Are you looking for a great Frittata Recipe? Are you looking for a great Sunday meal idea? Former culinary instructor, dietitian and the recipe creator behind Lynnie’s Kitchen, Lynn Kaufman, brings us a special feature – ‘The Sunday Frittata’.

Introducing Lynnie’s Kitchen: Recipe Creator & Instructor

It’s Lynnie from Lynnies’ Kitchen! I am so excited to introduce myself to more foodies and “Celebrate the Joy Food Brings to Life”!  Food has been a part of my life since I was little! From sitting next to my grandma baking and making cookies for my dad when I was five… which by the way were inedible… I love food and some say I’m obsessed!

I am always searching for recipes to make and share! Being a dietitian and retired foods teacher, I love to teach others how to cook and improve their lives through the foods they eat. Eating is social/emotional and can fill our lives with so much JOY!!

Experience the Joy of Cooking

I believe you can eat what you want, but sometimes the recipe needs a little tweaking. It comes down to balance and portions. My guarantee – I will bring you joy in this crazy world… I love to travel and love to share my food experiences.

I literally make everything from scratch, try to eat very few preservatives and have truly enjoyed cooking through COVID. On my posts and stories, I try to offer everyone with “healthyish” options, be it fun oatmeal and quick breakfasts or recipes using what I have in my fridge. Can’t forget the yummy baked goods either!

Lynn offers Private or Group Classes

I also teach private classes in my home and group classes locally… In February we will be making heart shaped pizzas!! Sound fun? Hoping to expand to online offerings in the future too.

What are Lynnies’ favorite recipes you ask?? One of my all-time favorites, I make almost every Sunday for brunch… Frittata Recipe! I love it because you can make it from just about anything in your fridge. Leftover Velcro is what I call it! Load it with eggs, veggies &/or meat to make an amazing plant-based, healthy meal for brunch or dinner.

Sunday Frittata Recipe… Perfect for any meal

Yield: 2 servings (8/9-inch skillet)

Double for 10/12-inch skillet to serve 4-6


  • 2 – 3 Tablespoons olive oil
  • 1 medium 3-inch potato
  • Add 1 small onion, diced
  • 1 clove garlic, minced
  • Salt & pepper for seasoning
  • Meat: 1 3-ounce link turkey or chicken sausage, 4 slices turkey bacon, 3 ounces diced ham or chopped prosciutto, etc.
  • Vegetables (your choice – choose a least 2): 3/4 cup broccoli florets, yellow, green or red pepper, chopped greens (such as spinach or kale), sliced mushrooms, or diced tomato
  • 3 whole eggs (or 2 whole eggs and one egg white)
  • ¼ cup milk
  • ½ teaspoon salt
  • ½ teaspoon dried dill, basil, or Italian seasonings
  • Couple grinds fresh black pepper
  • ½ – ¾ cup grated cheese of choice

Frittata Recipe – Instructions:

Step 1

Place an oven safe skillet over medium high heat with olive oil and heat for approximately 2 – 3 minutes. Most skillets can withstand a 350 F oven, but the handle should not be plastic. Add potatoes, onion and garlic. Remember that potatoes and vegetables should be chopped relatively small (1/2-inch pieces) to ensure every bite has a mixture of ingredients.

Step 2

Sauté until potatoes are slightly tender ~ 8 – 10 minutes using rubber spatula to stir. If meat needs to be cooked, like bacon or sausage, add with potatoes to cook together until not pink. Drain extra fat if necessary. If poultry meat products are used additional fat may be needed. Add additional vegetables and continue cooking until they turn bright in color, about 2 – 3 minutes.

Step 3

In a medium bowl, combine eggs, milk and seasonings. Using a wire whisk or fork, blend well to combine until creamy yellow. Set aside.

Step 4

When potatoes are slightly tender and vegetables bright in color, add greens and tomatoes last. These ingredients don’t need much cooking and will soften in the oven during baking.

