Asparagus & Spinach Quiche

Pie Crust (9 inch):
1 c. flour
1/2 tsp. salt

Pie Crust

1/3 + 1 Tbsp. shortening
3-4 Tbsp. cold water

Quiche Filling:
1/2 Tbsp. olive oil
15 spears of asparagus, cut into 1 inch pieces
5-8 oz. fresh baby spinach
salt and pepper
5 eggs
1 c. milk
1 c. feta, crumbled
1/4 c. mozzarella, shredded
1 tsp. chives

To make the pie crust: Mix the flour and salt in a medium bowl. Cut in the shortening with a pastry blender until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and can stick together.

Greens

Gather the pastry into a ball. Shape into flattened round. Wrap in plastic wrap and refrigerate for 30 minutes.

When the dough is ready, roll pastry on lightly floured surface into a circle larger than the pie plate. The crust needs to slightly fold over the sides when placed in the pie plate. Press the dough firmly against the bottom and side of pie plate. Just don't stretch it too much. Stick the pie plate with dough into the freezer while you make the filling.

Preheat oven to 375 F.

Cooling

To make the quiche filling: Heat the oil in a skillet over medium heat. Add in the asparagus and spinach. Cook until the asparagus gets tender, but don't over-cook it. Season with salt and pepper as it is cooking. The spinach will wilt.

Transfer the spinach to a colander, and press with a spoon or paper towel to get any liquids out. Set aside.

In a large bowl, whisk the eggs and milk together. Stir in the cheeses. Season with salt and pepper.

Remove the pie crust from the freezer. Place asparagus and spinach on the bottom of the crust. Sprinkle with the chives. Pour the egg mixture over the top of the greens.

Dinner is ready

Bake for 45 minutes or until the quiche is set and golden.

Let stand 10-15 minutes before serving.

I could not stop eating this quiche.

Here's a link to the recipe I adapted: http://www.twopeasandtheirpod.com/asparagus-spinach-feta-quiche/

I used good ol' Betty Crocker to make the pie crust.


 

Bean and Bacon Soup

Vegetables cooking

8 oz. bacon, diced
1 small onion, diced
1 c. carrots, diced
2-3 garlic cloves, minced
4 1/2 c. chicken broth
45 oz. Great Northern beans
salt and pepper, to taste
8 oz. tomato sauce

Cook the bacon in a soup pot. When cooked and crispy, remove to a paper towel lined plate. Add the onion and carrots to the bacon grease. Cook over medium heat until tender, about 5 minutes.

Vegetables, broth, and beans

Add the minced garlic and cook for 1 more minute.

Add in the broth and beans. Season with salt and pepper. Bring to a boil.

Reduce heat and simmer for 1 hour.

Bean and Bacon Soup

Remove half the soup to a food processor (or blender, or use an immersion blender). Process until smooth. Return to the soup pot. Stir together. Add in the tomato sauce and cooked bacon. Add salt and pepper as needed. Stir and heat for about 5 minutes more or until heated through.

The canned version of this was my favorite growing up. This homemade version is pretty spot on. I'll be making it again.

Here's a link to the recipe I adapted: http://www.tasteandtellblog.com/homemade-bean-bacon-soup/

Guinness Brownies

Brownies:
1/4 c. vegetable oil
3/4 c. Guinness
2 c. sugar
1/2 tsp. vanilla
1/4 c. butter, melted and cooled
2 eggs
1 c. flour
2/3 c. Hershey's cocoa powder

Ganache:
5 oz. semi-sweet chocolate chips
2 Tbsp. butter
2 Tbsp. Guinness
1/4 c. confectioners sugar 

Preheat oven to 350 F.

Grease a 9x9 baking pan, then line with parchment paper.

To make the brownies: Mix the oil, Guinness, sugar and vanilla in a large bowl. Add in the butter and mix. Add in the eggs and mix completely.

In a separate medium sized bowl, combine the flour and cocoa powder.

