I was craving something unique last weekend and found this Roasted Broccolini, Bacon, and Caramelized Shallot Quiche Recipe from How Sweet Eats and had to give it a shot. I made some edits based on what I already had at home and it came out great! I’ll always be roasting my broccoli before putting it in quiche from now on. I used regular broccoli instead of broccolini, precooked ham steaks instead of bacon, cheddar instead of gruyere, and a premade pie crust because aint nobody got time for that. I also typically add some red pepper flakes or cayenne pepper to my quiches. The last note from the original recipe is that it says to caramelize the shallots for 25 minutes over low heat–I always caramelize on medium-high heat for 10 minutes or less, it’s more efficient. Overall this came out amazing and I enjoyed delicious leftovers for days. Must try!
The slow cooker is one of my favorite and most-used kitchen items, but typically I use it for meats or soups–it never really occurred to me to leave it on overnight to make breakfast. This oatmeal recipe from Stacey Homemaker is perfect to test it out with.
I didn’t get the organic protein shakes she used, so I made it with almond cashew milk and a scoop of protein powder instead. I also didn’t get the pb drizzle to come out like her’s but a big scoop of regular peanut butter plopped in there did the trick. Lately I’ve strayed from my usual powdered peanut butter and I’ve been hooked on Jif Whips (thanks to Annie) instead–but either will work fine for these oats. This is definitely something you can get creative with and add in basically anything–enjoy!
The last article I shared was all about alternatives to barbecuing burgers and dogs, which is great for sure. But if you’re not looking to try to Grilled Fish Tacos or you want something to go along with the Chipotle Lime Sweet Potato Fries, nothing beats a classic steak, and the grill is a great was to cook one. Here are some tips for getting the perfect steak out on the grill.
Another great post from Eat This, Not That! that I just have to share. The list is 21 Grill Recipes That Aren’t Burgers that are way outside the box. I love to grill and do everything outside when the weather is nice, so I can’t wait to try some of these out!
I found this recipe before Thanksgiving and it got so many requests I made more for Christmas. This crust-less pie has a sweet cake-like batter that compliments the tart cranberries. You can adjust the amount of sugar to your liking, but following the recipe to a T was a great crowd-pleaser at all of my holiday parties this year.
Prep time: 20 min. | Cook time: 40-45 min. | Total: about 1 hour
1 tablespoon + ¾ cup butter, unsalted and softened
1 bag (12 oz, about 3 cups) frozen whole cranberries, slightly thawed (about 15 min or more)
1 and ½ cup granulated sugar (separated)
2 large eggs
1 cup flour
½ teaspoon salt
1 cup walnuts, chopped
1 ½ teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon orange zest
1 sprinkle of decorative, raw, or coarse sugar
optional: whipped cream or ice cream for serving
Preheat the oven to 350°
Grease a 9″ pie plate with 1 TBSP melted butter
Spread the cranberries in the bottom of the pan and cover with ½ cup sugar
In a mixing bowl, beat together the eggs, ¾ cup melted butter, sugar, flour, salt, walnuts, vanilla and almond extracts, and orange zest
Spread batter over pan of cranberries using a spatula or your wet fingers and sprinkle raw sugar
Bake the cake for 40-45 minutes (insert fork, it’s done when it comes out clean)
Serve warm or at room temperature, optional: top with whipped cream or ice cream if desired.
Here’s the link from Yummly. I started making a batch yesterday, but I was missing a few things so I tweaked it a bit. First, I had no ginger shrub so I used some extra cranberry peppercorn syrup (the recipe is in the link) and sprinkled in some powdered ginger. Also, I couldn’t find any kumquats at my local grocery stores, so I used tangerines and oranges. Lastly, I couldn’t find any Pavan Liqueur so I substituted for Grand Marnier. I’ll post an update on how it turns out, wish me luck!
I just tried making Pappardelle with Spiced Butter from 101 Cookbooks.
I did several things differently–I didn’t have shallots at home (which I always do!) so I had to substitute red onions; I like more traditional pasta so I made it with medium shells; I didn’t have any heavy cream so I skipped that all together; and I’m not a big fan of asparagus so I just left that out. But all in all it came out very nicely anyway. The only thing I was exact about was the spice measurements since I don’t normally cook with some of those ingredients, but otherwise I think it’s a rather versatile recipe. If you don’t like heat then heed their warning and go light on the cayenne, but I’m a fan of a good zing so I used ½ teaspoon and it definitely isn’t mild. Maybe the heavy cream would have mellowed it out a little, but I’ll have to wait until next time to try it. I served with sweet Italian sausage on the side and it was delish!