Breakfast Frittata


My wife just recently prepared an awesome breakfast and I wanted to share the love. This is our take of a recipe that floats around on the internet that we decided to try. This recipe is not only delicious, but also diet-friendly. Yes. Its great for those dieting. In fact, I can eat half of this and I'm not supposed to feel guilty. In fact, I did eat half of it. Anyway, on to the recipe:

7 oz. sausage
5 cups baby spinach
4 oz. sweet potato, cubed
1/2 bell pepper, diced
1/4 yellow onion, diced
1/4 cup sweetened almond milk
4 eggs
1/2 tsp. garlic powder

Preheat your oven to 350 degrees. In a fry pan on medium heat, cook sausage, chopping the sausage as it cooks. Transfer the sausage to a bowl, but leave the precious fat in the fry pan.  Saute the sweet potato in the sausage fat and cook until they are almost, but not quite, tender. Depending on the size of your potato cubes, about 5 to 7 minutes. Transfer to a bowl. Saute onion and bell pepper as well until cooked through.  In a separate bowl, mix almond milk, eggs, and spices together. Take cooked ingredients and transfer to a pie plate, add egg mixture. Place into your preheated oven and cook for 30 minutes.

Remove and let rest for about 5 minutes. You are done! It was a great recipe to prepare beforehand. All you have to do for breakfast is warm it in the microwave for about 15-20 seconds. Tasty!

Spatchcocked Chicken


We were in a dilemma Sunday afternoon when we didn't have anything thawed for dinner. I had a meeting in town, and decided to pick up a whole chicken to cook. I decided to do a low and slow spatchcocked chicken, where I removed the backbone and cooked the chicken flat in a cast-iron skillet. It creates a very flavorful chicken and a crispy skin. This was perfect due to us being at church and not worrying about finding something to cook when we got home.

1 chicken
1 tbsp kosher salt
2 tsp black pepper
2 tsp garlic powder
2 tsp thyme
1 sprig rosemary
1 leaf basil
1 sprig lemon thyme

With a sharp knife, remove the backbone of the chicken. When removed, the chicken will be flat and butterflied. If you need help with taking the backbone out, click here for a video. I put the backbone in the crock-pot to make chicken broth later.

Season both sides of your chicken evenly with all of your spices. Place your sprigs and basil on the side where the backbone was and place breast up in a cast iron skillet.

Roast your chicken in the oven for 3 hours on 225 degrees. The last 2 minutes you can broil if you want more crispy skin.

It is done! It was delicious. Try this method when you have to run errands and don't have to watch your food cook.

P.S. Save the bones so you can make some tasty homemade broth!