Savory Pumpkin Spinach Quiche

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It peaked my interest.  Everything pumpkin has been on my brain.  And I mean everything.  I swear this fall season is more winter “fat” season, than winter coat season.  But I’m trying, really trying, to go healthier here.  After browsing through Pinterest I found several Pumpkin Quiche recipes, some with chunks of squash, some with a buttery flaky crust, others with spinach.   And since Spinach and Pumpkin were the key stars I was craving in this Quiche I intended to make, I came up with this bad boy.

This Pumpkin Spinach Crustless Quiche is so good that even my 9 year old raved about it as I served him a slice pre-soccer game.  My co-workers gave me many thumbs up.  My husband, who hates egg dishes, asked for more.  My daddy told me it reminded him of one his mom used to make.  Being compared to my German Grandmother…awesome in his book.

So I am more than happy to share my original Famished Fish recipe with you all.  Be sure you bring this to your next Fall brunch or work brunch meeting.   If only I had one whipped up right now to devour enjoy while posting.  Instead, I’ll just get hungry and share.

What you’ll need

For the Spinach Filling:
16oz bag frozen spinach
4 oz Neufchâtel cream cheese
1/2 onion, diced
2 cloves garlic, pressed
1/2 Tb canola oil
Dash salt
1/8 tsp nutmeg
1/4 tsp tarragon

For the Pumpkin Quiche:
5 eggs
3/4 cup milk
3/4 cup pumpkin purée
1/2 cup crumbles feta cheese
1 cup low moisture part skim mozzarella, shredded
1/2 cup self rising flour

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Preheat the oven to 375F.  Prepare a 9″ Springform pan with cooking spray and set on a large baking sheet.

In a large skillet over medium heat, heat the canola oil.  Add the onion and garlic and sauté until tender.  Fold in the spinach.  Mine is still a bit frozen here.  That’s okay, because you’ll cook the water off.

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When the liquid has evaporated, stir in the Neufchatel cream cheese and combine until creamy.  Stir in the salt, nutmeg and tarragon.  Remove pan from heat.

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In a large mixing bowl, thoroughly beat the Pumpkin Quiche ingredients in order, lastly adding the self rising flour.

Pour half of pumpkin egg mixture in prepared Springform pan.  Carefully spoon in spinach filling, spreading out evenly.

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Pour remaining pumpkin egg mixture over top of spinach filling.  It is okay if some spinach peeks through.  It’s pretty that way.

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Bake in oven on baking sheet (to prevent pan leaks) for 45 minutes.  You can check it with a knife to be sure it comes out clean, but as long as it is a bit browned around the edges and springy in the center, it will be done.

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Cool about 5 minutes, carefully remove Springform pan outer ring, sliding knife along sides if needed, and cool on a cake stand or wire rack.

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Quiche is ready to serve immediately.

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This rewarms well in a small toaster oven but also tastes great at room temperature.  Refrigerate after cooling.  It also freezes well.

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This beauty stands alone, crust free. Savory pumpkin egg quiche and creamy spinach filling, it’s a big win and extremely satisfying.

Part of me regrets bringing this to work to sample, because then I may have some from the freezer to enjoy.  But I truly loved seeing others enjoy this.  Please let me know what you think!

Savory Pumpkin Spinach Quiche

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Number of servings: 8

Per Serving 235 calories

Fat 15 g

Carbs 13 g

Protein 13 g

8


Savory Pumpkin Spinach Quiche

Weight Watchers PointsPlus®: 6

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Spinach Filling

  • 16 oz bag frozen spinach
  • 4 oz Neufchâtel cream cheese
  • 1/2 onion, diced
  • 2 cloves garlic, pressed
  • 1/2 Tb canola oil
  • dash salt
  • 1/8 tsp nutmeg
  • 1/4 tsp tarragon
  • For the Pumpkin Quiche

  • 5 eggs
  • 3/4 cup milk
  • 3/4 cup pumpkin purée
  • 1/2 cup feta cheese
  • 1 cup low moisture skim mozzarella
  • 1/2 cup self rising flour

Instructions

  1. Preheat the oven to 375F. Prepare a 9″ Springform pan with cooking spray and set on a large baking sheet.
  2. In a large skillet over medium heat, heat the canola oil. Add the onion and garlic and sauté until tender. Fold in the spinach.
  3. When the liquid has evaporated, stir in the Neufchatel cream cheese and combine until creamy. Stir in the salt, nutmeg and tarragon. Remove pan from heat.
  4. In a large mixing bowl, thoroughly beat the Pumpkin Quiche ingredients in order, lastly adding the self rising flour.
  5. Pour half of pumpkin egg mixture in prepared Springform pan. Carefully spoon in spinach filling, spreading out evenly.
  6. Pour remaining pumpkin egg mixture over top of spinach filling. It is okay if some spinach peeks through. Shake pan to even out.
  7. Bake in oven on baking sheet (to prevent pan leaks) for 45 minutes. You can check it with a knife to be sure it comes out clean, but as long as it is a bit browned around the edges and springy in the center, it will be done.
  8. Cool about 5 minutes, carefully remove Springform pan outer ring, sliding knife along sides if needed, and cool on a cake stand or wire rack.
  9. Quiche is ready to serve.

Notes

This rewarms well in a small toaster oven but also tastes great at room temperature. Refrigerate after cooling. It also freezes well.

What are your favorite quiche flavors?

You may also enjoy Mini Quinoa Quiches

Spooky Graveyard Spaghetti

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It’s the week of Halloween and the kids want a meal extra creepy, extra spooky and extra yummy.  What do you make?  How about Spooky Bloody Worms with Monster Meatballs and Headstones, otherwise known as Graveyard Spaghetti.

My boys absolutely loved this meal.  They even loved it in their lunchbox Thermos.  So how about you make some for your ghouls this week.  They will be sure to thank you for it.

Graveyard Spaghetti

Make the meatballs first by combining the below ingredients in a large mixing bowl.  Mix by hand or with a stand mixer.

2 lbs regular ground beef
1 cup fresh bread crumbs
2 Tb ground flax
2 eggs
1 Tb tomato paste
1 tsp basil
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme
4 cloves garlic pressed
1/4 cup feta cheese

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Nicolas decided the meatballs needed one extra garlic clove.   Don’t worry, I included the addition in the ingredient list.

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Shape the meat mixture into 12 large meatballs weighing 3oz each.

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Brown the meatballs evenly in one Tb of olive oil in a large skillet over medium heat, about 10 minutes.

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For the Spaghetti Sauce

1 family size jar Ragu Traditional Spaghetti Sauce
1/2 cup water
1 Tb oil
1/2 onion
2 cloves garlic
Dash salt
1 Tb parsley

Meanwhile heat one Tb of olive oil in a large pot over medium heat.  Add the onion and garlic.  Sautee until tender.  Add the jar of spaghetti sauce.  Add a bit of water to “rinse” the jar and add that to the sauce as well.  Stir in the parsley.

Look at those beautiful monster meatballs!

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Add the meatballs to the pasta sauce once they are browned evenly.  Turn the heat to medium low, cover and simmer about 20 minutes.

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While the meatballs and sauce are heating, cook one pound of spaghetti noodles according to package directions.

Finally make your favorite garlic bread recipe into headstones.  I made a quick version of spreadable butter, garlic salt and melted mozzarella.

Pipe on “RIP” for Rest in Peace, using a zip seal sandwich baggie with corner cut away with just a Tb of cream cheese and a few drops of black food coloring mixed inside.

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My quick garlic bread Headstones
4 short slices of French bread, cut into 12 portions
1/4 cup margarine
4 oz mozzarella
1 tsp garlic salt
1 Tb Parmesan

RIP Piping:
1 Tb cream cheese
Black food color

Decorate the meatballs with olive slices for eyes and grated Parmesan for hair.

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The spaghetti dish serves 8 regular portions of 1.5 meatballs each or 6 hearty with 2 meatballs each.

Spooky Graveyard Spaghetti

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 60 minutes

Number of servings: 8

Per Serving 811 calories

Fat 44 g

Carbs 63 g

Protein 39 g

8


Spooky Graveyard Spaghetti

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Monster Meatballs

  • 2 lbs regular ground beef
  • 1 cup fresh bread crumbs
  • 2 Tb ground flax
  • 2 eggs
  • 1 Tb tomato paste
  • 1 tsp basil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp thyme
  • 4 cloves garlic pressed
  • 1/4 cup feta cheese
  • For the Bloody Spaghetti Sauce

  • 1 family size jar Ragu Traditional Spaghetti Sauce
  • 1/2 cup water
  • 1 Tb oil
  • 1/2 onion
  • 2 cloves garlic
  • Dash salt
  • 1 Tb parsley
  • 1 pound uncooked spaghetti noodles
  • For the Garlic Bread Headstones

  • 4 short slices French bread, cut into 12 portions
  • 1/4 cup margarine
  • 4 oz mozzarella
  • 1 tsp garlic salt
  • 1 Tb Parmesan
  • For the RIP Piping

  • 1 Tb cream cheese
  • 5 drops black food coloring
  • For the Meatball garnish

  • 2 Tb sliced black olives
  • 2 Tb shredded parmesan cheese

Instructions

  1. Make the meatballs first by combining the ingredients in a large mixing bowl. Mix by hand or with a stand mixer.
  2. Shape the meat mixture into 12 large meatballs weighing 3oz each.
  3. Brown the meatballs evenly in one Tb of olive oil in a large skillet over medium heat, about 10 minutes.
  4. Meanwhile heat one Tb of olive oil in a large pot over medium heat. Add the onion and garlic with dash salt. Sautee until tender.
  5. Add the jar of spaghetti sauce. Add a bit of water to “rinse” the jar and add that to the sauce as well. Stir in the parsley.
  6. Add the meatballs to the pasta sauce once they are browned evenly. Turn the heat to medium low, cover and simmer about 20 minutes.
  7. While the meatballs and sauce is heating, cook one pound of spaghetti noodles according to package directions.
  8. Finally make garlic bread into headstones. Spread the slices with margarine, sprinkle on garlic salt and mozzarella.
  9. Bake at 400F for 8 minutes.
  10. Pipe on “RIP” for Rest in Peace, onto each "headstone", using a zip seal sandwich baggie with corner cut away with just a Tb of cream cheese and a few drops of black food coloring mixed inside.
  11. Plate the spaghetti.
  12. Decorate the meatballs with olive slices for eyes and grated Parmesan for hair.

Notes

The spaghetti dish serves 8 regular portions of 1.5 meatballs each or 6 hearty with 2 meatballs each.

Have a Ghouly Good Halloween!

What is your favorite Halloween meal?

You may also enjoy Extra Meaty Restaurant Style Spaghetti

Protein Pumped Pumpkin Pancakes

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I have to to admit something. I’m a pumpkin addict. If I could put it into all of my baked goods, I would. For now I’ll share these pumpkin pancakes with you. Because we all know we have to have some more pumpkin in October!

These were really just a typical spin off another pumpkin pancake recipe, made just as easily in a blender. What I love about this recipe is the inclusion of whole grain oatmeal, whole wheat flour and protein powder. Yum!

Pumpkin protein pancakes
1 cup oatmeal
1 cup whole wheat flour
1 cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp vanilla
1 tsp baking soda
1/4 cup brown sugar
1 Scoop protein powder
3 eggs
1 1/4 cups soy milk

In a blender with a tight fitting lid, pulse all the dry ingredients until the oats are a flour like consistency.

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Add the milk and eggs and pumpkin puree and blend until the batter is well mixed.  You may add more milk for a thinner pancake.

 

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Pour the batter into 1/4 cup portions on a griddle placed over medium heat that has been sprayed with cooking spray.

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When pancake begin to get dry around the edges, flip them.  And smoosh lightly with the back of the pancake turner to be sure they cook through.  Cook about 1-2 minutes per side.

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And serve plain, with maple syrup, or with cool whip.  This is a pumpkin spice latte.  Just add 2 Tb pumpkin puree with your standard latte and a bit of pumpkin pie spice, and viola.  My 9 year old’s favorite request-of course, he gets decaf.

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Pumpkin Protein Pancakes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 8

Per Serving 177 calories

Fat 3 g

Carbs 31 g

Protein 6 g

8


Pumpkin Protein Pancakes

Weight Watchers PointsPlus®: 4

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 cup oatmeal
  • 1 cup wheat flour
  • 1 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 cup brown sugar
  • 1 Scoop protein powder
  • 3 eggs
  • 1 1/4 cups soy milk

Instructions

  1. In a blender with a tight fitting lid, pulse all the dry ingredients until the oats are a flour like consistency.
  2. Add the milk and eggs and pumpkin puree and blend until the batter is well mixed. You may add more milk for a thinner pancake.
  3. Preheat a griddle over medium heat on the stovetop. Spray with cooking spray.
  4. Pour the batter into 1/4 cup portions onto griddle.
  5. When pancakes begin to get dry around the edges, flip them.
  6. Smoosh lightly with the back of the pancake turner to be sure they cook through.
  7. Cook about 1-2 minutes per side.

Notes

Makes 16 pancakes. Serve plain, with maple syrup, or with cool whip.

What is your favorite drink to go with your pancakes?  My husband likes milk.  I prefer any coffee or latte.  And you like…?

 

A Spicy Savory Evening-Buffalo Hot Wing Popcorn

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So I’m chilling on this cozy Friday night on my sofa watching Junior Master Chef with Chef Gordon Ramsey and folding mass amounts of laundry. Nothing better to go with laundry than some popcorn right-built in napkins-wink, wink. No, not really.

But Friday nights and popcorn are perfect matches.

So I popped up this Buffalo Hot Wing Popcorn for a bit of spicy and savory in my evening.

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This quick snack serves two people.

Pop a bag of light microwave popcorn.
In a small microwave safe dish combine 1 Tb of butter, 1 tsp of chicken bouillon, and 1 tsp of Frank’s Red Hot Wing Sauce. Microwave for 20-25 seconds.

Drizzle over the popcorn in the bag and shake vigorously until popcorn is well coated.

Divide into two serving bowls and garnish with celery sticks and 1 tsp each blue cheese crumbles.

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Buffalo Hot Wing Popcorn

Prep Time: 2 minutes

Cook Time: 3 minutes

Total Time: 5 minutes

Number of servings: 2

Per Serving 146 calories

Fat 11 g

Carbs 11 g

Protein 3 g

2


Buffalo Hot Wing Popcorn

Weight Watchers PointsPlus®: 2

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 4 cups popped popcorn
  • 1 Tb butter
  • 1 tsp chicken bouillon
  • 1 tsp Frank's Hot Wing Sauce
  • 2 tsp blue cheese, crumbled
  • 1 stalk celery

Instructions

  1. Pop a bag of light microwave popcorn.
  2. In a small microwave safe dish combine 1 Tb of butter, 1 tsp of chicken bouillon, and 1 tsp of Frank’s Red Hot Wing Sauce. Microwave for 20-25 seconds.
  3. Drizzle over the popcorn in the bag and shake vigorously until popcorn is well coated.
  4. Divide into two serving bowls and garnish with celery sticks and 1 tsp each blue cheese crumbles.

Smothered Sweet Potato Fries

Read More »

Making My Own Diner Bread-Sweet Corn Cake

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You know those diners that give you those HUGE plates of food that you can barely finish, but somehow manage to, and then almost leave rolling out of the restaurant? The ones where the muffin that comes with the meal is pretty much a meal in itself. Along with the corn cake with big scoop of butter on top?

Those corn cakes are a huge weakness of mine. I’ve been trying to find the perfect recipe, but each one was too dry, too mealy, or just too plain with not even a hint of sweetness. Until I found this recipe. And of course I made a very big pan of it, and my son requested it for breakfast for the remainder of the week.

And it was super simpler to put together. Now I can’t really say where I found this recipe, only that it had the word cake in it, so I grabbed all my own ingredients and recreated a recipe that will stick in my family for years to come.

Here is what I used:

2 cups all purpose flour
1 cup masa harina (corn four)
1 cup corn meal
1 1/3 cups white sugar
2 Tb baking powder
1 tsp salt
4 eggs beaten
2/3 cup butter, melted
1/3 cup canola oil
2 cups milk
1 cup plain fat free Greek yogurt
1 can corn, drained

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First whisk all the dry ingredients together.

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Then make a well in the center and add the wet ingredients. Mix well.

Finally stir in the corn.

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Grease a 13×9 inch baking pan and pour batter in, smoothing the top.

Bake at 350 for 45-50 min, until it is springy to the touch and lightly browned around the edges.

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Servings vary, but this would typically make about 20 servings.

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Now my corn cake tummy is rumbling, I believe I ought to make more of these this weekend.  Along with another big crock of Meaty Ranch Beans.

Sweet Honey Corn Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Number of servings: 20

Per Serving 351 calories

Fat 15 g

Carbs 47 g

Protein 8 g

16


Sweet Honey Corn Cake

Weight Watchers PointsPlus®: 8

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cups all purpose flour
  • 1 cup masa harina (corn four)
  • 1 cup corn meal
  • 1 1/3 cups white sugar
  • 2 Tb baking powder
  • 1 tsp salt
  • 4 eggs beaten
  • 2/3 cup butter, melted
  • 1/3 cup canola oil
  • 2 cups milk
  • 1 cup plain fat free Greek yogurt
  • 1 - 15oz can corn, drained

Instructions

  1. Preheat the oven to 350F.
  2. Whisk all the dry ingredients together and make a well in the center.
  3. Add the remaining ingredients, excepts corn.
  4. Finally stir in corn.
  5. Pour batter into greased 13x9 inch baking pan.
  6. Bake for 45-50 min, until it is springy to the touch and lightly browned around the edges.
  7. Serve drizzled with honey and a pat of butter, if desired.

What is your favorite diner muffin?

You may also enjoy Asian Green Onion Pancakes

 

 

 

 

Getting My Cowboy On-Triple Meaty Ranch Beans

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My husband and I can’t get enough of cowboy food.  Sweet smoky tri-tip, grilled sausages, crisp thick bacon on juicy BBQ burgers…and that little big soup crock of Texas Ranch Beans with so many flavors you don’t know whether to ask for more and crash into a food coma, or-wait-no that’s it.

I mean, if we could flash back to any era in any given time period, my hubby and I would both go back to cowboy times.

So after having cowboy restaurant withdrawals, I made these Triple Meaty Ranch Beans for us-and I had them for lunch on Monday…Tuesday…Wednesday, basically until there were no more.  So sad, I know!

And this is all you need.

Johnny’s Triple Meaty Ranch Beans
1 lb tri tip steaks, trimmed of fat and cubed
12 oz pork brats, such as Johnsonville, sliced
12 oz package Farmer John jalapeño bacon, chopped
3-15 oz cans ranch style pinto beans
2 bell peppers, diced
1 large onion, diced
1 1/3 cup natural, corn syrup free hickory BBQ sauce
1/4 cup brown sugar
1 tsp chili powder
1/2 tsp black pepper

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First cook the bacon until no longer pink in a large skillet over medium heat.  Spoon the cooked bacon into a large crock pot, reserving the bacon grease.

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Add the tri tip to the bacon grease and cook until no longer pink.  Spoon that into the crock pot.

Repeat with the sausage links.

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Sautee the bell peppers and onions in the remaining bacon fat and spoon into crock pot with meats.

Add the remaining ingredients and stir to combine.

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Cover the crock pot and cook on low heat for 8-10 hours or high heat for 4-6 hours.  Season with additional salt, pepper, and/or chili powder, if desired.

Serves 10.

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Seriously can’t get enough of this stuff.

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Nope, can’t get enough.  Especially with this Corn Cake.

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Even my little sis has been asking when I am making this again.  I believe that will be this weekend little sis.

Johnny's Triple Meaty Ranch Beans

Prep Time: 10 minutes

Cook Time: 8 hours, 10 minutes

Total Time: 8 hours, 10 minutes

Number of servings: 10

Per Serving 551 calories

Fat 24 g

Carbs 59 g

Protein 26 g

10


Johnny's Triple Meaty Ranch Beans

Weight Watchers PointsPlus®: 15

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 lb tri tip steaks, trimmed of fat and cubed
  • 12 oz pork brats, such as Johnsonville, sliced
  • 12 oz package Farmer John jalapeño bacon, chopped
  • 3-15 oz cans ranch style pinto beans
  • 2 bell peppers, diced
  • 1 large onion, diced
  • 1 1/3 cup natural, corn syrup free hickory BBQ sauce
  • 1/4 cup brown sugar
  • 1 tsp chili powder
  • 1/2 tsp black pepper

Instructions

  1. First cook the bacon until no longer pink in a large skillet over medium heat. Spoon the cooked bacon into a large crock pot, reserving the bacon grease.
  2. Add the tri tip to the bacon grease and cook until no longer pink. Spoon that into the crock pot.
  3. Repeat with the sausage links.
  4. Sautee the bell peppers and onions in the remaining bacon fat and spoon into crock pot with meats.
  5. Add the remaining ingredients and stir to combine.
  6. Cover the crock pot and cook on low heat for 8-10 hours or high heat for 4-6 hours. Season with additional salt, pepper, and/or chili powder, if desired.
  7. Serves 10.

Are you ready to find your inner cowboy and dig in?

You may also enjoy Black Beans with Peppers and Tomatoes

 

Corny Waffles for your Sunday Funnies

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It’s Sunday morning-what to make for breakfast? How about something corny to go with your something corny? Your Sunday Funnies that is. Yep, I just made a joke as corny as these waffles.

So let’s just eat.

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These waffles are lightly sweetened with natural honey and a bit of sugar, so they can be enjoyed with a pat of butter and drenched drizzled with more sweet sticky honey, or dipped into a big bowl of hot chili. Very flexible no? And these are gluten free! Win, win for my finicky shark.

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Honey Corn Waffles
You only need a few ingredients for these:
1 1/4 cup masa harina (corn flour)
3/4 cup corn meal
1 Tb baking powder
1/2 tsp salt
1 Tb sugar
1 Tb honey
2 eggs
6 Tb canola oil
1 cup plus, 1 Tb milk
3 Tb light sour cream

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Begin by whisking together your dry ingredients. Make a well in the center and add the remaining ingredients. Beat well. Let batter rest 5 minutes while the waffle iron preheats.

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Spray the waffle iron with cooking spray. Ladle 1/2-3/4 cup batter into each waffle square. Let batter bubble into each cranny. Then close waffle iron.

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When waffles have stopped steaming lift waffle iron and carefully remove waffles to a plate.

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Devour immediately with butter and honey, maple syrup, or fresh raspberry purée. Makes 10 waffles.

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Honey Corn Waffles

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Number of servings: 5

Per Serving 434 calories

Fat 23 g

Carbs 50 g

Protein 9 g

5


Honey Corn Waffles

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 1/4 cup masa harina (corn flour)
  • 3/4 cup corn meal
  • 1 Tb baking powder
  • 1/2 tsp salt
  • 1 Tb sugar
  • 1 Tb honey
  • 2 eggs
  • 6 Tb canola oil
  • 1 cup plus, 1 Tb milk
  • 3 Tb light sour cream

Instructions

  1. Whisk together the dry ingredients.
  2. Make a well in the center and add the remaining ingredients.
  3. Beat well.
  4. Let batter rest 5 minutes while the waffle iron preheats.
  5. Spray the waffle iron with cooking spray.
  6. Ladle 1/2-3/4 cup batter into each waffle square.
  7. Let batter bubble into each cranny. Then close waffle iron.
  8. When waffles have stopped steaming lift waffle iron and carefully remove waffles to a plate.

