Tuesday, October 28, 2014

Quiche for Two

I do wish Quiche was a bit more photogenic! But, you will have to trust me--this is delicious. I like quiche, actually I really like quiche. I just don't like it for several days in a row. Enter, 'Quiche for Two'. Some brilliant chef decided that you really could cut a quiche recipe way down and put it in a small casserole--rocket science I know.
Really this is a great recipe, it is crust less which is fine by me.  I'd rather forgo a high calorie crust and eat a brownie! There are so many ways to change this recipe--use what you have in your fridge. It will always be yummy. This recipe came from a Pampered Chef Cookbook. I don't know which one, as I have a tendency to rip recipes out of cookbooks, do you do that??


Quiche for Two

Base:
3 eggs
1/2 cup half and half
1/4 tsp salt
2 Tbsp all purpose flour
Ground black pepper

Filling Options
3 slices crisply cooked bacon, 1/3 cup seeded, chopped tomato, 2 Tbsp thinly sliced green onion, 1/2 cup shredded Swiss cheese
OR
1/2 cup chopped ham, 1/3 cup chopped fresh broccoli, 2 Tbsp finely chopped onion, 1/2 cup shredded sharp cheddar cheese

Protein, vegetable, cheese

Preheat oven to 375 degrees.  Spray small oval baker with nonstick cooking spray.  Whisk together base ingredients, set aside.

Combine fillings and cheese, spoon into the bottom of the baker.  Pour base over filling ingredients.

Bake 30-35 minutes or until the center is set.  (A knife inserted will come out clean.)  Let stand 5 minutes before serving. 
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Thursday, October 16, 2014

Chicken Coconut Pistachios and Rice

I have over 60 tasty recipes containing chicken on my blog. It was 4:00 and my menu plan wasn't going to happen. I had chicken tenders and a well stocked pantry. Certainly I could find a yummy dish. I checked out all 63 recipes and I had all the ingredients for exactly one dish. It looked like dinner would be Pistachio and Coconut Chicken and Rice (yes, I do keep a stash of pistachios). This recipe is a hidden gem. So I updated the photo and adjusted the recipe and wondered why I don't make this dish more often. Yummy rice simmered in coconut milk, browned chicken, peas and a sprinkling of pistachios and cilantro. And the leftovers were delicious. This recipe needs to be at the front of your 'list of dinner ideas'. I think you will love it and it can be on the table in about 45 minutes. That's a good thing!
 Chicken Coconut Pistachios and Rice
1 to 1 1/4 pounds chicken tenders
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 medium onion, minced
1 1/2 teaspoon Garam Masala
1 1/2 cups long-grain white rice
3 medium garlic cloves, minced
2 3/4 cups low-sodium chicken broth
1 (13.5 ounce) can coconut milk
1 cup frozen peas
1/2 cup chopped pistachios, lightly toasted
1/4 cup minced fresh cilantro leaves
Season chicken tenders with salt and pepper. Dredge each chicken tender in the flour, shaking off excess.

Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat.  Cook the chicken until browned on both sides and cooked through about 8-12 minutes. Transfer the chicken to a plate. Tent with foil to keep warm.

Add the remaining 1 tablespoon oil to the skillet. Add the onion, Garam Masala, and 1/2 teaspoon salt, cook until the onion is softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.

Stir in the chicken broth and coconut milk, scraping up any browned bits. Cover, reduce the heat to medium-low and cook about 20 minutes or until liquid has been absorbed and rice is tender. Stir occasionally as rice cooks

Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the cilantro and gently fold into the rice. Season with salt and pepper to taste, serve with the chicken.
Top with chopped pistachios
This recipe serves 4-6. It makes plenty of rice, but the leftover rice is delicious. I tried cutting down the recipe but I really don't like having partial cans of coconut milk in the fridge.
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Adapted from a recipe found on one of my favorite blogs-- Mels Kitchen CafĂ©.


