Goat Cheese & Roasted Red Pepper Quiche Recipe

January 05, 2020
Try this chevre & roasted red pepper quiche recipe for delicious brunch entertaining. It’s an excellent vegetarian option that’s easy to form . This quiche starts with a prepared crust and gets crammed with roasted red peppers, mushrooms, and tangy chevre . Serve it for overnight guests or holiday entertaining.

GOAT CHEESE AND ROASTED RED PEPPER QUICHE
I’ve been aiming to share this chevre & roasted red pepper quiche recipe with you for therefore long – ever since I served it at this baby shower sip and see! It’s during a ll|one amongst|one in every of"> one among those dishes that’s great for entertaining and packs in tons of flavor without a lot of labor involved. like most quiches, this tastes terrific for brunch, a luncheon, or dinner when entertaining reception or getting to a potluck.

Goat Cheese & Roasted Red Pepper Quiche Recipe
Goat Cheese & Roasted Red Pepper Quiche Recipe

I’ve made this for Easter brunch entertaining and served it with a green and citrus salad, and deviled eggs. Round out the menu with fresh fruit and a few pastries and you've got an entire and balanced hotel plan .

BRUNCH RECIPE FOR ENTERTAINING
I love this recipe because it's two of my favorite ingredients in it – chevre and roasted red peppers. Here are another quiche recipes for brunch entertaining.

Goat Cheese & Roasted Red Pepper Quiche Recipe

INGREDIENTS:

  • 1 deep dish pie shell {I use frozen and let it thaw for 15-20 minutes}
  • 4 eggs
  • 1 cup heavy cream
  • 1 cup chopped roasted red peppers {from a jar; drained and patted dry}
  • 1/4 cup chopped mushrooms {fresh or from a can}
  • 4 oz goat cheese
  • 1 to 1 1/2 cup shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon white pepper

INSTRUCTIONS:

  1. Preheat oven to 350° F.
  2. Using a fork, poke the bottom and sides of crust and pre-bake for 5 minutes. Remove and set aside.
  3. Sprinkle Parmesan cheese, red pepper, and mushrooms into bottom of pie shell. Top with crumbled goat cheese.
  4. Combine cream, beaten eggs, salt, pepper and nutmeg in small bowl until blended. Pour into pie shell.
  5. Bake for 20 minutes; remove from oven and cover edges of crust with aluminum foil to prevent over-browning.
  6. Put back into oven and continue to cook 20-25 minutes or until center looks firm and doesn’t jiggle any longer.
  7. Cool for 5-10 minutes on wire rack before serving.

Pan Seared Mahi Mahi With Honey Lime Coleslaw

January 03, 2020
Pan seared mahi mahi recipe coated with a mix of savory and sweet spices. Each fillet is served with a crunchy and refreshing honey lime coleslaw.

These fillets cook quick counting on the thickness, so once it’s nice and flaky, it’s done. i'm all about blackened dry rub seasoning. I keep my spice cabinet fully stocked a spread of spices. It’s the simplest thanks to add a ridiculous amount of healthy flavor.

Pan Seared Mahi Mahi With Honey Lime Coleslaw
Pan Seared Mahi Mahi With Honey Lime Coleslaw

All of the earthy flavors from the mahi-mahi involves a refreshing salad. Just a couple of chops together with your knife and it’s ready in minutes. I’ve mixed the crunchiest vegetables I could find, bell peppers, cabbage, and carrots. All of these colorful vegetables get tossed during a simple honey-lime dressing. Cool, crisp and satisfying.

Whenever mahi-mahi is out there fresh at the shop , I swoop a couple of pounds. I’ve also used frozen fillets repeatedly and just defrost the day before, or run it under cool water within the sealed package for a couple of minutes right before cooking.

