Let's Dish With Linda Lou

Where You Taste The Love

Italian Sausage, Asparagus, And Fontina Cheese Frittata Muffins

Mini Sausage, Asparagus, And Truffle Fontina Cheese Frittatas

Today’s the day to clean out my refrigerator. I have quite a few eggs, ricotta cheese, and part of orange bell pepper on hand. Making a frittata makes perfect sense.

I’m doing Italian Sausage, Asparagus, And Fontina Cheese Frittata Muffins.

2019-07-26 14.53.25

2019-07-26 14.54.07

Mini Sausage, Asparagus, And Truffle Fontina Cheese Frittatas (2)

Ricotta

eggs

2019-07-26 13.05.36

2019-07-26 13.06.29

2019-07-26 13.06.48

2019-07-26 13.11.37

cheeses

2018-08-20-15.48.17 (1)

2019-07-26 13.12.26

thyme (1)

thyme (2)

Chives (2)

2019-09-13 17.41.33

2019-07-26 13.17.22

2020-04-07 08.19.07

2019-07-26 13.39.06

2019-07-26 13.40.08

2019-07-26-13.13.57-1

2019-07-26 13.32.44

2014-01-09-09-58-50

2019-07-26 13.43.26

2019-07-26 13.44.27

2019-07-26 13.48.23

2019-07-26 13.49.57

2019-07-26 14.02.39

2019-07-26 14.03.03

2020-02-16 05.17.52

2020-02-16 05.17.55

2019-07-26 14.09.17

2019-07-26 14.41.19

2019-07-26 14.41.25

2019-07-26 14.53.25

2019-07-26 14.53.55

2019-07-26 14.54.07

 

 

 

 

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 24 frittatas
Equipment: 2 (12-cup) muffin tin pans, large mixing bowl, whisk, box grater, non-stick cooking spray, 12-inch sauté pan

Ingredients:
1 pound of sweet Italian sausage, casings removed
12 large eggs,
1 cup of ricotta cheese, room temperature
1/2 cup of half-and-half
1 1/2 cups of Truffle fontina cheese, freshly grated (reserve 1/2 cup)
1 1/2 tablespoons of Kosher salt
1 1/4 teaspoons of freshly ground black pepper
1 (8-ounce) package of thawed (Birds Eye Steam Fresh) frozen asparagus, cut into 2-inch pieces sliced on the bias
1/4 cup of orange bell pepper, finely diced
2 tablespoons of fresh chives, finely minced
1 tablespoon of fresh thyme leaves, chopped

Directions:
Preheat oven to 350-degrees F.
Start by spraying both muffin tin pans with non-stick cooking spray.

In a large mixing bowl break a dozen eggs. Add ricotta, half-and-half, Kosher salt,  and fresh ground black pepper whisk to combine. Add freshly grated fontina cheese whisk to combine. Next, add the fresh chives, thyme, and asparagus, stir to combine. Set aside.

In a large sauté pan over medium-high heat add the sausage. Using a wooden spoon break up the sausage. Stirring occasionally, cook until no longer pink, 10 to 12 minutes. Add the finely diced bell pepper, stir to combine, cook for another 2 to 3 minutes.

Transfer the cooked sausage to a plate lined with a paper towel to drain. Set aside to cool for 10 minutes.

Combine the cooled sausage mixture with the egg mixture, stir to combine. Fill the muffin cup halfway with the frittata mixture. Sprinkle the reserved grated fontina evenly of the tops of each frittata. Bake until the eggs are just set, 15 to 20 minutes. Allow the Italian Sausage, Asparagus, Fontina Cheese Frittata Muffins to cool before running a rubber spatula around the outside of each one to ensure easy removal.

Transfer to a large serving platter. Serve warm or at room temperature.

Leave a comment »

Chai Spiced Sugar

chai-spiced-sugar-featured2

I wanted to share this amazing Chai Spiced Sugar recipe.