Thursday, October 9, 2014

Panko Crusted Salmon--30 Minute Meal

 
 

Hubby spent a wonderful week in Alaska on my brothers fishing boat. He came home with 150 pounds of seafood! This Panko Crusted Salmon is amazing. It is quick--yes a true 30 minute meal. Heating the oven to 425 takes a few minutes so plan ahead. This is what I call 'fast food'. If you don't have a freezer full of salmon check out the frozen salmon at Costco, it is consistently good.

Panko Crusted Salmon from Pink Parsley
2/3 cup panko crumbs
2 Tbsp minced fresh parsley
2 tsp grated lemon zest
kosher salt
freshly ground black pepper
olive oil
4 (6-8 oz) salmon fillets, skin on
3 Tbsp Dijon mustard
lemon wedges

Preheat the oven to 425.

In a small bowl combine the panko, parsley, lemon zest, 1/2 tsp salt, 1/2 tsp pepper, and 2 Tbsp olive oil. Stir until the crumbs are evenly coated and set aside.

Place the salmon filets skin side down on a board.  Brush with the Dijon mustard, then season with salt and pepper. Press the panko mixture thickly on top of each filet.

Heat 1 Tbsp of oil in an oven proof skillet over medium high heat. Wait for the oil to be very hot, and then gently add the salmon filets, skin side down and sear for 3-4 minutes, without turning.

Transfer the pan to the oven for 5-7 minutes until the salmon is almost cooked through and the panko has browned. You may need to turn the broiler on for the last minute or two to brown the panko. Remove from the oven and loosely cover with foil.  Allow to rest for 5-10 minutes.  Serve with lemon wedges.
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Sunday, October 5, 2014

Chocolate Chip Pumpkin Bread


I saw a sign a couple of weeks ago at my local Kneaders announcing the arrival of Pumpkin Bread. I almost did a U turn right there. I know their bread is good. But I knew I had all the ingredients at home to make my own Pumpkin Bread. I wanted to try a new recipe and this was at the top of the list. I found the recipe at Our Best Bites--I made a few minor changes and decided it was delicious!
Welcome Fall!

Chocolate Chip Pumpkin Bread
2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour (again spoon, don't scoop!)
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 oz container vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 tsp vanilla
1-2 cups chocolate chips (plus a few extra for the top) I like plenty of chocolate in my pumpkin bread so I used 2 cups. I tried mini semi sweet chocolate chips in one batch, not bad. But the second time I made this recipe I used 60% Cocoa Semi Sweet chips--much better, I like a bigger bite of chocolate  in my pumpkin bread.

Preheat oven to 350 degrees.  Combine flours, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.

In a separate bowl combine sugars and stir until well mixed.  Add yogurt, eggs, pumpkin, oil, and vanilla. Whisk until smooth.

Slowly add dry ingredients and mix gently, being careful not to over mix.  When combined gently stir in chocolate chips. Divide batter between pans that have been sprayed with Pam and sprinkle the top with additional chocolate chips.

Bake large loaves for 50-60 minutes, check smaller loaves after 35-40 minutes or until a skewer comes out with on a few crumbs attached. Don't over bake!  Let cool for 10 minutes and then run a sharp knife around the edges before removing from the pan.

This recipe makes two large 9x5 inch loaves of pumpkin bread; however I have better luck with smaller loaves and I wanted to share with friends. At my local Walmart I found a set of 5 Mini Loaf Pans that are disposable. Perfect. This recipe made 6 mini loaves. I decided they were a bit too full so the second time I baked them I made 6 mini loaves and 2 muffins (I cooked the two muffins in small 1 cup glass dishes). I know this is probably too much information but I really don't want pumpkin batter all over the bottom of your oven! It is a good idea to put loaf pans (whatever size) on a cookie sheet to bake, this avoids oven messes and makes it easier to transport loaves in and out of the oven.
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