Category: Appetizer


Leftover roasted potatoes are the star of this quiche. The bacon and onions don’t hurt either!

 

2 Immaculate pie crusts

1/2 pound bacon

3/4 cup chopped onion

2 to 4 cups leftover roasted potatoes cut into small cubes

10 eggs

One package mozzarella shirts vegan cheese

One half cup tofutti sour cream

Cook onion and bacon until bacon is crispy. Place in pie crust in pie pans sprayed with coconut oil. Combine remaining ingredients and pour into pie shells. Bake at 320F for 45 minutes.

 

 

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Filling:

2 lb. chicken feta spinach sausage, cooked and crumbled

1 large onion, caramelized

1/2 c. spinach (I used longevity spinach from Daniel’s garden)

Olive oil to caramelize onions and cook spinach

1 c. vegan mozzarella shreds

1/4 C. chopped kalamata olives

1 can drained garbanzo beans.

3/4 c. tomato sauce

1 Tbsp. tandoori seasoning

1 tsp. seasoned salt

Caramelize onions and wilt spinach with olive oil and seasonings.

Pulse sausage, olives, garbanzo beans, and sauce in food processor until well combined.

Blend with cooked onions and spinach and place on defrosted empanada dough.

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Seal with water, press edge with fork and place on baking sheet sprayed with coconut oil.

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Brush with beaten egg and bake at 375F for 20 minutes or until golden.

I intended to use Greek dressing, but had none, so I substituted the tomato sauce.  Yummy.

I bought wrappers in a hurry yesterday, intending to make potstickers when I got home, without realizing I had grabbed egg roll wrappers instead of won ton wrappers.  I googled to see if I could make potstickers out of the egg roll wrappers.  Conflicting information as to how well it would work to use egg roll wrappers to make potstickers made me decide to make egg rolls instead.  I had already made the filling mixture for potstickers, so the filling is more meat and less veggies than I would have used if I’d planned egg rolls from the start.

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1 package Nasoya egg roll wrappers

2 lb. ground turkey

1 large sweet onion, chopped finely

1 package chop salad

2 Tbsp. fresh ginger

2 Tbsp. soy sauce

2 Tbsp. oil

1 tsp. salt

1tsp. five spice mix

Cook onion in oil until softened.

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Sprinkle with salt and five spice.  Add in chop salad.  Cook over low heat until softened.

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Place veggies in colander lined with paper towels to drain off excess moisture.

At this point, I added the veggies to the meat and stirred in the ginger and soy sauce for the potsticker filling and refrigerated it.  Then I realized I was going to make egg rolls instead, so I cooked the meat mixture and broke it up and cooked the turkey through.  I drained the meat and refrigerated it to cool enough to make the egg rolls.

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I used my mini ice cream scoop and put two scoops on each wrap.  I followed the instructions on the package of how to fold it.  Point down, place filling on center.  Place bottom point up over the filling, then fold in the sides, and roll.  I placed them on a baking sheet brushed with oil.

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Spray top of the egg rolls with cooking spray or brush with oil.   Bake at 400F for 15 minutes or until golden.

These were great!  Not as much work as potstickers either.  Daniel said they were like potsticker egg rolls.  Makes sense.

These would be a good way to use up leftovers.  The wraps are flaky and crispy.  I have another package and can’t wait to try another variation!

 

Gearing up for Thanksgiving – trolling the web for recipes of ideas.  I came across this on delish.com.  We love deviled eggs, and these will be so cute to put out!  Great for Halloween get togethers too!

Pumpkin eggs2

Ingredients:

  • 12 large eggs
  • 1/2 c. mayonnaise
  • Juice of 1/2 lemon
  • 1 1/2 tsp. Dijon mustard
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. paprika
  • 4 chives, cut into small pieces

Directions:

  1. Place eggs in a single layer in a saucepan and add enough water to cover eggs with 2″ of water. Bring to a boil, then reduce heat and cook, covered, 1 minute. Remove from heat and let sit, covered, 14 minutes, then rinse under cold water.
  2. Crack shells and carefully peel under cool running water.
  3. Halve eggs lengthwise. Spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in mayonnaise, lemon juice, and Dijon and season with salt and pepper.  I also like to add sweet pickle relish, but that’s just me!
  4. Spoon mixture evenly among egg whites and smooth top, or if you’re really OCD use a pastry bag!
  5. Carefully dust paprika all over yolk mixture, completely covering yolk. Use a sharp paring knife to make ridges down the paprika-dusted yolk to look like a pumpkin.
  6. Place chive above egg mixture to look like a stem and serve.

Experimenting with our meatless options!  A friend told me to try tempeh.  I searched the internet and found a recipe to bake it Buffalo style.  I adapted this from forkandbeans.com’s recipe.   I served it with veggie tots, celery and ranch, and a chop salad.  Healthy and yummy.  I missed the part about steaming the tempeh first.  I’ll definitely try to remember next time, as I am sure it would improve the texture and taste.

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2 packs tempeh, sliced

1 pouch buffalo wing sauce

Rice chex, crushed

Marinade tempeh in the wing sauce at least 30 minutes.  Coat with crushed rice checks and bake at 350F for about 30 minutes, or until crispy.

 

I’m so glad my kids have decided to like quiche again.  So simple to make.  I can make it the night before and everyone helps themselves in the morning at their own pace.  Fresh broccoli for one.  Onions and peppers for the other.  I’m still loving the Immaculate brand pie crusts!  So much better than mine.

1 package broccoli florets

2 Tbsp. oil (I used sunflower grapeseed blend from Lucky’s)

1 Tbsp. mixed seasoning of choice (I used barbecue seasoning)

1 large sweet onion, diced

1/2 each yellow, red, and orange bell peppers, diced

1 Tbsp oil

Salt and pepper

1 box Immaculate pie crusts (2 crusts)

12 eggs

1/2 C. milk (I used unsweetened almond coconut)

2 C. shredded cheese

Goat cheese, crumbled

Bake the pie crust at 400 F until golden (about 10 minutes).  Set aside to cool.  Reduce oven heat to 325 F.

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Toss broccoli, oil, and seasoning.

Spread on large baking sheet lined with oil.

Toss onions and peppers with oil and salt in same bowl broccoli was in.  No sense wasting dishes.

Spread next to broccoli.

Bake at 400F until slightly charred (about 10-15 minutes)

Place broccoli in one crust and onions and peppers in the other.

Whisk eggs and milk together.

Sprinkle the broccoli with one cup of the shredded cheese and half of the goat cheese.  Do likewise with the onions and peppers.

Pour equal amounts of the egg mixture into each.

Bake at 325 for 50 minutes until knife in the center comes out clean.

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Baked Chicken Quesadilla

I was on my way home from the funeral of a dear friend and decided to do some therapy grocery shopping.  Tortillas were buy one get one free, and I had some leftover chicken, rice, vegetable, bean soup in the fridge.  My son, Donnie, has been asking for Quesadillas.  It was meant to be.

1 package soft flour tortillas

2-3 c. leftover chicken soup (liquid drained out)

1 package shredded Mexican cheese

Salsa, Guacamole, Sour Cream, Olives, etc. for garnish.

Cover two baking sheets with foil and spray with coconut oil.

Lay out as many tortillas as fit on the baking sheets (I had three each).

Place leftover soup, minus the liquid,  into a food process and pulse until the consistency of tuna salad.

Layer chicken on each of the tortillas.

Top with cheese.

Place another tortilla on top like a lid.

Spray tops with coconut oil.

Bake at 400 F for 10 minutes or until golden, rotating halfway through.

These were a huge hit, and easy and quick to make.  No wasted leftovers either!!

 

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2 Immaculate pie crusts

12 eggs

1/4 c. sour cream

4 oz. diced pancetta

1/2 onion, finely diced

2 apples diced

6 oz. brie, diced

1 c. shredded cheese (I used fontina)

Pre-bake pie crusts until slightly golden at 400F.  Lower temperature to 325F.

Whisk together eggs and sour cream.

Cook pancetta until crispy, adding in onions to carmelize toward the end.

Place brie and apple in one pie crust.

Place pancetta and onion in the other.

Top both with shredded cheese.

Pour egg mixture equally into both.

Bake for 50 minutes or until knife comes out clean.

What I love about quiche is I can use up whatever is in the fridge.  Any veggie, any cheese , any meat, equals Yumm.

Serve with fruit or a salad – you can’t go wrong.

 

 

 

 

I made quiche about a week ago because I had a few frozen pie crusts on hand, and wanted to make the kids breakfast.  It was a huge hit compared to the last time I remember making it.  Maybe their tastebuds are grown up, or maybe I’ve gotten better at it.  Then, I bought Immaculate pie crust the other day to make a lemon pie for Uncle Bob (with a recipe from Molly the Baker which I will post, even though I failed to take a picture of mine)  I had one pie crust left, so I decided to make another quiche this morning.  The Immaculate crust is soooooo good, I don’t think I’ll ever make my own pie crust again or use any other brand!

quiche

1 ready-to-bake pie crust (I used Immaculate and will NEVER use the others again!)

immaculate pie crust

7 eggs

1/4 c. sour cream

1 lb. sausage, crumbled, cooked, drained (I used Jimmy Dean  fully cooked turkey crumbles)

turkey sausage

1 c. shredded cheese (I used sharp cheddar)

  1.  Bake crust at 400 F for 5 minutes or so, just until slightly golden.  Remember to either pierce it with a fork or use pie weights, so it doesn’t lift up.  When you pull  the crust out of the oven, immediately turn oven temp down to 300 F.
  2. Meanwhile, mix eggs and sour cream until well blended.  I didn’t even add salt or pepper, which you could, of course, but I figured the sausage would bring the salt to the party (it did).
  3. Stir in sausage crumbles and cheese.
  4. Bake quiche at 300 F for 50-55 minutes, until set.  (check for doneness by inserting a sharp knife in the center – it should come out clean

This can easily be made ahead, and keeps well for a few days!  Add in onions, peppers, mushrooms, spinach, other meats.  Switching up the cheese will really change things too.  I’m thinking of trying a brie and apple version next week.

Since I made this the first time a couple of years ago, this easy spinach dip is my go to for large gatherings!

spinach-dip1

2 bags spinach, chopped
2 c. shredded cheese (I used 6 Italian)
2 blocks cream cheese, cubed
1/2 onion, chopped
1 Tbsp. minced garlic
1/4 tsp. cayenne
1/2 tsp. each salt and pepper

Artichoke hearts and chopped cooked bacon – optional

Place spinach in crock pot and chop with kitchen shears.

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Combine/toss remaining ingredients in crock pot with spinach. The mixture will be dry and salad like.

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Cover and cook on low 1 1/2 hours. Stir to combine.

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Cook another 1 to 2 hours.

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