Step 5

Pour the egg mixture over vegetables in pan to evenly coat and turn off the heat. Depending on amount of vegetables, egg may need to be pushed with a rubber spatula to cover. Occasionally, if it seems like there is not enough egg to cover the ingredients, I have had to beat one more egg with a tablespoon of milk to cover pan. (Eggs will just barely cover ingredients)

Step 6

Sprinkle half of the cheese evenly over the pan and lightly press to submerge into egg mixture. Distribute remaining half of cheese again over entire pan surface. Place the entire pan into the oven, on the center rack.

Step 7

Bake for 20 – 25 minutes (28 – 32 minutes for doubled recipe) or until center is firm when pressed lightly with finger. Surface should bounce back when pressed in center, if eggs are done. Surface should poof up and turn lightly golden in color.

Step 8

Cut pan into desired portions… be careful of hot handle on the pan. Serve with fresh fruit… Enjoy!!

Next Article: Connecticut Food Secrets Revealed

Written by Myriam Bernal. Visit her on Instagram at @mygleehub

Are you looking for a quick, easy and delicious recipe to try? Or curious what the Sweet Chili Ginger Chicken is all about? Learn from a local food influencer like Myriam Bernal the blogger behind @mygleehub

The new year has started, and the routine is settling in. This could mean returning physically to our regular activities or squeezing each member of the family in a home corner to attend a Zoom class or have a conference call. Life gets busy and it is challenging to find moments to slow down.

As a full-time working mom and homemaker, every evening I try to reclaim an hour to reunite my family over dinner. This is the time to reconnect, talk about our day, laugh and make family memories.

Create Family Memories with an Easy, Fast & Delicious Recipes

It has been my goal to come up with recipes that are fast and easy but also delicious for my family to share around the table. This is the food that hopefully someday my kids will crave when they are gone, and the flavors that will bring them back home excited to visit.

Growing up, I was not much around the kitchen. I just knew a few cooking basics when I got married. It was not until my husband and I moved abroad to Los Angeles as newlyweds, that I found myself in my own tiny kitchen. Being a student, I did not have much time to cook and the budget was tight. Additionally, our little university apartment kitchen came without a stove, which we solved buying a countertop 2 burner hot plate for 20 bucks… a bargain! 

Find your Kitchen Passion and Build your Recipe Repitoire

Fast forward 20 years and here we are. Life took its course and this wonderful country adopted us and became home. We grew our roots and with time became a family of 4. Slowly, I also started finding my way in the kitchen. I developed a deep love for cooking books, especially those with pretty and colorful pictures. I started exploring new ingredients.

My recipe repertoire started growing and changing with time, but still I was always on the hunt for easy, fast and tasty dinner options. Restaurant escapades, cooking shows and friends from all over the world, kept adding new flavors to my book. Lalaland is a rainbow of colors, rhythms and flavors. However, with routine, a challenge has always been to keep the recipes varied and not getting stuck preparing the same things.

Important Tip: Keep Simple and Versatile Ingredients

When it comes to a quick weekday family dinner, simple and versatile ingredients are always the best. Since those years of student’s budget and cooking in a hot plate, chicken has always been on my list. Some might find it boring, but with the right ingredients and spices, chicken can be a party in your plate! 

Sweet Chili Ginger Chicken: The Recipe Inspiration

This recipe is a big family favorite. It came to me years ago, when my cousin Luis came to visit from Australia. Single and a student overseas as well, he had learned some kitchen tricks of his own. At the end of his short visit, Luis asked gracefully if he could make dinner. What a treat for us!

As we shopped together, I noticed two ingredients that I was not familiar with. Ginger, I had not used much; but the real discovery was Sweet Chili Sauce. I had never heard of it! That evening Luis prepared a delicious dinner in a blink of an eye. There were no ingredient measurements or a written recipe. I just watched him and mentally took note as we shared a beer. Since then, when I make this recipe, I simply eyeball and adjust the flavors to my liking, and it always hits the spot!

My Secret Fresh Flavors with a Kick

This chicken dish is an explosion of flavor. The ginger and cilantro make it fresh to the palate, and it has a kick to it without being spicy. My older son has loved this dish since that first day we tried it when he was 2 years old. As he was growing up, he would simply call it “chicken, peppers and rice”. 

