Thursday, March 26, 2015

Creamy, Cheesy Burrito Bake

The first day of Spring was last week.

We got snow....

I don't think I need to say anymore.

On the bright side I am still making comfort food...even though I'm yearning for the freshness of Spring dishes. 

You can't beat a cheesy, creamy comforting dish on a snowy day. Winter or Spring.

This is leaning on the lasagna idea with a heavy influence from Tex Mex. In fact it is a step up the ladder from boring old burritos. 

I made this with lean ground turkey, but you could easily sub in beef, lamb, or pork. Cooked and crumbled with onion, spicy tomatoes and refried beans. Layered with tortillas, cheese and a creamy surprise. 

It's like loaded burritos slapped open and layered! 

Friday, March 13, 2015

The Fight Against RA

I am proud to be an ambassador for Cure Click.

To make people aware of various diseases and conditions that have impacted me or someone close, or even one of you. This wonder service makes people aware of clinical trials and new opportunities for treatment. 

The latest trial is regarding information for sufferers of Rheumatoid Arthritis. Two of my four children have been diagnosed with RA. It's important to treat early to prevent/minimize pain, physical deformities and flare ups. It is possible to lead an active life with RA. 

Learn why I became an Ambassador for Cure Click here:

Tuesday, March 3, 2015

Calico Corn Bake

This dish is a nod and a wink to Springtime.

Gosh, we could really use Spring weather around here...

Mother Nature is laughing right now, because she is sending another blizzard our way....not funny.

Luckily, with just a few ingredients, you can be dreaming that there is warmer weather right around the corner, because this dish is chock full of color and flavor, reminiscent of Spring and all the fresh veggies popping up!

It's a great side dish or even main dish with a nice salad. So creamy and comforting, hot out of the oven, but eats like a tender cheesy veggie frittata cold the next day. 

Either way, it's delicious and a real winner!

This is a breeze to make, using frozen corn even. It's chopped onions, peppers and zucchini, sautéed briefly, and then a cheesy custard base is poured over and baked! I'm certain in the hotter months this dish could be microwaved or even just finished on the stove. 

I just know my family loved it and it's becoming a much requested dish. I can just see the possibilities to change it up with all kinds of vegetables. I seriously can't wait to experiment with this when our garden explodes this summer!

So let's get chopping and get ready to hear all the compliments!


3 cups frozen corn
1 cup chopped onion
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1 cup zucchini, cut into 1/2" cubes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper  
4 tbsp butter
1/2 cup half and half or whole milk
2 eggs
1 cup shredded cheddar cheese


Preheat oven to 350F.
Heat a large oven proof saute pan or cast iron pan over medium-high heat to melt butter, saute onions for 2-3 minutes. 
Add in corn and peppers, saute for another 2-3 minutes. 
Add in zucchini, salt and pepper, and saute for 2-3 minutes.
Meanwhile, In bowl beat eggs with half and half, stir in cheese.
Pour egg mixture over veggies and stir to combine
Bake in 350F oven for 25-30 minutes or until knife inserted halfway between center and outer edge comes out clean. 
Let cool slightly before serving.


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