Crustless Caprese Quiche

Since I can't stand baking in any form, making pastry is a painful ordeal for me (plus we are gluten-free so who needs crust, right?)  This classic flavour combination is so fresh and light that you can literally eat it for any meal or even as a snack!  The best part?  I used basil from my garden, tomatoes, garlic and eggs from Cooper's Farm and combined it with some ingredients I had on hand and adjusted a typical quiche recipe to suit our food intolerances.  Try it tonight!!!

CRUSTLESS CAPRESE QUICHE

Ingredients

1/4 cup diced onion (I had spring onions so I used them and skipped sauteing them)

1 - 2 cloves garlic, minced

2 large tomatoes; one with the seeds removed and the other thinly sliced

1/3 cup packed fresh basil, julienned

4 oz fresh mozzarella, grated (I used goat mozzarella)

4 large eggs

2 large egg whites

3/4 cup milk (I used non-dairy creamer)

1/2 tsp salt

1/4 tsp black pepper

• Preheat oven to 350F.  Spray an 8" or 9" pie plate with non-stick spray.  Set aside.
• Add a tsp oil to a large skillet (I always use coconut because it can take high heat).  Saute the onions over medium-high heat until translucent and add the garlic, salt and pepper; saute for a couple of minutes more.  Spoon into an small bowl to allow to cool
• Slice one of the tomatoes in half and scoop or squeeze out as many seeds as you can.  Dice tomato.  Add to onion mixture.
• Add julienned basil to the onion mixture and stir to combine.  Spoon this mixture into the bottom of the prepared pie dish and spread into an even layer.  Top with the mozzarella.
• In a medium bowl, whisk the eggs, egg whites, milk, salt and pepper.  Gently pour over top the cheese layer in the pie dish.
• Lay the tomato slices gently on top of the egg mixture (overlapping if necessary).  Sprinkle top of quiche with black pepper and salt.
• Place in the oven for 50 minutes, or until the quiche is set.  Remove from oven and let cool for 10 minutes before serving.
• ENJOY!

All-In-One Skillet Breakfast

This breakfast is not only super-filling, but it is an entire breakfast all in one skillet!  Easy to make for a Sunday brunch, or even a weeknight meal.

ALL-IN-ONE SKILLET BREAKFAST

Ingredients:

8 bacon strips, finely diced

1 medium white onion, diced

900g bag of frozen, diced hashbrown potatoes

8 eggs,

Salt and black pepper

1 cup shredded cheese

• In a large skillet (preferrably one with deeper sides to it), saute the bacon and onion over medium heat until the bacon is crisp.  Drain the pan reserving 1/4 cup drippings.
• Stir in the hashbrowns.  Saute uncovered, over medium heat for 10 minute; stirring constantly to ensure the potatoes are golden brown.  Make 8 indentations in the potato mixture and crack an egg into each well.  Sprinkle with salt and black pepper.
• Cook, uncovered on medium low for 10 minutes, or until egg whites are set.  Sprinkle with cheese and let stand until cheese is melted.
• Serve and ENJOY!

Chicken Provencal & Stuffed Italian Baked Potatoes

I received some coupons for "Aylmer's Tomatoes" and these recipes were attached to them...tried them tonight and both were DELICIOUS!!!!

CHICKEN PROVENCAL & STUFFED ITALIAN BAKED POTATOES

Ingredients:

CHICKEN

1 1/2 kg chicken pieces (or cut-up a whole chicken like I did)

2 tbsp melted butter

1 tsp Herbs de Provence

Sauce:

1 tbsp olive oil

2 cloves garlic, minced

1 green onion, finely diced

1/3 cup dry white wine

2 cans (540 mL each) of stewed tomatoes (I used Aylmer's Garlic and Olive Oil flavour!)   

• Wash and dry chicken pieces, place in one layer in a large casserole dish or baking pan.  Season with salt and pepper.  Combine butter and herbs and brush over chicken.  Roast uncovered in a 400F oven for 35 minutes.
• Saute garlic and onion in olive oil in butter for 1 minute in a medium-sized skillet over medium high heat.  Add wine and tomatoes and bring to a boil.  Reduce heat and simmer uncovered until liquid reduces and sauce thickens.
• Remove chicken from oven and place on a platter.  Spoon sauce over top of chicken pieces and ENJOY!

