In Purrsuit of Flavours ~ May Edition

In Purrsuit of Flavours

Welcome to the May edition of “In Purrsuit of Flavours where we  join our host “fur-iends” The Canadian Cats and the French boys over at Easy Weimaraner’s Blog . Because today is the 5th of May, we’re taking a look at the celebration known as Cinco de Mayo. If you click on the host links, you’ll see other shared recipes from around Blogville.

Before we share a recipe, what is this thing called Cinco de Mayo anyway? Cinco de Mayo (which is Spanish for “Fifth of May”) is an annual celebration held every May 5. It commemorates the Mexican army’s victory over the French at the Battle of Puebla, on May 5, 1862 under the leadership of General Ignacio Zaragoza. The victory of the smaller Mexican force against a larger French force provided a big morale booster for the Mexicans. A year later though, an even larger French force defeated the Mexican army at the Second Battle of Puebla, and Mexico City soon fell to the invaders although the celebration is still commemorates the Mexican victory.

Rooted in the Second French intervention in Mexico in the aftermath of the 1846–48 Mexican–American War and the 1858-1861 Reform War, internal strife between Liberals and Conservatives in Mexico as well as the near bankrupting of the Mexico Treasury led President Benito Juárez to issuing a moratorium whereby all foreign debt payments would be suspended for two years. In response, France, Britain and Spain sent naval forces to Veracruz to demand reimbursement. Britain and Spain negotiated with Mexico and peacefully withdrew, but France, at the time ruled by Napoleon III, used the opportunity to establish an empire in Mexico that would favor French interests. The empire was part of an envisioned “Latin America” (term used to imply cultural kinship of the region with France) that would rebuild French influence in the American continent and exclude AnglophoneAmerican territories.

Cinco de Mayo is more popularly celebrated in the United States than in Mexico and the date has become associated with the celebration of Mexican-American culture. These celebrations began in California, where they have been observed annually since 1863.

Now that we know the reason for this fun and tasty celebration, let’s get to the recipe we’re sharing. We figured there’d be plenty of tasty tacos, burritos and enchiladas along with course plenty of margarita recipes, so we thought we’d go for something  a little different. Sangria.

Sangria Recipe

INGREDIENTS

  • 1-1/2 bottles Cabernet Sauvignon
  • 1 cups Brandy
  • 1/4 cup granulated sugar
  • 2 oranges cut into 1/2″ rounds
  • 2 lemons cut into 1/2″ rounds
  • 2 limes cut into 1/2″ rounds
  • 2 apples cored and cut into 1/2″ cubes
  • 2 cups chilled sparkling water

INSTRUCTIONS

  1. In a large pitcher, combine cabernet, brandy, orange juice, and sugar. Stir until sugar dissolves.
  2. Add oranges, lemons, limes and apples. Stir.
  3. Add sparkling water and stir to combine.
  4. Chill overnight, or serve immediately over ice.

Toast

Sangria is a refreshing type of an adult summer time drink that will go well with all sorts of food. I’ve made it without the brandy to keep it nice and light and even used a Pinot (or a red blend) in place of the Cabernet. Sangria can easily be customized to suit your own taste buds.

Purrsuit of Flavors

“Arriba, abajo, al centro y para dentro!” Cheers.

Live, love, bark! 🐾

In Purrsuit of Flavours ~ March 2021

NormanWelcome to the March edition of “In Purrsuit of Flavours” hosted by our ‘fur-bulous’ chefs and hosts, the Weim boys over at Easy Rider and kitties from Canadian Cats in sharing a recipe made in a single pot. Make sure you click on their links to see other recipes being shared. Chef Norman is ready to go!

While I’ve posted this lasagne recipe before, it’s still a good one since everything gets put together in a pot single baking dish. You couldn’t ask for a dish that’s easier or quicker to throw together and perfect for cold winter meals. It’s easy to make whether for 2 or 10 people.

Purrsuit of Flavors

What I love most about this dish is the opportunity to use whatever is on hand. The basic ingredients are ravioli, pasta sauce and shredded cheese. This time I had a couple of different jars of pasta sauce that needed to be used up and was a bit shy of shredded mozzarella cheese so used Parmesan in the layers. First world problems, right? Parm makes everything taste better so I wasn’t particularly heartbroken. I did add some Burrata for the top (like a cherry on top). What is Burrata you ask? It’s an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, and the inside contains stracciatella and cream, giving it an unusually, soft texture. It’s delicious and every so creamy.

