Cilantro Lime Quinoa

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I made this Cilantro Lime Quinoa as a side dish with tacos while my parents were visiting and everyone raved about it. It's bursting with flavor and couldn't be easier to make. My husband, who isn't a huge fan on quinoa, even liked this. Rice could also be substituted if you don't like quinoa or don't have it on hand.

Cilantro Lime Quinoa
From Two Peas & Their Pod
Printable Version
Serves 4
Ingredients
2 cups vegetable broth (I used chicken)
1 cup quinoa, rinsed and drained
1 clove garlic, minced
2 tablespoons fresh lime juice
1/3 cup cilantro, chopped
1/4 teaspoon sugar
Salt and pepper, to taste
Directions
In a large pot bring the 2 cups of broth to a boil. Stir in the quinoa and cook until the broth is evaporated and quinoa is tender, about 20 minutes. Meanwhile whisk together garlic, lime juice, cilantro and sugar. Pour quinoa into a medium bowl and fluff with a fork. Pour the lime cilantro mixture over the quinoa and stir to combine. Season to taste with salt and pepper and serve warm. 

Fiesta Quiche

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I was in the mood for a quiche for lunch. Haven't made a quiche in ages and then I see several quiches this week on blogs. I had to make one. Luckily I had all the ingredients in the house for my Fiesta Quiche.It's quick and easy. Just mix everythingtogether and pour into a prepared crust.
Use a large deep dish pie pan. I still had one store crust. Just unroll and into the pan it goes. It's great leftover the next day too. You can even cheat and make it without a crust.....if you're in a hurry.
Fiesta Quiche5 eggs1-1/2 C whole milk1/4 C salsa1 can diced green chilies1/2 C finely chopped onion 2 C  monterey jack/cheddar cheese9" unbaked deep pie shellpinch of cumin, salt, chili powder, opt.Whisk the eggs well. Whisk in the milk,salsa, onion, green chilies, and optional seasonings, Stir in the cheese.Shape the pie shell into a deep dish pan.Pour in the filling. Bake @350 45 minutesuntil puffed and center is firm.Let cool for 10 minutes before slicing.
Enjoy! 
Links: Designs By Gollum

Banana Sour Cream Muffins

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A basket of warm banana muffins.When I have bananas that are over-ripe, I peel them and pop the fruit in a Ziploc bag. I can flatten the bags and store them the freezer for when I want to make muffins. Each bag has just enough banana for a batch. I sprinkle some of the tops with cinnamon sugar. These muffins freeze well too.Banana Sour Cream  Muffins1 stick butter, room temp.1 C sugar2 eggs, (lightly beaten)1 C sour cream1 t vanilla2 mashed bananas (1 C)1-1/2 C flour1 t baking sodapinch salt(1/2 C chopped pecans)Beat the butter and sugar until creamy. Beat in the eggs, then sour cream and vanilla.
Add the mashed bananas. Combine the flour, soda and salt in a sifter and sift in.
Stir just to combine. Add the nuts if desired. Divide among 12 sprayed muffin cups, sprinkle the tops with sugar or cinnamon sugar if desired. Bake @350 for 15 minutes.
makes 1 dozen.

Enjoy!

A New Chicken Parmesan

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This Chicken Parmesan recipe is from
The Palm  restaurant.
It has a secret ingredient.
Start the sauce first so that it simmers while
you make the chicken.
Saute the garlic and basil leaves in olive oil.
This infuses the oil with flavor.
Add the canned tomatoes, wine, andseasonings. I used a potato masher to mash the tomatoes.
Let simmer. This makes enough sauce to freeze
some. You can also cut the recipe in half, but I
 like to have sauce in the freezer for fast dinners.
 Flatten the boneless chicken breasts
 between plastic wrap with a rolling pin.
 Prepare 3 plates for the coating.
1. beaten eggs, 2. flour, 3. Italian breadcrumbs.
 Coat first with flour
 then coat with eggs
and last into the breadcrumbs.
Score with a knife.
 I cut each breasts in half. Let rest 10 minutes
 or you can cover and refrigerate at this point
and  finish the dish later.
Saute the chicken in hot oil for about
2-3 minutes on each side.
Pour a little sauce onto an ovenproof platter.
Place the chicken breasts on top. Spoon a little
sauce on the each piece of chicken and
sprinkle with shredded Parmesan cheese.
 Here's the secret ingredient.
Muenster Cheese  Lay a slice of muenster cheese on top of
each piece of chicken.
 Place under the broiler and watch carefully.
 When the cheese is melted and bubbly
remove from the oven and
Plate with pasta. I hope you like it.
The Muenster cheese gives it a
wonderful rich flavor. Once the sauce is
done the rest comes together pretty quickly.
Enjoy with a nice Pinot Noir.
Cheers!


