Quiche

For all those who don't know how to make quiche. Here is a no-fail way.

Ingredients
4 strips bacon (more if you're a bacon lover)
1/4 yellow onion sliced thinly
8 stalks of asparagus
1/2 cup Extra sharp cheddar cheese
5 eggs
1/4 cup of milk
Salt
Pepper
Flakes

This recipe makes enough for two people. Or one with left overs. If you want a thicker, for more people quiche, double the recipe.

Start by cooking the bacon in a sauté pan until crispy. Remove the bacon and let it cool on a paper towel. Pour out the bacon grease and leave just enough to coat the bottom of the pan. Cook the onions and asparagus in the bacon grease.

Wisk eggs, milk, and a sprinkle of salt, pepper, flakes. Add the asparagus, bacon, onions and half of the shredded cheese to the eggs. Pour the mixture into a grease pan (I used an 8 inch circle). Cook in a 350 degree oven for 17 minutes. Remove from the oven, top with extra shredded cheese and cook for 3 more minutes to melt the cheese.

Barbecue Pizza

Barbecue Pizza

I make pizza just about every week. The Trader Joe's whole wheat pizza dough is just way too convenient. The first time I made this pizza I made it with olive oil and garlic as the sauce. I stretched the dough too much so ended up making a mini pizza. Since my S.O. loves barbecue anything, I made his with barbecue sauce. Both pizzas turned out delightful but the barbecue was *fantastic*!

Ingredients:
Pizza dough
barbecue sauce (I used Trader Joe's Kansas City)
2 Jalapeno, diced
1 small yellow onion, sliced
Garlic, minced
Bacon, cooked and chopped into bite size pieces
Pepper Jack cheese (~1 cup shredded)

Knead the dough and form it onto the pan. I usually cook the dough for 5-7 minutes at 400 degrees before putting the ingredients on (but the directions this is not necessary). I think the crust comes out more sturdy. Be sure to poke some holes in the dough first so that it doesn't bubble up!

While that's in the oven, saute the onions, jalapeno and garlic in the same pan you cooked the bacon in.  Saute until they are wiggly.  Next, spread a nice thick layer of barbecue sauce across the dough. Follow the sauce with the onion, jalapenos, garlic and bacon.  Top with shredded cheese. I go light on the cheese but load up if you like it more cheese-y.  Pop it back in the oven for about 5 minutes or until the cheese is melty. No flakes needed on this one---it was hot enough with the jalapeno peppers!

Chocotinis

Chocotinis

These are DELISH and healthy (kinda)! I bought this bottle of Stoli in the checkout line a target. It was on sale for $6.99!!! It was like grabbing a candy bar while waiting to check out. Mind you, this was at 9:00am, but it was such an amazing deal and looked yummy so I had to buy it.

Ingredients:
1.5 oz Stoli Chocolat Coconut vodka
1.5 oz chocolate coconut milk

Pour over ice, shake, shake, shake and serve in a fancy martini glass.

Pizzettes

These little guys unfolded from the "I really need to go to the grocery store but feel too lazy" kinda night.  What I could make with the few contents in my fridge...

Ingredients:
1 Pita bread, sliced in half
2 Tablespoons Pesto
Asparagus, cut in bite size pieces
Sliced onion
2 cups fresh spinach
Goat cheese
1 Tablespoon lemon juice
2 cloves garlic
Salt+pepper+flakes
Balsamic vinegar

Toast the pita under the broiler for a couple minutes on each side. In a pan saute 2 cups of spinach until it is wilted down. Add the oil, garlic, asparagus, onion, salt, pepper and flakes to the pan and cook for another 5 minutes. Spread the pesto on the pita and top with the veggies mixture. Top with goat cheese,  lemon juice and a drizzle of balsamic vinegar.

Asparagus-Bacon-Chicken Rigatoni

One of my favorite pasta dishes that I make often so I figured why not throw it on the old blog!

