Quick Quiche

This quick quiche is for when you don't have time to make a pastry crust. It is an excellent idea for a quick lunch. You may add other goodies, such as ham, chicken, crab, shrimp, or broccoli. Originally we got this recipe from Gwen Bruington, but Beky found this one since I lost Gwen's, they are pretty much the same

Recipe by myrite

 

 Tested by Allrecipes Test Kitchen

Prep Time:

 

15 mins

Cook Time:

 35-

45 mins

Total Time:

 

1 hr

Ingredients

• 8 slices bacon (and or sausage, ham or mushrooms (for Beky) chopped)

• 4 ounces shredded Swiss cheese (U grate mild cheddar)

• 1 ½ cups milk

• 4 large eggs, beaten

• ½ cup all-purpose flour

• ¼ cup finely chopped onion (I also use red bell pepper or alternate)

• 2 tablespoons butter, melted

• 1 teaspoon salt (I use about 3/4 t cause with sea salt it was too salty)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan.

2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.

3. Cover the bottom of the prepared pie pan with shredded cheese and crumbled bacon. Whisk together milk, eggs, flour, onion, butter, and salt in a large bowl until smooth. Pour mixture over cheese and bacon in the pie pan.

4. Bake quiche in the preheated oven until the center is set, about 35 minutes. Serve hot or cold.

Nutrition Facts

             

calories291
total fat 19g
saturated fat 9g
cholesterol 170mg
sodium 804mg
total carbohydrate 13g
dietary fiber 0g
total sugars 4g
protein 17g
vitamin c 1mg
calcium 244mg
iron 1mg
potassium 243mg

Green Mexican dipping Sauce

 

Green Mexican dipping Sauce

 

Ingredients

• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 2 tablespoon lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Valentina hot sauce to taste
• 2 avocados

Directions

Blend all ingredients refrigerate for 2 hours.  Use for dipping or drizzling on fish tacos, chips, etc.

Chicken Shawarma

 

Chicken Shawarma

 

This Middle Eastern chicken is incredibly aromatic. The marinade is very quick to prepare and the chicken can be frozen in the marinade, then defrosted prior to cooking. It is best cooked on the outdoor grill. Serve with a simple salad and flatbread laid out on a large platter and let your guests make their own wraps.

Servings:4 – 6

Ingredients

·         2lb  chicken thigh fillets , skinless and boneless (Note 3)

MARINADE

·         1 large garlic clove , minced (or 2 small cloves)

·         1 Tbs ground coriander

·         1 Tbs ground cumin

·         1 Tbs ground cardamom

·         1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)

·         2 tsp smoked paprika

·         2 tsp salt

·         Black pepper

·         2 Tbs lemon juice

·         3 Tbs olive oil

YOGURT SAUCE

·         1 cup Greek yogurt

·         1 clove garlic , crushed

·         1 tsp cumin

·         Squeeze of lemon juice

·         Salt and pepper

TO SERVE

·         6 flatbreads (Naan, Lebanese, pita bread, or homemade flatbread)

·         Sliced lettuce (romaine or iceberg)

·         Tomato slices

·         Very thinly slice onion

 

 

 

Instructions

1.            Combine the marinade ingredients in a large ziplock bag (or bowl).

2.    Add the chicken and use your hands to make sure each piece is coated. If using a ziploc bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.

3.    Marinate overnight or up to 24 hours.

4.    Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).

5.    Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat.

6.    Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).

7.    Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

TO SERVE

1.            Slice chicken and pile onto platter alongside flatbreads, Salad and the Yogurt Sauce.

2.    To make a wrap, get a piece of flatbread and smear with Yogurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

Recipe Notes:

1. MAKE AHEAD: Pop the marinade and chicken in a ziploc bag and freeze. Then as it defrosts, it will marinate!

This also works well made ahead.  You can grill it in the morning and cut it up. Then prior to serving it, just heat it up in the microwave. Toss it with the juices pooled at the bottom of the dish and no one will guess it was cooked earlier in the day!

2. If using large Lebanese bread (diameter is almost 1 foot), you need around 10oz of chicken per person (raw) to fully fill them out without tucking the ends in. 7 - 8oz per person seems to be enough on average, but I always end up providing more!

3. Chicken - I use 6 pieces approx 5oz each.

 this is best made with thigh because it's got more fat so you get beautiful caramelization. But it's still super tasty made with chicken breast. The best way is to cut them in half horizontally to make 2 thin steaks no thicker than 1 cm/ 2/5" each. If needed, pound lightly. Marinate per recipe. Then cook on a high heat (not medium high per recipe) for just 2 minutes on each side until golden. They will be juicy and beautiful inside!

 

4. BAKING: Cooking on a BBQ or stove is best to get the caramelization. Baking doesn't yield quite the same flavor - but still very good! Bake at 425F for 20 - 25 minutes until a browned.

 

Crispy Baja Fish Tacos and Creamy Avocado Sauce

 

Crispy Baja Fish Tacos (and Avocado Sauce)

 

These crispy fried Baja Fish Tacos BETTER than any restaurant!!! They are cocooned in a warm corn tortilla garnished with crunchy cabbage, fresh pico de gallo, and creamy avocado sauce.  You will be obsessed with these fish tacos and they are easier than you think with a ONE STEP BATTER!   Makes about 15 tacos.

