Almond Mocha Latte

Almond Mocha Latte:

1 C Silk Almond Milk
1/2 C Espresso Coffee (prepared)
1 TBS Chocolate Syrup
1/8 tsp almond extract

In a saucepan, on medium/low heat:
Simmer milk
Add coffee and syrup, continue to heat for 2 minutes.
Remove from heat and add almond extract.
Pour into a mug.
Serve hot!

Enjoy!
Peace in the Kitchen!

Almond, Strawberry, Banana Shake

Almond, Strawberry, Banana Shake:


2 C frozen strawberries
2 bananas
1 1/2 C Silk Almond Milk
1 C orange juice
2 TBS honey

Combine all ingredients in a blender and blend until smooth.

Enjoy!
Peace in the Kitchen!

Crustless Spinach Quiche

In keeping with a new healthier trend, I wanted to share this version of quiche.

Spray a 9" pie pan with a Vegetable Cooking Spray or grease with a thin film of Grape Seed Oil.

1 TBS Vegetable Oil for sautéing onions.
1- 12oz. bag of Frozen Cut Leaf Spinach, thawed and pat dry with paper towels.
5 eggs, beaten
3 C Shredded Emmenthal Cheese
1/4 tsp salt (optional) I sometimes use a salt free seasoning.
1/8 tsp pepper

Heat oil in a skillet and saute onions until soft.
Add spinach and cook to reduce liquid.

In a large mixing bowl:
Eggs
Cheese
Salt
Pepper
Mix Well

Fold in Spinach.
Pour into the pie pan.
Bake at 350 degrees for 30 minutes.
Transfer to a cooling rack for 10 minutes, or serve hot.

Enjoy!
Peace in the Kitchen!

Baked Zucchini Wedges

Here's one of my new healthier recipes.

2 zucchinis, un peeled, ends trimmed
1 tsp sea salt ( it will be rinsed off at a later stage)
2 eggs, beaten in a pie pan
1/2 C ground almonds
1/2 C grates parmesan cheese
1/2 tsp od any type of dried Italian Seasoning

Preheat the oven to 350 degrees.

Line a sheet pan with parchment paper.

Cut each zucchini into 3" lengths.
Cut each piece into 9 "fries".
Place in a colander and sprinkle with salt.
Let stand for 1 hour.

In another pie pan:
Almonds
Parmesan Cheese
Italian Seasoning

Rinse zucchini and dry with paper towels.
Dip each piece in the egg wash and then in the almond coating.
Place in a single layer on the sheet pan.
Bake for 25 - 30 minutes, turning after 15 minutes.
Serve hot with your favorite dip or simple serve plain.

Enjoy!
Peace in the Kitchen!

Corn Pie / Reposted from 11/4/2012 A Best of the Best Recipe

Corn Pie:

This is one of my Original, Best of the Best recipes!

400 degree oven

9" pie pan

I make 2 at a time. I don't double the recipe. I measure

all of the ingredients and prepare them for each pie simultaneously.

1 1/4C of Ritz crackers, finely crushed

1/2C butter, melted

2TBS butter

1 1/4 C whole milk

2 C corn, fresh or frozen

1/2 tsp salt

2 TBS flour

1/2 tsp onion salt or onion powder

1/2 tsp cayenne pepper

2 eggs, beaten

1 TBS fresh chopped Rosemary

Combine cracker crumbs and 1/2 C melted butter and mix well, reserve 1/2C

of this mixture for the topping and press the remaining into the pie pan.

In a saucepan:

combine 2TBS butter, 1C milk, corn and salt.

Bring to a boil, reduce heat to simmer and cook for 3 minutes.

In a small bowl:

Add flour and cayenne pepper to the remaining 1/4C milk and mix until smooth.

Slowly add the flour mixture to the corn mixture stirring constantly.

Cook 3 minutes until it thickens.

Cool slightly

Add onion salt and Rosemary

Slowly add eggs, stirring constantly

Pour into pie pan and sprinkle the top with remaining crumbs.

Bake for 30 minutes!

Enjoy!

Peace in the Kitchen!

Cornbread in a Cast Iron Skillet / 2 versions / Reposted from 11/4/2012

Cornbread In A Skillet:

10" cast iron skillet

375 degree oven

2 TBS vegetable oil & 2 TBS butter

3 C ( Marie Callender's Cornbread Mix) or a mix of your choice. ( I know there are those who don't

believe in a prepared mix, but believe me this makes a great cornbread and easier than creating a batter from scratch)

1 1/2 C water

1 C creamed corn

1 sm. onion, chopped

2 C shredded cheddar cheese

3-4 jalapenos, seeded and minced. ( or 1 small can of chopped chile peppers)

Melt butter and oil in the skillet, in the pre heated oven.

In a bowl:

Mix  cornbread mix & water, blend well

Add corn, onion, cheese and jalapenos

Pour batter onto the heated skillet and bake for 45 minutes.

Hint:

cut left over bread into cubes and bake  on a cookie sheet in a single layer at 400 degrees for 15

minutes to make croutons!

Here's another option:

Jalapeno Cranberry Skillet Cornbread:

It's basically the same preparation as the above recipe.

10" Cast Iron Skillet

375 degree oven

2 TBS Vegetable Oil and 2 TBS Butter

3 C Marie Callender's Cornbread Mix

1 1/2 C Water

3 Jalapeno's seeded and minced and combined with 2 TBS of Fresh Cilantro, chopped and placed in a Mortar and Pestle to create a paste.

1/2 C Dried Cranberries

Melt Butter and Oil in the skillet in the preheated oven.

In a bowl:

mix cornbread mix and water, blend well.

Fold in the Jalapeno/Cilantro Paste and Cranberries.

Pour the batter into the heated skillet and bake for 45 minutes.

Enjoy!

Peace in the Kitchen!

Cast Iron Skillet Cake / Reposted from 11/4/2012

Cast Iron Skillet Cake:

Icing:

1/4C Butter

2 TBS Dutch Cocoa Powder

4 TBS Milk

1/2 C chopped Pecans

2 C Confectioner's Sugar

1/2 tsp Vanilla

In a Saucepan over medium, heat:

Bring Butter, Cocoa and Milk to a  Boil.

Remove from heat & add Confectioner's Sugar, Pecans & Vanilla. Stir well

Pour evenly over warm cake.

Cake:

1 C Flour

1/2 tsp Baking Soda

1C Granulated Sugar 

Dash of Salt

1/4 C Butter

1/4 C Vegetable oil

2 TBS Dutch Cocoa Powder

1/2 C Water

1/4 C Buttermilk

1 Egg, beaten

1/2 tsp Vanilla

In a  small mixing bowl:

Whisk Flour, Baking Soda, Sugar and Salt.

In a 10" cast iron skillet:

Bring Butter,  Oil, Cocoa & Water to a Boil.

Remove from heat

Whisk in Dry Ingredients well.

Mix in Egg, Buttermilk & Vanilla

Bake  20 minutes at 350 degrees or until a toothpick in the center

comes out clean.

Ice the cake when it's warm!

Enjoy!

Peace in the Kitchen!