Chase’s Country Quiche

So I have been working to clean out the old freezer so things don’t get freezer burn and I can actually tell what’s in there. Does that ever happen to you? You just get caught up in specials at the grocery store and life gets away from you and you forget what’s in the old freezer?

Anyways, I got some things out of the freezer, standbys from the garden and fridge, and bam DINNER…

Tonight the line up from the freezer include beef chunks, green peppers, pre-made savory pie crust with thyme (I made a few months ago and froze it- it’s gluten and dairy free), and whole roma tomatoes…  And from the garden peppers (red and light green), thyme, onions (regular and green). From the chickens eggs of course (6-8 depending on the size of the pie dish or quiche your using). Spices include salt/pepper, onion powder, and ground turmeric. Lastly from the fridge cheese and about 4 tbsp. of your milk of choice (not pictured because I forgot to get it out but I used a Colby-jack mix and lactose free milk).

Recipe 1

So first I chopped up all the peppers, onion, and tomatoes. Then I chopped the beef up into little bite size pieces so they distributed easier, cooked quicker, and were easier to eat in the quiche. I then beat the 6 eggs with the milk and salt/pepper. (If your pie dish is bigger add an egg or two if it’s smaller use an egg or two less.)

I added about 3 tbsp. coconut oil to a pan (or any oil of your choice that heats well).

Recipe 2

Place pan on medium heat and add the chunk beef that you seasoned the salt/pepper/onion powder, and turmeric before you place it in the plan. (I like to put the beef in a bowel and toss it with the spices and let it set for a few minutes.)

Recipe meat

When beef is almost done and browning nicely add in the peppers and onions (you can add chopped garlic too) and stir. Season with a little salt and pepper and stir again.

Recipe peppers onions

When the peppers are getting a little soft and the onions translucent stir in the tomatoes.

Recipe tomatoes

Once the tomatoes are warm and the liquid in the pan has gone down by 1/2 or more; add in the chopped thyme, stir, and turn off the heat on the pan.

Recipe thyme

While your veggies cook, roll out the pie crust.

Recipe pie crust

Place the crust into you pan of choice. (I had greased the pie dish with butter previously).

Recipe pie

I always add a pie ring on the pie dish as it helps keep the crust edges from getting too brown.

Recipe pie before

Bake the pie crust in a 375* oven for 8-10 minutes until the crust starts to firm and it doesn’t feel doughy. (It usually starts to get a little brown too).

Remove the crust from the oven it should look similar to this in color.

Recipe pie crust after

Add in the veggie/meat mixture to the pie crust.

Recipe filling

Pour over the egg mixture and distribute things evenly.

Recipe egg

Put quiche in the oven and bake at 375* for 30 minutes until the crust is browning and the quiche is set.

Recipe finsihed 2

Take quiche out of the oven and let it sit for 10 minutes.

Recipe finished

Cut slices and top as you would like.

Recipe sliced

Ideas for toppings: sour cream, cheese, green onions, red onions, bacon (can’t go wrong with bacon) or anything you like

Other idea: Add in cheese to the egg mixture before poring on the veggies/meat mixture.

Use other veggies like zucchini, squash, spinach, or kale which you can add in with the peppers and cook at the same time.

Use other meats like sausage, bacon, or ham.

You can also omit the meat and just do a veggie one if you like.

Hope you enjoy. 🙂

Full recipe below:

 

Chases Country Quiche

By Seasonsgirl

Ingredients:

Pre-made savory pie crust (I make mine with thyme in it)

Beef chunks (cut into bite size pieces)

6-8 eggs (Depending on the size of the pie pan your using- I used 6 for my standard glass pie dish)

4tbsp. milk (regular, lactose free, soy, or almond)

1 cup grated cheese of your choice ( I used Colby jack, but you can use whatever you like, dairy free kind, or no cheese at all)

2-3 kinds of peppers chopped (I used one medium green pepper, two smaller light green, and one medium red pepper)

1 medium onion chopped (white, Vidalia, or red)

3 roma tomatoes chopped

1 tbsp. Thyme chopped

Salt/Pepper

1 tbsp. onion powder

1tsp. Ground turmeric

2-3 tbsp. Coconut oil (or any oil or oil blend you like)

Butter for pie dish or cooking spray

To Make:

  1. Preheat oven to 375* and butter your pie dish or spray with cooking oil.

  2. Chop up all the peppers, onion, and tomatoes.

  3. Chop the beef up into little bite size pieces so they distributed easier, cooked quicker, and are easier to eat in the quiche. Season meat with salt/pepper/onion powder/ground turmeric.

