Appetizers, Breakfast, Brunch

Quinoa Jalapeno Popper Tartlets

August 5, 2017

Quinoa Jalapeno Popper Tarlettes

I have been experimenting a bit with different Quinoa recipes, and made Quinoa Jalapeno Popper Tartlets.   Quinoa is gluten-free and it much healthier than other options.

Quinoa

I like the Trader Joe’s Organic Quinoa that you get in the frozen section.   However, you can find organic quinoa in other brands as well that require cooking it on the stove.

Quinoa Jalapeno Popper Tarlettes

You need a mini tart pan which you can find almost any where these days.

Print Recipe
 Quinoa Jalapeno Popper Tartlets
Quinoa Jalapeno Popper Tartlets have just the right amount of spice.
Course Appetizers, Breakfast, Brunch
Cuisine American Food
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Appetizers, Breakfast, Brunch
Cuisine American Food
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. If you buy the quinoa that needs to be cooked, follow the package instructions. Usually it takes about 15 minutes to cook. If you buy the organic quinoa that is already cooked from Trader Joes, just heat up according to box instructions.
  2. Once the quinoa has been cooked or heated up, place in a large bowl and immediately add the cream cheese so it melts and mixes easier.
  3. Add all the other ingredients except the eggs and mix together.
  4. Beat eggs together and then pour into quinoa mixture and mix well. The eggs help bind the mixture together so that it does not fall apart.
  5. Spray your mini tart pan with cooking spray and then fill with the quinoa mixture.
  6. Cook at 350 in the over for 20 minutes and let cool for about 5 minutes.
  7. Use a knife around the edges to help get the tartlets out without breaking them and serve on a platter.
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Appetizers, Breakfast, Brunch, Desserts, Gift Ideas

Fig Jam

August 3, 2017

Gourmet Girl Does Real Estate

Fresh figs can be found this time of year in the produce section at some gourmet groceries stores or farmers markets.  Believe it or not there are about 6 different types of figs:  Black Mission Figs, Brown Turkey Figs, Adriatic Figs (also called white figs), Calimyrna Figs, and Kodota Figs which are less sweet than the other figs.

Figs in basket

I found the Brown Turkey Figs, and they are very sweet.  Figs are one of those fruits that can be used for so many things.  You use them in a salad, on a cheese platter freshly cut or in jam form like this recipe.  you can also use it to baste on a pork tenderloin or chop.  It would also be really great with lamb.  And of course my original intent when I bought the figs was to braise them in a port and serve over ice cream, but I decided I would make this jam instead.

Figs with Sugar for Jam

I hope you enjoy this recipe!  If you like it, I would love to have you comment on my blog post for this recipe.

 

Print Recipe
 Fig Jam
Fig Jam
Gourmet Girl Does Real Estate
Course Appetizers, Breakfast, Brunch, Desserts
Cuisine American Food
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cips
Ingredients
Course Appetizers, Breakfast, Brunch, Desserts
Cuisine American Food
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cips
Ingredients
Gourmet Girl Does Real Estate
Instructions
  1. Cut the top part of the stem off of the figs and dice.
  2. Place the figs in a large bowl with the sugar and mix. Set in the refrigerator for one hour.
  3. Place the fix and sugar mixture in a sauce pan and turn on medium to medium low heat.
  4. Add the zest of the 2 lemons along with their juice.
  5. Add the rest of the ingredients and cook for approximately 30 minutes or until the mixture thickens. Frequent stir until done.
  6. I personally like to keep the jam chunky, but if you wanted it more smooth you could put the jam in a food processor to puree if you wanted.
  7. Once done, you can store in mason jars and refrigerate. The jam should last like most other jams because of the acidity of the lemons and balsamic vinegar.
Recipe Notes

Ways to use my fig jam:

  • Serve with a cheese platter
  • Serve over ice cream
  • Serve on toast
  • Make PBJs
  • Baste over pork or lamb
  • Great gift idea in mason jars
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Dinner, Entrees, Lunch, Side Dishes

Sweet Potato and Prosciutto Ravioli

August 1, 2017

Ravioli with sweet potatoes & prosciutto

I always love to experiment with ravioli fillings.  Last night I made this sweet potato and prosciutto ravioli, and I really loved it.  I made a quick homemade white Alfredo sauce with fresh rosemary.  The rosemary paired will with the sweet potatoes and prosciutto.

