Sunday Supper

 

It was a busy Sunday at our house -- in fact, my husband's FitBit recorded more than 30,000 steps. So yeah, it was that kind of day -- even though it was Masters Sunday. Most of the day was consumed with chores and yardwork, with which our son, CJ, was an incredible help. But the busy day of mulching, power raking, laundry, shopping, grass seed spreading, and the like didn't leave behind a lot of time for cooking. So I was glad that my favorite recipe for Italian Sausage and Potato Frittata could come to the rescue. This healthy and satisfying dish comes together quickly and pairs great with a green salad (I added a Cara-Cara orange viniagrette that was light and refreshing on a sweaty day), crusty bread (are there really crustless breads?), and a fruit salad (can you say adorable mini watermelons?). And everyone in our house likes it, so there's that.

If you try this recipe (adapted from Cook's Country 30-Minute Suppers), don't skip the fresh basil. It makes the dish!

ITALIAN SAUSAGE AND POTATO FRITTATA

10 large eggs

3/4 c. grated Parmesan cheese, divided
3 T. half and half
4 T. minced fresh basil
1/2 tsp. kosher salt
1/2 tsp. fresh-cracked black pepper
1 russet potato, peeled and sliced thinly
6 oz. (about two links) Italian sausage (I used Niman Ranch sweet, but hot also works), casings removed

Adjust oven rack to upper-middle position and heat oven to 450. Whisk eggs, 1/2 c. of the parmesan, half and half, basil, salt, and pepper together in a bowl; set aside. Place sliced potato in a microwave safe covered bowl and nuke about 4 mins. (This is part of what makes this meal so fast.)

While potato is cooking, brown sausage in a 10-inch skillet for about 8 mins. over medium high heat, breaking up pieces with a spoon. Stir in potato and reduce heat to medium. Add egg mixture and cook until large curds form but eggs are still very wet, about 3 mins. Shake skillet to distribute eggs, without stirring, and sprinkle with remaining 1/4 c. parmesan on top. Bake until golden brown, about 8 mins.

It was a hearty meal for a busy, egg-lovin' guy.

 

Easter Funday

 

It was a very exciting Easter 2015 for CJ, who loves hunting for eggs, eating copious amounts of sugar, and is apparently not at all scared of people in Easter Bunny costumes (go figure). At age 3 1/2, he pretty much rocked the 0-3 age division of this year's "Eggs Eggs Everywhere" hunt at Western Gateway Park. And by far his favorite Easter basket item was what I affectionately refer to as "mega-chick" -- a really huge wind-up chick that CJ assumes is the "Mommy" of his little wind-up chick. Apparently the concept that chicks are chickens has escaped him to this point.

Mega Chick takes no prisoners.

We had a really beautiful morning yesterday in Des Moines, so of course we hit the front yard for an Easter Egg hunt. Since CJ's cousin is barely 1 and doesn't walk yet, he didn't have any competition for our Sunday morning hunt. Needless to say, we're now swimming in candy at our house. Everyone just enjoyed being out in the gorgeous weather and assessing exactly how much mulching we still have to do at our place.

 

 

 

And since my favorite food is brunch (I refuse to be any more specific as I love any and all brunch foods), I was more than excited to cook a meal at our house, including a really simple and yummy raspberry ricotta cake recipe I found in the March issue of Bon Appetit magazine that was the perfect accompaniment to a big meal on a sunny spring morning.

RASPBERRY-RICOTTA CAKE

Nonstick vegetable oil spray
1 1/2 c. all-purpose flour
1 c. sugar
2 tsp. baking powder
3/4 tsp. kosher salt
3 large eggs
1 1/2 c. ricotta
1/2 tsp. vanilla extract
1/2 c. (1 stick) unsalted butter, melted
1 c. frozen raspberries, divided

Preheat oven to 350. Line a 9-inch cake pan with parchment paper and lightly coat with nonstick spray.

Whisk flour, sugar, baking powder, and salt in a large bowl and set aside. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold in dry ingredients until just blended. Then fold in butter, followed by 3/4 cup of the raspberries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over the top.

Bake cake until golden brown and a tester inserted into the center comes out clean, appx. 50-60 mins. Let cool at least 20 mins. before removing from pan. Can be made up to 2 days a head. Store tightly wrapped at room temperature.

Hope everyone had a happy weekend!