Posts Tagged ‘cheddar’
Change up your quiche routine with a crispy hash brown crust baked in a cast iron skillet. Fill it up with broccoli, cauliflower, eggs, and cheese or any of your favorite quiche add-ins for a great way to start the day.
This post is a bit delayed but better late than never! While in LA Kate requested that I make a quiche one day for breakfast which was perfect because I had been wanting to try out a hash brown crust. Since my nephew Luke loves broccoli I knew I had to incorporate that into the quiche as well, which lead to the creation of this broccoli and cauliflower quiche with a hash brown crust! Instead of baking it in a pie pan, the quiche is baked and served in a cast iron skillet. Food is more appealing when presented in a cast iron skillet, don’t you think? If you don’t have a cat iron, use an oven-safe skillet or a 10-inch spring-form pan.
One year ago: Hot Oat & Quinoa Cereal
Creamy wild rice and fresh asparagus come together in this baked side dish. Serve it alongside your favorite cut of meat – it’ll go with just about anything.
Let’s talk plastic bags. I try to use reusable shopping bags wherever I go and have already told my story about them confusing retail but not grocery cashiers, yet sometimes they like to wait in the car instead of coming into the store with me. Such occasions result in a double dose of annoyance because not only do I have to get plastic bags but the cashiers have a habit of using excessive amounts of them. Yesterday I had one bag with a single can of black beans and another with just a block of cheese and container of sour cream. Apparently those three items would not get along if placed in the same plastic bag. I understand they don’t want the bags to break but that’s just silly. My milk was also bagged, which is not a light item and conveniently already possesses a handle. This is why I prefer self-checkout. Alas, I will just bring them back for recycling.
In other news (I need a new transition phrase because that one gets used a lot), I made a side dish! They appear so infrequently on this blog that I get excited when there’s one to share. Especially when it is something that pairs so well with a variety of things. Grilled steak? Definitely. BBQ chicken? You bet. I served it with apple jelly-glazed pork chops and it was wonderful. Wild rice and fresh asparagus are mixed together in a creamy sauce, topped with cheddar cheese, and baked until bubbly.
One year ago: Baked Quinoa Chicken Parmesan
This hearty breakfast casserole is easy to prepare and will completely satisfy with sausage, eggs, cheese, bell peppers, and a crouton base.
My laptop computer has been on the fritz lately. More than half of the time it freezes up doing even the simplest tasks such as opening Word. (Imagine my annoyance trying to work on this post.) I’ve scanned, rescanned, and cleaned out some files but nothing has helped. Granted it is pushing 7 years old but it spent 2 of those years not connected to the internet. That had to save it a little bit right? Either way, I have a bad feeling it is on its last leg and have begun baking up all the important files. I don’t think I could handle a scare like that after my USB incident.
Anyway, I am sure what you are really interested in is this breakfast casserole. It has the works for making up my favorite kind of breakfast casserole: sausage, egg, cheese, and bell peppers. Be aware the you must prepare it the night before and takes about an hour to cook, which is unsuitable for most weekday breakfasts, but perfect for weekends, brunch or even breakfast for dinner!
If I could eat avocados in every meal of the day, I’d be one happy camper. Which means I was super excited to have a double dose in just one meal with this salad – fresh sliced avocado in a salad topped with avocado dressing. The dressing is definitely the star of this dish, but along for the ride is some oven-fried chicken which has taco seasoning mixed into the breadcrumb coating. Crunchy, creamy, fresh and zesty. What more could you want?
First things first… SNOW IN EAST TN!! We didn’t get as much as some places but it still made me happy. I think that’s the most snow I’ve seen ever fall in TN. I am trying to curb my enthusiasm however as many people’s Valentine’s Day plans may be disrupted and/or lose power. That’s just not good for anybody. But you know what is? Cheese and bacon.
Even though I am restricted to cooking healthy meals, there are plenty of game nights at which to make appetizers and dessert – hooray! I took the first opportunity to make this dip (albeit I did make a slightly healthier version) using a new found love, Captain Rodney’s Boucan Pepper Glaze. It’s a sweet and spicy sauce that can be used on just about anything such as a glaze on meats and vegetables, straight out of the bottle as a dip, or mixed in to add flavor to a recipe.
Sarah made this dip for our lab Christmas party and I nearly inhaled the entire pan by myself. It’s a cream cheese and cheddar mixture topped with crushed Ritz crackers, bacon, and Captain Rodney’s glaze. What’s not to love about that? And as part of my going away present from her (which was super amazing by the way), she included a bottle of this glorious glaze. Thankfully, the recipe only required 1/2 cup which means I get to try it with all kinds of other things. So many possibilities!
One year ago: White Chocolate Cake Batter Hearts
Alright folks today is my last day in Memphis, for real. I’ve said many tearful goodbyes and there will be a few more of those today, but it’s okay because I will come back! If for nothing else other than Music Fest or BBQ fest, or one of the many other fantastic festivals that occur in and around Memphis in May. Heck it’s my birthday month, what better way to celebrate than how I’ve been doing it the past 7 years? And there’s always the chance I’ll find a job here. Or anywhere else in the country…
Moving on to what you probably care most about today: The Superbowl. However, maybe you are not gathering up with the masses for a viewing. But of course you still need some grub of course so make this Ranch dip with some added spice and cheddar because it serves one (or maybe two if you are willing to share). Mix it, dip it, enjoy it until it’s gone.
Two years ago: Reese’s Stuffed Chocolate Chip Cookies
As of Sunday, all of my belongings are either in a PODS storage unit or at my parents home. It was incredibly disheartening to see the apartment at which I have lived almost 5 years completely barren. My last night there was spent watching a movie with my parents on my computer, sitting on the floor of the living room while eating the last of my ice cream, followed by a luxurious slumber in a sleeping bag.
Since I wasn’t quite prepared to leave Memphis yet, I am still residing here for a few extra days with my friend Maggie. I haven’t decided exactly when I will leave and have a feeling it may need to be a “rip off the band-aid” situation where I leave without warning. I don’t do goodbyes very well especially in times like this where I know I will turn into a sobbing idiot. Just a heads up to my Memphis friends – catch me while you can!
Anyway, yes I still have recipes for you this week because I am a psycho and made all of these before I packed up my apartment. Dedication or insanity? Either way you cannot complain. My godmother made this Mexican version of stuffed shells over the holidays and I immediately asked her for the recipe. For some reason I normally shy away from combining pasta and Mexican food but this was so incredibly good I had to make it again for myself.
One year ago: Brussels Sprouts with Honey Vinaigrette
Who wants to make dinner tonight without lots of dirty dishes? Not only is this meal easy to clean up but it also only serves two. Of course like most recipes I share on Single Serving Sunday you can double if you happen to be feeding more than one or two.
This recipe mixes up cubed chicken with some of my favorite things: cream cheese, Greek yogurt and cheddar cheese. Add a little artichoke for some healthification, jalapeno for spice, and serve it alone or over your favorite carb! Done and done.
Two years ago: Almond Cherry Chip Blondies
Every day that goes by is a day closer to my last day living in Memphis. 6.5 years ago I couldn’t wait for this day but now, nothing could have possibly prepared me for the emotional roller coaster created by this reality. I have even added Tennessee to my job searches, despite my desire to be relieved of the infernal summers here. As far as packing goes, I still only have two boxes packed because I find the idea of living in a packed up apartment depressing. Just seeing those two boxes and the three empty shelves that correspond to their contents makes me sad. I am not sure what would be better: pack and move earlier to rip off the band-aid, or continue slowly to get used to it? I’ll stick to the latter for now.
If you’re still with me and reading this after that whiny rant, then reward yourself with a homemade version of hamburger helper. It will comfort your worries away, if only for dinnertime. And I will try to be less of a Debbie Downer.
One year ago: Pumpkin Pie with Brown Sugar-Walnut Topping
Two years ago: Berry Detox Smoothie