  4. Beat the eggs with the milk and salt/pepper. (If your pie dish is bigger add an egg or two if it’s smaller use an egg or two less.)

  5. Add about 3 tbsp. coconut oil to a pan and placed it over medium heat. Add in your meat and stir only every 4 or 5 minutes so each side browns
  6. Once the meat is almost cooked add in your peppers and onions. Season with salt and pepper and stir as needed.

  7. Once your peppers start to soften and onions become translucent, add in the tomatoes. Stir.

  8. Once the tomatoes are warm and the liquid in the pan has gone down by 1/2 or more; add in the chopped thyme, stir, and turn off the heat on the pan.

  9. Roll out the pie crust and place in your pie dish of choice.

  10. Bake the pie crust in a 375* oven for 8-10 minutes until the crust starts to firm and it doesn’t feel doughy. (It usually starts to get a little brown too).

  11. Remove the pie crust from the oven and fill with veggie/meat mixture.

  12. Pour over egg mixture and distribute all parts in the crust evenly.

  13. Put quiche in the oven and bake at 375* for 30 minutes until the crust is browning and the quiche is set.

  14. Take quiche out of the oven and let it sit for 10 minutes. Then cut slices and serve with toppings of your choice.

Happy Easter!

He has risen…Dafodills

Wishing you a blessed and happy Easter Day and hoping you have better weather then we do. Dafdills

We had a nice meal in spite of it…. ham, fruit salad, cornbread dressing, green bean casserole, and deviled eggs. fruit saladham

We had blueberry and lemon cupcakes for dessert.Bunnies

My wonderful hubby even brought me home a spring flower to enjoy and then plant in my garden when it is warm enough….Purple flower

Isn’t he a sweetheart ? 😉 The chickens and baby chicks are doing well and enjoyed an Easter treat, as did the dogs 🙂 Hope you got an Easter treat as well 🙂

Gluten- Free Mexican Lasagna

So as many of you know I find recipes and never follow them. I always change things to fit my style of cooking. I found a recipe for a mexican casserole and you put it together like a lasagna and I need it gluten-free so here is my version:

You will need:Basic Ingredients

1/2 pound ground pork

1/2 pound ground beef

1 package of taco-seasoning (You can use a gluten-free version or regular depending on your dietary needs)

1/4 cup water

1 can Rotel tomatoes (I use the kind with cilantro and lime)

1/2 pint cherry tomatoes, diced

1 1/2 tsp. ground cumin

1 tsp chilli powder

1/2 tsp salt

1/2 tsp smoked paprika

16-oz (2 cups) Sour Cream

6 green onions, chopped

Corn tortillas ( I used about 12, but use what you need to cover for you baking dish size)

16 oz package of Mexican Style shredded cheese

To Make:

1.) Preheat oven to 350* and grease (I used spray olive oil) a casserole dish (I used a 3 quart dish).

2.) Cook ground beef and pork over medium-high heat, untill browned. Use wooden spoon to break up meat into smaller pieces. Drain any extra fat. (I find cast iron skillet works best).Browning Meat

3.) Add in taco seasoning to the meat and about 1/4 cup of water. Stir until combined into meat. Browned Meat with spice

4.) In a separate bowel combine Rotel, chilli powder, cumin, salt, and smoked paprika. Tomato Mixture

5.) In another bowel combine sour cream and green onions.Sour Cream Mixture 2

6.) Now start layering the separate ingredients. Start with a little of the tomato mixture on the bottom of the casserole dish and then place a layer of corn tortillas on top. Layer on 1/3 of the sour cream mixtureSour Cream LayerThen 1/3 of the meat mixtureMeat Layer

Then 1/3 of the tomato mixtureTomato Layer

And finally 1/3 of the cheese. Repeat two more times ending with the rest of the cheese.Cheese Layer

7.) Bake covered with foil for 35 minutes until bubbly. Let stand 10-15 minutes.Finished

8.) Serve by cutting into squares like you would lasagna. PlatedEnjoy 🙂

Other ideas:

Instead of Rotel you can use any diced tomato mexican-style canned tomatoes and then add a small can of mild green chillies.

If you like a lot of tomatoes use 2 cans of Rotel or more extra chopped cherry tomatoes.

Top with hot sauce for an extra kick.

If you want to turn it into a breakfast dish just add a layer of scrambled eggs over the meat.

Instead of ground beef and pork, you can use just ground beef, or ground pork, or ground chicken, or ground sausage. Shreaded chicken may work well too.

If you want it less spicy instead of Rotell use pain diced tomatoes.

If you don’t have mexican cheese you can use cheddar, pepper jack, or whatever you like.

Chase’s Chilli

So I wanted to find a chilli recipe that was a little lighter and didn’t require beef. So I looked and found a white bean turkey chilli recipe and made it my own… so here is Chases Chilli

Chase

 

 

 

 

 

 

You will need:

2 sticks of celery chopped into small cubes

2 whole carrots chopped into small cubes

2 medium onions (any kind I like red or sweet white) chopped into small cubes

6 cloves of garlic chopped

1 lb (or so) of ground turkey

2 cans of Cannellini beans

28 oz diced tomatoes

olive oil

1 1/2 cups water

thyme

oregano

pepper and salt

smoked paprika

chilli powder

cinnamon

garlic powder

To top:

4 green onions

sour cream

grated cheese

To make:

1. In a  large pot over medium heat add olive oil and saute onions, celery, carrots, and garlic until tender. Step 1

2. Add in ground turkey and cook with veggies until turkey is browned and cooked.Step 2

3. Add in 1 tbsp garlic powder, 1 tbsp pepper and salt, 1/4 tsp cinnamon, 1 tbsp chilli powder, 1 tbsp smoked paprika, 2 tsp thyme, 2 tsp oregano.

4. Add tomatoes and stir untill pot is at a simmer. Add 1 cups water if tomatoes don’t have enough.Setp 3

5. Add in additional spices to taste. I added 1/2 tbsp of smoked paprika, 1/2 tbsp chilli powder, 1/2 tbsp pepper, 1/2 tsp garlic powder, and 1/2 tsp salt.

6. Add in Cannellini beans and last 1/2 cup of water to make sure all the ingredients are covered (if needed).Setp 4

7. Put a lid on the pot a simmer on low heat, untill the beans are warm or until you are ready to eat. Stil occassionaly.

8. Serve with grated cheese, sour cream, and green onions on top 🙂 Step 5

Other tips and tricks :

You can add in cumin, tamarack, or use regular paprika.

You can use any type of cheese, I use colby monterey jack.

You can use ground chicken if you want instead of turkey.

Instead of water you can add vegetable or chicken stock (adjust your spices accordingly). Add the liquid as needed to keep the ingredients covered.

Easter Supper and Deviled Eggs

We had quite a meal today…

It included… ham, deviled eggs, brussels sprouts with bacon, stuffing, green bean casserole, pop overs, and that in the back is sparkling apple cider 🙂

Cheddar onion pop overs

As you can see I had a pretty good plate…

 

 

 

 

 

 

I also liked our mums centerpiece.

 

 

 

 

 

 

I thought I would share my recipe for my deviled eggs and see if any of you had other ways you make them.

Ingredients: 12 egg yolks, 2 big spoon full of your favorite mayo, 4 tbsp spicy brown mustard, 4-6 tablespoons sweet relish, 2 tsp garlic powder, salt and pepper to taste, and paprika to top.

 

 

 

 

 

 

 

 

 

Mix the egg yolks, mayo, mustard, sweet relish, garlic powder, salt and pepper.

