Crustless Vegetable Quiche

Published on by carol lou Category: Breakfast, Main dishes, Recipes

I like to serve a vegetarian dish at least twice a week.  This Crustless Vegetable Quiche is a healthier version from your standard quiche since there is no crust.  I use the majority egg whites, lowfat cheese and fat-free cottage cheese.  This time I put in spinach, carrots and peppers.  I always use the spinach but like to add whatever vegetables I have on hand.  Leftovers are great for lunches during the week.  Easy to reheat with a quick trip to the microwave.

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Crustless Vegetable Quiche

Servings 6

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 1 10 oz. package frozen spinach, drained and thawed
  • 1/2 cup chopped yellow and red bell pepper
  • 1/2 cup grated carrot
  • 1 1/2 cups low-fat sharp Cheddar cheese, shredded
  • 6 egg whites
  • 1 egg
  • 1/3 cup fat-free cottage cheese
  • 1/4 teaspoon salt
  • pinch of nutmeg

Instructions

  1. Preheat oven to 375 degrees.  Spray a 9-inch pie plate with cooking spray.  Saute the onion and peppers in the olive oil until the onion is transparent.  Add the carrot and spinach, cook until well combined and any liquid has evaporated.  Remove from heat and let cool slightly.  Sprinkle the Cheddar cheese in the bottom of the pie plate.  Mix the egg whites, egg and cottage cheese in a medium bowl.  Add salt and nutmeg. Spread spinach mixture over cheese, pour egg mixture over spinach mixture.  Bake 35 - 40 minutes until set and golden.  Let stand 5 minutes before serving, cut into wedges. 

Touchdown Dip

Published on by carol lou Category: Appetizers, Recipes

I named this my Touchdown Dip since I love to serve it while watching football, exactly what we did this past weekend.  Now we are fueling up for the big game in a few weeks.  If you are looking for a great appetizer to serve during the Super Bowl, Touchdown Dip is a great choice.  The tomato topping is what really sets this dip apart from others.  Make sure to use fresh basil, not dried basil in this recipe.  The fresh basil is necessary to highlight that fresh Italian twist to a classic dip. 

 

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Touchdown Dip

Ingredients

  • cheese dip
  • 1 8oz package Neufchatel cheese, room temperature
  • 3 tablespoons chopped fresh basil
  • 1/4 teaspoon freshly ground black pepper
  • pinch of salt
  • 3/4 cup fresh bread crumbs
  • 1 1/2 cups 2 % milkfat Sharp Cheddar Cheese, grated
  • topping
  • 3/4 cup grape tomatoes, halved
  • 2 tablespoons minced fresh basil
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees.  Coat a small serving dish (that will hold 2 1/2 cups) with cooking spray. In a mixing bowl, beat Neufchatel cheese until light, about 1 minutes.  Beat in the 3 tablespoons basil, salt and pepper, and bread crumbs.  Fold in 1 cup of the grated cheese and spread mixture in prepared baking dish. Top with the remaining 1/2 cup of grated cheese.  Bake for 15 - 20 minutes, until heated through.  While baking, combine the tomato topping.  Remove the dip from the oven and let cool for 5 minutes.  Top with tomato mixture, serve with assorted crackers

 

Savory Shortbread

Published on by carol lou Category: Appetizers, Recipes

I am always looking for easy and make ahead recipes.  This one I found in my mom’s stash with a note that these are great for an easy appetizer and perfect with a glass of wine.  She always liked to have something on hand and these can be frozen after you bake them and pulled out of the freezer for a last minute appetizer. Using a food processor is the key for a quick and easy dough. I like to serve them on a charcuterie board.  I am sure you are all familiar with this current restaurant staple that derives from the French word for smoked, dry-cured meats.  Many times served with assorted cheeses, dried fruits, fruit compotes, and cracker or breads. Savory Shortbread is the perfect addition on your next charcuterie board.

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Savory Shortbread

Servings 24

Ingredients

  • 1 3/4 cup flour
  • 3/4 cup Parmesan cheese - finely grated
  • 1/2 teaspoon salt
  • dash cayenne pepper
  • 1 cup unsalted butter, chilled, cut into cubes
  • additional cheese to sprinkle on top of each shortbread

Instructions

  1. Preheat oven to 350 degrees.  Line two baking sheets with parchment.  In your food processor bowl, add the flour, cheese, salt, cayenne pepper and butter.  Pulse until this mixture forms into a dough ball.  This will take a few minutes of pulsing.  Just when the dough starts to form a ball, remove from the food processor and knead a few times on cutting board.  Divide the dough in half.  From each half you will make 12 approx.  1 1/2 inch balls.  It is easy to roll each half into a 12 inch rope and then cut the rope into 1 inch pieces, Roll each piece into a ball.  After you have placed the dough ball on the baking sheet - with the bottom of a glass, press each into appox. a 2 inch round.  Sprinkle each round lightly with additional cheese, bake for 20 minutes.  Cool.  Store in airtight container for 1 week or freeze for future use.  Makes 24.

