Posts Tagged ‘Recipes’

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Friday’s Food For Thought – Hash Brown Quiche

Friday, January 13th, 2012

Happy Friday!

I love this recipe, it gives quiche a whole new taste. Hubs does NOT like quiche, but fell in love with it. Enjoy, and let me know what you think if you get a chance to make it.

Hash Brown Quiche


Prep time: 34 minutes
Baking time: 25 to 30 minutes
Servings: 6 to 8

Ingredients:

  • 3 cups frozen shredded hash brown potatoes, thawed
  • 4 tablespoons butter, melted
  • 1 1/2 cup chopped cooked ham
  • 1 1/2 cup shredded Cheddar cheese
  • 1/4 cup chopped green bell pepper
  • 4 large eggs
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation:

  • Preheat the oven to 425ºF.
  • Press hash browns between paper towels to remove excess moisture. Press onto bottom and sides of an 8-inch pie plate. Drizzle with butter. Bake for 25 minutes. Reduce oven temperature to 350ºF.
  • Combine ham, Cheddar and bell pepper in a medium bowl and mix well. Spoon into the hash brown crust.
  • Beat eggs in a small bowl. Add milk, salt and black pepper and mix well.
  • Pour egg mixture over ham mixture. Bake until set, about 25 to 30 minutes. (I like to broil it for about a minute when done)
  • Variation: Add 1/4 cup finely chopped onion to the ham mixture.

Tip: To double the recipe, use a 13 × 9-inch baking dish. Press the potatoes into the baking dish as directed, then mixed and baked the quiche according to the recipe. Sprinkle with parsley if desired.

Enjoy! Have a great weekend!

Lisa

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Wassail Recipe

Friday, December 16th, 2011

Wassail

I make this every year and everyone loves it. There may have been a bit too much Brandy in it a couple years back, my Aunt’s first sip came straight out of her nose. LOL! Anyways, I’m looking forward to making it again this year, it makes the house smell yummy. If you get a chance to make it, let me know how it turns out.

Happy Holidays!


Photo by lija

Cook Time: 3 hours, 00 minute
Ingredients:
  • 1 Gallon apple cider
  • 2 C. cranberry juice
  • 1/2 C honey
  • 1/2 C sugar
  • 2 oranges
  • Whole cloves
  • 1 apple, peeled and diced
  • Allspice
  • Ginger
  • Nutmeg
  • 3 cinnamon sticks (or 3 Tbs. ground cinnamon)
  • 1/2 C – 1 C brandy (optional)
Preparation:

Set your crockpot to its lower setting, and pour apple cider, cranberry juice, honey and sugar in, mixing carefully. As it heats up, stir so that the honey and sugar dissolve. Stud the oranges with the cloves, and place in the pot (they’ll float). Add the diced apple. Add allspice, ginger and nutmeg to taste — usually a couple of tablespoons of each is plenty. Finally, snap the cinnamon sticks in half and add those as well.

Cover your pot and allow to simmer 2 – 4 hours on low heat. About half an hour prior to serving, add the brandy if you choose to use it.

Tip: For people with cinnamon allergies, add an extra 1 1/2 tbsp of both allspice and nutmeg!(Thanks to Natalie Pagan!)

Enjoy! Have a great weekend!

Lisa

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Friday’s Food For Thought – Chocolate Almond Yule Log

Friday, December 9th, 2011

Chocolate Almond Yule Log


Photo by apaloosa

Ingredients:

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 6 large eggs, separated
  • 3/4 teaspoon cream of tartar
  • 2/3 cup granulated sugar – divided use
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/2 cup ground almonds
  • 1/4 cup all-purpose flour
  • 1 tablespoon almond or cherry-flavored liqueur, optional
  • Chocolate frosting (about 2 cups)
  • Sliced blanched almonds, optional
  • Cinnamon candies, optional
  • Sliced green glace cherries, optional
  • Confectioners’ sugar for dust (Powdered)

Preparation:

  • Lightly grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line bottom with waxed paper, grease again. (Set aside)
  • In small saucepan, boil 1/2 cup sugar and water. Reduce heat, simmer 1 minute. (Set aside to cool)
  • In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 1/3 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks.
  • In small mixing bowl, beat egg yolks at high speed until thick and lemon-colored. (About 3 to 5 minutes) Gradually beat in remaining 1/3 cup of the sugar until blended. Beat in vanilla, almond extract and salt. In small bowl, stir together ground almonds and flour. Sprinkle over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and almond mixture into whites. Spread evenly into prepared pan.
  • Bake in preheated 400°F oven until top springs back when lightly touched with finger. (About 10 to 12 minutes) Dust clean tea towel with confectioner’s sugar. With spatula, loosen cake from sides of pan and invert onto prepared towel. Carefully pull waxed paper off bottom of cake. Trim all edges with serrated knife.
  • Stir in liqueur, (If desired) into cooled, reserved sugar syrup. Spoon evenly over inside surface of hot cake. Starting from short edge, roll up cake, rolling towel with cake. Place wrapped roll seam-side down on wire rack until cool, (About 30 minutes)
  • Carefully unroll cake. Spread with about 1 cup chocolate frosting. Reroll. Place seam-side down on serving platter. Spread with about 1 cup additional frosting, using small spatula to create tree-bark effect.

DECORATE! You can find decorations at any baking supply store.

Tip: If prepared in advance, cake may be frozen without filling. (Make sure cake is cooled) Wrap well with aluminum foil or plastic wrap. Thaw, wrapped cake stand at room temperature about 1 hour.

Enjoy! Have a Great Weekend!

Lisa

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Friday’s Food For Thought – 4-Cheese Stuffed Shells

Friday, November 18th, 2011

4-Cheese Stuffed Shells


Photo by Sivodd

Prep time: 20 minutes
Baking time: 45 to 50 minutes
Servings: 4

Ingredients:

  • 12 jumbo pasta shells
  • 1 (15-ounce) container ricotta cheese
  • 1 cup shredded provolone cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 large egg
  • 1 teaspoon dried basil
  • 1/4 teaspoon minced dried garlic
  • 1 1/2 cups chunky tomato sauce
  • 1/2 cup shredded mozzarella
  • Salt and black pepper

Preparation:

  • Cook pasta shells for 10 to 12 minutes, drain. Rinse with cool water, drain again. (Set aside) Preheat oven to 350°F.
  • Combine ricotta, provolone, grated Parmesan, parsley, egg, basil and garlic in medium bowl. Stir until well mixed. Season with salt and black pepper to taste.
  • Spread 1/2 cup tomato sauce evenly on bottom of 8-inch square baking pan. Place shells in baking pan and fill with ricotta mixture. Spread remaining 1 cup tomato sauce over shells. Cover tightly with aluminum foil.
  • Bake, covered for 30 minutes. Uncover and bake until sauce becomes bubbly. (about 15 to 20 minutes)
  • Remove from oven and sprinkle with mozzarella cheese. Place back in oven until cheese is melted. (1 to 2 minutes)

With meat: In large skillet, brown hamburger while shells are boiling, add onions, garlic, salt and pepper. Drain and set aside.  (Put meat in shells first, spread extra in sauce around baking pan)

Enjoy! Have a Great Weekend!

Lisa

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Friday’s Food For Thought – Chunky Potato & Ham Soup

Friday, October 7th, 2011

Happy Friday!

Chunky Potato & Ham Soup

This soup is excellent served in individual bread bowls. Buy small, round loaves. (I like Italian bread) Slice off the top piece, remove the inside of loaf. Leave 1 1/2  inch shell, and fill with soup.


Photo by Aminimanda

Prep time: 35 minutes
Cooking time: 30 minutes
Servings: 12

Ingredients

  • 3 medium red potatoes
  • 2 cups water
  • 1 small onion
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • Crushed red pepper flakes
  • Ground black pepper
  • 3 cups milk
  • 1/2 teaspoon sugar
  • 1 cup shredded Cheddar cheese
  • 1 cup cubed cooked ham

Preparation:

  • Peel potatoes, (if desired) cut into 1-inch cubes.
  • Bring water to a boil in large saucepan, add potatoes & cook until tender. Drain and reserve liquid. Set potatoes aside. Measure 1 cup cooking liquid, add water, if necessary. (set aside)
  • Peel & finely chop onion. Melt butter in a medium saucepan over medium heat. Add onion & cook, stirring frequently. Onion should be translucent & tender, but not brown.
  • Add flour, season with pepper flakes & black pepper to taste. (cook 3 to 4 minutes)
  • Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture & stir well. Add cheese and ham. Simmer over low heat for 30 minutes, stirring frequently.

Enjoy! Have a Great Weekend!

