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...

       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...

       Thanks to my niece Karina who took the time from her busy life as a professional chef to share this recipe with me.      Last week I was making my menu for my Friday night appetizers, and I decided to add my recipe for potato croquettes. Looking for a sauce to serve with the croquettes, my niece's creole sauce came to mind. I pureed the sauce, and it was a perfect pairing. I served the sauce in its original form with chips and pureed for my potatoes croquettes.   Ingredients: 1 small yellow onion, small diced 1 large tomato, small diced 1 red bell pepper, small diced 1 clove of garlic, minced 1/4 cup olive oil 1 teaspoon tomato paste salt and pepper to taste 2 ounces of red wine In a medium saucepan add the oil. Turn the heat to medium, add the onion and cook for 1 minute. Add the rest of vegetables and a pinch of salt. Cook until the vegetables are tender but crisp. Add the tomato paste and cook another min...

      You can eat potatoes every day without getting tired because of the many ways they can be prepared. Double baked potatoes, Shepherd's pie, French fries, mashed, stewed and many other ways.       The recipe I want to share with you today is a very easy and tasty appetizer. Loaded with crispy bacon and parmesan cheese this recipe will keep your family asking for  more.                                                        Since my daughter and I started with the idea of having appetizers and movie night on Fridays  I started making some appetizers in advance and freezing then. These potato croquettes turn out really good regardless of being in the freezer for 3 or 4 days. I serve then with my niece creole sauce. Ingredients: 1 pound of Idaho potatoes, washed peeled and cut in 4 pieces ...