Zucchini Quiche with Corn Tortilla Crust

Published on by carol lou Category: Main dishes, Recipes

I was leafing through recipes from years ago when we lived in Texas.  After returning from a trip to the Southwest, I wanted to try something new and found a note about a crust made out of corn tortillas.  I thought this was a must try since it is so much quicker, easier and not as caloric as a pastry crust.  I softened the tortillas with a quick flip in a skillet of hot oil, patted them dry with paper towels and lined my removable bottom tart pan to form a crust.  Then I made my filling and the results were great.  A crisp crust with a gooey filling, perfect as a light summer meal.

 

 

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Zucchini Quiche with a Corn Tortilla Crust

Servings 8

Ingredients

  • 7 corn tortillas
  • 3 tablespoons canola oil
  • 1 medium onion, chopped fine
  • 2 cups shredded zucchini
  • 1 cup shredded Monterey Jack cheese
  • 1 cup ricotta cheese
  • 3 large eggs
  • 1/4 cup minced Italian parsley
  • pinch of cayenne pepper
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 tablespoon diced pimento

Instructions

  1. Spray a 9 inch tart pan with a removable bottom with non-stick spray. In a medium saucepan, heat oil until tortilla sizzles when placed in the oil, cook quickly on both sides just until soft, drain on paper towels.  Begin in the center and place one tortilla, then the other tortillas around the edges of the pan overlapping to form a crust.  Using the same skillet, cook the onion until transparent, set aside.  Spread the zucchini and cheese evenly in the crust.  Preheat oven to 350 degrees.  In a medium bowl whisk together the ricotta cheese, eggs, minced parsley and milk.  Stir in the onions, pimento, cayenne and salt.  Pour evenly over the zucchini and cheese.  Bake for 40 minutes or until set.  Allow quiche to stand 5 minutes prior to cutting.  Serve with your favorite salsa.

    If you like a bit more heat, you can use Pepper Jack cheese in place of the Monterey Jack cheese

Cinco de Mayo favorites

Published on by carol lou Category: Recipes

Cinco de Mayo, or the fifth of May, is a holiday that celebrates the date of the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. Cinco de Mayo 2019 occurs on Sunday, May 5.  For many of us, this is a day to celebrate the best of Mexican food.  Here are a few of my quick and easy favorites.  Just click on the recipe name to link to my recipe. 

Grilled Nachos with Fresh Tomato Salsa

 

Spinach Enchiladas  

 

 

Huevos Rancheros 

Quick and Easy Taco Salads

Quick and Easy Taco Salads

Apple Empanadas

Bourbon Glazed Grilled Pork Chops

Published on by carol lou Category: Main dishes, Recipes

Here ia a quick and easy recipe that I use for grilled pork chops.  This is a never fail recipe and the pork chops are always moist and delicious.  Looking for an easy recipe this weekend for your weekend dinner.  This recipe is definitely one to try. 

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Bourbon Glazed Grilled Pork Chops

Ingredients

  • 2 tablespoons sugar
  • 2 tablespoons bourbon
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon ground cinnamon
  • salt and pepper, to taste
  • bone-in one inch thick pork chops

Instructions

  1. Combine the above ingredients in a zip top bag and marinate the pork chops for 1 hour.  Remove chops and reserve the marinade.  Prepare your grill to medium heat to 350 degrees. Place the pork chops on the grill over direct-heat and sear turning once - 2 - 3 minutes per side.  Remove to indirect heat and cook until internal temperature is 145 degrees, about 10 minutes.  Baste with the reserved marinade throughout the cooking time. 

Greens with Raspberries, Asiago and Cashews

Published on by carol lou Category: Recipes, Salads

This is one of my “go to” salad dressing and I just added a few interesting ingredients.  This salad would also be great with the addition of blueberries, strawberries, pears or grilled chicken.  I always have leftover dressing since I like to lightly dress my salads.  Which is a bonus because then I have enough for another day.   Abundant fruit and beautiful weather, feels like salad time to me. 

