Hash Brown Quiche

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We LOVE this recipe!  On Facebook, one of my stated foodie goals for 2014 is to use my gazillions of cookbooks more often.  While going through one of them, I found this recipe and put it on my very short (for now) “to make soon” list.

The recipe is very easy.  I used a bag of those Simply Potatoes instead of frozen hash browns thawed and they worked perfectly when made in a deep dish 9-inch pie pan.  I think they taste better, too.  If you want, you could also shred your own potatoes ~ you’ll need 3 or 4 cups I would think.

This recipe is perfect for breakfast, brunch, lunch or dinner.  As all-around great dish.

Hashbrown Quiche 2

Hash Brown Quiche

1 pkg. frozen uncooked shredded hash browns, thawed ~ I used Simply Potatoes refrigerated hash browns
5 1/3 tbsps butter, melted
2 large eggs, beaten
1/2 cup half and half
1/2 tsp seasoned salt
1/8 cup chives, chopped
1 cup shredded jalapeno Monterey Jack cheese
1 cup shredded Swiss cheese
1 cup diced ham
fresh parsley, chopped, for garnish

Heat oven to 425º.

Press hash browns into deep dish pie pan. Blot with paper towel to remove any moisture. Brush with melted butter. Bake for 25 minutes.

Remove dish from oven and reduce heat to 350º.

Combine the eggs, half and half, salt and chives. Set aside.

Sprinkle ham and cheeses into hash brown crust. Pour egg mixture over the top.

Bake 40-50 minutes until browned.

Before serving, top with chopped parsley.

Makes 6-8 servings.

Source: It’s a Shore Thing

Hashbrown Quiche 1

Happy Cooking!

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The Best Grilled Cheese Ever!

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I found the recipe for this sandwich on Pinterest (I think) and it came from a blog called She Wears Many Hats which is a great blog which I hope you visit. This is now my favorite sandwich so thank you!!

Back to the sandwich.  First of all, I am NOT a fan of grilled cheese and what compelled me to make this sandwich, I have no idea.  However, I DO love roasted onions and mushrooms and that is what probably spurred me on.  The combination of ingredients is perfect.  It is very easy to make so it meets my criteria but it does take a bit of time to roast the vegetables. I am going to make another today for lunch but I am using Dubliner cheddar instead of the gouda for a change.

Grilled Cheese 1

The Best Grilled Cheese Ever!

8 ounces mushrooms, cleaned and sliced
1 medium onion, sliced
2 tbsps olive oil
salt and pepper
4 tbsps butter
4 slices of bread, your choice as to type of bread
1 cup gouda, shredded

Preheat oven to 400º.

On a baking sheet, mix the sliced mushrooms and onions with the olive oil. Season with a little salt and pepper. Roast in the oven for about 20 minutes or until done to your liking. Just don’t let them burn. When finished, remove from oven and set aside.

On the stovetop in a large skillet, melt the 4 tbsps of butter over medium heat being careful not to burn.

While the butter is melting assemble sandwiches. On one slice of bread, layer the gouda, some onions and mushrooms, another layer of gouda. Top with another slice of bread. Repeat for second sandwich.

Carefully place sandwiches in skllet and let toast, being careful not to burn the bread. Flip and repeat for other side of bread. Cook until cheese has melted and bread is toasted.

Makes 2 sandwiches.

Recipe from: She Wears Many Hats

Please don’t forget to enter my giveaway for one copy of Gooseberry Patch’s cookbook Hometown Harvest.   To enter, click here!!

Happy Cooking!!

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Creamy Tomato Pesto Soup

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This soup is just divine!  I made it for lunch over the weekend and I thought Mr. Meat Eater was going to lick the pan when it was all gone.  Tomato is my go-to soup when I am craving soup and this recipe just kicks it up a notch.

It is super easy to make.  If you don’t have a stick blender, you can just eat it as is and it will be just as delicious.  I used San Marzano canned tomatoes because I like the way they taste the best but if you can’t find them, any crushed tomatoes will be just as good.

