Sweet Potato Spinach Frittata



I usually do not eat breakfast and I am not a morning person and I noticed my kids are not breakfast eaters. I practically had to force breakfast and finally gave up. Now when they are hungry both will be in the kitchen searching for something usually around noon. So now instead we hang out while I drink a cup of coffee, read books and play barbies. Never thought I would be playing barbies as an adult. So Brunch/ lunch is eaten instead. This is one of the recipes and that is eaten well or at least by me and 15 month old. Five year old had Cereal.

8 eggs

2-3 tbs olive oil

1 large sweet potato

2 small russet potatoes

1 sprig rosemary

2 tablespoons chopped onion

1 garlic clove

salt and pepper to taste

1 cup chopped spinach

1 sliced tomato


In a frying pan heat oil at medium high heat. Add thinly sliced potatoes, onion, pressed garlic and a sprig of rosemary. saute 7-8 minutes until potatoes are tender. remove rosemary and toss it.

even out potatoes so they are even in the frying pan.

Crack eggs into a bowl season with salt and pepper about 1/4 teaspoon or two pinches of salt. beat them until well mix and pour over potatoes top with spinach and tomato slices, cover with lid and turn heat down to low cook until done. Mine was done in four minutes.

serves 4.







Leftover Brisket Baked Sandwiches

Whenever I make roasted meat and have some left over I use it up by making soup, tacos or sandwiches. Using left over Easter brisket I made baked sandwiches that I served with soup. Crusty bread, cheese and meat is the best combination.


8 whole wheat buns

8 oz brisket

half medium onion

1/2 bell pepper any color

4 tbs mayonnaise

10 slices provolone cheese

Stir fry Onions, mushrooms and peppers until wilted.

While stir frying the vegetables prepare buns.

In a baking dish line buns. Spread with half of the Mayonnaise and layer with five slices of cheese. spread out vegetables across all buns and top with the rest of the Provolone cheese.

spread bun tops with the rest of the Mayonnaise.

Bake at 300 20-25 minutes or until cheese is melted.





Zucchini Noodles With Salmon (Zoodles)

last year was probably the most  busiest year of all year’s for me. Summer flew by and I barely could have a glance. But thank you God for the wonderful fall we had this year in Minnesota. It was longer than usual so far with little snow. Winter passed and spring is here. Time for lighter dishes and cooking as less as possible. Zoodles is a new thing everyone wants to diet. I just like good food. especially after Easter goodies…. this is delicious


3 large zucchini

12 Oz salmon

3 tbs butter

Salt and pepper

2 garlic cloves

1/2 cup parmesan cheese

To prepare

Bring a pot of salted water to a boil.

While water is being  boiled.

Preheat frying pan add 1 tbs butter and sauté salmon until  no longer pink about four minutes per side.

Using Madelin, julienne zucchini into long spaghetti like noodles.

Blanch for two minutes remove and drain in colander.

Melt butter add  garlic to butter  mix and then toss with noodles. Top with salmon and Parmesan cheese and purple onion (optional)

Honey Mustard Glazed Chicken with Chia Seeds

Eating  clean is not as hard as some think. Coming up with recipes  that are excellent , and beautiful  can be a challenge. Ever  since my father became sick I have  been  trying to cook clean and simple. This is an excellent  recipe for chicken  leg quarters.


6 tbs deli mustard

6 tbs raw honey

2 garlic cloves pressed

4 tbs paprika

1tbs salt

2 tbs Chia seeds

*honey water mixture

To prepare

Wash and pat dry chicken. Combine all spices except chia seeds and rub chicken. Let marinade overnight.

Preheat  oven to  375 degrees line backing pan with foil and lay chicken  pieces  on top.

Bake at 375 degrees uncovered  for minutes.

* make honey water by mixing  1tbs honey and 2 tbs waster.

Once chicken is golden brush with honey  water mixture and sprinkle Chia  seed over tops bake additional  5 minutes.


Easy Funnel Cakes

Everytime I see a funnel cake it reminds me of rides, fairs, humidity, crowds and heat. This is what a state fair is like in MN. Im not sure what ingredients vendors use but here is a recipe that I use for clean ingredients that you can understand and Enjoy. You probably have all of them in your cupboards.



2 cups flour

1/2 tsp salt

1 tbs sugar

1 tsp backing powder

1 1/5 cups milk

2 eggs

1 tbs Vanilla


oil for frying and powder sugar for dusting


To Prepare

Heat Oil to medium high in a frying pan about 2 inches deep.

( I used small pan and made them one at a time.) Mix all dry ingredients and then add milk, eggs and vanilla mix well.

Using a measuring cup with a spout pour slowly in a coil fry until golden, turn over and fry the other side also. drain on paper towels and sprinkle with powdered sugar.

some suggestions, serve with fresh strawberries, make them smaller for children.

Garlic Herb Butter

The Best steak is if it has a pat of yummy butter on top. Grilled, Broiled, Fried, sautéed any way you like it a pat of herb butter brings out the flavors.


  • 4 tbsp Butter
  • Roasted garlic 4-5 cloves
  • 1/4 cup parsley
  • Juice of half lemon
  • 1/4 Jalapeno
  • salt


To Prepare

Roast garlic or when frying up your steak saute garlic until soft.

slice up jalapeno

put everything in a food processor. (butter, garlic, parsley, lemon juice, jalapeno and salt) and process until you like the consistency.

enjoy with steak or on bread.


Cod Liver Crostini / Canape

Cod Liver is full of  Vitamin A and D. and before you think yuck give it a try.  A few months back I was watching Masterchef and each contestant was given a box with Russian ingredients. There was a verity of things in it and one of them was Cod Liver. Even the chefs did not know how to eat it. We were eating this as long as I can remember. This is one of my favorite ways to enjoy it. It’s almost like a delicacy. A little bit is all you need. you can also top it on your stuffed eggs. But my carb loving self loves Crostini.




  • French Bread
  • Cod Liver Canned
  • Butter
  • Cucumber
  • Hardboiled Eggs
  • Dill
  • Black Pepper
  • Salt
  • Tomato (optional)

To Prepare

  • Slice up bread and lightly toast
  •  Spread butter lightly on one side of the toast and sprinkle with black pepper.
  • Top with Half sliced cucumber, thin slice of egg, a nice small slice of Cod Liver and Tomato if you are using it.
  • sprinkle lightly with salt
  • top with a small sprig of dill.

one long french baguette will make about 14 canapes