Lisa

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Friday’s Food For Thought – Chicken & Garlic Vegetables

Friday, September 30th, 2011

Chicken & Garlic Vegetables


Photo by pinprick

Prep time: 28 minutes
Baking time: 45 minutes
Servings: 4

Ingredients:

  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 1/4 teaspoon black pepper
  • 2 large baking potatoes
  • 4 large carrots
  • 12 cloves garlic
  • 8 ounces small white mushrooms
  • 4 chicken breast halves
  • Fresh thyme sprigs for garnish, optional

Preparation:

  • Preheat oven to 450.
  • Combine lemon juice, olive oil, salt, rosemary, thyme and pepper in a small bowl and mix.
  • Peel potatoes (if desired) and cut into chunks. Cut the carrots into chunks. Combine potatoes, carrots, garlic and mushrooms in a 12 × 9-inch baking pan.
  • Add 2 tablespoons of lemon juice mixture to vegetable mixture and toss to mix. Place chicken on top, drizzle with remaining lemon juice mixture.
  • Bake in upper third of oven for about 20 minutes, reduce temperature to 375.
  • Bake mixture until an instant-read thermometer inserted in center of the meat registers 180. (about 25 minutes)
  • Transfer chicken and vegetables to a serving plate using a slotted spoon. Drizzle with pan juices. Garnish with fresh thyme sprigs. (if desired)

Tip: This meal is excellent with parsnips! Peel two carrots and two parsnips, cut into chunks.

Enjoy! Have a Great Weekend!

Lisa

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Friday’s Food For Thought – Garden Pasta

Friday, August 12th, 2011

Garden Pasta


Photo by Pabo76

Prep time: 21 minutes
cooking time 11 to 12 minutes
Servings: 4 to 6

Ingredients

  • 16 ounces fusili pasta
  • 1 cup each sliced yellow squash and zucchini
  • 1 cup each julienne red bell pepper and chopped green bell pepper
  • 4 tablespoons butter
  • 3/4 cup chopped green onions
  • 1 1/2 cups chicken broth
  • 1 small tomato, peeled, crushed
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh Italian parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation:

  • Cook pasta according to package directions, drain well.
  • Bring 4 cups of water to a boil in a large saucepan over high heat. Add yellow squash, zucchini and bell peppers. Boil for 2 minutes. (drain) Rinse with cold water. (drain)
  • Melt butter in a large skillet over medium-high heat. Sauté vegetables and green onions in the butter until crisp/tender. (about 3 to 4 minutes)
  • Add the chicken broth and tomato. (bring to a boil) Cook until reduced by half. (about 5 minutes)
  • Add pasta to tomato mixture and cook for 1 minute. Transfer mixture to a large bowl, add Parmesan, parsley, salt, black pepper and toss lightly. Serve immediately.

Enjoy! Have a great weekend!

Lisa

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Friday’s Food For Thought – Maryland Crab Cakes

Friday, August 5th, 2011

Maryland Crab Cakes


Photo by dinemag

Prep time: 15 minutes + chilling
Cooking time: 6 to 8 minutes
Servings: 6

Ingredients:

  • 1 celery stalk (1/2 cup chopped)
  • 1 green onion (1/4 cup chopped)
  • 1 pound fresh backfin crab-meat, cartilage removed
  • 10 saltine crackers (2 inches each), crushed to 1/2 cup crumbs
  • 1 large egg
  • 3 tablespoons tartar sauce
  • 1 teaspoon seafood seasoning
  • 2 teaspoons vegetable oil
  • Lemon slices, to garnish

Preparation:

  • Finely chop celery and green onion. (set aside) Combine crab-meat, cracker crumbs, celery and onion in a medium bowl. (set aside)
  • With a wire whisk, beat the egg in a small bowl. Add tartar sauce and seafood seasoning to egg in bowl and mix. (pour over crab-meat mixture)
  • Gently combine egg mixture with crab-meat mixture. (do not break large lumps)  Shape into six 3/4-inch-thick patties. Cover and refrigerate for 30 minutes. Add oil to a large nonstick skillet, heat over medium-high heat until hot.
  • Place crab cakes in skillet, cook until cakes are lightly browned. (3 to 4 minutes each side) Place crab cakes on a heated serving platter and garnish with lemon slices.

Tip: If you cannot find crab-meat or it’s out of season, canned crab-meat can be substituted. Be sure to look for and discharge any shell pieces and cartilage beforehand.

Enjoy! Have a Great Weekend!

