13 November 2020 Mediterranean Spinach and Feta Quiche

Mediterranean Spinach and Feta Quiche

November 13, 2020 By

I recently hosted a Greek-themed dinner party when I overbought a ton of ingredients (surprise surprise). With a buttery pie crust in the freezer, lots of sautéed spinach, Feta cheese, eggs and red onions on hand, I decided on a Mediterranean quiche!

Quiches are so versatile as they’re a great way to use up leftovers. This version is a vegetarian quiche but adding cooked bacon, leftover roast chicken or diced ham would also be great.

I think the crust is the most important part of a good quiche and I provide the EASY way to make a fail proof crust below where you put all the ingredients in the food processor and let it do the work – try it!

You’ll see that I added some Mozzarella for that cheesy stringy pull but replacing with all Feta would also work well.

Ingredients:

  • 1 pie crust, homemade or store-bought
  • 1 Tbsp. vegetable oil
  • ½ medium red onion, thinly sliced
  • 6 large eggs
  • 1 cup heavy cream
  • ½ tsp. each salt, freshly cracked pepper and oregano
  • Big pinch of ground nutmeg
  • 2 cups cooked spinach, squeezed dry
  • 1 cup crumbled Feta cheese
  • 1 cup shredded Mozzarella cheese

Directions:

  1. Preheat oven to 375 degrees.
  2. Add the pie crust to a 9″ pie plate and place in the freezer for 15 minutes.
  3. In a medium sauté pan over medium high heat, add the oil and sliced onion. Cook stirring frequently until the onions have softened, about 4 minutes. Take the pan off the heat and allow to cool for 10 minutes.
  4. In a large bowl, whisk together the eggs, cream and the spices for 60 seconds.
  5. Top the pie crust with the sautéed onion, then the spinach, then the Feta and then the Mozzarella. Place the pie plate on a baking sheet in case of spills. Carefully pour the egg mixture over the cheeses and place the quiche in the oven to bake for 40-45 minutes. The quiche is done when the center is no longer giggly. If the surface of the quiche browns quicker than the allotted time, cover loosely with foil.
  6. Allow to cool 15 minutes before serving. The quiche is great at room temperature.

Makes 6-8 servings.

Filed Under: American, Cheese, Eggs, Entrees, French, Greek, Starters, Vegetables, Vegetarian Tagged With: , , , ,
5 November 2020 Greek Lamb Sausages (Keftedes)

Greek Lamb Sausages (Keftedes)

November 5, 2020 By

I love Greek food and while I’m not of Greek decent, I do pretty well fixing Greek food at home. I just love the idea of a share platter of mezes, little bites, that my guests can share before dinner.

One of my favorite Greek mezes is Greek meatballs/sausages, keftedes in Greek. Some folks make them round like a meatball, I prefer to make them a little oblong in shape for more grilling surface – the shape is up to you!

There are many variations, some of the meatballs get coated in flour and fried, some get baked but my top way of making keftedes is to grill them. I like the charred outside and the moist, juicy inside when made this way.

These Greek sausages can be made with a combination of lamb and beef, but I like the all-lamb version. These keftedes are great served with tzatziki sauce, a cucumber/yogurt sauce and pita bread.

Ingredients:

  • 1 pound ground lamb
  • ½ of a medium onion chopped or grated (I like a chunkier texture)
  • 2 large garlic cloves, minced
  • ¼ cup chopped fresh mint
  • Zest of a lemon
  • 1 egg
  • 1 tsp. dried oregano
  • ½ tsp. each salt and fresh ground pepper
  • Tzatziki sauce (optional but essential)

Directions:

  1. In a medium bowl, combine all ingredients (except Tzatziki sauce) until just combined – overmixing will cause the meatballs/sausages to be dense. Refrigerate for about 30 minutes to make it easier to form the meat into your preferred shape.
  2. Form about a tablespoon of the meat into balls or sausages. I like to NOT use breadcrumbs when possible to keep the sausages light and fluffy, but if your mixture is too loose, add 2 teaspoons of breadcrumbs. Refrigerate for 30 – 60 minutes.
  3. Oil your grill and preheat on medium-high heat.
  4. Cook the sausages directly on the grill, about 4 minutes on each side.
  5. Serve hot or warm with Tzatziki sauce, if using.

Makes 15-20 sausages.

Filed Under: Appetizers, Greek, Lamb, Snacks, Starters Tagged With: , ,

Easy Root Vegetable Salad

October 29, 2020 By

When the weather cools off, I roast vegetables almost every Sunday. Depending on what looks good at the market, I roast beets, various squashes (butternut would be my favorite), Brussels sprouts, turnips, carrots and more. Little drizzle of olive oil, thyme, salt and pepper and into the oven we go. I find that having these cooked veggies on hand during the week can be used in so many different applications from soups to simple side dishes to pastas and in salads.

