I May Be Moving...

I may be moving over to Tumblr for good...

Please view my newest recipe here:
Tortellini Salad

Non-Food Post

For an intimate look at my huge weekend news, check out my non-food blog:
I Got a Fi-Ancy Now!

Quiche: *brunch at its best* [or any meal]

When I was younger, I used to think those  mini frozen quiches people whipped out at parties that usually came with spinach or just cheese were the highlight of those nights.  Thankfully, I grew up a little and realized home-made quiches can taste much better and allow the chef to be so much more creative.  Really, quiches can be made with any ingredients your imagination can encompass...knowing taste profiles helps you to put together tons of veggies, meats, and spices you already have on hand.

Today, I decided to try something brand new and I'm so glad that I did...

Bacon Crab Asparagus Quiche (Crustless)

You will need:
*serves 6-8 for a light brunch, or 4 people as part of a dinner*

• 3 - Eggs
• 1/2 cup - Mayonnaise (you can sub sour cream or greek yogurt, or a mix of any of these)
• 1/2 cup - Milk
• 2 TBS - Flour
• 1/3 cup - Bacon - crumbled
• 2 - 6oz. cans White Crab (feel free to buy the fresh shellfish if your wallet can take it)
• 3/4 cup - Shredded Swiss Cheese (or sharp cheddar, or whatever you like)
• 1/3 cup - Pico de Gallo (this is  a personal pref: chopped tomato, green pepper, green onion, cilantro)
• 1 Tsp - Old Bay Seasoning (or garlic powder)
• 1 Tsp - Hot Sauce
• 1/2 Tsp - Red Pepper Flakes
• Dash of Salt and Pepper
• 12 - Asparagus stalks
• Shredded Parmesan for topping (optional, please only use freshly grated)

Step 1:

• Whisk/Beat Eggs, Mayo, Milk, and flour together.  Combine until there are no more lumps visible.  Add in all other ingredients and beat until completely combined.

Step 2:

• Pour mixture into a well greased pie plate.  If using a pie crust, gently roll crust into plate first then add egg mixture.

Step 3:

• Cut off dry end of Asparagus.  Rinse and shake dry.  Then carefully lay each stalk into the plate anyway you desire.

Step 4:

• Bake at 350 for 45-50 minutes.  Every now and then this recipe is finicky.  Be sure to have a golden browning of the top of the quiche and test with a knife before removing from oven.

Enjoy this delectable treat for a weekend brunch or serve with soup or salad for a wonderful dinner.

Mini Turkey Burger Sliders + Oven Baked Fries with Sea Salt

Originally, I had high hopes for this Saturday.  Actually, there are a lot of Saturdays that I have high hopes for, but not many live up to my expectations.  Whose fault is that?  Well, mine of course.  Sleeping in after a long week of teaching is always more tempting than getting up early to run errands.  Having said that, I had plans to go to Target, Khols, grocery shopping, and drop off dry cleaning.  Here it is 4:30pm Tulsa time and I'm still wearing sweats as a cheap black headband is trying its best to hold back my ever-growing frizzy hair out of my face.

Don't worry, we have plans tonight to see Exceptional Synergy at the Tulsa PAC at 8pm, so I'll have to get dressed eventually...

I did want to make something fun to eat, but having previously explained my comfy clothes and apartment kept me from going shopping.  Hence I thought for a bit about what I had in the apartment already...and came up with what turned out to be a really cute late lunch/early dinner.

Mini Turkey Sliders


You will need:

*Serves 4 for lunch*

• 1.2 lb - Ground Turkey (it usually comes in this weight)
• 2 TBS - Italian Bread Crumbs
• 1 - Egg
• 1 TBS - Cumin
• 1 TSP - Paprika
• 2 TSP - Minced Garlic
• 2 TBS - Parmesan Cheese (Freshly grated)
• 2 TBS - Italian Flat Leaf Parsley (freshly torn)
• 1 1/2 TBS - Soy Sauce
• 15 - Shakes of Worcestershire Sauce
• Salt and Pepper

• Cheese of your choice (I had left over slices of Mozzarella)

Steps

• Combine all ingredients in a medium size bowl with your hands.  

