Take A Bite Of: Linguine and Proscuitto Mini Frittatas

Something warm, delicious, filling, and super easy to make? Look no further. I love these for family breakfast as much as I love them for brunches when we have people over. My favorite Chef, Giada, shared this on one of her shows. Buon Apetito!

Linguine and Proscuitto Mini Frittatas
Ingredients

• 1/2 pound linguine pasta
• 7 large eggs
• 1/2 cup milk ( I use 2%)
• 1/4 cup cream
• 1/2 cup mascarpone cheese
• 6 ounces diced prosciutto
• 5 ounces smoked mozzarella cheese, diced (1 cup diced)
• 1/2 cup grated Asiago cheese
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 garlic cloves, minced
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• And you need a 12 cup muffin tin

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.

Preheat the oven to 375 degrees F. Grease the muffin tin.

In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.

Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top.

Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.

Take A Bite Of: Raspberry Cream (Birthday) Cupcakes

the lightest, most delicious twist on a regular cupcake you will ever have. And since today is my big day, don't I need something fantastic ? Of course.

I will be making these little birthday vittles to share. And fabulous Jen over at Jen's Voices gave me my first Blog Award called Honest Scrap. So while I put together my list of 10 things you just couldn't wait to know about me, I might as well have a cupcake. Another great Giada recipe. Buon Appetito!

Raspberry Cream Cupcakes
Ingredients

• 1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
• 1 1/3 cups water
• 3 large eggs whites
• 2 tablespoons unsalted butter, melted
• 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
• 1 cup heavy whipping cream
• 1/3 cup powdered sugar, plus additional for dusting

Directions:

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.

Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.

Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

Take A Bite Of: Artichoke Gratinata

something rich, full flavored, and perfect in the summer time. Oh, and it bakes in about 10 minutes; all the more reason to serve this incredible side dish (and one of my favorites.)

From Giada De Laurentiis comes a perfect vegetarian option for your dinner table. Buon Appetito!

Artichoke Gratinata

Ingredients:

nocoupons

• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 pound frozen artichoke hearts, thawed (or you can use 2 cans)
  
• 2 tablespoons chopped fresh parsley leaves
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup Marsala wine
• 2 tablespoons butter
• 1/3 cup plain bread crumbs
• 1/3 cup grated Parmesan

Directions:

Preheat the oven to 450 degrees F.

Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.

Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

You can also add pancetta or cappacola if you want. Simply take 3 or 4 slices, slice into small pieces, and brown over medium heat until crisp. Add before baking.