Tag Archives: easy

Crustless Loaded Quiche

This brunch time classic was inspired by one of my husbands favorite memories…His childhood babysitter, from infancy until he was about 9 years old, was a sweet lady named Sharon who often made him what she referred to as “Bacon Pie”.  When it was described to me, I envisioned a sort of quiche/frittata combo, but every time I made the classic versions of both (with bacon of course), he said it just “wasn’t Sharon’s”.  Stumped.

More years passed with more stories about the lady I never met and her famous bacon pie, till one day it was brought up around another family member who also recalled this family favorite.  BISQUICK!  Yep, she said nonchalantly “ohhhh, yeah, Sharon used the back-of-the-box Bisquick quiche recipe”…I was shocked.  All these years of quiches and frittatas and no’s and maybe’s and it was a simple as that?!

That being said, as I read the famed recipe to my dear husband, we both agreed that the original sounded quite bland and we also both agreed that this was likely why his toddler age palate loved it.  So he gave me the go-ahead to add a bit more flavor and texture to the recipe and see how it goes.

Well, I have to say, I FINALLY heard “mmmm…it’s just like Sharon’s.”

Mission Accomplished.

*What’s great about this recipe is you can basically add any, or none at all, breakfast meats, leftover vegetables, etc. to the mix and create your own favorite “quiche”!

*Serve for brunch with mimosas or even as a light lunch or dinner alongside a salad.  Also, holds up well for great leftovers.

The Starting Lineup

  • 1 package bacon, cooked crisp and chopped
  • 4oz cooked ham or Canadian bacon (about 4 slices), chopped
  • 1/3 cup red onion, diced
  • 1/3 cup red bell pepper, diced
  • 1/3 cup green bell pepper, diced
  • 1 cup of cherry tomatoes, halved
  • 1 cup fresh spinach
  • 1 cup swiss cheese, shredded
  • 1 (4oz) container feta cheese
  • 5 eggs
  • 2 cups milk
  • 1 cup Bisquick
  • Salt and pepper, to taste
  • Chives or scallions for garnish (optional)

Preheat the oven to 400 degrees and lightly coat a 10″ pie dish with nonstick spray.

In a large bowl, add and toss to combine the cooked bacon, ham, fresh vegetables and cup of Swiss cheese.  Season with a hefty pinch of salt and pepper.   Add to the prepared pie dish.

In that same large bowl you had the veggies in, now beat the eggs with a pinch of salt and pepper.

Next, whisk in the milk and Bisquick until smooth.  Pour over the bacon and veggie mix in your pie dish.  Sprinkle the feta cheese evenly over the top and place your quiche into the preheated oven, uncovered, for 40-50 minutes or a toothpick comes out clean from the center of your quiche.  *For easy transfer, I place my pie dish on a baking sheet before I even pour in the egg mix to get in/out of the oven, as it will be full.

Allow to cool on a wire rack for 15 minutes to set up, slice and serve.  Enjoy!

Quiche

Cheesy Spinach Artichoke Stuffed Potatoes

If you’ve ever been to my casa for a get-together you know I love to make this spinach artichoke dip (bubbling hot in a cast-iron skillet with torn fresh baguette and tortilla chips…insert drooling), because I know that you love to eat it!

So while one night with just my family of 4 at home and the “diet-angel” on my shoulder telling me to NOT make just a skillet of this with spoons for our dinner, I figured I would stuff a fluffy potato with my party go-to!  Also worth noting, my husband must eat meat with every meal, so I shredded some blackened chicken in the mix and yessss mam!!

*If extra occurs, please keep!  Warm and serve with veggies, bread or tortilla chips…or that trusty spoon! 😉

The Starting Lineup

  • 4-6 Large russet potato’s
  • Olive or canola oil
  • Kosher/rock Salt
  • 4 Tbsp butter, (1/2 stick) unsalted
  • 14oz can artichoke hearts, drained, rough chop
  • 3 cups baby spinach leaves (can use 10oz frozen, just thaw and drain)
  • 2-3 cloves garlic, minced
  • 8oz cream cheese
  • 2 cup parmesan, shredded
  • 16oz light sour cream
  • 4oz can diced jalapenos, chopped
  • 1 cup mozzarella cheese, shredded (topping, optional)
  • Chicken, cooked and shredded/chopped (optional)

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Preheat your oven to 425 degrees and poke holes in your rinsed and patted dry potatoes with a fork.  Rub the olive oil and salt all over the outside of the potato.  Place directly on the top rack of your hot oven.  *Place a baking sheet on the bottom rack to catch any drippings.  Bake for 45 minutes or until tender; depends on size of potato.   You’ll have crispy, salted potato skin and a fluffy interior.

