Easy Chocolate Croisants

Fresh chocolate criosants from a good bakery are perhaps my favorite treat. But, let's face it, who has the energy to get dressed and trek down to the bakery early in the morning? Not me!

I found the recipe in Real Simple awhile back. So, I gave them a whirl. While they were certainly NOT bakery quality, they were delicious, quick, and easy! They got rave reviews and we will certainly be making these again!

Easy Chocolate Croisants

Ingredients:

1 8-count tube refrigerated crescent rolls
1/3 cup semisweet chocolate chips or chopped semisweet chocolate

Directions:

1. Heat oven to 375° F.
2. Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate.
3. Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup). Bake until golden brown, 12 to 14 minutes. Serve warm or at room temperature.

Green Chile and Zucchini Quiche with Southwest Sweet Potato Saute

I checked out a cookbook from Sara Moulton entitled, Sara's Secrets for Weeknight Meals from the library recently. I thumbed threw it and found several recipes that I wanted to try. I tried this one first since I had a few zuchinnis from the garden that I wanted to use up.

I can't wait to try more recipes, especially if they were all like this one! The quiche had a great flavor and was super easy. The recipe did have a lot of steps...not hard steps, just steps. Plus, it dirtied a few more bowls that I would have liked for a quick weeknight meal, but overall it's a keeper. I urge you to try it! I served it with the Southwest Sweet Potato Saute, also from the cookbook. I opted to make the quiche without a crust, so I edited the recipe to reflect that.

Green Chile and Zucchini Quiche

Ingredients:

1 medium zucchini (about 6 ounces)
Kosher salt
1 tablespoon vegetable oil
1 small onion, chopped (about 1/2 cup)
1/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
3 large eggs
1/2 pound freshly grated Monterey jack cheese (about 2 cups)
1 cup cottage cheese
1 (4.5-ounce) can chopped green chiles, drained

Directions:

1. Preheat the oven to 350 degrees F.
   
   
2. Meanwhile, grate the zucchini, preferably using the grating attachment of a food processor. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes.
   
3. Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes.
   
4. Squeeze the zucchini well with your hands to remove excess moisture. Add the zucchini to the onion and cook over high heat for 3 minutes.
   
5. Stir together the flour, the baking powder, and 1/4 teaspoon salt in a small bowl until combined.
   
6. In a large bowl with an electric mixer, beat the eggs until thick and fluffy, about 3 minutes.
   
7. Add the Monterey jack and cottage cheeses, the flour mixture, and remaining melted butter to the eggs and beat well.
   
8. Stir in the zucchini mixture and chiles and pour the mixture into the crust.
   
9. Bake the quiche in the center of the oven until the top is puffed and golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes.
   
10. Set aside at room temperature 5 minutes, cut into wedges, and serve with salsa, if desired.

Southwest Sweet Potato Saute

Ingredients:

2 large sweet potatoes (about 24 ounces total), peeled
3 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 to 1 chipotle in adobo sauce, finely chopped
1/4 cup pepitas (hulled pumpkin seeds)
Kosher salt and freshly milled black pepper

Directions:

1. Coarsely grate the sweet potatoes, preferably using the grating disk of a food processor. (You should have about 5 cups.)
2. Heat the oil in a large skillet over high heat until hot. Reduce the heat to medium-high; add the sweet potatoes and cumin and sauté, stirring constantly, until the potatoes are almost tender, 3 to 5 minutes. Add the chipotle, pepitas, and salt and pepper to taste. Cook for 2 minutes more or until the sweet potatoes are tender.

Pumpkin Waffles

I had some leftover pumpkin in the fridge that I needed to use up, so I decided to surprise Brian with Pumpkin Waffles for breakfast. They were a breeze to whip up and made the house smell so good!

Pumpkin Waffles

Ingredients:

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron
Accompaniment: warm pure maple syrup

Directions:

Preheat oven to 250°F and preheat waffle iron.
Sift together flour, brown sugar, baking powder and soda, salt, and spices.
Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Source: http://www.epicurious.com/recipes/food/views/Pumpkin-Waffles-104264

Barefoot Contessa Omelet for for Two

Have I mentioned before that I adore the Barefoot Contessa? I recently checked out her cookbook Back to Basics from the library. Every recipe that I tried was like gold...good, basic, and delicious! We make this omelet on a regular basis. It's easy, only dirties one pan, and delicious!

Barefoot Contessa Omelet for for Two

Ingredients:
1/4 pound good thick-cut bacon
1 tablespoon unsalted butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
1 tablespoon minced jalapeno pepper (optional)
5 extra-large eggs
2 tablespoons milk or cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallions, white and green parts
4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Directions:

1. Preheat the oven to 350 degrees F.


2. Cut the bacon crosswise in 1-inch slices.


3. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.


4. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the (optional) jalapeno pepper and cook for 30 seconds.


5. Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork.
   Stir in the scallions and diced Cheddar.


6. When the potato is cooked, add the bacon to the pan and pour over the egg mixture.


7. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center.


8. Sprinkle with a handful of grated Cheddar and bake for another minute.


9. Serve hot directly from the pan. Serves 2 large portions or 4 regular portions

Source: Barefoot Contessa's Back to Basics Cookbook