Ha! Do you know how hard it is to bake a quiche when your oven is mucked and will only go to 250F? Fortunately it turned out ok, just took forever to bake. It did remind me that I'm not a huge fan of quiche though. Ron loved it. Thankfully, because I had a piece and he devoured the rest.
Oven is fixed now! The apt complex came out and replaced the door because when they fixed the handle they apparently dented the door and caused it to stay open on the side (which I didnt even notice). It is still about 25 degrees off what it should be but I can compensate for that with no problem. YAY!
From the Better Homes & Gardens New Cookbook page 234
1 recipe Pastry for Single-Crust Pie (I used a prepared crust I had in the freezer)
6 slices bacon
1 medium onion, sliced
3 beaten eggs
1 1/2 cups milk
1/4 teaspoon salt
dash ground nutmeg
1 1/2 cups shredded Swiss cheese (6 oz)
1 tablespoon all purpose flour
1. Prepare pastry for single crust pie. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or till pastry is set and dry. Remove from oven. Reduce oven temperature to 325F.
2. Meanwhile, in a large skillet cook bacon till crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon; set aside. Cook sliced onion in reserved drippings till tender but not brown; drain.
3. In a medium mixing bowl stir together eggs, milk, salt, and nutmeg. Stir in the crumbled bacon and onion. Toss together shredded cheese and flour. Add to egg mixture; mix well.
4. Pour egg mixture into the hot, baked pastry shell. Bake in the 325F oven for 35 to 40 minutes or till a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes before serving. Makes 6 servings.
This recipe is included in my 2009 Cookbook Challenge!!
Showing posts with label cookbook challenge. Show all posts
Showing posts with label cookbook challenge. Show all posts
Wednesday, March 4, 2009
Thursday, February 19, 2009
Odd Chicken Tastiness
This was kind of an odd recipe. Most chicken salads are munchable on their own with no bread needed. This one....not so much. It was really good as a sandwich but alone. Eh.
Parmesan Chicken Salad Sandwiches
Source: Easy Family Food Magazine 1st Quarter 2009 - page 23
1/2 cup light mayonnaise or salad dressing
1 tablespoon lemon juice
2 teaspoons snipped fresh basil
2 1/2 cups chopped cooked chicken or turkey
1/4 cup Parmesan cheese
1/4 cup thinly sliced green onion (2)
3 tablespoons finely chopped celery
salt and ground black pepper
12 slices whole wheat bread
1. For dressing, in a small bowl, stir together mayonnaise, lemon juice and basil. Set aside.
2. For salad, in a medium bowl, combine chicken, Parmesan, green onion, and celery. Pour dressing over chicken mixture; toss to coat. Season to taste with salt and pepper. Serve immediately or cover and chill in the refrigerator for 1 to 4 hours. Serve chicken salad on toasted wheat bread. Makes 6 sandwiches.
Cal: 194, Fat: 12g, Sat Fat: 3g, Chol: 61mg, Sod: 366mg, Carb: 2g, Prot: 18g, Fib: 0g
This recipe is included in my 2009 Cookbook Challenge!!
Parmesan Chicken Salad Sandwiches
Source: Easy Family Food Magazine 1st Quarter 2009 - page 23
1/2 cup light mayonnaise or salad dressing
1 tablespoon lemon juice
2 teaspoons snipped fresh basil
2 1/2 cups chopped cooked chicken or turkey
1/4 cup Parmesan cheese
1/4 cup thinly sliced green onion (2)
3 tablespoons finely chopped celery
salt and ground black pepper
12 slices whole wheat bread
1. For dressing, in a small bowl, stir together mayonnaise, lemon juice and basil. Set aside.
2. For salad, in a medium bowl, combine chicken, Parmesan, green onion, and celery. Pour dressing over chicken mixture; toss to coat. Season to taste with salt and pepper. Serve immediately or cover and chill in the refrigerator for 1 to 4 hours. Serve chicken salad on toasted wheat bread. Makes 6 sandwiches.
Cal: 194, Fat: 12g, Sat Fat: 3g, Chol: 61mg, Sod: 366mg, Carb: 2g, Prot: 18g, Fib: 0g
This recipe is included in my 2009 Cookbook Challenge!!
Wednesday, February 11, 2009
Darn those smokey steaks!
Ok I have to admit something. Something embarrassing.
I can not cook a steak without setting off at least 1 of our 3 of our smoke alarms. Even then it's a good thing I like my steak rare because they are barely cooked. Last night I managed to set off all 3 smoke alarms! *hangs head in shame* The steaks were good but my apt was filled with smoke which is annoying to say the least.
Any tips on how to grill the perfect steak indoors?
