Dessert Delight

Dessert Delight

Roasted Tomato, Bacon & Spinach Quiche

Here is your recipe of the month created by our own executive chef, Susan Dederen.
Roasted Tomato, Bacon and Spinach Quiche
Step 1 ~ Prepare Roasted Tomatoes
Roasted Tomato Ingredients
  • 1/2 cup of grape tomatoes
  • 1/2 cup of yellow cherry tomatoes
  • 1/8th cup of olive oil
  • 1/2 tsp of salt
  • 1/2 tsp of ground black pepper
  • 1/4 tsp of garlic powder
Directions for Roasted Tomatoes 
  • Wash grape & yellow cherry tomatoes & place in a bowl
  • Coat with olive oil, salt, pepper & garlic powder
  • Place on a baking tray lined with non-stick foil
  • Roast in a 400 degree pre-heated oven for 15 minutes
Step 2 ~ Prep, Assemble & Bake Quiche
Quiche Ingredients
  • Ready made pie crust for 9" pie plate
  • 3/4 Cup of la Madeleine Tomato Basil Soupe
  • 3/4 Cup of half and half cream
  • 3 large beaten eggs
  • 3/4 Cup of Gruyere cheese, shredded
  • Roasted tomatoes from recipe above (cooled)
  • 2 Cups of sautéed spinach
  • 6 slices of cooked bacon crumbled
  • 1 tbsp. of fresh chopped basil
  • 1/4 tsp of salt
  • 1/4 tsp of ground black pepper
Directions for Quiche 
  • Thaw pie crust
  • Cover pie crust with the grated Gruyere cheese, crumbled bacon and roasted tomatoes
  • With a whisk mix together the la Madeleine Tomato Basil Soupe, half & half cream, eggs, chopped basil, salt and pepper
  • Pour custard mixture into pie shell
  • Bake 325° for 40 to 50 minutes
Finished quiche should be light golden color with the egg custard fully set.

Cobb Scramble

Healthy and delicious breakfast


6 eggs or 1 1/2 cups egg substitute
1 Hass Avocado, rinsed, pitted and peeled and chopped
1/2 cup chopped cooked turkey or chicken
2 slices crumbled turkey bacon, cooked crisp
1/4 cup blue cheese or feta
1/4 cup chopped green onions

In a medium bowl, beat eggs, Stir in avocado, turkey or chicke, bacon blue cheese and onions.

Coat a medium nonstick skillet with cooking spray and place over medium high heat. Add egg avocado mixture and scramble, stirring occasionally, until eggs are set but still moist.

Plate and top with salsa

Grilled Scallops with Asparagus and Chili-Lime Cream Sauce


1 1/2 pound large sea scallops
6 tablespoons olive oil, divided
1/4 teaspoon red chili flakes
2 cloves garlic, finely chopped
salt and pepper


1/4 cup fresh lime juice
1/4 dry white wine
1 tablespoon minced, peeled fresh ginger
1 large shallot, chopped
1/3 cup heavy cream
2 tablespoon sweet chili sauce
6 tablespoon unsalted butter, cut into 6 chunks

1/ 1/2 pounds asparagus trimmed
flat leaf parsley (chopped, for garnish)

Preheat grill to medium high


In a medium blwo, combine scallops, t tablespoons olive oil, chili flakes and garlic. Add a pinch each of salt and pepper. Stir well. Marinate 30 minutes.

Sauce: in a small saucepan, combine lime juice, wine ginger and shallot.

Cook over high heat until reduced by half, about 3 minutes. Add cream and again reduce liquid by half, about 5 minutes.  Remove from heat. Stir in chili sauce. Whisk in butter 1 piece at a time. Season t taste with salt and pepper. Set aside


Drizzle 2 tablespoon olive oil over asparagus and season with salt and pepper grill until beginning to blister but still crisp. Remove to a serving pan and set aside.

Grill Scallops 2 -3 minutes per side, until golden and flesh is opaque. Do not over cook. Place scallops on asparagus and spoon sauce over. Garnish with chopped parsley.

Oven Blackened Catfish and Creamy Cheese Grits

You can use any type of fish that you like but the catfish hold up well. I've often used redfish and trout too.


4 US farm raised catfish fillets
2 tablespoons olive oil


1 cup chicken broth
1 cup water
1/2 cup half and half
3/4 cup quick grits
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 cup sharp cheddar cheese

Spice Rub:

3 tablespoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Preheat oven to 375 degrees.

