Tag Archives: dinner

SALMON QUICHE

15 Wednesday Feb 2017

Posted by in Fish, Recipes

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Whether smoked salmon or canned, fresh dill or fresh parsley, cream or evaporated milk, smoked cheddar or sharp cheddar, with crust or without – these similar yet very different and distinctive Salmon Quiche recipes are luxuriously delicious.

SALMON, SMOKED CHEDDAR AND DILL QUICHE

salmon, smoked cheddar and dill quiche

refrigerated pie crust

5 ounces cream cheese, room temperature

1/2 cup finely chopped red onion

3 tablespoons chopped fresh dill

1 tablespoon Dijon mustard

8 ounces smoked salmon, flaked

1 cup grated smoked cheddar cheese

4 eggs

2/3 cup half-and-half

1/3 cup cream

1 tablespoon flour

Place crust in a pie dish that has been sprayed with cooking spray. Heat oven to 375F.

Combine the cream cheese, red onion, dill, mustard and plenty of black pepper in a small mixing bowl. Mash well, then dollop the mixture in the pie shell. Scatter the flaked salmon around the cream cheese. Sprinkle the cheddar cheese evenly over the top.

Whisk the eggs in a mixing bowl until frothy. Whisk in the half-and-half, cream and flour and season with salt and pepper. Evenly pour the custard into the pie shell.

Bake until the quiche has puffed a bit and the top is golden brown, about 40 minutes.

Enjoy!

Recipe adapted from Dinner Pies, Ken Haedrich, 2015

thepieacademy.com/about/

SALMON QUICHE

salmon quiche

1 (12-ounce) can evaporated milk

4 eggs

2 1/2 cups shredded cheddar cheese

8 ounces cream cheese

1/4 cup diced onion

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

2 tablespoons chopped fresh parsley

1/4 teaspoon dried sage

15-ounces canned salmon

Heat oven to 350F. Spray a 9-inch pie dish with cooking spray.

Mix evaporated milk, eggs, 2 cups cheddar cheese, the cream cheese, onion, salt and spices until smooth.

Gently mix in salmon. Pour into prepared pie dish and top with remaining cheese.

Bake until quiche has puffed and toothpick inserted into center comes out clean, about 35 minutes.

Enjoy!

Recipe adapted from allrecipes, November 2016

allrecipes.com/

CHEESY BAKED EGGS WITH GREEN CHILES and GREEN CHILE AND CHEESE PIE

25 Wednesday Jan 2017

Posted by in cheese, Recipes

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Cheese and green chiles – lovely together!!

CHEESY BAKED EGGS WITH GREEN CHILES

cheesy baked eggs with green chiles

6 eggs

2 cups shredded pepper jack cheese

8 ounces ricotta cheese

2 tablespoons butter, melted

1/4 cup garbanzo bean flour

1 teaspoon salt

1 can (4-ounces) chopped green chiles

Heat oven to 350F. Place paper muffin liners into muffin tins.

Whisk eggs in a large bowl, then whisk in pepper jack cheese, ricotta and melted butter, flour and salt. Mix in green chiles.

Divide mixture among prepared muffin tins. Bake until eggs are completely set and top is golden, about 20 minutes.

Can serve with sour cream and salsa.

Enjoy!

Recipe adapted from allrecipes, April/May 2016

allrecipes.com/

GREEN CHILE AND CHEESE PIE

green chile and cheese pie

1 (9-inch) pie crust

1 1/2 cups shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese, divided use

1 (4-ounce) can diced green chiles, drained

1 cup half-of-half

3 eggs

1/8 teaspoon ground cumin

Heat oven to 350F. Bake pie crust just until pale golden, about 12 minutes. Let cool slightly. Reduce the oven temperature to 325F.

Sprinkle the Monterey Jack cheese and 1/2 cup of the cheddar cheese over the bottom of the partially baked crust. Evenly distribute the chiles over the cheese.

Beat together the half-and-half, eggs and cumin in a bowl, until blended. Pour over the chiles. Sprinkle with the remaining 1/2 cup cheddar cheese. Bake on a cookie sheet for 40 minutes or until the center of the pie appears set. Let stand for 15 minutes before cutting.

Enjoy!

WHITE PIZZA FRITTATA and SOUTHWESTERN CASSEROLE

14 Saturday Jan 2017

Posted by in main, Recipes

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Although difficult to find a redeeming picture to confirm it – I did attempt to make these meals look attractive on the plate when I served them – and despite their appearance, both were delicious and gladly welcomed at the family dinner table.

WHITE PIZZA FRITTATA

white pizza fritatta

3 tablespoons olive oil

2 cloves garlic, minced

1 (5-ounce) container fresh spinach, chopped

salt and pepper

freshly grated nutmeg, to taste

8 eggs

1 cup ricotta

1/2 cup grated parmesan

2 cups shredded cheddar, divided

Heat oven to 400F.

