Chicken with Artichoke Cream Sauce

Yaaaaaaaaaaaaaaaaay. This is one of those recipes I repinned a long time ago, thinking “Gosh I want to make that, but there are multiple things in it that I shouldn’t have…” with a determination in the back of my mind somewhere to make it my own, and make it healthier.  I am so proud of me for finally carrying through!!  So delicious.  I really should have eaten lunch before typing this.  Ugh.  I want it nooooow.  I wish the pictures did it justice, because it was super tasty.   I mean, come on, how can an artichoke cream sauce NOT be, haha?!  Enough talking.  Let’s get down to business, yo.  

Adapted from tasteofhome.com.
So, here’s what you need:

  • 4-6 Boneless, Skinless Chicken Breasts
  • Herbamare (or salt) and Pepper to taste.
  • 2 Tablespoons Coconut Oil
  • 2 Lemons
  • 2 Tbsp Butter or Ghee
  • 2 Tbsp Gluten Free Flour (or the healthiest flour substance you have)
  • 1 Tbsp Garlic, minced
  • 1 1/2 C Unsweetened Almond Milk
  • About 14 oz Artichoke Hearts, quartered (Drained)
  • 3 Tbsp Parmesan, shredded
  • 2 Tbsp fresh Basil, minced
  • 2 Tbsp White Wine or Chicken Broth

 

And here’s how you do it:

  1. Preheat oven to 375 degrees.
  2. Season your chicken breasts with Herbamare (or salt) and Pepper.
  3. Melt coconut oil in a large cast iron skillet over medium high heat.  Brown chicken for a few minutes on each side.  You want to get a nice brown color on them!!
  4. Squeeze juice of one lemon over breasts and slide chicken into preheated oven and cook for about 20 minutes, or until cooked through (juices run clear.)
  5. Now start your sauce!  Melt your butter or Ghee in a pot over medium heat.  Add garlic and cook until fragrant, just about 60 seconds or so.
  6. Whisk in flour to create a paste, then slowly add the almond milk.  Bring to a boil and turn down to  a simmer until thickened to your desired consistency.
  7. Stir in remaining ingredients (including juice of about half a lemon), and season with salt and pepper to taste.
  8. Serve over hot chicken breasts.  Enjoy the creamy, decently healthy goodness!!!

 

Chicken with Artichoke Cream Sauce 2

 

Season chicken with Herbamare (or salt) and Pepper

Chicken with Artichoke Cream Sauce 1Melt coconut oil in a cast iron skillet over medium high heat

Chicken with Artichoke Cream Sauce 3

 

Add chicken and cook a few minutes on each side, making sure you get a nice brown sear on both sides.

Chicken with Artichoke Cream Sauce 4

 

Slide chicken into preheated oven and cook until done, check at 20 minutes.

Chicken with Artichoke Cream Sauce 5

 

Now start your sauce!  Melt about 2 Tbsp of butter or Ghee in a pot over medium heat.

Chicken with Artichoke Cream Sauce 6

 

Add garlic and cook until fragrant, only about 60 seconds…make sure you don’t burn it!  I have a terrible habit of burning garlic!

Chicken with Artichoke Cream Sauce 7

 

Whisk in flour until you have a paste…

Chicken with Artichoke Cream Sauce 8

 

Slowly add almond milk, whisking continuously, until well incorporated.  Bring to a boil and reduce to a simmer until it thickens to the consistency you desire.

Chicken with Artichoke Cream Sauce 9

 

Add the rest of the ingredients, including the juice of about half a lemon!  Yummmmm…you are going to enjoy this…

Chicken with Artichoke Cream Sauce 10

 

Now that is a cream sauce!! Spoon it generously over your chicken and devour!!!

Chicken with Artichoke Cream Sauce 13

 

Yummy…

Chicken with Artichoke Cream Sauce 12

 

Fantastic!!  Let me know what you thought!!!

