Crab Quiche

Forget what you might have read.... real men do eat quiche - at least if its our not-yet famous Crab Quiche! The egg-based pie dish is popular for brunch recipes. Perfect, of course, for the upcoming holiday weekend. Eggs and Easter go hand in hand.

Because we're using a pre-made pie shell, you'll save time and a lot of hassle. And the best part, is you can still take pride in making a main dish that tastes like you had it catered.

This recipe serves 6. If you are going to double it, be sure to use two separate pie dishes and crusts.

Ingredients:

Unbaked single 9-inch pie shell
2 T. butter, melted (divided)
1/2 pound fresh crab meat, drained (never, EVER use imitation crab!)
2 c. grated Swiss Cheese
1 2/3 c. whipping cream (not half and half)
4 eggs, lightly beaten
1 bunch green onions, diced
1 t. salt
1/2 t. pepper
1/2 t. nutmeg

(crab not your thing? Try the Spinach Quiche recipe in the following video instead)



Directions:

Put pie shell into a 9-inch pie dish, Trim and flute edges. Brush with 1 T. melted butter. Bake for 5 minutes at 425 degrees. Take out and allow to cool slightly.

Meanwhile, combine beaten eggs and whipping cream. Add nutmeg, salt and pepper.

Saute the green onions in remaining 1 T. butter for 3-4 minutes over medium heat. Remove and place into pie shell. Top with fresh crab, then swiss cheese. Pour egg mixture over top.

Bake at 375 for 35-40 minutes (watch closely for the last 5 minutes). There should not be any watery or runny mixture remaining at the end.

We love Crab Quiche with fresh salad greens. On Easter, enjoy a Mimosa or glass of champagne too.

Mango and Melon Salad

Our local farmer's market is just about to open for the season. I cannot wait! With the fresh offerings, I'm going to make our mouth-watering Mango and Melon Salad.

Like many of our recipes, you can get creative with the ingredients.... substitute watermelon with honeydew, or one of my favorites: cantaloupe. That way, you can always use fruit that's in season, and never compromise on taste.

This fruit salad is perfect for brunch, or as a light afternoon snack during the warm days of summer.

Ingredients:

1/4 c. freshly squeezed lime juice
1 T. crystallized ginger
1 T. fresh mint leaves, chopped
1/2 t. red pepper flakes
1 small seedless watermelon, scooped with a melon baller
1 ripe mango, cut into 1/2 inch pieces
1/4 c. sweetened shredded coconut (toasted)
1/3 c. roasted pistachios (unsalted), chopped

Directions:

Spread coconut onto a baking sheet and lightly toast under the broiler for 2-4 minutes.

In a small bowl, combine first four ingredients.

Stir fruit together in a serving bowl, then pour dressing over the top. Sprinkle with coconut and pistachios right before serving. Garnish with fresh mint sprigs.

Fresh, fruity, crunchy sweet goodness!

Simple Fruit Dip

This recipe is so easy, its almost embarrassing! But - trust me when I say that your family and guests will wonder how you whipped up something as tasty as this Simple Fruit Dip. I'll admit that its probably not the healthiest option out there, but that's why its so great to serve at parties and other gatherings.

I usually serve this dip with fresh, ripe strawberries. But feel free to dunk bites of cantaloupe, honeydew melon, apple slices, or even pineapple.

It would even be a great accompaniment to your Easter Sunday brunch.

Ingredients:

6 oz. softened cream cheese
7 oz. jar of marshmallow creme
1 T. pure vanilla extract

Directions:

Mix thoroughly with an electric mixer, until smooth.
Sprinkle ground cinnamon on top, if desired, and perhaps even add a couple of cinnamon sticks for garnish.

Serve with your favorite slices of fruit, or fresh berries (large enough for dunking).

Doesn't summer taste delicious?

Smoked Salmon Hash with Dill Sauce

Easter is on Sunday! What will you be serving at your house? I'm thinking Smoked Salmon Hash with Dill Sauce. Its the perfect brunch recipe. Of course, being from the Pacific Northwest, any dish with salmon is almost perfect. But even if you don't live near large bodies of water, you can find some pretty good smoked salmon at the store or online.

Ingredients:

2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
2 T. olive oil
1 red bell pepper, cored and cut into small bits
1/2 medium yellow onion, julienne cut
1/2 pound smoked wild-caught salmon, flaked and picked free of bones
6 T. fresh dill, minced (divided)
1/2 c. sour cream
1 t. fresh lemon juice
salt and pepper to taste

Directions:

In a medium saucepan, boil potatoes in 2-3 cups water for about 7 minutes until tender. Drain and set aside.

In a medium mixing bowl, stir together sour cream, lemon juice and 3 T of the dill. Season with salt and pepper.

Stir fry onion and pepper in the olive oil. Add potatoes and cook for 10-12 minutes until potatoes are golden and crispy. Add salmon and remaining dill to the mixture and cook for 2 more minutes. Add salt and pepper to taste.

Transfer mixture to plates and drizzle with sour cream sauce.

Now you can focus on more important things, like egg hunts and getting some great photos of your Easter Sunday!

Chicken Piccata

I love all things salty – salt, olives, capers. I’d take salty and savory any day over sweet. That’s probably why Chicken Piccata is one of my favorite meals. It’s a super-savory chicken dish that appears and tastes better than your average mid-week chicken meal. It reminds me of the wonderful dishes served in Europe. The butter, capers and light breading (via the flour) put an elegant touch to this dish that's beyond the ordinary.

This recipe is perfect for company, and also makes a romantic dinner to impress that someone special.

My next door neighbor was a culinary chef and made the best Chicken Piccata. Though she refused to part with her secret recipe, I've recreated my own! Its so good you'll want to have a basket of crusty bread alongside to mop up the remaining sauce from dinner.

Why not put a twist on Easter brunch this year? Instead of the old, worn-out ham recipe from your mother-in-law, serve Chicken Piccata instead. Your guests will be lining up to come over next year (so... if you don't like your guests, serve the ham instead!)

This recipe serves 2, so be sure to double or triple everything if you are expecting a larger crowd.

Ingredients:

• 2 chicken breasts skinless (1 1/2 pound total)
• 1/3 cup flour
• 2 tablespoons parmesan grated (use the real stuff if company is coming, otherwise, the green can stuff works fine).
• salt to taste
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice – fresh is always better
• 1/2 cup chicken broth/stock or a nice white wine
• 1/4 cup brined capers
• 1/4 cup parsley chopped

Instructions:

1. Cut the breasts in half horizontally, butterflying them open. Put between two sheets of plastic wrap and pound with a meat hammer until they are 1/4 inch thick.

2. Mix together the flour, salt and pepper, and grated Parmesan. Rinse the chicken pieces in water and dredge them thoroughly in the flour mixture, until well coated.

3. Heat the olive oil and 2 Tbsp of the butter in a large skillet on medium high heat. Add half of the chicken pieces (you don't want to crowd the pan). Brown well on each side, about 3 minutes per side. Remove from pan and reserve to a plate, cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while preparing the sauce.

4. Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a metal spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 Tbsp of butter.

Put the chicken on the serving plates and pour the sauce poured over the top. Sprinkle with fresh parsley. Garnish with thinly sliced lemon, if desired.

By the way, Easter brunch is at 2:00 at my house this year!