Cheesy Crustless Quiche

Quick is a nice dish to serve for lunch, brunch, or a tea.  This recipe is so easy to make because you don't need to worry about making a crust.  For me, that is a plus.

This recipe is pretty versatile.  I din't have the cherry tomatoes and my family hates green onions so I just topped it with bacon.   I also substituted Gruyere cheese for the Swiss cheese.

The quiche came out perfectly.  It is very creamy and it was delicious.   The combination of the cheeses added to the flavor as did the Dijon mustard.  The family loved this recipe.  Next time, I will be sure to have the cherry tomatoes on hand.    You can get the original recipe here  Simply Recipes.   My rendition is below.


Cheesy Crustless Quiche
From Simply Recipes Adapted Slightly From My Southwest Kitchen

INGREDIENTS
1/2 stick of butter (1/4 cup)
1/4 cup all-purpose flour
3/4 cups milk
1 cup cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
5 eggs
4 ounces cream cheese, softened
6 ounces shredded Gruyere cheese
3 slices of cooked bacon, crumbled

Directions:
1 Make a roux: Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly.
Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens.
Remove from the heat; set aside to cool, about 15-20 minutes.
2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.
3 Make the filling: Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce.
Stir in the Gruyere and Parmesan cheeses.
4 Bake: Pour into a buttered 10" pie plate. Sprinkle the top with chopped  crumbled bacon.
Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.

Serves 8

Chicken and Stars Soup

When I was little, Chicken and Stars soup from Campbell's  was my favorite soup.  I loved the little star shaped pasta.   Fast forward a few decades, and I am making Chicken and Stars soup a la Saucier.

I start by removing the meat from a rotisserie chicken and shredding it.  In a large pot I add chicken broth, the shredded chicken, vegetables, seasoning and some herbs.   I let the soup simmer for about 30 minutes or until the carrots are tender.  I then add the stelllini (star shaped pasta) and cook until the pasta is done - about 3 minutes.  I then whisk in some butter, and lemon juice.  Lemon juice makes this soup pop.   I taste and add additional seasoning if necessary.

A hearty bowl of soup loaded with veggies, chicken, and pasta.  A delicious bite in every spoonful.  



Chicken and Stars Soup
Ingredients:
1 rotisserie chicken, meat removed from bones and shredded
8 cups chicken stock
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
4 medium carrots thickly sliced
3 celery stalks thickly sliced
1 teaspoon dried thyme
1 bay leaf
1 teaspoon dried tarragon
1 tablespoon dried parsley
3/4 cup stellini (tiny star pasta)
3 tablespoons butter
1 tablespoon lemon juice

Directions:

1. In a 6-quart pot, place the shredded chicken meat and the other ingredients up to the stellini (pasta).   Stir well and bring to a boil.  Reduce heat, cover and simmer for 30 minutes or until the carrots are tender.
2. Add the pasta to the pot and cook for about 3 minutes or until the pasta is done.
3. Whisk in the butter and lemon juice.  Taste and add more salt and pepper, if needed.
4. Ladle soup into bowls and serve.

Serves 6

Memorial Day

Grilled Halibut with Lemon-Basil Vinaigrette

An easy recipe and tasty recipe for grilled halibut.    Perfect for summer weather.  The halibut filets are grilled in a somewhat tangy lemon vinaigrette with basil and capers.  The result is a delicious piece of fish that is nice, moist and very flavorful.   A nice dish for a light and satisfying meal.




Grilled Halibut with Lemon-Basil Vinaigrette
Epicurious

INGREDIENTS

2 1/2 tablespoons fresh lemon juice
2 tablespoons olive oil (preferably extra-virgin)
2 garlic cloves, crushed
1/2 teaspoon grated lemon peel
3 tablespoons thinly sliced fresh basil or 3 teaspoons dried
2 teaspoons drained capers
4 5- to 6-ounce halibut filets (about 3/4 inch thick)

PREPARATION

1.Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend.  2. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
3. Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.

Serves 4

Famous Blueberry Muffins

These are the best blueberry muffins I have ever made.  The family agreed.    This recipe is a clone of the Jordan Marsh Department Store blueberry muffins.    I pretty much followed the recipe except that I added 1 tablespoon of lemon zest.  I love the lemon blueberry combination.  MMM.

This was a very easy recipe to make. The batter came out perfect and the crushed blueberries added great flavor.  Don't skip the sugar on top - it kicks the muffins up a notch.  These muffins where chocked-full of blueberries and they were very moist.  They were delicious.  I am going to make another batch as soon as I finish writing this post.

