HAM AND CHEESE HASH BROWN QUICHE!

This is the EASIEST breakfast/brunch dish Ever!  Plus, you can add any ingredients you would use in an omelet....so whatever you have in the frig and pantry will work.

Ingredients:

CRUST:
One large bag frozen hash browns, thawed and completely dried (use paper towels to get all the water out)
3/4 stick of unsalted butter (6 tbl), melted
Ovenproof quiche or pie dish

Mix the hash browns with the melted butter.  Press into the quiche dish to make about 1/4 inch crust and make sure it goes up the sides all around. Place in a 450 degree oven for 20-25 minutes until the hash browns start becoming crisp and golden.  Remove from oven and lower temp to 350 degrees.

FILLING:
3 large eggs beaten
1 cup heavy cream
1 cup grated sharp white cheddar cheese
1/2 lb cooked bacon, crumbled
1 shallot diced sauteed until tender
1 red pepper diced sauteed until tender
1/2 cup diced polish ham
salt
pepper

Combine all ingredients in a bowl and pour into center of pie crust.  Return to oven and bake for 30-35 minutes until top is golden brown and puffed.  Let it rest for 5 minutes and serve.

This can be made with any number of ingredients.  The keys are the eggs, cream and cheese.  Any other vegetables, cheeses or proteins will work.  So easy and delicious!

MEN CAN EAT QUICHE!
ENJOY!

BAKED MUSTARD DRESSING FOR NEW POTATOES!

If you are making corned beef and cabbage for the holiday.  Try this dressing to spice up your boiled potatoes.  It is amazing and the weirdest recipe yet!

Ingredients:
1/2 cup Dijon mustard
1/4 cup fresh lemon juice
2 Tbl sherry vinegar
1 tsp capers minced
1 tsp brine from caper jar
1/3 cup extra virgin olive oil
1/3 cup canola oil
2 Tbl whole grain Dijon mustard
chives or parsley for garnish
salt

Roast your new potatoes in the oven as usual.

Preheat oven to 325 degrees
Line a baking sheet with aluminum foil.  Spread 6 Tbl of Dijon mustard on the foil to about 1/4 inch thick.  Bake the mustard for 10-12 minutes in the oven until a crust forms on the surface and it is firm to the touch.

In a blender combine baked mustard, lemon juice, vinegar, capers and brine and remaining 2 Tbl Dijon mustard.  Blend until smooth.  With the blender on drizzle in the oils until thick.  Transfer the dressing to a bowl.  Add the whole grain mustard and stir.  Season with salt and pour over your warm new potatoes.  Top with garnish.

I know it may sound weird but it is delicious.  The dressing can be refrigerated for up to 3 days.

HAPPY ST. PATRICK'S DAY!
ENJOY!

FRIDAY COCKTAIL - STRAWBERRY MARGARITA JELLO SHOTS!!!

While "actual" Spring is March 20th...I AM STARTING NOW!

 

Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.

Use a huller or apple corer to empty out the strawberry.

Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.

 Check each strawberry and make sure there is not a hole in the bottom before you start filling.

Ingredients:

1 box Strawberry Jell-O, 3oz.
8 ounces tequila, preferably reposado or blanco
6 ounce Cointreau
Salt for garnish

 

Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.

Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquor mixture to cold water and stir to combine. Then add cold liquor mixture to hot Jell-o mixture and stir to combine.

 
Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish.

BRING ON SPRING!
ENJOY!

FRIDAY COCKTAIL - RUBY MARTINI!

In honor of the anniversary of The Wizard of Oz and the opening of Oz The Great and Powerful...here is a weird cocktail...weird because it ends up being blue not red....confusing...

Ingredients:

1-1/2 oz good Vodka
1/2 oz Blue Curacao
1/2 oz cranberry juice
lemon twist

In a shaker with ice combine ingredients.  Shake and strain into a martini glass.  Rim the glass with lemon peel twist the peel over the glass and drop it in.

THERE'S NO PLACE LIKE HOME!
ENJOY!

THE BEST EGGPLANT PARMESAN!

 

So I have made a million dishes with eggplant...mostly in place of meat during lent....but this is truly the best...the KEY is to make sure you steep the eggplant first.  That method takes all the harshness out of it and gives it such a silky texture.

To Steep:
1. Cut the spiky top and the bottom from the eggplant.  Peel it (you can leave the skin on if you get young baby eggplant in season which is mid-late summer...I wish)
2. Cut the eggplant lengthwise to about 1/4-1/2 inch slices
3. Using a colander stand a layer of sliced eggplant around the inside and sprinkle with salt.  Stand another layer around the first and sprinkle with salt.  Repeat as needed.
4. Place a deep dish under the colander to collect the drippings.
5. Steep in the colander for at least 30 minutes or up to an hour
6. When ready to make the parmesan, dry the eggplant slices thoroughly with paper towels.

Ingredients:
Steeped eggplant (3 lbs for 6 servings)
flour/egg/panko breadcrumb breading station
2 cups canned peeled whole tomatoes drained and chopped*
1 tbl olive oil
10 basil leaves chopped
1/2 cup freshly grated parmesan
1/2 lb fresh boccocini, sliced
1/2 lb whole milk mozzarella grated
salt
pepper
butter
canola oil for frying

Preheat oven to 400 degrees with rack in the center of oven.

Breading:
Pour flour on a plate add a bit of salt and pepper.  In a wide bowl beat three eggs. On a another plate pour some panko breadcrumbs.  Flour each slice of eggplant, shake extra off, dredge thru egg wash and lightly..lightly..lightly add some panko.
In a large saute pan add about 1-1/2" of canola oil and heat.  Toss a piece of panko in the oil and when it sizzles the oil is hot enough.  Fry each slice of eggplant until just lightly golden brown on each side.  Only flip once.

Sauce:
In a saute pan add olive oil.  Heat on medium to high and add 2 cups of tomatoes.  Season with a bit of salt and cook down until reduced by half.

Butter bottom and all sides of  a 13 X 9 pan.  Place one layer of eggplant on the bottom of the pan. Add a layer of your selected sauce. Add a layer of cheeses.  Evenly distribute each of the three cheeses.  Toss a few basil pieces on top of the cheeses. Repeat this process ending with a layer of eggplant on the top.  Sprinkle with parmesan cheese.  Eggplant can throw off some liquid so cook for 20 minutes and press the edges with a spoon and take off any liquid that may be there.  Cook for an additional 15 minutes.  Let settle for several minutes (like 10) and then cut and serve with bread and extra parmesan cheese.


*You ask why not buy diced or crushed tomatoes - well you can but always understand that the more processes that go into canned tomatoes the more salt is added and more flavor is removed. You can also use a marinara sauce  - I just used a bolognese meat sauce (it wasn't a Friday in Lent)

EGGPLANT THE NEW PASTA!
ENJOY!

FRIDAY COCKTAIL - SPRING SMOKY ROSE!

Welcome to SPRING!  Apples are not just for Autumn.  Grab yourself some Rome or Honeycrisps for this great cocktail.

Ingredients:
1-1/2 oz rum
3/4 oz lemon juice
1/2 oz agave nectar
1/2 oz apple cider
4-5 chunks and slice of apple
rosemary sprig

Muddle the apple chunks in a shaker.  Add rest of ingredients (except apple slice and rosemary) and shake.  Strain into a glass with ice.  Add slice of apples and rosemary sprig.

SPRING HAS SPRUNG!
ENJOY!