Jalapeño Popper Quiche

So I forgot who posted this on message board the other day but the original poster was NCBeaches.  I saw it and said, "How did I not see this?  And how does it not have bacon in it?"

So I started making it on Friday night, but we had an emergency and I didn't get to finish it.  D finished it on Saturday morning.

It was really good, but it needed more cream cheese, more bacon and me to stop seeding jalapenos so well.
Would have again.

Jalapeño Popper Quiche

Photo by ALB

Original Recipe by Closet Cooking
Posted by NCBeaches

Servings: makes 6+ servings (breakfast??? You know I got 4 servings).

Ingredients 
1 (9 inch) pie shell, pre-baked (used Pillsbury refrigerated and baked at 450 for 5 minutes)
1/2 cup cream cheese, room temperature (needs more...used 1/3 fat)
Added 2 slices of bacon (use 4 next time)
2 jalapenos, diced (seed them is you prefer less heat)
1/2 cup milk (used 2%)
1/2 cup cream (used heavy)
5 large eggs, lightly beaten
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1 jalapeno, sliced
1/2 cup cheddar cheese, grated

Directions 
Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos.

Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl.

Pour the eggs into the heated cream while stirring constantly.

Mix in the paprika and salt.

Pour the mixture into the pie plate and bake in a preheated 350F oven for 30 minutes.

Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted.

Roasted Garlic and Butternut Squash Cassoulet

Another 5 Star from CL, and a 2-3 Star from us.

First is takes a long time to make.  I remembered this while at work (D had the day off) and texted him at 4pm to let him know dinner takes awhile).  He was glad I told him.  Second, there was no onion taste what so ever.  When D mentioned that he didn't taste the onions, I realized I didn't taste any.  The Pancetta was kind of flavorless too. Pretty much it was a bowl of beans.

I don't think we will have this again.  On the plus side, it did use up the butternut squash we had left over from last week.

Roasted Garlic and Butternut Squash Cassoulet

To get a head start, roast the garlic, caramelize the onions, and even assemble this robust casserole the day before you plan to serve it. Use leftover roasted garlic to flavor soups, or combine with olive oil as a spread for toasted baguette slices. Pancetta is Italian unsmoked bacon. You can substitute regular smoked bacon, but use less, as the smoky flavor is more assertive.

Yield: 8 servings (serving size: 1 3/4 cups)

Ingredients
1 whole garlic head
4 ounces pancetta, chopped

2 cups vertically sliced onion
1 tablespoon olive oil
1 tablespoon white wine vinegar
4 1/2 cups (1/2-inch) cubed peeled butternut squash (about 2 pounds)
1/2 cup organic vegetable broth (such as Swanson Certified Organic)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 (16-ounce) cans cannellini or other white beans, rinsed and drained
1 bay leaf
2 (1-ounce) slices white bread
2 tablespoons grated fresh Parmesan cheese
1/2 teaspoon olive oil
1 tablespoon chopped fresh parsley

Preparation
Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Set half of garlic pulp aside; reserve remaining garlic pulp for another use. Discard skins.

Heat a large Dutch oven over medium-high heat. Add pancetta; sauté 5 minutes or until crisp. Remove pancetta from pan, reserving drippings in pan. Add onion and 1 tablespoon oil to drippings in pan; sauté 5 minutes. Reduce heat to medium-low; cook 25 minutes or until onion is very tender and browned, stirring frequently. Stir in vinegar.

Preheat oven to 375°.

Add garlic pulp, pancetta, squash, and next 6 ingredients (through bay leaf) to onion mixture, stirring well. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, Parmesan cheese, and 1/2 teaspoon olive oil; sprinkle evenly over squash mixture. Cover and bake at 375° for 50 minutes or until squash is tender. Uncover and bake an additional 15 minutes or until topping is browned. Discard bay leaf. Sprinkle with parsley.