Recipes

Because I’m basically lazy when it comes to cooking, I cut corners wherever possible. I NEVER precook ravioli when preparing this dish.

Recipe

Begin by pouring a layer of your sauce on the bottom and lay the ravioli on top of that first layer. Top with more sauce and sprinkle with your grated cheese on top.

Recipe

Continue layering until you either run out of space in your dish or ravioli. I used a different kind of ravioli this time, triangular shaped filled with spinach and mozzarella. Bake at 400ºF for about 45 minutes. While dinner baked, it allowed me time to make dinner for the Chef and his food critic sister. A quick tossed salad (which I forgot to photograph-my bad), a slice of toasted bread spritzed with a little olive oil to sop up that tasty sauce and voila! a tasty dinner is ready to enjoy.

Food

The best part of this meal was the addition of ooey gooey Burrata on top but this is the first time I’ve used that ‘secret ingredient’ and I’m so glad I did. Sorry for the melted mess. I cut it before it had cooled down for the cheese to form up but let me just say it tasted great.

On a cold night, this meal can really hit the spot with plenty leftover for future meals (yay, no additional cooking-just heat and serve).

Hope you don’t mind the repeat of this recipe, but like I said, it’s quick, easy and can be made as different as your onhand ingredients. Norman says “Bone Appetit!”

Live, love, bark! 🐾

In Purrsuit of Flavours ~ February 2021

Welcome to the month of love, also known as February. For this month’s edition of “In Purrsuit of Flavours,” we’re once again joining our ‘fur-bulous’ chefs and hosts, the Weim boys over at Easy Rider and kitties from Canadian Cats in sharing a sweet for a sweet. recipe. Click on their links to check out other sweet treat recipes.

Purrsuit

Ok Norman, you ready to start baking? Righto mum…my toque, apron are all clean, pressed and ready to go. Let’s do it!Norman

Today we’re making a soft sugar cookie that I have made every February for over 45 years (egad, am I really THAT old?). This recipe originated from the kids’ first daycare/babysitter which I wrote down in the margin of the 1967 Better Homes and Gardens cookbook that I received at my wedding shower. It’s so old I’ve had to re-ink the recipe due to fading. What is really surprising to me is not how long I’ve been making these cookies but that this tasty treat is not chocolate, though the cookies could be topped with a chocolate frosting.

Before my kids even started school, I would make these heart shaped cookies for each of the kids at the daycare, each one frosted with their name on it. Try frosting “Tiffany” on a small heart shaped cookie. 😳 Even after they were past the daycare years, I still made these cookies, sans names.

Ok, let’s get started. Preheat your oven to 375ºF. Thoroughly cream 1/2 cup of shortening with 1 cup of sugar. Add 1 tsp. of vanilla, 1 egg and beat until well mixed (*Note: I frequently use almond extract instead of vanilla for more flavour and well…because I love the taste of almond extract in cookies though the original recipe calls for vanilla). Blend in 3 cups of flour, 1/4 tsp. salt, 3 tsp. baking powder and then add 1/2 cup of milk. Roll out on a floured surface and cut shapes with a cookie cutter. Place on a GREASED cookie sheet, about an inch or so apart. I can’t stress the greased part enough. Trust me, I learned the hard way so benefit from my idiocy experience. Bake for 6 minutes or until cookies are set, depending on the thickness of your cookies. If you bake until the tops start to turn golden, they will be crispy (like the large hearts since those needed to have a bit of structure to avoid breaking when frosted). Once baked, allow to cool and then frost with your favorite frosting spread. I just use a simple confectioners frosting or you could spread some hazelnut spread on top. Normally I just spread across the entire cookie but decided to jazz them up a bit with some piping for today.

Purrsuit

Wow mum, those look yummy! They are sweet dear boy but sadly you cannot have one. I’ll give you some chicken jerky instead, maybe you’d accept that for all your obstruction in the kitchen help in the kitchen? Why this dog MUST lay in front of the stove or sink and underfoot whenever I’m in the kitchen remains a mystery.

Purrsuit

So there you have it. Easy-peasy and always a favorite. If you like a soft sugar cookie, these are just the ticket.

Umm, where’s my piece of jerky, mum?

Norman

Live, love, bark! 🐾

In Purrsuit of Flavors ~ December 2, 2020

Happy December to all you ‘howliday’ cooks out there. For this last of 2020 for “In Purrsuit of Flavours” edition, we’re once again joining our hosts, those Wild Weim boys over at Easy Rider as well as the great chef cats over at Canadian Cats. This month’s theme is “colourful cuisine.” While our colors may be various shades of brown/tan, once you’ve had one, you will be colorful. Guarantee if you leave one for Santa on Christmas Eve, no doubt he’ll treat you nicely. So let’s get to cooking!

