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Thanksgiving Frittata

Southwestern Thanksgiving Frittata
Southwestern Thanksgiving Frittata

This Thanksgiving themed frittata offers a Southwestern flair. Inspired by the favorite fruit of Southwest, yes Chile Peppers are technically considered fruit.  Some of us have slightly different traditions for Thanksgiving meals that are spiced up with Green Chile.  The “normal” Thanksgiving dinner in my house is actually Green Turkey Enchiladas, but that is a different story.

Serves 16 – 22 (2 frittatas)

Ingredients

  • 1 lb of Roast Turkey Breast (Try a Rotisserie Turkey, to have some extra for your Enchiladas)
  • 8 slices of good quality Bacon, chopped
  • 4 cloves of Garlic, chopped
  • 4 – 6 roasted and cleaned NM Big Jim or Anaheim Green Chile Peppers (more = hotter)
  • 1 cup Turkey Dressing
  • 3 Tbsp canned Cranberry Sauce
  • Base Quiche Mix
  • 1 cup Queso Fresco Cheese, shredded
  • 2 Pie Pans

Preparation

Rather than deal with a whole Turkey, I pulled 1 lb of breast meat off of a medium sized Rotisserie Turkey.  This is the best way to go, as these turkeys are really good.  In a skillet over medium high heat cook the Bacon until starting to get crispy.  Remove and drain on a paper towel.  Store these two ingredients separately until final assembly, refrigerating if more than an 1 hour away.

Before you take the skillet off the heat and drain the grease, put the Garlic in the skillet and cook until it starts to brown, about 3 minutes. Remove from the skillet and allow to drain for a couple of minutes on some paper towels.  Drop these into a food processor or blender with the Green Chile Peppers and Cranberry Sauce.   Blend this up to make a good Salsa.

Prepare the Turkey Dressing as directed on the package and reserve till final assembly.

Final Assembly and Cooking

Preheat your oven to 375 degrees.  Put a light coating of oil or butter on the bottom of the pie pans.  Take the Turkey and Dressing and combine them in a large mixing bowl.  Make sure that it’s still a bit chunky.  Place equal amounts of this mixture into the two pie pans.  Then top that with the Bacon chunks and Cheese.  Then prepare the base quiche mix and add the Salsa into the mix while your whisking the eggs.  When done slowly pour over each pan, while continuing to mix to keep the Salsa evenly distributed between the pans.  Move the pans to the oven and bake for 30 – 40 minutes, or until the top starts to brown.  Remove from oven and either prepare to serve or take it to the rink.

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South African Bobotie Frittata

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South African Bobotie Frittata
South African Bobotie Frittata

If you’ve never heard of Bobotie, it’s a lightly curried lamb and beef mixture with a chutney sauce and almonds as the primary ingredients.  This dish was also popular in Europe in the Middle Ages, after the Crusaders introduced Turmeric from the East.  Bobotie was traditionally made with the meat left over from the Sunday roast.

Serves: 16 – 22 (2 frittatas)

Ingredients

  • 1 lb ground beef
  • 1 lb ground lamb
  • 1/2 cup plain Panko
  • 1 yellow onion, finely chopped
  • 3 extra Egg
  • 1/2 cup seedless Raisins
  • 1/2 cup Almonds, chopped or sliced
  • 2 Tbsp Apricot Jam
  • 2 Tbsp Fruit Chutney
  • 2 Tbsp Lemon Juice
  • 2 tsp Curry Powder
  • 1 tsp Turmeric
  • 1 Tbsp Olive Oil
  • Base Quiche Mix
  • 2 Pie Pans

Preparation

In a large mixing bowl, combine all of the ingredients above except for the 2 eggs, 1/2 of the Almonds, the Olive Oil and Base Quiche Mix.  Mix thoroughly.   In a large skillet over medium high heat drop in the Olive Oil and when hot enough, add in the meat mixture and cook until lightly browned.  Try to keep a few large chucks of the mixture together will help, but is not necessary.  Remove, drain and allow to cool.  Properly store until final assembly.

Final Assembly and Cooking

Preheat your oven to 375 degrees.  Coat the pie pans lightly with oil (I like coconut oil for this) or butter.  Place the meat mixture evenly into the two pie pans.  Prepare the usual base quiche mix and add the two extra eggs.  When fully whipped, pour gently over the mixture in the pans.  Sprinkle the remaining Almonds over the fillings and transfer to the oven.  Cook for 30 -40 minutes or until the egg portion of the dish is starting to brown.  Remove from the oven and serve or wrap in foil to transfer to the rink.