This isn’t really a recipe, but more of a reminder that root vegetables can be amazing during the week as a salad. I use a pretty bowl and add a variety of veggies, some cheese– this time it was goat cheese crumbles, maybe some dried cranberries and chopped almonds….and a killer tangy dressing, like my Easy Greek Vinaigrette. Give it all a toss and voila, a delicious meal.

Hope this post gives you some new ideas for weekday lunch salad meals.

Cheers,

Veronique

Filed Under: American, Vegetables, Vegetarian Tagged With: , , , ,

No Stick Grilled Sockeye Salmon

September 30, 2020 By

At my home, we love to grill. This undoubtedly comes from living in South Florida for 20+ years before relocating to NJ. There, we grilled several times a week and we’ve continued that now that we live in the northeast.

One thing I love to grill is fish. No mess in the kitchen, no fishy smell for several days – easy peasy! I know what typically intimidates folks about grilling fish is that it can stick and be a huge disaster. It really doesn’t have to be that way.

First, there are many products on the market you can place your fish on when grilling. Everything from a cedar plank to a silicone mat to a rectangular grill pan.

Second, pick the ‘right’ fish. As a starting point, salmon is a great fish to grill as you can place on the grates skin side down which help protects the flesh from sticking.

Third, put the fish on the medium-hot grill, close the lid and leave it alone! The fish needs time to form an outer ‘crust’ which will make it way easier to flip or remove from the grill, but in order for that to happen, you need to leave it alone to cook for a bit!

Finally, one of my favorite tricks to ensure fish won’t still to the grill is to place the fish on lemon slices. The lemon helps protect the fish from the direct grates and also flavors it as it cooks. A winning recipe in my book!

Ingredients:

  • 1 ½ – 2 pounds of sockeye salmon (I use a whole side)
  • Juice of one lemon
  • Olive oil for coating
  • Pinch of salt and black pepper
  • Zest of one lemon
  • 8-10 slices of lemon
  • 2 lemons, halved (optional)

Directions:

  1. Light a grill to medium-high heat. Allow the grill to get up to temperature with the lid closed.
  2. Place the salmon skin side down on a work surface or platter. Pour the lemon juice and the oil then add the salt, pepper and zest and massage that mixture all over the flesh of the fish.
  3. Open the lid of the grill and place the lemon slices, two side by side, horizontally on the grill grates (see pic for a visual). Place the salmon skin side down onto the lemon slices. Close the grill lid and cook for 8-10 minutes, until the flesh is firm but not dry. If using, place the four lemon halves, flesh side down, on the grill for the last 5 minutes of the fish cooking time.
  4. Remove the fish from the grill, peel off the skin (this will be very easy after grilling) and serve with a squeeze of the grilled lemons.

Serves 2-4 depending on your side dishes.

Filed Under: American, Entrees, Fish Tagged With: , , ,

Quick Vegetarian Mediterranean Pasta

September 24, 2020 By

I love recipes that help me clean out the fridge. Last week, I made myself an awesome Greek salad for lunch and had some of the condiments left over and a portion of cooked penne so decided to make a Mediterranean-style pasta with them.

This pasta recipe comes together very quickly so it’s perfect for a fast weekday/weeknight meal AND it’s also great for #MeatlessMonday since it’s vegetarian dish.

Ingredients:

  • ¼ cup good quality olive oil
  • Pinch of salt, black pepper and red pepper flakes
  • 20 cherry tomatoes, halved
  • ½ cup chopped cooked artichoke hearts
  • ¼ cup chopped black olives
  • 1-2 cups cooked pasta, warmed up with a ¼ cup of water in the microwave
  • ½ cup cubed good quality Feta cheese (I use Dodoni brand)
  • Handful of basil leaves, optional but tasty

Directions:

  1. In a medium saucepan, warm the oil over medium heat.
  2. Add the spices and cook 30 seconds.
  3. Add the tomatoes and cook, stirring frequently, until blistered and softened, about 2 minutes.
  4. Add the artichoke hearts and the black olives and cook stirring frequently for a minute.
  5. Add the cooked pasta and any water from the microwave heating plus the Feta. Toss and cook for 2 minutes until the pasta is well coated and the cheese begins to soften.
  6. Serve with the basil leaves, if using.

Makes one generous portion.  

Filed Under: Cheese, Entrees, Greek, Pasta, Vegetables, Vegetarian Tagged With: , , ,
21 September 2020 Easy Miso Cod en Papillote

Easy Miso Cod en Papillote

September 21, 2020 By

It feels wrong to even call this a recipe, but, if I don’t document it, I’ll forget how tasty it is and that I should make it more often! It’s even keto-friendly!

