Cowboy Quiche

I've never made quiche, why? Because I don't like it, generally. That is, until now... Now, I like Quiche because this was dang good quiche and now I want to try different ingredients in the quiche so I can eat more of this, quiche. Hehe... super easy recipe and here is how I made it...

Thanks PW for getting me to like quiche!

Cowboy Quiche      

Serves 4-6

Cowboy Quiche

ingredients

•1 frozen regular pie crust
• 1 yellow onion, halved and sliced
• 1 tbsp butter
• 4 slices thick cut bacon
• 4 large farm fresh eggs
• 3/4 cup heavy cream
• 1 cup extra sharp shredded cheddar cheese

• Kosher Salt & Freshly Cracked Black Pepper, to taste

directions

1. Cook the onions in butter in a cast iron skillet over medium-low heat for 35 minutes until deep golden brown, stirring occasionally. Set aside to cool.

2. Fry the bacon until almost crisp, chop and set aside.

3. Preheat oven to 400º. Whip the eggs, cream, S&P in a bowl, then add in onions, bacon & cheese. Pour this mixture into the frozen pie crust. Cover with foil loosely and place pie on a baking sheet. Bake for 45 minutes and remove the foil then bake another 10-15 minutes until set and golden.

4. Remove from oven and let set for 10 minutes or so before slicing and serving.

Now, I had a leftover frozen pie crust from who knows what so I just used that and halved the original recipe to fit in this size. I didn't go the extra mile of making crust myself, because that's baking and we all know I really don't enjoy that. Plus, I didn't even know if I'd like this quiche nonsense so why do that extra work. Next time, I might try to make my own crust but who knows I might just be lazy again - ha!

Enjoy!

This recipe was adapted from Pioneer Woman.

Chicken and Noodles

Chicken noodle soup is a comforting classic that I think most people love... I know we do. I found this recipe in Pioneer Woman's cook book and thought it sounded even better than others I've tried before. Despite the gross weather outside (hot and humid), this was a wonderful meal to enjoy inside. This may be my new go-to for chicken noodle soup - it's so hearty and flavorful. Best of all - it's not that hard to make. If you don't like cutting up a whole chicken yourself, buy it cut up. Or, do what I do and ask your husband to do it for you - Ha!

This chicken and noodles version has a consistency somewhere between a soup and a stew and I just love that! Oh this was just so yummy you have to try it!!!!

Chicken & Noodles      

Serves 4

Chicken & Noodles

ingredients

• 1 whole chicken, cut up
• 2 carrots, diced
• 2 stalks celery, diced
• 1 medium onion, diced
• 1 tsp salt
• 1/2 tsp turmeric
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp dried thyme
• 1/2 cup fresh parsley minced
• 16 oz frozen home style noodles
• 3 Tbsp flour

directions

1. Place the chicken in a stock pot and add enough water to cover. Bring to a boil and then simmer for 45 minutes. Remove chicken and let cool slightly. Skim any fat off the top of the cooking water and keep the water warm. Remove the skin and shred the chicken, set aside and add the bones back to the pot. Boil for 20 minutes, remove bones and skim fat again from the surface of the broth.

2. Add all the ingredients except for the noodles and flour. Stir and cook for 10 minutes, taste and add S&P if needed. Add the noodles and cook for another 10 minutes. Meanwhile combine the flour and a little bit of water to create a slurry and add to the soup, stir to combine. Simmer for 5 minutes, taste and eat!

Enjoy!

This recipe was adapted from Pioneer Woman.

Sloppy Joes & Potatoes Bravas

This dinner was so yummy - the house smelled amazing while it was cooking as well. The bread got a little soggy so I'd go for a thicker heartier bread next time or just eat it without bread! It was perfect for a week night - not that much prep or cook time that goes into this one.

Quinton loaded his sandwich up with sliced jalapenos

No wonder I'm growing fresh jalapenos because he just loves putting them on things!

