~ No Crust! - Quick and Easy Spinach Quiche ~

Ingredients:

3 eggs

 ¼ cup grated Parmesan cheese

1 cup Monterey Jack cheese – grated

1½ cups milk

¼ tsp salt

¼ tsp black pepper

¼ tsp chili powder

Dash of nutmeg

9 oz. package of frozen chopped spinach

1 tbs. butter

Preheat Oven 350 degrees:

Butter a pie plate.

Heat a frying pan with a tablespoon of butter.  Place the frozen spinach in the pan to defrost.

In a mix-master combine the eggs, milk and seasonings.

Place the defrosted spinach in the bottom of the pie plate.  Top with the cheeses and pour the egg/milk mixture over the spinach and cheese.

Bake 35-40 minutes or until the top is golden and the center is firm.

This is a wonderful lunch or light dinner.

Enjoy with Love,

Catherine

xo

I'm Submitting this Recipe to Foodie Friends Friday Linky Party!!

~ Macaroni Salad ~

Ingredients:

½ cup dried cranberries – chopped

½ cup walnuts – chopped

3 cloves garlic – chopped

Healthy handful of Italian parsley – chopped

3 stalks celery – chopped

Zest of 1 lemon

¼ of head of cabbage – chopped

1 lb. of your favorite macaroni

Dressing:

Juice of 1 lemon

1 tsp. honey

2 tablespoons vinegar

1 tsp. sugar

½ tsp. salt

½ tsp. black pepper

3-4 tablespoons mayonnaise

Cook the macaroni as directed and drain.

Combine all of the ingredients for the dressing.

Combine all of the ingredients for the salad in a large bowl.  Add the macaroni and the dressing and toss.

This is a perfect salad for any picnic.

Enjoy with Love,

Catherine

xo

~ Roasted Chicken with Orange Basil Butter Rub and Oven Roasted Red Peppers ~

Ingredients:

1 whole chicken – about 5 lbs.

Rub for the chicken skin:

Dashes of ground oregano

Dashes of salt

Dashes of black pepper

Dashes of garlic powder

1 tsp. of sugar

Drizzle of olive oil

Combine all of the seasonings in a small dish and drizzle with olive oil to form a paste.  Rub all over the skin.

Orange Basil Butter:

3 tablespoons of butter

1 tablespoon of orange marmalade

2 cloves of garlic

Healthy handful of fresh basil

Dash of salt

Dash of black pepper

Place the butter and all of the other ingredients in a food processor and process until smooth.

Gently lift the skin and rub this butter all over, under the skin.

Preheat Oven 375:

Place the prepared chicken in a baking pan.

Bake 55-60 minutes or until the juices of the chicken run clear.

This is a juicy and delicious chicken.

Oven Roasted Red Peppers:

3 red bell peppers – sliced

½ Spanish onion – sliced

4 cloves of garlic – chopped

Healthy handful of fresh basil - chopped

Dashes of salt

Dashes of red pepper flakes

Dashes of dried oregano

Drizzle of olive oil

Place all of the ingredients in a baking pan.  Add the seasonings and drizzles of olive oil and bake in the oven. 

Bake 45-50 minutes.

These are delicious and go great on a sandwich.

Enjoy with Love,

Catherine

xo

~ Walnuts and Oats ~ Cookies ~

Ingredients:

3 cups flour

½ tsp. baking powder

1 cup oats

5 tablespoons butter

Dashes of ground nutmeg

Dashes of ground cinnamon

1 tablespoon of coco

¼ tsp salt

2 oz. Butterfinger candy bar

½ cup walnuts

¾ cup sugar

½ cup brown sugar

2 eggs

1 tsp vanilla

Preheat Oven 350 degrees:

In a mix-master place the butter and the sugars; mix until smooth and creamy. 

Add the eggs and vanilla and mix on low speed.

Combine in a food processor the walnuts and the candy bar and add to the butter mixture

Sift together the flour, baking powder and salt; add the oats, coco and the dashes of cinnamon and nutmeg.

With the mixer on low, add the dry ingredients to the butter mixture. 

Form into little balls and press your thumb in the middle of the cookie to slightly flatten.

Place on a greased baking sheet or parchment paper.

Bake 10-12 minutes.

These are perfect dipping cookies.