 

Crispy Coconut Brussels Sprouts With Quinoa

Oh my good gracious.  I have been learning to love Brussels Sprouts.  As I mentioned in my Crispy Charred Brussels With Pineapple post…Brussels Sprouts just have to be treated right, then you can truly appreciate their beauty, hehe.  This recipe…treated them so well, that I freaked out and just kept eating and eating this.  I’m embarrassed to admit that I don’t even remember what meat we ate that night…I just remember going back for more and more of the side dish…the Brussels Sprouts side dish of all things!!  It was me, my husband, a Superman animated movie (yeah we’re nerds, so what!) and Brussels Sprouts.  Lots of them.  If you like crispy, this is the recipe you need to try, because these were even crispier than the last ones I made because the leaves were separated so it was more like chips than a big bite of veggie!  You simply must try!!

Adapted from the lovely www.dianeabroad.com!

 

So, here’s what you need:

  • 1 C Dry Quinoa
  • 2 lbs Brussels Sprouts
  • 1 C Unsweetened Coconut
  • 2 Tablespoons Braggs Amino Acids (Our healthier soy sauce sub)
  • 2 teaspoons Sesame Oil
  • 1 tsp Rice Vinegar
  • 1 tsp Agave
  • Dash of Sriracha
  • 1/3 C Olive Oil
  • Sesame Seeds for garnish

 

And here’s how you do it!!

  1. Start your quinoa cooking.  You should have directions on the package…most likely you will bring 2 C water to a boil then stir in your quinoa and let simmer about 12 minutes 🙂
  2. Preheat your oven to 350 degrees.
  3. Next rinse your little sprouts.  Now trim the bottoms, and start peeling off the leaves individually and placing them in a bowl until you can no longer get any more off the sprout.  Yes, it does take a little while but it was sooooo worth it for me!!
  4. Add the coconut to the leaves and toss.
  5. Whisk together your “dressing” ingredients; Olive oil, sriracha, honey, vinegar, sesame oil, and Aminos.
  6. Pour 1/2 to 2/3 of the dressing over the sprout/coconut mixture and toss.  You want to reserve some to drizzle on the top right before you eat!
  7. Dump the leaves onto a foil lined baking sheet and roast until browned and starting to wilt, about 15 minutes.  Stir once or twice while cooking.
  8. Spoon cooked sprouts and coconut on top of a pile of quinoa, sprinkle with sesame seeds, and drizzle with a small amount of reserved dressing.  Taste.  Be amazed.  EAT IT ALL!

 

Sigh.  It makes me so happy when I find ways to eat veggies that are SO DELICIOUS!  I just don’t get how people can assume that because it is green, it is gross.  If they only gave the greens a chance!!  And how good does it feel to eat something, knowing it is helping your body instead of hurting it…but you don’t even notice because it was so tasty?!  I just…love it 😀  I hope you enjoy this fantastic recipe!!!

 

Crispy Coconut Brussels 1

 

Rinse your sprouts, trim the bottoms, and peel of the leaves, placing them in a large bowl.

Crispy Coconut Brussels 2Add the coconut and toss lightly.

Crispy Coconut Brussels 3Whisk together your “dressing” ingredients…yes, yes we do eat dinner at 9:57 at night sometimes…

Crispy Coconut Brussels 4Pour 1/2 to 2/3 of the dressing over the sprouts and coconut, then toss to coat…

Crispy Coconut Brussels 5Spread out on a baking sheet or two if you run out of room like I did 🙂

Crispy Coconut Brussels 7Roast in a 350 degree oven until browned and beginning to wilt, about 15 minutes.  Stir once or twice while cooking.

Crispy Coconut Brussels 6Serve atop a pile of hot quinoa, sprinkled with sesame seeds and some of the reserved dressing.  Enjoy.  I know you will.  Holy cow it was good.  I want some right stinking now!!!