Chocolate Chip Cookies Shots

Cookie formMy son and I recently made these babies and while they’re kind of labour intensive, they are relatively easy to put together once you have the mold. First step…use the form but for heaven’s sake don’t use the cookie dough recipe included with Wilton’s form. It was disgusting so we tossed the first batch (even squirrels wouldn’t eat them) and went on a Pinterest search. There are a plethora of recipes on Pinterest so I narrowed the search to only ones highly rated. Our biggest dilemma was deciding on which flavor to fill the shots  but ultimately settled on Irish Cream (they can also be made alcohol-free for designated drivers or under-aged peeps). In a subsequent “quality control moment” we tried  Kahlúa and while it was tasty as well, the Irish Cream was far tastier. I may give Amaretto a try since it should also pair nicely with the chocolate coating. My motto is to be creative and go with whatever appeals to your tastes. [For the record, we halved this recipe]

Ingredients

1 cup softened butter
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
4 cups all purpose flour
1-1/4 teaspoons salt
1/4 teaspoon baking soda
3/4 cup of mini chocolate chips

To coat the inside of the cookie shots, use 10-12 oz. of chocolate, finely chopped chocolate (we used chocolate wafer candies since it was what I had on hand).

Purrsuit of Flavors

Instructions

Cream butter and sugars until light and creamy. Add eggs, vanilla and beat well. Then add dry ingredients, mix. Dough will be thick and stiff. Stir in the mini chocolate chips and refrigerate dough for 1-2 hours.

Preheat oven to 350ºF. Pack balls of chilled dough into the cookie shot mold. Press the inserts into the center of each mold. Some dough will push up and out of the mold. Leave inserts in place and scrape excess dough away. Bake for 20-22 minutes. Halfway through baking time, use an oven mitt and push the inserts down again. Dough will expand out of mold but you can remove any excess later.

Once baked, let cookie shots cool for a few minutes so you can handle without getting burned. While still warm and with inserts still in place, scrape away any excess dough that expanded out of the mold. Let cookie dough cool completely. Keep inserts in place until completely cooled. Once cool, twist inserts and lift them out of the mold. Then twist the cookie cups and lift them out of mold. Set aside while you melt chocolate coating.

Coat inside of cookie shots by pouring a little melted chocolate inside the cookie shot glass and rotate around to coat the inside cavity. Turn upside down and dip the top rim; set aside until chocolate is completely set. Once cookie shot glasses are finished, they can be filled. After pouring in a ‘colorful’ liquid, I added some chocolate mousse and topped the whole thing off with a tiny dollop of whipped cream. Add some winter themed sprinkles and voila! A festive treat perfect for Santa.

Purrsuit of Flavors

Don’t forget to check out the links of the hosts for other recipes and turn up the “color” for the holidays!

Purrsuit of Flavours

Live, love, bark! 🐾

In Purrsuit of Flavors ~ November 2020

With autumn in full swing these days it’s time to start thinking about “tummy warmers”…or what I like to call, comfort food. Today we join our co-hosts, those wily Weimaraners…’da Phenny and da Nelly’ and their feline buddies, The Canadian Cats, ‘Tyebe and Master Chef Shoko,’ for this month’s recipe share.

I’ve said it before and I’ll say it again, I love recipes that are adaptable, tasty and super easy to prepare. Emphasis on the easy part. I’m a big fan of Italian meals, and lasagna is a big favorite but frankly hate all the rigamarole putting it together. Enter this easy and delicious layered spinach ravioli that comes pretty darn close to the favorite dish with a minimum amount of work and cleanup.

This dish is so easy to make and, at least around the Ranch, I always have these ingredients on hand. It can be assembled in less than 10 minutes and that includes dragging out the baking dish from the cupboard. Let’s put this baby together, shall we?

I purchase my ingredients from the neighborhood Costco store but you can outsource yours wherever you shop. And the beauty of this recipe is you can  substitute or add ingredients (like meat for all you flesh eaters).

Recipe

Recipe

Ingredients

1 uncooked package spinach ravioli
1 jar of your favorite marinara sauce
Mozzarella and Parmesan cheese (I tend to go heavy with the Parm over the Mozz)

The best part of this meal is how quickly and easily it can be whipped up. Spread some of the marinara sauce in the bottom of a baking dish. Add a layer of the uncooked ravioli over the sauce. Sprinkle mozzarella and/or parm. Continue to layer the ravioli, sauce and cheese. Stand back and admire that beautiful dish and savor the wafting scent of marinara and parmesan. It’s one of my most favorite scents in the kitchen.

