Tuesday, June 26, 2012

Recipe: Ham Crusted Quiche

Ham Crusted Quiche
Sorry it has been so long since I’ve posted a recipe!  I’m sure you all know how it is, life just gets the in the way and all the sudden you wake up and realize you have been neglecting your blog!  And while I was neglecting my blog, my healthy journey has been doing some ups and downs.  I find myself on a great path, and then stumbling.  I’m trying to focus on the positive, and when I stumble get right back on the horse instead of letting it derail me, but I am by no means perfect and that doesn’t always work!
One of things I have been working on it is trying to not rely on carbohydrates so much in my meals.  I was feeling like every day, every meal was carb-heavy.  I don’t think that it is necessarily a problem to eat a diet high in carbs, but I felt like it was slowing me down, and I like to mix it up a little and give myself new challenges.  I also am doing a half-share of a CSA (Community Supported Agriculture where I get a “basket” of fruits and vegetables) and want to make sure that everything I get is being eaten.  I have tried several of the “low carb” recipes that are popular right now, like the cauliflower pizza crust.  The verdict on that one is that it is good in its own right, but it is not the same as pizza crust.  The cheese mixed with the cauliflower does give it a nice crunchy texture, and I prefer a thin crust to the cauliflower crust, but I would make it again.
I did, however, make a low-carb recipe that I am enjoying a lot.  We get a dozen eggs every 2 weeks with our CSA, and what is a better use than a quiche?  It is totally customizable, and you can make a different variation all summer long.  I wanted to make it to bring to lunch at work, but the pie crust full of butter and flour is not on my current to-eat list.  I went searching on the internet for ideas on other types of crusts, but they all seemed to be based on other carb-heavy things like potatoes.  However, one link to a flickr account caught my eye: a ham crust
This seemed like the perfect idea, but I wasn’t in love with the rest of their recipe for the quiche, so I kind of mashed up a bunch of recipes I had in my head and came up with the recipe below.  It turned out really well, and this will definitely be added to my list of go-to recipes!

Ham Crusted Quiche
6 servings
4 Points Plus per serving

6 ounces deli ham
4 eggs
1 cup milk
4 ounces light Jarlsburg/swiss cheese, shredded
1 teaspoon olive oil
1 pint mushrooms, roughly chopped
2 garlic scapes or green onions, sliced

Preheat oven to 375 degrees.  Spray pie pan with olive oil spray, then lay the ham out so it covers the entire pan.

Mushrooms and Garlic Scapes

In a non-stick skillet, heat up the olive oil.  Once hot, sauté the mushrooms and garlic scapes or green onions until the mushrooms release their liquid and it cooks off.  Set aside to cool.

Eggs and Milk ready for

In a bowl, break up the four egg yolks, then add the milk and whisk and until combined well.  Season with salt and pepper, then stir in the cheese.  Finally, stir in the mushroom mixture.  Gently pour in to the pie pan on top of the ham.   Bake for approximately 45 minutes or until the eggs are set. 

Ready to go in the oven
 Some of the eggs might end up on the outside of the ham because it will shrink a little in the oven, but this doesn’t mess up the taste or texture.  Let cool for a few minutes, then slice and enjoy!  (As a note, there may be some liquid released from the ham, but this did not mess up the quiche at all.  Just don’t let your husband drain it in the sink and drop the remaining servings into soapy water!)

Friday, June 8, 2012

My go-to pot luck recipe: Bacon Beet Horseradish Dip

Like most people, I am invited to several pot luck events throughout the year.  I always want to bring something tasty and unique.  I already know there will be at least 2 different kinds of broccoli salad, so why not go with something I am sure no one else will bring.  Of course, now that I am letting everyone in on my little secret, I might show up to a pot luck and find this dip already there!
The world needs more pink food!

The great thing about this dip is that it is both delicious and and conversation started.  I personally believe that the world needs more pink food, and if that can be done without artificial colors, that makes it even better.  It is very easy to make this, takes about 20 minutes, and even through people will be apprehensive at first, everyone who tries it enjoys it. This past weekend I brought it to Scott's company picnic, and it was well received.  Plus, bacon makes everything better!

Also, this not a particularly healthy recipe.

Bacon Beet Horseradish Dip

1/2 pound of bacon
2 8 ounce boxes of cream cheese
1 cup sour cream (you can sub light sour cream or mayo)
8 ounce jar of Gold's horseradish with beets

Dice the bacon, and cook until crisp.  Drain off all the fat.

In a bowl, mix the cream cheese, sour cream, bacon and horseradish together.  Your dip will be bright pink, and will be awesome!

This goes well with cut up vegetables, pita, tortilla chips, or bread.  My favorite thing to serve it with is the Russian brown bread that I get at Whole Foods.  To be extra fancy, serve it in a bread bowl.

Friday, June 1, 2012

Recipe: Crispy Honey Garlic Chicken

This past weekend, I attended one of my favorite things: a beer festival.  Me, my husband and my brother-in-law had  a great time, trying lots of good beer, eating BBQ and being responsible by not driving. As you can image, beer festivals are not exactly great for staying on point with Weight Watchers, but sometimes you have to just enjoy life and not count points, and this is definitely one of those events.  Despite all the gluttony, something I found at this particular beer festival inspired the recipe I am going to share today.

They often have vendors selling products at these types of events, and anyone who knows me knows that I could never resist a free sample (my dad likes to talk about when I at at least 10 British pounds, the currency not the weight, of cheese samples at Fortnum & Mason in London).  One of the vendors there was TorchBearer Sauces.  They had several different types of sauces to try, including BBQ sauces and hot sauces, but when I tried the Honey Garlic Wing Sauce, I knew I had to have some.  Tangy from the garlic, with a hint of sweetness from the honey, I figured there was a lot I could do with this.   The great taste combined with the lack of high fructose corn syrup seemed like a great combo, and it was made even better when I determined that it was only 1 weight watchers point per tablespoon! 

Crispy Chicken... yum!
I'm not a huge chicken fan, but when I do make it I prefer it to be crunch, but breading usually involves coating the chicken is something pointy.  What I did instead was marinate the chicken in the honey garlic wing sauce, then use the marinade to get the coating to adhere to the chicken.  It worked out great!

Recipe: Crispy Honey Garlic Chicken
Serves 2
9 weight watchers points per serving
So maybe french fries are not the healthiest side
dish.  Serve with a green vegetable!

3/4 chicken breaks, pounded so they are slightly thinner, or cut scallopine style
4 tablespoons TorchBearer Honey Garlic Wing Sauce
1/2 cup panko bread crumbs

Marinate the chicken with sauce for at least one hour, but around 3 or 4 would be best. 

Preheat the oven to 450.  Lay an oven-safe cooling rack on a baking sheet (this allows the air to circulate around the chicken).

Spread the panko on a plate.  Remove chicken from marinade, and coat each side lightly in panko, then lay out on the cooking rack.  Bake for 8-10 minutes, then flip and bake for 8-10 more (cooking time depends on thickness of your chicken.)

Serve with even more sauce to dip in!

p.s. In case anyone is wondering, I don't have enough people who read my blog for anyone to pay me to write about their products.  This is purely done because I enjoy the product.