Play Fun With Your Food: Mini Frittata Crostinis, Mini Wonton Quiches

From Denny: Do you like to play with your food? Do you like to take simple everyday items like eggs, toast and wonton wrappers and create something fun and exciting? Do you want the recipes to be quick and easy?

These two recipes are sheer delight from over at the Incredible Egg . If you have ever walked the streets of European cities, you will remember those wonderful small open-faced sandwiches which are satisfying savory snacks while you are seeing the sites. Like in Vienna, Austria, you can walk the main streets between tourist sites and pop into one of those little shops that offer snacks and coffee and pastries, tanking up to fortify yourself for more enjoyable hours of walking tours and shopping. The locals eat a couple of hours before lunch with a snack like this and the same in the afternoon and late at night. These guys eat all the time!

For those who do not know a frittata is an Italian omelet. A crostini is simply translated into "little toast." This crostini recipe is basically a little veggie and cheese omelet perched decoratively on a little toast, appetizer style. To hold the omelet on the toast there is a small bed of "food glue" in the form of a chive and onion cream cheese, bursting with flavor.

You can always add to your omelet anything you enjoy like chopped zucchini, bell pepper and red onion. If you don't have the time to make the cream cheese mixture just use some spreadable cream cheese on hand and add some dried chives and favorite seasoning like Beau Monde.






Mini Frittata Crostini

From: Incredible Egg

Serves: About 2 to 3 dozen crostini

Crostini:

36 thin baguette slices (about 1/4-inch thick)
3 tbls. olive oil
3/4 cup chive and onion spreadable cream cheese

Frittata:

6 eggs
1/2 cup milk
1/ tsp. salt
1/8 tsp. pepper
1 cup shredded cheddar cheese (4 ozs.)
3/4 cup finely chopped zucchini (I grated it on a cheese grater)
1/2 cup finely chopped red bell pepper
2 tbls. finely chopped red onion

Directions:

1. To make the crostini: Heat oven to 375 degrees. Brush both sides of bread slices lightly with olive oil, place in single layer on baking sheets. Bake in 375-degree oven until lightly toasted, about 10 minutes; cool on wire racks.

2. To make the frittata: Reduce oven setting to 350 degrees. Coat 36 minimuffin cups with cooking spray.

3. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon about 1 tablespoon egg mixture into each muffin cup.

4. Bake in 350-degree oven until just set, 10-13 minutes. Cool on wire rack 5 minutes; remove from cups.

5. To serve: Spread about 1 teaspoonful cream cheese on each crostini, top with frittata.

*** Make ahead: Crostini can be toasted the day before; cool completely and store in airtight container.

*** Lighter option: Recipe can be made with reduced-fat cheese if desired.

Nutrition:

calories: 145
total fat: 5g
saturated fat: 2g
polyunsaturated fat: 1g
monounsaturated fat: 2g
cholesterol: 43mg
sodium: 291mg
carbohydrates: 19g
dietary fiber: 1g
protein: 6g
vitamin A: 192.5IU
vitamin D: 4.7IU
folate: 46.6mcg
calcium: 45.3mg
iron: 1.3mg
choline: 27.4mg

Good Source: protein and folate




Mini Wonton Quiches

From: Incredible Egg

Prep Time: 20 minutes
Cook Time: 12 to 15 minutes
Makes: 2 dozen

Ingredients:

24 wonton wrappers (3-1/4 x 3-inch)
4 EGGS
1 Tbsp. all-purpose flour
3 Tbsp. finely chopped ham (1 oz.)
2 Tbsp. finely chopped green onion
2 Tbsp. finely chopped red bell pepper

Directions:

HEAT oven to 350°F. COAT 24 mini muffin cups (1-3/4 x 3/4-inch) with cooking spray. Gently PRESS 1 wonton wrapper into each cup, allowing ends to extend above edges of cup.

BEAT eggs and flour in medium bowl until blended. ADD ham, green onion and bell pepper; mix. SPOON about 1/2 Tbsp. egg mixture into each wonton-lined muffin cup.
BAKE in center of 350°F oven until filling is set, 12 to 15 minutes.

Serve with sweet and sour sauce and hot mustard.

Nutrition:

calories: 38
total fat: 1g
saturated fat: 0g
polyunsaturated fat: 0g
monounsaturated fat: 0g
cholesterol: 37mg
sodium: 68mg
carbohydrates: 5g
dietary fiber: 0g
protein: 2g
vitamin A: 71.6IU
vitamin D: 2.9IU
folate: 12.1mcg
calcium: 8.7mg
iron: .5mg
choline: 22.0mg


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Kid Chefs Offer Tasty Recipes 4 Sandwiches Adults Will Like

From Denny: This is a fun video of kid chefs in competition for the best peanut butter recipe. Let me tell you this video clip is worth watching as they are quite creative and these recipes adults will enjoy too. They use peanut butter much like Mexican recipes use cheese, as a binder in a quesadilla, pita bread, lettuce wrap or grilled sandwich. Several of these recipes are tasty ideas to use for leftover chicken breast and bits of fresh fruit. Take a look:


5 creative peanut butter sandwiches competition

Visit msnbc.com for breaking news, world news, and news about the economy

Peanutty Cristo breakfast sandwich

From: Maria Marsian Boucher, E. Longmeadow, Mass.

