Crab Parmesan Quiche

Crab Parmesan Quiche

1/2 (15 ounce) package refrigerated piecrust

3-4 green onions, chopped

2 t olive oil

2 (6-ounce) cans lump crabmeat, rinsed and drained

1 t. grated lemon zest

1/2 t Old Bay seasoning

1/8 t ground red pepper

1 cup half and half

2 eggs

2 egg yolks

1/2 t salt

1/4 t black pepper

1 (5-ounce) package shredded Parmesan cheese

Unfold piecrust and place in 9" pie plate.  Fold edges under and crimp. 

Bake on lowest oven rack at 400 degrees for 8 minutes.  Cool

Saute onions in hot oil in a large skillet over medium-high heat for 2 minutes.  Stir in crabmeat and next 3 ingredients; saute 2 minutes

Whisk together half and half and next 3 ingredients in a large bowl; stir in cheese and crabmeat mixture.  Pour into prepared pan.

Bake on lowest oven rack for 400 for 35-40 minutes or until set.  Let stand 15 minutes.

Chicken Olive Cheddar Quiche

I never make a quiche that I don't think back to one of the first days that The Invisible Chef was open.

On the day that comes to mind, our daily lunch special was "Quiche: Crab Parmesan or Chicken Olive Cheddar with a house salad and muffin".

One of the first customers of the day walks up to order, looks at the board with the specials and says, "I'll have a quickie".

Well, I should have known then that not everyone in our small town was ready for my "fancy" food.  Though, I must admit that in the six years we were open, we served many different types of quiche and there were never leftovers for the "kitchen help".

This is one of the first of several recipes for quiche that I will post.

Chicken Olive Cheddar Quiche



1/2 (15 ounce) package refrigerated piecrusts

2 cups grilled chicken

1/2 (8 ounce) package fresh mushrooms

2-3 green onions, chopped

2 T sliced black olives

1 garlic clove minced

2 T chopped fresh basil or 1 t. dried basil

1/4 t. red pepper

1 cup shredded Cheddar Cheese

2 whole eggs

2 egg yolks

1 cup half and half

Unfold pie crust and place in a 9" pie plate.  Fold edges under and crimp.

Bake on lowest oven rack at 400 degrees for 8 minutes.  Cool

Saute chicken and next 6 ingredients in a skillet coated with cooking spray over medium high heat 5 minutes.  Spoon mixture into prepared crust.  Sprinkle with cheese.

Whisk together half and half and eggs, and pepper.  Pour over chicken mixture.

Bake 400 on lowest oven rack for 45 minutes or until set.  Let stand for 10 minutes before cutting.



Italian Quiche

Another favorite quiche or better known "quickie"  As you may have discovered, I always precook my crusts prior to filling them.  It keeps the crust from being soggy.

Italian Quiche

1 (9 inch) pie shell                                            1 cup chopped mushrooms

1/2 cup diced pepperoni                                  3 green onions, chopped
1 cup shredded Swiss cheese                           2 whole eggs
1 cup shredded Mozzarella                              2 egg yolks
1 (4 1/2 ounce) can sliced black olives             1 cup half and half
1/2 bell pepper, chopped                                 1/4 t. salt
1/2 t. dried oregano
Prebake crust in 400 degree oven for 8 minutes.  Set aside. Reduce heat to 375 degrees.  Mix pepperoni, olives, bell pepper, mushrooms and onions and arrange evenly in pie shell.  Mix eggs and yolks, add half and half, salt and oregano and pour evenly over cheese mixture.  Place pie on cookie sheet for easy handling and place in 375 degree oven.  Bake for 35-45 minutes until light brown and toothpick comes out clean.  Cool 10 minutes before serving.

Buttermilk Tip

I was making cornbread for my Thanksgiving dressing and had to buy buttermilk,as I make my cornbread with buttermilk and never use "Jiffy" yuck. I never use buttermilk except for baking and I always have it leftover. I've discovered that it can be frozen. I put it in little 4 oz. containers, then whenever I need buttermilk I defrost it. This can be done in the microwave.