Fill it into the egg shells (I use a piping bag with a big tip as the relish usually gets stuck in the smaller ones)

The empty piping bag and tip I used and 2 that were too small

 

 

 

 

 

 

 

 

Top with paprika and serve 🙂

 

 

 

 

 

 

Do you have any other ingredaents you use?

Easter Preperation… including chickens, eggs, therapy dog work, and at the center Jesus

The day before Easter… over 2,000 years ago a dark day, Jesus was thought to be dead, today most people go on as usual. Today Baxter and I will be doing some more therapy dog work. Yesterday we went to a nursing home to visit people for the holiday and today is his therapy dog day at the library.

This week we started getting our first speckled eggs from the chickens. All the new girls are laying now so we are getting lots of eggs 🙂 Due to this, the request from the family for Easter is lots of deviled eggs (my family loves them).

This week I also tried a new Easter treat to share with the people I work with (my husband and Dad got one too)… edible Birds Nests 🙂

I was told they are yummy and delicious as I gave them all away and forgot to try one myself.

Recipe:

They are easy to make just melt one bag of peanut butter chips (or white chocolate, or whatever you like, or want the nests the color of). I used peanut butter as I wanted that color and taste.

Melt them in a pan, over medium/low heat, stir it the whole time as it will melt quickly. When it is melted stir gently in one can or 1/2 a bag of chinese noodles till coated.

Then I took a muffin tin, sprayed it generously with cooking spray (spray it a lot as these will stick) and then used it to form the baskets to set up. It takes about 15-20 minute to set (if you want to set them faster put it in the fridge for 10 minutes).

Then use a butter knife to pop each nest out of the tin (be careful to pop each side first before popping the whole nest out).

Then I let them set for a minute and then added in malt ball eggs I found at the local store (you could also use jelly beans or other types of candy that would represent the eggs). I liked the malt balls (especially the blue ones) as they look just like little eggs. Then you can keep them at room temperature in an air tight container or I think they would freeze well.

This whole process took me under 30 minutes and my coworkers LOVED them. I also think you could use them as place setting just add a little slip of paper with the person’s name behind the eggs.

I also already started the Easter Baskets for fun. The dog’s is done…

Yes, they are spoiled...

 

When Baxter and I get home I hope to work in the garden and get started on supper for tomorrow and begin my Easter sugar cookies (more on these later). I hope you have a beautiful and blessed Saturday.

 

 

Baxter’s Potato Kale Chowder

My whole house smells delightful and warm tonight. It’s been snowing off and on all day and my husband is sick, so I decided to make a warm and wholesome meal for dinner… So I made a chowder that would fill him up with good nutrition.

So What you will need:

1/2 cup Olive Oil  (divided into two 1/4th cups) and extra for the garlic.

2 whole Yellow Onions, diced

1 bulb Garlic, roasted

1 tbsp dried Thyme (you can use fresh but use 2-3 tbsp)

16 ounces Sausage, crumbled

4 cups Chicken Stock or Broth  (I use homemade chicken or turkey stock)

6 Potatoes, chopped (I used white potatoes, but if you use russets you need to peel them)

1 small bunch Kale, chopped

2 cups Half and Half

1/4 cups White Rice Flour (or gluten-free all-purpose)

Salt and Pepper (Black or White Pepper)

1 tbsp Garlic Powder

What you will need…

What to Do:

1.) Heat oven to 350*. Cut off the top of a bulb of garlic and place in alumium foil. Cover with olive oil and close up in the foil. Place on a baking pan and bake 20-25 minutes untill bulb is soft. Squeeze the garlic cloves from the bulb or use a spoon to scoop them out.

Garlic in the foil with olive oil.

Garlic after roasting

2.) Heat 1/4 cup olive oil over medium heat, then add onions and garlic. Saute until onions begin to soften. This takes about 5-7 minutes.

3.) Add in the sausage and break it apart into small crumbles until it is brown.

4.) Add in kale and cook, stirring occasionally, until kale is tender. Add salt, pepper, and garlic powder.

5.) Add in potatoes and Thyme. Stir together with kale, sausage, garlic, and onion mixture.

