Artichoke, Asparagus, & Pesto Quiche with Quinoa Crust

Woah, that title is a mouthful. 

Today I am sharing with you the most wonderful brunch recipe. I made it for dinner one night, so you could really make it whenever you fancy. This quiche is packed with flavor, and two of my favorite things: asparagus, and artichokes. 

What you are going to need: asparagus, artichokes, pesto, quinoa, eggs, any type of cheese you prefer, and milk. 

Boil the quinoa as the instructions state. Let cool for five minutes and then mix with one egg. Flatten the quinoa on the bottom of your pie tin. Bake at 360 degrees for about ten minutes. The crust will turn a golden brown. 

Next mix one a half cups of milk, a half cup of pesto, three eggs, parmesan cheese, one can of quartered artichokes, and chopped asparagus in a bowl. 

Pour the mixture in the pre cooked crust and bake for about thirty five minutes. A quick trick to know the quiche is fully cooked: a toothpick should come out of the center cleanly. 

This was seriously delicious, and had a punch of flavor. This will definitely impress if you are hosting a brunch or dinner for family and friends. 

Golden Beet, Blood Orange, & Brie Salad

Sometimes the best meal ideas come to you while you are walking through the grocery store. When we spotted these golden beets in Whole Foods immediately thought rustic winter salad. 

What we used: golden beets, thick cut maple bacon, mixed greens, blood oranges, and brie. You will also need sugar, maple syrup, old bread, seasonings, dijon mustard, olive oil, apple cider vinegar.  

First off we cooked our bacon low and slow. Once it was crisp we candied it with a little maple syrup.

Next we roasted the beets whole, with the skins. Once cooked you will be able to peel the skins right off. I then cubed the beets and sauteed them with butter, sugar, and a mix of spices (paprika, garlic, italian seasonings). 

Lastly, I made the blood orange dressing by juicing two oranges and mixing it with the olive oil, apple cider vinegar, dijon mustard, and spices. 

Assemble the salad and top with homemade croutons. This salad was filling and delicious, and I was almost to full to eat the meal we cooked to go with it. 

Almost. I mean who can say no to scallops and rib eye steaks? 

Homemade Cinnamon Hot Chocolate

Sometimes the most unexpected recipes are the best ones. Last night while watching Christmas movies (I know, it's not even thanksgiving) I began craving hot chocolate. 

You don't need fancy cocoa powder to make a deliciously rich hot chocolate. All you need are four simple ingredients: milk, chocolate, brown sugar, and cinnamon sugar. 

Boil the milk and brown sugar on low. Once the milk comes to a boil add the chocolate. You are going to want to add about two ounces of chocolate per cup of milk. Whisk in some cinnamon sugar with the chocolate.

Garnish your glass with more cinnamon, or a candy cane to be really festive. 

This is a recipe that I am going to be using all season long. 

Bourbon Apple Pie

Today I have for you a little twist on a classic apple pie. If you are going to do any baking this season at all, I assume that it will be some sort of apple pie. Well I have a recipe that will up your apple pie cred and really wow your friends, and it is all with a little help from our friend Jim. 

I used two pillsbury pie crusts to make my pie, cheating I know, but you can make a simple pie crust if you want to get really fancy. Oh how I wish I had a kitchen aid. 

Anyway, let's get into the real star of the dish, the filling. You are going to need about three to four good sized apples, 3/4 cup brown sugar, 2 tablespoons of flour, 1 teaspoon of cinnamon (or a little more if you are like me and absolutely love cinnamon), 1/4 teaspoon of salt, and lastly two tablespoons of bourbon. 

Place one layer of the pie crust in the tin and top with the apple mixture. Place the second layer of dough on top and crimp the edges. Be sure to cut slits on the top of the pie to let out the steam during cooking. You can also add an egg wash to the top of the pie as well to make it really shine. 

Put the pie in a 420 degree oven for about 30 minutes. Then take your pie out and cover the edges with aluminum foil. This will prevent your pie from burning around the edges. Then place back in the oven and bake for an additional 30 minutes. 

Take your pie out of the oven and let it cool before cutting into it, something I failed to do and the filling spilled everywhere. Patience people, it's a virtue. 

If you are going to make any pie this season it should be this one. The bourbon brings a great caramelized flavor to the pie making it extra delicious. 

xo. Casey

Dill Pickle Recipe

As you know my boyfriend and I grew our first garden at our new home this year. Our garden was super successful producing tons of tomatoes, basil, hot peppers, and other herbs. The one thing that did not turn out so well however were the cucumbers. I am not sure what happened but they grew up to look like ugly little squashes with a thin neck and fat bottom. ha. My boyfriend thought about just ripping out the plant and calling it a loss but I decided "lets make pickles!". And so I did. 

I absolutely love pickles, and they are surprisingly super easy to make.

Begin by slicing your cucumbers however you wish your pickles to be whether it's spears, slices, or coins. Crush about four cloves of garlic and add them to the bottom of your mason jars. Then use about two teaspoons of dill seed and distribute it between the jars. Pack the cucumbers in the jars, but be careful not to crush them. 

You can add whichever spices you would like to your pickles. Black peppercorns or red pepper flakes would be awesome additions. 

To make the brine: Boil equal parts cider vinegar and salted water in a pot. I did about a cup of each. Pour the brine over the pickles until covered. Next, remove the air bubbles from the jars by gently tapping the jars on the counter. Place the lid on the jar and close it until tight. Let the jars cool at room temperature, then place in the fridge. 

Your pickles will last in the fridge for a couple of weeks. The longer you let them sit in the brine the more flavor they will have, so try your best to hold out before chowing down on these babies!

If you wish your pickles to be shelf stable you can process your pickle jars. Take a pot of boiling water, place the jars in the water, and wait about five minutes. Remove the jars immediately and watch the lid pop down. Processed jars will last about a year on the shelf. 

Processing pickles however can result in a softer texture. For crunchier pickles skip the processing step as I did. 

It is best to wait about 48 hours before you eat your pickles. I know, the wait is hard- 

trust me. You can use this same pickling process with green beans or okra (perfect additions to a bloody mary!) 

xo. Casey