Halibut with Tomato Parmesan Crust

Published on by carol lou Category: Main dishes, Recipes

Well the New Year rolled in and so did our determination to eat healthy.  I have to admit, over the holidays I indulged eating many holiday treats and rich foods.  So, pedal to the metal and time to regroup and try to eat healthy.  With this in mind, time to visit the fish counter – bring it on!

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Halibut with Tomato Parmesan Crust

Servings 4

Ingredients

  • 4 pieces halibut, haddock or cod
  • 1 28 oz can diced tomatoes, drained
  • 1 tablespoon Italian parsley, chopped
  • 1 large garlic clove, minced
  • pinch of dried tarragon
  • salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1/3 - 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Place the fish in a buttered baking dish. Preheat oven to 350 degrees. Mix together the tomatoes, parsley, garlic, tarragon, olive oil and salt and pepper.  Stir in the Parmesan cheese.  Carefully spoon over each fillet.  Bake for 20 minutes or until the cheese is melted and the fish flakes easily.  Spoon any pan juices over the fish, serve.

Brie with Honey and Spiced Pepitas

Published on by carol lou Category: Appetizers, Recipes

Short on time and in need of a quick appetizer?   Brie with Honey and Spiced Pepitas is the perfect quick to prepare appetizer.  If you are not familiar with pepitas – pepitas and pumpkin seeds are sometimes interchangeable.  However, there is a difference – pumpkin seeds are the white seeds you find when you carve your Halloween pumpkin and they are typically roasted in their shells.  Pepitas are seeds without a hull and found in specific types of pumpkins, when you cut open one of these pumpkins (oilseed or Slyrian) you will find their seeds are hulless and are small and green.  Pepitas are often found in Mexican cooking; many times used as a garnish for soups, salads and desserts.  For this recipe I toasted the pepitas in a combination of spices and olive oil.  

 

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Brie with Honey and Spiced Pepitas

Servings 10

Ingredients

  • 1 round wheel of Brie cheese
  • 1/3 cup pepitas
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/8 teaspoon cinnamon
  • 2 teaspoons olive oil
  • honey

Instructions

  1. Remove the Brie from the refrigerator one hour prior to serving.  Cut off the top rind, place on a serving dish.  Cover and let sit at room temperature.  Combine the spices and olive oil.  Preheat a skillet over medium heat, add pepitas and stir over medium heat until lightly toasted - this will take up to five minutes.  Remove pepitas from the skillet.  When you are ready to serve, drizzle the top of the Brie with honey and sprinkle with the spiced pepitas.  Serve with assorted crackers, apple slices are also a great addition.

The Best of 2018

Published on by carol lou Category: Recipes

I always like to see what the top recipes on my blog are each year.  These are the recipes that had the most views in 2018    This year, was a great surprise to see what my readers are making – all of them are favorites of mine and recipes that I frequently make.  The Angry Mussel recipe is a staple of our Friday night dinners, Layered Crab Dip was one of my mom’s go-to recipes, Apple Brandy Pork Chops are easy to prepare and delicious, who doesn’t like Port Glazed Caramelized Onions on their burgers and the #1 recipe for the second year in a row- Butterflied Grilled Shrimp is just finger-licking good!   I am looking forward to a great year of Recipes, Interesting Finds and Interesting Events.  I hope you all have a prosperous and successful 2019.  Here’s to a great year of cooking!

5.   Port Glazed Caramelized Onions 

 http://apassionforentertaining.com/port-glazed-caramelized-onions/

 

4. Angry Mussels 

http://apassionforentertaining.com/angry-mussels/

 

3. Apple Brandy Pork Chops  

http://apassionforentertaining.com/apple-brandy-pork-chops/  

2. Layered Crab Dip

http://apassionforentertaining.com/layered-crab-dip/  

 

 

1. Butterflied Grilled Shrimp

http://apassionforentertaining.com/butterflied-grilled-shrimp/  

Quick Tomato Ricotta Pasta

Published on by carol lou Category: Main dishes, Recipes

If you are like me, I am tired of cooking after the holidays.  That does not mean I still do not like to prepare delicious dinners, but I do not want to spend anymore time cooking than I have to after this week of holiday cooking.  If you still have family in town, headed to a destination for the New Years or planning on watching Bowl games, Quick Tomato Ricotta Pasta is a recipe for you.  Quick to prepare and perfect to serve with a salad and crusty bread.  This is my kind of meal; quick, easy and delicious!