Anyway I do bring a gift of yummy recipes with me today and not just whining! The cornbread was soooooooo yummy I couldnt stop eating it. *LOL*
These are both from 30 Minute Meals 2
Rio Grande Spice Rub Strip Steaks
4 sirloin strip steaks, 1 inch thick (8 to 10 oz ea)
1.5 Tablespoons ground ancho chili or dark chili powder (a palmful)
1.5 Tablespoons ground cumin (a palmful)
1 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper
1 large red onion, cut into 4 thick slices
Extra virgin olive oil or vegetable oil, to coat onion
Salt and freshly ground black pepper
1. Remove steaks from refrigerator and let them rest for a few minutes to take the chill off.
2. Preheat grill pan or indoor electric gill to high heat. Combine spice rub ingredients: ground ancho chili, cumin, coriander, and cayenne, and rub well into steaks.
3. Coat red onion slices in a drizzle of oil. Season with salt and pepper.
4. Grill steaks and onion slices, 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season with salt. Top with seperated rings of grilled onions. Serve with hot Cracked Corn and Cheese Squares and Mexican Fiesta Salad.
Cracked Corn and Cheese Squares
1 package (8 1/2 ounces) corn muffin mix, mixed to package direction
softened butter, to grease baking dish (I actually used Crisco Cooking Spray instead of butter)
1/3 pound Monterey Jack cheese or Pepper Jack cheese, cut into 1/4 inch dice (I used Pepper Jack and think it gave the squares a nice little kick)
1/2 cup frozen corn kernels
1 scallion, thinly sliced
1. Preheat oven to 400F. Grease an 8" square baking dish with butter. In a mixing bowl, stir cheese, corn, and scallions into corn muffin batter. Pour batter into baking dish and bake until golden, 15 to 18 minutes.
These recipes are included in my 2009 Cookbook Challenge!!
I can not cook a steak without setting off at least 1 of our 3 of our smoke alarms. Even then it's a good thing I like my steak rare because they are barely cooked. Last night I managed to set off all 3 smoke alarms! *hangs head in shame* The steaks were good but my apt was filled with smoke which is annoying to say the least.
Any tips on how to grill the perfect steak indoors?
Anyway I do bring a gift of yummy recipes with me today and not just whining! The cornbread was soooooooo yummy I couldnt stop eating it. *LOL*
These are both from 30 Minute Meals 2
Rio Grande Spice Rub Strip Steaks
4 sirloin strip steaks, 1 inch thick (8 to 10 oz ea)
1.5 Tablespoons ground ancho chili or dark chili powder (a palmful)
1.5 Tablespoons ground cumin (a palmful)
1 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper
1 large red onion, cut into 4 thick slices
Extra virgin olive oil or vegetable oil, to coat onion
Salt and freshly ground black pepper
1. Remove steaks from refrigerator and let them rest for a few minutes to take the chill off.
2. Preheat grill pan or indoor electric gill to high heat. Combine spice rub ingredients: ground ancho chili, cumin, coriander, and cayenne, and rub well into steaks.
3. Coat red onion slices in a drizzle of oil. Season with salt and pepper.
4. Grill steaks and onion slices, 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season with salt. Top with seperated rings of grilled onions. Serve with hot Cracked Corn and Cheese Squares and Mexican Fiesta Salad.
Cracked Corn and Cheese Squares
1 package (8 1/2 ounces) corn muffin mix, mixed to package direction
softened butter, to grease baking dish (I actually used Crisco Cooking Spray instead of butter)
1/3 pound Monterey Jack cheese or Pepper Jack cheese, cut into 1/4 inch dice (I used Pepper Jack and think it gave the squares a nice little kick)
1/2 cup frozen corn kernels
1 scallion, thinly sliced
1. Preheat oven to 400F. Grease an 8" square baking dish with butter. In a mixing bowl, stir cheese, corn, and scallions into corn muffin batter. Pour batter into baking dish and bake until golden, 15 to 18 minutes.
These recipes are included in my 2009 Cookbook Challenge!!
Tuesday, February 3, 2009
Rum Glazed Banana Cake
mMm. This is not a cake for kiddies or those with an alcohol issue. The glaze gives it a very strong rum taste but it's sooooo good.
Rum Glazed Banana Cake
from Cooking Light: Annual Recipes 1998
1 3/4 cup packed brown sugar
2/3 cup stick margarine, softened (I used unsalted butter)
3/4 cup egg substitute
1 cup mashed ripe bananas (I used 3 medium size bananas)
1/2 cup vanilla low fat yogurt
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
vegetable cooking spray
3/4 cup sifted powdered sugar
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract plus 2 tablespoons skim milk (I used dark rum)
1 tablespoon stick margarine, melted
1. Preheat oven to 375 degrees. Beat brown sugar and 2/3 cup margarine at medium speed of an electric mixer until light and fluffy. Add egg substitute, beating until well blended.