Sloppy Joes      

Serves 8

Sloppy Joes

ingredients

• softened butter
• 2 1/2 lbs lean ground beef
• 1 medium onion, diced
• 1 large green bell pepper, diced
• 5 cloves garlic, minced
• 1 1/2 cup ketchup
• 1 cup water
• 2 Tbsp brown sugar
• 2 tsp chili powder
• 1 tsp dry mustard
• 1 tsp red pepper flakes
• A few dashes of Worcestershire sauce
• A few dashed of yo favorite hot sauce
• Kaiser Rolls or hearty rolls of some sort

• Kosher Salt & Freshly Cracked Black Pepper, to taste

directions

1. Brown the beef in a large skillet over medium-high heat until browned, drain. Add beef back to skillet and add onion, bell pepper & garlic. Cook for 2 minutes, stirring occasionally so the garlic doesn't burn.

2. Add the next 3 ingredients to the pan and stir until combined. Add the following 6 ingredients to the pan and stir. Cover and cook on medium low (to simmer) for 20 minutes until the mixture has thickened and tastes glorious!

3. Spread some butter on each side of the buns and brown up on a flat skillet or griddle until golden brown. Serve the sandwiches with chips of these tasty taters below...

Potatoes Bravas      
Serves 4-6

Potatoes Bravas

 

ingredients

•1 lb diced potatoes, any kind really (I used the multi-color ones)
• 1 can original Rotel (we used HOT and it was way too spicy, even for Q)
• 1 tsp sugar
• 1 bay leaf
• pinch of salt, paprika & cayenne
• mayonnaise
• 3 scallions, sliced

directions

Preheat the oven to 425º. Combine all the ingredients in an oven safe dish and bake for 40-45 minutes until potatoes are cooked through. Stir halfway through the cooking time. Thin the mayo with some water and drizzle over top of the hot potatoes along with some scallions.
 

Enjoy!

This recipe was adapted from

Meaty Quesadillas

Holy Moly these were tasty - I will warn you that they came out just a little bit greasy because we have a bit of a cheese addiction. So, lesson learned don't put too much cheese or well it will just be greasy. Ha! The flavor was great and cooking them in half in a skillet is way easier than trying to make one out of 2 tortillas. What a great and simple technique and you could probably stuff these with just beans and cheese and they would be fantastical!

Alright, alright here is how I made them, I mean "we" made them...

Meaty Quesadillas      

Serves 2

Meaty Quesadillas

ingredients

•1 Tbsp EVOO
• 2 cloves garlic, minced
• 1/2 tsp ancho Chile powder
• 1/2 lb lean ground beef
• 1/2 tbsp finely chopped fresh oregano
• 2 scallions, thinly sliced
• 2 10" flour tortillas
• 1 3/4 cup shredded pepper jack cheese

• Kosher Salt & Freshly Cracked Black Pepper
Salsa for serving

directions

1. Heat the EVOO in a large skillet over medium heat and add the garlic & Chile powder, cook for 1 minute until fragrant. Add the beef, oregano, S&P to taste. Cook for about 2 minutes until the meat is not pink any more. Add the scallions and cook for 4 - 5 minutes.

2. Heat a griddle pan (flat surface) over medium heat and brush 1 side of each tortillas with some EVOO. Place the tortillas on the skillet oiled side down and scatter the cheese on each. cook until the bottoms are golden brown and cheese is melted. Put meat on half of each tortilla and fold into a half-moon shape. Continue to cook until the Quesadillas are crisp, turning once. Cut into wedges and top with salsa.

Enjoy!

This recipe was adapted from Food Network Cookbook.

Patty Melts with Carrot-Mustard Slaw

The mushroom and onion mixture was so good in this recipe that I could probably just eat that alone but that's kinda weird, right? Anyway - the bread was crispy and the sandwich was juicy and flavorful - would definitely make this one again. The slaw was so different than what I am used to eating as a "slaw". The flavors were so yummy and this would be a great summer time dish to take to a cook out.

