Thursday, May 26, 2016

Crustless Spinach Quiche

We had a lot of extra cheese and eggs in the fridge so I wanted to make a quiche. I found this recipe that looked quick and easy enough. It turned out really well, it was easy and delicious.


1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
10 ounces (or more) of fresh or frozen (thawed and drained) spinach
5 eggs, beaten
3 cups cheese (you can use any kind/combination, I used ricotta, crumbled feta, and mozzarella)
1 teaspoon fresh chopped parsley (or dried parsley flakes) 
pinch nutmeg
1/8 teaspoon salt
pinch of pepper

Preheat oven to 350 degrees.

Heat olive oil in a large skilled, over medium-high heat.

Add garlic, and stir-fry for about a minute.

Add onions and cook until softened, about 5 minutes.

Add the spinach and cook, stirring occasionally for a few minutes, it should lose its' moisture. Set aside to cool.

In a large bowl, combine eggs, cheese, herbs and spices.

Pour mixture into a pie plate that has been sprayed with non-stick spray.

Bake in the oven for 30 - 45 minutes or until the mixture has set.


Tuesday, May 24, 2016

Crock Pot Picadillo

For a while Michael and I used to order in Cuban food fairly regularly. My go to was always Picadillo. When I saw this recipe I couldn't wait to try it. It turned out so well, I will definitely be making it again!

2 1/2 pounds ground beef
1 cup minced onion
1 cup diced bell pepper (I used green)
3 cloves garlic, minced
1/4 cup minced cilantro
1 small tomato, diced
8 oz can tomato sauce
1/4 cup green olives, plus some of the olive brine (optional)
1 1/2 teaspoons ground cumin
1/4 teaspoon garlic powder
2 bay leaves
salt and pepper, to taste

Brown meat in a large skillet on medium-high season. While browning, season generously with salt and some pepper. When the meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an additional 3 or 4 minutes.

Add the meat to the slow cooker. Add in the tomato, cilantro, tomato sauce, 1 1/4 cups water, the olives (and brine) and the spices.

Set the slow cooker to low for 6 to 8 hours (or high for 3 to 4 hours). Discard the bay leaves. 

We ate it over brown rice, but you could also do a tortilla.


Wednesday, May 18, 2016

Slow Cooker Chicken Burrito Bowls

I've been on a slow cooker kick lately. It's great having a meal cooked in one dish, that generally covers two nights worth of dinners. I recently found this recipe that sounded easy enough to throw together quickly. It ended up turning out really well. It will likely go into our week night dinner rotations. We ate it this time around as is with some hot sauce, but next time I will probably add some avocados and fresh tomatoes.

~1 lb boneless, skinless chicken breasts
2 tablespoons of olive oil
3 teaspoons of onion powder
2 teaspoons of garlic powder
3 teaspoons of chili powder
2 teaspoons of cumin
1 teaspoon of kosher salt and freshly ground pepper to taste
3 cups of chicken broth
1 15 oz can of diced tomatoes, drained
1 14 oz can of black beans, drained and rinsed
2 3/4 cup of instant brown rice
1 1/2 cups of shredded cheese (I used Mexican blend)

Place the chicken breasts in the slow cooker. Pour the chicken broth over the chicken and stir in the canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.

Cook on low for 4 hours, or until chicken is cooked through.

Remove the chicken breasts from the slow cooker. Turn slow cooker to high and stir in instant rice and black beans. Let cook on high for 30-45 minutes or until rice is tender. I used quick brown rice, instead of instant, so my rice took closer to an hour and needed some extra liquid. I just used water, but you could also use broth.

Once the rice and black beans were in, I cut up the chicken into pieces and put it in a bowl and covered with aluminum foil, to try to keep it warm.

Once the rice is tender, add the chicken back in, top with cheese and let cook for a few more minutes on high until the cheese has melted.


Sunday, May 1, 2016

Crock Pot Beef with Broccoli

I love the idea of throwing some ingredients in the crockpot in the morning and dinner is ready to go when I want it. When Michael sent me a list of crockpot recipes I was eager to give them a try. Beef with Broccoli was the first recipe we decided to try. It turned out pretty well. It doesn't taste quite as good as the dish you get from your favorite Chinese restaurant, but it's really easy to make and quite tasty. 

1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef broth
1/2 cup low sodium soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
frozen broccoli florets

In the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic. Gently place the slices of beef in the liquid and toss to coat.

Turn the crock pot on low and cook for 6 hours.

After the 6 hours, whisk together in a small bowl cornstarch and 4 tablespoons of cooking liquid to create a slurry. Pour into the crockpot and stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce. We also threw our broccoli florets in at this point.

Serve hot over white rice.