Monday, May 18, 2015

Sausage, Red Pepper and Mushroom Quiche

Quiche is such a fun, versatile meal option. I love that you can change it up easily and also use whatever you have. And so I was thrilled to find this version on Happy Go Lucky, when I was assigned to Kara's blog for Secret Recipe Club.

I can't believe I hadn't thought of this combo myself - I love sausage and peppers and mushroom on pizza or in risotto. And now I love it in quiche too. I made this crustless

but I've included Kara's recipe below which includes a crust. Either way, it's a winner!

Sausage, Red Pepper and Mushroom Quiche

1 – 9 inch frozen pie shell
3/4 pounds mild Italian sausage
1 red bell pepper, diced
6 mushrooms, diced
1 cup grated Pepper Jack cheese
5 eggs
1/2 cup half and half

Bake shell at 425 for 7 minutes or until it is just golden.

While shell is baking, saute sausage, pepper and mushrooms in a large skillet over medium heat until sausage is no longer pink. Drain mixture, discarding excess fat. Place meat and veggie mixture pie shell. Cover with grated cheese.

Whisk together eggs and half and half. Pour egg mixture over sausage mixture and add salt and pepper to taste. Return to the oven and bake for 20 minutes. Reduce oven temperature to 350 and bake for an additional 10-15 minutes until center of quiche is no longer runny. Serves 6-8.

Tuesday, May 12, 2015

Cheesy Baked Cauliflower

I love finding new ways to prepare vegetables, and this treatment has become one of my new favorites. Why? You don't need to cook the white sauce! Simply toss the sauce ingredients together, add the cooked cauliflower and then bake away! This goes fabulously with pork and beef, and a green salad would round out the meal nicely. We've had a few straight rainy, cold days here and a cheesy vegetable is just the the ticket for comfort food that's not too heavy.

Find more great stuff at Totally Talented, Clever Chicks, Create Link Inspire, Tasty Tuesday.

Cheesy Baked Cauliflower

5 cups small cauliflower florets, steamed until fork tender
1 and 1/4 cups milk
1 Tbsp. olive oil
1 egg
2 Tbsp. flour
1 1/2 tsp. salt
1 cup shredded parmesan

In a large bowl, whisk milk, olive oil and egg. Add in flour, salt and pepper to taste and whisk until smooth. Fold in ¾ of parmesan. Toss in the steamed cauliflower florets and stir well to coat them with the sauce. Transfer it into a casserole dish and bake at 400 for 30 minutes. Top with remaining parmesan and bake for another 5 minutes or until the cheese melts. Serves 6.

Recipe Source: adapted from GiveRecipe

Monday, May 4, 2015

Roasted Red Pepper and Sausage Pasta

There's not much better in life than sitting down to eat a delicious dinner after a hard day of work. But it can be made better when the said dinner dirties only one pan! And takes less than 30 minutes to prepare! And after a couple bites, the hungry teen boy looks at you and says, "this is REALLY good." That should be enough endorsement for you - get this on your dinner rotation and SOON!

Find more great stuff at Inspiration Monday, Mix it Up, Melt in Your Mouth, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Foodie Friday, Friday Flash, Friday Frenzy.

Roasted Red Pepper and Sausage Pasta

1 pound Italian sausage
4 cloves garlic, finely chopped
1 1/2 cups milk
1 1/2 cups chicken broth
1 - 16 oz. jar roasted red peppers, drained and pureed
4 oz cream cheese (low fat is ok)
1/2 cup grated parmesan
3-4 handfuls baby spinach
12 oz pasta of your choice

In a large skillet, saute the sausage with the garlic over medium heat until browned.

Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add additional 1/4 each of milk and chicken broth.

Cut the cream cheese into cubes and stir into the pasta mixture until cream cheese melts.

Stir in spinach, 1 handful at a time, and cook until wilted and hot. Stir in parmesan until melted. Remove from heat and serve.