Famous Blueberry Muffins
King Arthur Flour

Ingredients

8 tablespoons (113g) butter, at room temperature
1 cup (198g) sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups (241g) King Arthur Unbleached All-Purpose Flour
1/2 cup (113g) milk
2 1/2 cups (354g) blueberries, fresh preferred
1 tablespoon lemon zest
1/4 cup (50g) sugar, for topping


Instructions

1. Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.

2. In a medium-sized bowl, beat together the butter and sugar until well combined.

3. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.

4. Beat in the baking powder, salt, and vanilla.

5. Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.

6. Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter,  along with the lemon zest, stirring just to combine and distribute.

7. Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.

8. Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It's traditional — go for it!

9. Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.

10. Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

Makes 12 muffins

Chicken Piccata with Lemon Sauce

I made the best tasting chicken tonight for dinner. Chicken Piccata with Lemon Sauce is a delicious  breast coated in a flour mixture with Parmesan cheese, parsley, salt, and then dipped in a seasoned egg substitute mixture.  The breast is then  fried in some olive oil oil until golden brown.

A delicious lemon sauce is the made  using butter, lemon juice and white wine.  The sauce is drizzled over the chicken breasts.

The breast is moist, somewhat tangy, and delicious.   My family loved this dish.


Chicken Piccata with Lemon Sauce
From Taste of Home
 Ingredients
8 boneless skinless chicken breast halves (4 ounces each)
1/2 cup egg substitute
2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided
5 tablespoons lemon juice, divided
3 garlic cloves, minced
1/8 teaspoon hot pepper sauce
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
3 teaspoons olive oil, divided
2 tablespoons butter

Directions
1. Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.
2. In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.
3. In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.

Serves 8

German Potato Salad

German Potato Salad is a nice change from traditional Potato Salad.  Instead of using mayonnaise as the dressing base, the potatoes are coated in a nice mustard vinaigrette with bacon and onions.   These flavors compliment the potatoes.  This salad is delicious. It can be served hot or cold.

German Potato Salad
From Simply Recipes  
INGREDIENTS
1 1/2 pounds (about 8) small red potatoes
3 slices (about 4 ounces) thick cut bacon, diced
2 medium (3/4 pound) red onions, diced
2 tablespoons white wine vinegar
1/3 cup low sodium vegetable or chicken broth (store-bought or homemade)
1 tablespoon prepared yellow mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup chopped fresh herbs (I like a mixture of chives and parsley)

DIRECTIONS
1 Steam the potatoes: Fill a pot with an inch or two of water and set a steamer basket inside. Bring to a simmer over medium-high heat. Rinse the potatoes and place them in the steamer basket.
Steam the potatoes, covered, for 20 minutes. To test for doneness, use a paring knife to pierce one of the potatoes; steam for a few more minutes if not quite done.
Remove the steamer basket from the pot and let the potatoes cool for 20 minutes.
2 While the potatoes are cooling, make the bacon dressing: In a large skillet over medium heat, sauté the bacon until it begins to render some of its fat, about 5 minutes. (For crispier bacon, cook for 8 minutes.)
Add the onions and sauté for 5 more minutes, until the onions are softened and translucent, and the bacon is cooked through.
Add the vinegar to the skillet. Stir it in with the onions and bacon and let it reduce, about 2 minutes. Stir in the vegetable broth, mustard, salt, and pepper, and turn off the heat.
(If your potatoes aren't quite ready yet, turn off the heat, but then warm briefly again before mixing in the sliced potatoes in Step 4.)
3 Peel and slice the potatoes: Use your fingers or a paring knife to gently peel the potatoes. (You can also leave the skins on if you like a more rustic potato salad.) Slice the potatoes 1/4-inch thick.
4 Stir the potatoes and herbs into the warm dressing: Add the potatoes and chopped herbs to the skillet with the vinaigrette. Gently stir until the potatoes are coated evenly with the herbs, onions, and bacon.
5 Serve the salad warm or chilled. This salad can be made up to a day ahead.

Serves 4-6

Quick King Ranch Chicken Skillet

This is a very tasty and easy recipe to make.  I love the King Ranch casserole, so I was excited to try this skillet recipe.  It did not disappoint.  The dish was very tasty and had a nice mild southwestern flavor to it.  It was all cooked in one dish which makes for easy clean up.  I will be making this dish again.  Everyone loved it.

