Garden Quiche with Bacon and Goat Cheese

Garden Quiche with Bacon and Goat CheeseHowdy gang!  My kitchen has been quite busy the past two weeks.  The poor hubs has had a lot of non-home-cooked meals on account of all the baking orders I’ve been filling.  😀  Alas, we can’t all be June Cleaver 24/7!  Am I right?  My goal is to cook most of our meals from scratch but that goal is not always achieved.  I was finally able to whip up a special quiche for the hubs.  He absolutely loves quiche.  However, he refuses to use that word.  He insists on calling it an “egg pie” .  Men.  Though, I guess technically he is correct, right?  lol 😀  Whatever!

I call it a Garden Quiche because it has such a huge variety of garden veggies in it!

Anyhoo!  Here’s the recipe!  Enjoy!

Garden Quiche with Bacon and Goat Cheese

  • Servings: 10
  • Difficulty: easy
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Ingredients:

  • 1 refrigerated Pie Crust, par-baked in a glass pie dish
  • 1 Red Bell Pepper, diced
  • 1 Scallion, diced
  • 2 cloves Garlic, diced
  • 2 cups fresh Spinach
  • 3-4 small Mushrooms, sliced
  • 1 really small Jalapeno, sliced
  • 4 slices of Thick Cut Bacon, chopped
  • 1/2 cup Sharp Cheddar, grated
  • 1 small package Herb and Garlic Goat Cheese, chopped
  • 1 Roma Tomato, sliced
  • 6 Eggs
  • Salt & Pepper, to taste

Directions:

  • Par-bake the crust in a glass pie dish using pie weights for 3-4 minutes at 400*F.  Set aside to cool.
  • Layer the tomato slices on the bottom of the pie shell.
  • In a skillet, saute the peppers, scallion, spinach, garlic, mushrooms, jalapeno, and bacon until bacon is fully cooked. *You can add the spinach at the end.
  • In a large bowl beat the eggs.
  • Add cheeses and sauteed veggies into the eggs.
  • Pour egg mixture into pie shell.
  • Bake for 30-32 minutes at 400*F.
  • Cool for 5 minutes before serving.

http://www.redbirdrecipes.com

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Southwest Potatoes with Bacon and Bell Pepper

Southwest PotatoesHowdy gang! Summer is in full swing this week in my part of Texas.  It’s been hot, hot, hot!  In the absence of rain this week we were able to use our beloved grill!  Sunday night the hubs grilled up some blackened chicken and I whipped up a new recipe for semi-homemade southwest potatoes!  There are a few tex mex joints around town that serve a similar side dish.  The dish is simple and has bacon, bell peppers, and other spices.  I wanted to replicate this without doing a ton of work.  I combined some fresh ingredients with one of the emergency instant mashed potato pouches that I had in the pantry!  I try to only use those when I’m strapped for time.  Oh my!  It was delicious!!!  It tasted better than the at the restaurant!

Here’s the recipe:  😀

Southwest Potatoes with Bacon and Bell Pepper

  • Servings: 4
  • Difficulty: EASY
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Ingredients:

  • 3 slices of Thick Cut Peppered Bacon, chopped
  • 1 Red Bell Pepper, diced
  • 1/2 cup Yellow Onion, diced
  • 1/2 cup Sharp Cheddar, grated (optional)
  • 1 Packet of Idaho Instant Red Potatoes
  • 2 cups of Water (for the potatoes)

Directions:

  • Cook the bacon, bell pepper, and onion in a skillet in a medium skillet until bacon is fully done.
  • Pour 2 cups of water in the skillet and increase heat to high until water begins to boil.
  • Stir instant potatoes into the boiling water/bacon and remove from heat.
  • Sprinkle cheese over potatoes and cover with a lid.
  • Let sit for 5 minutes.  Serve!

http://www.redbirdrecipes.com

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

Shrimp, Sausage, Mushroom, and Saffron Casserole

I’ve got an easy family dinner for you today!  This dish is one that my mom always made when I was growing up.  Well, I guess I’m still growing up, right?  😀   The leftovers get better and better as the flavors meld together.  Besides the taste, I love this recipe because I can throw it together and eat on it for a few days.