Cook your chicken now as well (grill, blacken, bake, simmer and shred, etc) if desired.

Spinach Artichoke Filling:

In a skillet over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1/2 stick butter, 2 cups parmesan cheese, and minced garlic, stirring frequently until melted and an even consistency.

Stir in coarsely chopped artichoke hearts, drained jalapenos and fresh or drained spinach (remember to remove excess water).  Finally, stir in the cooked chicken (if using).

Serve:

Cut a slit in the top of your potato and I prefer to scoop out a bit of the flesh.  Fill with a large ladle full of Spinach Artichoke filling and if desired, top with some shredded mozzarella and place on the baking sheet in a 375 degree oven until cheese is melted.  Enjoy!

SAPotato4

Grilled Brie, Bacon, Arugula and Fig Sandwich (The Figgy Piggy)

This “gourmet” bistro style sandwich will wow your guests, yet is simple and quick for you to whip up!
The unique flavors of the peppery arugula, salty bacon and sweet figs go soooooo wonderfully together.  They stay held together by the mild, creamy melted brie and your last taste bud gets love from the crunchy, slightly sour note of the grilled bread.  So basically, this awakens all your senses, have I sold you yet? 😉
…and if sandwiches aren’t your thing, you can absolutely pile these same toppings onto pizza dough or flatbread!
The Starting Lineup
Loaf of quality sourdough or ciabatta bread (8, 1/2″ slices)
1 pckg bacon, cooked till crisp
1 round brie cheese (1/4″ slices)
2 cups arugula
1 jar Fig Jam/Preserves (i.e. Bonne Maman brand)
2 Tbsp butter
4 Tbsp mayonnaise 
Heat a cast-iron pan or griddle to medium-high heat.
On one side of your bread slices, spread a thin layer of mayonnaise (this will create a perfect golden brown crust).  Turn slices over and spread a layer of the fig preserves on each slice.  Next layer on the brie cheese slices, crisp bacon and the arugula.  Top with the remaining bread, fig side down.
Add the butter to your hot pan or griddle and grill each side for about 3-4 minutes, until golden brown and the brie has melted.
Cut each sandwich on the diagonal and serve with a small salad or soup.  Enjoy!

FiggyPiggy

 

 

Loose Meat Philly Sandwiches

Philly sandwiches are delicious, plain and simple.  Trying to find an authentic Philly or even an unauthentic one for that matter can prove challenging.  Now my version here obviously falls into the “unauthentic” grouping, but it still carries that fantastic ooey-gooey, beefy, cheesy flavor throughout AND if you’re feeling old-school, than feel free to top with a dollop of Cheez-Whiz!  Now THAT up’s the legit’ness! 😉

*Plus, it’s much, much cheaper and easier than using rib-eye steak and can spread out for a family dinner or gathering!

The Starting Lineup

  • 1lb ground beef
  • 2 Tbsp butter
  • 1/2 yellow onion, diced
  • 1 green bell pepper, chopped
  • 8oz mushrooms, sliced
  • 1 cup beef broth
  • 1 Tbsp cornstarch
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp ketchup
  • Pinch each of kosher salt and black pepper
  • 8oz package of provolone cheese slices
  • 8 pack of hamburger buns/rolls
  • Cheez-Whiz (optional)

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In a large (cast-iron preferably) skillet, cook your ground beef until a deep brown crust occurs.  Next, you will carefully break apart, not too much to wear it crumbles, but is in rather larger chunks.  Again, cook these pieces to another deep brown crust.  Transfer the beef to a medium size bowl and set aside.

To the same skillet you cooked your beef in (you can leave most if not all of the grease), add in the butter along with the chopped, diced and sliced onions, bell peppers and mushrooms.  Let these veggies sit and brown for about 2 minutes, stir and let brown another 2 minutes.

Add your cooked ground beef back into the pan with the sautéed vegetables.

Meanwhile,  in the same bowl your cooked beef was in, pour in the beef broth and cornstarch and whisk together.  Pour this mixture into the skillet along with the Worcestershire, ketchup, and the salt & pepper.  Stir together and simmer for 5-7 minutes (liquids start to dissipate).

Next, cover the entire top of the beef mixture with the provolone slices.  Allow to sit for about 1-2 minutes, until cheese looks “melty” and the gently and thoroughly stir all together.  The cheese will help keep the loose beef and veggies together on your rolls…and be oh so gooey!!

Finally, I like to toast my rolls or buns just a bit and using a slotted spoon (please use a slotted spoon or else you’ll be eating your sandwich with a fork..which is ok too) and scoop a hefty amount onto the bottom bun.  Finish it off with the crusty top half and a napkin! 😉  ..maybe some seasoned French fries and dipping sauce as well.  Enjoy!

