Cowboy Quiche

 This quiche recipe is from Bobby Flay’s quiche throw down. My mom made it for the first time this Christmas, and it is my new favorite. I  begged my mom to make it again for my sister’s bridal shower, and she did it even though it is kind of labor intensive! We had a couple of requests for the recipe so here it is! We usually buy a pre-made tart shell so that will save some time.

Ingredients

Tart Shell:
3 cups all-purpose flour
1 teaspoon fine sea salt
2 sticks cold butter, cut into cubes
5 tablespoons cold lard, cut into cubes
2/3 cup ice water

Roasted Jalapeno Pesto:
6 jalapenos, roasted and seeded (do not remove blistered skin)
1 1/2 cups tightly packed cilantro leaves
1 clove garlic, chopped
3 tablespoons pine nuts
Extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano
Salt and freshly ground black pepper

Tart Filling:
1 tablespoon canola oil
1/2 pound Mexican chorizo, casings removed
1 1/2 cups grated fontina cheese
1/4 cup finely grated Cotija cheese
2 to 3 green onions, (dark and pale green part) thinly sliced
2 teaspoons chopped fresh thyme leaves
10 large eggs
1 3/4 cups milk
1 3/4 cups heavy cream
4 ounces soft goat cheese, frozen for 10 minutes and cut into 1/2-inch pieces

Directions
Combine the flour and salt in a food processor and pulse a few times. Scatter the butter and lard over the top of the flour and pulse until the mixture forms large crumbs. Add the water, a few tablespoons at a time, and pulse until the dough just comes together. Divide into 2 equal pieces, flatten each half into a disk, wrap in plastic and refrigerate until chilled through, at least 1 hour.

On a lightly floured work surface, roll 1 of the disks into a 16-inch round. (Reserve the other disk for another purpose. It will keep in the freezer, double wrapped in plastic wrap then single wrapped in foil for up to 4 months.) Fit the dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan.

Cover with plastic wrap; and chill until firm, about 20 minutes.
Preheat the oven to 375 degrees F.

Put the tart pan on a baking sheet, line the dough with parchment and fill with pie weights or dried beans. Bake until lightly golden brown, about 20 minutes. Remove the weights and paper and continue baking until golden brown, about 10 minutes longer. Let cool slightly (not all the way) on a baking rack.

Put the jalapenos, cilantro, garlic, pine nuts and oil in the bowl of a food processor fitted with a metal blade. Pulse until the mixture has a pesto-like consistency; you want a bit of texture. Add the cheese and salt and pepper, to taste, and pulse a few times to distribute the cheese.
Preheat oven to 350 degrees F.

Heat the oil in a large saute pan over high heat until it begins to shimmer. Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels. Let cool slightly.
Scatter the fontina, Cotija, green onions, chorizo and thyme over the warm tart shell. Whisk the eggs in a large bowl. Add the milk and cream and whisk until smooth. Pour into the shell and evenly distribute the goat cheese over the top. Bake until the crust is deep golden brown and the center is almost set (still slightly jiggles) but the sides are set, about 40 to 50 minutes. Let sit at room temperature for at least 20 minutes before serving. Cut into wedges and drizzle jalapeno pesto over the top.

Classic Quiche

I am not a big breakfast person, but I love this quiche.  I never order quiche in restaurants anymore because it is never better than this recipe!

Ingredients
Pre-made Piecrust
6-8 Slices of Bacon, Cooked and Crumbled
1 and ½ - 2 Cups Whipping Cream
1 cup Grated Swiss cheese
3 Eggs
½ Tsp Salt
Pepper to Taste

Beat eggs, cream and seasonings in a bowl. Add bacon and cheese. Pour into pie shell, dot the top with butter. Bake 25-30 minutes at 375. Quiche needs to be puffed and brown.  Make sure center is done.

Pan Fried Onion Dip

This is my absolute favorite Onion Dip. Definitely not a first date appetizer!

2 large yellow Onions
4 Tablespoons unsalted butter
¼ cup vegetable oil
¼ teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
4 oz. Cream cheese room temperature
½ cup sour cream
½ cup good mayonnaise

Cut the onions in half, and then slice them into 1/8 inch thick half-rounds. ( You will have about 3 cups of onions.)
    Heat the butter and oil in a large sauté pan on medium heat.  Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.
    Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixers fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings.
    Serve at room temperature with potato chips. I recommend the Salt and Pepper Kettle Chips.
The Barefoot Contessa Cookbook- Ina Garten p. 53

Tomato, Leek and Goat Cheese Bruschetta

1 Leek, white part only
8 Roma Tomatoes, cored and chopped
4 Tablespoons chopped fresh Basil
2 Teaspoons finely chopped garlic
1 Teaspoon chopped fresh rosemary
2 Tablespoons extra virgin olive oil
Kosher salt
Ground black pepper
16 Slices crusty French baguette, cut on bias
½ Cup fresh goat cheese
¼ Grated Parmesan

1.    Preheat the broiler. Cut the leek in half lengthwise and run under cold water to remove any      residual dirt. Pat dry and cut into long strips, about 2 inches long and 1/8 inch wide.

2.    Stir tomatoes, leek strips, basil, garlic, rosemary and olive oil together. Season with salt and pepper, set aside.

