28 September 2015

Secret Recipe Club

I am so excited to announce that I have become a member of the Secret Recipe Club!  This is where you cook a recipe from another blogger, secretly, then announce on your blog the recipe you made and how it all turned out!  What a fun group to be involved in and I was so excited to be included.

This month I was assigned to the great blogger Wendy at A Day in the Life on the Farm.  She and her husband are retired police officers (I salute you!) and on retirement decided to buy a small farm.  She's a soul sister (she doesn't know that yet!) in that we both love locally sourced, slow food.  She has her own chicks, though, and I think that is super cool.  We are both big readers, too.

I checked out Wendy's recipe list, and whoa, she's done a lot of cooking!  It was hard to choose, but I am always on the lookout for a great breakfast recipe to share with my family, so this time I chose to try Wendy's Cherry Tomato, Mozzerella and Basil Frittata.  We have a load of cherry tomatoes and basil right now, so it was a perfect match!

You know we are a tailgating family, cheering on those Missouri Tigers, so I was so tempted to give this a go: Corn "Crack" Dip.  My husband has a love affair with sweet corn every summer.  Cannot wait to give this one a try, too!

The frittata was so easy to make.  I love one dish meals!  I served it as a breakfast for myself but it heated up beautifully for dinner.  The flavors are simple but so delicious!

Served with toast, roasted veggies and the frittata: a complete meal!

by Terri Steffes, via Wendy at A Day in the Life at the Farm
Prep Time: 5 minutes
Cook Time: 15 minutes
  • 1 bunch fresh basil, chopped
  • 1 pint cherry or grape tomatoes, halved
  • 1 c. shredded Mozzarella cheese
  • salt and pepper to taste
  • 8 eggs
  • 1 T. heavy cream
  • 1 T. extra virgin olive oil
Mix together basil, cheese and tomatoes in a small bowl, season with salt and pepper. Set aside. In another bowl whisk together the eggs and cream, season with salt and pepper. Heat olive oil over med low heat in an oven safe 10" round skillet. Add the egg mixture and stir gently, without scrambling, until eggs begin to set. Add the tomatoe mixture and gently combine with the eggs. Let cook over med low heat until the edges begin to set. Place in a preheated 350* oven and bake until the eggs are set and firm in the middle, about 5 minutes. Cut into wedges and serve
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Wendy, this recipe was a hit for me and my family!  It is so easy and delicious.  Great flavors and I love that much of it came from within a mile of my house.  Thanks for sharing such a great recipe!

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