Nutritional Information
Calories: 259; Calories from fat: 27%; Fat: 7.7g; Saturated fat: 2.6g; Monounsaturated fat: 3.6g; Polyunsaturated fat: 1.4g; Protein: 9.5g; Carbohydrate: 38.8g; Fiber: 8g; Cholesterol: 11mg; Iron: 3mg; Sodium: 679mg; Calcium: 131mg

Cooking Light NOVEMBER 2006

Sesame Chicken With Asian Slaw

This was kind of a weird one.  I wouldn't have paired everything together; however, I also didn't mind that it had a whole meal assembled so no thought of a side was required. 

D made it.  It looked like I could have done it (at least the slaw).  We even left the oranges in although he said Mandarin would have been better.  Would have again.

Sesame Chicken With Asian Slaw

Prep: 30 minutes; Cook: 12 minutes.

Our pan-fried chicken dinner slashes 824 calories and 72 grams of fat, compared with a traditional meal of deep-fried chicken, biscuits, and coleslaw.

Yield: Makes 4 servings (serving size: 1/4 pound chicken, 3/4 cup noodles, and 1 1/4 cups slaw)

Ingredients
Slaw:
3 tablespoons rice vinegar
1 tablespoon sugar

1/4 teaspoon kosher salt
1/2 teaspoon chili oil (used Vegetable oil and red pepper flakes)
6 cups packaged coleslaw
1 cup orange slices
Used 1 TBSP Sambal Oleek

Chicken:
8 ounces soba noodles (used Vermicelli because we had it... also would have used whole wheat spaghetti)
3/4 cup panko (Japanese) breadcrumbs
2 tablespoons sesame seeds
1/2 teaspoon salt
1 pound chicken breast tenders
1 large egg white, lightly beaten
1 tablespoon plus 2 teaspoons sesame oil, divided
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/4 cup low-sodium soy sauce
3 tablespoons rice vinegar
4 teaspoons honey
1/4 cup chopped scallions

Preparation
1. To make slaw, combine rice vinegar, sugar, kosher salt, and chili oil, stirring to dissolve sugar. Toss with coleslaw and orange slices; let the mixture sit 10–15 minutes before serving.

2. Cook the soba noodles according to the package directions. Drain the noodles, and rinse them under cold water.

3. Combine the panko, sesame seeds, and salt on a plate.

4. Dip the chicken breast tenders into the egg white. Then dredge the chicken breast tenders in the panko–sesame seed mixture.

5. Heat 1 tablespoon of the sesame oil in a large nonstick skillet over medium-high heat. Add the chicken breast tenders and cook 4–5 minutes per side, or until cooked through. Wipe out pan.

6. Add the remaining sesame oil to the pan. Stir in the garlic and ginger; cook, stirring, 30–45 seconds until soft. Remove from heat and stir in the soy sauce, rice vinegar, and honey. Reserve 2 tablespoons of the sauce and toss the remaining with the soba noodles and scallions.

7. Place chicken on top of the soba noodles and drizzle with reserved 2 tablespoons of sauce. Serve the Asian slaw alongside.

Nutritional Information
Calories: 515; Fat: 10g; Saturated fat: 2g; Monounsaturated fat: 4g; Polyunsaturated fat: 4g; Protein: 38g; Carbohydrate: 72g; Fiber: 6g; Cholesterol: 63mg; Iron: 3mg; Sodium: 915mg; Calcium: 112mg

Health SEPTEMBER 2007

Gazpacho with Shrimp and Avocado Relish

I thought I found this recipe when I was looking for a new recipe for cucumber.  Turns out it was not the same recipe but this one will do. It was very good.

D and I made this together.  We sort of followed the recipe...all the ingredients stayed the same, but I like chunky gazpacho, so we didn't puree everything.  It was very easy.

We would have again. We had with Corn Bread.