This is a very simple process and prefect for a weeknight meal of cod cooked in an aluminum foil packet on the grill. No oven to turn on, no messes to clean up!

I had wild caught cod on hand but this would be delicious with many non oily fish like mahi mahi, bass, sole, halibut or haddock. I had miso paste in the fridge so I used some of that along with lemon juice and olive oil, but some ginger dressing or even some Italian dressing would work great also.

Ingredients:

Two 4-6 ounce cod filets

2 Tbsp. each miso paste, olive oil and lemon juice

4 slices of lemon, seeds removed

20-30 raw baby asparagus spears

Salt and pepper

Uncooked Fish Packet

Directions:

Turn your gas grill to medium flame (or turn the oven on to 375 degrees).

Cut two large pieces of aluminum foil and lay them on a work surface. Lightly coat each foil piece with cooking spray.

Place a cod filet and 10-15 asparagus spears in the center of each of the foil pieces. Spoon the miso paste over the fish then drizzle the fish and asparagus with olive oil then lemon juice. Season with a big pinch of salt and pepper. Place two slices of lemon over each fish filet then wrap the foil tightly over the fish and asparagus to create an air tight packet.

Place the foil packets on the grill, close the grill lid and cook for 15 minutes. Carefully remove the packets from the grill using a large spatula and equally carefully unwrap the foil packets.

Dish can be served right in the foil packets or transferred to a plate for a low carb meal. We served ours with basmati rice.

Makes two servings.

Filed Under: American, Entrees, Fish, French Tagged With: , , , ,

Lobster Mac and Cheese for Two

July 24, 2020 By

When I go through the trouble of making lobsters for dinner, I always make an extra one for leftover lobster recipes later. One of my favorite, most decadent, way to use cooked leftover lobster is to make lobster mac and cheese. It’s luxurious, delicious and a perfect food.

I’ve taken my usual large batch lobster mac and cheese recipe and recreated it for two people. I bake the pasta in individual, perfect-sized, baking dish.

Note that this could also be made using cooked shrimp or no seafood at all.

Topping Ingredients:

  • 1 Tbsp. butter
  • 2 Tbsp. Panko breadcrumbs (could also use standard breadcrumbs but the topping will be less crunchy)
  • Pinch of cayenne pepper

Pasta Ingredients:

  • Meat of one cooked 1 ¼ – 1 ½ pounds lobster
  • 4 Tbsp. butter, divided
  • 2 Tbsp. all-purpose flour
  • Big pinch each, salt and pepper
  • ½ cup heavy cream
  • 1 ½ cups whole milk
  • 1 ½ cups extra sharp Cheddar cheese, freshly grated
  • ½ cup grated Parmesan cheese
  • ½ pound elbow macaroni, or other tubular pasta, cooked 2 minutes less than recommended in package directions, drained
  • Breadcrumbs
  • Lobster Meat
  • Cheesey Pasta

Topping Directions:

  1. Microwave the butter until melted and bubbly, add the Panko and cayenne and combine well. Set aside.

Pasta Directions:

  • Preheat oven to 400 degrees.
  • In a small saucepan over medium-low heat, melt 2 tablespoons of butter then and add the lobster meat. Warm for 2-3 minutes, tossing the lobster in the butter to coat and warm evenly. Set aside.
  • Place the remaining 2 tablespoons of butter in a medium saucepan over medium heat and allow to melt. Add the flour and cook for 2 minutes, whisking constantly to create a roux. Season with salt and pepper.
  • Stir the heavy cream and the milk into the butter/flour roux and bring to a simmer. Cook the sauce for 2-3 minutes, whisking often, until thick and bubbly.
  • Slowly add the cheeses, a handful at a time, and stir until fully incorporated, about 2 minutes.
  • Add the cooked pasta to the cheese sauce and mix well.
  • Gently fold in the lobster meat and the butter it was cooked in (why not?).
  • Add cheesy pasta to two individual baking dishes (could use one larger baking dish).
  • Sprinkle with the Panko mixture and bake pasta for 15 minutes until panko mixture has lightly browned. Serve at once.

Makes 2 servings.

Filed Under: American, Cheese, Entrees, Pasta Tagged With: , , ,

Chocolate Chip and Walnut Pie

June 24, 2020 By

If you’ve followed this blog or my social media posts for a while, you’ll know I’m a huge fan of pies. From berry to citrusy to chocolatey pies, I like them all (not pumpkin, never pumpkin).

This pie, originally published by Nestle Toll House, is pretty amazing as it combines chewy, fudgy chocolate chip cookie texture inside a buttery, flaky crust. I used classic walnuts in this but please use whatever nuts you like. Pecans or macadamia would be particularly awesome.

