Magic* Quiche Olé - Eggs, Chilies and Onions Recipe

Breakfast, Brunch, Light Suppers, Eggs, Recipes No Responses »
Jan 222008

Give a classic quiche southwestern flair with chilies and tomatoes to make the occasional indulgence festive. This slightly spicy version is perfect for a brunch or supper menu.

1 unbaked pie crust, 9 to 10-inches in diameter
6 eggs
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
2 cups whipping cream
1/3 cup onions
1/3 cup fresh tomato
1/3 cup canned chilies
1-1/2 ounces sharp Cheddar cheese
1-1/2 ounces Monterey Jack cheese

Preparation:
Finely slice and dice the onions, tomato and chilies. Grate the Cheddar cheese and the Monterey Jack cheese. In a bowl, add the salt, nutmeg, cayenne and eggs; beat well. Add the whipping cream and beat to mix well.

Assembly:
Spread the onions, tomato and chilies on the bottom of the pie crust. Gently pour the egg and cream mixture into the pie crust. Sprinkle the top with the grated cheeses.

Cook:
Bake for approximately 60 minutes or until done. A wood pick inserted near the center will come out clean. Allow to rest and set for 10 to 15 minutes before cutting and serving.

Yield: 6 – 10 wedges.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 9:13 am

Steak Diane Recipe for Beef

Meats: Beef, Recipes No Responses »
Jan 212008

Steak Diane is a classic, elegant recipe that’s easy to master. Components can be prepared in advance and quickly cooked in just a few minutes.

4 1/2-pound steaks, each 1/2-inch thick (New York strip, tenderloin, rib-eye, Delmonico)
1-1/2 tablespoons pepper, freshly cracked and ground
1 tablespoon soy sauce
1/4 cup extra virgin olive oil
1/4 cup shallots or scallions
1/4 cup parsley
1 tablespoon cornstarch
1 tablespoon Dijon mustard
1 cup beef stock
1/4 – 1/2 cup butter
1 – 2 teaspoons Worcestershire sauce
1 lemon
1/4 cup Port wine (or other hearty sweet wine, or Cognac)

Preparation:
Trim excess fat and any gristle from the steaks. One at a time, place each steak on a cutting board, cover with plastic wrap and gently pound, from the center outward, until they are 1/4-inch thick. Rub the top of each steak with 1/4 of the pepper, splash with a few drops of soy sauce and lightly drizzle with olive oil, reserving some for cooking. From the narrow end, roll each steak up and place in a covered container in your refrigerator to marinate until you’re ready to cook.

Mince the shallots (or scallions) and parsley.

Combine and mix well the cornstarch, beef stock and Dijon mustard. I like to prepare this mix ahead in a lidded jar. Place the jar in the refrigerator until you’re ready to cook, and just give it a good shake before making your sauce.

Cook the steaks:
Place 1 tablespoon of oil in a large skillet and place over high heat. You want the skillet to get very hot, but not quite smoking. Add 2 tablespoons of butter when the pan is hot. When the foam from the butter disappears and the butter just starts to brown, add two steaks to your pan. Cook for 40 – 50 seconds on one side, turn and cook for 40 – 50 seconds on the other side. Using a pair of forks, quickly re-roll the cooked steaks and remove them to a warm platter. Sauté the remaining steaks, roll and add them to your warm platter.

Cook the sauce:
Add 1 – 2 tablespoons of butter to the pan and add the shallots (or scallions) and stir for just a moment to coat all with the hot butter and scrape up a bit of the steak flavor from the pan. Add the beef stock mixture and stir to blend. When the sauce is hot, add the Worcestershire, lemon juice and Port wine and turn off the heat.

To serve:
One by one, place each steak into the hot sauce, drag and turn to coat both sides. Place each on a hot dinner plate. When all steaks are plated, spoon the remaining sauce onto the steaks and serve.

Yield: 4 servings

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Posted by Mrs. Magic at 10:43 am

Greens, White Bean and Barley Soup Recipe

Recipes, Soups, Stocks, Stews, Beans and Chili No Responses »
Jan 192008

This vegetarian barley, beans and vegetable soup with greens recipe packs a nutritional punch that’s delicious and satisfying. It’s easy to prepare and almost too pretty to eat.

1/2 pound carrots
2 tablespoons olive oil
1-1/2 cups onions
3 cloves garlic
1-1/2 cups mushrooms
6 cups vegetable broth
2 cups barley, cooked
1 16-ounce can Great Northern beans
2 bay leaves
1 teaspoon sugar
1 teaspoon thyme leaves
1-1/2 pounds (6 – 7 cups) collard greens
1 tablespoon white wine vinegar
Salt
Pepper, freshly cracked and ground
Hot pepper sauce (Crystal Sauce, if you have it)
1/2 red bell pepper (optional)

Preparation:
Scrub the carrots and cut into quarters lengthwise, then chop into 1/4 inch pieces. Skin and chop the onions. Skin and mince the garlic. Wipe debris from the mushrooms and slice. Drain the beans. Wash, stem and chop the collard greens. Slice bell pepper into thin strips.

Cook:
Place the olive oil in a Dutch oven and place over medium heat. When hot, add the carrots, onion and garlic; cook for 3 – 4 minutes, stirring frequently. Add mushrooms. Continue stirring frequently and cook for 5 – 7 minutes, until the mushrooms are tender and begin to release their juices.

Add the broth, barley, beans, bay leaves, sugar and thyme. Increase the heat to high and bring to a boil. Immediately reduce the heat to low, cover and simmer for 5 minutes.

Remove the bay leaves and stir in the vinegar. Add pepper sauce to taste. Add salt and pepper to taste. Garnish with red bell pepper strips.

Yield: approximately 10 cups.

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Posted by Mrs. Magic at 8:45 am

Magic* Smoked Salmon Quesadillas Recipe

Appetizers, Breakfast, Brunch, Light Suppers, Fish and Seafood, Recipes No Responses »
Jan 182008

Cut into smaller wedges, smoked salmon quesadillas make wonderful warm appetizers. Add a crisp green salad for a delicious fast-fix light supper.

4 ounces smoked salmon
2 ounces goat cheese
1 tablespoon prepared horseradish, drained
1 tablespoon sour cream
1 tablespoon fresh dill weed, chopped
1 tablespoon lemon juice
Salt
White pepper
3 tablespoons extra-virgin olive oil
3 (7-inch) flour tortillas

Cut the salmon into 6 thin slices. Mix together the goat cheese, horseradish, sour cream and 1 teaspoon of the dill weed. Add salt and pepper to taste. Add enough olive oil to a skillet to lightly coat the bottom. Place the skillet over medium-high heat; when hot add a tortilla. Heat through and lightly brown, turning once. Remove to a warmed platter and loosely cover.

With all tortillas warmed, spread 1/3 of the goat cheese mixture on one-half of each tortilla. Add 2 slices of the salmon to each tortilla. Sprinkle with 1/3 of the chopped dill weed and sprinkle with lemon juice. Fold tortilla over to form quesadilla. With the heat turned off, you can carefully set the folded and uncut quesadillas back into the warm skillet to keep them warm while filling the remaining tortillas. Cut each tortilla into 4 – 6 wedges. Serve immediately.

Yield: 12 – 18 wedges

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Posted by Mrs. Magic at 10:36 am

Egg, Lemon and Chicken Soup Recipe

Meats: Poultry, Chicken, Turkey, Recipes, Soups, Stocks, Stews, Beans and Chili No Responses »
Jan 162008

A delicious fast-fix soup from canned broth, some left over chicken, a bit of rice, eggs and lemon juice. Enjoy this soup hot or cold for a year round treat.

6 cups chicken broth
1/2 cup rice
3 eggs
1/4 cup lemon juice
Salt
1 cup chicken, cooked
1/4 cup fresh parsley or green onion

Bring the chicken broth to a boil. Add the rice, stir and reduce heat to simmer. Cook for 15 – 20 minutes; until rice is tender. Skin, bone and chop or shred the chicken. Stem and roughly chop the parsley, or finely slice the green onion.

Place all 3 egg yolks in a bowl and beat with a wire whisk. Slowly add the lemon juice, beating thoroughly until the yolks are pale yellow. Add the egg whites and beat until frothy.

Temper the eggs by adding 1 cup of the hot broth to the egg-lemon mixture in a slow stream while whisking constantly. Slowly add the tempered eggs to the broth pot, stirring constantly.

Increase the heat under the pot to high and watch carefully. You do not want your soup to boil. You want it to get extremely hot, just about to boil, before immediately removing from the heat. Stir in the chicken and parsley, cover and allow to stand for 5 – 10 minutes before serving.

Yield: 4 – 6 servings.

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Posted by Mrs. Magic at 11:26 am
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