Spice rub: in a small bowl, combine all rub ingredients. Line a baking sheet with foil and lightly brush with olive oil. Pat catfish fillets dry. Brush with olive oil. Rub both sides of fillets with spice rub. Place fillets serving side up on oiled sheet and bake 15-20 minutes or until well browned.


In a medium saucepan, bring chicken broth, water and half and half to a boil over medium high heat. Gradually wish in grits. Reduce heat to medium low and cover. Cook 5-7 minutes or until thickened, stirring occasionally.  Add remaining ingredients, stirring until well blended. Remove from heat. Let cool slightly. Serve with catfish.

Lemon Chicken Francaise

I love lemons; but the funny thing is that I don't like lemon pie or lemon bars...Go figure.

This is one of my favor chicken dishes and it's so easy to make. Serve over noodles or rice.


6 fat free boneless skinless chicken breast
1 cup all purpose flour
Salt and pepper
6 eggs
2 tablespoon grated Parmesan Cheese
1 teaspoon finely chopped chives
2 tablespoon grape-seed oil
1/2 cup white wine
Juice of 1 lemon
2 tablespoon butter
1 tablespoon capers, drained (optional)
1/4 cup chopped parsley

Place chicken breast on a cutting board between sheets of plastic wrap. pound the chicken with a flat mallet until 1/4 inch thick. Place flour in a shallow pan and season with salt and ppper. In a mixing bowl, beat eggs with Parmesan cheese and chives.

Heat oil in skillet over medium heat. Dredge chicken breast in seasoned flour and then dip into the egg mixture. Add chicken to the skillet and saute 2-3 minutes on both sides, until golden brown. Continue cooking until chicken is fully cooked. Remove chicken from the skillet and keep warm.

Add wine and lemon juice ot the skillet and simmer for 5 minutes to reduce the sauce, scraping up any brown bits. Roll the butter in some flour and add to the skillet. Reduce heat to medium low and stir butter into the sauce.

When butter has melted and the sauce thickened slightly, add capers and parsley. Return the chicken to the skillet and gently spoon sauce over the chicken. Transfer chicken to a platter and pour the sauce over it. Serve immediately.

Tortilla Pie with Chorizo

This is a popular Mexican Breakfast dish, known as Chilaquiles, The fried tortilla strips stay crisp in the tomatillo, cream and cheese sauce.

Serves six


2 tablespoon lard or 2 tablespoons vegetable oil
1 1/4 pounds ground pork
3 garlic cloves, crushed
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
2 tablespoon dry sherry
1 teaspoon superfine sugar
1 teaspoon salt
12 corn tortillas, freshly made or a few days old
oil, for frying
3 cups grated Monterrey Jack or Mild Cheddar cheese
1 1/4 cups creme fraiche

For the tomatillo sauce:

scant 2 cups drained canned tomatillos
4 tablespoons stock or water
2 fresh serrano chiles, seeded and roughly chopped
2 garlic cloves
small bunch of cilantro
1/2 cup sour cream

1. Preheat the oven to 350 degrees. heat the shortening or oil in a large pan. Add the pork and crushed garlic. Stir over medium heat until the meat has browned, then stir in the oregano, cinnamon, cloves, and pepper. Cook for 3-4 more minutes stirring constantly, then add the sherry, sugar and salt. Stir for 3-4 more minutes, until all the flavors are blended, then remove the pan from heat.

2. Cut the tortillas into 3/4 inch strips. Pour oil into frying pan to a dept of 3/4 inch and heat to 375 degree. Fry the tortilla strips in batches until crisp and golden brown all over.

3. Spread half the pork mixture in a baking dish. Top with half the tortilla strips and grated cheese, then add dollops of creme freche. Repeat the layers. Bake for 20-25 minutes or until bubbling.

4. To make the sauce, put all the ingredients except the sour cream in the food processor or blender. Reserve a little cilantro for sprinkling. Process until smooth. Scrape into a pan, bring to a boil then lower the heat and simmer for 5 minutes.

5. Stir the sour cream into the sauce with salt and pepper to taste. Pour the mixture on top and serve immediately, sprinkle with cilantro.

Eggs Rancheros

There are many variations of this popular dish, which is great for breakfast or brunch. The Combination of creamy eggs with onions, chiles, and tomatoes work wonderfully well.

