Classic Quiche

From William-Sonoma Food Made Fast-Baking

Flaky Pastry Dough-1 disk, at cool room temperature
 Bacon, 8 strips, chopped
Gruyere or Swiss cheese, 1 1/2 C, shredded
Eggs, 4
Half and Half or milk, 1 3/4C
Ground Nutmeg, 1/4 tsp
Salt-1/2tsp

Partially Bake the pastry shell.
 Preheat to 425. Roll out dough to 12in round. Transfer to pie dish, create a high edge with the rim of the pan. Use a fork and prick the bottom a few times. Freeze for 5 minutes. Bake until lightly golden, about 10minutes. Let cool. Reduce oven to 375

Prepare the Filling.
  Cook bacon. Set aside, then chop. Sprinkle half the cheese evenly on the bottom of the pie shell. In a large bowl, whisk the eggs until blended. Whisk in half and half, nutmeg and salt. Stir in bacon and the remaining cheese. Pour into pie shell.

Bake the Quiche.
 Bake until the filling is set and slightly puffed and the vrust is golden brown 30-35 minutes. Let cool briefly. Cut into wedges and serve warm.

Yummyness!

Our favorite breakfast/snack/dessert around here lately:

Bowl-any size and 1 for each person eating
Granola-however much you want in your above mentioned bowl
Organic whole milk french vanilla yogurt from Trader Joe's (Or whatever other kind you like)-1-2Tbl
Fruit-raspberries, blueberries, strawberries

Mix well or barely at all in your bowl. Enjoy!

We have been Loving this around here!!!

Ruote with Tomato, Basil, and Fresh Mozzarella

From William-Sonoma Sauce

Ripe Plum (Roma)Tomatoes 1 1/2lb, peeled and seeded then diced
Garlic-2 cloves, minced
Fresh Basil leaves-10-15, torn into small pieces
Fresh Mozzarella-1/2 lb, diced
Olive Oil-2/3C
Kosher Salt
Ruote Paste-1lb (shaped like wagon wheels-other shapes like penne, farfalle, or fusilli work too)
Balsamic Vinegar-1tsp

In large bowl combine tomatoes and any juices from the cutting board, garlic, basil, 1 1/2tsp salt, pinch of pepper, the cheese, and olive oil and stir to combine. Cover with plastic and let stand at room temp. for 2 hours to allow the flavors to marry.


Cook the pasta (with the kosher salt) until al dente. Reserve 1/4C of the cooking water. Drain the pasta, add it to the sauce and toss to coat evenly (do not let stand before tossing, or the cheese may melt together into large lumps) Add reserved cooking water and stir. Drizzle with balsamic vinegar and serve at once.

POrk Satay with Thai Peanut Sauce

From William-Sonoma Sauce
Ingredients:

Peanut Oil 1/2C
Sesame Oil 1 Tbl
Thai green curry sauce paste 1Tbl
Salt and ground Pepper
Pinch of Red Pepper Flakes
Boneless Pork Loin, cubed 1 1/4 lb

For the Sauce:
Peanut Oil 2Tbl
Raw or Roasted Peanut Halves 3/4C
Garlic 1 large clove, minced
Shallots 2, minced
Salt
Asian Fish Sauce 4tsp
Cayenne Pepper 1/4tsp
Brown Sugar 1/2tsp
Soy Sauce 1 1/2 tsp
Coconut Milk 1 1/4 C
Lemon juice 1Tbl

Soak bamboo skewers in water 30 min and drain, or use metal skewers.
In a large bowl combine the peanut oil, sesame oil, curry paste, 1tsp salt, 3/4tsp black pepper, garlic, red pepper flakes. Whisk to blend. Add Pork and toss to coat evenly. Cover with plastic wrap and refrigerate for 6-8 hours.


Make Sauce-
In a wok or frying pan over medium heat, heat the oil. Add peanuts and fry, stirring constantly, until deep golden brown, about 3 min; do not let them burn. Using a slotted spoon, transfer to paper towels and let cool 5 min. Grind in food processor (blender) finely and set aside.

Return pan to low heat, add garlic, shallots, and 1/4tsp salt and saute for 1 min. Add fish sauce saute 1 min. Add cayenne, brown sugar, soy sauce, coconut milk and bring to simmer. Stir in the peanuts and simmer, stirring occasionally, until the sauce us thickened 6-7 minutes. Stir in lemon juice. Taste and adjust seasoning if desired.

