Tag Archives: busy

EASTER HAM LEFTOVERS

25 Tuesday Apr 2017

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Ever since returning from our Spring Break trip to Horseshoe Canyon Ranch in March – we have been on the go, with what has felt like, barely a moment to spare.

A few days after horse riding, rock climbing, zip lining and eating LOTS of amazing food, my husband and I left for Washington DC – as president of the Arkansas Hospitality Association he had a conference to attend and meetings planned with our state senator and congressmen.

Following four days in the Capitol, it was home to parent-teacher conferences, birthday parties (both kid and adult – necessitating gift buying and appetizer making), happy hours, a Shrimp boil, and getting organized for family photos (which was no small feat and more time consuming than I would have ever imagined – spray tan, facial, teeth whitening, hair appointment and professional make-up, while ensuring the parts of the house to be permanently captured on film were clean and tidy), as well as attending to all the regular activities, daily tasks and volunteer endeavors for our family of five.

Then, after organizing a pizza donation, a wedding anniversary, a dinner party to celebrate 25 years in business, and readying our home for an evening with a group of incredible chefs, followed closely by 3 family friends from New Zealand coming to visit for a couple of nights on their 6-week road trip across the States – it was wonderful to enjoy a quiet, relaxing Easter with our family – and to have left overs for a simple, wholesome meal the next day.

CRUSTLESS HAM AND GREENS QUICHE

1 1/2 cups cooked quinoa

1 onion, diced

1 cup chopped mushrooms

3 cups diced ham

2 cups gruyere cheese

3 cups mixed kale, spinach and swiss chard, finely chopped

1/2 teaspoon herbs de provence

4 cloves garlic, minced

4 tablespoons sour cream

8 eggs

2 tablespoons Dijon mustard

2 tablespoons olive oil

parmesan cheese

Heat oven to 350F.

Put the quinoa in a mixing bowl, add eggs, cheese, sour cream, herbs de provence, garlic and Dijon mustard. Mix in the greens and ham.

Heat olive oil in a large frying pan, saute onions until they start to caramelize, add mushrooms and saute for a few minutes.

Add onion mixture to egg mixture, stir to combine. Pour into a well greased dish, bake for 25 to 30 minutes, or until set.

Top with shredded parmesan. Allow to cool for 5 minutes before cutting to serve.

Enjoy!

Recipe adapted from The Dining Guide, April 2014

www.nwaonline.com/dining/

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QUINOA VEGETABLE MUFFINS

12 Monday Dec 2016

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During this busy time of the year, these lovely little savory muffins are perfect to keep on hand for a quick snack or light meal.

QUINOA VEGETABLE MUFFINS

quinoa vegetable muffins

6 eggs

2 cups cooked quinoa

2/3 cup chopped onion

2/3 cup diced red bell pepper

2/3 cup grated unpeeled zucchini

2/3 cup fresh mushrooms, diced

1 teaspoon dried thyme

salt and freshly ground black pepper to taste

Heat oven to 400F. Line muffin cups with paper liners.

Beat eggs in a large bowl, then stir in quinoa, onion, bell pepper, zucchini, mushrooms and thyme and season with salt and pepper. Divide among prepared muffin cups.

Bake until edges brown and tops are firm to the touch, 20 to 30 minutes.

Enjoy!

Recipe adapted from allrecipes, November 2015

allrecipes.com/

 

ITALIAN SAUSAGE CHILI

14 Thursday Apr 2016

Posted by in Recipes, Soups and Stews

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Even though I knew my husband was right when he told me visitors wouldn’t be opening and looking behind closed doors while our home was on display for the Washington School Tour of Homes, I knew I would feel much better if they were tidy and cleaned out anyway – something I had been meaning to do for a while.

While uncluttering and organizing cupboards, closets and the old garage that was piled high with things my husband exclaimed over moving from his old house 15 years ago to that very spot, where they stayed until they were carried to the dumpster temporarily located in our front yard!!

We filled two dumpsters, a local Thrift Store came out twice with their enormous truck to collect the items we had set aside for donation, a friend loaded up 33 bags of clothes, shoes, belts and purses in her mini van to take and look through and I took two loads of old paint and chemicals to the hazardous waste site in our town, where they graciously helped me stack them carefully onto their cart and took them away for disposal.

dumpster

The day we had the first of our dumpsters delivered, I was meeting a friend to walk and catch up, and then another friend in the early afternoon for a yoga class, my daughter had a riding lesson after school and my husband and I were going to see a theatre show, so with little time to devote to dinner, preparations needed to be quick and easy.

ITALIAN SAUSAGE CHILI

italian sausage chili

1 tablespoon canola oil

1 green bell pepper, diced

1 onion, diced

4 cloves garlic, crushed

1/4 cup chili powder

1 pound Italian sweet pork sausage, casings removed

1 can (28-ounces) tomatoes

2 cups chicken stock

2 cans (14.5 ounces each) cannellini beans, rinsed

1/4 cup grated parmesan

In a large pot, heat the oil over medium. Add the bell pepper, onion and garlic, season with salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Stir in the chili powder, cook until fragrant, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, 5 minutes. Add the tomatoes and their juices, and the chicken stock and beans, bring to a simmer. Cover and cook over medium-low until the flavors meld, about 1 hour. Season with salt and pepper. Divide the chili among bowls, top with the Parmesan.

Enjoy!

 

CHILI and GREEN CHILE PORK POSOLE

31 Monday Aug 2015

Posted by in Recipes, Soups and Stews

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With all the kids back to school and after school activities in full swing, I am relying on easy and convenient dinners, that can be served at any time we are home and ready to eat!!

CHILI

chili

2 tablespoons olive oil

2 pounds ground beef

1 tablespoon chili powder

1 tablespoon ancho chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 onion, finely chopped

4 cloves garlic, chopped

1-inch piece of ginger, peeled and grated

2 red chile peppers, seeded and chopped

1 tablespoon fish sauce

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

black pepper

2 tablespoons sun-dried tomato pesto

1 cup beer

2 cups beef stock

1 can (15-ounces) black beans

cilantro and crumbled queso fresco to serve

In a large skillet, heat oil over medium-high heat. Add the meat and cook, breaking up with a spoon, until browned, about 5 to 6 minutes. Add the spices, stir until toasted, about 1 minute. Add the onion, garlic, ginger, chiles, fish sauce, Worcestershire and soy sauce, season with pepper. Cook, stirring often, until the onion softens, 6 to 7 minutes.

Add the tomato paste and stir 1 minute. Add the beer, cook until evaporated, 2 to 3 minutes. Stir in the stock, simmer over low heat until the chili thickens, 5 to 7 minutes. Stir in the beans. Cook until heated through, 2 to 3 minutes.

Serve with toppings.

Enjoy!

Recipe adapted from Rachael Ray, April 2015

www.rachaelray.com/

GREEN CHILE PORK POSOLE

green chile pork posole

1 tablespoon olive oil

1 onion, chopped

1 cup chopped celery

4 garlic cloves, minced

1 1-pound pork tenderloin, cut into 1/2-inch cubes

5 cups chicken broth

1 (15-ounce) can hominy, drained

12 ounces fresh tomatillos, husked, rinsed, coarsely chopped

12 ounces canned, diced mild green chiles

2 teaspoons ground cumin

2 teaspoons chili powder

1/4 cup chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add onions, celery and garlic. Saute until soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot, cook until no longer pink on outside, stirring often, about 3 minutes. Add broth, hominy, tomatillos, green chiles, cumin and chili powder. Bring to a boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to a thick sauce and flavors blend, stirring occasionally, about 1 hour. Stir in cilantro. Season to taste with salt and pepper.

Enjoy!

Recipe adapted from Bon Appetit, April 2009

www.bonappetit.com/