Patty Melts      

Serves 2

 Patty Melts

ingredients

• 1 1/2 Tbsp EVOO
• 1 medium onion, thinly sliced
• 5 oz button shrooms, sliced
• 1 tsp balsamic vinegar
• 1 Tbsp plus 1 tsp Worcestershire sauce
• 5 oz lean ground turkey
• 3 oz lean ground beef
• 4 slices sandwich bread
• 4 slices Swiss cheese

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Heat 1/2 tsp EVOO in a nonstick skillet over medium-high heat. Add the onions and cook for 2-3 minutes until soft. Push these to one side of the skillet and add the shrooms and cook until browned. Don't stir these around too much until they start to brown on one side. Season with S&P and cook with the onions for about 10 minutes. Add vinegar and 1 Tbsp Worcestershire sauce. Transfer to a small bowl and keep on the back of the stove to keep warm.

2. Mix the meats together with remaining Worcestershire sauce in a bowl. Shape into 2 equal size patties (that will fit the size bread you are going to use). Wipe out the skillet you cooked the shrooms/onions in and heat 1/2 Tbsp EVOO over medium high heat. Season the patties with S&P and cook until browned on one side, 4 minutes. Flip and cook for about another minute or two.

3. Divide the onions/shrooms mixture among the bread slices and top with a slice of cheese, patty and another slice of cheese. Wipe out the skillet and add 1/2 Tbsp oil and place over medium heat. Cook the sandwiches separately until the bread is toasted and the cheese melts. Add oil as needed if necessary. Let rest for a minute then slice each sammie in half and serve with the slaw on the side.

Carrot-Mustard Slaw       

Serves 4

Carrot Mustard Slaw

ingredients

• 1 small red onion, thinly sliced
• 1 1/2 Tbsp Dijon mustard
• 2 tbsp white wine vinegar
• 1 Tbsp capers
• 1/3 cup EVOO
• 1 lb shredded carrots (do this in a food processor with the shredder blade attached)
• 2 celery stalks, thinly sliced
• 1/4 cup chopped fresh dill

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Soak the red onion in cold water for at least 15 minutes, drain and pat dry. 

2. Whisk the Dijon, vinegar and capers in a large bowl together. Whisk in EVOO, S&P to taste in as well.

3. Add the carrots, celery, onion & dill and toss until well combined. Refrigerate until ready to serve.

Enjoy!

This recipe was adapted from Food Network Cookbook.

Bacon-Tomato Cheese Toasts

Bacon - as we all know it's Q's favorite food of all time, so when I told him dinner had bacon in it he was uber excited (he might have done a happy dance). I ended up making way too much for this - when I read the recipe I was like, wait only 1 toast per person - that doesn't seem like enough food. Well, I was way wrong about that because this is a very rich meal and it fills you up quick. Not to mention that the recipe called for Texas toast - I don't like that very much so I just used regular sandwich bread I had already. The meal was definitely delicious but it was just too much food so I adjusted the measurements to what I would make again for just the two of us...

Bacon-Tomato Cheese Toasts      

Serves 2

Bacon-Tomato Cheese Toasts

ingredients

• 1 ripe tomato
• 3 strips bacon
• 2 slices toast
• 1/2 cup shredded mozzarella
• 1/4 cup mayo
• 1 scallions, finely chopped
• 2 Tbsp chopped fresh parsley
• 1/4 cup zucchini, thinly sliced

• Freshly Cracked Black Pepper

directions

1. Preheat the oven to 400º. Core the maters and thinly slice. Place in a colander over a bowl and sprinkle with some kosher salt. Let drain for at least 15 minutes.

2. Cook the bacon in a cast iron skillet until crisp, drain on paper towel lined plate. Reserve the drippings. Toast the bread on one side in the drippings until golden. Place the bread toasted side down on a baking sheet.

3. Combine the cheeses with mayo, scallions and parsley in a bowl. Spread this on the toasts, reserving enough to dot the tops of each toast. Crumble the bacon on top, pat the tomatoes dry and add those along with zucchini on top of toasts. Dot with the rest of cheese mixture and season with S&P. Bake 18 minutes until golden and the cheese is melty. Note: I would try to broil these next time just to see how they would come out because the ones I made never got to the golden stage and I was concerned the bread would burn before that happened.

Since I had some leftover tomatoes and zucchini - I sliced 'em up and made a quick salad by tossing them with a drizzle of EVOO, S&P. It was very tasty and fresh!

Tomato & Zucchini Salad

Enjoy!

This recipe was adapted from Food Network Cookbook.