Category: Appetizer


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!!

 

KIMG0053

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.

spinach-dip2

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

spinach-dip-3

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

spinach-dip-4

Cook another 1 to 2 hours.

SAM_2628

Fresh Market had a sale on some interesting looking artisan salad mixes from Canterbury Naturals.  I bought the orzo cucumber one and it was yummy.  It’s a little higher in sodium than I like (370 mg  per 1/2 cup serving) so I will make my own from scratch next time!

1 Package Canterbury Naturals Orzo Cucumber Salad Mix (it contains whole wheat orzo, garlic, carrots, onion, bell pepper, and celery and a yummy dressing mix)

2 cucumbers, cubed

8 campari tomatoes, cut into quarters

1 can garbanzo beans, drained

2 Tbsp. Panera Tangerine Honey Dressing (too sweet by itself, but nice mixed with the dressing in the salad mix)

Cook orzo veggie mixture for 10 minutes, drain and rinse well.

Prepare dressing pursuant to directions on the package (you add olive oil and water).  Add in tangerine dressing.

Gently fold in tomatoes, cucumber, and garbanzo beans.

Everyone had seconds and some even thirds!  I can’t wait to try this from scratch!

SAM_2545

I was making some soup – Broccoli, Cauliflower, Leek, Potato to be exact – and I wanted to have sandwiches with it.  I remembered some frozen empanada dough I’d bought a while back, and decided to use some of the ground pork I’d bought and frozen to make empanadas.

1 pack frozen empanada dough (I used El Sambrador brand)

1 lb. ground pork

1/2 c. finely diced onions

2 Tbsp. garlic pepper seasoning

1/4 c. barbecue sauce

Cook seasoning, pork and onions until cooked through.

Pulse in food processor with barbecue sauce until no large lumps remain.

Lay out empanada dough.  Top with filling.  Seal with water. Press seam with fork.

Place on baking sheet and brush with beaten egg.

SAM_2543

Bake at 375 for 15 minutes.

Everyone really loved these and I should have made more!

The texture of the dough was flaky and tender.  I will buy these again.  I can’t wait to try them with other stuffings.  This would be a great way to repurpose leftovers!  I’m going to try the Chicken Anelli I posted from il Mulino’s restaurant recently.  They use pizza dough, but I think the empanada dough will be perfect.

This year Thanksgiving will be hosted by my daughter.  The gathering will have about 20 people and will be pot luck.  They will make the turkey, and the rest of are bringing the sides and desserts.  Since the turkey will be in the oven, we will cook and keep some foods warm in a triple crock pot I have and love to use for buffets.

My planned crock pot dishes are:

Spinach Artichoke Dip.

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

Place spinach in crock pot and chop with kitchen shears.
SAM_1067
Combine/toss remaining ingredients in crock pot with spinach. The mixture will be dry and salad like.
SAM_1068
Cover and cook on low 1 1/2 hours. Stir to combine.
SAM_1069
Cook another 1 to 2 hours.
SAM_1070
Stir and enjoy!

Squash Stuffing Casserole.

Ingredients
  • 2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
  • 1/4 cup chopped onion
  • 1/2 cup peeled shredded carrot
  • 1 can (10 1/4 ounces) condensed cream of celery or cream of chicken soup
  • 1 cup sour cream
  • 1/4 cup flour
  • 1 package (6 to 8 ounces) herb seasoned stuffing crumbs
  • 1/2 cup butter, melted
    Preparation

    In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour; stir into vegetables. Toss stuffing crumbs with butter and place half in slow cooker. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on LOW for 6 to 8 hours.
    Serves 4 to 6. (Photo from Betty Crocker website)

Squash Casserold

Scalloped Potatoes.

2-3 lb. red Potatoes, sliced thinly
4 Tbsp. butter
4 Tbsp. flour
2 c. milk
1 c. broth (I used chicken)
2 c. shredded sharp cheddar cheese

Layer potatoes in well-greased crock pot. Salt each layer.
SAM_0973

In a saucepan, melt butter. Add flour and cook until golden, stirring so it won’t stick or burn. Slowly whisk in milk and broth, allowing to thicken between each addition.
SAM_0974

Remove from heat and stir in cheese to melt.

