Savory Mushroom Bread Pudding


Savory Mushroom Bread Pudding
Print Recipe
Servings
10-12 people
Cook Time Passive Time
60 minutes 70-75 minutes
Servings
10-12 people
Cook Time Passive Time
60 minutes 70-75 minutes
Savory Mushroom Bread Pudding
Print Recipe
Servings
10-12 people
Cook Time Passive Time
60 minutes 70-75 minutes
Servings
10-12 people
Cook Time Passive Time
60 minutes 70-75 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 375℉ and butter a 13"x9"x2" casserole dish. Slice crust from bread and cut into 1" cubes to yield 10 cups loosely packed cubes. In a large bowl, toss bread with olive oil, thyme, garlic and a sprinkle of salt and pepper. Spread evenly in a single layer on a large baking tray and bake for 18-20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
  2. Heat butter in a large skillet until foamy. Add celery, onions, green pepper, and mushrooms. Sauté until softened and most of the moisture has been cooked out, about 15 minutes. While vegetables are cooking, whisk together eggs, cream, spinach, salt and pepper.
  3. Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, stir to combine well. Pour into prepared dish, spreading out evenly. Top with grated parmesan cheese, cover and chill for at least an hour (up to one day ahead) to allow bread to absorb the custard.
  4. Preheat oven to 350℉. Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.

Quinoa Spinach Egg Cups

Quinoa Spinach Egg Cups have a crispy spinach, cheese and quinoa cup filled with an egg and baked with cheese.
Quinoa Spinach Egg Cups
Print Recipe
A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese.
Servings
12 cups
Servings
12 cups
Quinoa Spinach Egg Cups have a crispy spinach, cheese and quinoa cup filled with an egg and baked with cheese.
Quinoa Spinach Egg Cups
Print Recipe
A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese.
Servings
12 cups
Servings
12 cups
Ingredients
Servings: cups
Instructions
  1. Cook quinoa as directed on package, fluff with a fork and allow to cool to room temperature. Preheat oven to 375℉. In a medium size bowl stir together quinoa, spinach, 3/4 cup of shredded cheddar, parmesan cheese, dijon mustard, oregano, garlic powder, salt and pepper.
  2. Spray nonstick muffin tray with non stick spray. Press an approximate 1/4 cup quinoa mixture into muffin tin being sure to press all the way up the sides, creating a cup. Crack one egg into each cup, top with remaining cheddar cheese. Bake for 16 minutes then turn oven to broil and broil for 1 minute. Remove from oven. Using a rubber spatula or other flat device, scoop cups out of muffin tray and serve immediately.
Recipe Notes

Dampen fingers with water when pressing quinoa into muffin tin, it will help prevent quinoa sticking too much to your fingers.  Quinoa cups can be wrapped in plastic wrap and frozen. Allow to thaw completely prior to reheating in microwave.  Eggs will be slightly more cooked but just as tasty and makes for a portable, convenient breakfast or snack.

Zucchini Spinach Bisque

Zucchini Spinach Bisque is earthy, thick, and velvety. Topped with tomato herb cream makes eating healthy easy.
Zucchini Spinach Bisque
Print Recipe
Earthy, thick and velvety, topped with a bright tomato herb cream.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 30 minutes
Zucchini Spinach Bisque is earthy, thick, and velvety. Topped with tomato herb cream makes eating healthy easy.
Zucchini Spinach Bisque
Print Recipe
Earthy, thick and velvety, topped with a bright tomato herb cream.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 30 minutes
Ingredients
Bisque
Tomato Herb Cream
Servings: people
Instructions
Bisque
  1. In a large pot or dutch oven heat oil over medium heat. Cook onion, stirring occasionally until soft. Add garlic and 1 tsp salt and continue to cook for an additional 1-2 minutes. Add zucchini and cook, stirring often until starting to soften, about 10 minutes. Stir in remaining ingredients, cover and simmer on low for 30 minutes.
  2. Remove from heat. Using an emersion blender, blend until smooth. Adjust consistency by adding a little more stock if required. Season to taste with salt and pepper. Serve immediately topped with Tomato Herb Cream.
Tomato Herb Cream
  1. In a small bowl stir together all ingredient and season to taste with salt and pepper. Refrigerate until ready to use.

Chorizo Cheddar Bread


Chorizo Cheddar Bread is a gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
Chorizo Cheddar Bread
Print Recipe
A gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
Servings Prep Time
16 squares 25 minutes
Cook Time
30 minutes
Servings Prep Time
16 squares 25 minutes
Cook Time
30 minutes
Chorizo Cheddar Bread is a gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
Chorizo Cheddar Bread
Print Recipe
A gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
Servings Prep Time
16 squares 25 minutes
Cook Time
30 minutes
Servings Prep Time
16 squares 25 minutes
Cook Time
30 minutes
Ingredients
Servings: squares
Instructions
  1. Heat oil in a medium size skillet, add onions and 1/2 tsp kosher salt, cook until onions are starting to soften. Add chorizo and oregano, cook until onions have lost most of their moisture and are starting to caramelize. Remove from heat and allow to cool to room temperature.
  2. Preheat oven to 350℉.
  3. In a small bowl whisk together flour, baking powder, 1/2 tsp salt, garlic powder and onion powder.
  4. In a large bowl whisk together eggs and oil. Add sour cream and whisk until smooth. Add spinach and stir to combine.
  5. Add dry ingredients to wet all at once. Whisk until combined, but do not over mix. Stir in onions, chorizo and cheddar cheese.
  6. Spread evenly onto a parchment lined 15"x10" baking sheet. Bake for 25-30 minutes until center is set.
  7. Remove from oven and allow to cool for 5 minutes. Slide the entire cake onto a cutting board by loosening the edge, grabbing a corner of parchment and pulling the entire piece onto the board. Cut into 16 squares and serve immediately.
  8. If using at a later time, pull out of the pan as above and allow to cool on a wire rack. When cool, cut into squares. Rewarm and crisp squares in toaster when ready to serve.
Recipe Notes

Wrap two squares together with plastic wrap and store in a sealed container or zip lock bag in the freezer.  Will keep frozen for up to two months.

Spinach and Cheddar Potato Cakes

Spinach and Cheddar Potato Cakes
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
10 minutes
Spinach and Cheddar Potato Cakes
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. In a medium bowl, mix together egg, spinach, seasoning salt, onion powder and pepper Add mashed potatoes and mix until well combined. Stir in cheese, bread crumbs and chives. Mix until combined and bread crumbs have been absorbed.
  2. Heat oil in a non stick frying pan over medium high heat. While pan is heating, form 1/3 cup potato mixture into approximate 3" patties about 1/2" thick and place into pan as you form them. Cook 4-5 minutes per side until heated through and golden brown.
  3. Stir together sour cream and dill and season to taste with salt and pepper. Keep chilled until ready to serve with cakes.