Play Fun With Your Food: Mini Frittata Crostinis, Mini Wonton Quiches

From Denny: Do you like to play with your food? Do you like to take simple everyday items like eggs, toast and wonton wrappers and create something fun and exciting? Do you want the recipes to be quick and easy?

These two recipes are sheer delight from over at the Incredible Egg . If you have ever walked the streets of European cities, you will remember those wonderful small open-faced sandwiches which are satisfying savory snacks while you are seeing the sites. Like in Vienna, Austria, you can walk the main streets between tourist sites and pop into one of those little shops that offer snacks and coffee and pastries, tanking up to fortify yourself for more enjoyable hours of walking tours and shopping. The locals eat a couple of hours before lunch with a snack like this and the same in the afternoon and late at night. These guys eat all the time!

For those who do not know a frittata is an Italian omelet. A crostini is simply translated into "little toast." This crostini recipe is basically a little veggie and cheese omelet perched decoratively on a little toast, appetizer style. To hold the omelet on the toast there is a small bed of "food glue" in the form of a chive and onion cream cheese, bursting with flavor.

You can always add to your omelet anything you enjoy like chopped zucchini, bell pepper and red onion. If you don't have the time to make the cream cheese mixture just use some spreadable cream cheese on hand and add some dried chives and favorite seasoning like Beau Monde.






Mini Frittata Crostini

From: Incredible Egg

Serves: About 2 to 3 dozen crostini

Crostini:

36 thin baguette slices (about 1/4-inch thick)
3 tbls. olive oil
3/4 cup chive and onion spreadable cream cheese

Frittata:

6 eggs
1/2 cup milk
1/ tsp. salt
1/8 tsp. pepper
1 cup shredded cheddar cheese (4 ozs.)
3/4 cup finely chopped zucchini (I grated it on a cheese grater)
1/2 cup finely chopped red bell pepper
2 tbls. finely chopped red onion

Directions:

1. To make the crostini: Heat oven to 375 degrees. Brush both sides of bread slices lightly with olive oil, place in single layer on baking sheets. Bake in 375-degree oven until lightly toasted, about 10 minutes; cool on wire racks.

2. To make the frittata: Reduce oven setting to 350 degrees. Coat 36 minimuffin cups with cooking spray.

3. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon about 1 tablespoon egg mixture into each muffin cup.

4. Bake in 350-degree oven until just set, 10-13 minutes. Cool on wire rack 5 minutes; remove from cups.

5. To serve: Spread about 1 teaspoonful cream cheese on each crostini, top with frittata.

*** Make ahead: Crostini can be toasted the day before; cool completely and store in airtight container.

*** Lighter option: Recipe can be made with reduced-fat cheese if desired.

Nutrition:

calories: 145
total fat: 5g
saturated fat: 2g
polyunsaturated fat: 1g
monounsaturated fat: 2g
cholesterol: 43mg
sodium: 291mg
carbohydrates: 19g
dietary fiber: 1g
protein: 6g
vitamin A: 192.5IU
vitamin D: 4.7IU
folate: 46.6mcg
calcium: 45.3mg
iron: 1.3mg
choline: 27.4mg

Good Source: protein and folate




Mini Wonton Quiches

From: Incredible Egg

Prep Time: 20 minutes
Cook Time: 12 to 15 minutes
Makes: 2 dozen

Ingredients:

24 wonton wrappers (3-1/4 x 3-inch)
4 EGGS
1 Tbsp. all-purpose flour
3 Tbsp. finely chopped ham (1 oz.)
2 Tbsp. finely chopped green onion
2 Tbsp. finely chopped red bell pepper

Directions:

HEAT oven to 350°F. COAT 24 mini muffin cups (1-3/4 x 3/4-inch) with cooking spray. Gently PRESS 1 wonton wrapper into each cup, allowing ends to extend above edges of cup.

BEAT eggs and flour in medium bowl until blended. ADD ham, green onion and bell pepper; mix. SPOON about 1/2 Tbsp. egg mixture into each wonton-lined muffin cup.
BAKE in center of 350°F oven until filling is set, 12 to 15 minutes.

Serve with sweet and sour sauce and hot mustard.

Nutrition:

calories: 38
total fat: 1g
saturated fat: 0g
polyunsaturated fat: 0g
monounsaturated fat: 0g
cholesterol: 37mg
sodium: 68mg
carbohydrates: 5g
dietary fiber: 0g
protein: 2g
vitamin A: 71.6IU
vitamin D: 2.9IU
folate: 12.1mcg
calcium: 8.7mg
iron: .5mg
choline: 22.0mg


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6 Yummy Junk Food Recipes

From Denny: Here they are in all their glory! Junk food favorites! Actually, taken in smart portions you can enjoy them without calorie guilt. But hey! It's the Super Bowl AND Carnival season so what is Life without a little temporary excess? :) You can diet during Lent when you are supposed to give up your partying ways. That's what we do in Louisiana and it seems to work well.