Enjoy with Love,

Catherine

xo

~ Stuffed Boneless Pork Chops ~

Ingredients:

6 boneless pork chops – cut from a boneless pork loin about one inch thick.

1 cup milk

1 cup cornmeal

½ cup flour

Dashes of chili powder

Dashes of salt

Dashes of black pepper

Dashes of garlic powder

Vegetable oil

For the Stuffing:

Fresh basil – one bunch

Garlic cloves – about 8

Grated parmesan cheese – ½ cup

Sun dried tomatoes – 2 tablespoons

Capers – 2 tablespoons

Pimento olives – about 10

Olive oil – for drizzling

Make a pocket in the pork chop.  Do not make the pocket on the side with the outer fat.

For the stuffing, combine all of the ingredients in a food processor and give a few good chops.  Do not over process the stuffing.

Stuff the pork chop before coating.

Combine the cornmeal and flour along with the dashes of seasonings.

Dip the stuffed pork chops in the flour-cornmeal mixture first, then in the milk and back in the flour-cornmeal mixture.

Heat a large frying pan with about a ½ inch of vegetable oil.  Carefully, place the pork chops in the hot oil and let the coating get a beautiful golden color on each side.  This takes about 3-4 minutes per side.  Remove the pork chops and place in a baking dish.

Preheat Oven 350 degrees:

Bake the pork chops for about another 15- 20 minutes.

This is a nice dinner for a special occasion and of course that may be any occasion you like.

Enjoy with Love,

Catherine

xo

~Baked Macaroni and Cheese with Creamed Spinach Omelet ~

~ Baked Macaroni and Cheese ~

Ingredients:

2 cups milk

8 oz. cheddar cheese – shredded

3 tablespoons of butter

2 stalks celery – chopped

1 bunch of scallions – chopped

1 cup of parmesan cheese

Dashes of black pepper

Dashes of chili powder

1 lb. of your favorite macaroni

Preheat Oven 300 degrees:

Heat 2 tablespoon of butter in a sauce pot.  Add the chopped celery and the scallions.

Add the milk and let the milk heat a bit.  Add the cheddar cheese and the parmesan cheese. 

Cook the macaroni as directed and drain.

Butter a baking dish.  Add the macaroni and pour the milk and cheese mixture into the macaroni and toss.

Top with a little butter, more grated parmesan cheese, dashes of black pepper and a dash of chili powder.

Bake 30-35 minutes.

This is a nice side dish for any night of the week.

  

 ~ Creamed Spinach Omelet ~

Ingredients:

6 eggs – plus a splash of half and half

9 oz. box of frozen creamed spinach

¼ cup grated parmesan cheese

½ Spanish onion – sliced

¼ red onion – sliced

1 tablespoon of butter

Drizzle of olive oil

Preheat Oven 300 degrees:

Heat a frying pan with a drizzle of olive oil and a tablespoon of butter.

Add the onions and the frozen creamed spinach and let the spinach melt.

Beat the eggs with a splash of half and half and ¼ cup of grated parmesan cheese.

When the onions are transparent and the spinach is melted add the eggs.  Top with a little more cheese and a dash of chili powder, black pepper and a dash of garlic powder.

Let the omelet set on the stove and finish cooking it in the oven.

This is a nice Friday night dinner.

With Love,

Catherine

xo

~ Left-Over Candy Cookies ~

Ingredients:

2 cups flour

4 tablespoons - butter

½ tsp. baking powder

¼ tsp salt

½  cup walnuts

Left over chocolate candy – equaling 1 cup after chopped

1 egg

¼ cup brown sugar

¼ cup granulated sugar

¼ cup milk

1 tsp. vanilla

Sugar Dusting:

1 tablespoon sugar

Dashes of cinnamon

Preheat Oven 350 degrees:

In a food processor place the left over chocolate candy and the walnuts and process until small chunky pieces.

Sift the flour, salt and baking powder into a bowl.

In a mix-master place the butter and the sugars and mix until smooth and creamy.  Add the egg, vanilla and milk and mix on low.

Slowly add the dry ingredients to the mix-master, alternating with the processed chocolate and walnut pieces, with the mixer on low. 

Form into a ball and pat with flour.  Wrap in plastic and place in the refrigerator for at least one hour.

