Egg Casserole with Feta & Corn

I'm BACK! Not sure for how long but it's before 10pm and dinner and homework are both done so I figured I'd pick up where I left off. I started a new job about 6 weeks ago and have been going non-stop ever since. I've also had a miserable time with my current class and now that I just completed week 5, it seems the professor has finally figured out how to work the online classroom. Nothing like figuring it out 3 weeks before the course is over. I may also be doing some overseas traveling soon. I probably won't get to cook there but I'll definitely be taking pictures of what I eat (if/when I go)!

So, here is this yummy dish that could be good for breakfast, lunch, or dinner!

Ingredients

12oz yellow potatoes

2 tbsp EVOO

1 onion, chopped

1 zucchini, coarsely grated

6 eggs

1 cup of crumbled feta

extra shredded cheese (whatever flavor you like) to top the casserole with

S&P

Paprika

Arugula (garnish)

1. Preheat broiler to high. Peel/wash potatoes and chop into 1/2 inch cubes. Cook the potatoes in a point of salted boiling water for 5 minutes. 

2. Heat the oil in a skillet over medium high heat and cook onion for 5 minutes.

3. Stir in zucchini and potatoes and cook for an additional 2 minutes, then stir in corn. 

4. In another pan, crack eggs into pan and beat lightly, adding S&P. Stir in feta. 

5. Put the mixture of potatoes/onions/zucchini and corn into an 8x8 square baking dish and pour egg and cheese mixture over top. Sprinkle with paprika to taste. Bake for 5-10 min until egg is cooked through. Then top with additional cheese and broil until cheese is melted and bubbly.

top with arugula and serve!

Artichoke Chicken with Roasted Potatoes

Alright, I'm finally up-to-date with my blogs! I made this recipe TONIGHT! I can't guarantee that this will last but for right now, I'm on the ball. I will be out of town Thursday-Monday this coming week so I may or may not be cooking and taking pictures but if I do, I will definitely post it later. My goal is to at least post my meal tomorrow and Wednesday night so I hope that works out!

This recipe was taken from a Pampered Chef cookbook so it was a little tough because the recipes are meant to be used with their ingredients and materials. There are definitely some things that I would change when I make this again.

Ingredients

4 chicken breasts

6 small red or yellow potatoes

2 tbsp Mayo with Olive Oil

Thyme, Rosemary and Lemon Juice

one 3.5oz can of marinated artichoke hearts

1oz parmesan cheese

1. Preheat broiler. Cut potatoes and steam in microwave for 4-5 minutes. Chop artichokes into small pieces and mix with parmesan cheese and mayo. (The next time I make this, I will only use the cheese and artichoke hearts. Even though not a lot of mayo was used, it still overpowered the taste of the cheese and artichokes). 

2. Heat oil in 2 skillets. Place chicken in one skillet, drizzle with lemon juice, thyme and rosemary. Do the same for potatoes. Add S&P to taste.

3. Cook chicken on both sides until no pink remains but do not cook all the way through. Transfer to pan, coated in cooking spray, and cover with artichoke mixture. Place in broiler, about 5 minutes until cheese melts and starts to turn brown. Continue cooking potatoes.

4. Serve and Enjoy!!! 

This artichoke mixture would probably taste great over fish, like a thick white fish or salmon, as well!