Ham and Cheese Quiche

I was looking for something different to make that was either low-carb or high-protein. I found this very easy recipe online and it has become a quick favorite. Sometimes I add bacon, sometimes spinach and sometimes just leftovers in the refrigerator. The entire family loves it. 

Ingredients

• 1 tablespoon butter
• 1/2 medium yellow onion, chopped
• 4 eggs, lightly beaten
• 1 cup half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups diced ham
• 1 cup shredded swiss cheese
• 1 cup shredded cheddar cheese
• 1 deep dish frozen pie crust

Instructions

1. Preheat oven to 375 degrees.
2. Melt butter in a small nonstick pan and cook onion until soft. Let cool slightly.
3. In a large bowl, whisk together eggs, half-and-half, salt and pepper.
4. Stir in ham and both cheeses.
5. Stir in cooked onion.
6. Pour filling into pie crust, set on a baking sheet and place in oven for 40 to 45 minutes, or until set.
7. Serve warm or chilled

Pork Loin with Chorizo Nut Crumble served with Apples and Onions

 

Ingredients 

4 Red onions cut into rough half moons 

4 Pink Lady apples, cut into chunks 

3 Tbsp olive oil 

2-1/4 lbs Pork Loin

Zest of one lemon 

1 Tbsp of butter 

10 ounces of green beans steamed 

Salt and black pepper

Chorizo Nut Crumble 

2 oz semi-cured chorizo cut up a small as possible

1/3 cup mixed hazelnuts, walnuts and almonds 

2 Garlic cloves

Directions

Sauté the onions and apples and 2 tablespoons olive oil over low heat. Stir occasionally to prevent them sticking, and slowly cook for 30 to 60 minutes depending on how soft you want the apples. Add 3 tablespoons water and keep over low heat while you prepare the pork.

To make the chorizo not crumble, put the chorizo nuts and garlic in a small food processor. Where is until it's over rubble smaller than peas bit bigger than breadcrumbs.

Preheat the oven to 350°. Dry the pork loin Thorley and cut into pieces that will fit lengthwise in a frying pan. Season with women's asked salt and pepper. Heat 1 tablespoon of olive oil in the frying pan until smoking. One at a time, quickly sear each piece of pork for no more than 30 seconds on each side until you have a thin brown crust. Transfer the pork pieces to a baking sheet. Dab it with pea size pieces of butter on the length of the pork.

Cook the pork in the oven for 17 to 20 minutes until cooked but slightly blushing pink on the center allowed to rest for 8 to 10 minutes before slicing into medallions.

Cook the crumble in dry frying pan until the nuts are browned in the chorizo is cooked through. Serve the pork with the stripe of the softened apples with the steamed beans on the side scattered with the nut crumble.

Avocado Chicken Salad with Peanut Dressing

Where do I begin?! YUM ... that's where. I wanted something healthy and fresh for dinner. I searched for a few ideas online and came across this salad dish and changed it up just a bit. I am in love with the dressing and used the leftovers for a burger the next day. It could even be used as a dip or hummus for chips.


Ingredients
1 lb boneless, skinless chicken breast
Salt and fresh cracked pepper
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons lime juice
2 cups spinach

1 carrot, julienned
1 radicchio, chopped (optional)
1 avocado, thinly sliced
1/2 red onion, sliced
1 handful fresh cilantro, chopped
1/4 cup peanuts, chopped

Quinoa

The Avocado Peanut Dressing

1/4 avocado
1/2 cup peanuts
Juice of one 1/2 lime
1 garlic clove
1/4 cup rice vinegar

1/4-1/2 cup olive oil
1/2 teaspoon salt + 1/4 teaspoon black pepper

Directions

1. Marinate the chicken: In a large bowl, combine honey, lime juice, soy sauce, and pepper. Marinate chicken in this mixture for at least 30 minutes.