Ravioli Filling with sweet potatoes and prosciutto

The filling was very easy to make.  All you are doing is making mashed potatoes, but you don’t want to put the butter or cream/milk in it for a ravioli filling because it would be too moist.

Ravioli filling with sweet potatoes

I love to make homemade dough for the raviolis when I have time, but using wonton wraps are easy when you don’t have as much time.

Ravioli with wonton wraps

I like the round wonton wraps, but you can use the square ones too.

 

Print Recipe
 Sweet Potato and Prosciutto Ravioli
This Sweet Potato and Proscuitto Ravioli is sweet and savory!
Course Dinner, Lunch, Main Dish, Sides
Prep Time 40 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Ravioli Filling & Pasta
Alfredo Sauce
Course Dinner, Lunch, Main Dish, Sides
Prep Time 40 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Ravioli Filling & Pasta
Alfredo Sauce
Instructions
  1. Cut the Prosciutto into small pieces and place in a skillet with a small amount of olive oil and cook on medium heat for approximately 10 minutes or until done. Place on a paper towel to soak up some of the oil and set aside.
  2. Peel the sweet potatoes and cut in half. Place the peeled potatoes in a big pot with water and a bit of salt and boil until potatoes are soft.
  3. Drain the potatoes and place in a large bowl. Use a masher to mash the potatoes.
  4. Add the cheese, Prosciutto, salt and pepper and mix well. then add 2 egg whites and mix. This will help bond the ravioli filling.
  5. Use a round melon ball scooper or small spoon to scoop the ravioli filling and place it into the middle of the wonton wrap.
  6. Use a brush or your fingers to dab egg white around the edges of the wonton wrap and place another wonton wrap on top. Press the edges of the ravioli to ensure there are secure and that there are no bubbles.
  7. I like to place the raviolis in the freezer for a little before I cook them, but you do not have to do this step if you do not want to.
  8. In the meantime in a small to medium sauce pan, add the butter and melt on medium to medium low then add the flour to create a rue. Once you mix the flour and butter, add the milk, cheese, salt, pepper and rosemary. Cook on low heat for approximately 8 to 10 minutes.
  9. In a large pot, add water and salt and bring to a boil. Add the raviolis and cook until they float which is approximately 5 to 10 minutes. Be careful working with the wonton wrap raviolis because they are much thinner than regular ravioli dough.
  10. Once drained, plate the raviolis and add the Alfredo sauce. Top with pine nuts for garnish and added flavor. Chopped Italian parsley is also a great garnish for this dish.
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Gluten Free, Salads, Side Dishes

Lime and Jalapeno Corn Salad

July 23, 2017

Lime & Jalapeno Corn Salad with Watermelon

I was craving watermelon this weekend and decided to try out a new recipe. This Lime and Jalapeno Corn Salad with Watermelon tasted great with feta cheese.  The sweetness of the watermelon and corn balanced with the spiciness of the jalapenos were a great combination.  Adding the Feta cheese balanced it all out along with freshly squeezed lime juice.

Lime & Jalapeno Corn Salad with Watermelon

I boiled the corn because I was in a hurry to pull dinner together quickly.  However, grilling the corn would have made this salad taste even better!

Watermelon

Summertime is the best because I absolutely love watermelon.  It’s so refreshing especially when it’s over 100 degrees outside.