INGREDIENTS

• 2 tablespoons creamy peanut butter
• 1 tablespoon reduced fat cream cheese
• 2 teaspoons preserves
• 1/2 small to medium Macintosh apple, core removed and sliced into 6 slices
• 2 slices whole wheat bread
• 1/4 cup skim milk
• 1/4 cup egg substitute
• 1/8 teaspoon vanilla extract
• 1 teaspoon sugar
• 1/2 tablespoon butter
• 1/4 cup maple syrup
• Sprinkle of confectioners

DIRECTIONS

Take 1 tablespoon peanut butter and spread on one slice of whole wheat bread. Then spread 2 teaspoons of preserves on top of the peanut butter. Take the other slice of whole wheat bread and spread the second tablespoon of peanut butter on it. Spread 1 tablespoon reduced fat cream cheese on top of the peanut butter. Place the 6 apple slices in a single layer on top of the cream cheese. Place the first slice of bread on top of the slice with the apples.

Mix the skim milk, egg substitute, vanilla and sugar in a shallow bowl. On medium heat melt butter in a small fry pan until the pan has a coating of butter. Remove the extra butter and put aside and use if needed. Take the sandwich and carefully coat both sides of the sandwich with the egg substitute mixture by placing in a shallow bowl for a few seconds on each side. Place in the fry pan and cook until one side is lightly browned, then carefully flip the sandwich. Then cook until lightly browned. Remove from heat and cool for a few minutes before slicing into four quarters.

Place the sandwich on a plate with extra apple slices, maple syrup in a small cup for dipping, and a sprinkle of confectioners' sugar.





PB & Fruity says 'Let us Rap'

From: Rachel Granillo, Clovis, Calif.

INGREDIENTS

• 1/2 cup chopped cooked chicken breast
• 2 tablespoons crunchy peanut butter
• 3 tablespoons chopped Fuji apple
• 2 tablespoons chopped black or red grapes
• 1 tablespoons light mayonnaise
• 2 teaspoons honey
• Iceberg lettuce

DIRECTIONS

Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey. Spoon into open lettuce leaf, roll and serve.





More Rockin' Moroccan Peanutty Pitas

From: West Mylroie, Santa Clara, Utah

Serves: 4

INGREDIENTS

• 1 teaspoon smoked paprika, plus more for garnish
• 1 cup prepared hummus
• 1/2 cup Jif Creamy Peanut Butter
• 1 tablespoon lemon juice
• 1/2 cup chopped green onion
• 1 1/2 cups shredded cooked chicken
• 1 large tomato, seeded and diced
• 2 tablespoons chopped cilantro
• 2 large pita pockets

DIRECTIONS

In a small bowl, combine paprika, hummus, peanut butter and lemon juice. Transfer half of peanut butter mixture to medium bowl and combine with green onion, chicken, tomato and cilantro. Fill pitas with chicken mixture.

Cut into 8 triangles and serve with remaining peanut hummus. Garnish sandwiches and hummus with a sprinkle of smoked paprika, if desired.





Peanut butter and banana quesadilla with fresh fruit salsa and vanilla yogurt

From: Lauren Wright, Waukesha, Wis.

INGREDIENTS

• 1/4 cup creamy peanut butter
• 2 large flour burrito size tortilla
• 1 banana
• 1 kiwi
• 1 golden delicious apple
• 5 large strawberries
• 18 raspberries
• 1 teaspoon strawberry preserves
• 6 oz. low fat vanilla yogurt

DIRECTIONS

Note: Fruit salsa and yogurt should be prepared just before preparing quesadilla.

Directions for quesadilla: Take 1 large flour tortilla and add 1/4 cup creamy peanut butter to the center of the tortilla and then spread the peanut butter out evenly, leaving about 1 inch of tortilla around the entire outside of the tortilla. Next take the banana and slice thin slices (making circular pieces). Place bananas evenly on top of peanut butter. Place last flour tortilla on top then place quesadilla in pre-heated quesadilla maker for 5-7 minutes or in 10-inch non-stick frying pan for 5-7 minutes, turning once. Cut into 6 triangular pieces and serve with vanilla yogurt and fruit salsa.

Directions for fruit salsa: Take the skin off 1 kiwi and then finely chop kiwi, then put into a small mixing bowl. Take half of the apple, less seeds and core, finely chop and add to small mixing bowl. Cut stem tops off strawberries, then finely chop raspberries and add to small mixing bowl. Then stir in 1 teaspoon strawberry preserves then place part of the fruit salsa into a small serving dish.

Directions for vanilla yogurt: Open the 6 oz. container of low fat vanilla yogurt and pour into a small serving dish.





Chickenchita

From: Stephanie Hosko, Plymouth, Mich.

INGREDIENTS

• 2 tablespoons creamy peanut butter
• 1 small can crushed pineapple in juice
• 2 teaspoons of soy sauce
• 3 tablespoons olive oil
• 1 large flour tortilla
• 1 chicken breast
• 1/2 cup red pepper strips
• 2 large lettuce leaves (such as romaine)
• 2 rosemary sprigs
• Parsley or chives for garnish (optional)
• Salt and pepper

DIRECTIONS

Mix together peanut butter, 2 tablespoons of the pineapple juice and 2 teaspoons soy sauce. Set aside. Rub the chicken breast with 1 tablespoon of the olive oil, and season with the rosemary, salt and pepper. Heat another tablespoon of the olive oil in a large frying pan, and grill the chicken until cooked through, then set aside.

Next, add the red pepper strips and sauté until soft. Spread the peanut butter mixture onto the tortilla, leaving about a half inch border. Cut the chicken into small, bite-sized pieces. Layer the diced chicken, red pepper strips, 2 tablespoons crushed pineapple and the 2 lettuce leaves on top of the tortilla.

Roll the tortilla up envelope-style, and tuck in the sides. Heat the last tablespoon of olive oil on a grill pan, over medium heat. Slowly grill the tortilla, turning once, until crisp. Garnish with a dollop of peanut butter, and a sprig of parsley or a few chives.





*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!