It was 11 a.m., and I was starving. I plowed my eager mitts into the trail mix buried in my office drawer. Just a handful, I told myself. Twenty handfuls later, and I tossed the empty bag in the trash. I was still hungry. Something had to be done.
Squash & Parmesan Crustless Mini Quiches and an appetizers round-up
For years, my party appetizers of choice were tiny handmade spanikopita that I would assemble ahead of time and bake up piping hot and buttery when the party was in full swing. They were lovely, made from wilted fresh spinach, crumbled feta, and sheets of paper-thin phyllo pastry. At the time, the golden spanikopita were well worth the effort that went into making each one, oh, right down to the last shard of phyllo, but now? I’d be amiss to put those efforts ahead of my young family’s…
Things have been going pretty well lately and I — *YAWN* *blink* *blink* . . . and I don’t even know where I was going with the rest of that sentence. Little Naomi has decided that sleeping at night and being a content, happy baby during the day is completely overrated. I firmly disagree. I’ve …
Rather than make one large frittata on top of the stove, bake individual ones in a muffin tin. These colorful mini vegetable frittatas have great flavor from the Cheddar and goat cheeses and the Italian Seasoning.