We have informally kept the name, and when I announce there is “chicken, peppers and rice” for dinner, there is always excitement in response. There is nothing more gratifying than cooking something you know your loved ones are going to enjoy. And what a bonus if it’s an easy recipe!

I hope you try it and like it as much as we do. I have cooked this dish for many family members and friends. Once they try it in our home, they never leave without asking for the recipe. 

Sweet Chili Ginger Chicken Recipe


(4 people)

3-4 chicken breasts

2 red Bell Peppers

1 white or yellow onion

½ cup chopped cilantro

1 tablespoon finely chopped or grated fresh ginger

½ cup Sweet Chili Sauce

Garlic Salt 


Cube the chicken breasts in even bite size pieces. Season with garlic salt and pepper. Add oil of preference to a wok or pan and set the stove to high heat. When sizzling hot, cook the chicken until golden brown but not totally cooked through. Remove chicken from the pan. Add 1-2 tablespoons of oil. Julienne (cut in long thin strips) the onion and the red bell peppers, add to the pan and cook until smooth. Add chicken and its juices back to the pan with the vegetables and cook together for a couple more minutes until the chicken is cooked. Add sweet chili sauce and chopped ginger. Mix and let cook for a minute. Add the chopped cilantro to the pan and mix.

Serve over rice with additional cilantro as garnish.

Next Article: Connecticut Food Secrets Revealed

Written by Jenny Chen. Visit her on Instagram at @jennysbreadbaby

It’s almost Lunar New Year season! In just a few weeks, all Asian cultures can come together to celebrate Lunar New Year, which is the festival that celebrates the beginning of a new year on the traditional lunar calendar. In Chinese culture, this entails giving out hong bao (red envelopes), watching CCTV with family, and lots of eating! Traditional foods include dumplings, spring rolls, and steamed chicken, hot pot, etc. Famous desserts include nian gaotang yuan (sesame rice balls), fa gao, and of course Thai Tea Choux Puffs.

image of thai tea choux puffs

These Bibble and Sip inspired choux aux craquelin, aka choux puffs, are PERFECT for the new year! They’re baked with a cookie layer that ‘cracks’ on the surface when baked, leaving an aesthetic, crunchy exterior. Hence the name choux au craquelin! The crunchy top, the soft airy pastry, and the deliciously rich Thai tea infused filling make for the ultimate dessert.

How to Make Choux Pastry

One of the key things I’ve learned from making choux is to use COLD WATER in the beginning and to cut the butter into cubes so that it melts faster. Next, add sugar and stir so that it dissolves completely BEFORE the water boils. Then, as soon as everything comes to a boil, immediately remove it from the heat and add all the flour at once (preferably sifted). Finally, mix and turn until there are no lumps and the dough is smooth. This is important if you don’t want cracked shells later!

If you followed these directions, then your dough should:

  • pull away cleanly from the sides of the pan
  • leave a thin film on the bottom of the pan
  • have no flour clumps

Important Step: EGGS

After your dough has been successfully made, transfer to another bowl and let cool. You don’t want to add the eggs while the dough is too hot as this can cook the eggs and may even make your choux eggy. While waiting for the dough to cool, I suggest whisking the eggs well in a bowl first before adding them to the dough. Whisking them beforehand ensures that you get an even distribution of egg white and yolks being added to the dough at all times.

When incorporating the eggs, your dough may separate and break into chunks. THIS IS OKAY. KEEP WHISKING!

You’ll know when the choux pastry is fully done when you get that signature ‘V’ shape. As a guide, when the spoon or whisk is lifted out of the dough, a ‘V‘ should be left hanging from the end of the spoon. This suggests that the mixture is just a bit thicker than the dropping consistency. If you have that, then you’ve now got yourself some beautiful choux pastry dough. Just pipe and bake!

image of thai tea choux puffs

  • Taste: ★★★★★
  • Difficulty: ★★★
  • Ingredients: ★★★
  • Time: 45 min (assembly) + 30 minutes (baking) = ~1.5 hours total

Ingredients (makes ~6-8 cream puffs)

Craquelin Crust:

