Mini Spinach and Cheese Quiches

These mini spinach and cheese quiches are perfect for breakfast, lunch or brunch.  They are perfect for me to bring to work since they reheat well in the microwave.  I adapted this recipe from The Domestic Mama and The Village Cook's spinach and cheese baby quiches (original recipe here).  I made my spinach and cheese quiches in muffin pans, and used fresh spinach instead of frozen.   I will definitely be making these mini spinach and cheese quiches again and I would like to add some cooked bacon next time.   I am also freezing half the mini spinach and cheese quiches to see how they hold up.  I'll update this post when I find out.

Mini Spinach and Cheese Quiches

Printable Recipe

Ingredients

1 ½ cups spinach (Cook two 9 ounce bags fresh spinach or use frozen spinach, thawed and drained)

12 ounce can evaporated milk

2 tablespoons flour

3 eggs

½ teaspoon salt

½ teaspoon parsley, dried

¼ teaspoon garlic

1 ½ cups shredded cheese (I used a cheddar jack blend.)

Optional (if cooking spinach)

1 to 2 tablespoons olive oil

salt and pepper to taste

Directions

Preheat oven to 375 degrees F.  Grease a muffin pan.

In a large pan, over medium heat, add 1 to 2 tablespoons olive oil.  Add in 1 bag of spinach and when wilted, add the second bag of spinach.  Stir and season with salt and pepper.  Cook for a few minutes until spinach is completed wilted.  Allow to cool.

In a medium bowl, combine milk, eggs and flour.

Add spinach, salt, parsley, and garlic.

Stir in cheese.

Pour into greased muffin pan.

Bake for 15 to 18 minutes.

Makes 12 mini quiches. 

Freeze extra quiches in freezer bag.

Zucchini Squash Cakes

I helped my friend make zucchini cakes for her 1 year old a few days ago and I thought what a great idea.  I decided to make my own adaptation and included yellow squash too.  These zucchini squash cakes were so good!  They would be great as an appetizer, a side dish or as a vegetarian meal.  I made them for dinner tonight and served them over my mashed red potatoes.  These zucchini squash cakes are just simple, delicious and healthy.  Enjoy!

Zucchini Squash Cakes

Printable Recipe

Ingredients

1 zucchini

1 yellow squash

½ cup panko (Japanese breadcrumbs)

¼ cup parmesan cheese, grated

1 egg

1 teaspoon Italian seasoning

1 teaspoon garlic, granulated (or powder)

½ teaspoon Mrs. Dash seasoning (optional)

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 to 2 tablespoons olive oil

Directions

Grate zucchini and yellow squash.  Squeeze between paper towels to remove excess moisture.

In a bowl, combine grated zucchini and squash, panko, parmesan, egg, Italian seasoning, Mrs. Dash seasoning, salt and black pepper. (I used a fork to combine everything.)  Shape zucchini squash mixture into 2 inch sized patties.

In a nonstick pan, over medium heat, add in 1 tablespoon olive oil.  

Cook zucchini squash cakes for 4 to 5 minutes per side or until lightly browned.  Add more olive oil if needed.  

Makes about 8 zucchini squash cakes.

Zucchini squash cakes served over red mashed potatoes...mmmm!

Mashed Red Potatoes

These creamy mashed red potatoes are delicious and simple to make.  I got these small red-skinned potatoes from the farmers market last week.  Leaving the red skin on the potatoes gives these mashed potatoes a rustic look.  The best part is no peeling involved!  I really dislike peeling potatoes for some reason, and the only time I do it is when I make latkes or potato pancakes.  Enjoy these mashed red potatoes, they are great as a side dish.

 

Mashed Red Potatoes

Printable Recipe

Ingredients

1 ½ to 2 pounds small red-skinned potatoes

3 to 4 tablespoons butter

½ cup milk

1 teaspoon garlic, granulated

1 teaspoon salt

1 teaspoon freshly ground black pepper

½ teaspoon parsley, dried

Directions

Clean potatoes and cut each potato into quarters.

Place potatoes in a large pot and fill with water to cover.   Cover and bring to a boil over medium-high heat.  Cook potatoes for about 30 minutes, or until easily pierced with a fork.

Drain potatoes and place them back into the pot.   

Mash potatoes with a fork (or if you have a potato masher).  

Mix in butter and milk.  Add in garlic, salt, pepper and parsley. 

Serves 4.

Marinated Flank Steak

This marinated flank steak recipe is simple and flavorful.  The smell of the steak grilling was amazing.  I adapted this recipe from allrecipes.com.  I marinated my flank steak for about 2 hours, but the longer you marinate your meat, the more flavor you will add to it.  If you don't have an outdoor grill, you could use a stovetop griddle or a Cusinart Griddler, which is what I have and used.  I know I have been talking about my Griddler lately but I have been trying to use it more often.  I promise I'm not getting paid to endorse it because I am not famous enough to be paid to endorse it.  LOL.  I served this marinated flank steak with a baked sweet potato and my roasted lemony parmesan asparagus (recipe to be posted tomorrow).  This was one awesome dinner!

Marinated Flank Steak

Printable Recipe

Ingredients

1 pound flank steak

¼ cup vegetable oil

3 tablespoons soy sauce

1/8 cup red wine vinegar

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

1 ½ teaspoons Dijon mustard

1 clove garlic, minced (or ½ teaspoon minced garlic)

¼ teaspoon freshly ground black pepper

Directions

In a shallow glass dish (I used an 8x8 baking dish), mix the oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, mustard, garlic and pepper.   Whisk to mix marinade well.

