Healthy snacks start with fresh whole ingredients and developing a strategy for making your own homemade granola without a recipe is a big step towards eating real food. I’ve been making yogurt every week so making granola was a natural next step. I made all the mistakes so you don’t have to.
A word about Mexican snacks:
There are a lot of bad snacks in Mexico. Many are high in sugar and hydrogenated oils and don’t even get me started on the weird fluorescent red “sauce” the kids put on their chips and other “snacks”. Ugh. What ever happening to grabbing an apple or a piece of cheese for a midday pick me up?
In truth, America has many more scary snacks than Mexico so this homemade granola recipe will come in handy in the U.S. also. I blame the U.S. for introducing processed “snacks” to other cultures
Snacks for the adventure:
If you saw me packing for the Baja this year you would think that I was packing for a trek through the remote regions of Outer Mongolia. Continue reading “Easy Homemade Granola Without a Recipe”
Crab, eggs, Swiss cheese, bell pepper and Cajun seasoning baked in a golden pie crust. This is a deliciously rich Cajun crab quiche for special occasions. I made it for my son’s birthday brunch and served it with nitrate free chicken sausages, watermelon slices, baby greens in a red wine vinaigrette and mimosas.
I love Fresh Pacific crab but it isn’t always available in Baja so if you find it, grab it. I used canned crab meat for this brunch worthy Cajun crab quiche and it was still delicious. Substitute cooked shrimp or any firm fish for the crab meat to put a Baja spin on this seafood quiche. There are lots of recipes for Cajun seasoning and you may need to make it yourself. The seasoning usually contain paprika, salt, garlic, onion, thyme, black pepper and cayenne. I haven’t found prepared pie crust in Baja but since I’m spoiled at the moment in Nevada, I bought the crust. I love this post on pie crust comparisons. Serve the quiche with salad and fruit for a complete brunch or dinner meal.
[lt_recipe name=”Cajun Crab Quiche ” servings=”4″ prep_time=”15 MINUTES ” cook_time=”50 MINUTES” total_time=”75 MINUTES ” difficulty=”Easy ” summary=”Cajun spiced crab quiche for a special brunch or a weekend dinner. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-55-270×300.jpeg” ingredients=”1 prepared pie crust, unbaked;6 ounces crab meat, fresh or canned;4 ounces grated Swiss cheese ;1 red bell pepper, separated. 1/2 diced and the remaining sliced for garnish. ;1 jalapeño minced;1/4 cup green onion sliced;1 tablespoon olive oil ;2 teaspoons Cajun or Creole seasoning, like Tony Chachere’s Original. (A combination of paprika, salt, black pepper, garlic powder, onion powder, dried thyme, and cayenne.) ;6 eggs beaten;1/2 cup whipping cream;” ]Preheat oven to 400 degrees. Sauté chopped peppers, green onion and jalapeño in olive oil until soft. Let cool. ;Combine crab, cheese, chopped vegetables and seasoning. Place crab and cheese mixture into prepared pie crust. Beat eggs with whipping cream until frothy. Pour eggs and cream over crab mixture. Arrange pepper slices over pie. ;Place pie on a baking sheet. Bake at 400 degrees for 15 minutes. Reduce oven temperature to 350 degrees. Don’t open the oven door and bake for an additional 35 minutes or until the quiche is lightly browned and set in the middle. Serve warm or at room temperature. [/lt_recipe]
PIN IT FOR LATER
Spinach is a powerhouse of vitamins, anti-inflammatories and antioxidants. It is more readily available than kale in rural Baja and in my opinion it’s more versatile and just as nutritious. This salad isn’t your Mom’s bacon grease, sugar soaked wilted spinach. I’ve taken a tiny bit of bacon for flavor, fresh mango and caramelized onion to sweeten the dressing and turned spinach salad into a tropical salad loaded with nutrition and style. I served this salad with seared sesame tuna and a crisp vino blanco for an elegant al fresco lunch by the water.
Pin it for your next brunch.
Mi enchanta una fiesta.
I know you love a party too, so join us at FiestaFriday.net and meet new amigos, learn new recipes and share some blog love. Our cohosts are CH @ Cooking from Heart and
Nimmi @Adorable Life
Many of you have enjoyed my healthy recipes at WhatsForDinnerDoc.com but this is a new adventure where I discuss cooking and living an expat life in Loreto, Mexico on the Sea of Cortez in Baja Sur. I’m also finding my way around WP.org. There are many new and exciting (frustrating) widgets and plug ins to learn. To comment you have to click on the blog title and scroll to the end of the post. The comment box will show up there and you should be able to easily comment with WordPress and Google +. Let me know how it works for you, please. It takes a village to get a blog running smoothly.
[lt_recipe name=”Healthy Spinach, Bacon and Mango Sweetened Salad ” servings=”4-6 ” prep_time=”20 MINUTES” cook_time=”20 MINUTES ” total_time=”40 MINUTES ” difficulty=”Easy ” summary=”Healthy spinach and bacon salad sweetened with mango and onions. A perfect lunch or dinner salad with a tropical flair. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-5-225×300.jpeg” ingredients=”Fresh spinach, 6 cups;Sweet onion 1/2 sliced;Bacon 2 slices;Mango, 1 large;Rice vinegar, natural with no sugar, 4 tablespoons;Extra virgin olive oil, 1/4 cup ;” ]Triple wash spinach leaves, remove any old or thick stems, tear into bite sized pieces. Cook bacon in a medium skillet. Drain bacon on paper towels, saving just enough bacon grease to lightly coat the skillet. Crumble bacon. ;Add olive oil to pan and cook the onions on medium heat until translucent and lightly caramelized, about 15 minutes. Add 1/2 of the mango diced to the onions, slice the remaining mango and reserve for serving. Reduce heat to low and add mango, bacon and vinegar. Cook an additional 10 minutes, the mixture will become syrupy. ;Pour warm dressing over spinach and toss when ready to serve. Arrange remaining mango slices on top of the salad. [/lt_recipe]
My inspiration for these brunch worthy savory smoked salmon and cream cheese muffins came from Andrew at Angling Unlimited in Sitka, Alaska. I had visions of bagels, lox and cream cheese in a muffin and stumbled onto Andrew’s recipe. In payment, I offered some virtual Baja sunshine to the Alaskan fishing crew, next winter when the skies turn gray. Continue reading “Smoked Salmon Cream Cheese Filled Savory Muffins”