Spicy Chicken Chorizo Frittata

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I don’t normally make a big deal about breakfast. Every so often I will make waffles or french toast…but usually it is scrambled eggs and an english muffin. Or better yet, cereal. For some unknown reason to me, I got a wild hair this morning to make a frittata. I’ve never made a frittata. But I started pulling things out of the fridge and into my cast iron skillet they went. And you know what? It was freaking delicious. Even my hunny proclaimed that this was his new favorite breakfast. Weird. That never happens, he is normally very set in his eating habits, especially when it comes to favorites.

A little bit spicy, very savory, and very filling, we served this with honey covered biscuits and we were happy campers until almost two this afternoon.

Ingredients:
1/4 onion, chopped
1 cup shredded frozen hashbrowns, defrosted and patted dry
1 small casing of Mexican chorizo, about 1 cup
1 cup mushrooms, chopped
1 medium tomato, chopped
1/4 cup corn
1 cup chopped leftover rotisserie chicken
4 eggs
1 tablespoon each onion powder and garlic powder
1/2 tablespoon each cumin ground black pepper
3-5 tablespoons oil, I used canola oil. Dependent on how good your pan is at being not sticky.

Directions:
1. Heat about 1 tablespoon of the oil in a skillet. I really liked using my cast iron skillet for this one (thanks sis-in-law!!). Cook the onions until they are fragrant. Add in the potatoes and one to two more tablespoons of the oil. Let those cook on a mexium low hezt until they start to get crispy. Preheat broiler to low.
2. Add in the chorizo. Stir everything together, and let cook for one minute. Ground chorizo typically comes precooked, so you’re basically just warming it. Next add in the corn, mushrooms, tomatoes and chicken. Stir everything together and let it warm through for about a minute while you prepare the eggs.
3. In a bowl, mix the spices and the eggs with 1/2 a teaspoon of water. Pour over the mixture in the pan. Move it around so that everything is relatively even, and let cook for one minute.
4. Put the pan in the oven under the broiler, and let cook for approximately 8 minutes until the eggs are set. They will spring back when pushed if they are ready. Slice like a pie and serve!

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Finally cooking two nights in a row…

So I got a new job, and it means that I might actually be able to come home and cook more often! Go figure! I’m really excited, and I got an almost sneak peek this week, when I got to cook two nights in a row for the first time in months!

So night one. I got this seafood mix from an oriental store that a friend of mine introduced me to, hoping to make a dish reminiscent of the frutta di mare (fruit of the sea) that we had gotten in Italy. But of course, I can’t remember exactly what went into it, so I just threw some stuff together and called it good. Well the sauce rocked. The fish…well that left a little to be desired. This particular mixture had crab meat in it…I mean, imitation crab meat. Soft and gushy did not mix well with the other textures, and frankly was a little sickening. Unfortunately, the squid/octopus was chewy, but the clams were good! I think the same sauce with fresh seafood would be significantly much tastier.

The sauce though. The sauce was amazing. I used oil with garlic, tomato paste, tomato sauce, onion powder, garlic powder, oregano and hot sauce and let it simmer with the seafood. It was so so good! I think it would be good on really any kind of protein.

For my second night, I made a chicken kebab. Now this wasn’t just any chicken kebab…this had Korean BBQ sauce on it that I got at that same oriental market. I used some of the veggies from our Halloween get-together to make these that much more scrumptious, and added some very flavorful rice along with it. These kebabs had piece of bell pepper, then a pineapple chunk, and then a very sturdy carrot, and that pattern sandwich some marinated chicken tenders. Then the skewers were put in to the rotisserie and cooked for approximately 40 minutes or so. The tenders weren’t very thick, so they didn’t take long at all to cook. Let me just say, I added a little bit of chicken broth to the rice with the water, and that gave it such a good flavor! I should have cooked it just a tad bit longer though…It became like this sticky sushi rice almost. But I tend to like rice like that better. It just seems like it almost goes down smoother.

Can’t wait to keep up my cooking spree 🙂