Simple Ham and Cheese Quiche

capture

 

Simple Ham and Cheese Quiche

Ingredients:

1 pre-made pie shell
6 eggs
1 ½ cups heavy cream
1 cup diced ham
¼ cup diced onion
1 cup shredded cheddar cheese

Preheat oven to 375.

Directions:

Spray saucepan with cooking spray and then sauté onions and ham together for about five minutes.

Pour sauted ham and onions and shredded cheese into pre-made pie shell.

Beat the eggs with heavy cream.  When blended, pour it over the ham and onions and cheese mixture.

Bake 35-45 mins until set.  Let stand for ten minutes before cutting/serving in wedges.  Serve with a tossed green salad and crusty French bread.

Bacon Pea Salad

new

 

Ingredients

  • 1 pound of bacon, cooked according to package instructions, drained and crumbled or finely chopped
  • 2 pounds frozen peas, thawed in the refrigerator overnight
  • 3/4 cup coarsely grated sharp Cheddar cheese
  • 1/2 small red onion, peeled, and finely chopped
  • 1/2 cup of mayonnaise
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon paprika

Instructions

  1. Stir together all of the ingredients then place in tightly covered container in the refrigerator for an hour to combine flavors.  Gently stir from top to bottom before serving.  Stays good in fridge for up to 3 days.

Make-Ahead Gravy

This make-ahead gravy recipe might take some of the stress out of getting everything hot and ready to serve at the same time; or it can supplement your gravy if your turkey didn’t have much in the way of drippings.

From Women’s Day Magazine 11/1999.

INGREDIENTS

  • 4 turkey wings
  • 2 medium onions
  • 1 c. water
  • 8 c. chicken broth
  • 1 chopped carrot
  • ½ tsp. dried thyme
  • ¾ c. all-purpose flour
  • 2 tbsp. butter
  • ½ tsp. Freshly ground pepper

DIRECTIONS

  1. Heat oven to 400°F. Put wings in a single layer in roasting pan; scatter onions on top. Roast 1 1/4 hours or until wings are browned.
  2. Put wings and onions in 3-qt saucepan. Add water to roasting pan; stir to scrape up any brown bits on bottom. Add to saucepan. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Simmer, uncovered, 1 1/2 hours.
  3. Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use. Strain broth into saucepan; skim fat off broth.
  4. Whisk flour into remaining 2 cups broth until mixture is well blended and smooth.
  5. Bring broth in saucepan to a gentle boil. Whisk in flour mixture; boil 5 minutes to thicken gravy. Stir in butter and pepper.
  6. Freeze gravy up to 1 month. Reheat. You can add fat-skimmed drippings from a freshly roasted turkey.

 

Six-Layer-Slow-Cooker Dinner

photo

Recipe source: http://slowcooker.cooktopcove.com/

Here’s a simple recipe to put together for a delicious dinner.  You probably have all the ingredients on hand as well.

Ingredients:
1 lb. ground beef
¼ tsp. salt
¼ tsp. pepper
¼ tsp. onion powder
1 cup sliced white onion
1 cup sliced celery
2 cups peeled and sliced carrots
2 cups sliced russet potatoes
1 (10.75-oz.) can cream of celery soup (do not add water)

 

Directions
1. In a skillet, cook the ground beef until brown.
2. Mix in salt, pepper, and onion into the meat.
3. Layer the ingredients one by one into your slow cooker –start with the ground beef and end with the cream of celery on top of the potatoes.
4. Let the slow cooker do the rest of the work — Put it on LOW for 5 hours while fully covered.

Roasted Baby Potatoes with Rosemary

 

TOTAL TIME:1 hr 5 min
Prep:20 min; Cook:45 min
YIELD:6 servings
LEVEL:Easy

INGREDIENTS

  • 3 pounds assorted baby potatoes (such as red-skinned, white-skinned and Peruvian purple), rinsed and halved
  • 1 large red onion, coarsely chopped
  • 12 cloves of garlic
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Directions:
Preheat the oven to 425 degrees F.In a large bowl, toss together the potatoes, red onion, garlic, rosemary, olive oil, salt and pepper. Spread the potato mixture out evenly on a baking sheet and roast them until they are tender, crispy and browned (about 40 to 45 minutes).

