Quiche

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Simple and tasty.  This quiche calls for a store-bought frozen piecrust, which is a wonderful time-saver.

3/4 pounds thick cut, bacon (optional)
1/2 cup sliced onions
1/2 cup chopped green peppers
1/2 cup white mushrooms, washed and sliced
4 eggs
1 to 1 1/2 cups grated Swiss cheese
1/2 cup half-and-half (or heavy cream)
salt and pepper, to taste
dash of nutmeg
fresh parsley, fresh chives (optional)

1 frozen store-bought deep dish frozen piecrust

…….

Heat oven to 350° F.

In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.

Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and green peppers and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 10 minutes.

In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)

With a slotted spoon, add onion/mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.

Pour into pie shell and bake for about 35 minutes at 350°.  Bake for slightly longer if quiche is still jiggly.

Remove from oven and allow to set for about ten minutes before serving.

Remove quiche from pan and slice into wedges.

Red Lentils

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{{ red lentils with crispy garlic and onion }}

so yummy. recipe from Whole Foods Market.

2 cups ( dry) red lentils
1/2 teaspoon tumeric
4 cups water
1/2 teaspoon sea salt
2 tablespoons canola oil
1 large red onion, finely sliced
12 cloves garlic, peeled and thinly sliced
6 cups ( cooked ) organic brown Basmati rice

…….

Rinse lentils and add to water. Add tumeric and bring to a boil.

Reduce heat and simmer until lentils are very soft and pulpy, about 25 minutes.

Add salt to lentils after cooking, then purée in blender.

In a skillet, sauté the onion and garlic slivers to a golden brown, taking care not to burn them.

Add the onion mixture to the lentils, stirring well.

Serve piping hot with basmati rice.

 

Balsamic Marinated Chicken

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Meatloaf

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Classic meatloaf made delicious using Progresso® Italian style bread crumbs – a scrumptious dinner.

2 lbs. ground chuck ( or turkey, or a mixture of both )
1 package Lipton® onion soup mix ( or 3 cups chopped yellow onion )
1 cup Italian style bread crumbs ( we like: Progresso® )
2 large eggs, beaten
1 ½ teaspoons sea salt
½ teaspoon freshly ground pepper
1 ( 8 oz. ) can tomato sauce ( we like: Hunt’s® )

…….

preheat the oven to 350° F.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, eggs, salt, pepper, and tomato sauce and mix lightly with a fork.  Don’t mash or the meat loaf will be dense.

Shape the mixture into a loaf in a baking dish.  Set aside.

In a small bowl, combine remaining ingredients, and spread evenly over loaf.

1 ( 15 oz. ) can tomato sauce
1 ( 8 oz. ) can tomato sauce
2 tablespoons Worcestershire sauce
3 tablespoons vinegar ( we like: apple cider vinegar )
2 tablespoons yellow mustard
3 tablespoons brown sugar
¼ cup water

Bake at 350°F for 1 hour and 30 minutes or until done.  Baste occasionally.

Let stand 10 minutes before slicing.

Serve with green beans and mashed potatoes. Yummy!

 

photo credit:  food network

Red Lentil Dal

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{{ red lentil dal }}

this traditional Indian dish is usually served with basmati rice and Naan, Indian flatbread.

…….

1 tablespoon canola oil
2 cups roughly chopped onion
3 garlic cloves, minced
3 cups water
1 cup dried red lentils
3/4 teaspoon turmeric ( 1/2 tsp + 1/4 tsp = 3/4 tsp.  or 1/4 tsp 3x😉
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger

1 cup basmati rice, cooked according to package directions
2 plum tomatoes, chopped
1/4 cup chopped fresh cilantro
1 jalapeño chili pepper, seeded, chopped

…….

Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside.

Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes.

Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.

Spoon rice into bowls. Spoon dal over. Top with tomatoes, and garnish with minced cilantro.

 *This freezes well, so feel free to also make a double batch and freeze it in smaller containers.

 

Honey-Grilled Pork Tenderloins

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{{ honey-grilled pork tenderloins }}

2 ¾-pound pork tenderloins
¼ cup soy sauce
5 garlic cloves, minced
½ teaspoon fresh grated ginger

2 tablespoons brown sugar
3 tablespoons honey
2 teaspoons dark sesame oil

…….

Make a lengthwise cut down the center to within ¼-inch of opposite side; press to open.

Combine soy sauce, garlic, and ginger in a shallow dish. Add tenderloins.

Cover and chill at least 3 hours, turning meat occasionally.

In separate mixing bowl, stir together brown sugar, honey and sesame oil.

Grill tenderloins, covered with grill lid, over medium-high heat ( 350-400 degrees ) 20 minutes or until a meat thermometer inserted into thickest portion registers 160-degrees, turning occasionally and basting with honey mixture.

…….

Serve with a side of rice or cous-cous and your favorite salad for a complete meal.

easy roasted chicken dinner

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{{ easy roasted chicken dinner }}

easy and delicious.

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1 Reynolds® oven Bag, large size

1 tablespoon flour ( I use coconut flour or almond meal )
1 teaspoon garlic salt, divided
1 pound baby red potatoes, quartered
8 oz. carrots, peeled
2 stalks celery, cut in ½-inch slices
1 onion, quartered
4 to 5 pound whole chicken roaster
1 tablespoon olive oil
1 teaspoon paprika

…….

