Easy Peasy Quiche

We had friends over this Sunday for an early brunch. 

Eggs are always a good idea but since I didn't want to be standing there cooking while the company was over I decided on a quiche. It's easy to make before and then just re warm when everyone arrives.

It only took about 15 minutes to prepare and then 45 minutes in the oven.

Mushroom Onion quiche with Swiss & Gruyere Cheese 

What you'll need: 

1 - 10" deep dish frozen pie crust

2 tablespoons unsalted butter

1 small onion, chopped

8 ounces sliced mushrooms of your choice (I used baby Bella)

1 teaspoon fresh thyme

1/2 teaspoon salt

1/2 teaspoon pepper

4 eggs

1 1/2 cups milk

2 tablespoons flour

1 cup grated Swiss cheese

1 cup grated Gruyere cheese

Pinch of paprika seasoning 

Directions:

Preheat oven to 375 degrees.

Melt the butter in a small pan. Add the onions and saute over medium heat for 5 minutes. When they begin to soften, add the mushrooms, salt, pepper and thyme. Saute about 5 minutes more until onions are translucent. Turn off the heat.

In a separate bowl, combine the eggs, milk and flour and whisk well.

Spread half of the grated cheese over the bottom of the unbaked pie crust. Then spread the onion & mushroom mixture on top. Pour in the egg mixture and then sprinkle the remaining cheese on top.

Garnish with paprika and Parmesan cheese.

Bake for 45 minutes or until solid in the center. Serve warm.

To go with the quiche I made deviled eggs and a simple arugula salad with grape tomatoes and shaved parmesan cheese. And of course brunch would not be complete without mimosa's. 

While I was preparing our brunch Harper & Benjamin were preparing their own brunch in the play kitchen. 

The White Russian

I have found my new favorite winter cocktail.

My sister in law made White Russians post dinner on Thanksgiving and I have been hooked ever since.

Half cocktail, half dessert, it totally hits the spot and is just what I need after putting Harper to bed after a long day. 

White Russian

Fill a Low Ball glass with ice. I like to using one XL cube. I have the King Ice Cube Tray which comes in a ton of fun colors. 

1 oz. Vodka

1/2 oz. Kahlua

1 oz. Half & Half

Stir Well

Garnish with chocolate shavings and enjoy.

Happy Weekend!

Glimmer-Wrapped Glass from anthropologie

Pineapple stirrer from C Wonder

Lunch date!

My friend and her new little baby boy came over for a lunch date this week. It's been frigid outside so I wanted to make something that would be light but also keep us toasty.

I put out a platter with tuna, string beans, artichokes, roasted red peppers, avocado, white beans, kalmata olives and hard boiled egg. 

On the side I served up a warm bowl of tomato basil soup with a crusty piece of sour dough bread to sop up every last bite.

Soup is such a great and easy lunch or even dinner served alongside a salad. 

What are some soups you have tried making this winter?

Roasted Tomato Basil Soup

recipe from Ina Garten

What you'll need:

3 pounds ripe tomatoes, cut in half 

1/4 cup plus 2 tablespoons good olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 garlic cloves, minced

2 tablespoons unsalted butter

1/4 teaspoon crushed pepper flakes

1 (28-ounce) canned plum tomatoes, with their juice

4 cups fresh basil leaves, packed

1 teaspoon fresh thyme leaves

1 quart chicken stock

Directions:

Preheat the oven to 400 degrees. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter and red pepper flakes for 10 minutes. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Use an emulsion hand blender to get to desired smoothness. Taste for seasoning. Serve alongside some crusty bread.

Snow Day!

Our first snow storm of 2014 left us with almost a foot of snow. 

One of my New Years resolutions was to eat healthier however who really craves a salad when it's snowing and 9 degrees out. So, my healthy eating went on the back burner this weekend and I decided to make chili. 

Topped with sour cream, diced onions, chives and shredded cheddar cheese, it made pushing my resolution back a week well worth it! Paired with a Blue Moon Winter Ale it was truly the perfect snow storm meal! It may not have been great for my waistline but was definitely good for my tummy.

recipe below. 

What you'll need:
1 pound ground beef (I used 90% lean)
1 cup chopped onion
1/2 cup chopped green pepper
2 1/2 tablespoons chili powder
1 garlic clove, minced
1/2 teaspoon ground cumin
4 teaspoons finely chopped jalapeno peppers, seeds removed
1 (28) ounce can diced tomatoes (I used San Marzano)
1 (15 ounce) can chili beans
salt & pepper to taste

Directions:
In a large saucepan combine the beef, onion and green peppers and saute until beef is browned. Drain the excess fat. Add the can of beans, chili powder, garlic, cumin, jalapenos, tomatoes, salt & pepper to taste. Bring to a boil and then reduce heat to a simmer. Cover and cook for 1 1/2 hours, stirring occasionally.
Top with sour cream, chopped onion, chives and shredded cheddar cheese.
Serve with a bowl of tortilla chips and a winter beer on the side.

Happy 2014!

Happy New Year!

This New Years we had over our friends and their son and had a nice low key evening. We nibbled on a ton of appetizers and had a lot of decadent desserts post midnight. 

For cocktails (what's New Years without a festive drink?) I rimmed champagne glasses with gold sugar I got from dellcovespices and filled them with prosecco and pomegranate seeds.

I found these "Pop Fizz Clink" balloons on etsy from The Flair Exchange and the Happy New Year Garland at The Land of Nod

For one of the many desserts, I baked cupcakes with gold sprinkles. I got the gold confetti plates at The Land of Nod as well.

Harper and Hunter had so much fun playing together and almost made it to watch the ball drop. 

Wishing everyone a fabulous 2014 filled with much health and happiness! 

Meats and Cheeses and Olives, Oh My!

We recently got back from vacation in Saint Martin. It was an amazing (and much needed) week away with my whole family. I love everything about vacation. I mean seriously, who doesn't? 

The place we stay is a 2-bedroom condo on the beach with a full kitchen. 

Most people go on vacation and want nothing to do with preparing meals but I absolutely love the process of going to the little French market and picking up delicious local items. Fresh baguettes, an array of cheeses & meats... my heaven! 

Sitting outside on the patio and taking in the ocean views with a cold glass of wine accompanied by brie on a french baguette... does it get any better? 

For lunch one day I made a salad nicoise. 

On top of a bed or Romaine I put tuna in olive oil, fresh haricot verts, white beans, olives and hard boiled eggs. Dressed with a simple combination of olive oil, Dijon mustard, lemon juice and a dash of salt and pepper. Served with some cheese & meats and warm baguettes. 

It was fantastic and a perfect light lunch in the heat. 

It's always so sad when vacation is over but I feel so fortunate to have been able to enjoy a week in this Paradise! 

Elmo & Cookie Monster Cupcakes

I recently made cupcakes for a 2nd birthday. Elmo and Cookie Monster were requested so I went to work researching the best way to make these guys come to life. 

For Elmo I made red frosting and used a star tip to get the "fur" effect. 

I used wintergreen mints (laid backwards so you can't see the type) and chocolate chips for the eyes. I used a little bit of white frosting to adhere the chip to the mints so they didn't fall out.

For Elmo's nose I used orange peanut m&m's and for the smile an Oreo cookie cut in half.

For his friend Cookie Monster I made blue frosting and used the same star tip. I did the same eyes but tried to make Cookie Monster's a little more "googly".

He has no nose, so that was easy. And for his mouth, of course a Chips Ahoy cookie cut in half! 

How did I do?