{Zucchini, Summer Squash and Spinach Frittata}

I will admit, the first time I made this frittata it did not look so pretty!  The frittata tasted delicious, but it looked a mess!  Half of it stuck to the bottom of my skillet and the other half well, it just looked terrible.  It would be what I call a Brunch N'Cupcakes fail.  

In my defense it was my first true attempt at making a frittata on the stove top, in a skillet... and yes, it did fail miserably.  But I was bound and determined to master the frittata, because they are one of my favorite brunch staples, and make a fabulous quick dinner!

I did a little research in my quest to prefect my frittata making skills and came across several recipes that baked the frittata in the oven using a pie plate, verses cooking it on the stove top.  This to me sounded like a much better idea, and almost a fail proof cooking method.  

I decided to give frittata making a second try, this time using my new found cooking method... and the end results were beautiful!  Cooking my frittata in the oven produced a light, fluffy and utterly delicious frittata.  So trust me, if you have ever been scared to make a frittata in the past, or have failed like I did at making one on the stove, give the oven a try!  You won't be sorry! 

Zucchini, Summer Squash and Spinach Frittata

Brunch N'CUpcakes 

Serves: 4 (larger servings) 

or 

8 (Smaller Servings)

Ingredients: 

1 Zucchini Diced

1 Summer Squash Diced

1/2 Large Onion Diced 

2 Cups Spinach 

6 Egg Whites 

4 Eggs 

2 Tablespoons Milk of Choice 

1/3 Cup Crumbled Feta Cheese 

1 Teaspoon Garlic and Black Pepper 

1/2 Teaspoon Cumin 

Salt to Taste 

Directions:

1- In a large skillet coated with cooking spray saute onions, zucchini and summer squash until tender.  Season veggies with garlic, pepper, cumin and salt.  Add spinach to veggie mixture and cook until wilted.  Set veggies aside. 

2- In a large measuring cup whisk together egg whites, egg and milk. 

3- Coat a 9 inch pie plate with cooking spray.  Carefully spoon veggies into the bottom of the pie plate, spread out in an even layer.  Top veggie mixture with feta cheese. 

4- Carefully pour egg and milk mixture over veggies in the pie plate, make sure to evenly distribute egg mixture. 

5- Bake in a 350 degree oven for 45-50 minutes or until egg is set.  For the last few minutes of cooking turn oven broiler on high and brown the top of the frittata (be careful not to burn it)! 

Serve with a simple green salad or fruit to make a complete meal!  I topped my frittata slice with a little sriracha and avocado slices!  Delicious! 

Enjoy! 

{Banana Chocolate Chip Muffins}

I am not a huge baker, but for some odd reason I do not mind baking muffins (or quick bread)!  Not sure why... Maybe it is because you can quickly mix the batter and drop it into a baking dish or maybe it's the fact that I don't have to spend hours rolling out little balls of dough for cookies (that is my least favorite) !

Both reasons could be right.  I am also going to throw this out there... I also don't Sunday night muffin or bread baking, in a way it is kind of relaxing.  And in my mind baking a batch of muffins or quick bread symbolizes the weekend ending and a new week beginning (probably because we Derek generally eats the muffins all week for breakfast, well that is when he actually remembers to take one)!!

 Now these delightful little Banana Chocolate Chip muffins currently have me smitten.  Banana bread is one of my all time favorites, and who doesn't love a muffin studded with ooey gooey chocolate chips?  They are healthy enough for a grab and go breakfast (with a little peanut butter) and sweet enough to be eaten for an after dinner treat.  They even freeze well!  They are everything I love about muffins, and everything I love about Sunday baking - easy, quick and simple! 

Enjoy! 

Banana Chocolate Chip Muffins 

Brunch N'Cupcakes 

Makes 14 Muffins 

Ingredients:

Wet:

2 Egg Whites 

3 Medium Ripe Bananas - Mashed 

1/3 Cup Brown Sugar 

1/3 Cup Unsweetened Applesauce 

1 Teaspoon Vanilla Extract 

2 Tablespoons Coconut Oil Melted 

Dry:

1 1/2 Cup Whole Wheat Flour 

1 Teaspoon Baking Powder 

1 Teaspoon Baking Soda 

1/3 Cup Mini Chocolate Chips 

Directions:

1- In a medium bowl combine brown sugar and mashed bananas.  Stir until well combined.  Add the rest of the dry ingredients to the banana and sugar mixture.  Stir well to combine and set aside. 

2- In a large bowl gently stir together the whole wheat flour, baking powder and baking soda.  Create a well in the center of the dry ingredients. 

3- Carefully pour wet ingredients into the well you created in the dry ingredients.  Gently stir wet and dry ingredients together until incorporated, be careful not to over mix. 

4- Gently stir chocolate chips into batter. 

5- Line muffin tins with liners or spray with cooking spray.  Spoon batter into 14 prepared muffin tins.  Bake in a 350 degree oven for 20-25 minutes or until tops are golden brown and muffins are cooked through (test with a tooth pick)

Serve warm with peanut butter or other nut butter of choice, butter, and jelly!  Makes a great grab and go breakfast or snack! 

Enjoy!  

{Chicken Pho}

I have been wanting to try my hand at making Pho for sometime now, and finally got up the courage to actually attempt making it.  

I got the inspiration for this Chicken Pho from the Cooking Light Global Kitchen Cookbook.  I got the Global Kitchen cookbook about a year ago.  And i still remember thumbing through the brightly colored pages and immediately book marking a recipe for Turkey Pho.  Well my friends I am just now getting around to experimenting with that Turkey Pho recipe. 

 And much like the book mark in my year old Cooking Light cookbook... I am just now finally getting around to sharing this wonderful recipe with you... yes I have been sitting on this recipe for months now, just waiting for the perfect time to share it with you!  And I think that perfect time is right now! 

I love everything about this dish, the flavorful broth, the slightly chewy rice noodles, the tender chicken and the fact that this dish is loaded with veggies!  A little squirt of lime and a dab of sriracha completes it for me.  The other wonderful thing about this dish is the leftovers are amazing (it also freezes well)!  I will take this Chicken Pho to work for lunch the entire week and not get sick of it!  You need to make this, trust me!  

Chicken Pho 

Brunch N'Cupcakes - Inspired by Cooking Light Global Kitchen Turkey Pho 

Serves 6-8 

Ingredients: 

2 Teaspoons Brown Sugar 

2 Inch Piece Fresh Ginger Peeled

6 Garlic Cloves 

Teaspoon Chinese 5 Spice 

8 Cups Chicken Broth 

1/2 Tablespoon Cinnamon  

1 Large Onion - Cut into Rings 

2 Cups Bean Sprouts 

1/3 Cup Green Onion 

1/2 Cup Cilantro 

1/2 Cup Fresh Mint 

1 Jalapeno - Seeded and Chopped 

2 Cups Bok Choy - Roughly Chopped 

1 Cup Shittake Mushrooms 

2 Chicken Breast - Cooked and Shredded

1 package rice noodles - prepared according to package directions

Directions: 

1- In a large pot combine garlic cloves, chicken broth, ginger root, cinnamon, Chinese 5 Spice and brown sugar. Bring to a boil.  Once boiling reduce heat and simmer for 20 minutes. 

2- While broth simmers heat a grill pan coated with cooking spray on medium/high heat.  Grill onions for 5-6 minutes on both sides until slightly charred.  Turn heat off and let onions cool. 

3- When broth is ready (after it has simmered for 20 minutes) fish out the ginger root and garlic cloves.  Set broth aside on a low burner

4-Take your cooled onions and roughly chop.  Add Chopped onions, jalapeno, shittake mushrooms, shredded and shredded chicken to broth.  Cook for 10 minutes until ingredients are heated through.  Stir in fresh mint, cilantro and green onions. 

To serve - Place 1/2 cup rice noodles in bottom of each bowl and cover with 1 cup of the chicken broth mixture.  Serve with lime wedges, sriracha, and additional cilantro and mint if desired.  

Enjoy!

{Kale Salad with Tzatziki Dressing and Chickpeas}

**Reposting this recipe for this weeks weekly menu!  It is one of my favorite kale salads!  Super delicious and easy to make!  I hope you enjoy it as much as I do! 

I am always trying to find news ways to incorporate kale into my daily (or weekly) diet!  I will occasionally add kale into my green smoothies, kale chips are always a fav of mine(recipe to come) or the easiest way I have found to add this leafy green into my diet is by tossing this nutritional power house into my daily green salad  (I mention in this post, my brown bag lunch packing tendencies)!

However, this time I am not just adding kale to my daily salad, this salads main ingredient is the nutrient packed leafy green!  This flavor packed salad features a zingy tzatziki style yogurt dressing, protein packed chickpeas, and kale!  This salad is delicious, full of good for you ingredients and makes lunch packing a breeze!  Make a batch Sunday for your week!

Kale Salad with Tzatziki Dressing and Chickpeas

Brunch N'Cupcakes 

Serves 3-4 

Ingredients: 

Juice from One Lemon 

1/3 Cup Plain Greek Yogurt (I used 0%) 

1/4 Cup Fresh Dill 

1 Teaspoon Fresh Black Pepper 

1/2 Teaspoon Salt (or to taste) 

 3 Garlic Cloves Minced 

1 Teaspoon Olive Oil 

1- 15 Oz. Can Chickpeas, rinsed and drained 

1/4 Cup Cucumber, Peeled and Diced 

1 Large Bunch Kale Chopped into bite size pieces (I used a half bunch of Lacinato Kale and a half bunch of Curly Kale)
1 Avocado for serving - if desired 

Directions: 

1- Place chopped kale in a large salad bowl and set aside. 

2- In small bowl combine yogurt, lemon juice, dill, salt pepper, olive oil and garlic cloves.  Mix until well combined. 

3- Pour yogurt dressing over kale and massage dressing into kale for 2 minutes,  and ensure that dressing is evenly distributed.  

**Massaging the dressing into the kale will take the bitter edge out of the kale leaves and will cause them to wilt slightly!  

4- Stir sliced cucumber into kale.  Let salad rest in the fridge for an hour. 

5- Before serving stir in chickpeas and serve immediately.

This salad will last in the fridge for up to 4 days. 

Enjoy! 

{Weekly Menu and Shopping List - July 5th-10th}

Hi, All!  Did everyone have a wonderful holiday weekend, and a fabulous 4th of July?  We sure did!  Derek and I both had a long weekend which started Thursday, and we took full advantage of the time off!

Thursday we boated with some friends, Friday we relaxed and caught up with my family in Stillwater, and Saturday we enjoyed a 4th of July Parade, great food, and fireworks with my sister!

It was a fabulous weekend, but man am I tired!

So now should we talk about the delicious recipes for this weeks menu?

Kale Salad with Yogurt Tzaziki Dressing and Chickpeas

Link Goes Live Monday 

Chicken Pho 

Link Goes Live Wednesday 

Banana Chocolate Chip Muffins 

Link Goes Live Thursday 

Zucchini, Summer Squash and Spinach Frittata 

Link Goes Live Friday 

And the shopping list!

Enjoy!

{Kale Salad with Meyer Lemon Dressing}

Well, I was finally able to snap a few fabulous photos of this delicious kale salad with meyer lemon dressing! Yes, these photos show just how delicious and fabulous this simple salad really is!

This salad is full of clean flavors that all come together to create an elegant and flavorful salad.  It is inspired by a salad I had on Father's Day up in Two Harbors Minnesota (yup the North Shore on Lake Superior, we were up there Father's Day weekend to watch my sister run her first marathon).  My dad decided for his Father's Day celebration that he wanted to try a little cafe The Scenic Cafe on Old 61, which is an old scenic highway right along the Lake Superior Shore Line!  The views are amazing and the atmosphere at  the cafe was quaint and charming, and the food... fantastic!  My sister and I both had a tasty Kale Salad with Meyer Lemon Dressing, that I decided needed to be recreated at home!

I think this recipe I created is spot on!  Light, flavorful and refreshing!  All you need are a few simple ingredients; Kale, Lemons, Pine Nuts, Feta, Olive Oil, Honey and Apple Cider Vinegar... Thats it!  So simple! This little salad makes for a great light summer lunch or a great side dish for dinner.  Want to eat the salad as a main dinner dish?  Serve with grilled chicken, salmon or shrimp!  Keep it vegetarian and add chickpeas!

Kale Salad with Meyer Lemon Dressing

Brunch N'Cupcakes
Serves 4

Ingredients:

Dressing 

Juice and Zest from 2 Meyer Lemons 

1 1/2 Tablespoon Lemon Juice

1 Tablespoon Olive Oil 

1 Teaspoon Apple Cider Vinegar

Salad:

1/4 Cup Pine Nuts 

1/4-1/3 Cup Feta Cheese 

1 Package Baby Kale - I like Taylor's Farms Organic Baby Kale 

Directions:

1-Combine Dressing Ingredients and whisk until well incorporated. 

2- Add kale to a large bowl and drizzle dressing over kale.  Toss kale with dressing until evenly covered. Then add pine nuts and toss salad again so pine nuts are well incorporated.

3- Top salad with feta cheese and serve.

Serve with grilled chicken, shrimp or salmon for a more complete meal or add chickpeas to keep it vegetarian!

More delicious kale salads from around the web!
Kale Salad with Apple and Cheddar - Cooking Light 
Melt in Your Mouth Kale Salad - Food Babe 
Shredded Kale Salad - Oh She Glows 

Enjoy! 

{Overnight Baked French Toast}

I am switching up the order of this weeks recipes!! I apologize, I was re-looking at the photos last night for the kale salad and couldn't find one I liked! So at last I  am recreating the salad again to take more photos!  Forgive me!  However I think you will love this easy breezy French Toast Casserole that can be made for your 4th of July brunch (think red white and blue with the bread and berries) or whip it up for a little breakfast for dinner!! My favorite!

Now let's just take a brief moment to discuss my obsession with breakfast foods and brunch.  There is no doubt in anyone's mind that brunching (is that even a word?) is one of my favorite weekend activities!  I think that deep love for brunch came from my childhood!  I can distinctly remember growing up and my parents whipping up a huge Saturday morning breakfast (brunch)!

My dad would whip up his famous homemade pancakes, and the meal would be completed with scrambled eggs, bacon and of course cookie cutters (because what 5 year old wants to eat pancakes that look like boring old circles).  Saturday morning brunch was always a huge production but always delicious and memorable!  Now a days I could eat breakfast food for pretty much any meal, yes I am that obsessed.

Side note about my love for brunch is now over!  Let's put the focus back on this little Overnight Baked French Toast Casserole which in my mind is perfect for a lazy Saturday brunch (like the one you might have on the 4th of July) or for your next breakfast for dinner!  This little breakfast beauty is the ultimate no fuss meal, simply throw all the ingredients in a baking dish the night before, toss it in the fridge and bake the next morning (or night)!  Easy peasy!  Top with fresh berries and maple syrup for a little pizzazz! And if you want something hearty to go along with your French Toast serve up some scrambled eggs or your favorite breakfast meat!  I am partial to serving this Baked French Toast on its own with fruit, maple syrup and of course peanut butter!   

Overnight Baked French Toast

Brunch N'Cupcakes 

Serves 4-6

Ingredients:

3 1/2 Cups Bread Cubed (I used 10 Slices of Whole Wheat Great Harvest Bread)

1/2 Cup Greek Yogurt - I used Fage 0%

2 Tablespoons Maple Syrup + More for Serving 

1/2 Cup Milk of Choice

Teaspoon Vanilla Extract 

2 Egg Whites 

3 Teaspoons Brown Sugar 

2 Teaspoons Cinnamon Divided 

2 Tablespoons Sliced Almonds

For Serving:
1-2 Cups Fresh Berries
Greek Yogurt - If you like
Peanut Butter
Maple Syrup 

Directions:

1  - Toss bread cubes in a large bowl and set aside. 

2- In a large glass measuring cup combine Greek Yogurt, Maple Syrup Milk, Vanilla Extract, teaspoon of cinnamon and Egg Whites.  Whisk together until combined. 

3- Pour Yogurt mixture over bread crumbs and toss bread crumbs in yogurt mixture until evenly coated. 

4- Pour bread cubes into a greased baking dish (I used a 8x8 inch glass dish).  Cover and place in refrigerator overnight. 

5- In the morning combine brown sugar, remaining teaspoon of cinnamon and almonds.  Stir to combine and spread evenly over french toast. 

6- Bake french toast in a 350 degree oven for 35-40 minutes or until middle of French Toast is set and top is lightly browned! 

Enjoy and happy brunching!