Hello, readers! I am entering my first food blog contest sponsored by Frito-Lay and presented by Recipe Redux, a monthly recipe challenge to make our favorite recipes healthier (and perhaps even tastier!) The best part about this contest is that even though I get to do all the fun cooking and blogging, you will have the opportunity to win this awesome Gluten-Free Prize Pack from Frito-Lay:

Gluten-Free Prize Pack courtesy of Frito-Lay

This prize pack includes:

– A chip and dip serving tray
– One bag each of Lay’s Classic potato chips and Tostitos Scoops! tortilla chips
– One copy of Nicole Hunn’s “Gluten Free on a Shoestring”

All you need to do to enter is leave a comment on this blog post and tell me what is your favorite gluten-free Frito-Lay snack…that’s it! But be sure to do it before midnight on Thursday, May 31st. If you’d like to increase your chance of winning, just refer a friend to follow my blog, send an email to me at thefooderyblog@gmail.com (or just message me in this post) to let me know who it is and I’ll TRIPLE your chances of winning! Be sure your friend comments on this post afterwards, and they’ll have a chance of winning, too!

I’ll announce the winner of this contest on Friday, June 1st. If no one claims the prize by Monday, June 3rd, I’ll announce the runner-up winner on Tuesday (I have to turn in the winner’s info in by the 8th!) Good luck to all!

Now, for my Frito-Lay gluten-free recipe submission! I like the idea of having mini-sized snacks because they seem special in their own little way, like they were made just for you. I used Tostitos Scoops! for this reason, and the big challenge was to create a tasty appetizer filling these little crispy Scoops, but not causing the chip to become too soggy.

I decided that mini-quiches would make a great gluten-free redux (did you know Frito-Lay Tostitos corn chips are only made with corn, oil and salt? Simple is good!) This recipe is fast, ingredients are readily available, and they have as much flavor in each little bite as the traditional flour crust recipe. I made a tray of these in my toaster oven and they came out perfectly. They cool off fairly quickly, so transfer them immediately from oven dish to serving patter and they’re ready to eat!

Mini Quiche Scoops

Mini Quiche Scoops – makes 16

16 Tostitos Scoops chips
2 tablespoons finely shredded reduced fat cheddar cheese
2 tablespoons fnely shredded reduced fat Parmesan or Asiago cheese
1 slice bacon, excess fat removed and chopped finely
1 tablespoon plus 1 teaspoon minced red onion
1 egg
1 tablespoon Low-Fat Greek Yogurt
1/8 teaspoon kosher salt
1/8 teaspoon cayenne pepper or paprika

2 teaspoons minced fresh parsley, divided
3 grape tomatoes, sliced thinly

Directions:

Preheat oven to 375 degrees F.

In a small baking pan, arrange Tostitos Scoops chips facing up, set aside. Combine cheeses in small bowl and set aside.

In a small pan, cook bacon on medium heat until almost crisp. Add 1 tablespoon minced red onion, cook 1 minute more. Remove from heat.

In a small bowl, whisk together egg, yogurt, salt and cayenne until well combined. Stir in 3 heaping tablespoons of cheese mixture. Add bacon and onion mixture and 1 teaspoon of the parsley and stir until combined.

To each Tostitos Scoops, add approximately 1 teaspoon of egg mixture, about 2/3 full. Top with additional shredded cheese, tomato slice, minced onion and parsley.

Bake for 8-10 minutes or until egg is slightly firm. Transfer to serving plate and enjoy immediately.

Tostitos Scoops filled with a savory quiche filling


Disclosure: I received free samples from Frito-Lay of the products mentioned in this post. By posting this recipe
I am entering a recipe contest sponsored by Frito-Lay and am eligible to win prizes associated with
the contest. I was not compensated for my time.



Mac n’ cheese fans will enjoy this hearty Three Cheese Spaetzle with sauteed broccoli, mushrooms and bacon.

(*NOTE: there’s actually no German way of saying ‘two thumbs up’, people would say lecker or es ist gut. But having the approval of my husband, my in-laws, and a random German student who came by to buy our bookcase we listed on craigslist made me feel like I got the ‘two thumbs up’ rating (if not more!) Yes, I fed my spaetzle to a stranger who enjoyed it so much he was going to call his mother in Germany to say he had spaetzle in Hawaii!)

So, a new favorite comfort food of mine hails from my husband’s country of origin, Germany. Spaetzle is a noodle dish served alongside roasted meats, tossed with cheese or covered in rich gravy. With a toothsome texture and simple ingredient list, spaetzle (where Spatz means “sparrow”) can be tricky to make the first time around. Some recipes suggest using a spaetzle press or pressing the batter through a colander, but I found this messy and unsuccessful. The best method for me (which requires a bit of patience and practice) is to use a smooth wooden cutting board and the spine of a chef’s knife to cut off small pieces of noodle-shaped dough, scraping it off the board and into a pot of boiling water. The spaetzle will not be uniform (proving to everyone that it is, indeed, homemade) and closer to worm-shaped than sparrow-shapped, but the taste will still be delicious.

The basic spaetzle recipe is from one of my favorite publications, Cooks Illustrated. I’ve added my own blend of cheeses and topping to make this a nice, one-dish meal. As long as you got the basics dough recipe down, everything else should fall into place beautifully.

Three Cheese Spaetzle with Broccoli, Mushrooms and Bacon
serves 4

Noodles:
2 cups (10 ounces) unbleached all-purpose flour
salt
1/4 teaspoon ground black pepper
1/4 teaspoon freshly grated nutmeg
1 cup whole milk (I also used 2/3 cup lowfat milk and 1/3 cup cream)
2 large eggs

Cheese sauce:
1 1/2 cups shredded Gouda
1/3 cup shredded Asiago cheese*
1/3 cup shredded Parmigiano-Reggiano or Pecorino Romano cheese*
*or  use 2/3 cup of any hard, salty cheese

Topping:
6 strips bacon, extra fat removed, cut into 1/2″ pieces
1 1/2 cup sliced mushrooms
2 cups broccoli florets

To make spaetzle:

Batter will be thick; let it rest while you bring water to a boil. (This batch in the picture is only half a recipe.)

Whisk the flour, 1/2 teaspoon salt, pepper, and nutmeg together in a large bowl. In a separate bowl, whisk the milk and eggs together. Slowly stir the milk mixture into the flour mixture until combined, then whisk briefly until smooth. Cover the bowl and let the batter rest for 15 to 30 minutes (do not let the batter rest any longer.)

While the batter rests, bring 3 quarts of water to boil in a large pot and stir in 1 tablespoon salt.

Process about 1/2 cup of the batter into the water by cutting the batter from the cutting board into the boiling water.

They look more like squiggly worms than Spatzen, but oh well!

Boil the spaetzle until it floats, about 1 minute.

Using a slotted spoon or strainer, transfer the spaetzle to a large pan and cover to keep warm. Repeat with the remaining batter.

To make topping:

In a separate frying pan, cook cut bacon over medium heat for 3 minutes. Transfer to paper towels. In same frying pan, cook mushrooms for 5 minutes. Add bacon and broccoli florets, cook for 3 minutes, turn off heat, cover.

Meanwhile, heat spaetzle on medium. Stir in cheeses until melted. Top with broccoli, bacon and mushrooms and serve.

Guten appetit!

Comfort food at its best!