Brie, Caramelized Onions & Asparagus Quiche

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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!

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Banana Cupcakes with Honey Cinnamon Buttercream

Banana bread is my staple recipe, so what better way to make them then as individual cupcakes.  When you make banana bread, it’s a little different because, you slice a piece and then you can add butter, cream cheese or honey. However, like a cupcake, you need a little somethin, somethin…I decided on honey, cinnamon buttercream. The frosting is so good, I need to create a few other recipes to add it to.

I am always experimenting with my banana bread recipe and while creating this one, I added poppy seeds. Well, needless to say, it was a great addition!

These are simple to make, but having ripe bananas are very important to the flavor and texture. You want the skin of the banana to be yellow with a few black specs. If there is a large bruising, don’t worry, just cut that part out.

Preheat oven to 350 degrees before starting to prep the recipe. This always allows enough time for the oven to reach temperature, by the time you are done. 

Also, line a standard 12-cup muffin pan with paper liners to have those ready. You can also prep a 24-cup muffin pan if you want smaller cupcakes. 

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix the butter, mashed bananas, eggs, and vanilla. You can use a hand mixer if you want or simply use a rubber spoon. 

Add the wet ingredients to the dry ingredients and mix well. Once everything is mixed together, add the poppy seeds and stir.

Scoop the batter into each individual liner using a scoop spoon; if you are using the 12-cup muffin pan, use a 5 cm scooper and if using the 24-cup muffin pan, use the 4 cm scooper.

Place in the oven and bake about 25 – 30 minutes for 12 or 24 cupcakes. I always start with a smaller amount of time and then test with a toothpick. If still not cooked through, I continue to cook in 5-minute intervals.

Remove cupcakes from the oven and let cool in the pan for about 10 minutes. Remove the cupcakes from the pan and place on a wire rack and let cool completely (30 minutes to an hour). 

Pipe the buttercream frosting on each individual cupcake and ENJOY!

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Spinach and Cheddar, Crustless Quiche

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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.

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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 

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Coconut Rum Macaroons

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Coconut, Coconut, Coconut! This is such an amazing ingredient and not only is great for food, you can also use it for scrubs and fragrances. I have another blog that is titled toasted coconut, and this is great to have and top other dishes off with them. I can guarantee that I will have plenty of coconut recipes in this blog.

In the meantime, I will say you’re welcome for this recipe, OMG is it tasty. I will say that it is not dietary and for that I am sorry, but it is very worth the cheat. When I was young, my dad used to eat coco rayado, which is coconut in a syrup with cream cheese or gouda cheese. It sounds weird, but it was good. This was the start of my love for coconut and then I moved on to mounds. When I discovered chocolate and coconut together, I went to heaven (LOL).

I have had macaroons before with chocolate and without, but I wanted to make some that were different and a little inspired by the Latin culture, so I decided to add rum. Even though they do not have actual rum, boy do they taste like they do!  Any feed back will be appreciated!

 

INGREDIENTS – MAKES ABOUT 24 – 30 MACAROONS

  • Coconut – shredded, sweetened, 6 cups
  • Coconut flour – 2/3 cup
  • Salt – ½ teaspoon
  • Condensed sweetened milk – 14 ounce can
  • Vanilla extract – 1 teaspoon
  • Rum extract – 2 teaspoons

HOW TO MAKE IT…

  1. Pre-heat the oven to 350 degrees
  2. In a large bowl, add the coconut, coconut flour and salt and mix well
  3. Add the condensed sweet milk, the vanilla extract and the rum extract and mix everything together well
  4. On a baking sheet with parchment paper, spoon some of the mixture into small amounts (about a tablespoon each)
  5. Bake for 11-12 minutes until you see some of the coconut flakes toasting
  6. Remove from the heat and let cool
  7. If you want to add chocolate over them, melt the chocolate and with a spoon, drizzle all over the top of the macaroon

Tips: You can add some edible glitter or sprinkles on top for a more festive look; you can also try some white chocolate or candy melts in different colors depending on the occasion

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Fusilli Tuna Salad

This recipe is my re-creation of a recipe a friend of mine, Patty, used to make in high school. I loved it then so much that I have been making it for a while now and I try to change it up all the time. What is great about this salad, besides the way it tastes, of course, is that it is versatile. As you have seen on my other blog posts and by the title of the blog, I love foods and creating foods that have flexibility and can adapt to the character of the person that is creating it.  I know for some people it is easier to simply follow a recipe to the tea, but I am going to show you that cooking is actually fun when you learnto let your taste buds help you create.