Print Recipe
 Lime and Jalapeno Corn Salad
Lime and Jalapeno Corn Salad with Watermelon
Cuisine American Food
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Cuisine American Food
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Instructions
  1. Clean the corn and rinse, and then place water in a large pan and boil for approximately 10 minutes. Note: Grilling the corn would make this salad even better if you have the time!
  2. Take the corn out of the pan of water and let cool, then cut the corn from the cob and place in a large bowl.
  3. Add the finely chopped jalapenos, diced watermelon and feta cheese and mix well.
  4. Add the juice of 3 limes and mix.
  5. Add salt and pepper to taste and serve.
Recipe Notes

You can add cilantro to this recipe as well.

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Breakfast, Brunch

Gluten Free Cornmeal Pancakes

July 19, 2017

Cornmeal Pancakes Gluten Free

I absolutely love anything with cornmeal, so I thought I would experiment with making healthy gluten free cornmeal pancakes.  I wanted to leave out the gluten and the unhealthy sugar, so I used a bit of gluten free flour with the cornmeal.  I also added some of my favorite protein powder because I need to have protein with my breakfast.

Cornmeal Pancakes Batter

This is a really easy recipe that you can improvise without fail.  This recipe made 6 pancakes, so you will need to double or triple the recipe if you want to make it for more people.

Cornmeal Pancakes Gluten Free 3

I used my favorite cast iron skillet, but you can use any skillet you want.

Compote for Cornmeal Pancakes

I made this quick and yummy compote with the pancakes using fresh berries since I had fresh rasberries and blackberries in the refrigerator. I got my protein and antioxidants in for breakfast!  If you don’t want to use fresh berries, you can just use a low sugar syrup or the stevia syrup which you can find at Whole Foods.

Print Recipe
 Gluten Free Cornmeal Pancakes
Try these really yummy gluten free pancakes with protein powder.
Course Breakfast, Brunch
Cuisine American Food
Prep Time 10 Minutes
Cook Time 5-8 Minutes
Servings
People
Ingredients
Course Breakfast, Brunch
Cuisine American Food
Prep Time 10 Minutes
Cook Time 5-8 Minutes
Servings
People
Ingredients
Instructions
  1. Add the cornmeal, gluten free four and protein powder in a large bowl.
  2. Add the grapeseed oil and half to a third of the almond milk and stir. Continue to add the almond milk to get it to the right consistency. If you did not add any protein powder, a scant cup of almond milk works. However, when you add the protein powder, the mixture will be too thick. Slowly add more of the almond milk to get the thickness just right. You may or may not have to use all of the milk depending on how big of scoops you use of your protein powder.
  3. In a separate skillet add about 1/4 cup of the stevia maple syrup with the berries and cook on medium heat for approximately 10 to 15 minutes stirring frequently until the mixture thickens. Once done, turn heat off and let sit until the pancakes are done.
  4. Use a large spoon or measuring cup to scoop batter out to make it easy when putting it into the skillet. Cook on medium heat for approximately 3 to 4 minutes each side.
  5. Serve with the fruit compote and/or the stevia maple syrup. You can also use a low sugar and low cal maple syrup or no syrup at all.
Recipe Notes

Here are some substitutes that will work if needed:

  • If you don't have gluten free flour, you can use oat flour
  • You can mix OJ in with the cooked berries instead of the stevia maple syrup
  • You can use a low sugar and/or low cal syrup if you cannot find the stevia maple syrup
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Comfort Food, Dinner, Entrees

Slow Cooked Ribs

July 12, 2017

Slow Cooked Ribs

What do you do when it’s 100 degrees outside and you don’t want to use the grill?  Stay in doors of course!  Cooking at 200 degrees keeps the heat out of your house, and then you get ribs that just fall off the bone.  And what goes better with ribs than potatoes.  I made rosemary sweet potatoes with my ribs last night.

