Ham and Kale Quiche

One of the things I learned at the CIA was about "blind baking" a pie crust. One of the problems that I have always had with quiche is that I hate a soggy crust and that will happen if the crust is not prebaked long enough, so lesson from CIA on prebaking crust.
 Preheat oven to 400. After placing dough in pie plate, line it with a piece of parchment and fill about half full with pie weights, dried beans or rice.  Bake about 15 minutes until the crust appears dry.
Remove pan from oven and remove paper and weights.  Return to oven and bake until the crust is completely dry and lightly brown, another 5-6 minutes.  Reduce oven to 350.

1 cup cubed ham (I use peppered) Just ask deli to slice a couple of  thick slices and cube it.
2 cups cleaned, trimmed, chopped kale
1 t. olive oil
2 eggs
2 egg yolks
1 cup half and half or heavy cream
salt and pepper
1 1/2 cups grated cheese, swiss or Italian blend

Saute kale until tender.  Sprinkle ham and kale in the bottom of the prebaked pie shell.  Add the cheese.  Whisk the eggs, yolks, cream and salt and pepper.  Pour over kale, ham and cheese.  Place on a cookie sheet to avoid oven spills.  Bake 40-45 minutes.  Let quiche rest about 10 minutes before cutting.

Eden Isle Chicken or sometimes known as Chicken Supreme or Delight

This recipe can be easily halved.  Save half of the mixture and freeze and thaw for future use.

8 boneless, skinless chicken breasts
8 thin slices ham
8 slices bacon
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1 pkg. Lipton Onion Soup mix
Wrap chicken around ham and bacon around chicken.  Place in a 9x13 baking dish.  Mix last 4 ingredients and pour over chicken.  Bake 350 for 1 hour covered, then remove foil and bake another 30 minutes.  Serve with rice.

Chicken Enchiladas

These are undoubtedly the richest, most sinful, delicious concoction I have run across.  When we made them at the store, we would make at least ten recipes. 

Chicken Enchiladas

2 T vegetable oil
1 large yellow onion, chopped
1 large clove garlic, finely chopped
1/2 bunch cilantro, chopped (leaves only)
1 15 ounce can of tomatoes, processed with juices
2 cups shredded chicken (rotisserie)
2 cans chopped green chilies
1 t. cumin
Salt and Pepper
3/4 pound grated Monterey Jack or Mexican Mix
12-15 corn tortillas
1 cup heavy cream
2 t. chicken bouillon

Saute the onion and garlic in the 2 T oil.  Add cilantro, processed tomatoes with their liquid and green chilies.  Simmer for 5-10 minutes.  Add the  chicken, cumin, salt and pepper. Simmer another 10 minutes.  Fry softly the tortillas, drain them on paper towels.  Put filling in the softened tortillas and roll up.  Add bouillon to cream and disslove over medium heat.  Place the rolled tortillas in a casserole and cover with the heated cream mixture.  Cover with grated cheese and bake 350 for 30 minutes.
The cream will reduce and thicken in oven, combining with the melted cheese.  Serve with red or green salsa.
Serves 6-8

Enchiladas Verde

These chicken enchiladas with green chiles are the richest, most sinful, delicious concoction ever.  Great to serve to family or at a buffet.  A friend gave me the recipe and they were a favorite.

Enchiladas Verde

Ingredients:

1 bunch cilantro, chopped

1 large yellow onion, chopped

1 clove garlic, finely chopped

1 carrot, finely chopped

1 15 ounce can of Italian plum tomatoes, chopped with their juices

2 cups cooked shredded chicken (Rotisserie works great)

Salt and pepper to taste

2 cans diced green chiles

1 lb. Monterey Jack cheese

12-15 corn tortillas

2 cups heavy cream

2 teaspoons powdered chicken bouillon

oil for frying tortillas

Directions:

Saute the onion and garlic in 2 T of oil.  Add the tomatoes with their liquid, carrots, green chiles, and carrots.  Simmer for 5-10 minutes.  Add chicken, salt and pepper.  Simmer another 10 minutes.  Fry softly the tortillas, drain them on paper towels.  Put some filling in the softened tortillas and roll up.  Add the chicken bouillon to the heavy cream and dissolve it over medium heat.  Place the rolled tortillas in a casserole and cover with the heated cream mixture.  Cover with grated cheese and bake at 350 for 30 minutes.  The cream will reduce combined with cheese.  Serve with red or green salsa.  Serves 6-8

Mink Chicken

This is a very easy  chicken dish and we always served it with rice and green vegetable.  Philadelphia Brand has introduced a product Philly Cooking Creme and the one with Italian herbs is really good in this recipe.

