Morel & Asparagus Frittata

If you've been reading here for a while now, you must remember my love of morel mushrooms. I've enjoyed the spring time hunts for this mushroom as far back as I can remember. Thankfully, every where I have lived, morels grow. There have been years where I just didn't make it out to get any. And, when we lived in the Twin Cities, you had to fight to get to the spots before the bazillion other morel hunters got there. In certain stores you are able to buy them, but they cost more than a pretty penny!

This year our weather is not ideal for morels. They are growing, and we are finding them, but they definitely are not as plentiful as other years. I still have enough though, especially since Truckin' Man does not enjoy them with me. 

As soon as my friend Anne, from A Salad For All Seasons, had posted her recipe for Herbed Ricotta, Spring Pea & Mushroom Frittata, I knew I would have to twist her recipe to fit what we were picking fresh on the farm, and this would be what I would make when my parents came over for Mother's Day.

This was my first time ever making a frittata. It was so delicious and easy to prepare! 

A perfect way to enjoy what's in season.

Morel & Asparagus Frittata

8 eggs (farm fresh if you can)

1/4 cup half and half

1/2 cup ricotta cheese

1 Tbsp fresh chives, chopped

8 ounces fresh asparagus, cut into 1" - 2" pieces

8 ounces fresh morel mushroom, cut in half lengthwise

3 Tbsp shallots, diced

2 Tbsp olive oil

2 Tbsp butter

salt and pepper

Additional chives for garnish, if desired

Preheat oven to 400 degrees.  In medium bowl, whisk eggs and half and half. Season with salt and pepper; set aside. In separate bowl, combine ricotta cheese, chives, and salt and pepper; set aside.

Heat 10 inch ovenproof skillet over medium high heat. Heat olive oil and butter. Add shallots, stirring often until softened.  Add mushrooms, saute 5 minutes, stirring occasionally. Add asparagus, saute another 5 minutes until all liquid is evaporated from mushrooms and asparagus is crisp-tender. 

Add egg mixture to skillet, and lower heat to medium. Spoon 6 dollops of the seasoned ricotta evenly around the frittata.  Cook without stirring for about 5 minutes. Once edges of frittata are set, transfer skillet to oven. Cook for 15-20 minutes until center is set.

Garnish with additional chives.

Enjoy:)

Adapted from: A Salad For All Seasons

Sharing this at:
Throwback Thursday
Weekend Potluck
Clever Chicks Blog Hop

What's Blooming

I should have an update on the veggie garden later this week. 

In the mean time, here is a look at the pretty blooms we are enjoying!

Miniature Bleeding Hearts

White Bleeding Hearts

Pink Bleeding Hearts

Creeping Phlox

Not sure what this plant is. Do you?

It didn't grow at my parents, so we moved it here a couple years ago, and it's finally happy!

The only annuals I have managed to get planted. Some Pansies.

And of course, our lilacs.

A brief appearance by Hazel during the photo shoot.

Queen of the Hill is near by, so Hazel has her ears back and is ready to dart :)

What's in bloom in your yard?

Sharing this at:

Clever Chicks Blog Hop

The Other Rice Krispie Bar

I try to keep the amount of sweets and carbs I eat to a minimum. But, sometimes things get out of control and my "minimum" just goes flying out the door. That's what's been happening lately with anything Rice Krispie based. 

When I had half a box or so of Rice Krispies left, I wanted to make something different where I wouldn't devour the whole pan. I remembered those "Other Rice Krispie Bars" my mom, or grandmother's would make once in a great while, back in the day. 

BUT, only make a small pan, that way things won't get out of control!

If you are feeding a family, you can definitely double this recipe and make it in a 9x13, or if you just want to indulge yourself, go ahead and do it that way too! 

These are a great chewy no-bake treat, that will satisfy your chocolate and peanut butter cravings!

The Other Rice Krispie Bar

1/2 cup sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter
3 cups Rice Krispies
12 oz. milk chocolate chips (use half butterscotch chips if you like)

Butter 9x9 baking pan. Set aside.

In medium saucepan, combine sugar, light corn syrup, and peanut butter.  Heat over medium high heat, stirring frequently, until boiling. Remove from heat and stir in Rice Krispies until completely mixed.  Lightly press into prepared pan.

In microwave safe bowl, melt chocolate chips following package instructions.  Pour melted chocolate over top bars.  Let cool. Cut into bars.

Store in airtight container.

Sharing this at:
Weekend Potluck
Throwback Thursday

Road Tripping Through South Dakota

Just about 4 hours into South Dakota from the Minnesota border, the scenery changes. It changes from the flat prairies, into scenic hills with more buttes, then you arrive at the Badlands.  I visited the Badlands many years ago when my parents took us there on a family vacation, but this was Truckin' Mans first visit. 

You can see a little from the interstate, but if you have the time to go through the national park, it is well worth your time! On our first trip through we toured 25 miles of the park. Beautiful and stunning. Lots of walking trails if you want to go for a hike. We did not go for any walks since wind gusts were about 50 mph while we were there.  It was all Truckin' Man could do to keep his hat on when we did get out of our vehicle.

 Even though it was cold, and crazy windy, we did have beautiful skies!

 Our visit was very much "off" season, and lots of places were closed for the season. I was thrilled to find that the Ben Reifel Visit Center was open. We were able to learn lots of interesting information and history about this area, and how the badlands were formed.

Truckin' Man was really hoping to see lots of wildlife, but we only saw a few deer. 

Being the great sport that he is, Truckin' Man strolled a ways out for this great photo!

"Yellow Mounds" were another neat part within the park.

One of the few bits of color we saw.

Have you ever visited the Badlands?