Sweet Potatoes seved with ribs

Sweet potatoes are my favorite because they are not as sweet at yams.  And sweet potatoes stand up well in the over for a longer period of time because they are harder than yams or regular potatoes.  I added a little chili olive oil in addition to the fresh rosemary just to experiment, and it tasted really good.  Usually I will add cayenne pepper to my dry rub, but I skipped it this time since I added some chili olive oil.  I didn’t want the potatoes to be overpowered by the heat.

Slow Cooked Ribs with Sweet Potatoes

My husband was pleasantly surprised when he got home from work and ribs were waiting for him.  Ribs are definitely one of his favorites.  The best thing about slow cooked ribs is that the meat just falls off the bone.  And as ribs go, pork ribs are the best!

 

Print Recipe
 Slowed Cooked Ribs
These slow cooked ribs are so easy to make, and they taste so good!
Course Dinner, Main Dish, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 4 Hourse
Servings
People
Ingredients
Course Dinner, Main Dish, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 4 Hourse
Servings
People
Ingredients
Instructions
  1. Preheat oven to 200.
  2. Take the ribs out of the packaging and pat dry with a paper towel.
  3. Place ribs on a cooking sheet.
  4. Mix the sea salt, black pepper, chitpotle pepper, brown sugar, smoked paprika, garlic powder, Lowery's salt, and brown sugar in a bowl and mix well.
  5. Rub the mixed spices on both sides and then make sure the bone side is face down when you cook the ribs.
  6. Cut the sweet potatoes in cubes and place in a bowl.
  7. Mix the olive oils, freshly chopped rosemary and salt and pepper.
  8. Place the potatoes on the cooking sheet with the ribs and place in oven. The ribs should take approximately 4 hours. The last hour baste some BBQ sauce on the ribs. Note that the potatoes may be done sooner than the ribs, so make sure you are checking in on the ribs and potatoes every hour.
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Appetizers, Desserts

Grilled Peaches Marinated in Chocolate Balsamic

July 12, 2017

Grilled Peaches with Buratta Cheese

Every year my husband and I go to Lake Arrowhead for the 4th of July weekend with our family.  My sister-n-law has a beautiful house there overlooking the lake.  We spend our time on the lake, but we also spend a fare amount of time cooking, eating, drinking and hanging out on the patio.

I love to experiment with new foods together, so I came up the this yummy appetizer where I grilled peaches marinated in chocolate balsamic vinegar.

Fresh Peaches

What can go wrong when you put fresh peaches in anything right?  I served the grilled peaches with buratta cheese and candied pecans with a small amount of honey drizzled on top.  I served it with some cranberry and pumpkin seed crackers, but you can pretty much serve this with any type of cracker and it would taste great!

I love buratta cheese because it’s creamer than traditional mozzarella cheese and it has a richer flavor.  If you have never tried it, I highly recommend it.  I use it a lot when I make my Caprese salad as well.

Buratta Cheese

You can find buratta cheese in most stores, but if you cannot find it traditional mozzarella would taste great with this too.  Or if you are feeling more adventurous you could also try ricotta cheese which I almost tried.  I will save that for another time.

Cranberry Crackers

These raincoast crisps are one of my favorite crackers.  This particular brand is harder to find, but you can usually find similar ones in most stores.

Print Recipe
 Grilled Peaches Marinated in Chocolate Balsamic
Grilled Peaches are good without anything added to them at all, so just imagine yummy chocolate balsamic on them!
Course Appetizers, Desserts, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Appetizers, Desserts, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Cut peaches in half and pit.
  2. Place peaches in a bowl and pour the chocolate balsamic over it and mix well. Let soak for about 10 minutes or so.
  3. When the grill is ready grill the peaches on medium heat for approximately 15 minutes. Make sure to check frequently so that they don't get too mushy.
  4. When the peaches are done, take off grill and place on a platter.
  5. Add the buratta cheese to the platter, and then drizzle the honey and add the candied pecans.
  6. You can add the crackers to the platter or put in a separate dish.
Recipe Notes

How to make your own candied pecans:

I have done them a few different ways using either regular refined white sugar, raw sugar and brown sugar.  I have also made them with and without butter.  If you don't use butter, using the refined sugar because it melts much better than brown sugar.  All you do is add the pecans in a skillet at medium heat and sprinkle whatever sugar you want to use in the pan (usually about a cup).  If you decide you want to use butter, add the butter first.  I usually use about a tablespoon of butter for a full bag of pecans.

 

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Dinner, Entrees, Gluten Free

Chicken Enchilada Casserole

July 7, 2017

Chicken Enchilada Cassarole

My husband loves anything with my homemade spicy salsa in it, so I decided to use it partly as my enchilada sauce for my Chicken Enchilada Casserole.  I also mixed a bit of some store bought green sauce.  I like to make my green sauce when I can, but it can be time consuming since those tomatillos are so darn small.  If you get a good brand from the store, it can be just as good and much easier if you are in a hurry.

Chicken Enchilada Cassarole 2

I added black beans and corn to mine.  You can pretty much add anything to this dish and it will taste great!

 

Print Recipe
 Chicken Enchilada Casserole
This Chicken Enchilada Casserole dish is easy to make and tastes great!
Prep Time 20 Minutes
Cook Time 35 Minutes
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 35 Minutes
Servings
People
Ingredients
Instructions
  1. Bake the chicken in the oven at 350 for 30 to 40 minutes. Let cool, shred and set aside.
  2. Pour the green sauce into a bowl which will be used to coat both sides of the tortilla.
  3. Pour a little green sauce on the bottom of the casserole pan. Then coat approximately 6 corn tortillas and place in the bottom of the pan. Then add some of the homemade salsa on top.
  4. Add a layer of shredded chicken, chopped onions, corn, black beans, jalapenos, and cheese. pour some of the green sauce and the homemade salsa on top.
  5. Start the process over again. You should be able to get 2 to 3 layers depending on how tall your casserole dish is.
  6. Top with cheese and jalapenos. I added some feta cheese on the top as well, but you don't need to do that. I only added it because I had it.
Recipe Notes

Sheri's Homemade Salsa:

Add 6 to 8 Roma tomatoes, 6 jalapenos, approximately 4 to 6 garlic cloves, and if you like it really spicy add about 5 habanero peppers as well to a cooking sheet.  Lightly brush a small amount of olive oil to everything and place in the oven at 400 for approximately 40 minutes.  Check the oven frequently to ensure you did not over cook anything.  You will likely have to take the habaneros out sooner than everything else because they are smaller.

I don't take the skin off of anything.  Once I let everything cool, I cut the ends off the Roma tomatoes as well as the stems from the peppers.  Then I place everything in a food processor until everything is mixed together.  Then voila you have homemade salsa.

Many people like to add cilantro, but I usually don't since I have a few friends that are allergic.  It's just safer to leave out since it's seems to be a common allergy.

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Dinner, Entrees, Gluten Free, Healthy Cooking, Low-Carb

Mexican Turkey Meatloaf

June 9, 2017
Mexican Turkey Meatloaf

Mexican Turkey Meatloaf on white plate

I decided to give my normal meatloaf some Mexican flare, so here is my Mexican Turkey Meatloaf recipe I made tonight.  My husband and I tend to like things more spicy, but you can certainly tone down the spice if you want and it will be just as delicious.

Mexican Turkey Meatloaf Mix

They key to a moist meatloaf is to make sure you have enough liquid in it.  I use marinara sauce or ketchup in any type of meatloaf I make.  The marinara sauce did not impact the flavor of the Mexican Turkey Meatloaf in a negative way either.  I experimented, and it all actually worked together.