Break small pieces from the dough and form into small walnut size balls.  Press the bottom of the glass on the dough to make it sticky and dip the bottom of the glass in the sugar dusting and flatten the cookie with the sugar coated glass bottom.

Bake 10 – 12 minutes.

These cookies are a good way to use up your candy bars and walnuts and the best part is they are really good.

Enjoy with Love,

Catherine

xo

~ Crepes with Fresh Pears ~

Ingredients:

For the Crepes:

1 cup flour

Pinch of salt

3 eggs

2 tablespoons melted butter

1 cup milk

Sift the flour and salt into a bowl. 

Make a well in the center of the flour with a wooden spoon and drop the lightly beaten eggs. 

Slowly pour half the milk into the flour, gradually working the flour into the milk with the spoon.  When all of the flour is incorporated beat the mixture vigorously with a wooden spoon or whisk, until it is smooth.

Add the remaining milk, beating continuously to make a thin batter with the consistency of light cream.  Allow this mixture to rest for a few minutes.  

Heat a pan with a pat of butter and ladle the batter into the pan of the desired size crepe you want.

Carefully turn the crepe over when the batter has set and the crepe is slightly golden and finish cooking the other side.

For the Filling:

6 pears – peeled and quartered

½ cup of walnuts – chopped

1 cup of pitted dates - chopped

Dashes of nutmeg

Dashes of ground cloves

Dashes of ground cinnamon

1 tablespoon of brown sugar

Zest of ½ lemon

Juice of ½ lemon

1 tablespoon of sugar

1 lb. of cottage cheese

Place the cottage cheese in a food processor and process until smooth.  This will become a ricotta like consistency.

Add to the cottage cheese the ground cloves, cinnamon, nutmeg and tablespoon of sugar; mix and set aside.

Place the dices pears in a bowl and add to this the chopped walnuts, chopped dates, lemon juice, lemon zest, brown sugar, cinnamon, nutmeg, ground cloves and mix.

To Build the Crepe:

Place the crepe on a platter and add a spoonful or two of the cottage cheese and a spoonful or two of the pear mixture and fold.

Top with a spoonful of the cottage cheese mixture and a spoonful of the pear mixture and drizzle with honey.

This is a wonderful breakfast, lunch or dinner.

Enjoy with Love,

Catherine

xo

There’s More Than One Way to Roast a Chicken! ~ Roasted Chicken with Corn Bread Fritters ~

Ingredients:

5 lb. whole chicken

For the Rub:

3 tablespoons butter

1 tsp. ground coriander

1 tsp. ground curry

Preheat Oven 375 degrees:

Combine the butter and seasonings into a paste. 

Rub the paste all over the chicken leaving enough to rub under the chicken skin.

Bake the chicken for about 60 minutes until the juices in the thigh run clear.

This is a beautiful chicken to serve.

For the Corn Bread Fritters:

1 corn bread – (about 5 x 8 loaf)

½ cup flour

2 eggs

1 cup milk

1 cup frozen whole kernel corn

Vegetable oil for frying

Crumble the corn bread in a bowl and add the flour and the corn and combine .

In a small bowl combine the 2 eggs and milk and beat slightly and add to the corn bread and flour.  Add the egg and milk mixture and combine.  Form into small patties.

Heat about ½ in of oil in a large frying pan and carefully add the patties.  Do not overcrowd the pan.

When golden on one side carefully turn over and finish cooking on the other side to a beautiful golden color.

These are a great way to use up cornbread or muffins.

Enjoy with Love,

Catherine

xo

COOK EAT SHARE:

Roasted Chicken

Corn Bread Fritters

~ Fresh and Tasty Sides ~

Fresh Tomato Salad

Ingredients:

Vine ripe tomatoes - sliced

Fresh garlic – chopped

Fresh Romano cheese – sliced thin

Red pepper flakes

Black pepper

Salt

Ground oregano

Fresh Basil – ripped

Olive oil – for drizzling

Place everything in a serving bowl and toss gently.

Serve with a delicious loaf of bread.

Grilled Jalepeno Salsa

Ingredients:

2 large jalapeño’s – grilled

1 large onion – sliced and grilled

4 cloves of garlic – grilled

Dash of salt to taste

Olive oil

Tablespoon of honey

Tablespoon of balsamic vinegar

Grill the jalepeno’s until skin is charred, then chop. 

