and golden brown. The onions are cooked in the same oil until they are translucent. The eggs are beaten together with salt. The potatoes and onions are then added to the eggs, and the mixture is cooked in a frying pan until the eggs are set.
Tortilla de Patatas is a versatile dish that can be served warm, cold, or at room temperature. It can be eaten on its own, or it can be served with bread, salad, or other tapas.
By - Prep: 10 mins
- Cook: 35 mins
- Yields: 4 Servings
Make-Ahead French Toast Casserole with Caramel-Hazelnut Topping
While on the east coast, one of my best friends Jessica and her husband Marc just happened to be visiting her mom for the weekend, who lives not far from me, and invited me to brunch. She made this fantastic Make-Ahead French Toast Casserole with Caramel-Hazelnut Topping. It is a delicious and easy-to-make breakfast dish that can be prepared ahead of time. It is made with day-old bread, eggs, milk, sugar, vanilla, cinnamon, and salt. The bread is soaked in the egg mixture overnight, which makes it soft and custardy. The casserole is then baked until golden brown and topped with a caramel-hazelnut topping. You can use pecans or walnuts if you prefer.
This recipe is perfect for busy mornings or when you want to make a special breakfast for guests. It can be made up to 24 hours in advance and stored in the refrigerator. When you are ready to bake, simply remove the casserole from the refrigerator and let it come to room temperature for about 30 minutes. Then, bake according to the instructions.
- Prep: 10 mins
- Cook: 1 hrs 5 mins
- Yields: 6 - 8 Servings
Tomato & Italian Sausage Risotto
This Tomato and Italian Sausage Risotto is made by cooking the arborio rice in broth, adding half a cup at a time, until it is creamy and al dente. The Italian sausage is cooked separately and then added to the risotto along with the Parmesan cheese. The risotto is then stirred until it is heated through and the flavors are combined. I love it when there are leftovers the next day. I always make arancini, which Italian rice balls that are stuffed with mozzarella, coated with breadcrumbs, and deep fried.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Vegetable & Goat Cheese Tart
I am in Connecticut for a while staying with my mom. I found a fabulous little farmers market super close by at the Stamford Museum & Nature Center. I bought some vegetables and decided to make this Vegetable & Goat Cheese Tart. This tart is very versatile. You can use any combination of vegetables. You can make one big one or individual tarts. I used herbed goat cheese, cherry tomatoes, zucchini, yellow squash, and asparagus. It's so simple and easy to make. Serve it with a mixed green salad.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
Pasta with Eggplant, Tomatoes & Mozzarella
Pasta with eggplant, tomatoes, and mozzarella is a classic Italian dish that is both simple to make and delicious. I always add a pinch of chili flakes to mine. The eggplant in this vegetarian pasta dish has a meaty texture. Buon appetito!
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 Servings
Taco-Stuffed Avocado Boats
I was at CVS pharmacy with my husband and he picked up Cleaning Eating Magazine and opened to Taco-stuffed Avocado Boats. So, I decided that is what’s for dinner. It was really good. They are made by halving avocados, removing the pits and a little bit of the avocado, then filling them with a mixture of taco meat (I used ground Turkey), cheese, and your favorite taco toppings. You purée the scooped-out avocado with some sour cream and lime juice. Avocados are a good source of healthy fats, fiber, and vitamins.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 8 Servings
David’s Overnight Oats: Strawberry Banana
My brother David makes a lot of overnight oats, which make a great grab-and-go breakfast. This version uses strawberries, banana chips, and organic banana milk. The oats are soaked overnight, which makes them soft and creamy.
- Prep: 15 mins
- Yields: 6 Servings
Mexican Chicken Zucchini Noodles
I am on the east coast at my brother David's house. He made these Mexican Chicken Zucchini Noodles, which is healthy, delicious, low in calories and fat, and high in fiber. This dish is made with zucchini noodles, which are made by spiralizing zucchini into long, thin strips that resemble pasta. The zucchini noodles are then cooked in a skillet with chicken, cumin, and pico de gallo. It's a healthier alternative to traditional pasta dishes. Oh, and it's gluten-free.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Asparagus with Polenta Crumb
This Asparagus with Polenta Crumb gets tossed with dry polenta, ground almonds and parmesan cheese, and roasted in the oven. It has a wonderfully crispy texture.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
Chicken Paprikash
Chicken Paprikash is a Hungarian dish made with chicken, onions, paprika, and sour cream. It is a popular dish in Hungary and is often served with noodles or dumplings.
The dish is thought to have originated in the southern part of Hungary, where paprika is grown. Paprika is a key ingredient in and it gives the sauce its characteristic flavor.
It’s quick and easy to make, which is perfect for a busy weeknight meal.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 6 Servings
