October 20, 2014

Brunch Souffle Quiche

After a week or so break from blogging, I am back with some delicious recipes to share with y'all. 
This Souffle Quiche was a successful accident! I was trying to "throw together" a brunch for my parents who were visiting and we only had some eggs and cheese. No meat, not a lot of veggies, but luckily a pie crust hidden in the back of the fridge. So I prepared what I thought was my basic quiche recipe. However, we were out of milk so I used whipping cream and added a couple extra eggs since I used a deep dish pie pan. The result was a fluffy and moist souffle! It was a hit and I have since made it again {and again} for my daughter who calls it "egg pie" and asks for it for breakfast often. 
Hope you enjoy this tasty dish as much as we do! 

Ingredients:

  • 10 eggs
  • One deep dish ready to bake pie crust 
  • 1/2 cup shredded cheese (I like a Cheddar blend or Mozzarella)
  • 1/4 cup shredded Parmesan cheese
  • salt/white pepper, to taste
  • 1/2 cup whipping cream

Directions:

  1. Preheat oven to 375 degrees.
  2. If using a refrigerated rolled pie crust fit it into a 9 inch deep dish pie dish and trim the edges.
  3. In a medium bowl, whisk eggs until frothy.
  4. Add whipping cream, salt and pepper, and then stir in shredded Mozzarella cheese.
  5. Sprinkle with shredded Parmesan and then gently place in the oven to bake.
  6. Bake for 30-35 minutes until egg has risen and is set and the top is golden brown.
  7. Cut into slices and serve warm.
  8. Delicious for dinner with a side salad or as a breakfast with fresh fruit. 

By substituting heavy whipping cream and adding extra eggs you 
turn a basic quiche into a souffle! 
Whisk the 10 eggs until combined and frothy.
Stir in whipping cream. Then add salt and pepper and shredded Mozzarella cheese. 
Either use a unbaked deep dish pie crust or roll out pie crust and fit it into your pie dish, then trim or fold edges.
Fill with egg mixture and top with shredded Parmesan cheese. 
 Bake for 30 minutes or until golden brown and the egg is set.
You should have a perfectly fluffy Souffle Quiche with a puffy top! 
Slice and serve warm with fruit for a mouthwatering brunch or with a salad for tasty dinner. 

October 1, 2014

Seared Sesame Crusted Tuna with Wasabi Mashed Potatoes

You know when you eat a dish so delicious that you rave about it to your friends and order it every.single.time. you go to the restaurant? Well, this Seared Sesame Crusted Tuna with Wasabi Mashed Potatoes is that dish for me. It was on the appetizer menu at my favorite hometown restaurant, McGuire's Irish Pub in Pensacola, FL and I would always order it. The combo of seared rare tuna and spicy potatoes may sound odd, but trust me it is a match made in foodie heaven. But, as you may have noticed, I said it "was on the menu". Yes, that's right Mcguire's broke my heart and revamped their menu a while back and the tuna appetizer was gone. So I was forced, as any dedicated foodie would, to make the meal at home. Check out my version below of this tasty meal and share what you think in the comments!
 

Ingredients: 

Makes 4 appetizer servings
  • 2 Ahi tuna steaks (about 6-8 oz each)
  • 5 medium yukon gold potatoes, peeled and cubed
  • 2 ounce Philadelphia Cream Cheese, softened
  • 2 tbsp butter
  • 2 tbsp wasabi paste plus extra for decorating the plates
  • 2 tbsp toasted sesame seeds
  • 3/4 cup Ponzu sauce (or citrus flavored soy sauce)
  • 1 tbsp sesame or canola oil

Directions

  1. Bring a medium pot of water to a boil on the stove.
  2. Add chopped potatoes and boil about 10-15 minutes until cooked through and tender.
  3. Drain potatoes.
  4. Heat a cast iron or heavy bottomed skillet over medium heat.
  5. Pour 1/4 cup ponzu over tuna steaks and let set for about 5 minutes while the pan heats up.
  6. Remove the tuna from the marinade and press sesame seeds onto both sides of the steaks.
  7. Pour sesame oil in hot skillet and swirl to cover the bottom.
  8. Lay tuna steaks in pan and sear for 30 seconds, then flip and sear another 30 seconds.
  9. Remove from pan and let rest for a couple minutes.
  10. Pour the potatoes into a mixing bowl and add butter and cream cheese.
  11. Combine with a mixer (or masher) until incorporated and then add 1-2 tbsp of wasabi paste (or more depending on hot spicy you want it).
  12. Spoon a rounded mound of potatoes on 2 plates.
  13. Slice the rare tuna steaks into thin slices and lay over top of the potatoes.
  14. Dot four wasabi circles on the side of the plate and serve with a side of 1/4 cup ponzu for dipping on each plate.
 
