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Category: The Table

Sunday Brunch: Smoked Cheese & Bacon Frittata

I love making frittata’s.  They’re easy, are great for serving a crowd, and you can pretty much use any kind of ingredients you like.  Frittata’s are essentially the Italian version of an omelette, made for many at once, which makes them super convenient for entertaining.  They’re extremely versatile, you can serve them warm or at room temperature, as breakfast, dinner, or appetizers for a party.  This particular recipe mixes smokey bacon with smoked cheese; combined with cooked onions and makes for some really good eating.  Coincidentally, the frittata tastes great with my Spicy Bloody Mary. Ingredients: 4 egg whites 4 eggs 2 oz grated smoked cheddar or gouda 1 1/2 cups frozen shredded potatoes 1 cup diced onion 6 oz bacon, diced Salt & pepper to taste Preheat the oven to 350 degrees.  In a non-stick pan, cook the bacon until almost done, add the onions and continue cooking until they’re translucent.  Add the shredded potatoes and cook until heated through, set aside to cool.   In a bowl, lightly beat the eggs and egg whites, season with salt & pepper.  Add the grated cheese and the bacon mixture, mix to combine.  Heat the pan on medium low heat, add the egg mixture.  Run a spatula along the outer edge, pulling the eggs in to the center, this will help the eggs to set.  Once set, place the pan into the oven and bake for 20 minutes or until eggs are cooked through.  Set the oven to broil, and keep eggs in the oven until the top is lightly browned, about 2 minutes.  Once the frittata has cooled slightly, cut into wedges and serve…

Chicken Tortilla Soup

  I love soup on chilly nights and this one is by far, one of my favorites.  The avocado takes the soup to a whole new level – the creamy, buttery texture is a good contrast to the heat from the serrano peppers. This soup is pretty low calorie and while the addition of tortilla chips in the cooking adds carbs, it also serves to thicken the soup a little.  What really makes this soup hearty is the rotisserie chicken, although you can omit it if you’d like.  You can also make this vegetarian by substituting the chicken broth for vegetable broth.  Speaking of broth, I usually use chicken stock concentrate – it’s a great shortcut and allows you to make exactly the amount of broth you need for any recipe.  Just know, you can be your own cook and modify the recipe to suit your taste.  I hope you enjoy it as much as I do! Ingredients: 1/8 c. chili powder 1 tbs ground cumin 4 tomatoes, diced 2 – 3 serrano peppers, sliced 3 cloves of garlic, minced 1 med onion, diced vegetable oil 3/4 c. crushed tortilla chips, or 3 corn tortillas, cut into squares 8 c. chicken broth 1 tsp. kosher salt 1 rotisserie chicken, skinned, deboned, and diced juice of 1/2 of a lime 1/4 cup cilantro, chopped Additions: sliced avocado monterrey jack cheese sour cream or crema tortilla chips Saute onions, garlic, and peppers in olive oil until onions are translucent.  Add dry spices and cook for about a minute or enough to remove the rawness of the spices.  Add the tomatoes and saute until softened, about 3 minutes.  Add tortilla chips (or tortillas), broth, and salt.  Bring to a boil, then reduce heat and simmer for 45…