Shrimp and Sausage just belong together.  Celebrate their union with this dish! 😀

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients:

  • Mahatma Saffron Rice, 10 oz. package
  • 2 tbsp Butter (for the Rice)
  • 1 can of Tomatoes with Green Chiles
  • 1 can of Cream of Mushroom
  • 1 lb of Shrimp, peeled and deveined
  • 4-5 Link Sausages, precooked and sliced
  • 1/2 Yellow Onion, diced
  • 1 cup of Mushrooms, sliced
  • Salt & Pepper to taste

Directions:

  • Cook rice as directed on package.  In my experience it always cooks faster than the time mentioned for the microwave AND on the stove.  So I’d knock off like 2 minutes of the cook time to avoid drying it out.
  • In a skillet cook sausage and onion for 6 minutes on medium high.
  • In a large bowl mix all ingredients together.
  • Season with salt and pepper.
  • Pour mix into a large glass casserole dish.
  • Bake uncovered at 350*F for 30 minutes.

http://www.redbirdrecipes.com

Easy Parmesan Meatballs- Guest Post

Parmesan Meatballs

Howdy gang!  We had another large storm last night.  Good ole’ tropical storm, Bill.  Luckily he didn’t stay too long!  🙂  It uprooted some of my plants but nothing a little top soil couldn’t handle! 😀  Also found time to work on another cookie!  I’ll post about that tomorrow!

Today’s topic is meatballs.  More specifically one of my dear friend’s recipe for easy Parmesan Meatballs!  😀  This was my first time to make meatballs.  My husband and I do not typically eat meatballs.  In fact, I can honestly say in the years we’ve known each other I have not had or thought about eating meatballs.  It’s just something we’ve never really desired.  That being said, a friend gave me her meatball recipe to try a few weeks ago.  Monday I finally got around to trying her recipe.  I will say these were incredibly easy and are totally family friendly!  It also makes a TON.  I froze half of the meatballs for future use!  These would be great for parties!

The hubs and I enjoyed the heck out of these!  I used a reduced fat pork and a ground venison in place of the beef just because that’s what we use and they were great!  We topped these off with our guilty pleasure….Kroger Brand Bell Pepper Mushroom Sauce!  If we are going to use a jarred sauce this is our favorite one!  It’s filled with sugar and absolutely a guilty pleasure of ours lol!

Try these delicious meatballs out!!! 😀  Put them on a meatball sub, serve with pasta, stuff them inside garlic cheese french bread, or just eat them plain!  Who doesn’t love a recipe that involves mixing and throwing it in the oven??  Easy and delicious!

Parmesan Meatballs by Haylee

  • Servings: 10
  • Difficulty: easy
  • Print

Ingredients:

  • 1 lb ground Beef (I used deer)
  • 1 lb Pork (I used reduced fat)
  • 3 cloves of Garlic
  • 1/4 cup dried Parsley
  • 1/4 teaspoon Oregano
  • 1/4 teaspoon Salt
  • 1/4 teaspoon dried Basil
  • Splash of Milk
  • 2 Eggs, beaten
  • 1 cup Italian Breadcrumbs
  • 1 cup Parmesan Cheese
  • Salt and Pepper to taste
  • Olive Oil for coating

Directions:

  • Preheat the oven to 375°F.
  • Mix all the ingredients together.
  • Make 1-2 inch balls and set on a jelly pan lined with parchment paper.
  • Drizzle a small amount of olive oil on each meatball to keep moist.
  • Bake for 40 minutes.
  • Enjoy with sauce or stand alone!

http://www.redbirdrecipes.com

Parmesan Meatballs

Meatballs- Original Text

1 pound ground beef

1 pound ground pork

3 cloves garlic, chopped/minced

2 eggs, beaten

1 cup breadcrumbs (recommended: Progresso Italian)

1 cup Parmesan cheese

1/4 cup dried parsley

1/4 teaspoon salt

1/4 teaspoon dried oregano

1/4 teaspoon dried basil Olive oil (Just eyeball it. It’s mainly to make sure they are moist. Plus you can splash some on the baking sheet and coat it so they don’t stick as bad.)