Slice the onions and then grill until golden.

Grill the garlic whole until slightly golden, then chop.

Place all of the above in a bowl with the honey, vinegar, olive oil and seasonings.

This is wonderful on a good piece of bread or with your favorite sandwich.

Enjoy with Love,

Catherine

xo

Cook Eat Share:

Fresh Tomato Salad

Grilled Jalepeno Salsa

~ Chicken Parmesan ~

                                                                            

3 lbs. boneless chicken breast – sliced thin

½ cup flour

Dashes of salt

Dashes of black pepper

Dashes of Chili powder

Dashes of garlic powder

Olive oil – for drizzling

8 oz. shredded Monterey Jack cheese

Grated Romano cheese

For the Tomato Sauce:

29 oz. can of crushed tomatoes

3 stalks celery – chopped

4 cloves of garlic – chopped

1 cup chicken broth

1 bunch of scallions – chopped

 ½ large onion – sliced

Juice of 1 lemon

1 tsp sugar

Handful of fresh basil – chopped

Dashes of salt

Dashes of black pepper

Dashes of red pepper flakes

Dashes of ground oregano

Olive oil – for drizzling

For the Sauce:

Heat a large frying pan with a drizzle of olive oil.  Add the scallions, celery, onions and garlic and sauté until the onions are transparent.

Add the crushed tomatoes, fresh basil, chicken broth, lemon juice, sugar and seasonings. 

Simmer the sauce while preparing the chicken.

For the Chicken:

Preheat Oven 350 degrees:

Season the flour with salt, pepper, garlic powder and Chili powder.

Place the sliced chicken in a bowl.  Place the seasoned flour in the bowl and toss so that each piece of chicken is coated with the flour.

Drizzle olive oil on a baking pan and place the coated chicken slices in the pan.  Drizzle a little olive oil over the chicken slices and place in the oven.

Bake 20-25 minutes depending on how thin the chicken is sliced.

To Build the Parmesan:

Drizzle a little olive oil at the bottom of a baking pan.

Place a ladle of sauce at the bottom of the baking pan.  Top with slices of the baked chicken, ladle of sauce, fresh basil, grated Romano cheese, shredded Monterey Jack cheese.

Repeat this process using all of the chicken and sauce.

Drizzle a little olive oil over the top of the dish.

Place in 350 degree oven and bake for 25-30 minutes.

This is a pleasing satisfying dish with a nice salad and bread and the leftovers are always welcome.

Enjoy with Love,

Catherine

xo

~ Baked Chicken ~

Ingredients:

1 whole chicken

1 bunch of Italian parsley – chopped

4 cloves of garlic – chopped

½ cup of grated Romano cheese

Juice of 1 lemon

¼ tsp. salt

¼ tsp black pepper

Olive oil

Rub for the chicken skin:

¼ tsp. salt

¼ tsp. black pepper

¼ tsp. garlic powder

Olive oil – for drizzling

Preheat Oven 350 degrees:

Clean chicken inside and out and pat dry.

Combine the ingredients for the rub in a small dish and set aside.

In a small bowl combine the parsley, garlic, Romano cheese, lemon juice, salt and pepper.  Drizzle a little olive oil over the mixture.  Gently lift the skin of the chicken and stuff the mixture under the skin.

Rub the chicken skin all over with the rub.

Bake 55-60 minutes depending on the size of the chicken you are baking.

There really is nothing like a good baked chicken.

~ Baked Carrot Sticks ~

Ingredients:

15 whole carrots cleaned

1 tablespoon of brown sugar

1 tablespoon of vinegar

¼ tsp. salt

½ tsp. Chili powder

¼ tsp. black pepper

¼ tsp. garlic powder

1 tablespoon olive oil

Preheat Oven 350 degrees:

In a small bowl combine the brown sugar, vinegar, salt Chili powder, black pepper, garlic powder and olive oil and make a paste.

Smooth this paste on each carrot and place the carrots on a baking pan.

Bake 35-40 minutes until the carrots are tender.

This is a nice change from the traditional way to serve carrots as a side dish.

