Crustless Spinach Quiche

I bought two bunches of fresh spinach and needed to use before it saw better days. I was thumbing through my old printed recipe books and ran across this recipe; which I believe I never made... I have been madly making Green Chili Sauce (blog: 4/15/13) from last years frozen roasted green chilies and had some unthawed in the refrigerator. The original recipe called for 10 ounces of frozen spinach. I just wilted the chopped two bunches of spinach in a little olive oil in substitute. I also used one large shallot in place of the onion.  Below is the original recipe. I have been eating this for lunch; high in protein and packed with vegetables.

Ingredients:

• 2 tablespoons olive oil
• 1/2 cup roasted green chilies, chopped or 1 jalapeno, chopped
• 2 medium zucchini, grated
• 3/4 cup onion, chopped
• 4 large garlic cloves, chopped
• 10 ounces frozen spinach, thawed and squeezed dry or fresh spinach, chopped
• 1 tablespoon fresh parsley, chopped
• 7 large eggs, beaten
• 2 cup whole milk ricotta cheese
• 1 cup feta cheese, crumbles or 1 small block feta, chopped
• salt and pepper to taste

Directions:

Spray or grease a 10-inch springform pan with canola oil. I had to dust my pan off as have not used it in a LONG time! Preheat oven to 350-degree.

As I mentioned I wilted the chopped spinach in a little olive oil and removed from skillet to cool.

Add the 2 tablespoons olive oil to the skillet over medium heat. Add the onion, garlic and zucchini. Saute to crisp tender. Remove and cool.

Add the roasted green chilies to the cooling zucchini mixture.

Combine the beaten eggs to the ricotta and feta cheeses. Salt and pepper to taste.

Add the cooled remaining ingredients to the egg mixture and combine well.

Pour into prepared pan, placing the pan on a baking sheet.

Bake 45-50 minutes until slightly brown on the edges and middle is set.

Allow to cool for 10 minutes before removing from springform ring. I ran a spatula around the edges before releasing.

Simple Vegetable Frittata

Found this on Pinterest: livingwellspendingless.com The base of this frittata is excellent, butter and half and half. Ha! You can chose whatever vegetables and herbs you have on hand. The frittata is cooked entirely on the cooktop. Mushrooms, shallot. chopped, fresh parsley, and extra sharp cheddar was my ingredients of choice. Reheat in the oven at 350-degrees; as I think the microwave makes egg dishes soggy. With just the two of us, the toaster oven is perfect. Great to wake up on a Saturday morning and breakfast is in10 minutes

Ingredients:

• 2-3 cups chopped. fresh vegetable of choice
• 1/4 cup or more chopped, fresh herbs of choice
• 2 tablespoons unsalted butter
• 8 eggs, beaten
• 3/4 - 1 cup half and half (may use milk)
• 1 1/2 cup shredded cheese of choice
• salt and pepper to taste

Directions:

Combine the beaten eggs, half and half, shredded cheese, fresh, chopped herbs and salt and pepper.

Melt butter in a non-stick pan over medium heat. Add chopped vegetables of choice and saute till soft and all the butter is absorbed. Distribute the cooked vegetables evenly in the pan.

Slowly add the egg mixture on top of the vegetables. Cook covered over medium heat until eggs are set and puffy. About 20 minutes.

Celery Salad

Kendra, the gal that does my nails, turned me on to this recipe. Her husband is Chilean and I was curious about a traditiona dish his mom might make. This is similar to a cucumber salad, very refreshing on its own or on top of your regular lettuce salad. I love it! I do not have exact measurements of the ingredients and that is the beauty of it; you can do whatever amounts you like... Below is just a guideline.

Ingredients:

• 5-6 stalks celery, cubed
• 1 bunch scallions, white parts chopped
• 1/4 cup chopped, fresh cilantro leaves
• 1-2 tablespoons fresh squeezed lemon juice
• 1 tablespoon good quality olive oil
• salt to taste

Directions:

Toss all in a bowl and enjoy!

Sonoma Chicken Salad

This chicken salad is one of my granddaughter's, Ally, favorites. The recipe is from Whole Foods. Makes enough for 10 guests. It is very yummy!