Sauce Cake

If you like a plain and good dessert, you will love this one.  I think that it may be both of my daughters favorite.  Spencer asked for it for her birthday.  Jenny Singleton, my neighbor and good friend for many years, gave it to me, compliments of her mother. I've never seen another recipe like this.

Sauce Cake

1/2 cup Crisco shortening

1 cup sugar

1 egg

1 cup milk

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla

Beat Crisco and sugar, add egg. Mix dry ingredients and add alternately with milk. Pour into 8x8 greased pan, saving about 1/2 cup. Bake cake 375 for 20 minutes or until done in the middle.  Remove from oven and cool.  To dough, add 1/2 cup sugar, 1/4 stick butter and about 1/2 cup of boiling water.  Stir and cook until thick and serve over cake. I usually boil about a cup of water, as it may require more liquid. If you don't use all of the sauce and cake initially, you may warm sauce by adding boiling water.

I know this sounds very unusual, but it is always a hit.

Pancakes

Spencer asked me yesterday if I had the "stuff" to make pancakes for breakfast today and it reminded of how easily these can be made from scratch. I know most use a mix, but you will never buy pancake mix again after trying these.  This was another recipe passed down to me from my mother.

Pancakes

1 cup flour

2 T sugar

2 T baking powder

pinch salt

1 egg

1 cup milk

3 T vegetable oil

Mix dry ingredients; add remaining ingredients and cook on griddle or skillet. 
Top with melted butter and warmed syrup.  Delicious!

Cranberry Chicken Salad

This became the favorite chicken salad for some. I must admit, it is my favorite.  And don't let the amount of dry mustard frighten you.  The Honey Mustard will keep in the refrigerator for weeks.

Cranberry Chicken Salad

8 cups cooked diced chicken breasts

3 celery ribs, thinly sliced

5 green onions, sliced

1 1/2 cups toasted pecans (I saute them in butter)

1 (6 ounce) package Craisins

1 cup mayonaise

1/2 cup Sweet Hot Mustard

I think I use a little more mayonaise and Sweet Hot Mustard, depending on how creamy you prefer.

Mix together.  Cover and chill for up to 3 days.

Sweet Hot Mustard

2 cups sugar

1 1/2 cup dry mustard (Coleman's or store brand is ok)

3 large eggs, beaten

2 cups white viengar

1/4 cup honey

Mix sugar and dry mustard together; whisk in eggs, then vinegar.  Cook over medium heat, stirring constantly about 10 minutes until thick and smooth.  Add honey and cool.  Refrigerate in airtight container for up to 1 month.



Cheesy Shrimp and Grits

I should have posted this before New Year's Day, as it is a delicious for a brunch along with the Sausage Egg Casserole (I'm sure everyone has that recipe), fruit and Sour Cream Muffins. I made this at Christmas and used a different type of grits.  After stirring the grits into the broth and heavy cream, I looked at the recipe on the back of the grits box and it had a cup of grits to three cups of liquid, so make sure you use the correct amount of liquid for your grits. (Hope this makes sense)
P.S. I had breakfast at The Capital Hotel this morning and had "Irish Breakfast" and it was smoked bacon and grits topped with 2 poached eggs.  It was delicious and I thought you could do the same with this.

Cheesy Shrimp and Grits

4 cups chicken broth (I use 2 cups heavy cream and 2 cups broth) much better, more fattening

½ t salt

1 cup uncooked regular grits

1 cup shredded Cheddar

1 cup Shredded Monterey Jack with peppers

2 T butter

6 green onions, chopped

1 green pepper, chopped

1 garlic clove, minced

1 pound small shrimp cooked and peeled

1 (10 oz.) can Rotel tomatoes, drained

salt and pepper

Bring 4 cups broth to a boil with ½ t salt in a large saucepan and stir in grits. Cover reduce heat and simmer 20 minutes.

Stir together grits, ¾ cup cheddar and all of Monterey Jack cheese.

