Brie, Caramelized Onions & Asparagus Quiche

img_4251

It’s all about the Brie baby! This quiche recipe does disappoint in the flavor department and you can make it n advance and heat when ready. However, if you ask me, the best time to eat it is 30 minutes after you remove from the oven. This will ensure that the egg and cheese set a little but are still soft enough that you can cut through a little easier.

Quiches are a big thing in my house, like potatoes. I love that I can make so many different flavors in a pie shape and you really can have them for breakfast, lunch or dinner. I will say though, they don’t last long at all in my house.

If you want to go the extra mile and make the crust, I applaud you, I, however, love the frozen ones and there are 2 per pack. You can leave them in the freezer until you are ready to make them and all you have to do is get the filling ready.

Pre-heat the oven to 350 degrees and while the oven preheats, you will start with the onions. In a medium non-stick saute pan, add the olive oil and onions and cook on medium-low until the onions are a golden brown color. If you want to start with a higher heat, by all means, but you will quickly want to lower the heat so they don’t burn. Once they are cooked to your liking, remove from the pan and set aside. Don’t clean the pan because you will reuse for the asparagus.

Remove the pie crust from the freezer and let sit for about 10 minutes. Poke a few holes at the bottom with a fork to make sure they don’t bubble up. Place in the oven for about 8-10 minutes, remove and let sit while you prepare the rest of the ingredients.

While the pie crust is in the oven, Cut the tips of the asparagus off. The easiest way is to take one and start bending from both sides. When the spear snaps, that will be your base to cut the rest of the asparagus. After you cut the tips, cut the spears again either in half or in threes, depending on how large they are. I personally like them to be about 2 inches long each.

In the same non-stick pan on medium-high heat, add the rest of the oil and the asparagus and cook for about 2-3 minutes and then remove and layer the bottom of the pie.

In a  large bowl, add the eggs, salt, pepper, onion powder garlic powder, and dry oregano. Beat well so it looks like all the spices are incorporated. Don’t worry if the oregano floats to the top, right before you pour into the pie, you will beat them once more.

In a separate medium bowl, mix the asparagus, onion, and brie together. Feel free to cut the brie however you like. Since brie comes round or triangular, I usually will cut thin slices and then cut those in smaller pieces. Pour the onion, brie and asparagus mix inside the pie and spread throughout the pie as evenly as possible so each slice gets an even amount.

Pour the egg mixture on top, but remember to beat a little before. Place the pie on a cookie sheet and place in the oven for about 40-45 minutes. Remember to let the quiche sit for about 30 minutes before slicing.

Happy Cooking!

[mpprecipe-recipe:30]

 

Advertisements

Cauliflower Fried Rice

Who would think that Cauliflower could actually be made into fried rice? Well, I am here to tell you, it can and it is delicious. I think the biggest misconception about eating healthy is that you have to sacrifice flavor. With the number of options, there are with alternative ingredients, I am here to tell you that is just not true.

My husband and I lost a lot of weight in 2016-2017 and the hardest thing about that is maintaining. Why? Well because you automatically start thinking just a little bit won’t hurt and if you say that too many times, you end up right back where you started. However, if you entertain your taste buds with options that are tasty and healthy you won’t stray too far. This is one of those recipes.

I first attempted the recipe with fresh cauliflower and it was really good, but there is a lot more prepping to get the cauliflower ready. If you prefer to go the extra mile, go for it, but with this recipe, you don’t have to. The cauliflower that comes frozen and already states “cauliflower rice” is just as good and much less tedious.

Start with your mise en place (a French term for everything in its place) and prep all the veggies. I like to use classic flavors, mirepoix – carrots, celery & onion and then I also add garlic, ginger, and mushrooms (button and shitake). You want to chop the veggies equal in size so they cook evenly and so they are not much larger than the rice itself. You can certainly add any additional veggies you may want or swap out some as well.

In a large wok on medium-high heat, add some olive oil and then the veggies in this order – onions, celery, and carrots first. Let that cook for about 3 minutes stirring them around until the onion is translucent. Then add the garlic, ginger, and mushrooms and cook for another 2 minutes.

