Tag Archives: Pepper

Fridge Fritatta

8 Feb

Tonight I bring you the second recipe in my 5 day quest to create meals and use up all of the ingredients in my fridge.  Plus-I am about to share an easy and unbelievably delicious meal with you.  Minus-you will seriously need to get your cholesterol checked after consuming this meal.  This meaty fritatta is not for those on a diet, or frankly the faint of heart.  You’ll need a serious appetite to put this down.  Dare I say this would also be an ideal hangover fix.

Fridge Fritatta

  • 8 strips of bacon, reserving the grease (I know, I warned you!)
  • 6 eggs
  • 1.5 lb bag of red mini potatoes with their skin on
  • 1 cup of shredded mozzarella cheese
  • 1 cup of skim milk
  • 3 sun-dried tomatoes, chopped into tiny pieces
  • 1 tsp pepper, plus sprinkle
  • 1 tsp salt, plus sprinkle
  • 1 tsp paprika, plus sprinkle

Preheat your oven to 350 degrees.  Fill a large pot with water and set on high to boil.  At the same time put several strips of bacon in a deep pan/shallow pot to cook.  Check your bacon after 2-3 minutes and flip.

While your bacon is cooking, rinse your potatoes and start to cut them into very thin slices.  I’d recommend using a mandolin on a fine setting to cut them quickly and thinly.  If you are like me and didn’t have one handy (read already packed),  carefully cut the potatoes into thin slices using a sharp knife.  After you finish slicing the potatoes, drop into the boiling water and cook at a boil for 2 minutes.  Your potatoes will not be cooked through.  Don’t worry they will see the inside of an oven soon!

Transfer cooked bacon to a paper towel-lined plate and reserve your bacon grease (yum) off the heat on a back burner.  Sprinkle a little salt, pepper and paprika in the grease.  Afterwards drain your potatoes and set to the side.

In a large bowl lightly scramble your eggs.  Combine eggs with cheese, sun-dried tomatoes, and remaining tsps of paprika, pepper and salt.  Stir until combined, then add potatoes and bacon, tearing it into tiny pieces.  Gently stir all of these ingredients together and pour into your bacon grease in the pan.  Put entire pan in the oven and cook for 20-23 minutes at 350 degrees.

Carefully remove fritatta from the oven using an oven mitt as your pan and handle will be very hot.  Your fritatta should be set and should not move if you give it a little jiggle.  Let it sit for 10 minutes to cool and gently flip it over onto a large plate.  Cut into wedges and serve warm or at room temperature.

Greasy goodness!  This was really good and I lucked out with the stuff in my fridge.  You can substitute chorizo, take out the cheese, and add in caramelized onions if you want to make a traditional style Spanish torta.

Moving Out Bacon Mac & Cheese

6 Feb

Today starts the first day of my moving out meals!  I’m moving apartments this Saturday, and will be writing recipes that help me use up the food in my kitchen (read allow me to procrastinate instead of pack).  

My first recipe of the week also happens to be my favorite meal.  Tonight I made a creamy Mac & Cheese, and topped it with crunchy and salty bacon.  I just ate a plate of it, and already my mouth is watering at the thought of leftovers. 

Moving Out Bacon Mac & Cheese (serves 3-4)

  • 6 tbs butter
  • 1 medium onion, diced
  • 3 tbs flour
  • 1 1/3 cup Mexican blend of cheeses (includes cheddar, Monterrey jack and Colby cheese)
  • 1 cup mozzarella cheese
  • 1 1/2 cups skim milk
  • 1 tbs black pepper
  • 1 tsp salt
  • 1 tbs ground mustard
  • sprinkle of nutmeg
  • 4 cups dry pasta like gemelli or penne
  • 4 strips of bacon

In a large saucepan melt butter over medium low heat.  Add onions and saute for 3 mins.  Whisk in flour and let cook over medium low heat for 2 minutes.  Add a sprinkle of pepper.  Your quick rue should look like the picture below.

Put a pot of water on to boil. 

While the water is coming up to temperature, gradually whisk in the Mexican blend of cheeses to your onion and butter mixture until smooth.  Reduce the heat on your cheese mixture and slowly whisk in a cup of the milk to the mixture.  Add the salt, ground mustard, and the remaining pepper to the cheese mixture and stir.  Now gradually whisk in the mozzarella cheese and remaining milk.  The cheese mixture be will thick and pale in color.  Add a dash of nutmeg to your sauce and turn down the heat to low.  Stir sauce periodically as you prepare the rest of the meal.  

Add pasta to your boiling water and cook for about 6-8 minutes.  While the pasta is cooking, spray some non-stick spray on a pan and throw on your bacon over medium high heat.  The bacon should take about 4-5 minutes to crisp up.  Transfer bacon to a paper towel-covered plate.

Drain the cooked pasta and add it directly into the cheese sauce.  Stir until combined, then crumble crisp bacon over top.

This was the ideal dinner.  The onions and nutmeg gave the mac & cheese a hint of sweetness, the cheese and ground mustard added a nice tang, the pepper gave it a hint of heat, and the bacon some salty crunch.  Tonight my procrastination was rewarded.  Remind me of that tomorrow, when I’m buried in boxes!