Five-Ingredient Spinach Dip Quiche

This dish is so easy to make and it looked good, so I tried it. I would say adjust the cooking temperature up to 350 degrees and go the full 35 minutes cooking time. Also be sure to use a deep dish pie crust (not specified in the recipe). I ended up making two smaller quiches in regular pie crusts.

Results? I was slightly underwhelmed with the taste. It is surprisingly salty. Perhaps because I used a spinach artichoke dip as well as regular spinach dip. (I swear that is what Jeff Mauro said to use on TV) It did help me power through a kettle bell class this morning, but I don't know if I'll make it again. If I do I will probably just use regular spinach dip and see what happens.

Frankly, if I'm going to the trouble to make quiche I am going to make my favorite Sausage and Apple Quiche.

Five-Ingredient Spinach Dip Quiche
Recipe courtesy of Jeff Mauro

Total Time: 55 min

Prep: 5 min
Inactive: 15 min
Cook: 35 min
Yield: 6 to 8 servings
Level: Easy

Ingredients
5 large eggs
1 cup store-bought spinach dip
3/4 cup half-and-half
1/2 cup shredded Gruyere cheese
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 store-bought frozen pie crust

Directions
Preheat the oven to 325 degrees F.
Whisk the eggs in a large bowl until smooth. Whisk in the spinach dip, half-and-half, cheese, salt and pepper.
Fill the pie crust with the egg mixture and bake until golden brown, 25 to 35 minutes. Let rest for 15 minutes to set, then cut and serve.

An Adventurous Steakhouse Dinner and Sides

This was a very ambitious dinner to make, but the end result was steak that melted in my mouth served with two exciting side dishes I'd never made before.

The smell of the steak, onions, garlic and thyme was awesome, but be sure to turn on the oven hood fan and maybe even open some windows. About halfway through searing the steak all the smoke detectors in my house went off!

Herb-Roasted Beef Rib-eye with Roasted Shallots
Recipe courtesy of Iron Chef, Geoffrey Zakarian

Total Time: 2 hr 25 min (yea, this one takes some time and effort)
Prep: 15 min
Inactive: 1 hr 15 min
Cook: 55 min
Yield: 2 to 4 servings (or in our case 2 servings twice)
Level: Easy (What? Bullshit, this is a lot of work)

Ingredients
One 2.5-inch-thick boneless rib-eye (1 1/2 pounds), tied with 2 pieces of twine to keep it together in a compact round shape
Kosher salt and freshly cracked black pepper
1 tablespoon ground paprika
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
(I used an A1 steak seasoning and it was great!)
2 tablespoons canola oil
1/2 stick of butter
10 sprigs fresh thyme
4 sprigs fresh rosemary
1/2 head garlic, cloves smashed

Roasted Shallots:
Cook these before the steak so you can reduce the heat for the steak.
8 shallots, cut in half through the root, skins left on
2 tablespoons olive oil, plus more for finishing
1 teaspoon fresh thyme leaves
Kosher salt and freshly cracked black pepper

Directions

Roasted Shallots:
Preheat the oven to 425 degrees F.
Season the baking sheet with the olive oil and thyme and season with salt and pepper.
Lay the shallots on the baking sheet cut-side down. Roast until the shallots are very tender, about 25 minutes.

Steak:
Season the steak rather liberally with kosher salt. Bring it to room temperature, about 1 hour outside of the fridge.
Preheat (or cool down) the oven to 325 degrees F.
Combine the paprika, cumin, mustard and a few turns of freshly cracked pepper in a small bowl. Season the steak with the rub. (I used the A1 rub, just sayin...)
Heat the canola oil in a saute pan over high heat until smoking.
Add the steak and sear on all sides, about 3 minutes per side.

Moment of truth. I am hoping not to burn a $30 piece of steak!!

Add the butter, thyme, rosemary and garlic.
Reduce the heat to medium low and baste the steak with the butter as it begins to brown, 2 to 3 minutes (without burning).

I felt like a real gourmet chef doing this!