Mexican Turkey Meatloaf in a pan 2

 

Print Recipe
 MEXICAN TURKEY MEATLOAF
This recipe is a nice change from traditional meatloaf that your family will love!
Course Dinner
Cuisine American Food
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Dinner
Cuisine American Food
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. In a large bowl add the ground turkey, marinara sauce or ketchup, Worcestershire sauce and mix with your hands.
  2. Whisk the 2 eggs and pour into the ground turkey mixture, along with the bread crumbs, onions, green peppers, corn and spices. Mix well with your hands.
  3. Preheat oven to 400.
  4. Spray loaf pan with cooking spray to ensure the meat doesn't stick to the bottom and sides while cooking.
  5. Add the ground turkey mixture to the loaf pan and top it off with ketchup or marinara sauce.
  6. Cook in the over for approximately 45 to 55 minutes and let cook at least 5 minutes before serving.
Recipe Notes

Gluten Free Options:  You can find gluten free bread crumbs at the store, or you can make them yourself.  I have also ground gluten free crackers before and used instead since I always have them on hand.

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Brunch, Comfort Food, Dinner, Entrees, Gluten Free

Shepard’s Pie

May 24, 2017

Shepard's Pie

Shepard’s Pie is one of those yummy comfort foods that are good any time of year!  I made this one with more of an Italian flare, and my husband says this one is the best one I have made to-date.

Who doesn’t like cheesy mashed potatoes with beef?  You can make it in an iron skillet or any other type of skillet that can go in the oven.  You can also use a pie dish if it’s big enough.

Shepard's Pie

Ingredients:

  • 2 – 16 oz. packages grass fed organic lean ground beef
  • 1/4 bag of frozen peas
  • 1/4 bag of frozen corn
  • 2 – 14.5 oz. cans of fire roasted diced tomatoes
  • 1/2 yellow onion, finely chopped
  • 1 small can of tomato paste
  • 1 small package cherry or grape tomatoes (optional)
  • 2 tablespoons Italian seasoning
  • 2 to 3 garlic cloves, minced
  • sea salt and pepper to taste
  • red chili flakes to taste (optional)
  • splash of your favorite red wine (optional)
  • 4 to 6 large russet potatoes
  • 1 cup of shredded cheddar cheese
  • 1/2 stick of butter (optional)
  • 1/4 to 1/2 cup milk (optional)

Directions:

  1. Peel the potatoes, cut them in half, and then boil them until soft.  When potatoes are done, drain and use a potato masher to mash them.  While the potatoes are still hot, add the cheddar cheese, mile and butter.  Add salt and pepper to taste as well and set aside.
  2. Heat over to 350.
  3. Drizzle a small amount of olive oil in your skillet, and then add the onions and garlic.  Cook at medium heat until onions are translucent.
  4. Add the beef and cook until meat looks cooked enough to add the other ingredients.
  5. If you are using fresh cherry or grape tomatoes, cut them in half and add them in.
  6. Add the canned diced tomatoes, tomato paste, and all the spices.  Also add the wine at this time if you plan on adding it.
  7. Cook on the stove top for about 10 minutes and remove from heat.
  8. Add the mashed potatoes on top of the meat mixture in the skillet and smooth over with a large wooden spoon so that the top is flat.
  9. Cook in the oven for approximately 40 to 50 minutes.  You might want to place a baking sheet below or some foil because the sauce from the meat may spill over.
  10. Once you pull it out of the oven let it sit for about 5 to 10 minutes before serving.

 

 

Easy Shepard’s Pie Recipe

40 mins
Serves 6-10

Ingredients:

1/4 bag frozen peas,
2 – 14.5 oz cans of fire roasted diced tomatoes,
1 small can of tomato paste,
2 tablespoons of Italian seasoning,
1 small package of cherry or grape tomatoes (optional)
2 to 3 cloves garlic
4 to 6 large russet potatoes
1 cup shredded cheddar cheese
1/4 to 1/2 cup milk
1/2 stick of butter (optional)
salt & pepper to taste
red chili flakes to taste (optional)

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