Potato Breakfast Cup

Just wanted to start this off first stating how I hope you all had a fabulous Mother’s Day yesterday! It sure was a nice to see all of our fam and get a little bit of a relaxing myself. My husband was so exhausted at the end of the day, poor guy. But it sure was nice to kinda kick it back slightly and not chase the kid of ours every single second. I just couldn’t let my husband do it all day though! (This was the best picture we could get together, oh well, at least we got one?)


I am fortunate enough that both our parents live close by. It was nice to be able to visit them and enjoy each others company. Eat some yummy food, play games, talk- doing family things. We had brunch yesterday which is my favorite. It was mainly breakfast foods so I made this real yummy somewhat ‘quiche’ recipe. It was quite enjoyable and not too heavy filling. Which, that I love too. Hope you all enjoy! (Original recipe was a spicy mexican frittata, which I will want to try next time).


Ingredients for Potato Cups:
2 ten ounce Idaho Russet Potatoes

1 tbsp flour

1-2 tbsp oil

salt & pepper

Ingredients for Frittata:

6-7 eggs

1/2 c. cooked crumbled bacon

1/4 cup chopped green onion

1 10 oz. frozen spinach rinsed & drained

1/4 cup cream (half-n-half)

1/2 cup crumbled or shredded cheese

salt & pepper to taste


1) Peel and grate two, ten ounce Idaho Russet Potatoes. Rinse shredded potato and squeeze or strain to remove excess water. TIP: A squeeze of lemon will keep your potatoes nice and white.
2) Toss shredded potato with flour, olive oil, pepper, and salt. Add other seasonings or shredded cheese to suit your taste.
3) Brush or spray a 12 cup muffin pan with oil.
4) Press the potato mixture into the bottom and up the sides to form cups. It’s OK if the potato pieces stick up, because the cups will shrink while baking.
5) Bake the cups in a preheated 375(F) oven for 30-40 minutes, depending on how crunchy you want your cups to be.
6) While the cups are baking, prepare egg mixture.
7) Beat the eggs vigorously and add all the other ingredients.
8) Take the potato cups from the oven and distribute egg mixture. Return to the oven and continue baking until eggs are set 10-15 minutes.
9) Share and enjoy!


(Adapted from Average Betty)


Gourmet Club Pork Tenderloin & Pear Spinach Salad

Oh my goodness. This was such a delicious meal. Honestly. It melted in my mouth and it was sooo easy. That’s what I love. I found this from a fabulous food blog Picky Palate ( which has so many more scrumptious meals. Highly recommend her).
I tweaked a few things but I’ll obviously have her recipe down. It’s fantastic.

Pear Spinach Salad
1 pear cut into match sized pieces ( recipe asked for apple).
One small bag of spinach salad ( recipe asked for Arugula)

For the vinaigrette:
2 T white wine vinegar
1 T apple cider vinegar
1 T apple juice
3/4 t. minced shallot or onion
1/2 c. olive oil
Salt & pepper to taste

– Using an immersion blender, blend the ingredients for the vinaigrette until smooth. Toss with salad and pear pieces. Serve immediately.



Pork Tenderloin
2 t. salt
1/2 t. black pepper
1 t. ground cumin
1 t. chili powder
1 t. cinnamon
2 pork tenderloins ( 2 1/4- 2 1/2 pound total)
2 T. olive oil

For glaze:
1 c. packed brown sugar
2 T. finely chopped garlic
1 T. Tabasco

Preheat oven to 350°. Stir together salt, pepper, cumin, chili powder, and cinnamon. Then coat pork with spice rub. Heat oil in a 12″ iron skillet over moderately high heat until just beginning to smoke, then sear pork on all sides, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat on top of each tenderloin. Roast in middle of oven until the thermometer inserted diagonally in center of each tenderloin registers 140° ( it took me about 20 minutes). Let pork stand in skillet at room temperature for 10 minutes. Temperature will rise about 10 more degrees while standing.

To make sauce, after the tenderloins have rested for ten minutes in the skillet, remove them to a warmed dish. To pan drippings, stir in 1 1/2 cups of chicken broth, heat in medium-high, stirring constantly until bubbly. Mix 1 tablespoon flour ( others use cornstarch) with 2 tablespoons of water or cold chicken broth. While stirring the sauce, slowly add the cornstarch mixture. Heat until sauce is thickened and smooth, about 3-5 minutes. Slice pork and place on bed of rice ( I used Jasmine and it tasted delicious). Top with sauce and serve. Serves 6-8.



Spinach Lasagna Roll.Ups

My recipe portion has been lacking. Aw.full.ly. I want to do more but let’s be real- having a younger child doesn’t make cooking any easier at times. I try though and enjoy when I can!

I have to share this recipe I found. I wish I could give props to whoever did this but it is so easy and delicious. What’s best about this meal to me is that I love spinach and I love cheese. What better dinner to have than this. You will be excited once you bit into this delciousness after you cook it. I promise. Add a fresh salad with this and wah-lah! One fantastic meal. If you’re vegetarian- of course you will love this! All you gluten free peoples- you can tweak it with different noodles.

Hope you enjoy & Buon Appetito!

Spinach Lasagna Roll Ups

 1 lb. lasagna noodles

15 oz. ricotta cheese

 1 c. shredded mozzarella

1/4 c. grate parmesen

1 lg. egg

10 oz. frozen spinach

2.5 c. marinara sauce

salt & pepper to taste

non-stick cooking spray (as needed)


1. Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add lasagna noodles and cook until al dente (soft but not soggy- about 12-15 minutes). When they are finished cooking, drain in a colander.

2. While the noodles are boiling, prepare the filing. Thaw the package of frozen spinach in the microwave and then squeeze out as much access liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg and freshly grated pepper and about 1/4 teaspoon of salt. Mix until well combined.

3. When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.

4. On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.

5. Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are “back-ups” in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking. (I put the casserole dish on top of a baking dish just in case things boiled over, I wouldn’t have a mess in my oven).

6. Cover the dish with tin foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.