12-15 medium to large tomatillos, husked and chopped
1 red onion, chopped
2-3 jalapeños, minced (seeds and ribs discarded if wanted)
5 garlic cloves, minced
½ cup vegetable stock
¼ cilantro, chopped
2 cups cooked quinoa
To a medium sized sauce pan over medium heat add 1 tablespoon evoo, garlic, onion, and jalapeño. Cook for about 5 minutes until soft. Add in the tomatillos and cook for 5 mins more. Then add the stock and season with salt and pepper. At this point leave it chunky or hit it with an immersion blender. Add the cilantro and let simmer over low heat.
Heat a large skillet over medium high heat. Season fish with lemon juice and old bay. Add 1 tablespoon evoo to skillet and cook fish until lightly golden on each side and cooked thru.
Serve fish atop of quinoa with lots of salsa verde over the top.
1 tablespoon adobo sauce from a can of chipotles in adobo
½ cup crumbles feta
Heat 1 tablespoon extra virgin olive in a large skillet over medium heat. Add in squash, season with salt, and cover. Cook for 10 mins. Uncover, add in onion and increase heat to medium high. Cook for an additional 5 minutes until the squash is tender and lightly browned. Drizzle with lime juice and 1 tsp. maple syrup.
In another skillet, heat remaining tablespoon of olive oil over medium heat. Add in garlic and cook for 30 seconds then add in black beans, adobo sauce, 2 tsp maple syrup, and ¼ cup water. Bring to a simmer and cook for 5 minutes or until all liquid has evaporated.
Stir together the squash mixture and black bean mixture. Gently stir in cheese and garnish with cilantro.
One last blueberry recipe coming at you this week using up the rest of my blueberries from Gourmet Trading! Seriously guys, if you ever see them in your local grocery store (I’ve even seen them at Trader Joe’s!) be sure to pick up a couple of pints or twenty. They are that good.
Have you ever tried roasted blueberries or any berry for that matter? It takes them to a whole other level.
I sprinkled mine with some lemon sugar before roasting them off.
Preheat oven to 300 degrees. Line a mini muffin tin with paper liners or spray really well with non stick spray.
Mix together the cookie crumbs and butter. Place 1 teaspoon of mixture in the bottom of each mini muffin tin. Using a melon baller or bottom of a skinny shot glass, press down on crumb mixture to press it into place.
Beat together the cream cheese, sugar, eggs, vanilla, and salt until nice a creamy. Fill each muffin tin about ⅔ full with the cream cheese mixture. Then dollap about 1 tablespoon of Nutella on each of the cheesecake filled mini muffin wells. Swirl it in with toothpick. Bake for 15 minutes or until the middle is only slightly jiggly. Refrigerate for at least a couple of hours or overnight.
Garnish with whipped cream and piece of chocolate wafer cookie.
We all know that my Grandma Betty was an awesome cook. I’ve featured a few of her recipes her before and this one is another winner.
Now this quiche doesn’t have a crust, so I guess it is more like a frittata. But my G-Betty called it a quiche so that is what I’m sticking with!
This recipe is so versatile. You can cut it into little squares and serve it as an appetizer (like I did), it makes a great addition to any brunch, or serve it as dinner with a light salad. Just don’t forget the salsa! I like to use Pace. But please make sure it’s at least the medium spicy. The mild is really just for wimps!
The two different types of corn and the addition of cornmeal gives this quiche great flavor and texture!
In a small saucepan, cook the onion in the butter. Once the onion in soft stir in the green chilies. Let cool.
As the onion mixture is cooling crack the eggs into a large bowl.Mix them up a little bit. Stir in the defrosted frozen corn, creamed corn, cornmeal, both cheeses, salt, and Worcestershire sauce. Stir in the cooled onion mixture. Add in the bacon if using.
Spray a 7x11 baking dish or 9x13 baking dish with non stick cooking spray. Spread the quiche mixture evenly into the pan.
Bake for 45 minutes to one hour for the 7x11 baking dish and 30 minutes for the 9x13. You want it be a little browned and not jiggly anymore. Let cool slightly before cutting.