BIZZY BAKES

Spaghetti Fritata  (adapted from Ellie Krieger) I only have kudos for Ellie, each and every time, I cook her recipes.  This time is no different.  I omitted the sauce and it was still delicious.  I, first had this posted on Chaya's Comfy Cook, The egg puffed up nicely and the spinach and roasted peppers added the right flavor to the frittata.    I grew up on a dish, noodles and eggs, which is similar to this so  spaghetti in a frittata felt just right.  This is real comfort food although, if I had put the sauce in, I would not have called it, comfort food.  Food with tomato sauce does not fall into that category, as much as I like different sauces, using tomato, as a base. Fortunately, I had bought a big bunch of fresh spinach and ended up, using it in a few dishes.  I also bought a lot of cilantro and threw that in every dish.                     ...

Wonton Warrior has been gone for too long and I know I miss him, very much. He misses us too. He told me so. I decided, it is time, I explored with all different combinations, to make wontons. I chose to start with this Sun Dried Tomato variety. It is no big deal to put together and it is even easier to cook. A disclaimer - I really don't like frying food. I did try to boil this first and frankly, it was a flop. The taste was fine although it was more like the soft ones, you get in a Chinese restaurant. I wanted a crispy wonton. I have learned to use enough oil to accomplish this. I used to barely put oil in the pan and it took forever to cook. In hot oil, it takes a minute or two. In fact, if you turn away for too long, it has probably gotten too dark. Sun Dried Tomato Wontons Ingredients: 30 wontons 1 cup whipped cream cheese 1/3 -1/2 cup sun dried tomatoes, chopped 1 tablespoon plain yogurt ( if you don't have, I am sure milk will do ) 1/2 teaspoon...

I am honored to be featured, this week, at the Saturday Evening Pot, a well organized, diversified site where interesting activities are popping up, constantly.  You will not get bored visiting there often. I think, I have been linking there since its inception from both my blogs.  Check it out on Mondays to find great recipes and then go look, on other days, to keep up with all their goings on.  Meet the Lucky wife who puts herself into this personal labor of love. Now for another recipe to link up, tomorrow.  This is simple and definitely a QED, quick, easy and delicious.  It is perfect for this hot weather, we have been experiencing.  It is a simple tomato mozzarella salad.  If you are growing your own tomatoes, this will taste so much better than using store-bought but even those from the market shine next to fresh mozzarella. Tomato Mozzarella Salad Ingredients:  (depending how many you are serving   I used two tomatoes for th...

During a visit to Mary's of One Perfect Bite , I came across this recipe although her's used whole wheat pasta while mine is gluten-free.  This does not change the recipe.  Each of followed the directions on our packages of pasta.  The rest of the meal should be the same except.......... Pesto originally was made in Genoa. Italy.  The traditional pesto is made up of basil, garlic, pine nuts, olive oil and Parmesan.  That was the first kind, I made.  To my surprise, I found pesto with a multitude of vegetables and nuts.  The word, pesto, comes from a pestle because it was made, using a pestle and mortar. A pesto is versatile and can be used in a multitude of ways.  I like it on a baked potato with some vegetables on top.  Then comes the pesto to pull it all together. Try it on pizza.  Nowadays, we see the many faces of pizza and no longer do we have a limited choice in toppings or sauces.  We see white pizza, red pizza and green p...