Serves four for breakfast


2 corn tortillas, served days old
oil for frying
2 fresh green jalapeno chiles
1 garlic clove
4 scallions
1 large tomato
8 eggs, beaten
2/3 cup light cream
small bunch of cilantro, finely chopped
salt and pepper to taste

1. Cut the tortillas into long strips. Pour oil into frying pan to a dept of 1/2 inch. Heat the oil until it is very hot, watching it closely.

2. Try the tortilla strips in batches for a minute or two until they are crisp and golden, turning them occasionally, then drain on paper towels.

3. Spear the chiles on a long handle metal skewer and roast them over the flame of a gas burner (or in oven) until the skin blisters and darkens. Do not let the flesh burn. Alternatively, dry fry them in a pan  until the skins are scorched. Place them in a strong plastic bag and tie the top to keep the steam in. Set aside for 30 minutes.

4. Meanwhile, crush the garlic and shop the scallions finely. Cut a cross int he bottom of the tomato. Place it in a heatproof bowl and pour on boiling water to cover. After 3 minutes, lift the tomato out using a slotted spoon and plunge it into a bowl of cold water. Let sit for a few minutes to cool.

5. Drain the tomato, remove the skin, and cut into four pieces. Using a teaspoon, scoop out the seeds and the core, then dice the flesh finely.

6. Remove the chiles from the bag and peel off the skin. Cut off the stems, then slit the chiles and scrape out the seeds.  Chop the flesh finely. Put the eggs in a bowl, season with salt and pepper and beat lightly.

7. Heat 1 tablespoon oil in a large frying pan. Add the garlic and scallions and saute gently for 2-3 minutes, until soft. Stir in the diced tomato and cook for 3-4 more minutes, then stir in the chiles and cook for 1 minute.

8. Pour the eggs into the pan and stir until they start to set. When only a small amount of uncooked eggs remains visible, stir in the cream so taht the cooking process is slowed down and the misture cooks into a creamy mixture rather than a solid mass.

9. Stir in the chopped cilantro into the scrambled eggs. Arranging the tortilla strips on the four serving plates and spoon on the eggs. Serve immediately.

Gooey Cookies

Gooey Butter Cookies!!

(◕‿◕) .. ⓈⒽⒶⓇⒺ :: ⓉⒶⒼ :: ⓁⒾⓀⒺ .. (◕‿◕)


8 ounces cream cheese, softened
1/2 cup butter, softened
1 egg
1/2 teaspoon vanilla
1 (18 1/2 ounce) boxes white cake mix or 1 (18 1/2 ounce) boxes yellow cake mix
confectioners' sugar


Cream together cream cheese and butter.
Add egg and vanilla, then cake mix.
Refrigerate for at least 1 hour or until cookie dough is firm.
Roll in 1 inch balls, then roll in confectioner's sugar.
Preheat oven to 350*.
Bake cookies on ungreased cookie sheet for 10-15 minutes or until cookies are slightly firm to touch.
Wait a minute or two before removing cookies to cooling racks.
Dust with confectioner's sugar.

Turkey Zucchini Burger

Zucchini is the secret to these extra moist Mediterranean inspired burgers. Serve with lemon wedges alongside.


1 lb lean ground turkey
1 cup packed grated zucchini, squeezed very dry
1/4 cup chopped fresh cilantro leaves, divided
3 tbsp fresh lemon juice, divided
3 cloves garlic, minced divided
2 green onions, thinly sliced
2 tsp ground cumin, divided
2 tsp fresh ground black pepper divided
1/4 tsp sea salt, plus additional to taste
1/4 cup plain Greek yogurt
2 tbsp tahini paste
2 plum tomatoes, seeded and diced
1 cup diced English cucumber
1/4 cup diced red onion
2 tbsp chopped fresh mint leaves
High heat cooking oil such as sunflower, safflower or grape seed oil
Olive oil cooking spray
2 6 inch whole grain pita, halved
1/2 cup crumbled feta cheese (optional)


In a large bowl, combine turkey, zucchini, 2 tbsp cilantro, 1 tbsp lemon juice 2 cloves of garlic, green onions, 1 1/2 tsp cumin, 1/4 tsp pepper and 1/4 tsp salt. Form into 8 1/2 thick patties, then transfer to a large parchment lined baking sheet. Cover and refrigerate for at least 1 hour or over night.