~ Baked Potato Wedges ~ 

Ingredients:

5 lb. of potatoes

Handful of fresh basil - chopped

Juice of 1 lemon

1 tablespoon of vinegar

1 tablespoon of sugar

½ tsp of salt

¼ tsp. red pepper flakes

¼ tsp. of black pepper

¼ cup of grated Parmesan cheese

2 tablespoons of olive oil

Preheat Oven 350 degrees:

Slice potatoes into wedges.

In a small bowl combine the basil, lemon juice, vinegar, sugar, salt, red pepper flakes, black pepper, Parmesan cheese and olive oil and stir.

Place the potatoes in a baking pan and pour the mixture over the potatoes and toss.

Bake 45-50 minutes until potatoes are golden and tender.

These potato wedges are so good, they make any meal a little more fun.

Remember, adjust the ingredients to the size chicken and amount of carrots and potato's you will be serving and to you liking. 

Enjoy with Love,

Catherine

xo

Don't Forget to vote for my recipes today at Foodie Friday! Please vote for recipes #150, #151, and #152!! Thank you so much!!

~ Egg Salad Wrap ~

Ingredients:

6 hard boiled eggs

½ red onion – chopped

Handful of fresh Italian parsley – chopped

Handful of fresh dill – chopped

1 tablespoon of capers – chopped plus a tsp. of caper juice

1 tablespoon of mustard

1 tablespoon of vinegar

Drizzle of olive oil

1 tsp. of honey

¼ tsp salt

¼ tsp black pepper

½ tsp. Chili powder

Fresh lettuce

Bread and butter pickles

Tortilla wraps

Combine in a bowl the hardboiled eggs, red onions, parsley, dill, capers, mustard, vinegar, drizzle of olive oil, honey and seasonings.  Mash with a fork and toss.

Heat the wraps.  Add the fresh lettuce, pickles and egg salad and roll tight.

This is a nice lunch or light dinner.

Enjoy with Love,

Catherine

xo

This recipe is featured on "Host Blog Link" and  http://www.foodiefriendsfriday.com Linky Party

~ Banana Cake ~

Ingredients:

¼ cup butter

 1 cup sugar

1 tsp. vanilla

3 cups flour – sifted

2 eggs

1 tsp baking soda

1 tsp baking powder

½ tsp salt

3 bananas – sliced into round discs

1 cup milk

½ cup sugar plus 1 tablespoon cinnamon

In a mix-master combine the butter and sugar and mix until smooth. 

Add the eggs, milk and vanilla and mix on low.

Sift together the dry ingredients and with the mixer on low, slowly add to the wet ingredients.

Combine together the extra ½ cup sugar and the cinnamon.

Butter a 9 x 9 baking pan. 

Spoon ½ of the batter and top with the banana slices and cinnamon sugar.  Spoon in the other ½ of the batter and top with more cinnamon sugar.

Preheat Oven 350 degrees:

Place in the oven for 45-50 minutes or until a toothpick comes out clean.

This is yet another way to use those bananas that have seen younger days.

Enjoy with Love,

Catherine

xo

~ Breakfast Sandwich ~

Ingredients:

1 avocado – chopped with a drizzle of olive oil and dash of salt

1 garden tomato – sliced

1 red onion – sliced thin

Handful of fresh basil – ripped

Bread and Butter sandwich pickles

3 egg whites – plus a splash of milk - beaten

Dash of ground curry

Salt

Black Pepper

Butter

Mayonnaise

Olive oil

 Choice of your favorite bread

Heat a griddle.  Place the bread on the griddle with a pat of butter on each slice and grill the toast.

Place the toast on a plate.

On the heated griddle place the slices of onion and fresh basil and drizzle a little olive oil over.

Pour the egg whites over the onion and basil, season with the salt, pepper and ground curry and let set.

Spread a little mayo on each slice of bread.  Place the sliced tomato, bread and butter pickles and the avocado.

Lift the egg whites off the griddle and place on the bread.

Slice and serve with a good cup of coffee.

What a nice way to start the day!

With Love,

Catherine

xo

~ Don Tomas Coffee ~

Don Tomas Coffee is a high quality, 100% handpicked and shade grown Arabica coffee.

Living the Gourmet was given the opportunity to sample the Don Tomas Reserve Dark Roast.  As promised, it featured a strong, full bodied flavor, with a perfect balance between its smooth quality and dark though never bitter undertone. Needless to say, Don Tomas was an instant favorite here at Living the Gourmet.