Loose Meat Philly Sandwiches

Italian Sausage Stuffed Peppers

A dinner of “stuffed peppers” often gets a bad rap.  My friends and family either love it…or hate it.  My guess on the nay-sayer’s is due to the peppers that I have devoured in my life have just been, well..bland.  Ground beef or turkey, rice, maybe some chopped veggies.  Did I mention they’re often dry too??  Well my Italian version is anything but!

The simple garlic, onion and tomato sauce (plus sneaking in that zucchini) keeps it from turning dry and I always choose the ‘hot’ Italian sausage for the slight extra kick!  Do you have kids?  Well still get the ‘hot’, trust me, it’s not that spicy, just flavor!  Last, but definitely not least, that layer of fresh mozzarella cheese puts the average pizza slice to shame!!

Now you can these eat on their own or perhaps with a side salad or even that dry rice, BUT..since we’re cooking with those Italian flavors, why not place your finished product atop perfectly al dente pasta!  Garlic bread too, perhaps?….

The Starting Lineup

  • 3-4 bell peppers, seeded and halved
  • 1 package Italian sausage, casing removed
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 zucchini, sliced and quartered
  • 14oz Italian finely chopped tomatoes (I prefer Cirio Italian with basil)
  • Mozzarella cheese slices (Fresh)
  • 2 tbsp olive oil
  • Salt and pepper 

Garnish/Side (optional)

  • Pasta noodles, cooked al dente
  • Reserved leftover sauce from the meat mixture
  • Chopped basil
  • Shredded parmesan

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Preheat your oven to 375 degrees while bringing the olive oil in a large skillet to medium heat,  *Spray a 9×13 oven proof baking dish with nonstick spray.

In your hot skillet, add in the sausage (out of its casing) and cook completely through while chopping up with the back of your spoon.  Once cooked, remove the sausage and drain all but 1 tbsp of the oil/grease.

Now add in the diced onion and sauté for 5 minutes, followed by the zucchini for 2 minutes and finally the garlic for 1 minute.  To the sautéed vegetables, pour in the finely chopped Italian tomatoes (careful for splatter!) and add the cooked sausage back in.

Your filling is done!  Spoon equal amounts into your halved and seeded bell peppers and place into the 9×13 baking dish.  Top each with a healthy amount of cheese.  PLEASE do not scrimp on this!  *If I purchased the larger package of mozzarella, I have been known to place a slice in the bottom of each pepper before I fill, followed by more on the top!  Yes!!

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Cover the baking dish and peppers with foil and pop in the preheated oven for 30-35 minutes.  Uncover and let the cheese bubble for another 5 minutes, remove from the oven and let rest.  *My husband loves his mozz topping to be on the browned side, so I will place our right under the broiler for mere 2-3 minutes.

If desired, while the peppers are in the oven, prepare the pasta noodle side and dress in any reserved sauce from the meat mixture.  *I make sure to keep those juices exactly for this reason!

Garnish your plate with a bit of extra chopped basil, perhaps grated parmesan, and you have certainly elevated those hum-drum stuffed peppers!!

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Autumn Chopped Salad w/ Roasted Pork Tenderloin & Maple Pumpkin Vinaigrette

Yesterday we had quite the breeze..which resulted in a few (ok, many) of leaves falling onto our back porch and yard, much to my husbands dismay..ugh yard work .  Meanwhile, I happily watched it from my kitchen window while wondering what to cook up for dinner.  If nothing else, the view makes doing the dishes that much better. 

Now since the weather wasn’t really chilly but in the mid-80’s, and it was indeed Fall, what could I come up with??  Well below you will find a crisp flavorFALL (<< see what I did there) salad and a ridiculously juicy and warm pork tenderloin.  Oh and lets not forget that Vinaigrette!!  This will now be a staple in our home come Fall..May we also suggest serving with a nice cider?!  Apple cider for the lil’s of course.

*If you have a cast-iron pan, you can transfer the seared pork directly to the oven in this vesssel.  I did not only because my cast iron wasn’t large enough for both my tenderloins.

