Wednesday, March 31, 2010

Spinach Quiche

I made a quiche last night and adapted it to our taste. Here is the recipe according to how I made it. I used both sharp and mild cheddar with a touch of jack, although you can use any cheese you want. I also used a blend of skim and whole milk, you can use skim all the way and still keep it even healthier. Add whatever vegetables you want and adapt it to your taste, keep the ratios the same and it'll come out perfect.

Oh, I also made my own pie crust, just because I always have the ingredients on hand and it always taste better when you make your own. You can find the pie crust recipe here: CRUST.


Spinach Quiche

  • 2 Tbls. smart balance butter or extra virgin olive oil
  • 3 cloves garlic, chopped
  • 1/2 small onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 3 slices of ham chopped
  • 2 (8 ounce) package shredded 2% cheddar cheese (leave some extra to top quiche)
  • 1 (9 inch) unbaked deep dish pie crust
  • 1 C egg beaters, or 4 eggs beaten
  • 1/2 C skim milk
  • 1/2 C whole milk
  • 1 tsp. Italian seasoning
  • salt and pepper to taste
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bake pie shell for 8 minutes.
  3. In a large bowl mix egg beaters, cheese, milk, salt & pepper and Italian seasoning, set aside.
  4. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach and ham and spoon mixture into milk and egg bowl.
  5. Pour into pie shell and bake in preheated oven for 15 minutes. Sprinkle top with remaining cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Tuesday, March 30, 2010

Nummy Nummy Pancakes!

Finally found a yummy pancake recipe, bye bye Aunt Jemima!

Buttermilk Pancakes

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 2 large eggs, lightly beaten *
  • 2 cups buttermilk **
  • 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle ***

  1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
  3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
  4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
* I substitute the eggs with egg beaters. I believe it's 1/4 C for each egg, check the packaging.

** I make a healthier version of buttermilk by using skim milk. For every one cup skim milk mix in 1 Tbls. cream of tartar. Let sit 15 minutes.

*** I also use a non-stick grill which allows me to eliminate the butter on the grill.

Saturday, March 27, 2010

Oh My Yummy Brie!

So we've got two packages of brie in the fridge from various baskets we've received and I decided to try a new recipe using one of them. Oh my did it come out so yummy I thought my taste buds were going to explode!

The original recipe is below, I didn't have puff pastry so I used approximately 8-10 sheets of phyllo with butter brushed on the inside and outside. I also didn't have any apples on hand and just served it with wheat pita bread. Although apples would be really yummy to pair with, I don't think I'd use a granny smith apple, those are fairly tart and the flavors of this dish are already pretty complete. Lastly, I didn't have pecans and used chopped almonds. Sheesh, should I bother posting the original recipe?


Baked Brie with Pecans and Brown Sugar

  • 1-8 oz round of brie
  • 3 tbsp. brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup coarsely chopped pecans
  • 1 sheet puff pastry (thawed)
  • Granny Smith Apples, sliced
  • Butter crackers or light crackers (for serving)
  1. Preheat oven to 350°F.
  2. Line a baking pan with parchment paper for baking. Spread out puffed pastry on a flat surface.
  3. In a separate bowl, mix pecans, sugar, cinnamon.
  4. Spread nut mixture onto the center of the pastry. Place brie atop the nut mixture. Fold pastry over the brie to enclose everything like a package and pinch the pastry closed so it is sealed. Flip pastry package over and place on baking tray with folds on the bottom.
  5. Bake in oven for about 20-30 minutes or until the pastry is browned and golden.
  6. Serve with crackers and sliced apples.

Friday, March 26, 2010


I made Gyro's for the first time last night and they came out pretty good. I used an Emeril's recipe for Greek Grilled Leg of Lamb... yum! We also got a little Easter present from my Dad and Val!!! Yummy cookies for desert!!! Thank you!

Here's the recipe below... not to hard but takes some prep work... I already have the Essence in a small jar and keep in hand when grilling meat. I also paired the Gyro's with a baked potato.

Greek Grilled Leg of Lamb: Gyros

  • 1 (4 to 5-pound) boneless leg of lamb, trimmed of visible fat
  • 5 cloves garlic, peeled and cut into 20 slivers
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Essence, recipe follows
  • 16 pita breads
  • Tzatziki Sauce, recipe follows
  • Chopped tomatoes
  1. With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish.
  2. In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally.
  3. Remove from the refrigerator and let come to room temperature. Season lightly on all sides with Essence. Brush a grill lightly with olive oil and preheat to medium heat.
  4. Remove the lamb from the marinade and place on the grill. Cook, turning occasionally until the meat reaches an internal temperature of 145 degrees F for medium-rare, about 1 1/2 hours. Remove from the grill and transfer to a platter. Tent with foil and let rest for 12 minutes before carving.
  5. Thinly slice the lamb and place the meat in the center of the pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve.
Essence (Emeril's Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  1. Combine all ingredients thoroughly and store in an airtight jar or container.
Tzatziki Sauce:

  • 1 medium cucumber, peeled, seeded and finely chopped
  • 1 cup plain yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice or white wine vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon minced garlic
  1. In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.

Monday, March 1, 2010

Thai Night!

So our new favorite restaurant here in town is called Thai Spice and oh boy is it good! They have amazing Coconut Cake and Masaman Curry... my favorite!!! So I went on a mission to try and find the best Masaman Curry recipe... this way I can bring one of my favorite parts of Wilmington with me wherever we go!

So here is my best version at Masaman Curry Chicken, I recommend making it the day before, it tastes so much better after all the spices have soaked in and it reheats nicely. Pair with fresh Basmati rice.

Masaman Curry Chicken
**Mild Spice**

  • 2 Tbls. Extra virgin olive oil
  • 3 Tbls. Red curry paste
  • 1 (3/4 in. slice) Ginger, minced
  • 1 1 /4 lb. Chicken breast, cubed (1 in.)
  • 3 Tbls. Brown sugar
  • 3 Tbls. Oyster sauce
  • Juice of 1 large lime
  • 1-2 Tbls. Creamy peanut butter
  • 3-4 C. potato, peeled and cubed (1 in.)
  • 1 Large yellow onion, cubed (1 in.)
  • 1 Can lite coconut milk (13.5 oz)
  • 2 Bay leaves
  • 1/2 tsp. Ground cinnamon
  • 1/4 tsp. Ground cardamom
  • 1 C. Cashews
  • 1/2 tsp. Curry powder
  1. Heat oil in large sauce pan (enough to hold all ingredients) over medium heat. Stir in curry paste and minced ginger, cook and stir for 2 minutes. Stir in cubed chicken, cook until mostly white, about 3 minutes.
  2. Stir in remaining ingredients, bring to a boil. Cover and reduce heat to medium-low for 20 minutes or until chicken is cooked and potatoes are soft (not mushy.) Season with salt to taste.
  3. Let cool, store in the refrigerator until the next evening. This recipe is best served the next day and can be heated in the microwave or on top of the stove in the same pan.
  4. Serve with freshly made Basmati Rice.