Desserts And Good Food

     Twenty years ago I tasted quiche for the first time and I fell in love with it. I was planning my oldest daughter's wedding and my friend Barbara offered to make mini quiches as appetizers. Everybody at the wedding reception was delighted. Since then I have made it for breakfast, brunch or to take to potlucks.      The recipe I am sharing with you today was inspired by Barbara who taught me the basics of how to make quiche. I developed this recipe and now share it with friends and family.          For the filling: 1 1/4 cup of Swiss cheese, shredded 1 1/4 cup pepper jack cheese, shredded  1 cup spinach, chopped  6 slices of bacon a pinch of salt  1 small onion, peeled and diced 1 cup heavy cream 6 eggs 1/4 teaspoon nutmeg 1/4 teaspoon white ground pepper 1/2 teaspoon salt  quiche dough - recipe below   Cook the bacon in a skillet until a little brown but not toasty. Transfer to a...

       A few months ago I bought a guava paste to make some guava turnovers to share with my neighbor but she talk me she don't like to much the guava taste. Then she ask me if I can fill the turnovers with strawberry I felt disappointed but not defeated.       When I go into my kitchen I start thinking if I can made that recipe with strawberries. When I was in middle school I take a class called domestic economy, where we learn making clothes and, how to cook. One of the recipe my teacher teach us was to make guava paste. I take the recipe and make a few changes and here is the recipe for make strawberry paste. Turn really good and I want to share the recipe with you. Ingredients: 4 cups strawberry pulp 4 cups granulated sugar 1 8 x 8 glass pan plastic wrapping paper     Wash and dry the strawberries. Cut the tops and discard. Cut the strawberries in small  dices.    In a medium pot add 1/4 cup of water and 1 teaspoon fresh le...

    With the spring and summer arrives so the beautiful fruits and vegetables show up.  I couldn't resist the tentacion to buy some, even when I didn't know what I going to do with them. When I get home I look at the beautiful peppers and, suddenly I had the idea of making this flavorful salsa. I have tomatoes, parsley and for a contrast in flavor I decide to add mango and a can of pineapple chumps.        I made a few batches of salsa and shared it with my friends to see their opinion and,  everybody love it. Hope you enjoy as much as we do!!     Ingredients:  2 tablespoon of extra virgin olive oil 1 small onion, small dice salt and ground black pepper to taste 1/4 teaspoon of smoke paprika 4 bell peppers, red,green,orange and yellow, medium dice 3 Roma tomatoes, peeled and seed out  1 cup of pineapple, medium dice   1 cup of mango, medium diced      In a large frying pan over medium heat, add the...

        Do you want to be a better cook? Come with me and learn the tips and techniques I been learning front all the years I spend in the kitchen. Lessons I learn from my mother, family, friends and ones I learn in the Culinary School.  In this post I'm going to share with you the secret used in professional kitchen.    When you go to a restaurant and place the order for your food, they get ready your meal in 15 to 20 minutes. You wonder, how they can do that, the food taste so good and fresh. To do something like that, you have to spend many hours in your kitchen. What is the secret?      Mise en Place, a French term that means, have all your ingredients, tools and equipment ready to start cooking.  A technique or method use for chef in professional kitchen, to assemble meals so quickly and effortlessly. One of the basic skills I learn in Culinary school.   In the restaurants, they part cook some of the ingredients in the re...

    Pico the Gallo is a very simple salsa you can use for an appetizer, serve with chips, or to make tacos. Even I tried in a pizza and was delectable. Ingredients: 1 large tomato, chopped 1/4 cup red onion, small dice 1/4 cup chopped fresh cilantro  1 fresh jalapeño pepper, seed remove and dice Juice of 1 lime Fine sea salt to taste In a medium glass bowl combine the tomato, onion, cilantro and jalapeño. Add the lime juice and mix until combine. Season with salt to taste. Cover with plastic wrap and transfer to the refrigerator until ready to serve. You can served with chips, or to make fish tacos.

     Last Christmas I went to Texas to spend a few weeks with my grandson. My daughter love to cook like me, and always want  me to try some on her recipes. This time she wanted me to try a  simple and delicious Brussels Sprout recipe. I couldn't resist the temptation to take photos and, write down the recipe to share  on my blog. Ingredients: 1 package brussels sprouts Salt and, ground black pepper to taste 2 tablespoon Extra virgin Olive oil Preheat the oven to 350°F     Transfer the brussels sprout to a medium bowl; rinse and remove the bad spots. Cut in half and add the 2 tablespoon of olive oil. Season with salt and pepper to taste. Transfer to a large baking sheet and, bake at 350°F for about 30 minutes. Meanwhile prepared the Sauce. Ingredients: 1/4 cup Mayonnaise Sriracha sauce to taste Honey to taste In a small bowl add 1/4 cup of mayonnaise. Add Sriracha sauce to taste and mix well. Start adding the honey little by little until your tast...

       Every Friday I surprise my family with new recipes. I enjoy all the comments they made when I started serving the goodies. For me that was the part I enjoyed the most.      This simple, satisfying appetizer was a hit in our Friday Night reunion. The c runchy and soft texture was a perfect match with the salty and spicy flavor.   Ingredients: 6 yellow new potatoes 6 slices of bacon, cook but not toasty 3 tablespoon French butter  Salt and pepper to taste 1/2 cup shredded Provolone cheese 1 Tbsp. olive oil Preheat the oven to  350°F    Fill 3/4 of a medium pot with water and bring to a boil over a medium high heat. Add the potatoes and cook for about 20 minutes or until tender. Transfer the potatoes to a baking dish.     With the hand masher, smash the potatoes and season with salt and pepper to taste.     Add 2 tablespoon olive oil to a baking sheet and arrange the potatoes about 3 inches apart...