**Make sure to taste your vinaigrette as you go.  Remember, this is YOURS and if you like it sweeter then add more maple.  Thicker?  Then more pumpkin.  How about tangier?  Well, then you simply add more cider vinegar or dijon!  It’s up to YOU! 🙂 

The Starting Lineup
Maple Pumpkin Vinaigrette

  • 4 Tbsp maple syrup (real maple..no fake stuff here!)
  • 1/3 cup pumpkin puree (non sweetened)
  • 1/4 cup apple cider vinegar
  • 2 tsp dijon mustard
  • 1 clove garlic, finely minced
  • Pinch each of salt and pepper
  • 1/2 cup extra virgin olive oil
  • 1 Tbsp thyme, fresh
  • 1 Tbsp water

Autumn Chopped Salad

  • Romaine lettuce, chopped
  • Iceberg lettuce, chopped
  • 2 apples, sliced thin
  • 1/4 cup pecans, chopped (candied optional)
  • 1/4 cup dried cranberries
  • 1/4 cup bleu cheese crumbles

Roasted Pork Tenderloin

  • 1 pckg pork tenderloin, usually comes with two
  • 2 Tbsp dark brown sugar
  • 1 Tbsp chili powder
  • 2 tsp rosemary (sounds weird with chili powder..just go with it)
  • Kosher salt and pepper, to taste
  • 1 Tbsp vegetable/ or canola oil
  • 1 Tbsp butter

Maple Pumpkin Vinaigrette…yes, I totally forgot to grab the dijon for the picture, oops! Make sure to use it though, it’s a great emulsifier.


Roasted Pork Tenderloin and Autumn Chopped Salad


Start by preheating your oven to 400 degrees and lining a sheet tray with foil.  Place the lined sheet tray into the oven while it preheats.  You’ll also want to start heating up a skillet(medium/medium-high heat) *I prefer my cast iron here, which is why I start to heat it up now, takes a few minutes..and then remove the pork tenderloins from the refridgerator to come to temp.

Next, in a small bowl, whisk together the maple syrup, pumpkin puree, apple cider vinegar, dijon mustard, garlic and the salt and pepper.  Then slowly whisk in the extra virgin olive oil into the mix *slowly as not to “seperate” the dressing.  Finally stir in the fresh thyme (and 1 Tbsp water if you’d like it a bit thinner).  Cover and store in the refridgerator.

Open the package of pork, pat dry with paper towels, and rub on the seasoning blend.  In the now hot pan, add in the oil and the butter.  Then place in the pork (I had to do 1 at a time) and sear all sides till a deep golden brown.  That brown sugar will caramelize and create a ‘crust’, so dont worry as it’s not burnt.  This should take you about 10 minutes for both. 

Once the pork has been seared, place onto the lined sheet pan in the oven for about 20 minutes, flipping halfway through (till internal temperature reaches 140 degrees).  Remove from the oven, tent with foil, and allow to rest for 10 minutes.

While the tenderloins are roasting, start chopping up the rinsed lettuce and pat dry.  On a large (and of course pretty) serving platter lay out the chopped lettuce.  Then follow with the apple slices, pecans, dried cranberries and bleu cheese crumbles.  

Once the pork is rested (so the juices do not run out) slice it up!  Lay the slices (pretty again) across the prepared salad and drizzle a good amount of your homemade Maple Pumpkin Vinaigrette…oh lordy, enjoy!! 

Simple Ground Beef Stroganoff

One pot!  Yep, again, here is a family-filling meal that can be made all in just one pot!  Easy cleanup is always an incentive to cook a homemade meal for your family..or at least to me it is.

Now this may not be your traditional Russian ‘Beef Stroganov’ made with strips of beef, brandy etc., BUT it’s pretty darn tasty, quick and good on your pocketbook!  With a family that is paramount for me.  Also, since it uses a lot of fresh ingredients, you can feel good about serving it to your loved ones. 🙂

The Starting Lineup

  • 1 lb lean ground beef
  • 1 8oz package mushrooms, sliced/quartered
  • 1/2 diced onion, chopped
  • 3 cloves garlic, minced
  • 3 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 3 cups beef broth (low-sodium)
  • 1/2 cup sour cream
  • 8oz pasta noodles
  • Salt and pepper, to taste
  • Extra virgin olive oil
  • Fresh parsley garnish, optional

Begin by rinsing and prepping your veggies!

Next in a large pan (remember it’s a one pot meal!), heat 1 tbsp of the extra virgin olive oil to medium heat.  Add in the mushrooms and sauté for 4-5 minutes.  Transfer to a bowl and set aside.


To that same pot, heat another tbsp of oil and add in the onions and sauté for 5 minutes (till translucent) followed by the garlic for another minute.  Now goes in the ground beef, paprika, garlic powder, onion powder, salt and pepper.  Cook completely through; taste for more seasoning if needed.


If you used a lean ground beef, you likely won’t need to drain excess grease.  However, if you used an 80/20 blend (which is perfectly fine) you may need to drain some of that grease out (also perfectly fine).

To the cooked beef, add the beef broth and noodles.  Gently stir together and bring to a boil.  Cover and lower heat to a simmer for 18-20 minutes, stirring occasionally.

Remember to cover friends! I didn’t think taking a picture of a pan with a lid on was too interesting…


Finally, remove from heat and stir in the sour cream and mushrooms.  Top with fresh parsley and dig in!  Enjoy!!

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