CARA ZAVALETA

Serving up good eats, good drinks, and other good things...
@sunsetmarquis sunning with my sugar babe @susiemeister💋.
#sunshineandwine

@sunsetmarquis sunning with my sugar babe @susiemeister💋.
#sunshineandwine

Here’s the South African Chenin Blanc DELICIOUSNESS.

Here’s the South African Chenin Blanc DELICIOUSNESS.

Ham and Cheese Quiche was SUCH a delight!! I served it for lunch with a simple side salad and a bottle of South African Chenin Blanc… TOTAL YUM!!!!!

HAM AND CHEESE QUICHE
recipe courtesy Daniel Boulud

Serves 6 to 8

Shell:
1 egg
1 T milk 
6 sheets phyllo dough
5 T bread crumbs
3 cups uncooked rice for prebaking 

Preheat oven to 350 degrees F. Whip together the egg and milk. Lay one sheet of phyllo on a flat surface and brush lightly with the egg mixture. Sprinkle evenly with one tablespoon of bread crumbs. Lay another sheet of phyllo on top. Repeat process until all sheets are used, but do not add egg wash or bread crumbs to the top layer. Place an 8” metal or glass pie pan on top of the dough; trim the dough into a circle 1” beyond the pan’s edge with a small knife. Arrange the dough in the pan. Cover it with parchment paper or coffee filters. Pour the rice onto the covering; this will keep the dough flat while it bakes. Bake for 12 minutes; remove the rice and parchment paper and set the baked shell aside to cool slightly. Reduce oven temperature to 300 degrees F. 

Custard:
4 eggs
1 egg yolk
1 cup heavy cream
1 tsp salt 
1/4 tsp white pepper (I used black pepper)
Pinch cayenne pepper

Whisk together all ingredients until smooth. 

Filling:
1/4 cup diced ham
1/4 cup shredded Gruyere cheese
1/3 cup crumbled goat cheese

Arrange the ingredients evenly inside the baked shell and pour in the custard mixture. Bake for 45 minutes or until the custard is set and golden brown. Serve warm or at room temperature. 

Enjoy!!
CZ

Ham and Cheese Quiche was SUCH a delight!! I served it for lunch with a simple side salad and a bottle of South African Chenin Blanc… TOTAL YUM!!!!!

HAM AND CHEESE QUICHE
recipe courtesy Daniel Boulud

Serves 6 to 8

Shell:
1 egg
1 T milk
6 sheets phyllo dough
5 T bread crumbs
3 cups uncooked rice for prebaking

Preheat oven to 350 degrees F. Whip together the egg and milk. Lay one sheet of phyllo on a flat surface and brush lightly with the egg mixture. Sprinkle evenly with one tablespoon of bread crumbs. Lay another sheet of phyllo on top. Repeat process until all sheets are used, but do not add egg wash or bread crumbs to the top layer. Place an 8” metal or glass pie pan on top of the dough; trim the dough into a circle 1” beyond the pan’s edge with a small knife. Arrange the dough in the pan. Cover it with parchment paper or coffee filters. Pour the rice onto the covering; this will keep the dough flat while it bakes. Bake for 12 minutes; remove the rice and parchment paper and set the baked shell aside to cool slightly. Reduce oven temperature to 300 degrees F.

Custard:
4 eggs
1 egg yolk
1 cup heavy cream
1 tsp salt
1/4 tsp white pepper (I used black pepper)
Pinch cayenne pepper

Whisk together all ingredients until smooth.

Filling:
1/4 cup diced ham
1/4 cup shredded Gruyere cheese
1/3 cup crumbled goat cheese

Arrange the ingredients evenly inside the baked shell and pour in the custard mixture. Bake for 45 minutes or until the custard is set and golden brown. Serve warm or at room temperature.

Enjoy!!
CZ

Taking her for a SPIN with Mr. Baby Gang Signs in back..
#ohyeahDASRIGHT

Taking her for a SPIN with Mr. Baby Gang Signs in back..
#ohyeahDASRIGHT

FREEDOM in a 1966 Ford Fairlane❤️…
#iNEED #FORDculture

FREEDOM in a 1966 Ford Fairlane❤️…
#iNEED #FORDculture

Precious lil cooling quiche… gonna be SO DAMN GOOD!! Crispy phyllo dough crust filled with diced ham, shredded Gruyere cheese, crumbled goat cheese, and velvety egg custard… OH HELL YEAH. 
#pietime

Precious lil cooling quiche… gonna be SO DAMN GOOD!! Crispy phyllo dough crust filled with diced ham, shredded Gruyere cheese, crumbled goat cheese, and velvety egg custard… OH HELL YEAH.
#pietime

#fbf @bevhillshotel pool days with my BABES @susiemeister and @hiromioshima ❤️❤️❤️
#babesinblack

#fbf @bevhillshotel pool days with my BABES @susiemeister and @hiromioshima ❤️❤️❤️
#babesinblack

Umm… YUM!! Served with Pinot Grigio. YEEEAASSS!!! Simple suppers. 

