Tag Archives: salsa


Spanish Quiche

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!

Spanish Quiche
Prep time
Cook time
Total time
Spanish Quiche
Serves: 12-16
  • 3 eggs
  • 10 oz frozen corn, defrosted
  • 1 can creamed corn
  • 2 tablespoons of butter
  • ½ cup cornmeal
  • 4 oz grated Monterey jack cheese
  • 4 oz grated cheddar cheese
  • 1 4 oz ca diced green chilies
  • ½ teaspoon salt
  • ½ teaspoon Worcestershire sauce
  • 1 small yellow onion, chopped
  • 4 pieces bacon cooked and chopped (optional)
  1. Preheat oven to 350 degrees.
  2. In a small saucepan, cook the onion in the butter.  Once the onion in soft stir in the green chilies. Let cool.
  3. 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.
  4. Spray a 7x11 baking dish or 9x13 baking dish with non stick cooking spray.  Spread the quiche mixture evenly into the pan.
  5. 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.
  6. Eat!


Pan Seared Tilapia with Mango Avocado Salsa

The new year is upon us, which means its time for lighter eating!  I’m not a big fish fan, it has to be a very mild fish without a strong fishy flavor.  For the life of me I don’t like salmon, or mushrooms for that matter, but thats another story.

Let’s start with the salsa! Mangos can be a little tricky to work with, but once you know what you are doing they are a cinch.

IMG_8658 IMG_8660 IMG_8661

Start buy standing the mango up lengthwise.  Then turn it so the most oval part of the fruit is perpendicular to your body. Then a little off of center slice the “cheek” off the mango. Then repeat on the other side.  The mango has a long thin pit that runs down the center of the fruit.  When slicing off the “cheeks” try to follow right along the pit with your knife.  Then take one of the cheeks and cut a crosshatch pattern into, being careful not to slice all the way thru the skin.  Then flip the fruit out of the skin and slice off your chunks.

Continue reading


Black-Eyed Pea Salad

Are you in the camp that has to have black-eyed peas on New Years Day or your year will be ruined?  Well this is the recipe for you.


This salad is so good and chock full of things that are good for you too.  What better way to start the new year?

This recipe calls for corn on the cob and I’m going to share my ultra secret tip to cooking corn on the cob.  I eat corn so much more now that I’ve figured this out!

Continue reading