Tuesday, May 27, 2014

I love quiche! Here is my very simple recipe that will get you rave reviews :) Enjoy!


1 small ham steak cut into bite-sized cubes

½ cup onion, chopped

1 tablespoon olive oil

2 cups fresh spinach leaves

5 ounces shredded Swiss cheese

½ cup shredded sharp cheddar

Salt and pepper to taste

4 eggs

1 (5-ounce) can Pet milk

3 ounces whole milk

1 deep dish frozen pie crust

Place the frozen pie crust on a cookie sheet and bake in a 350 oven for just 7 minutes.   Remove from the oven and let it cool down for about 10 minutes.  In a skillet, sauté’ the ham and onion in the olive oil for about 8 minutes or until browned.  Add the spinach, stir and turn off the burner.   Place the Swiss cheese in the pie crust then add the ham mixture.  Sprinkle the ½ cup sharp cheddar over the ham mixture.  Sprinkle with a little salt and pepper.  Mix together the eggs and milks.  Carefully, pour the egg and milk mixture over the ham mixture.  Bake at 350 for 50 minutes.  Halfway through the baking process, cover the quiche loosely with a piece of foil and continue to bake.  Once the quiche has cooked for 50 minutes, remove from the oven and let sit for 15 minutes before slicing.  Make sure that you keep the filled pie crust on the cookie sheet in case there is any overflow.  Enjoy J

Tuesday, May 20, 2014

One of the best investments I've ever made was my $29.99 Panini maker from Target! You can find these wonderful little machines just about anywhere now. Even if you don't have one, you can still make this wonderful sandwich in a skillet. It's even better if you have a heavy skillet to place on top of the sandwich while it's cooking :) Hope you all enjoy this special little sandwich as much as I do :)

Grilled Chicken Caprese Panini

For 2 sandwiches:

12 thin slices grilled chicken

6 fresh basil leaves, washed and patted dry

6 slices fresh mozzarella cheese

6 slices tomato

2 tablespoons pesto, optional

Olive oil

4 slices Ciabatta Bread, sliced

I cook so much grilled chicken and always have leftovers.  This is a fantastic way to use up that leftover chicken!  Place 6 slices of the grilled chicken on one side of the bread.  Spread 1 tablespoon pesto (optional) on the other side of the bread.  Place 3 slices tomato on top of chicken, then 3 basil leaves, then 3 slices fresh mozzarella.  Place the other piece of bread with pesto on top of bread with chicken, basil, tomato and cheese.  Drizzle one side of bread with olive oil.  Place olive oil side down onto the Panini maker and drizzle olive oil on the upright side.  Close the Panini maker and toast for 2-4 minutes or until cheese is melted.  If you don’t have a Panini maker, you can certainly make these in a skillet like you would a grilled cheese J  Enjoy!

Tuesday, May 13, 2014

I LOVE chicken salad! I have several different recipes, but I really like this one and wanted to share it with you..enjoy :)

Melissa Friday’s Chicken Salad

4 cups cooked chicken, chopped

½ cup celery, chopped

½ cup onion, chopped

1 large apple, chopped

½ cup pecans, chopped

1 cup sharp cheddar cheese, grated

1 cup mayo

2 tablespoons rice vinegar

2 tablespoons sugar

2 tablespoons honey

Salt and pepper to taste

Mix all ingredients together, stirring in the chicken last.  Refrigerate for at least 6 hours.  Overnight is best.  Serve on your favorite bread or with your favorite crackers.  Enjoy J

Thursday, May 1, 2014

Peachy Pork Chops, Green Beans, Beer Rice and Cream Cheese Muffins...yum!

GREEN BEANS          
Vegetable Oil
6 or 7 (1-inch thick) bone-in pork chops
1 teaspoon each of garlic powder, onion powder, salt and pepper
1 (28-ounce) can Firestone sliced peaches, undrained
4 tablespoons brown sugar
4 tablespoons butter
½ teaspoon dried basil
Place peaches, brown sugar, butter and basil in a sauce pan and bring to a boil.  As soon as the mixture comes to a boil, reduce heat and simmer for about 10 minutes.  Meanwhile, heat the oil in a large skillet and season pork chops on each side and brown 2 or 3 at a time for 1 to 2 minutes on each side.  Place pork chops in a large oven-proof baking dish.  Spoon a generous amount of peaches over each pork chop and pour remaining sauce evenly over all of the pork chops.  Cover with foil and bake at 350 for 1 hour.  Remove from the oven and let the pork chops sit for 10 minutes before serving.
2 lbs. frozen Italian green beans
1 package salt pork, chopped
1 small onion, sliced
Salt, pepper, Cajun seasoning to taste
4 cups water
Place chopped salt pork and onion slices in a large pot and sauté on high for 8 to 10 minutes.  Place green beans in the pot and 4 cups water.  Season to your likening, and bring the beans to a boil.  Reduce heat, cover and simmer for 30 minutes.
½ cup chopped onion
½ cups chopped bell pepper
½ stick butter
2 chicken bouillon cubes
2 cups boiling water
1 cup uncooked long-grain rice
¾ cup beer
½ teaspoon each of salt, pepper and Cajun seasoning
Melt the butter in a medium-size pot and sauté’ the onion and bell pepper in the butter for about 5 minutes.  Dissolve the bouillon cubes in the hot water then add to the pot.  Stir in rice and seasonings and bring to a boil.  Once boiling, cover and reduce heat to very low and simmer 30 minutes or until liquid is absorbed.
1 (8-ounce) block cream cheese, softened
1 stick real butter, softened
1 tablespoon sugar
1 cup self-rising flour
Beat cream cheese and butter for 2 to 3 minutes or until creamy.  Add the sugar and gradually add the flour, just until blended.  Spoon into greased miniature muffin tins and bake at 400 for 15 to 18 minutes or until golden brown.  Makes 2 dozen.