Pan Seared Mahi Mahi With Honey Lime Coleslaw

INGREDIENTS:
Mahi Mahi:

  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dark brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon cumin, ground, McCormick
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon oregano, dried
  • 1 pound Mahi Mahi fillets
  • 1 tablespoon olive oil

Coleslaw:

  • 1 cup green cabbage, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1 cup carrots, shredded
  • 1 cup red bell pepper, thinly sliced
  • 1/2 cup green onions, sliced
  • 2 tablespoons lime juice, plus zest of 1 lime
  • 1 tablespoon honey
  • 1/2 clove garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup cilantro leaves, finely chopped

INSTRUCTIONS:
Mahi Mahi:

  1. Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper, black pepper, and oregano in a small bowl.
  2. Sprinkle seasoning evenly over both sides of the fish fillets.
  3. Heat oil in a large cast-iron skillet or sauté pan over medium-high heat.
  4. Add fish to pan; cook 2-3 minutes on each side or until desired degree of doneness.
  5. Transfer cooked fish to a clean plate.

Coleslaw:

  1. Add cabbage, carrots, bell pepper, and onions in a large bowl.
  2. In a separate medium-sized bowl whisk together dressing ingredients; 2 tablespoons lime juice, lime zest, honey, and garlic.
  3. Slowly add 2 tablespoons olive oil and whisk until combined.
  4. Whisk in cilantro. Season with salt and pepper as needed.
  5. Add dressing to vegetables and toss to combine.

Cauliflower Cashew Mango Curry

January 03, 2020
Use the fresh sweet mangoes in season to form this Cauliflower Cashew Mango Curry!

It’s has the sweetness of mangoes, the creaminess of coconut milk and therefore the crunch from cashews. This might rather be your new favorite curry.

Cauliflower Cashew Mango Curry
Cauliflower Cashew Mango Curry

It’s also vegan and gluten-free and may be made in your Instant Pot or stove-top.

If you're keen on all the moment Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all round the web!

Cauliflower Cashew Mango Curry

INGREDIENTS:

  • 2 cups (heaping) cauliflower florets , 1-inch each, from around 1/2 head of a medium size cauliflower
  • 1/4 teaspoon smoked paprika
  • 1/4 + 1/8 teaspoon garam masala, divided
  • 1 tablespoon + 2 teaspoons oil, divided, I used avocado oil
  • 2 tablespoons whole raw cashews
  • 1/2 teaspoon black mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 inch ginger, finely chopped
  • 1 whole dried red chili, broken
  • 1 green chili, sliced, or add more to taste
  • 8-10 curry leaves
  • 1 cup mango puree, use fresh, from 2 large sweet mangoes
  • 1/2 cup water
  • 1/4 teaspoon red chili powder, or to taste
  • 1/4 teaspoon turmeric powder
  • 1/2-3/4 teaspoon salt, adjust to taste
  • 1 teaspoon sugar, optional, use only if mangoes aren't very sweet
  • pinch cinnamon powder
  • 1 cup coconut milk, I used full fat from can
  • 1 tablespoon chopped cilantro
  • 3-4 teaspoons lemon juice

INSTRUCTIONS:

  1. Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.
  2. Press the saute button on IP. Once it displays hot, add 1 tablespoon oil and then add the cashews. Roast the cashews for 1-2 minutes until golden brown from both sides. Remove on a plate.
  3. To the same pot now add the cauliflower. Cook for 4 to 5 minutes, stirring often until brown from both sides. Remove on a plate.
  4. To the same pot now add the remaining 2 teaspoons of oil. Add mustard seeds and cumin seeds and let the mustard seeds pop and cumin seeds sizzle.
  5. Make sure there's nothing stuck at the bottom of the pot after sauteing the cauliflower. If there is, first add 1-2 teaspoon water and deglaze the pot. Wipe clean and then add the oil.
  6. Then add the chopped ginger, dried red chili and sliced green chili. Saute for a minute until ginger starts changing color.
  7. Then add the curry leaves and stir. Remember it will splutter a lot when you add the curry leaves so move aside after adding them.
  8. Then add the mango puree. Also add 1/2 cup water along with the mango puree.
  9. Add the garam masala, red chili powder, turmeric, salt, sugar (if using) and cinnamon powder. Stir.
  10. Stir in the coconut milk and mix. Add sauteed cauliflower on top. Don't stir and close the pot with its lid.
  11. Press the manual or pressure cook button. Use the adjust or pressure level button to set pressure to "low". Cook on low pressure for 3 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick release.
  12. Open the pot and add the cilantro and the lemon juice and mix.
  13. Transfer cauliflower mango curry into serving bowl, garnish with the roasted cashews and more cilantro. Serve warm with rice, quinoa, couscous. 

