Jalapeño Popper Quiche
Closet Cooking
NCBeaches
Servings: makes 6+ servings
Ingredients
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
Directions
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
Monday, April 22, 2013
Friday, April 12, 2013
Asparagus with Hot Bacon Dressing
Asparagus with Hot Bacon Dressing
Adapted from Cooks.com
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.
Adapted from Cooks.com
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
Ingredients
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
Salt
1 ripe avocado (10 oz.), peeled and pitted
1/4 cup nonfat sour cream
Corn tortilla chips (optional)
Preparation
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
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
Ingredients
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
Salt
1 ripe avocado (10 oz.), peeled and pitted
1/4 cup nonfat sour cream
Corn tortilla chips (optional)
Preparation
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
Monday, March 25, 2013
Baked Orzo with Fragrant Lamb
Baked Orzo with Fragrant Lamb
1/2 pound orzo
6 ounces lean ground lamb
1 onion -- chopped
1/4 cup chopped fennel bulb
2 cloves garlic -- minced
1 teaspoon dried mint
1/2 teaspoon dried oregano
1 can crushed tomatoes -- (14 oz)
3 tablespoons tomato paste
1/2 teaspoon ground cinnamon
3 ounces reduced fat feta cheese -- crumbled
2 tablespoons grated parmesan cheese
Preheat oven to 350. Spray a 8 inch square baking dish. Set aside.
Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions. Drain and transfer to a large bowl.
Heat a large nonstick skillet over medium high heat. Add the lamb and cook, stirring to break up the meat with a wooden spoon, until browned - 3-4 minutes. Remove lamb with a slotted spoon and transfer to the bowl with the orzo.
Add the onion, fennel, garlic, mint, and oregano to the same skillet. Cook, stirring, until onion begins to soften 3-4 minutes. Add the tomatoes, tomato paste, and cinnamon. Cook until thickens, 6-8 minutes.
Combine the tomato mixture with the orzo and lamb. Stir in the feta and mix well. Pour mixture into the baking pan. Sprinkle top with the parmesan. Bake until hot, 25 minutes.
This recipe serves 6 (1-1/4 cup)
PointsPlus™ Value =
286 Calories; 6 g Fat; 38 g Carb; 20 g Protein; 3 g Fiber
1/2 pound orzo
6 ounces lean ground lamb
1 onion -- chopped
1/4 cup chopped fennel bulb
2 cloves garlic -- minced
1 teaspoon dried mint
1/2 teaspoon dried oregano
1 can crushed tomatoes -- (14 oz)
3 tablespoons tomato paste
1/2 teaspoon ground cinnamon
3 ounces reduced fat feta cheese -- crumbled
2 tablespoons grated parmesan cheese
Preheat oven to 350. Spray a 8 inch square baking dish. Set aside.
Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions. Drain and transfer to a large bowl.
Heat a large nonstick skillet over medium high heat. Add the lamb and cook, stirring to break up the meat with a wooden spoon, until browned - 3-4 minutes. Remove lamb with a slotted spoon and transfer to the bowl with the orzo.
Add the onion, fennel, garlic, mint, and oregano to the same skillet. Cook, stirring, until onion begins to soften 3-4 minutes. Add the tomatoes, tomato paste, and cinnamon. Cook until thickens, 6-8 minutes.
Combine the tomato mixture with the orzo and lamb. Stir in the feta and mix well. Pour mixture into the baking pan. Sprinkle top with the parmesan. Bake until hot, 25 minutes.
This recipe serves 6 (1-1/4 cup)
PointsPlus™ Value =
286 Calories; 6 g Fat; 38 g Carb; 20 g Protein; 3 g Fiber
Lamb Chops with Mushroom-Thyme Orzo
Lamb Chops with Mushroom-Thyme Orzo
1 cup whole wheat orzo
1 tsp grated lemon zest
8 ounces cremini mushrooms -- sliced
1/2 tsp salt
2 tsp chopped fresh thyme
8 bone-in loin lamb chops -- (2-1/2 oz) trimmed
3/4 tsp black pepper
Cook orzo according to package directions, omitting salt if desired. Drain and transfer to medium bowl; stir in lemon zest.
Meanwhile, spray large nonstick skillet with nonstick spray and set over medium-high heat. Add mushrooms and 1/4 tsp of the salt. Cook, stirring occasionally, until mushrooms are browned and all liquid is evaporated, about 8 minutes. Add mushrooms and thyme to orzo; toss to combine.
