Posts filed under ‘Lunch’

Snow Day!!!

Look at the poor tree in front of my apartment! He must be so darn cold. You can’t really see his buddy to the left, but I’m sure they’re chatting about all the snow. (Please, forgive the poor quality of the picture, I took it through my kitchen window, that’s why it looks like it was taken through a screen or something. Because it was. Anywhoooo…)

I’m sure everyone in Jersey probably has a similar view when they look outside, but I just wanted to capture the real essence of  today’s snow-day-ness.(Random Thought. Snow always makes me think of Christmas? I know it’s come and gone already, but I’ve been humming Jingle Bells all day and I can’t stop. Does anyone else have this problem?? Resume Post.)

Snow day means no class AND no work. I’ve got a pile of dishes in the sink, a room to be cleaned and homework I could get a head start on. What’s a girl to do when she’s stuck inside all day?????

MAKE QUICHE!

Delightfully comforting on such a snowy day,
this Bacon, Broccoli
and Cheddar Quiche was the absolute perfect
brunch meal.

Bacon, Broccoli and Cheddar Quiche

  • 1 frozen, ready-made pie crust (thawed)
  • 4 large eggs
  • 1/2 cup 2% milk
  • 1/2 teaspoon black pepper
  • 5 slices of thick cut bacon, chopped
  • 1/4 cup red onion, diced
  • 1/2 cup shredded cheddar cheese, divided
  • 1/2 bag steam-in-a-bag frozen broccoli (yes, that’s the technical term), prepared to package directions, chopped
  1. Preheat the oven to 350º.
  2. Prick the bottom of your pie crust all over with a fork (to prevent bubbles from forming during cooking) and place in the oven for about five minutes, just until you begin to smell it. Remove and set aside.
  3. Place the chopped bacon into a large frying pan. Cook over high heat until brown and crispy, about seven minutes Add the red onion during the last minute of cooking time. Drain on a plate lined with paper towels and set aside.
  4. In a large bowl, whisk together the eggs, milk and pepper until it forms a smooth mixture. Add the cheese, broccoli, and bacon. Mix to combine.
  5. Pour the egg mixture into the reserved pie crust. Top with remaining cheese.
  6. Cook for 40 minutes or until the eggs are set and the cheese on top is melted and brown.
  7. Let cool about 15 minutes before serving.


February 10, 2010 at 2:52 pm 2 comments

Spinach & Artichoke Dip

This morning my tummy is still recovering from yesterday’s Super Bowl celebration. Johnny and I didn’t do anything toooooo crazy, we just had our close friend and his lovely lady over for some snacks and good times.When our friends showed up an hour earlier than I expected I hurried my little self up to get snacks on the table as fast as possible.

In all my haste, I neglected to snap a single picture of the Creole Crab Dip I made (which was totally why the Saints won by the way 🙂 ) or the Spicy Boneless Buffalo Wings, or the Chocolate Peanut Butter Chip Blondies. I couldn’t not share a recipe with you guys, though, so although this dip was not in last night’s repertoire, it IS in my repertoire of recipes and is absolutely divine.

Spinach and Artichoke dip is one of my favorite favorite snacks to get when I’m out to eat. It’s creamy and cheesy and the perfect companion to anything crunchy and dipable. When I finally decided I wanted to try and make it for myself at home I started searching through dozens of recipes. In all of my searching, I noticed that one of the main ingredients in just about every recipe I found was mayonnaise.

I. HATE. MAYONNAISE.

Don’t ask me why. I couldn’t really tell you. Aside from the fact that it’s absolutely awful for you, averaging at around 100 calories per tablespoon and having little to no redeemable nutritional value, something about the way it jiggles and stares at me and – ugh – it just really grosses me out. So I decided, forget you mayo and forget you recipes, I’m coming up with my own.

The recipe I’m sharing with you is all my own. I replaced the *shudder* mayo with nonfat yogurt to lend a creamy texture without all the fat and repulsiveness and I added some white wine to thin out the mixture while adding a lovely, more sophisticated zip to the dip. The red bell pepper was another touch of mine because I love the sweet crunch it adds to the finished dip and because it’s my recipe and what I say goes. Heh. 🙂

Spinach and Artichoke Dip

  • 1 package frozen, chopped spinach, defrosted and drained of all liquid
  • One 8-ounce package reduced fat cream cheese, softened
  • One 6-ounce container nonfat yogurt
  • One 8-ounce jar marinated artichoke hears, drained and chopped
  • ¼ cup dry white wine
  • ½ of a small, red bell pepper, diced
  • 2 teaspoons garlic, minced
  • 1 teaspoon Italian seasoning or oregano
  • 1 teaspoon red pepper flakes
  • ¼ cup parmesan cheese
  • ¼ cup mozzarella cheese
  1. Preheat the oven to 400°.
  2. In a large sauté pan, add the spinach, cream cheese, yogurt, and artichokes. Over high heat, stir until the ingredients become a smooth mixture.
  3. Add the wine and allow to cook for about 5 minutes, until the mixture thickens.
  4. Add the bell pepper, garlic, Italian seasoning, red pepper flakes and parmesan. Mix to combine.
  5. Pour the mixture into a 9 inch pie plate or baking dish. Top with mozzarella and more seasonings if desired.
  6. Bake at 400° until hot and bubbly and the cheese is melted.
  7. Serve with carrots, celery, and homemade pita chips!