Salt and pepper to taste

Splash of milk

Mix all ingredients in a large bowl.

Roll meatballs about 1 or 2 inches in circumference.

Bake at 375° for 40 minutes.

Spinach and Artichoke Quesadilla

Spinach and Artichoke Quesadillas

What a sunny week we’ve had out here!  Huzzah!  The past few days have been filled with outdoor games, swimming, and trips to the park!  Delightful times!

I even had a little time to practice my cookie skills!  Here’s a fox that I did!

Royal Icing Fox Cookie

Anyways, here is what went down in my kitchen for lunch the other day.  Spinach and Artichoke Quesadillas!  I have been wanting to concoct this recipe for awhile and finally got around to doing it.  It was absolutely delicious!!!  One thing I loved was the fact that it is decent on calories if you substitute reduced fat ingredients!  It’s stuffed with spinach and artichoke which makes it a filling meal!  These would go great with a prickly pear margarita!  😀 😀

This recipe will be making a regular appearance in our household each month!  Yum!  Try it out!

Spinach and Artichoke Quesadilla Filling

Spinach and Artichoke Quesadilla

Spinach and Artichoke Quesadilla

  • Servings: 5
  • Difficulty: easy
  • Print

Ingredients:

  • 8 oz. Reduced Fat Cream Cheese
  • 4 cups of Baby Spinach, fresh
  • 1 can of Artichoke Hearts, drained & chopped
  • 1 small bunch of Chives, chopped
  • 4 cloves of Garlic, chopped
  • 1/2 Red Bell Pepper, chopped
  • 1 cup Pepper Jack Cheese, grated
  • Salt & Pepper to taste
  • 5 Burrito Size Tortillas
  • Cooking Spray (for crisping)
  • Grilled Chicken (optional)

Directions:

  • In a skillet on medium low, cook spinach, artichokes, and bell pepper until wilted.  Cover with lid to speed process.
  • In a large bowl, mix the cream cheese, chives, pepper jack, garlic, salt and pepper.
  • Add the spinach, artichoke, and bell pepper to cream cheese mix.  Stir until fully combined.  The heat will make everything melt and combine.
  • Scoop desired amount of spinach filling onto half of each tortilla and fold over to close.  Add grilled chicken if desired.
  • Spray tortilla with cooking spray on both sides.
  • Cook quesadilla in a sandwich press or skillet at medium heat until crispy on both sides.

http://www.redbirdrecipes.com

Creamy Jalapeno Ranch Turkey and Bacon Club on Jalapeno Cheddar Bread

Jalapeno Ranch Turkey and Bacon Club

Howdy gang!  This week has been a real crazy weather week here in Texas.  We’ve had a mix of hail, flash floods, severe lightning, and tornadoes.  So of course I am thankful for every little bit of sun we have received this week.  The rain has certainly given me a lot of time to work on my cookie decorating skills.  😀  Waddles has resorted to usual cabin fever behavior, unfortunately.  He does NOT like being stuck in the house all day and goes out of his way to let you know it!  Anyone else have an opinionated fur baby?  😀

Memorial Day Storm

This was towards the end of a long lightning storm on Monday night.