Slowly add the dry ingredients to the wet ingredients. Stir until just combined.

Spread evenly in the prepared pan.

Bake 35-38 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool.

To make the ganache: Add the chips, butter, and Guinness in a microwave safe bowl. Melt about 30 seconds. Whisk. Melt for another 10 seconds. Whisk until smooth.

Add in the confectioners sugar. Whisk again until completely mixed.

Pour and spread over brownies. Cut into bars.

Delicious. Guinness and chocolate is such a winning combination.

Here is a link to the recipe I used: http://www.lifeloveandsugar.com/2015/02/27/guinness-chocolate-brownies/

Imitation Crab Dip

1 lb. imitation crab

Dip without pureeing

1 c. pepperjack cheese, grated
3/4 c. mayonnaise
1/4 c. Parmesan, shredded
1 tsp. garlic powder
2 1/2 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
1 1/2 tsp. Frank's hot sauce
1/2 tsp. dry mustard
salt and pepper to taste

Preheat oven to 325 F.

Add all ingredients to a food processor. Process until the crab meat is pureed.

Pour into a baking dish. Bake for 40 minutes.

Serve hot with bread or crackers.

Super easy and good for a party!

Here's a link to the recipe I adapted: http://www.foodnetwork.com/recipes/paula-deen/hot-crab-dip-recipe.html

Irish Cream Cookies with White Chocolate

8 oz. flour
1/2 tsp. baking powder
1/2 tsp. salt
10 Tbsp. butter, room temperature
3 oz. sugar
3 oz. brown sugar
1 egg
1/4 c. Irish cream
3 1/2 oz. white chocolate, chopped

Line 2 baking sheets with parchment paper.

In a bowl, sift the flour, baking powder, and salt together. Set aside.

In a large bowl, cream the butter and sugars together on high speed.

Add in the egg. Beat on low speed.

Add in the Irish cream. Beat on low speed until mixed in.

Slowly add in the flour mixture.


Add in the chopped white chocolate. Stir until just combined.

Using small scoops, portion out the cookies. Chill 15 minutes.

Preheat the oven to 350 F.

Bake 12-16 minutes.

Makes about 2 dozen cookies.

Here's the site where I found the original recipe: http://www.savorysimple.net/irish-cream-white-chocolate-chip-cookies

Chicken and Potato Casserole with Hot Sauce

2 large chicken breasts, cubed
6 Tbsp. olive oil, divided
1 tsp. salt, divided
1 tsp. pepper, divided
2 tsp. garlic powder, divided
6 Tbsp. Frank's hot sauce, divided
2-3 red potatoes, cubed
1 c. cheddar cheese, shredded
2 slices of bacon, cooked and crumbled
2 green onions, chopped
blue cheese, crumbled

In a small bowl, mix together the chicken, 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. garlic powder, and 3 Tbsp. hot sauce. Make sure the chicken is coated. Then let marinate for 1 hour in the fridge.

Preheat oven to 500 F.

Grease a medium sized baking dish. Set aside.

In a bowl, add the potatoes, 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. garlic powder, and 3 Tbsp. hot sauce. Make sure all the potatoes are coated. Place the potato mixture in the greased baking dish. Bake for 20 minutes, stirring after 10 minutes of baking. Remove from the oven.

Lower oven temperature to 400 F.

Pour the marinated chicken and sauce over the potatoes. Stir to mix everything up. Cook for 20 minutes.

Add the cheddar, bacon, and onions to the top. Bake for 3-5 minutes, or until the cheese is melted and bubbling.

Sprinkle a bit of blue cheese over the top. Serve hot.

