Mexican Fritatta

Two words - EASY and YUM! :)

Ingredients:
5 oz pork chorizo
1/2 red onion, chopped
1 red bell pepper, diced
2 Yukon Gold potatoes, diced into small cubes
6 eggs, beaten
6 oz mozzarella cheese, shredded
salt & pepper
EVOO

1. Preheat oven to 375 degrees.
2. In a nonstick skillet, heat about 1 T EVOO over medium heat then brown chorizo, breaking up as it cooks, about 5 minutes.
3. Add onion & cook until just starting soften, 3-4 minutes.
4. Add bell pepper & cook until crisp tender, about 3 minutes.
5. Remove chorizo mixture to 8x8" baking dish & set aside.
6. Heat 1-2 T EVOO in same skillet then add potatoes, salt & pepper, cooking until golden brown & fork tender.
7. Return chorizo mixture to skillet & blend everything together, then place in baking dish.
8. Blend about 2/3 cheese with eggs, pour over potatoes & mix together. Top with remaining cheese & bake about 15 minutes, until eggs are set.

KITCHEN NOTE: Chorizo can be hard to find sometimes. Try substituting a spicy smoked sausage, halved & thinly sliced or diced.

Easy Oven-roasted Chicken & Veggies

This is a quick & easy weeknight dinner!

Ingredients:
About 4-5 pounds chicken pieces on the bone
5-6 carrots, cut in 2 and halved lengthwise
1 onion, quartered or cut into large chunks
salt & pepper
EVOO
2 C long grain rice
1/4 C chopped fresh parsley
2 oz slivered almonds

1. Preheat oven to 450 degrees and arrange chicken, carrots & onion in a single layer on foil lined baking sheet. Drizzle with EVOO & toss to coat. Salt & pepper everything and roast in oven for about 30 minutes, until juices run clear.
2. Meanwhile, salt 4 C water and add rice. Bring to a boil, reduce heat & simmer about 20 minutes, until rice is done. Stir in parsley & almonds.
3. Arrange chicken & veggies over rice on a serving platter and pour pan juices over the top.

**Substitution note: In place of rice, add small red potatoes, halved to veggies for roasting!

Enjoy!