Tuesday, April 28, 2009
Cinco De Mayo
With Fiesta on the mind and belly, May's recipe exchange with be Ethnic Food night. Now, obviously fiesta has more to do with Latin America, but feel free to bring any country's fare. (Or you can make the Guacamole dip as seen above). Hope to see you Wednesday, May 14th at 7:45 at the Tovar home (9034 Broadmoor Bend) for some good eats.
Once you have decided on your recipe, please leave it as a comment on this post or send me an email so we can add it to the final post. If you needed recipes from the previous exchange, check out Aprils's very small post.
Please submit your recipe even if you can't make it. The downside to this option though is the rest of us will miss your company as well as sampling the recipe
Tuesday, April 21, 2009
April's Recipes
So there were more then two people who attended, but that is all the recipes I have been given (HINT HINT). If any of you had wanted to come and/or have a recipe to add, please put it in the comment section and I will add it to the blog. So without further ado, the recipes:
Quiche – Becca Clawson
1 premade pie dough
4 eggs
1 ¼ c milk
Assort. Herbs (see below)
Filling (see below)
Cheese (see below)
Preheat oven to 375. Put your premade pie dough in a deep dish pie pan (or cake pan), and flute sides. Put filling in bottom and cheese. In a large bowl combine eggs, milk and seasonings and whisk until well combined. Place your prepared pie pan on a sheet pan. Pour on top of filling and using a fork stir it in a little bit (If there is too much egg mixture for the dish don’t use it all). Bake in a preheated oven for 50-60 minutes. Should jiggle slightly yet it shouldn’t be runny, it should also have a nice color to it.
Fillings
Quiche Lorraine – diced ham, sautéed onions, swiss cheese and parmesan, herbs de province
Veggie Quiche – sautéed onion, spinach, zucchini, bell peppers, cheese your choice, herbs your choice
Spinach Mushroom Sausage – cooked crumbled Italian sausage, sliced mushrooms, spinach, cheese I like cheddar and parmesan, herbs thyme, salt and pepper
Roasted Veggie Quiche – oven roast eggplant, onion, zucchini, roasted bell peppers, cheese feta, herbs your choice
Asparagus Quiche – Asparagus chopped ( 4 left hole), cheese swiss and parmesan, herbs your choice. Float whole asparagus spears on top of egg mixture. Very pretty!
Berry Stuffed French Toast
Ingredients
Stuffing:
6oz. cream cheese
1 cup vanilla flavored yogurt (I used Dannon Natural)
1 1/2 cup mixed frozen berries (blueberries, raspberries, and boysenberries)
1 T powdered sugar
French Toast:
6 egss
1 cup skim milk
1 tsp. vanilla
1 tsp orange peel
dash of salt
(I also added a little cinnamon to this part as well)
12 slices of bread (I used a cinnamon swirl bread)
Directions
To make stuffing: Combine cheese and yogurt in large bowl.
Coat 6 slices of bread with yogurt mixture and place, stuffing side up, in a
9 x 13" pan. Spoon the blueberries and strawberries over the mixture. Spread more stuffing on the remaining 6 slices of bread, place over the fruit to top off the sandwiches.
In a separate bowl, mix eggs, milk, and vanilla. Pour over sandwiches and soak for 30 minutes.
Sauté sandwiches over medium heat, turning several times. Slice diagonally to serve.
To prevent overheating my house, I cooked them on the griddle. But you can also let it sit overnight and cook it at 350 degrees for 30-40 minutes.
Quiche – Becca Clawson
1 premade pie dough
4 eggs
1 ¼ c milk
Assort. Herbs (see below)
Filling (see below)
Cheese (see below)
Preheat oven to 375. Put your premade pie dough in a deep dish pie pan (or cake pan), and flute sides. Put filling in bottom and cheese. In a large bowl combine eggs, milk and seasonings and whisk until well combined. Place your prepared pie pan on a sheet pan. Pour on top of filling and using a fork stir it in a little bit (If there is too much egg mixture for the dish don’t use it all). Bake in a preheated oven for 50-60 minutes. Should jiggle slightly yet it shouldn’t be runny, it should also have a nice color to it.
Fillings
Quiche Lorraine – diced ham, sautéed onions, swiss cheese and parmesan, herbs de province
Veggie Quiche – sautéed onion, spinach, zucchini, bell peppers, cheese your choice, herbs your choice
Spinach Mushroom Sausage – cooked crumbled Italian sausage, sliced mushrooms, spinach, cheese I like cheddar and parmesan, herbs thyme, salt and pepper
Roasted Veggie Quiche – oven roast eggplant, onion, zucchini, roasted bell peppers, cheese feta, herbs your choice
Asparagus Quiche – Asparagus chopped ( 4 left hole), cheese swiss and parmesan, herbs your choice. Float whole asparagus spears on top of egg mixture. Very pretty!
Berry Stuffed French Toast
Ingredients
Stuffing:
6oz. cream cheese
1 cup vanilla flavored yogurt (I used Dannon Natural)
1 1/2 cup mixed frozen berries (blueberries, raspberries, and boysenberries)
1 T powdered sugar
French Toast:
6 egss
1 cup skim milk
1 tsp. vanilla
1 tsp orange peel
dash of salt
(I also added a little cinnamon to this part as well)
12 slices of bread (I used a cinnamon swirl bread)
Directions
To make stuffing: Combine cheese and yogurt in large bowl.
Coat 6 slices of bread with yogurt mixture and place, stuffing side up, in a
9 x 13" pan. Spoon the blueberries and strawberries over the mixture. Spread more stuffing on the remaining 6 slices of bread, place over the fruit to top off the sandwiches.
In a separate bowl, mix eggs, milk, and vanilla. Pour over sandwiches and soak for 30 minutes.
Sauté sandwiches over medium heat, turning several times. Slice diagonally to serve.
To prevent overheating my house, I cooked them on the griddle. But you can also let it sit overnight and cook it at 350 degrees for 30-40 minutes.
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