RSS

WHAT'S FOR DINNER? GOAT CHEESE QUICHE



Ryan loves goat cheese and I love quiche. This was a marriage made in Heaven!


GOAT CHEESE QUICHE
serves 6

2 T softened butter
1 - one lb package frozen hash browns, thawed & squeezed of any liquid
12 large eggs
sea salt & pepper
1 1/2 C low fat sour cream
4-5 oz soft goat cheese, like Chevre
4 thinly sliced green onions/scallions

Preheat oven to 375 degrees.
Grease spring form pan.

Mix butter, hash browns, 1 egg, 1 t salt & 1/4 t pepper together. Pat into bottom (and sides if desired) of the pan. Place on a baking sheet and bake for 15-20 minutes.

In a large bowl, whisk sour cream, goat cheese, 1 1/2 t salt & 1/4 t pepper until well combined. Then whisk in remaining 11 eggs. 

Pour into crust and sprinkle with green onions. Bake until set, approx 45-50 minutes.

Unmold if desired before serving.




RECIPE #102: GRANITA HEIRLOOM TOMATO SALAD

GRANITA HEIRLOOM TOMATO SALAD
serves 6

1 T red wine vinegar
2 t olive oil
1/4 t salt
8 oz peeled & seeded heirloom tomatoes
4 assorted heirloom tomatoes, cut 1/4 inch thick slices
1/2 t pepper
1/4 salt
basil leaves (optional)

To make the granita:
Blend vinegar, oil, salt & 8oz tomatoes until smooth. Place in 8" baking dish, cover and freeze.
When frozen, remove and scrape with a fork.

Lay slices of tomatoes on serving platter and top with granita.
Sprinkle with basil leaves if desired.


WHAT WE'RE SNACK'N ON? KALE CHIPS

KALE CHIPS
approx 175 calories for the WHOLE thing!
(only half of it is shown in the picture)

1 bunch kale
1 T olive oil
1 t sea salt

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or use your seasoned pizza stone.

Remove leave from thick stems using clean kitchen scissors; then tear into bit size pieces.
Wash well and dry completely. If you don't have a salad spinner, like I don't, lay out clean kitchen towels and let them dry on there for a couple of hours. 

Place kale pieces in a bowl and drizzle with olive oil. Fold well to coat. 
In batches, arrange kale pieces on the pizza stone and sprinkle with salt.

Bake 10-15 minutes until edges are brown but not burnt. 


WHAT WE'RE SNACK'N ON? SWEDISH NUTS

SWEDISH NUTS
makes approx 2 Cups
404 calories per 1/4 C - approx 12-13 pieces
(If you use sugar instead of stevia it will be 474 calories per 1/4 C.)

Preheat oven to 325 degrees.

Beat 2 egg whites until soft peaks form. 

Add in 1 C powdered stevia, 1 pinch salt & 1/2 t vanilla and beat until stiff peaks form.

Fold in 1 lb pecan halves.

Place 1/2 C butter in a 9x13 pan and put in oven to melt. 

Evenly spread nuts over butter and bake for 30 minutes, stirring and turning every 8 minutes.

Place on foil and cool.

Store in airtight container for up to 3 weeks.


WHAT'S FOR DESSERT: DIET CHEESECAKE

DIET CHEESECAKE
servings 8
95 calories each

2 eggs
2 t vanilla
 1 1/2 C plain Greek yogurt
1/4 C stevia
16 oz fat free cream cheese, softened
2 T melted butter

Blend eggs, vanilla, yogurt and stevia. Slowing incorporate cream cheese and butter. Mix until well blended. 

Put into a greased 10" spring form pan and bake in preheated oven at 350 degrees for 35 - 40 minutes. 

Refrigerate to thicken.

Add whatever topping you want. 

For a snack, I had a slice drizzled with Walden Farm's 0 calorie chocolate syrup on top. 
For tonight, I'll make a strawberry compote made with stevia to top my piece with. 

Suggestions: whipped cream, nuts, chocolate, fruit compotes, etc.


