Posts by Elysia Moccia

QUICHE MUFFINS

June 22, 2020

This post is from my dear friend, Elyisa Moccia: You will always find an abundance of eggs in our refrigerator. We love them. We don’t even know what it’s like to buy a carton of just twelve. Whether it’s made one of the many ways for breakfast, hard boiled for salads or sandwiches at lunch, or fried on a burger at dinner, we use them frequently. One of the ways we tend to make them regularly at our house is by making them ahead of time for easy, travel-friendly breakfasts or lunches. This quiche muffin is a classic for us. I can quickly heat them up in the morning for my hungry toddler, or my husband packs them in his lunch to eat when he gets to work. I love that they freeze well and many types of ingredients could be added depending on what you have on hand.

Here, I love the combination of sausage, roasted red pepper, spinach and goat cheese. It’s a great balance of flavors for any time of day, and goat cheese – so delicious. They’re also a great option for a weekend brunch or to serve at a wedding or baby shower, along with a simple salad for a complete meal. I even just made a batch that I froze and packed with some prepared meals to give to my brother and sister in law to help welcome our new niece. Gotta feed those tired parents, and anything handheld is an automatic win with a newborn in your arms.

These are just so easy and flexible, I know you guys will love them as much as we do.

QUICHE MUFFINS
Makes about 24 muffins

2 sheets pie crust
3/4 cup cooked ground breakfast sausage
3/4 cup roasted red pepper, chopped
3/4 cup frozen spinach, thawed, drained, and chopped
7 large eggs
1 cup half and half (or whole milk)
1 teaspoon salt
3/4 teaspoon black pepper
1 cup goat cheese crumbles
1 tablespoon chives, minced
1/4 teaspoon smoked paprika (optional)

Preheat oven to 375 degrees.

Gently roll pie crust flat with a rolling pin, just stretching slightly. Use a four inch round cookie cutter to cut circles. Fold together remaining pie crust, roll flat, and continue to cut circles until all pie crust dough has been used. Press pie crusts into greased muffin tin. Use a fork to poke holes in the bottom and sides of pastry circles. Bake 5-7 minutes, just until dough sets slightly but hasn’t browned.

Combine breakfast sausage, roasted red pepper, spinach, and goat cheese. In a separate mixing bowl, whisk eggs, half and half, salt, and pepper until well combined and the mixture has formed little bubbles. When you think you’ve whisked enough, whisk a little more. The extra air you create will result in a really light quiche.

Pour egg mixture into the bowl with other ingredients and fold together until well combined. Using a ladle or large spoon, evenly portion egg mixture into muffin tins until each pastry cup is filled just shy of the top. Top each cup with a sprinkle of chives and smoked paprika (for a little extra color!).

Bake approximately 40-50 minutes, or until egg sets all the way through but still has a little wiggle. Let cool 5-10 minutes.

If freezing for a make ahead meal, place quiches spaced apart on a baking sheet. Once frozen, store in an air tight container. Reheat in microwave for approximately 2 minutes, or in 325 degree oven for approximately 20-30 minutes.

QUICHE MUFFINS

Author: Rachel Schultz

Ingredients

2 sheets pie crust
¾ cup cooked ground breakfast sausage
¾ cup roasted red pepper, chopped
¾ cup frozen spinach, thawed, drained, and chopped
7 large eggs
1 cup half and half (or whole milk)
1 teaspoon salt
¾ teaspoon black pepper
1 cup goat cheese crumbles
1 tablespoon chives, minced
¼ teaspoon smoked paprika (optional)

Instructions

Preheat oven to 375 degrees.
Gently roll pie crust flat with a rolling pin, just stretching slightly. Use a four inch round cookie cutter to cut circles. Fold together remaining pie crust, roll flat, and continue to cut circles until all pie crust dough has been used. Press pie crusts into greased muffin tin. Use a fork to poke holes in the bottom and sides of pastry circles. Bake 5-7 minutes, just until dough sets slightly but hasn’t browned.
Combine breakfast sausage, roasted red pepper, spinach, and goat cheese. In a separate mixing bowl, whisk eggs, half and half, salt, and pepper until well combined and the mixture has formed little bubbles. When you think you’ve whisked enough, whisk a little more. The extra air you create will result in a really light quiche.
Pour egg mixture into the bowl with other ingredients and fold together until well combined. Using a ladle or large spoon, evenly portion egg mixture into muffin tins until each pastry cup is filled just shy of the top. Top each cup with a sprinkle of chives and smoked paprika (for a little extra color!).
Bake approximately 40-50 minutes, or until egg sets all the way through but still has a little wiggle. Let cool 5-10 minutes.
If freezing for a make ahead meal, place quiches spaced apart on a baking sheet. Once frozen, store in an air tight container. Reheat in microwave for approximately 2 minutes, or in 325 degree oven for approximately 20-30 minutes.

