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

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Caesar Chicken Pasta

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I really like the flavor of Caesar dressing so I will almost always try recipes that use it.  sometimes they work and sometimes they don’t.  This time it worked great!

This recipe is very easy and can be made at the last minute.  My changes are listed in the ingredients.

Caesar Pasta

Caesar Pasta 1

Caesar Chicken Pasta

2 thin skinless, boneless chicken breast halves, sliced in strips
1 (8 oz) bottle Caesar dressing, divided ~ I used light
2 green onions, thinly sliced
1 (10 oz) pkg frozen sugar snap peas ~ i put in microwave for a minute so they would cook faster in the pan
1 carrot, thinly sliced
1 cup fresh spinach, torn ~ I used whole baby spinach
8 oz farfalle (Bowtie) pasta, cooked

In a large skillet, saute chicken in 3 tbsps Caesar dressing until almost done ~  I added a couple more tbsps dressing as it was cooking. Add green onions, peas and carrots to the chicken in the skillet and cook, stirring occasionally, until veggies are crisp tender or to your liking. Add spinach and cook until it wilts ~ about 2 minutes or so. Toss with the cooked pasta and pour a few tbsps over all while mixing.

Serve with extra Caesar dressing.

Makes 2-3 servings.

Recipe from the cookbook  It All Begins with Breakfast…

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Cranberry~Horseradish Pot Roast

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What?  Cranberry and horseradish?  It sounds like a very weird combination but it really works.  It’s just plain delicious!  Even the original recipe has a note that says not to let the unusual ingredients stop you from trying this recipe.  The horseradish is what drew me to this recipe.  I LOVE horseradish!

There is an option in the recipe to roast in the oven or on the stove top.  I chose to roast in the oven just because it’s easier.  I hope you give this recipe a try!

Pot Roast 1

Cranberry~Horseradish Pot Roast

1 (3-4 lb) pot roast
1 large onion, chopped
1 (5oz) jar horseradish
1 (15 oz) can whole berry cranberry sauce
Salt and pepper to taste

In an ovenproof Dutch oven, brown the roast and chopped onions in a couple of tbsps of oil. After browning, spread the horseradish and cranberry over the roast in the pot. Salt and pepper to taste.

Cover and cook on the stovetop or in the oven at 350º for 3 to 3 1/2 hours.

Makes 6-8 servings.

Adapted from Moss, Marshes, and Memorable Meals

Pot Roast 2

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Broiled Scallops

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For such a simple dish, these scallops are really delicious.  And easy.

The recipe called for the tiny bay scallops but I had bought the large sea scallops so I just doubled the butter ~ not the other ingredients ~ and added broiling time.  I served them with wild rice and fresh bread.

Broiled Scallops 1

Broiled Scallops 2

Broiled Scallops

1 1/2 lbs bay scallops ~ I used sea scallops
1 tbsp garlic salt
2 tbsps butter, melted ~ I used 4 tbsps butter, melted
2 tbsps lemon juice

Heat broiler ~ mine can heat to hi or low so I used hi.

Rinse and dry scallops and place in a shallow baking dish. Sprinkle with garlic salt, melted butter, and lemon juice.

Broil 6 to 8 minutes or until scallops turn golden. I broiled mine for 20 minutes since they were quite large.

Remove from the broiler and serve with extra butter if desired. I just spooned butter from the dish over the scallops and the rice.

Makes 3-4 servings.

Adapted from Allrecipes

Broiled Scallops 3

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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

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Country~Style Chicken Kiev

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This is an old recipe that was in ads in all the magazines back in the late 70s and early 80s I think.  I used to make it all the time and like many recipes, I forgot about it.

Lately, bone-in chicken breasts are so huge that I never use them except to roast them for cooked chicken dishes.  A couple weeks ago, I spied a package that had almost normal sized pieces in it so I bought it, came home, went through my recipes and found this one again.  I love this recipe for some reason.  Probably the butter!

The picture is not that great, sorry!

Country Style Chicken Kiev

Country-Style Chicken Kiev

2/3 cup butter
1/2 cup fine dry bread crumbs
2 tbsp grated Parmesan
1 tsp basil
1 tsp oregano
1/2 tsp garlic salt
2 bone-in chicken breasts
1/4 cup white wine
1/4 cup chopped green onion
1/4 cup chopped fresh parsley

Heat oven to 375º

Melt butter in a bowl in the microwave. Combine the bread crumbs, Parmesan, basil, oregano, garlic salt. Dip chicken in butter then roll in crumb mixture. Reserve remaining butter.

Place chicken skin side up in ungreased baking dish. Bake for 50-60 minutes or until chicken in thoroughly cooked and no pink remains.

Meanwhile, in a small saucepan, combine the butter, white wine, green onion and parsley. Keep warm over low heat. When chicken is done, pour sauce over the chicken and stick back in the oven for 3-5 minutes.

Serve chicken with sauce spooned over.

Makes 2 servings.

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Beefy Chili

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I’ve said it before and I’ll say it again ~ I am not a fan of chili.  Mr. Meat Eater loves it so I continue to make it using different recipes hoping I’ll find one that I like enough to make again.

This recipe is very different from others in that there are no ingredients like onions, pepper, etc.  So in that way, it’s more like a stew I guess.  It’s really quite good and super easy to make.

Chili is still not a favorite but I will make it again so that’s something!  I found the recipe over at Southern Living.

Chili

Beefy Chili

4 lbs beef stew meat
2 tbsps chili powder
2 (6 oz) cans tomato paste
1 (32 oz) container beef broth
2 (8 oz) cans tomato sauce
2 tsps minced garlic
1 tsp salt
1 tsp dried organo
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1/2 tsp black pepper
1/4 tsp cayenne pepper
Toppings: Tortilla chips, sour cream, cheese, chopped onion, etc., optional

In a Dutch oven over medium-high heat, brown the meat in batches if needed. Remove the meat but leave the drippings in the pot. Add the chili powder and cook, stirring constantly, for 2 minutes. Stir in tomato paste and cook for 5 minutes.

Return the meat to the pot and stir in the beef broth and the next 9 ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally. Cook until beef is tender.

Serve with cornbread and toppings if desired.

Makes 4-6 servings.

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