Recipe Source: Adapted from Host the Toast

Monday, April 27, 2015

Raspberry Cheesecake Streusel Bars

I made these delicious and beautiful pink bars for a baby shower a few weeks ago and they were a huge hit! Basically a fruity cheesecake with a "dutch" topping, there is plenty of variety of flavor and texture to please. You could easily substitute strawberries or blueberries for the raspberries - or even blackberries! - and I used berries that I had in my freezer to make it even simpler.

These little beauties are rich, so you can cut them into small pieces and feed a crowd. Or just feed yourself - they freeze nicely too.

Find more inspiration at Totally Talented, Create Link Inspire, Clever Chicks, Tasty Tuesday, What's Cooking, Full Plate, Showcase your Talent, Foodie Friday, Friday Flash, Friday Frenzy.

Raspberry Cheesecake Streusel Bars

1 1/2 cups graham cracker crumbs
1/2 cup sugar
6 Tbsp. butter

Cheesecake Filling:
1 1/2 cup raspberries, divided
1 small banana
12 oz. cream cheese, softened (low fat is fine)
1/3 cup sugar
1 egg
1 1/2 tsp. vanilla extract
2 Tbsp. flour

1/2 cup flour
1/2 cup brown sugar
1/2 oats
4 Tbsp. butter
1/4 tsp. cinnamon
1/4 tsp. salt

Melt butter in a large bowl in the microwave, then add graham cracker crumbs and sugar and toss to combine. Press mixture onto bottom of greased 9" pan. Bake at 350 for 7-10 minutes. Remove from oven and set aside to cool while making cheesecake portion.

Place 1 cup raspberries and banana in a blender or food processor and pulse until pureed; set aside. Place cream cheese, sugar, egg and vanilla extract in a bowl and beat until fully combined and smooth. Add in pureed mixture and mix to combine. Add in flour and mix to combine. Gently stir in the whole raspberries.

Pour mixture over crust and bake for 30-35 minutes.

Meanwhile, to make the streusel, combine the flour, brown sugar, oats, cinnamon and salt in a medium bowl. Cut the butter into small pieces and use a pastry blender, two forks or your fingers to cut in the butter until the mixture resembles coarse crumbs.

Remove the pan from oven after 30-35 minutes and sprinkle streusel on top. Return pan to oven and bake for another 12-15 minutes. Remove and cool bars before cutting. Store in refrigerator.

Monday, April 20, 2015

Chicken Tortilla Soup

I can't tell you how many recipes I've pinned for chicken tortilla soup. Many. But I've never made any. Then I saw this recipe on Ashley's blog, Rainstorms and Love Notes. It was so easy! And contained all the stuff I like! I knew it was the perfect choice for Secret Recipe Club this month. Ashley's version is for the crock pot, but I adapted it for the stove top. My crock pot is so hot that I can't leave it alone for more than 4 hours, which makes the point of the crock pot almost irrelevant, but anyway...

I loved making this AND eating it - it was SO quick and easy and SO delicious. And to say it was a hit with my family is a gigantic understatement. There was nearly a fist fight when determining who would take the one serving left for lunch the next day.

You should check out all of Ashley's great recipes, and the adorable story of how she met her husband. Swoon. And then you should make this soup. Even if it is 75 degrees today.

Get more inspiration at Totally Talented, Create Link Inspire, Clever Chicks, Tasty Tuesday.

Chicken Tortilla Soup

1 cup medium salsa (I used my homemade salsa)
2 cups cooked, shredded chicken
2 cans cream of chicken soup
1 can corn, drained
1 can black beans, drained and rinsed
1 1/2 soup cans water
1 1/2 tsp. cumin
1 cup shredded cheddar or Mexican blend cheese
2 whole wheat or flour tortillas
1/4 cup chopped cilantro
Sour cream, chopped tomatoes, diced avocados, for topping (or your favorite fixins!)

In a dutch oven, whisk together the salsa, cream of chicken soup and water. Add the black beans, corn, chicken and cumin. Cook over medium heat until soup comes to a simmer, stirring occasionally.