  • 3 tbsp butter, softened
  • 1/4 cup sugar
  • 6 tbsp flour
  • 1 pinch salt
  • orange food coloring (optional)

Choux Pastry:

  • 1/2 cup COLD water
  • 4 tbsp unsalted butter
  • 1 pinch salt
  • 1/2 cup all-purpose flour
  • 2 large eggs, at room temperature

Thai Tea Filling:

  • 2 tbsp sugar
  • 3/4 cup heavy whipping cream
  • 1-2 tbsp Thai tea mix

How To Make Thai Tea Choux Puffs:

  1. Heat up the cream and Thai tea mix until scalded.
  2. Remove the pan from the heat, cover, and let steep 5 minutes. Strain out and discard the tea mix. Chill until needed.

Making the Craquelin Crust

  1. Mix butter, sugar, flour, and salt together in a large bowl using a spatula. The mixture should resemble slightly crumbly cookie dough.
  2. Place dough between two sheets of waxed paper or inside a zip-loc bag. Press or roll dough to 1/4-inch thickness. Freeze crust until ready to use.

Making the Choux Pastry

  1. Preheat the oven to 450 F (230 C). Line a baking sheet with foil or a silicone mat.
  2. Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat. Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan.
  3. Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes.
  4. Whisk eggs, one at a time, into the pastry, mixing well after each addition. Scoop pastry into a pastry bag and pipe into 6 to 8 buns on the baking sheet.
  5. Smooth out tops with a wet finger.
  6. Use a cookie cutter to cut crust into circles about the diameter of the buns. Lightly push crusts onto the buns.
  7. Bake for 15 minutes and then reduce heat to 400 F (175 C) and bake for another 15 minutes. Transfer buns onto a cooling rack.

Making the Thai Tea Cream Filling

  1. Beat the heavy whipping cream and sugar until fully whipped with soft peaks (‘ribbon stage’).
  2. Cut a small hole in the bottom of each cream puff.
  3. Pour the cream into a pastry bag and pipe the cream into the cooled choux until filled.
  4. Enjoy your Thai Tea Choux Puffs!!

image of hot pot on hibachi burner with raw vegetables on dining table
Written by Heidi Wright a food blogger at www.recipesmadenew.com:

I like hosting hot pot for dinner at home. It’s great for any time you want to gather with others and create a warm, energetic, and communal atmosphere. Chinese Hot Pot is perfect for an intimate date night or a large family gathering-it’s just that flexible! Putting out a hot pot brings everyone together, but it takes the pressure off of you to cook. You just need a heated pot with broth, and then your favorite ingredients to cook inside!

I love it especially for big gathering days (like Christmas or New Year’s type holidays). On big holidays I tend to spend the morning cooking and baking, and by lunchtime I am hungry, but it’s not time for dinner yet! Below is my recipe for the most basic hot pot base, and you can add whatever ingredients you like to make it your own!

Sometimes I will use a divided hot pot so that one side can be spicy broth that I like.

My favorite base broth is beef, however, my friend swears that pork makes the best broth. Thinly sliced beef, shrimp, bok choy, mushrooms, and rice noodles is my preferred combination of ingredients. The kids like shrimp, broccoli, baby potatoes, and steak. Others in my family like each pot to be themed and separated- seafood, meat, vegetarian, or spicy.

The great thing about hot pot is it gets more flavorful the longer you stay at the table adding and cooking and fishing your favorite ingredients out. It’s definitely a warming, fun activity to do together for a special dinner night or holiday. If you’re looking for an idea for dinner party or a date night in – try hot pot!

