April 27, 2012

Blood Orange Cranberry Baked Doughnuts with Bacon Maple Glaze

28 Comments
Links to this post

Recently I was contacted by Liz at Price Chopper and was asked if I would like to be part of a group of bloggers that they would share some of their products with and also give us the opportunity to give those same products away to one of my readers.  I quickly wrote Liz back and told her I would love to be part of their group!  So, this last weekend after my trip to the gym, I went over to my Price Chopper store in Glenmont to pick up the goodies that were waiting there for me.  I knew ahead of time what I was going to be receiving from the store and my mind had already been working on what I wanted to do with them.  While we were not required in any way whatsoever to make and blog  a recipe, there was no way I wasn't going to challenge myself to do so.

April 23, 2012

Bachelor's Pasta

11 Comments
Links to this post
In all these years that I have been blogging I have never blogged a recipe that Grumpy made.  Mainly because Grumpy basically hasn't made anything except boil from the bag cheese ravioli or ground beef mixed with Prego pasta sauce since we have been together.  Oh, he will heat up a can of soup or grill a couple of cheese sandwiches, and will even make boxed Velveeta Shells & Cheese....but don't hold your breath waiting for much more than that!

Last evening Grumpy was aggravating me by sitting in his chair while I was working around the house and getting ready to cook dinner.  He was not happy I was going to make a quiche for our dinner (even though I reminded him that he liked the broccoli quiche I made ages ago - he just has CRS and insisted he couldn't have).   Since the quiche had no meat in it I asked him to go grab a hotdog from the freezer to go with so he could have his meat....and guess what?  Grumpy said he was going to make his Bachelor's Pasta dish instead.  Granted, I ended up having somewhat of a hand in it by adding fresh garlic to the butter, but other than that, Grumpy made it his way and by golly, it turned out delicious!  We decided that I would have to share his recipe with you....so today you are getting a very rare and special treat...a dish cooked by Grumpy himself!  Oh, and Katrina, there is just no way I would ban you from his recipe like he said I had to.  ;)  See, I love you enough to rebel from Grumpy telling me what I can and can't do for my buddies!  lol
To top all of that off, I am submitting Grumpy's recipe to one of my very favorite events, Presto Pasta Nights.  This week PPN is being hosted by Simona of Briciole.  To join in with the rest of us pasta lovers, you can submit your post to Simona by this Thursday, April 26th.  She will have a round up of all submissions on her blog on Friday, April 27th.  The guidelines for submission can be found on the Presto Pasta Night's website.  Ruth is also looking for volunteers to host a week of PPN so if you haven't hosted before and think you might like to, please make sure to let Ruth know!

Before I leave you with the recipe, I will leave you with this Instagram photo I grabbed of Grumpy one night when he was "cooking" his Velveeta Shells & Cheese.  ;)  You can see how happy he was to be cooking!
A-hem, that is NOT an Al Bundy hand....LOL (rolling eyes)



print recipe

Bachelor's Pasta
What Grumpy used to cook for himself when he was single, very basic and very delicious....however I did have him add some garlic to the mix to give it more of a flavor boost.   Great side dish!!
Ingredients
  • 1/2 lb dry pasta, your favorite shape, cooked until al dente
  • 4 tablespoons salted butter
  • 3 garlic cloves, minced
  • 1/3 cup dried parmigian cheese
  • 1 tablespoon dried parsley flakes
Instructions
Cook pasta according to package until al dente.  Drain.  Set aside.In a large skillet, melt butter and add fresh minced garlic cloves.  Cook for about 1 minute and remove butter from heat.  Add pasta to butter and toss with cheese.  Garnish with parsley flakes.
Details
Prep time: Cook time: Total time: Yield: 4 Servings

Other pasta dishes you may like to try:
Our Life Tastes Good:  Delicious Beef Stroganoff
Flavor Mosiac:  Buffalo Chicken Stuffed Shells
Renee's Kitchen Adventures:  Easy Cheesy Pasta Bowl for One
Kim's Cooking Now:  Easy Weeknight Dinner Pasta