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Quick Tomato Ricotta Pasta

Servings 4

Ingredients

  • 1 pound pasta - your choice on the type
  • 28 oz can Italian plum tomatoes, chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 4 tablespoons fresh basil, minced
  • 1/4 cup Italian parsley, minced
  • 1 1/2 cup ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • salt and pepper, to taste

Instructions

  1. Prepare pasta as directed on package (remember to salt the pasta water).  While the pasta is cooking, heat the olive oil in a saucepan, mince the garlic and add to the oil.  Saute for 1 minute over medium-low heat.  Add the can of chopped tomatoes, basil, parsley, salt, and pepper. Cook until the mixture reduces over medium-high heat for a few minutes.  Drain the pasta and reserve some of the pasta water.  Return the pasta to the cooking pan and toss the hot pasta with the ricotta cheese.   Pour in the tomato sauce and toss again.  If the mixture is too dry, add small amounts of pasta water until you reach your desired consistency.  Pour into a serving dish, top with Parmesan cheese, sprinkle with some minced parsley and minced basil. Serve

Christmas Cocktail 2018

Published on by carol lou Category: Beverages, Recipes

Each year, we love to serve a special Christmas Cocktail.  Our Christmas Cocktail 2018 was inspired from a dinner that we had at a local steakhouse.  I ordered their holiday cocktail and it was so good, we decided to recreate it at home.  After many taste tests, I think we have landed on a delicious Christmas Cocktail recipe.  I hope you agree, cheers to the holidays!

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Christmas Cocktail 2018

Servings 1

Ingredients

  • 1 1/2 oz raspberry vodka
  • 1 1/2 oz Cointreau
  • 1 oz simple syrup
  • 1/2 oz cranberry juice
  • 1/2 oz fresh squeezed lime juice
  • 4 red raspberries
  • rosemary sprig and one raspberry for garnixh

Instructions

  1. Muddle the 4 raspberries in a cocktail shaker.  Add the remaining ingredients.  Add ice and shake well.  Pour into glass and top with garnish.  

 

What is Raclette?

Published on by carol lou Category: Interesting Finds

I received a note from a friend that was searching my blog for the Raclette dinner I served them a few years ago.  I sent her a note saying the reason I had not posted about the dinner is there really was not a recipe.  What is Raclette you say?  Raclette comes from the French word that means “to scrape” and refers to both the type of cheese and the traditional Swiss dish it is served with. Cheese legend says the dish originated hundreds of years ago when farmers would heat up a piece of cheese over the open fire for a hearty and filling meal.  It is such a fun dinner and very interactive. Traditionally, Raclette is served with boiled potatoes, crusty bread, cheese, sausages and gherkins.  I like to add a few items; shrimp, tenderloin strips, asparagus, tomatoes, various sausages cut into slices, various dipping sauces (bbq sauce and teriyaki are a few examples) the options are endless.  If you are looking for a fun entertaining idea  or a last minute gift, a Raclette grill is perfect.  The grills are electric, easy to use, easy to clean  and can be purchased from major kitchen stores. I have found Raclette cheese at major food stores and Trader Joes.   It is definitely a fun and unique dinner that is casual and easy to prepare.  

Sugar Glazed Popcorn

Published on by carol lou Category: Appetizers, Recipes

Everywhere I turn it seems there is a new and interesting popcorn company selling unique and interesting popcorn flavors.  In my estimation, you can not get much better than a good Sugar Glazed Popcorn.  Not a kettle corn, but popcorn glazed with a wonderful vanilla butter glaze. This is a quick to prepare snack and perfect to creatively package and give as a holiday treat.  I make it even easier by using microwave popcorn, it can’t get much easier than that!

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Sugar Glazed Popcorn

Ingredients

  • 3 bags simply salted microwave popcorn, popped
  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 1/3 cup light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda

Instructions

  1. Pop corn according to package directions.  Sort through popped corn and toss any kernels that did not pop. Place popcorn in a large over sized bowl or pot that will hold all of the popcorn.  Preheat oven to 250 degrees. In a medium saucepan, combine sugar, butter and corn syrup.  Bring to a boil over medium heat.  Once it is boiling, boil for 4 minutes stirring constantly.  Remove from heat and stir in baking soda and vanilla. Pour hot mixture over popped corn and stir well to combine.  Divide mixture in half and put each half on a cookie sheet.  Bake for 30 minutes, stirring each tray after every 10 minutes.  Cool.  Store in airtight container.