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!

Serves 8 slices

Brie, Caramelized Onions & Asparagus Quiche

25 minPrep Time

45 minCook Time

1 hr, 10 Total Time

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What you will need

  • 5 large eggs
  • 4 ounces of brie (I use triple cream)
  • 1 large onion (medium dice)
  • 6 ounces asparagus
  • 1 frozen pie crust
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry oregano

How to Make it

  1. Preheat the oven to 350 degrees
  2. 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
  3. Once they are cooked remove from the pan and set aside
  4. Don't clean the pan because you will reuse for the asparagus
  5. Remove the pie crust from the freezer and let sit for about 10 minutes
  6. Poke a few holes at the bottom with a fork and place in the oven for about 8-10 minutes
  7. Remove from oven and let sit 
  8. Cut the tips of the asparagus off and then cut the spears again either in half or in threes (about 2 inches)
  9. 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 from heat and layer the bottom of the pie
  10. 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
  11. In a separate medium bowl, mix the asparagus, onion, and brie together
  12. 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
  13. Pour the egg mixture on top, but remember to beat a little before
  14. Place the pie on a cookie sheet and place in the oven for about 40-45 minutes
  15. Let the quiche sit for about 30 minutes before slicing

Nutrition

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Popcorn and Chocolate Chip Ice Cream

Yes, you read it right, Popcorn and Chocolate Chip Ice Cream. This recipe was inspired by my love of mixing popcorn and snow caps at the movies. Ever since I can remember, that is what I always ate, until the stopped selling snow caps. But I did not let that stop me; I would buy my pack at CVS and then sneak them into the theater ; ).

However, I am sure you are wondering why I would think to make this into ice cream. Well here is my story… in 2008 my husband and I went to San Francisco for my birthday and on the plane ride home, I sat next to a man that was telling me about his experience at French Laundry. After raving about the restaurant, he told us about the most original dessert he had eaten, popcorn ice cream. That stayed with me for quite some time until I created this recipe.

I not only have a passion for cooking the classics and make them my own, but I also love creating things that are out of the box, and this is one of those recipes.

Place a bag of “movie theater butter” popcorn in the microwave and follow the instructions. Pour the milk, cream, and sugar in a medium-size pot on medium-low heat until the sugar melts and then remove from the heat. Add all the popcorn to the milk mixture and let stand for 15 minutes. This will infuse the milk with the flavor of the popcorn.

Remove the popcorn with a skimmer and discard in the garbage (unless that looks appetizing to you – lol – have at it). Allow the milk mixture to cool completely in the refrigerator for another 45 minutes to an hour.

Once the cream has cooled, pour the mixture into the ice cream maker as it is running. I have the Cuisinart and it works well! If you have questions, leave me a comment and I will respond.

So with this ice cream maker, it takes about 30 minutes to double up in size and get thicker. Once it looks like it may start coming out of the machine is when you turn it off. With the machine off, pour the chocolate chips and then mix with a large spoon. At this point, the ice cream is soft enough to mix.

Once you have all the chips you want in there, then you want to transfer to a freezer safe container and place in the freezer. For best results, leave in the freezer overnight.

Be sure to make enough to share. Here at my house, this batch went in 2 days. ENJOY!

Serves 8

Popcorn and Chocolate Chip Ice Cream

5 minPrep Time

2 hrCook Time

2 hr, 5 Total Time

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What you will need

  • 1 1/2 cups organic whole milk
  • 3 1/2 cups heavy whipping cream
  • 1 bag of "movie theater butter" popcorn (popped)
  • 1 cup white sugar
  • 12 ounces mini chocolate chips

How to Make it

  1. In a medium-size sauce pot on medium-low heat add the milk cream and sugar, mixing until sugar is dissolved
  2. Remove pot from heat and add entire bag of popcorn into the milk mix
  3. Let stand for 15 minutes to allow popcorn flavor to infuse milk
  4. Remove popcorn and with a strainer or slotted spoon and discard
  5. Place the pot in the refrigerator for about 45 minutes to cool
  6. Turn on the ice cream machine and pour the milk mixture
  7. When mixture has doubled, maybe tripled in size, turn off machine and stir in chocolate chips
  8. Pour ice cream into a freezer safe container and place in freezer over night

Nutrition

Calories

687 cal

Fat

52 g

Carbs

57 g

Protein

6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://thediversifiedtable.blog/2019/04/02/popcorn-and-chocolate-chip-ice-cream/

 


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!

Serves 12 cupcakes

Banana Cupcakes with Honey Cinnamon Buttercream

These banana cupcakes are absolutely delicious and they are great for breakfast or dessert!