April 21, 2012

Tastefully Simple Merlot Swiss Burger

6 Comments
Links to this post
It's been a while since I've made a Cook This! Not That! recipe.  I happened to be straightening my cookbooks up the other day and it caught my eye....again.  :)  I love the Cook This Not That books.  Its amazing the amount of calories saved by making your own take out favorites at home.
It's that time of year again....you know, grilling season!  So, when I was going through this book and I saw this very simple recipe for the A.1. Swiss Burger I knew that was going to be our dinner that evening.  I also knew that Grumpy wouldn't go for it, but it was a burger that I could make enough of just for myself and he could have just a regular grilled cheeseburger.  It was so easy to make that I would definitely do it again - and would you believe I didn't bury it in ketchup?  Nope, I ate it without any ketchup whatsoever!  Definitely try it out if you like mushrooms, onions, and swiss cheese!
In the Cook This! Not That! book this burger is compared to Applebee's Steakhouse burger.  You would consume 1,190 calories, 82 grams of fat, and 2,070 mg of sodium by eating the Applebee's burger.  With the A.1. Swiss Burger, you will be consuming only 340 calories, 15 grams of fat and 580 mg of sodium.  I'd say that's a significant reason to make this burger at home and skip Applebee's all together!


print recipe

Tastefully Simple Merlot Swiss Burger
slightly adapted from Cook This! Not That! A.1. Swiss Burger - I did not use the salt and pepper and I did not fry the burgers as the original recipe does.  I also did not have A.1. Sauce but I did have Tastefully Simple Merlot sauce which I used in place of the A.1. Sauce.  My changes probably lower the sodium and fat content however because we grilled the burgers and I used a salt free seasoning on the burgers.  I also made my own Potato Rolls, recipe is linked.
Ingredients
  • 1/2 tbsp Canola Oil
  • 1 medium yellow onion, sliced
  • 2 cups sliced white or cremini mushrooms
  • to taste Badia Seasoning
  • 1 lb ground sirloin
  • 4 slices reduced-fat swiss cheese
  • 4 potato buns, split and lightly toasted
  • 2 tbsp Tastefully Simple Merlot Sauce
Instructions
Heat the oil in a large skillet and saute onions for 3-4 minutes.  Add mushrooms and cook for 6-7 minutes more, until mushrooms and onions are browned and caramelized.  Add merlot sauce, coat mushrooms and onions, and set aside..While veggies are sauteing, shape burgers and Grill them until meat is to your preference (Grumpy likes his slightly red while I need mine to be well done).   Top with cheese, turn off grill heat, and lower cover to allow heat to melt cheese on burger. Prep and cook times are approximate.  Prep time will depend upon if you buy your veggies presliced or slice them yourself.  Cook time depends upon your preference for how well you like your burger cooked.  
Details
Prep time: Cook time: Total time: Yield: 4 burgers

April 20, 2012

Mom's Potato Rolls

3 Comments
Links to this post
I wanted to make hamburgers for dinner over the weekend but had no buns.  I also wanted to make Mom's Potato Roll recipe, so I combined the two and made Potato Hamburger Buns!

Growing up mom was always making bread (and she still does) and she tended to make it in large batches for our family of five.  After all, we all loved it and would fight over who would get the warm "heel" once the bread was cool enough to cut and have a slice.  I swear we must have been like vultures standing around waiting for our nice warm slice of bread.

April 17, 2012

Traditional Deviled Eggs

0 Comments
Links to this post
Last week I shared the awesome recipe for Buffalo-Style Stuffed Eggs with you. This week I am sharing a traditional recipe that I found on all recipes.com - only with a slightly different twist (for me anyway).  We ended up going next door on Easter Sunday to our neighbor's house and I took these eggs.  I don't know too many people who don't enjoy deviled eggs!  Since this is slightly different to me from how mom always made them I decided that I should share this with you - and the difference with these eggs would be there is sugar and vinegar in them.  I went with Splenda instead of sugar  Have you made eggs this way?




print recipe

Traditional Deviled Eggs
Traditional deviled egg recipe with a tangy sweet edge - adapted from a recipe found on allrecipes.com
Ingredients
  • 10 hard boiled eggs, halved and yolks removed
  • 3 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 1 tsp splenda
  • 1 tsp seasoned rice vinegar
Instructions
Cook eggs and cool.  I put my eggs in a pot of cold water, bring them to a boil, then turn the heat off and let them sit for 15 minutes.  Drain the water and run cold water over top and add a couple scoops of ice to water to chill quicker.  Once eggs are cool, you can peel them.

