MEATLESS MONDAY - Spinach Artichoke Mushroom Quiche

I can't remember where I got this recipe but I'm so glad I found it! It was so yummy and dense. I hate puffy foods and quiche is up there right along with meringue and mousse. BLECH! But this quiche is dense and tasty. I can't wait to make it again.

Spinach Mushroom Quiche

1 frozen pie crust, thawed or fresh pie crust

1 1/2 cup crimini mushrooms, chopped or sliced

1 cup half and half

4 eggs

1 cup Italian Blend shredded cheese (I used the Quattro Formagio from Trader Joe's which has Parmesan, Asiago, Fontina and Provolone)

1/2 cup chopped canned artichoke hearts (not marinated)

1 cup spinach, thawed and drained (1/4 packed, after drained)

1/8 tsp ground nutmeg

1/4 tsp salt

Preheat oven to 375

Saute the mushrooms in olive oil until brown about 3 minutes

Whisk together the eggs and half and half.

Stir in the cheese, artichoke hearts, spinach, mushrooms, nutmeg and salt.

Pour mixture into the pie crust and bake for 40 minutes (check to see if done by inserting a knife through the middle, if it comes out clean, it's done)

Let it cool for 5 minutes

Slice and serve

MEATLESS MONDAY - Spinach Artichoke Pesto Pita Pizza

We have started doing Meatless Monday a few months ago. I can't lie...it's been a little rough. We are meat eaters in this family but our docs have told us to cut back on our red meat consumption and meat in general to give our bodies a break. I'm thinking, NO PROBLEM, how hard can it be, right? WRONG! If you're not used to a vegetarian diet, it's a little scary and frustrating coming up with main meals that make you feel full and satisfied. Well this pita pizza hit the spot. Not only was it delicious but it was probably the fastest meal I have ever made for dinner, no joke! I was in such a hurry to get my daughter to dance I bought the ingredients, ran in the door and had this on the table in 10 minutes. It was tasty, filling and easy...best COMBO ever when cooking dinner.

SPINACH ARTICHOKE PESTO PITA PIZZA

Whole Wheat Pita Bread

Pesto

Can of artichokes hearts, roughly chopped

Fresh spinach

Mozzarella Cheese, shredded

Parmesan Cheese, shredded

Freshly ground black pepper

I didn't include measurements because it's really all up to how much you like and how many family members you have to feed.

Spread pesto over the pita bread

Add the spinach, artichokes, and mozzarella and Parmesan.

Season with black pepper.

Place pitas on a baking sheet and stick under a preheated broiler for about 5 minutes or until your cheese is melted and the top starts to brown.

Your body and your heart will thank you for this meatless dish :)

I got this recipe off the Meatless Monday website. They have some great ideas...check it out: www.meatlessmonday.com

Sandy's Yummy Mexican Appetizer

I really had no other name to call this. Sandy's Festive Dip....Sandy's Cream Cheese Avocado Dip...wait...what? It's not even a dip. I have no clue what IT is...I just know that it's super tasty!

My cute little friend Paula had us over for a pool party and she was making Street Tacos so a few of us brought over Mexican appetizers. I brought Jaime's To Die For Dip (which my cousin Jana seems to think it's called Jana's To Die For Dip, yeah right, she stole it from us), to be blogged later. And my other friend Sandy (who just moved to Canada :( I am so sad!), brought this appetizer. I had never had it before and I couldn't get enough of it. It has slices of cream cheese, who couldn't LOVE it, right??? Super easy to make.

All you do is slice cream cheese, then top with sliced avocados and then pour your favorite salsa over the top and OLE, it's party time.

Pasta with Prosciutto and Peas

Super yummy and super tasty. Best combo to have when you're cooking!