Creamy Tomato Soup

Creamy Tomato Pesto Soup

2 tbsps olive oil
1/2 cup diced onions
2 tbsps minced garlic
1 (28 oz) can whole peeled crushed tomatoes
1 pint heavy cream
6 tbsps basil pesto
3 tbsps grated Parmesan cheese
salt and pepper to taste

Heat the olive oil in a soup pot. Over medium heat, add the onions and garlic and saute until translucent.

Add the tomatoes with their juice. Add the cream slowly while stirring, then add the pesto and cheese. Turn heat down to low and simmer for 20 minutes.

Using a stick blender, blend until smooth. If no stick blender is available, serve as is.

Serve with crackers or garlic bread if desired.

Makes 4 servings.

Adapted from Paws-itively Good Chow

Happy Cooking!

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Chinese-Style Noodles

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Happy New Year!

New year ~ new start on my blog.  After a loooooong time away with a never-ending headache and some other problems, I’m back.

A couple of housekeeping things:

My daughter may be making some posts here this year.  She is an awesome baker and wonderful cook.  I don’t know what I would have done without her over Thanksgiving and Christmas.  We would have been eating TV dinners, I think.

I turned A Recipe A Day off on Facebook when I started getting notices from Facebook that I should pay to promote my page.  I posted there a day or two ago so we’ll see how it goes.  If you want to post there, it’s back up :)

I like this blog to be a positive place and only once in a great while do I rant on something food related.  From now on, nasty comments will be automatically deleted.  Questions about the recipes here are always welcome and I can be reached at a_recipe_a_day at yahoo dot com with anything you don’t want to put in the comment section.  Nastiness in my email will be deleted as well.

I will be having some new Gooseberry Patch giveaways this year!  There will be TWO giveaways at the end of January.

I still get emails asking about our dogs so here are a couple of new pictures:

A Zippy Mad Dog #2

I have not been doing much cooking for the past couple of months.  It was really the last thing I wanted to do, so I didn’t.  I started feeling better around Christmas and I received a bunch of new cookbooks that I have been pouring through.  I am also really, really addicted to Pinterest and I spend lots of time there.

When we lived in Hawaii and Mr. Meat Eater was out to sea all the time, the kids and I ate very little meat.  I used to throw together Chinese noodles and whatever I had on hand and stir fry it all up.  I have a bunch of ham leftover from Christmas so I was trying to think of a way to use it other than things I usually make.  I came across a recipe on Pinterest from a site called foodreviews.info that I used as a guide and made my old Chinese-style noodles but I made them spicy.

As with all stir fry recipes, get all the chopping done and gather all ingredients BEFORE starting to cook.  Yes, I know that linguine is NOT a Chinese noodle but it works for me :)   Use whatever makes you happy!

Chinese-Style Noodles

Spicy Chinese-Style Noodles

1/2 box linguine ~ you can use spaghetti
1 large carrot cut into matchsticks about 1 inch long
a couple of handfuls of shredded napa cabbage or regular green cabbage ~ I used regular
any cooked, leftover meat cut in small pieces
2 cloves garlic, minced
2 green onions, chopped
2 tbsps oyster sauce
4 tbsps soy sauce ~ I used more
2 tbsps chili and garlic sauce ~ can be found in the Asian section at the grocery store; this is SPICY so use less if you don’t like spicy or leave it out altogether;  I think there is also a sweet chili sauce version so that is an alternative

Boil the linguine until done, drain and set aside.

In a large frying pan or wok, put a couple of tbsps of oil in the pan (I used olive) and let it get hot. Turn heat down a bit and put the garlic and meat in the pan and stir until meat is heated up. Be careful not to let the garlic burn or it will taste awful.

Add the cabbage and the carrots and half of the green onion and stir until crisp tender.

Add noodles, soy sauce, oyster sauce and chili sauce and stir until well mixed.

Plate and sprinkle the rest of the green onions over the top.

Serve with extra soy sauce.

