Spinach and Cheese Egg Bake

This is so easy and so good! I changed up the original recipe from kalynskitchen.com to suit what I had in the refrigerator. The recipe called for 1/3 cup thinly sliced scallions, which I did not have on hand. So I substituted two slices of cooked bacon, crumbled on top. She also used mozzarella cheese and I used cheddar goat cheese. I love recipes that you can tailor to your own or not... This is good both warm or cold and I am sure would have Freezer Queen stamp of approval. If you do freeze; I would unthaw completely in the refrigerator and to heat up; do so in the oven, not the microwave.

Ingredients:

• 5 ounces fresh spinach, cut-up
• 1 teaspoon olive oil
• 1- 1 1/2 cups cheese of choice, shredded
• 2 slices nitrate-free bacon, cook till crisp and crumbled
• 4 eggs, beaten
• salt and pepper to taste

Directions:

Preheat oven to 375-degrees. Grease a small baking pan. Mine was 10x7-inch.

Heat the oil in large skillet over medium-high heat and add the spinach all at once and stir until just wilted, about 1 minute.

Transfer the spinach to the baking pan, spreading evenly over the bottom. Layer cheese and bacon on top.

Pour the eggs over the spinach/cheese combination and salt and pepper to taste.

Bake for 20-30 minutes or until mixture is completely set and starting to lightly brown. 

Allow to cool 5 minutes before cutting.

If you do reheat; do so in the oven, rather than the microwave.

Roasted Rosemary Cashews

Ok, you had better hide these from me. They are so good and so worth the time! The original recipe called for skin-on whole raw almonds, but I had a bag of raw cashew pieces and I thought, why not!
I used a non-stick skillet and raised the heat just a tad from the original recipe found on nomnompaleo.com

Ingredients:

• 2 cups raw cashews
• 1-2 tablespoons dried cracked rosemary (found a Savory)
• 1-2 teaspoons coarse salt (I use Celtic)
• 1/4 teaspoon fresh pepper
• 1 tablespoon butter or ghee (I use Organic Valley Ghee)

Directions:

Melt the ghee in a non-stick skillet over medium-heat. When ghee starts to bubble, add the cashews and stir to coat.

Add the rosemary, salt and pepper.

Toast in the skillet, stirring often, until golden brown. You may have to adjust your cooktop to a lower heat to prevent burning.

Remove cashews and place on paper towel until cooled to room temperature.

Store in a sealed container and hide in a safe place!

Thinking of trying with slivered almonds. Could be yummy!

Asparagus Soup

Vitamin Cottage had frozen asparagus on sale, Organic Cascadian Farms. You may also make this with fresh asparagus, just will require a little more prep. I tweaked the recipe from Emeril Lagasse to suit my tastes and the use of the frozen asparagus. Asparagus is rich in B6, calcium, magnesium and zinc. Plus it is delicious.
Ingredients:

• 3-9 ounce packages frozen asparagus, defrosted over night in the refrigerator
• 1 cup shallots, chopped
• 2 cups leeks, white parts, chopped
• 3 tablespoons garlic, chopped
• 4 tablespoons unsalted butter
• 4 cups chicken broth
• salt and pepper to taste
• 4 ounces herb and garlic Chevre, crumbled and dissolved in 1/2 cup boiling water (or cream!)

Directions:

In a stockpot over medium-high heat, melt the butter. When foamy add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook about 1 minutes. Add the asparagus, salt and pepper, and cook, stirring, for 2 minutes.

Add the chicken broth and simmer until asparagus is very tender, about 20 minutes. Cool about 10 minutes.

With a hand-immersion blender, puree the soup until smooth. Adjust the seasonings and incorporated the dissolved goat cheese.

Grilled Romaine

If you are going to be firing up the grill, try this salad. I have had grilled romaine in several restaurants, Fresh Craft in Denver, comes to mind; but have never attempted to make at home. Super quick and easy. Give it a try and I promise you will be hooked! I tweaked the original recipe, so the sky is the limit with what dressing and cheese you use!
Ingredients:

• 1 head romaine lettuce
• extra virgin olive oil
• Champagne Vinaigrette (blog: 12/20/2015 label: salad)
• Goat Cheese Feta, crumbled

Preheat a grill to medium-high heat.

Rinse and pat dry the lettuce.

Cut the head in half lengthwise. Brush surface with olive oil.

Grill about 4 minutes total, turning occasionally.

Place each wedge on a plate and drizzle with Champagne Vinaigrette or your favorite Caesar dressing. Sprinkle with feta cheese or your favorite cheese.

Simone's Cheesecake

This is the only Cheesecake Recipe you need... The recipe will make two-10-inch cheesecakes. The cheesecake slices best with a knife run through hot water after each cut. The cheesecake slices best once cooled and at room temperature; not chilled. To serve: slather the slices with heated strawberry jam and set out at room temperature for about 1/2 hour.
Freezer Queen stamp of approval.  Lay out the slices on a baking sheet lined with saran wrap. Freeze the slices first uncovered, then wrap the individual frozen slices in saran wrap. Unthaw in the refrigerator.

Ingredients for Crust:

• 2 1/2 cups graham cracker crumbs (2 packages in 14.4 oz box) 
• 1/2 cup sugar
• 2/3 cup unsalted butter, melted

Direction for Crust:

Use a food processor to grind the graham crackers into crumbs. Combine with sugar and melted butter. Divide into 2 equal portions and pat into bottom and sides of the glass pie pans.

Ingredients for Filling:

• 24 ounces cream cheese, at room temperature
• 4 large eggs, beaten
• 1 1/2 cup sugar (12 ounces)
• 4 teaspoon vanilla
• 2-4 teaspoons fresh lime or lemon juice (to taste)

Directions for Filling:

Preheat oven to 350-degrees.

With a standing mixer whip the cream cheese. Add the eggs, sugar, vanilla and lime or lemon juice. Beat until fluffy. Fill the two graham cracker crusts evenly.

Bake for 30-35 minutes until center is set. Allow to cool for 5 minutes. Add the Topping ingredients evenly on top of the two baked cheesecakes. Bake an additional 10-15 minutes.

Ingredients for Topping:

• 2 cups sour cream
• 7 teaspoons sugar
• 1 teaspoon vanilla

Directions for Topping:

Combine all ingredients in a small bowl.

Allow the cheesecakes to cool to room temperature and once cooled, store in refrigerator or freeze.

Bronco Nation!

Congratulations Denver Broncos! Exciting beyond belief!

Menu Super Bowl Day:
The Best Chicken you will Ever Eat (blog: 10/25/2013 Label: chicken, rub)
Moroccan Dipping Sauce (blog: 10/25/2013 Label: sauces)
Rice Pilaf with Crimini Mushrooms (blog: 8/28/2015 Label: rice)
Stuffed Mushrooms (blog: 1/17/2016 Label: appetizer) Used chicken Italian Sausage
Italian Stuffed Jalapenos (blog: 2/21/2014 Label: appetizer) Used bacon instead of Italian Sausage and topped with Guacamole from Whole Foods.
Deviled Eggs (blog: 4/12/2013 Label: eggs)

Pictures from the Parade