Chicken ParmesanMarinara Sauce1/4 C olive oil6 cloves garlic, crushed1/2 C fresh basil leaves, loosely packed2  28-oz cans crushed tomatoes1/2 C white winesalt & pepper to taste2 t sugar1/4 t crushed red pepper flakesHeat the olive oil in a large saucepan on medium high heat. Add the garlic cloves and stirand cook until golden, about 2 minutes. Add the fresh basil and cook 1-2 minutes. Add the canned tomatoes and crush a bit with a potato masher. Add the wine, salt, and sugar. Simmer for 20-30  minutes then add the crushed red papper flakes and about 10 turns of freshly ground pepper. Let simmer on low until needed.You can cut this recipe in half, or put extra sauce in the freezer for another meal.
Chicken2 boneless chicken breasts1 C flour1 C Italian breadcrumbs2 eggs2-3 T canola oilPound the chicken  flat between plastic wrap.Put the flour on one plate. Whisk the egg on another plate and the breadcrumbs on a third plate. Take a flattened chicken breast and coat it first in flour, then in the egg, then in thebreadcrumbs. Make sure it is thoroughly coated,then score with a knife. Cut each cutlet in half.Let rest for 10  minutes or cover and refrigerate until ready to cook.Heat the canola oil in a large skillet. Add the chicken and cook about two minutes on each side until browned.
ToppingMarinara sauce-about 4 C8 T grated Parmesan cheese4 slices Muenster cheeseFresh basil leaves for garnishSpread some of the sauce on the bottom of an ovenproof platter. Place the chickenon top and add a spoonful of sauce and  about 2 T grated parmesan on each piece.Cover with a slice of Muenster.Place under the broiler and watch carefully.When all the cheese is melted and bubblingremove from the oven and serve with pasta.Garnish with basil leaves.
Enjoy!
Links: Stone Gable,
Savvy Southern Style,
Between Naps On The Porch,
Rattlebridge Farm, My Romantic Home

Quiche and Tell: Crab Quiche

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I love quiche, so I made this old one from my recipe file over the weekend. Crab Quiche.This yummy quiche has a few unusual ingredients.
If you have a piecrust ready, the rest of the ingredients are quickly mixed together. Shredded cheddar cheese, eggs,
sour cream, a can of French fried onions, a can of crabmeat, and seasonings.  Mix that all together. Pour into an unbaked pie shell.
 Bake for 35 minutes. A green salad or tomato salad would be a nice side. We had tea, but wine would be nicetoo for company. A chocolate chip bundtcake for dessert, company or not!
 Brunch or lunch.
Leftovers for the next day...a bonus! Ok, here's the recipe, because I quiche and tell!
Crab Quiche3 XL eggs slightly beaten1 can French fried onions, crushed1 can crabmeat, drained 
1 C sour cream1 C shredded cheddar cheese, 4-ozgarlic or seasoned salt, pepper, Old Bay(season as desired)Mix all ingredients and pour into anunbaked pie shell. Bake @350 for 35 minutes.Let rest for 5 minutes before cutting.Enjoy!
Link: Between Naps On The Porch,
Rattlebridge Farm, My Romantic Home,
Funky Junk,

#2489 - Peach Cookies

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(by Shirley McNevich)
1 - 20oz. can peach pie filling
1 box Duncan Hines yellow cake mix
2 eggs
1 cup chopped pecans
white sugar for sprinkling

In a blender add the peach pie filling--beat until smooth. In a mixer add blended pie filling, cake mix and eggs--beat. Add chopped pecans--beat. Remove bowl from mixer--drop batter by spoonfuls on to greased cookie sheets. Sprinkle cookies with white sugar. Bake at 350 degrees for 10-12 minutes.

#2490 - Chunky Vanilla Frosting

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(by Shirley McNevich)
1/2 box of Domino's powdered sugar (1lb. size)
1 stick softened Parkay margarine
2 tsp. vanilla
1 or 2 tsp. milk if necessary
1/4 to 1/2 cup Nestle's mini chocolate bits

In a mixer add Parkay and vanilla--beat. Slowly add powdered sugar--beat. If too thin, add 1 or 2 tsp. milk--beat. Remove bowl from mixer--add mini chocolate chips--stir until mixed. Use to frost cupcakes or one cake. Add more mini chocolate chips if desired.