Mexicali Quiche w/ Avocado & Roasted Tomatoes

There are so many great things to make with tortillas. You can load up burritos for breakfast, stuff some quesadillas with shrimp or make tortilla chips and cover them with cheese, guacamole and spicy salsa.

A tortilla quiche combines a classic breakfast quiche and a tortilla tart without having the traditional pastry crust.

Breakfast for supper is always good with Brion & I. Making this meal a day ahead of serving it allows the flavors to become exceptional.

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Mexicali Quiche w/ Avocado & Roasted Tomatoes
Instructions
  1. In a skillet, cook ground pork, onion, mushrooms & garlic. Cook until meat is brown & crumbly & moisture has mostly evaporated from the mushrooms. Stir in corn, beans, chili powder & cumin. Remove from heat.
  2. Preheat oven to 350 F.
  3. In a bowl combine eggs, milk, green chili peppers (if using), salt & pepper. Grate cheese.
  4. Lightly butter bottom of an 8-inch baking dish. Place one of the tortillas on the bottom of dish; sprinkle with a bit of grated cheese & top with half of the pork mixture. Tear other tortilla into pieces & place on top then sprinkle with a bit more cheese & remaining pork mixture.
  5. Carefully pour milk mixture over quiche then top with remaining cheese. Bake for about 30 minutes or until set.
  6. While the quiche is baking, place cherry tomatoes in a foil lined baking pan, drizzle with olive oil & roast until skins pop.
  7. On a plate, mash avocados; add salt, garlic & lime juice. When quiche is ready, top with avocado mixture & roasted tomatoes. Serve.

Italian Sausage Lasagna

Whether you prefer a sweet or spicy variety, there’s no denying the delicious versatility of Italian sausage.

The predominant flavor in ‘mild’ Italian sausage is fennel, or actual anise, a licorice like flavor with a little more earthiness. This emulates the style of sausages in Northern Italy, known for milder flavors with a noticeable presence of both fennel and garlic. It will also typically have a small amount of red pepper flakes to open up the flavors.

The ‘hot’ designation means a higher content of pepper flakes, or the addition of cayenne, giving you that spicier flavor that is more common in the southern regions of Italy.

‘Sweet’ is pretty straightforward, little bit of sugar, milder flavors around that, sometimes some mild herbs, typically a lot of basil and such to round it out.

In this meal, the layers of lasagna noodles blanket a creamy béchamel sauce and a filling with a savory ‘Italian sausage’ flavor and tender artichokes. Truly a comfort food meal.

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Italian Sausage Lasagna
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Instructions
Filling
  1. Drain artichokes (reserving oil) & slice in halves; set aside. In a heavy skillet, heat artichoke marinade oil; sauté garlic, onions & mushrooms for a few minutes.
  2. Add ground pork, sun-dried tomatoes & spices. Cook over medium heat until meat is no longer pink; add artichokes. Remove from skillet & set aside until ready to assemble lasagna.
Béchamel Sauce
  1. In the skillet, melt butter over low heat. Once the butter is completely melted and bubbling, add the flour & mix well. Cook for a couple of minutes until flour just begins to take on some color.
  2. Slowly start adding the milk, whisking continuously to prevent lumps from forming. Continue to simmer until the sauce begins to thicken, stirring often. Season with a pinch of salt, white pepper & nutmeg.
  3. Set aside until you are ready to use, by pouring the sauce into a glass bowl & covering with a buttered sheet of plastic wrap. Cook lasagna noodles. Grate cheeses.
Assembly
  1. Preheat oven to 375 F.
  2. In a 13 x 9 x 2-inch baking dish, spread 1/2 cup of the béchamel sauce on the bottom. (Set aside 1 cup of the béchamel sauce for the top.) Arrange a single layer of lasagna noodles over sauce; spread some of the filling over noodles, top with a sprinkling of the grated cheeses. (Make sure to reserve a bit of cheese for the topping.) Repeat layers, ending with noodles.
  3. Spread the reserved 1 cup of béchamel sauce over the noodles & top withy the remaining grated cheese. Cover with foil, bake for 35 minutes, remove foil & bake until bubbly & lightly browned on top, about another 15-20 minutes.
  4. Allow to stand 10 minutes before serving.