Halve eggs and place whites on serving platter.

Mash egg yolk and mix well with mayonnaise, dijon mustard, splenda, and seasoned rice vinegar.  Garnish and chill until ready to serve.
Details
Prep time: Cook time: Total time: Yield: 20 halves





April 15, 2012

Vanishing Oatmeal Raisin Cookies

7 Comments
Links to this post
My day started out terribly in the kitchen yesterday.  First thing that happened was I made an egg breakfast recipe that was a total flop.  It came out pretty, but tasted terrible.  Next, I decided to go ahead and make the granola I had been thinking about for weeks now; and I burned it beyond recognition.  The last thing I did wasn't as terrible - but it turned out that I ended up with a lot of bread dough - because without thinking I started to make my mom's recipe for Potato Rolls and ended up with enough dough to make 3 loaves of bread.  Not planned at all but once the wet ingredients were mixed there was no going back.  I don't know where my mind was yesterday morning.  So, needless to say when I made these cookies I had an apprehension that I would mess up - and I did but only on baking the last 3 that I couldn't fit on my cookie sheet with the last full batch.  I totally forgot I had them in the oven and they got way too dark.

My mind just totally was not with me in the morning whatsoever.  I even told my hairdresser I could make a 1:30 appointment without even remembering that I had the bread dough rising.  Fortunately I made it to the appointment, but not without a minute to spare.  I guess its a good thing that she is only 5 minutes away from me!
I also followed this recipe to a T for two reasons.  Its the recipe that Grumpy likes and you don't mess with something that he likes as is and secondly I was scared that if I did make changes that I would mess the cookies up since my pattern that morning was to be a failure!  Thankfully, the cookies that I didn't burn turned out fabulous.

This is Grumpy's favorite cookie ever and the recipe is right off the Quaker Whole Oats Oatmeal box.  If you have never made this recipe you should.  They are not crunchy (which is why they are Grumpy's favorite) and the raisins give them a chewiness that I love!



print recipe

Vanishing Oatmeal Raisin Cookies
recipe from the Quaker Oats box, sometimes you just don't mess with perfection!
Ingredients
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1-1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 cups Quaker Oats (quick or old fashioned)
  • 1 cup raisins
Instructions
Heat oven to 350 degrees.   In large bowl, beat butter and sugars on medium speed with an electric mixer until creamy.Add eggs and vanilla; beat well.Add combined flour,  baking soda, cinnamon and salt; mix well.
Add oats and raisins; mix well.
Drop by rounded tablespoons onto cookie sheet lined with parchment paper.  Bake 8-10 minutes or until light golden brown.  Cool on wire rack.The prep and cook time includes baking ALL batches of cookies and are an estimate as all ovens are different.  Please use your own judgement when baking the cookies and watch them carefully.
Details
Prep time: Cook time: Total time: Yield: 4 dozen

April 13, 2012

Blueberry Almond Cream Muffins

3 Comments
Links to this post

The other morning I decided that it was about time I made some blueberry muffins again.  I couldn't remember the last time I had made blueberry and they are my favorite kind of muffin ever.  Unfortunately, they aren't Grumpy's favorite.  I guess whats good for the goose is good for the gander eh?  Grumpy doesn't get lasagna all that often either and that is because #1 its not my favorites and #2 I hate making it.  So it makes sense that I don't get something I love that much either.  However, after eating this muffin Grumpy may have changed his mind....as long as I don't try to make blueberry every time I make muffins.

I still have blueberries in my freezer from last season so I also decided I really should use them.  I need to make room for this season's blueberries when they get here anyway!  In my mind blueberries and almonds just naturally go together so I decided that this recipe would not only be healthy for us and diabetic friendly so Grumpy could have a couple but that it would have the almond/cream flavor I think they deserve!
I used half regular sugar and half splenda, used all white whole wheat flour, and light sour cream.  These aren't fat free by any means because I did use oil in my batter this time also, but they have to be lower fat than if I had used regular full fat sour cream and lower calorie and carb with the splenda and wheat flour.  Like I have said before, I'm no expert in diabetic cooking, I'm in a learning phase, but I like to think that I'm doing a good job trying to make it much more friendly to Grumpy's diet.  While I don't have carb counts for the muffin, I'm pretty sure its probably better than a bakery style muffin!

