weekend delights

This weekend I made a recipe from Bon Apetit magazine, given to me by my mother, and featured before on QCC: a Chile Cheese Tart (a quiche, basically). The tart features eggs, cheddar cheese, chile peppers, hot sauce, ground pepper, all whisked together and baked in a pie crust. Yum! We enjoyed the quiche for a couple nights and there is still some left over.

I also made a chicken ceasar salad this weekend. I roasted 2 split chicken breasts (bone-in), removed the meat and put some on top of my homemade ceasar. There was extra chicken so I mixed some of the chicken in Frank's hot sauce and made us buffalo chicken wraps for Monday's lunch. Great weekend full of delicious food.

chile cheese tart

Tonight I made this recipe my mom gave me a doctored version of from Bon Apetit mag:

Chile Cheese Tart

Ingredients

• 1 tablespoon olive oil
• 1 small red onion, diced
• 3/4 cup heavy whipping cream
• 2 large eggs
• 3/4 teaspoon hot pepper sauce
• 1/4 teaspoon freshly ground black pepper
• 1 7- to 8-ounce package shredded sharp cheddar cheese
• 1 7-ounce can diced mild green chiles
• 1 purchased frozen 9-inch-diameter deep-dish pie crust (do not thaw)

Preparation

• Preheat oven to 400°F. Heat oil in medium skillet over medium-high heat. Add onion. Cover and cook until just tender, stirring often, about 5 minutes. Cool briefly.
• Whisk cream and next 4 ingredients in bowl to blend. Mix in cheese, chiles, and onion mixture. Pour filling into frozen crust.
• Bake tart until golden brown and set in center, about 40 minutes.

You can see the delicious results pictured, along with another homemade caesar salad salad (this time with shrimp for adam, oy vey!)