Recipe

 

Recipe

At this point, it’s probably a good idea to open a nice bottle of red wine as you clean up (which is minimal I might add with only one spatula used for the marinara jar). Let your wine breathe then pore yourself a glass as you pop that baby into a 400ºF (204ºC) oven. I baked mine for about 40 minutes since the ravioli was frozen, less if it’s not. You’ll know the right amount of time by that heavenly smell.

Once finished baking and the cheese is nice and all melty, set your table and  enjoy a lovely meal. Add fresh bread with a tossed salad and a glass of wine to complete. Buon appetito – enjoy your meal.

Recipe

Mangia!

Purrsuit of Flavours

Live, love, bark! 🐾

In Purrsuit of Flavours ~ August 5, 2020

Happy August to all you cooks out there. This month’s  edition of “In Purrsuit of Flavours” is all about a “light summer dinner.” Not sure if this is a ‘light summer dinner’ or not but we’re sharing it nonetheless with our hosts, the Weim boys over at Easy Rider and the great chef cats over at Canadian Cats.

Purrsuit of FlavorsLet me start out by saying I am not a fan of cooking in the best of times, let alone when it’s summer. Eating out in summer seems preferable, yet I do enjoy baking but since (wo)man cannot live off cake alone. It seems necessity cooking becomes the mother of invention when one needs to prepare a real meal. Since temperatures around the Ranch have resembled walking into a pizza oven around here, why not share an easy to make pizza today? When in Rome, right? Besides…who isn’t a fan of a tasty pizza?

This meal is quick, easy to prepare and uses whatever ingredients you have on hand, an absolute must in my books. Since I’m a vegetarian, I use whatever veggies I have on hand (usually artichokes, olives, onions, bell peppers) but you can add your favorites including pepperoni or whatever kind of meat you like to your list of ingredients. When I don’t want to make crust from scratch (which is pretty much 100% of the time these days), I have no problem using frozen cheese premade pizzas to which I then add fresh ingredients topped with a nice handful of Parmesan over the whole kitten-caboodle. These days  you can often find cauliflower crusts for pizzas, and they can be quite tasty and more healthful than usual crust. Last night I opted to make Margarita pizza since there’s more than enough basil from the garden and I finally had a tomato I could harvest from the potted tomato bush planted this spring (“Bush Early Girl” for curious gardeners). My attempts with tomatoes have been hit and miss over the years, but this year I’ve been well rewarded. Oh. my. gosh. What a tasty treat! Coupled with a purchased Roma tomato, I sliced up these babies and laid them all over the top of the plain frozen cheese pizza. Then I snipped off leaves from a potted basil plant and laid them all over. Last but not least, fresh snack-sized  Mozzarella balls were added. Bake according the package instructions and in less than 15 minutes, voila…supper is ready!

Food

Add a frosty beverage, a tossed salad and you’ve got a nice, quick and tasty meal. A perfect way to end yet another dry, hot day. In my case, I topped the meal off with a Stanley Cup game and didn’t feel one bit guilty about not eating take out. This still being pandemic time and all and despite some folks continuing to bemoan the wearing of masks when out or not being able to nosh at their favorite jammed restaurant or bar like they did months ago, I’m quite happy to pull up a cushion on the floor, have a fur beast on either side of my lap and savor a tasty easy to make meal while savoring my favorite sport (finally!).

If you do like to cook meals, don’t forget to click on the links above to see what else is cooking around Blogville. There are some very clever cooks out there and no doubt they’ve whipped up some really terrific recipes. Now I just need to decide what kind of cake to make next. I’m thinking something chocolate will hit the spot. Sheer Bliss.