WHAT'S FOR DINNER? CAULIFLOWER CRUST PIZZA - under 30 minutes

Canaan ate 1/4 of the pizza! It's a fantastic way to get your kids (or husband) to eat vegetables without them knowing...because it's not green. HA HA HA!!!



CAULIFLOWER CRUST PIZZA
makes 1 large pizza

1-2 frozen bags cauliflower, cook in microwave for 5-6 min, drain, then mash or puree
2 eggs
2 C low fat mozzarella
2 t oregano
2 t parsley
tomato or Alfredo sauce
toppings
mozzarella or pizza blend cheese

Combine pureed cauliflower, eggs, mozzarella, oregano & parsley well. Using a spatula, spread evenly onto a pizza stone or greased baking sheet to the edges. Spread it thin so that it's not soggy.


Bake in a preheated oven of 450 degrees for 15-20 minutes.


Remove and spread sauce on then toppings and mozzarella. 

Place under broiler until cheese is melted.


WHAT'S FOR DINNER? ALMOND CRUSTED TILAPIA & CAULIFLOWER PUREE

I seriously could eat this every day for the rest of my life. Delish!

ALMOND CRUSTED TILAPIA
servings 8

2 eggs
1 t lemon pepper
1 t garlic pepper
1 C almond flour/meal (also called ground almonds)
1 C freshly grated Parmesan cheese
8 (6 oz) tilapia fillets
1/4 C flour
6 T butter
salt to taste
8 lemon wedges

Beat eggs with lemon pepper and garlic pepper and set aside. 
Stir together ground almonds with Parmesan cheese and set aside. 
Dust fish with flour and shake off excess.
Dip fish into egg then press into the almond mixture.

Melt butter in a large skillet over medium high heat. 
Cook fish until golden on both sides about 2-3 minutes per side.

Serve with lemon wedges.



CAULIFLOWER PUREE
serves 1-2

Place a 12 oz frozen bag of cauliflower in a microwave safe bowl. Put 2 T water in. Cover and cook on high for 6 minutes in the microwave.

Take out and use a masher or hand blender or blender to puree cauliflower. Add 1 T butter if desired along with 2 T skim milk. Add salt and pepper to taste & top with cheese.



WHAT'S FOR DESSERT? HOT CHOCOLATE PUDDING in a mug

HOT CHOCOLATE PUDDING 
serves 6

10 oz bittersweet chocolate chips
6 T unsalted butter, in cubes
4 large eggs
1/4 C sugar
whipped cream 
(Spend a couple of extra minutes making whipped cream homemade...it's SO much better!)

Position rack in the middle of the oven and preheat oven to 350 degrees. 

Arrange 6 oven proof 6 oz coffee mugs in a baking or roasting pan. Melt chocolate & butter in a double broiler (or metal bowl over saucepan with boiling water). Whisk occasionally until smooth. Remove from heat. 

Stir eggs & sugar together in separate metal bowl or double broiler. Stir over simmering water until warm to touch. With an electric beater, beat 3-5 minutes until light and fluffy.

With spatula, fold eggs into chocolate until light and smooth. Spoon batter into cups. Add enough very hot water to baking pan to come half way up sides of mugs. Bake for 20-25 minutes or until tops of pudding are no longer shiny. 

Serve warm topped with whipped cream.


To cut a lot of calories: 
10 oz unsweetened chocolate chips or squares
6 T unsalted margarine or soy butter (EARTH BALANCE), in cubes
1 C egg beaters
1/4 C powdered stevia
ixnay on the hippedway reamcay


WHAT'S FOR DINNER? SAUTEED FROG LEGS & ARTICHOKES with Tarragon Mayonnaise

My daddy used to go frog hunting in West Texas when I was growing up. He'd always come home and share his catch with us. Ryan & Canaan have never had them so I thought I'd make it for them. Unlike my daddy, my hunting consisted of calling stores to see who carried them. 