You could use jar cheese sauce and it would probably be good also.

Pour over potatoes and use a knife to let sauce go down the sides and down through several places in the crock pot. Place paper towel across crock pot under lid.

Cook on low for 5 hours and then high for 2 hours, uncovering for the last hour or so to brown on top.

SAM_0976

Thai Chicken, Buffalo Cauliflower and Smashed Yukon Gold Potatoes

  • 1 cup water
  • 1 cup all purpose flour
  • 2 tsp garlic powder
  • 22 oz (6 1/2 cups) cauliflower florets
  • 3/4 cup Franks Hot Sauce
  • 1 tbsp melted unsalted butter

Preheat oven to 450°F.

Cover baking tray with foil and spray with coconut oil spray.

Combine water, flour, and garlic powder in a bowl and stir until well combined.

Toss cauliflower pieces in the flour mixture until well coated and place on the baking sheet; bake for 20 minutes.

While the cauliflower is baking, mix  hot sauce and butter in a small bowl.

Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes.

Dave-Matthews-Band_320____

My friend, Captiva Kerry and I are going to see Dave Matthews Band in West Palm Beach tonight and tomorrow night!

Our tailgate party consists of great cheeses, crackers, salami, and of course, Dave Matthews very own Dreaming Tree Wine!  A local market has cut melon on BOGO so I’ll grab some of that too, and wrap it in some yummy prosciutto.

Prosciutto_with_melon

Belton Farms Double Gloucester chivesonioncheese_image Dreaming Tree bottles Kerrygold-Dubliner-Cheese

I really love the Crush red wine.

Here is the band performing “Dreaming Tree” for your listening pleasure!!

Dreaming Tree Print

I love this print my daughter Andyy gave me last Mother’s Day.  The tree has some of the lyrics from Dreaming Tree in its trunk.

SAM_2090

2 bags store bought frozen meatballs

1 bottle sweet and sour sauce

2 Tbsp. fish sauce or soy sauce

1 c mango puree

Mix sauce ingredients and toss with frozen meatballs.

Heat in skillet with lid until heated through.  I cooked it four about an hour on low.

I served this with an Asian sesame ginger couscous salad.  We had sugar snap peas to cool it down!

Yummyyyyyy!!!

lifexperimentblog

Sharing my experiences with all life's experiments!

Smart Veg Recipes

Welcome to home made, vegeterian, healthy & kids friendly recipes

Dishdessert

Cooking for everyone (La cuisine pour tout le monde)

keralaslive

Food presentation, plating, photography and recipes

The Homemaker's Life - A Creative Lifestyle Blog

''Who can find a virtuous woman? For her price is far above rubies'' -Proverbs 31:10 KJV

Logical Quotes

Logical and Inspirational quotes

Jaques Kitchen

Budget Friendly Meals and Menu Planning

Aromas and Flavors from my Kitchen

"Home is where the Hearth is"

Peas Romaine Calm

A simple, easy & cost effective approach to cooking!

THE MEDITERRANEAN MICROWAVE

Original and Adapted Dinner Entrees by Celia Hales

Psychopathyawareness's Blog

information about psychopaths

Eric Carlson (awolsurfer)

Building a Business While Still Having a Life...

generaliregi

Romance of Five Clouds and Magical Poetry

c'est la vie

two worlds apart

Marissa Riback's Blog

inspiration, motivation, empowering

Hayley Hobson Nutrition Pilates Yoga

Hayley Hobson, Holistic Health Coach, Essential Oil Educator, Author, Speaker, Yoga, Pilates

Buckwheat for your health

Learn more about this superfood - Buckwheat!

Lola Cion's Inc.

"Philippines Best All Purpose" Greater Chicago Area (847)-244-5428 lolacions@gmail.com

%d bloggers like this: