Easy Stovetop Potato Spinach Fritatta

I know you probably expect to find only baking recipes around these parts but believe it not, I attempt to consume more than just sugar and butter in my everyday diet.  Especially since getting pregnant, I just feel better when I eat better (heartburn is real people).  And I hate to say it but *gasp* I seemed to have lost my sweet tooth just a bit since getting pregnant.

Ok well its not that I don't still eat chocolate everyday.  I'm still me people.  I just need far less of it to feel satisfied.  Is this what normal people feel like?

Anywayz, easy (and I mean eeaasssyyyyyy) weeknight recipes are kinda my jam lately.  And that usually means eggs 90% of the time in my house.  Luckily, I love eggs and my husband really really loves eggs so that makes things easy.  

While my go-to is usually just plopping a fried egg on top of, well, practically anything, this fritatta is a close second because it's incredibly simple and so satisfying.  

As you'd expect, you could customize this fritatta in practically any way you please.  Bacon and cheese?  Sure!  Asparagus and mushrooms?  Ok!  Broccoli and chicken?  Why the hell not?

I love beefing mine up with roasted potatoes.  I make a huge batch of potatoes on Sunday and use them in recipes all week long.  It really adds some weight to the fritatta and leaves me full for the night.

The best part about this?  It's made from start to finish in one pan on the stovetop.  No oven required.  To most normal people living in the civilized world, this isn't a big deal.  To a pregnant lady living in an un-air conditioned apartment approaching the summer months, not using the oven is often the best part of a recipe.  Small victories.

Here's the recipe!

Easy Stovetop Potato Spinach Fritatta
serves approximately 2-4 people

Ingredients

• 1 teaspoon vegetable oil
• 1 small onion, chopped
• 1 tsp minced garlic
• 2 cups roasted potatoes, chopped (I used leftover potatoes)
• 2 cups spinach
• 6 eggs
• 1/4 cup milk (I use almond milk)
• salt and pepper to taste

Directions:
1.  Put a large, high sided, pan on the stovetop and coat well in coating spray and the teaspoon of vegetable oil.  Put the pan on medium heat.  When the oil starts to shimmer, add the onions and allow them to sweat for 5-7 minutes.  While the onions sweat, combine the eggs and almond milk in a bowl and whisk really well until combined.  Add salt and pepper to your preference.  Set aside.
2.  When the onions are soft and translucent, add the garlic and cook about one minute until fragrant.   Add the roasted potatoes and spinach to the pan and then add egg mixture.  Give it a gentle stir to distribute the ingredients and then immediately turn the heat to low.  Cover and cook on low for 15 minutes until set (the top will remain pale yellow and the center will be set).  Slice and serve!

Recipe an Annie's City Kitchen original.

Oh hi.

Remember me?  I'm the girl who used to post recipes and talk about mascara and stuff?  That was nice, right?  I should do that more…..

Or, like, at all.

So that's my plan now.  See, back in December I was FULL STEAM AHEAD.  Cranking out blog posts like it was my job.  (It's not, by the way.  I wake up early and go to an office for that).  So anyways, I've got a good momentum going and I'm posting like a mad woman and then BAM.

There's that.  And in case you don't get it, it's this:

So, naturally, I am ecstatic (!!!!!) and excited and nervous and terrified and all the things you're supposed to be when you have a baby for the first time.  Yay!  But I was also tired and blah and lethargic and in a funk for a few months.  Because that's also what happens when you get pregnant.  So I've been feeling pretty great lately, at 24 weeks along, and looking back it was nice to just relax and let myself chill without the pressure of work and blogging and pictures and editing.  I baked when I felt like baking.  And now I can blog because I feel like blogging.  And I really miss it.  So here I am.  Blogging again!

I've missed you internet!  Let's get reacquainted.

Puppy Chow Chocolate Chip Cookies

My question is: why haven't we been putting Puppy Chow in cookies sooner?  Or have we and I'm just missing out on a whole movement?  I'd like to believe I'm the one starting a movement here friends.

Take something deliciously sweet and chocolately and crunchy and encase it in buttery gooey cookie dough.  Bake 9-11 minutes.  JUST TRY TO IMAGINE THE RESULTS.  Let your mind go there.  Warm, melty, gooey, crunchy.

All in a cookie.

Would you believe this was my first time making Puppy Chow?  Not that it takes much culinary skill but I just never really got around to it.  And my mom certainly never made it growing up.  We were a Rice Krispie Treat family.  No exceptions.  If my mom was gonna dedicate approximately 15 minutes to making dessert once every 4 months, it was gonna be Rice Krispie Treats.

There was no room for Puppy Chow.

So whenever I tried Puppy Chow (mostly through friends at school during classroom parties), I was like "what is this wizardry?!"  I was mystified.  I seemed to think that the chocolate was somehow injected in the center of each individual Chex square.  It must have taken hours!

Yeah, that's not how it works.  I could not have been more incorrect.  Thank goodness.

So I'm now firmly riding the fence as a Rice Krispie Treat devotee and a Puppy Chow lover.  Let's all hold hands and find World Peace now.

Here's the recipe!

Puppy Chow Chocolate Chip Cookies
makes approximately 18 cookies

For the Puppy Chow

• 4 1/2 cups Chex cereal
• 1/4 cup peanut butter
• 1/2 cup semi sweet chocolate chips 
• 3/4 cup powdered sugar

For the cookies

• 2 cups flour
• 1/2 teaspoons baking soda
• 1/2 tsp salt
• 1 1/2 sticks (12 tablespoons) of unsalted butter, melted
• 1 cup brown sugar
• 1/2 cup sugar
• 1 egg plus 1 egg yolk
• 1/2 cup semi sweet chocolate chips
• 2 teaspoons vanilla extract

Directions

1.  First make the Puppy Chow: In a small saucepan over medium heat, melt the peanut butter and chocolate chips until smooth.  Remove from heat.  Add the cereal and stir gently to fully coat.  Pour the powdered sugar in a large plastic bag and add the coated cereal.  Seal the bag and shake vigorously to coat well in powdered sugar.  Set aside.  