Quick King Ranch Chicken Skillet
From Southern Living
Ingredients:


1 tablespoon canola oil
1 medium-size yellow onion, chopped (about 1 1/2 cups)
2 large poblano chiles, stemmed, seeded, and chopped (about 1 1/2 cups)*
1 (10-oz.) can diced tomatoes and green chiles (such as Ro-Tel), undrained
1 (10 1/2-oz.) can cream of mushroom soup
4 cups chopped, cooked chicken (from 1 rotisserie chicken)
1/2 cup lower-sodium chicken broth
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces sharp Cheddar cheese, shredded (about 2 cups), divided
8 (5 1/2-inch) white corn tortillas, each cut into eighths
Fresh cilantro leaves, chopped optional

Directions:
Step 1
Preheat oven to 425°F. Heat oil in a 12-inch ovenproof skillet over medium-high. Add onion and poblanos, and cook, stirring often, until softened, about 6 minutes. Stir in tomatoes and green chiles, mushroom soup, chicken, broth, cumin, salt, and pepper. Bring to a boil, and boil, stirring often, about 3 minutes. Stir in half of the shredded cheese. Arrange cut tortillas over top, and sprinkle with remaining cheese.

Step 2
Bake in preheated oven until cheese is melted and mixture is bubbling, about 15 minutes. Sprinkle with cilantro.
*can substitute a green, red, orange, or yellow pepper
Serves 6

Green Chile Cheese Bread

The other day I made the most delicious bread - Green Chile Cheese Bread.  Moist, not too dense,   a slight spicy taste, and a wonderful  slightly crunchy texture from the semolina flour.   This bread is perfect for toast and sandwiches.

You need to be patient when making this bread due to the rising times.  You will be richly rewarded for your patience.  Enjoy.



Green Chile Cheese Bread
From Taming the Spoon

Ingredients

1 tablespoon unsalted butter
1 cup chopped hatch chiles or green jalapeño peppers, seeded, ribs removed
1 envelope (2 1/4 teaspoons) active dry yeast
¼ cup warm water (110 degrees)
1 cup milk, at room temperature
3 tablespoons unsalted butter, melted and cooled to room temperature
1 large egg, lightly beaten, at room temperature
2½ cups unbleached bread flour
1 cup plus 1 tablespoon semolina flour, divided
1 tablespoon sugar
1 teaspoon table salt
½ pound sharp Cheddar cheese, grated (about 2 cups)
Extra grated cheese for sprinkling on top, optional

Instructions

Melt 1 tablespoon butter in a small skillet over low heat. Add peppers and sauté until softened, 5 minutes. Cool to room temperature.
In a small bowl, stir yeast into water and set aside until foamy, about 5 minutes. Add milk, the 3 tablespoons of melted butter and egg. Mix well.
In the bowl of a stand mixer, whisk together peppers, bread flour, 1 cup semolina flour, sugar and salt. Add milk mixture to dry ingredients. Stir mixture with a wooden spoon until dough starts to come together. Attach bowl and dough hook to mixer. Turn to low and mix about 1 minute. Add cheese, increase speed to medium and continue mixing for 2-3 minutes more, or until dough comes together and cheese is evenly mixed in. Form dough into a ball.
Generously grease a large bowl with butter. Add dough and roll it around to coat with butter. Cover bowl loosely with plastic wrap and set aside in a warm, draft-free place until dough has doubled in volume, about 2 hours.
While dough is rising, prepare the baking pan. Butter a 9-by-5-by-3-inch baking pan. Dust pan with remaining semolina flour. When dough has finished rising, turn dough out onto a well-floured surface and, using floured hands, gently form dough into a rough loaf. Put dough in prepared pan and cover loosely with plastic wrap. Let dough rise in a warm, draft-free place until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours. Sprinkle extra cheese on top of dough, if desired.

Preheat oven to 350 degrees. Remove plastic wrap and bake bread in center of oven until it is golden on top and sounds hollow when tapped on the bottom, 50 minutes to 1 hour. The internal temperature of the bread should also be at least 190 degrees. Cover bread with a sheet of aluminum foil if crust starts to get too brown. Cool in the pan on a wire rack for 10 minutes. Run a knife around edge of pan to loosen loaf, then remove from pan and cool completely on a rack.

HAPPY MOTHERS DAY

Cream Cheese Potato Soup

I felt like having a nice bowl of soup the other night.  I had some potatoes on hand so I set to work.  I cubed the tomatoes and cooked them in some chicken broth with some seasoning salt, white pepper, paprika, dried parsley, and a bay leaf.  I boiled the potatoes until they were soft.  The soup cooled for a while,  I removed the bay leaf;  with an immersion blender, I pureed the soup.  I returned the soup to the stove and stirred in the cream cheese until the cheese melted.