Stove-top Instructions:

  1. Heat oil in a pot or pan and roast the cashews first, then remove on a plate. Then saute the cauliflower (which has been tossed with paprika and garam masala) and remove on a plate. Follow rest of the recipe as it is until adding the cauliflower back into the pot. Then lower the heat, cover the pot/pan and let it simmer on low-medium heat for 15 to 20 minutes or until the cauliflower is cooked through. You may need to add little extra water here as the liquid evaporates on stove-top. So adjust to desired consistency.

Honey Butter Pumpkin Dinner Rolls

January 02, 2020
Other than warm, fresh chocolate chip cookies, little or no can top warm, fresh, homemade rolls. And rolls made with pumpkin and honey butter are even better.

The rolls are easy to form and are ready from start to end in under 2 hours. great in the least for a yeast recipe.

Honey Butter Pumpkin Dinner Rolls
Honey Butter Pumpkin Dinner Rolls

They’re soft, slightly chewy, and therefore the pumpkin keeps them moist and adds only enough tooth-sinking density. The scents of pumpkin, spices, honey, and bread baking that waft thorough the house are positively intoxicating.

I purposely designed this recipe for singles, smaller families, or for the typical weeknight dinner once you don’t need dozens and dozens of rolls. I cringe once I see 4 to 7 cup of flour recipes. This has just over 2 cups and serves a family, not a military . Any extras freeze nicely. Not that i feel you’ll have any.

Honey Butter Pumpkin Dinner Rolls

INGREDIENTS:
Dough:

  • 1/3 cup milk
  • 2 tablespoons unsalted butter
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 2 1/4 cups all-purpose flour (bread flour may be substituted; rolls will be firmer and chewier rather than softer and fluffier; you may only need 2 cups bread flour)
  • 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
  • 1 tablespoon granulated sugar
  • 1 tablespoon pumpkin  pie spice
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt, optional and to taste

Honey Butter:

  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • Tip: Combine equal parts softened butter (not melted) and honey, and whisk together until fluffy and combined for serving with the rolls

INSTRUCTIONS:

  1. Dough – Add milk to a 2-cup microwave-safe measuring cup, or microwave-safe bowl.
  2. Add butter and heat on high power to melt butter, about 45 seconds. Stir until butter has melted smoothly into the milk.
  3. Add the egg, pumpkin puree, and whisk to combine.
  4. Return measuring cup to microwave and heat for about 15 seconds to warm mixture up. This will help to activate the yeast; set aside briefly.
  5. To the bowl of a stand mixer fitted with the dough hook or large mixing bowl for hand kneading, add the remaining dough ingredients, thorough optional salt.
  6. Pour wet pumpkin-milk mixture over the dry ingredients.
  7. Turn mixer to low speed, and knead for 5 to 8 minutes, or until dough is smooth and has come together. This is not a sticky dough and if your dough is sticky, tacky, or gloppy, add additional flour, 1 tablespoon at a time, until dough is no longer sticky. I doubt you will need to add any, because I could have made this recipe with 2 cups flour, but went up to 2 1/4. Don’t over-flour your dough because it creates rolls that are dense and heavy.
  8. Turn dough out into a mixing bowl that’s been lightly sprayed with cooking spray. Flip dough over once so both sides are lightly greased, and cover bowl with plasticwrap.
  9. Place bowl in a warm, draft-free environment until dough has nearly doubled in bulk, about 45 to 60 minutes. Do not go by time elapsed on the clock. Wait until dough has nearly doubled in size, and if it takes longer than an hour, that’s fine.
  10. Punch dough down and turn it out onto a nonstick surface. I spray my counter with cooking spray and don’t even need to add flour.
  11. Divide dough into 8 to 12 equally-sized portions, rolling each portion into a ball. I made 8 rolls and they were very generously sized. I would aim for 9 to 10 rolls. They may look skimp now but don’t worry, they rise and swell very nicely.
  12. Place dough balls into a foil-lined and cooking sprayed 9-inch square pan. If you would like to use an overnight or make-ahead option, after you get the rolls into the pan and covered with foil, place pan in fridge. When ready to bake, pick up with the next step below, making sure to allow the dough to come to room temp and rise nicely; it could take longer than the 45 minutes indicated below since dough is coming right out of a cold fridge.
  13. Cover pan with a sheet of foil, place pan in a warm, draft-free environment until dough has nearly doubled in bulk, about 45 minutes. In the last minutes of rising, preheat oven to 375F.
  14. Honey Butter – Melt butter in small microwave-safe bowl, about 45 seconds on high power.
  15. Add the honey and stir to combine.
  16. Before baking, generously brush dough with honey butter; reserve any extra and brush it on after baking.
  17. Bake for 15 to 17 minutes, or until puffed, golden, domed, cooked through, and when tapped, the rolls should sound hollow. Allow rolls to cool in pan until they’re cool enough to handle before serving. Rolls will keep airtight at room temperature for up to 4 days. Heat in microwave for 5 to 10 seconds as necessary to recreate the just-baked taste and to soften. Finished (baked) rolls will keep airtight in the freezer for up to 6 months. I have not tried freezing this dough in the unbaked state but you could likely freeze it after step 12 and upon thawing, pick up with step 13; however I haven’t tried. Nor have I tried doubling the recipe, but I imagine that would be fine. Bake in a 9×13 pan or similar.

Cheesy Garlic Butter Noodles

January 02, 2020
Cheesy spread Noodles are a simple entremots recipe for any night of the week! they are available together in but 20 minutes and make an ideal pair together with your main dish. you'll never beat the combo of garlic, cheese and pasta! These are soon to become a staple on your menu any night of the week.

THE BEST SPREAD NOODLES!
This little spread noodle entremots was born out of lack of designing , necessity and a craving. you recognize those little packages of noodles by Lipton? I’m not getting to lie I always have one among them in my pantry. I rarely use them, but sometimes i want a fast and straightforward entremots during a hurry that needs little brain power if any brain power in the least .

Cheesy Garlic Butter Noodles
Cheesy Garlic Butter Noodles

Pretty sure these homemade spread Noodles are better and that i never got to return to those little packets of noodles! Isn’t it fun once you do something like this during a panic and it really works out way better within the end anyways?

I’m thinking my niece would love these. She’d be proud of a bowl filled with buttered noodles nightly and a bit of bread . The more carbs the better! Don’t inquire from me how she’s a size 2. i'd be a touch jealous of this since I’m pretty sure I skipped that size altogether!

Cheesy Garlic Butter Noodles

INGREDIENTS:

  • 2 1/4 c. shell pasta
  • 2/3 c. shredded mozzarella cheese
  • 2 Tbsp butter melted
  • 2 Tbsp grated Parmesan cheese
  • 2 tsp minced fresh parsley
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 tsp pepper

INSTRUCTIONS:

  1. Cook noodles according to package directions; drain.
  2. Add remaining ingredients and mix until cheese is melted.

Pineapple Cucumber Salad Recipes

January 01, 2020
This perfectly refreshing Pineapple Cucumber Salad is wonderfully easy to form and easily delicious! Great for summer BBQs, parties, potlucks and more!