Yesterday, we got a full day of sun.  To celebrate I decided to make some club sandwiches!  I know I speak of my love for sandwiches quite often, but this one is extra awesome.   🙂  It has bacon, jalapeno ranch dressing, thick cut smoked turkey, and jalapeno cheddar bread.  Beautiful.  This is your classic club with a twist of jalapeno!  😀

The only recipe you need to make this sandwich is the jalapeno ranch recipe which is found below!

Creamy Jalapeno Ranch Turkey and Bacon Club on Jalapeno Cheddar

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 8 slices thin cut Bacon
  • 6 slices Jalapeno Cheddar Bread (from bakery)
  • 8 slices Smoked Deli Turkey
  • 4 slices Pepper Jack Cheese
  • Romaine Lettuce
  • 2 dollops of Creamy Jalapeno Ranch (recipe below)

Directions:

  • Cook the bacon.
  • Toast the bread.
  • Layer lettuce, 2 slices of turkey, 2 slices of bacon in an X, jalapeno ranch, and a slice of pepper jack.
  • Add the middle slice of bread and repeat the previous step.
  • Eat your sandwich masterpiece.

http://www.redbirdrecipes.com

Copy Cat Chuy's Creamy Jalapeno Ranch

  • Servings: 20
  • Difficulty: easy
  • Print

Ingredients:

  • 2 cups mayo
  • 2 cups sour cream (16 oz tub)
  • 1 cup tomatillo sauce (salsa verde)
  • 1/4 canned jalapenos with some juice
  • 1 fresh jalapeno seeded
  • 1/2 cup of buttermilk
  • 1 bunch of cilantro, washed
  • 3 cloves of garlic, peeled
  • 2 packets of ranch dressing mix

Directions:

Puree all the ingredients in a large blender adding the ranch packets in last.

Store for up to 5 days!

http://www.redbirdrecipes.com

Jalapeno Ranch Turkey and Bacon Club

Poblano and Beef Tex Mex Lasagna

Poblano and Beef Tex Mex Lasagna

Happy Thursday Y’all!  It’s been a rainy few days here in my part of Texas!  It was finally nice to see the sun yesterday!  😀  Texas, bless your heart and your moody weather!  😀  Anyhoo!  I’m excited to share this home run with bases loaded that occurred last night!  Poblano and Beef Tex Mex Lasagna!  OH MY GOODNESS it’s DELICIOUS!!!  I just had the left overs for lunch a few minutes ago…and it’s even better than it was last night!!  😀  It’s addicting and it’s hard to turn down seconds.

This was definitely one of those “how do I use what’s in the pantry” recipes.  I’m sure there are some guys and gals out there that know exactly what I’m talking about!  🙂  Anyways this dish went above and beyond my expectations and it will definitely make a regular appearance in our kitchen from now on.

It’s got corn, meat, black beans, poblano peppers, cream cheese, and green chiles layered in between corn tortillas with red enchilada sauce!  Yum!!!  This bad boy would be great for pot luck dinners!  The poblanos are so rich and tender!

The best part?  It’s really easy.  The only “hard” part is to roast the poblano peppers for 30 minutes, but you could easily replace those with roasted  whole green chiles from a can if your in a hurry.

Poblano and Beef Tex Mex Lasgna

Poblano and Beef Tex Mex Lasagna

  • Servings: 8
  • Difficulty: easy
  • Print

Poblano and Beef Tex Mex Lasgna

Ingredients:

  • Can of Black Beans, drained
  • Can of Sweet Corn, drained
  • Can of Green Chiles, diced
  • 2 Cans of Red Enchilada Sauce
  • Can of Tomatoes with Green Chiles, drained
  • 1 lb of Ground Beef
  • 1 Yellow Onion, diced
  • 1 Cup Shard Cheddar, shredded
  • 1 8 oz Package of Reduced Fat Cream Cheese
  • 1 Packet Taco Seasoning
  • 4 Large Poblano Peppers
  • 20 Yellow Corn Tortillas

Directions:

  • Roast the peppers in a jelly pan in your oven at 400*F for 30 minutes.  (deseed after it cools and remove stem and outer skin)
  • Cook the onion in a large skillet until softened.
  • Add in meat and taco seasoning to brown.
  • Add cream cheese, green chiles, and tomatoes. Mix together.
  • In a large glass casserole dish pour half a can of enchilada sauce in the bottom to coat.
  • Place 4-5 tortillas on the dish.
  • Drain the black beans and then layer into the dish.
  • Use half of the meat to create the next layer in the dish.
  • Place the peppers in the dish for the next layer.
  • Add another layer of tortillas.
  • Add the other half of the 1st can enchilada sauce.
  • Drain the corn and then layer into dish.
  • Add the last half of the meat.
  • Add a final layer of tortillas.
  • Add 1/2-1 can of enchilada sauce.  Be careful not to over flow, only put what fits.
  • Add the cheddar on top.
  • Bake on 400*F for 22 minutes until cheese is melted on top.

All photos are property of Katy from https://redbirdrecipes.com/

 

 

Texas A&M Aggie Cookies

IMG_2329tHowdy gang!  Today’s post is about my second run in with royal icing!  This past week I spent a decent amount of time researching the basics of royal icing.  Here are just a few tips I discovered from different tutorials!

The Reveille/Collie cookie cutter was purchased at cheapcookiecutters.com.  Check this site out if you have unusual or specific cookie cutter needs!

Tutorials I watched were by Julia M. Usher.  I found her youtube videos to be most informative and a great use of my time!  😀  Check her out!

Tips I Learned this week:

  • Use an embossing dryer to dry the top of you iced cookies to prevent areas of cratering.
  • To prevent clumps when using meringue powder, dissolve it first in the required amount of water. (don’t just dump it in with the powdered sugar)
  • Let a flooded cookie dry for at least 12 hours for a better finished surface to prevent damage while adding details or color bleed.
  • If you make a mistake in a design, let it dry first then gently dust it off with a needle or pastry brush.
  • Air in the icing is bad and can cause bubbles that dry and pop, making a hole.  Use a needle or toothpick to pop any bubbles hiding in the icing before it dries.
  • Add water a teaspoon at a time to get a thinner consistency.
  • Let you cookies fully dry on a baking rack as opposed to a container with a lid.  This can make the cookie soggy and loose it’s crunch. (I put mine in a large flat basket and covered with paper towels.)

I took some photos of the imperfections that I found in a few of my cookies.

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A sneaky bubble that I missed left a small hole in the surface of my cookie!

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A bubble on the tip of the heart and 2 craters caused by being bumped after the icing started to set.  You can also see cratering along the left edge.

Here are just a few more photos:

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Notice the difference in color from the photo below. This photo shows the cookies after only about 30 minutes of drying. The fully dry cookies have a much darker icing.

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French Vanilla Cake Filling

ombrepinkcaket

This weekend I took a shot at making an ombre cake using an icing scraper for a smooth edge.  While it doesn’t look exactly like the picture that inspired me, it is still super delicate and feminine which is what I was going for.  😀

Today, I’d like to share a simple cake filling that you can whip up in the blink of an eye!  All you need are the ingredients for Jello French Vanilla Instant Pudding and a packet of Dream Whip!  🙂

If you haven’t noticed I’m a newbie to cakes and cake decorating!  For this cake I didn’t put very much filling and I wish I had put a lot more.  So if you use this filling don’t cheat yourself!  Use it all!  🙂

French Vanilla Cake Filling

French Vanilla Cake Filling

Ingredients:

  • JELLO French Vanilla Instant Pudding, 1 packet
  • Milk
  • Dream Whip, 1 packet
  • Milk
  • Vanilla Extract

Directions:

  • Mix together pudding as directed.
  • Mix together Dream Whip as directed.
  • Mix both mixes together.
  • Let set in the fridge for approx 15 minutes.

http://www.redbirdrecipes.com

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