Quiche-adilla

Once in awhile, two worlds collide so perfectly, you can't help but stand back in awed delight.  It happened in our kitchen this weekend.  A quiche and quesadilla crashed into one another, and fell instantly, madly in love.  This is the result.  Meet the quiche-adilla, a gluten-free master piece of epic portions.  It's light and airy, filled with savory spices and seasonal ingredients, atop a hearty corn tortilla.

Quiche-adilla

2 Corn Tortillas, each cut into 4 wedges
1/2 lb. Breakfast Sausage (we like the spicy kind)
1 Zucchini, diced

1 Red Pepper, diced

5 Eggs

1/4 C. Milk
Paprika
Onion Powder
Cheese of your choice
S&P

Preheat oven to 375.

Grease the bottom of a 9" pan.  Place the tortilla wedges in the pan to form the crust.  Sprinkle with S&P.

Heat a skillet over medium heat.  Brown the breakfast sausage, zucchini and red pepper.  Meanwhile, whisk the eggs, milk and seasonings.

Carefully transfer the breakfast sausage mixture to the pan, spreading evenly over the tortilla crust.  Pour the egg mixture on top and sprinkle with cheese.

Bake for 20-25 minutes until cooked through and golden brown.

Shooting StarMosa

I can't think of a better way to start the day than with a cold, frothy mimosa (preferably served in bed).  Lately, I've tried a few variations of mimosas and this is one that works perfectly for a sun-filled summer morning.  Christian turned me on to this version which is inspired by a fresh-squeezed, vitamin boosting juice served at Northstar Cafe in Columbus.  The Shooting StarMosa is a light, subtle and sparkling twist on the classic brunch boisson.

Shooting StarMosa

1 Part Orange Juice
2 Parts Carrot Juice
Topped off with Champaign

In a glass, mix the orange and carrot juices.  Top with Champaign and swirl to combine.

Bacon, Bacon, BACON!

My dad has loved bacon his entire life.  And that love has been passed down to my brother and me.  When we're at a diner for breakfast and we're given the option between bacon and sausage, there's really no choice.  Bacon, please.  What would make those green beans a little more appealing?  Bacon, of course!

We truly add it to anything, anywhere, any time.  Let's face it.  Bacon makes everything better.  And this last weekend, we just made bacon even better, if you can believe it.

This year, my dad threw a bacon cook-off.  We were given explicit instructions to not return home for the holidays without at least 2 new bacon recipes each to showcase at the event.  It was a blast, cooking in the kitchen with my family, listening to Christmas music and stealing tastes of everyone's creations.  We fit bacon into all kinds of courses and foods including Bacon Bloody Mary's, Bacon & Blue Cheese Coleslaw, Bacon Oatmeal Cookies and even Chocolate-Covered Bacon.  Below are a couple of the recipes I brought to the table.

My dad smoking new tradition has already caught fire and it has me brainstorming bacon recipes for next year.  Join us in our bacon extravaganza!  We encourage you to get creative with bacon (and your other favorite ingredients) and throw your own delicious throw-down.

Sweet & Spicy Bacon

There's an adorable little restaurant tucked into my neighborhood called Katelina's.  It's roughly the size of a size 8 shoebox and somehow, they produce some of the best food in the city.  My favorite thing on their menu is the Sweet & Spicy Bacon.  I pretty much order it on anything and everything and it's always magnificent.  Indulge yourself and share in Katelina's simple, delicious, sweet and spicy revelry.  Naturally, I recreated this for the bacon cook-off.  This is my version:

1 lb. Bacon

4 T. Brown Sugar

1 t. Chili Powder

1/2 t. Chipotle Powder (or to taste)

Turn your oven to high broil.

Mix together the brown sugar, chili and chipotle powders.  Sprinkle the mixture onto both sides of the bacon, rubbing it in so it sticks.  Place the bacon on a wire rack on top of a baking sheet.  Broil to desired chewiness/crunchiness, about 4-6 minutes, per side, keeping a close eye so it doesn't burn.

Bacon-Wrapped Teriyaki Shrimp

These bite sized shrimp are tropical, sweet and smoky and a great addition to your New Year's party.  Exchange the teriyaki for your favorite Asian sauce or marinade for more variety.  

24 shrimp, cooked, peeled, with tails removed

12 slices of bacon, cut in half

24 pieces of pineapple

Teriyaki sauce

Preheat the oven to 350.  

Thread the shrimp and pineapple onto toothpicks.  Wrap with a half piece of bacon, securing it onto both ends of the toothpicks.  Place each shrimp on a baking sheet and brush with teriyaki sauce.  Bake until the bacon is cooked through and slightly crispy.    

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Bacon Bloody Mary's

Bacon Spanakopita, etc.

Bacon & Blue Cheese Coleslaw

BBQ Raspberry Chicken Sandwich

This is what I like to call the Perfect Brunch Sandwich.  Sometimes for Sunday Brunch, I’m just not in the mood for breakfast.  And sometimes a heavy lunch causes too much lethargy even for a lazy day.  So, this sandwich fits splendidly in between.  I like to serve it small, because the ingredients are rich and sinful.  The combination of flavors in this sandwich marries beautifully.  It is smoky and sweet, with just the right amount of crunch. 

1 Grilled chicken breast, thinly sliced

4 Ham slices

3-4 T. Soft goat cheese

2 T. Raspberry preserves

3 T. BBQ sauce

¼ Red onion, thinly sliced

Cilantro, roughly chopped

Small loaf of French bread

In a small bowl, mix the raspberry preserves and BBQ sauce until combined. 

Slice the bread laterally.  Spoon a thin layer of sauce onto each slice of bread.  On the top slice, spread the goat cheese.  Set this slice aside.  On the bottom slice of bread, place the ham, chicken, onion and cilantro.  Carefully place the top and bottom layers together.  Slice the sandwich in half and share it with your best brunch pal.  Serve with a light salad on the side. 

Lemon Blueberry Pancakes

My mom is one of my biggest motivations and best role models.  From her hard work ethic to her adventurous & traveling spirit, she’s a stand up woman who I admire with all my heart.  This morning, the recipe is for her.  Happy early mother’s day, mom, and thank you for making me the person I am today.

These pancakes are small and light, but full of bright, fresh flavor.    They have a crunchy edge and bursts of warm blueberries that your mom will love too.  Serve them for breakfast or brunch for an elegant and refined start to your day. 

Zest and juice of 1 lemon

1 C. flour

1 C. milk

1 t. baking powder

2-3 T. sugar

3 T. ricotta cheese, whipped (optional)

2 eggs
1 pint Blueberries
Butter

Powdered sugar, to garnish

Extra blueberries and whipped cream, to garnish

Heat a large skillet over medium heat with 1 T. butter. 

Meanwhile, in a large bowl, combine the flour, baking powder and sugar.  In a second bowl, beat the milk, ricotta and eggs until they are thoroughly combined.  Add the wet ingredients to the dry and combine.  Add zest and enough lemon juice to create a wet batter. 

When the pan is hot, spoon small spoonfuls of the batter into the hot, buttered skillet and fry the pancakes.  Immediately add several blueberries to each pancake.  When small bubbles start to form, flip the pancakes and cook for another minute.  Remove from the pan and cover in foil to keep warm (or place in the oven at 200 degrees until your meal is ready).  Repeat with all of the pancake batter. 

To plate, pile a small stack of pancakes and add a healthy spoonful of whipped cream.  Sprinkle with blueberries and dust with powdered sugar.  Breakfast is served. 

*The ricotta works really well with the lemon.  It also adds fluffiness to the pancakes that eliminates their normal heavy nature.  I like to beat the ricotta to lose some of the graininess ricotta sometimes can have.  

You Ought to Know How to Catch a Ban-ahhhhhhh-na!

A while ago, my family had a discussion about our favorite family meals.  Specifically, my mom wanted to know which meals we remembered most fondly that she used to cook.  We pondered the question and my brother spoke up first.  He looked oddly confused for a moment and then responded, “none.”  We all burst out laughing, mom included.  Poor mom.  The truth is, she is not a master chef.   She's too humble to mention it, but she does have several fantastic recipes up her sleeve that I still remember and look forward to eating.  This is just one of them that my brother must have forgotten.

This banana bread is moist and rich and speckled with bursts of warm chocolate.  I've added some orange zest for a bit of freshness.  It can be served for breakfast or dessert.  Thank you, mom, for a memorable and humble family recipe.    

1/4 C. butter

3/4 C. sugar

2 eggs

½ t. vanilla

Zest of ½ an orange

2 C. baking mix

1 1/2 C. mashed ripe bananas (about 4 bananas)

8 oz. semisweet chocolate chips

Preheat the oven to 375.  In a large bowl, cream the butter and sugar.  Add the eggs, vanilla and zest and beat until thoroughly combined.  Add the remaining ingredients and mix until well blended.  Pour into a greased loaf pan and bake about 30-35 minutes until the top is browned and a toothpick entered into the center of the bread comes out clean.  My favorite way to eat it is sliced and broiled with butter on top.