Each plate serves 2.
 

For the tuna: marinade in Ponzu (or substitute soy sauce) then crust with sesame seeds and sear in a hot skillet until just rare. 
Slice the warm tuna and serve over creamy wasabi mashed potatoes.
The final touch for this flavor packed appetizer is a side of sauce for dipping and a few dots of wasabi paste. Each appetizer serves two or add steamed veggies or a ginger salad and serve as a meal!
 

September 27, 2014

Stuffed Deviled Crabs


These crabs are devilishly delicious! I'm a seafood lover and crabs are a family favorite. I love serving this recipe throughout the summer. You can convert even the pickiest eaters with these crunchy, sweet stuffed crabs! 


 Ingredients

Makes 4 crabs
  • 8 ounce lump crab meat, cleaned 
  • 2 ounce Philadelphia cream cheese, softened
  • 1 egg, beaten
  • 1 tsp grated horseradish
  • 1 tsp lemon zest
  • 1/2 tsp lemon juice
  • 1 tbsp green onions,chopped
  • 1 tbsp parsley, chopped
  • 1/2 tsp worcestershire
  • 1/4 tsp ground mustard
  • 1 pinch salt/white pepper
  • 1/2 cup seasoned bread crumbs
  • lemon wedges and parsley, for garnish

Directions

  1. Preheat oven to 400 degrees.
  2. Place 4 cleaned open crab shells (blue crabs work best!) in an 8X8 baking dish.
  3. If you don't have crab shells you can use 6 oz greased ramekins instead.
  4. Mix all ingredients (except paprika) in a bowl until well combined.
  5. Scoop about 1/2 cup into each shell/ramekin.
  6. Sprinkle paprika on top of each crab stuffing.
  7. Bake in oven for 20 minutes.
  8. After baking, turn on broiler and brown and crisp topping for 2 minutes.
  9. Serve with a sprig of parsley and lemon wedges.

September 24, 2014

Savory Stuffed Artichoke Hearts Tapas


These artichoke hearts are rich and creamy and stuffed with smoked ham, sauteed sherry spinach, and gooey goat cheese and cream cheese! These tapas inspired bites are the perfect addition to your next party!

Ingredients

  • 2 cans artichoke hearts, drained (approx 12)
  • 1 cup spinach
  • 1 tbsp olive oil
  • 1 tsp sherry wine
  • 4 ounce crumbled goat cheese
  • 4 ounce Philadelphia cream cheese, softened
  • 1 cup smoked ham, diced
  • 1 pinch salt/pepper to taste

Directions

  1. Preheat oven to 325 degrees.
  2. Heat a saute pan over medium and add olive oil.
  3. Add spinach and sherry wine and toss until spinach is wilted.
  4. Remove from heat, let cool a minute then finely chop spinach.
  5. In a bowl, mix together spinach, ham, goat and cream cheese.
  6. Season with salt and pepper.
  7. Grease a large baking dish and spread out artichoke hearts inside.
  8. Scoop filling into hearts and then place in the oven to bake for 40-45 minutes until bubbly and heated through.
  9. Serve warm when the cheese is gooey and delicious!
These savory bites are rich and full of flavor! 
Serve as an appetizer or tapas at your next gathering! 


September 18, 2014

Inside Out Honey Whiskey BBQ Bacon Cheese Burgers topped with Mac and Cheese

Today is National Cheeseburger Day! {No, I am not making that up-don't you love food holidays?!} So to celebrate I am sharing one of my favorite burger recipes with y'all: 
Inside Out Whiskey BBQ Bacon Cheese Burgers topped with Mac and Cheese.

My grilled burgers are stuffed with cheese and bacon then glazed with homemade Honey Whiskey BBQ Sauce and finally topped with a scoop of Mac and Cheese {and some more BBQ sauce for good measure!}. These messy but good burgers are a family favorite and I love grillin' them up with my husband and Dad! 
Tip: To save time use premade Mac and Cheese and store bought BBQ Sauce! 
Momma makes good burgers! 