Bowtie Pasta with Prosciutto and Peas

12 ounces of pasta (whichever you like, I used Farfalle (bowtie)

1 T butter

1 large shallot finely chopped (sweet yellow onion will work too)

1/4 cup heavy cream

1 small package of peas, thawed (about 10 ounces)

8 slices of Prosciutto, cut in half and thinly sliced crosswise

1/2 C Parmesan Cheese, Grated

Kosher Salt and Fresh Ground Pepper

1. Boil the pasta, Reserve 1 cup of the pasta to add to the sauce to thin it out

2. In a large skillet, melt the butter over medium low heat, add the shallot and cook until softened, about 5 minutes. Add the cream, peas, and prosciutto. Bring to a gentle simmer over medium heat. Simmer until the peas are heated through, about 5 minutes.

3. Add the Parmesan cheese to the sauce. Add the pasta water to thin to your liking. I used about 1/4 a cup. Season with salt and pepper. Pour sauce over the pasta and sprinkle with additional Parm if desired. Serve immediately.

Delish! Enjoy!

Smoked Salmon Spread

This time of year just makes me giddy. Okay, so does winter, summer and fall, but spring has sprung and that means showers...bridal showers, that is. And baby showers, and anniversary parties and...I could go and on and on. I'm a sucker for cute quaint parties. I love a party in any way, shape or form especially when there is food involved. I have my go to favorites but I have been trying some new ideas lately. When I need a quick, easy and tasty appetizer, I always turn to the internet and the first person I look to is the Barefoot Contessa. Ina Garten's style is exactly what I love. It's classy yet quick and easy. I saw this salmon spread and had to try it. Not only was this fabulous and will definitely be served at my next tea party or bridal shower, but this spread is so versatile, it can be served on bagels for a morning or afternoon snack for your entire family to enjoy. I used fresh lemon and I just don't think you can do any better than a fresh squeezed lemon, especially with any type of seafood. You have to whip up a batch of this...you won't be disappointed!

Smoked Salmon Spread

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, diced

Cream the cheese until smooth (my cream cheese was really soft so I just gave it a really good stir). Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill for several hours...overnight is even better. Serve with cut veggies, bagel chips, crackers or crusty bread.

Brie with Warm Honey and Toasted Almonds

This is one of my favorite appetizers to make for a party...it's simple, easy and oh so tasty. I buy the brie from Costco but you can get it from Sam's Club or Trader Joe's...I use the Baby Brie wheel. I buy a small container of honey at Trader Joe's and heat the honey up in the microwave. I buy sliced almonds and toast them in the oven. Place the brie on a platter, pour the warm honey over the brie (the warm honey actually softens the brie so you can cut into easily) and then sprinkle with toasted almonds. I serve this with water crackers, multi-grain crackers or you could serve it with baguettes. Any way you serve it, it's a hit at parties!

Cheesy Spinach & Wild Rice Side Dish

Because I'm only 49 days into being a new mommy again, I'm still all about easy and quick meals. I made this dish to accompany our chicken and we fell in love....so in love, I made it again the next day, it's yummy. This is a perfect addition to chicken, steak or fish. It's creamy, light and fresh. This recipe comes from Hingham, MA - another east coast dish that I love!

Ingredients:

1 package of Uncle Bens Ready Rice - Long Grain and Wild Rice

4 oz. mushroom stems and pieces (drained)

1 10 oz. frozen chopped spinach

8 oz. cream cheese (cube the cream cheese)

3/4 cup of chopped onions

butter - 1 T

1/4 teaspoon nutmeg

2 tsp of mustard

Add the spinach (you don't have to thaw or drain - just add frozen into pan), onions, nutmeg, butter and mustard in a large pan over medium to high heat.

Stir and cook until well mixed.

Add small chunks of the cream cheese to the pan now.

Stir until well blended.

In an 8 x 8 layer the rice and the mushrooms over it.

Now add the mix from the stove over the rice and mushrooms.

This is what it looks like before going into the oven for 20 minutes at 375 degrees.

Eggplant Parmesan Lasagna Style

We love eggplant, period. We also love Eggplant Parmesan as well as lasagna, so one day I combined the two for a delish meal, Eggplant Parmesan, lasagna style.

It's worth the time making this dish, it's very good. I always make two, one for that night and one for the freeze for a day I'm not in the mood to cook.