 

 

 

 

 

 

 

Bell Pepper Nachos

I love to cook fun, creative, fancy things for dinner.  However, when it comes to lunch I am usually like “meh…let’s make a salad or eat leftovers.”  My inspiration is usually more for evening dinners.  That was always the one meal that was a big deal at my house growing up.  Everybody had their own thing going on during the day, some of us were in school or had jobs, others were sleeping in and wouldn’t even come upstairs till after noon…so ma would just make us a sammich or warm up some of last nights left overs.  However, dinner was different.  Mamma would slave away in the kitchen, sometimes for hours, and as soon as dad got home from working hard all day, she’d wrap it up, dad would stick his pinkies in his mouth and whistle so loud you could hear it no matter where you were and we would all come running to the dinner table.  Everything else stopped when it was dinner time, and we would all be together and enjoy a HUGE tasty meal.  That attitude has kind of carried on through me!!!  However, every now and then I find myself being bothered

Needless to say, when I do create a lunch that is fantastic…something more fun and creative than a roast beef sammich on Ezekiel bread or a grilled Chicken salad…I get SO excited!  That is what this recipe was!!  Pure excitement!!  Something fun for lunch, or snacks, or even a healthier party alternative!!!  YAAAAAY!!!  You could even make it for dinner too!  I just adored not only the flavors, but the colors!  I love making things with a taco-y flavor that are decently healthy, because my husband is in love with tacos but doesn’t get them often any more  because of our new lifestyle goals.  This made him happy, as you will see in the pictures below!  🙂  The only reason I do not feel like I can claim that these are perfectly healthy is because I used refried beans to hold all the ingredients together.  Apparently they have lard in them, haha.  Funny thing is…we don’t really mind animal fat…but just the fact that they are called reFRIED beans tells me something.  If you want to be better you can skip them, your ingredients may just fall out of your bell pepper “chips” easier.  🙂  Read on!!

Inspired by tasteofhome.com.

 

So, here’s what you need:

  • A Bell Pepper of each color (Red, Yellow, Orange, Green)
  • 1 Jalapeno
  • 2 Tomatoes
  • 1-2 C Cheddar, Shredded
  • 1 Recipe Taco Seasoning
  • 1 lb Ground Beef
  • 1/2 Can Refried Beans (If anyone has a good home made recipe, please share!!)
  • Fresh Cilantro, chopped
  • Toppings (Optional…we didn’t use any but I can imagine salsa, guacamole, and sour cream would be tasty!)

 

And here’s how you do it!

  1. Preheat broiler.
  2. Mix together your taco seasoning mix.  Alternately, you can use a packet.  It is a little easier, but less healthy I do believe.  And you can’t adjust it to your own tastes.  I like it that when you make your own you can make it as spicy or mild as you want, and I always add extra cumin.  🙂
  3. Brown your beef and drain excess fat.  Return to burner and season with taco seasoning.  I would start with 2-3 Tbsp, and adjust to your tastes after that.  Add a small amount of water, stir, and let simmer.  (Do not add as much water as you would for a packet, unless you plan to add flour or something to thicken it.)  Set aside until the rest of your prep is done.  You can keep it on low on the burner if you want.  🙂
  4. Cut your bell pepper into 1-2 inch chunks.  I will show you how I did this in my pictures, mine turned out kind of like scoops!  I cut my peppers into halves, then 1/4, then cut each 1/4 in half short ways, then trimmed off the ribs and seeds. It will make more sense with the pictures. 😉
  5. Chop your jalapeno, tomatoes, and cilantro.
  6. Place your bell pepper “chips” out on a foil lined cookie sheet.
  7. Spread a layer of refried beans in the bottom of each bell pepper piece.
  8. Place a small spoonful of taco meat on top of refried beans and gently press it into the beans.
  9. Top with tomatoes, jalapeno, and cheddar.
  10. Place under broiler until cheese has melted, and everything is heated through.
  11. Sprinkle with fresh cilantro.
  12. Serve, and enjoy!!  Super fun, super tasty…feels like you are eating naughty junk food…but really, you aren’t doing too bad! 😉

Let me know what you think.  What would you put on bell pepper chips?!

 

Peectures!!

