Chicken, Leeks, & Mushrooms Quiche with Potato Crust

Recipe by Food Connection

4-6 red potatoes, peeled and thinly sliced

EVOO (extra virgin olive oil)

1 cup shredded chicken

1 cup leeks, sliced

1 cup baby bella (Crimini) mushrooms, sliced

1/2 teaspoon Italian seasoning

hot pepper sauce to taste

3 cage free eggs plus 4 egg whites, beaten

1/4 cup organic fat free milk or 2% milk

sea salt and freshly cracked pepper to taste

Directions:

Preheat the oven to 375 degrees. Brush a 9-inch pie dish with EVOO. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Brush with EVOO and bake in the oven for 7-10 minutes. Remove from oven and set aside.

 

Heat the 1 teaspoon of EVOO in a large skillet over medium heat.  Saute the leeks for 5-10 minutes or until they are soft.  Add the mushrooms and continue cooking for 3-4 minutes before adding the shredded chicken, Italian seasoning, and hot pepper sauce, and cook for another 1-2 minutes, then remove from heat.  Spoon the chicken mixture over the potatoes evenly in pie dish.  Beat the eggs with the milk and season with sea salt and freshly cracked pepper, and pour the egg mixture over the chicken mixture.  Place in the oven and bake for 30-40 minutes or until a toothpick inserted into the center of the quiche comes out clean (make sure not to overcook). Remove from oven and let cool for a few minutes before slicing. Enjoy!

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Strawberry-Banana Muffins

Adapted from GastronomyBlog

EVOO (extra virgin olive oil) for coating

1/4 cup unsalted butter, melted and cooled 

1/2 cup organic 2% milk 

1 cage free egg 

1/2 cup plus 3/4 cup wheat pastry flour

1/2 cup unbleached all purpose flour

1/4 teaspoon salt 

2 teaspoons baking powder 

1/2 cup organic sugar

1 1/2 cup fresh organic strawberries chopped

1 banana, thinly sliced 

cinnamon-sugar for sprinkling

fresh sliced strawberries for garnish

Directions:
Preheat the oven to 375 degrees. Coat 12-cup muffin pan with EVOO.  Combine all wet ingredients (butter, milk, and egg) in a small bowl and beat it lightly.  Add all the dry ingredients (flour, salt, baking powder, and sugar) in another large bowl and gently mix it.  Toss in the chopped strawberries and sliced banana, then stir to coat with the flour mixture.  Combine wet mixture slowly into the dry mixture and stir gently until combined well.  Fill the muffin cups with the batter, then sprinkle with cinnamon-sugar over the top of the muffin batter and garnish with the sliced strawberries, and bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.  Allow to cool in the muffin pan for 10 minutes, then remove the muffins from the pan and serve.  Enjoy!

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Spiced Apple Waffle with Peanut Butter and Cranberry Apple Butter

Recipe by Food Connection

frozen blueberry waffles (I wish I had a waffle maker, but it's definitely on my wish list)

organic unsalted peanut butter

organic Fuji apple, cut into chunks

Trader Joe's cranberry apple butter

pumpkin pie spice for sprinkle

Directions:

Toast the frozen waffles in the toaster until they are medium brown and spread with peanut butter while they are warm.  Top with apples and cranberry-apple butter and sprinkle with pumpkin pie spice.  Enjoy!

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Tex-Mex Veggie Migas with Goat Cheese

Adapted from The Kitchn

3 large cage free eggs plus 3 egg whites
1/4 cup organic fat free milk or 2% milk
sea salt and freshly cracked pepper

1-2 green chilies, seeded and chopped
1 tablespoon EVOO (extra virgin olive oil)
1 small red onion, finely sliced
1-1 1/2 cup fresh spinach, chopped

1-2 Roma tomatoes, chopped

1/2 cup goat cheese

guacamole for garnish (click link for the recipe)
salsa of your choice for garnish

Corn Tortilla Strips 

2-3 corn tortillas 

EVOO (extra virgin olive oil) for brushing
sea salt
 

Directions:

Preheat oven to 350 degrees. Brush the baking sheet with EVOO.  Brush each side of all the tortillas & stack tortillas and cut into 1/2 inch wide strips.  Spread strips across the baking sheet, then season with sea salt.  Bake in the oven until crisp and lightly browned (make sure to watch them carefully, because they burn easily).  Set aside.

