Easy Cheesy Frittata

This one is easy and a lot of fun.  You should be able to make this in less than 30, and impress everyone at the table!  Enjoy!

4 whole eggs

4 egg whites

2 Tbsp. water

1cup 2% Milk Shredded Mozzarella Cheese

1/2 cup chopped seeded tomatoes

2 slices cooked bacon or turkey bacon, crumbled

1/4 cup chopped fresh basil

Here's all you do:

HEAT oven to 350°F.

BEAT whole eggs, egg whites and water with whisk in medium bowl until blended.

STIR in 1/2 cup cheese, tomatoes, bacon and basil. 

Pour into greased 9-inch pie plate.

BAKE 25 min. or until puffed and golden brown. 

Sprinkle with remaining cheese; bake 5 min. or

IRISH COLCANNON WITH BACON

Ingredients

4 large potatoes, peeled and quartered

3 slices bacon, chopped

1 medium onion, chopped

1/2 cup water

4 cups cabbage, thinly sliced

2 tablespoons butter

1/2 cup milk, warmed

salt and pepper to taste

Directions

Place potatoes in a dutch over or large saucepan. 

Add enough cold water to cover potatoes. 

Bring to boil, then reduce heat to med. low 

Simmer 20 minutes, or until tender.

Meanwhile, cook bacon in large skillet on med. 

Heat until crisp, stirring occasionally.

Remove bacon from skillet and drain on paper towels.

Stir onion into drippings 

Cook and stir until crisp-tender. 

Add 1/2 cup water 

Stir to release browned bits from bottom of skillet.

Add cabbage; mix well

Cover and cook 7 minutes or until cabbage is tender and water has evaporated. 

Drain potatoes; return to saucepan. 

Add butter; Mash potatoes until creamy, gradually adding

milk. 

Add cabbage mixture, bacon, salt and pepper. Stir until well blended

Rue 77 Butter Ginger Chicken*

Prep Time ~15 minutes ~Total Cook Time 60 minutes

1 lb of cubed raw chicken

1 tsp olive oil

*1 tablespoon of curry mixture

1 medium onion diced

1 teaspoon garlic

2 tomatoes diced

1 bunch of cilantro

1 green pepper diced

1 small root of ginger sliced

4 oz of butter

*Curry mixture:

1 tsp turmeric

1 tsp black pepper

1 tsp of kosher salt

1 tsp coriander

1 tsp cumin

1 tsp garlic powder

Marinate raw chicken in the curry mixture and set aside. 

Next heat up olive oil in a sauté pan. 

Brown the onions. 

After allowing the chicken to marinate at least an hour, brown chicken with ginger in oil. 

Next add the tomatoes, peppers, butter and cilantro to top. Cover and allow simmering for 15 minutes. 

Serve with basmati rice.

*Thanks to our friend Chef Arif Ashfaq at Rue 77 Restaurant on Lady Street in Columbia for allowing Chef Gary to wrestle this recipe out of his hands.

Chicken Souvlaki Marinade

• 3/4 cup balsamic vinaigrette salad dressing
• 3 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken breast halves
• Tzarziki Sauce (cucumber sauce)
• 1/2 cup seeded, shredded cucumber
• 1 teaspoon kosher salt
• 1 cup plain yogurt
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1/2 tablespoon rice vinegar
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon Greek seasoning
• kosher salt to taste
• freshly ground black pepper to taste
• 4 large pita bread rounds
• 1 heart of romaine lettuce, cut into 1/4 inch slices
• 1 red onion, thinly sliced
• 1 tomato, halved and sliced
• 1/2 cup kalamata olives
• 1/2 cup pepperoncini
• 1 cup crumbled feta cheese

Directions

In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. 

Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.

Preheat an outdoor grill for high heat.

Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. 

In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic,

fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce.

Season to taste with kosher salt and pepper. Refrigerate until ready to use.

Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.

Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a

serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. 

Stuff pita pockets with chicken and toppings to serve.

Heart Healthy Ground Turkey and Rice

Ground Turkey Fried Rice

( High in taste low in sodium and cholesterol)

Ingredients

3/4 cup long-grain brown rice

2 tablespoons canola oil

1/2 pound ground turkey

1 tablespoon chopped garlic

1 tablespoon chopped ginger

Chinese five spice

1. 16 oz bag frozen mixed vegetables ( your choice )

2 teaspoons rice vinegar

1. Teaspoon Ocean's Flavor lower sodium sea-salt

2. Teaspoon sesame seed oil

Directions

Cook the rice according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the turkey, garlic,

Chinese five spice and ginger, and cook, breaking up the meat with a spoon, until

browned, 3 to 5 min.

Add in the rice ,and the frozen veggies and vinegar to the turkey mixture and cook until

heated through, 2 to 3 min. add in sesame seed oil give a quick stir to incorporate

From Good Day Columbia on WACH-Fox TV

Heart healthy low sodium

Pork Tenderloin Fajitas

Ingredients

1 1/4-pound pork tenderloin, thinly sliced

1 teaspoon ground cumin

1/2 teaspoon Ocean's Flavor sea salt and 1/4 teaspoon pepper

2 tablespoons vegetable oil

1 onion, sliced

2 bell peppers, sliced

1 can diced tomatoes (drained)

8 Whole wheat tortillas

Directions

Season the pork with the cumin, ½ teaspoon Ocean's Flavor salt, and ¼ teaspoon

pepper.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. In batches, cook

the pork until browned, 1 to 2 minutes per side. Transfer to a plate.

Meanwhile, heat the remaining tablespoon of oil in a second skillet over medium-high

heat.

Add the onion and bell peppers,tomatoes and cook, stirring occasionally, until tender, 6

to 8 minutes.

Serve the tortillas with the pork, vegetables, (avocado, cilantro, and sour cream

optional)

Thanks to our friends at Ocean's Flavor, who's sea salt we used in making this heart healthy meal.

MANMADE GOURMET
Episode 1-1
Pork Tenderloin with Apple Hash

Ingredients

2-4  pound pork tenderloin

2 yukon gold potatoes(peeled and diced)

2 granny smith or gala apples(thinly sliced)

1/2 red onion ( thinly sliced)

1/4 cup of southern homers zesty steak sauce

3 tbsp apple juice or cider

1 tsp ground cinnamon

1 tbsp brown sugar

2 tbsp cooking oil ( like southern homes canola oil)

Salt and pepper to taste

Cooking Instructions

In a large skillet on medium heat oil  season chops with salt and pepper on both sides add chops to skillet cook about 4-5 minutes on each side or until temp Is 160. 

Remove meat from skillet place on a plate cover with foil lower heat of skillet to low medium.

Add in potatoes and onions cook for about 5-8 minutes or until potatoes are tender add in apples cook 3-5 minutes more  or until apples tender but still crisp.

In a small sauce pan add in S. H. Zesty steak sauce ,apple juice, cinnamon and brown sugar bring to a boil.

To serve place hash in center of plate place pork chop on top of hash spoon sauce on top and around plate and enjoy.

If you would like to be on a future episode of The Manmade Gourmet, email us HERE.