Broccoli Cheddar Frittata

A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
Broccoli Cheddar Frittata
Print Recipe
    Servings Prep Time
    6-8 servings 20 minutes
    Cook Time Passive Time
    15-18 minutes 5-10 minutes
    Servings Prep Time
    6-8 servings 20 minutes
    Cook Time Passive Time
    15-18 minutes 5-10 minutes
    A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
    Broccoli Cheddar Frittata
    Print Recipe
      Servings Prep Time
      6-8 servings 20 minutes
      Cook Time Passive Time
      15-18 minutes 5-10 minutes
      Servings Prep Time
      6-8 servings 20 minutes
      Cook Time Passive Time
      15-18 minutes 5-10 minutes
      Ingredients
      Servings: servings
      Instructions
      1. Preheat oven to 350°F and set a rack in the middle position.
      2. In a large bowl whisk together eggs and sour cream. Add milk, mustard powder, oregano, salt and pepper and whisk to fully combine. Stir in half of the cheese. Set aside.
      3. Add oil to a 10" cast-iron skillet over medium heat. When hot add the onion and garlic and sauté until starting to soften about 3 minutes.
      4. Add broccoli and water to the pan and cover to steam the broccoli until just tender about 3 minutes. Remove lid and stir in green onions and whisked egg mixture. Allow to cook over medium-low on the stove for 3-5 until the edge is just starting to set. Sprinkle with remaining cheese and place in the oven. Bake for 12-15 minutes until just starting to set in the centre (it should jiggle a little in the centre). Remove from oven and allow to rest for 5-10 minutes.
      5. Cut into desired wedges and serve immediately.
      Recipe Notes

      -Use frozen broccoli if that's what you have, just be sure to thaw completely and pat dry before using.  Add to skillet after cooking the onion and cook just to warm (don't add water) before continuing with the recipe.

      -Gruyére cheese would also be a nice substitute for the cheddar.

      -The cooked frittata will keep for several days well wrapped in the fridge and can be rewarmed gently in the microwave.  It does not freeze well.

      Stroganoff Meatballs

      Stroganoff Meatballs
      Print Recipe
      Servings Prep Time
      6 people 55-60 minutes
      Cook Time
      35 minutes
      Servings Prep Time
      6 people 55-60 minutes
      Cook Time
      35 minutes
      Stroganoff Meatballs
      Print Recipe
      Servings Prep Time
      6 people 55-60 minutes
      Cook Time
      35 minutes
      Servings Prep Time
      6 people 55-60 minutes
      Cook Time
      35 minutes
      Ingredients
      Beef Meatballs
      Stroganoff Sauce
      Servings: people
      Instructions
      Beef Meatballs
      1. Preheat oven to 425°F.
      2. In a large bowl combine all ingredients and mix until incorporated. Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs.
      3. Bake for 15 minutes and remove from oven. Reduce heat to 350°F.
      Stroganoff Sauce
      1. While meatballs are cooking, heat oil in a large dutch oven. Add sliced mushrooms and sauté until most of the liquid has evaporated and starting to brown.
      2. Add 2 cups water and OXO soup base and heat to a simmer, stirring to dissolve. Whisk together the cornstarch and 1/4 cup cold water. Add to pot, whisking constantly until mixture comes to a boil. Reduce heat and whisk in mushroom soup until smoothed out. Stir in sour cream, Worcestershire sauce, parsley, paprika and pepper.
      3. Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.
      Recipe Notes

      -It is a must to use beef soup base (preferably Knorr OXO Beef in a Mug)  I have tried to use regular beef bouillon cubes and powder, however, they do not have the same level of beef flavour and are not recommended for this recipe.

      -Meatballs can be made and cooked up to a day ahead.  Keep covered and chilled until ready to use.  Cook casserole for 40-45 minutes if using cold meatballs.

