One of my favorite things about social media is learning about new recipes. A couple of months ago, a recipe for something called a Tornado Cake, came across my feed. As I researched it further, I discovered that there are so many different versions and edits to this recipe. As I read over the recipes, I realized that they were all essentially the same. Certainly, the cake sounded SO delicious that I was practically drooling. I had to make it!
I love to make fresh chimichurri sauce with herbs from the garden. When I lived in Los Angeles, I first discovered chimichurri at a sweet restaurant my college roommates and I used to frequent in Brentwood. We’d put it on everything- bread, chicken, and steak. We could not get enough.
Finally, the chickens have returned to laying eggs on a regular basis. This is how I know spring is surely here! This week I found myself needing to use up eggs. My all time favorite way to use up eggs is to make quiche. Try serving this lighter variety quiche with a salad or a cup of soup. Either way, it’s delicious!
Yesterday I was in rush. As I was transferring eggs from the basket to the carton, I dropped one on the kitchen counter. It was lunch time and I had a gently cracked egg. I had not eaten yet, so I decided to make one of my favorite sandwiches. Somehow, when egg, cheese and ham are involved, it always tastes good!
Ingredients:
A slice of Rustic Bread
1 egg
1 slice of ham
1 slice of white cheddar cheese
cooking spray
Preparation:
Toast the bread.
In a pan, begin frying the egg in cooking spray. Add a slice of ham and warm it through on the side of the pan not occupied by the egg.
Flip the egg, and top it with a the cheddar cheese, so it can melt.
Cut the bread in half, place the ham, egg and cheese in between the two slices of bread.
Photo Credit: Tilly’s Nest
A favorite treat following the week of Easter is a good egg salad sandwich. Like you, we have an abundance of colored hard boiled eggs and this is an easy way to use some of them up. The ingredients are quite simple and can be made in a pinch. I think the secret that makes this such a delicious version of egg salad is using cornichons. Cornichons are small French pickles packed with flavor. I purchase them from Trader Joes but they should be readily found in the specialty food section of the grocery. Spread this easy salad between a nice crusty roll or toasted piece of french baguette for a wow factor! I have already made this twice this week and it is only Wednesday!
I love quiche! In fact, I have shared many quiche recipes over the years with you here on our blog. I was craving my Mexican lasagna but I wanted to avoid the carbohydrates that came with using an entire package of tortillas. Thus, this quiche was created. I replaced carbs with protein and incorporated Mexican flavors. It was delicious, easy and satisfying. I hope you enjoy it too!
Ingredients:
1 premade-pie crust
6 large eggs
1/2 cup of milk
1/2 cup of shredded Mexican cheese mix
4 chicken sausages (I used the Trader Joe’s jalapeno variety)
1/2 cup salsa
1 tbsp chopped cilantro (optional)
1/3 cup drained sliced black olives
Preparation:
Preheat oven to 350 degrees F.
Spread the pie crust into a pie plate and set aside.
On the stove, over medium heat in a frying pan, brown the sausages on all sides. After about 7 minutes, remove the sausages from the pan, cut them into bite size pieces and then return them to the pan for about another 5 minutes of cooking. Stir frequently. Once browned and cooked through, set them aside.
In a large mixing bowl, whisk together the eggs and milk until well combined. Next add the sausage, cheese, salsa, olives and cilantro. Mix until well blended.
Pour the egg mixture into the pie crust. Be sure that the sausage is spread evenly in the pie crust.
Bake for approximately 30-40 minutes until the quiche is cooked through and the top is golden brown. A toothpick inserted into the center of the quiche, when removed, should have no uncooked egg residue.
Serve with a side salad or fresh fruit.
For more of our quiche recipes, easy meals and baked goods, click here.
Photo Credit: Tilly’s Nest
I was inspired last night to bake a quiche that had many flavors familiar with Mediterranean and Greek cooking. Quiche are so incredibly versatile. Anyone can easily create their own. The pie crust, eggs and milk are all necessary, the rest can be up to you. Here is what my creativity blossomed into last night. It was so good, I even had a slice for breakfast!
Ingredients:
1 ready made pie crust (I only use Pillsbury.)
6 large eggs
1/2 cup of milk
2/3 cup of feta cheese with Mediterranean herbs (I use the Trader Joes variety.)
2/3 cup shredded Mozzarella cheese
2 tablespoons fresh basil
1/4 cup diced kalamata olives
1 1/2 cups frozen chopped spinach
1 medium tomato-diced
1 tablespoon spicy brown mustard (I used Guldens.)
1/4 teaspoon black pepper
Salt to taste
Preparation:
Preheat oven to 350 degrees F.
Measure out a cup and a half of frozen spinach and defrost it in the microwave. Once defrosted, in the palm of your hand take small amounts of the spinach and squeeze out all the excess water. This is necessary to prevent a watery quiche.
Line a pie plate with your pie crust.
In a medium size mixing bowl, whisk together the eggs and the milk. Next add the spinach, cheeses, tomatoes, olives, basil and mustard. Whisk until all are well incorporated and then pour into the pie crust.
Bake at 350 degrees for approximately 40 minutes, until quiche begins to brown slightly and an inserted toothpick comes out clean.
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Photo Credit: Tilly’s Nest
Today I am heading down to Connecticut. My grandfather passed away and as I am the only Granddaughter nearby, my Dad asked if I would come down and help sort through my Grandparent’s belongings. The home is a time capsule, it remains just as it did when I was a little girl. The sights and smells are always the same, except when you run up the stairs of the home, that this family has lived in since the late 1800’s, it is quietly sleeping. No one is there to greet you, pick you up and swing you around.
My Grandmother passed away about 5 years ago and my Grandfather about one year ago. We are finally ready to begin discovering and sorting out their belongings. The whole family will be making the trip today. My husband and children will spend the day in Mystic at the aquarium, while we sort through over 100 years of memories. Today, I have planned to have my chicken babysitter keep an eye on the girls.
Yesterday, the kids had homemade french toast for breakfast. It is one of my favorite breakfast foods. I remember having it at the breakfast table in the kitchen of my Grandparent’s home. It is incredibly simple to make. So, I thought that I would share it with you, as it seems so fitting.
Ingredients:
A loaf of bread~ I prefer wheat bread, but a thickly sliced bread is a real treat.
2 eggs
1/4 cup milk
Cinnamon
Butter
Preparation:
1. Cut as many slices of bread in half on the diagonal, as you prefer. I usually assume most people will eat 2 whole slices of bread.
2. In a bowl, whisk together the milk and eggs.
3. On the stove top over medium heat, in a large skillet, add about a tablespoon of butter to coat the bottom of the pan. You may need to turn the heat down in the cooking process depending on your stove.
4. Take a diagonally sliced piece of bread. Dip it in the egg mixture on both sides and place in the pan. Dust the side facing up with cinnamon.
5. With a spatula, once the side facing the pan is golden brown, flip it onto the other side, as you would with pancakes. Cook until both sides are golden brown.
6. Repeat the process, depending on the quantity you desire. If you are making a large amount, you will need more eggs and milk.
I serve my french toast with warm maple syrup and a side of fresh fruit.
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