Salami and Cream Cheese Frittatas
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Cooking time: 60
minutes cooking time for menu Cooking schedule: see below for "menu" instructions |
Salami and Cream Cheese Mini Frittatas Time: 35 minutes
1 oz (30gr) salami
3 eggs
1.5 ( 50gr) oz cream cheese if you get a 3 oz package the rest of the cream cheese is used on Friday
1
tbs shredded fresh basil
1 tbs snipped fresh chives
1 tbs olive oil
butter or cooking spray
Tomato Olive Salsa 1/3 - 1/2 of Friday's or see below
Roughly chop salami. Butter or spray a non-stick muffin (tartlet) pan - one that holds 6 or use a silicone pan. Divide salami and place in muffin cups. Divide cheese and place on top of salami, a cube is okay. Snip/shred herbs and divide between cups. Crack the eggs into a large bowl and whisk well. Using a ladle or spoon divide eggs evenly between the muffin cups. Bake at 400F (200C) for 12 - 15 minutes or until set. Frittatas will puff up considerably and then fall when removed from oven. Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out. Serve with Tomato Olive Salsa, warm or at room temperature.
Fresh Tomato Olive Salsa Time: 10 minute
2 fresh, ripe tomatoes
2 tbs fresh oregano
1 tbs freshly snipped chives
1/3 cup pitted green or Kalamata olives
1/2 tsp chili powder
1 tbs olive oil
1 tbs Balsamic vinegar
1/4 tsp sea salt
Roughly chop tomatoes. Cut olives in half. Snip herbs. Put oil, vinegar and salt in small bowl. whisk to combine. Add remaining ingredients and stir to combine.
Grilled Cornish Hens (Poussin) with Molasses Glaze Time: 45 - 60 minutes
2 Cornish game hens or poussin (little chickens)
1 tbs olive oil
3 tbs molasses
2 tbs red wine vinegar
1/2 lemon squeezed or 2 tbs lemon juice
1 tbs soy sauce
1 tbs Dijon mustard
1 tsp finely ground black pepper
Tie legs together with kitchen string and fold wing tips under back (at first joint) - keeps them from flapping. Rub birds with olive oil. Mix all remaining ingredients together in a small saucepan. Heat to boiling and simmer a minute or two. Cook hens on barbecue grill over indirect heat for 45 - 60 minutes or until done. Brush with the glaze immediately and 3 or 4 more times while cooking. Chicken is done at 160 F (70C) on your meat thermometer and/or the juices run clear when pierced with knife. Or they can be baked in a shallow roasting pan in a 400F oven for the same amount of time - until done, basting the same. In both cases hens will be a lovely mahogany color when done. When done, remove from heat, cut string and serve - don't forget finger bowls (it's messy) and bone bowls (to keep your plates tidy). Serve whole or cut each bird in half.
Note: One would probably be enough for 2 people if it is on the larger side...but mon mari loves the leftovers for sandwiches on Sunday.
Barbecue Gratin Potatoes Time: 40 minutes
1 - 2 potatoes, depending on size I used 1 about 4" long (10cm)
1 onion
1/2 cup cheddar cheese (2 oz, 60 gr), shredded or any other flavor you like
1/4 cup chicken broth
2 tsp Worcestershire sauce
2 tsp olive oil
Thinly slice potatoes and onion. Swirl oil in a small metal or foil pan to cover the bottom. Layer 1/2 of the potatoes, the onions and top with the remaining potatoes. Mix broth and Worcestershire and pour over potatoes. Top with cheese. Cover with foil and cook over indirect heat on barbecue grill about 30 minutes, or until done, checking periodically to make sure they don't dry out and burn.
Note: If you don't have a metal or foil pan you can make a packet out of a double layer of foil. Brush with oil, including part you will fold over.
Green Beans with Butter and Basil Time: 30 minutes
6 - 8 oz (200gr) green beans
1/4 cup chicken stock
1 tbs butter
2 tbs freshly snipped basil
Top and tail beans...cut off the ends. Cut into 1 1/2 inch lengths (4cm). Put beans into small skillet, add stock, cover and simmer over medium heat until done, 15 - 20 minutes. If beans dry out add a little water. When done drain and transfer to a serving bowl. Melt butter in the same skillet over low heat. Snip basil using scissors and add to melted butter and sauté briefly. Add beans and toss/stir to coat with butter and basil. Serve.
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Cooking Schedule: 60 minutes |
Oil foil pan for potatoes |
Cooking for Two? Or more?
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