In Kentucky we get excited about anything horse related, and since the Derby is right around the corner I got to thinking. I'm planning on trying to make these cupcakes below and try them out. Plus alcohol is always a plus in cooking. What do you think?
Kentucky Derby Cupcakes
More Derby Cupcakes
Thursday, April 8, 2010
Another adaption from Recipezaar that I did my own reworking's on, this got rave reviews from my co-worker who begged for it. Easy to make and tastes like something from a fancy restaurant.
Ingredients- Makes 2 Quiche's
- 4 garlic cloves, chopped
- 2 green onions chopped
- 1 bag spinach
- 1 tablespoon butter
- 7 ounces canned artichoke hearts, chopped
- 1/4 cup pine nuts, toasted
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 eggs
- 3 cups milk
- 2 cups asiago cheese, grated - I use whatever I have on hand usually mozzarella or a mix
- 2 pie shell
- 2 small can's cut mushroom's
Preheat oven to 375°F.
- Sauté garlic and shallots in butter until softened, 1-2 minutes.
- Add spinach and sauté until wilted.
- Add chopped artichokes, pine nuts, seasonings and remove from heat.
- Pour into a large bowl to cool.
- Add eggs, milk and cheeses, stirring to mix everything well.
- Add to pie shell.
- Bake 45 minutes to 1 hour or until set.
This is an easy and tasty dish plus it's great if you are dieting. The recipe came from Recipiezaar and I adapted it to fit my needs. I add a bit of Parmesan cheese to the top of mine and it reheats nicely as well.
- 3 tablespoons olive oil or I use cooking wine/sherry
- 1 cup minced white onion (about 1 small onion)
- 1/2 cup chopped zucchini
- 1/2 cup frozen cut Italian green beans
- 1/4 cup minced celery (about 1/2 stalk)
- 4 teaspoons minced garlic (about 4 cloves)
- 4 cups vegetable broth (Do not use chicken broth! I was unable to find this at Walmart but my Kroger's had it)
- 2 (15 ounce) cans red kidney beans, drained
- 2 (15 ounce) cans garbanzo and white kidney beans drained- I do one of each
- 1 (14 ounce) can diced tomato
- 1/2 cup carrot shredded
- 2 tablespoons minced parsley- or you can do dried according to taste I just start shaking it in!
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper-I just use my grinder and do a few turns since I'm not a pepper lover
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 3 cups hot water
- 4 cups fresh baby spinach-I use a normal size bag
- 1/2 cup small shell pasta- I get the salad shell size
Heat three tablespoons of olive oil/wine or sherry over medium heat in a large soup pot.
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
- Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
- Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
- Makes about eight 1 1/2 cup servings.