Purrsuit of Flavours

Live, love, bark! 🐾

In Purrsuit of Flavors ~ July 2020

Purrsuit of FlavorsWe’re back today for the July edition of Blogville’s recipe share, “In Purrsuit of Flavour” with today’s selection being ‘your favorite summer dish’ and joining our hosts, the Weim boys over at Easy Rider and those great chef cats over at Canadian Cats. Truth be told my favorite summer dish is anything someone else cooks. I pretty much loathe cooking in general and the last thing I want to do is fire up the kitchen in summer and then spend loads of time cleaning it up afterwards but one should probably not live on cake and wine alone. #Sigh

Recently my sister shared a recipe with our family that is simple and easy to fix. Because its main ingredient is pasta, it may be more suitable for cooler temps, but it’s easy to throw together [heavy emphasis on the throw part]. Like all my shared recipes, there are ‘optionals’ to suit everyone’s taste or whatever is in your pantry. Martha Stewart no doubt despises cooks like me with our devil-may-care attitude but I’m more of a this-and-that kind of gal and work with what’s on hand. Yo, Martha…it’s called adaptation and that makes sense these days. Anyway, this recipe is one of those “dump” recipes where all the ingredients get dumped into a dish, then baked and served in the same dish. It’s perfect for serving a large crowd and easy to clean up afterwards.

Purrsuit of FlavoursOk, cooks…let’s get started making a batch of “Firehouse Spaghetti.

Ingredients

  • 1 pound ground meat (may be omitted for us pesky vegetarians)
  • ½ cup diced yellow onion
  • Minced garlic (to taste)
  • Salt and pepper (to taste)
  • 2 cans (10 oz.) Rotel diced tomatoes & green chilies
  • 2 cans (10 oz.) cream of mushroom soup
  • 2 jars (5 oz. size) Old English Cheese (a processed cheese product found near the Chees Whiz and comes in small jars)
  • 12 oz. spaghetti or linguine noodles
  • Optional: Parmesan or shredded cheddar if desired on top (Parmesan is never optional at the Ranch but feel free to do your thing)

Preparation:

Preheat oven to 350ºF. Spray a 13×9 inch dish with cooking spray. Brown ground meat with garlic and onions in large skillet. Drain fat and return to skillet. Set aside while you prepare noodles according to package instructions. At this point, I recommend opening a nice bottle of wine to drink when assembling breathe. Drain noodles (reserve some liquid in case you need to thin when assembling all ingredients). Add Rotel, cheese, and soup to meat mixture, heat over medium-low heat just to melt the cheese and soup. Pour meat mixture over the cooked noodles and mix well (add reserved liquid to thin if necessary). Sprinkle Parmesan/cheddar on top and bake for 20-25 minutes in large baking dish. Pass the wine and serve with a garden salad and crusty bread. Molto bene!

While I neglected to photograph our dish, here’s a photo from the ‘Net. This dish has a bit of a kick from the Rotel for a nice change of pace. Did I mention it’s easy to throw together and works great for a crowd?

Recipe

Now if I could just get Norman to do all the cooking, I’d be happy as a clam at high tide. Till then…I’ll just have to kiss the cook-look alike.

Norman

Live, love, bark!  🐾

In ‘Purrsuit’ of Flavours ~ June 2020

It’s time for another edition of “In Purrsuit of Flavours” where Blogville shares its favorite recipes. This month, the category is salad. Please join our hosts The Canadian Cats and Da Phenny and check out just what’s cooking around Blogville.

Purrsuit of Flavours

Like a lot of peeps, I prefer eating lighter when temperature rise and lately it’s been hot, hot, hot around the Ranch. Last thing I want to do is to cook over a hot stove. When something is tasty, quick and easy to fix, well count me happy. Here’s my take on Italian pasta salad.

Ingredients

  • 1 package of tri-color rotini pasta (or whatever kind of pasta you have on hand)
  • 1/2 to a whole cucumber, chopped
  • 1 cup cherry or grape tomatoes cut in half
  • Thinly sliced strips of red and green pepper (I didn’t have green and used yellow)
  • 1/2 cup crumbled feta cheese
  • Sliced black olives, drained
  • 1/4 cup finely diced red onion
  • Garbanzo beans (can be optional-I used about a third to a half a can)
  • 1/2 – 1 cup Italian salad dressing (or to taste-I tend to use less dressing, only coating the ingredients-there’s no need for salad to swim in dressing unless you like it that way)
  • If you’re a meat-eater, feel free to add Genoa salami or pepperoni

Recipes

Instructions

  • Cook pasta according to directions. When done, drain and rinse with cold water so the noodles can cool.
  • Combine veggies (and meat is that’s your jam), then add dressing over top and mix together.
  • Can be eaten right away or refrigerated for a few hours before serving.
This recipe is highly adaptable-so feel free to substitute your preferences (i.e. artichokes, etc.) or whatever you may have on hand. Served with bread topped with melted Parmesan with a nice red and it makes for the perfect summer meal. Salud the salad!
Recipes
Live, love, bark! 🐾