Prepare tahini sauce; in a small bowl, combine yogurt, 1 tbsp lemon juice, remaining 1/2 tsp cumin and 1 clove garlic until smooth adding up to 3 tbsp water to reach desired consistency. Cover and refrigerate.

Prepare salsa; in a medium bowl, combine tomatoes, cucumber, red onion, mint remaining 2 tbsp cilantro, 1 tbsp lemon juice and 1/4 tsp pepper. Season with additional salt. Cover and refrigerate.

Heat an outdoor grill to medium high and light oil grate with cooking oil. A non stick grill pan will work here too. Mist patties with cooking spray and grill for 8 to 10 minutes, turning once, until golden brown, no pink remains inside and an instant read thermometer registers 165 F when inserted in center.

Divide tahini sauce between pita halves, Place 2 patties into each pocket and divide salsa among burgers. Top with feta.

Grilled Tomato Panzanella

Panzanella is a classic Tuscan salad made from juicy tomatoes and chunks of day old bread. Grilling the tomatoes, gives out version a delicious twist.


High heat cooking oil such as sunflower, safflower or grape seed oil, as needed
1 9 oz loaf whole grain bread with seeds, cut into 1 1/4 inch cuves
2 cups grape tomatoes
3 tbsp olive oil, divided
1/4 cup balsamic vinegar
1/2 tsp garlic powder
1/2 tsp dried italian seasoning
1/4 cup lightly packed basil leaves, chopped


Preheat grill to medium and lightly oil grate, To a large bowl, add bread and tomatoes. Drizzle 2 tbsp oil oil over top and toss to coast. Thread bread into skewers Thread tomatoes into separate skewers

Add bread skewers to grill. Grill bread, turning frequently until roasted and golden on all sides. 5 to 6 minutes. About 2 minutes before bread is fully cooked ad tomatoes skewers to grill; grill tomatoes for 1 to 2 minutes, turning frequently until softened and very lightly blistered. Slide bread off skewers and transfer to a large bowl. Gently slide tomatoes off and add into bowl with bread.

Meanwhile in a small bowl, whisk together vinegar, remaining 1 tsp olive oil, garlic powder and Italian seasoning.

Drizzle vinegar mixture over bread and tomatoes and toss to coast. Gently stir in basil.

Sweet Pepper Sirloin Salad with fresh Horseradish Vinaigrette & Blue Cheese

Have this satisfying main worthy salad on your dinner table tonight within 25 minutes of getting home; your family will love the combination of crisp veggies, juicy steak and pungent blue cheese.


High heat cooking oil (such as sunflower, safflower or grape seed oil) as needed
1 lb. boneless top sirloin steak, about 3/4 inch thick, trimmed
5 oz mixed spring greens
1/2 yellow bell pepper, sliced
1/2 orange bell pepper, sliced
1 cup grape tomatoes, halved
1/2 cup thinly sliced red onion
1 1/2 oz crumbled blue cheese (you may substitute with Feta or another hard cheese)


2 cloves garlic, minced
1/2 cup white balsamic or white wine vinegar
2 tbsp fresh grated horseradish
1 tbsp safflower or olive oil
1/2 tsp each sea salt and coarse ground black pepper


Heat a grill or large grill pan on medium high and lightly brush with oil. Add steak and cook turning once, to desired doneness, 6 to 8 minutes for medium rate and 8 to 10 minutes for medium (internal temperature should be at least 145 F when tested with an instant read thermometer) Transfer to a cutting board and let rest for 10 minutes before thinly slicing against the grain.

Meanwhile, in a small bowl, combine greens, bell peppers, tomatoes and onion, toss with vinaigrette. Divide evenly among plates and top with steak and cheese.

Note: prior to cooking meat, take your meat out of the fridge and let it rest 30 45 minutes before grilling. This allows the meat to cook at it's natural temperature and prevents shrinkage and toughness.

Crab Napoleon Salad

This no cook, summer fresh dish is inspired by the Italian Caprese salad. Shelled Alaskan King Crab is ideal here, but if using frozen and thawed crab, choose claw meat for best texture and color.


