Monthly Archives: May 2012
What to do with leftover veggies and other breakfast foods, like sausage or bacon, make a quiche! Today’s tasty quiche was quite simple. Gary and I had some left over veggies from a really tasty flat bread we made yesterday, that I plan on posting about later this week. We were talking about what to do with our left over veggies, and quiche came to mind. So here we are, talking about quiche!
The Pie Crust (pg. 131 of Great Baking and More)
2 1/4 c. All-Purpose Flour
3/4 teaspoon Salt
1/2 c. Shortening (well chilled)
2 Tablespoons butter (I did 4, we’ll see what happens)
5-6 Tablespoons of COLD water
1. Mix the flour and salt in a large bowl
2.Cut in the butter and shortening (I used my hand mixer, but a wire pastry cutter or fork work as well)
- Mix/Blend/Cut the particles until they are about the size of peas.
3. Continuing mixing and add one tablespoon of COLD water at a time.
- Mix until the dough starts to hold together.
4. Divide dough into two balls and wrap in Saran Wrap or air tight containers. Refrigerate for 15-30 minutes.
5.Roll out the dough to desired thickness. For this quiche I rolled the dough to about 1/8 inch.
6. Put dough in baking dish. I used a spring-form pan.
- An easy way to handle your pie dough is to fold it into fourths. This way you to just unfold the dough once it’s in the pan and is more even.
7. Continue onto the directions for the Quiche.
The Morning Quiche
1 c. Chopped Spinach
3/4 c. Mozzarella Cheese (Shredded)
1/2 c. Parmesan Cheese (Shredded)
3/4 c. Colby Jack Cheese (Shredded)
3/4 c. Chopped Turkey (I used deli sliced turkey and then cut it into small pieces)
3/4 c. Baby Tomatoes (Quartered)
1/4 c. Milk
1. Prepare your veggies
2. Whisk the eggs and the milk.
3. Combine the veggies and the egg mixture.
4. Pour the egg mixture into the pan with the pie crust.
5. Bake at 350 degrees for 45-55 mins.
6. Remove from the oven and cool for 5 minutes.
7. Serve and enjoy!
My family has a tradition for Memorial weekend. Every year we go to Bird City Kansas. This is the town where my grandma grew up. We visit Bird City to remember her parents by laying flowers on their graves. This is something that I have done my whole life. It’s something I look forward to each year. For me, memorial weekend means spending time with those you love and remembering those that have passed on.
On a lighter note, I thought I would tell you all about the food. This is a food blog after all. We always drive to Bird City and on our way we stop at a Dairy King. We have always stopped there for lunch. My cousins, sister, and I look forward to this stop because it means that we could get some ice cream and stretch our legs.
I usually get a hamburger and a chocolate shake. I changed it up this year and got the chicken club and a chocolate shake. Often times we eat outside, but this year it was pretty windy so we ate inside. This Dairy King is cool because it is also a bowling alley. This is one of my favorite stops on our way to Bird City.
Since Bird City is a small town the best place to enjoy dinner is at Big Ed’s Steakhouse! What is cool for me is that my great-grandpa use to own this building. It used to be the grocery store, named Chapman’s. Whenever we go eat here, I always try to imagine what it might have looked like back when he owned it.
Now I’m not a huge steak person, so I ordered the catfish for dinner. However, since Big Ed’s is known for their steak I figured I should how a picture of the steak. Thankfully my sister is a steak freak.
Doesn’t that steak look awesome! I know I said I’m not a big steak person, but the steak’s at Big Ed’s always look and taste great! I also had a chance to try something I had not had before. Some of you may know what Texas Toothpicks are, but I was unaware. It was one of the choices for a side with the catfish. Texas Toothpicks are fried onions and green peppers. I enjoy onion rings so I thought why not! I thought that they would taste similar to onion rings, but they are different. I think I would have enjoyed them more, if there had been a little more flavor. For me, most of the flavor came from the ranch dipping sauce.
The only complaint that we have about Big Ed’s, as a family, is that when you order a salad with your meal it doesn’t come first, but on the entrée plate. Big Ed’s though is a tradition, and the food is really tasty so I still will go back each year! When I was little, my cousins, sister, and I would go across the street after dinner and play on the tank that sat in the World War II memorial. In recent years the town moved the tank to the park. Since I was so used to it being in the memorial it was a little weird to me at first. However, I think that since so many kids play on it, that it is more respectful to have it in the park instead of the memorial.
Though Memorial weekend, for me, means spending time with loved ones and remembering those that have passed on. I still want to thank those that have served and are still serving for all they have done! Thank you for what you do! I hope everyone had a great Memorial day.