2. Combine banana and next 3 ingredients in a bowl; set aside. Combine flour, baking powder, and baking soda. With mixer running at low speed, add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture.
3. Pour batter into a 10 inch tube pan coated with cooking spray. Bake at 375 for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove cake from pan. Let cool completely on a wire rack. combine powdered sugar, rum, and metled margarine; stir mixture until smooth. Drizzle over cake.
Yield: 16 servings.
Calories: 285, Fat: 8.7g, Protein: 3.6g, Carb: 47.5g, Fiber: 0.9g, Chol: 0mg, Sodium: 180mg
This is the 2nd recipe I am including in my challenge to make at least 1 recipe from each of my cookbooks in 2009!
Rum Glazed Banana Cake
from Cooking Light: Annual Recipes 1998
1 3/4 cup packed brown sugar
2/3 cup stick margarine, softened (I used unsalted butter)
3/4 cup egg substitute
1 cup mashed ripe bananas (I used 3 medium size bananas)
1/2 cup vanilla low fat yogurt
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
vegetable cooking spray
3/4 cup sifted powdered sugar
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract plus 2 tablespoons skim milk (I used dark rum)
1 tablespoon stick margarine, melted
1. Preheat oven to 375 degrees. Beat brown sugar and 2/3 cup margarine at medium speed of an electric mixer until light and fluffy. Add egg substitute, beating until well blended.
2. Combine banana and next 3 ingredients in a bowl; set aside. Combine flour, baking powder, and baking soda. With mixer running at low speed, add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture.
3. Pour batter into a 10 inch tube pan coated with cooking spray. Bake at 375 for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove cake from pan. Let cool completely on a wire rack. combine powdered sugar, rum, and metled margarine; stir mixture until smooth. Drizzle over cake.
Yield: 16 servings.
Calories: 285, Fat: 8.7g, Protein: 3.6g, Carb: 47.5g, Fiber: 0.9g, Chol: 0mg, Sodium: 180mg
This is the 2nd recipe I am including in my challenge to make at least 1 recipe from each of my cookbooks in 2009!
Jerry's Mexican Pie
Yesterday was busy but fun! We finally picked up the truck from the collision place where it's lived for 3 weeks getting a facelift after the Ron wreck was in. I am sooo happy we have 2 vehicles again! Had to be up at 4:30am to go get it but definitely worth it to have that freedom of 2 vehicles and I get my Jeep back fulltime! YAY! :)
After that it was home to make up the menu and grocery list for the week. heh I still need to clean up all the cookbooks spread all over the bedroom floor. I realized I have a TON of low carb cookbooks I need to get rid of. Most of my cookbooks are low carb! I need to expand my library a bit!
I also got to have lunch with Dawnie of Eat, Play, Live at Mexican Inn Cafe. (The steak fajitas and cherry empanada were wonderful!) I really really love TexMex food. If I had to pick one of style of food to eat the rest of my life that would probably be it. YUM! Dawnie and I had some giggles about our significant others and lots of food talk. I want to pick her brain for all she is learning in culinary school! *LOL* She also brought me an awesome belated birthday present, Paula Deen's Kitchen Wisdom and Recipe Journal. Paula Deen is my idol. This woman utterly amazes me. She went from practically destitute to the Queen of Southern Cooking. My hero!
Anyway, last night for dinner we had Mexican again because well I just cant get enough Mexican. heh. This recipe was super easy and fast and was soooo good.
Jerry's Mexican Pie
from Froggy Bottom
1 prepared pie shell (I was concerned on if I should bake the crust first but it was great just as is)
1 can refried beans with chili peppers (Believe it or not I couldnt find with chilis so I just used regular refried beans. I would probably only use about half of a standard can next time because it was very beany)
1 can green chile peppers, mild
1 pound ground meat
1 (3 1/4 oz) can chopped ripe black olives
1 large onion, chopped
1 package taco seasoning (the hot and spicy kind adds a wonderful kick, especially if you cant find refried beans with chillis)
1/2 cup Montery Jack cheese, grated
1/2 cup Cheddar cheese, grated
Sour Cream, for topping (we skipped this because I forgot to pick up sour cream)
1. Put beans in pie shell. Layer green chilies over the beans. Saute meat and onions together. Drain off fat.
2. Add the ripe olives and taco seasonings. Mix well and put over beans and peppers.
3. Cover with grated cheese and bake at 350 degrees for approximately 30 minutes. Slives and serve with a dollop of sour cream.