PENNE WITH TURKEY, SAUSAGE, SPINACH, AND NUTMEG
recipe courtesy Bon Appetit

Serves 6 to 8

Ingredients:
1 tablespoon extra-virgin olive oil
2 cups chopped onions
1 pound ground turkey
1 pound spicy Italian turkey sausages, casings removed
3/4 teaspoon ground nutmeg
1 cup whipping cream
1 pound penne
2 6-ounce bags fresh baby spinach leaves
3/4 cup freshly grated Asiago cheese or Parmesan cheese, divided

Directions:
Heat oil in large (extra large) deep skillet over medium-high heat. Add onions and sauté until beginning to brown, about 7 minutes. Add ground turkey and sausages. Sauté until cooked through and beginning to brown, breaking up with back of spoon and occasionally scraping bottom of skillet, about 10 minutes. Stir in nutmeg, then cream; bring to simmer. Season sauce to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 1/2 cups cooking liquid. 

Add pasta to sauce. Cook over medium heat, adding spinach in batches and tossing until wilted. Stir in 1/2 cup cheese and enough cooking liquid to moisten. Transfer to large bowl. Sprinkle with remaining 1/4 cup cheese; serve.

Umm… YUM!! Served with Pinot Grigio. YEEEAASSS!!! Simple suppers.

PENNE WITH TURKEY, SAUSAGE, SPINACH, AND NUTMEG
recipe courtesy Bon Appetit

Serves 6 to 8

Ingredients:
1 tablespoon extra-virgin olive oil
2 cups chopped onions
1 pound ground turkey
1 pound spicy Italian turkey sausages, casings removed
3/4 teaspoon ground nutmeg
1 cup whipping cream
1 pound penne
2 6-ounce bags fresh baby spinach leaves
3/4 cup freshly grated Asiago cheese or Parmesan cheese, divided

Directions:
Heat oil in large (extra large) deep skillet over medium-high heat. Add onions and sauté until beginning to brown, about 7 minutes. Add ground turkey and sausages. Sauté until cooked through and beginning to brown, breaking up with back of spoon and occasionally scraping bottom of skillet, about 10 minutes. Stir in nutmeg, then cream; bring to simmer. Season sauce to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 1/2 cups cooking liquid.

Add pasta to sauce. Cook over medium heat, adding spinach in batches and tossing until wilted. Stir in 1/2 cup cheese and enough cooking liquid to moisten. Transfer to large bowl. Sprinkle with remaining 1/4 cup cheese; serve.

Precious little Peach Tart.. SO DANG DELICIOUS, GORGEOUS, and SIMPLE to make. You’re gonna LOVE.. PROMISE. 

PEACH TART
recipe inspired by Better Homes and Gardens

Serves 8

Ingredients:
1 store-bought pie crust, brought to room temperature
1/4 cup granulated sugar
4 teaspoons all-purpose flour 
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
3 cups sliced, peeled peaches (1 1/2 pounds) 
1 tablespoon lemon juice
1 tablespoon sliced almonds
Milk
Sugar
Vanilla ice cream (optional)

Directions:
Line a baking sheet with foil; sprinkle lightly with flour. Roll out pre-made pastry onto prepared baking sheet.

In large bowl stir together granulated sugar, the 4 teaspoons flour, nutmeg, and cinnamon. Add peaches and lemon juice; toss gently until coated. Mound peach mixture in center of pastry, leaving a 2-inch border. Fold border up over peaches, pleating the pastry as necessary to lie flat against filling. Sprinkle center with sliced almonds. Lightly brush top and sides of the crust with milk. Sprinkle crust with granulated sugar. 

Bake in a 375 degree F oven for 35 to 40 minutes or until crust is golden and filling is bubbly. If necessary, cover edge with foil the last 5 to 10 minutes of baking to prevent over browning. Cool 30 minutes on the baking sheet. Then serve with ice cream if ya want!!! 

Enjoy!!
CZ

Precious little Peach Tart.. SO DANG DELICIOUS, GORGEOUS, and SIMPLE to make. You’re gonna LOVE.. PROMISE.

PEACH TART
recipe inspired by Better Homes and Gardens

Serves 8

Ingredients:
1 store-bought pie crust, brought to room temperature
1/4 cup granulated sugar
4 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
3 cups sliced, peeled peaches (1 1/2 pounds)
1 tablespoon lemon juice
1 tablespoon sliced almonds
Milk
Sugar
Vanilla ice cream (optional)

Directions:
Line a baking sheet with foil; sprinkle lightly with flour. Roll out pre-made pastry onto prepared baking sheet.

In large bowl stir together granulated sugar, the 4 teaspoons flour, nutmeg, and cinnamon. Add peaches and lemon juice; toss gently until coated. Mound peach mixture in center of pastry, leaving a 2-inch border. Fold border up over peaches, pleating the pastry as necessary to lie flat against filling. Sprinkle center with sliced almonds. Lightly brush top and sides of the crust with milk. Sprinkle crust with granulated sugar.

Bake in a 375 degree F oven for 35 to 40 minutes or until crust is golden and filling is bubbly. If necessary, cover edge with foil the last 5 to 10 minutes of baking to prevent over browning. Cool 30 minutes on the baking sheet. Then serve with ice cream if ya want!!!

Enjoy!!
CZ

Holy shit it’s gorgeous.

Holy shit it’s gorgeous.