In Purrsuit of Flavour

NormanWe’re back today for the second edition of Blogville’s recipe share, “In Purrsuit of Flavour” with today’s selection being “dough.” Once again we join our hosts, the Weim boys over at Easy Rider and those great chef cats over at Canadian Cats.  Since I may have moaned and whined mentioned that many baking ingredients have been in short supply around our neighborhood, we stretched the rules for our recipe this month and went with…Scones since they contain no yeast or whole wheat flour which are as extinct as dinosaurs around here. I’ve gone to 7 different stores recently in search of these mythical ingredients and they all laughed me and my mask out of their stores. I did manage to find a small amount of  whole wheat late yesterday so there’s no need to cry for me now but didn’t have enough time to make a no knead cranberry/walnut bread which was the original plan.

SconesI’ve made this recipe for ages because it’s easy to make and always turns out yummy. Since I can barely operate a mixer and spatula with my paws, I did not include photos while preparing but did include the website’s video for a professional touch where disasters don’t show up on video like they would if I took photos while baking. Click here on this link to see the video as to how these are made.

Prep & baking time: 35 mins. total; servings: 8 (depending on size); yield: 8 scones (again, depending on size)

Ingredient Checklist:

Directions:

Preheat oven to 400ºF (200ºC). Sift the flour, baking powder, sugar and salt into a large bowl (for the record, I never sift dry ingredients, instead whisking them together). Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!

With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want (I formed the dough into a large ball, flatten it, then cut into triangle shapes rather than balls). Place onto a greased baking sheet (I use parchment paper instead), and flatten lightly. Let scones barely touch each other. Whisk together the egg and 1 tablespoon of milk, brush tops of scones with egg wash and let them rest for about 10 minutes.

Bake for 10 to 15 minutes in preheated oven, until tops are golden brown. Serve with butter or clotted cream and a selection of jams and enjoy. Even plain, they’re still quite tasty.

In Purrsuit of Flavours

Live, love, bark! 🐾

In Purrsuit of Flavours ~Inaugural Post

Have you heard…a new blog hop called “In Purrsuit of Flavours” debuts today. Norman wanted to do the honors so he donned the chef’s toque and apron. I’ll let him share our recipe with the international hosts, Chef Shoko from The Canadian Cats, and French Chef Phenny from Easy Weimaraner. Don’t forget to check out all the links for some pawsome recipes. Take it away Norman.

NormanHello mates, today I’m super chuffed to share this tasty and easy to prepare dish that would be pawfect for Easter brunch. Mum calls it the Kitchen Sink Quiche for reasons you’ll understand from the ingredient list.

INGREDIENTS

  • 1 sheet of puff pastry (half of one a 17.3-ounce package),
  • Cube bits of ham for meat eaters or chop vegetarian sausage for the vegetarians (or whatever kind of meat or substitute you have on hand)
  • 1 cup cherry tomatoes, cut in half
  • 3/4 cup grated Monterey Jack cheese. We always add grated Parmesan to the jack, because, well it’s Parm and nothing tastes better
  • Small chopped zucchini, red and green peppers, broccoli, mushrooms or whatever veggies may have on hand
  • 2 large eggs
  • 1 1/2 teaspoons chopped fresh rosemary which will make this quiche  gobsmackingly tasty
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/2 cup Greek yogurt or sour cream

INSTRUCTIONS

  1. Preheat oven to 400°F.
  2. Unfold pastry sheet on a pie dish or lay it flat on a baking sheet and create a rectangular quiche.
  3. Place meat (or substitute) first on the pastry sheet.
  4. Pour your egg, cheese and yogurt mixture over toppings over the puff pastry. Bake until pastry is golden brown and toppings are set, about 18-22 minutes.
  5. Start licking your chops while you wait for this tasty concoction to be served

Tips:

  • Meat and veggie ingredients are dependent on what you have on hand or what you prefer in your quiche ~ remember the name-use whatever you have-be creative.
  • If the edges start to brown but the quiche is still jiggly, cover the edges with foil until fully cooked and firm. Nobody likes jiggly-wiggly eggs.
  • Mum’s all about this dish looking ‘rustic’ (a fancy way to say it looks like you meant for it to look less than pretty) and rarely bothers with fancy crust edges.

Now how simple, quick and versatile is that? Feel free to substitute or add whatever meat/vegetable ingredients you have in your pantry. No dog hair was served on the side with this ‘kitchen sink’ meal.

Recipes

Happy noshing, mates!

In Purrsuit of Flavours

https://www.linkytools.com/thumbnail_linky_include.aspx?id=297067

Live, love, bark! 🐾