Jalapeno Popper Deviled Eggs

These Jalapeño Popper Deviled Eggs are so good. That’s all you need to know. Make them.

Jalapeño Popper Deviled Eggs

6 eggs, hard boiled and peeled
3 slices of bacon, cooked
2 tablespoon cream cheese, softened
1 – 2 tablespoon(s) mayonnaise
1 teaspoon brown mustard (or Dijon)
2 fresh jalapeños, 1 minced (remove seeds first), 1 sliced
salt and pepper, to taste

Cut the boiled eggs in half lengthwise. Gently spoon the yolks out into a bowl and then mash them with a fork. Set the egg whites aside. Add the cream cheese, 1 tablespoon of mayonnaise, and mustard to the mashed egg yolks and mix well. If you would like a creamier consistency, add the additional tablespoon of mayonnaise. Crumble 2 slices of the bacon and fold into the yolk mixture. Add the minced jalapeño to the mixture and season to taste with salt and pepper. Divide the yolk mixture into the egg whites. Break the last piece of bacon into 12 pieces. Garnish each deviled egg with a piece of bacon and a jalapeño slice.

Savory Zucchini Pie

Savory Zucchini Pie

Savory Zucchini Pie is great for a light lunch or dinner. Since it is very quiche-like, it is also perfect for breakfast. No matter what meal you eat it for, it is sure to become a favorite. Jazz it up with the addition of herbs. Basil, cilantro, or oregano are all delicious additions to this pie.

Slice of Savory Zucchini Pie

Savory Zucchini Pie

1 prepared pie crust (I just use store-bought)
2 tablespoons butter
1 small onion, chopped
3 medium-sized zucchini, halved lengthwise and then thinly sliced (about 4 cups)
1 carrot, peeled and shredded
2 eggs, beaten
1 cup shredded cheese (I like a combo of cheddar and mozzarella, but feel free to use your favorite cheese)
salt and pepper, to taste

Preheat the oven to 375º F.

Melt the butter in a skillet over medium-high heat. Add the onions and sauté until soft, stirring often. Add the sliced zucchini and continue to sauté until tender. Add the shredded carrot and season with salt and pepper. Remove from the heat. Combine the beaten eggs, cheese, and a little more salt and pepper together. Add the egg and cheese mixture to the zucchini mixture. Pour into the pie shell. Bake for 35 minutes, or until a toothpick inserted into the middle of the pie comes out clean.

Skillet Eggs with Summer Squash and Kale

Skillet Eggs with Summer Squash and Kale

I made this dish for breakfast this morning to use onions, squash, and kale from this week’s CSA box. I like to incorporate vegetables into my breakfast dishes. I feel like I get a nutritious jump on the day when I do.

I like savory foods, especially eggs, for breakfast. Eggs are one of my favorite protein sources. I like my eggs runny, but my husband likes his egg yolks to be cooked through. I will break the egg yolk in his skillet eggs and stir it a little while it is cooking so that it will cook through.

You can use any summer squash you like for this recipe. I used a zucchini and a yellow squash. You can substitute spinach for kale, if you like.

Skillet Eggs with Summer Squash and Kale 2

Skillet Eggs with Summer Squash and Kale

1 tablespoon oil
1 small onion, quartered and thinly sliced
1 jalapeno, seeded and minced (optional)
2 large summer squash (yellow, crookneck, zucchini, ball, pattypan, etc…), cut into bite-size pieces
1 cup of chopped kale
2 – 4 eggs (1 to 2 eggs per serving)
salt and pepper, to taste
hot sauce or salsa, to serve (optional)

Heat the oil in a skillet (non-stick if you have it) over medium-high heat. Add the onion and cook until it starts to become tender, about 4 minutes. Add the minced jalapeno and squash. Cook until the squash starts to become tender, about 4 minutes. Stir in the kale and season the mixture with salt and pepper. Make 2 to 4 wells in the squash mixture and break an egg into each well. Sprinkle a little salt and pepper over each egg. Reduce the temperature to medium and cook until the egg whites are completely set and the yolks have began to thicken (or are cooked to your liking).

Spinach Mushroom Quiche

Spinach Mushroom Quiche

spinach mushroom quiche

From January 30, 2006:  I made this quiche for brunch on Sunday.  It was quite tasty, especially accompanied by Texas hashbrown potatoes and fruit.  The original recipe called for 1/2 cup of butter, 3 cups of cheese, and cream, but you won’t miss all that saturated fat in the healthier version.

Spinach Mushroom Quiche

2 T. butter
1 clove garlic, minced
1/2 small onion, chopped
1 (10-oz) pkg. frozen chopped spinach, thawed and drained (squeeze out as much liquid as possible)
5 white button mushrooms, sliced thin
1/2 – 1 cup shredded cheddar cheese
salt and pepper, to taste
1 (10-inch) unbaked deep-dish pie crust
4 eggs, beaten
1 cup milk

Preheat oven to 375 degrees.

In a skillet, melt butter over medium heat.  Saute garlic and onion in butter until lightly golden.  Add mushrooms and saute until they cook down.  Stir in spinach and season mixture with salt and pepper. Spoon mixture into pastry-lined pie pan.

In a medium bowl, whisk together eggs and milk.  Season with salt and pepper.  Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

Bake in preheated oven for 35-40 minutes until the top is golden, the quiche has set in center and a knife inserted an inch from the crust comes out clean.

Allow quiche to stand 10 minutes before serving.

Zucchini Pie

Zucchini Pie

This savory dinner pie is good eats and is sure to become a favorite.  It’s kind of like a quiche but without the crust (and the added calories a crust brings with it).   Sometimes I use cilantro instead of basil, parsley, or chives and really liked that addition (I love cilantro). Basil is really nice too. I’ve made zucchini pie many, many times and almost never the same way twice. I have never messed it up. Do your thing and leave me a comment to let me know how it turned out.

This is a perfect dish to take to a potluck or picnic. It tastes great at room temperature. Zucchini pie is also great as a light dinner or lunch served with a tossed salad.

I got this recipe from my friend, Donna.  Many of her recipe notes are included.

Zucchini Pie (2)

Zucchini Pie

3 cups grated zucchini (about 2 large zucchinis)
1 carrot, grated
1 small onion chopped
1 cup flour (a gluten-free flour blend can be used)
1 cup grated provolone or mild cheddar cheese (soy or rice cheese work fine)
1/4 cup canola or or vegetable oil
2 eggs, beaten
2 teaspoons chopped basil, parsley or chives (dried or fresh)
1 teaspoon baking powder
1/2 teaspoon kosher salt (regular or sea salt will work fine too)

Preheat oven to 350 degrees.  Combine all ingredients in a large bowl and mix well.  Spoon zucchini mixture into a 10 inch glass pie or quiche plate (a small rectangular or square casserole dish works too) that has been coated with vegetable cooking spray.  Bake for 45-50 minutes or until golden brown.  Cool for 15 minutes before slicing.

Zucchini Pie (3)



Poached Eggs over Spinach & Mushrooms


Poached Eggs Over Spinach and MushroomsI made poached eggs over spinach and mushrooms for brunch today and it was soooo good! I served it with my Texas hashbrowns and toasted whole wheat and rye bread. The spinach-mushroom mixture is so nourishing and eating it just makes me feel like I’m doing something healthy for myself and my family.   This recipe is a favorite, for sure.  When I’m in a hurry, I use a microwave gadget for poaching the eggs.   Sometimes I add a chopped serrano or jalapeno chile to the mix.  You can also use other types of mushrooms, such as cremini or baby bellas.

Poached Eggs over Spinach & Mushrooms

4 large  eggs
1 tsp light vinegar
1 T. olive oil
½ medium onion, chopped
2 cups sliced button mushrooms
1 medium tomato, seeds removed, chopped
3 medium cloves garlic, chopped
10oz package frozen spinach, thawed and excess water removed
salt and black pepper to taste

Bring water to a high simmer in a 10-inch skillet with 1 tsp of vinegar.

In a separate non-stick skillet heat 1 T. olive oil and sauté onion and mushrooms for 5 minutes over medium heat stirring frequently.

Add tomato, garlic, spinach, salt and pepper and sauté for another 2-3 minutes.

When water comes to a high simmer poach eggs for about 5 minutes, or until whites are firm. Remove from water with a slotted spoon and place over spinach mixture.

Serves 4

Cooking Tips: Make sure you do not add any salt to the poaching water for the eggs. The salt has a tendency to dissolve the egg whites. By making sure there is enough water in the poaching pan to cover eggs, you avoid the eggs sticking to the bottom of the pan. You want the eggs to float while they cook. This also avoids breaking the eggs when you remove them with the slotted spoon. It is also important that the water is at a steady simmer without boiling. You may want to lay the spoon with the egg on a towel briefly after removing egg from water. This allows the towel to absorb some of the poaching water, and won’t dilute the flavor of your mushroom, spinach mixture.