Lisa

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Friday’s Food For Thought – Molasses Brown Bread

Friday, July 29th, 2011

Happy Friday!

I’m looking forward to making this for Lughnasadh. I’ve never made it before, but it looks pretty easy. If you get the chance to make it, let me know how it turns out. Enjoy!

Molasses Brown Bread


Photo by avlxyz

Prep time: 10 minutes
Baking time: 50 to 55 minutes
Servings: about 16

Ingredients:

  • 1 cup  flour
  • 1 cup graham or rye flour
  • 1 cup whole wheat flour
  • 1 1/2 cup walnuts or pecans
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup light molasses
  • 1 1/2 cup golden or dark raisins
  • 1/2 teaspoon salt
  • Cream cheese or whipped butter, if desired

Preparation:

  • Preheat the oven to 350°F. Chop walnuts or pecans. (set aside)
  • Spray 9 x 5  inch loaf pan with cooking spray.
  • Combine flour, graham or rye flour, whole wheat flour, baking soda and salt in a bowl.
  • Add buttermilk and molasses to dry ingredients in bowl, mix well. Add raisins and nuts
  • Evenly spoon butter in prepared pan. Bake 50 to 55 minutes. (insert toothpick to see if it comes out clean) Transfer pan to a wire rack.
  • Keep bread in pan 10 minutes
  • Turn bread onto wire rack to cool. (about 20 minutes)
  • Cut into slices. Serve bread with cream cheese or whipped butter if desired.

Enjoy! Have a great weekend!

Lisa.

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Friday’s Food For Thought – Garden Style Pizza

Friday, July 22nd, 2011

Garden Style Pizza


Photo by sbassi

Prep Time: 14 minutes
Baking Time 15 minutes
Servings: 4 to 6

Ingredients:

  • 1 (10-ounce) can refrigerated pizza dough (See below for homemade dough recipe)
  • 1/3 cup pizza sauce
  • 1 cup grated mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup broccoli florets
  • 1/2 cup sliced red bell pepper
  • 1/2 cup sliced green bell pepper
  • 1/3 cup coarsely chopped onion
  • 1/3 cup sliced mushrooms
  • 1/4 cup sliced black olives

Preparation:

  • Preheat the oven to 400ºF. Grease a baking sheet or pizza stone
  • Unroll pizza dough on prepared baking sheet and shape. (I like shape in a to 14 × 10-inch rectangle
  • Evenly spread pizza sauce on the dough.
  • Sprinkle mozzarella and Parmesan on top of the pizza sauce.
  • Arrange toppings on top of the cheese. Bake until the crust is golden, about 15 minutes.

Homemade Pizza dough:

Total Time: 1 hr 45 min
Prep Time: 15 min
Baking Time: 15 min

Ingredients

  • 1 package active dry yeast
  • 1 cup warm water (110 degrees F)
  • Pinch sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl
  • 2 1/2 to 3 cups all-purpose flour, plus more if necessary
  • Cornmeal, as necessary, for dusting pizza peel

Preparation:

  • In a large bowl combine yeast with water and sugar, stir well. Set aside until foamy, about 5 minutes. Add salt, olive oil and half of the flour, mix well.
  • Add all remaining flour, except 1/2 cup, mix with your hands. working to incorporate flour little by little. Dough should be slightly sticky.
  • Transfer dough to  a lightly floured surface and knead for 5 up 7 minutes, adding enough additional flour as necessary to form a smooth , elastic dough, not sticky.
  • Transfer dough to a lightly oiled 2 or 3 quart bowl, turn to coat with oil. Cover with a damp towel and let rise (in a warm place) until doubled in size. About an hour.
  • Preheat over to 500 degrees F, Place on baking sheet or pizza stone on the bottom rack.
  • Divide dough into 2 portions (For 2 (12 to 14-inch thickness) pizzas and shape into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let stand for 15 minutes.
  • Transfer to a lightly floured surface, shape as desired and roll out. (1/8-inch thickness)
  • Transfer dough to a pizza peel (Sprinkle with cornmeal to help facilitate moving dough) and top with toppings.
  • Transfer to a preheated stone and bake until golden brown, about 12 to 18 minutes. Remove from oven and serve immediately.

Tip: Cooking time on broccoli can be hard to determine. To make sure it is cooked properly, chop into small pieces. Cook in water for 2 to 3 minutes before hand. Drain and dry before topping pizza.

Enjoy! Have a Great Weekend!

Lisa

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