Mink Chicken

4 boneless, skinless chicken breasts, cut into pieces

2 T butter

2 T olive oil

1/4 cup chicken broth or water

1 (3 ounce) cream cheese or Philly Cooking Creme

1 T horseradish (or more to taste)

Salt and pepper

Generously salt and pepper chicken pieces. Heat oil and butter until it begins to foam.  Saute breast pieces until done, 3-4 minutes per side.  Remove from pan and set aside.  Deglaze pan drippings with chicken broth (you may need more depending on the amount of drippings).  Add the cream cheese and horseradish, mashing to blend.  You may add more liquid or cream cheese depending on thickness. This should be creamy, the consistency of gravy.  Add chicken back to pan with any reserved juices.  Serve with rice.

Bacon and Green Chili Quiche

Another quiche favorite.

Bacon and Green Chili Quiche



1/2 box refrigerated fold out pie crust

8 strips bacon, cooked and crumbled

4 green onions, chopped
1 (4 ounce) can chopped green chilies

1 cup shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese
2 whole eggs
2 egg yolks
1 cup half and half
Salt and pepper
Preheat oven to 400.  Bake piecrust for 8 minutes.  Remove from oven.
Sprinkle bacon, green chiles, and green onions over crust.  Combine cheeses and sprinkle in crust.  Beat half and half, eggs, egg yolks, salt and pepper.  Pour egg cream mixture over crust.  Bake about 45 minutes till knife comes out clean.  Let stand 5 minutes before cutting.

Basic Quiche

After posting my first quiche recipe, I decided that some peoples taste may not be like mine; therefore I will give a basci quiche recipe and you can add whatever your taste desires.

Basic Quiche

Prebaked 9" pie shell (prebake 8 minutes at 400)

2 eggs

2 egg yolks

1 cup half and half
Salt and Pepper
1-1/2 cups cheese, swiss, mozarella, parmesan, cheddar, or your choice
Sprinkle cheese and whatever other ingredients in prebaked pie shell.  Whisk eggs, yolks, half and half, salt and pepper. Pour over cheese and bake at 400 until middle is set.  Cool 10 minutes.
Variations:
Spinach and Bacon
1 (10 ounce) package frozen chopped spinach, thawed and liquid squeezed out
6 slices fried, crumbled bacon
Broccoli and Ham
I prefer fresh broccoli, using about 2 cups florets, lightly sauted.
1 cup diced ham



Asparagus and Ham Crepes

This makes a wonderful brunch dish, served with fruit or green salad and muffin.  It can be made ahead of time and baked just before serving.

Asparagus and Ham Crepes

24 fresh asparagus spears, trimmed

8 thin slices of deli ham

8 slices Swiss cheese

Mushroom Cheese Sauce:

3 T butter

3 T flour

1 t. chicken bouillon

1 cup water

1/4 cup shredded cheddar cheese

1/3 cup half and half

1 (4oz) can mushroom stems and pieces, drained (I prefer to saute fresh mushrooms)

1 T minced chives

8 pre-made crepes

In a large skillet, bring 1/2 inch water to a boil.  Add asparagus, cover and cook for 3 minutes.  Drain and immediately place in ice water.  Drain and pat dry.

On each crepe layer a slice of ham, Swiss cheese and 3 asparagus spears.  Roll up and place in a prepared baking dish.

In a saucepan melt butter.  Stir in flour and bouillon.  Gradually, stir in water.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.  Reduce heat, stir in cheese until melted.  Stir in half and half, mushrooms and chives.  Pour over crepes.  Bake uncovered at 350 for 20-25 minutes until heated.

Chicken and Mushroom Crepes

Whenever crepes were on the menu we could count on having a good day.  All of the "little ladies" would come for lunch.  I believe you can purchase crepes at the grocery,but I will include the recipe in this post. Use the same crepe recipe for any recipe calling for pre made crepes.

