Sunday, July 15, 2018

Roasted Mushroom & Asparagus Quiche


Growing up in the 80’s I remember quiche being a big deal. I remember everyone making it and it was kind of a big thing if you could get your husband to eat it. I don’t know why anyone wouldn’t want to eat quiche. It is amazing! Or at least this one was.

The roasted veggies were tender and full of flavour. The nutty Gruyere cheese goes great with the egg. It was just a winner all around in my opinion.

I served it with a simple baby green salad with cranberries and pumpkin seeds and a light balsamic vinaigrette. It was the perfect accompaniment.

Even the hubs loved it, so I guess I win!!


What you need,

2½ cups mushrooms, sliced or quartered (I used a mix of cremini and white button)

2½ cups asparagus, cut into 1-inch pieces

1 small shallot diced

½ tsp. dried thyme

½ tsp. salt

¼ tsp. pepper

2 tbsp. olive oil



3 eggs

1 cup half & half

1 ½ cup Gruyere cheese, grated

1 tsp. salt

½ tsp. pepper

1/8 tsp. grated nutmeg

1 deep dish pie crust, I bought mine because pie crust scares me! 

Heat the oven to 400 degrees. Toss the mushrooms, asparagus and shallot with the olive oil, thyme and salt & pepper.

Spread in single layer on a sheet pan and bake for 15-20 minutes or until the veggies golden and softened.

Turn the heat on the oven down to 375 degrees.

In a large bowl whisk together the eggs, half & half, salt, pepper and nutmeg.

Layer the cheese onto the bottom of the pie crust. Sprinkle the veggies over the cheese in an even layer.

Pour the egg mixture over the veggies, be careful it doesn’t over flow. I like to put my pie plate on a sheet pan, just in case.

Bake for 45 minutes or until the crust is golden and the egg is set.

Let the quiche stand for 10 minutes before serving.




This quiche was amazing! Seriously, I LOVED it! It is great hot, room temperature even cold.

It would make a great brunch, lunch or dinner.

I can’t believe it took me this long to make a quiche, I think I will be making them much more often now. I think ham and cheese, or broccoli and bacon would be awesome.

What are your favorite quiche fillings??



Enjoy!





Jen




Sunday, July 8, 2018

Blueberry Crumb Muffins


Well my grand plans of posting a recipe once a week seems to have gone by the wayside…

How was my last post in April?? Like seriously time is flying by.

I am making my big comeback with yet another muffin recipe, shocker!

This is a really good one, fresh blueberries a crunchy cinnamon topping, that is hard to beat!



What you need,
Click Here To Print

Makes 12 muffins

For the muffins,

1 ½ cups all purpose flour
1 tsp. baking soda

1 tsp. baking powder
½ tsp. salt
1 cup mashed ripe banana (I had 2 large bananas)

¾ cup granulated sugar
1 egg
1/3 cup butter, melted
1 cup fresh blueberries

For the topping,

1/3 cup brown sugar, packed 
2 tbsp. flour
¼ tsp. ground cinnamon
1 tbsp. butter, softened

Start by heating the oven to 370 degrees. Line a muffin tin with paper liners, or spray liberally with non-stick spray.

In a large bowl, stir together the banana, sugar, egg and butter until smooth and fluffy.

Add in the flour, baking soda, baking powder and salt. Fold to just combine.
Toss in the blueberries and carefully stir them into the batter. 
In a small bowl mix the topping ingredients together until light and crumbly.
Scoop the batter into the prepared pan and top each muffin with a teaspoon of the topping.
Bake for 18-20 minutes until golden brown and crisp on top.
Let the muffins cool in the pan for 5-8 minutes then carefully remove them to a wire rack to cool completely.


Store in an airtight container for 3-4 days or you can freeze them. They likely won’t last that long, they are truly delicious!



This muffin recipe would be great with any seasonal fruit, raspberries, chopped peaches or nectarines, plum, cherry!! You get the idea…

Glad to be back, let’s see if I can get another post out next week. Don’t hold your breath, but I am hopeful!



Enjoy!



Jen


Saturday, April 7, 2018

Individual No Bake Lemon Cheesecakes


I whipped up these amazing little cheesecakes for Easter dinner last week.

I knew I wanted lemon, and I knew it had to be easy and this delightful little recipe was the perfect thing.

A total of 5 ingredients… and no bake, and totally utterly delicious!


I changed 2 things from the original recipe, first I used Biscoff Cookies instead of Graham Crackers for the crust and I will tell you it was the right thing to do… Biscoff is the new Graham for sure!

I also added an extra lemon, because I LOVE my lemon desserts very lemony!


What you need,

¾ cup Biscoff cookie crumbs (I used about ¾ of a package of cookies and just smashed them into crumbs)

2 tbsp. melted butter

1 can condensed milk (the full fat one please!)