These were nice and tall, sweet and moist with that creamy, nutty, almond flavor.  Definitely will make these again when I'm in the mood for a blueberry muffin!




print recipe

Blueberry Almond Cream Muffins
A recipe adapted from allrecipes.com to fit into hubby's diabetic lifestyle by making it lower carb.
Ingredients
  • 2 cups White whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup splenda
  • 1 cup sour cream
  • 1 tsp almond extract
  • 1 heaping cup blueberries, fresh or frozen
  • 2 tbsp slivered almonds
  • almond glaze (recipe below)
Instructions
Preheat oven to 400 degrees.  Line a 12 cup muffin tin with paper liners.

In a medium mixing bowl, stir together flour, salt, baking powder, and baking soda.  Set aside.

In a separate medium bowl, whisk together eggs, sugar, splenda, almond extract and 1/2 cup of the sour cream.

Fold in half of the flour mixture, then fold in remaining sour cream and then the last half of the flour mixture.  Do not over mix.  Gently fold in blueberries.

Using a large ice cream scoop, scoop batter into muffin cups evenly.  Sprinkle with slivered almonds.  Bake for 20 minutes or until muffins have slightly browned and a toothpick comes out clean when inserted into center of muffin.

Top with glaze made of 1/2 cup confectioner's sugar, 1/2 tsp almond extract, and 1-1/2 tbsp milk.  Alternatively you can mix confectioners sugar with pure amaretto (which is what I did) for that little bit of special/special to be added to your morning muffin :)
Details
Prep time: Cook time: Total time: Yield: 12 muffins

April 11, 2012

Chicken Noodle Soup

20 Comments
Links to this post

Sometimes you just feel like you want soup and soup out of a can just does not work for me.  I roasted a whole chicken not long ago and when we were cleaning up the kitchen Grumpy mentioned that I should make soup with what was left over.  Funny he should say that because I was thinking the same thing.  So, I froze what was left until I was able to be home for a period of time long enough to make it.
I made my own broth by simmering the bones with carrots, celery, onions, garlic powder, and thyme for about 1-1/2 hours however you can easily use canned broth also.  I went light on the noodles to keep the carbs down for Grumpy.  This was dinner last night and today what is left is going to be lunch!  This is a simple, basic recipe that packs a lot of flavor thanks to the Better than Boullion that I love to use.  You can use a couple cubes of concentrated chicken broth if you don't have access to the Better than Boullion, but I really encourage you to look for it.  It is located in the same place you would find all the other boullion cubes and mixes in the grocery store.  I am not being compensated for telling you that by the way, its just what I love to use!
 This is my submission for Presto Pasta Nights.  You can view the rules for submission on the PPN website if you would like to join in.  Submissions need to be sent to our host by end of the day tomorrow (April 12, 2012).  This week's round up will be hosted by Gillian  of So So Simple Food so make sure to check out her post on Friday to see what everyone is cooking up!



print recipe

Chicken Noodle Soup
Nothing says comfort more than homemade soup!
Ingredients
  • 1 tbsp Olive Oil
  • 1 large Carrot, thinly sliced
  • 1/2 Large Onion, diced
  • 2 stalks Celery, thinly sliced
  • 1/2 tsp Fresh Ground Pepper
  • 1-1/2 cups Chicken, cooked and diced
  • 5 cups Chicken stock or store bought broth
  • 1 cup water
  • 1/2 tsp Thyme
  • 1-2 cloves Garlic, minced
  • 1 tbsp Parsley
  • 2 tsp or 2 cubes Chicken Boullion concentrate
  • 4 oz dried egg noodles, cooked until al dente
Instructions
In a large pot heat olive oil over medium high heat.  When hot add carrots, onion and celery and cook 2-3 minutes stirring frequently.  Add some parsley, thyme, and minced garlic cloves.  Cook until vegetables are soft, about 5 minutes.Add the chicken, broth, and water.  Bring to a boil then turn heat down to simmer for about 30 minutes.  Stir in the chicken boullion concentrate once the soup is simmering.While soup is simmering, cook egg noodles according to package until al dente.Add cooked noodles to soup and serve with crackers if desired.Notes:  Prep time does not include making your own stock.  If making your own stock add about 1-1/2 hours to your time.
Details
Prep time: Cook time: Total time: Yield: 6 servings

April 09, 2012

Chocolate Irish Cream Coffee Biscotti

20 Comments
Links to this post
It's a Secret.  There's a recipe involved and there is a club consisting of so many food bloggers involved that there has to be four groups of us!  It's time for my group's Secret Recipe Club reveal!