Bell Pepper NachosFirst, mix up your taco seasoning!  Feel free to adjust the heat, this recipe is a little more spicy than the packet so if you like it more mild, either omit the red pepper flakes or cut out part of the chili powder.  You can always add heat later!!

Bell Pepper Nachos 6

Put your beef in a pan and get it browning!!  Drain the excess fat…

Bell Pepper Nachos 8

 

Season with taco seasoning to your own tastes, start with a couple Tablespoons, then taste and adjust 🙂  Add a small amount of water and let it cook down.  Don’t add tons of water because it won’t thicken quite like a taco seasoning packet, unless you add flour of course.  Set aside until you are ready to use!

Bell Pepper Nachos 1

 

Now start your veggie prep!  Isn’t that a pretty picture?!

Bell Pepper Nachos 2You don’t have to cut your bell pepper “chips” exactly how I did…but this is one way to do it if you feel lost! First, cut it in half…

Bell Pepper Nachos 3Then into fourths…

Bell Pepper Nachos 4Then cut each fourth into half short ways…aka across the width.

Bell Pepper Nachos 5Now remove the ribs and seeds and look!  You have scoops!!  Yaaaaaay scoops!!

Bell Pepper Nachos 9Now for the layer of refried beans!! Lookin tasty already!

Bell Pepper Nachos 11

 

Add a small spoonful of beef to each, and smoosh it down into the beans a bit.  Top with tomatoes, jalapenos, and cheddar!

Bell Pepper Nachos 10

 

Bell Pepper Nachos 12

 

Now slide it into your oven and broil for a few minutes, until the cheese is melted and everything is heated through!!  Now you have bell pepper nachos, yaaaaaay!!

Bell Pepper Nachos 13

 

Sooooo tasty!  Make sure to sprinkle with cilantro….I forgot until we had already eaten 3/4 of them and I was so upset!

Bell Pepper Nachos 14

 

Now go serve them nachos to a cutie like this!!

Bell Pepper Nachos 15

 

Hahhahaaaa…..I just love that man!!  He loves nachos!!!  He gives this recipe two thumbs up!

 

 

 

 

 

 

 

Creamy Avocado Chicken Salad

Um, yeah.  Yum.  I’m not usually one for the whole chicken salad thing.  I like to stick to egg salad, cause I like my chicken to be hot.  Well.  Sheesh.  This recipe makes me feel dumb for making that conclusion.  This was so fantastic I was tempted to eat it with a spoon, and not share any with my husband.  But, seeing as this blog is dedicated to Feeding Mr. Rodgers…and also the fact that it would be mean…I decided to share, haha!!  He loved it too!  I am totally on an avocado kick right now, so pulling up this recipe from my archives makes me want to throw down my computer and make it RIGHT NOW!  YUMMMMYYY!  It’s also perfect for chicken leftovers!  I love roasting a whole chicken and eating it for dinner one night, then re-purposing the left overs in a recipe like this!  Why talk about it any more?  Let’s get to it so you can partake of this amazingness!!

I have to admit, I made this salad in a hurry, and the ingredients just sounded so perfect, so I didn’t change a thing!  So ALL credit goes to Kalyn’s Kitchen, a lovely blog I found through Pinterest!  To see the original click here!  Kalyn…you are a genius.  That is all 🙂

 

So, here’s what you need:

  • 2 C Cooked and Shredded Chicken (Very conveniently, I used leftover Garlic Herb Butter Roasted Chicken)
  • 2 Avocados, Diced (Not too small if you are like me and like chunks of avocado!)
  • 2 Tbsp Lime Juice, Divided (1-2 Limes)
  • 1/4 C Green Onion, Thinly sliced
  • 1/2 C Fresh Cilantro, Chopped
  • 2 Tbsp Mayo

 

And here’s how you do it:

  1. Prep everything as instructed in the ingredients.
  2. Toss your cubes of avocado with 1 Tbsp of the fresh lime juice.  This should keep them from turning brown as you prep 🙂
  3. Mix the last 1 Tbsp of lime juice with the Mayo.  This is going to be your dressing!  Doesn’t sound like much but the combination with the salad ingredients is PHENOMENALLLLLL!
  4. Mix the chicken, green onion, and dressing together in a large bowl.
  5. Add in the avocado, cilantro, and salt to taste and gently mix till everything is combined…don’t mix so much that your avocado cubes break down!
  6. You’re ready to go!  Wasn’t that easy!  Now serve…in a sammich, in a pita, in a tortilla, on chips, in a halved avocado…the possibilities are endless.

