Quiche Lorraine

Classic Julia Child recipe, Quiche Lorraine, it is simple and as Julia said it is good cold and is easy to take along on a picnic. I think it is served best with a salad.

Ingredients:

3 - 4 ounces lean bacon (6-8 slices, medium, thickness)

1 quart water

An 8 inch  partially cooked pastry shell placed on a baking sheet

3 eggs or 2 eggs and 2 yolks

1 1/2 - 2 cups whipping cream or half cream and half milk

1/2 tsp salt

Pinch of pepper

Pinch of nutmeg

1 -2 Tablespoons butter cut into pea-sized dots

Line pie/pasty shell with aluminum foil. 

Fill with beans and bake until partially done at 350 degrees. Set aside.

Cut bacon into pieces about an inch long and 1/4 inch wide. Simmer for 5 imutes in the water.

 Rinse in cold water. Dry on paper towels. Brown lightly  in a skillet. 

Press bacon pieces into bottom of pastry shell.

Beat the eggs, cream and seasonings in a mixing bowl until blended. Pour into pastry shell and distribute the butter on top. Set in upper third of preheated oven and bake for 25-30 minutes or until quiche  has puffed and browned. A knife plunged into the center should come out clean, when done. 

Slide quiche onto a hot platter and serve.

I will be posting this recipe to these blog parties:

Thrifty Thursday
Tempt my Tummy Tuesday
Foodie Friday
Frugal Friday
Made by you Monday's
Full Plate Thursday
Wow us Wednesday

Stuffed Baked Potato

This is a an excellent way to serve left over stew or chili!

Bake how many potatoes you think you will need. Let cool.

Cut the top off of the potatoes and scrape out the insides. Set your potato shells aside.  Put the potatoes you scraped out into a bowl, smash, add salt, pepper and butter. Warm up your stew/chili and fiill the emptied potato with your stew or chili. Cover the stew/chili with your potato mixture. 

Top your potatoes with your choice of cheese.
 Bake at 350 degrees until cheese is melted. 

Great with a salad!

I will share this recipe on these blog parties:
Foodie Friday
Frugal Friday
Full Plate Thursday
Made by You Monday
Mouthwatering Mondays
Thrifty Thursday
Tempt My Tummy Tuesday
Recipe Sharing Monday
Creative Blogger's Party & Hop

Turkey or Chicken Pasta Bake

 This is a great recipe to use up leftover turkey or chicken. 
It is easy to prepare and makes a lot.
Ingredients:

8 oz uncooked rigatoni

2 Tblsp olive oil

1 cup chopped onion

1 (10 oz) frozen spinach, thawed and drained

2-3 cups cooked chicken or turkey, cubed

1 (14 oz) Italian-style diced tomatoes

1 (10 oz) Italian Cheese and Herb Cooking Creme

1/2 tsp salt

1/2 tsp pepper

2 cups shredded mozzarella cheese

Prepare rigatoni according to directions on bag, drain, set aside. Saute onion in oil until tender. Put in large bowl add spinach, chicken, tomatoes, cooking creme, salt and pepper, mix and pour into 11x17inch casserole dish. Evenly spread cheese over mixture and bake at 350 degrees until bubbly and cheese is melted.

Chicken Corn Chowder

This is our favorite soup to eat when the temperature turns cool. I love having a pot of soup simmering on the stove all morning ready for lunch and leftovers for supper.
This soup goes great with homemade bread or crackers.

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Ingredients:

1small onion

1 stick margarine

1/3 cup flour

3 cans chicken broth/stock

1 can creamed corn

1/2 pint half and half

2-3 medium potatoes

3-4 cooked chicken breast

salt and pepper to taste

Finely  chop onion. In a stockpot add onion and margarine, let margarine melt and cook onion for a couple of minutes. Stir in flour using a whisk  to make a roux. When thick, still using whisk, add one can of chicken stock let thicken again, repeat with other 2 cans of stock. Let thicken and slowly add half and half, don't let your soup come to a boil once the half and half has been added. Add cream corn. I cook my chicken breast in the the microwave, chop and add to soup. Peel and chop the potatoes, put in saucepan of water, bring to a boil, cook until tender, drain off water and add to soup. Let soup simmer until you are ready to eat. Remember don't let it come to a boil.

