Potato-Crusted Quiche

INGREDIENTS:

1-2 medium size russet potato, peeled and sliced

2-3 tbsp olive oil

1.5 tsp salt, divided

1/2 tsp pepper, divided

1 tbsp grated parmesan cheese

5 eggs

1 c milk

1 tomato, finely diced

2-3 jalapeños, seeded and finely diced

1/2 c green onions, sliced

1/2 c bacon, cooked and chopped

1/2 c shredded cheddar cheese

Preheat oven to 400℉ 

Place sliced potatoes in a bowl and add olive oil, 1 teaspoon of salt, 1/4 teaspoon of pepper, and the Parmesan cheese.  Mix well so potatoes are well coated.  Line a glass baking dish with the seasoned potato slices.  Bake for 15 minutes.  Meanwhile  mix the rest of the ingredients together (begin with the eggs, milk, salt and pepper, whisk well, and then add the veggies and cheese.  Pour egg-veggie mixture on top of the potatoes and return to the oven for another 30 minutes.  Enjoy!

 

Chicken Broccoli Braid

This recipe was shared by a friend from church.  It's a quick, easy, and sure tasty.  I made some changes to the recipe just because, but either way it's delicious.  Instead of refrigerated crescent dough I used the "Best Rolls" recipe found here on the blog.

INGREDIENTS: 

1 cup chopped broccoli florets

2 cups chopped cooked chicken breasts (or 1 can chicken)

1 cup shredded cheddar cheese

1 tsp dill weed

1/2 cup mayonnaise

1 tsp minced garlic 

1/4 tsp salt

Best rolls dough (or 2 pkg (8oz) refrigerated crescent dough)

1 egg white, lightly beaten

2 tbsp slivered almonds (optional)

NOTE:  When preparing the chicken, I usually spray a broiler pan with cooking spray.  I get some chicken breasts and season them.  I lay them on the broiler pan and broil each side for 6-7 minutes.  After both sides have been broiled, I get the chicken out and cover it with aluminum foil for 10 minutes (meat still cooks outside the oven).  Make sure juices run clear and your chicken is fully cooked.  If not, put it back inside the oven for a few more minutes.

Preheat oven to 375 degrees Fahrenheit.  Combine broccoli, chicken, cheese, mayonnaise, dill weed, garlic, and salt in a bowl: Mix well.  

If you make the "Best Rolls" recipe, you'll only need a quarter of the dough for this recipe.  Roll bread dough to cover the bottom of a large cookie sheet.  

If using refrigerated crescent dough: do not separate.  Arrange longest sides of dough across width of cookie sheet.  Repeat with remaining package of dough.  Press all seams together.  

On longest sides of cookie sheet, cut dough into strips 1 1/2" apart, 3" deep. 

Spread filling down center.  Braid strips across center, twisting each strip one turn.  Tuck ends.  Brush with egg whites and sprinkle with almonds.

Bake 25-28 minutes until golden brown.  Enjoy!

Chipotle Ranch Chicken Sandwich

Not too long ago I tried a chicken sandwich that was just plain delicious!! I told my husband that I was going to try and figure out the sauce and make the sandwich at home. I was in luck! The sandwich turned out just as good and we loved it!

To make the sauce you will need Chipotle Peppers. You will be able to find these in small cans at your local grocery store. There are many different brands, I just happened to buy this one. You won't use all of the peppers so you can freeze the rest and use them with other recipes.

INGREDIENTS:

1 lb chicken breast/tenders

adobo from chipotle peppers

garlic salt

cooked bacon strips

1 large onion, sliced

Pepper Jack cheese

Cibatta bread

Chipotle Ranch sauce (see recipe below)

Put a little bit of olive oil on a skillet. Season the chicken with garlic salt and cook on medium heat on the skillet. Add a little bit of adobo sauce on top of the chicken. While chicken is cooking, sautee the onions. When the chicken, onions,chipotle ranch sauce and bacon are ready, you can begin making your sandwich.

Spread some chipotle ranch on the cibatta bread and then place on a hot griddle just for a little bit to help soften the bread and toast it at the same time. Add more sauce to your bread, add the chicken, cheese, bacon and finally the sauteed onions, place the top slice of bread and enjoy!!

INGREDIENTS for SAUCE:

1 cup sour cream
1 can of Nestle's Media Crema (Table cream) or add another cup of sour cream if you can't find this ingredient
1 cilantro bunch
1 pkg Ranch dressing mix
2 chipotle peppers

Place all ingredients for sauce in the blender and voila! The sauce is done!

The BEST Philly Cheese Steak Sandwich

I found this recipe the other day and decided to make it. I made a few changes to the original recipe and added them in below. Clint is a huge philly fan, and he said that this was in his top two favorites! That made me feel pretty good. He wouldn't shut up about them and had to tell everyone how amazing they were. I'd have to agree, I was full at half and continued to eat, it was way too good!