In a 10-inch ovenproof skillet, heat the oil over medium-high. Add the garlic and spinach and swirl the pan until fragrant, about 1 minute, season with salt, pepper and nutmeg. In a medium bowl, whisk the eggs, ricotta, parmesan and 1 cup of the cheddar to blend well.

Pour into the skillet and cook until the edges are set, about 2 minutes. Transfer to the oven and bake until the top is set, about 12 minutes. Top with the remaining cheddar and bake until browned and bubbly, 5 to 7 minutes.

Enjoy!

Recipe adapted from Rachael Ray, December 2015

www.rachaelray.com/

SOUTHWESTERN CASSEROLE

southwestern casserole

1 1/2 pounds ground beef

1 onion, chopped

4 garlic cloves, minced

1 (14.5-ounce) can diced tomatoes, undrained

1 (16-ounce) can kidney beans, rinsed and drained

1 (6-ounce) can tomato paste

1 (4-ounce) can chopped green chilies

1 1/2 teaspoons salt

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon freshly ground black pepper

2 cups shredded Monterey Jack cheese

pickled jalapeno slices

In a large saucepan, cook ground beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic, cook 1 minute longer. Stir in tomatoes, kidney beans, tomato paste, green chilies, salt, chili powder, cumin and black pepper. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes.

Heat oven to 375F. Transfer beef mixture to a casserole dish. Top with Monterey Jack cheese and jalapeños. Cover and bake for 30 minutes. Uncover, bake until casserole is bubbly and heated through, about 10 minutes longer.

Enjoy!

Recipe adapted from Taste of Home, November 2016

www.tasteofhome.com/

HOUSE SALAD WITH COTTAGE CHEESE DRESSING and RICOTTA STUFFED SHELLS

15 Thursday Dec 2016

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After being gone for a week over Thanksgiving, I discovered an abundance of cottage cheese in the refrigerator, extremely close to expiring.

Not wanting to waste one of my husbands favorite breakfast foods, I sought recipes that would incorporate as much of the fresh cheese curds as possible.

HOUSE SALAD WITH COTTAGE CHEESE DRESSING

house salad with cottage cheese dressing

1 (10-ounce) package fresh spinach

1 head iceberg lettuce

8 ounces fresh mushrooms, sliced

1/2 pound bacon, crisped and chopped

Cottage Cheese Dressing (see below)

Chop the lettuce into bite-size pieces. Toss the greens with the mushrooms, bacon and dressing.

COTTAGE CHEESE DRESSING

1/4 cup sugar

1 teaspoon salt

1 teaspoon dry mustard

2 tablespoons finely chopped green onion

1/3 cup cider vinegar

1 cup vegetable oil

1/2 pint large-curd cottage cheese

Combine all ingredients in the bowl of a food processor, pulse to blend.

Enjoy!

Recipe adapted from The Junior League Celebration Cookbook, 2000

RICOTTA STUFFED SHELLS

ricotta stuffed shells

1 (12-ounce) package jumbo pasta shells

2 eggs, lightly beaten

1 (15-ounce) container ricotta cheese

1 (16-ounce) container cottage cheese

4 cups shredded cheddar cheese

2 cups grated parmesan cheese

1 tablespoon dried Italian seasoning

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 (28-ounce) jar pasta sauce

1 (8-oounce) package fresh mushrooms, diced

Heat oven to 350F.

Bring a large saucepan of salted water to a boil. Add the pasta, and cook for 8 to 10 minutes or until al dente, drain.

In a large bowl, combine the eggs, ricotta, cottage cheese, 2 cups of the cheddar cheese, 1 cup of the parmesan cheese, Italian seasoning, salt and pepper, stirring until well combined. Spoon the ricotta mixture into the pasta shells. Place in a 13-by-9-inch baking dish.

In a medium bowl, combine the pasta sauce, mushrooms, and the remaining 1 cup parmesan cheese pour over the stuffed shells. Top with remaining 2 cups cheddar cheese. Bake for 50 to 60 minutes or until edges are bubbly.

Enjoy!

Recipe adapted from Six Sisters’ Stuff

www.sixsistersstuff.com/

QUINOA VEGETABLE MUFFINS

12 Monday Dec 2016

Posted by in Eggs, Recipes

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During this busy time of the year, these lovely little savory muffins are perfect to keep on hand for a quick snack or light meal.

QUINOA VEGETABLE MUFFINS

quinoa vegetable muffins

6 eggs

2 cups cooked quinoa

2/3 cup chopped onion

2/3 cup diced red bell pepper

2/3 cup grated unpeeled zucchini

2/3 cup fresh mushrooms, diced

1 teaspoon dried thyme

salt and freshly ground black pepper to taste

Heat oven to 400F. Line muffin cups with paper liners.