Add the cauliflower rice to the wok and stir so all the veggies are well incorporated with the rice. Lower the heat to medium. In a small bowl beat the eggs. Then make a well in the center of the wok and pour the eggs in. Stir them with a rubber spoon until they look like scrambled eggs. Once they are cooked, start mixing them into the rest of the rice until they are spread out evenly. If you don’t like eggs, you can skip them. **If you are adding protein to the meal, I would recommend you cook separately and then mix into the rice. The reason for this is time and temperature. If you have ever been to Hibachi, note that they cook everything in different piles and then blend together.

This is the point that I like to add my seasonings. Some people will add salt and pepper at the beginning, but I feel I can control the flavor better if I season at this point. Add all the seasonings, salt, pepper, onion powder, and garlic powder. Mix well and lower the heat to low. Add the butter and soy sauce, mix and you are ready to serve. Some people may want to add more soy sauce so I would place some on the table.

I served this meal with seared lemon pepper scallops and when everyone was done, this is what their plate looked like, which is what makes me the happiest.

[mpprecipe-recipe:29]

Turkey Picadillo

Turkey Picadillo is my way of being able to eat this amazing dish without eating meat. I actually make it for my vegetarian son and his girlfriend and I replace the turkey with Gardein Beefless Ground and the flavors are so good, you have no idea!

Picadillo is also that meal for me that I probably would not order in a restaurant, but no self-respecting claimed Cuban should ever say they don’t have a recipe for Picadillo (no matter the protein you choose). So if you do not have a recipe, you can use this one or you can use my original Picadillo recipe. Either way, I hope you thank me ; ).

So the trick to my Picadillo or any meal I make is my mise en place. This means everything in its place. Why is that important? Well, for one, it helps with the stress of timing all the ingredients. It’s also important to chop the veggies so they match what you are cooking. In this recipe, I am chopping my veggies with a small dice, since the ground turkey is small. This will ensure that all the food is proportioned, cooks evenly and you don’t get some random large piece of vegetable that seems out of place (LOL).

Once you have the ingredients ready, then you want to get ready to cook. Place your medium size saute pan on medium-high heat and when ready, add the olive oil and then the onion, green and red peppers and saute for about 5 minutes. You will know because the onions will start turning translucent. At this point, you want to add the garlic and cook that for about 1 more minute. That is one of my favorite smells!

Now it’s time to add the turkey. Make sure to break it up and mix all the veggies into the turkey so it looks evenly coated. Once the turkey is browned, add the spices, salt, pepper, garlic, and onion powder, cumin, turmeric, and smoked paprika.  I think turmeric and the smokiness of the paprika add a unique flavor to the dish.

Now it’s time to add the tomato paste and/or tomato sauce. I say and/or because they have the same flavor just provide a different consistency. The sauce will make it a little more liquidy and the paste will leave it a little thicker. Once you mix it well and all the turkey is coated, then add the bay leaves lower the heat to simmer and cover. Leave cooking for about 25-30 minutes. Most people add olives to their picadillo, if you are one of them, add them before you cover the dish.

You can serve it with rice & black beans, pasta and you can even add an egg to the rice, like the photo above. An egg on top means montado a caballo (mounted on a horse).  I would not even know where to start explaining that one (LOL).  No matter how you eat it, I think you will like it.

Please leave a comment and/or share it with someone you think will benefit from this recipe. ENJOY!

[mpprecipe-recipe:27]

Onion & Mushroom Quiche

Quiche is a very popular dish in my home. I serve it any chance I get, whether just for dinner, brunch for an event or as a gift. There are many options for flavors also, so you can make a different one each time.

Since I have two vegetarians in my home, if I am only making one, then it is always vegetarian. This quiche is a deep dish pie crust, that I actually like better because there is less spillage with the egg mixture and you can fill with more of the start ingredients. You can certainly use a regular pie thickness, just make sure to adjust the quantity.

When I make a quiche, I like to cook all the ingredients prior to adding them to the quiche. I also season them separately, especially if I am going to create layers. In this case, I sauteed the onions first with a little olive oil and salt and then removed from the heat. To the same pan, I added the mushrooms with a little more olive oil and some salt. Since mushrooms soak the olive oil, you want to make sure that you add enough so the mushrooms will sear nicely and get golden brown.