My family enjoys it, it's filling and goes great with a side salad.

Enjoy!

-Jenifer

Ingredients:

2 eggplants

bread crumbs

eggs

oil

mozzarella cheese

Italian blend cheese

ricotta cheese

pasta sauce

dried oregano

dried parsley

chopped garlic

salt/pepper to taste

First thing first, mix the ricotta cheese with a couple eggs, salt and dried parsley.

I also put Italian blend cheese in the Ricotta mix as well. Once mixed, put in refrigerator.

Slice the eggplant, not too thin, not too thick.

Look how pretty these eggplant slices are.

Dip each slice into an egg wash.

Once dipped, add into your breadcrumbs and get it nice and coated.

Once your done coating them, it's time to cook.

Place in hot oil and cook until tender and super golden brown.

Here is the eggplant all cooked up and ready to be assembled.

(Becareful, they are good and little hands likes to take one or two to eat).

Coat your pan with sauce. (I use throw-aways to avoid lots of dishes)

After adding the sauce, add a layer of eggplant.

Now add your ricotta cheese mixture evenly.

Add mozzarella cheese.

Add sauce now.

Continue the pattern. Add more eggplants, ricotta, sauce and cheese until your pan is full.

Looking good!

Final product. Cook at 350 for 45 minutes. Of course, this always taste BETTER the next day once all the flavors are incorporated.

Goat Cheese and Tapenade Spread

I found this recipe at blog called Sweet Peas and Pumpkins. She's a Mommy Blogger and posts recipes on her blog. My cousins came into town and we had people over so I needed to whip up a quick appetizer. I remembered this recipe and tried it out. I LOVED it! This is seriously easy folks. I will be honest, it did get mixed reviews but the majority liked it. It has a pretty strong olive taste, but I love that so this is on my appetizer list of favorites.

Goat Cheese and Tapenade Spread

1 - 8oz package of reduced fat cream cheese
1 - 4oz package of goat cheese

1/4 - 1/2 c of prepare tapenade (Trader Joe's if you can find it)

Let the cheeses sit at room temperature for about 30 minutes to soften. Mix cheese and tapenade in a bowl. Place in the refrigerator until firm. Serve with crackers or vegetables. Maybe even some crusty bread would be good.

Barefoot Bloggers Savory Palmiers

So I joined this online blogging group called the Barefoot Bloggers. They post a couple of recipes a month. All recipes are from Ina Garten, and you have to make the recipes and post your results. Well I finished my first recipe today and I'm so excited. Not only were they super easy but they were good too. And they turned out sooo cute! I have to say, I'm pretty impressed with myself. These would be a perfect party appetizer. I put mine in the freezer for a couple of hours before I was ready to cook them. These are great because you can freeze them ahead of time and save yourself some time right before your party. When you take them out of the freezer, you need to let them thaw a tiny bit. I tried to slice them and they just kept crumbling on me so letting them thaw is very helpful. Also, one thing I would do differently, I would put more filling in them. It didn't seem like enough filling, so maybe double up on the cheese or something.

Savory Palmiers

1 package frozen puff pastry, defrosted

1/4 cup prepared pesto

1/2 cup crumbled goat cheese

1/4 cup finely chopped sun-dried tomatoes in oil, drained

1/4 cup toasted pine nuts

Kosher Salt

Light flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until 9 1/2 x 11 1/2 inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun-dried tomatoes, and half the pine nuts. Sprinkle with 1/4 tsp salt.

Using the long ends, fold over about an inch and then fold over again maybe another inch or so and then fold the whole thing together. This might sound confusing but check HERE for better instruction on how to do this.

Repeat for the second sheet of puff pastry using the remaining ingredients. Cover both rolls with plastic wrap and chill for at least 45 minutes.

Cut the prepared rolls of puff pastry into 1/4 inch thick slices and place them faceup 2 inches apart on sheet pans lined with parchment paper. Bake for 12 minutes, or until golden brown in a preheated 400 degree oven.