15 minPrep Time

30 minCook Time

45 minTotal Time

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What you will need

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 ripe bananas
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • FOR BUTTERCREAM
  • 1 1/4 cup confectioners sugar
  • 1 tablespoon honey
  • 1/2 cup butter (1 stick) melted
  • 1/4 teaspoon cinnamon powder

How to Make it

  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour,
  2. sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix together butter, mashed bananas, eggs, and vanilla.
  4. Pour wet ingredients into flour mixture, slowly (do not overmix).
  5. Stir in the poppy seeds at last
  6. Dividing evenly, spoon batter into muffin cups.
  7. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes.
  8. Remove cupcakes from pan; cool
  9. completely on a wire rack.
  10. MAKING THE BUTTERCREAM
  11. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes until nice and thick
  12. Add to a piping bag with a nice open tip and decorate the cupcake once cooled
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Glazed Pineapple Cake

When I think of spring dessert, I think pineapple cake. Why? It is the perfect tropical dessert and since I’m Cuban, tropical is in my blood.

I always have canned fruits in my pantry because there is always some recipe I can create with them, pineapples are one of them.

Start by mixing the sugar, butter, vanilla extract, milk and eggs and beat well with a handheld mixer. You want to be able to see a figure eight on the mixture and it should look creamy.

Stir in the pineapple with a spoon until well incorporated (reserve the liquid of the pineapple for the glaze later).

In a separate bowl, you want to sift the flour, baking soda, baking powder, and salt together. I usually use a fine strainer if you don’t have a sifter and it does the job just fine.

Slowly mix the dry ingredients with the wet until everything is smooth and then pour into the prepared Bundt pan and bake for 25-30 minutes.

While the cake is baking, prepare the glaze for the cake. Simply add the pineapple juice to the powdered sugar and mix. For a thicker glaze add more powdered sugar (1 tablespoon at a time).

With a toothpick check and see if the cake is ready. You will know when there is no residue left on the toothpick. If you don’t have a toothpick, you can use a knife and make a small incision.

You want to let the cake cool a little before you remove from the pan, about 15 to 20 minutes. With a knife or an icing spatula, simply go around the edges of the cake to separate from the wall of the pan.

Take a large plate and place over the pan and then flip over and the cake will pop out. If for some reason it is a little stuck, give it a soft pat until it pops out.

Let the cake cool before pouring on the glaze, another 15 – 30 minutes. I like to reserve some glaze to pour on each individual slice.

This goes great with a good, hot cup of coffee!

Serves 8 slices

Glazed Pineapple Cake

1 cake

This is a refreshing cake for spring and would work very well in any brunch

15 minPrep Time

30 minCook Time

45 minTotal Time

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What you will need

  • 1 Can pineapple (crushed or cubed) - reserve to juice for the glaze below
  • 2 cups flour
  • 2 tsp baking powder
  • ¾ tsp baking soda
  • 1 stick butter (melted)
  • ¾ cup sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • ½ cup milk
  • FOR GLAZE
  • 1 cup Powdered sugar
  • 1/8 cup Pineapple juice

How to Make it

  1. Preheat the oven to 375 degrees
  2. Prepare pan with a little butter and some flour
  3. Combine the sugar, butter, vanilla, milk and eggs and beat well
  4. Sift the flour, baking soda, baking powder and salt and then add to the liquid and mix until smooth
  5. Pour in to the bundt pan
  6. Bake for 25 to 30 minutes
  7. Let cool in the pan for about 15 minutes
  8. Loosen rim of cake with a knife and then place a plate over the pan and flip out cake
  9. Glaze cake and save some to pour over individual pieces

Tags

Allergy
soy free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

456 cal

Fat

15 g

Carbs

76 g

Protein

5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://thediversifiedtable.blog/2019/03/26/glazed-pineapple-cake/


Cinnamon Apple Chips

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These apple chips are a great way to crave your snacking craving. I started making these because I love apples and I love chips…so why not eat apple chips? I am always trying to make snacks that are healthy but delicious. This is just that snack.

These snacks have 2 ingredients and that’s it. You can make them ahead of time and store them in a sealed container to take to work or school.

The trick to making this great snack is patience. To get the apples to the perfect crunch, you need to cook them slow and low. I good idea is to bake as many as possible at the same time, without overlapping the apples.

You also want to make sure the apples are sliced thin, so using a mandolin is the perfect tool for this recipe. One apple can make you about 20 chips. You can also experiment with the type of apples and see if it changes the flavor or texture.

Serves 12

Cinnamon Apple Chips

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What you will need

  • 2 Gala apple
  • 3 tablespoons white sugar
  • 3 tablespoons Cinnamon powder

How to Make it

  1. Preheat oven to 225 degrees
  2. Slice the apples as thin as possible
  3. Arrange apples slices on a baking sheet (do not overlap slices)
  4. Mix sugar and cinnamon together in a bowl; sprinkle over apple slices (if you want a healthier version, just add cinnamon and no sugar)
  5. Bake apples about 45-50 minutes or until slices are dried and edges curl up.
  6. Transfer slices with a spatula to a wire rack or plate until cooled and crispy.

Tags

Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
Allergy
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free
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Arugula and Parmesan Salad with Lemon Vinaigrette

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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.