SAUTEED FROG LEGS
serves 4

3 T soy sauce
3 T honey
1 minced clove garlic
1 pinch ground ginger
1 lb frog legs
salt & pepper
3 T cornstarch
1 T oil
1 T thinly sliced green onions

Stir soy sauce, honey, garlic & ginger together. Toss the frog legs in to coat & set aside for 1 hour to marinate in the refrigerator.

Drain well but reserve marinade. Season legs with salt and pepper. Coat well with cornstarch. 

Heat oil in skillet on medium high heat. Cook legs about 4-5 minutes per side. While they cook, bring marinade to a simmer in saucepan and simmer for 3 minutes. 

Transfer legs to a serving dish after they've drained on a paper towel. Pour sauce over them and sprinkle with onions.




STEAMED ARTICHOKES 
WITH TARRAGON MAYONNAISE
serves 4

2 lemons & zest of 1
4 artichokes
2 T water
1 C mayonnaise
3/4 t chopped fresh tarragon
2 dashes hot sauce (Tabasco)
sea salt and pepper to taste

Squeeze lemon juice into a large bowl of cold water. 

Trim stem of 1 artichoke flush with bottom. Snap off outer leaves. Using kitchen scissors, cut off tips of remaining leaves. Place in lemon water. Repeat. 

Drain artichokes and place in a pot in a single snug layer (batches if necessary). Add 1/4 C water. Bring to simmer, cover, steam until tender, about 35 minutes. Remove from pot and let cool. Cover and refrigerate for up to 2 hours.

Zest and juice remaining lemon. Whisk zest, 2 T juice, mayonnaise, tarragon, hot sauce, salt and pepper. Serve with artichokes.


RECIPE #101: CINNAMON SWIRL BREAD

CINNAMON SWIRL BREAD

Bread:
Mix and let sit for 5 minutes.
1 C warm milk
1/4 C warm water
 2 eggs
 1/4 C softened butter
1 t salt
1/4 C sugar or honey
2 1/4 t yeast
Add:
5 C flour
Let rise, covered in warm place for 1 hour. Punch down and let rise again for another hour.

On a lightly floured surface roll into a large rectangle. Brush with 2 T melted butter. Sprinkle with approx 1/3 C sugar & 2 T cinnamon. Cut in the middle. Roll the dough up tightly. Pinch seams & ends to seal. Place seam side down in 2 greased loaf pans. Cover and rise 1 hour. 

Bake at 350 degrees for 25 minutes. Cover with foil and bake for 5 - 10 minutes longer. Cool completely on cooling racks. 

Combine 1 C powdered sugar, 4 t milk & 1/2 t vanilla together. Spoon over loaves. 



WHAT'S FOR DINNER? ASPARAGUS TART


ASPARAGUS TART
servings 4

note: only a half recipe is shown in the pictures.

1 sheet frozen puff pastry
1-2 C shredded Gruyere cheese
1 1/2 lbs medium or thick asparagus
1 T olive oil
Salt & pepper

Preheat oven to 400 degrees. Roll the puff pastry onto a pizza stone or baking sheet. Trim uneven edges if necessary. Prick pastry dough with a fork then score lightly 1 inch fro edges using a sharp knife.

Bake for 15 minutes.



Wash asparagus and trim bottoms. Place in a microwave container and sprinkle with olive oil. Cover with plastic wrap & cook on high for 2-3 minutes. 

Remove pastry shell from oven and sprinkle with cheese. Trim bottoms of asparagus to fit crosswise inside the tart shell, arrange in a single layer over cheese, alternating ends and tips. Season with salt & pepper. Bake for 20 - 25 minutes. 


WHAT'S FOR BREAKFAST? CRUSTLESS BROCCOLI-CHEDDAR QUICHES

CRUSTLESS BROCCOLI-CHEDDAR QUICHES
makes 4

sea salt
1 pkg (10 oz) frozen broccoli florets
6 large eggs
1/2 C half & half
pepper
1/8 t nutmeg
3/4 C shredded cheddar cheese

Preheat oven to 350 degrees. Grease 4 (8 oz) ramekins or 9" pie plate; set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board and blot dry with paper towels. Chop coarsely.