LEMON HERBED POTATO SALAD

May 18, 2020

Elysia Moccia

This post is from my dear friend, Elyisa Moccia: This lemon and herb potato salad is a perfect side dish to serve alongside whatever is on your grill or in the smoker. Not only is it delicious, but I love preparing it. It’s quick and simple to make and I love the smell of all the fresh herbs as I’m chopping. This recipe can easily be cut in half to serve for dinner for your family, or make the full recipe ahead of time and bring it to a cook out with friends. My husband always requests I make a full recipe for leftovers for lunches or for standing in front of the fridge with a fork for the quick bites he sneaks and doesn’t think I see. I love how flexible and “no fuss” this potato salad is; without the mayonnaise base it can be served warm, at room temperature, or chilled depending on your preference. It’s a fantastic addition to your spring and summer side dish rotation, and makes a great dish to pass at get togethers or to add to a meal you’re blessing a family with. I hope you love it as much as we do.

One of the things that I love most about living in the midwest is that we get to fully experience each season. Once I start to see the changes outside my window, my palate seems to change right along with it. When sunny and warm days start to replace the crisp chill and gray skies, I start to crave bright and fresh flavors.

At my house, we begin to grill as often as possible and attempt to eat the majority of our meals outside on the patio to soak up all the sun we missed all winter long.

Lemon Herbed Potato Salad
Serves four

2 pounds petite medley potatoes, sliced 1/4 inch thick
2 shallots, chopped
1/4 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1/4 cup green onion, chopped
2 teaspoon garlic, minced
1/3 cup lemon juice
1/2 cup olive oil
1 and 1/2 tablespoons dijon mustard
1 and 3/4 teaspoons salt, divided
3/4 teaspoon pepper

Bring stockpot of water to boil. Season water with approximately 1 and 1/2 teaspoons salt. (Adding salt after water is boiling will prevent stainless stockpots from pitting.)

Place potatoes in boiling water and cook until fork tender, about 6-9 minutes.

Mix lemon juice, olive oil, dijon mustard, garlic, 1/2 teaspoon salt and 3/4 teaspoon pepper.

Drain potatoes and allow to cool for 5 minutes. While potatoes are still warm, but not hot, gently fold in herbs and shallots. Gradually incorporate vinaigrette into potato salad.

Allow to sit approximately 20 minutes for the vinaigrette to flavor potatoes. This dish can be enjoyed at room temperature, or refrigerate overnight and serve cold the next day. Fold potato salad again just before serving for best distribution of vinaigrette.

LEMON HERBED POTATO SALAD

Author: Rachel Schultz

Ingredients

2 pounds petite medley potatoes, sliced ¼ inch thick
2 shallots, chopped
¼ cup fresh dill, chopped
½ cup fresh parsley, chopped
¼ cup green onion, chopped
2 teaspoon garlic, minced
⅓ cup lemon juice
½ cup olive oil
1 and ½ tablespoons dijon mustard
1 and ¾ teaspoons salt, divided
¾ teaspoon pepper

Instructions

Bring stockpot of water to boil. Season water with approximately 1 and ½ teaspoons salt. (Adding salt after water is boiling will prevent stainless stockpots from pitting.)
Place potatoes in boiling water and cook until fork tender, about 6-9 minutes.
Mix lemon juice, olive oil, dijon mustard, garlic, ½ teaspoon salt and ¾ teaspoon pepper.
Drain potatoes and allow to cool for 5 minutes. While potatoes are still warm, but not hot, gently fold in herbs and shallots. Gradually incorporate vinaigrette into potato salad.
Allow to sit approximately 20 minutes for the vinaigrette to flavor potatoes. This dish can be enjoyed at room temperature, or refrigerate overnight and serve cold the next day. Fold potato salad again just before serving for best distribution of vinaigrette.

SHRIMP LETTUCE WRAPS

May 11, 2020

Elysia Moccia

This post is from my dear friend, Elyisa Moccia: Once weather in the midwest hits fifty degrees and sunny, we all put on shorts and get out our grills. Any opportunity to get outside before the weather might turn cold again, we take it. When we start having sunshine I begin to dream about all of the meals on the grill we have not had in months. I crave something bright and fresh to awaken my spring palate. These lettuce wraps with a sriracha lime aioli were one of the first recipes to come to mind. It checks off all the boxes to please my family at dinner time.

The taste of the charred vegetables, the sweetness of the grilled corn, the spicy flavor of the shrimp, and the cool crunch of the lettuce all wrapped up into a neat handheld wrap.

It’s as if that if I can make this recipe enough times I can will summer to come a little faster!