Ingredients:

POTATOES

4 large baking potatoes, scrubbed

350g of lean ground beef, chicken or turkey

1 medium onion, chopped

2 cloves garlic, minced

1 can Aylmer's Accent Italian Stewed Tomatoes
1 medium zucchini, finely diced
1/2 cup shredded mozzarella cheese (I used goat mozzarella!)

• Pierce potatoes with a fork and microwave for 12 minutes or until potatoes are baked right through.  Wrap in foil to keep warm and set aside.
• Brown meat with onion and garlic in a large skillet over medium high heat.  Stir in tomatoes and zucchini.  Bring to a boil, reduce heat, and simmer for 10 minutes over medium heat.
• Slice potatoes in half, lightly mash centres and top with tomato mixture.  Sprinkle with cheese and serve immediately.
• ENJOY!            

      

Mediterranean Squares

I have had this recipe for 10 years and continue to enjoy it time and again!  My friend Sharon made this for lunch one day when our eldest children were babies and it soon became a staple for gatherings and our various lunches with Siobhan.  It is simple, consists of ingredients that you can find in your pantry and fridge, and takes no time at all to prepare.  The best is that it is just as tasty cut up into small bite-sized squares and eaten cold!

MEDITERRANEAN SQUARES

Ingredients:

(Topping)

1 medium onion, diced

2 garlic cloves, minced

1 tbsp olive oil

Pinch of dried rosemary

1 cup grated mozzarella cheese

2 medium hot house tomatoes, sliced

1 cup sliced mushrooms

1 tsp dried basil 

1/2 tsp oregano

1/4 tsp black pepper

1/2 cup grated Parmesan Reggiano

(Crust)

1/4 cup cornmeal

1 3/4 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

1/3 cup cold shortening (or cold butter)

3/4 cup milk

• Preheat oven to 425F.  Prepare a rimmed cookie sheet by sprinkling with 2 tsp cornmeal.  Set aside.
• In a small microwavable bowl, pour olive oil over the garlic and onions and microwave, uncovered at high for 1 minute, or until softened (*I generally place the ingredients in a small pan and saute till softened)
• In a bowl, combine cornmeal, flour, baking powder, and salt.  Cut in shortening until it becomes coarse crumbs.  Add milk all at once and mix to make a soft, sticky dough.
• Turn out onto a floured surface and knead approx. 10 times (avoid overworking the dough!)  Roll out to fit pan.
• Sprinkle mozzarella cheese over the crust.  Arrange tomatoes, mushrooms, and onion mixture on top of the cheese.  Sprinkle with basil, oregano, pepper and Parmesan.
• Bake in bottom third of preheated oven for 20 minutes, or until cheese is bubbly and crust is browned.  
• Slide on to a cooling rack and let cool for 5 minutes prior to cutting into squares.
• ENJOY!

**Since my family cannot really tolerate wheat and dairy, I use gluten free all-purpose flour, coconut oil instead of shortening or butter, almond milk, and goat's cheeses!

  

Cheese Spread Pine Cone

I found this in "Taste of Home" magazine and thought it was perfect for our annual Xmas Open House!  It is not only really easy to create, it looks fantastic (if I do say so myself!)

CHEESE SPREAD PINE CONE

Ingredients:

2 packages (8 ounces each) cream cheese, softened

1/4 cup milk

1 cup crumbled feta cheese

1 cup shredded part-skim mozzarella cheese

2 tablespoons of dried minced onion

1/4 tsp cayenne pepper

2/3 cup sliced, unblanched almonds

1 cinnamon stick

Fresh dill sprigs

• In a large bowl, beat cream cheese and milk until smooth.  Add the feta, mozzarella, onion, and cayenne;  mix well.  Cover and refrigerate for 2 hours until firm.
• On a serving platter, form cheese mixture into a pine cone shape.  beginning at the narrow end, arrange almonds in overlapping rows.  Add cinnamon stick and dill for the stem and pine needles.
• Serve with bread sticks, crackers and/or vegetables. 

Spanakopita Lasagna

I first enjoyed this dish while on a scrapbooking retreat ~ Martha is a fantastic chef and owner of "Selwyn Shores" which is located in Lakefield, ON.  For me, being such a foodie, I enjoy the meals that Martha prepares as much as the time to focus on my scrapbooking!  At the end of each weekend that we go there, she lays out the recipes for all the meals she has prepared for us so we can copy them and make the dishes ourselves at home (and since she keeps meticulous records, we are never served the same dish twice!)  This lasagna was so simple and so flavourful I not only copied it, but make it quite frequently for my family!