Until this past Monday, I had always been a little freaked about about mixing meat with my hands and just didn't like it.  However, this  Monday I made meatball subs for dinner at Tony's mom's house and somehow it was an OK experience.  Even though I washed my hands several times after finishing, I think because the meatballs turned out so wonderful, I found the experience rewarding.  Therefore, this afternoon, I just rolled up my sleeves and let the meat have it :)

• Form little burgers, about the size of the inside of your palm and fry in a skillet on Medium/High heat that's been sprayed with cooking spray, or a little olive oil if you like.  Once you can see that the underside is cooked nicely and the meat starts to look "cooked" on the outside half way up the sides of the little burgers, you can flip them.

• Wait for a minute or two, then add the cheese of your choice to the done side of the burger.  I had left over Mozzarella slices from the meatball subs, so I used those.   One slice torn into fourths could cover four little burgers.

• Then top your skillet with the lid and allow the burger to finish cooking and the cheese to melt.  Usually once the cheese has really melted down the sides, the burger is finished.

I served mine in mini potato rolls with a dollop of sour cream and left over pico de gallo (chopped tomato, onion, cilantro, green pepper).  I'm sure they taste yummy with ketchup, mustard, and pickles as well :)

Over Baked Fries with Sea Salt


You Will Need
*Serves Four*

• 4-5 - Russet Potatoes
• 1/4 Cup - Oil (Can be Olive or Canola)
• 1 TBS - Oil
• Sea Salt 
• Black Pepper 

Steps

• Preheat Oven to 475˚F
• Cut Potatoes in half lengthwise, then lengthwise again, so it should now be in long quarters.  Cut each quarter into two or three pieces, depending on how thin you want your fries.
• Put all potato spears into a medium size bowl.
• Cover with hot water for 10 minutes.
• Drain potatoes and dry with a kitchen towel.  Also, dry the bowl they were just in and add the potatoes back into it.
• Add 1 TBS Oil to bowl with potatoes and freshly ground seal salt and black pepper, mix carefully (or just cover and shake up a bit).
• On a flat cookie sheet that has a slightly raised border, pour the 1/4 cup of oil.  Tilt the pan so that the oil is evenly dispersed. 
• Add freshly ground sea salt and black pepper evenly over the oil.
• Place each potato spear on one side, (not the skin side), in one layer on the sheet.  If your sheet is not big enough, do not overlap potatoes; you may need to use two cookie sheets--it's important that the can crisp up a bit on the outside.
• Place the pan in the preheated oven for 15-20 minutes.
• Take out and use tongs to flip over every fry.
• Replace in the over for another 10 minutes.
• Watch to make sure they do not brown too much.

Sprinkle with more sea salt if desired, or don't if you're trying to be healthier.  Honestly they're still pretty enjoyable without the added salt.  I did grate a bit of parmesan cheese I had in the fridge over some of them and they were pretty awesome :)

Hope your 

lazy Saturdays can be just as delicious.

First time...

This week, I made Panna Cotta for the first time.  This amazingly rich Italian dessert is so incredibly easy.  I will share the recipe as soon as I try a second "flavor" later this week.  

I want to give you options.  Here are two servings from this last week:

Zucchini Bread

The first time Zucchini Bread made an impression on me, I think I was in junior high.  My family was eating at a "special" restaurant for reasons that I can't remember.  We ate dinner that night at The Pub, located in Camden, NJ near the Airport Circle.  I'm not saying I'd never had Zucchini Bread before that night where we ate in extremely dim lighting with flickering candles at each table.  However, this is the moment that has forever stood out for me as the beginning of my love for the bread.  I loved its darkish, rich color.  I loved its texture, even the nuts, which I've only become a real fan of since living in China.  Because of that night, I have loved going to Mimi's Cafe here in Tulsa.  In their little bread basket that each table receives upon being seated are two big dinner rolls, two pieces of French bread, and two pieces of Zucchini bread.  Mimi's serves it with freshly whipped butter, although Zucchini bread can stand alone in my opinion.