I hiked on over to CBS to see what they were offering for the Super Bowl event and I think you will enjoy these recipes and video with author Katie Lee and host Harry Smith.



UPDATE: Underdogs GEAUX SAINTS win the Super Bowl 31 to 17!!!!!!!! Wow! Is New Orleans rocking in the French Quarter or what! This will be the first time that Marti Gras becomes a nine day celebration! :)



Recipes:



Chili-Cheese Dip

Buffalo Chicken Quesadillas

Insanely Good Turkey Tacos

Heavyweight Hoagie

Breaded Pork Cutlet Satay

Shrimp Po Boy






Watch CBS News Videos Online





Chili-Cheese Dip



Yield: serves 6 to 8 (about 3 1/2 cups)

Prep Time: 5 minutes

Cook Time: 20 minutes



From Katie: When I was in college we used to melt cheese and chili in the microwave on movie nights. I recreated my college junk food obsession with this chili-cheese dip that only takes a few more minutes than the microwave version. It's so good -- seriously, I need to step away from the tortilla chips.



INGREDIENTS:



1 pound ground sirloin beef

1 packet taco seasoning

1 (16 ounce) jar salsa

2 cups shredded cheddar cheese

4 ounces cream cheese, cut into cubes



METHOD:



In a medium skillet over medium heat, brown beef. Remove beef from skillet and drain on paper towels. Return to skillet and add taco seasoning and salsa. Bring to a simmer, and cook uncovered for 10 minutes, stirring occasionally. Drop the heat to very low. Stir in cheddar cheese and cream cheese and cook until just melted. Serve hot with tortilla chips.





Buffalo Chicken Quesadillas



Yield: 6 quesadillas (serves 6 to 8)

Prep Time: 20 minutes

Cook Time: 25 minutes



From Katie: I love the spicy flavors of buffalo chicken wings, but I usually only have them when I'm dining out. Making wings at home can be messy, but by using a store-bought rotisserie chicken with these quesadillas, I get all the same flavors but none of the mess. I like to serve my quesadillas with blue cheese dressing and celery sticks.



INGREDIENTS:



1 store-bought rotisserie chicken, shredded (about 4 cups)

3/4 cup buffalo sauce

2 cups shredded Monterey jack cheese

12 flour tortillas (soft taco size)

Nonstick cooking spray

Blue cheese dressing (from Steakhouse Night)

Celery sticks



METHOD:



In a large bowl, combine chicken with sauce and stir until evenly coated. Add cheese and toss to combine.



Evenly divide chicken mixture on six tortillas and top with remaining six tortillas.



Heat a large skillet over medium heat and coat with cooking spray.



Cook quesadillas, one at a time, about 3 to 4 minutes per side, using a spatula to turn. Cut into quarters and serve with blue cheese dressing and celery sticks on the side.





Insanely Good Turkey Tacos



From Katie: My friend Steve made me these tacos, named for his father, Herbie, who taught him the recipe. They are, without a doubt, the best tacos I have ever eaten. His secret ingredient is cheap Italian salad dressing. Amazing. Have an extra napkin handy because, as Steve says, "If they're not dripping down your hands, you didn't do something right."



INGREDIENTS:



For taco meat:



2 tablespoons canola oil

1/2 cup cilantro, minced

1 bunch scallions, thinly sliced

2 pounds ground dark-meat turkey

2 tablespoons of garlic salt

1/4 cup of chili powder

1 7-ounce can of chopped green chilies (medium heat)

1/4 cup of hot taco sauce (plus more for serving)

1/4 cup of green taco sauce (plus more for serving)



For salad:



1 head of iceberg lettuce, shredded

1 bunch scallions, thinly sliced

1/2 cup cilantro, minced

2 ripe tomatoes, chopped

1 ripe avocado, diced

1/2 cup Italian-style vinaigrette dressing, such as Ken's



For shells:



24 white corn tortillas

1 cup canola oil



For garnish:



1/2 pound shredded cheddar cheese

1/2 cup sour cream



METHOD:



In a large skillet over medium-high heat, heat the oil, cilantro, and green onions. Add chilies and cook 1 minute, stirring constantly. Stir in turkey, using a wooden spoon to break up the meat. As meat is browning, stir in garlic salt and chili powder. When turkey has cooked through, stir in the hot sauce and green sauce. Lower the heat to a simmer. Stir occasionally.



