Showing posts with label Taste of Tuesday. Show all posts

Mini Ham & Cheese Quiche Recipe

I made these for a friend's baby shower a couple weekends ago. I used croissant rolls dough for the crust which was tricky to work with since it becomes fluffy when baked so I'll probably stick to frozen pie crust moving forward. Either way it's still an easy and delicious recipe to whip together.

7 Healthy & Delicious Recipes

Recipes, Recipes, Recipes! It's been a while my friends.

I cook healthy meals during the week mainly chicken stirfys, baked salmon, and a couple different types of salads which are getting a little old.

It's about time I add some new recipes that are easy-to-make yet healthy and delicious to our weekly dinner rotation.

Butternut Squash Hummus
(for a snack)

The options are endless but these seven caught my eye while browsing Pinterest and various recipe sites. Let me know if you have any other easy and healthy recipes perfect for a weeknight dinner.

Turkey & Eggplant Lasagna

Lasagna is definitely one of the most classic Italian dishes and one I don't make often enough. I wanted to try my hand at creating a slightly healthier version by substituting ground beef with turkey and replacing half the amount of noodles with sliced eggplant to cut the carbs.

Makes: 10 servings

16 oz. lean ground turkey (cooked)
1 tbsp. extra-virgin olive oil
1 large eggplant, cut lengthwise into 1/3-inch slices
3 lasagna noodles (cooked)
8 oz. shredded mozzarella cheese
 36 oz. tomato & basil pasta sauce
1 cup grated Parmesan cheese
1 cup Italian breadcrumbs

9x13 baking dish
 Aluminum foil

What To Do
Preheat oven to 400 degrees. Line baking sheet with aluminum foil drizzled with olive oil. Place the eggplant slices in a single layer on the sheet and bake for about 20 minutes until tender.

Line the baking dish with foil to save time on dish cleanup. Pour 1 cup pasta sauce in the bottom of baking dish and layer evenly with ground turkey. Sprinkle with one-third of mozzarella cheese and top with the 3 cooked lasagna noodles side by side. Repeat with pasta sauce, ground turkey mozzarella cheese and then layer with eggplant slices. Spread remainder of pasta sauce on top, sprinkle with mozzarella cheese and breadcrumbs. Cover the dish with foil and bake for 35 minutes.

Shortcuts: the ingredients include pre-made pasta sauce, fully cooked ground turkey, and prepared lasagna noodles cooked according to directions on the package

Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons Parmesan cheese on top and bake for about 10 minutes until bubbly.
Let cool before serving and ENJOY!

Delicious Recipes for Fall

I've been trying to get back into cooking "new-to-me" dishes on Sundays when I have time to get all the ingredients from the grocery store and plan accordingly. I made my first Fall-inspired recipe - eggplant parm lasagna - over the weekend and since then I've been searching for more recipes to add to my dinner menu:


What's on your menu for Fall?

Summer Grilling Recipes

Grilling season is here and I love trying new recipes. I've made several variations of kabobs which are always good cooked on the grill but I was looking for some other options to experiment with this year and here's a few I stumbled on while browsing Pinterest.

Easter Entertaining & Favorite Recipes

On Sunday I hosted our annual Easter party for friends who don't have family in the area to come and enjoy a nice meal plus it gives me an excuse to dust off my entertaining ware that never gets used. K likes to cook a turkey in the oil-free turkey fryer we got as a wedding gift and I bake a ham which both take around 2 hours to cook each.

I usually try to host Easter dinner on a Saturday so we have Sunday to clean up and relax but since we already had plans to go to St. Augustine, we had no choice to host it on Sunday but luckily a few friends were able to make it while many others already had plans.

Since it was a small group I kept the appetizers minimal and served mini chicken pot pies from Trader Joe's and Andrea's amazing Slow Cooker Island Kielbasa recipe, which is so easy to whip together with only 4 ingredients (I used pineapple juice but not the chunks). Everyone raved about how good the kielbasa was!

For Easter decorations, I kept it simple and put together some Pinterest-inspired mason jar flower arrangements and added slices of lemon to the water.

Easter Dinner Menu:

Garlic mashed potatoes and gravy were pre-made from the store because I was worried about not having enough time to cook all of this on Sunday morning so decided to take a couple shortcuts.

For dessert, Kate made some amazing Pistachio cupcakes and another friend made some S'mores Rice Krispies Treats Pinwheels. Both desserts were incredible and we have tons leftover which is slightly dangerous. 

Finally, K concocted some Moscow Mules for a refreshing evening cocktail.

I'd say the Easter dinner party was a success this year spent with good friends and a delicious spread. Lola also enjoyed all of the attention!

Grilled Mexican Street Corn


I made this delish recipe a while ago but didn't manage to snap many good photos. The original recipe has much more enticing photos if you want to check it out. This was my first time trying Mexican Street Corn and I really love how it turned out. I left out one or two ingredients that I didn't think were necessary and adjusted the cooking method slightly so here's my version of the recipe.

Prep time: 10 minutes
Cook time: 20 minutes
Serving size: 4


For the Spread
4 ears fresh corn, husked
1/4 cup light mayonnaise
2 tbsp. light sour cream
1/4 tsp. garlic salt

For the Topping
1/4 cup grated Cotija cheese
1 teaspoon paprika
Chopped cilantro

    What To Do:
    1. Soak 4 wooden skewers in water for about 20 minutes. 
    2. Pierce a skewer halfway into the end of each corn cob.
    3. Preheat the grill to medium heat (about 400 degrees F).
    4. Combine the spread ingredients in a bowl and the topping ingredients in a separate bowl. 
    5. Smear the spread over each cob and sprinkle on the topping mixture.
    6. Wrap each corn individually in a piece of aluminum foil securing it so the toppings don't fall out.
    7. Place the foil wrapped corn directly on the grill, cover at let cook for a total of 20 minutes, turning often until the kernels are tender.

    Serve immediately and enjoy!

    Here are a few other Mexican Street Corn recipes I found if you want to experiment with different/healthier ingredients and cooking methods.  

    Recipe links: 1 * 2 * 3