Recipes

Various recipes I’ve created or learned from the job

Quiche – A Good Way To Use Up Leftovers

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I wanted quiche.

The idea just hit me as I was walking through the grocery store.

Finished with a late afternoon appointment, I was trying to figure out what to fix for dinner. My husband had gone to DC for some work, and I wasn’t sure what time he’d be home.

I wanted to cook something that would still be good if he got in late.

As I checked out the frozen foods aisle, I spied some deep dish pie crust.

Aha! I could make a quiche!

I remembered the various leftovers I had in the refrigerator I could throw in. All I needed was the pie crust and some half and half.

If you don’t have time to buy or make pie crust, you could just turn it all into a frittata as well.

Both are awesome.

And yes, my husband is a real man, and, he likes quiche (for those of you who remember that phrase in the 80s “Real men don’t eat quiche”).

A few tips…

Try to use a deep dish pie crust. It holds more and can hopefully prevent messy overflow.

In the case of possible overflow, put the quiche on a baking sheet when placing in oven to cook.

I’ve included a basic recipe for quiche. Then you’re free to use whatever ingredients you desire. The list is endless. Quiches and frittatas are definitely great dishes when you want to get rid of leftovers.

I ended up making mine with diced ham, bacon, broccoli, mushrooms, and swiss cheese.

Have fun and ENJOY!



Ingredients:

1 (9 inch) deep dish frozen pie crust

4 eggs, slightly beaten

Quiche with ham, bacon, mushroom and broccoli
Ham, Bacon, Mushroom Broccoli Quiche

1 cup half and half

salt and pepper



Directions:

Preheat oven to 400 degrees F.

In medium bowl, pour eggs and half and half, mixing slightly with fork.

Put any meat in the bottom of pie shell, then vegetables, followed by cheese. Season with dash of salt and pepper, and any other spices you might like.

Pour liquid over fillings.

Place quiche on baking sheet and into oven. Bake for 15 minutes, then lower temp to 350 degrees. Cook for at least 35 more minutes or til center is done.

Let sit for 5-10 minutes before serving.



4-6 servings


Super Moist Beer Bread

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I love baking, especially cookies, but I’m not the best bread baker (wow, say that 3 times fast!).

But there is a beer bread I make that’s super easy and always brings great feedback.

This recipe doesn’t require yeast, just a can of beer, so no worrying about letting the dough rise.

I’m a non-drinker, so it’s always amusing to me when I go to buy a can. Since the beer needs to be at room temperature, I try to go get some in the morning, so it can sit out during the day. I like to go to the nearby liquor store, because they have single cans (usually I just get Budweiser), and I can pop in and out easily. I’m always met with an interesting look when I’m getting a can of beer at 10 am. I’ve even had the cashier say, “Startin’ early, huh?!”

When I explain my reason for the beer, I’m met with a look of, “Suuurrre,” as they put the can in a little brown paper bag.

I leave the store and hurry up to my car, hoping no one I know sees me.

Anyway, if you want a moist, great tasting bread in a hurry, give this a go.



Loaf of beer bread
Beer Bread




Ingredients:

3 cups flour

1/3 cup sugar

4 tsp. baking powder

1 tsp. salt

12 oz. beer (at room temp)

2 tbsp. butter




Directions:

If beer is cold, leave out for at least 3 hours before baking.

Preheat oven to 350 degrees F.

Grease 9 x 5 loaf pan with 1 tbsp. butter, or use cooking spray.

Mix flour, sugar, baking powder and salt together in medium bowl. Slowly add beer, mixing in with other ingredients, just til blended.

Pour (or spoon) into loaf pan and roughly smooth out with knife or spatula.

Bake for 55 minutes, or til inserted toothpick comes out clean. Brush top with rest of butter.

Let stand for at least 10 minutes before slicing.



6-8 servings




Chicken Pot Pie on a Cold Night

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Chicken pot pie is always a good meal, especially when it’s chilly out.

The perfect comfort food. Add a big pile of mashed potatoes, and you’ve got a happy hubby… and wifey.

My mom made a great chicken pot pie. This recipe is my attempt to recreate her version. It’s pretty simple – I use frozen deep dish pie crust, on the top and the bottom. I’m too lazy to make homemade crust, but this is just as good.

Hope you like it!

chicken pot pie



Ingredients:


2 cups cooked chicken, cut in small chunks

1 bag (12-16 oz.) frozen vegetables (like peas, carrots, broccoli, etc.)