3.    Place the bread slices on a sheet pan and toast under the preheated broiler until golden brown. Turn the broiler off and preheat the oven to 400 degrees.

4.    Spread a thin (or thick if you prefer) layer of goat cheese on the freshly toasted bread. Top with generous tablespoon of tomato/leak mixture then a teaspoon of Parmesan.

5.    Place in 400 degree oven and bake or 7-10 minutes, or until Parmesan is melted. Serve warm.

The Cool Mountain Cookbook- Gwen Ashley Walters

Spicy Shrimp Nachos

Nachos
10oz Frozen Popcorn Shrimp
4-5oz Tortilla Chips (Scoops)
7oz Shredded Jack Cheese  (2.5 cups)
1 ½ Cup Finely Shredded Cabbage

Baja Blanca Drizzle (double it)
¼ Cup Good Quality Mayo
1 Tablespoon Plain Yogurt
1 Tablespoon Fresh Lime Juice
1 Teaspoon Franks Red Hot Sauce ( more if you like it spicy)
1/8  Teaspoon Ground Red Chili Pepper

Cook shrimp according to package instructions. Preheat oven to 475 with rack 7 inches from top of oven. Assemble nachos by  arranging the chips on a baking sheet. Top chips with cheese, sprinkle on the shrimp. Bake nachos for 4-6 minutes until cheese in melted and bubbly. 
Meanwhile, toss the cabbage with half of the Baja Blanca Drizzle. Arrange the cabbage on the top of the nachos and drizzle on the remaining sauce.

Kate Heyhoe’s Macho Nacho Cook Book

Italian Cheese Bites

AKA Fancy Grilled Cheese.  This is a super easy appetizer that you can even convince kids to eat.

 1/2 Cup Butter Softened
1/2  Cup Freshly Grated Parmesan Cheese
16 Italian Bread Slices
16 Provolone Cheese Slices
Marinara Sauce


Stir together butter and Parmesan Cheese. Spread on 1 side of each slice of Italian bread. Place 8 bread slices, butter side down, on wax paper.

Layer each of the 8 bread slices on wax paper with 2 provolone cheese slices, and top with remaining bread slices, buttered side up.

Cook sandwiches, in batches, on a hot griddle or in a non-stick skillet over medium heat, gently pressing with a spatula, 3 minutes each side or until golden brown and cheese melts.  Cut each sandwich into fourths, and serve with marinara sauce for dipping.

Southern Living Cookbook.

Black Bean Salsa

 










Jenna’s Favorite Appetizer

1 Cup Corn
2 (14oz) Cans Black Beans Drained and Rinses
1/3 Cup Fresh Lime Juice
1/3 Cup Canola Oil
1/4 Cup Minced Red Onions
1/4 Cup Minced Green Onion ( White & Light Green Part Only)
1  1/2 Teaspoon Cumin
1  1/2 Tablespoons Cajun Seasoning
1 Cup Chopped Tomatoes

1/2 Cup Chopped Fresh Cilantro

Kosher Salt and Black Pepper to Taste

2 Avocados Diced

Combine all of the ingredients. Serve or refrigerate up to 4 hours. Or you can alway combine all of the ingredients, except the avocado, ahead of time and then throw the avocado in last minute so it doesn’t turn brown.  Trader Joe’s has frozen roasted corn that is great.

Artichoke Dip

1 small clove garlic
14oz can artichoke hearts
1 cup Parmesan
8 oz cream cheese
1/2  cup mayo
½ dried dill

Combine all ingredients in a food processor and till smooth. Oven at 350 for 15 minutes until it gets hot. Serve with crackers.

Mustard Glazed Spare Ribs

 1 Small Onion Chopped
2 Tablespoons Vegetable Oil
1 Cup Honey
1 Cup Dijon Mustard
1 Cup Cider Vinegar
1 Teaspoon Ground Cloves
1/2 Teaspoon Salt
6 Pounds Baby Back Ribs
Salt & Freshly Ground Pepper to Taste

Saute the onion in the heated oil in a saucepan over medium heat for 5 minutes or until tender. Add the honey, mustard, vinegar, cloves and 1/2 teaspoon salt  and mix well. Bring to a boil and reduce the heat.  Simmer for 5 minutes, stirring occasionally.

Sprinkle the ribs generously on both sides with salt and pepper. Place on an oiled grill rack 4 to 6 inches above a heated grill with cover. Cover the grill and open the vents half way. Grill for 40 minutes, turning once, adding coals if necessary to main even heat.

Brush the ribs with the mustard mixture and grill, covered for 10 minutes. Turn the ribs and brush again with the mustard mixture. Grill for 10 minutes longer.

Cut the ribs into single servings. Heat the remaining sauce until bubbly. Serve with ribs.

Marinated Flank Steak

I love steak but I hate cutting around the fat. Flank steak is a very lean cut of meat, and this is a great marinade. I love steak sauce, but this steak doesn’t even need it. You can get 2 flank steaks at Costco for about $20.

1 Flank Steak
½ cup Soy Sauce
3 Tablespoon Sugar
½ Teaspoon Seasoning Salt
½  Teaspoon Garlic Powder
1 T. Sesame Seeds Toasted
3 T. Wine

Combine all ingredients and marinate in bowl or large plastic bag for 3 to 4 hours. Broil on grill to taste, about 13 minutes total. Slice very thin against grain.