Hello, March!

• It's been a ROUGH winter for lots of people.  Everyone I talk to seems super excited for spring to get here ASAP.  Including myself.  I need fresh air...I need for Bella to be able to just let loose in a playground on a regular basis...I need to not have to visit germ-infested play areas every day...I need flip flops!!!

Which reminds me...I need to start behaving myself.  My eating habits have been something awful.  The best way for me to lose weight has always been following a low carb diet, so you may be seeing more of those recipes from me now.  That is, if I decide to behave ;)

Here's a great lowER carb breakfast dish (the flour adds some carbs, but not as much as a traditional crust) - another one I created while pregnant.  It's a little different than the crustless quiche recipe I have, and just as delicious.  You don't miss the crust in this one...it really does taste just like regular Quiche Lorraine!  

LowER Carb Quiche Lorraine

• 8 slices bacon

• 4 ounces shredded Swiss cheese
• 2 tablespoons butter, melted
• 4 eggs, beaten
• 1/2 cup onion, chopped
• salt and pepper to taste
• 1/3 cup AP flour
• 1 1/2 cups milk
• 
  
• Cook bacon in a 400 degree oven for approximately 15 minutes.  medium high heat until evenly brown, then set aside.  Once it cools down, crumble it or break it up into small pieces. 
• 
  
• Drop oven temperature to 350 degrees.  Lightly grease a 9 inch pie pan.
• 
  
• Line bottom of pie plate with cheese and bacon. Combine eggs, butter, onion, salt, pepper, flour and milk.  Whisk together until smooth, then pour into pie pan.
• 
  
• Bake for 30-35 minutes, or until set. Serve hot, room temp or cold.

Linked to:  Let's Do Brunch hosted by My Sweet and Savory

When neighbors come bearing gifts...

I think it's safe to say that Frank's third love is his snowblower.  He and our male friends are always talking about them...who has the best one, whose snow removal technique is most efficient, etc.  There aren't too many "guy things" I have a hard time understanding, but this one definitely boggles my mind.  But hey, as long as my driveway and walkway are clear and I don't have to touch a shovel, I'll just smile and look pretty...

Our neighbor (a restaurant owner) is obviously very much in love with Frank's snowblower too, because he gave us what you see below as a "thank you" to Frank for helping him out with his walkway and sidewalk.

That would be a big ol' honkin loaf of seriously awesome Italian bread, and a delicious loaf of raisin walnut.  Mmmm.

So, what's the saying?  When neighbors give you bread, make...panini!  (and overnight french toast casserole for tomorrow, mom-in law is coming for breakfast)

This bread totally brought me back to Sunday dinners at my grandparents'.  I mean, of course I've had amazing bread like it a million times since then (for those not from this area, you just don't get better bread - or bagels - anywhere else) but while I was cutting it, it just brought back memories of Nonno.

Earlier in the day I threw together a crockpot soup that I've made before, not knowing what else we'd be having...so it doesn't necessarily sound like it "goes" with the Cuban panini (well, really a pressed sandwich) that Frank requested...but they both tasted damn good, which is really all that matters.

Here's the soup:

Mushroom Barley Soup
1 cup barley, rinsed
1 package button mushrooms (8 oz), sliced
12 baby carrots (approx), chopped
2 celery stalks, chopped
1 large onion, sliced
4 garlic cloves, chopped
8 cups beef broth
2 tablespoons tomato paste
2 bay leaves
2 teaspoons dry thyme
salt and pepper to taste

Add all ingredients to the crockpot and stir to combine.  Cook on high for 3.5 hours (***this may vary depending on your crockpot - mine is a 6 qt. Cuisinart***).

Remove bay leaves.  Spoon into bowl, add fresh parsley and serve.

Serves 6-8.


And now, the very-unattractive-looking-but-oh-so-delicious sandwich:

Cuban Pressed Sandwich
ham
swiss cheese
roast pork ***see recipe below***
chopped dill pickles
mustard
butter
bread.  REALLY good bread.

Slice the bread and put mustard on both sides.  Add ham, cheese, pork and pickles.  Close sandwich, lightly butter each side, and place on griddler.  Slowly close lid and cook for 5-7 minutes, or until bread has browned and ingredients have combined.

Cuban Style Pork Tenderloin
adapted from Rachael Ray

1 pork tenderloin, trimmed
Extra virgin olive oil 
1 small onion, minced
4 cloves garlic, finely chopped
1 lime, zested
1 clementine, zested
salt and pepper to taste

Preheat oven to 425 degrees.

Coat tenderloin with oil. Combine onion, garlic, citrus zest, salt, and pepper and pat evenly onto the tenderloin. 

Heat a large skillet. Sear tenderloin on all sides. Place in hot oven and roast for about 25 minutes. 

Earlier today I announced the winner of my second giveaway!  Spread the word and have your friends "like" my Facebook page so that we can hit 350 fans and announce the next one.  

Thanks for all of your support so far...today is exactly one month since I started my blog and I've been having a blast!  Hope you're all enjoying it as well :)

Linked to: Saturdays with Rachael Ray hosted by Taste and Tell