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Extra Veggie Frittata
Extra Veggie Frittata
INGREDIENTS
DIRECTIONS
Beat all ingredients together. Heat 2 tablespoons olive oil in an ovenproof 10-inch nonstick skillet over medium-high heat; add the egg mixture and cook 2 minutes. Reduce the heat to medium-low, top with grated cheddar and cook 10 minutes. Broil 3 minutes, then slice.
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Next Day Turkey Grilled Cheese
Next Day Turkey Grilled Cheese
INGREDIENTS
DIRECTIONS
Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently. Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.
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Bobby’s Throwdown Pumpkin Pie
Bobby’s Throwdown Pumpkin Pie
INGREDIENTS
Graham Cracker Crust:
Pumpkin filling:
Bourbon-Maple Whipped Cream
DIRECTIONS
To Make Puree: Preheat oven to 350 degrees. Wash the exterior of your pumpkin, without soap. Cut the pumpkin in half. Scrape the insides away from the flesh (the stringy stuff) with an ice cream scooper or heavy spoon. Place the clean pumpkin cut side down into a covered oven container. Cover the container and roast for 45-90 minutes until the pumpkin is soft when pierced with a fork. Scoop out the cooked pumpkin with a spoon- it should separate easily from the skin in large chunks. Puree the pumpkin into a smooth consistency with either a hand blender or a regular blender.
For the crust: Preheat the oven to 350 degrees F. Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together. Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan. Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.
For the filling: Preheat the oven to 275 degrees F. Whisk together the eggs, yolks and sugars in a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl. Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.
For the whipped cream: Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form
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