I am currently in Lisbon, Portugal. What a fantastic place! This is my second visit. We stay in a little town 20 minutes North of the city called Cascais. SO pretty!!!!
Do you ever want to order room service but are afraid the prices will break you? Or that the food will be so/so? When you are staying in a nice(r) hotel, you can probably be certain that the food will be great... but is it worth several $ per bite? Usually I say no. I mean, there are plenty of cute bistros within walking distance. Today, I said yes... I think I want to do nothing but sit here, look at the ocean and eat my room-service-meal on the balcony! Every now and then it is totally worth it to splurge and get that uber expensive and delicious turkey and cheese sandwich on crunchy baked rustic bread with an 6 euro coke. Totally worth it. You should do it the next time you are on vacation!
Speaking of food...:) This recipe comes from my friend Tara. Everyone loved these at a party last week. The little bite-sized snack is so tasty and will leave you wanting several!! How cute are they?? Enjoy :)
MINIATURE SAUSAGE CREPE-QUICHES
(makes about 48 quiches)
¼ tsp. salt
2 cups sifted flour
2 cups milk
¼ cup melted butter
2 cups shredded zucchini
2 tbls. Butter
5 sweet Italian sausages
½ cup shredded swiss cheese
2 eggs lightly beaten
½ cup milk
¼ cup light cream or ½ & ½
2 tbls. Grated Parmesan
¼ tsp. salt
¼ tsp. pepper
Beat eggs with salt in small bowl until foamy. Gradually add flour alternately with milk. Beat until smooth. Beat in melted butter. Cover and refridge for 1 hour or more.
Using a 6-7 inch (lightly buttered) skillet, add 1 tablespoon of crepe batter to medium-low heat. Cook one side of crepe until golden brown. Flip and lightly cook the underside. Keep crepes warm between sheets of wax paper (crepes may also be frozen and kept for 2 weeks).
Sauté shredded zucchini in butter using a large skillet until tender. Remove to a large bowl. Remove casing from sausages. Cook sausages over low heat in the same skillet, breaking them up with a spoon, until no pink remains. Drain on paper towel. Add sausage, swiss, parmesan, eggs, milk, cream, salt & pepper to zucchini. Mix well.
Preheat oven to 425.
Press crepes into well-greased mini-muffin pan. Spoon sausage/zucchini filling into crepe cups.
Bake at 425 for 5 minutes then lower heat to 350. Bake an additional 15 minutes at 350, or until tops are golden brown. Serve warm.