Gazpacho with Shrimp and Avocado Relish

Photo by ALB

Enjoy a cool summer soup with freshly cooked shrimp and a creamy avocado relish for a quick weeknight dinner. The shrimp add protein, making this the perfect one-dish meal. Pair with a warm slice of grilled garlic bread, perfect for dipping.

Yield: 4 servings (serving size: 1 cup soup and about 1/3 cup relish)
Prep time:30 Minutes

Ingredients
Soup:


1 pound peeled and deveined large shrimp
3/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
3 tablespoons chopped red onion
2 tablespoons fresh lemon juice
3/4 teaspoon salt (didn't use)
1/2 teaspoon hot pepper sauce
1 pound plum tomatoes, seeded and chopped
1 medium cucumber, peeled and chopped
1 garlic clove
1 (11.5-ounce) can low-sodium vegetable juice (used Zing Zang), and added more, at the end

Relish:
1/4 cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped red onion
1 teaspoon fresh lemon juice
1 ripe peeled avocado, diced

Preparation
1. To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp.

2. Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender (we chopped the red bell pepper, cilantro, onion, and cucumber and put the rest of the ingredients (not shrimp) in the blender); process until smooth. Stir in shrimp.

3. To prepare relish, combine 1/4 cup bell pepper and remaining ingredients. Top soup with relish.

Nutritional Information
Calories: 250; Fat: 9g; Saturated fat: 1.4g; Monounsaturated fat: 4.6g; Polyunsaturated fat: 1.7g; Protein: 26g; Carbohydrate: 17.5g; Fiber: 6.2g; Cholesterol: 172mg; Iron: 3.9mg; Sodium: 675mg; Calcium: 105mg

Cooking Light AUGUST 2009

Sweet Pork Tenderloin With Lime and Chipotle

I got this recipe off a message board.  It looked interesting, although I wasn't really sure about the mustard with the rest of the ingredients.  But we decided to try it anyway.

It was really easy to make.  Pretty spicy because I didn't seed the chipotles very well.

It was really good.  D didn't make a sauce.  He just used the reserved marinade as it was.  Wewould make it again.

Sweet Pork Tenderloin With Lime and Chipotle

Posted by: RoccoPacco
Yield: Makes 8 servings
Cook time: 5 Minutes
Prep time: 20 Minutes
Other: 2 Hours, 28 Minutes

Ingredients
1 cup honey-Dijon mustard (used honey mustard)

2/3 cup chopped fresh cilantro
1/2 cup fresh lime juice
2 to 3 tablespoons canned chipotle peppers in adobo sauce, minced (used 4 chipotles)
4 garlic cloves, minced (use 8)
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
2 (3/4-pound) pork tenderloins
1/4 cup water
1/4 cup chopped honey-roasted peanuts
Garnish: chopped fresh cilantro

Preparation
Stir together first 8 ingredients; remove and reserve 1 cup honey-Dijon mustard mixture.

Place pork in a large shallow dish or zip-top plastic freezer bag; pour remaining honey-Dijon mustard mixture over pork. Cover or seal, and chill, turning occasionally, 2 hours.

Remove pork from marinade, discarding marinade.

Grill pork, covered with grill lid, over medium-high heat (350° to 400°) 8 to 9 minutes on each side or until a meat thermometer inserted into thickest portion registers 150°. Remove from grill, and let stand 10 minutes. Cut pork into slices.

Bring reserved mustard mixture and 1/4 cup water to a boil in a saucepan; reduce heat, and simmer 2 minutes. Sprinkle peanuts over pork, and serve with sauce. Garnish, if desired.

Southern Living AUGUST 2004

Moroccan-Style Lamb and Chickpeas

So I saw this recipe when looking for a recipe for couscous.  I decided we had to have it because I knew we would omit the raisins and I was pretty sure that I could handle the carrots.  I was right.

D made it and it came together very quickly. We both agreed that it would be better if it cooked longer to meld the tastes together.  We were right because it tasted better for lunch the next day.  And I was right about the carrots.  During lunch, I ate all of them first, and then it was REALLY good, as opposed to just being good.