Onions, garlic, sausage, Thyme, kale, and potatoes

6.) Add in stock or broth and cover. Simmer for about 20 minutes or until potatoes are just fork tender. (The cooking time with vary according to how thick you cut the potatoes, smaller chunks more like 15 minutes and larger more like 25 minutes).

7.) Slowly add in half and half, stirring, and bring chowder back to boil, simmer while you do the next step.

After adding the half and half

8.) To thicken soup… In a small pan/skillet put the remainder of the oil and the flour. Cook the roux mixture string with a wire whisk until it is smooth and starting to thicken, about 2-3 minutes. Do not over cook or burn.

9.) Add to chowder and stir until the chowder thickens about 3 minutes. Add in salt and pepper to taste.

10.) Serve and enjoy!

The Chowder plated

Serving Ideas:

1.) I like to serve this with some shredded cheese on top. Other options would be bacon crisped and crumbled, chopped green onions, or chopped pieces of ham.

2.) You can use hot sausage for a hotter taste or any variety you might like.

3.) If you don’t like kale you can leave it out or use collard greens. If you want to use spinach wait till after you add the half and half or milk.

4.) You can also use milk instead of half and half.

Other Tips:

1.) Make sure to only cook the roux mixture until smooth and only slightly brown. If it burns it will not be good to use.

2.) If you want to re-warm the chowder do so on low heat and make sure to stir it often. If it is too thick add milk or half and half.

3.) Store in the fridge once it gets cool enough to put in, to keep it from spoiling.

4.) If you can not roast the garlic, finely chop 2-3 cloves and add when it says to add the roasted.

Prep time: 10 minutes

Cook time: With the garlic prep 30 – 50 minutes, without roasting the garlic 30-40

Serves: 8-10

Serving Size: 1 – 1 1/2 cup

Grandmas Pot Roast Updated

You will need:

  • 2-4 tbsp olive oil or coconut oil
  • 3-5 lb chuck roast
  • Garlic powder, Salt, and Pepper to season roast
  • 2 large or 4-5 small onions
  • 6 cloves of garlic
  • 4 medium potatoes
  • 1 tbsp thyme
  • 1 stem fresh oregano or 1 tbsp dried
  • 1 small bag baby carrots
  • 4 cups beef broth
  • 2 cups water

What you need…

What to do:

1. Preheat oven to 300*

2. Chop onions and potatoes into quarters or smaller if desired.

The onions and Potatoes quartered

3. Generously salt and pepper pot roast adding garlic powder.

The roast with salt, pepper, and garlic powder…

4. Heat over medium heat 2 tbsp of olive oil or coconut oil in a large dutch oven or large pot that can go in the oven.

5. Place cut onions in the pot and cook 8-10 minutes stirring occasionally until onions are evenly browned on most sides.

The onions browning…

6. Remove onions from the pot and put aside.

7. You may want to add more oil at this point. Put potatoes and carrots in the pot and brown like the onions. This usually takes about 10-12 minutes. Make sure you stir every couple of minutes so the potatoes don’t stick. The carrots and potatoes wont brown as much as the onions.

Carrots and Potatoes browning…

8. Add garlic till it starts to soften with the potatoes and carrots.

9. Remove all the vegetables and put them with the onions on a plate.

10. Add a couple more tablespoons of oil to a hot-pot over medium high heat and then sear the pot roast on each side. About 2 minutes a side.

Roast side 1

Roast side 3

11.When all the sides are seared remove the roast from the pot and de-glaze it with 1 cup of the beef broth, scraping all the brown bits from the bottom with a wooden spoon or wisk.

12. Place the roast back in the pot and add the vegetables on top.

It all goes back in

13. Sprinkle in the thyme and oregeno, and add the remaining 3 cups of beef brother and 2 cups water.

Broth in the pot

14. Cover and place in the oven. Cook about 1 to 1 1/2 hours per pound. For my 3.29 lb roast I cooked it for 4 1/2 hours or until the roast falls apart when you try to get it out of the pot. * cooking times can vary depending on your oven*

In the oven

15. Check the roast about every 1 1/2 hours to make sure you do not need to add any more water or broth as you want everything to stay covered.