As meat simmers, toss all salad ingredients with dressing.



To make the shells: In a frying pan, heat oil over medium high heat.



Line a baking sheet or large plate with paper towels. When the oil is hot, use tongs to place each tortilla gently in oil one at a time.



After only 5 seconds, in one motion, turn the tortilla over and fold it in half. Cook 20 seconds, flip and cook an additional 20 seconds.



Lift out of oil and drain on paper towels. *The shells will not be too crisp when they come out of the oil.



But, they become too crisp to stuff if cooked any longer.



Assemble tacos by spooning meat into shells, topping with cheese, salad, and sour cream.









Heavyweight Hoagie



Yield: serves 6 to 8

Prep Time: 10 minutes

Inactive Prep Time: 10 minutes to cool bread, 30 minutes to press sandwich

Cook Time: 7 minutes



From Katie: This is the mother of all hoagies. I use a whole loaf of ciabatta with turkey, ham, and salami, but try mixing it up with roast beef or mortadella. I wrap the sandwich in aluminum foil and put a heavy iron skillet on top for about 30 minutes so that it smashes and is easier to eat and the flavors really meld together. Serve it on a cutting board and people can just cut their own sandwich.



INGREDIENTS:



1 loaf ciabatta, halved lengthwise

3 cloves garlic, minced

3 Tablespoons unsalted butter

2 Tablespoons minced flat-leaf parsley

1/3 cup mayonnaise

1/2 pound deli turkey, thinly sliced

1/2 pound deli ham, thinly sliced

1/4 pound salami, thinly sliced

1/4 pound provolone, thinly sliced

Salt and freshly ground black pepper

1 cup shredded iceberg

1/4 cup sliced hot banana peppers

1/4 cup thinly sliced red onion



METHOD:



Preheat the broiler.



In a small sauté pan over low heat, melt the butter with the garlic.

Continue to cook over low heat until the garlic begins to soften, about 2 to 3 minutes. Add parsley and cook another minute. Remove from heat and spread onto the inside of each side of the bread. Place under the broiler and toast until golden brown. Let cool.



Spread mayonnaise onto bread. Layer turkey, ham, salami and provolone onto bottom half of bread. Sprinkle with salt and pepper. Top with iceberg, peppers, and onion. Wrap tightly in aluminum foil and place a heavy-duty skillet (I use an iron skillet) on top. Let sit 30 minutes. Slice and serve.





Breaded Pork Cutlet Satay



Yield: serves 12 (about 28 skewers)

Prep Time: 25 minutes

Cook Time: 8 minutes



INGREDIENTS:



1 pound boneless pork chops

2 large eggs, lightly beaten

3 cups seasoned breadcrumbs

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper



Special Equipment: skewers



METHOD:



Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.



Place each pork chop between two sheets of plastic wrap. Using the flat side of a meat tenderizer, gently pound each chop until it's about ¼ inch thick. Cut each chop into strips.



Thread pork pieces onto skewers, working the skewer in and out of the meat. Using a pastry brush, brush each piece of pork with egg. Mix bread crumbs, salt and pepper in a shallow dish. Dredge each pork skewer bread crumbs until evenly coated. Refrigerate for 10 minutes. Place on prepared baking sheet and bake until cooked through, about 8 to 10 minutes.



Serve with barbecue sauce, if desired.





Shrimp Po Boy



INGREDIENTS:



2 pounds medium shrimp, peeled, de-veined and tails removed

1 3/4 cup buttermilk

1/4 cup hot sauce

1 1/2 cups cornmeal

1/2 cup all purpose flour

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

Peanut oil

3 soft hoagie rolls

Mayo

Shredded iceberg lettuce

Tomato slices

Lemon wedges



METHOD:



In a bowl, mix buttermilk and hot sauce. Add shrimp and toss to coat. Cover with plastic wrap and refrigerate for 20 minutes. In a shallow dish, combine cornmeal, flour, garlic powder, salt and pepper.



Heat a few inches of oil in a heavy bottom pot to 375 F.



Dredge shrimp in cornmeal mixture and fry about 3 minutes. Drain on a paper towel lined plate.



To assemble sandwiches, spread hoagie rolls with mayo, fill with shrimp, lettuce and tomato. Cut each hoagie in two or three sections. Serve with lemon wedges.