February 8, 2010 at 1:40 pm 2 comments

Chicken & Corn Chowder

Oh, snow. That’s what I woke up to this morning. Little fluffy flurries falling from the sky. (Heh, that was so something Dr. Seuss would say.) Though in retrospect it could have been much worse, being that it’s pretty much all melted now, but from the moment I stepped outside for work this morning I knew it was a soup night.

But what kind of soup Jen???

First and foremost, a delicious soup. (Duh!) A soup that will fill up my fussy fiancé who insists soup should never be a meal without a sandwich to accompany it. And perhaps, a soup with a little sass…kinda like me!  So I decided on Chicken & Corn Chowder!

(more…)

February 3, 2010 at 11:36 pm Leave a comment

Sunday Brunch

After an insanely busy first week of school, I had the weekend to sleep in and recuperate. So of course, I slept until noon. Bwahahahahahaha!

Anywhosers, nothing makes me happier in the morning/afternoon than a delicious meal with my love bug. So I woke up, got my tush in the kitchen, popped on my new iPod (complements of the aforementioned love bug this Christmas – golly he’s the best) and I got to work.

What was on the menu, Jen?!” I know you’re all dying to know.
  1. Jiffy Corn Muffins. *Gasp* From a box?! Yes.  Because they are cheap and delicious and take all of seven seconds to mix up and bake.
  2. A fresh, hot pot of coffee.
  3. Fresh naval orange segments.
  4. A Caramelized Onion and Spinach Frittata.

Is your mouth watering yet? Don’t lie to me, I know it is.
And if for some insane reason it’s not, let’s take a look shall we.

Mmmmmmmmmmmm. Brunch.

You can’t tell me you don’t want some of that. I really insist you make this for yourself. Perhaps this weekend. You won’t be sorry. 🙂

Caramelized Onion and Spinach Frittata

  • 1 tablespoon unsalted butter
  • 1 large white onion, sliced thin
  • 1 tablespoon garlic, minced
  • 2 cups spinach, washed and dried
  • 4 eggs
  • ½ cup nonfat milk
  • ¼ cup italian cheese blend, plus 1 tablespoon
  • 1 teaspoon pepper
  • 1 teaspoon italian seasoning
  • 1/4 cup parmesan cheese
  1. In a large skillet, melt the butter over medium heat. When the butter is melted, add the onions. Season with pepper and italian seasoning.
  2. Reduce the heat to low and allow the onions to cook until a caramel color is reached and onions are soft. (This takes patience, as it can take about a half an hour for the onions to caramelize completely. It’s worth the wait.)
  3. Add the garlic and the spinach and allow it to wilt and reduce in volume.
  4. Preheat the oven to 350 degrees.
  5. In a large bowl, whisk together the eggs,milk, and italian cheese blend. Pour over the onion and spinach mixture. Raise the heat on the pan to medium high and allow the eggs to set for about 10 minutes, using your spatula to keep the sides loose.
  6. When the eggs are mostly set and the top still appears runny, sprinkle with reserved cheese and place in your preheated oven until the top is set and the cheese is melted and brown, about 7 minutes.
  7. Let the frittata cool for ten minutes before removing it from the pan.
  8. Slice into wedges and serve!

January 24, 2010 at 11:14 pm Leave a comment

A soup stroll

Now, be honest, who doesn’t love soup?

Can you really look me in the eye and tell me,
“Jen, as a matter of fact, I hate soup!”

No. You can’t. And if you can, I’m very sorry that you are missing out on the delightfully comforting and delicious bowl of goodness that is soup. It’s so warm and tasty and absolutely PERFECT for fall. I took a look at some other blogs to see what soup’s on the stove of some other folks, here’s what I found.

And just in case you’re not hungry enough, lets end on a great big bowl of
Sausage and Shrimp Stoup a la Rachel Ray, it’s what I ended on last night!

Here's my dinner last night. A simple Sausage and Shrimp One Pot meal courtesy of Rachel Ray. Topped off with fresh basil and parsley served with a big hunk of crusty ciabatta bread!

Here’s my dinner last night.
A simple Sausage and Shrimp One Pot meal courtesy of Rachel Ray. Topped off with fresh basil and parsley served with a big hunk of crusty ciabatta bread!

October 21, 2009 at 3:34 pm 3 comments


Twitter Updates

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

April 2020
M T W T F S S
 12345
6789101112
13141516171819
20212223242526
27282930