I don’t have many pictures, because of the quick nature in which this meal was prepared, and because I was serving them in cauliflower tortillas…which didn’t end up working all that great, which made me super sad.  I hate it when recipes fall apart!  Anywho, needless to say the fact that my tortillas were falling apart made my pictures not so pretty…but let me tell you…it was freaking delicious and we would have eaten it without anything else, haha!  Please try, and enjoy!

 

Avocado Chicken Salad 1

 

Put it in your bowl…and mix it!  So tasty, creamy, and delicious!!

Avocado Chicken Salad 2

Jalapeno Cheddar Chicken Burgers (Summer Grillin’!)

So. Wow.  These were another gem, folks.  Truly a thing of beauty.  I was trying so hard to come up with a new, fun name for them to mix it up since I changed a few things.  But no.  To take away any of the words in this title would be a travesty.  (That’s the Rodgers family word of the week.  I dunno why.)  I mean.  Come on.  What is Cheddar without Jalapeno?  What is Chicken without Cheddar?  What is summer without burgers?!  AAAAH!!!!  So here it is.  My new friend.  Wonderful, wonderful friend.  I love finding new burger friends.

Not too long ago, I had never really thought of any way to make a burger other than beef, bbq, and cheese.  Then I found a blogger favorite, turkey feta burgers.   My life was forever altered.  And THEN I was blogging one day, and put on Food Network in the background.  Well Paula Dean came on, and it was a burger special where she was featuring the winner of a burger competition, Brigitte Nguyen.  The winning burger was an Asian Chicken Burger!!!  What?!  Who knew.  And get this.  She won 50 THOUSAND DOLLARS!!  WHAAAAT?!  After I heard that, I decided to start experimenting with burgers more.  I wanna make 50 thousand dollars from a burger recipe, haha!!  THEN a couple of days ago I purchased my first magazine ever.  Don’t laugh at me.  Growing up I made a silent protest of sorts against them.  Just because I saw so many of my friends flip through them, even seemingly harmless ones, then go look in the mirror and cry or harm themselves.  So me, being my extreme self, avoided all magazines at all costs because they hurt people.  However, the last time I went grocery shopping I was eyeing the cover of a food magazine and my husband caught me…and bought it for me!  🙂  Good news, it made me happy and inspired, no hurt. 😀  ANYWAYS.  Back to burgers.  All that to tell you that in said magazine, I found a list of the 25 most popular burgers!  Cue Disney music: “A WHOLE NEW WOOOOOOOOOOOOOOOOOOORLD!!” Burgers with all different kinds of meats, countless fillers, crazy toppings with buns, without buns, all different kind of buns, oh my gosh!  YOU CAN DO SO MANY THINGS WITH BURGERS!!!  AAAAAAAAAH!  AND THIS ONE WAS REALLY GOOD!!!  Did I mention that it is smothered in fresh guacamole?!

Wanna try?  Yeah?  Yeah?  Yeaaaaah?  Dooooo it!

Adapted from http://cookbook-recipes.org.

So, here’s what you need for the burgers:

  • 2 lbs Ground Chicken
  • 2/3 C Shredded Cheddar Cheese
  • 2/3 C Red Onion, Finely Chopped
  • 1 Jalapeno, Minced
  • 6 Cloves Garlic, Minced
  • 1/2 C Cilantro, Finely Chopped
  • 2 tsp Cumin
  • 2 tsp Paprika

Guacamole (For topping.  Yummy!)