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Bacon with Spinach and Shiitakes

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This is an attempt to be kind of healthy, but we just can’t resist keeping bacon in it.  It is just a matter of moderation.  We use the Spinach and Shiitake Mushrooms to tell ourselves that this one is healthy and good for us.  We use the smaller than normal helping of Bacon to make it taste extra good.  And unfortunately, this is one that didn’t make it’s photo shoot before it went to the rink and was consumed before a picture could be taken.

Ingredients

  • 8 slices of good quality Bacon
  • 2 Tbsp Butter
  • 1/4 cup Green Onion, chopped
  • 3 cloves Garlic, chopped
  • 16 oz fresh Spinach
  • 1/2 lb fresh Shiitake Mushrooms, sliced
  • 1 cup Sharp Cheddar Cheese, shredded
  • 1 cup Asiago Cheese, shredded
  • Base Quiche Mix
  • 2 pie crusts

Preparation

Either bake your bacon in the oven at 375 degrees for 20 minutes (10 minutes per side) or in a skillet over medium high heat until just starting to get crispy.  Remove and drain on a paper towel.  When cooled chop up into 1/2 inch pieces and refrigerate until final assembly.

In a large skillet or pot over medium heat, melt the butter.  Put in the chopped green onions and garlic.  Cook while stirring until the green onions start to soften, about 5 minutes.  Stir in the spinach and shiitake mushrooms and continue cooking, stirring frequently, until the vegetables soften.  This should take about 5 – 7 minutes.  Remove from heat and allow to cool.  Refrigerate until final assembly.

Final Assembly and Cooking

Preheat the oven to 375 degrees.  Mix together the two kinds of cheese.  In another large mixing bowl, add the bacon chunks, vegetables, mushrooms and 1/4 cup of the cheese mixture together and mix thoroughly.  When thoroughly mixed, half into the two pie crusts.  Prepare the base quiche mix and pour over the ingredients in the pie crusts.  Top this with the remaining cheese mixture and sprinkle with some extra salt and pepper to taste.  The pies then go into the oven for 30 -40 minutes or until the cheese on top is a golden brown.  Remove from the oven and either serve or transport to the rink.

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Halloween Frittata

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Halloween Frittata with Zombie Chunks and Cheesy Maggots
Halloween Frittata with Zombie Chunks and Cheesy Maggots

Here is an early Halloween themed frittata.  The ingredients include a whole bunch of Zombie Chunks, everything from random body parts to eyeballs.  And somehow it’s been infected with a small colony of Cheesy Maggots.  Just what you want to eat around Halloween.  In spite of the way it looks and whats in it can be eaten.  Only because its cooked enough to finally destroy all the Zombie and Maggot power.

Serves: 16 – 22 (2 frittatas)

Ingredients

  • 1/2 lb Hamburger
  • 1/2 lb spicy Italian Sausage
  • 1/2 Yellow Onion, chopped
  • 4 tsp Olive Oil
  • 6 extra Eggs
  • 3 Green Olives with Pimento
  • 1/4 cup Sun Dried Tomatoes, chopped
  • 1/2 cup Orzo Pasta
  • 1 cup Sharp Cheddar Cheese, shredded
  • 1 cup Gruyere Cheese, shredded
  • 2 Tbsp Ground Black Pepper
  • 1 Tbsp Salt
  • 2 pie pans

Preparation

In a large mixing bowl, thoroughly mix together the Hamburger, Sausage and chopped Onion  Chill these in the refrigerator for at least 30 minutes.  While these are cooling, hard boil the Eggs in boiling water for 8 – 10 minutes.  While these are cooking, take the olives and cut them in half through the middle so that the pimento is in the center of each piece of olive.  Remove the eggs from the bowl and place in cold water.  When cooled enough to handle, peel them and halve them.  Then carefully using a knife hollow out the end of each egg half to the diameter of each cut olive.  Place the cut olives into the hollow of the eggs.  These will look like eye balls sliced in half.  Put these in the refrigerator until ready for final assembly.

Remove the Hamburger and Sausage mixture from the refrigerator and form into patties that shouldn’t be thicker than 3/4 inch or 3 inches in diameter.  In a skillet over medium high heat, use 2 teaspoons of Olive Oil and allow it to get to full heat.  When ready, cook the patties in the skillet until the each side is starting to char, about 5 minutes per side.  Remove and place on paper towels to drain and cool.  When cooled tear the patties up into random sized chucks.  Chop up the Sun Dried Tomatoes and mix them in with the meat chunks.  Put these away until ready for final assembly.

Prepare the Orzo Pasta as directed on the package and when done and drained, transfer to a container and add 2 teaspoons and mix thoroughly.  Place in the refrigerator until ready for final assembly.