This particular salad is one among my favorites – especially for summer. I took my favorite pineapple salsa recipe, turned down the warmth , made the cucumber and pineapple pieces larger and voila – the foremost refreshing, flavorful salad EVER.

Pineapple Cucumber Salad Recipes
Pineapple Cucumber Salad Recipes

The sweetness of the pineapple is balanced by the acidity of the lime and therefore the crunchiness of the cucumber. This recipe is perfectly simple and may easily be scaled for alittle dinner or to feed a crowd.

This pineapple salad is that the perfect addition to any kind of bbq or cookout you've got planned. It’s also great for those folks who don’t have tons of your time and are craving those fresh, sweet flavors of summer. Enjoy!

Pineapple Cucumber Salad Recipes

INGREDIENTS:

  • 1 pineapple chopped
  • 1 English cucumber chopped
  • 2 limes zested and juiced
  • 1/3 cup cilantro roughly chopped
  • salt and pepper optional

INSTRUCTIONS:

  1. Combine all ingredients and toss lightly to distribute the lime juice and zest evenly.
  2. Season with salt and pepper if desired.
  3. Serve immediately or keep chilled until ready to serve.

Spicy Korean Pork Stir Fry

January 01, 2020
An authentic simple Korean marinade is that the star of this spicy, sticky Korean pork fry which will leave you wanting more long after you licked your bowl clean! this needs just half-hour marinating time – which may be skipped if you’re during a hurry!

I made this with pork shoulder (boneless) which may be a really great value cut of meat because it's typically considered to be a tougher cut suited to slow cooking. But actually, if you slice it thinly against the grain, it's wonderful to use for quick cooking purposes like during a fry .

Spicy Korean Pork Stir Fry
Spicy Korean Pork Stir Fry

Gochujang aside, this is often a seriously quick midweek meal. i feel you’ll be quite surprised at how short the ingredient list is – because of Gochujang which provides much of the flavour base – and just half-hour of marinating time.

In fact, I’ve made this without marinating and it still figured out great because the flavour of the glaze is so strong.

I served this with plain polished rice and lightly pickled vegetables (I popped the recipe within the notes below). Typically i might have served this with kimchi which is that the spicy Korean pickled cabbage that's served with practically every dish for each meal in Korea, but I didn’t have any available .

Spicy Korean Pork Stir Fry

INGREDIENTS:

  • 1 lb / 500g boneless pork shoulder (excess fat trimmed) (Note 1)

MARINADE:

  • 1 small pear , grated (1/2 cup) (or nashi pear OR apple) (Note 2)
  • 1/2 medium onion , grated (1/4 cup) (brown, white or yellow)
  • 1/2 tsp fresh ginger , minced or finely chopped
  • 1 garlic clove , crushed
  • 1 tbsp soy sauce (all purpose or light soy sauce)
  • 2 tbsp brown sugar
  • 2 tsp sesame oil
  • 3 tbsp gochujang (Korean Hot Pepper Paste) OR see Note 3 for substitution

STIR FRY:

  • 1 tbsp oil
  • 1 garlic , minced
  • 1 onion , halved and sliced (brown, white or yellow)

TO SERVE:

  • 1 scallion/shallot stalk , sliced
  • Sesame seeds
  • Rice

INSTRUCTIONS:

  1. Cut pork into thin slices. If using pork shoulder, as I did, halve it lengthwise to form two long pieces, then slice the pieces. See photo below.
  2. Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight.
  3. To cook, heat oil in a large non stick skillet (Note 4) over high heat. Add garlic and onion, cook for 2 minutes until translucent. Add pork and cook for 5 minutes or until dark golden and caramelised, and just cooked through.
  4. Serve immediately with rice, garnished with sliced shallots and sesame seeds.

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