       

      Wasabi Slaw

      A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
      Wasabi Slaw
      Print Recipe
        Servings Prep Time
        6 cups 30 minutes
        Passive Time
        10 minutes
        Servings Prep Time
        6 cups 30 minutes
        Passive Time
        10 minutes
        A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
        Wasabi Slaw
        Print Recipe
          Servings Prep Time
          6 cups 30 minutes
          Passive Time
          10 minutes
          Servings Prep Time
          6 cups 30 minutes
          Passive Time
          10 minutes
          Ingredients
          Servings: cups
          Instructions
          1. In a small bowl whisk together mayonnaise, sugar, wasabi, vinegar, salt and pepper. Allow the dressing to sit refrigerated for at least 10 minutes or until ready to use to allow sugar to completely dissolve.
          2. In a large bowl toss together cabbage, carrots and green onion.
          3. Stir in dressing and serve immediately for a crisp coleslaw. .
          Recipe Notes

          The coleslaw with soften as it sits so it is best served immediately after adding dressing. It can be made a couple of hours ahead and tossed before serving if needed.

          Skillet Chicken and Orzo

          A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
          Skillet Chicken and Orzo
          Print Recipe
            Servings Prep Time
            3-4 people 50 minutes
            Cook Time Passive Time
            25 minutes 2 minutes
            Servings Prep Time
            3-4 people 50 minutes
            Cook Time Passive Time
            25 minutes 2 minutes
            A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
            Skillet Chicken and Orzo
            Print Recipe
              Servings Prep Time
              3-4 people 50 minutes
              Cook Time Passive Time
              25 minutes 2 minutes
              Servings Prep Time
              3-4 people 50 minutes
              Cook Time Passive Time
              25 minutes 2 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 350℉
              2. Heat 1/2 tbsp oil in a cast iron or oven-safe skillet over medium-high heat. Pat chicken dry with a paper towel. When the oil is hot add chicken thighs and cook about 5-6 minutes per side until skin browned. Remove to a plate.
              3. Using the same skillet, heat the remaining oil until hot over medium-high heat. Add mushrooms and allow to cook without stirring until bottoms are golden and moisture is starting to evaporate. Once they have browned give them a stir and continue to cook for 1-2 minutes. Add garlic and shallots and cook for 3-5 minutes until starting to soften, stirring occasionally.
              4. Add wine and allow to reduce for about 3 minutes. Stir in broth, orzo, cream cheese, herbs, salt and pepper. Once the cream cheese is fully incorporated add the chicken back to the pan with the skin side up. Push chicken down into pasta as far as they will go. Cover with a lid or tin foil and bake for 20-25 minutes.
              5. Remove from oven and turn oven to broil. Sprinkle with parmesan cheese and broil for 1-2 minutes to melt the cheese. Remove from oven and allow to rest for 2 minutes prior to serving.
              Recipe Notes

              I personally like the garden vegetable cream cheese, however you may also like the garlic cream cheese.

              Savory Mushroom Bread Pudding


              Savory Mushroom Bread Pudding
              Print Recipe
                Servings
                10-12 people
                Cook Time Passive Time
                60 minutes 70-75 minutes
                Servings
                10-12 people
                Cook Time Passive Time
                60 minutes 70-75 minutes
                Savory Mushroom Bread Pudding
                Print Recipe
                  Servings
                  10-12 people
                  Cook Time Passive Time
                  60 minutes 70-75 minutes
                  Servings
                  10-12 people
                  Cook Time Passive Time
                  60 minutes 70-75 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 375℉ and butter a 13"x9"x2" casserole dish. Slice crust from bread and cut into 1" cubes to yield 10 cups loosely packed cubes. In a large bowl, toss bread with olive oil, thyme, garlic and a sprinkle of salt and pepper. Spread evenly in a single layer on a large baking tray and bake for 18-20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
                  2. Heat butter in a large skillet until foamy. Add celery, onions, green pepper, and mushrooms. Sauté until softened and most of the moisture has been cooked out, about 15 minutes. While vegetables are cooking, whisk together eggs, cream, spinach, salt and pepper.
                  3. Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, stir to combine well. Pour into prepared dish, spreading out evenly. Top with grated parmesan cheese, cover and chill for at least an hour (up to one day ahead) to allow bread to absorb the custard.
                  4. Preheat oven to 350℉. Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.