Transfer the steak to a rack in a roasting pan and top with a few pieces of the herbs and garlic and 3 spoonfuls of the butter.
Roast to an internal temperature of 120 degrees F for medium rare, 7 to 10 minutes. Allow the meat to rest for 15 minutes before slicing into 1/2 inch pieces.
Serve with the roasted shallots.

Sour Cream and Onion Hash Brown Balls
You can make this part ahead and reheat in the oven or microwave before serving.
The online recipe is BS, from a professional restauranteur who doesn't want you to be able to make his trademark dish. Here's how I did it.

Ingredients:
3 Idaho potatoes peeled and shredded (1 potato per 2 hash browns)
1 large yellow onion, peeled and sliced thin
1 egg
3 tbs flour
1 tbs. EVOO
2 tbs. butter
salt and pepper to taste
4 scallions diced small
2-3 tbs. low fat sour cream

Directions:
Brown the onions in a large skillet with the EVOO and butter.
Heat Canola oil about an inch deep in a large skillet or Dutch oven to screaming hot.
Squeeze as much water out of the potatoes as you can. Use a cheesecloth or just wring them out with your hands and pat dry on paper towels.
Mix potatoes, egg and flour in a large bowl.
Salt and pepper the potatoes liberally.
Grab small handfuls of potatoes and roll them loosely into balls, about 2-3 inches round. Don't pack them tight. Just enough to hold together. Don't try to make perfect balls. Let them have some character, with shreds hanging off.
Drop them carefully into the hot oil. Don't mess with them. Let them fry until golden brown, then gently turn them over to fry the other side.
Remove from oil to drain and cool.
Serve with a spoonful of caramelized onions, a dollop of sour cream, topped with scallions.

Baked Chicken Parmesan

Who doesn't like chicken parmesan? I love chicken parmesan, but I never make it at home because I don't like to fry foods. Watching 'The Kitchen' on Food Network Sunday morning, Sunny Anderson showed a simple five ingredient recipe for baked chicken parmesan that I decided I just have to try, so here goes. If this turns out well, it could become a regular in the rotation. You can never have too many good, simple chicken dishes, right?

Sunny's Easy Chicken Parmesan
Recipe courtesy of Sunny Anderson

Total Time: 40 min
Prep: 10 min
Cook: 30 min
Yield:4 servings
Level:Easy

Ingredients
Nonstick cooking spray (olive oil or butter), for coating the baking sheet and chicken
4 boneless, skinless chicken breasts, gently pounded to an even thickness
Kosher salt and freshly ground black pepper
1 1/2 cups seasoned Italian breadcrumbs
1/4 cup grated Parmesan
1 cup prepared pizza sauce (not tomato sauce)
Four 1/4-inch-thick slices fresh mozzarella

Directions
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or nonstick aluminum foil and spray with cooking spray.

Season each chicken breast with salt and pepper, then coat each breast with cooking spray. In a shallow bowl, mix the breadcrumbs and Parmesan. Press the chicken breasts into the mixture 1 at a time to coat on all sides, shaking off the excess. Spray the coated breasts with more cooking spray. This makes them turn out crispy without frying!

Transfer to the prepared baking sheet. Bake, flipping halfway through, until the juices run clear, 20 minutes.

Remove the chicken from the oven and turn on the broiler. Spoon the pizza sauce evenly over the top of each chicken breast and top with a slice of mozzarella. Place under the broiler and watch for the cheese to melt and bubble. Serve.

VERDICT: It turned out well! The recipe is so simple I already have it memorized. We will definitely be having this again.

Surf and Turf Special

Today I have four recipes for you, which when combined, yield a perfect surf and turf dinner for four. Or- you can cut the recipe in half and make it a special dinner for two- twice! We'll be having this combination again tonight, and I can't wait. All these recipes have been adapted from Rachael Ray.

The first half of this dinner is a grilling recipe for steak that you top with a tomato and bacon salad.