  • 3 Avocados
  • Hot Sauce
  • Salt and Pepper
  • Mrs. Dash
  • Fresh Lime Juice (1 lime)
  • Onion Powder
  • Garlic Powder

Other toppings of choice!!  We don’t do buns often any more, but we used lettuce and tomatoes along with the guacamole.  That’s really all it needed because of all the stuffins inside, but you can use whatever you want!  I’m sure there’s lots of things that would be yummy!

And here’s how you do it:

  1. Prep all your veggies.
  2. Make your guacamole.  Cut your avocados in half lengthwise, twist the halves apart, and remove the pits (reserve one.)  Using a knife, cut the flesh of the avocado halves into cubes without cutting through the skin.  Use a large spoon to scoop between the flesh and skin and drop the cubes into a bowl.  Sprinkle with a generous coating of all the seasonings, the juice of one lime, and a dash of hot sauce.  Mash lightly with a fork, or until it becomes the consistency you desire.  Taste and adjust until you get it just right!  Place reserved pit back in the middle of the bowl (it helps it stay green) and put it in the fridge to chill until your burgers are done.
  3. Heat up your grill or grill pan, medium heat.
  4. Mix all the burger ingredients together until just combined.  Form into patties, making a divet in the middle so they won’t shrivel up.  🙂
  5. Place on your grill and cook until done, about 5-7 minutes.
  6. Remove, top, and serve!  Yummyyyyy!!!!

Let’s get to pictures!  Yum!

Prepare your veggies and cheese.  Things go so much smoother when it’s all ready before hand.  🙂

Jalapeno Cheddar Chicken Burgers 3

Make your guacamole!  Really, you can do it any way you want, but these are the seasonings that I recommend 🙂Jalapeno Cheddar Chicken Burgers 2

Cut your avocados in half longways.  Twist the halves apart and remove the pits (reserving one.)  Take a knife and gently cut the flesh into cubes, not cutting through the skin.  Take a large spoon and scoop between the skin and flesh and drop the cubes into a bowl.

Mexican Haystacks 3

Sprinkle a generous layer of the seasonings over the avocado, along with a dash of hot sauce and the juice of a lime.  You can do this to your own tastes, I never measure…just taste and go. 😉  Mash it together lightly so it’s creamy, but still chunky!  Yumm!  Place one of the pits back in the guacamole to help it stay green, and plop it in the fridge till your burgers are ready.Jalapeno Cheddar Chicken Burgers 1

Place all of the burger ingredients in a large bowl.  Yes, there’s lots…but it will work!Jalapeno Cheddar Chicken Burgers 4

Mix together until just combined, you want to handle your meat as little as possible.

Jalapeno Cheddar Chicken Burgers 5

Form into patties, making a dent in the middle.  It should make seven or eight.

Jalapeno Cheddar Chicken Burgers 6

Place on your grill and cook until done, 5-7 minutes per side.

Jalapeno Cheddar Chicken Burgers 7

Now choose your toppings!  We did this burger bar style!

Jalapeno Cheddar Chicken Burgers 8

Yummy!!!  Doesn’t that look fantastic?!Jalapeno Cheddar Chicken Burgers 9

Jalapeno Cheddar Chicken Burgers 10

So pretty 🙂

Jalapeno Cheddar Chicken Burgers 11

I hope you love this as much as I did!  You could serve with buns, tortillas, salsa, sour cream…whatever!!

Mediterranean Frittata

This was a lovely little surprise.  I love frittatas and this one sounded interesting…and I looooove feta so I knew that part would be a win.  But the whole olive thing I was unsure about.  Well.  I can confidently tell you…that was SILLY of me.  This is by far my favorite frittata to date!!  It was pretty because of all the colors, and had a nice fresh taste to it.  It’s so nice to have a break from scrambled eggs and fruit smoothies!!  In fact, I have all the things in my fridge to make it again and have been wanting to for days now…but have been staying up late with the hubby and sleeping past breakfast, hehe!  Don’t judge me!  I’m only childless and jobless for so long!  Until tomorrow in fact.  Well, jobless that is.  Childless will hopefully describe me for a few more years 😉