Sprinkle lamb chops with remaining 1/4 tsp salt and the pepper. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add lamb chops and cook, turning once, until meat thermometer registers 145F, about 8 minutes. Serve lamb with orzo.
This recipe serves 4 (2 chops with 2/3 cup orzo)
PointsPlus™ Value =
312 calories; 9 g fat; 25 g carb; 32 g prot; 4 g fiber.
Note: Serve the lamb with fresh steamed green beans tossed with lemon juice and S&P to taste.
1 cup whole wheat orzo
1 tsp grated lemon zest
8 ounces cremini mushrooms -- sliced
1/2 tsp salt
2 tsp chopped fresh thyme
8 bone-in loin lamb chops -- (2-1/2 oz) trimmed
3/4 tsp black pepper
Cook orzo according to package directions, omitting salt if desired. Drain and transfer to medium bowl; stir in lemon zest.
Meanwhile, spray large nonstick skillet with nonstick spray and set over medium-high heat. Add mushrooms and 1/4 tsp of the salt. Cook, stirring occasionally, until mushrooms are browned and all liquid is evaporated, about 8 minutes. Add mushrooms and thyme to orzo; toss to combine.
Sprinkle lamb chops with remaining 1/4 tsp salt and the pepper. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add lamb chops and cook, turning once, until meat thermometer registers 145F, about 8 minutes. Serve lamb with orzo.
This recipe serves 4 (2 chops with 2/3 cup orzo)
PointsPlus™ Value =
312 calories; 9 g fat; 25 g carb; 32 g prot; 4 g fiber.
Note: Serve the lamb with fresh steamed green beans tossed with lemon juice and S&P to taste.
Lamb with Orzo
Lamb with Orzo
9 Servings
Prep: 30 min. Cook: 8 -10 hours
Ingredients
1 boneless lamb shoulder roast (3 pounds)
3 tablespoons lemon juice
3 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons grated lemon peel
1/4 teaspoon salt
1 package (16 ounces) orzo pasta
2 packages (9 ounces each) fresh spinach, torn divided
1 cup (4 ounces) crumbled feta cheese, divided
Directions
Cut roast in half. Place in a 5-qt. slow cooker. Drizzle with lemon
juice. Sprinkle with the garlic, oregano, lemon peel and salt. Cover
and cook on low for 8-10 hours or until meat is tender.
Cook orzo according to package directions. Remove lamb from slow cooker. Shred meat with two forks; set aside and keep warm.
Skim fat from cooking juices if necessary; return 1 cup cooking juices to slow cooker. Add one package of spinach. Cook on high for
5-10 minutes or until spinach is wilted. Drain orzo; add to spinach mixture. Stir in reserved meat and 1/2 cup feta cheese.
To serve, arrange remaining fresh spinach on nine individual plates.
Top with lamb mixture. Sprinkle each with remaining feta cheese.
Yield: 9 servings.
Nutrition Facts: 1 cup lamb mixture with 1/2 cup spinach equals 490 calories, 21 g fat (9 g saturated fat), 94 mg cholesterol, 291 mg sodium, 41 g carbohydrate, 3 g fiber, 32 g protein.
9 Servings
Prep: 30 min. Cook: 8 -10 hours
Ingredients
1 boneless lamb shoulder roast (3 pounds)
3 tablespoons lemon juice
3 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons grated lemon peel
1/4 teaspoon salt
1 package (16 ounces) orzo pasta
2 packages (9 ounces each) fresh spinach, torn divided
1 cup (4 ounces) crumbled feta cheese, divided
Directions
Cut roast in half. Place in a 5-qt. slow cooker. Drizzle with lemon
juice. Sprinkle with the garlic, oregano, lemon peel and salt. Cover
and cook on low for 8-10 hours or until meat is tender.
Cook orzo according to package directions. Remove lamb from slow cooker. Shred meat with two forks; set aside and keep warm.
Skim fat from cooking juices if necessary; return 1 cup cooking juices to slow cooker. Add one package of spinach. Cook on high for
5-10 minutes or until spinach is wilted. Drain orzo; add to spinach mixture. Stir in reserved meat and 1/2 cup feta cheese.
To serve, arrange remaining fresh spinach on nine individual plates.
Top with lamb mixture. Sprinkle each with remaining feta cheese.
Yield: 9 servings.
Nutrition Facts: 1 cup lamb mixture with 1/2 cup spinach equals 490 calories, 21 g fat (9 g saturated fat), 94 mg cholesterol, 291 mg sodium, 41 g carbohydrate, 3 g fiber, 32 g protein.
Friday, February 22, 2013
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