Here's the recipe original recipe I altered since recipes are more like guidelines: http://www.the-girl-who-ate-everything.com/2014/11/buffalo-chicken-potato-casserole.html

Cabbage Soup

14 oz. Polish sausage, sliced
garlic powder

Cabbage Soup

basil
thyme
black pepper
onion powder
3 cloves garlic, minced
2 large carrots, diced
1 head of cabbage, chopped
2 c. milk
2 c. chicken broth
1/2 c. cream
1 1/2 tsp. cornflour
1 tsp. chicken bouillon
1/2 tsp. kosher salt
coriander
dry mustard

In a skillet over medium heat, cook the Polish sausage. Add garlic powder, basil, thyme, black pepper, and onion powder to taste. Cook until just starting to brown on both sides. Set aside.

In a large pot, add the minced garlic and cook over medium heat for 1 minute. Add the remaining ingredients. Also add in more of the previous seasonings used on the sausage. Bring to a boil. Reduce heat. Simmer uncovered 15 minutes, then add in the cooked sausage. Simmer another 15 minutes. Be sure to stir occasionally. Serve hot.

I was inspired by a recipe from daringgourmet.com.

Turkey Pot Pie Soup

4 1/2 c. chicken broth
2 c. potatoes, peeled and cubed
1 onion, chopped
4 c. frozen mixed vegetables, not defrosted
3-4 c. cooked turkey, chopped
1 1/4 tsp. thyme
salt and pepper to taste
1 1/2 c. milk
3 Tbsp. cornstarch

In a large pot, add the chicken broth, potatoes and onions. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.

Stir in frozen vegetables, breaking up the frozen pieces, if necessary. Add the turkey, thyme, salt and pepper. Bring back to a boil, reduce heat and cover. Simmer for 5 minutes.

In a separate small bowl, add cornstarch. Gradually add milk, stirring with a whisk, until well blended. Keep mixing until the cornstarch is completely dissolved.

Increase the soup heat to medium. Stir in milk/cornstarch mixture. Continue to cook, uncovered, for about 5 minutes, to thicken. Stir often. If it starts to boil, turn heat down to simmer.

Serve hot. With biscuits.

Here's a link to the recipe I adapted: http://www.skinnykitchen.com/recipes/skinnylightful-chicken-pot-pie-soup/

Pumpkin Spice Muffins

1 3/4 c. flour
3/4 c. brown sugar
1 1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 1/2 tsp. ground ginger
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
3/4 c. pumpkin puree
1/4 c. vegetable oil
2 tsp. vanilla

Preheat oven to 350 F.

In a medium sized bowl, sift together the flour, sugar, cinnamon, cloves, nutmeg, ginger, baking powder, and baking soda.

In a large bowl, beat together the eggs, pumpkin, oil, and vanilla.

Fold in the dry ingredients to the dry ingredients until just blended. Do not overmix.

Spoon into 12 paper-lined muffin tins. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

Cool on a wire rack.

Here's a link to the recipe I used: http://www.rockrecipes.com/pumpkin-spice-muffins-with-maple-cream-cheese/?utm_content=buffer1db85&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

Pumpkin Snickerdoodles

6 Tbsp. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1/4 c. pumpkin puree
2 eggs
2 1/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 c. sugar
1 Tbsp. cinnamon
1 tsp. nutmeg

Preheat oven to 325 F.

Line a baking sheet (or two) with parchment paper.

In a large bowl, cream together the butter, sugars, and pumpkin with an electric mixer. Add in the eggs one at a time, mixing between each one.

In a separate bowl, mix together the flour, tartar, and baking soda.

Slowly stir in the dry ingredients into the creamed butter mixture. Stir until just combined.

In a small bowl, combine the sugar, cinnamon, and nutmeg.

Scoop out dough by the tablespoon. Roll into balls. Roll in the cinnamon mix one at a time. Place on baking sheet. Makes about 18-24, depending on how big you make them.

Bake for 10-12 minutes. Let cool a few minutes on the baking sheet before removing to a cooling rack.

Here's a link to the original recipe I adapted: http://www.thekitchn.com/recipe-pumpkin-snickerdoodle-cookies-recipes-from-the-kitchn-211171