Anywho!  This is perfect for breakfast or brunch…heck, it’s great for any meal!  You should really try it out!  It will quickly transport you to the East…sipping fresh pressed pomegranate juice, eating fish just pulled from the sea and exploring the open markets!!  Oh how I long to go there myself, I’ve only heard stories from my parents’ frequent trips to Israel.  Someday.  Someday I will go.  But until then I will be here, eating my Mediterranean Frittatas and going through my Rosetta Stone Hebrew course.  🙂

Note: This was my first experiment cooking with Ghee.  It worked real well!!

Adapted from this lovely book I have mentioned before.  I am quickly falling in love with it.  For real.  Loved everything I have tried.  You should get it and see for yourself, here’s a link if you wanna check it out!  Beautiful book with gorgeous pictures and even better recipes!

deliciously-healthy-vegetables

So, here’s what you need for my version:

  • 2 Tbsp Ghee (or regular butter)
  • 3 Tbsp Red Onion, Minced
  • 1/2 Tbsp Minced Garlic
  • 6 Eggs
  • 6 oz Plain Greek Yogurt
  • Salt and Pepper to taste
  • Greek Seasoning
  • 8 Kalamata Olives, pitted and halved
  • 1/2 Tomato, chopped into large pieces
  • 4 oz Feta Cheese, crumbled
  • 2 Tablespoons Cilantro, minced

I’m drooling already.

And here’s how you do it!

  1. Prep your veggies.
  2. Preheat your oven to 350*.
  3. Use a large cast iron skillet. (If you don’t have one, then make sure your pan is at least oven safe.  But for reals.  You should use a cast iron skillet.  It makes the bottom so browned and crispy, aaah!  I can’t imagine having it any other way anymore!)  Melt Ghee over Medium heat.
  4. Add Red Onion and saute for a few minutes, until they are starting to get tender.  Add garlic and cook an additional minute.
  5. Meanwhile, beat together eggs, Greek yogurt, salt, pepper, and Greek seasoning.
  6. When onions and garlic are done, spread them out evenly over the pan, and pour your egg mixture over the top of it.
  7. Sprinkle in your tomatoes, olives, and feta cheese.
  8. Cook for 3 – 5 minutes, until the edges are starting to become solid.
  9. Move your pan into the preheated oven and bake for about 15 minutes, or until the middle is no longer runny and it is starting to brown.
  10. Sprinkle with fresh cilantro and serve!!  Sometimes we sprinkle ours with hot sauce, too!  Or sour cream!  Whatever you can think of!

Well, what do you think?  Doesn’t that sound yummy?  What is your favorite Mediterranean style dish?

Here’s some pictures for you visual folks 😉

Meditteranean Frittata 5

Start off by preheating your oven to 350 degrees.  Melt your Ghee in the bottom of a large cast iron skillet, and begin sauteing your onions.  When they are just about done (3ish minutes), add your garlic, cook a minute more then distribute evenly throughout the pan.  Hopefully more evenly than this.  I wasn’t done yet 😉

Meditteranean Frittata 2Meanwhile, while you are waiting for your onions to become tender, whisk together your eggs, Greek yogurt, salt, pepper, and Greek seasoning till it is fluffy.

Meditteranean Frittata 3

See?Meditteranean Frittata 4Pour the mixture over the onions/garlic…

Meditteranean Frittata 6Now add your halved olives, tomato chunks, and crumbled feta.  Let cook for 3-5 minutes, until the edges are starting to get solid.  Now scoot it into your oven for about 15 minutes…or more importantly, until the middle isn’t liquidy any more, and it is starting to brown…crispy edges!!

Meditteranean Frittata 7Yummy!!  Sprinkle with fresh cilantro!

Meditteranean Frittata 8Little slice of happiness right there!!

I hope you enjoy!  You seriously need to try this!  Let me know if you make any fun changes! 🙂