I had a wonderful weekend with Bill in CA! It was great to have some time to relax together!
I thought it may be a good time to share some recipes since there isn’t much to do while flying the lonnnnng flight from CA to GA! Hopefully my battery will hold up! 🙂 Thank you Delta for sharing your internet! (well….. I guess it wasn’t free, but thanks just the same! )
Spinach and Italian Sausage Quiche
- 1 tube (8 ounces) refrigerated crescent rolls
- 1 large sweet red pepper, chopped
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 5 eggs, lightly beaten
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 1/2 Lb of Italian Sausage cooked and drained
- 1/4 cup half-and-half cream
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- Dash pepper
- Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams. Set aside.
- In a Medium skillet brown sausage and drain, then saute red pepper in oil until tender in small skillet. Add garlic; cook 1 minute longer. Remove from the heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture and sausage. Pour into crust.
- Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.
- 1 salmon fillet (about 1 pound)
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons grated lemon peel
- 1-1/2 teaspoons dried basil
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- 4-1/2 teaspoons grated Parmesan cheese
- Dash pepper
- Place fish, skin side down, in disposable foil pan. Combine the lemon juice, vinegar, lemon peel, basil, garlic powder and soy sauce; pour over fish. Sprinkle with Parmesan cheese and pepper.
- Place pan on grill. Cover grill and cook over medium heat for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.