This is my norm

I’ve been owing several of you many recipes and no time to blog them.

(the one pictured didn’t have any peaches)

2 1/2 lbs. cubed peeled baking potato
1 cup (4oz) shredded extrasharp Cheddar cheese
1 cup 2% reduced fat milk
1/2 cup chopped green onions
2 tablespoons reduced fat sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and return potato to pan. add cheese and milk; mash to desired consistency. Cook 2 min. or until thoroughly heated, stirring constantly. Stir in onions and remaining ingredients. (makes 8 servings) (Cooking Light Cookbook)

Grilled Sirloin Skewers with Peaches & Peppers
Kebabs:
1 1/2 tablespoons ground cumin
1 1/2 tablespoons cracked black pepper
2 3/4 teaspoons kosher salt
2 lbs. boneless sirloin steak, cut into 48 (1 in.) pieces
4 peaches, each cut into 8 wedges
2 small red onions, each cut into 8 wedges
2 large red bell peppers, each cut into 8 (1 in.) pieces
cooking spray

Sauce:
1/2 cup chopped fresh parsley
1/4 cup red wine vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
3 garlic cloves, minced

Parsley Spings (optional)

Prepare grill. To prepare kebabs, combine first 7 ingredients, and toss well. Thread 3 steak pieces, 2 peach wedges, 1 onion wedge, and 1 bell pepper piece alternately onto each of 16 (12 in.) skewers. Place on grill rack coated with cooking spray, and grill 6 minutes or until tender, turning occassionally. Place on a platter, and cover loosely with foil. Let stand 5 minutes. To prepare sauce, combine chopped parsley and next 5 ingredients, stirring with a whisk. Spoon over kebabs. Garnish with parsley sprigs, if desired. (Cooking Light Cookbook)

New Saturday Morning Fave!!

Leek, potato & Gruyere frittata

3 Tbs. unsalted butter

salt and freshly ground pepper, to taste
2 leeks, white and lightly green portions, rinsed well and thinly sliced

3 Tbs. heavy cream
2 oz. Gruyere cheese, shredded

In deep half of small frittata pan over med-high heat (i just used a small skillet), melt 1 Tbs. butter. Add potatoes, salt & pepper. Cover with shallow pan; cook flipping potatos occassionally about 8 min. Transfer to bowl.

In deep half of small frittata pan over med.-high heat, metl 1 Tbs. butter. Add leeks, salt and pepper. Cook, stirring occassionally, 6-8 min. Transfer to separate bowl.

In shallow half of small frittata pan over medium heat, melt 1/2 Tbs. butter. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, 4 minutes. Remove deep pan; cook until eggs are set, 2-3 minutes. Skake pan to loosen frittata; slide onto plate. Garnish with reserved leeks.  Serves 4-6. (william sonoma kitchen)

Hummus Sammy

Pitted olives, cherry tomatoes, cucumber for garnish

1 cup coconut