Zucchini Frittata

Dear Reader, this recipe just reminded me of why I totally heart the cookbook you chose for me to cook all the way through...

When I saw Liliana Vernon of Rathdrum, ID's Zucchini Frittata recipe, I flagged it as something I would like to try, but truth be told, if it weren't for this "cook every recipe in the cookbook" challenge, I probably wouldn't have ever got around to it...because I don't always have these ingredients on hand and it was a little outside of my comfort zone (Read: I have never made a frittata before...).

Anyhoo... a challenge is a challenge, and I already had half and half in the fridge from my Pionerella Whoopie Cookie Pies, so I just popped into Aldi's and got me some zukes... love their produce BTW... 

Turns out I have been so underestimating Aldi's all these years... they have A LOT of food finds there besides their killer prices... (AND NO, they aren't paying me to say it...).

You start out by slicing up your two zukes pretty thin...

Then chop up 1/2 an onion

Heat 2 T Oil in a skillet

Then saute your zukes and onion with a little salt and pepper until translucent.

Now set aside.

Now take 6 eggs...

and 1/2 cup Half and Half and beat it up with salt & pepper...

Toss in 3 slices worth of cubed bread

6 of your 8 oz cubed cream cheese

One chopped tomato, or have your 3 year old count out exactly 17 cherry tomatoes ;)

Then gradually fold in your zuke mixture.

The recipe calls for you to place the remaining 2 oz of cream cheese into a greased 9 x13 pan, but this is what I love about cooking in my casserole stainless steel skillets-- they can go from stove top to oven. One dish to clean in the end... so I just popped my cream cheese in the bottom of the pan I cooked up my zukes in ;)

Then I poured the mixture on top.

Then I baked her up at 350 degrees for about 30 minutes or until set in the middle.

I LOVE this recipe... and I can only envision this getting better with fresh from the garden zukes and maters... just sayin'

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Spinach Tomato-Basil Pizza

Today I decided to do a little experimentin' and came up with this yummy treat for the fam's dinner.

Truth be told, this Spinach Tomato-Basil Pizza is a bit of a departure from my "what I'm known for" Deep Dish Pizza...

However, we LOVED it-- and it will definitely be making reappearances in our menu... just sayin'

I started out by preparing the dough... My secret family recipe has 2 ingredients... Jiffy and Hot Water...

Now, in future versions of this pie, I am going to give cast iron skillet broiling a try, but tonight I just needed to get 'er done...so I threw the dough into my jelly roll pan.

Then I quickly pricked it with a fork...

And popped it in the oven for 3-5 minutes, just to get the crust puffy.

Then I sauced things up with this amazing squeezable pizza sauce bottle...

Genius! This company total gets me...

Then I snipped up a couple basil leaves on top of the sauce...

Then I shredded some Havarti cheese (available at Aldi's) on top... You can use whatever you have on hand...

Then I grabbed some freshly clean spinach...

And cut it up and threw on top...

When working with spinach and herbs, a lot times I skip my knives and just use my kitchen shears to cut things up right on the spot.

I then sliced up 4 tomatoes and placed them on top...

Then the MOST important step, season well with kosher salt and fresh cracked pepper... it makes all the difference.

Then I sliced up a ball of fresh mozzarella (also available at Aldi's) and dotted the top of my pizza.

I baked her up at 425 degrees until my crust was golden and my cheese was bubbly.

Then I stepped back because Puddie was armed and dangerous!

It was truly fantastic. So yummy!

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Parmesan Crusted Lamb Chops

Tonight we had a Goode Family first... Lamb Chops.

Which also means it was my first time cooking lamb thanks to Ott, A. and her Iron Chef Challenge this month.

You might recall that last month we broadened our horizons with duck... 

Anyhoo, I relied on some of my trusty dredging agents for this one and game up with a Parmesan Crusted Lamb Chop that tasted quite yummy!

First up, the wet team.

Three eggs and some Lawry's (Approx 1-2 T)

1 T Oyster Sauce and 2 T Shire Sauce

And beat 'er up

And now on to the dry team.

1 1/2 Cups of our favorite bread crumb... Mr. Panko ;)

Add in 1 T Dried Parsley

1 T Kosher Salt

And, about 1/4 Cup fresh grated Parm...

Now, I suppose you could use that powdered stuff... but, can we talk? 

You have really got to try the fresh stuff. Give it a try. Totally worth it... just sayin'

Now that our teams are assembled, grab your chops.

Now take your chops for a dunk.

And flip!

Now toss in the bread crumbs and flip

And dunk again...

And the craziness continues... we flip yet again

Then, you guessed it... bread again and place in a sprayed 9 x 13 pan

Bake at 375 degrees for 15 minutes, then flip and bake for 15 more and enjoy!

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