Makes 2 lunch/dinner main servings or 3/4 side servings.  This is an easy recipe to scale up.

Happy Cooking!

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Ham and Cheese Pastries

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What a whirlwind couple of weeks!  Two showers for my daughter ~ one of which was at my house ~ so I have been busy, busy, busy.  I did all the cooking for the shower at my house ~ breakfast in the dining room and lunch in the kitchen ~ and I did not take pictures of all the food.  Oh well, I’ll have to remake them!  Yesterday, we went to the venue and got the menu for the reception all planned.  The wedding is coming up fast!

In between all that, I bought a new cookbook ~ The Back in the Day Bakery Cookbook ~ the recipes are just wonderful and easy to do.  If you get a chance, check it out.  I highly recommend it if you like to bake.

This recipe came from that cookbook.  Every Saturday Mr. Meat Eater and I go to a local bakery for breakfast.  I am addicted to their ham and cheese croissants so I am always looking for a similar recipe and this one is as close as I have gotten.

It’s easy to make and we had them for dinner.  I made half with the seasoning and half without since I wasn’t sure if I would like it or not.   I did.

Ham and Cheese Pastries
adapted from The Bake in the Day Bakery Cookbook

VIEW PRINTABLE RECIPE HERE!

Seasoning Mix
1/2 tsp onion powder
1 tbsp chili powder
1 tsp thyme
2 tsps pepper
1 tsp allspice
1/2 tsp cloves
1 tsp cinnamon
1/4 tsp garlic powder
Fine sea salt to taste

Pastries
1 (17.3 oz pkg) frozen puff pastry, defrosted in fridge for 20-30 minutes
1/2 lb thinly sliced ham
1/2 lb thinly sliced sharp white cheddar
1 egg, beaten with 1 tbsp water to use for egg wash
1 tsp fine sea salt

Preheat your oven to 400º and line a baking sheet with parchment paper.

Make the seasoning mix by mixing all spices in a small bowl and set aside. You’ll have extra to store for the next time you use this recipe!

On a floured surface, unfold the pastry and cut into 4 (5 inch) squares.

Arrange the ham and cheese in the middle of each square and sprinkling some of the seasoning mix over the top.

Fold two opposite corners over the top and press to seal. Transfer to baking sheet. Repeat with second pastry sheet.

Brush egg wash over the pastries and sprinkle with salt if desired.

Bake until pastries are golden brown ~ about 12-14 minutes. Remove from sheet and let cool on a wire rack.

Serve warm or at room temperature.

Makes 8 pastries.

Happy Cooking!

Pepperoni Rolls from Simple Shortcut Recipes

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Day 10 of 10 days of recipes from by Gooseberry Patch.  If you would like a chance to win a FREE copy of this cookbook, please comment on THIS POST! 

I am extending the time this giveaway will end since I am so late getting this post out.  The giveaway ends today AT 5 PM so please comment before then.  I will pick a winner tomorrow morning!

These pepperoni rolls were wonderful!  They were very easy to make.  The recipe calls for the frozen bread dough but pizza dough would work, too.  I thought I had shredded mozzarella like the recipe called for but I didn’t so I used sliced mozzarella which worked great.  It was a bit harder to roll but it baked fine.  Mr. Meat Eater loved them.  I served with warmed Marinara.

Pepperoni Rolls
Submitted by DeNean Miller, Valley Grove, WV

VIEW PRINTABLE RECIPE HERE!

2 eggs, beaten
1 tsp dried parsley
1/2 tsp garlic salt
1 tsp dried oregano
1 cup grated Parmesan cheese
2 loaves frozen bread dough, thawed
1 )16 oz) pkg sliced pepperoni
1 (16 oz) pkg shredded mozzarella cheese
Marinara or pizza sauce, warmed, for dipping, optional

In a bowl, mix the eggs, seasonings, and Parmesan cheese and set aside.

Roll out first loaf into a rectangle on a floured surface and spread half of the egg mixture on top then layer with half the pepperoni and cheese. Roll up jelly roll style and place seam side down on an ungreased baking sheet.

Repeat with second loaf.

Bake at 350º for 20 to 30 minutes until golden.

Cool and cut into slices and serve with sauce.

Makes 18-20 slices.

Happy Cooking!

Shortcut Stromboli from Simple Shortcut Recipes

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Day 6 of recipes from from Gooseberry Patch.  If you want to enter a giveaway for a FREE copy of this book, post a comment on THIS POST!  The giveaway ends on April 3 at noon!

Mr. Meat Eater LOVES stromboli.  I can take it or leave it as it’s not a favorite of mine.  I decided to try this recipe because Mr. Meat Eater is always asking for it and I never make and this recipe looked so easy.  And it was!  It’s also delicious.

I made it as posted except I used shredded Colby/Jack cheese.  I think it would also be great using pizza dough or homemade bread dough.  Changing up the meat to use your favorites would work as well. I also forgot to brush the top with the egg whites.

Shortcut Stromboli
Submitted by Becky Kuchenbacker, Ravenna, OH

VIEW PRINTABLE RECIPE HERE!

1 loaf frozen bread dough, thawed
1 tbsp Parmesan cheese
2 eggs, separated
2 tbsp oil
1/2 tsp garlic powder
1 tsp dried parsley
1 tsp dried oregano
1/2 lb deli ham, sliced
1/4 lb deli salami, sliced
6 ozs shredded Cheddar cheese

Spread thawed dough in a rectangle on a greased cookie sheet.

In a bowl, mix the Parmesan, egg yolks, oil and seasonings. Spread mixture on top of dough.

Layer meat then cheese.

Roll up jelly-roll style, placing seam side down.

Let sit for about 20 minutes to rise. I didn’t do this and it baked up fine.

Brush the top and sides with egg whites.

Bake, uncovered, at 350º for 30 to 40 minutes, until golden. Mine was done at 30 minutes so I would suggest starting to check right at 30 minutes.

Makes 6 servings.

Happy Cooking!

Fried Cabbage and an Original Recipe Contest Sponsored by Del Monte

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Before I get to my recipe, some contest information for those of you who enjoy coming up with original recipes. This week I was contacted by Del Monte and asked to let my readers know about a Facebook contest they are having for an ORIGINAL recipe using their products. Here’s how to enter the Del Monte Crown the Cook Facebook Contest:

Like Del Monte on Facebook HERE

Click on the Like Button and access the Crown the Cook application

Click “Submit Recipe”

Complete the registration form

Upload your recipe photo and enter your recipe

Click “Submit”

Your recipe must use a Del Monte product ~ the list of all products you can use can be found HERE

If your recipe is selected as one of the top three finalists, not only will you win a year’s supply of Del Monte® products*, but Del Monte will send you and a guest on a four day trip to San Francisco to compete in a cook-off against two other fans!

 The grand prize winner will take home the title of Del Monte Cook-Off Champion, as well as thousands of dollars worth of professional cookware.

Official rules for the contest can be found HERE

If any of my readers are serious about entering, please let me know ~ it sounds like a great opportunity ~ a_recipe_a_day at yahoo dot com.

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On to my recipe ~ Fried Cabbage for St. Patrick’s Day.  Probably not something too many people like but I love it.  In fact, Mr. Meat Eater and the kids wouldn’t touch it with a ten-foot pole.  When I was growing up I loved creamed cabbage that my Mom used to make but I can’t make it as good as she did so I stick to the fried version.  Actually, it’s really sauteed.  I use butter but you can use bacon grease if you have some.   This isn’t really a recipe per se but just how I make it!

My Fried Cabbage

VIEW PRINTABLE RECIPE HERE!

1 cabbage, cut in half
3 tbsps butter
salt and pepper to taste

Slice the cabbage into thin slices and pull the slices apart.

Melt butter in large skillet. When melted, add the cabbage. Sprinkle with salt. Saute the cabbage until it cooks down and becomes lightly brown.

Place on a plate or in a bowl and season with pepper.

I only use a third of the cabbage at a time if I am making it just for me.

Makes 4-6 servings

Happy Cooking!

Spicy Black Beans and Rice and a NEW Gooseberry Cookbook Giveaway!

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The Giveaway is now over!!!

A BIG thank you to all who have sent me good wishes regarding my bout with gout.  Yes, I still have it and am on my 3rd medication.  I HOPE this one does the trick!

A new Gooseberry Patch giveaway starts today ~ the cookbook is called Rush-Hour Recipes and I will be cooking from it this week!  Giveaway rules will be at the end of this post for a copy of this cookbook.

Mr. Meat Eater has spent lots of time in the Caribbean ~ probably at least as much as he has spent here with me.  He really loves Caribbean-type food, including beans and rice.  When I saw this recipe I knew he would love it because it doesn’t have bunches of what he considers objectionable veggies in it.  I made it today for his lunch and he loved it.   I’ll have to take his word for it because I don’t like beans and rice so I didn’t even try it.  I did have some leftover so I am going to freeze it and next week I will add a little chicken and make tortillas with it.

I used brown rice instead of white and petite diced tomatoes since that’s what I had on hand.  Other than that, I followed the recipe.

The recipe was submitted to Gooseberry Patch by Aubrey Nygren-Earl of Taylorsville, UT.

Spicy Black Beans and Rice

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
3/4 cup long-cooking rice, uncooked
1 1/2 cups chicken broth
1 tsp cumin
1/4 tsp cayenne
1/4 tsp garlic powder
1/8 tsp paprika
1 (15 1/2 oz) can black beans, rinsed and drained
1 (15 1/2 oz) can diced tomatoes

Heat the oil in a stockpot over medium-high heat. Add onion and garlic and saute for 4 minutes. Add uncooked rice and saute for 2 minutes. Stir in the broth and seasonings. Bring to a boil and reduce heat to low. Cover and cook for 20 minutes. Stir in the beans and diced tomatoes and cook for another 5 to 10 minutes until heated through.

Makes 8 servings.

VIEW PRINTABLE RECIPE HERE!

I have one copy of this cookbook to give away.  To enter the drawing please reply to this post and this post only.  For another chance to win the cookbook, please “LIKE” Gooseberry Patch on Facebook and let me know you have in your post.  If you have already “liked” them, just say so in your post.

The drawing will be held on December 23 and I will mail the cookbook after Christmas.   If I pick a winner and do not hear from the winner by December 27, I will pick a new winner.

Any questions, please send me an email ~ a_recipe_a_day at yahoo dot com.

Happy Cooking!

Witches Fingers

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These are super cute to serve for Halloween dinner.  They are easy to make and the only thing that takes a bit of time is cutting the pouch to stick the end of the red pepper in.  I tried just laying a few on instead of cutting the pouch and that worked fine, too, so do whatever is easier for you.

The recipe I found originally called for Shake & Bake for chicken but I didn’t want to use that so I just used a recipe for regular chicken nugget coating.  I didn’t dip in the butter before coating to try and save a few calories and they will brown up more if you use the butter or you can spray them with Pam before baking.  Make sure you spray the pan before placing the chicken on it.  You can also increase the number of chicken breasts easily, too, if you need to make more.

Witches Fingers

3 skinless, boneless chicken breast halves
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tsp salt
1 tsp thyme
1 tbsp basil
1/2 cup butter, melted
1 small red sweet pepper, cut into small triangles

Preheat the oven to 400º.

Cut chicken breasts into long strips and tapered a little on one end.

In a bowl or on a plate, mix all ingredients except the butter. Put the butter in a bowl big enough for dipping.

Dip chicken into butter then into the crumb mixture and place on a lightly greased cookie sheet.

On one of the tapered ends, make a small slice and fit the red pepper triangle in it or you can just place on the end and it should stick while baking.

Bake for 20 minutes or until the chicken is thoroughly cooked through.

Serve with barbecue sauce or your favorite sauce.

Makes 6 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!