In large bowl, whisk eggs, half and half, 1/2 t salt, 1/4 t pepper and nutmeg. Stir in broccoli and cheese. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, about 35-40 minutes.


RECIPE #100: PASSOVER CHOCOLATE SPONGE CAKE

PASSOVER CHOCOLATE SPONGE CAKE

servings 12

6 oz semisweet chocolate chips
10 eggs, separated
1 C sugar
2 C almond meal/flour

Melt chocolate in top of double boiler: set aside.

Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almond flour.

Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into greased 10" Bundt pan.

Bake at 350 degrees for 1 hour or until cake springs back when lightly touched. Remove from oven, invert pan and cool about 40 minutes before removing from pan.


RECIPE #99: EASTER EGG TREATS

These are super easy to make and a GREAT thing for the kids to make with you!

EASTER EGG TREATS
serves 24

3 T butter
1 (10oz) pkg mini marshmallows
6 C rice cereal 
(I used EREWHON's Rice Twice organic cereal.)
1 1/2 C semi sweet or milk chocolate - chocolate chips
5 t shortening
multi colored sprinkles
plastic snap apart Easter eggs, washed and dried
non stick cooking spray

In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 

Add cereal. Stir until well coated.

Coat insides of plastic snap apart Easter eggs with cooking spray. Spray your hands with cooking spray. Mold portions of cereal mixture into the Easter eggs until well shaped into an egg. Remove cereal mixture from plastic eggs and set aside to cool.

In a small saucepan, combine chocolate chips and shortening. Cook over low heat until melted, stirring constantly. 

Dip bottoms of cereal eggs into chocolate.

Roll or sprinkle with multi colored sprinkles. 

Place on wax paper lined baking sheet & refrigerate until chocolate is firm. 

Individually wrap in plastic wrap. Best if served the same day.


RYAN is going to be the host of a new radio talk show!!!

My husband Ryan will still be on 1550 am in Albuquerque at 4:30pm MT every second Monday of the month talking about AIBA (Albuquerque Independent Business Alliance) & buying local, something we're both passionate about.

But after one of the radio producers approached him a week or so ago, he is going to have his own radio talk show! 

BREAK THE CHAIN

host: Ryan Scott

3pm - 4pm MT

Saturdays

PREMIERES May 14th

listen live at www.1550kiva.com

Talk show about New Mexico's locally based restaurants and other local businesses like dairy & honey farms, pumpkin patches, festivals, NM State Fair, best places for ??? (best family atmosphere, best date night, etc.), etc. 

Do you have any ideas for places to be reviewed in NM?



10,000 hits!!!

I started this blog in October and now in April this blog has had 10,000 hits! Thank you all for your support!

RECIPE #98: PASSOVER MATZO CANDY

This is easy & quick to make but better to eat if you like chocolate and toffee!

PASSOVER MATZO CANDY

6 Matzah / Matzo crackers
1/2 C butter
1/2 C brown sugar
6 oz semisweet chocolate chips
1/2 C chopped walnuts

Preheat oven to 350 degrees.

Line 2 baking sheets with foil. Place crackers in a single layer on the foil breaking them to fit. 

Bring butter & brown sugar to boil in heavy bottomed saucepan over medium heat and continue to cook, stirring constantly for about 3 minutes until smooth and thick. Pour it onto the crackers and spread evenly with a spatula.

Bake in oven for 10 minutes. Remove and evenly sprinkle chocolate chips on top. Bake for another minute or until chocolate melts. Remove from oven and smooth chocolate to completely cover caramel. Sprinkle with chopped walnuts. 

Chill in refrigerator for 20 minutes or until it's set.

Break into small pieces to serve.


WHAT'S FOR DINNER? PASSOVER PIZZA - dinner in 10 minutes!

This is a super fast meal to make. It took me all of 10 minutes! 

PASSOVER PIZZA
serves 4

1 C spaghetti sauce
4 Matzo crackers
garlic salt
dried oregano
1 1/2 C shredded mozzarella cheese
2 sliced tomatoes
1 C sliced black olives

Preheat oven to 350 degrees.

