Bacon & Spinach Mini Quiches (Gluten Free)

Posted on June 23, 2015 by skibootsinthekitchen

Happy summer solstice! A few days late but who is keeping track, right? Especially when the weather has been so beautiful, warm and sunny! I love this time of year when it stays late out until 10pm, it makes me feel really productive, like I have a few extra hours in the day! Even though summer has officially started and school is out for the year, us adults still have to work (big bummer) Oh to be a kid again! The morning “rush” is as usually in our house hold through the summer and I’m not one to skip a meal! And lets be honest, skipping breakfast because you’re in a hurry is a recipe for disaster!

These quiches are great for a quick breakfast, lunch or snack, especially when time is of the essence. Make them ahead of time and pop them in the freezer for later, they are easy to reheat in the microwave and off you go! They are also great for school lunches and after school snacks but don’t let your kids know I’m already talking about back to school… (even though you moms out there are probably already looking forward to it!) These taste delish even when you’re not in a rush… My favorite way to eat them is paired with a big ol’ Bloody Mary or mimosa on a Sunday morning! Enjoy!

Easy Bacon & Egg Mini Quiches (Makes 10-20 depending on the size of your tin)

Ingredients:

12 large eggs
1/2 cup half and half or heavy cream
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp dried parsley
2/3 cup grated Parmesan cheese
3 cups shredded cheddar cheese
6 slices of bacon, cooked and chopped
1 10oz package frozen chopped spinach, thawed and drained

Directions:

Pre-heat the oven to 375 degrees. In a large bowl whisk together eggs, half and half, garlic powder, pepper, and parsley until fully combined. Add Parmesan, cheddar, spinach and bacon, mix well.
Spray muffin tins (I used mini and smaller sized ones) with cooking spray. Be sure not to miss any spots so the quiche does not stick! Fill muffin tins about 3/4 of the way full. Place them in the oven for 15-20 minutes or until golden brown and puffy. Remove from the oven and let sit for 5 minutes before removing them from the tin.
Serve warm or these can be easily frozen and heated up in the microwave for a quick breakfast on the go.

Avocado, Cheddar and Arugula Breakfast Sandy

Posted on April 9, 2015 by skibootsinthekitchen

They say breakfast is the most important meal of the day and I couldn’t agree more! Not only is it the most important meal of the day but it is my favorite, epically when it comes to breakfast sandwiches! There are so many options… you can have it on a bagel, English muffin or toast; topped with bacon, sausage or ham- or throw on some cheddar, American or pepper jack cheese… as you can see the options are endless.

I prefer my breakfast sandwich on an English muffin (Thomas’ only please!) with cheddar so sharp it’ll cut you! I’ve learned that you don’t need meat to make a sandwich hearty, put a little avocado on that baby and not only do you get all those good fats in your diet, it fills you up quickly too! The Arugula adds a little peppery kick that is extra delicious. All in all you better make two of these breakfast sandys because you’ll be sad when the first one is gone! Happy weekend everyone!

Bomb Breakfast Sandy (Makes 1 Sandwich)

Ingredients:

1 Large egg, fried
1 English Muffin, toasted
1 slice extra sharp cheddar
1/4 Avocado
2 slices of tomato
handful of Arugula
Salt and Pepper to taste

Directions:

Melt some butter in a medium skillet. Crack the egg into the frying pan and let cook for 2 minutes. Flip the egg and cook for a minute more (now is when you’d want to break the yolk!). Place slice of cheddar cheese on top of the egg and cover with lid for 30 seconds. Leave covered and remove from heat, let it sit in the pan while you assemble the sandwich. Meanwhile, toast your English muffin.
Take 1/4 of the avocado and smash it into the English muffin. Place the fried egg on the muffin and top with tomato and arugula. Season with salt and pepper.
Server with hot sauce or ketchup (if you love ketchup as much as me!) Enjoy!

Green Eggs & Ham Quiche

Posted on April 28, 2014 by skibootsinthekitchen

Can you believe its almost May?! May is such a great month because there is so much to celebrate! First off Cinco de Mayo… since my favorite day of the week is Taco Tuesday and I drink margaritas like they’re water, it’s my ultimate holiday! Then comes Mother’s Day and who doesn’t like celebrating mom? Moms are the best!