Steak with Tomato-Bacon Salad Topper
Recipe courtesy of Rachael Ray

Ingredients
8 slices smoky bacon
4 flat iron or sirloin steaks, 8 ounces each
2 large garlic cloves, halved
Extra-virgin olive oil, for drizzling, plus 3 tablespoons
2 sprigs rosemary, leaves chopped
Salt and freshly ground black pepper
2 pints cherry tomatoes or multi-colored baby heirloom tomatoes, halved or quartered
1/2 small red onion, chopped
1 cup shredded basil leaves
2 cups baby arugula
Parmigiano-Reggiano, for shaving

Directions
Heat oven to 375 degrees F. Arrange the bacon on a slotted broiler pan or a baking rack set over a baking sheet. Bake until crisp. Remove from the oven to paper towels to drain. Reserve.

While the bacon cooks, heat a grill pan or outdoor grill to medium-high. Rub the steaks on both sides with the cut garlic cloves and dress with a drizzle of extra-virgin olive oil, chopped rosemary, and salt and pepper, to taste.

In a large bowl combine the tomatoes, onions, basil and the remaining 3 tablespoons of extra-virgin olive oil. Season with salt and pepper, to taste.

Grill the steaks for 5 minutes on each side for medium-rare, more or less for desired doneness.

Chop the bacon and add it to the tomato salad, then fold in the arugula.

Serve the steaks whole or sliced with lots of salad on top, garnished with a few shaves of Parmigianino-Reggiano.

The second half of this meal is grilled shrimp with a homemade spicy cocktail sauce.

Grilled Shrimp with Chili Cocktail Sauce
Recipe courtesy of Rachael Ray

Ingredients
2/3 to 3/4 cup chili sauce
2 tablespoons prepared horseradish
2 tablespoons lemon juice, about 1/2 lemon
1 tablespoon hot sauce, eyeball it
2 teaspoons Worcestershire sauce
1 teaspoon celery seed, 1/3 palmful
1 rib celery from heart with leafy tops, finely chopped
Coarsely ground black pepper
16 jumbo shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
Salt
1 teaspoon smoked sweet paprika
A small handful parsley, finely chopped

Directions
Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.

Heat a grill pan or grill to medium-high.

Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

Sloppy Jose'

Sloppy Jose'
Mike Simonsen

This is an original recipe that occurred to me after several shots of Cuervo Gold chased down with Margaritas. It's a cross between nachos and Sloppy Joe's. I actually wrote the recipe before I ever made it. Then adjusted to taste after a bit of experimentation. The best thing about it is it's a new way to utilize leftover Sloppy Joe meat.

I confess, I'm not a big fan of leftovers. I put things away in containers and fully intend to eat it the next day, but more often than not, I make something fresh and eventually the leftovers go in the trash on garbage day.

Sloppy Jose assembled and ready for the microwave

Ingredients
20-30 Taste of Lime nacho chips
1/3 lb of leftover Sloppy Joe meat
1/4 red onion diced
1/4 red or orange bell pepper diced
6-12 Jalapeño slices
3/4 cup shredded Mexican cheese blend

Directions (single serve)
1. Arrange nacho chips in a single layer on a microwavable plate
2. Distribute Sloppy Joe meat evenly across chips
3. Sprinkle cheese over chips and meat
4. Add onion, bell pepper and Jalapeño slices
5. Microwave for two minutes
6. Consume with your favorite beverage

I don't eat it with salsa. I think the Sloppy Joe meat adds enough tomato-based flavor.

Pineapple Gin Punch

Recipe courtesy of Geoffrey Zakarian from Food Network's "The Kitchen"

Hint: Use triple sec in place of Cointreau. It's 10% the cost, and this is a mixed drink featuring gin and pineapple juice.

Ingredients
3 cups pineapple juice
3/4 cup fresh lemon juice, plus lemon twists, for garnish
12 ounces gin
4 ounces orange liqueur, such as Cointreau
1/2 teaspoon allspice
Champagne or sparkling wine, chilled, for serving

Directions
Combine the pineapple juice, lemon juice, gin, orange liqueur and allspice in a pitcher filled with ice. Stir to combine. Pour into ice-filled highball glasses, top with champagne and garnish each with a lemon twist.

