Wednesday, July 31, 2013

Spinach, Broccoli & Feta Crustless Quiche

It seems that lately I am struggling to get all of my veggies in for the day. An easy way I have found to help with that is by making a crustless quiche for dinner. They are pretty healthy, full of protein from the eggs and packed with veggies. This particular one I used up some frozen spinach and broccoli in the freezer, but the original called for mushrooms. You can use whatever you have on hand or your favorite vegetables, the base will remain the same. The best part is that this can be made for basically any meal. Even if you have it for dinner like us, leftovers can be eaten for breakfast, lunch or dinner the next day!
 photo SpinachampBroccoliFetaQuiche_zps67f61343.jpg
Spinach, Broccoli & Feta Crustless Quiche
Adapted from: Tasty Kitchen
Serves: 6

Ingredients:10 ounces, weight Frozen Spinach (defrosted and drained)
10 ounces, weight Frozen chopped broccoli (defrosted and drained)
2 ounces, weight Feta Cheese, Crumbled
8 ounces, fluid skim Milk
⅛ cups Parmesan Cheese, Freshly Grated
⅛ cups Mozzarella Cheese, Shredded
Salt And Pepper, to taste


Preheat your oven to 350F. If your frozen spinach and broccoli are not already thawed, thaw it in the microwave according to package instructions. Empty the box into a colander and let it drain while you begin to prepare the rest.

Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the broccoli and crumbled feta.

In a medium bowl whisk together the eggs until fairly smooth. Add the milk, Parmesan and another small sprinkle of pepper. Whisk to combine. Pour this mixture into the pie dish over the spinach, broccoli and feta.

Sprinkle the shredded mozzarella cheese over the top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

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Wednesday, July 10, 2013

BBQ Baby Back Ribs

Summer weekends mean grilling pretty much wherever you live. It is always fun to have family and friends over and try out new rubs, sauces, marinades, etc. Normally, when we make ribs they are baked low and slow in the oven to ensure their tenderness. We really enjoyed this recipe because they start off in the oven to cook and become tender, then are finished on the grill to get a little crisp on the outside and infuse the ribs with the grill flavor. It also combined a dry spice rub that goes on in the oven with a homemade vinegar BBQ sauce at the end keeping them moist. The recipe for BBQ sauce is super simple, but does make a ton, so either cut it in half or you will have extra to put on top or use another time. Needless to say these were packed with flavor and fell off the bone. 
BBQ Baby Back Ribs
BBQ Baby Back Ribs
Source: Jamie Deen
Serves: 4

Rub Ingredients:
2 Tablespoons light brown sugar
1 Tablespoon dry mustard
1 Tablespoon paprika
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
2 racks baby back pork ribs (4 pounds)
Jamie's BBQ Sauce, recipe follows

Preheat the oven to 350 degrees F.

Mix together the brown sugar, mustard, paprika, smoked paprika, black pepper and garlic salt together in a small bowl. Be sure to break up any lumps with your fingers. Reserve 1 tablespoon of rub in a small bowl for serving.

Remove the silver skin from the underside of the ribs by sliding your fingers under the thin membrane and pulling it off. Repeat with the second rack. Rub the ribs with the seasoning on both sides. Place in a single layer in a large roasting pan and cover tightly with heavy-duty foil. Place the roasting pan into the oven and bake until the ribs are tender, about 1 hour 15 minutes.

Preheat the grill to medium heat.

Grill the ribs on each side for 15 minutes, watching and flipping when necessary, for 30 minutes total. Baste with Jamie's BBQ Sauce the last 10 minutes. (The sauce goes on at the end because it is sugar based and you don't want to burn your ribs.)

Let the racks rest 5 minutes before slicing into individual ribs. Sprinkle the cut ribs with the reserved dry rub and serve along with extra sauce.

Jamie's BBQ Sauce Ingredients:
1 Tablespoon canola oil
2 Tablespoons finely chopped onion
2 cups apple cider vinegar
1 1/2 cups ketchup
3/4 cup light brown sugar
3 Tablespoons Dijon mustard
1 Tablespoon Worcestershire sauce
2 teaspoons chili powder
1 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Add the onions and stir until softened. Add the vinegar, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cayenne pepper and some salt and black pepper to the saucepan and simmer on medium-low heat until thickened, about 35 minutes. Yield: About 4 cups.

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