 

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Greens with Raspberries, Asiago, and Cashews

Ingredients

  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped green onions
  • salt and freshly ground black pepper
  • 4 cups mixed greens
  • 1 cup red raspberries
  • 2 ounces Asiago, shaved with a vegetable peeler
  • 1/2 cup cashews

Instructions

  1. In a container with a lid that seals, combine the olive oil, vinegar, honey, mustard, salt and pepper and green onions.  Shake well and set aside.  Combine the mixed greens with 1/2 of the dressing and toss.  Divide among 4 salad plates, top with raspberries, Asiago and cashews.  Drizzle with additional dressing. 

Vanilla Cream Pie with Whipped Cream and Toasted Coconut

Published on by carol lou Category: Desserts, Recipes

My mom was a master pie baker.  She would make pies throughout the year and they were always sought out by neighbors and friends.  The few that I remember vividly are her red raspberry with the lattice crust, whole pie pie and this vanilla cream pie.   This is a classic that stands the test of time, always delicious and one that will always receive accolades, it is one that reminds me of my childhood.  Enjoy this classic from my mom. 

 

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Vanilla Cream Pie with Whipped Cream and Toasted Coconut

Servings 8

Ingredients

  • 1` 9-inch pie crust
  • FILLING
  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 2 1/4 cups milk
  • 2 eggs
  • 3 tablespoons butter
  • 1 1/2 teaspoons vanilla
  • whipped cream
  • toasted coconut

Instructions

  1. Heat oven to 450 degrees.  Line 9-inch pie plate with crust, poke the bottom and sides with a fork.  Bake pie shell for 9 - 11 minutes or until golden brown.  Remove from oven, cool.  In a medium saucepan, combine sugar, flour and salt.  Beat milk and eggs until smooth and gradually stir into the flour mixture with a wire whisk.  Cook over medium-low heat until mixture boils and thickens, stir constantly.  Boil slowly for one minute, stir.  Remove from heat.  Add butter and vanilla, stir until the butter is melted.  Pour into cooled pie crust.  Place plastic wrap directly on the hot filling (this will prevent a film from forming on the filling).  Cool slightly, refrigerate for at least 3 hours before serving.  Garnish with whipped cream and toasted coconut.

    To toast coconut, bake in a preheated 350 degree oven for 8 - 11 minutes, stir frequently.   

Raspberry Basil Grilled Chicken

Published on by carol lou Category: Main dishes, Recipes

This chicken takes under 30 minutes to prepare.  A quick mix of the marinade, toss in the chicken for fifteen minutes, grill and you are ready to go.  The best part of this entire recipe is the marinade, after you marinate the chicken you simply boil the marinade until reduced by half.  The result is a thick amazing sauce to serve with the chicken.  Perfect to serve with a mixed green salad.  Spring never tasted so good!

 

 

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Raspberry Basil Grilled Chicken

Servings 4

Ingredients

  • 1/2 cup raspberry vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons minced fresh basil
  • 1/2 teaspoon dried thyme
  • freshly ground black pepper
  • 4 boneless skinless chicken breasts

Instructions

  1. Combine the raspberry vinegar, mustard, soy sauce, honey, basil, thyme and pepper in a large zip top bag, add the chicken and marinate for 15 minutes.  Preheat grill to medium-high, remove the chicken breasts from the marinade (reserve the marinade) place the chicken on the grill and cook for 4 - 5 minutes per side.  The chicken is done when the flesh looks opaque and the chicken registers at 165 degrees. While the chicken is cooking, pour the marinade into a small saucepan and boil until reduced by half.  Remove the chicken from the grill, serve with the reduced sauce. 