 

INGREDIENTS   Fish Tacos 1 1/2 lbs. halibut, mahi mahi or other firm white fish (I use Rockfish) 15 small corn tortillas Vegetable oil Fish Taco Batter 24 Ritz crackers, crushed (3/4 of a sleeve) 1 cup flour 1/2 cup panko breadcrumbs 1 1/2 teaspoons baking powder 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper 1 egg 1 1/2 cups sprite Garnish shredded cabbage Avocados salsa Pic de Gallo 4 Roma tomatoes diced 1/2 large white onion, diced 1 cup cilantro leaves, minced 1 tablespoon lime juice salt to taste   Creamy avocado Sauce 1 cup sour cream 2 avocados 1 cup mayonnaise 2 tablespoon lime juice 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 teaspoon salt Hot sauce to taste

INSTRUCTIONS

 

Avocado Sauce

1. In a blender or food processor, blend the avocado Sauce ingredients until smooth and creamy and pour into  medium bowl, cover and refrigerate.

Pico de Gallo

1. Combine the Pico de Gallo ingredients together in a medium bowl, cover and refrigerate.

Tortillas

1. PAN FRY: Heat a seasoned skillet over medium heat. Add tortilla and cook until it’s golden and starts to brown in spots, about 20 seconds, then flip and cook until other side is golden. The tortilla should still be soft and pliable, not crispy.
2. Place warmed tortillas on a plate with a paper towel in between and cover with a towel. Repeat with the remaining tortillas.

Fish

1. Mix all the batter ingredients together in a large bowl.
2. Slice fish into strips approximately 3/4” wide x 4" long (they don't have to be exact - error on the side of thinner). Pat fish very dry and add all of the fish to the batter and gently stir to coat.
3. Fill a 12-inch pan with about 1 inch deep oil and heat to 375 degrees F.
4. Working in batches, fry fish until golden, flipping halfway through. Place on paper towels.

Assemble

1. Add fish to tortillas (I use 2 strips per taco) and top with shredded cabbage, Pico de Gallo, freshly squeezed lime juice and Avocado Sauce. Drizzle with hot sauce/salsa to taste and garnish with avocados if desired.

"On the Border" Salsa

INGREDIENTS
1 (14 ounce) can diced tomatoes (juice and tomatoes)
1-2  large roma tomatoes - diced
1  medium garlic clove - chopped
1⁄2  white onion - diced
1  jalapeno
1  teaspoon cayenne
3⁄4 teaspoons cumin (can add an additional 1 tsp to taste)
2  teaspoons  jalapeno juice or hotsauce or a few pinches dried habernero
1  teaspoon sugar
1⁄3 cup cilantro (leaves, no stems)
1  tablespoon fresh lime juice
1  teaspoon salt

DIRECTIONS
Add all ingredients to a high speed blender or food processor. Blend for about 10 to 12 seconds and check the consistency to determine how chunky or runny you like your salsa. Refrigerate for an hour or two and serve. You can eat immediately but it will taste better if you let everything set.

Gluten Free Chocolate Pecan Blondies

Makes about 20 blondies.

1 1/2 cups almond flour
6 tablespoons coconut flour
2 tablespoons arrowroot starch (cornstarch would work, too)
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks unsalted butter, melted and cooled slightly
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 tablespoons pure vanilla extract
1 cup pecans, toasted and coarsely chopped
1 cup chopped dark chocolate (85%)

 1. Preheat oven to 350°.  Line a 9x 13 inch baking pan with foil. In a small bowl, whisk together almond flour, coconut flour, arrowroot, salt, baking soda, and salt.

2 In a large bowl, whisk together butter, brown sugar, and granulated sugar until combined. Whisk in eggs, one at a time and then add the vanilla. Carefully stir in the flour mixture and then fold in pecans and chocolate. Pour batter into prepared pan and smooth top.

3. Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35 to 45 minutes. Cool in the pan on a wire rack. When cool, transfer to a cutter board and cut into squares.

Adapted from Food52. Taken directly from lovecommacake

Paleo Naan

INGREDIENTS
½ cup blanched almond flour OR ¼ cup coconut flour
½ cup tapioca flour or arrowroot flour
1 cup coconut milk, canned and full fat
1 teaspoon salt, to taste
Ghee (slather that bread!), optional

INSTRUCTIONS
Pre–heat a 9.5 inch (or larger) nonstick pan or using this steel crepe pan over medium heat.
Mix all the ingredients together in a bowl, and pour ¼ cup of batter onto the pan. Spread the batter out with a spoon.

After 2–3 minutes, or once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes time. If you are worried about the outside burning, just lower the heat).


NOTES

• If the middle still seems slightly undercooked, place the flatbread on a baking sheet and bake at 350°F for 10-15 minutes, or until done.
• If the cream has solidified in your canned coconut milk, then mix well before using.

Taken directly from myheartbeets.com