Homemade Glass Cleaner

Ingredients:

  • 2 cups of water either: distilled, purified, or filtered – (This helps prevent streaks.)
  • 2 tablespoons 6% Cleaning Vinegar – (While normal white vinegar will work, cleaning vinegar is a 6% solution and is much better as a cleaning agent. You can find this at most stores, usually next to the regular vinegar.)
  • 25 drops of Essential Oil of choice – (Optional, but it really cuts the vinegar smell and leaves a nice natural fragrance. Try lemon and orange oil).

Directions

  1. Combine all the ingredients into a spray bottle and shake well.
  2. Spray directly onto windows or mirrors and wipe off with a dry microfiber cloth.

Additional Tips: If you’ve used any conventional glass cleaners in the past, you may need to spray a few times to break up the solvents and oils left behind from the other cleaners. Also, make sure you use a dry microfiber cloth to wipe off, otherwise if the cloth is too moist, it will tend to leave some streaking behind.

This homemade cleaner can be used as an all-purpose cleaner for your kitchen appliances as well.

Kielbasa and Cabbage Skillet

KIELBASA AND CABBAGE SKILLET
photo
“The submission of one’s will is really the only uniquely personal thing we have to place on God’s altar. The many other things we ‘give’ are actually the things He has already given or loaned to us.” ― Neal A. Maxwell
Photo/recipe credit: http://bellyfull.net/2014/03/11/kielbasa-and-cabbage-skillet/
Kielbasa is a type of sausage and it is one of the most traditional foods served at Polish weddings (according to Wikipedia).
INGREDIENTS
  • 2 pounds fully cooked Polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces
  • 1 tablespoon extra virgin olive oil
  • 1 head cabbage, coarsely chopped
  • 1 large sweet onion, cut into large pieces
  • 3 cloves garlic, minced
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons rice wine vinegar
  • 1 1/2 teaspoons dijon or brown grainy mustard
DIRECTIONS
  1. Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
  2. In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally.
  3. Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
  4. Serve immediately on its own or over mashed potatoes.

Thanksgiving Cheeseball

snip-jpg

Turkey Cheese Ball Recipe:

1 8 oz. package cream cheese
1 cup shredded cheddar
About 1/2 cup of chopped up mixed nuts
2 candy eyes
1 Slim Jim

 

“To be cheerful when others are in despair, to keep the faith when others falter, to be true even when we feel forsaken—all of these are deeply desired outcomes during the deliberate, divine tutorials which God gives to us—because He loves us. These learning experiences must not be misread as divine indifference. Instead, such tutorials are a part of the divine unfolding.” — Neal A. Maxwell

Recipe/photo credit: https://www.pinterest.com/pin/304133781067451858/

Ingredients:
pretzel sticks
1 round chocolate candy as in Whopper or Chocolate Pom poms for the head
1 candy corn
a few teaspoons of melted chocolate melts to adhere the eyes and “beak”

Soften cream cheese and cheddar cheese. Cream the cream cheese and add in the shredded cheddar until thoroughly mixed together. Set it on plastic wrap and form it into a ball. Wrap it up and refrigerate for a few hours to firm it up.

Take it out of the fridge and roll in chopped nuts being careful to keep the nice round shape.

Place pretzels around cheeseball for turkey tail.  The neck is a piece of Slim Jim.  The eyes and beak were ‘glued’ on with melted chocolate.

Fish Tacos

photo

“Elections belong to the people. It’s their decision. If they decide to turn their back on the fire and burn their behinds, then they will just have to sit on their blisters.” –Abraham Lincoln

This looks like an easy Sunday dinner recipe so I’m saving it here:

INGREDIENTS

Serves 8 (makes 16 tacos)

Cabbage Slaw
3 cups green cabbage, shredded
½ cup red onion, diced
1 cup sour cream
1 lime, juiced
¼ teaspoon salt

For the rest of the tacos:
4 tilapia filets
¼ teaspoon ground cayenne
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
Corn tortillas

Garnish
Cilantro
Lime

PREPARATION

1. In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
2. In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
3. Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
4. Using a fork, break apart the fillets into bite-size pieces.
5. Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
6. Garnish with cilantro and lime juice.
7. Enjoy!