Mix the mushrooms and the onions together before you add to the pie to make sure that every bite has a little of everything.

When you mix the egg and milk together, that is the time you want to season the eggs to make sure it’s well incorporated throughout the mix. Then you pour that in the pie and top with the cheese. If you see the egg mixture is overflowing a little, place the pie on a baking sheet to avoid a mess in your oven.

Allow the quiche to rest after cooking for at least 15 minutes. This is to make sure the egg doesn’t fall apart when you slice into it.

[mpprecipe-recipe:22]

Arugula and Parmesan Salad with Lemon Vinaigrette

IMG_3278

Super simple salad that you can make to accompany any meal. The lemon vinaigrette is bright and tasty and meshes well with many other main dishes. I paired it with a burger and potatoes to put a little green on the plate.  I used pre-shredded Parmesan cheese but you can certainly take a block of the cheese and carve thin slices off for a bolder flavor.

This salad is such a simple flavor that you can actually use as a topping on a sandwich or burger as well. A great trick when serving a salad is to make sure that the lettuce portion is chilled in the refrigerator right before you toss all together.

Salads are great way to add a little layer to your meal and a great way to experiment on flavors. Take a cobb salad, who would think of adding all those flavors together and yet they work. Hove fun with salads, you might surprise yourself.

IMG_3287

MEAL PLAN

[mpprecipe-recipe:16]

Turkey and Black Bean Burgers

IMG_3291

Who doesn’t like a good burger and who says that a good burger can’t be made out of turkey?  This was a very easy and yet very delicious recipe that you can make ahead of time and then cook up when you are ready to serve.  The burger is so tasty that my husband and I ate them without bread, since we are on a low carb diet, but I served my daughter in a delicious Sara Lee Artesano bun.

IMG_3279

I chose to cook these on the stove top and not the BBQ because I love the crust that it makes and more so the crust when the cheese gets crispy from dripping down the burger. Turkey meat is actually not that expensive so you can make these burgers for about 8 people for about $20 (meat, cheese and buns).  Since only 3 of us ate, I still have 5 burger left for tomorrow.

MEAL PLAN

IMG_3289

[mpprecipe-recipe:14]

 

 

 

 

Baked Potato Wedges

IMG_3276

French fries  are the quintessential pairing for a burger, but try changing it up by making baked potato wedges instead.  This was not only a quick recipe it was delicious. The shape of the potatoes and baking them at 425 degrees allowed the thicker parts to be soft and the thinner parts to be crispy, making them perfectly delicious.

Another plus with the cut of these potatoes is that you do not need to serve many of them and you only need 4 potatoes for 8 people.  This recipe is also a great idea to serve with breakfast, especially if there are left overs.

IMG_3287

MEAL PLAN

[mpprecipe-recipe:15]

 

Spinach and Cheddar, Crustless Quiche

IMG_3267

Quiches have always been a crowd pleaser and I love to experiment with the flavors. They are also extremely easy to put together so you can make a few different flavors to ensure that all taste buds are accounted for.

By definition a quiche is a baked flan or tart with a savory filling thickened with eggs. As long as you get the right mixture, you too can create your own flavors. Try some out and share with me your recipes.

IMG_3261

MUST HAVE PRODUCTS
These products are staples in my kitchen. The pie pans are great for always and now for the holidays they will come in handy. The spatulas are amazing and this I use for anything and everything, check them out.
9 inch Pie Pans
Silicone Spatula Spoons 

[mpprecipe-recipe:13]

Cuban Mojo Roasted Chicken

img_4286

What is mojo?  Mojo is a sauce that has many variations, but I love Cuban mojo; after all, I AM Cuban! The actual definition of mojo magic power or a magic spell, which is what you will be under once you try it.

The Cuban variation has a base of garlic, citrus and olive oil. After that you can add some other ingredients like onions and cilantro. For the sake of keeping it simple, I only added cilantro and of course salt and pepper.

If you add the sauce to a blender or food processor it becomes creamy and you can use for almost everything. A typical use is to dunk your tostones or mariquitas. You can also make this sauce and keep in the refrigerator to use on other dishes.

 

[mpprecipe-recipe:18]