2. Make the cookies: Raise the oven to 325 degrees. Line two baking sheets with parchment or silicon mat. Set aside. 

3. Mix the flour, baking soda, and salt in a medium bowl and set aside. In a large bowl, whisk the butter and sugars until the sugar is dissolved and the mixture is thick. Add the egg, egg yolk, and vanilla and stir until mixed and glossy. Gradually add the flour and mix until a dough forms (it may look crumbly at first, but it will come together). Then add 2 1/2 cups of the Puppy Chow (there will be leftovers!). Gently fold into the dough.  It's ok if some gets crushed while others stay whole.  Texture baby.  
4. Using a 2 tablespoon scoop, divide the dough and shape each portion into a ball with your hands. Leave about 2 inches between cookies.
5. Bake for 9-11 minutes or until the edges are slightly brown. The centers should be soft and look slightly underdone. Do not over bake! Let cool about 3-5 minutes on the cookie sheet before transferring to a wire rack to cool completely. 

Enjoy!

Recipe an Annie's City Kitchen original

3 Step Easy Hombre Lip

Am I two years too late to this whole ombre trend?  Yes probably.  But guess what?  Don't care.  

Listen, what I'm about to tell you ain't no rocket science. In fact, you're probably already doing a version of this now without quite realizing it.  So this is really just an amped up version of something we've all been doing for awhile.  

The "Gotta have a backup" Edit

You know those products that you use every single day without fail?  The ones you reach for even when you're barely doing any makeup at all?  The ones that you cannot live without or so help you God?  

Yeah those.  I've got a few.  

They're my no-fail, holy grail (I'm a poet and I don't even know it) that are staples, no matter what look I'm stylin'.  They're so crucial that I even keep a spare on hand when I'm nearing the end of the product.  Because what if I run out and I don't have a backup?!  The risk is too great my friends.  

I resolve...

Here we are again.  Is there anything else to be said besides"whoa"?  The year is over.  It's almost 2015.  That's like the future guys.  Where are the flying cars?  Back To The Future II lied to me.  Not cool Marty McFly.

2014 was a huge year for me.  I got married.  Both my sisters got engaged.  And one of them even got married this year too.  My grandma passed away.  I went on my dream honeymoon to London.

But somehow this year also just felt like a regular ol' year to me.  And I don't mean that those events weren't momentous and life changing.  They were.  They so were.  But they were just sandwiched between life.  Day-to-day, gotta-get-to-work, need-more-groceries, going-to-the-movies, are-we-out-of-toliet-paper, I-burned-the-cookies, kind of days.  Normal stuff.

The older I get though, the more comfort I find in realizations like that.  Yes, life can be huge and overwhelming and scary.  And yes, life can be normal and boring and mundane.  But in the end, I'm more resilient than I think I am and wadda'ya know, here I am relaxing on my couch reflecting on a big year and feeling hopeful for the year ahead.

So that brings me to the main event.  Resolutions.  Or mantras.  Or goals.  Or whatever.  Here's where my mind is at for 2015:

1.  Feed my body well- Well let's just get the standard one out of the way first.  Yes, I'm that person.  This resolution is on my list.  I'm not setting any goals on numbers or deciding on any strict lifestyles.  I'm just making a concerted effort to feed my body so that I feel nourished.  Sometimes that means hearty smoothies or soups.  Sometimes that means runny eggs and mushed avocado.  And sometimes that just means cheese fries damnit.

2.  Cook more- It should be evident that I'm an avid baker (otherwise this blog is really on the wrong tracks) but I've always had an interest in cooking too.  For most of my 20's though, I worked weird hours or lived with roommates or alone so getting the chance to really practice in the kitchen was tough.  Since living with my husband, I've been loving the opportunity to try new things and build new skills.  In 2015 I want to develop my cooking intuition and have a better understanding of flavors.

3. Move More: I'm basically a professional walker at this point so I know I do a good job of moving all year long (well, except when it's -2 degrees) but I'd like to focus more on strength training and yoga.  I don't feel as strong as I used to and I hate that.  I think a really easy way to get motivated is to get in the habit of using my FitBit again.  I was obsessed over the summer but it lost it's magic a bit when the weather got cold.  

4.  Learn Spanish-  Ok, so maybe I've had this resolution before.  In fact, I've mostly had all of these resolutions before but I digress.  I desperately want to learn Spanish and enough is enough.  There are plenty of resources available and now it's just a matter of staying motivated.  No problemo, si?  

5.  Become a clean freak- Ok, I'm actually a mostly tidy person aside from the odd habit or two (like leaving half full cups of water on literally every surface) but I tend to accumulate a lot of clutter.  Tidy clutter, but clutter.  I had a massive closet cleanout a few months back and I felt like a new person!  I want to make an effort to have mini cleanout projects every month or so to toss the stuff I really don't use.  

So what are your New Year's resolutions?

Lipstick for: The Vamp

Winter means an enthusiastic embrace of dark lipstick.  I tend to think that dark lipstick is the most flattering on me but it can certainly take some gumption to pull off.  It's bold!  It's dramatic!  It screams "Look at me, being all bold and dramatic!"

In my sizable lipstick collection, I've amassed a core collections of wearable vampy colors when the winter mood strikes. (In Chicago, that "winter mood" is September thru April but I digress).

And lah-di-da, they're all drugstore prices to boot!