SHRIMP LETTUCE WRAPS
Serves six

1 and 1/2 pounds shrimp, peeled and deveined
1 red onion, sliced
3 corn cobs
2 jalapeños, halved
1 and 1/2 cup avocado, diced
3/4 cup cherry tomatoes, quartered
3 limes, juiced, divided
4 radishes, thinly sliced
4 tablespoons cilantro, minced
2 heads bibb or boston lettuce leaves
2 cloves garlic, minced
3 teaspoons chili powder, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided
4 tablespoons olive oil, divided
1 teaspoon cayenne pepper, divided
1/3 cup plain greek yogurt
1/3 cup mayonnaise
4 tablespoons sriracha

Rinse thawed shrimp in colander, carefully insuring each shrimp is clean and appropriately deveined. Tails can stay on until after grilled. Once rinsed thoroughly, place shrimp in large mixing bowl. Mix shrimp with 2 tablespoons olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, 2 teaspoons chili powder, 1/2 teaspoon cayenne pepper, 2 and 1/2 tablespoons cilantro, and juice of 2 limes. Refrigerate shrimp for 20-30 minutes.

In small bowl, mix greek yogurt, mayonnaise, sriracha, juice of 1 lime, 1 and 1/2 tablespoons cilantro, and 1 teaspoon chili powder. You could add a tablespoon of water at a time to thin aioli to desired consistency to drizzle on finished lettuce wrap.

Place red onion, corn, and jalapeños on parchment lined baking sheet. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, and 1/2 teaspoon cayenne pepper. Place on one side of grill, flesh side down, leaving the other side of grill open for shrimp. Try to keep sections of red onion together to make for easy flipping. Check vegetables every 5 minutes, flipping vegetables and rotating corn as you begin to develop grill marks. I personally like the vegetables with some char marks.

About half way through vegetable grilling, place shrimp on open side of the grill. Once shrimp begin to turn pink, about 2-4 minutes, flip and finish cooking until shrimp is completely pink on both sides and tails start to curl.

Once removed from the grill, let shrimp and vegetables cool on baking sheet for 5 minutes. Remove shrimp tails by pulling off or cutting. Slice corn from the cobs and chop jalapeños and onion. Fold together corn, jalapeños, onion, tomatoes, radishes, and avocado.

Spoon vegetable mixture into lettuce leaves and place three or four shrimp on top. Drizzle with aioli.

SHRIMP LETTUCE WRAPS

Author: Rachel Schultz

Ingredients

1 and ½ pounds shrimp, peeled and deveined
1 red onion, sliced
3 corn cobs
2 jalapeños, halved
1 and ½ cup avocado, diced
¾ cup cherry tomatoes, quartered
3 limes, juiced, divided
4 radishes, thinly sliced
4 tablespoons cilantro, minced
2 heads bibb or boston lettuce leaves
2 cloves garlic, minced
3 teaspoons chili powder, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided
4 tablespoons olive oil, divided
1 teaspoon cayenne pepper, divided
⅓ cup plain greek yogurt
⅓ cup mayonnaise
4 tablespoons sriracha

Instructions

Rinse thawed shrimp in colander, carefully insuring each shrimp is clean and appropriately deveined. Tails can stay on until after grilled. Once rinsed thoroughly, place shrimp in large mixing bowl. Mix shrimp with 2 tablespoons olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, 2 teaspoons chili powder, ½ teaspoon cayenne pepper, 2 and ½ tablespoons cilantro, and juice of 2 limes. Refrigerate shrimp for 20-30 minutes.
In small bowl, mix greek yogurt, mayonnaise, sriracha, juice of 1 lime, 1 and ½ tablespoons cilantro, and 1 teaspoon chili powder. You could add a tablespoon of water at a time to thin aioli to desired consistency to drizzle on finished lettuce wrap.
Place red onion, corn, and jalapeños on parchment lined baking sheet. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, and ½ teaspoon cayenne pepper. Place on one side of grill, flesh side down, leaving the other side of grill open for shrimp. Try to keep sections of red onion together to make for easy flipping. Check vegetables every 5 minutes, flipping vegetables and rotating corn as you begin to develop grill marks. I personally like the vegetables with some char marks.
About half way through vegetable grilling, place shrimp on open side of the grill. Once shrimp begin to turn pink, about 2-4 minutes, flip and finish cooking until shrimp is completely pink on both sides and tails start to curl.
Once removed from the grill, let shrimp and vegetables cool on baking sheet for 5 minutes. Remove shrimp tails by pulling off or cutting. Slice corn from the cobs and chop jalapeños and onion. Fold together corn, jalapeños, onion, tomatoes, radishes, and avocado.
Spoon vegetable mixture into lettuce leaves and place three or four shrimp on top. Drizzle with aioli.