For 2 sandwiches you will need:

1/2 pound of roast beef sliced from the deli
1/2 package of fresh sliced mushrooms
1 small to medium onion
Approx. 1 Tbs. Soy Sauce
Approx. ½ Tbs. Brown Sugar
White Sugar (Just Sprinkle a light coat)
Green chili’s, enough to liking
Pepperoncini Peppers or Jalapeño Peppers, enough to liking
1 ½ inch slice of cream cheese (or more if you’d like)
4 slices of Swiss cheese
Steak sliced rolls (these look like sub sandwich bread)

Heat griddle to 400 degrees (these sandwiches work best with a griddle but you could make one at a time in a frying pan). While griddle is heating up cut up onions into straws no more then about 1 1/2 inch pieces. Spray griddle with cooking spray or use vegetable oil. Put onions and mushrooms on griddle and use a spatula to move onions and mushrooms so they don't burn. Wait until the onions are almost translucent and add soy sauce, brown sugar and white sugar, just sprinkle on some white sugar to coat lightly. Add in cream cheese in and let melt. Then add green chili’s and roast beef slices. It is easiest if you pull the roast beef slices apart into chunks before cooking. The roast beef doesn't need to be cooked so just wait until it turns a deeper brown then the pinkish color that it has. Mix it together with the onions and mushrooms and separate it into two equal rows. Place two slices of Swiss cheese on each sandwich and then put the steak roll on top like a tee pee. Hold the top like a hot dog bun and put a spatula under it. Gently turn over sandwich by trying to keep as much as you can inside the sandwich as you turn it. Anything left over scoop up and stuff inside. It doesn't have to be perfect. Then put whatever condiments you like on it, like Mayonnaise, tomatoes slices, red or green peppers and lettuce. (We just used mayo)

CHEESE STEAK SANDWICH

I found this recipe in Martha Stewart's Everyday Food magazine (again), but of course tweaked the ingredients. I hope you enjoy the sandwich as much as we do!

SERVES TWO:

INGREDIENTS:

1 1/2 pds. RIB-EYE or EYE-of-ROUND Steak

1 Tbs. OLIVE OIL (I do not have a non-stick skillet, so I doubled the Olive Oil)

1 WHITE ONION

1 RED BELL PEPPER [my addition]

1 SWEET YELLOW PEPPER [my addition]

1 RED JALAPENO PEPPER [my addition]

8 Slices PROVOLONE Cheese

COARSE SALT and GROUND PEPPER

Freeze the Rib-Eye or Eye-of-Round Steak 35 minutes.

Thinly slice the Onion, and Peppers.


Once you remove steak from freezer slice very thinly against the grain with a serrated knife and season with Coarse Salt and Ground Pepper.

In a non-stick skillet, heat the olive oil, and cook the sliced White Onion, and Peppers until onion has browned and all have begun to soften.

Transfer Onion and Peppers to bowl. Wipe non-stick skillet clean, otherwise add steak and cook until cooked through and browned around edges.

Gather meat evenly into two mounds and top with Onion, Peppers and 4 slices of Provolone per mound.

Cook until cheese melts. Serve on toasted Hoagie Roll.


ENJOY!

Basic Drip Beef

I made this for my in-laws and parents. My mother in law confessed that she has never made such a tender roast in all the years she's been cooking. Maybe I was just lucky that day.

• 1 whole 2.5 to 4 Pound Chuck Roast
  ¼ cups Butter
  1 whole Large Onion, Sliced Thick
  3 cloves Garlic, Peeled
  ½ cups Soy Sauce
  1 cup Sherry (cooking Sherry Is Fine) (I used 1 can beef broth instead)
  ½ teaspoons Salt
  4 cups Water
  I believe I added in some brown sugar as well
  Toasted, Buttered Deli Rolls
  OPTIONAL: Rosemary, Thyme, Other Spices

Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown.

Put onions in to crock pot and set chuck roast on top of the onions. Add all remaining ingredients. Cover crock pot and simmer (very low heat) for 6 hours, or until beef is fork-tender and falling apart. Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.

*Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.

Serve on top of toasted, buttered deli rolls. I used Ciabatta Rolls that I got from Wal-mart.
Top with cheese and place under the broiler if desired.

Mock Sushi Sandwiches

I made these for my kids and it was a hit! They love sandwiches but I get tired of the same old every day. These are healthy and so tasty, a perfect way to change it up.

Ingredients:

Tomato and Basil sandwich wraps

Cream Cheese (I used whipped cream cheese spread)

Green Leaf lettuce

Your favorite sandwich meat - thin cut

Thinly sliced Tomato and/or any other favorite sandwich toppings

(pepperchinis, avocado, bacon bits, etc.)

Directions:

Spread thin layer Cream Cheese over wrap. It doesn't take much, maybe a tablespoon.

Add toppings and lettuce across the 1/2 of the wrap, stopping about 1 1/2 inches from top.

Add sandwich meat across entire wrap, stopping at about 2 inches from the top. (I used turkey on one half and roast beef on the other)

Tightly roll all ingredients together and slice about 2 inches thick.

Serve and Enjoy!