Monday, April 22, 2013

Jalapeño Popper Quiche

Jalapeño Popper Quiche 
Closet Cooking 

Servings: makes 6+ servings 

1 (9 inch) pie shell, pre-baked 
1/2 cup cream cheese, room temperature 
2 jalapenos, diced (seed them is you prefer less heat) 
1/2 cup milk 
1/2 cup cream 
5 large eggs, lightly beaten 
1/2 teaspoon smoked paprika 
1/8 teaspoon salt 
1 jalapeno, sliced 
1/2 cup cheddar cheese, grated 

Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos. 
Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl. 
Pour the eggs into the heated cream while stirring constantly. 
Mix in the paprika and salt. 
Pour the mixture into the pie plate and bake in a preheated 350F oven for 30 minutes. 
Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted

Friday, April 12, 2013

Asparagus with Hot Bacon Dressing

Asparagus with Hot Bacon Dressing 
Adapted from 
Servings 2 
Posted by Cockermom13 
Quick & Easy 

2 slices bacon -- cooked & crumbled 
1 tablespoon salad oil 
1/4 cup vinegar -- use red wine or other vinegar 
1/2 teaspoon sugar 
1/4 tsp. white pepper 
1 bunch asparagus 

Cook bacon until very crisp, drain fat. 

Add the remainder of the ingredients (except Asparagus) to the bacon and cook down to a syrup. 

Pour over warm asparagus and serve immediately. 

Per Serving (excluding unknown items): 108 Calories; 10g Fat (80.2% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates. 

Thursday, April 4, 2013

Southwest Orzo and Bean Salad

Southwest Orzo and Bean Salad 
Sunset reader Polly Parkinson models this recipe after a rice salad she enjoyed at a cafe, but she prefers using rice-shaped pasta. Her brother recommends the salad as an appetizer, scooped onto corn tortilla chips. 

Sunset AUGUST 1999 
Yield: Makes 4 main-dish servings 

2/3 cup dried orzo pasta 
1 can (15 oz.) black beans, rinsed and drained 
1 1/2 cups corn kernels, fresh-cut, thawed frozen, or drained canned 
1 firm-ripe tomato (1/2 lb.), rinsed, cored, and chopped 
1/3 cup chopped fresh cilantro 
1/4 cup thinly sliced green onions or chives 
1 teaspoon grated lime peel 
1/3 cup plus 1 tablespoon lime juice 
About 1/2 teaspoon pepper 
1 ripe avocado (10 oz.), peeled and pitted 
1/4 cup nonfat sour cream 
Corn tortilla chips (optional) 

1. In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add pasta and cook until barely tender to bite, 9 to 11 minutes. Drain and rinse with cold water. 

2. In a large bowl, mix pasta, beans, corn, tomato, cilantro, onions, lime peel, 1/3 cup lime juice, 1/2 teaspoon pepper, and salt to taste. 

3. In a small bowl, mash avocado with 1 tablespoon lime juice and sour cream. Add salt and pepper to taste. 

4. Equally mound pasta salad on dinner plates. Top with dollops of the avocado mixture. Surround or accompany with tortilla chips.

Nutritional Information 
Amount per serving 
Calories: 335 Calories from fat: 27% Protein: 12g Fat: 9.9g Saturated fat: 1.5g Carbohydrate: 54g Fiber: 7.4g Sodium: 210mg Cholesterol: 1.5mg