The Basics of Chinese Hot Pot:

  1. The pot and heat source: You’ll need a pot that can be set on the table and kept hot. In the past, I have used any of the following with success: a portable butane burner, a hot plate burner, an electric pot by Cuisinart with a heat setting dial, a fondue pot, and a portable stove (while we were outside camping-remember only to use safe indoor heat sources when you are inside). I really like the divided pots (look up Shabu Shabu or Hot Pot while searching and you’ll find them). If we have more than five people we usually do two pots-one for each end of the table.
  2. Utensils: We have used wood skewers, metal skewers, fondue skewers, spoons, mini tongs, small strainers, chopsticks… whatever we had on hand to make our hot pot dreams come true. Keep in mind it’s a communal pot, so color coding your wooden skewers or using the color coded fondue sticks can help you find your shrimp when it is cooked – or you can use the “dump it in” strategy and fish out your desired ingredients with tongs or a filter basket. Just keep an eye on your treasured ingredients so you know where to get them out later when they are cooked.
  3. Bowls: Shallow serving bowls for your cooked food and broth, and smaller bowls for sauces and dips to add in.
image of spicy hot pot broth with basil and peppercorn

Ingredients For Chinese Hot Pot:

  1. The Broth: A basic hot pot will have a flavorful, delicious broth as its base. If I am using beef or chicken as my main protein, I will make a rich beef, pork or chicken broth. I prefer homemade broth, but you can use store bought stock in the container! If I have a lot of seafood ingredients, I will use seafood broth. If I am going vegan/vegetarian, I will make a vegetable stock. You can also use hot pot bases (they come in a packet) that are pre-made. You can find these at most Asian food stores or online. For the second pot, I usually make a spicy broth with peppers or curry and a little coconut milk. Most hot pots need at least 8 cups of broth to fill them up. I also keep more hot broth or hot water on the table to refill the pot throughout the evening. 
  2. Ingredients to Cook: I use at least one protein item, vegetable item, and starch item for a two-person hot pot. For four or more people, I like to have three protein options minimum, four veggies, and at least two starches available.

Here are some of my favorite ingredients to get your ideas flowing:


  • Thinly sliced beef
  • Steak pieces
  • Thinly sliced pork
  • Thinly sliced lamb
  • Pork belly
  • Chicken breast
  • Shrimp
  • Crab
  • Lobster
  • Fish balls
  • Scallops
  • Oysters
  • Fish (halibut, salmon, trout, bass)
  • Squid
  • Tofu
image of thinly sliced lamb shoulder for hot pot cooking


  • Mushrooms (shiitake, button, portobello, enoki)
  • Hard winter squash
  • Hearty greens (bok choy, cabbage, kale)
  • Asparagus
  • Carrots
  • Baby corn
  • Scallions
  • Celery
  • Onions
  • Bell Peppers
  • Chili Peppers


  • Noodles (rice, ramen, vermicelli, yam)
  • Dumplings
  • Potatoes
  • Rice

Dipping Sauces:

  • Soy
  • Sesame
  • Chili
  • Chili oil
  • Garlic
  • Teriyaki
  • Egg yolk
  • Sriracha
  • Fish
  • Ginger-scallion
  • Hot pepper

Chinese Hot Pot Etiquette:

  • Remember it is a shared, communal pot! Don’t put your utensil that you’re using to cook your food into your mouth or let it touch your fork, spoon or chopstick you’ve put your spit on. Keep it clean for others!
  • Don’t steal your friend’s shrimp they have been cooking and waiting on. 😉
  • If you have a double broth pot, don’t cross the broths and mix them up. Keep them separate – someone at the table might not want spicy broth in the plain beef broth side.

Hosting Advice:

If you are the hot pot dinner host, here are some ideas to keep the setup accessible for all:

  • Ask your guests if they have any allergies to make sure you do not include those ingredients, since it is a communal pot. 
  • Make sure the pot is accessible to everyone around the table. Also, if you have more than 4-5 guests, you may want to set up two pots at each side of the table.
  • Place each ingredient on separate plates/bowls. Do not cross-contaminate uncooked ingredients – keep it safe and clean for your guests.
  • Save yourself on prep time – It’s okay to use frozen ingredients straight from the freezer, because they will cook in the hot pot!
  • Lastly, set up the rules for hot pot participation for your guests ahead of time so they know – do you care about chopstick washing in between dips? You would rather they use skewers in the pot or baskets to fish out their food? Just set clear expectations so people can relax and enjoy the time. 

There are many ways to build a delicious hot pot together with friends and family. Enjoy the time hosting this fun way to connect with others and build relationships over food!