Over the last few months, I have tried my hand at making this delicious bread myself.  I have thrown a few surprise items in there now and then (like pineapple), but have decided on a master recipe.  This recipe is one that I've altered from a recipe I found on allrecipes.com.  I'm so glad to share this with you all today and encourage you to make it yourselves since it is so easy.  It makes a great breakfast or item to serve with tea or coffee in the afternoon...

Zucchini Bread

You will need

*Servings depend on how thick you slice*

• 3 Cups - All Purpose Flour
• 1 Tsp - Salt
• 1Tsp - Baking Powder
• 1Tsp - Baking Soda
• 1.5 Tsp - Cinnamon

• 3 - Eggs
• 1/2 Cup - Apple Sauce (with Cinnamon if you want)
• 1/2 Cup - Vegetable Oil
• 1 Cup - White Sugar
• 1 Cup - Brown Sugar
• 3 Tsp - Vanilla Extract (I used Mexican Vanilla)

• 3 - Zucchini Shredded (I shred two finely, then the third I shred the biggest; do not drain)
• 1 Cup - Walnuts (use more if you want a nuttier bread)

*Preheat oven to 325 F*

*Grease two loaf pans* (Add parchment or wax paper if you desire to take out the entire loaf with ease when cool).

Step 1: Sift/Whisk through Dry Ingredients

Add flour, salt, baking powder, baking soda, and cinnamon to a medium size mixing bowl.  You can sift these together or use a whisk to sift through.  (Many recipes call for more cinnamon, but I'm not that big of a fan in this bread so I only use 1.5 tsp and use apple sauce that has cinnamon already).

Step 2:  Cream Wet Ingredients

Add eggs, apple sauce, vegetable oil, white sugar, brown sugar, and vanilla to a large mixing bowl.  Cream together all wet ingredients.

Step 3:  Add dry to wet

Add all dry sifted ingredients to bigger mixing bowl of wet items.

Step 4:  Stir in Zucchini and Walnuts

Sometimes I use the mixer to make sure the zucchini is thoroughly distributed through.  Then stir in your walnuts last.  

Step 5:  Bake

Pour evenly into two prepared loaf pans and place in oven for 50 minutes.  Depending on oven, it may take up to 10 minutes longer.  

When finished, place pans on wire racks to cool for at least 10 minutes, then if desired, you can take out of pans to finish cooling on their own.  Keep leftovers in plastic wrap in the fridge.

Side notes:  My experiment bread a few months ago where I added I can of drained pineapple tidbits gave a very sweet bread, that I probably should've cooked longer than the "master recipe" here.  I have also thought about throwing some shredded coconut in as well and I think it would be an interesting addition.  If you use this recipe and add your own flair or serve as is, let me know...

(I have enabled comments so that anyone can now leave a note:) ).

A Family Feeds Their Love...

After the dear family I wrote about last night read my blog, Trisha shared an old photo of me around their family's dinner table.  The Italian father of that family passed away when I was in high school and it left a void in all of the neighborhood kids' hearts.  I am very grateful to have known this family all my life through, to have shared in their love and food, and to now have this picture to cherish as well.  Trisha shared her father's mantra with me, saying, "A family feeds their love by sitting together and eating at the table, even if it's only a tuna fish sandwich."  I am determined to carry that motto with me when I begin my own family.  This blog is really about me becoming a woman and finding what it means to take care of a home and the people I love by feeding them--in every way.

Me, front and center in the Miragliuolo's dining room