Ingredients:
*Fusilli pasta –  2 – 3 cups dry
*Red pepper – 1/4 cup, small dice
*Yellow pepper – 1/4 cup, small dice
*Green pepper – 1/4 cup, small dice
*Green onion – 2, small chop
*Cherry tomato – 4 large, small dice
*Tuna, Albacore – 1 can in water, drained
*Hass avocado mayo – 1 tablespoon
*Kalamata olives – 2 tablespoons, sliced
*Celery – 1 stalk, small dice
*Olive oil – 2 tablespoons
*White wine vinegar – 1 tablespoon
*Dijon mustard – 1 teaspoon
*Kosher salt – 1 tablespoon and 1/2 teaspoon
*Pepper – 1/4 teaspoon

  • In a large pot, add about 4-6 cups of water with the 1 tablespoon of salt and place to boil. When the water starts to oil add the pasta and cook for about 10 minutes.
  • In a separate bowl, add the tuna, peppers, tomatoes, celery, olives and green onion. In a seperate small bowl mix the avocado and Dijon mustard so it’s creamy (almost like mayo). Add to the bowl with the tuna and mix well everything.
  • When the pasta is cooked, drain it and place back in the pot to let cool. Add 1 tablespoon of the oil so the pasta does not stick together and let it cool. Once the pasta is cool (about 30 minutes) add to the tuna and mix. Add the rest of the oil, vinegar, salt and pepper and mix.

Tips: You do not have to add the tuna to the dish and just have the cold pasta. If you remove the tuna, you can also remove the avocado and mustard to make it a softer flavor. Another thing that you can add to the salad is small broccoli florets.

Pesto Potatoes

IMG_2678.JPGMy kids love potatoes and they are such a great canvas and an all around side dish. If there is one thing that I have on hand always, besides onions, garlic and peppers, it’s potatoes. I am sure that there will be quite a few potato recipes on my blog and I am hoping you all like all of them.  Also, for future reference you can make potatoes for breakfast, lunch or dinner and they are great as left overs.


Ingredients:
*Small yellow potatoes – cut into cubes about 1 inches (if you are going to do this in advance, make sure to add the potatoes to water so they do not get brown)
*EVOO – 2 tablespoons
*Kosher salt – 1 teaspoon
*Black pepper – 1/2 teapoon
*Garlic (roasted) – a whole bulb
*Pesto (you can use store bought, I did)
*Arugula – 3-4 cups
* Lemon juice (1/2 a lemon)
*Parmesan cheese – 1/4 cup

  • Pre-heat the oven to 400 degrees. Place the potatoes in a large bowl and add the olive oil with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and mix well. Place on a baking sheet lined with parchment paper, in an even layer and cook in the oven for about 25-30 minutes.
  • At the same time, roast the garlic in the same oven. (For the garlic, cut the tip off so you can see the bulbs, wrap in foil with a little oil).
  • Remove the potatoes and garlic from the oven and let cool for about 5 minutes. Place the potatoes in a large pot and heat on medium.
  • Remove the garlic from the aluminum foil and squeeze the garlic out of the bulbs and into a small bowl. Smash with a fork to make into a paste and then add to the potatoes. Add 2-3 tablespoons of pesto and the Parmesan cheese and stir well.
  • In a separate bowl, add the arugula and the lemon juice and stir.
  • Serve the arugula on a plate and then add the potatoes on top.