Chicken-Spinach-Asiago Quiche

I'm mad at myself for not taking pictures of "the process", but I had company and I was so busy whipping this up and running my mouth that I totally forgot. Anyhoo...I DO have a picture of the final product...and let me say, this was DAMN GOOD!!

I NAILED THIS RECIPE!


Ingredients:

1 Frozen DEEP DISH Pie Crust (these usually come in a 2-pack)
1/2 cup diced onion (I used green onions because that's all I had)
1 boneless chicken breast (cooked and diced - season however you like)
1 - 8oz container of fat free sour cream
1 - 9oz package frozen CHOPPED spinach (thawed and drained WELL)
1/4 teaspoon garlic SALT (not powder - seriously, don't substitute)
1/8 teaspoon black pepper
2 cups grated sharp cheddar cheese
1 1/2 cup grated asiago cheese
3 eggs (or 3/4 cup of Egg Beaters - which is what I used)
1/2 cup heavy whipping cream


**NOTE: I made a couple of substitutions from the original recipe. It normally calls for 1/2 cup of crumbled, cooked bacon...but I forgot to pick some up, so I skipped it and I'm glad that I did. Instead I added a small can of diced mild green chile - because let's face it...green chile in a quiche is ALWAYS good!!!

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Directions:

Preheat oven to 375. Allow pie crust to thaw for about 20 minutes. Afterwards place the crust in the oven for about 10 minutes. Remove from the oven and set aside.

In a large bowl combine all ingredients. MAKE SURE THAT YOU REMOVE ALL WATER FROM THE SPINACH - otherwise you'll end up with a wet quiche and it won't set. Also, drain the little bit of fluid from the chiles too (should you decide to use them).

Pour everything in the pie crust and bake for 15 minutes. Remove from oven and line the edges with foil (so the crust doesn't burn). Put back in the oven and back for another 40-45 minutes...or until the top is slightly golden. Remove from the oven and place on a wire rack to cool. Allow quiche to sit for at LEAST 20 minutes before you cut into it.

**NOTE: It might be a good idea to bake this on a cookie sheet. It'll make it easier to put in the oven and take out. Also, it'll catch anything that may ooze over the edges (although mine didn't ooze even though it looked like it wanted to).

ENJOY!! I know I did!!

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Pumpkin Zucchini Bread - Holiday Special

Happy Halloween!

So upon the request of your children, you ran out and got this GREAT BIG pumpkin to carve...now what? You clean out the guts of the pumpkin - you've got the meat of the pumpkin and the seeds. Don't toss them out! Make something out of it! Waste not, want not - right?

Combine Pumpkin (your favorite fruit) and Zucchini (which you have more than you know what to do with) into a bread recipe. The result is a splendid Pumpkin Zucchini Bread that everyone will enjoy. Pumpkin Zucchini Bread is high in minerals and vitamins.

This recipe yields two loaves of Pumpkin Zucchini bread. Yes, it will go quickly! Of course, if you didn't run out and buy a pumpkin, you can always buy it in a can!


Ingredients:

3 eggs, slightly beaten
2 cups sugar
1 Tablespoon vanilla
1 can pumpkin (or about 10 ounces of pumpkin puree)
1 cup shredded zucchini
1 cup butter or margarine, melted
3 cups flour (or try Pumpkin Flour)
1 Teaspoon baking powder
1/2 Teaspoon salt
1/2 Teaspoon cinnamon
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground cloves
1 cup chopped or ground walnuts (optional)

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Directions:

Preheat oven to 350 degrees. Grease and flour two bread loaf pans with cooking spray. Mix eggs, sugar and vanilla in a bowl. Stir in pumpkin puree and butter(or margarine). Mix flour, baking soda, and spices in a separate bowl. Stir dry ingredients into the first bowl containing the egg mixture. Stir in the shredded zucchini. Stir in nuts, if you are using them. Divide the batter into the two bread loaf pans. Bake in the preheated oven for 45 to 50 minutes.

Test bread with a knife or a toothpick to see if it is done. Insert the knife into the bread . If it doesn't come out clean, bake for an additional 5 minutes and re-test. Remove the bread from the oven and let set for ten minutes. Remove the bread from the pan, and place on a wire rack to cool.

