Pasta Frittata Recipe

After the onion fiasco with the Black Bean Tart, I was hesitant to make this Pasta Frittata (my first frittata ever) because it has onions in the recipe. And of course my husband came into the kitchen just as I was beginning to saute a scant amount of onions in oil. I assured him that the onion flavor would be barely noticeable, but I don't think he believed me.

In addition to limiting the amount of onions, I did make a few other alterations to the recipe. Instead of the garlic cloves I substituted garlic powder(according to my BHG cookbook, 1 garlic clove= 1/8 teaspoon garlic powder), instead of fresh parsley I used half the required amount of dried parsley, instead of Colby cheese, I used a blend of Mexican cheeses, I used honey ham instead of regular ham, and I omitted the cayenne pepper altogether.

The recipe took a little longer to combine than I had originally planned, of course separating the egg whites took a few minutes. I wished I would have left the skillet on the stove for a little bit longer, to make more of a crust on the bottom of the pan, but it turned out great. My husband liked it, and would eat it again.

I tasted a sample of it this morning, and it was even yummier now that the flavors had mingled more. This recipe is a KEEPER!  (PHOTO TAKEN FROM TASTE OF HOME WEBSITE)

Chicken Cordon Bleu Calzones

Today's blog is about the Chicken Cordon Bleu Calzones As discussed earlier, I intend on following the "spirit" of recipes and not doing everything exactly by the book. In Wednesday's case (the day I actually prepared the meal) I omitted the mushrooms, since I know my DH wouldn't care for them, and switched the provolone cheese to swiss, which I already had on hand.


The meal turned out fine, although I must admit the chicken was a bit tough, and the puff pastry took a lot longer to cook that suggested, and it still came out undercooked, but the meal tasted yummy.

I did struggle with the assembly part. I wasn't sure if I should wrap the ham around the chicken, or just drape it over, and I wasn't sure WHERE to put the sauce, or exactly HOW to close the calzone.

Despite the over-cooked chicken and undercooked pastry, my husband DID like it, and so did I, which I suppose is more important. I served the meal with buttered white rice and a simple salad.