Smoked Gouda, Bacon, and Spinach Quiche

I've been wanting to make quiche for a few weeks. And then a friend had a baby and gave me an excuse! I don't know why baby=quiche. But it works.

Mom makes sheets of quiche. She always has been good at making a lot of something that takes time, so that we can reap the benefits for more than one meal. I personally don't like the idea of rolling out a cookie sheet sized piece of pie crust. ;)

This one is savory and a good blend of egg and cream. I didn't have the right amount of half and half but I had heavy cream! So adjusted amounts of liquid are accounted for below. And if you have time to par bake the crust, I recommend it. Makes for a flakier version.

Pastry:

I usually make a 2 crust recipe no matter what I am making and either use it for a deep dish version or save the second portion:

2 cups flour

1 tsp salt

2/3 c plus 2 T shortening

4-6 T ice cold water

Pre-heat over to 425.

Mix flour and salt. Cut shortening into flour mixture until pea sized crumbs form, Add water one T at a time and toss with a fork until mixture can shape into a ball. Cut in half for two crusts.

Line 9+ inch pie plate, set in refrigerator for 10-15 min, and then place a piece of foil over the crust and fill with rice or uncooked beans. Bake at 425 for 10 min, remove foil, bake another 5 min. Let cool.

Filling:

4-6 strips bacon, cooked for 5 min, chopped

4 oz smoked gouda shredded

small handful of baby spinach chopped

Put these on the bottom of the baked crust.

1 cup heavy cream

1 cup milk

4 eggs

salt, pepper

Whisk together cream, milk, and eggs. Add salt and pepper. Cover the other fillings with this mixture. Bake for 50-55 min, until knife comes out clean. Cover edges during baking if browning too fast.

Mangia~

Tracey

Campfire Meals

When camping, sometimes, it's nice to eat hotdogs. Because part of being on vacation is not having to work.

But sometimes it's also nice to eat a hot, tasty, and hearty meal, while sitting by the fire. Those can be easy too! Always good to have a simple plan for some potential meals and then wing it. Keeping hotdogs tucked in the cooler for those lazier nights.

Shawnie is the queen of delectable meals while camping. Several years back we had a full thanksgiving dinner, campfire side, thanks to her genius. Pies (pre-made) and fried turkey to boot! The bears thought the turkey was a great idea too. But that's a whole other story.

This is one meal we came up with last week during vacation and it was the best variation yet. Great way to cook and eat leftover scraps or purposeful things without much cleanup. Any meat, potatoes and veggies would work and you don't really have to be camping to try it. It works well that everyone can put in as much of the options as they choose.

We just was cut up left over mushrooms, red onion, sweet corn, and the last few potatoes. Added some apple-chicken sausage…

Laid it out on some cooking spray coated heavy duty foil (oh, and put a few dabs of butter, salt, pepper, and garlic powder on it)…

Then we made little pouches and set them on some hot coals for about 25 min with a few shakes here and there (we left a small gap at the top of each pouch for steam ventilation)…

Ohhh, and they were tasty!

We've done this on previous camping trips with large foil packs of zucchini, yellow squash, and tons of fresh garlic. And the old-stand-by of potatoes, onions, and peppers.

If interested in more camping ideas…

Homemade Mac-n-Cheese: making a cheese sauce takes little time and if you bring a pot big enough to boil some pasta, voila! Just keep the fire at a consistent temperature.

Rice and Bean Burritos: we like to use Goya rice/bean mixes. I think the black bean one is best, and either make it ahead or right on the fire. Stuff a large tortilla with that and some shredded cheese and canned refried beans and wrap it in foil. Put it on the coals long enough to heat it through. This is a great tasting meal!

Ramen Noodles: these don't have to be just boring college food. After a long hike last week, we made up a few packs of these noodles. But we only used part of the included seasoning, preferring our own flavor combination: a can of diced tomatoes, slabs of cheddar cheese, lots of black pepper, and tuna.

Magia~

Tracey

Simple Meals - A Flavorful Life

I've learned many things from my Grandpa Romero. Perhaps the most important is truly valuing the simple things life has to offer; family, friends and good food. Thankfully, he's been surrounded by all three throughout his life.

His food memories are vivid and shared with passion.

Whether it's bringing to life a bowl of oatmeal from his childhood (topped with salt and butter), a roasted chicken from his Mother's kitchen, raw clams from a family reunion, or describing in detail the hearty lunches my grandmother prepared for him while working at the steel mill, his stories bring you back to a point in time when particular foods (and the people who prepared them) brought flavor to his life.

This ability to tie fond food memories to feelings of being cared for, loved and celebrated, allows him to appreciate flavor over lavish ingredients, simplicity over complexity.

