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LoloLovesCooking » fridge-cleaner http://lololovescooking.com Mon, 23 Nov 2015 21:03:35 +0000 en-US hourly 1 https://wordpress.org/?v=4.2.35 Spaghetti Pie http://lololovescooking.com/recipe/spaghetti-pie/ http://lololovescooking.com/recipe/spaghetti-pie/#comments Thu, 25 Jun 2015 18:31:25 +0000 http://lololovescooking.com.carnation.arvixe.com/?post_type=recipe&p=86
Spaghetti Pie
Servings Prep Time
6people 30minutes
Cook Time
1 1/2hours
Servings Prep Time
6people 30minutes
Cook Time
1 1/2hours
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise. Scoop out seeds and place spaghetti squash cut side up on a baking sheet and rub some olive oil over the tops. Bake for 20-25 minutes or until the outside skin of the squash gives when you press on it.
  3. Once squash is done cooking, reduce oven heat to 350 degrees. Remove squash threads and place in a large bowl.
  4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
  5. Drain the italian sausage or pull from pan with a slotted spoon, and add to the squash bowl along with the pizza sauce, basil, and salt and pepper.
  6. Add the whisked eggs and mix well.
  7. Spray a 9x13 pan with olive or coconut oil cooking spray, and fill with squash mixture. Spread out with a spatula or spoon.
  8. Bake uncovered for one hour, until the top forms a slight crust and doesn't give when you press in the middle.
  9. Let rest for five minutes, slice up, and serve!
Recipe Notes
  • Try topping with parmesan, fresh basil, red pepper flakes, or your favorite hot sauce.
  • Anything that would be good on pizza or in spaghetti would be totally legit in this. Saute any raw veggies along with the sausage and onion. We've tried mushrooms, pepper, fresh mozzarella, and red pepper.
  • Freeze in single servings for a quick meal!
  • *If you use ground beef, season the meat before sautéing:
    • 1 tsp basil
    • 1/4 tsp garlic salt
    • 1/4 tsp garlic powder
    • 1/2 tsp oregano
    • 1/2 tsp dried parsley
    • 1/4 tsp black pepper
    • 1/2 tsp red pepper flakes
    • 1/4 tsp dried minced onions
    • 1/2 tsp salt

Source: PaleOMG.com

]]> http://lololovescooking.com/recipe/spaghetti-pie/feed/ 0 Sriracha Goat Cheese Frittata http://lololovescooking.com/recipe/sriracha-goat-cheese-frittata/ http://lololovescooking.com/recipe/sriracha-goat-cheese-frittata/#comments Tue, 23 Jun 2015 18:11:24 +0000 http://lololovescooking.com.carnation.arvixe.com/?post_type=recipe&p=85
Sriracha Goat Cheese Frittata
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Melt a slab of butter in an ten-inch oven-safe pan (stainless steel or cast iron), then sauté onion, pepper, and zucchini for about five minutes or until onion is semi-translucent.
  2. While veggies are cooking, whisk up eggs, milk, salt, pepper, and onion powder in a bowl.
  3. Stir in the chopped spinach and cook for one more minute.
  4. Shake the pan a bit to make sure the veggies cover the bottom of the pan evenly, then slowly pour the egg mixture over the veggies. Cover the pan and cook for 5-7 minutes.
  5. Turn your broiler to Low while the frittata cooks on the stove. Make sure the oven rack is close to the broiler. If you don't have a broiler, preheat the oven to 375F.
  6. When the frittata has solid cooked edges and is still runny on the top, add your chopped tomatoes and crumbled goat cheese. Top with a generous sprinkle of salt, pepper, and dill.
  7. (Broiler version) Place the pan under the broiler and cook for 3-5 minutes, until all the egg on the top has solidified. Keep a close eye on the pan - this part will go quick! If there is still some jiggly egg under the top crust, cover with aluminum foil and cook for a couple more minutes.
  8. (Oven version) Cover with an oven-safe lid and bake for 5-10 minutes, until you can shake the pan and not see any runny egg jigglin’ on the top.
  9. Remove from oven. Slice in wedges and serve with fresh avocado slices and a generous drizzle of Sriracha!
Recipe Notes
  • Scale number of eggs based on your pan size - I use a full dozen for a 12 inch pan.
  • This recipe is highly customizable! While this is my favorite iteration, we've tried jalapeño, different cheeses, bacon, sausage, broccoli, yellow squash, and mushrooms. You can really just saute whatever sounds delicious and throw some eggs over it :)
  • Use non-dairy milk and skip the cheese for a fully Paleo version. Ripe avocado over the top adds plenty of creamy goodness.

Source: Lolo's kitchen!

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