Place meat in dish with marinade.  Turn meat to coat on both sides.  Cover with plastic wrap and refrigerate for at least 2 hours or more.  (I turned meat halfway through marinade time.)

Preheat grill to medium-high heat (I used my Cusinart Griddler at 400 degrees F at medium-high.)

Spray grill with non-stick spray. Grill meat for 5 minutes per side for medium.  Cook longer if desired for well done.

Allow meat to rest for about 5 minutes before slicing across the grain.

Basil Tomato Sauce

This basil tomato sauce was delicious!  I was trimming my basil plant and needed to use up the basil leaves and a basil tomato sauce was the perfect thing to make.  (I love the smell of fresh basil too!) This sauce is great with pasta or as a pizza sauce too.  I also used a chili pepper instead of chili pepper flakes, so if you don't have a fresh chili pepper from your friend's garden like I did, than you can substitute 1/4 teaspoon of red chili pepper flakes.  I served this basil tomato sauce with capellini pasta.  Enjoy!

Basil Tomato Sauce

Printable Recipe

Ingredients

28 ounce can crushed tomatoes

6 ounce can tomato paste

1 cup water

3 garlic cloves, minced

1 teaspoon garlic, minced (from a jar)

1 small chili pepper, minced

1 tablespoon Italian seasoning

1 to 2 tablespoons olive oil

2 to 3 tablespoons butter, divided

1 bunch fresh basil, torn

Directions

In a heavy pan, over medium heat, add in olive oil.  Add in garlic and chili pepper.  Add in 1 tablespoon butter.  Stir and cook for about 2 or 3 minutes until garlic is lightly browned.

Add in crushed tomatoes and tomato paste.  Using the cans, fill about halfway with water and add into pan.   (This will equal to about a cup of water and rinses the can to add in any remaining tomatoes to the sauce.)

Stir in Italian seasoning.

Cover and cook on low for about 30 minutes.

Stir in torn basil leaves.

Stir in 1 to 2 tablespoons butter (optional).

Serve with your favorite pasta.  You can also freeze this sauce in freezer bags or freezer-safe containers.

Buddy and Ellie like to be in the kitchen with me...probably hoping for a treat from their treat jar on the counter :)

Lasagna with Homemade Tomato Sauce

Lasagna can be an easy make ahead meal, especially if you make your tomato sauce ahead of time or use store bought sauce.  I actually like to use the no-boil lasagna noodles; it cuts the time in half and I don't notice any change in taste.  This time I made my own tomato sauce and added in sausage, but you could omit the meat if you want it to be vegetarian.  What I love about lasagna is how versatile it can be, you can add veggies, sometimes I add in mushrooms and/or spinach.  This recipe is a simple, traditional lasagna.  Enjoy!

Lasagna with Homemade Tomato Sauce

Printable Recipe

Ingredients for Tomato Sauce

28 ounce can crushed tomatoes

15 ounce can tomato sauce

6 ounce can tomato paste

16 ounce (1 package) hot pork sausage (I used Jimmy Dean brand.)

1 teaspoon garlic, minced

1 tablespoon parsley, dried

1 teaspoon garlic powder

2 tablespoons Italian seasoning

2 teaspoons sugar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Ingredients for Lasagna

9 ounce (1 box) no-boil lasagna noodles (I used Barilla brand.)

14 ounce ricotta cheese (I used whole milk ricotta.)

2 eggs, beaten

4 cups mozzarella cheese, shredded

½ cup parmesan cheese

Directions for Tomato Sauce

In a dutch oven, over medium heat, cook sausage until browned.  Add in minced garlic.

Stir in crushed tomatoes, tomatoe sauce, and tomato paste.  Add in parsely, garlic powder, Italian seasoning, sugar, salt and pepper.

Cover and simmer on low heat for about 1 hour, stirring occasionally.

Allow to cool.

Directions for Lasagna

Preheat oven to 375 degrees F.

In a medium sized bowl, combine beaten eggs, ricotta cheese, 2 cups of mozzarella cheese and parmesan cheese.  Set aside.

Spray a 9x13 inch baking dish with non-stick cooking spray.

Spread about 2 cups of tomato sauce in bottom of baking dish.

Arrange 4 lasagna noodles on top of tomato sauce, the noodles will overlap slightly.

Spread 1/3 ricotta cheese mixture over noodles.  Top with ½ cup of mozzarella cheese and 1 cup tomato sauce.

Next layer, arrange 4 lasagna noodles, 1/3 ricotta cheese mixture, ½ cup mozzarella cheese and 1 cup tomato sauce.

Next layer, arrange 4 lasagna noodles , remaining ricotta cheese mixture, ½ cup mozzarella cheese and 1 cup tomato sauce.

Last layer, 4 lasagna noodles, remaining tomato sauce, and ½ cup mozzarella cheese.

Bake covered with foil for 40 to 50 minutes.  (Spray foil with non-stick cooking spray to prevent foil from sticking to the cheese.)

Uncover and continue baking for additional 5 to 7 minutes minutes until cheese is melted.

Let stand  and cool for 15 minutes before serving.