Mother's Day Photos and GF Tuesday

Sunday was not only mothers day but our 6 year wedding anniversary. It was an extremely busy and full day and I can honestly admit I wish we had been able to slow down and enjoy the day a bit more. Jeremy and I are going out this weekend to celebrate our anniversary. Jeremy and Kennedy gifted me with my coveted Cuisinart food processor. I was so pleased to have that. (I have gotten to use it a few times already and it is fantastic) Kennedy also made me a very beautiful and colorful card.

We have been blessed with some very lovely weather the past few days (that is about to end) so K and I took the afternoon on Monday and headed to the park. I was gonna walk/run with her while she rode her bike but they were repaving the paths. So we headed over to the play area and found that her friend Maggie was there. They were happy to see each other and had some fun play time. So I ended up fooling with my camera. Here are some fun shots I liked....



Now on to Gluten Free Tuesday (Hosted @ http://www.vickitate.blogspot.com/)

I made this fritatta yesterday and I just have to say...get this on your menu plan. It is sooooo sooo good. Even the leftovers are yummy. Everyone enjoyed it, its full of good protein and veggies and it is pretty easy to make, I served it with a yummy Greek salad (i finally found the perfect recipe for the dressing) Anyway here is the recipe.


Zucchini-Potato Frittata
(original recipe found at Good Life-Eats)

1 medium zucchini, sliced
Salt
4-5 Tbs extra-virgin olive oil, or more as needed
1 1/2 lbs. waxy potatoes, thinly sliced ( i used one large russet potato cause that's what we had in the pantry)
1 large onion, halved and thinly sliced
1/4 lb. smoked Canadian bacon or ham, diced (I used center cut bacon)
8 eggs
Freshly ground black pepper
1 c grated Cheddar

Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.
Heat 3 tablespoons of the oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes.Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.
Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and bacon to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove the zucchini and Canadian bacon with a slotted spoon.
Keep the skillet over the heat. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and Canadian bacon, and cheese. Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.
Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 minutes. Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve.

Greek Salad
From the homesteading housewife
(I did make changes)

'It's All Greek to Me' Greek SaladDressing
3/4 cup olive oil
4 tablespoons fresh lemon juice
2 teaspoons dried oregano (or 4 teaspoons fresh)
4teaspoons fresh minced garlic
1 teaspoon dried basil (or 2 teaspoons fresh)
2 tablespoons red wine vinegar
1 teaspoon salt (to taste)
1 teaspoon sugar
1/2 teaspoon fresh ground black pepper (to taste)
Blend all ingredients together in a blender.
Refrigerate for at least one hour to let the flavors bloom.Salad.

Salad:
2 heads Romain Lettuce, cut or torn into bite-sized pieces.
1 large cucumber (I prefer the English Cucumbers) seeded and sliced.
3 tomatoes sliced 1 green Bell pepper, seeded & sliced
1 red onion thinly sliced.
1/2 pound of Feta cheese, crumbled
1 cup Kalamata Olives.
4-6 pepperochini peppers
Toss all ingredients together with the dressing.

Okay until i blog again...