Chicken Mushroom Crepes

Crepe Batter:

1 cup sifted flour

3 eggs

4 T butter, melted and cooled

1/4 t. salt

1 1/2 cups milk



Chicken Filling:

1/4 cup butter

3/4 pound fresh mushrooms, chopped

1/2 cup green onions, chopped

2 1/2 cup chicken breasts, cooked and chopped

1/2 cup sherry

Dash salt and pepper

Sauce:

1/4 cup flour

2/3 cup sherry

10 1/2 ounces chicken broth

2 cups half and half

1/2 t. salt

1/2 t. pepper

Topping

1/2 cup grated Swiss cheese

Prepare crepes by blending flour and eggs, then add melted butter, salt and milk.  Whisk and pour about 1/8 cup into crepe pan.  Cook about 30 -40 seconds,  then flip and cook until lightly browned.

Prepare filling: Heat butter in a large skillet.  Add mushroms and onions and saute until golden brown, about 10 minutes.  Add chicken, sherry, salt and pepper.  Cook over high heat, stirring frequently, until little or no liquid remains in skillet.  Remove from heat and add 1/2 sauce.

Make sauce: In a medium saucepan, blend flour and sherry with a wire whisk.  Stir in chicken broth, cream, salt and pepper.  Bring to a boil over medium heat, stirring constantly with whisk.  Reduce heat and simmer, stirring for 2 minutes.  Add half of sauce to chicken filling.  Stir until well blended.  Set filling and remaining sauce aside.

Assemble:  Place about 1/2 cup filling on each crepe, then roll up.  Arranbge seam side down in a single layer in a buttered shallow baking dish.  Bake 425 degrees for 15 minutes.  Pour sauce over crepes and sprinkle with cheese and paprika.  Yield 12-14 crepes

Asparagus and Ham Quiche

This quiche can be prepared without the ham and it is just as good.  If you don't use ham, you will need to add 1/2 t. salt to the eggs and cream.

Ham and Asparagus Quiche

1/2 (15 ounce) package refrigerated pie crust
2 T olive oil

2 medium shallots, thinly sliced

10 ounces asparagus, cut on the diagonal into 1-inch long pieces

1/2 pound ham, cut into 1/4 inch cubes

Freshly ground pepper

1 cup half and half

2 eggs

2 egg yolks

1 1/2 cups Gruyere cheese, grated (6 ounces)

Unroll pie crust and place in pie plate.  Bake on lowest oven rack at 400 for 8 minutes.  Cool.
Heat oil in a large nonstick skillet over medium heat.  Add shallots and cook, stirring, until translucent, but now brown, about 1 minute.  Add asparagus.  Cook, stirring, frequently, until asparagus are just cooked (crisp tender), slightly browned, firm, 8 minutes.
Place pie pan on a bakinig sheet to catch any run-off there might be.  Sprinkle half the cheese evenly over bottom of the crust.  Spread ham and asparaugus mixture over the cheese and then top with remaining cheese.  In a medium bowl, whisk together half and half, eggs, and egg yolks.  Season with pepper.  Pour over cheese.  Transfer to oven and bake until set in center, 30-40 minutes.  Cool on rack for about 10 minutes before slicing.

Chicken Breasts Lombardy

Wonderful chicken dish and favorite of many customers. This can be prepared in advance and baked for a bit longer than recipe states, especially if it has been refrigerated.

Chicken Breasts Lombardy

2 cups sliced fresh mushrooms                                          1 cup Marsala wine

2 T butter                                                                         3/4 cup chicken broth

8 skinned and boned breast halves                                   1/2 t. salt /1/4 t. pepper

1/2 cup flour                                                                     1 cup shredded mozzarella

1/2 cup butter melted and divided                                      1/2 cup grated Parmesan cheese

3 green onions, chopped

Cook mushrooms in 2 T butter in a large skillet, stirring until tender.  Remove from heat and set aside.

Place each chicken breasts between two sheets of wax paper; flatter to 1/8 inch thickness, using a meat mallet or rolling pin.

Dredge chicken pieces in flour, salt and pepper.  Place as many breasts as will fit in 1-2 T butter in the same skillet that the mushrooms were cooked and cook over medium heat 3-4 minutes on each side until golden and done.  Place cooked chicken in a lightly greased 13x9 baking dish.  Repeat procedure with remaining breasts and adding butter as necessary.  Reserve pan drippings in skillet.  Sprinkle reserved mushrooms over chicken.

Add wine and broth to skillet.  Bring to a boil; reduce heat, and simmer uncovered 10 minutes, stirring occasionally.  Stir in salt and pepper. Pour sauce over chicken.  Combine cheeses and green onions; sprinkle over chicken.

