Spinach Bacon Quiche

I made this recently to take to a breakfast with some friends. It made 2 quiches so my family was able to try it too. My four year old, Luke, said "Yuuuuummmm...you did good mom!". That is a success in my book! This recipe is courtesy of Marci from her blog, On My Menu.

Ingredients:
1/2 pound of bacon
10 oz package of spinach
1 cup sour cream
salt and pepper to taste
2 unbaked pie crusts (i used store bought...i know..the horror)
1 onion, minced
1/2 diced mushrooms (i omitted)
2 cups diced ham
16 oz colby jack or sharp cheddar cheese (shredded)
4 oz Parmesan cheese
8 eggs
1 cup half and half
1 Tbsp parsley

Directions:
Preheat oven to 375 degrees. Brown bacon, drain, crumble, and set aside. Saute spinach in bacon drippings. Drain spinach and set aside. Saute onions. Add mushrooms. Stir in ham and bacon. Combine spinach, sour cream, salt, and pepper. Add meat mixture. Mix in cheese. Divide into each pie crust.
Mix eggs, half and half, and parsley. Pour over pies. Place pies in oven and bake 45-50 minutes or until tops are puffed and golden brown. Let stand 5-10 minutes. Each pie serves 8.
**If reheating, cover pie with foil and bake at 325 for about 20-30 minutes, checking frequently to make sure it's not getting too brown. **

Basil Pesto

We have an abundance of basil growing in our backyard so when I came across an entire article about different pestos in Southern Living I was thrilled. Here is the basic basil pesto. I thought it was very good.

Ingredients:
2 cups loosely packed fresh basil leaves
1 cup grated parmesan cheese
2/3 cup olive oil
1/4 cup pine nuts
2 garlic cloves
3 Tbsp cold water
1 Tbsp lemon juice
1/2 tsp salt

Process all ingredients in food processor until smooth.

Jill

The Ultimate Grilled Cheese

I'm in love with this new sandwich! It is so simple, yet sooo tasty! My friend, Ashley shared this recipe with me and I have had it three times in the last three weeks.

Ingredients:
Rosemary bread (sliced)
jar of basil pesto
FRESH mozzerella slices
butter or olive oil
tomatoes (optional)

I think this is pretty self explanatory, but here it goes! Butter the outside of the bread (may brush with olive oil instead). On the inside of each piece of bread spread some basil pesto. Layers a few pieces of mozzerella on next and voila the ultimated grilled cheese. Well, you of course have to cook as you would any other grilled cheese until mozzerella is melted. Serve with tomatoes on the sandwich or on the side.

Jill

Chicken Lettuce Wraps

I had been craving some crisp lettuce wraps for a while and stumbled across this recipe on Our Best Bites. It turned out really well! The meat was a little too proccessed for us, but that was just me getting a little crazy with the food processor.

Ingredients:

2 tsp canola oil
4 cloves garlic, minced
1 tablespoon ginger, minced
1 lb ground chicken (put in food processor)
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced - i omitted because i don't like them
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce (1 tsp of Sriracha is fairly spicy in my opinion, so if you want less or no kick, just give it a little, or you can leave it out completely)
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce

Directions:
Heat a very large skillet to medium-high heat on the stove top. Add oil, garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken. Cook for about 5 minutes. Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.

Dipping Sauce:
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger

whisk all ingredients together for dipping sauce.

JIll

Pancakes..from the Guenther House cookbook

1 1/2 cups flour
1/2 tsp salt
1 TBSP sugar
1 tsp baking powder
1 large egg
1 1/2 cups sour milk
1/2 tsp baking soda

Combine flour, salt,sugar and baking powder. Add egg, sour milk and baking soda to make a batter Fry on greased griddle..not too hot (use a preheated 375 degree griddle or frying pan)
To make sour milk, place 1TBSP distilled white vinegar or lemon juice into a one cup measuring cup . Pour in milk to one cup mark. Let stand 5 minutes. Stir before using.

I made the 1 1/2 cup sour milk by just adding a TBSP and a 1/2 of the vinegar to the 1 1/2 cups milk.
These seemed lighter than the usual pancakes. Will make again.
Pam

Indoor S'mores or Golden Graham Bars

8 cups Golden Grahamscereal
5 cups marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 Tablespoons butter or margarine
1 teaspoon vanilla
1 cup miniature marshmallow, if desired
Measure cereal into a large bowl. Butter a 9x13 pan. In a large microwavable bowl, microwave 5 cups marshmallows, chocolate chips, corn syrup, and butter uncovered on high 2-3 minutes, stirring every minute, until melted and smooth when stirred. Stir in vanilla.
Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows. Press mixture evenly into pan, using buttered back of spoon. Let stand 1 hour or refrigerate if you prefer a firmer bar

Chicken and Dumplings

I was craving a feel good, comfort food kind of dinner last week and this hit the spot. The kids thought the dumplings were a little questionable because of their texture so didn't eat them, but them seemed to enjoy the rest. Weirdos!! I thought the best part was the dumplings! I got this recipe from Our Best Bites.

Ingredients:
6 cups chicken broth
1 lb. cooked chicken, cut into bite-sized pieces (i used rotisserie chicken)
1 c. carrots (chopped)
2 ribs celery (chopped)
1 onion (chopped)
2-3 cloves garlic (minced)
1 bay leaf
1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)
1/2 tsp. basil
1 14-oz. can evaporated milk (fat free is fine)
1 recipe of Bisquik dumplings (recipe is on the box) or 1 small package of Kluski noodles

Directions:
In some olive oil in large pot. Saute onions and garlic for a few minutes. Then add chicken broth, chicken, bay leaf, and basil bring to a boil. Once boiling add carrots and celery and reduce heat to simmer. Cover and cook until carrots and celery are tender. Then add the parsley and evaporated milk. Bring to boil again before adding dumplings or noodles. Cook for about 4-5 minutes until dumplings are cooked through.

Jill