Tonight for dinner, Gary and I enjoyed chicken strips and really tasty baked tomatoes! I loved how simple and quick this dinner was. Including prep time this meal took about 40 minutes. Since the baked tomatoes and the chicken strips had the same bake time, I was able to have them in the oven at the same time. That made the timing of the meal work perfectly!
I saw this recipe for baked tomatoes the other day and wanted to try it out. They just looked like something that Gary and I would enjoy since we both love tomatoes!
2 Large Tomatoes
1/4 c. Balsamic Vinaigrette Dressing
1 tsp Dried Basil
1/2 c. Parmesan Cheese
1. Take stickers off the tomatoes.
2. Remove the center of the tomato. Cut the tomatoes in half.
3. Pre-heat the oven to 350 degrees.
4. Cover a small pan with foil.
5. Put the tomatoes, cut side up, on the pan and coat the tops with the balsamic dressing.
6. Combine the cheese and basil. Sprinkle over the tops of the tomatoes.
7. Bake for 20 minutes or until cheese is melty.
Gary and I also had some chicken tenderloins left over from a previous meal. The chicken tenderloins reminded me of chicken strips. What was nice about the chicken strips was they are easy to make and did not cost that much. Perfect for us college students!
1 c. Bread Crumbs
1 tbsp All-Purpose Seasoning
1 tbsp Melted Butter
5-6 Chicken Tenderloins
1. Cut the fat off the tenderloins.
2. Rinse off the chicken.
3. Pre-heat Oven to 350 degrees.
4. Cover a baking sheet with foil.
5. Melt the butter.
6. Combine the bread crumbs and all-purpose seasoning.
7. Cover each tenderloin in butter. Then coat in the bread crumb mixture. Put tenderloins on the baking sheet.
8. Bake for 10 minutes. Flip tenderloins. Bake for another 10 minutes.
9. Check to make sure chicken in done.
10. Remove from the oven and let cool for 3-5 minutes.
I love granola and energy bars. They are small so you can take them just about anywhere for a quick pick-me-up. I once worked at a Great Harvest Bread Company store, and we used to make some very tasty bars. My favorite was the Trek Bar. I considered trying to duplicate it, but was unable to find some of the ingredients at my local grocery store. I hope to make it sometime in the future, once I can find all the ingredients. Instead I made up my own bar with all the ingredients that I enjoy!
1/3 c. Walnuts
1/2 c. Mixed Dried Fruit
2 c. Granola or Puffed Cereal
1/2 c. Honey
1 c. Chunky Peanut Butter
1 tsp. Honey
**Note: You can change the walnuts to any other type of nut you like. The same goes for the dried fruit. Just make sure to keep it dried, so that the bars will last longer.
1. Put the nuts, fruit, and cereal into a bowl and mix.
2. Put the 1/2 cup honey and 1 cup peanut butter into a sauce pan.
3. Stir on medium heat until honey and peanut butter combine until the relatively smooth.
4. Mix the cereal mixture and honey mixture together.
5. Add the 1 tsp honey to the mixture and stir.
- Note: This extra honey is to help with the stickiness of the bar. It’ll help keep all the parts together.
6. Scrap the mixture into a small pan. Flatten with a spatula.
7. Put in the freezer for 10-20 minutes.
8. Take out and cut into bars.
9. Wrap bars in Seran-Wrap or Wax Paper. You can also put them in small sandwich bags.
10. Store in freezer until ready for use.
- This will help keep the bars’ shape and from falling apart.
11. Enjoy while on an adventure or just as a tasty snack!
It is cloudy and rainy out today. This type of weather just makes me want muffins and a latte. I enjoy muffins that have fruit and nuts but, I also wanted chocolate chips. Gary was opposed to that idea. So I made most of the muffins without chocolate chips and the a few with, for me!
2 1/4 c. All-Purpose Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
Pinch of Salt
1/2 c. Sugar
1/2 c. Vegetable Oil
1 Whole Egg
1 Egg Yolk
1 c. Plain Yogurt
1-2 c. Extras (Pecans, Cranberries, and Chocolate Chips)
1. Pre-heat the oven to 375 degrees.
2. Mix the flour, baking powder, baking soda, and salt until combined.
3. Mix the sugar, vegetable oil, whole egg, egg yolk, and yogurt until combined.
4. Pour the sugar mixture into the flour mixture. Stir twice.
5. Add the extras and mix the batter. Do not mix until smooth; it should look similar to cookie batter.
6. Add cupcake liners to your muffin tin. Spoon batter into liners. The liners should be mostly filled.
- Muffins do not rise like cupcakes, that is why you can fill the liner pretty full!
7. Pop the muffins in the oven for 16-18 minutes.
8. Take the muffins out the oven and immediately take them out the pan.
9. Let them cool for 3-5 minutes.
10. Serve and enjoy!
Recipe adapted from: I’m Just Here For More Food: Food x Mixing x Heat = Baking (pg. 92)