Finally, we kick off summer (and the right to wear white pants!) with Memorial Day! It’s a pretty action packed month. If you’re looking for an extra special way to show mom how much you care this year, make her a delicious meal! Mother’s Day is a great day to show mom how much you love her with homemade brunch and Bloody Mary’s (in bed?!) Now that sounds like a great morning! I feel like sometimes quiche is thought of as a wimpy ladies luncheon dish but serve this delicious spring dish along side a bacon Bloody Mary and you won’t hear anyone complaining! It is also a fun dish for kids to make because its super easy (the hardest part is sauteing the asparagus and onions)! Plus its a spin off the Dr. Seuss book “Green Eggs and Ham” read the book, make the quiche and you might even get the kids to eat some of it! So whether you’re hosting a bridal shower, brunch, lunch or Mother’s Day extravaganza (really whatever you want!) this quiche will be a hit! Green Eggs & Ham Quiche (click for printer friendly version)
Ingredients: (Serves 8-10)

1 9-inch Pillsbury refrigerated pie-crust (from a 15-ounce package)
2 12-ounce boxes frozen Stouffer’s spinach souffle (microwave for half the suggested time to thaw but not cook)
4 eggs, beaten
1 1/2 cups cups (6 ounces) grated mozzarella cheese (you can substitute Pepper Jack for some added spice)
1 bunch of asparagus, ends trimmed and cut into 1″ pieces
1 small yellow onion, diced
1 cup diced ham, prosciutto or bacon (if using bacon, cook before adding it) if you are vegetarian you can leave this out
1 tablespoon olive oil
fresh ground pepper

Directions:

Pre-heat oven to 375° F. Unroll the pie-crust and press it into a 9-inch pie plate.
In a medium skillet heat olive oil over medium heat. Add onions and saute for 2-3 minutes, add asparagus and saute until just tender and onions are translucent, about 5 minutes more.
Combine the spinach souffle, eggs, cheese, ham and asparagus mixture in a large bowl. Add a few turns of fresh pepper and stir to combine. Pour the mixture into the prepared pie shell.
Bake until set in the center and the crust is golden brown, about 45 minutes.

Egg in a Basket with Goat Cheese & Avocado

Posted on April 13, 2014 by skibootsinthekitchen

Good Morning! Maybe you haven’t had your coffee yet, so its only an OK morning so far, get that caffeine pumping through your veins and the day will seem a little more tolerable! This week is vacation week for a lot of people in Park City, I’m envious of you if you’re off on a lovely vacation… It was snowing here AGAIN yesterday!

This coming weekend is also Easter, which means another excuse to cook and eat food (like I needed an excuse!) I’m excited to decorate some Easter eggs, make some delicious brunch and sit back with a cup of coffee (or bloody mary!) and enjoy the day! Growing up one of my favorite breakfast dishes was “eggs in a basket” also know as “eggs in a hole” I’m sure you have your own name for it if you’re familiar with this meal! But since its almost Easter, today I’m calling it Egg-in-a-basket! You’re taking two essential breakfast items, eggs and toast, and marrying them into one awesome creation! Sometimes the simplest of things taste the best! As a kid I used to put maple syrup over the top but in this version of eggs-in-a-basket I’ve dressed it up with creamy goat cheese and avocado! Hope you have a great Monday! Enjoy!

Ingredients (Serves 1)

1 fresh egg
1 slice whole grain bread
1 tablespoon butter
1 tablespoon goat cheese, crumbled
1/2 avocado, sliced
2-3 dashes paprika
salt and pepper to taste

Directions

Melt 1/2 the butter in a medium skillet over medium heat. Using a sharp knife or the rim of a glass, cut a golf ball sized hole in the middle of the bread. Spread the remaining butter evenly on the slice of bread. (spread some butter on the little bread circle and throw it into the pan as well as an added crispy treat!)
Place the bread butter side down in the skillet and allow it to brown 1 minutes. Crack the egg, carefully, into the hole, add 2-3 dashes of paprika over the egg and fry 2 minutes until the egg has set slightly.
Carefully flip the egg with a spatula and cook for 2-3 minutes longer. You don’t want to over cook the egg so the yolk is hard but you want to be sure the whites are cooked. Let it cook until the yolk feels, to the touch, soft but not over jiggly!
Remove the egg-in-a-basket from the pan, sprinkle with salt and pepper then crumble 1 tablespoon of goat cheese (or more if you love it!) over the egg. Slice up the avocado and serve it on the side.
Bon Appetit!

Buttermilk Pancakes Stuffed with Nutella

Posted on February 5, 2014 by skibootsinthekitchen

Did you have any idea that February 5th was World Nutella day?! I just found this out and I couldn’t be happier- A whole day dedicated to Nutella! If I had the time to make pancakes for breakfast every morning I would, they are my favorite! Growing up I used to be superstitious about eating pancakes the morning of all my ski races.

New Hampshire Ski Race Circa ?