Ingredients

• 1 cup mayonnaise
• 4 teaspoons apple cider vinegar
• 5 teaspoons honey
• 2 teaspoons poppy seeds
• salt and pepper to taste
• 2 pounds, boneless, skinless chicken breasts
• 3/4 cup pecan pieces, toasted
• 2 cups red seedless grapes, cut into fourths
• 3 stalks celery, thinly sliced

Directions

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days in advance.

Preheat the oven to 375-degrees. Place chicken breasts in one layer in a baking dish with 1/2-cup water.  Cover with foil and bake for 25-40 minutes until completely cooked through. Remove the cooked breast and cool for 10 minutes. Cover and refrigerate.

When the chicken is cold, dice into bite-size pieces and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

Printed

Croissants

I had not made these croissants for years, but was hosting a bridal shower. Original recipe is from Colorado Cache, which is a Denver Junior League cookbook. The dough must be refrigerated for 24 hours, so plan accordingly.
The recipe makes enough to feed 10 guests and freezer queen stamp of approval.

Ingredients

• 2 packages dry yeast (not instant)
• 1 cup warm water
• 3/4 cup evaporated milk
• 1 1/2 teaspoon salt
• 1/3 cup sugar
• 1 egg ,beaten 
• 1/4 cup butter, melted
• 1 cup butter, chilled
• 5 cups flour
• 1 egg, beaten with 1 tablespoon water

Directions

In a medium bowl sprinkle yeast on warm water to soften.

Add 1 cup flour, evaporated milk, egg, sugar, melted butter and salt. Beat till smooth and set aside.

Cut the chilled butter into the remaining flour until well incorporated. 

Pour the batter mixture over and blend till well mixed.

Cover and chill for 24 hours.

Divide dough into thirds; working with one at a time, putting the unused portion back in the refrigerator.

Roll out in a circle and cut into pie-shaped wedges.

Roll up into croissant shape and place on a parchment-lined baking sheet.

(You may cut the pie-shaped wedges into smaller wedges if desired.)

Rise at room temperature for one hour.

Brush with beaten egg and bake in a 400-degree oven for 12-15 minutes or until golden brown. Printed

Cutout Sugar Cookies

The original recipe was from a neighbor of my sister's, Simone. The cookie is not overly sweet. I did not have the instruction for how thick to roll the dough out. The cookies turned out perhaps a tad too thick... I chose raw sugar for the sprinkles, as was baking for a wedding shower I was hosting.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup sugar
• 4 tablespoons milk
• 1 teaspoon baking soda, dissolved in the milk
• 1 teaspoon vanilla extract
• 2 eggs, beaten
• 4 cups flour
• pinch of salt

Directions

Cream butter and sugar. Add eggs, milk and baking soda, vanilla, flour and salt. Mix well and chill in the refrigerator until firm.

Cut the dough in half and roll each half on a lightly floured surface and shape with desired cookie cutters.

Place on a parchment-lined cookie sheets and bake at 375-degree oven for 10-12 minutes (until turn just slightly golden.

Cool on racks and frost with Royal Icing (blog: 12/14) (Label: frosting)

Printed

Seared Chicken Breasts

This is more a TIP than a recipe. Allison who works with my son went to chef school and Jesse passed this on to me. It is SO worth the extra step for moist, flavorful chicken to use topped with a sauce or whenever cooked chicken is called for in a recipe.

I use grapeseed oil to sear the chicken. This oil tolerates high temperatures without burning.
Use a skillet and drizzle enough of the grapeseed oil to coat pan lightly.
Heat pan on medium to medium high heat.
Rinse, pat dry chicken and salt and pepper both sides.
Sear 5 minutes per side.
Finish the chicken in a 350-degree oven for about 10-15 minutes until cooked through.

I have placed extra in the freezer covered in chicken broth for future meals.

Be sure to use the browned bits left in the skillet bottom to saute onions, celery and carrots. Then add chicken broth to loosen all the pieces. Great base for soup, noodle or rice dish.