Mothers Day Frittata Muffs

Eggs man. Eggs are tough. You either are REALLY into eggs, or your like… MEH- I'd rather have a pancake. From a dietetic standpoint, eggs really are the way to go. They are jam packed with nutrients, protein, and most importantly they keep you full a hell of a lot longer than yogurt or the bready good stuff. As with all things, for me to enjoy eggs they have to pack a punch, so these frittata muffins are a great venue to add seasonal yum-yums that liven up ye good ol' egg. I made these for mother's day and all of my mommys (aunts, grandmothers, etc) went gaga for them. I love to mix up the elements of the frittata components- a little smoked mozzarella, grilled corn and zucchini, roasted cherry tomatoes for that bright acidity component, and some fresh basil- they are phe-nom. phenom. You can stick them in your freezer and microwave them at work, easy peasy yaweezy? (like- ya with me?) Alright, lets get cookin'.

Summer Harvest Frittata Muffins
8 eggs
1 cup milk (any kind)
1 tsp salt
1 tsp freshly ground black pepper
1 zucchini, halved and grilled- cut into 1/4 inch pieces
1 ear corn, grilled- corn removed from the cob
1/2 cup cherry tomatoes, roasted (400f- toss in a little olive oil, 10 minutes until they start to shrivel)
1/2 cup cubed smoked mozzarella (about 1/2 inch pieces- a nice chunk)
1 bunch basil, thinly sliced

Note: I have a jumbo muffin tin- 6 muffins per batch- that fits exactly for this recipe. You can go smaller- you can pour it in a dish- just watch it when you cook. Smaller= less cook time, Big dish= longer cook time.

Step 1: Preheat your oven to 375 degrees fahrenheit. Line your muffin tins (jumbo liners you can definitely find at whole foods.) Combine eggs, milk, salt and pepper and whisk to combine.

Step 2: Prep your veggies. Make sure you sprinkle the zucchini, corn, and tomatoes with a little salt and pepper. 

Step 3: Place the egg mix in the muffin liners, then add your veggies- I put 4 pieces of zucchini, 2 chunks of mozzarella, 3-4 roasted tomatoes, and a tablespoon or so of corn (add it last or else it goes right to the bottom) top with the basil.

Step 4: Pop in the oven, about 15 minutes until they set.

Not only are they freakin' beautiful- they are delicious- and HEALTHY. Anyone yelling at me about yolks or a little mozzarella can go scratch. ENJOY!

Chicka, Chicka yeauhh.

Guys, you guys, do I start with an apology? I'm sorry… i'm sorry! It's been a minute since I've posted a little cash-meeyuh because, well, this little slice of the world i've got is not for me to throw anything I feel like on it. I could never do that to you! Eating something outside of perfection? Something I haven't  personally put my stamp on as amazing? No, no NO! I couldn't, I wouldn't, and I shan't! The past month we have had a couple of struggles (I mean me and my kitchen.) School work, passover (yes that is a struggle), and general frustration has sent me really thinking about my food staples and why I cook at all. To be real, I cook for FLAVOR- I do, I'm not gonna lie- if you hand me a bowl of quinoa with olive oil and some arugula I will smile (graciously) and put it outside for the birds. All of the food I eat, and present here, has got to have flavor, big enough to satisfy someone like me- who eats real food in the real world (not in a pasture.) I am a big believer in whole nutritious foods- yes that includes red meat, it even includes (wait for it) BUTTER! Yes, butter- a little butter can go a long way. Why do we look at butter and wave a red flag? Well, because like all things we are presented with in the beautiful U.S. of A. we like to drown our food in it. Nah, son. Thats not how we do it in my kitchen. On a rainy, dreary night, after a beautiful glimpse of spring, I took out my local whole chicken I had put in the freezer earlier in the week- and dreamt about a rainy night, a roasted chicken, and a girl, and that girl… was me!

Herb Roasted Chicken
1, 3 1/2 lb whole chicken (giblets removed)
1/2 stick unsalted butter, at room temperature (can pop in microwave 10 seconds and you're good)
1/3 cup extra virgin olive oil
1 head of garlic (reserve 1-2 cloves)
zest of 1 lemon
1 palmful (eyeball it) flat leaf parsley
2 tbs fresh oregano leaves (reserve leftover with stems)
2 tbs fresh marjoram leaves  (reserve leftover with stems)
2 tbs fresh thyme leaves (can substitute for 1 tbs dried thyme- reserve leftover with stems)
salt and pepper to taste

note: You can pick any herbs you have on hand- oddly these are what were in my fridge that were fresh. You can halve the amount and substitute dried, you can also add in rosemary or replace it with one of the herbs listed- you can have whatever you liiiike. Traditionally, you would use kitchen twine to ensure even cooking/browning- ya know what, I just didn't feel like doing it, and I can guarantee 90% of you don't even own kitchen twine, so let's just leave it out for now.

Step 1: Preheat the oven to 425 degrees fahrenheit. In a food processor combine butter, olive oil, zest, herbs and 1-2 cloves of garlic and pulse until pureed into what we call a 'compound butter'- set aside

Note: If you have any aromatics in the fridge (celery/carrots/onion) chop em up and put them in the bottom of your roasting dish. You will notice here, because I am a child, that I do not have a proper roasting pan- it was lost long ago- so I improvise! If you don't have the aromatics NO BIG DEAL. 

Step 2: Slice the lemon you zested in half, stick it inside the cavity of the chicken, along with the rest of the head of garlic, and as many of your herb leaves as you have left (need about a handful of each.) Grab your butter and get to shmearin- on the surface of the chicken and you can even get a little creative and stick some under the skin over the breast. You will not use all of your butter- just enough to coat. Season with salt and pepper.

Step 3: Place your chicken in the oven on the center rack. Cook for 45 minutes, depending on the size of your chicken, may take longer/shorter- a way to test is to cut where the leg meets the breast and if the juices run clear- you're good!

Every 15 minutes give your chicken a little love brush with some of the compound butter- again, nothing crazy, just a little brushin'

and then….

Step 4: Let this baby rest- reserve those juices, for about 10 minutes, slice and serve. I added some unreal local yams I roasted, and sautéed dandelion greens

 (can you tell i've started my farm share yet :-P )

It's rustic, beautiful, and honestly its just f*cking delicious. That is all.

ENJOY!