1 can cream of mushroom soup

1 can cream of chicken soup

1 pkg. (of 2) frozen deep-dish pie crusts

salt and pepper, plus any other seasonings you like


Directions:

Preheat oven to 400 degrees F

Set out pie crusts to thaw slightly, but not so they’re mushy.

Cook veggies til nearly done, in the microwave or a steamer.

Put cooked chicken in a large bowl, add vegetables, soups, dash of seasonings – stir til nicely blended.

Spray casserole dish or large pie plate (at least 8×10″) to grease. Put one pie crust in bottom of dish, spread it out to cover entirely. Fill pie crust with chicken and veg mixture, spreading evenly. Top with other pie crust.

Bake for about 35-40 minutes, or til crust is golden brown.

Let sit out about 15 minutes before serving.


Serves 6


Rice Krispies Dream Bars

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The holidays are here, and that means a lot of cooking, baking, and indulging.

I thought I’d make a batch of one of my favorite desserts – Rice Krispies Dream Bars. 

They’re different from the typical Rice Krispies treats, that are made with marshmallows. These are full of butterscotch morsels and peanut butter, with a decadent chocolatey center. They’re pretty simple to make, you just need to have a strong arm (for stirring the mixture).

 

  • 6 cups Rice Krispies cereal
  • 1 cup peanut butter
  • 1 bag (10-12 oz.) butterscotch morsels
  • 1 bag (10-12 oz.) chocolate chip morsels
  • 3 tbsp. butter
  • 1 tbsp. water

 

Using double-boiler, pour in Rice Krispies, and add peanut butter and butterscotch morsels.

On medium heat, stir mixture continuously til well-blended and butterscotch has melted (you can use a large sauce-pan if you don’t have a double-boiler, just lower the heat and stir constantly to make sure the mix doesn’t scorch the bottom of the pan).

Spread half the cereal mixture into greased 9×13 (3 qt.) casserole dish. Set aside the rest.

 

Place dish in refrigerator for 30 minutes to harden.

 

Using another double-boiler, or medium sauce-pan, melt chocolate chips and butter over low-medium heat, stirring constantly. Add the tbsp. of water, stir til melted and smooth. (Can also melt in a glass bowl in microwave, in 15 sec. increments).

Take chilled mixture out of frig and pour the melted chocolate over it, spreading evenly with a spoon or spatula, to cover the entire pan.

 

Spread the rest of the Rice Krispies mix over top of chocolate, smoothing it evenly to the edges. Place dish back in the refrigerator and let chill for at least 30 minutes, but 2 hours is best.

 

 

Makes about 2 dozen bars

Cream Cheese Broccoli Casserole

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Thanksgiving is just around the corner, so you’re probably already figuring out your menu and making your shopping list.

Turkey is good, but to me, the sides are better.

My favorite vegetable is broccoli. I usually saute or roast it, but every now and then, I’ll fix a nice casserole.

I like this particular recipe because it’s kind of different from the usual broccoli casserole. A lot of the ones I come across have cheddar cheese or something like Velveeta. But, this one uses cream cheese.

It’s great for a holiday dinner, or, any night of the week!

 

broccol and cheese casserole, side dish vegetable casserole, broccoli recipe

  • 1/4 cup flour
  • 1 bag (12-16 0z.) frozen broccoli, florets or cuts
  • 1/2 cup butter or margarine
  • 2 cups milk
  • 6 oz. cream cheese, cut in small chunks
  • 1 small onion, chopped
  • 1 cup bread crumbs
  • salt and pepper to season

 

Preheat oven to 375 degrees F.

Coat medium casserole dish with cooking spray.

Cook broccoli, either in steamer or microwave, til slightly done. Spread out in dish.

In large sauce-pan, melt 1/4 cup of butter over low-medium heat. Add onions and cook for a few minutes, til tender.

Add flour, stirring in with the onions, til smooth. Slowly pour in milk, continuing to stir mixture. Add cream cheese, stir together til everything is melted and well-blended. Pour over broccoli. Season with salt and pepper.

Melt the rest of the butter in a small bowl in microwave (or in sauce-pan). Stir in bread crumbs and mix til blended with the butter.

Pour bread crumb mixture over the casserole and spread to cover the top. Bake for 35-40 minutes.

 

6-8 servings

 

 

 

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