Monday, April 03, 2006

Good Eatin' on Monday

While I was in North Carolina last week, my sister Marilyn made us a wonderful mushroom quiche for breakfast. She made it without a crust, and I begged her for the recipe since it tasted great and would be a fabulous low carb breakfast. The recipe she shared with me included sausage, so I asked DH which way he wanted it. He chose a crust and the sausage.

Marilyn's Mushroom Quiche

1 T butter
1 1/2 c sliced fresh mushrooms
1/4 c chopped onion
1/4 c chopped sweet red pepper
1/4 c chopped green bell pepper
3 oz. cream cheese, softened
4 eggs
1/3 c half & half
1 c shredded Monterey Jack cheese
1 c shredded cheddar cheese
1/4 t salt
1/4 t pepper
dash ground nutmeg
(optional) 4 oz. bulk breakfast sausage, crumbled, cooked, and drained
(optional) 1 9" uncooked pie crust

Preheat oven to 350˚. Sauté mushrooms, onion, and peppers in butter until tender. In a mixing bowl, beat cream cheese until smooth. Gradually beat in eggs and half & half Stir in cheeses, salt, pepper, and nutmeg. Spray a 10" quiche dish with nonstick cooking spray. (Optional: use a pie crust) (Optional: sprinkle bottom of pie crust or quiche dish with cooked sausage). Pour egg mixture into dish. Bake for 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

I had some fish sticks still in the freezer, along with some shrimp, and decided to make fish and shrimp tacos for dinner. One of my favorite fast food restaurants here in southern California is Rubio's Baja Grill. They used to make some wonderful shrimp tacos, until they switched to breaded shrimp. I especially like their salsas, but tonight it's all about the tacos. DH likes fish tacos, so we had both.

Fish and Shrimp Tacos

8 breaded fish sticks
8 medium pieces uncooked shrimp
3 T mayonnaise
3 T plain yogurt
1 t chipotle chili powder (I use McCormick's)
6 small corn tortillas (use 12 and double them if they're really thin)
grated cheddar cheese
diced tomato
shredded cabbage

Cook fish sticks according to package directions. Boil shrimp a couple minutes until pink. Remove tails and keep warm. In a small bowl, combine mayonnaise, yogurt, and chili powder. Put corn tortilla on a hot griddle or skillet. Put cheddar cheese and two fish sticks or 4 pieces shrimp on each tortilla. Just as cheese melts, remove from griddle to a plate. (If you cook them too long, they get hard) Top each with a couple teaspoons of mayonnaise-yogurt mixture, some diced tomato, and some shredded cabbage. Fold in half to eat. Makes 4 fish tacos and 2 shrimp tacos.

1 comment:

Randi said...

I love rubio;s. I used to get their 99 cent fish taco's when they had that special. I miss Mexican food the most!!