Now just imagine what happens when you say this word Frittata to a roomful of high school students. They think it is hilarious. I love it! This was a staple at my house even before I knew what a Frittata was. If you have eggs you can do this. This is your go to meal when you have about thirty minutes to get a meal on the table and you don’t want another sandwich or a bowl of cereal. If you have leftover pan roasted potatoes or hash browns it will be even faster to put together.
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Here I am back again with a boatload of recipes for you! School is in full swing and everyday I am bombarded by the question when are we cooking? I hate it that we can’t cook everyday, but there are Standards to be covered and all that other stuff the state requires. I am excited about this year’s angels that have been given to me to broaden their knowledge about my love of cooking. I have a plan to teach them 30 dishes that everyone should know when they leave home and endeavor life on their own. I am excited especially when I hear a student talking to a friend and saying to them that I am a cool teacher. It really makes my day because there are times that I have some self doubt. You know every once in a while you just want to know if they really care about what you are doing. I had a lot of fun doing this recipe from Pillsbury. There are so many students that want to help me in the kitchen! For this first demonstration of the year I had some great volunteers. Surprisingly none of the four had any cooking experience, but they did great! I am looking forward to another fabulous year with rewarding cooking experiences to share along the way.
I love recipes that require little effort, that you can pull the ingredients out of your pantry at a moment’s notice, and taste heavenly! This is the recipe. Easy, easy, easy and good, good, good! I cannot tell you one time that I have had pinto beans other than a Mexican restaurant. My mother always made black eyed peas, but no pintos or black beans. Well, now I have broadened my horizons or rather my tastebuds. I love this recipe and have made it several times now and each time there is not one spoonful left and there are just two of us eating these beans. I made homemade cornbread, but also being the nutrition teacher that I am I sauteed spinach with a little olive oil, garlic, and red pepper flakes and topped it with a squeeze of fresh lemon juice. Oh, my gosh!