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MEAL PLAN

Arugula and Parmesan Salad with Lemon Vinaigrette

8

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What you will need

  • 16 ounces baby Arugula (washed and dried)
  • 1/2 cup Parmesan cheese
  • 3 ounces lemon juice (1-2 lemons juiced)
  • 3 ounces olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

How to Make it

  1. In a small mixing bowl add the lemon juice, olive oil, salt and pepper and whisk together until emulsified and looks almost creamy
  2. In a large bowl add the arugula and the Parmesan cheese then pour the dressing and toss
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Turkey and Black Bean Burgers

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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.

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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

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Turkey and Black Bean Burgers

8

20 minPrep Time

20 minCook Time

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What you will need

  • 3 pounds Ground Turkey (Family pack)
  • 2 packs Lipton Vegetable Soup Mix
  • 1 - 15 ounce can Black Beans (drained and rinsed)
  • 3 tablespoons plain bread crumbs
  • 1 tablespoon salt
  • 1/2 tablespoon pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon chipotle
  • 8 sliced of Cheddar Cheese
  • 8 Sara Lee Artesano Burger Buns
  • 2 tablespoon olive oil

How to Make it

  1. In a large bowl, mix the turkey meat, black beans, vegetable soup mix, bread crumbs, salt, pepper, garlic powder, onion powder and chipotle and mix everything together
  2. Split the mixture into about 8 - 6 ounce balls and pat them into burger patties
  3. In a large saute pan on medium high heat, add the olive oil
  4. When the pan is ready, add the burgers 4 at a time and cook for about 4 minutes
  5. Flip the burger over and then add cheese and cook for another 4-5 minutes. (If you want to make sure the burgers are cooked through, cover the pan after you add the cheese)
  6. Remove the cooked burgers and repeat with the last 4 burgers
  7. Serve on the buns and ENJOY!
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Grilled Salmon

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Some people are intimidated by grilling fish and I’ll admit I was also. However, my husband bought a new grill and he loves to grill everything so after much encouragement, we finally tested this recipe on the grill. It was worth it because it was delicious and very healthy.

If you love salmon and are afraid to cook on the BBQ or don’t have a BBQ, check out my recipe, the perfectly seared salmon.

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Meal Plan

Grilled Salmon

4

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What you will need

  • 4 Salmon fillets (8 ounces each) skin on
  • Kosher Salt
  • Pepper
  • 1 lemon (halved)
  • Olive oil spray (for the BBQ)

How to Make it

  1. Prepare the salmon by seasoning both sides with salt and pepper
  2. Spray the BBQ with olive oil spray and set the temperature to medium high heat
  3. Place the salmon flesh side down and let it cook without touching until about 60 % cooked (about 6 minutes)
  4. Place the lemon halves on the BBQ flesh side down
  5. Flip over so skin side is down and cook until ready ( about 4 minutes)
  6. Take salmon and lemon off the heat
  7. Squeeze the lemon all over the salmon and let rest for about 5 minutes
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Really Good Fish Tacos

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Miami is a gold mine when looking for fish tacos. But for some reason, I have not been able to taste that one that has knocked me off my socks. This is one of the reasons I love to cook at home and experiment.  My husband is a boater and loves the water, so naturally the love of seafood goes hand-in-hand.  The start to a great fish taco is the star ingredient, the fish! You also need a good sauce, a great shell and some crunch. This recipe delivers on all of the above.  The fish is Corvina which is a white tender meat fish that resembles Sea Bass, it’s delicious. The great sauce is a homemade pico de gallo that is fresh and tangy and full of flavor. The shell can be soft or had, or even both and the crunch comes from the broccoli slaw. This is a must try recipe!

PRODUCTS WORTH HAVING IN YOUR PANTRY
gLASS BOWLS 

Really Good Fish Tacos

6

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What you will need

  • 1.5 pounds Corvina Fish
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked tumeric
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cinnamon sugar
  • Broccoli slaw (for crunch)
  • Soft and/or hard taco shells
  • Pico de gallo:
  • 1/2 cup grape tomatoes (cut in half and then in 3's)
  • 1/2 cup cucumber (diced small)
  • 2 shallots (cut in half and then sliced thin)
  • 1 lime (juiced)
  • 2 tablespoons cilantro (chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

How to Make it

  1. Mix all the cumin, paprika, tumeric, salt, pepper, onion powder, garlic powder and cinnamon sugar in a small bowl
  2. Season the Corvina well on both sides
  3. On a non-stick pan on medium heat add the olive oil and sear the fish on both sides until well cooked (about 3-5 minutes on each side, depending on thickness)
  4. Remove fish from pan and cut into chuncks
  5. Assemble taco with the pico de gallo and the slaw (you can also top with hot sauce, avocado, sour cream, cheese, and anything else you like)
  6. Pico De Gallo:
  7. Add the tomatoes, cucumber, shallots, cilantro, salt, pepper and lime juice in a medium size bowl and mix well
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