Ham and Asparagus Quiche
This Ham and Asparagus Quiche is perfect for a weekend brunch or a simple evening meal in the spring or summer. Pair it with a fresh green salad and breadsticks or with fresh fruit and muffins or scones.
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Skip to contentThis Ham and Asparagus Quiche is perfect for a weekend brunch or a simple evening meal in the spring or summer. Pair it with a fresh green salad and breadsticks or with fresh fruit and muffins or scones.
This past fall I finally tried my hand at making French Chicken Stew, otherwise known by some as Coq au Vin. Coq au Vin was first made popular by Julia Child in her cookbook, Mastering the Art of French Cooking.
Want to wow your dinner party guests with a meal fit for a king? This Elk Wellington with Madeira Sauce is the perfect choice. Start with a pan-seared elk tenderloin fillet, brushed with Dijon mustard, cloaked in mushroom Duxelles and prosciutto, and then wrapped in a homemade sourdough puff pastry that has been baked to golden perfection. Finish off by topping it with a generous spoonful of silky Madeira sauce that has simmered in a demi-glace sauce of vegetables and herbs. Continue reading Elk Wellington with Madeira Sauce
Here’s my take on Julia Child’s recipe for Beef Bourguignon – French Beef Stew. It’s so delicious. Don’t be intimidated by the long list of ingredients and instructions. It’s worth the effort and is the perfect way to spend a Saturday or Sunday afternoon!
I like to serve Asparagus with Mushroom Cream Sauce for special meals, such as with Chicken Cordon Bleu. A creamy dill sauce with mushrooms and garlic, served over steamed asparagus and julienned carrots.
My husband loves Philly Cheesesteak Sandwiches. This recipe is a bit unconventional as it includes not only onions, but green peppers, and mushrooms, all mixed together with gooey mozzarella and provolone cheese and placed on a toasted hoagie roll. So yummy! Continue reading Philly Cheesesteak Sandwiches
Cast Iron Skillet Frittata is an easy, delicious, and very colorful recipe to make for your family for breakfast. Loaded with lots of vegetables and topped with cheddar cheese. So yummy. Perfect for the holidays, or anytime you’re looking for a filling breakfast.
Bratwurst with Roasted Vegetables (and Gnocchi) is an amazingly easy sheet pan dinner to prepare for your family. Packed with vegetables, it’s loaded with roasted potatoes, green peppers, onions, zucchini, mushrooms, and brussels sprouts. Plus it has the added bonus of crisp, yet chewy and …
I love Stir Fry Vegetables with Shrimp and could eat this stuff all week long. And stir-frying is so easy. Perfect for a weeknight meal. Quick and Easy!
This recipe has lots of vegetables, Green Bell Pepper, Onion, Mushrooms, and Zucchini. Plus cute little bow-tie pasta. And Shrimp.
Can I just say that I LOVE shrimp. So, really, any recipe that has shrimp in it is something that I’m going to enjoy!
Call me weird, but I really get into cutting vegetables on my wooden chopping block. And this recipe has lots of vegetables to cut–zucchini, green pepper, mushrooms, and onions. Don’t get me wrong. I’m not fast as lightening. Chop, chop, chop. But it’s fun, and it gives me a feeling of accomplishment. Like I’m really cooking in the kitchen!
Do Your Prep Work in Advance
So, the first thing you’ll want to do is prepare your vegetables. It’s always a good idea to do the prep work in advance or at least before you begin cooking. That way you’ll have all your needed ingredients at hand when it’s time to cook. This is especially handy when you do any kind of stir-fry.
With that in mind, chop your green bell pepper and onions. Then slice your mushrooms and zucchini. Mince your garlic.
Using a colander, thaw frozen shrimp under cool running water. Shell and devein. You can use precooked shrimp if you want, but cooking shrimp is not hard to do. So go ahead and buy those ugly gray ones in the store. Raw shrimp will be fresher, plus it’s less expensive!
Once your vegetables are prepared, go ahead and cook your pasta. In a large saucepan, cook bow tie pasta according to package directions. Reserve 1 cup of pasta water for use later, then drain and toss with 1 tablespoon olive oil.
Meanwhile, in large skillet, heat butter and oil. Over medium heat, saute the green pepper, onion, and mushrooms for 2-3 minutes. Add zucchini and garlic and cook for another 3-4 minutes until zucchini is lightly browned, stirring frequently. Season with garlic powder, onion powder, black pepper, and seasoned salt.
Lastly, add in your shrimp and cook for 2-3 minutes until shrimp turns pink. Pour a little pasta water to the shrimp if necessary to make a nice consistency of the sauce.
When ready to serve, toss vegetables with drained pasta. Sprinkle with Parmesan cheese. This recipe will serve 4-6 people.
Wine Suggestion: Pighin Pinot Grigio or Cambria Julia’s Vineyard Pinot Noir.
Serve this pasta dish with Cheesy Garlic Biscuits.
See more Fish and Seafood Recipes Here. See more Pasta Recipes Here.
Skillet Fried Morels. My husband’s uncle found some morels in the woods and brought us some to try. They were delicious. Love-Hate Relationships with Mushrooms Of course, my husband wouldn’t eat them. He hates mushrooms of any kind. Sometimes he will eat a fresh …