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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Frittata Muffins

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My grandmother taught me you can always recreate a new dish, using your leftovers to make a Frittata.

I’d made chicken fajita style dish the night before and the leftover filling I thought would work perfectly in a Frittata. Then I saw my jumbo muffin pan and that’s how my Frittata Muffins came to be. These would be great to serve for brunch or to take on a picnic.

All I’m saying is, don’t be afraid to experiment. If you have leftovers and you’re not sure what to do with them make a Frittata.

Instead of making one large Fritatta I made individual muffin style Frittatas. Check it out!

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Mini Fajita Frittatas

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 12 Jumbo Frittata Muffins
Equipment: 2 jumbo muffin pans (capacity 6-cup jumbo muffin pans)

Ingredients:
3 cups of leftover chicken fajita filling
12 large eggs, room temperature
1/2 cup shredded Monterey Jack cheese (reserve 1/4 cup for top)
cilantro, garnish

Note: The spice blend below was used my fajita filling.

Recipe For Fajita Spice Blend:
1 tablespoon cornstarch
1/4 cup of chili powder
2 tablespoons of Kosher salt
2 tablespoons of Paprika
1 tablespoon of Onion powder
1 tablespoon of Garlic powder
1 tablespoon of Ground Cumin
1 teaspoon of Cayenne pepper

Directions:
Mix all the ingredients together until combined and place into an airtight jar. Store in a cool dry place for future use.

Directions:
Preheat oven to 350-degrees F.
Lightly spray a 6 cup muffin tin with non-stick cooking spray. In a large mixing bowl, whisk together the eggs. Add the leftover chicken fajita mixture, 1/4 cup of the shredded Monterey Jack cheese and combine. Fill each muffin tin halfway up with the frittata mixture. Sprinkle the reserved shredded cheese on top. Bake for 20 minutes. Allow the Frittata Muffins to cool for 10 minutes before running a rubber spatula around the outside of each one to ensure they’ll come out easily.

Serve hot or at room temperature.

Store up to 4 days in the refrigerator in an airtight container or plastic zip-lock.

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Tex-Mex Style Fajitas Filling Wrapped In Puff Pastry

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Tex-Mex Style Chicken Fajitas filling wrapped and in Puff Pastry.
First I roasted off two chicken breasts on the bone with some olive oil, kosher salt, and black pepper, at 350 degrees for around 35-40 minutes, l let them cool and then take the meat off the bone and shred the chicken.  In a large saute pan that’s heated up with about 1 tablespoon of olive oil, I cooked of an onion, red, orange, yellow bell pepper, ( reserve some back for garnish) and chopped garlic. When they have softened I add the chicken back in. At this point, I add 3 tablespoons of fajita seasoning, and 1 Chipotle pepper ( if you want it a hotter leave the seeds in) finely minced to the pan and stir this all together until everything is coated with the seasoning. Now I add enough chicken stock to the pan about 2 cups and 1 can of fire roasted tomatoes with their juice. I simmer all these ingredients for about half an hour until the liquid has been absorbed and the tomatoes have thickened the sauce. Finally, I add I package of thawed shoepeg white corn and 1 can of drained black beans, and some fresh chopped cilantro. I then let all of this completely cool. In the meantime, I have a package of puff pastry, which has two sheets, that I have defrosted in the frig. You want to make sure the pastry stays nice and cold until your ready to use it. I floured my board and rolled out one of the sheets into a rectangle. I put the fajita mixture down the center of the pastry, and now on each side, I cut 3-inch slits and folded each one over the center in an overlapping pattern.  I repeated this with the second sheet. I brushed the entire filled pastry with an egg wash and put them both into the oven at 400 degrees for 20 minutes until golden brown and the pastry was completely cooked. Let them cool for about 10 minutes and garnish with cilantro and finely diced peppers on top,  then slice and serve.

 

My Tips For The Most Flavorful Chicken

 

 

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Perfect Lemon Ricotta Pancakes

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My secret for the Perfect Lemon Ricotta Pancakes is adding Ricotta cheese to the batter.

 

Lemon Ricotta Pancakes

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