Happy Pi day everyone! For me, I like to view the holiday as Pi(e) day. As there will be many pies baked in honor of today, I thought I would add a couple to the mix. However, instead of doing a sweet pie, I decided to go savory. One is perfect for breakfast, the other perfect for lunch, a snack, or cocktail hour, and to top it off – they are mini! It might be a psychological thing, but I think mini things taste better somehow. Maybe it’s because you get everything in one bite.
The first is my breakfast ham and egg mini pie. Yes it’s kind of like a mini quiche, but today, it’s a mini breakfast pie. Super quick to throw together, with no pre-cooking required.
Next is a spin on a spinach pie mixed with a spanikopita. This little bite really hits the spot, and it’s a healthier pie because… KALE!! These will also be a good party snack for St. Patrick’s Day.
Look at how little 6 cups of kale cooks down to!
I also used store-bought pie crust dough as a shortcut. By all means make your own pie dough, but today was not one of those days for me. I used a circular cutter that was larger than the mini muffin tins so there would be enough for the sides. Or you can cut out the dough with a sharp knife.
Remember to poke holes in the bottom of your pie dough with a fork!
I used some extra pie dough and these cute little cookie cutters I got from my parents (thanks!) to cut out little shapes to put on the kale/feta pies. Continue reading
There are a few things that I could live off of for the rest of my life. Sandwiches (or according to Tom Haverford from Parks and Rec; sammies, sandoozles, or Adam Sandlers) are one of them. They have never ending possibilities when it comes to fillings, spreads, and bread vehicle of choice.
Sandwiches are good any time of day, hot or cold, in summer or winter. From dainty little tea sandwiches to saucy messy meatball subs, I haven’t met a sandwich I didn’t like.
Here is a quick and easy open face sandwich that is great for a snack or light lunch. It is also a great vegetarian option.
Eggs are amazing. There, I said it. You can do so many things with eggs, and they work for every meal. Frittatas are a great fridge cleaner – if you have some vegetable odds and ends, you can just throw them into the veggie saute mix before combining them with the eggs. For example you could add peppers, asparagus, leftover baked potato, or any kind of precooked meat (sausage, ham/canadian bacon/regular bacon, etc.)
For this frittata, I used zucchini, onion, and artichoke hearts (I LOVE artichoke hearts). Oh, and quite a bit of goat cheese because I also LOVE goat cheese. And goat cheese makes everything better. Well really any cheese… I digress.
The frittata comes together super quick, and with a finishing zap under the broiler, this parmesan topped fluffy egg ensemble can be eaten hot out of the oven, warm, or even cold the next day. Continue reading