Italian Zucchini Quiche

I really like quiche, I think it's the combination of egg and pastry, that I enjoy.  We have made this recipe at the pie classes we teach and everyone has been surprised how much they like the quiche.  It's a great way to use zucchini.

Ingredients:

2 tablespoons butter
3-4 cups zucchini
3/4 cup chopped onion
1 tablespoon parsley or 2 tablespoons fresh parsley chopped
1/4 teaspoon basil or 3 leaves fresh basil chopped
1/4 teaspoon oregano
1/4 teaspoon garlic powder
3 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded mozzarella cheese
1 uncooked pie crust

Saute zucchini and onion in butter until tender.  Add parsley, basil, oregano, and garlic powder cook
an additional 2 minutes.  In bowl beat eggs with fork, add salt, pepper and cheese.  Combine egg and zucchini mixture.  Pour into 9 inch pie crust.  Bake at 375 for 25 minutes or until knife comes out clean.  Serve warm.  Top with thin slice of tomato when in season.

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Teriyaki marinade for grilling

 

This simple marinade has only 3 ingredients.  Easy and yummy, that's my kind of recipe.  The flavor of the marinade and flavor a grill gives is a perfect combo. I use it to marinade chicken breast or chicken tenders.  This marinade was my mother's favorite way prepare meat to serve a crowd.  Except she always used turkey steaks (the tender strip from the turkey breast).  Her neighbor had a turkey farm.  Actually she got this recipe from him.  Many, many people have enjoyed turkey steaks at her home.

Teriyaki marinade:

1 part soy sauce
1 part vegetable oil
2 parts Sprite

I know a recipe by parts seems strange, but actually it very convenient because you can make the amount you need.

Small,

1/4 cup soy sauce
1/4 cup vegetable oil
1/2 cup Sprite

or large,

3/4 cup soy sauce
3/4 cup vegetable oil
1 12 oz can Sprite

or any amount in between.

Prepare your turkey or chicken by trimming off any fat.  If the chicken breast are large I like to cut them in half length wise.  (I use my kitchen scissors.)  I like the way they cook on the grill cut to that size.  Marinate the meat in the sauce for at least 4 hours, but longer is better.  I try to start marinating in the morning of the day we'll have it for dinner.  Keep the meat in the fridge and covered while marinating.  (If using chicken tenders marinate for only about 4 hours)  Stir occasionally.  To grill, preheat grill on high.  Place meat on the grill reduce heat.  When meat has dark grill lines turn.  The amount of time depends on the size of your meat.  I like the way chicken breast cut in half length wise have three sides to brown.  Cut a piece to make sure it is done or use a thermometer.  My family likes Casserole Potatoes with Teriyaki chicken.

            

 

                                                                                                 Chicken breasts cut length wise.

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Chili

When it's cold outside a warm bowl of chili can make you feel warm and cozy.  Homemade chili is simple to make and is so much better than what you can buy in a can.  Southern Cornbread is the perfect partner for chili.   

1 lbs. ground beef
1 medium onion
1 can tomato sauce (15 ounce)
2 cans beans (15 ounce each) with liquid (I used 1 can pinto beans and 1 can small red beans)
1/2 diced green pepper
1/4 cup diced celery (1 stalk)
1 can tomatoes (14 ounce)
1 teaspoon cumin powder
1 tablespoon chili powder
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon sugar

Brown ground beef in skillet.  Drain off fat.  In large pot, combine the beef and all the ingredients.  Bring to a simmer over medium heat.  Reduce heat and simmer for 2 to 3 hours.  Stir often to keep from scorching on the bottom.  Or use a slow cooker, 8 hours on low 4 hours on high.

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Broccoli Cheese Soup

First and foremost, our thoughts and prayers go out to the families who were so greatly affected by the tragedy of 9/11.  I will never forget watching the second plane hit while I was in my 1st hour class my senior year of high school.  I've been to ground zero and it was an unforgettable experience to say the least.

Second, don't forget to enter out Halloween banner giveaway!  Go here to check it out.

Third, good old fashion comfort food!  Broccoli Cheese Soup, just looking at it makes my heart happy!

Are you a cheese lover?  You can bet I am! I put the golden goodness in a lot of my dishes and eat it on almost anything. (Except a hamburger, I know I'm crazy!) I wish the stuff wasn't so darn expensive!  Anyway, cheese is amazing.  Then if you combine it with my favorite vegetable, broccoli, we've got something special.  This soup is a sure fire way to make me happy.  This is a great meal to serve on those cool fall days or the chilly winter ones that are right around the corner.  I'm also trying to add more meatless meals to our menu and this one is high on the list.

Here's what you'll need:

2 tablespoons of butter
1/2 to 1 cup chopped onion
1/4 cup flour
5 cups milk
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon basil leaves
1/2 teaspoon Worcestershire sauce
1/2 teaspoon pepper
3 cups broccoli flowerets (I like to make my pretty darn small)
1 lb sharp cheddar cheese (you can use any strength of cheese you like but sharp gives you more bang for your buck!)

To start, you'll need to melt the butter in at least a 4 quart pot.  Next add in the onion and saute it for about 5 minutes.  Now, stir in the flour and half of the milk, mix this combination well.  Then add the rest of the milk, salt, mustard, basil, Worcestershire sauce and pepper.  Make sure you stir all that good stuff well.  Finally the broccoli gets to join in the fun, add all 3 cups.  Over medium heat, bring the milk close to the boiling point.  Let the soup cook for 20 minutes.  You have to be careful not to let the milk scald so stir fairly often.  Now, for the best part, add the cheese!  You're almost there and it's going to be well wroth the wait!  All you have to do is stir in the cheese well and wait for it to melt, give it 5 minutes or so. 

There you go, easy cheesy!   I usually serve this with some sort of bread to make the meal a little more filling, this time it was breadsticks.

Enjoy!

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Frog Eye Salad

TRADITION! TRADITION!  My mother-in-law serves this salad at most of our family dinners.  It's a tradition we hope never ends.  The recipe use to be on the box of Ronzoni, Acini Di Pepe.  (Now there is a recipe for Spinach Soup on the box, does that make any sense?)  Acini Di Pepe is a tiny round pasta, you can find it with the other pastas at your store.  The name, Frog Eye Salad makes it fun to serve to kid's.   

1 1/3 cups Ronzoni, Acini De Pepe, uncooked
1/2 cup sugar
1 tablespoon flour
1/4 teaspoon salt
1 20 oz can pineapple tidbits or chunks, undrained
1 20 oz can crushed pineapple, undrained
1 egg
2 teaspoons lemon juice
2 cups non-dairy whipped topping
3 cups miniature marshmallows
1/2 cup coconut
2 11 oz cans Mandarin oranges, drained

In medium saucepan, stir together sugar, flour and salt.  Drain pineapple reserving 1 cup of juice.  Whisk juice and egg into sugar mixture.  Cook over medium heat, stir frequently until mixture comes to a boil.  Remove from heat.  Stir in lemon juice.  Let mixture cool.  Meanwhile, cook Acini Di Pepe according to package directions, drain.  (I follow the directions for 1/2 a box using 1 teaspoon salt, boiling till tender.)  Rinse with cold water to cool, drain well.  In a large bowl (preferably with a lid), stir together pineapple juice mixture and Acini Di Pepe.  Cover and refrigerate for several hours or overnight.  Add pineapple, whipped topping, marshmallows, and coconut.  Mix thoroughly.  Gently fold in oranges.  Cover, refridgerate until cold.  Makes about 12 cups.
I hope this salad becomes a tradition for your family.

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Winner, Winner Chicken Dinner!

Welcome to Friday's Five Favorites!  We decided to make Fridays a little more fun around here by every Friday giving you a taste of some of our favorites.  This week I'm going to feature our top five favorite chicken dinners.  My dinner group used to tease me a little because I always wanted to use chicken and I admit it probably is my favorite meat to cook with.

Anyway, here's this week's top five, in no particular order!

Spicy Romano Chicken!


This one has been one our most popular posts and for good reason.  This is one tasty dish!  The white cream sauce has quite the kick to it that will give you taste buds a good buzz.  Add your favorite pasta, green onions, chicken and sauteed mushrooms.  Yes, this recipe is definitely making our top five. Go here for the full Spicy Romano Chicken recipe.


Chicken Flautas with Sour Cream Salsa!



Another one of our most popular posts and probably my absolute favorite!  You can't go wrong with this Tex-Mex recipe.  You'll love the crunch of the flaky crust and then the yummy chicken and cheese mixture inside.  The best part of this meal is the Sour Cream Salsa that combines two my favorite flavors lime and cilantro! Go here for this amazing recipe.

White Sauce Chicken Enchiladas!


Creamy, dreamy white sauce chicken enchiladas, makes my mouth water just looking at it.  This recipe is sure to be a crowd pleaser in your home! Go here for the full recipe!

Sweet & Sour Chicken!


The saying opposites attract is certainly true in this case.  The sweet and sour flavor, and the soft texture of the rice with the contrasting crunch of the veggies mix well together.
Go here for the recipe for this scrumptious dinner!

And here's something new! This is also one our families all time favorite chicken dinners. This is a extremely easy recipe, you pretty much throw some ingredients, that you most likely always have around, in a crock pot and anxiously await it's goodness.  It's one of my best go-to meals!

Salsa Chicken Burritos!

