My Nanie would always make a delicious asparagus egg dish for her brunches. It was very thin and served cold. Since asparagus is in season in Ontario and I was in need for a quick dinner for last night a frittata was a great option. I used what I had on hand to fill my frittata.
Spring Vegetable Frittata
The reasoning behind the name of my blog, the 5 o’clock rush came to true fruition last night. As I was driving the kids to their music lessons, my DS asked me, “What is for dinner?” I drew a BLANK. I knew that dinner tonight had to be fast and easy so I could be fed and at Advanced Hockey Training for 730pm without that full belly feeling. FYI Lessons are at 5pm LOL!
En route to lessons, we passed Boston Pizza restaurant and that is when it hit me. I have always enjoyed a baked pasta dish with shrimp and feta. And I have the largest feta supply from a recent trip to Costco. 😉
Switching up a few ingredients……Dinner is done! WHEW!
Baked Chicken, Bacon and Feta Farfalle
What ingredient always makes a recipe better? BACON! Everything always seems to taste better if you add bacon. 😀
Honey Glazed Chicken Cigars with Bok Choy, Broccoli and Saute Pineapple
Do you loathe your OWN 5 O’CLOCK RUSHÂ and the question: “Mom, what is for dinner?”
Don’t worry many home cooks feel that exact same way.
As a Culinary School graduate and then working in restaurants, hotel and catering kitchens, what simple technique did I learn and NOW PRACTICE that is used by restaurant chefs to how they are able to deliver so many different dishes to your table in a small amount of time?
Want to know the Chef’s secret? Read on for the answer
It is the end of April and today’s weather is not Spring-like. Since this weather has been dragging, a friend of mine called it “sprinter” (spring/winter) LOL!
On Mondays, I try to cook a “meatless” dinner whenever possible. After sorting through my pantry and fridge, I decided to make vegetarian chili. And for that friend SL, I’m calling it “Sprinter” Chili 😉
Homemade Vegetarian Chili