After cooking it can look like this

16. Remove from the oven when your kitchen smells like your grandmother’s did on pot roast night 😉 Serve and enjoy!

The plated final product

Serving Ideas:  

  • You can also cook the potatoes separately and use them to make mashed potatoes (with cream cheese and chives very good) or roast the quarters with a little bit of EVOO and italian seasoning.
  • Other vegetables you can use with the roast in place of potatoes is parsnips and instead of onions you can use leeks. It will change the flavor, but can still be good.
  • You can also use cooking wine or red wine to de-glaze the pot instead of beef brother and just use the broth for cooking it in the oven. You will need less wine than broth if you choose to do this, only about 1/2 cup.
  • I used a boneless chuck roast (cut specifically for pot roast), but you can use other cuts of meat  including: boneless shoulder roast (cut also for pot roast, but is a little more tough), brisket (would be a good choice as it is very tender and soft),and sirloin tip roast or top round roast (but this tends to be a tougher pot roast and will not fall apart as much).

Other Tips:

  • Make sure you do not skip the browning and searing parts of the recipe as they are important to the flavor and moisture of the ingredients.
  • You can do two roasts and more vegetables at a time if you have a pot big enough, just make sure to cook it till the roast(s) falls apart.
  • Cook the roast about  to 1 1/2 hours per pound so for a 4-5 lb roast cook it 4-5 hours.

Prep Time: 5-10 minutes  depending on how fast you chop and season

Cook Time: Depending on your roast and oven 4-5 hours.

Serves: 6

Serving Size: About 4-6 oz of meat and a good scoop or so of vegetables.

Lemon Paprika Chicken

Here is what’s for dinner tonight…

What you will need:

1 lemon (zest the outside and cut in 1/2)

8 oz Peppers (mixed yellow, orange, red) frozen or fresh

8 oz Broccoli frozen or fresh

8 oz Green Beans frozen or fresh

6 oz Corn frozen or fresh

4 Boneless Skinless Chicken Breasts (about 1 lb)

1/4 tsp salt

1/4 and 1/8 tsp ground black pepper

4 tsp paprika (sweet or smoked)

1 1/2 cups mariana sauce (homemade or store-bought)

Spray cooking oil or Extra Virgin Coconut Oil (4 tsp)

The ingredients…

What to do:

1. Place non stick skillet over medium heat add 2 tsp of the coconut oil or spray skillet with cooking spray.

2. Place vegetables and lemon peel in melted oil and cook 8-10 minutes until tender, stirring every couple of minutes to cook vegetable evenly. Then add 1/4 tsp black pepper. When done transfer to a plate and keep warm.

The vegetables cooking in a cast iron skillet

3. Season chicken on both sides with the remaining black pepper, salt, and paprika.

4. If needed add remaining 2 tsp of coconut oil or spray skillet with more cooking spray. Add chicken to skillet and brown on both sides, about 6-8 minutes a side depending on your skillet. While the first side is browning squeeze half the lemon over the chicken, being careful not to get seeds in the skillet.

The chicken browned

5. When both sides are browned add back in the vegetables. Squeeze on the other half of the lemon and add in the mariner sauce. Stir then reduce heat to low/medium, cover, and cook for 8-10 minutes, stirring if needed.

Its all back in the skillet

6. Serve.

Finished and plated

Serving Ideas:

Serve over egg noodles, or for a healthier option serve over whole wheat noodles or brown rice. You can just serve as is too. Also my father and husband like to shake a little Texas Pete on top of it before eating.

Other Tips:

Amount of seasoning can be adjusted to your taste. You can also add more or less vegetables and adjust the recipe to serve more or less people. You can also add different vegetables according to what you have in you freezer or on hand. Other good ideas are zucchini, squash, cherry tomatoes, okra, etc. You can also substitute turkey breast for the chicken if that is what you have.

Prep time: If vegetables are frozen: 4 minutes. If vegetables are fresh: 6-8 minutes depending on how fast you chop.

Cook Time: 28 – 36 minutes

Serves: 4 people

Serving size: 1 chicken breast and 3/4 cups vegetables