Posts by Elysia Moccia

QUICHE MUFFINS

June 22, 2020

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.

JALAPEÑO CHEDDAR MEATBALL SUBS

June 1, 2020

Elysia Moccia

With my husband being half Italian, a meatball sub will always read classic to him. And while I agree there is definitely a place for the traditional meatball, marinara, and mozzarella cheese on a crusty sub bun, I wanted to try something new. And from that my jalapeño cheddar meatball sub was created. Guys, this is INDULGENT. It checks all the boxes of the classic; just with my own twist. The cream cheese bacon spread melts together with the sweet caramelized onions, gooey sharp cheddar cheese, and the spicy bite of the jalapeño. The turkey meatballs are tender and full of flavor because they’re also mixed with even more cheddar and jalapeño, layering the flavors in every bite. The spicy ranch tops it off to trick your taste buds with a cool break, only to bring a nice level of heat to balance everything out.

My husband was silently eating for what felt like a very long few minutes when he finally noticed that I was eagerly staring at him waiting for a star rating. I’m happy to report that he gave this sub a solid five stars.

This recipe makes approximately 40-45 meatballs. Any extra meatballs can be stored in an air tight container or freezer bag and frozen for up to two months.

JALAPEÑO CHEDDAR MEATBALL SUBS
Serves six subs

3 tablespoons olive oil
1 tablespoon butter
4 yellow onions, divided, 3 and 1/2 sliced and 1/2 minced
2 and 1/2 teaspoon salt, divided
2 pounds ground turkey
3/4 cup panko breadcrumbs
2 eggs
2 tablespoons garlic, minced
7 jalapeños, divided, 5 minced and 2 sliced
1/2 cup parsley, minced
1 cup sharp cheddar, shredded
2 teaspoons pepper
1 and 1/2 cups cream cheese, softened
3/4 cup cooked bacon, finely chopped
3 green onions, finely chopped
1 cup ranch dressing
3/4 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1 teaspoon hot sauce
6 french rolls, partially sliced
16 slices sharp cheddar

Over medium heat, warm olive oil and butter in a sauté pan until butter melts. Add the sliced onions, gently folding to coat onions. You may need to turn heat down to medium-low to prevent the onions from browning too quickly or sticking.

Once onions have begun to sweat, add 1/2 teaspoon salt, stirring occasionally. Add a splash of water if onions dry out too quickly. Once onions begin to break down, after about 20-30 minutes, turn heat to low and allow them to rest for a few minutes.

As onions begin to brown, stir every few minutes to ensure even caramelization. Continue to stir and scrape the bottom of the pan as brown bits form. Once onions are an even, rich brown color, remove from heat and set aside.

Preheat oven to 400 degrees.

Combine ground turkey, panko breadcrumbs, eggs, minced onions, garlic, minced jalapeños, parsley, shredded cheese, 2 teaspoons salt, and pepper. Use a 1 and 1/2 inch scoop or large spoon to form meatballs (making sure mixture is well pressed into scoop). Arrange meatballs on parchment lined baking sheet.

Bake for 17-20 minutes, or until meatballs reach an internal temperature of 165 degrees and are slightly golden brown.

While meatballs are baking, combine cream cheese, bacon, and green onion until well folded.

In a separate bowl, mix ranch, cayenne pepper, smoked paprika, and hot sauce until well combined.

Before you assemble sandwiches, move the oven rack to a lower-middle position and turn your broiler on low. Assemble subs by spreading the cream cheese and bacon mixture on both interior sides of the sub bun. Layer sliced cheddar onto bun. Add layer of caramelized onions. Place meatballs into sub.

Arrange subs on parchment lined baking sheet. Bake for 4-7 minutes, or until cheese begins to melt.

Top with sliced jalapeño and spicy ranch.

JALAPEÑO CHEDDAR MEATBALL SUBS

Author: Elysia Moccia

Ingredients

3 tablespoons olive oil
1 tablespoon butter
4 yellow onions, divided, 3 and ½ sliced and ½ minced
2 and ½ teaspoon salt, divided
2 pounds ground turkey
¾ cup panko breadcrumbs
2 eggs
2 tablespoons garlic, minced
7 jalapeños, divided, 5 minced and 2 sliced
½ cup parsley, minced
1 cup sharp cheddar, shredded
2 teaspoons pepper
1 and ½ cups cream cheese, softened
¾ cup cooked bacon, finely chopped
3 green onions, finely chopped
1 cup ranch dressing
¾ teaspoon cayenne pepper
½ teaspoon smoked paprika
1 teaspoon hot sauce
6 french rolls, partially sliced
16 slices sharp cheddar

Instructions

Over medium heat, warm olive oil and butter in a sauté pan until butter melts. Add the sliced onions, gently folding to coat onions. You may need to turn heat down to medium-low to prevent the onions from browning too quickly or sticking.
Once onions have begun to sweat, add ½ teaspoon salt, stirring occasionally. Add a splash of water if onions dry out too quickly. Once onions begin to break down, after about 20-30 minutes, turn heat to low and allow them to rest for a few minutes.
As onions begin to brown, stir every few minutes to ensure even caramelization. Continue to stir and scrape the bottom of the pan as brown bits form. Once onions are an even, rich brown color, remove from heat and set aside.
Preheat oven to 400 degrees.
Combine ground turkey, panko breadcrumbs, eggs, minced onions, garlic, minced jalapeños, parsley, shredded cheese, 2 teaspoons salt, and pepper. Use a 1 and ½ inch scoop or large spoon to form meatballs (making sure mixture is well pressed into scoop). Arrange meatballs on parchment lined baking sheet.
Bake for 17-20 minutes, or until meatballs reach an internal temperature of 165 degrees and are slightly golden brown.
While meatballs are baking, combine cream cheese, bacon, and green onion until well folded.
In a separate bowl, mix ranch, cayenne pepper, smoked paprika, and hot sauce until well combined.
Before you assemble sandwiches, move the oven rack to a lower-middle position and turn your broiler on low. Assemble subs by spreading the cream cheese and bacon mixture on both interior sides of the sub bun. Layer sliced cheddar onto bun. Add layer of caramelized onions. Place meatballs into sub.
Arrange subs on parchment lined baking sheet. Bake for 4-7 minutes, or until cheese begins to melt.
Top with sliced jalapeño and spicy ranch.

LEMON HERBED POTATO SALAD

May 18, 2020

Elysia 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.