Melt butter and add green onions, bell pepper, and garlic and saute 5 minutes.

Stir together green onion mixture, grits mixture, shrimp and next 3 ingredients.  Pour into a greased casserole and top with remaining cheese.  Bake 350 for 30 minutes.  Let set 15 minutes before serving.

Down Under Hot Fudge Pudding

This is another quick and easy dessert that can be thrown together in only minutes.  Top with ice cream and it's heavenly.

Down Under Hot Fudge Pudding

 1 stick butter

1 ounce unsweetened chocolate

2 large eggs

1 cup sugar

2 T flour

1 t. vanilla extract

1 cup chopped pecans

Melt butter and chocolate in microwave, stirring after minute. Contiune at 30 second intervals until melted.  Beat eggs and stir in sugar, flour and vanilla.  Add chocolate and mix well. Stir in nuts and pour in 9x5 loaf pan.  Place loaf pan in a pan of hot water and bake 325 degrees for 45 minutes.  Serve warm topped with ice cream.  4 servings

The Invisible Chef Salad

This was our "house" salad at the Invisible Chef.  We used spring mix for the greens.  The pecans can be made and stored in the freezer and chop as needed.  I know many people who "dislike" bleu cheese, but this salad is an exception. 

The Invisible Chef "House" Salad

Dressing:

2/3 cup sugar

1 t. dry mustard

1 t. salt

2/3 cup white vinegar

3 T apple cider vinegar

4 ½ t. onion juice

2 T Worcestershire

1 cup salad oil

Mix dry, add vinegars and remainder except oil.  Add oil slowly whisking or mixing with mixer.

Spicy Pecans

2 large egg whites                          2 T paprika                  

1 ½ t. salt                                         1 ½ t. cayenne

¾ cup sugar                                    4 ½ c. pecan halves

2 T Worcestershire                         6 T melted butter

Preheat oven to 325. Beat egg whites and salt till foamy.  Add all except butter and pecans and mix well.  Stir in pecans and melted butter. Spread on large baking sheet and bake 30-40 minutes stirring every 10 minutes.  Remove and cool.  Chop coarsely.  Keep in airtight container in freezer.  Use along with spring mix, apple, green onions, and bleu cheese.

Chicken-Black Bean Enchiladas

Happy New Year!
It is so cold outside today and I thought about making more soup, but I am about souped out. I had forgotten about this recipe that was truly a lunch favorite, as well as one of Hannah's favorites. It is very easy to prepare and can be made ahead of time and refrigerated. I must give credit to Apron Strings for the original recipe. I have tweeked it a bit.

Chicken Black Bean Enchiladas

4 boneless skinless chicken breasts                                       

3 slices bacon

2 cloves garlic, minced

1/2 cup picante sauce

1 (16-ounce) can black beans, drained

1 large red bell pepper, chopped

1/2 bunch cilantro, chopped, plus some for garnish

1 T cumin

1/2 t. salt

4 chopped green onions

12 (6-inch) flour tortillas

2 cups shredded Monterey Jack cheese with peppers

1 cup picante sauce

For the filling:

Cut chicken into bite size pieces.

Fry bacon in skillet. Remove bacon and reserve 2 T drippings. Crumble bacon.

Add chicken and garlic to bacon drippings.  Saute until light brown.

Add 1/2 cup picante sauce, black beans, bell pepper, cilantro, cumin and salt.

Simmer for 7-8 minutes.  Add green onions and bacon.

For the enchiladas:

Preheat oven to 350 degrees.

Spoon chicken mixture onto the tortillas and sprinkle with 1 T cheese.  Roll tortillas to enclose the filling.

Place seam side down in a lightly greased 9x13 casserole.  Spoon 1 cup picante sauce (I use more) on top.

Bake for 15 minutes. Sprinkle with remaining cheese. Bake until cheese melts.

Garnish with shredded lettuce, cilantro, chopped tomato, chopped avocado and sour cream.

If you choose to make ahead, refrigerate after filling tortillas.  Top with picante prior to baking.