We had with Couscous.  Would have again.

Moroccan-Style Lamb and Chickpeas

Ground lamb is simmered with the warm, fragrant spices of Morocco in this fast weeknight lamb dish. Serve over a simple Couscous-Arugula Salad.

Yield: Serves 4 (serving size: 1 1/4 cups)
Total:40 Minutes

Photo by ALB

Ingredients
1 pound lean ground lamb
2 teaspoons extra-virgin olive oil

2 cups vertically sliced onion
1/2 cup (1/4-inch) diagonally cut carrot
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper
2 cups fat-free, lower-sodium chicken broth
1/2 cup golden raisins (didn't use)
3 tablespoons tomato paste
1 1/2 tablespoons grated lemon rind
1/4 teaspoon salt
1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained
1/2 cup chopped fresh cilantro
1 tablespoon fresh lemon juice

Preparation
1. Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon. Discard drippings. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes. Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly. Add reserved lamb, broth, and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.

Nutritional Information
Calories: 430; Fat: 20.3g; Saturated fat: 7.3g; Monounsaturated fat: 8.8g; Polyunsaturated fat: 1.6g; Protein: 27.2g; Carbohydrate: 36.1g; Fiber: 6.5g; Cholesterol: 83mg; Iron: 3.5mg; Sodium: 647mg; Calcium: 88mg

Cooking Light DECEMBER 2011

11 Smart Points (my additions/subtractions at 4 servings)

Three-Onion Quiche

I found this recipe last week when I had to find an untried Onion recipe.  I showed it to D and of course he said it looked good, and to add bacon.  So we had it.

The mixture was pretty thick.

The result was really good.  Even with all the onion, it wasn't overpowering.  Without the bacon, I think the salt would need to be upped slightly.  We would have again. We would make it 6 servings.

We had with a spinach salad.

Three-Onion Quiche

We took a classic quiche recipe, bumped up the onion factor with three different types, and used a sharp Western white cheddar cheese.

Yield: Serves 8
Total:1 Hour

Photo by ALB

Ingredients
1 sheet refrigerated pie dough for a 9-in. pie shell*
Add 3-4 slices of crumbled bacon
1 tablespoon butter
3 medium leeks (white and light green parts), thinly sliced and rinsed well
2 bunches green onions, trimmed and thickly sliced
1/2 medium red onion, cut into thin half-moons
1 teaspoon kosher salt, divided
1 cup half-and-half
1 tablespoon flour
3 large eggs
2 cups shredded sharp white cheddar cheese*

Preparation
1. Preheat oven to 425°. Unroll pie dough into a 9-in. pie pan. Crimp edge. Line dough with parchment paper, fill with pie weights or dried beans, and bake until light golden, about 15 minutes. Remove paper and weights.

2. Melt butter in a large frying pan over medium heat. Add leeks, green and red onions, and 1/2 tsp. salt. Sauté until very tender but not browned, about 20 minutes.

3. Whisk half-and-half gradually into flour in a medium bowl until smooth. Whisk in remaining 1/2 tsp. salt and eggs until blended. Stir in cheese and three-quarters of onion mixture and pour into pie shell. Sprinkle remaining onions over quiche.

4. Bake until a knife inserted in center comes out clean, 20 to 30 minutes; cover edges with foil if they begin to darken. Let sit 10 minutes, then cut into wedges.

*We especially like Pillsbury pie dough. Look for Beecher's Flagship cheddar cheese sold at specialty shops.
Note: Nutritional analysis is per serving.

Nutritional Information (8 servings, no bacon)
Calories: 333; Calories from fat: 62%; Protein: 12g; Fat: 23g; Saturated fat: 12g; Carbohydrate: 23g; Fiber: 1.5g; Sodium: 628mg; Cholesterol: 127mg

Sunset APRIL 2011