WILD RICE AND PEPPER FRITTATA

WILD RICE AND PEPPER FRITTATA
Skillet Meals -- PHILcookbooks.com

1T olive oil
1 large shallot, minced
1 clove garlic, minced
1C chopped mushroom caps
1 large roasted red pepper, chopped
1C cooked wild rice
3/8t salt, divided
1/4 t black pepper, divided
1/8t ground paprika
6 eggs
1/4C shredded Asiago cheese

1.  Preheat broiler.  Heat oil in large nonstick ovenproof skillet.  Add shallot and garlic.  Cook and stir over medium heat 1 minute.  Add mushrooms.  Cookand stir 5 minutes or until tender.  Stir in red pepper, wild rice, 1/4 teaspoon salt, 1/8 teaspoon black pepper adn paprika.  Cook and stir over high heat 1 minutes to heat rice and evaporate liquid.
2.  Turn off heat.  Coat bottom and side of skillet with nonstick cooking psray.  Beat eggs in large bowl with remaining 1/8 t salt and 1/8 t pepper.  Pour eggs over rice mixture.  Cook over medium heat, tilting skillet to spread eggs over rice.
3.  When eggs are set but still glossy, sprinkle on cheese.  Place skillet about 5 inches from heat in broiler.  Broil 3-4 minutes or until cheese melts and frittata edges are browned.  Remove from oven.  Set aside 203 minutes to firm up.  Loosen edges of frittata.  Cut into 6 wedges.
Makes 6 servings.

APPLE CHEDDAR FONDUE

APPLE CHEDDAR FONDUE

Rachel Ray Magazine, Oct 2013

1 C cider
8 oz yellow cheddar, shredded
8 oz Monterey jack, shredded
2T cornstarch
Freshly grated or ground nutmeg
Sliced apples, for serving

In a medium saucepan, bring the cider to a simmer over medium heat.  in a medium bowl, toss teh cheese with the cornstarch.  Gradually stir the cheese mixture into the cider until melted and smooth.  Add nutmeg to taste.  Transfer to afondue pot.  Serve with sliced apples.

SPRING PESTO

SPRING PESTO

Family Circle April 2013

1/3 C toasted, shelled pistachio nuts
1 bag (6 oz) baby spinach
2 C arugula
2C flat leaf parsley
4 chopped scallions
2 cloves garlic
3/4 C olive oil
3/4 C Asiago Cheese, shredded
1 t salt
1/2 t black pepper
2 lb pasta, cooked and drained

In a food processor, add nuts, spinach, arugula, parsley scallions & garlic.
Blend 1 minute.
With processor running, gradually add 3/4 C olive oil and blend until fully incorporated.
Place in a bowl and stir in 3/4 C shredded Asiago Cheese, 1 t salt, and 1/2 t black pepper.
Makes 2 1/2 C pesto -- enough for 2 lb of cooked pasta.