Mmm Mmm good!!

Enjoy!

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French Toast Breakfast Casserole

I love my friends!! Here's another submission from my dear "K" in Canada. This one sounds so delicious, I think I'll be trying this one over the weekend! It sounds YUMMY!!

INGREDIENTS:

12 (1 inch thick) slices day-old French bread (Sara Lee Raisin Bread doesn't hurt either)
5 eggs
2 1/2 cups milk
1 cup packed brown sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1/4 cup butter or margarine, melted
2 cups fresh or frozen blueberries
1 pkg low fat cream cheese

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DIRECTIONS:

Chop bread loosly in squares. Arrange bread in a greased 13-in. x 9-in. x 2-in. baking dish.
Glop the cream cheese on in chunks and then drop on the blueberries...mix loosely
In a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread.

Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. Bake, uncovered, at 400 degrees F for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.

Yum! Enjoy!

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Green Chile Quiche

This is one of my favorites! I know 8 eggs sounds like a lot, but when you think a quiche can yield maybe 6 "nice sized" slices, its not as bad as it sounds! Most quiche recipes call for heavy whipping cream, but for this recipe - 2 cups of heavy whipping cream alone (in lieu of 1 c. sour cream and 1 c. half & half) equals 1580 calories (and that's not including the eggs, pie crust and cheese). Make it on Sunday...freeze one (they freeze well) and take a slice to work each day for breakfast (or lunch). Enjoy!


INGREDIENTS:

2 frozen pie crusts (not the deep dish ones)
8 LARGE Eggs (beaten)
1/3 teaspoon salt
1/3 teaspoon pepper
1/2 teaspoon nutmeg
1/2 cup Monterey Jack Cheese, shredded
1 cup Chedder Cheese, shredded
1 cup fat free sour cream
1 cup of half & half
1 small can mild diced Green Chiles

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DIRECTIONS:

Preheat the oven to 425. DO NOT THAW PIE CRUSTS PRIOR TO BAKING!! Combine all ingredients and evenly fill both pie crusts. Place on center rack and bake at 425 for 8 minutes. Turn oven down to 325 and bake for 45-50 minutes. Crust should be golden and quiche is done when a knife inserted in the middle comes out clean. Cool on wire rack. Wait 10 minutes prior to cutting.

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Homemade Granola

This is a SUPER easy recipe! If you've got kids, it's something you can make together...or simply supervise and let them do all the work! It's great for a snack...and even better as a hot or cold cereal! Feel free to add more to it...I kept it simple because I wasn't sure how it would turn out the first time. I liked it so much that I ended up making another batch 5 days later (because I ate it all)!

Ingredients:

7 cups of whole grain oats (not the instant kind)
3/4 cups of sliced almonds
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/4 cup of oil (olive or vegetable)
1/2 cup of honey
1/2 cup of packed brown sugar
3/4 cups of raisins
1/2 cup dried cranberries
3/4 cups of sweetened coconut (found in the baking section near the chocolate chips)

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Preheat oven to 300 degrees. In a large bowl, mix the dry ingredients (oats, almonds, coconut, brown sugar, salt and cinnamon). In a saucepan warm the oil and honey. Whisk in the vanilla. Pour over the oats and gently stir with a wooden spoon until everything is coated. Spread evenly in a cookie sheet. Bake for 40 minutes, stirring every 10 minutes - this step is VERY important. If you don't stir, the granola may burn or stick to the pan. Cool on a wire rack. The granola mixture will harden as it cools. Let cool for about 30 minutes then use a spatula to lift and break up the granola. Pour it back into your mixing bowl and mix in the raisins and cranberries.

Store in an airtight container and consume within 7 days, otherwise it may go bad due to the oil used to prepare it. You can also freeze the granola for preservation.

Other variations include adding dried mangoes (which is what I did), banana chips, flax seed, wheat germ, sunflower seeds and other kinds of nuts. It tastes great sprinkled over vanilla yogurt (or your favorite flavor) too!

I was kinda shocked that while eating it as a cold cereal, it doesn't get soggy!!

Enjoy!

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