An Affair to Remember-Shrimp Cocktail in Tostada Cups

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I witnessed an affair a couple of weeks ago-between fresh shrimp cocktail and salty crunchy corn tortillas chips. Affairs are typically frowned upon, but this one was a beautiful site. And it happened on my plate at a restaurant.

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And I had to take that affair home with me. After a meeting with the oven those tortillas chips decided they wanted to be one-one big chip to carry that shrimp cocktail.

And there was a born the shrimp cocktail tostada cup….

Read More »

Peaches and Cream French Toast

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In case you were wondering what  you should make for breakfast this weekend, go and make this!  (Yes, I’m off topic for corn week, but this one is good.)

Do you ever have that moment that you think, “Wow, why didn’t I ever think of this before?” That’s what I thought after I tasted this Peaches and Cream Baked French Toast with a Peachy Whiskey Glaze. It was good. Really good.

This baked French toast is layers of whole wheat bread and juicy peaches, soaked in sweet milk and beaten eggs, then baked until thick and fluffy and drizzled with an amazing whiskey glaze.

And this is so simple to throw together on a busy weekend morning. All it needs is some assembly and some baking time, a quick whisk of the drizzling ingredients, and it’s done.

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Ingredients:

16 slices stale whole wheat bread
1 can evaporated milk
1 can sweetened condensed milk
4 Tb butter
4 eggs
2 tsp cinnamon
1 tsp cardamom
1 cup canned peaches, drained

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Glaze
2 Tb peach schnapps
2 Tb whiskey
1 cup powdered sugar

 

Preheat the oven to 350F.
Melt butter in a 2 quart casserole dish and swirl to coat pan. Pour remaining butter in small bowl. Whisk in eggs, milks and spices.
Arrange a single layer of bread slices on the bottom of the casserole.
Spread half the can of sliced peaches on top, slicing thinner pieces to cover bread.

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Repeat layers, ending in a third bread layer. Press breads down and fold ends under if needed.

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Pour egg and milk mixture over the bread. Let stand 10 minutes.

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Cover and bake for 30 minutes, removing lid 10 minutes before end of bake time.

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Remove from oven and cool slightly.   Dust with powdered sugar.

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Whisk glaze ingredients lightly and drizzle over French toast.

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Serve with whiskey glaze and a little maple syrup.
Serves 8.

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This would be a perfect dish to take to a breakfast potluck. And it’s just as delicious leftover.

Substitute any fruit you like-I’ll make it again with blueberries for sure!

Peaches and Cream French Toast

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Number of servings: 8

Per Serving 616 calories

Fat 20 g

Carbs 88 g

Protein 20 g

8


Peaches and Cream French Toast

Weight Watchers PointsPlus®: 16

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

*Cut some calories and points by making this into 16 smaller portions and serve with some black coffee.

Ingredients

    For the French Toast

  • 16 slices stale whole wheat bread
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 4 Tb butter
  • 4 eggs
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 1 cup canned peaches, drained
  • For the Glaze

  • 2 Tb peach schnapps
  • 2 Tb whiskey
  • 1 cup powdered sugar

Instructions

  1. Preheat the oven to 350F.
  2. Melt butter in a 2 quart casserole dish and swirl to coat pan. Pour remaining butter in small bowl. Whisk in eggs, milks and spices.
  3. Arrange a single layer of bread slices on the bottom of the casserole.
  4. Spread half the can of sliced peaches on top, slicing thinner pieces to cover bread.
  5. Repeat layers, ending in a third bread layer. Press breads down and fold ends user if needed.
  6. Pour egg and milk mixture over the bread. Let stand 10 minutes.
  7. Cover and bake for 30 minutes, removing lid 10 minutes before end of bake time.
  8. Remove from oven and cool slightly. Dust with powdered sugar, if desired.
  9. Whisk glaze ingredients lightly and drizzle over French toast.

Notes

Serve with whiskey glaze and a little maple syrup.

What is your favorite French toast topping?

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