Baked Shells w/ Pesto, Cheese & Meat Sauce

Pasta is without a doubt, one of the most versatile ingredients to cook with. It can be prepared in so many unique ways with different sauces. Pesto sauce is one of those … a simple sauce with simple ingredients that packs a huge flavor.

Pesto sauce originated in Genoa, which is located in the northern region of Italy. The Italian word for pesto: pestare, means to pound or to crush. It was originally prepared with a marble mortar and wooden pestle. However, the translation may be a bit misleading because preparation does not consist of pounding, rather it is of grounding.

Traditionally, pesto is made of crushed garlic, fresh basil and pine nuts blended with Parmesan cheese and olive oil. There are many variations of pesto and while the most popular is a pasta sauce, it can be used for a spread or dip, salad dressing or as an accompaniment to steak, poultry or fish. Red pesto is either made from sundried tomatoes or red bell peppers.

This pasta meal comes together easily in a short space of time. Sometimes its the simplest dishes that are truly the best!

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Baked Shells w/ Pesto, Mozzarella & Meat Sauce
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Course Main Dish
Servings
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Instructions
  1. Preheat oven to 375 F.
  2. In a saucepan over low heat, saute onion in olive oil for 5-7 minutes. Add ground pork, 2 Tbsp water, pepper, sage, red pepper flakes & ginger. Cook, stirring until no longer pink.
  3. Add salt, dried basil & diced tomatoes; bring to a boil then lower heat & simmer for 20 minutes. Stir periodically. At the end of cooking time, stir in pesto & remove from heat.
  4. While sauce is simmering, cook pasta shells al dente. It is important not to overcook shells as they will be further cooked in the oven. Drain pasta, add cooked sauce & gently toss.
  5. Place half of the pasta in a baking dish & sprinkle with half of mozzarella & Parmesan. Top it up with remaining pasta & sprinkle with other half of the cheeses.
  6. Bake for 15 minutes until cheese is golden & pasta is hot & bubbly.
Recipe Notes
  • Don't hesitate to bake your pasta in individual servings.

Apricot-Spice Meatball Hors d’ Oeuvres

The humble meatball is one of the most versatile foods. They seem to exist in just about every culture and can be used in any number of ways, not only with pasta and rice but as a tasty little hors d’ oeuvres. 

I find apricots to be a good compliment to meatball hors d’ oeuvres. Using  Mediterranean (also known as Turkish) apricots is a good choice as their flesh is thicker and plumper as well as having great flavor.

Many people prefer to fry meatballs but it seems to me that usually ends up with a charred outside and they are still raw inside. Baking them in the oven will result in a much more even cooking. Personal choice I guess.

This recipe for  APRICOT-SPICE MEATBALLS  is one I’ve used many times over the years.    They work well at Christmas events when hot                      hors d’ oeuvres are in demand. Make the meatballs up, bake and freeze ahead of time — thaw when needed!  At serving time, make the spicy apricot nectar sauce and your ready to go.


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Apricot-Spice Meatball Hors d' Oeuvres

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Servings


Ingredients
Apricot Meatballs

Spiced Apricot Sauce

Servings


Ingredients
Apricot Meatballs

Spiced Apricot Sauce

Votes: 1
Rating: 5
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Rate this recipe!


Instructions
Meatballs
  1. Preheat oven to 350 F. Line a 15 x 10 x 1-inch baking pan with foil; lightly grease. Set aside.

  2. In a bowl, combine bread crumbs & milk. Let stand for 5 minutes. Stir in egg white, onion, apricots, salt, garlic & chili powder. Add ground pork & turkey; mix well. Shape meat mixture into 30 meatballs. Place on prepared baking pan. Bake for 15-20 minutes or until meatballs are cooked. Remove meatballs from pan to paper towels.

Spiced Apricot Sauce
  1. In a small saucepan, combine sauce ingredients. Cook & stir over medium heat until thickened & bubbly.

  2. Place meatballs in a slow cooker. Add sauce, stirring gently to coat. Turn heat setting to low. This should keep meatballs warm, while being used by guests for about 2 hours.


Recipe Notes
  • If you find your sauce gets to thick or you prefer it thinner to begin with, just use a little more apricot nectar.
  • This meat combination makes a real flavorful meatball.