Trisha's Baked Apples

This is basically apple pie without the crust. It's brilliant and tastes like a million bucks.

Adapted from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood
© Clarkson Potter 2015.

Ingredients
4 large baking apples, such as Honeycrisp
4 tablespoons (1/2 stick) butter, softened
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup chopped pecans

Directions
Preheat the oven to 375 degrees F.

1. Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.

2. Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.

3. Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.

Chicken with Cherry Pineapple Salsa

This is a relatively inexpensive, easy to prepare dish that also happens to be an excellent diabetic meal. This is becoming a 'go to' dish for me. I keep the dried cherries and pineapple chunks in stock as a pantry item all the time now. Serves 4 and takes about a half hour to make.

Ingredients:
2 boneless skinless chicken breasts, halved
1/2 teaspoon garlic salt
1/4 teaspoon ground ginger
2 tablespoons canola oil
1 8oz. can unsweetened pineapple chunks
1/2 cup sweet and sour sauce
1/2 cup dried cherries
2 green onions, sliced

Directions:
1. Sprinkle garlic salt and ginger over chicken.
2. Brown chicken in oil, in a large non-stick skillet.
3. Drain pineapple, saving 1/4 cup of the juice in reserve.
4. In a small bowl, combine reserved juice, sauce, and cherries; pour over chicken.
5. Bring to a boil. Reduce heat, cover and simmer, turning once, 8-10 minutes or until a thermometer reads 170 degrees internal temperature.
6. Stir in pineapple and onions, heat through.
7. Serve over rice or with salad or veggies on the side.

Mediterranean Shrimp

from Katie Lee (The Kitchen)

This dish is easy, tasty and healthy. 
Serves four and takes less than an hour from start to table.

Ingredients

In the serving dish with the feta cheese on top.

Vegetables:
3 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
12 ounces jarred artichoke hearts, drained
8 ounces fresh green beans, trimmed and cut in half
1 pint grape tomatoes
1/3 cup kalamata olives, pitted and coarsely chopped
2 tablespoons capers, drained and coarsely chopped
1 red onion, cut into chunks
Kosher salt and freshly ground black pepper

Shrimp:
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 clove garlic, minced
Grated zest and juice of 1 lemon
1 pound cleaned large shrimp
Kosher salt and freshly ground black pepper
1 baguette, cut in half lengthwise and then crosswise into 4 pieces total
Extra-virgin olive oil, for drizzling
4 ounces crumbled feta cheese

Directions
Preheat the oven to 450 degrees F.

For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.

For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.

Drizzle the baguette pieces with olive oil.

Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes.

Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread.

Yes, it looks this good straight out of the oven. OMG

Big Mike's Chicken Chili Cha Cha

Craving something southwestern for dinner, I threw together this recipe from items in the pantry. It turned out fantastic! The smoky chipotle seasonings in the bean salad put it over the top.

We had it two days in a row, once over brown rice and once over white rice.

I'll post pictures next time I make it.

Time: 90 minutes
Serves: 4 - 6

Ingredients
1 lb. boneless chicken breast (1 inch chunks)
1 medium yellow onion (large chop)
1 tbs. EVOO
2 tbs. butter
Salt and pepper
1 15 oz. can Mexican seasoned stewed tomatoes
1 15 oz. can diced tomatoes
1 15 oz can tomatoes puree
1 15 oz. can Southwest Bean Salad
1 4.5 oz. can green chiles
1 10 oz. can red and green chiles
1 tbs. dried cilantro
1/2 tsp. red pepper flakes
1/2 tbs. chili powder
1 cup white or brown rice
Shredded Mexican or Taco blend cheese

Directions
In a large Dutch Oven, heat EVOO and butter to melt over medium high heat.
Add onion, cook until tender.
Add chicken, cook until thoroughly browned.
Salt and pepper lightly.
Add stewed and diced tomatoes, tomato puree, bean salad, chiles, cilantro, red pepper flakes and chili powder. Simmer for one hour, stirring occasionally.
Prepare rice according to package directions.
To serve, ladle chicken chili over rice, sprinkle with Mexican or taco cheese blend.