Beat eggs in a large bowl, then stir in quinoa, onion, bell pepper, zucchini, mushrooms and thyme and season with salt and pepper. Divide among prepared muffin cups.

Bake until edges brown and tops are firm to the touch, 20 to 30 minutes.

Enjoy!

Recipe adapted from allrecipes, November 2015

allrecipes.com/

 

CORN AND CHEDDAR SOUFFLES WITH KALE AND MUSHROOM SALAD

13 Saturday Aug 2016

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Never having attempted a souffle before, or for that matter even tasted one, I was a little hesitant to try this recipe. It turned out to be very easy to make, and very delicious to eat, and although I tested it on immediate family members for fear of failure, it is a dish worthy to be shared with friends.

CORN AND CHEDDAR SOUFFLES WITH KALE AND MUSHROOM SALAD

corn and cheddar souffle

3 tablespoons olive oil

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

8 ounces mushrooms, thinly sliced

1 package baby kale

4 tablespoons butter

2 1/2 cups milk

1 1/4 cups frozen corn

6 green onions, chopped

3/4 cup cornmeal

5 eggs, separated, at room temperature

1 1/2 cups grated sharp cheddar

In a large bowl, whisk the oil, vinegar and mustard. Toss with the mushrooms and let marinate 15 minutes. Add kale, toss, then season with salt and pepper.

Heat the oven to 425F. Grease four 2-cup ramekins and place on a rimmed baking sheet.

In a large saucepan, bring 2 cups milk, the corn, green onions and 1 1/4 teaspoon salt to a boil over medium-high heat. Add the cornmeal and cook, whisking constantly, until very thick, about 1 minute. Remove from heat, whisk in the butter, egg yolks, 1 cup of cheese and the remaining 1/2 cup milk.

In another large bowl, using an electric mixer, beat the egg whites until stiff. Gently fold into the warm cornmeal mixture in three additions. Divide among the prepared ramekins and sprinkle with the remaining 1/2 cup cheese. Bake until puffed and golden, 16 to 18 minutes. Serve with the salad.

Enjoy!

Recipe adapted from Rachael Ray, June 2016

www.rachaelray.com/recipes

SALAD WITH PEAS, PARMESAN, EGG AND BACON

11 Thursday Aug 2016

Posted by in Recipes, Salad

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After months of debating with myself, I finally scheduled a consultation and then the phlebotomy and sclerotherapy to eliminate venous insufficiency and remove my unsightly, unattractive varicose veins.

It was a long process, requiring much patience from the specialists, and though the olympics were on the TV and available for viewing to help pass the time, I chose to read the book I had brought with me, and tried to ignore the uncomfortable pulling sensations coming from my numbed legs.

awaiting the first surgery - the veins to be removed are marked on both legs

awaiting the first surgery – the veins to be removed are marked on both legs

I knew from experience with a similar operation many years previously, that the doctor would recommend I be up and about, to walk and move (sadly there was to be no reclining on the couch while concerned and compassionate family members waited on me), so I planned a simple dinner that encouraged me to be in motion.

SALAD WITH PEAS, PARMESAN, EGG AND BACON

salad with parmesan, peas, egg and bacon

4 slices of bacon, cut crosswise 1/4 inch thick

1/3 cup grated parmesan, plus more for shaving

2 tablespoons red wine vinegar

salt and freshly ground black pepper

6 tablespoons olive oil

2 tablespoons vegetable oil

4 eggs

mixed greens

2 tablespoons tarragon leaves

2/3 cup frozen peas, thawed

2 radishes, thinly sliced

2 tablespoons thinly sliced fresh chives

Cook the bacon in a skillet over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Transfer bacon to a paper-towel-lined plate.

Combine the grated parmesan, vinegar and salt and pepper in a medium bowl. Gradually whisk in the olive oil.

Put the skillet over medium-low heat and add the vegetable oil. When the oil is hot, crack the eggs into the skillet and cook, basting occasionally with the fat, for about 2 to 3 minutes.

Meanwhile, in a large bowl, toss the greens, tarragon leaves, peas and radishes. Lightly dress the salad with some of the vinaigrette, season with salt and pepper, and toss. Divide the salad among serving plates.

Top each salad with an egg. Drizzle 1/2 tablespoon vinaigrette over each egg, and season with salt and pepper. Top with the bacon, shaved parmesan and chives.

Enjoy!

Recipe adapted from Fine Cooking, June/July 2016

www.finecooking.com/

POTATO AND BACON CHOWDER

21 Thursday Jul 2016

Posted by in Recipes, Soup

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It was time to take our sweet puppy to the vet for her annual check-up. The visit was brief and uncomplicated, allowing us to return home and relax, with plenty of time to get dinner on the table.

some of us were more relaxed than others

some of us were more relaxed than others

POTATO AND BACON CHOWDER

potato and bacon chowder

12 ounces bacon, diced

3 tablespoons butter

1 onion, chopped

3 tablespoons flour

4 cups milk

1 pound potatoes, cut into bite-sized pieces

1 1/2 pounds white fish, diced

1 1/2 cups corn kernels, cut from the cob

salt and freshly ground black pepper

chopped chives

In a large pot, cook the bacon, stirring occasionally, over medium-high until crispy, about 8 minutes, transfer to paper towels. Melt butter in the bacon fat, add the onion to the pot and cook, stirring occasionally, over medium heat until soft, about 5 minutes. Sprinkle the flour over the onion and cook, stirring often until the flour is well incorporated, about 2 minutes. Add the milk and stir, scraping up any browned bits from the bottom of the pot. Add the potatoes and cook until tender, about 10 minutes. Add the fish and corn and simmer over medium heat until the fish flakes easily, 3 to 5 minutes. Divide the chowder among bowls, top with the chives and bacon.

Enjoy!

 

CRAWFISH ETOUFFEE

12 Tuesday Jul 2016

Posted by in Recipes, Soups and Stews

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With Mum coming to stay for a little shorter time than usual over the summer, we weren’t able to find the time for our usual visit down to Louisiana. So I brought a classic taste and many wonderful and delicious memories of the South to us for dinner one night.

CRAWFISH ETOUFFEE

crawfish etouffee

1 tablespoon paprika

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1/2 cup vegetable oil

1 cup flour

1 poblano chile, seeds removed, diced

3 celery stalks, diced

1 onion, diced

3 garlic cloves, minced

1 jalapeno pepper, diced

2 cups seafood stock

2 pounds peeled crawfish tails

1/4 cup chopped fresh parsley

2 tablespoons fresh lemon juice

1 tablespoon Worcestershire sauce

cooked rice

hot sauce

Stir together the paprika, salt, pepper, thyme and cayenne pepper in a small bowl. Heat oil in a large pot over medium-high. Add flour and stir well to combine. Reduce heat to medium-low, and cook, stirring, until roux is the color of caramel sauce, about 20 minutes. Add poblano, celery and onion. Cook, stirring, until vegetables are tender, about 10 minutes. Add garlic, jalapeño and paprika mixture. Cook 2 minutes. Gradually whisk in stock. Return to a simmer over medium-high heat. Stir in crawfish, parsley, lemon juice, Worcestershire sauce and hot sauce. Cook until warm, 2 to 3 minutes. Serve with hot rice, hot sauce and a little extra chopped parsley if desired.

Enjoy!

Recipe adapted from Southern Living, April 2016

www.southernliving.com/

 

GREEN BEANS Y’ALL WONT BELIEVE and ARKANSAS GREEN BEANS

02 Saturday Jul 2016

Posted by in Recipes, Side Dishes

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I recently experimented with two canned green bean, bacon dishes, both which were baked in the oven. Cooking one lot because I can never resist trying a recipe that someone is so excited about they declare it in the title and the second batch for friends and family at our lake house, to accompany the grilled chicken I had prepared for dinner.

GREEN BEANS Y’ALL WONT BELIEVE

green beans yall wont believe

1/2 pound bacon, chopped into bite-sized pieces and fried, reserving 3 tablespoons grease

6 cans whole green beans, drained (I used less)

6 tablespoons sugar

6 tablespoons white vinegar

2 packages slivered almonds

Place drained green beans in a casserole dish. Mix 3 tablespoons bacon grease with sugar and vinegar over medium heat until sugar dissolves and mixture is heated through. Sprinkle bacon on top of green beans, then pour liquid mixture on top and garnish with slivered almonds. Bake at 325F for 25 to 30 minutes.

Enjoy!

Recipe adapted from A Little Salty With The Sweet (from the adorable Sophie Hudson), 2013

boomama.net/

ARKANSAS GREEN BEANS

arkansas green beans

2 (15-ounce) cans green beans, drained

8 slices bacon

2/3 cup brown sugar

1/4 cup butter, melted

7 teaspoons soy sauce

1 1/2 teaspoons garlic powder

Heat oven to 350F. Place the drained green beans in a 9-by-13-inch baking pan.

Cook bacon about half way, chop and place on top of green beans.

Combine the brown sugar, melted butter, soy sauce and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered for 40 minutes.

Enjoy!

Recipe adapted from The Dining Guide, April 2016

www.nwaonline.com/dining/