*** Be sure to check out more fun party recipes over at Comfort Food From Louisiana!





*** THANKS for visiting, come back often, feel free to leave comments, a big shout out to current subscribers - and if you are new to this blog, please subscribe in a reader or by email!

6 Super Bowl Junk Food Recipes

From Denny: Here they are in all their glory! Junk food favorites! Actually, taken in smart portions you can enjoy them without calorie guilt. But hey! It's the Super Bowl AND Carnival season so what is Life without a little temporary excess? :) You can diet during Lent when you are supposed to give up your partying ways. That's what we do in Louisiana and it seems to work well.

I hiked on over to CBS to see what they were offering for the Super Bowl event and I think you will enjoy these recipes and video with author Katie Lee and host Harry Smith.

Recipes:

Chili-Cheese Dip
Buffalo Chicken Quesadillas
Insanely Good Turkey Tacos
Heavyweight Hoagie
Breaded Pork Cutlet Satay
Shrimp Po Boy



Watch CBS News Videos Online


Chili-Cheese Dip

Yield: serves 6 to 8 (about 3 1/2 cups)
Prep Time: 5 minutes
Cook Time: 20 minutes

From Katie: When I was in college we used to melt cheese and chili in the microwave on movie nights. I recreated my college junk food obsession with this chili-cheese dip that only takes a few more minutes than the microwave version. It's so good -- seriously, I need to step away from the tortilla chips.

INGREDIENTS:

1 pound ground sirloin beef
1 packet taco seasoning
1 (16 ounce) jar salsa
2 cups shredded cheddar cheese
4 ounces cream cheese, cut into cubes

METHOD:

In a medium skillet over medium heat, brown beef. Remove beef from skillet and drain on paper towels. Return to skillet and add taco seasoning and salsa. Bring to a simmer, and cook uncovered for 10 minutes, stirring occasionally. Drop the heat to very low. Stir in cheddar cheese and cream cheese and cook until just melted. Serve hot with tortilla chips.


Buffalo Chicken Quesadillas

Yield: 6 quesadillas (serves 6 to 8)
Prep Time: 20 minutes
Cook Time: 25 minutes

From Katie: I love the spicy flavors of buffalo chicken wings, but I usually only have them when I'm dining out. Making wings at home can be messy, but by using a store-bought rotisserie chicken with these quesadillas, I get all the same flavors but none of the mess. I like to serve my quesadillas with blue cheese dressing and celery sticks.

INGREDIENTS:

1 store-bought rotisserie chicken, shredded (about 4 cups)
3/4 cup buffalo sauce
2 cups shredded Monterey jack cheese
12 flour tortillas (soft taco size)
Nonstick cooking spray
Blue cheese dressing (from Steakhouse Night)
Celery sticks

METHOD:

In a large bowl, combine chicken with sauce and stir until evenly coated. Add cheese and toss to combine.

Evenly divide chicken mixture on six tortillas and top with remaining six tortillas.

Heat a large skillet over medium heat and coat with cooking spray.

Cook quesadillas, one at a time, about 3 to 4 minutes per side, using a spatula to turn. Cut into quarters and serve with blue cheese dressing and celery sticks on the side.


Insanely Good Turkey Tacos

From Katie: My friend Steve made me these tacos, named for his father, Herbie, who taught him the recipe. They are, without a doubt, the best tacos I have ever eaten. His secret ingredient is cheap Italian salad dressing. Amazing. Have an extra napkin handy because, as Steve says, "If they're not dripping down your hands, you didn't do something right."

INGREDIENTS:

For taco meat:

2 tablespoons canola oil
1/2 cup cilantro, minced
1 bunch scallions, thinly sliced
2 pounds ground dark-meat turkey
2 tablespoons of garlic salt
1/4 cup of chili powder
1 7-ounce can of chopped green chilies (medium heat)
1/4 cup of hot taco sauce (plus more for serving)
1/4 cup of green taco sauce (plus more for serving)

For salad:

1 head of iceberg lettuce, shredded
1 bunch scallions, thinly sliced
1/2 cup cilantro, minced
2 ripe tomatoes, chopped
1 ripe avocado, diced
1/2 cup Italian-style vinaigrette dressing, such as Ken's

For shells:

24 white corn tortillas
1 cup canola oil

For garnish:

1/2 pound shredded cheddar cheese
1/2 cup sour cream

METHOD:

In a large skillet over medium-high heat, heat the oil, cilantro, and green onions. Add chilies and cook 1 minute, stirring constantly. Stir in turkey, using a wooden spoon to break up the meat. As meat is browning, stir in garlic salt and chili powder. When turkey has cooked through, stir in the hot sauce and green sauce. Lower the heat to a simmer. Stir occasionally.