It isn't uncommon for my Grandpa to sit down to a PLATTER of corn for a mid-August dinner. He will eat corn - only corn. Because it's what is good and flavorful. Why fill up on chicken, when you can eat chicken any other night of the year? And he doesn't lather it with butter. He thinks it muddles the sweet flavor. I think he's right.

He has also been known to skip dinner on a hot summer night and treat himself to not one, but TWO black raspberry ice cream cones. Because black raspberry ice cream is delicious, and it tastes best eaten outside when you need to compete with the heat to consume it. He likes vanilla as well, or maple walnut if he's feeling sassy. "Who dropped a candy bar in my ice cream?" he exclaims with a sly grin when presented with any other flavor. A purist? Yes. Picky? Possibly.

This is also the man (along with my parents and grandmother) who introduced my sisters and me to the "indoor picnic". Many holidays - long, laborious hours in the kitchen were traded for an extensive list of cheeses, sausages, produce, and artisan breads to be grazed for hours. (How very ancient Rome of us... ;)

Many cooks today are famous for doing what both my grandparents just inherently know...cook good food, with great ingredients, and you'll produce satisfying meals that family and friends can build memories around.

This summer meal was inspired by in-season vegetables, on-hand ingredients and by my Grandpa, lover of all things simple and delicious.

Easy Summer Dinner

Scrambled Eggs (with fresh herbs):

5 large eggs

Dash of cream

Tiny pinch of salt

Tiny dash of garlic powder

Scattering of fresh herbs

Whisk together and cook on med heat in frying pan with 1 tbsp butter - slowly scrapping down pan until desired texture.

Fresh tomatoes, sprinkled with salt, fresh herbs and vinaigrette

Corn on the cob cooked in boiling water with a tablespoon of sugar (approx 10 mins)

Fresh bread - the best you can get your hands on

Mangia~

Lora

Burrito Bowls

My parents hosted a sleepover for the grandkids last weekend, which meant I was on my own for lunch on Sunday (Rich was very busy watching the British Open)! I had heard rumblings that the new burrito bar at Wegmans was worthwhile so I gave it a whirl.

Ultimately, it was a lack-luster lunch. ;(

I had such high hopes. I ordered the burrito bowl thinking it would be a nice new twist on an old favorite (basically, all of the traditionally burrito fillings layered in a bowl, sans tortilla). But their beans had no flavor, their rice was boring, and the cilantro portion was far too tiny. Each bite I hoped would be better than the last. I was disappointed every time.

The recurring thought running through my mind as I ate: "I could make a much better burrito bowl!" So that was the challenge of the day. I called my mom and asked them to stay for dinner (and to be my official taste-testers) and got to work (and yes, I ate two burrito bowls in one day). No new recipes for this post (it is a great meal to use up leftovers!) I made arroz verde (tweaked it a bit this time, adding more cilantro, half of a raw poblano, and some chicken broth for more flavor), frijoles (refried beans), grilled peppers, added shredded cheese, corn, shredded chicken, poblanos, chopped tomatoes, and cilantro (of course!). My mom WILL NOT stop talking about this dinner. ;) That's always a great sign that you've had a successful dish.

Mangia~

Lora

Grilled Portabellos

I love to grill (or I should say, I love when Rich grills). It takes me back to those hot summer days, so long ago. We'd spend most of the day in the pool (after finishing our laundry list of chores, of course!), and we'd see Daddio fire up the grill and mom begin passing him things through the kitchen window. We knew something good was in the works. Cooking outside, over coals, adds so much flavor to food and to the evening.

I like the idea of filling a mushroom with food and then grilling it. Not only do you get the great taste of the mushroom and the grill, but you have the natural benefit of portion control! We grilled these mushrooms (first cleaned, then brushed with oil, S & P), then stuffed them with everything we love (sauteed sausage, tomatoes, spinach, basil and fresh mozzarella - do I sense an Italian themed dish?!), and then grilled them again for a minute of two.

You really could fill them with anything. Make them with more traditionally Mexican ingredients (arroz verde and chorizo, perhaps!), or grill a plethora of veggies, chopped and tossed with a vinaigrette for a vegetarian version. Very versatile, very satisfying, very summer.

Mangia~

Lora

Arroz Verde

On a recent trip to NYC, Tracey and I strolled through the West Village while we waited for Nan to get out of work. After walking 40+ blocks we were getting a bit hungry so we began a restaurant hunt. Of course, we hoped that we would discover a Mexican restaurant amongst the sea of potential targets. We got soooo lucky. We turned a corner in the Meat Packing District, and there before us stood a wonderful looking restaurant. There was Mexican music playing and tables outside to enjoy the beautiful night. Ofrenda did not disappoint. We opted for ordering a few apps and sides instead of entrees. This turned out to be a great choice because the food was superb and this way we were able to try many different things.