Whisk together eggs, sea salt & freshly cracked pepper, green chilies in a medium bowl.  Heat EVOO in a large non-stick skillet, add onion and saute for 1-2 minutes or until translucent.  Add spinach and cook until slightly wilted.  Then add tomatoes and  the egg mixture immediately "scramble" until the eggs are done.  Transfer the scrambled eggs to the plate and sprinkle with goat cheese, tortilla strips, salsa, and guacamole.  This recipe serves 2-3 persons.  Enjoy!

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Lighter Veggie Quiche with Potato Crust

Adapted from For the Love of Cooking

4-5 red potatoes, peeled and thinly sliced

EVOO (extra virgin olive oil)

1/2 yellow onion, thinly sliced

1 cup baby bella mushrooms

1 cup fresh spinach, chopped

1/2 teaspoon Italian seasoning

1/4 cup shredded light Mexican blend cheese 

2 large cage free eggs plus 4 large egg whites, beaten

1/4 cup organic fat free milk or 2% milk

sea salt and freshly cracked pepper to taste

Directions:

Preheat the oven to 375 degrees. Brush a 9-inch pie dish with EVOO. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Brush with EVOO and bake in the oven for 7-10 minutes. Remove from oven and set aside.  Heat the 1 teaspoon of EVOO in a large skillet over medium heat. Saute the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the spinach and Italian seasoning; cook for another 1-2 minutes, then remove from heat.  Sprinkle the cheese on top of the potatoes then add the cooked veggies. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the veggies.  Place in the oven and bake for 30-40 minutes or until a toothpick inserted into the center of the quiche comes out clean (make sure not to overcook). Remove from oven and let cool for a few minutes before slicing. Enjoy!

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Salsa Broccoli-Mushroom Omelette

 

Recipe by Food Connection

1/2 cup broccoli florets, chopped

1/2 cup baby bella mushrooms, sliced

4 large cage-free eggs, beaten

1/4 cup organic milk

1/2 cup tomatoes, chopped

2-3 scallions, chopped

1-2 tablespoon salsa

sea salt and freshly cracked pepper to taste

1 tablespoon EVOO (extra virgin olive oil)

Directions:

Heat EVOO in a large non-stick frying pan over medium, toss broccoli florets and mushrooms and saute until they are softened and set aside.  Whisk together the eggs, milk, tomato, scallions, salsa, sea salt and freshly cracked pepper in a medium mixing bowl and add the sauteed broccoli and mushroom to the egg mixture and mix well.  Reduce the heat and pour the egg mixture evenly into the same frying pan and cover lid.  Allow to cook for 1-2 minute or until the edges start to separate from the pan, lifting and tilting pan to allow liquid to flow under the cooked eggs. Then flip over and cook until set.  This recipe serves 2-3 persons.  Enjoy!

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Pumpkin Spiced Apple-Peanut Butter Pancakes

Recipe by Food Connection

1 cup organic pancake mix

1 cup milk

1/2 teaspoon pumpkin pie spice

1 tablespoon natural unsalted peanut butter

canola oil or cooking spray for light coating

1 organic Fuji apple, chopped

maple syrup and butter (optional) for topping

Directions:

Combine pancake mix, milk, pumpkin pie spice in a large bowl and stir until the lumps are disappeared.  Add peanut butter and blend smoothly.  Heat a large nonstick frying pan or griddle over medium and add a little oil to coat.  Pour about 1/4 cup of pancake batter and sprinkle each with apple.  Cook until the edges start to look a little dry (or you can peek underneath for a light brown color) and then flip.  Repeat with remaining mixture.  Serve hot with butter(optional) and maple syrup.  Enjoy!

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Best Ever Challah French Toast

Recipe by Food Connection

1 large loaf of challah

4 large eggs

1/2 cups low fat milk
1 teaspoon orange zest
1/2 teaspoons vanilla extract
1/2 teaspoons cinnamon
1 tablespoon sugar
1/4-1/2 teaspoons salt
1-2 tablespoons EVOO (extra virgin olive oil)
pure maple syrup, powdered sugar, or/and fresh fruits for topping

Directions: 
In a large shallow bowl, beat the eggs, milk, orange zest or lemon zest, vanilla extract, sugar, and salt until blended. Slice the challah in about 3/4 inches.  Add EVOO in a large skillet over medium heat. Add the soaked slices and cook until golden brown on the first side and turn and cook until golden brown on the second side.  Repeat with the remaining egg soaked slices.  Serve hot with pure maple syrup,  powdered sugar, fresh fruit, or all of the above.  Enjoy!

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