I ladled the soup in some bowls and topped with bacon and cheese.  Mmmmmm soup doesn't get much better.


Cream Cheese Potato Soup

Ingredients:
4 cups chicken broth
1 Tablespoon dried parsley
1 teaspoon onion powder
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon paprika
1 bay leaf
1 (8 ounce) package cream cheese, cut into small chunks
Bacon crumbles
Grated Cheese


Directions:
1. In a Dutch oven combine broth, spices, bay leaf, and potatoes.
2. Boil on medium heat until the potatoes are tender.
3. Remove the bay leaf and with an immersion blender puree the potatoes.
4. Add the cream cheese and stir until cheese melts.  Taste and season if necessary.
5. Ladle the soup into bowls and top with bacon and cheese if desired. 

Serves 4-6

Fluffiest Blueberry Pancakes

Those were the best Blueberry Pancakes I have ever eaten.  That was the endorsement these pancakes received from the spouse.  The kids enjoyed them too.  Pancakes are a great option for any meal.  Quick, easy, versatile, and delicious.  I took advantage of making  blueberry pancakes  for dinner because blueberries are plentiful.

These pancakes took about 10 minutes to prepare and about 15 minutes to cook.  The were truly fluffy, delicious and loaded with blueberries. Cooking them in butter added a nice crunch to the edges.


Fluffiest Blueberry Pancakes
From Pinch of Yum
INGREDIENTS

3/4 cup milk
2 tablespoons white vinegar
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1+ cup fresh blueberries
more butter for the pan

INSTRUCTIONS

1. Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
2. Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
3. Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.

4.Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain.

Serves 4

Beef Taquitos

Beef Taquitos are simply delicious.  They are a great finger food you just pick up, dunk in some salsa, guacamole, sour cream and eat.  These taquitos have a creamy beef filling with a little zest to it.  I used corn tortillas to wrap my filling but you can use flour if you wish.    Note: This recipe is a great way to use any leftover roast beef you may have on hand.  Before baking the taquitos, I lightly sprayed some cooking oil on them and sprinkled them with kosher salt.  This really enhanced the flavor. They are baked in a 425 degree oven for about 17 minutes.  I let them cool a little  - about 5 minutes before serving.

Best Taquitos ever.  Crispy, yet slightly soft in the center.

Beef Taquitos


Ingredients:
3 ounces cream cheese
1/4 cup salsa verde
1 tablespoon fresh lime juice
2 teaspoons dried cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups shredded cooked beef
1 cup shredded Mexican Cheese
12 corn tortillas
cooking spray
kosher salt


Directions:
1. Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.
2. Place cream cheese in a microwave safe bowl.  Microwave for 20 seconds or until it is easy to stir.
3. In a large mixing bowl, add the cream cheese, salsa verde, lime juice, dried cilantro, chili powder, ground cumin, onion and garlic powders.  Stir until well mixed.
4. Add the beef and cheese to the mixture and combine well.
5. Heat corn tortillas wrapped in damp paper towels in the microwave for about 25-30 seconds.  This will make them easier to roll without cracking.
6. Place 2 tablespoons of the filling on the lower third of the tortilla keeping it away from the edges.  Roll up the tortilla and place seam side down on the prepared baking sheet.  Repeat until all filling has been rolled up.
Note:  As you are working on the taquitos, the ones placed on the baking sheet cover with a damp paper towel.

7. Remove the paper towels and lightly spray the taquitos.  Sprinkle the tops with kosher salt.  Place the pan in the oven and bake for about 15-20 minutes or until crisp and the ends start to brown.
8. Remove from oven and let cool slightly before serving.  Dip in sour cream, salsa, or guacamole.


Makes 12 Taquitos

Strawberries 'n' Cream Bread

Moist, creamy texture, and delicious are just a few ways I would describe this bread.  I have always loved a good strawberry bread.  When I saw this recipe as I was searching the web, I knew I had to make it.   Strawberries and cream what a wonderful combination.

As this bread was baking, the house smelled heavenly.  I couldn't wait to try the bread.    The aroma did not disappoint.  The bread was delicious.  A moist creamy bread with strawberries and the sweet crunch of pecans with a hint of cinnamon.  The recipe called for walnuts, but I did not have any so I used pecans instead.

A great bread to add to your baking list.



Strawberries 'n' Cream Bread
From Taste of Home


Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup chopped fresh strawberries
3/4 cup chopped walnuts, toasted, divided


Directions

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla; mix well.
2. In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts.
3. Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.