Friday, November 8, 2019
Today, I am posting an easy and quick recipe for a Green Chile Crustless Quiche - a delicious cheesy dish with a southwestern flavor. Eggs, milk, flour, spices, chopped green chiles, and cheeses are mixed together and poured into a quiche dish or an 8-inch deep-dish pie plate. The quiche is baked in a 375 F degree oven for about 30 minutes or until golden brown. I let it cool for about 10 minutes then cut and serve.
A great dish for a light dinner or brunch.
Green Chile Crustless Quiche
5 large eggs
1 cup whole milk
1 cup cottage cheese
1 cup diced green chilies
4 tablespoons flour
1 teaspoon salt
1 teaspoon garlic powder
3/4 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (8-ounce) package shredded Mexican cheese
1. Preheat oven to 375 F degrees.
2. Lightly spray a quiche pan or an 8-inch deep-dish pie pan.
3. In a large bowl whisk eggs until well blended. Add the milk, cottage cheese, green chile and mix well.
4. In a small bowl whisk together the flour, salt, garlic powder, baking powder, ground cumin, and cayenne pepper.
5. Stir the flour mixture into the egg mixture. Mix until there are no lumps. Add the Mexican cheese and mix until incorporated.
6. Pour the mixture into the prepared pan.
7. Bake until the top is golden and the quiche is set in the center about 30-35 minutes.
8. Cool for about 10 minutes before cutting into wedges.
Sunday, June 30, 2019
This jam is very easy to make. The time consuming part is pitting and chopping the cherries. No need to worry if you have cooked the jam enough - liquid fruit pectin is used.
The jam tastes delicious. What I like to do is give a jar of jam with some homemade scones in a Christmas Basket for my neighbors at Christmas time. But feel free to enjoy this jam anytime.
From Taste of Home
2.5 pound fresh cherries, pitted and chopped
2 cans (8 ounces each) unsweetened crushed pineapple, drained
1 package (12 ounces) frozen unsweetened raspberries, thawed
9 cups sugar
1/4 cup lemon juice
1/4 cup orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon butter
2 pouches (3 ounces each) liquid fruit pectin
1. In a Dutch oven, combine cherries, pineapple and raspberries. Stir in the sugar, juices, cinnamon, cloves and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
2. Remove from heat; skim off foam. Ladle hot mixture into 12 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Makes 12 half-pint jars
Saturday, May 25, 2019
Skillet Huevos Rancheros Bake
3 (6-inch) flour tortillas, cut 2 of them in half
1 (15.5) can pinto beans, rinsed and drained
1 1/2 cups shredded Mexican cheese - divided
2 cups frozen hash browns, thawed
1 cup red enchilada sauce (you can do Christmas which would be half red enchilada sauce half green enchilada sauce)
1. Preheat oven to 375 degrees F.
2. Spray lightly with cooking oil a 9-inch cast iron skillet.
3. Arrange the flour tortillas so they cover the bottom of the skillet.
4. Spoon pinto beans evenly over the tortillas.
8. Crack one egg into each well.
10. Sprinkle the remaining cheese on top.
12. Remove from oven and enjoy.
Sunday, April 14, 2019
I served the soup with some grated Parmesan cheese. Mmmmm good.
Instant Pot Minestrone Soup
From Pinch of Yum Adapted by From My Southwest Kitchen
4–5 carrots, chopped
4–5 celery stalks, chopped
1 teaspoon onion powder
3 cloves garlic, minced
half of a head of green cabbage, thinly sliced
1/4 cup pesto
1 24-ounce jar of marinara sauce
1 14-ounce can cannellini or navy beans
3 cups chicken broth
1 teaspoon salt
3 bay leaves
2 teaspoons smoked paprika
Parmesan cheese for grating over soup
1. Place everything in the first list inside an Instant Pot / pressure cooker. Turn on the soup setting (30 minutes).
2. Use the quick release to let the steam out (hang on, it takes a few minutes). Pull out the bay leaves.
Serve with Parmesan cheese.
Wednesday, April 10, 2019
The creamy sauce in this recipe comes from macaroni cheese. I admit, I was impressed by the delicious creamy texture of this cheese. The savoriness comes from the pancetta and garlic. Add some asparagus, grated Pecorino, lemon juice, and chopped basil to complete the dish. Delicious.
I hope you enjoy this dish as much as the family did.
Penne with Pancetta and Asparagus
From Cook's Country
4 ounces pancetta, cut into 1/2-inch pieces
1 pound asparagus, trimmed and cut on bias into 2-inch lengths
1/8 teaspoon table salt, plus salt for cooking pasta
1 garlic clove, minced
1 pound penne
8 bounces (1 cup) mascarpone cheese
1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving
1 tablespoon lemon juice
1 teaspoon pepper
1/3 cup chopped fresh basil
1. Cook pancetta in 12-inch nonstick skillet over medium heat until lightly browned and crispy, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate, leaving fat in skillet.
2. Heat fat over high heat until just smoking. Add asparagus and salt and cook, without stirring, until just starting to brown, about 3 minutes. Stir and continue to cook until asparagus is browned and tender, about 2 minutes longer. Off heat, stir in garlic.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot over low heat.
4. Add mascarpone, Pecorino, lemon juice, pepper, pancetta, asparagus, and 1 cup reserved cooking water to pot and toss and stir vigorously to thoroughly combine, about 1 minute. Let pasta rest off heat for 3 minutes. Stir in basil. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing extra Pecorino separately.
Serves 4 to 6
Friday, March 29, 2019
I found this recipe on the kitchn website. They gave some great tips to make this dish. First, use Camellia dried red beans. I have used other beans previously, and these beans are the best. Next, use good Andouille sausage. Again, it makes all the difference in the world.
This recipe comes together nicely. Easy to make and follow. A great recipe for an easy dinner.
Instant Pot Red Beans and Rice
From the kitchn
3 tablespoons olive oil or vegetable oil
1 pound good smoked sausage, preferably andouille, sliced into 1/2-inch-thick rounds
2 medium yellow onions, chopped
1 teaspoon Creole seasoning
1/2 teaspoon Salt
1/4 teaspoon freshly ground black pepper
7 cloves garlic, minced
1 medium celery stalk, diced
1 medium green bell pepper, diced
1 tablespoon dried basil
Pinch dried sage
3 bay leaves
1 pound Camellia dried red beans
1 bunch scallions, thinly sliced
Leaves of 1 bunch fresh Italian parsley, finely chopped
Crystal hot sauce
Cooked rice, for serving
Brown the sausage. Place the oil in the insert of an electric pressure cooker and turn on to the sauté setting. When the oil is shimmering, add the sausage and brown, stirring frequently, to render as much fat as possible. When well-browned, transfer to a paper towel-lined plate, leaving the grease behind in the insert.
Sauté the onions. Add the onions, seasoning, salt, and black pepper. Sauté until tender, about 5 minutes.
Add the garlic, celery, and bell pepper. Add the garlic and cook 2 to 3 minutes. Add the celery and bell pepper and cook until translucent.
Add the beans and sausage. Add the beans. Add enough water to cover, about 4 cups. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Return the sausage to the insert and stir to combine.
Seal and pressure-cook. Seal the pressure cooker. Set on HIGH pressure for 35 minutes. Now is a good time to cook the rice.
Release the pressure. Allow the pressure cooker to release naturally (do not open the valve) — this should take 10 to 15 minutes. Uncover and test the beans for doneness; when pressed against the side of the insert they should mash readily. When the beans are tender, mash some with a potato masher until the mixture looks creamy. If the beans are underdone, return to high pressure for 3 minutes and repeat natural release as above.
Season the beans. Stir in the scallions and almost all of the parsley, reserving some for garnish. Taste and season well with salt and hot sauce if needed.
Serve over rice. Serve hot with cooked white rice, the remaining parsley, and more hot sauce.
Tuesday, March 19, 2019
Orecchiette With Shrimp, Pepperoncini, and Basil
From Cook's Country
1 1/2 pounds extra-large shrimp (21 to 25 per pound),peeled, deveined, tails removed, and cut into 1/2-inch pieces
Salt and pepper
12 ounces (3 1/3 cups) orecchiette
1/3 cup extra-virgin olive oil
4 garlic cloves, sliced thin
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
1/4 cup chopped pepperoncini, plus 1 tablespoon brine
1/4 cup capers, rinsed
1/4 cup chopped fresh basil
1. Sprinkle shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper and refrigerate until ready to use. Bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente. Reserve 1/2 cup cooking water, then drain pasta.
2. Heat oil in now-empty pot over medium heat until shimmering. Add garlic and cook until beginning to brown, about 1 minute. Add shrimp and cook until just opaque, about 4 minutes.
3. Off heat, add pasta, Parmesan, pepperoncini and brine, capers, basil, and reserved cooking water and toss to combine. Serve, passing lemon wedges and extra Parmesan separately.