Ingredients:

Makes two 1/2 lb burgers 

  • 1/2 lb ground chuck
  • 1/2 lb ground brisket
  • 2 slices thick cut bacon
  • 1/2 cup shredded cheddar cheese
  • 2 brioche buns, buttered and toasted
  • 1 cup macaroni and cheese (see my recipe here and do all steps but baking)
  • Honey Whiskey Barbecue Sauce (recipe below)
  • salt/pepper, to taste
  • cooking spray

Directions: 

  1. Cook bacon on both sides in a skillet until partial cooked, not crisp.
  2. Remove and drain on a paper towel lined plate.
  3. Chop bacon into pieces and set aside.
  4.  Form two 1/2 lb burger patties using 60% chuck and 40% brisket.
  5. Make a well in the center of patties and add bacon pieces.
  6. Top with 1/4 cup shredded cheese.
  7. Mold the burger meat to cover the cheese and bacon.
  8. Brush both burgers with some Honey Whiskey BBQ Sauce and season with salt and pepper on both sides.
  9. Place on a heated grill and cook to desired temp.
  10. Remove from grill, let rest for 5-10 minutes.
  11. Place burger patty on a split toasted brioche bun, top with a heaping mound of macaroni and cheese, a healthy drizzle of warm BBQ sauce, and the top bun.
  12. Serve immediately with lots of napkins and enjoy!

Honey Whiskey BBQ Sauce:

Ingredients:

  • 1 small yellow onion, chopped
  • 4 garlic cloves, peeled and smashed
  • 15oz tomato sauce
  • 3 tbsp honey
  • 1/3 cup apple cider vinegar
  • 1/3 cup Worcestershire
  • 1/2 cup dark brown sugar
  • 1 tsp hot sauce
  • 1-2 tbsp tomato paste (depending on how thick you want the sauce)
  • 3/4 cup Whiskey, I use Maker's Mark or Jack Daniels 
  • salt/black pepper

Directions:

  1. Add onions, garlic, and whiskey to a pot over medium heat.  
  2. Bring to a boil then reduce to a simmer. 
  3. Cook for about 10 minutes until onions have softened. 
  4. Meanwhile mix all remaining ingredients in a bowl and whisk until well combined.
  5. Add mixture to the pot with the onions, stir, and simmer for about 20 minutes.
  6. Pour the sauce into a strainer inside of a large bowl. 
  7. Remove and discard the onions and garlic. 
  8. Serve warm and refrigerate the leftover sauce. 
First the Honey Whiskey BBQ Sauce
Add onions, garlic, and whiskey to a pot over medium heat.  
Bring to a boil then reduce to a simmer. 
Cook for about 10 minutes until onions have softened. 
Meanwhile mix all remaining ingredients in a bowl and whisk until well combined.
Add mixture to the pot with the onions, stir, and simmer for about 20 minutes.
Pour the sauce into a strainer inside of a large bowl.
Remove and discard the onions and garlic.
Serve warm and refrigerate the leftover sauce. 

Now for the Burger!
Cook bacon on both sides in a skillet until partial cooked, not crisp.
Remove and drain on a paper towel lined plate.
Chop bacon into pieces and set aside.
Form two 1/2 lb burger patties using 60% chuck and 40% brisket.
Make a well in the center of patties and add bacon pieces.
Top with 1/4 cup shredded cheese.
Mold the burger meat to cover the cheese and bacon.
Brush with the Honey Whiskey BBQ Sauce and season with salt and pepper.
Prepare Mac and Cheese. Here's my recipe (minus the bacon) or use premade. 
Time to get your grill on!
Place on a heated grill and cook to desired temp.
Remove from grill, let rest for 5-10 minutes.
  
I use buttery, toasted Brioche buns for the burgers.
OMG these burgers are out of this world! Look how juicy and cheesy they are!
Top buns with your juicy burgers.
Then add a healthy scoop of mac and cheese on top of each burger patty.
Now drizzle some warm Honey Whiskey BBQ sauce on top of the mac and cheese. 
Serve warm with a stack of napkins!
If your mouth is NOT watering right now you must be a vegetarian {this burger may convert you!}.
I served my burgers with a side of my Mom's baked beans and my favorite Buffalo Blue Cheese Corn on the Cob. 'Messy but good' dinner for all!
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