Mt. Snow 1997

Middlebury Carnival 2006

My Brother and I win Mohawk Mt Race 1997

It all started when I ate 12 pancakes before the Francis Piche race in Gunstock New Hampshire- you’d think it might have slowed me down but I ended up winning! Thus began my ritual before all my ski races- Pancakes! With the Sochi Olympics starting tomorrow it only seemed right to post my favorite pancake recipe in support of all the Alpine racers going for Gold in Sochi! I went for “gold” at Mohawk Mountain when I was 10 (above) so these pancakes are obviously the magic elixir (that is not a proven fact). Ok, I doubt elite level athletes are stuffing their faces prior to a race with Nutella pancakes but they are super delicious regardless!

Blueberry & Chocolate Chip

Nutella

Real Maple Syrup

I love these buttermilk pancakes because you can dress them up anyway you like- Nutella stuffed, blueberry, raspberry, chocolate chip, banana, even plain is good! You can also substitute whole wheat flour to make them a little more healthy! Don’t forget to top them off with real maple syrup – (not that fake crap from a plastic bottle!) Whether you’re hanging around the house on a lazy Sunday, going out to ski some fresh powder or getting ready for an Olympic Downhill these pancakes will fill you up and give you the boost you need! Good luck to all the Olympic athletes competing in Sochi! I am especially psyched to watch Leanne Smith and Julia Ford (yah New Hampshire girls!) and Park City native Ted Ligety to throw down and ski fast!

Buttermilk Pancakes (makes 12-16 pancakes)

3 Cups flour (you can sub 1.5 cups whole wheat flour if you desire)
4 tablespoons baking powder
1 teaspoon salt
1 cup sugar
1/4 cup butter, melted
2 eggs, beaten
1 teaspoon vanilla
3 cups buttermilk (you can sub vanilla almond milk too)
Nutella, blueberries, bananas or whatever else you like on your pancakes
butter for the skillet
real maple syrup

Directions:

Mix flour, baking powder, salt and sugar in a large bowl.
In another bowl, mix butter, eggs and vanilla
Mix dry and wet ingredients, stir to combine. Lastly stir in buttermilk.
Melt butter in a large skillet or griddle over medium-high heat. Pour batter onto skillet and allow batter to rise (about 1 minute).
Place a dollop of Nutella (about 1/2 teaspoon) in the center of the pancake, cover Nutella with a little more batter. If you prefer other toppings add them here- sprinkle pancake with blueberries, chocolate chips or other desired treats!
Cook until edges rise and bubbles form on top of the pancake. flip and cook until golden brown on both sides.
Serve with butter and maple syrup, Enjoy!

One Pot Hot Oat & Quinoa Cereal for some East Coast Visitors

Posted on March 1, 2013 by skibootsinthekitchen

Quinoa mixes with steal cut oats for a hearty breakfast that you can make the night before for those busy mornings! Its always fun having visitors come and stay with us. My parents were just here for a week and they drove a U-haul all the way from Connecticut with lots of furniture and goodies! Our previously empty dinning room now has a gorgeous table that we can eat our meals at (we were doing Japanese style sitting on the floor before- Piper, our dog, benefited from a low table and she snagged a few bites of pizza the other night!) My dad being the diehard skier that he is must be on the hill from first chair to last chair regardless of the conditions. Breakfast is the most important meal before a big day of skiing- as you never want to stop too long for lunch, especially on a powered day. Getting out the door in the morning is equally as important though and that is why this filling and delicious breakfast is perfect for winter activities! The majority of the cooking is done the night before! All you have to do is combine all the ingredients in one pot the night before, heat the next morning and serve! Cinnamon and Cardamom give it a wonderful flavor unlike regular hot oatmeal and cereals. The toppings for this cereal are endless too- pumpkin seeds, almonds, fresh fruit, maple syrup or peanut butter to give it that protein punch. It’s fast & filling for your powder hungry guests or a great option on a busy morning! Enjoy!

From Feb 2013 Bon Appetit

Serves 4 (comfortably)

Ingredients:

1/2 cup dried fruit (such as goji berries, cranberries, or barberries)
1/2 cup steel-cut oats
1/2 cup well-rinsed quinoa
1/4 cup raisins
1 teaspoon kosher salt
1/2 teaspoons ground cinnamon
1/4 teaspoons ground cardamom
4 cups water

Combine all ingredients and bring it to a boil in a medium saucepan. Cover and let sit off heat overnight. Before serving, reheat cereal in saucepan, covered, over medium-low heat, stirring occasionally and adding water if needed, until warmed through, 5-8 minutes. Serve with your favorite toppings (almond milk, maple syrup, pumpkin seeds, granola, etc) To make the morning of bring mixture to a boil; reduce heat and simmer, stirring occasionally, until grains are tender, 20-25 minutes.