Asparagus Frittata with Goat Cheese

The other day, I mentioned that blogger Marcie from Flavor Of The Moment had posted an asparagus frittata recipe and we decided to give it a try for this meal – we had both asparagus and goat cheese on hand but no fresh tarragon so I used dried.

Grilled Pork Tenderloin

We made a similar dish about 10 years ago and after discovering a couple of pork tenderloins in the freezer, I decided it was time for a redo.  I’m often dumbfounded by how long it’s been since we’ve made some dishes.  I reduced the leftover marinade to make a sauce for the pork and Bev made some apple coleslaw using the recipe below.

Greek Fritatta with Asparagus and Feta Cheese (Previously Frozen) & Hip Update

Finally something to post about.  I was doing my morning blog reading when one of my regular reads posted a recipe for an asparagus frittata and since our asparagus patch is now producing, I became immediately interested.  As good as it looked, I decided I wanted something using Greek flavors and after a little web search, I settled on a recipe for Greek Omelet with Asparagus And Feta Cheese from All Recipes – I had everything on hand.  The recipe is for omelets but I decided to make it as a frittata so I used the ingredients as listed plus some onion and chopped ham that needed to be used but changed the directions.  The original recipe can be found by clicking on the above link.

Another Brand-New Hip

Monday morning, we showed up at 8am at Fort Sanders Hospital in Knoxville, TN and at 6:30 that evening I was sitting in my chair at home with a new hip – I find that pretty amazing.  The surgery took place about 10am then it was into recovery until about 12:30 and on to a room to wait for the spinal anesthesia to wear off and eat a little lunch.  Does this look like a guy who just had major surgery.

Then there was a little light therapy to be sure I could walk with a walker, go up a stair, get in a car, and urinate.  Then I got an IV of antibiotics, listened to my instructions, and hit the road about 5:15 for the drive home.  

At home, I have to walk and do breathing exercises every hour and I start going to thrice weekly therapy today.  If all goes as last time, I’ll be walking without assistance in a month and I am now the bionic man in my hip and knee joints.  These things have impacted about nine years of my life and if I had it to do over, I would have done them all as soon as I could.  Hopefully I can get through life with everything else as is, but I still might require a little toe work.

I had to lose 50 pounds for the surgery and while I am committed to losing more, after three months of pretty serious dieting, I wanted a special breakfast for my first post-op one - fried potatoes, onions, and peppers, topped with fried eggs - a meal Bev has been eating fairly often and driving me crazy with the aromas.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

04/11/22 event date

Chicken Tacos With Mango Pico De Gallo

When we recently had steak and chicken fajitas, I mentioned the marinated chicken should work well for tacos as well and I thought it would be a good for our Friday get together.  So, I made up another batch of the marinade for the chicken along with the Mango Pico De Gallo that Chef Lea Ann recently posted on Her Highlands Ranch Foodie blog.  I followed her recipe below with my comments in ( ) and we got to use our new mango slicer that Lea Ann recommended and told how to use in her post - Bev loved it.

Steak & Chicken Fajita Marinades

Our beef raising neighbor, Pat, called to advise she had some flank steak and wondered what to use it for and ask if I wanted to cook it.  Since it weighed only 1½ pounds, I suggested fajitas as it would feed our crowd that way (all of my girls are back home now).  To help it be really tender, I found a marinade recipe from Little Spice Jar that was labeled as “The absolute BEST Steak Fajitas you've ever had! This is my take on the tex-mex steak fajitas. Marinated for hours in lime juice, garlic, and cumin -- so good you'll never use another recipe again!”  For more pics like this one click on the above link to visit Marzia's blog.

Roasted Lemon Pepper Herb Chicken Thighs Ala Pam

When I recently saw Pam’s recipe for Roasted Lemon Pepper ChickenThighs With Lemon Wine Pan Sauce on her “For The Love Of Cooking” blog, I knew it had to be tried.  And when I did the math to count the calories for the entire dish and discovered it was only 366 kcal per serving, I decided I could eat it on my diet - with only one week and a few pounds to go.