Here's what you'll need:
2-3 lbs of cooked chicken
1 1/2 cups of your favorite salsa
2 tbs of taco seasoning
1 (8oz) block of cream cheese
1 can of corn
1 can of drained black beans
shredded cheese
tortillas

This is a recipe that you can play with and add or subtract ingredients easily.  I've added various rice mixtures before to these burritos, which makes your meat go further.  If your eaters are pretty picky try leaving out the corn and beans.  You can also control how much flavor it has by using either a mild or hot salsa.

Start by throwing your cooked chicken in the crock pot with the 1 1/2 cup of salsa.  Cook on low for 3 or 4 hours.  Once it's cooked shred the chicken with two forks.

Next add the block of cream cheese and let it cook for about another hour.

Finally add in the drained can of corn and black beans, stir them in and let them warm up while you grate the cheese and prepare the tortillas.

Fill the tortillas and enjoy a yummy meal!

Check back with us next week to hear about that week's top five favorites!

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White Sauce Chicken Enchiladas!

This is one of my all time favorite recipes! Seriously just looking at this picture is making my mouth water! You're going to love a change from your normal enchilada sauce with this creamy, dreamy white sauce. Yes, I am really in love with this sauce. Talk about comfort food!

Here's what you'll need to make this tasty dish:

8-10 flour taco size tortillas
1 cup sour cream
1 can cream of mushroom soup
1 cup chicken broth
1 4oz can of diced green chilies
3 cups shredded chicken
2 tablespoons dehydrated onions
1 tablespoon parsley
1/8 garlic salt
pepper
2-3 cups cheese

 Start by making your filling by combining;

1/2 cup sour cream
3 cups shredded chicken
2 tablespoons dehydrated onions
1 tablespoon parsley
1/2 can of green chilies
1/8 teaspoon garlic salt (if you're using canned chicken I wouldn't add any extra salt)
pepper

 Next make up the sauce by mixing;

1/2 cup sour cream
1 can cream of mushroom soup
1 cup chicken broth
1/2 can of green chilies

 Grease your 9x13 pan and then spread 1 cup of the sauce over the bottom.  I then add about 1/2 cup or so of sauce to the filling mixture.

 Fill the tortilla with about 1/3 cup of the filling mixture and some cheese, roll up the tortilla and place into the pan with the seam down.

 Pour remaining sauce on top of the filled tortillas.  Cover the pan with foil and bake for 30 to 40 minutes at 325.  When they're done, remove the foil and top with grated cheese.  Place in oven till cheese is melted.

Enjoy!

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Tortellini, Bean and Pesto Soup

Pesto, Pesto, Pesto! If you love pesto then this is a recipe for you.  If you're not sure if you love pesto or not then this is also a recipe for you.  I LOVE this soup!  My friend Debbie introduced this recipe to our dinner group and ever since it has made a regular apperance at our table. 

Here's what you'll need:

2 tablespoons butter
1 finely chopped garlic clove
1/2 cup of chopped carrot
1/2 cup of chopped onion
1/2 cup of chopped celery
6 to 8 cups of water
2 teaspoons vegetable or chicken bouillon granules
1 can of drained kidney beans
10 oz of dried cheese-filled tortellini  (the best pasta ever invented!)
1 tablespoon parsley
1/4 teaspoon pepper
6 tablespoons of basil pesto
Grated parmesan cheese

Start by melting the butter in a large pot.  Once butter is melted add the garlic and veggies, cook for about 10 mins, stirring often.  Next add water and bouillon granules.  Heat this to boiling and then reduce heat to simmer.  Add in the beans, tortellini, parsley and pepper then cover and let the soup simmer for about 20 mins or until the tortellini is tender.  Top each serving with a generous helping of basil and cheese.

This soup amazing! Enjoy!
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Coke Chicken

Coke Chicken!  That's right, chicken cooked in coke!  That alone made me want to try it.

Coke chicken is a dish my daughter-in-law makes that we all love.  She was kind to share this recipe.  I'm sure your family will love this flavorful chicken.  Serve with rice.    

2 lb boneless chicken, light or dark meat 

6 slices of fresh ginger root
2 green onions

1 whole star anise

2 tablespoons oil

2 tablespoons soy sauce

1 liter Coke (NOT Diet Coke)

Cut chicken into cubes.

Slice the ginger root and cut up the green onion.

   

Heat up the oil, add ginger root, green onion, and anise.  Stir for a minute.  Add chicken and soy sauce, stir for 3 or 4 minutes.

 Add Coke until it just covers the chicken.

