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
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