Secret Recipe Club

I was lucky enough to receive Isabelle, author of Crumb:  A Food Blog this month.  Isabelle has been blogging for a long time now....she's been blogging before I knew food blogs existed :)  Since 2006!  So, as you can imagine, I had a lot of fun going through her back catalogue.  After spending several hours reading and pondering over what I wanted to make I finally decided on something I knew I wouldn't eat all by myself in one sitting and would be able to share with my coffee loving friends!  Isabelle has a recipe for Cappuccino Biscotti.  I am a huge coffee lover and while I thought her flavors sounded awesome, since I was making these when it was near St. Patrick's Day, I went with one of my most favorite flavors:  Irish Cream!  I also had some assorted white and chocolate coated coffee beans that I used along with some of the white chocolate M&M's (chopped slightly because they are big!).  Dipped in white chocolate and sprinkled with some pastel colors and I had a spring like biscotti!  I'll be back to Isabelle's blog, mostly because there are two recipes there I hope to make soon.  One is a new on that she's posted since I did all my searching, Red Lentil Patties with Spicy Tomato Jam - just the title makes my mouth water, Chorizo Hash, and Vietnamese Caramel Shrimp.  Gotta try those SOON!
Inspired and Adapted from Crumb: A Food Blog - Coffee Break: Cappuccino Biscotti


print recipe

Chocolate Irish Cream Coffee Biscotti
adapted from Crumb:  A Food Blog
Ingredients
  • 2 cups flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup cocoa powder
  • 1 tsp instant coffee granules
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 cup chocolate coated coffee beans, coarsely ground
  • 1/4 cup white chocolate M&M's, chopped
  • 3 room temperature eggs
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 3 tbsp Baileys Irish Cream Liquor
  • 2 tbsp almond milk
  • 1 egg
Instructions
Preheat oven at 350 degrees. Line large baking sheet with parchment paper. Set aside.

Mix first 9 ingredients in a large mixing bowl (flour thru M&M's). Set aside.

Melt butter in the microwave - approximately 40 seconds, until almost melted but not bubbly hot. Let cool for 1 minute, then whisk in Irish Cream Liquor and eggs. Whisk until well blended.

Make a well in the center of dry ingredients. Pour liquid mixture into center of well and stir until most of the dry ingredients have mixed in. Turn out onto lightly floured surface and knead 8-10 times until dough comes together. Divide into quarters.

Shape each section into a log shape, squeezing together and flattening until desired thickness. I made these a little smaller than I normally do - about 1 inch thick if that. I wanted smaller biscotti! :)

Place log on cookie sheet spacing each log about 2 inches apart. You may need to use two cookie sheets if you don't have one large enough for the spacing. Whisk together egg and almond milk and brush tops and sides of biscotti liberlly. Bake in oven approximately 20 minutes, or until log feels firm to the touch and looks dry.

Remove from oven and cool about 10 minutes, until just cool enough to handle. Once cooled, cut each log crosswise in a diagonal shape approximately 1/2" thick. Line up on cookie sheet cut side down and return to oven. Cook for 10 minutes, remove cookie sheet and turn biscotti over. Return to oven and bake 10 minutes more. Remove from oven and cool completely.
Details
Prep time: Cook time: Total time: Yield: 40 cookies


April 06, 2012

Buffalo-Style Stuffed Eggs

7 Comments
Links to this post

Now why didn't I think of this one?!  Considering that we are buffalo style fans, I can't believe I didn't.  This is an awesome way to use your eggs for Easter!  Different and yummy.  I will definitely be making them this way again, and the best thing?  They are diabetic friendly!

