Zucchini Frittata

This is a quick and easy recipe that we love.  It's versatile and easily adaptable to your family's likes.

I wanted to have pictures to accompany this recipe, but my family had the frittata eaten before I could locate my camera, yet again!

ZUCCHINI FRITTATA

1 c. baking mix (such as Bisquick)

3 c. zucchini, thinly sliced

1/2 c. onion, diced

1/2 c. Parmesan Cheese

2 Tbsp. parsley

1/2 Tbsp. salt

1 tsp. pepper

1/2 Tbsp. seasoning salt

1/2 tsp. oregano

1 clove garlic, minced (or 1 tsp. bottled minced garlic)

1/2 c. vegetable oil

4 eggs, lightly beaten

Preheat oven to 350 degrees.
In a large mixing bowl combine baking mix, all the seasoning, and Parmesan cheese.  Stir in the zucchini, garlic and eggs.  Continue stirring until very well mixed together.  Spread into a 9 x 9 baking dish or a 9 x 13 baking dish if you prefer the frittata to be thinner.
Bake for 35 minutes for the 9x9, or 25 minutes for the 9x13 dish.  Slice and serve with salsa and sour cream (or try a small dollop of warm spaghetti sauce on it).
This dish is really wonderful hot or cold so it's a great dish for a brunch, lunch, or dinner meal.


Note: Add some bacon, ham, or cooked, diced chicken if you want. This is great with grated cheddar or mozzarella cheese sprinkled over the top during the last 10 minutes of baking. 

ARIZONA~/~UTAH, PUMPKIN CHOCOLATE CHIP COOKIES

In our Our Cookie Nation Series,  this was the cookie recipe for the state's of Utah and Arizona.
I must say that I'm proud to live in Utah!  I have NEVER met a pumpkin chocolate chip cookie that I didn't love, and this still holds true with this new recipe. In the immortal words of Mikey's brother, " (S)he likes it!".

Grade: A

Pumpkin Chocolate Chip Cookies

1 c. butter

3/4 c. packed brown sugar

3/4 c. sugar

1 egg

1 tsp. vanilla extract

2 c. flour

1 c. quick-cooking oats

1 tsp. baking soda

1 tsp. cinnamon

1 c. canned pumpkin

1 1/2 c. semisweet chocolate chips

Preheat oven to 350 degrees.
In a mixing bowl, cream the butter and sugars.  Beat in the egg and vanilla. In a separate bowl combine the flour, oats, baking soda, and cinnamon, stir with a wire whisk to mix. Stir the dry ingredients into the butter mix, alternating with the canned pumpkin. Fold in the chocolate chips.  Drop by Tablespoonfuls onto greased baking sheets (I used parchment paper in place of greasing my pans).  Bake 12-13 minutes or until lightly browned. (I had to increase my cooking time to 16 minutes in order to get the cookies slightly golden in color.) 

Home Made Chicken Noodle Soup

Yesterday one of our awesome Facebook Fan's asked if we have a great chicken noodle soup recipe, and the answer is YES!
The recipe comes from my sweet cousin CarolLee, who lives in Midway Utah (in the Wasatch Mountains close to Park City).

CarolLee and her husband Rick

A couple of years ago my mom's side of the family got together and created a wonderful cookbook with our family recipes, as well as the wonderful, treasured recipes from our moms and grandmother.
This particular recipe is divine!

HOME MADE CHICKEN NOODLE SOUP

Noodles:

2 large eggs

1 c. flour

1/4 tsp. salt

In a small bowl beat the eggs with a fork. Add in the salt and flour.  Mix until a ball starts to form on the fork (dough should be stiff).  On a floured surface roll the dough into a rectangle shape, until the dough is very thin. Sprinkle the top of the dough with flour and then cut into 1/2 strips vertically. Leave the noodle strips on the work surface to dry and develop a slightly crusty layer, while you prepare the soup (just before placing the noodles into the soup you may want to cut the strips into shorter lengths to suit your preference for noodle size).

Soup:

6 c. water

2 c. chicken, cooked and shredded or diced

2 c. chicken broth

2 cubes chicken bouillon

3 Tbsp. fresh or dried parsley, chopped

1 c. celery chopped

1 c. carrots, grated or finely diced

1 (15 oz.) can corn, undrained

1 Tbsp. celery salt

Salt and Pepper to taste.

In a large stockpot combine the water, broth, bouillon and spices. Bring to a boil. Add the celery and carrots, and simmer until the veggies are just tender. Slowly add the noodles a handful at a time stirring in to keep them from sticking together. Simmer and additional 10 minutes. Add the cooked chicken and the can of corn, then cover and simmer for 15-20 minutes.

This is a very yummy soup, and it seems to get even better the next day.

NOTES:  My family do not like corn, so I just leave it out of the recipe. We also like a thicker noodle, so I don't roll my dough super thin.  However if you want thicker noodles, you will need to increase the final simmering time to make sure the noodles are cooked through. I usually simmer for about 30 min.  Just test the noodles by taking a bite of one and if you like it, then it's done!

Fabulous Tortilla Roll-up's

One of my favorite recipe's, I use the filling in all sorts of ways... Give this recipe a try, you will soon find yourself using it for everything like I do!

My Basic Tortilla Roll-up

1 (8 oz.) pkg. cream cheese, softened

1 (8 oz.) container sour cream

3-4 green onions, sliced thin, using both the green and white portion

1 (7 oz.) can diced green chili's, drained

1 small can chopped olives

1/2 tsp. seasoning salt

1/2 tsp. pepper

3/4 c. diced ham

8 flour tortilla's

In a medium mixing bowl combine the cream cheese, sour cream, sliced onions, green chili's, olives, salt and pepper. Using a hand mixer, blend on slow speed until well combined.  Fold in ham.  Lay out the 8 tortillas and divide filling equally among them.  Spread filling on 3/4 of the tortilla, then starting on the side with filling, roll up tightly, ending on then non spread side (you will notice that as your roll the filling spreads toward the dry side, and this is what you want). Place seam side down on a small baking sheet, cover loosely with plastic wrap and chill for several hours or overnight.  Slice and serve!

Notes:  I use this filling in stuffed cherry tomatoes, veggie wraps (minus the ham of course), as a filling for tea sandwiches, in mini cream puffs, as a celery stuffing, and as a quesadilla filling along with grated sharp cheddar cheese. Add a few dashes of Frank's hot sauce for some great zing. DIVINE!  Try adding cooked and shredded chicken along with lettuce and roll up. The possibilities are endless...
Additional Note: If using this filling for a hot dish, decrease the sour cream to 4 oz. or 1/2 c. measurement.