Subscribe

Sign up for my upcoming newsletter!

Pug and Tater's

From Home With Love

gluten free

Spinach and Mushroom Frittata with Goat Cheese

by

Serve this hearty spinach and mushroom frittata at your next brunch. Full of flavor and gluten free, it’s much healthier than it tastes!

Print
Spinach and Mushroom Frittata with Goat Cheese
Servings: 6 servings
Ingredients
  • 2 1/2 cups frozen hash brown potatoes thawed
  • 2 tablespoons olive oil divided
  • 1 teaspoon salt divided
  • 1 teaspoon freshly ground pepper divided
  • 8 oz. crimini mushrooms thinly sliced
  • 1 cup onion chopped
  • 4 oz spinach chopped
  • 1 teaspoon dried thyme
  • 1 clove garlic minced
  • 6 eggs beaten
  • 4 oz goat cheese crumbled
Instructions

  1. Preheat oven to 375°.

  2. In a medium bowl, combine potaoes, 1 T. olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Press potatoes into the bottom and sides of a 10 inch deep dish pie pan coated with cooking spray. Bake for 10 minutes.

  3. In a large skillet, heat remaining 1 T. olive oil over medium heat. Add mushrooms and onions and cook for about 6 minutes or until tender.

  4. Add the remaining salt and pepper, spinach, thyme and garlic. Cook for a few more minutes until spinach wilts. Cool slightly then stir in eggs and goat cheese.

  5. Pour mushroom mixture over potatoes. Bake for 30 minutes or until eggs are set.

  6. Cool for 5 minutes before serving.

Adapted from myrecipes.com.

Quinoa and Kale Salad

by

This light and refreshing salad is perfect in the summer for lunch, as a side dish, or even as an easy meatless dinner.

Print
Quinoa and Kale Salad
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Ingredients
  • 1 3/4 cup water
  • 1 cup quinoa
  • 1 15 oz. can garbanzo beans drained and rinsed
  • 2 cups cherry tomatoes halved
  • 2 cups cucumber diced
  • 1 cup feta cheese crumbled
  • 1/4 cup shallots finely chopped
  • 2 tablespoons red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup olive oil
  • 1 5 oz. package baby kale mix roughly chopped
  • 1/4 cup pine nuts toasted
Instructions

  1. Bring water to a boil in a small sauepan. Add quinoa, cover and reduce to low. Cook for 15 minutes or until liquid is absorbed.

  2. In a large bowl, put cooked quinoa, garbanzo beans, tomates, cucumbers, feta and shallots.

  3. In a seperate bowl, whisk together red wine vinegar, lemon juice, honey, salt and pepper. Slowly whisk in olive oil. Pour over the quinoa mixture.

  4. Add the chopped kale and toss to combine. Top with the toasted pine nuts. Serve immediately and refrigerate any leftovers.

Bacon Wrapped Jalapeno Poppers

by

These addictive poppers are baked in the oven, so they’re healthier than the more common fried ones, but maybe even more delicious. They’re perfect to bring to your next happy hour or tailgating party.

Print
Bacon Wrapped Jalapeno Poppers
Prep Time
20 mins
Cook Time
25 mins
 
Course: Appetizer
Ingredients
  • 6 jalapeno peppers
  • 6 slices bacon cut in half widthwise
  • 4 oz cream cheese softened
  • 1/2 cup cheddar cheese shredded
  • 1/2 teaspoon garlic powder
Instructions

  1. Preheat oven to 400°F.

  2. Slice each jalapeno pepper in half lengthwise, removing seeds and membranes.

  3. In a bowl, combine cream cheese, cheddar cheese and garlic powder.

  4. Stuff each pepper with the cheese mixture. Wrap a half bacon slice around each pepper and secure with a toothpick.

  5. Place peppers on a baking sheet and bake for 20 to 25 minutes until the cheese is starting to brown on top.

  6. Turn the broiler on and broil for a few minutes to get the bacon crispy. Enjoy warm.

Adapted from Savory Tooth.

Power Protein Balls

by

It’s sometimes difficult to get my daughter to eat enough protein, but she loves these protein balls. She’ll have a couple as an afternoon snack after school.

Print
Power Protein Balls
Ingredients
  • 2 cups oats
  • 1 1/2 cups unsweetened shredded coconut
  • 1 cup dark chocolate chips
  • 1 cup peanut butter
  • 1 cup pecans toasted and chopped
  • 3/4 cup honey
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla
Instructions

  1. Mix all together in a large bowl.

  2. Flash freeze for 20 minutes.

  3. Roll into balls. Store in the refrigerator.

Southwestern Potato Salad

by

Southwestern Potato Salad has so much more flavor than your typical potato salad. Tomatoes, peppers, onions and garlic combine with cilantro and lime juice to make this anything but bland. Cayenne pepper gives this a slightly spicy kick. Perfect to bring to a cookout or to serve alongside ham.