This recipe will be shared on these blog parties:
Foodie Friday
Full Plate Thursday
These Chicks Cooked

Dutch Oven Stuffed Steak

Whenever we go camping I try to prepare a couple of meals with my cast iron Dutch oven. This was a new recipe and one I will make again. I assembled everything at home except for the soup, put it in a ziplock baggie and  kept it refrigerated until I was ready to cook it. For tips on cooking with your Dutch Oven read my post: Tips for your Dutch Oven .

Use round steak and pound it to tenderize it.

Stuffing:

1 carrot, grated

1 medium onion, diced

1/2 tsp thyme

1/2 tsp sage

1 tsp poultry seasoning

2 1/2 cup bread, cubed

1 tsp beef bouillon granules

1/2 cup water

2 cans cream of mushroom soup

1 tblsp oil

Combine carrots, onion, thyme, sage, poultry seasoning, and bread. Dissolve beef granules with the 1/2 cup water. Add to bread mixture. Mix well. Place on round steak, roll and tie with string. I found this to be very messy and glad that I assembled it at home. Put oil in 12 inch Dutch oven, place on 6 to 8 coals, let oven get hot. Place round steak in oven and lightly brown on all sides. Cover with undiluted soup. Place lid on oven and add 14 to 16 coals on top. Bake at 350 degrees for 1 1/2 hours or until steak is tender.

I plan to share this recipe on these blog parties:

Foodie Friday

Mouthwatering Mondays

What's on the Menu Wednesday 

Tuesdays at the Table 

Full Plate Thursday

Tempt my Tummy Tuesday

These Chicks Cooked

What's Cooking Wednesday

Honey Bear Chicken

My sister shared this recipe with me several years ago.
 I like that it can be made a day ahead and that  it's simple and inexpensive.
It is also gluten free.

2-3 lbs chicken, cut up
I use skinless, boneless thighs

MARINADE:
1 cup tomato sauce
1/4 cup cider vinegar
1/4 cup oil
2 Tbsp honey
2 tsp chili powder
1/2 tsp salt
dash cayenne powder
Bring marinade ingredients to a boil. Reduce to low heat. Simmer and stir occasionally until thick. Let cool. Pour over chicken and toss. Marinate 2 to 3 hours at room temperature or 24 hours in refrigerator. Grill.

I put everything in a large baggie, this makes it an easy clean up, especially when we are camping.
I will be sharing this recipe to these parties:
Gold Star Wednesday
This Week's Cravings
Gluten Free Wednesdays
Mouthwatering Monday
Foodie Friday
What's on the Menu Wednesday
Simply Delish

HAM it UP

When we are going to have a busy week and I won't have much time for cooking, I purchase a pre-cooked spiral cut ham. The different meals you can make out of one ham is wonderful. I purchase all the items I will need to make all these meals and I am set for the week. Here are some of  the meals I made out of one ham for a family of three. This does not count the single pieces that we ate for a snack.

You can find hams on sale at Easter, Thanksgiving and Christmas.

Hams freeze well and while on sale you can stock up.

Sunday Dinner

Healthy Chef Salad

Very filling Breakfast, Ham and Cheese Omelet, I made omelets
for the three of us 2 separate mornings

Quick and Easy Lunch, these I made more than once

http://ourtreasuredhome.blogspot.com/2010/03/ham-and-cheese-pie.html
Ham and Cheese pie goes great with salad or a vegetable

I also made a pot of beans with the bone which made 6-8 good size servings.

I will be sharing this post on Gold Star Wednesday,
Foodie Friday, Mouthwatering Monday's
Full Plate Thursday's, What's Cooking Wednesday
Tuesday's at the Table

Irish Stew

My youngest daughter started making this when she still lived at home. She was researching meals from other countries and trying new recipes, this is one she tried and I have kept on making. I usually assemble it the night before and put it in the oven to bake in the morning.
It goes great with homemade bread such as Cottage Cheese Bread or rolls.

Traditionally Irish Stew was made with lamb-mutton. I use beef either stew meat or I cube a roast, this time I used a Top Round Roast. You can make a little or alot,  I fill up my 3 quart dish.

Layer chunks of meat, peeled and sliced potatoes, and chopped onion. Add 2 beef bouillon cubes, one clove of chopped garlic and pepper. Bake at 350 degrees for 2 -2 1/2 hours, or until potatoes and meat are tender.