Preheat oven to 350°F.

Shake flour and ½ teaspoon garlic salt in Reynolds® oven Bag; place in a 13x9x2-inch or larger baking pan.

Place vegetables in oven bag. Turn bag to mix vegetables with seasoned flour; push vegetables to outer edge of bag. Brush chicken with oil, if desired. Sprinkle and rub chicken with remaining garlic salt and paprika.

Place chicken in center of vegetables in bag.

Close oven bag with nylon tie; cut six 1⁄2-inch slits in top. Tuck ends of bag in pan.

Bake 1 1⁄4 to 1 1/2 hours or until chicken is tender.

birthday buddies

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{{ birthday buddies }}

made these for my daughter’s birthday party and they were a huge hit!  hello, sugar!

i’m also a huge fan of almond flavoring so, if a recipe calls for a teaspoon of almond extract, i usually pour two.

recipe inspired by Chex™ Muddy Buddies … here’s our version:

…….

5-6 cups Rice Chex™ cereal ( Rice Chex™ have little flavor, so makes them perfect for this recipe )
1/4 cup salted butter
3 tablespoons heavy cream
1 cup ( 8-oz ) white chocolate candy melts OR pure white chocolate ( I used Ghirardelli White Melting Wafers; from 12-oz bag )
1 teaspoon pure almond extract ( i used more …  2 teaspoons)
3 tablespoons rainbow sprinkles
1 ½ cups powered sugar

…….

Pour the cereal in a large bowl; set aside.

In a medium saucepan over low heat, melt the butter, cream and white chocolate. Stir constantly until mixture can be stirred smooth/melted.

Remove from heat. Stir in almond extract.

Pour mixture over cereal, stirring until evenly coated.

Stir in sprinkles. ( adding the sprinkles to the coated cereal now, before adding the powered sugar allows the sprinkles to “stick” better to the mix ).

Pour cereal mixture into a food-storage plastic bag or covered container.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool, about 15 minutes.

Store in airtight container in refrigerator for up to 2 weeks, if it lasts that long!

…….

*Sooo good.  I used coconut oil instead of butter and added ½ teaspoon sea salt and we. can’t. stop. eating. them!

light turkey meatballs

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{{ light turkey meatballs }}

my husband loves this recipe.  just not sure where it came from. 

Stock the freezer with these healthy meatballs and, when the mood strikes, try them over pasta, on a sammie, or even in salad.
…….
3 slices whole-wheat sandwich bread*
¼ cup whole milk
1 ½ pounds ground turkey ( 93% lean, dark meat )
3 scallions, finely chopped
2 small garlic cloves, minced
2 tablespoons chopped fresh parsley
1 large egg
1 ½ teaspoon coarse salt
½ teaspoon ground pepper
…….

Place bread in food processor; pulse until fine crumbs form.

In a small bowl, mix breadcrumbs with milk; set aside.

In a large bowl, combine turkey, scallions, garlic, parsley, egg, salt, pepper, and breadcrumb mixture; mix gently with a fork.

With hand, form mixture into ball, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
…….

To freeze:

Place baking sheet with meatballs in the freezer, and freeze for about 1 hour to set their shape; transfer the frozen meatballs to an air-tight container or resealable plastic bag, and freeze for up to 3 months.

For sliders:

Heat broiler, with rack set 4 inches from heat.

Lightly oil a rimmed baking sheet; place meatballs on sheet. Broil, turning occasionally, until cooked through, 10 to 12 minutes.

Place meatball inside slider rolls, and top with your favorite BBQ sauce.

For Spaghetti & meatballs:

In a skillet, heat 1 tablespoon olive oil over medium-high heat. Cook frozen meatballs until browned, 5 to 7 minutes.

Add 1 ½ cup store-bought marinara sauce and ½ cup water; cook until heated through, about 5 minutes. Cook 8 ounces favorite spaghetti; toss with sauce.

*You can substitute dry ( boxed ) bread crumbs, but it won’t be the same.
I think about 1/3 cup of dry crumbs might provide a similar amount of “filler” as the 3 slices of fresh bread.

Pumpkin Cake

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{{ pumpkin cake }}

a fall favorite.
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1 package yellow cake mix ( I like Duncan Hines )
¾ cup sugar
½ cup oil
1 – 15 oz. can pumpkin ( not pumpkin pie mix )
1 teaspoon cinnamon
¼ teaspoon nutmeg
4 eggs
…….
Preheat oven to 350°F.

Lightly grease and flour a 10″ bundt pan ( or muffin pan, or two loaf pans )

In a large bowl, mix together the cake mix, sugar, oil, pumpkin, cinnamon, nutmeg and eggs.

Beat at high speed with electric mixer until well blended, about 4 minutes.  Pour into pan.

Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.

Cool in pan 25 minutes.  Invert onto serving plate.  Cool completely.

Oh, and if you want to get fancy, sprinkle on a little powdered sugar and pumpkin pie spice!
…….
These are great as muffins too.  Just fill cupcake liners 3/4 full with cupcake batter and bake for 25-30 minutes until toothpick comes clean from center. Let cool completely.

Enjoy!

Recipe courtesy of my friend, Liz Beavers.

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