Tuesday, April 25, 2023

EASY MUFFIN PAN MINI QUICHES #Lowcarb Love from author @CleoCoyle #Keto #leftovers

Waste not!

Do you have leftover love? Like chefs running a busy restaurant, my husband and I can't stand to waste good food. And, to be honest, second day meals are often as good (or even better) than the first.

Today we're sharing one of our "leftover love" solutions, which can be adapted into many different variations for deliciously adorable Muffin Pan Quiches, and if you use low-carb tortillas, you've got a fantastic low-carb (keto) meal or snack...

Welcome to the Kitchen!

☕ A Note from Cleo

Cleo Coyle writes two
bestselling mystery

series with her husband.
To learn more, click here.

Our version of these easy Muffin Pan Mini Quiches is a recipe that Marc and I originally shared back in 2011 and again in our 11th Coffeehouse Mystery A Brew to a Kill. Since then, we're thrilled to see that low-carb tortillas are now widely availble, which makes this recipe great for those following low-carb and keto eating programs.

FYI, our 20th Coffeehouse title, Bulletproof Barista, will be published this November, 2023 (more to come soon about the new one!). And we're still going strong, working on our 21st Coffeehouse title, coming next year....

Click here or on the teaser cover (above)
to learn more or pre-order our
next Coffeehouse Mystery (#20)!

In the meantime, we love sharing

tasty ideas with you in the Kitchen...

You can easily adapt today's recipe using ingredients that you have on hand, which is why this recipe is a wonderful way to use up your leftovers. And because these cups can be filled in many ways, the method is a keeper for making nutritious snacks, quick-and-easy meals, and pretty appetizers for party trays, so keep them in mind for the upcoming summer parties.

May you eat with (low-carb leftover) joy!

~ Cleo

To download a free PDF

of this recipe that you can

print, save or share, click here.

Click here or on the image above

for Cleo's Free Recipe PDF

Cleo Coyle's

Muffin Pan Quiches

The technique for these Muffin Pan Quiches is highly versatile. For instance: We enjoy using this method to make Mini Taco Cups when we have leftover taco filling (you only need ½ cup for six mini quiches). Then again, you might want to replace the taco filling with crumbled bacon and Gruyère. Or go vegetarian with sautéed mushrooms and onions and a bit of shredded Swiss. Try diced chicken and sharp cheddar; broccoli and cheddar, chunks of ham and green pepper with Monterey Jack or a simple Mini Cheeseburger Cup. The only limit is your imagination—and the leftovers in your fridge. ~ Cleo

You will need:

1 six-cup muffin pan

6 paper cupcake liners

Ingredients:

2 soft (low-carb) flour tortillas, about 8-inches in diameter

2 eggs

1/3 cup low fat milk

1/4 teaspoon salt

Pinch of ground pepper (We use white pepper)

1/2 cup filling (taco filling or see more veggie and/or meat filling ideas at the end of this recipe)

1/2 cup shredded cheese (cheddar or see ideas at end)

Additional garnishes/toppings (salsa, guacamole, sour cream, etc.)

Step 1: Prep oven and tortilla crusts - Preheat oven to 350 degrees F. Cut each tortilla into quarters. Place paper cupcake liners into each of the 6 muffin cups. Tuck each tortilla quarter into each cup.

Step 2: Fill cups - Divide your taco filling (or the meat or veggie filling of your choice) into each of the six muffin cups. On top of each cup, place a bit of shredded cheese.

Step 3: Finish with egg-milk mixture - Whisk together eggs, milk, salt, pepper. Divide this liquid evenly among the muffin cups. (During baking this mixture will rise and inflate like a popover so the liquid should fill only about half of each cup.)

Step 4 - Bake in your preheated 350 degree F. oven for about 20 to 25 minutes. Remove and garnish with your favorite toppings, such as sour cream, salsa, guacamole.

Alternate Mini Quiche Filling Ideas:

Meat: Traditional taco fillings (ground meat, chicken, or shredded pork); crumbled bacon; chopped sausage; cubed ham; pepperoni; shredded smoked salmon.

Veggie: Sauteed onions and mushrooms; sauteed spinach and garlic; chopped steamed broccoli; sweet bell peppers and onions sauteed in olive oil

Cheese ideas: Swiss; cheddar; Monterey Jack; Colby; queso blanco; Gruyere; Asiago, mozzarella; provolone (or a combo of 2 or more)

Additional Suggestions:

Mini Quiche Lorraine cup
(crumbled bacon and shredded Swiss)

Mini Spinach Quiche cup

Mini Broccoli and cheddar cup

Mini Cheeseburger Cup

Mini Pepper and Onion Cup

Eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author
of The Coffeehouse Mysteries and
Haunted Bookshop Mysteries

Cleo (Alice) with her husband Marc

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Tuesday, September 10, 2019

Low-Carb Love for Your Leftover Taco Meat from Cleo Coyle #LowCarb #Leftovers #Keto

Waste not!

Case in point: Taco Day.

We often make extra taco meat and use the leftovers for lunch or dinner the next day. Do you do the same? If so, let us know in the comments how you like to make use of your leftovers. Today we're sharing two of our many "Leftover Love" solutions...

Cleo Coyle has a partner in

crime-writing—her husband.

Learn about their books

by clicking here and here.

A Note from Cleo

Our first leftover idea (pictured below) is one Marc and I originally shared back in 2011 and again in our 11th Coffeehouse Mystery, A Brew to a Kill.

Our recipe for Mini Taco Cups requires only 1/2 cup of the meat for every six treats, an economical way to "waste not" in your kitchen. Because these cups can be filled in many ways, the method is a keeper for creating nutritious snacks and pretty appetizers for party trays, so keep them in mind for the upcoming holidays.

Our second idea (The Taco Salad) is a common one, but also a clever solution for those looking for low-carb (and keto) meal options.

The key to making any Taco Salad really great (in our opinion, of course) is our sour cream-lime dressing. So easy and so good. Read on for the details and...

May you eat with (leftover) joy!

~ Cleo

Leftover Love Idea #1

Click here to read our full recipe
blog post on Mini Taco Cups.

To read our *full post* on this recipe,
originally published in our 2011,
click here or on the image above.

🍴

To download a free PDF

of this recipe that you can

print, save or share, click here.

Click for Free Recipe Guide.

Leftover Love

Idea #2

This idea is especially wonderful
for those of you looking for low-carb and
keto meal options. It's incredibly tasty, and
(believe me) you will not miss the tortilla!

DIRECTIONS:

Start with fresh, cold, crisp romaine lettuce (which not only delivers good flavor but also great nutrition). Chop the lettuce and fill a large bowl, as shown in the photo below.

Core, de-seed, and chop a vine ripened tomato (be sure to de-seed for the best texture in your salad). Scatter the chopped tomato over the lettuce.

Dice a bit of green bell pepper and add it to the bowl...

Microwave some of your leftover taco meat. Make sure it's piping hot and spoon it over the cold lettuce, chopped tomato, and diced pepper.

Sprinkle shredded Colby Jack cheese over the hot meat...

As you wait for the cheese to melt (as shown below), prepare the taco salad's Sour Cream-Lime Dressing...

CLEO'S SOUR CREAM-LIME DRESSING

This simple dressing is what really makes this salad amazing.

Add a nice helping of sour cream to a small bowl (as shown below). Squeeze in two wedges of lime, splash in a bit of white vinegar (I use rice vinegar), and salt and pepper to taste. Whisk well and pour over your taco salad...