Ingredients:

cubed meat

peeled/sliced potatoes

chopped garlic

chopped onion

2 beef bouillon cubes

pepper

This recipe will be posted to these blog parties:
This Week's Cravings, Gold Star Wednesdays, Tuesdays at the Table, Full Plate Thursdays,
Tempt My Tummy Tuesday, Foodie Friday, Mouthwatering Monday's
What's Cooking Wednesday

Fried Chicken Sandwich

This is one of the best sandwiches I have ever made! I started making these a few weeks ago and my husband and son love them! I buy a large package of boneless/skinless chicken breast, take half and prepare them for frying and use the rest for another time. I prepare enough breasts for several sandwiches and with the prep work done all I have to do is fry the chicken and assemble the sandwich.  

Butterfly and pound  your chicken breasts. You want it to be fairly thin. One chicken breast will make one to one and half sandwiches, depending on how big the breast is.

Put one egg and small amount of milk in large baggie, mix and add your chicken. Crush saltine crackers and pour into deep dish. Place one breast in the crackers and season, I use salt, pepper, seasoning salt and garlic powder. Coat both sides well with the crackers.

Fry until golden brown, only turning over once.

Assemble sandwich, I use hoagie bread, mayo, mustard, lettuce and tomatoes, ranch dressing is also very good. Cut in half and enjoy.

I will be posting this to these blog parties: Gold Star Wednesday, 

Foodie Friday, Tempt My Tummy Tuesday, Full Plate Thursday, Tuesdays at the Table, Mouthwatering Monday's

Gumbo

I came up with this recipe a couple of years ago to use leftover turkey from Christmas. It is a little spicy but is a great way to use turkey, chicken or ham. You can throw everything in a pot and let it simmer while you relax from a busy holiday. I use okra I have sliced and frozen from my garden. The other ingredients I buy ahead of time to have on hand. 

Ingredients:

2 cups chopped cooked turkey, chicken or ham

1 package turkey polish sausage, chopped

1/2 chopped onion

1 tsp thyme

1 tsp oregano

1/2 tsp salt

2 bay leaves

1/2 tsp garlic powder

1/8 tsp cayenne powder

1/4 tsp black pepper

2 cans chicken broth

1 can mild Ro-Tel

2 cups sliced frozen okra
cooked rice
Place all ingredients in stock pot and let simmer for a couple of hours  or until onions are done. Remove bay leaves. Serve over cooked rice.

I will be posting this to Gold Star Wednesday's, This Week's Cravings, Foodie Friday

Best Summertime Sandwich

Beef bologna, Wonder bread, mayonnaise and tomatoes make the best summer sandwich. To me it is the original fast food. I grew up in the 60's and 70's and in rural Oklahoma, we didn't have fast food restaurants. I can not even remember how many times I ate this during the summer growing up. My family always had a garden and either myself or one of my siblings would be sent to the garden to pick some tomatoes. Which are best when they are vine ripened and warm. Mayo, bologna and bread were always on hand so lunch could be put together quickly. It is still one of my favorites and brings back a lot of memories.
 Share with me your favorite summertime sandwich!

A generous amount of mayonnaise and fresh Wonder bread are a must. American cheese is optional.

Lays potato chips were usually served with the sandwich.

Kool-Aid is a must! How can you beat an ice cold glass of any flavor of Kool-Aid. Strawberry is one of my favorites and I drank gallons of it every summer.

I will be posting this to Tempt my Tummy Tuesday.

Best Ever Baked Beans

It is time to start grilling and this is a side dish that goes great with  everything from hamburgers and hot dogs to steaks. You can make it ahead of time and the recipe can be cut in half.

Ingredients:
Two cans of 28 oz baked beans
1/3-1/2 pound ground beef
1/2 chopped green pepper
1/2 chopped medium onion
1 Tablespoon mustard
1/4 cup brown sugar
1/3 cup Bar B Q Sauce
 
Cook your ground beef until halfway done, add green pepper and onion. You want your green pepper and onion to be done but not mushy. (I make this double and freeze half to use at a later date.)

Drain most of the liquid off of your baked beans and pour in a 9 x13 baking dish. Add mustard, brown sugar and Bar B Q sauce, mix.

Mix in hamburger mixture.

Bake at 350 degrees  for 20-25 minutes or until bubbly.

Enjoy!

I will be posting this to Foodie Friday and Tempt my Tummy Tuesday.