 

 

Smoked Gouda Cheese Sauce

Published on by carol lou Category: Recipes, Vegetables

Recently, we went to one of our favorite steak houses and with our entree we ordered a stuff baked potato with smoked Gouda cheese sauce, broccoli and bacon.  It was especially good and one that I wanted to recreate at home.  It was the perfect complement to the wonderful rib eye steak we had that night.  We were grilling salmon for dinner this past weekend and decided that the baked potato would be great to serve with the grilled salmon.  I experimented a bit with the cheese sauce and I think the results are perfect.  It really is a meal by itself, but also a great side dish.  Enjoy!

 

 

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Stuffed Baked Potato with Smoked Gouda Cheese Sauce

The cheese sauce is enough for four potatoes, double the recipe if you are serving a six - eight. 

Ingredients

  • russet potatoes
  • olive oil
  • kosher salt
  • 1 cup milk
  • 4 teaspoons flour
  • salt and pepper, taste
  • 1/2 cup grated smoked Gouda cheese
  • bacon bits
  • steamed broccoli

Instructions

  1. Wash the number of potatoes you are baking,  Preheat oven to 425 degrees.  Rub potatoes with olive oil,  prick with a fork 6 - 8 times, sprinkle with kosher salt.  Place on a baking sheet and bake for 45 - 50 minutes.  Steam the broccoli and set aside.  In a medium sauce pan, heat 1/4 cup of the milk until just bubbling around the edges, add the flour and stir for 1 - 2 minutes until smooth.  Slowly pour in the remaining milk and stir constantly until thick and bubbly.  Remove from heat and stir in the grated cheese.  Salt and pepper to taste.  To serve, split the potato down the center, fill with broccoli, pour over cheese sauce and sprinkle with bacon bits.   

Layered Cannellini Bean Salad

Published on by carol lou Category: Recipes, Salads

This is one of our favorite salads.  It is so easy to make and always delicious and leftovers are simply divine.  It makes a great lunch, appetizer, side dish or light dinner.  You can be creative with this and add other ingredients you might have on hand to enhance this layered salad.  It is really good with a loaf of hot crusty bread and a glass of wine.  Perfect for these wonderful spring days. 

 

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Layered Cannellini Bean Salad

Ingredients

  • 2 cans cannellini beans, rinsed and drained
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons Italian parsley, minced
  • 1/2 cup sun dried tomatoes, in oil, drained and chopped
  • 1/2 cup marinated artichokes, chopped
  • 1/2 cup pitted black olives, chopped
  • 1/2 cup roasted red pepper, chopped
  • 1/4 goat cheese, crumbled

Instructions

  1. On a serving plate, layer the above ingredients starting with the beans and ending with the goat cheese.  Let stand for 1 hour prior to serving to blend the flavors.  

Mixed Nut Biscotti

Published on by carol lou Category: Breakfast, Desserts, Recipes

My pantry is full of odds and ends of nuts.  I purchase so many varieties for all of my recipes, many times I just take and look and decide it is time to use up what is left.  That is exactly what happened this weekend when I was in the mood to bake.  Out came the hazelnuts and almonds that were in the pantry.  I toasted them, chopped them and added them to my biscotti recipe. The results were wonderful and just proves that necessity is the mother in invention! As I write this post, I have a cup of coffee and a mixed biscotti next to me – oh, what a wonderful way to start the day.

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Mixed Nut Biscotti

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup toasted whole hazelnuts and whole almonds, chopped

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment.  To toast the nuts, bake for 5 - 10 minutes in 350 degree oven until lightly toasted - cool and chop.  In a mixing bowl, cream the butter and sugar.  Add the eggs one at a time.  Add the vanilla and almond extracts.  Combine the flour, baking powder, cinnamon and salt in a small bowl.  Slowly add the flour mixture, stir in the nuts.  Form the dough into 2 logs, approx. 12 inches long and 1/2 inch high.  Bake for 30 minutes, remove from the oven.  Cool slightly and then slice diagonally into 1/2 in pieces.  Place on the baking sheet cut side down.  Return to the oven and bake for 20 minutes, turn after 10 minutes.  Cool and store in airtight container