This recipe is going to make it into my regular rotation! It's also the first recipe I am including in my challenge to make at least 1 recipe from each of my cookbooks in 2009!
After that it was home to make up the menu and grocery list for the week. heh I still need to clean up all the cookbooks spread all over the bedroom floor. I realized I have a TON of low carb cookbooks I need to get rid of. Most of my cookbooks are low carb! I need to expand my library a bit!
I also got to have lunch with Dawnie of Eat, Play, Live at Mexican Inn Cafe. (The steak fajitas and cherry empanada were wonderful!) I really really love TexMex food. If I had to pick one of style of food to eat the rest of my life that would probably be it. YUM! Dawnie and I had some giggles about our significant others and lots of food talk. I want to pick her brain for all she is learning in culinary school! *LOL* She also brought me an awesome belated birthday present, Paula Deen's Kitchen Wisdom and Recipe Journal. Paula Deen is my idol. This woman utterly amazes me. She went from practically destitute to the Queen of Southern Cooking. My hero!
Anyway, last night for dinner we had Mexican again because well I just cant get enough Mexican. heh. This recipe was super easy and fast and was soooo good.
Jerry's Mexican Pie
from Froggy Bottom
1 prepared pie shell (I was concerned on if I should bake the crust first but it was great just as is)
1 can refried beans with chili peppers (Believe it or not I couldnt find with chilis so I just used regular refried beans. I would probably only use about half of a standard can next time because it was very beany)
1 can green chile peppers, mild
1 pound ground meat
1 (3 1/4 oz) can chopped ripe black olives
1 large onion, chopped
1 package taco seasoning (the hot and spicy kind adds a wonderful kick, especially if you cant find refried beans with chillis)
1/2 cup Montery Jack cheese, grated
1/2 cup Cheddar cheese, grated
Sour Cream, for topping (we skipped this because I forgot to pick up sour cream)
1. Put beans in pie shell. Layer green chilies over the beans. Saute meat and onions together. Drain off fat.
2. Add the ripe olives and taco seasonings. Mix well and put over beans and peppers.
3. Cover with grated cheese and bake at 350 degrees for approximately 30 minutes. Slives and serve with a dollop of sour cream.
This recipe is going to make it into my regular rotation! It's also the first recipe I am including in my challenge to make at least 1 recipe from each of my cookbooks in 2009!
Sunday, February 1, 2009
2009 Cookbook Challenge!
Taste and Tell had a great idea in her blog to make use of all the cookbooks she has so I'm gonna steal that idea (hopefully she wont mind!) and try to do the same thing!
I want to use all my cookbooks this year. Any book I dont use is gonna go to half price books!
I'll add cookbooks here as I use them. Along with a link to the post where I blogged about that recipe. I dont promise pictures but I'll do my best to keep up with this to try and be a better blogger and to make use of the piles of cookbooks I have!
Cookbooks:
Froggy Bottom - Jerry's Mexican Pie - 2.2.09
Cooking Light : Annual Recipes 1998 - Rum Glazed Banana Cake - 2.3.09
30 Minute Meals 2 - Rio Grande Spice Rub Strip Steaks & Cracked Corn and Cheese Squares - 2.10.09
Easy Family Food Magazine 1st Quarter 2009 - Parmesan Chicken Salad Sandwiches - 2.18.09
Better Homes & Gardens New Cookbook - Quiche Lorraine - 3.5.09
Cooking Light : Annual Recipes 2000 - coming soon!
Martha Stewart's Cookies - coming soon!
Easy Cooking for Today Volume II - coming soon!
I want to use all my cookbooks this year. Any book I dont use is gonna go to half price books!
I'll add cookbooks here as I use them. Along with a link to the post where I blogged about that recipe. I dont promise pictures but I'll do my best to keep up with this to try and be a better blogger and to make use of the piles of cookbooks I have!
Cookbooks:
Froggy Bottom - Jerry's Mexican Pie - 2.2.09
Cooking Light : Annual Recipes 1998 - Rum Glazed Banana Cake - 2.3.09
30 Minute Meals 2 - Rio Grande Spice Rub Strip Steaks & Cracked Corn and Cheese Squares - 2.10.09
Easy Family Food Magazine 1st Quarter 2009 - Parmesan Chicken Salad Sandwiches - 2.18.09
Better Homes & Gardens New Cookbook - Quiche Lorraine - 3.5.09
Cooking Light : Annual Recipes 2000 - coming soon!
Martha Stewart's Cookies - coming soon!
Easy Cooking for Today Volume II - coming soon!
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