As meat simmers, toss all salad ingredients with dressing.

To make the shells: In a frying pan, heat oil over medium high heat.

Line a baking sheet or large plate with paper towels. When the oil is hot, use tongs to place each tortilla gently in oil one at a time.

After only 5 seconds, in one motion, turn the tortilla over and fold it in half. Cook 20 seconds, flip and cook an additional 20 seconds.

Lift out of oil and drain on paper towels. *The shells will not be too crisp when they come out of the oil.

But, they become too crisp to stuff if cooked any longer.

Assemble tacos by spooning meat into shells, topping with cheese, salad, and sour cream.




Heavyweight Hoagie

Yield: serves 6 to 8
Prep Time: 10 minutes
Inactive Prep Time: 10 minutes to cool bread, 30 minutes to press sandwich
Cook Time: 7 minutes

From Katie: This is the mother of all hoagies. I use a whole loaf of ciabatta with turkey, ham, and salami, but try mixing it up with roast beef or mortadella. I wrap the sandwich in aluminum foil and put a heavy iron skillet on top for about 30 minutes so that it smashes and is easier to eat and the flavors really meld together. Serve it on a cutting board and people can just cut their own sandwich.

INGREDIENTS:

1 loaf ciabatta, halved lengthwise
3 cloves garlic, minced
3 Tablespoons unsalted butter
2 Tablespoons minced flat-leaf parsley
1/3 cup mayonnaise
1/2 pound deli turkey, thinly sliced
1/2 pound deli ham, thinly sliced
1/4 pound salami, thinly sliced
1/4 pound provolone, thinly sliced
Salt and freshly ground black pepper
1 cup shredded iceberg
1/4 cup sliced hot banana peppers
1/4 cup thinly sliced red onion

METHOD:

Preheat the broiler.

In a small sauté pan over low heat, melt the butter with the garlic.
Continue to cook over low heat until the garlic begins to soften, about 2 to 3 minutes. Add parsley and cook another minute. Remove from heat and spread onto the inside of each side of the bread. Place under the broiler and toast until golden brown. Let cool.

Spread mayonnaise onto bread. Layer turkey, ham, salami and provolone onto bottom half of bread. Sprinkle with salt and pepper. Top with iceberg, peppers, and onion. Wrap tightly in aluminum foil and place a heavy-duty skillet (I use an iron skillet) on top. Let sit 30 minutes. Slice and serve.


Breaded Pork Cutlet Satay

Yield: serves 12 (about 28 skewers)
Prep Time: 25 minutes
Cook Time: 8 minutes

INGREDIENTS:

1 pound boneless pork chops
2 large eggs, lightly beaten
3 cups seasoned breadcrumbs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Special Equipment: skewers

METHOD:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.

Place each pork chop between two sheets of plastic wrap. Using the flat side of a meat tenderizer, gently pound each chop until it's about ¼ inch thick. Cut each chop into strips.

Thread pork pieces onto skewers, working the skewer in and out of the meat. Using a pastry brush, brush each piece of pork with egg. Mix bread crumbs, salt and pepper in a shallow dish. Dredge each pork skewer bread crumbs until evenly coated. Refrigerate for 10 minutes. Place on prepared baking sheet and bake until cooked through, about 8 to 10 minutes.

Serve with barbecue sauce, if desired.


Shrimp Po Boy

INGREDIENTS:

2 pounds medium shrimp, peeled, de-veined and tails removed
1 3/4 cup buttermilk
1/4 cup hot sauce
1 1/2 cups cornmeal
1/2 cup all purpose flour
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Peanut oil
3 soft hoagie rolls
Mayo
Shredded iceberg lettuce
Tomato slices
Lemon wedges

METHOD:

In a bowl, mix buttermilk and hot sauce. Add shrimp and toss to coat. Cover with plastic wrap and refrigerate for 20 minutes. In a shallow dish, combine cornmeal, flour, garlic powder, salt and pepper.

Heat a few inches of oil in a heavy bottom pot to 375 F.

Dredge shrimp in cornmeal mixture and fry about 3 minutes. Drain on a paper towel lined plate.

To assemble sandwiches, spread hoagie rolls with mayo, fill with shrimp, lettuce and tomato. Cut each hoagie in two or three sections. Serve with lemon wedges.


*** Be sure to check out more fun party recipes over at Romancing The Chocolate!


*** THANKS for visiting, come back often, feel free to leave comments, a big shout out to current subscribers - and if you are new to this blog, please subscribe in a reader or by email!