Meanwhile, cut tortillas into strips. When soup is hot, add tortilla strips, cheese and cilantro and stir well until cheese is melted. Top with sour cream, tomatoes, avocados and crushed tortilla chips, if you like. Serves 6.

Wednesday, April 15, 2015

Strawberry Oatmeal Yogurt Muffins

It is finally beginning to look, and feel, like spring here in Minnesota. The trees are getting buds, the snow has turned to rain (although it snowed as recently as last week!) and the earth is greening up. Another thing that felt like spring? Eating these muffins! I served these for dinner alongside a frittata, and they were a huge hit. And they're filled with good for you stuff like oats and whole wheat flour, not to mention the delicious and nutritious strawberries. Whether you make them for breakfast, dinner or a snack, you and everyone else will enjoy them!

Find more great ideas at Create Link Inspire, Totally Talented, Clever Chicks, Try a New Recipe, Tasty Tuesday, Full Plate, Showcase your talent.

Strawberry Oatmeal Yogurt Muffins

1 ½ cups white whole wheat flour
½ cup oats
½ cup sugar
1 Tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
1 - 6 oz. container plain, strawberry, vanilla or coconut yogurt
1 large egg
1/4 cup vegetable oil
1 tsp. vanilla
1 cup diced fresh strawberries

Whisk together flour, oats, sugar, baking powder, baking soda, salt and cinnamon in a large bowl and set aside.

In a medium bowl or large measuring cup, whisk together yogurt, egg, oil and vanilla. Slowly pour the wet ingredients into the dry ingredients and stir until just combined.

Gently fold in strawberries to the batter. Divide batter evenly among 12 paper-lined muffin tins. Bake at 375 for 20-25 minutes or until a toothpick comes out clean.

Recipe Source: Adapted from The Lemon Bowl

Tuesday, April 7, 2015

Sweet 'n' Sour Polish Sausage

I love cooking with kielbasa, so when I found this recipe in an old cookbook, I was sure it would be a winner. And I wasn't disappointed. Kielbasa is PERFECT for sweet and sour; I can't believe I didn't think of it myself! Salty polish sausage swims in a tangy sauce along with peppers, onions and pineapple. It's delicious! This recipe is super easy to whip up, perfect for a busy weeknight. Cook the rice in the microwave while you assemble the stir fry, and supper will be ready in a jif. (Do you have a microwave rice cooker? It has transformed my rice cooking life, and I am not exaggerating.)

Find more great stuff at Hearth and Soul, What's Cooking, Totally Talented, Create, Link, Inspire, Clever Chicks, Try a New Recipe, Tasty Tuesday, Tickle my Tastebuds, Foodie Friday, Friday Flash, Showcase your Talent.

Sweet 'n' Sour Polish Sausage

1 pound smoked kielbasa, cut into 1/2 inch slices and then cut in half to make half moons
1 medium onion, chopped in large dice
5-6 mini peppers, chopped, or 1 1/2 cups chopped sweet bell peppers
3/4 cup brown sugar
2/3 cup ketchup
1/3 cup cider vinegar
1 tsp. salt
1 - 20 oz. can pineapple chunks
3 Tbsp. cornstarch
1/4 cup water

In a large skillet, brown the sausage over medium heat for 3 minutes. Add peppers and onion and cook and stir for 3-4 minutes.

In a large measuring cup, combine the ketchup, brown sugar, cider vinegar and salt. Place a strainer over the cup and empty the can of pineapple into the strainer. (The juice will go into the sauce; set aside the pineapple chunks.) Whisk the sauce well, then add to the skillet. Stir well and bring to a boil.

In same large measuring cup, combine water and cornstarch and whisk well to combine. Add to the meat and vegetable mixture in the skillet, and stir and cook for 2 minutes or until thickened. Add the pineapple chunks and let simmer til heated through, about 2 minutes. Serve over hot rice. Serves 6-8.
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