At this point, you may choose to refrigerate and bake later.  If so, cover for the first 15 minutes, remove foil and contine to bake until cheeses are melted.  Then put under broiler for 1 minute.

Bake uncovered at 450 for 15 minutes.  Broil 5 inches from heat 1-2 minutes or until browned.

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.

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.

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.

Cajun Chicken Pasta

Cajun Chicken Pasta

6 ounces linguine                      2 boneless chicken breast(cut into bite size pieces)

1 T Cajun seasoning                 3 T. butter

½ green pepper chopped          ½ red or yellow pepper chopped

4 mushrooms, sliced                1 green onion, sliced

1 ½ cups heavy cream or less   ½ t. basil

½ t. lemon pepper                     ¼ t. salt

¼ t. garlic powder                     ¼ t. black pepper

2 T parmesan cheese

Bring a large pot of water to a boil and add salt.  Put in linguine pasta and cook 8-10 minutes until al dente; drain but do not rinse.

Mix chicken and Cajun seasoning together. (I get heavy handed on Tony Chachere's)

In a large skillet over medium heat, melt butter and sauté chicken until no longer pink and juices run clear, about 5-7 minutes.  Add green peppers, mushrooms, onions;  cook 2-3 minutes.  Reduce heat and stir in heavy cream.  Season with spices and heat through.  Add pasta and let warm.  Sometimes, I get too much cream and just let it cook out or add more cream if necessary. You may need to adjust seasonings, but be careful of the salt.

Chicken Turnovers with Mushroom Gravy

If any of you from Camden, remember a little lady by the name of Dochia Jackson, this is her infamous recipe.  During my six years at the Invisible Chef, I would love to know how many of these we (myself, Debra Tolin, and Jonathan) made to sell.  We would wrap them individually and package them in 1 dozen to box and keep them in the freezer.  They are very good to keep on hand in the freezer. Take out frozen, bake, add a salad and green bean bundles. You have a nice dinner ready in 30 minutes. 

 Chicken Turnovers with Mushroom Gravy

2 cups cooked and finely chopped chicken  

2 tbsp. Butter

2 tbsp. Flour      

2 egg yolks

½ cup broth and ½ cup cream hot                            

2 tbsp. Minced parsley

1 tbsp. Grated onion  

½ tsp. Lemon juice

salt and pepper

Heat butter, add flour and brown.  Add milk/broth mixture and cook until thick.  Blend in beaten egg yolks, and remaining ingredients.  Cook over hot water for 10 minutes.

Dochia gave me her pie crust recipe, but over the years I started using the Pillsbury roll out refrigerated dough.

1 Box Pillsbury refrigerated pie crust

1 egg

1 T milk

Roll pie crust out on floured surface to make a larger circle.  Using a 5” saucer or cookie cutter as a guide, make 8-10 circles. Fill each circle with ¼ cup of filling.  Fold over and crimp edges with a fork.  Make a wash with the egg and milk and brush over pies.  Bake 425 for 20-25 minutes or until lightly browned.  Serve with mushroom gravy.

These may be individually wrapped and frozen.  Bake from frozen state.

Mushroom Gravy

2 large cans of mushrooms (I use fresh 8oz. Sliced and sauted)

4 T Butter

4 T Flour                      

1/4 cup half and half

1 ½ cup chicken broth

½ tsp. Lemon juice

Melt butter and add flour; brown lightly.  Add the cream and broth and stir till thickened.  Add lemon juice and serve over turnovers.



Basil Chicken and Pasta

This recipe was originated by my first after school employee, Jonathan Wright. Whenever I was going to be gone, Jonathan always prepared this dish, along with our "house salad and garlic bread".  It later became a favorite of Jordan Jones, who came to work as an after school employee, after Jonathan moved away to college. 

Basil Chicken and Pasta

1 (12 0z) Angel Hair Pasta

2 T butter

4 boneless, skinless chicken breasts

3 garlic cloves, minced

½ t ground black pepper

2 t. dried basil

1 cup heavy cream

Directions:

In a large pot with boiling salted water, cook Angel Hair pasta until al dente. Drain

Meanwhile, in a large skillet, melt butter.  Add the chicken and garlic; sauté until lightly
browned and juices run clear. Remove breast and stir in black pepper, dried basil,
heavy cream and grated Parmesean cheese.  Bring to a boil and simmer 3-4 minutes.


 Place chicken over pasta and cover with sauce.