Welcoming Baby Matthew!

This weekend, I was able to cater a baby shower for one of my friends from church! She's expecting her second- a little baby boy!! I was extremely excited to work with her to make some tea/brunch themed food for everyone who came to welcome baby Matthew!

One of the items on the menu was quiche! I was able to come up with 3 different flavors- caramelized onion, spinach and feta, and ham and cheddar. They were a great compliment to one another, and to the rest of the menu. I've included the recipe for the spinach and feta and ham and cheddar below!

You can get creative with the fillings for the quiche! The crust is a flaky pastry that greatly accompanies the rich egg custard filling. Any filling would go great with this!

Assorted Mini Quiche (makes 24)

Crust:
9 oz All Purpose Flour
1 stick Butter
3 tbsp Shortening
3 oz Cold Water

1. Cut the cold butter into small cubes (1cm x 1cm).
2. Put the pieces into the flour and salt. Make sure each cube is coated.
3. Press the butter to flat pieces. Add the shortening.
4. Rub the butter between your fingers to make flakes. Continue until the butter chunks are about the size of a pea.
5. Create a well in the center of the flour and pour your cold water into it.
6. Bring your flour towards the center of the well a little bit at a time, until it is completely incorporated.
7. Flatten your dough slightly and wrap it in plastic. Place in the fridge for about 30 minutes to 1 hour, until it is chilled.

Filling:
1 cup Milk
3 Eggs
2 Egg Yolk
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder

1. Lightly beat your eggs and yolks.
2. Add milk and seasoning.
3. Pour into a container with a pour spout, or a liquid measuring cup. 

Topping:
Spinach
Feta Cheese
Cheddar Cheese
Ham

1. Preheat the oven to 325 degrees F. Lightly grease two muffin tins.
2. Roll out your crust dough to about a quarter inch thick.
3. Use a 3 inch round cutter to cut out rounds.
4. Place the round into the muffin tin.
5. Press the dough into the bottom and sides of the tin. If you must re-roll the dough, be sure to chill it for about 15 minutes in between rolls. This is so the dough has a moment to rest and does not shrink.
6. Place spinach and feta cheese into to bottom of 12 crusts. You should tear the spinach to fit well into the crust.
7. Cut cheddar cheese and ham into small pieces, then place into the bottom of the remaining dozen crusts.
8. Pour the filling into the crust, filling almost to the top of each crust. You want to leave a short amount of space, just to prevent overflowing.
9. Bake the tarts for about 25-30 minutes, until the crust is golden and the custard is set.
10. Cool slightly and remove from the tins.

We had a few other great menu items to enjoy, too: scones and peach jam, tea sandwiches (egg salad, cucumber, and tomato), portabello and goat cheese spread with crackers, pumpkin cheesecake, cupcakes, and of course, macarons! We also had a fun blueberry spritzer for the ladies to enjoy. 

I loved getting the opportunity to serve Helen and her family and some of our friends before the arrival from baby Matthew! We are so excited to welcome him into the world!!! If you want to have a deliciowhso catered event, click the tab above, and be sure to contact me! I'd love to connect and work with you to make your event perfect! :)

Creamy Chicken and Veggie Pasta

The start of a new year usually means resolutions to eat healthier, lose weight, and be fit. These tasks can often be daunting, and viewed as impossible. Healthy eating seems like it would result in bland, tasteless food without any substance. However, you can make food that's healthy and delicious! Making healthier choices can be as simple as using whole wheat pasta or adding a few more veggies. Skip butter for low-fat oils, and seek to eat lean meats. I decided to take food that I really enjoy and choose healthier options. Try this simple, inexpensive, and quick recipe to kickstart healthy eating for your family!

Creamy Chicken and Veggie Pasta (Makes 8 Servings)
1 lb Whole Wheat Rotini Pasta 
1 tbsp Olive Oil
1 lb Chicken Tenderloin or Breast
1/4 tsp Dried Sage
1/4 tsp Dried Basil
1/4 tsp Dried Thyme
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder
8 oz Sweet Baby Bell Peppers
8 Baby Bella Mushrooms
6 oz Baby Spinach
2 tbsp Lemon Juice
1 cup Heavy Cream
1 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder

1. In salted water, boil pasta to al dente, following the package directions.
2. Cut mushrooms into slices, dice bell pepper, and set aside.
3. Cut chicken breast into bite-size pieces.
4. In a hot pot, large saute pan, or wok, pour olive oil. When the oil is hot, add chicken and seasonings. Cook for about 3 minutes, until the chicken is almost completely cooked.
5. Then, add vegetables and cook slightly, for about a minute.
6. Add pasta, lemon juice, cream, and the remaining seasoning.
7. Mix thoroughly so that all of the flavors are well incorporated.
8. Remove from heat and serve to your close friends and family.

This may not be the healthiest option available, since it has a lot of carbs from the pasta and is made with cream, but it is a healthier way to enjoy pasta. Eating healthy does not mean that you have to restrict yourself to unseasoned chicken breast and kale for every meal; you can make healthier choices and reduce portions to create a flavorful, delicious, and simple meal. Happy New Year everyone! I hope this year is filled with lots of blessings and good fortune! Continue to share this blog!