Not too long ago I was asked if I would be interested in receiving the Kitchen Diva's Diabetic Cookbook by Angela Shelf Medearis to review.  Absolutely!  With Grumpy's diagnosis I have been attempting to find ways to feed him to help control his diabetes.  Since I am totally stupid when it comes to this disease I have a lot to learn.  Most everything Grumpy puts in his mouth comes from my doing so I need to make sure I'm feeding him right to keep him healthy and around for a long time.  This is an awesome cookbook.  It has easy everyday recipes that you don't need a lot of special ingredients in order to make.  I have received permission to share some of these recipes with you as we try them out however I'm sure you could buy the cookbook when it goes on the shelf on April 24, 2012 if you are interested!
While these have blue cheese in them you can omit it if you don't care for the flavor or the chunks that are in it - however to us that was some of the best part of it.  Blue Cheese and Frank's Red Hot just are a natural pairing in this household!  I'm sure you could put some other kind of cheese in it to replace the Blue Cheese if you want cheese in it - shred some sharp cheddar or a milder cheese if you prefer.

Thank you to Angela and her publisher for sharing this book with me and giving me a resource to go to for my Grumpy!

**While I did receive the cookbook as a gift, I was in no way required to blog about it and am receiving nothing else in return for this post.



print recipe

Buffalo-Style Stuffed Eggs
a recipe from "The Kitchen Diva's" Diabetic Cookbook
Ingredients
  • 6 large eggs, hard cooked
  • 1/4 cup crumbled blue cheese
  • 2 tbsp low-fat mayonnaise
  • 1-1/2 tbsp minced fresh flat-leaf parsley
  • 1-1/2 tbsp hot sauce
  • 1/2 tsp salt
  • 1/8 tsp fresh ground black pepper
  • 1 stalk stalk celery, diced
Instructions
Shell and cut the eggs in half lengthwise.  Remove the egg yolks and place them in a bowl.  Mash the yolks and mix well with the cheese, mayonnaise, parsley, hot sauce, salt, and pepper.  Spoon the yolk mixture back into the shells.  Garnish with the celery.Please note the prep time listed below is the time I have estimated to make this recipe as it is not stated in the cookbook.
Details
Prep time: Cook time: Total time: Yield: 12



April 02, 2012

Asparagus Tart

38 Comments
Links to this post

I have been looking at this recipe since I received the most recent Light & Healthy magazine and when I was able to buy asparagus on sale I had no reason to not make it!

I was a little unsure how I would feel about it since there are 4 eggs in this and it seemed pretty quiche like to me....and we all know how I feel about eggs.

My first bite reminded me somewhat of the Butternut Squash Galette - probably because of the cayenne....but I really liked this dish!! The bite from the cayenne, and the sweetness of the pastry crust itself mixed with the asparagus, swiss cheese and nutmeg just pulled the whole thing together.


Grumpy ate his a little on the cool side (he was late getting home) and he wasn't crazy about it - BUT he also has a cold, and doesn't care for swiss cheese. Maybe on a different day he would like it better. I know I will enjoy some for lunch today! I'll send some home with Chris and give mom and dad some (they eat mainly vegetarian themselves!).

Personally, this gets a 9 out of 10 rating from me. I would make it again....if I didn't have to eat it all by myself.




print recipe

Asparagus Tart
Light & Tasty Magazine


Ingredients
  • 1 lb fresh asparagus, trimmed
  • 2/3 cup shredded Gruyere or Swiss Cheese, divided
  • 1/2 cup minced fresh flat-leaf parsley
  • 4 eggs, lightly beaten
  • 3/4 cup half and half
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/8 tsp cayenne pepper
Instructions

Cut 2 in. from the top of each asparagus spear; set tops aside. Cut stem ends into 3/4 in. pieces. In a small saucepan, bring water to a boil Add the 3/4 in. asparagus pieces; cover and boil for 3-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.


On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11 in tart pan with removable bottom; trim edges. Place the blanched asparagus, 1/3 cup cheese and pasley in crust. In a small bowl, combine the eggs, cream, salt, cayenne and nutmeg; pour into crust. Arrange asparagus tops over egg mixture. Sprinkle with remaining cheese.


Place pan on a baking sheet. Bake at 400 degrees for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Details
Prep time: Cook time: Total time: Yield: 8 servings

Related Posts Plugin for WordPress, Blogger...
Powered by Feastie