Final Assembly and Cooking

Preheat the oven to 375 degrees.  Oil or butter the bottom of your pie pans.  Them take the Egg eye balls and arrange them equally into each pie pan, Olive iris side up.  Then equally arrange the meat and tomato mixture around them in the pans.  Prepare the usual base quiche mix, and add to this the Pepper and Salt.  For an extra flavor add 1 tablespoon of Truffle Oil.  Whisk this up until fluffy.  Pour this over the ingredients in the pans and sprinkle about half of the Orzo Pasta over the top.  Then add on the mixture of the two cheeses.  Then finish topping with the remaining pasta.  Sprinkle a little more pepper over the top and pop them into the oven.  Cook for 30 – 40 minutes or until the cheese is just starting to turn golden brown.  Remove from the oven is either serve or pack up for the rink.

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Spicy Corn and Corned Beef Quiche

Corned Beef with Spicy Roasted Corn Shiitake with Pepper Jack Quiche
Corned Beef with Spicy Roasted Corn Shiitake with Pepper Jack Quiche

Corned Beef is one of our favorite meats.  If you can get a good cut from your store, it’s even better.  Adding the Sun Dried Tomatoes and Spicy Corn to this dish, just makes it that much better.  The Shiitakes are there for their health benefits and to add a little extra flavor.  There isn’t much to say about this quiche except that it is supposedly in the top 10 of all of these recipes.

Serves 16 – 22 (2 quiches)

Ingredients

  • 1 – 1/2 lb Sliced Corned Beef, roughly chopped

Spicy Corn

  • 3 ears of Sweet Corn
  • 3 Tbsp Peruvian Chile Lime Seasoning
  • 2 Tbsp Pepper
  • 2 Tbsp Salt
  • 3 pats of Butter
  • Optionally you can skip the above by using 1 11 oz can of Green Giant Chipotle White Corn and 1 tsp of Lime Juice

The Rest

  • 1/2 cup of sliced Shiitake Mushrooms
  • 1 Tbsp Olive Oil
  • 1/2 cup of Sun Dried Tomatoes, chopped
  • 1 Tbsp Peruvian Chile Lime Seasoning
  • 1 Tbsp Ground Black Pepper
  • 1/2 Tbsp Sea Salt
  • 2 Pie Crusts
  • 1 – 1/2 cup of Pepper Jack Cheese, shredded

Preparation

Preparing Corned Beef is very time consuming and you can usually buy it in most stores, so that’s what I do.  But if you want to make your own, here is a good recipe.  Simply chop up the sliced corned beef into 1/2 inch chunks.  And set aside or refrigerate until ready for final assembly

Spicy Corn

Preparing the Spicy Corn can either take a little work, or almost not work, your choice.  The working way is to take 3 ears of sweet corn with the husks at least covering 1/2 of the ears.  Open them up by folding back the husks and removing the silk.  Sprinkle the Salt, Pepper and Seasoning all over the corn and add a pat of Butter to the side where the husk is still attached.  Fold the husk back over the ear and wrap in foil.  Heat up your grill to at least 400 degrees.  When ready, place the wrapped ears of corn on the grill for 15 – 20 minutes per side.  When done, remove and allow to cool until you can easily handle them.  Cut the kernels off and store them until ready for final assembly.

The easy way is to simply get the Chipotle White Corn can and drain.  Then add in the Lime Juice and mix well.  Store this in a container until ready for final assembly.

The Rest

To prepare the rest, the only thing that you need to properly prepare the Mushrooms.  Assuming you’ve picked up these dried you’ll need to re-hydrate them.  Put them in salted water and bring to a boil.  Reduce heat and simmer for 10 minutes.  Remove and drain them.  If you’ve got fresh ones, start with this next step.  In a skillet with 1 tablespoon of olive oil, cook the mushrooms for 2 -3 minutes per side over medium high heat.  Throwing a dash of salt on as your stirring them.  When done, remove from heat and allow to cool enough to chop into 1/4 – 1/2 inch chunks and place into a container.  In another container, place the loosely chopped Sun Dried Tomatoes.  Refrigerate these until ready for final assembly.

Final Assembly and Cooking

Preheat your oven to 375 degrees.  Take the Corned Beef, Spicy Corn, Shiitakes and Sun Dried Tomatoes and thoroughly mix them together in a large mixing bowl.  Taking care to fully mix all the ingredients together evenly,  split these evenly into each of your pie crusts.  Prepare the usual base quiche mix and add the Chile Lime Seasoning, Pepper and Salt into the egg mixture.  When fully mixed pour over the ingredients in the pie crusts.  Top with the shredded Pepper Jack Cheese and place in the oven for 30 – 40 minutes.  When the cheese starts to get golden brown it’s ready to go.  Remove from the oven and either serve or pack it up to take to the rink.