Ingredients:
1/2 pound rigatoni (or any noodle of your choosing)
Asparagus, cut in thirds
4 Slices cooked bacon
Chicken breasts
Olive oil
3 cloves garlic
Pinch of salt
Pinch of pepper
Pinch of garlic powder
Pinch of paprika
Pinch of italian seasonings
Pinch of crushed red pepper flakes

Cook the pasta as directed on the box. While the pasta is cooking season the chicken breast with salt, pepper, garlic powder, paprika, italian seasoning and pepper flakes. I used the Griddler (or George Forman) but you could use a frying pan on stove if you don't have one.  Cook chicken through, about 4 minutes on each side depending on the thickness.

To make the asparagus I just popped them in a bowl in the microwave with a few tablespoons of water for about 1 minute. Just enough to take the "raw" taste out.

Coat the bottom of a frying pan with extra virgin olive oil and saute garlic over low heat. Add the noodles, asparagus and bacon. Season with salt, pepper and crushed red pepper. Slice the chicken and either mix it in or lay it over the top.

Bacon wrapped dates + meatballs

It all started on date night at Avec (hands down best food I've had a looong time).  We had the "chorizo-stuffed medjool dates with smoked bacon and piquillo pepper-tomato sauce" and never wanted them to end.  Recreating them was definitely a no brainer.  These are not nearly as delish as the ones at Avec, but they are still pretty damn good!

Ingredients:
6 Medjool Dates, halved
6 slices of bacon
1/2 pound ground beef (or ground turkey)
1/4 small onion diced
2 cloves garlic
1 8 oz can tomato sauce
1 6 oz can tomato paste
Pinch of salt
Pinch of pepper
Pinch of dried basil
Pinch of crushed red pepper flakes




I cooked the bacon half way on a baking sheet in the oven (about 10 minutes). After the bacon has cooled cut each one in half. Wrap the bacon around the date and place it seam side down in a frying pan. Cook them until they are crispy on both sides. Remove from the pan and let them cool. 


Next, prepare the meat. Mix in a couple tablespoons of the tomato paste, a sprinkle of salt, pepper and red pepper flakes.  Once the bacon wrapped dates have cooled, form a meatball around the date.  Add the meatball to the same pan you cooked the bacon in and cook the meatballs until they are browned on each side and cooked through.

To make the sauce, saute the chopped onion and garlic for 4-5 minutes. Add the tomato sauce and remaining tomato paste. Sprinkle in the salt, pepper, basil and crushed red 
pepper flakes.  Stir well until the paste has blended into the sauce.

Add the meatball to the sauce and they are ready to eat!

Butternut Squash Soup

Fall is here...Which means squash is everywhere! I have never made butternut squash soup before so I started with a teeny squash to make a little batch. BIG mistake, this soup is amazing. I will certainly be making another batch soon. Inspired from Food Network, but without all the butter and cream!

Ingredients:
1 Butternut squash (mine was 1.25 pounds)
1 carrot, grated
1/4 small onion, diced
1 clove garlic, chopped
Pinch of salt
Pinch of pepper
1 tablespoon honey
1 table spoon cider vinegar
2 tablespoons brown sugar
1/2 pinch cinnamon
1/2 pinch basil
Pinch red pepper flakes
1.5 cups chicken broth

Cut the squash lengthwise, sprinkle with salt, pepper and olive oil. Place on a baking sheet facedown. Bake the squash at 350 for 30 minutes. Let it cool then scrape out the inside and throw away the skin. In a medium pan over LOW heat, cook the carrot, onion and garlic until they are soft. 

Add the squash, honey, vinegar, brown sugar, cinnamon, basil and red pepper flakes. Cook over medium heat for 5 minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover the pan and cook for 30 minutes at a simmer.  Let the mixture cool for a few minutes. Pour the mixture into a blender and blend until smooth. (Tip: to avoid explosion do not put on the top of the blender - cover the top with a towel instead).

Return to the sauce pan and re-heat. Yummm, this soup makes me ready for winter!