Breakfast Pie

Breakfast Pie

Breakfast Pie? Yes I know it’s a Quiche. But you have to understand, Mark doesn’t like Quiche. Mark will tell you he will never eat a Quiche. According to Mark Quiches are horrible. So…. I call this breakfast pie and watch his eyes light up when he smells the aroma hit the kitchen. He enjoys every piece of it, from his first bit to the very last and even part of mine. So even though Mark will tell you he hates Quiche, he loves my breakfast pie. I use Betty Crocker’s basic Quiche recipe then add flavors we enjoy.

Ingredients:  serves 2 to 4 people

• 1/2 pound ground sausage, cooked and crumbled
• 1 @ 9″-inch pie crust
• 4 eggs
• 1 3/4 cups heavy cream, (whipping cream)
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/8 tsp cayenne pepper
• 1/8 tsp ground mustard
• 1/2 cup shredded sharp yellow cheddar cheese
• 1/2 cup shredded white cheddar cheese
• half of an onion, diced
• 1 garlic clove, minced
• one big handful of Kale, shredded

Preheat your oven to 425. I used 2 small cast iron skillets, they’re about 5 1/2″-inch diameter. You surely could use a 9″-inch cast iron skillet or a 9″-inch pie pan. (If using the large pans increase the heavy cream to 2 cups.)

Place your pie crust into your pans or pan. In a bowl stir together the cheeses, onion, garlic, kale and sausage, place this in your pie crust. Then whisk together the eggs, cream, salt, pepper, cayenne pepper and ground mustard. Pour this over the other ingredients.

Bake for 15 minutes on 425, then lower the oven temperature to 300 and bake for another 40 to 45 minutes until a knife inserted in the middle comes out clean. Remove the pies or pie and let them rest for 10 minutes before serving.

 

Black Bean & Spinach Enchiladas with a Butternut Squash Chicken Sauce

Black Bean & Spinach Enchiladas with a
Butternut Squash Chicken Sauce

While we were enjoying our “Leftover Delight” dinner of Butternut Squash & Chipotle Chicken Stew Mark said “This would be great in an enchilada type thingy.” So that’s exactly what you have here in this recipe. We absolutely enjoyed this new spin on enchiladas.

Ingredients:

• about 3 cups of butternut squash soup that has been combined with shredded chipotle chicken. (Both recipes you can find here on my blog) OR  just use the leftover soup as the sauce.
  
• 1 dozen corn tortillas
• about 3 cups shredded spinach
• a handful of parsley, chopped
• 3 Roma tomatoes, diced
• 1/2 red onion, diced
• 2 cups re-fried Black Beans
• 2 cloves garlic, minced
• ground black pepper
• about 2 cups Mexican blend shredded cheese

Pre-heat your oven to 350 and butter a casserole dish. You can use a non-stick spray if you want.

Mix together the spinach, parsley, tomatoes, onion, re-fried beans and garlic. Season with a bit of black pepper. Make sure your corn tortillas are warm and soft to ensure easy assembly. I microwave mine for a few minutes working with 6 at a time. Put a heaping tablespoon of the bean mixture in the middle of the tortilla and roll up. Place each one side by side in your casserole dish. Once all 12 have been assembled, spoon the butternut squash soup over them and top by sprinkling the shredded cheese. Cover with foil that has been sprayed with a non stick spray, this will keep the cheese from sticking. Bake for 15 minutes, remove the foil and bake for another 15 minutes. Serve over a bed of shredded spinach and kale with a dollop of sour cream on top.

 

Ham, Split Pea and Veggie Soup

Ham, Split Pea & Veggie Soup

So I’m trying to prepare and eat a bit more healthier this year. Trying is the key word. I love to cook and I love the way homegrown, homemade food taste. Since moving to Southwest Indiana from Southern California 9 years ago I have increased my waistline greatly and I would like to say it’s because of all the wonderful fried food here. But the reality is it’s a blend of them along with my increasing inactivity. The joys of leading a slower pace life and enjoying heavier foods is catching up with me. So I’m vowing to make a greater effort to decrease my flour and sugar intake, increase my veggies and fruits and get out of the kitchen and into the garden a little bit more. So here’s a stab at cleaning out my leftovers and veggie crisper drawer. I have to admit this soup turned out awesome but it would have been better if I had paired it with a nice cornbread…..maybe next time.

Ingredients:

• 2 large stalks celery, sliced
• 1 yellow or white onion, diced
• 2 carrots, diced
• 1 leek, white part only, sliced
• 1 1/2 cups dry green split peas
• 1 TB olive oil
• 2 TB salted butter
• 2 to 3 cloves garlic, minced
• 1/2 tsp ground black pepper
• 1/2 tsp Lawry’s Season Salt
• 12 cups chicken broth
• 3 to 4 cups ham chunks, leftovers
• 1/4 of a green cabbage, sliced
• 2 handfuls each of Kale and Spinach, shredded
• flaked Parmesan cheese, optional for garnishing

In a stock pot over medium high heat melt the butter into the oil. Add the celery, onion, carrots, leek and split peas, saute until the onions are softened. Add the garlic, pepper and season salt, stir well. Pour in the chicken broth, add the ham chunks and cabbage slices, stir until mixed well. Cover, bring to a boil, reduce heat and cook on a low boil or high simmer for 30 minutes, until the split peas are soft and tender. Stir in the kale and spinach and continue to cook for 15 more minutes. Serve with a garnish of flaked Parmesan cheese.

 

Breakfast Chilaquiles

Breakfast Chilaquiles

The holiday season is finally over for us. All the traveling to and from to visit those we love has worn me out. I haven’t been cooking much over the holidays, hence I have missed my kitchen. Here’s a quick and easy breakfast recipe and the best part it can use up some leftovers from the refrigerator.

Ingredients:   feeds 2 to 4 people

• 6 to 10 corn tortillas, cut into strips
• vegetable oil, for frying
• 1/2 onion, diced
• 1 clove garlic, minced
• 2 strips bacon, cooked and minced
• 1/4 cup parsley, minced
• 4 eggs
• shredded cheddar cheese, divided use
• Tapatio Sauce, or hot sauce
• cumin
• dried yellow mustard
• black pepper
• garlic salt
• 2 Roma tomatoes, or 1 big tomato
• 1 green onion, sliced

Preheat your oven to 350.

Heat some vegetable oil in a 10″-inch skillet over medium-high heat. Use a skillet that can go from the stove-top to the oven. Add the corn tortillas strips and fry until just crispy. Remove and let drain over paper towels. Turn off the heat, wipe the skillet with a paper towel to remove excess oil and place the skillet back on the warm burner. Add the onions, bacon and garlic, let them heat in the hot skillet until the onions are soft. Do not turn the heat back on.

In a medium bowl add the parsley, eggs, a handful of shredded cheese, a shake of hot sauce, cumin, dried yellow mustard, black pepper and garlic salt. Now add the softened onions, bacon and garlic and whisk all the ingredients together. Toss the fried tortilla strips into the wet ingredients until covered with egg mixture. Place this mixture back into the skillet. Bake for 10 minutes after which you will sprinkle the top with more cheddar cheese and tomatoes. Bake for another 15 minutes. Top with sliced green onion, cut into wedges, top with some sour cream or salsa and serve. Try serving this over a bed of greens and re-fried beans for a complete breakfast plate.