8oz. cream cheese (again, full fat, just do it!)

Juice & Zest of 2 lemons

Whipped cream for topping (optional, but not really optional!)


In a small bowl stir the butter into the Biscoff crumbs until they are moist and totally coated.

Divide the crumbs between 4 small dishes and press lightly into the bottom. Don’t press to hard just loosely packed is good.

In a medium bowl use a hand mixer to whip up the cream cheese and condensed milk until light and creamy.

Mix in the zest and juice until well incorporated.

Divide the batter between the small dishes.

Cover the dishes and refrigerate for at least 6 hours, but overnight is even better.

Top with a little (or a LOT) of whipped cream right before serving.


How cute are these! Add a slice of lemon or a little flower and it really would be a perfect dessert for any spring or summer dinner!



Enjoy!



Jen

Sunday, March 4, 2018

Bakery Style Chocolate Chip Muffins


Sometimes I feel like the only recipes I post on the blog are pasta or muffins… I obviously lean toward certain foods!

As a teenager I worked in the Mall, and at one point I was buying a muffin every single day. They were always so good… way better than I ever had a home. They were more like cake than a muffin, which tasted great but wasn’t so great for the waistline!

These muffins taste just like those Mall muffins… crisp on the outside, super tender and light in the middle and full of melty chocolate chips.




What you need,

2½ cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

½ cup butter, at room temperature

1 cup granulated sugar

1 tbsp. vanilla

2 large eggs

¾ cup buttermilk

¼ cup sour cream

1 cup mini chocolate chips + more for sprinkling on the top


Preheat the oven to 475 degrees. Grease a muffin tin well with non-stick spray.

In a small bowl whisk together the flour, baking powder, baking soda and salt.

In a large bowl beat the butter and sugar together until light and fluffy, about a minute or two.

Add in the eggs one at time and beat well. Add the vanilla and stir until well incorporated.

Add the buttermilk and sour cream and gently fold in, until just combined.

Add the dry ingredients to the wet and fold just until combined, add the chocolate chips then give a couple more turns with the spatula.

Divide the batter between the muffin cups. Fill them right up to the top.

Sprinkle a few extra chocolate chips on the top of each muffin.

Bake at 475 for 5 minutes, then turn down the oven to 375 and bake another 13-15 minutes. The muffins should be golden brown, and a toothpick should come out clean.

Let the muffins cool in the pan for a couple of minutes, then transfer to a wire rack to cool completely.

These muffins are best served same day, but they do freeze well. Just wrap each muffin individually in saran wrap and place in a large zip top bag and place in the freezer.



Make the muffins, eat the muffins… You won’t be sorry, I promise.



Enjoy!



Jen

Saturday, February 24, 2018

Tortellini Alfredo with Spinach & Sundried Tomatoes

I swear I should have been born Italian… I just can’t get enough pasta. I try to eat other things, I really do, but I always come back to pasta.


My favorites always end up being simple with 4 or 5 ingredients and they always come together super fast. 



This Tortellini Alfredo with Spinach and Sundried Tomatoes fits the bill. It took less than 15 minutes and it is beyond delicious.

I love the salty sundried tomatoes with the creamy sauce… So very good.





What you need,

1 lb. fresh cheese tortellini

1 tbsp. butter

1 small clove garlic, minced

2 tbsp. flour

1 ¼ cup heavy cream

½ tsp. salt

½ tsp. black pepper

1/3 cup Parmesan cheese + more for serving

5 oz. baby spinach, thinly sliced

7oz jar of sundried tomatoes, drained and thinly sliced

½ - ¾ cup of the pasta cooking water

In a large pot of boiling water cook the tortellini according to package directions. When you drain the pasta be sure to reserve about a cup of the cooking water.

In a large skillet melt the butter over medium heat. Add the garlic and cook for one minute.

Add the flour and cook for 1-2 minutes stirring constantly.

Whisk in the heavy cream. Season with salt and pepper. Let the mixture simmer for a minute or 2 until it starts to thicken.

Stir in the Parmesan cheese.

If the sauce looks a little too thick, whisk in some of the reserved pasta water. I probably ended up using just over half a cup. I like my sauce on the thinner side, but if you like it thicker that is ok too.

Add in the spinach and sundried tomatoes and cook for 1-2 minutes until warmed through.

Serve right away with a little added Parmesan cheese.





This pasta was beyond delish! I ate it for supper and then had 2 lunches for the week.  It warmed over well, which isn't always the case with creamy pasta.

I will be making this again for sure. A little cooked chicken in there would be good too, if you like that sort of thing…



Enjoy!



Jen



Recipe from the amazing Brown Eyed Baker