Asparagus Swiss Mini Quiche

Today must be the day of quiche as I have come across yet another recipe! These are for mini quiche and look so darn cute. I think that I might add more Bikram classes just to that I can continue to crave all this food! Still think that I am going to try the spinach and mushroom one first, just for the simple fact that it has feta in it! I am a sucker for some feta…

Should you want to try these asparagus swiss mini quiche though, please go here and don’t forget to come back and tell us how it went!

Asparagus Swiss Mini Quiche Recipe| TodaysCreativeBlog.net

Photo courtesy of today’s creative BLOG.

Advertisements

Pillsbury Crescent Breakfast Boats

 

Lately I have been on this kick of simplifying meals around this house. Not quite sure what got me on the Pillsbury Crescent Rolls kick, but tonight was one of my first attempts at an actually meal. Don’t get me wrong, I have wrapped hot dogs and cheese up with crescent rolls before, but that is the most simple recipe. I do try not to make it often though because hotdogs freak me out.

Wish I could say that I had a recipe to go by, but I decided to wing it… I went with whatever was left in the fridge that was going to go bad. Need to start doing that more often raising these boys, they are going to eat me out of house and home before to long here. No sense in wasting anything when I can find some kind of dish to throw it in.

I had:

  • About 1/2-3/4 cup of diced ham
  • 1/2 Large Onion
  • About 3/4 cup chopped mushrooms
  • 1/3 cup cheese (some feta and sharp cheddar)
  • 4 Eggs
  • 1 Package of Pillsbury Crescent Rolls

First thing I did was saute the ham, onion and mushroom in a skillet until brown. While they are cooking, grease muffin tin and spread out a roll in each. It didn’t have to be perfect, mostly just to cover the bottom the best I could.

Then, I put a layer of the mix in each cup, scrambled the 4 eggs, and filled each cup 3/4 of the way with the eggs. I think the next time I make it I will only use 3 eggs and fill 2/3 of the way, it was way too much egg.

Wasn’t sure how each would taste, so I used sharp cheddar on 3, feta on 3 and both on two of them. Really didn’t matter much, tasted similar in the end. Sprinkled a little cheese on each and folded the sides lightly over the top.

Put in a preheated oven at 350 degrees for 20 mins.  My oven runs high so I had to drop down to 325 and shouldn’t have left it on as long myself. Thinking that those who’s oven runs normal should stick with the 350 for 20. I stuck a toothpick in it to make sure that it was cooked thoroughly.

They turned out so good my 2 yr. old toddler ate two of them (and some strawberries) for dinner. My 9 yr. old wasn’t too keen with them, but he’s never liked things with egg much. I will most definitely make them up again! Next time I will switch up the ingredients to fit the mood that I am in.

Caramelized Pineapple Quesadillas with Spicy Strawberry Salsa

Photo by how Sweet it is

Seriously, how does one come across a beauty like this and NOT continue to pass on to my fellow foodies? I am one of those people that LOVES food, yet suffers from chronic severe nausea, how unfair is THAT?! Being that I deal with that constant battle, when I find something that actually sounds good and that I can eat, I get beyond excited! I came across this recipe today done by the people over at how Sweet it is and just needed to pass it on to you! It is a delicious mix of spicy and sweet, and we could all use a little bit of both in our lives. Try it for yourself and come back to let us know how your’s turned out! I think that the only swap out I would make would be parsley for the cilantro. I have never been able to stomach cilantro very well, so it is a normal “swap” for me.

Caramelized Pineapple Quesadillas

serves 2

2 cups fresh pineapple chunks, cut into squares

3 tablespoons coconut oil

1/8 teaspoon salt

1/8 teaspoon cinnamon

1/2 vidalia onion, diced

1 small poblano pepper, seeded and diced

1 boneless, skinless grilled chicken breast, shredded

6 ounces monterey jack cheese, freshly grated

1/2 cup freshly torn cilantro

Heat a large skillet over medium heat and add 1 tablespoon of coconut oil. Add pineapple and toss with salt and cinnamon, cooking until caramelized and golden, flipping occasionally – about 6-8 minutes. Remove pineapple and place in a bowl, then add another 1/2 teaspoon of coconut oil, tossing in onions and peppers with a pinch of salt. Stir and cook until softened, about 3-5 minutes, then remove from the skillet and place in the bowl with the pineapple.

Reduce the heat in the skillet to low, add another 1/2 tablespoons of coconut oil. Place a tortilla down, then cover in a sprinkling of cheese (make sure you leave enough for the second quesadilla), chicken, the pineapple, onions and peppers, and cilantro, then add another sprinkle of cheese. Cook until tortilla is golden, then gently flip, keeping the ingredients inside, and cook until other side is golden. Repeat with remaining quesadilla, and serve with strawberry salsa.

Photo by how Sweet it is

Spicy Strawberry Salsa

1 medium tomato, chopped

3/4 cup chopped strawberries

1/4 red onion, finely diced

1/2 jalapeno, seeded and diced

1/3 cup freshly torn cilantro

1 lime, juiced

1/4 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients together in a bowl and mix thoroughly. The longer it sits, the more flavor that develops. Keeps well in the fridge for 2-3 days.

 

Summer Chili

It has been raining all morning here and the gloom is getting to me, makes me want to cook… I’m in a bit of a predicament though, because the Lemur King is sleeping and I can’t go out to shop for the needed ingredients. When I am finally able to go shopping though, you can bet that I am going to pick up the things needed for a summer chili. I have been craving it lately and had to go on a hunt of sorts this morning to find a good recipe. The chili gods answered me though because I came across this beautiful recipe over at The Smith Scoop and couldn’t contain myself! It had to be shared… She even has this amazing little trick with a pie plate and grease that was SO simple, yet made SO much sense! So click on the photo and go check it out!

Ultimate Pretzel Crusted Peanut Butter Cookie Candy Brownie Bars

I know that I am lacking somewhere in my life and I am sure that it has to do with my God or my ego… Normally I back-pave those holes with food. Yes, I eat my feelings. For those that know me well, you know that I have battled severe nausea for years now. So, for me, when I get a hankering for something, my brain just does not stop until I feed the need. This week it has been chocolate and pretzels. It has gotten so bad that I stopped at Caribou Coffee, looked at the Barista as if I was waiting for her to read my mind and up word vomitting on her about wanting a Snicker’s in a cup. Of course it did not come out as smoothly as, “May I please have something that tastes like a Snicker’s?” No, there were many more grunts of inaudible words as the thought tried to make it’s way out of my mouth. She for sure thought there was something wrong with me… well, something more than my norm.

All kidding and my grunts aside, I have been falling apart trying to find something that might spark my interest. I came across this beauty of a recipe over at BabyGizmo.com… Ultimate Pretzel Crusted Peanut Butter Cookie Candy Brownie Bars How’s that for a mouthful? I am trying to stay away from the fat content and ignore all the usual bells and whistles, this is purely for the pleasure of having beautiful Noms. Check it out and tell me what you think…

Avocado Pineapple Smoothie

If you have been to my space here before you know, without hesitation, that I have a slight obsession with avocado and smoothies. They don’t necessarily have to be together, but when I can combine the two into yummy deliciousness? Life is good… This morning I ran across this little tidbit. I do hope it finds you well and can bring you some sunshine in a cup!
Avocado Pineapple Smoothie
  • Serves: 4 cups
Ingredients:
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced
1 20-ounce can pineapple chunks in juice
2 cups ice

Preparation:

In blender container, combine avocado, pineapple plus its juice and ice; whirl until smooth.

Add sweetener of choice if desired.