2. Grill the chicken. Once cooked through, set chicken aside and allow to cool slightly. Cut into slices.

3. To make the dressing: Mix the ingredients (avocado, rice vinegar, peanuts, lime juice, olive oil and garlic) together in a blender or food processor. Adjust with salt and pepper.

4. Combine the chopped spinach carrots, cilantro, red onion and radicchio in a large bowl and toss it with a pinch of salt and pepper. Add the quinoa and chicken on top along with the avocado. Drizzle on the dressing, top with chopped peanuts, and serve!

Note: The avocado peanut dressing can be stored in the fridge in a sealed container for a couple of days.

Lemon Blueberry Breakfast Cake

INGREDIENTS

• 1/2cup unsalted butter, room temperature
• 2 tsp. lemon zest or more — zest from 1 large lemon
• 7/8 cup* + 1 tablespoon sugar for sprinkling
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups flour (set aside ¼ cup of this to toss with the blueberries)
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 cups fresh blueberries
• 1/2 cup buttermilk**

* 7/8 cup = 3/4 cup + 2 tablespoons

** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.

INSTRUCTIONS
Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

Pumpkin Spiced Cream Cheese

Ingredients

1 package (8 oz) 1/3-less-fat cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
3 tablespoons packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla

Directions

In large bowl, beat ingredients with electric mixer on medium speed until well combined. Pour spread into serving dish. Cover; refrigerate at least 1 hour to blend flavors

Ravioli with Brown Butter Sage Sauce

Total Cooking Time:
20 minutes + 1 hour for pumpkin cream cheese
Servings: 4


Ingredients

2 packages refrigerated cheesen or Butternut squash ravioli (8–9 oz)
Fresh sliced butternut squash, about 1/2 lb, optional
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon fresh sage, finely chopped
3 tablespoons unsalted butter
1 cup half-and-half
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup chopped walnuts
****2 tablespoons pumpkin spice cream cheese (See recipe below)*****

****Pumpkin Spice Cream Cheese****
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup canned pumpkin (not pumpkin pie mix)
3 tablespoons packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla

In large bowl, beat ingredients with electric mixer on medium speed until well combined. Pour spread into serving dish. Cover; refrigerate at least 1 hour to blend flavors



Directions 

1. Cook pasta following package instructions (reserve 1/2 cup pasta water when draining). 

2. Trim pumpkin from skin and remove seeds, if needed, then cut pumpkin into 1/2-inch cubes (about 1 cup). 

3. Chop parsley and sage; set aside. Meanwhile, prepare sauce while pasta cooks.
4. Place butter and pumpkin in large sauté pan on medium; cook and stir 3–4 minutes or until butter is golden brown. 

5. Stir in half-and-half and sage; simmer 4 minutes.
6. Whisk in Parmesan cheese, cream cheese, salt, pepper, and parsley; simmer 1 minute. 

7. Stir in ravioli; cook 1 more minute. Stir in reserved pasta water until desired consistency. 

8. Sprinkle with walnuts. Serve.

Roasted Brussels Sprouts with Bacon and Warm Cider Vinaigrette

Ingredients

1 pound fresh Brussels sprouts 
4 slices bacon
1 shallot 
1/2 cup pecan pieces
1 tablespoon sugar
2 tablespoons apple cider vinegar
1/4 teaspoon kosher salt
1 tablespoon fresh thyme sprigs

Steps

1. Trim stems from bottom of sprouts, cut sprouts in half; set aside.
2. Preheat large sauté pan on medium 2-3 minutes. Cut bacon into 1/2-inch and add to pan. Cook 4-5 minutes, stirring often, or until bacon just begins to crisp. Meanwhile, chop shallot.
3. Stir in shallot and pecans; cook 3-4 minutes, stirring often, or until bacon is fully crisped. 
4. Stir in sugar and vinegar; add sprouts and salt. Cook 3-4 minutes, stirring often, or until desired tenderness. Garnish with thyme sprigs.