SPANAKOPITA LASAGNA

Ingredients:

227g baby spinach

1 cup crumbled feta

3 eggs, lightly beaten

1/2 onion, roughly chopped

1 bunch fresh parsley

1/2 cup EVOO

4 cups tomato sauce

Fresh lasagna noodles (I use Olivetti whole wheat ones)

2 cups grated mozzarella

• Preheat oven to 350F
• Cook spinach in the microwave or in a skillet until wilted.  Drain and squeeze dry.
• Whisk 3/4 cup of feta into the eggs and set aside.
• Chop spinach, onion, and parsley in a food processor until the consistency of a pesto.  I slowly drizzle the olive oil in the bowl while the food processor is running to help smooth out the spinach mixture.
• Add the spinach mixture to the eggs.
• Pour a thin layer of tomato sauce in the bottom of a 9"x13" lasagna dish.  Cover with a single layer of noodles.  Spoon half the spinach mixture over top the noodles.  Cover with another thin layer of sauce, then another layer of noodles.  Spoon the remaining spinach mixture over the noodles and cover with a final layer of sauce.
• Top with the remaining feta cheese (1/4 cup) plus the 2 cups of grated mozzarella.
• Place in the oven and bake for 40 minutes.  Let stand for 10 minutes before serving.
• ENJOY! 

Brie and Sausage Bake

This was the second dish that I created for our Father's Day/Allan's Birthday brunch on Sunday!  It is delicious warm or room temperature and is one of those dishes that you can put together the night before, and then when your guests arrive, all you have to do is sprinkle it with cheese and heat!  Easy and delicious!!!

BRIE AND SAUSAGE BAKE

Ingredients:

1lb Italian sausage (either in bulk or removed from casings)

1 small onion, chopped

8 cups of cubed sourdough day-old bread (I used potato scallion!)

1/2 cup shopped roasted sweet red peppers

1/2 lb Brie, cubed

2/3 cup grated Parmesan cheese

2 tbsp minced fresh basil (or 2 tsp dried)

8 eggs

2 cups heavy whipping cream

1 tbsp Dijon mustard

1 tsp freshly ground black pepper

1/2 tsp salt

3/4 cup part-skim mozzarella cheese, shredded

3 green onions, sliced

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink.
• Place bread cubes in a greased 13"x9" baking dish.  Layer with sausage mixture, red peppers, Brie and Parmesan cheeses,  and basil.  In a large bowl, whisk the eggs, cream, mustard, pepper and salt; pour over top.  Cover and refrigerate overnight.
• Remove from fridge 30 mins before baking.  Bake, uncovered, at 350F for 45-50 mins. or until a knife inserted into the centre comes out clean.
• Sprinkle with mozzarella cheese.  Bake 4 to 6 minutes longer or until cheese is melted.  Let stand 10 mins. before cutting.  Sprinkle each piece with green onions, serve and ENJOY!

  

Yummiest Mac & Cheese!

Today after my riding lesson I really felt like something filling and homemade...basically comfort food! So I decided to make my macaroni and cheese! This is not only super-easy, but kid-friendly too (I made it just the other night for Hayden, India and Devon!) There is no baking required unless you like to have the cheese form a crispy coating on the top like in the photo (then just pop it in a 350F oven for 15 mins!)

RANCH STYLE MACARONI & CHEESE

Ingredients:

1 cup milk

1/4 cup butter, cubed

2 envelopes of ranch salad dressing mix

1 tsp lemon pepper seasoning

1 tsp garlic powder

1 tsp onion salt

1 cup cubed cheddar cheese

1 cup cubed mozzarella or Monterey Jack (for zip!)

1 cup sour cream

16 oz elbow macaroni, cooked until al dente

1/2 cup crushed Premium Plus crackers or panko bread crumbs

Grated cheddar and Parmesan Reggiano

• In a large pot combine the first 8 ingredients (milk to mozzarella) over medium heat until cheese is melted and mixture begins to thicken.
• Fold in the sour cream. Add the macaroni and crackers. Cook until heated through, stirring frequently to prevent it sticking.
• Top with a light dusting of grated cheddar and Parmesan Reggiano cheese and either serve or put into a 350F oven until cheese has melted and is golden brown.
• ENJOY!