Print
Southwestern Potato Salad
Ingredients
  • 2 pounds red skin potatoes
  • 1 3/4 cup mayonnaise
  • 1 tomato diced
  • 1/2 cup onion diced
  • 1/2 cup green pepper diced
  • 2-3 green onions diced
  • 2 cloves garlic minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lime juice
  • 2 tablespoons cilantro minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon cayenne pepper
Instructions

  1. Put potatoes in a large pot and cover with water. Cover and bring to a boil. Cook for about 20 minutes or until soft.

  2. In a large bowl, mix everything else. 

  3. When potatoes are cooked, chop and stir into the rest of the ingredients.

  4. Let stand at room temperature for 30 minutes before serving. Can be covered and refrigerated for up to 2 days.

Broccoli Risotto

by

I love risottos, but they can be time consuming since they require constant stirring. This Broccoli Risotto is kid friendly, but only if you can devote your time to making this and not have to stop every few minutes to attend to your children.

Print
Broccoli Risotto
Ingredients
  • 6 1/2 cups chicken broth
  • 2 tablespoons olive oil
  • 1 onion diced
  • 1 1/2 cups arborio rice
  • 2 cups broccoli florets
  • 1 cup parmesan cheese grated
  • salt
  • freshly ground pepper
Instructions

  1. In a saucepan, bring chicken broth to a boil. Set aside and keep warm.

  2. Add olive oil to a large sauté pan and sauté onion over medium heat for a few minutes until soft.

  3. Add rice, stirring constantly for about 2 minutes.

  4. Add 3/4 cup broth at a time, stirring until each addition is absorbed, up to 4 1/2 cups.

  5. Add broccoli and 1/2 cup broth at a time, stirring until each addition is absorbed.

  6. Add parmesan cheese and season with salt and pepper.

Black-Eyed Pea Salad

by

My kids love this Black-Eyed Pea Salad and I pack it in their school lunches often. My daughter actually picks out the black-eyed peas because she isn’t a fan of any bean, but she still eats the rest of the of veggies. The longer this marinates, the more flavorful it becomes.

Print
Black-Eyed Pea Salad
Ingredients
  • 1 15 oz. can black-eyed peas
  • 1 15 oz. can corn
  • 1 green pepper diced
  • 1/2 cup red onion diced
  • 2 tablespoons pimientos diced
  • 3/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 tablespoon Tabasco sauce
  • 1 avocado diced
Instructions

  1. In a medium bowl, stir together the black-eyed peas, corn, green pepper, onion and pimientos.

  2. Mix sugar, vinegar, water and tabasco to make the marinade. Pour over salad. Cover and refrigerate overnight. 

  3. Drain off liquid and stir in diced avocado before serving.

Mandarin Orange Salad

by

Word of caution – the sugared almonds in this Mandarin Orange Salad are addicting. I recommend doubling them so you can snack on them while cooking.

Print
Mandarin Orange Salad
Ingredients
  • 1/2 cup slivered almonds
  • 3 tablespoons sugar
  • 1 head romaine lettuce
  • 1 cup celery chopped
  • 2 green onions chopped
  • 1 11 oz. can mandarin oranges drained
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon parsley chopped
  • 1/2 teaspoon salt
  • dash Tabasco
  • freshly ground pepper
Instructions

  1. In a small pan, heat almonds and sugar over medium heat. Stir constantly until sugar melts and coats the almonds, being careful not to burn the sugar. Cool. If making ahead of time, store in a container.

  2. Make the dressing by mixing olive oil and the next six ingredients.

  3. Put lettuce, almonds, celery, green onions, oranges in a salad bowl. Toss with dressing and serve immediately.

Navy Bean Soup

by

Navy Bean Soup is the perfect way to use up that ham bone you have leftover from the holidays. If you don’t have a ham bone on hand and you are craving this soup, I believe Honey Baked Ham sells ham bones. My kids say it looks like baby food, but I promise it is much more flavorful than that.

I use an immersion blender to emulsify the soup. If you don’t have one, you can process it in batches in a blender.

Print
Navy Bean Soup
Ingredients
  • 1 ham bone
  • 1 pound navy beans
  • 8 cups water
  • 8 whole peppercorns
  • 6 whole cloves
  • 1 bay leaf
  • 6 celery stalks diced
  • 4 carrots diced
  • 1 onion diced
  • 3 garlic cloves minced
  • salt
  • freshly ground pepper
Instructions

  1. Soak navy beans according to package directions.

  2. In a large pot, put ham bone, navy beans, water, peppercorns, cloves and bay leaf. Bring to a boil then simmer for about 3 hours.

  3. Add carrots, celery, onion and garlic. Cook for another 1/2 hour - 1 hour.

  4. Take out the ham bone and process with an immersion blender or in batches in a blender.

  5. Season with salt and pepper.

Pug’s Dill Dip

by

Dill dip is a great alternative when you want a change from the ever-so-popular ranch dip. This dip is best made a day or two ahead of time to let the flavors marinate.

Print
Pug's Dill Dip
Ingredients
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 1/2 teaspoons dill
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons Lawry's seasoned salt
  • 1 1/2 teaspoons minced dried onion
  • 3/4 teaspoon Worcestershire sauce
  • 10 drops Tabasco hot sauce
Instructions

  1. Combine all in a small bowl. Serve with fresh vegetables. Store in the refrigerator.