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Wednesday, October 9, 2013

.:Tasty Recipes from Martha Stewart Living & Everyday Food:.

As a mom, my life is filled with lots of kid friendly meals. There is no shortage of mac and cheese, or chicken nuggets at our house. My husband is often working late, so I find it difficult to justify putting a ton of effort into a meal that is just for my kids and I. But there are occasions where we are entertaining people, or even if just my husband and I want to have a nice meal, and it is nice to have resources available to me so that I can impress!

For instance, October’s edition of Martha Stewart Living has an insert called Everyday Food that is full of delicious recipes.


There is a huge sampling of tasty recipes found in this insert, and I’m going to share a couple today using one of my favorite things to eat: eggs!

The first recipe I’d like to try is this Mushroom, Cheddar, and Toast Frittata.

Mushroom, Cheddar and Toast Frittata in Everyday Food from Martha Stewart Living
Photo Credit: Andrew Purcell

This recipe takes just 40 minutes to prepare, and will serve four.

  • 10 large eggs, lightly beaten
  • 1/4 cup whole milk
  • Coarse salt and pepper
  • 2 tablespoons unsalted butter, divided
  • 2 slices sourdough bread, cut into 3/4-inch cubes
  • 1/2 pound button mushrooms, trimmed and sliced
  • 6 scallions, thinly sliced, white and green parts separated
  • 1/2 cup shredded cheddar (1 1/2 ounces)
Step 1
Preheat oven to 425 degrees. In a large bowl, whisk together eggs and milk and season with salt and pepper. In a 10-inch oven-safe, nonstick skillet, melt 1 tablespoon butter over medium-high. Add bread and cook, turning, until golden on all sides, about 4 minutes. Transfer to a plate.
Step 2
Add remaining tablespoon butter and the mushrooms, and cook until softened, about 4 minutes. Lower heat to medium, add scallion whites, and cook until soft, 3 minutes more. Season. Add egg mixture to skillet, stirring until large curds form and eggs are halfway set, about 2 minutes. Press bread into eggs.
Step 3
Sprinkle with cheese and bake until puffed and center is just set, 5 to 7 minutes. Top with scallion greens.

Is your mouth watering yet? I’m not done!

I’d also really love to try these Tomato, Egg, and Prosciutto Tarts. I love prosciutto and my husband loves tomatoes, so it’s perfect for both of us!

Tomato, Egg & Prosciutto Tart in Everyday Food from Martha Stewart Living
Photo Credit: Andrew Purcell

These take only 30 minutes total to prepare, and will serve 8.

  • 1 (17.3 ounce) box frozen puff pastry, thawed
  • 2 cups cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh thyme
  • Coarse salt and pepper
  • 9 large eggs
  • 1/2 cup grated fontina (1 1/2 ounces)
  • 8 thin slices prosciutto
Step 1
Preheat oven to 400 degrees. Unfold each sheet of puff pastry onto a parchment-lined baking sheet and cut each into 4 squares. With a paring knife, lightly score a border 1/4 inch from edges. Freeze 10 minutes.
Step 2
Meanwhile, combine tomatoes, olive oil, and thyme, and season with salt and pepper.
Step 3
Lightly beat 1 large egg and brush border of each pastry square. Pile some fontina, tomato mixture, and a slice of prosciutto onto each square. Bake until tarts are golden brown and tomatoes have softened, 15 to 20 minutes.
Step 4
Use a spoon to create a well for each egg, then carefully crack 1 egg onto each tart. Bake until whites are just set and yolks are runny, 10 to 12 minutes.

Tasty, am I right? I love that both of these recipes yield something that looks like you spent a lot of time in the kitchen, when in reality, they were quick to put together. That’s my kind of recipe!

If you want to try more delicious recipes from Everyday Food, you’ll need to purchase October’s Martha Stewart Living. There are some great skillet and apple side dish recipes that you’ll want to add to your collection!

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