Thread pork onto skewers and pat dry. If using bamboo, wrap about 2 inches of the blunt end with aluminum  foil for a handle. Preheat broiler (grill). Line a rimmed baking sheet with aluminum foil, shiny side down, and top with a wire rack. Place in the broiler 4 inches from the heat source to preheat for 5 min.

Place the skewers on the rack, handles outward. Broil (grill) turning to sear all 4 sides, until well browned, about 2 minutes on each side.

Baked Ziti

1 lb. dry Ziti (Can use Penne or another fun similar type Pasta)

1 onion, chopped

1 lb. lean ground beef

2 (26 oz) jars spaghetti sauce (Can use less, I just like my saucy!)

6-8 oz Provolone cheese, sliced

1½ C. sour cream

2-3 8 oz bags of Mozzarella cheese(just depends on how cheesy you like it!)

2 T. grated Parmesan cheese

Bring large pot of salted water to boil. Add ziti and cook until al dente, about 8 min.; Drain.

In large skillet, brown beef and onion over medium heat. Drain oil. Add spaghetti sauce and simmer 15 min.

Preheat oven to 350°. Spray a 11x13 baking dish (sometimes I use two 9x9’s) with a bit of cooking spray and layer as follows:

½ Ziti

All the Provolone cheese

Sour Cream

½ Sauce Mixture

Remaining Ziti

Mozzarella cheese

Remaining sauce mixture

More Mozzarella if you want

Top off with Parmesan cheese(shaved works the best!)

Bake for 30 min. in the oven, or until cheeses are melted. You broil for a min or two if you want to brown the top!

Beef Stroganoff

1 – 1 ½ pounds Round Steak (I use Top Round more than Bottom, but both are ok!)

1-2 cloves garlic, minced

½ cup onion, chopped

5T Flour

½ t pepper

1 ¾ t salt

1 t paprika

2T Oil (I use EVOO)

1 Can Beef Consume

½ cup water

½ cup sour cream

2T green onions, sliced

Cut fat off of meat and then rub with minced garlic. Heat oil Medium heat in frying pan. Cut in 1/2” x 1” strips cutting against the grain of the meat. Combine flour, pepper, salt and paprika. Roll meat in flour mixture, then brown in the oil. Add onions and cook until transparent. Add remaining flour, consume and water.

Cook 1 ½ hour covered until meat is tender. Then remove some of the juice into a small bowl and whisk in the sour cream. Then add this mixture back into the pan stirring quickly as to not curdle the sour cream. Stir in green onion.

Serve with Egg Noodles or White Rice.

Crockpot directions:

Prepare meat the same way. Add Meat and onion into the frying pan and brown the meat. Then add to the crockpot with all other ingredients EXCEPT the sour cream and green onion. Cook on Low for 4-8 hours (try not to let it go for more than 6). The more it cooks the more tender and fall-apart the meat will be. If the mixture is not thick enough take some of the juice out and put in a sauce pan and add in ¼ cup of Corn starch, adding more is necessary. Combine the mixtures and whisk in sour cream and stir in green onion. Yummy!

Sour Cream Pork Chops – Slow Cooker

• 6 Center Cut, Thick Sliced Pork Chops
• Salt and Pepper to taste
• Garlic Powder to taste
• ½ Cup Flour
• 1 Large Onion, cut 1/4” thick
• 2 Cubes of Chicken Broth (or 3 Cans)
• 2 Cups Boiling Water
• 1 oz Sour Cream

Season Pork Chops with Salt, Pepper and Garlic Powder. Dredge in ½ Cup Flour. Lightly brown in skillet with small amount of oil.

Place Cops in slow cooker and top with sliced onions. Dissolve Bullion in boiling water and pour over Chops. Cover and cook on low 7-8 hours.

After Chops have cooked, pre-heat oven to 200°. Transfer Chops to oven to keep warm. They will be tender and fall apart.

Blend 2 T Flour and Sour Cream in a small bowl then mix into meat juices in cooker, adding some juices to sour cream mixture before adding to cooker. Turn on high for 15 – 30 mins or until sauce is slightly thickened. Serve over Pork Chops. *I have never had consistent luck with the sauce thickening…try doing this in a sauce pan to get a nice sauce for sure!!!

Serve with mashed potatoes! Yummy