Tuesday, June 16, 2015

Peaches and Cream Dessert

Perfect Pairing:  Bowl and spoon


Each summer my best friend makes the journey to the lake with her sweet family for our yearly get together.  They are the best guests, always jumping up to help, bringing food, etc.  Last summer I asked Jill to bring a dessert and she said her husband requested her sopapilla cheesecake.  Oh goodness, was this thing delicious.  It was a super simple dessert of crescent rolls, cheesecake filling and a topping of cinnamon and sugar.  All good things.

Around the same time my parents received a large delivery of peaches.  I was using peaches in everything…. Peach salsa, peach cobbler, on cereal, in yogurt, etc.  I decided to try adding them to the sopapilla cheesecake.  It ended up being a very good idea!  I made a few other alterations to the recipe like reducing the butter and sugar in the topping. 



The original version served up nicely in perfect pieces, the peach version did not.  It was more of a bowl and spoon situation.  It was almost like a peach cobbler, but with a creamy cheesecake-y filling.  Yum.  Perfect summer dessert.

photo 2

One year ago on Perfecting the Pairing: Key Lime Pie with Pretzel Studded Crust and Coconut Whipped Cream

Two years ago on Perfecting the Pairing: Quinoa Produce Salad

Three years ago on Perfecting the Pairing: Father's Day Recipes

Monday, June 8, 2015

Spaghetti Squash Frittata

Perfect Pairing:  Leftover spaghetti squash


One food trend I am totally on board with is spaghetti squash.  My first post of 2015 was this Spaghetti Squash Pizza Casserole recipe.  I froze half of the recipe and was thrilled to have it on hand when I was in the midst of wedding planning and needed a healthy and filling meal. 

Next time you have leftover spaghetti squash try this frittata recipes.  Actually, just cook up some spaghetti squash so you can make this!  It was such a great breakfast, served up beautifully, and was delicious reheated. 


There are a few different ways of cooking a spaghetti squash.  I definitely prefer roasting them and will usually do two at once to make sure I have plenty on hand.  To roast it, poke the spaghetti squash with a fork 10 times.  Microwave on high for 6 minutes (this softens the squash and makes it easier to cut in half).  Cut the squash in half lengthwise and scoop out the seeds.  Place cut side down on a baking sheet and roast for 50-60 minutes at 400 degrees, or until completely tender, then you can shred it with a fork.  You can also cook it in the microwave.  I use this method if I just don’t have the time for roasting. 


Cooked spaghetti squash acts as the crust of the frittata.  Try to remove any excess moisture in the squash, this is especially important if you cooked it in the microwave.  You can either squeeze it in a clean kitchen towel, pat with paper towels, or press into the bottom of a strainer.


The filling is a mixture of sautéed vegetables, eggs, egg whites, chicken sausage, and cheese.  This recipe is totally customizable so if you don’t like mushrooms, leave them out.  If you have kale on hand, throw it in.  Would rather use swiss cheese than shredded cheddar?  Brilliant.  Do it.  I think I used a roasted red pepper chicken sausage, like this.   


I have an exorbitant amount of spices in my kitchen, and I love all of them.  I used some crazy combination of Italian/Za’atar/Berbere/Jamaican Jerk in this (not really, but also not far off) but you could use whatever you have on hand, whether it is Mrs. Dash or Cajun.  Just be sure to check if it has salt so you can adjust that accordingly.


One other thing to note…. Yes, this does have cottage cheese in it.  No, you cannot tell there is cottage cheese in it.  It just adds a little creaminess and bulk, but won’t freak out cottage cheese haters.  They’re out there.


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