Peas and Endives

This appetizer is perfect for the spring and summer time. It tastes light and so fresh! I have made this many times for people and it tends to go fast!

1 bag frozen peas, defrosted
4 ounces sun dried tomatoes, packed in oil
Salt and pepper
2 garlic cloves, minced
1/4 cup olive oil
Endive spears, ends trimmed

In a food processor, combine the peas, sun dried tomatoes, garlic, and olive oil. Mince well, and the fill the endive spears with the pea filling.

Red Snapper

My father has been determined to get me to eat fish since I was a kid. Other than shrimp, calamari, and the occasional crab (all fried, thank you very much), I avoid fish. Tastes too fishy. Considering I don't like the taste of fish, it kind of rules out most types of fish. Last weekend, my dad was visiting, and he cooked tilapia and red snapper for me. Both prepared the same exact way. The tilapia...way too fishy. Took one bite, and yeah, that was it for me. The red snapper, on the other hand, was actually pretty good. I recreated it tonight for dinner...with my father on the phone, walking me through it step-by-step. Other than the crap wontons, this was the first time I've ever made fish. Then again, that canned crab was pre-cooked, so yeah, first time. Thank you, Dad!

1 red snapper fillet
1 tablespoon butter
1 tablespoon olive oil
Panko (about 1/4 cup)
1 tablespoon parsley
1 small tomato, chopped

Preheat the oven to broil. Heat a pan under medium heat. Add butter and olive oil. When the butter has melted, add the red snapper, meat side down. Cook until the meat starts to turn white. Then flip. Continue to cook until the skin begins to brown.

In a small bowl, combine the panko and parsley. Then top the fish with the panko. Broil until the panko starts to brown. Remove and then top with the tomatoes. Bake for another couple of minutes until the tomatoes are hot. Remove from heat and enjoy!

Potato, Onion, and Thyme Frittata

Last weekend when my father was in town visiting, he gave me a new pan (he shares my love of cooking). This pan is quite fun since it is a cheft toss, meaning the side opposite of the handle is deeper than the other side. This makes it super easy to toss veggies and whatnot. With it being Sunday morning and I was actually home with time to cook a decent breakfast, I decided I needed to cook something I could toss and use up some of the fresh eggs I got at the farmers market yesterday. A frittata was what followed. Quite yummy if I may say so myself!

2 tablespoon extra virgin olive oil
1 small onion, sliced thinly
3 small dutch potatoes, chopped small
Salt and pepper
4 eggs, scrambled
2 tablespoons thyme

Boil the chopped potatoes in water for about 7 minutes until they are very soft. Drain.

Preheat the oven under broil.

Heat your awesome pan over medium-high heat and cook 1 tablespoon oil and onions a few minutes until they soften (do not allow to brown). Add the potatoes and cook until lightly browned (about another five minutes). Add salt and pepper to taste.

Meanwhile, in a bowl, scramble the eggs and add in the thyme. Add the potato and onion mixture to the bowl and combine.

Add the rest of the oil to the pan and heat under medium heat. Add the egg and potato mixture to the pan. Cook until the edges are set.

Then place the pan (make sure it's oven safe) into the oven and broil until the top is set. Do not allow to brown or burn. This takes about 3-4 minutes.

I garnished it with some chives. Serve and enjoy!