We started with some fresh chips with frijoles and guacamole. Both were pureed to a smooth, delicate texture. Out. of. this. world. We spent the entire time discussing how we would execute such deliciousness. Next came grilled zucchini with chili sauce, plantains with manchego cheese, pickled jalapeno quesadillas and a pile of arroz verde.

Stop my beating heart.

Rice enveloped in cilantro laden sauce!!!?!?! With lime!??! How did we not know about this sooner?!?! I think we slightly embarrassed ourselves with our over-exuberance for this rice (Tracey was a little less subtle when she stood on her chair and yelled "FIESTA!!" at the top of her voice).

We vowed to find a recipe when we got home.

Little did I know the recipe would find me! A food blog that I read faithfully put up a post for cilantro rice recently and I knew it was a gift from the good Lord, himself.

I made the rice last week for dinner, along with the grilled chicken, frijoles and sliced tomatoes pictured here. Nice dinner. Terrific rice. Since I made the rice I've been reading even more recipes for arroz verde, and this is going to be the next attempt. I feel like I've been given a gift, so I need to share this gift with you. If you like (LOVE) cilantro, make this rice and fight the urge to cry from the sheer joy and happiness it brings.

Mangia~

Lora

Grilled Chicken and Veggies

How likely is it that twins might buy the same thing on the same day at the grocery store? Very. Lora and I were planning a quick cookout last week on a beautiful night before one of Abel's last tee ball games. We both bought chicken. But, not just any chicken. Wegmans organic thighs and drumsticks. And let me tell ya, they are the perfect thing for grilling. And you can even marinade them in the packaging and not dirty a dish. Throw those on the grill for a couple min on each side for the thighs and some veggies and you have a great, fast meal.

Chop it all up and toss with some couscous, feta, and basil. Dinner is served!

Mangia~

Tracey

Summer is On

A nice fresh meal out on the veranda. Or out in a small city backyard at a picnic table. Either way, good food.

I love how summer time automatically means lighter and fresher food. That usually translates into less prep time. These steak pinwheels are juicy and flavorful, thanks to bacon. Guess that isn't so light. The tomato, avocado, peach, and basil bits are though! Just drizzle with a little olive oil and salt/pepper.

We have been trying to use small plates at meals for a while now. It really is amazing how much less food per portion we eat when we do that. This is a perfect small plate meal.

Our tomatoes, peas, basil, rosemary, chives, and zucchini, are all growing up now, hopefully a summer meal will include some more of those soon!

Steak Pinwheels

Beef Round sliced thin or hammered

Sliced bacon laid on top

Spinach on top of that (frozen or fresh works fine)

Parmesan cheese (go heavy)

Salt and Pepper

Roll up and pierce with wet toothpicks before grilling

Drizzle olive oil over prior too

Grill for several minutes per side.

Mangia~

Tracey

Greek Feast

This menu was born from a craving for greek olives and feta cheese. It couldn't be simpler.

Mangia!

Lora

Lemon chicken:

1 lb organic chicken thighs

Sprinkle with:

Salt and Pepper

Juice of one lemon

Let marinate for one hour (if time allows).

Grill until crispy, yet still moist (grill a lemon, peppers, and any other veggie you have on hand - tossed with olive oil and S/P first).

Fettuccine:

Place a few heavy drizzles of olive oil in a cold skillet

Add three minced garlic cloves

Warm until the scent of garlic fills your kitchen and then shut off the heat

Meanwhile, heat a large pot of water to a boil.

Cook 8oz of fresh pasta (we used Wegmans brand) according to package directions.

Once pasta is cooked, add to olive oil. Add chopped greek olives, a large sprinkling of feta cheese and chopped scallions.

Hummus was adapted from this recipe.

Cookies n' Cream Cupcakes

My mom taught us well; Oreos are some of the best stuff on earth, and cookies n' cream ice cream (with oreos) is the king of ALL ice cream flavors. When I saw this recipe that included a creamy vanilla cupcake, oreos AND cream cheese frosting (for another post) I knew it was unknowingly created for me and my family. I've attempted homemade cake batter a few times in the past and it's always come out like cornbread. I've never come even close to a cake Gram Austin made for me and Tracey so many years ago. (Tracey's grandma-in-law is one of the best homemade cake bakers I've ever met. Don't worry Mommasita, you're still the queen of all birthday cakes and all things pie. Although, a bake-off would be interesting...and 'd happily volunteer to be a taste tester. ;) So...this vanilla cake batter is delicious and would actually be quite wonderful alone. But what ISN'T better with oreos? They are like the bacon of the dessert world.

If you have a free afternoon...please make these cupcakes, and PLEASE share them with me.

Mangia~

Lora