2 4 inch whole grain pitas
Olive oil cooking spray
4 red vine tomatoes, divided
2 tsp avocado or extra virgin olive oil
1 1/2 tbsp olive oil mayonnaise
1 tbsp grainy or Dijon mustard
2 tsp fresh lemon juice
8 oz cooked lump crab meat; picked over for shells
Sea salt and fresh ground black pepper to taste
2 yellow vine tomatoes
1 firm ripe avocado; peeled, pitted and sliced into 8 thin slices
8 large leaves fresh basil, plus additional sprigs for garnish
1 5 oz ball fresh buffalo mozzarella; drained and thinly sliced


Preheat oven to 350 degrees. With a small sharp knife, split each pit into 2 single layer rounds, Mist both sides of each round with cooking spray and transfer to a large baking sheet. Bake turning once, until golden and crisp; 6 yo 8 minutes. Remove from oven and let cool on baking sheet.

Meanwhile; prepare vinaigrette. Cut 1 red tomato in half crosswise. Over a small bowl, squeeze out as much juice and seeds as possible and collect in bowl. With a small spoon scoop out tomato pulp and add to juices. Mixture should total 1/3 cup; if not, repeat with 1 additional red tomato. Stir in oil and set aside.

In a separate bowl, combine mayonnaise, mustard and lemon juice, fold in crab meat, salt and pepper and set aside.  Slice remaining 2 red tomatoes and yellow tomatoes crosswise into 1/2 inch thick slices.

Divide pita rounds among plates. Layer each with avocado, red tomatoes, basil, mozzarella, crab mixture, yellow tomato, and additional basil mozzarella and crab mixture. Drizzle vinaigrette over top and around each dividing evenly. Garnish with basil sprigs.

Citrus Marinated Feta and Olives

This gorgeous make ahead dish is a crowd pleaser at any gathering, and it's so easy to prepare.

1/4 cup chopped fresh basil
1/4 cup olive oil
1 Tbsp. orange zest
1 tsp. coarsely ground black pepper
1 garlic clove-minced
1 cup pitted Kalamata olives
1 cup pimiento stuffed Spanish olives
1 (8 oz) feta cheese block, cubed

Whisk together first 5 ingredients in a medium size glass bowl; gently stir in olives and cheese. Cover and chill 24 hours before serving.

Salt and Pepper Roasted Turkey

With a turkey this simple and with so few ingredients, focus on the techniques that matter most. First, pat the turkey very dry, which will help it achieve a crispier skin in the oven. Then season liberally with kosher salt; season the cavity, gently under the skin and again on the surface of the skin to enhance the flavor from the skin to the bone.

1 (11 to 12 lb) whole fresh turkey
1/3 cup canola oil, divided
2 Tbsp. kosher salt, divided
1 Tbsp. freshly ground black pepper, divided
Kitchen string

1. Preheat oven to 325 degrees. Remove giblets and neck from turkey cavity and if desired, reserve for gravy. Rinse turkey with cold water; pat dry. Drain cavity well; pat dry. Loosen and lift skin from turkey breast without totally detaching skin. Rub 2 Tbsp. oil, 2 tsp. salt, and 1 tsp pepper under skin and inside cavity.

2. Place turkey, breast side up, on a lightly greased roasting rack in a large roasting pan. Tie ends of legs together with kitchen string tuck wing tips under. Brush turkey with remaining oil, and sprinkle with remaining salt and pepper.

3. Bake at 325 degrees for 3 hours and 45 minutes to 4 hours or until a meat thermometer inserted into thigh registers 165 degrees. Let stand 20 minutes before carving.

Crispy Goat Cheese Topped Arugula Salad

4 (4 oz.) goat cheese logs
1/2 cup all purpose flour
1/2 teaspoon freshly ground black pepper
2 large egg whites
1 cup panko (Japanese breadcrumbs)
4 Tbsp. olive oil
2 (5 oz) containers baby arugula
4 large navel oranges, peeled and sectioned
Pomegranate Vinaigrette
Garnish: pomegranate seeds

1. Cut each goat cheese log into 6 (1/2 inch wide) slices. Combine flour and black pepper in a shallow dish. Whisk together egg whites and 2 tbsp. water in another shallow dish. Place panko in a third shallow dish. Dredge goat cheese in flour mixture, dip in egg mixture, and dredge in panko. Arrange goat cheese in a single layer in a aluminum foil lined jelly roll pan; cover and chill 30 minutes to 4 hours.

2. Cook half of goat cheese rounds in 2 Tbsp. hot oil in a large nonstick skillet over medium heat 2 to 3 minutes on each side or until lightly browned; drain on paper towels. Repeat with remaining oil and goat cheese rounds.

3. Divide arugula and orange sections among 8 plates; drizzle with Pomegranate Vinaigrette. Top each salad with 3 goat cheese rounds.