Spread sauce on the matzo and sprinkle with garlic salt and oregano. Cover with cheese, tomato slices and olives. Place pizzas on a cookie sheet or pizza stone. 

Bake for 5 minutes or until cheese is melted.




WHAT'S FOR DINNER? MONTE CRISTO Sandwiches

MONTE CRISTO Sandwiches
makes 6 sandwiches

3 T Dijon mustard
2 pkgs (6 ct) frozen French toast
12 slices thinly sliced ham
12 slices thinly sliced turkey
6 slices Swiss cheese
3 T mayonnaise (opt.)
6 T butter

Preheat oven to 400 degrees.

Spread mustard on 4 pieces of French toast. Place 2 slices each of ham and turkey over mustard then top with 1 slice of cheese each. 

If desired, spread remaining French toasts pieces with mayonnaise and sandwich together.

Melt 3 T butter in large skillet over medium heat. Brown both side of each sandwich in butter. Repeat with remaining butter and sandwiches. 

Transfer sandwiches to baking sheet or pizza stone and bake until cheese is melted and toast is heated through, about 4 minutes. 

Refrigerate any leftovers.


RECIPE #97: EASTER EGG BREAD

EASTER EGG BREAD
serves 5-10

2 1/2 C flour
1/4 C sugar or honey
1 t salt
2 1/4 t yeast (or one packet)
2/3 C milk
2 T butter
2 eggs
5 whole raw eggs, dyed if desired
2 T melted butter

In a large bowl combine 1 C flour, sugar/honey, salt and yeast. Stir well and set aside.



Combine milk and butter in a small saucepan and heat until milk is warm and butter is softened but not completely melted.

Gradually add milk mixture into flour mixture stirring constantly. Add 2 eggs and 1/2 C flour. Mix well. Add remaining flour a half cup at a time mixing well in between each one. Add a little more flour and knead in the bowl until smooth and elastic, about 5-8 minutes.

Let rise in a warm place covered or in a 100 degree oven for 1 hour. 

Deflate dough and divide it into 2 equal size rounds by pinching the middle of it.


Let rise another 10 minutes on the clean counter. 

Roll each round into a long roll about 3 feet long and 1 1/2 inch thick. I pinched and pulled, pinched and pulled. If it breaks, just knead it back together. 





Using the two long pieces of dough, form a loosely braided ring by twisting them. Seal end of ring together and use your fingers to slide the eggs between the braids of dough.










Place loaf on buttered baking sheet or a pizza stone. Cover loosely and place in warm area or uncovered in a 100 degree oven to rise for approx 45 minutes. 

Brush risen loaf with melted butter.


Preheat oven to 350 degrees and cook for 40-55 minutes or until golden. Now watch it closer than I did. I left mine in too long.



The eggs cook right along with the bread in the shell. When served, the person takes the egg out of the bread and peels it before eating. This bread with the eggs needs to be stored in the refrigerator and should not be left sitting out for more than 2 hours because of the hard cooked eggs. 

FUN WITH YOUR KIDS: EASTER EGG DECORATING

There are all kinds of ways to decorate Easter eggs with your kids. Don't be afraid to let your kids do it too. Yes, it can be messy but with a little prep, it will be no stress and tons of fun!

Cover your work space with a towel or newspaper. 

Boil your eggs then dry and cool. Cool them faster by running them under cold water.

Let the kid(s) use crayons, markers, stickers, glitter glue, feathers, google eyes, etc. to decorate them. 

Help them dye the eggs first, if desired. Hey! I have a 2 year old and I let him do it. Sure we got our hands dirty but it washes right off.

TIP: For brighter colored eggs, put 3 T white vinegar in with your dye & hot water.

Let them dry on a rack or paper towel.

Throw the towel in the hamper or the newspaper in the trash.

Wash hands.

Refrigerate within 30 minutes. Hard boiled eggs shouldn't be at room temp but up to 2 hours, if you plan on eating them.