Now, a little about the company:

Based in beautiful Jinotega, Nicaragua, the Don Tomas family has been producing the finest quality coffee for over a century.   This distinct region in the land of volcanoes and poets lends itself to the cultivation of some of the highest quality coffee in the world because of the conjunction of its rich soils, a natural canopy of trees providing shade for the coffee plants, higher elevation, moderate climate and, of course, the know-how of the multigenerational farming families who not only cultivate the coffee plants but also live on the farm. Building upon the core values of the family patriarch, Don Tomas, they continue to lead the way in both sustainable and socially responsible farming practices, producing high quality, shade grown, 100% Arabica gourmet coffee.

They not only grow and roast coffee, they are also known for their thriving community in Nicaragua.  The Don Tomas family farm supports the community by providing schools for their children, health care for their families, and steady employment in an otherwise uncertain environment.

With control over the entire process from growing, to importing, to roasting, Don Tomas is uniquely able to craft a remarkable roasted coffee at an unmatched price.

I am grateful to have been given the opportunity to experience Don Tomas Coffee. I hope all of my coffee-loving readers will give themselves the chance to enjoy this delicious coffee. 

Don Tomas Coffee is a delicious cup of coffee!

Enjoy with love,

Catherine xo

~ Zucchini Fritter Appetizer with Sour Cream Dip ~

Ingredients:

4 zucchini – grated

5 cloves garlic – chopped

1 onion chopped

1 tablespoon butter

Handful of fresh parsley – chopped

Handful of fresh dill – chopped

½ cup grated Parmesan cheese   

1 tablespoon capers – chopped

½ tsp salt

½ tsp black pepper

1 tsp curry powder
1 tsp sugar

1 cup flour

¼ tsp baking powder

½ cup cornmeal

4 eggs plus a tablespoon of milk– beaten

Vegetable oil for frying

Place grated zucchini in a colander fit in a bowl.  Place a cloth over the zucchini.  Place a small pot filled with water on the cloth and let this sit for thirty minutes to drain the water out of the zucchini.

Sauté the onion in a tablespoon of butter and add to the zucchini.  Add the garlic, parsley, dill, parmesan cheese, capers and seasonings.

Add the beaten eggs and slowly add the flour, baking powder, sugar and cornmeal combination.

Let this sit for about ten minutes.

Heat a large frying pan with about an inch of vegetable oil.

Carefully, using a teaspoon, place the batter in the hot oil.  When the fritter is firm and the edges are a little golden, carefully turn over and finish cooking on the other side until golden.

Do not overcrowd the pan.

Place on a platter lined with paper towels.

For the Sour Cream Dip:

16 oz. of sour cream

Tablespoon of capers plus a tablespoon of caper juice

2 cloves of garlic

Handful of fresh dill

Juice of 1 lemon

1 tablespoon of sugar

¼ tsp salt

¼ tsp black pepper

Place all of the ingredients in a food processor and process until smooth. 

Serve with the fritters.

What a nice way to use all of the fresh zucchini of the season.

With Love,

Catherine

xo

This recipe is featured on "Host Blog Link" and  http://www.foodiefriendsfriday.com  Linky Party

NUTrition Energy Mix Peanut Butter

Planter’s new NUTrition Energy Mix Peanut Butter is a new and delicious product from our friends over at Planters.  NUTrition takes peanut butter to a whole new level, with a wholesome blend of raisins, bananas, cranberries, cinnamon, and granola nut.  An excellent source of energy, it is packed with 6 grams of protein per serving as well as 9 vitamins and minerals.

To showcase just how tasty this new adventurous taste in peanut butter is I’ve prepared a salad wrap, with the new NUTrition Energy Mix Peanut Butter.  Or, of course, you could just eat Nut-rition off the spoon!

The next time you need to make a pantry run for peanut butter, make sure to pick up NUTrition!

~ NUT-rition Wrap ~

Ingredients:

Tortilla Wrap

Shredded lettuce

Cucumber – sliced thin

Red onion – sliced thin

Cream cheese

NUT-rition

Heat the tortilla wrap.

Spread cream cheese over the tortilla.

 Spread Nut-rition over the cream cheese. 

Top with the lettuce, cumbers, onions and wrap tightly.

This is an easy, delicious and light and healthy lunch choice.

With Love,

Catherine

xo