If the thought of making your own pie crust stops you from trying this recipe, simply use a store-bought pie shell.

Ingredients:  

  • 2 large eggs
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 ½ sticks butter, softened
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts (could use other unsalted nuts)
  • 9” deep-dish pie shell, unbaked (use this homemade fail-proof crust recipe or use store-bought)
  • Good quality vanilla ice cream (optional but recommended)

Directions:

  • Preheat oven to 325 degrees F.
  • In the bowl of an electric mixer, beat the eggs of medium-high speed until light and fluffy, about 2 minutes.
  • Add the flour, granulated sugar, brown sugar and the softened butter and beat to fully incorporate into the egg mixture.
  • Add the chips and walnuts and blend to just combine.
  • Add the mixture to the unbaked pie shell.
  • Bake the pie for 55 to 60 minutes or until toothpick inserted in the center of the pie comes out clean. Cool on wire rack.
  • Serve warm with ice cream (if using).

Pie serves 6-8.

Filed Under: American, Chocolate, Desserts Tagged With: , , , ,
9 June 2020 Top Shelf Margarita

Top Shelf Margarita

June 9, 2020 By

Mexican food is one of our favorite to make at home. So many easy and delicious options and here are some from this blog.

What I find pairs perfectly with Mexican food or just because, is a great margarita made with fresh lime juice. Good quality bottled lime juice is perfectly okay for many things, but, take the extra minute to squeeze fresh juice and you’ll be rewarded by a tangy, delicious drink.

I like a salt/sugar rim on my margarita, but please use all salt if you prefer (or skip the rim).

Ingredients:

  • Coarse salt + sugar + lime wedge for rim
  • 2 ounces good quality Tequila (I use Patron)
  • 2 ounces freshly-squeezed lime juice (about 2 limes)
  • 1 ounce Grand Marnier or Triple Sec
  • ½ ounce simple syrup
  • Slice of lime for garnish

Directions:

  1. Add equal amounts (1 tablespoon should do) of salt and sugar (or just salt if not using sugar) to a plate. Mix to combine. Run the lime wedge around the rim of a glass and them press the rim into the salt + sugar mixture. Add a couple of ice cubes to the glass with the salt/sugar rim and set aside.
  2. Fill half a cocktail shaker with ice and add all the ingredients except the lime slice garnish. Shake hard until the shaker is frosty, about 15 seconds. Strain the mixture into the prepared glass. Garnish with a lime slice.

Makes one cocktail.

Filed Under: Cocktails, Fruits, Mexican Tagged With: , , ,

Pulled Pork Quesadillas

June 2, 2020 By

I really enjoy smoking pork shoulders. I like the whole process – adding the rub to the pork, getting my Weber Kettle ready, manning the smoker and obviously, eating the fruits of my labor. This is my go-to pulled pork recipe for making smoked pork shoulder (butt) on a Kettle grill if you don’t have a smoker.

With so much pork and only a two-person household, what do you do with all the meat? When I make a pork shoulder, I freeze some of the cooked meats for easy weeknight dishes. One of these easy dishes is pulled pork quesadillas that I serve with my Zesty Guacamole – it’s fast to make and so tasty.

There are several ready-to-serve pulled pork products you can get at the grocery store that would also work well in this recipe. I like to fold my tortillas in half to make my quesadillas (see picture above), but you could also use one tortilla on the bottom and one on top.

Ingredients:

  • ¼ cup warmed BBQ sauce, home-made or store-bought
  • 1 ½ cups smoked pork shoulder, pulled or chopped
  • 4 6-inch white or yellow corn tortillas (could use flour also)
  • 1 cup shredded white Cheddar cheese (could use Monterrey Jack or Colby)
  • ½ cup sautéed onions (optional but delish)
  • 2 Tbsp. vegetable oil
  • Garnishes: guacamole, sour cream, chopped red onion, chopped cilantro, salsa, 1 lime cut in half

Directions:

  1. In a bowl, combine the warm BBQ sauce and the pork.
  2. Place the tortillas on a work surface and add an equal amount of pork, cheese and onion (if using) to half of each tortillas. Fold each tortilla over.
  3. Add a tablespoon of oil to a non-stick pan over medium heat. Add two of the folded quesadillas to the pan and cook for about 3 minutes per side, or until deeply browned. Remove the cooked quesadillas from the pan and add to a plate then cover with foil to keep warm. Repeat with the remaining two quesadillas.
  4. Cut each quesadilla into four pieces and serve with the garnishes and a squeeze of lime.

Makes 2 servings.

Filed Under: Cheese, Entrees, Mexican, Pork, Sandwiches Tagged With: , , ,
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