Let it cook until the liquid is almost dry.  Remove anise.  Serve with rice.
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Cream of Wild Rice Soup

Sometimes I wonder why I don't make homemade soups more often, they're sooo good.  Talk about comfort food.  To top it off they're usually good for you too.  This one has half and half in it, but to balance that there are vegetables and the wild rice, a whole grain.  This is a rich, creamy soup, with a yummy chewiness of wild rice and a surprise crunch from the almonds.  You should try it.  Set your bread maker to have a loaf of bread ready in time for dinner and enjoy a great meal.

1/2 cup wild rice
4 cups chicken broth, divided
1/3 cup slivered almonds, toasted
6 tablespoons butter
1 medium onion, chopped
3 carrots, thinly sliced
2 ribs celery, sliced
1 cup mushrooms, sliced and lightly chopped
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup half and half

Start wild rice cooking in a small sauce pan with 1 1/2 cup of the broth.  Bring broth to a boil, add rice.  Reduce heat to a hard simmer and cover.  Check rice in 40 minutes.  It may take longer, rice should be tender. 

Toast almonds.  How to toast almonds.

Melt butter in large saucepan; saute onion, celery and carrots till tender.  Add mushrooms, saute 2 more minutes.  Blend in flour, salt and pepper; gradually stir in broth.  Heat to boiling, stirring to prevent scorching on the bottom of the pan.  This will thicken the soup.  Reduce heat to low.  Stir in rice; simmer about 2 minutes.  Blend in half and half and almonds.  Heat to serving temperature.  Do not boil.  Enjoy!

Variations: Add chopped ham or cooked, crumbled bacon.  Add 1/2 teaspoon rosemary.

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Crockpot Chicken & Potatoes

I can't remember if I've mentioned on here that our little family is getting ready to move.  With the moving day looming closer and with so much still to do I have been turning to my trusty crockpot more and more for dinner.  I love that I can just throw in a few things in the morning and when 5 o'clock catches me walla dinner is done.  It's so easy that is seems like magic.  I also love that my house smells yummy all day.  This is one of the easiest crockpot recipes out there and I almost always have all the ingredients on hand.

Here's what you'll need:

5-6 potatoes cut up
Small bag of baby carrots
Frozen chicken tenderloins
Cream of mushroom soup (I often just use two cans of cream of chicken)
Cream of chicken soup
Salt
Pepper
Minced onions

Cut up the potatoes into big chunks and place on the bottom of the crockpot. Next, layer carrots over top of potatoes and then layer frozen chicken over the carrots.  Empty both cans of creamed soup on top and spread around a little.  Top it off with a little salt, pepper and minced onions. (I don't measure this but it's probably about 1/2 tespoon or so for each.) Cook for about 6 hours on high - 8 hours on low. Mix occasionally during cooking.  Enjoy!

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Stuffed French Toast

If you like french toast you're going to love this recipe. What could be better than layers toast with cream cheese and syrup baked into it, then smothered with more syrup and fruit?  Not much in my book.  This recipe is great for lazy weekends and even for dinner!

Here's what you'll need;

8 slices of Texas Toast or other thick bread
1 8 oz package of cream cheese or Neuchatel cheese
1 dozen eggs
2 cups milk
1 teaspoon vanilla
1/3 cup maple syrup

 Spray 9 x 13 pan with cooking spray.  Cube 4 slices of bread and place in pan.

 Cube cream cheese and layer over bread.

Cube 4 more slices of bread.  

In a separate bowl beat together the eggs, milk and vanilla. Pour the egg mixture over bread and cream cheese. Cover and refrigerate over night.

Right before baking add the 1/3 cup of syrup.  Then bake at 350 for 45 minutes.  Serve with syrup, jam or fresh fruit.

Enjoy!

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Salad Dressing Chicken

Surprise, surprise but here comes another really easy recipe from me!  Not only is it easy but there's only 3 ingredients. This is probably our favorite way to eat chicken.  You bite through a tasty layer of crunchy-ness to find tender and juicy chicken full of flavor.

Here's what you'll need:

Enough chicken breasts or tenders to feed your family.
A bag of your favorite (or for me cheapest) croutons. I bag of croutons usually covers 5-7 chicken breasts.
Your favorite salad dressing.  (We've tried almost every kind with Italian probably being our favorite. In these pictures I was using Russian.)

Marinate your chicken in your favorite salad dressing.  If you don't have time to marinate then just coat the chicken with the dressing.  (If marinating your chicken it will be more flavorful and juicy if you poke it with a fork a couple of times while it marinates.)

Crush a bag of croutons to little pieces.  I use a food chopper but you could also smash then in the bag with anything hard.

They should look like this afterwards.

Take your chicken that is coated with dressing and cover it with the crouton pieces.

 Place it on a cookie sheet (I use a baking stone.)  And bake for 30-40 minutes at 400. 

As with most meats I would make sure the temperature is right or cut into it first to make sure it's cooked enough before eating.

Enjoy!

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