A friend of mine, Keri Bassett, and fellow blogger has a wonderful website at http://www.shakentogetherlife.com. This recipe of hers is now a staple in my house. You can add this spice blend to just about anything. Cookies to your favorite drink, it really doesn’t matter, Keri’s, Chai Spiced Sugar will give you warm FUZZIES inside.

chai-spiced-sugar-diy-chai-spice-mix

 

 

Ingredients For Chai Spiced Sugar
1/2 cup granulated sugar
2 tablespoons of Chai Spice Mix

Ingredients For Chai Spice Mix:
1 teaspoon ground cardamom
1 teaspoon ground nutmeg (or allspice)
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground ginger

Directions:
Stir together sugar and chai spice mix until well combined. Place in an airtight container and store in a dark cool place.

1 Comment »

Puff Pastry Wrapped French Brie Cheese With Strawberry Honey Jam And Walnuts

2016-11-24-09-14-09

This holiday I’m making brunch for some friends. They’re going to be making the turkey, ham, and all the sides. I thought it is a nice gesture to bring them a couple of my special brunch items. I’m also going to bring my stuffing muffins and frittata muffins.

Most of the time, people are always dropping by throughout the day.  I thought it would be really nice if there were food there that could be served at room temperature.

First, my Puff Pastry Wrapped French Brie Cheese with Strawberry Honey Jam and Walnuts.

Second, are my Stuffing Muffins, filled with my sweet Italian Sausage, golden raisins, celery, onions, and fresh sage.

Finally, are my Mini Italian Sausage, Asparagus, and Truffle Fontina Cheese Frittatas.

For this post, I’m going to share my recipe for my Puff Pastry Wrapped French Brie Cheese With Strawberry Honey Jam And Walnuts. The other two recipes will follow soon.

2016-11-25-19-15-18

Puff Pastry (2)

2015-04-03-12-11-01

2015-10-12-07-48-52

2015-10-12-07-50-28

Puff Pastry

2016-11-28-13-26-23

Egg-Wash

2016-11-24-07-27-09

2016-11-24-08-18-56

2016-11-24-07-00-58

2016-11-24-07-00-31

2016-11-24-07-00-25

2016-11-24-07-26-51

Puff Pastry Wrapped French Brie Cheese

 

 

 

 

Prep Time: 5 minutes
Cook Time: 15 minutes or until golden brown
Total Time: 20 minutes
Equipment: a rimmed baking sheet pan, pastry brush

Ingredients:
1 sheet of cold Puff pastry, thawed
1 (13-ounce) (5 inches in diameter) Brie cheese wheel
3 tablespoons of strawberry honey jam ( or fig jam)
2 tablespoons of chopped walnuts
*egg wash
2 tablespoons of apricot jelly or jam
1 tablespoon of very hot water
5 inches of kitchen twine
Sanding sugar

Note: Remove the puff pastry, the night before, from the freezer, and transfer it to the refrigerator to thaw. The dough needs to be cold.

Directions:
Preheat oven to 400-degrees F.
On your board, lay out one sheet of puff pastry. Roll the sheet out until it’s 1/8 inch in thickness. You want to make sure it’s large enough to cover the wheel of Brie and come together to be tied at the top. Refer to the pictures above. Transfer the pastry carefully to a baking sheet lined with parchment paper

Lay the wheel in the center of the rectangle-shaped pastry. Using a spoon, add the jam over the top of the cheese and spread to cover the entire top of the wheel. Next, sprinkle on the chopped walnuts.

Bring each of the sides up to the top collecting them to come together at the top center so it can be tied up like a package. Using the kitchen twine, tie the overlapping pastry at the top together. Using your fingers spread the pastry out where it meets together at the top for presentation. Trim the twine as close as possible so as not to see the string.

Brush the entire pastry package with *egg wash. Bake for 15 minutes or until golden brown.

In a small bowl, whisk together the apricot jelly and hot water together until there are no lumps. Once the pastry is out of the oven, brush the apricot glaze all over the outside of the pastry. Liberally sprinkle sanding sugar all over. Carefully cut the twine.

Needs to rest for 10 minutes before cutting into. Serve my Puff Pastry Wrapped French Brie Cheese with your favorite crackers.

Italian Sausage, Asparagus, And Fontina Cheese Frittata Muffins

Stuffing Muffins

Leave a comment »

%d bloggers like this: