Categories

rp_DSC06234-1.JPG

Grilled Chicken Caprese

Happy Friday everyone!   I hate to the be the bearer of bad news, but can you believe the end of July is upon us?   Summer is whizzing by in the blink of an eye.  We are trying to take advantage of all that summer has to offer, though a few activities still remain on our ‘to do’ list.  On the other hand, we certainly are taking every opportunity to grill (something we did not do once last summer, back when I was still working, and we were stuck in our pizza/pasta/p’eggs routine).   

In any case, we are having a great summer here at Alida’s Kitchen, and I hope you are too!

After making Herbed-Grilled Tomatoes, I developed an appreciation for the delicious flavor of grilled tomatoes. So when I saw a Caprese Chicken recipe that grilled the chicken AND the tomatoes, it went on my ‘must make’ list immediately!   

Grilled Chicken Caprese is a simple weeknight (or quick weekend meal) that takes little effort and yields an impressive result.  First you make the marinade.  Then marinate slices of the fresh mozzarella (yum!).  While the cheese is marinating, you grill the tomato slices and chicken cutlets, which takes about 5 minutes.  Last, simply put everything together, let it sit a little bit if you can, and then eat!

The result is a delicious Caprese-inspired grilled chicken dish that is quick and easy to make. The original recipe states it takes 30 minutes, which sounds about right…but that includes eating time! 🙂  Enjoy!

Have a great weekend!

Grilled Chicken Caprese
Yields 4 servings

2 tablespoons chopped fresh basil
2 tablespoons red wine or balsamic vingar
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
salt and pepper
4 slices of fresh mozzarella cheese, cut into 1/4-inch slices, halved and patted
4 chicken breast cutlets (or butterflied chicken breast halves)
2 teaspoons extra virgin olive oil
8 tomato slices (2-3 tomatoes), cored and cut into 1/2-inch slices

  1. Make marinade/dressing: whisk together basil, vinegar, garlic and olive oil.  Season with salt and pepper to your taste preference.
  2. Take 2 tablespoons of the marinade and pour over mozzarella slices, turning the slices to make sure cheese is coated.  Set aside.
  3. Pat chicken dry and then drizzle about a 1/2 teaspoon of olive oil on each side of chicken cutlet and season with pepper.
  4. Preheat grill to medium-high heat and spray grates with cooking spray or rub with oil. 
  5. Grill chicken and tomatoes until chicken is thoroughly cooked and browned and tomatoes are slighly charred (about 2 minutes per side).
  6. Transfer chicken to platter and top each cutlet with 2 tomato slices.  Drizzle with remaining vinaigrette and top with mozzarella.  Cover with an inverted plate or tented foil and let sit for 5 minutes (up to 10 minutes, if you can wait that long).  Serve.  

Adapted from Cook’s Country, August/September, 2011

Veggie Pizza Puffs

Garden Pizza Puffs

Veggie Pizza Puffs

We eat a lot of muffins in this house.  We also eat a lot of pizza.  So when I stumbled upon a recipe for pizza made in a mini-muffin tin, it was like two worlds colliding into something brilliant!

Garden Pizza Puffs are cheesy, delicious and very easy to make. With only about 35 calories per puff, they are a fun and healthy option to satisfy your pizza cravings.

The original recipe is made with pepperoni, which would be pretty good.  I thought it would be even better with made vegetables and herbs.  The recipe written below reflects the vegetables that I used, though you can experiment with the same amounts of whatever meats and/or vegetables you like.  I have also used whole wheat and all-purpose flours, and either one works great.  The beauty of this recipe is the ability to customize everything to suit your preferences.

Served with a side of pizza sauce for dipping or with a dollop of sauce on each puff, these would make for a super cute appetizer at your next dinner party.  Mike and I had 10 puffs each and called it dinner.  These puffs would also be a tasty treat for kids.

Given the unlimited possibilities, I look forward to doing lots of experimenting with this recipe.  In the meantime, we will just have to continue to test several variations of pizza puffs.  Oh the sacrifices we make! 🙂

Garden Pizza Puffs
 
Yields: Yields 24 puffs (see note)
Ingredients
  • ¾ cup all-purpose flour or whole wheat pastry flour
  • ¾ teaspoon baking powder
  • ¾ cup skim milk
  • 1 egg, lightly beaten
  • 4 ounces mozzarella cheese, shredded (about 1 cup)
  • 2-3 garlic cloves, minced
  • ½ cup red onion, chopped
  • ½ cup roasted red pepper, chopped
  • 1½ teaspoons Italian seasoning
  • ¼ teaspoon crushed red pepper (optional)
  • pizza sauce, for serving
Instructions
  1. Preheat oven to 375 degrees. Spray a 24-cup mini-muffin pan with cooking spray and set aside.
  2. In a large bowl, whisk together flour and baking powder. Whisk in the milk and egg. Fold in the cheese, garlic, onion, roasted red pepper, Italian seasoning, and crushed red pepper (if using). Let stand for 10 minutes.
  3. Stir the batter and divide evenly among the mini-muffin cups (fill to about ½ to ⅔ full).
  4. Bake until puffed and golden, 20 to 25 mintutes. Let cool in pan for 5 minutes. Remove from pan serve with pizza sauce.
Notes
Yields 12 puffs in a regular-sized muffin pan - adjust baking time to 25 to 30 minutes.

Adapted from Rachael Ray

rp_DSC06088-1.JPG

Herbed Balsamic Grilled Chicken

I love cooking marinated chicken on the grill. It is such a quick and easy way to make a delicious dinner.  Mix the marinade, pour it in a Ziploc bag, put chicken in the bag and let is sit.  Easy.

So when I saw this recipe for Herbed Balsamic Grilled Chicken, it was calling my name.  I made a few changes to the recipe, which are reflected in the recipe written below.  I reduced the oil, added garlic and substituted Italian herbs seasoning for the herbes de Provence.  Combined with the balsamic vinegar, I dare say the combination resulted in the best grilled chicken ever!

Herbed Balsamic Grilled Chicken is a light, healthy and versatile dish that can easily go with any vegetable, starch or salad.

Herbed Balsamic Grilled Chicken
Yields 4 servings

1 pound chicken breast or breast tenders
1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
1 1/2 teaspoons Italian herb seasoning
2 cloves garlic, minced
Freshly ground pepper, to taste
Pinch of kosher flake salt

  1. In a small bowl, whisk the vinegar, olive oil, garlic, herbs, salt and pepper until combined.
  2. Put chicken in a Ziploc bag.  Pour vinegar mixture in bag with chicken, making sure chicken gets coated.  Refrigerate for at least two hours, turning the bag occasionally.
  3. Grill chicken over medium-high heat until cooked thoroughly (approximately 4-5 minutes per side).

Adapted from Cooking with Chrissy, originally from Bon Apétit, June 2009

rp_DSC06050-1.JPG

Whole Wheat Peanut Butter Muffins

Whole Wheat Peanut Butter Muffins are a healthy muffin recipe made with buttermilk, brown sugar and topped with chopped peanuts and chocolate chips.  

When I boldly declared Whole Wheat  Peanut Butter Muffins as my favorite muffin of all time, Mike was not surprised in the least.  Not only do they have peanut butter, which I love, but they also have brown sugar and buttermilk, two of my favorite baking ingredients. Chocolate chips and chopped peanuts don’t hurt either. 🙂

Today I am sharing with you a muffin recipe that I thought was lost forever. Many years ago, I bought a bag of whole wheat flour, and featured on the back was a recipe for peanut butter muffins.  I decided to give the recipe a try and was blown away. The muffins tasted just like a peanut butter sandwich only in muffin form. They were incredible.

Fast forward years later, after many moves, the recipe sadly got lost in the shuffle. Until now! I googled away and found my beloved recipe at A Tasteful Garden. I had all of the ingredients on hand, so immediately got to work.

I decided to swap canola oil for butter and add chopped peanuts on top.  I also used mini chocolate chips.  I like that with small chips, it seems as though you get more chocolate per bite.  As with most quick breads made with whole wheat flour, these muffins are dense and hearty.  I find they are best enjoyed with a big glass of milk.

These muffins are even better than I remembered, and now thankfully will never be lost again!

Whole Wheat Peanut Butter Muffins
 
Yields: 12 muffins
Ingredients
  • 2¼ cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt (optional)
  • ¼ cup canola oil
  • ½ cup brown sugar
  • ¾ cup peanut butter
  • 2 teaspoon vanilla extract
  • 2 large eggs
  • ¾ cup buttermilk
  • 1 cup semi-sweet mini chocolate chips (optional)
  • ⅓ cup chopped peanuts, for topping (optional)
Instructions
  1. Preheat oven to 375 degrees. Prepare muffin pan with cooking spray or muffin liners. Set aside.
  2. Whisk together flour, baking powder, baking soda and salt in a medium-sized bowl.
  3. Cream together the oil and brown sugar. Add the peanut butter and mix until incorporated. Beat in the vanilla and eggs, one at a time. Scrape sides of the bowl often to make sure everything is evenly mixed.
  4. Add one-third of the dry ingredients and mix until moistened. Add half of the buttermilk, mix until combined. Add the remaining dry ingredients and remaining buttermilk. Fold in chocolate chips, if using.
  5. Divide batter evenly between prepared muffin pan. Sprinkle with chopped peanuts, if using. Bake until golden brown, 22-24 minutes. Remove from oven and allow to cool in pan for 5 minutes, then move to wire rack to cool completely.

Adapted from King Arthur Whole Wheat Peanut Butter Muffins, found on A Tasteful Garden

Herbed-Grilled Tomatoes

Copyright 2011 Alida’s Kitchen. All rights reserved.

Growing up, I remember summer was filled with an abundance of zucchini, rhubarb and tomatoes. According to me, zucchini was best served as bread, rhubarb was best served as crisp and tomatoes were best served to someone else. I was not a fan of tomatoes.

Actually, I still do not care for plain tomatoes, unless they are in a salad. I like my tomatoes made into something. And I must say, these Herbed-Grilled Tomatoes are definintely something!

Of course you can’t go wrong with balsamic vinegar, fresh basil and garlic. In fact, that makes for a pretty common (and tasty) vinaigrette.  The role of the marinade in this dish is perfectly subtle.   

What takes these tomatoes from ordinary to extraordinary is in the grilling. The charring from the grill, combined with the marinade, results in tomatoes literally bursting with fresh flavor.  Topped with Parmesan cheese, Herbed-Grilled Tomatoes are an easy, healthy, and delicious side dish made on grill.

Herbed-Grilled Tomatoes
Yields 4 servings (2 tomato halves per serving)

1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
3-4 garlic cloves, minced
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 medium tomatoes, halved
1 tablespoon grated fresh Parmesan cheese

  1. In a wide shallow bowl (13 x 9 baking dish works well) mix together the olive oil, vinegar, garlic, basil, salt and pepper.
  2. Add tomatoes, and turn to coat them on all sides.
  3. Prepare grill: brush grates with oil or spray with cooking spray, and preheat to medium high.
  4. Place tomatoes, cut sides down, on the grill rack.  Brush once with remaining marinade, and then discard marinade.  Grill about 5-7 minutes on each side, or until tomatoes begin to blister, soften and brown.  (Note:  They can burn easily so keep an eye on them.)
  5. Remove the tomatoes from grill and top with parmesan cheese.  Garnish with fresh basil leaves, if desired.  Serve immediately.

Adapted from Health, June, 2007

rp_DSC06000.JPG

Grilled Peanut Butter Chicken

If I had to pick my all time favorite food, it would be peanut butter (although cheese is a very close second).   I love peanut butter sandwiches, cookies, bars, on apples, plain, ice cream…*sigh*  I could go on and on.

So one day when I was opening my lovely jar of peanut butter, this chicken recipe caught my eye. Peanut butter? Chicken? Mmm… I do not often stumble upon many savory peanut butter dishes, so I was eager to give this a try.

As with most of my chicken recipes for the grill, I adapted this recipe to be quick and easy – mix the marinade, put marinade and chicken in Ziploc bag, let sit in the refrigerator for about 2 hours, grill, eat. It’s that simple.

 
The peanut butter, soy sauce and ginger combination give this chicken dish a Thai-inspired flavor. It is really quite tasty AND another way to eat more peanut butter. Yum!

Grilled Peanut Butter Chicken
Yields 4 servings

1/2 cup natural peanut butter
2 tablespoons reduced sodium soy sauce
2 tablespoons lemon juice
2 tablespoons white wine vinegar
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon ginger, grated or finely chopped
1 pound chicken tenders or chicken breast  cut into 1 1/2 inch strips

  1. In a bowl, prepare the marinade by mixing all of the ingredients except the chicken.   
  2. Put chicken in a Ziploc bag and pour marinade over chicken.  Make sure chicken gets completely coated. Set in refrigerator for at least 2 hours.
  3. Lightly oil grates on grill OR use a foil tray to cook chicken.
  4. Place chicken on grill (or foil tray) and cook for 3-5 minutes per side, until chicken is cooked thoroughly.

Adapted from Smuckers Peanut Butter Jar Lid

rp_DSC05905.JPG

Fresh Strawberry Pie ~ Lightened up!

Let’s just get this out in the open.  Yes, I am doing another strawberry recipe.  And yes, I am doing another strawberry recipe with yogurt.  Every year around the Fourth of July, I look forward to making this healthy version of a strawberry pie.  It just so happens to coincide my Strawberry Yogurt Muffins post from Wednesday.  I promise you a break from strawberry and yogurt recipes in the coming weeks.  In fact, there are even some indulgent recipes on the horizon!

There are 3 parts to making this pie.  The first step is making yogurt cheese, which is draining plain yogurt through cheesecloth.  This step needs to be done a day in advance, as the yogurt needs at least 16 hours to drain.

Part 2 is making the crust.  This crust is a simple stir and roll crust which uses oil instead of shortening.  It is nice and thin, and serves as the perfect vehicle for the rest of the pie. 

The last step involves mixing the yogurt cheese with sugar, vanilla and chopped strawberries; then pouring that mixture in the crust and topping/decorating with strawberry halves.  It is all very easy.

Now I do not want to mislead you into believing this pie is a replica of its sugary, fat-laden counterpart because it is not. It is, however, delicious, light and healthy!  It’s a wonderful summer dessert!

 Happy pre-Fourth of July and have a great weekend!

Fresh Strawberry Pie ~ Lightened up!
Yields 8 servings

16 oz plain yogurt
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar (adjust amount to taste and the sweetness of your berries)
1 cup diced strawberries
approximately 1/2-1 pound strawberries, halved (the amount depends on the size of your berries)
1 tablespoon strawberry preserves (optional) – amount many vary depending on size of strawberries
1 Stir ‘n Roll Pie Crust (recipe below)

  1. Make yogurt cheese:  Arrange wire strainer lined with double thickness cheesecloth (or coffee filters) over bowl.  Spoon yogurt into lined strainer; cover with plastic wrap and refrigerate until liquid has drained from yogurt and yogurt is very thick (16-24 hours).  Discard liquid.
  2. Combine yogurt cheese, vanilla extract, powdered sugar, and diced strawberries.
  3. Pour yogurt mixture in cool pie crust, spreading evenly.  Top with strawberry halves.
  4. Optional (see note below):  Microwave strawberry preserves for 5-10 seconds, just to melt it.  Then with a spoon or silicone pastry brush, brush the strawberries with preserves. 
  5. Refrigerate for 2 hours, or until serving.

Note:  If you do not plan on serving this immediately, I highly recommend using the preserves in order to seal and preserve the appearance of the berries.  It gives them a little shine as well, which can be nice.

Stir ‘n Roll Pie Crust
Yields 1 9″ pie crust

1 cup flour
1/2 teaspoon salt (optional)
1/4 cup canola oil
3 tablespoons cold skim milk

  1. Preheat oven to 425 degrees.
  2. In medium bowl, combine flour and salt; stir in oil and milk just until blended. Form dough into a smooth ball.
  3. Dampen counter top.  Place 12 x 15 inch sheet of waxed paper on dampened counter.  Place pastry on paper; cover with another sheet of waxed paper.  Roll dough into a 12 inch circle, turning dough and paper over once to roll evenly.
  4. Peel off top paper.  Lift dough and paper, and place dough-side down in pie plate, fitting dough to the plate.  Carefully peel off the remaining paper. 
  5. Trim edge so it fits evenly with the pie plate.  Prick dough with fork, and press edges with tines of fork. 
  6. Bake until golden brown (12 to15 minutes).  Remove to wire rack to cool.

Adapted from The Best of Byerly’s Cookbook

strawberry-yogurt-muffins

Strawberry Yogurt Muffins

Strawberry Yogurt Muffins are an easy, healthy muffin recipe made with lots of fresh strawberries and Greek yogurt.  

After picking up 8 pounds of strawberries from a local farm, I noticed these were the most perfect strawberries I have ever seen.  They had a perfect shape, a perfect stem and were a deep red throughout (no white inside these berries).  My husband wondered what I could possibly do with 8 pounds of strawberries?  Spend a LOT of time experimenting in the kitchen, that’s what!

In fact, I was thinking 8 pounds might not even be enough.  I eat strawberries on my plain Greek yogurt every day.  My son eats strawberries by the fistful.  There is also a long list of goodies that I want to make with strawberries…hmm.

For the longest time, I have been searching high and low for the perfect strawberry muffin recipe.  I was inspired by this recipe for Strawberry Bread on Cate’s World Kitchen.  I love that Cate uses yogurt, a good dose of vanilla, and this recipe uses more actual strawberries than other recipes I found.  From the original recipe, I reduced the amount of sugar and used plain nonfat Greek yogurt.   The recipe below is written accordingly.

These muffins smelled incredible while baking in the oven.  It was hard to resist digging in while they cooled, but I knew they would be worth the wait.  And worth the wait they were indeed!  They are moist, delicious and have bits of sweet strawberries in every bite.  We are definitely going to make another trip to the farm to pick up more strawberries, and I will definitely be making more of these muffins!

Strawberry Yogurt Muffins
 
Yields: 12 muffins
Ingredients
  • 1½ cups white whole wheat flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt (optional)
  • 2 eggs, lightly beaten
  • ¼ cup nonfat plain Greek yogurt
  • ¼ cup oil
  • 2 teaspoons vanilla
  • 1½ cups strawberries, chopped
Instructions
  1. Preheat oven to 350 degrees. Line or grease 12 muffin cups.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, combine eggs, yogurt, oil and vanilla until blended. Add to flour mixture and gently mix until combined (Be careful not to over mix). Gently fold in strawberries.
  4. Divide batter evenly between muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in pan for 5 minutes. Transfer muffins to wire rack and let cool completely.

Adapted from Cate’s World Kitchen

Strawberry Yogurt Muffins | alidaskitchen.com

rp_DSC05426.JPG

Mustard-Rosemary Chicken Skewers


Happy Summer!  ‘Tis the season for visits to the beach, bike rides, and of course, grilling.  I have several favorite recipes exclusive to the grill, so my anticipation of grilling season rivals that of Christmas.  While I enjoy the reliable stand bys, it is always fun to find new and healthy recipes to add to the favorites.  


So in the spirit of summer, when I saw this recipe for Mustard-Rosemary Chicken Skewers, I could not wait to fire up the grill!   Skewers are such a convenient way to serve your meat and veggies, all threaded on a handy little stick.  Plus there is something fun about having dinner on a stick.    

These tasty skewers did not disappoint.  The rosemary, mustard and balsamic vinegar are an incredible flavor combination with the chicken and veggies.  From the original recipe, I reduced the oil, used chicken breast instead of legs, and increased the balsamic vinegar, scallions, and garlic (can never have enough garlic!).  I have written the recipe below according to these changes. 

These skewers are perfect for entertaining at your next summer celebration and have landed a spot on the grilling favorites list in this house.

Have a great weekend!

Mustard-Rosemary Chicken Skewers
Yields 4 servings

2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon finely chopped fresh rosemary
3 garlic cloves, finely chopped
pinch salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for grill (or use cooking spray on grill)
1 pounds boneless chicken breasts, cut into 1 1/2 inch chunks
1 yellow bell pepper, seeded and cut into 1-inch pieces
5 scallions, trimmed and cut into 1 1/2 inch pieces

Note: if using wooden skewers, soak for at least 30 minutes prior to grilling…perfect to do while the chicken and vegetables are marinating.

  1. In a small bowl, mix together the mustard, vinegar, rosemary, garlic, salt and black pepper.  Slowly whisk in the oil.
  2. Place chicken, bell pepper and scallions in a Ziploc bag.  Add the marinade, making sure to coat chicken and vegetables. Refrigerate at least 40 minutes.
  3. Heat the grill to medium high and brush with olive oil (or spray with cooking spray).  Thread chicken, peppers and green onions on skewers.  Transfer to grill and cook, turning occasionally, until chicken is charred and no longer pink (approx 8 minutes). 

Adapted from Fitness Magazine

BBQ+Chicken+-+soft+focus+-+final

Sweet and Spicy Barbecue Chicken

Sometimes is pays to be picky.  Or at least to be cooking for picky guests.  I was hosting a summer get together and, by request, was making my “Magic Hamburgers.”  However I knew one of my guests would not eat ground beef, so I was on a two-fold mission: find something delicious that she will like and find something with ingredients I already have.

Enter Sweet & Spicy Barbecue Chicken.  Mission accomplished.

I am so thankful for my picky dinner guest.  If not for her, I would not have found this recipe and my life in the kitchen would not be the same.

In all seriousness, this barbecue sauce is incredible.  I love that it is so easily made from basic ingredients commonly found in the pantry.  The hot sauce, along with the black pepper, add the perfect zing which can be altered to your heat tolerance.  I prefer using chicken tenders, though you can easily adapt this recipe to whatever part of the chicken you like to grill.  It also makes for great barbecue chicken sandwiches.

Sweet and Spicy Barbecue Chicken
 
A simple barbecue sauce made with pantry ingredients.
Yields: 4-6 servings
Ingredients
  • 1 cup ketchup
  • ¼ cup Dijon mustard
  • ¼ cup low sodium soy sauce
  • ¼ cup hot sauce
  • 1 tablespoon brown sugar
  • Fresh ground pepper (to taste)
  • 1 lb chicken breast tenders
Instructions
  1. Mix first 6 ingredients in bowl.
  2. Place chicken in ziploc bag. Pour ½ sauce in bag, making sure chicken is well coated. Marinate for at least 4 hours.
  3. Grill chicken as usual, about 3-4 minutes per side.
  4. Serve with remaining barbeque sauce for dipping.

Adapted from Food & Wine

cheese enchilada casserole

Cheese Enchilada Casserole

Truth be told, after the birth of our son, my husband (Mike) and I fell into what some might affectionately call a “dinner rut.”  Our dinners were something quick and easy for Mike to whip together while I took care of putting the baby to bed.  And the rotation went something like this: pizza (frozen), pasta (fresh ravioli), Pei Wei (sesame chicken!), and eggs (which later morphed into “p’eggs”).  We were tired.  We were hungry.  Sometimes we had pizza 2 nights in a row.  After many many months we were ready for a change.  The baby was older and bedtime a bit more predictable.  It was time to dig into my recipe archives, and the revival of Cheese Enchilada Casserole was born.

Cheese Enchilada Casserole is an easy weeknight meal that’s full of flavor and is healthy too.  With some advance prep work it can easily be assembled and on the table in around 30 minutes.  There are countless variations that can evolve from this basic recipe – add chicken or black beans, vary the cheese or tomatoes or sauce.  Yet it’s just as tasty prepared in the version written below.

Cheese Enchilada Casserole
 
Yields: 4 servings
Ingredients
  • 1 cup (8 oz) fat free cottage cheese
  • 1 cup (4 oz) shredded cheddar cheese
  • 1 bunch green onions, chopped
  • 15 oz can diced tomatoes with green chiles
  • 3 cloves minced garlic
  • 2 tsp chili powder
  • 1 cup taco sauce
  • ¼ cup (1 oz) shredded cheddar cheese
  • 9 6" corn tortillas
  • Cooking spray
Instructions
  1. Preheat oven to 375 degrees. Spray 13 x 9 baking dish with cooking spray. Set aside.
  2. Mix first 6 ingredients, through chili powder, in bowl. [This step can be done in advance]
  3. Place 3 corn tortillas in baking dish. Top tortillas with ½ of cheese mixture. Repeat. Top final layer with 3 corn tortillas.
  4. Pour taco sauce over tortillas and top with ¼ cup cheddar cheese.
  5. Bake uncovered for 25 minutes. Let sit for 5 minutes before serving. Slice into 4 pieces and serve.

Adapted from Cooking Light

rp_DSC03997-1.JPG

Crustless Broccoli Cheddar Quiche

Welcome to Alida’s Kitchen!  For my inaugural post, I am sharing with you a tasty crustless quiche recipe made with a few simple ingredients.  It is so easy to put together!  The cheddar cheese really adds a nice flavor to this egg dish, and broccoli adds great texture.  My husband and I enjoyed this quiche for dinner with a side salad (and leftovers made for great lunches the next day!), although it would be excellent for a brunch or anytime really. 
 

Crustless Broccoli Cheddar Quiche
Adapted from Everyday Food

10 oz. frozen broccoli florets
6 large eggs
1/2 cup fat free half and half
1/8 tsp freshly grated nutmeg
Ground pepper
3/4 cup (3 ounces) cheddar cheese
Cooking spray

  1. Preheat oven to 350 degrees. Spray 9 inch pie dish with cooking spray.  Set aside.
  2. Bring a medium pot of water to a boil.  Add broccoli; cook 1 minute.  Drain well; transfer to a cutting board and blot dry with paper towels.  Chop coarsely.
  3. In a large bowl, whisk together eggs, half-and-half and nutmeg.  Add ground pepper to taste.  Stir in broccoli and cheese.
  4. Pour broccoli mixture into pie plate and bake until golden brown, 35 to 40 minutes.

Yields 4 servings

Thank you for visiting Alida’s Kitchen.  Have a happy day!