Donna's Cheesy Quiche

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 eggs
• 1 cup heavy cream
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (9 inch) pie crust
• 3/4 cup mozzarella cheese, shredded
• 3/4 cup Cheddar cheese, shredded
• Preheat oven to 375 degrees.  Heat oil in a skillet over medium-high heat.  Add onions and saute until soft (about 3-5 minutes).  In a large bowl, beat together eggs, cream, basil, oregano, salt and pepper.  Spoon the onions into the pie crust.  Pour the egg mixture over the onions and sprinkle the shredded cheese on top. Bake for 30-40 minutes until a toothpick inserted in the center of the quiche comes out clean.  Let cool slightly before serving.

Our Review

I made one following this recipe and then made one with sliced ham added into the pie crust with the onions.  I found that the crust wasn’t 100% cooked on the ham one and we actually voted that the non-ham one was slightly better.

Salmon with Brown Sugar Glaze

• Ingredients

• 1/4 cup packed light brown sugar

• 2 tablespoons Dijon mustard

• 4 (6 ounce) boneless salmon fillets
• salt and ground black pepper to taste
• Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.  Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.  Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

Apple Blue Cheese Salad

Ingredients

• 1 Granny Smith apple, cored and julienned
• 1 cup balsamic vinaigrette salad dressing
• 1 cup crumbled blue cheese

• 1/2 cup chopped pecans
• 4 slices turkey bacon
• 6 cups torn romaine lettuce
• Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.  Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.  In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top

Our Review

It was a lot of dressing, use less next time.  Otherwise it was good.

Source

Old Fashioned Sunday Supper Crockpot

Ingredients

2.25 oz onion soup mix

3.5 lb rump roast

2 lb potatoes cut in half

3 c sliced carrots

2 celery stalks sliced

7 cloves garlic

1/2 tsp garlic pepper seasoning

2 tsp thyme

1 bay leaf

1.5 c zinfandel

14.5 oz beef broth

1/4 c flour

Put half of the potatoes, carrots, celery, garlic, thyme, and garlic pepper into the crock pot with the bay leaf.

Mix 1 cup of wine and the broth and then pour it into the crock pot.  Rub onion mix all over the pot roast and then put the roast and the loose onion mix into the crock pot.  Add the remaining potatoes, carrots, celery, thyme, garlic, and pepper.

Cook on low for 9-10 hours.  Remove bay leaves.  Remove all solid contents.  Pour liquid mix into a pot on the stove.  Over medium/high heat add the rest of the wine and the flour and stir for 3-5 minutes until it is thickened to a gravy.  Serve with the meal.

Our Review

This was good, but far more work than my usual “drop everything in and go” recipe.  

I will admit that I cheated on the recipe a bit…  I didn’t measure out any of the ingredients besides the wine and the broth.  I didn’t see any garlic pepper so I used garlic salt and then used pepper (I probably have garlic pepper but wasn’t going to search for it since I was already late for work).  I didn’t have zinfandel since I don’t drink wine, but I had some sherry so I used that.  Even with all of these adjustments it still tasted good.

Source

Crock Pot Taco Soup

Ingredients

1 pound ground beef cooked and drained

1 onion chopped

28 oz diced tomatoes with juice

14oz kidney beans with juice

15 oz canned corn with juice

8 oz tomato sauce

1.25 oz taco seasoning mixed with 1 cup water

1 C cheddar cheese

Tortilla chips

Put all ingredients in a crock pot and cook on low for 4-6 hours.  Serve with cheese and chips.

Our Review

Everyone said this was great.  One person said it was even better after she added salsa to it.

Turkey Noodle Soup

Ingredients

(This wasn't from a recipe so this is what we think we did)

Chopped up turkey from the leftover Thanksgiving dinner

2 quarts of turkey broth

Few shakes of Thyme

2 bay leaves

Few shakes of pepper

Few shakes of Parsley

Onion - diced

Some carrots, sliced

Put all ingredients into a crock pot for a few hours.  Cook Egg noodles and add them to the pot.

Our Review

It wasn't amazing, but I am biased because I'm not a fan of soup.  The other people that ate it said it was good.

Gorgonzola-Stuffed Chicken Breasts

Ingredients

3 Tbls olive oil

3 Medium onions - sliced

1/2 C Gorgonzola cheese, crumbled

1/3 C chopped walnuts, toasted

4 Boneless skinless chicken breast halves (1.5 pounds)

1/2 C finely chopped walnuts

1/2 C cornmeal

salt and pepper

3 Tblsp melted butter

2 Tblsp butter

1 Tblsp olive oil

In medium heavy skillet, heat 3 tblsp olive oil and add the onions.  reduce the heat to low ad cook until deep brown, about 25 minutes.  Transfer to a bowl and let cool.  Stir in the cheese and toasted walnuts.  Cover and refrigerated until ready to use.  

Flatten chicken breasts to 1/4 inch thick.  Spoon 1/4 of the filling onto each breast and spread to within 1/2 inch of the edges.  Fold about 1/2 inch of each long side over the filling.  Press down firmly and roll the breasts, starting with the narrow end.  Keep folded edges tucked in and secure with a toothpick.  

In a small bowl, combine the rest of the walnuts, cornmeal, and salt and pepper.  Roll the chicken breasts in the melted butter and then in the cornmeal mix.  In a medium skillet, over medium heat, heat the rest of the butter and olive oil until foaming.  Add the chicken, seam side down and cook, turning every few minutes until the crust is well browned and the chicken feels firm when pressed, about 18 minutes.  

Our Review

This wasn't that great.  It needed more salt and tasted fairly bland.  The cheese and onion mix itself was good.

Slow Cooked Chicken and Mushroom Stew

Ingredients

4 boneless chicken breasts

1 can Cream of Mushroom Soup

salt and pepper

2 cups celery, cut in 1.5 inch pieces

8 oz mushrooms

1 C baby carrots

Stir soup and half a can of water in crock pot.  Cut chicken in 2 inch chunks and sprinkle with salt and pepper.  Add chicken, celery, mushrooms, and carrots in the slow cooker and stir.  Cover and cook on low for 6-8 hours. 

Our Review

This was quick, easy, and the kids liked it.

Salsa Chicken

Ingredients

4 Chicken breasts

4 Tsp taco seasoning

1 C salsa

1 C shredded cheese

Put chicken in a greased 9×13 baking dish.  Sprinkle with seasoning and pour the salsa on all chicken pieces.  Bake at 375 degrees for 25-35 minutes until cooked through.  Sprinkle with cheese and cook for 3-5 more minutes until the cheese is bubbly and melted.

Our Review

This was decent.  Nothing amazing about it, but I’d definitely make it again because it was easy (and cheesy.)  Next time I might try to add some veggies or something around the chicken to add more to the meal.

Source

Grilled Brown Sugar Pork Chops

Ingredients

1/2 C brown sugar, firmly packed

1/2 C apple juice

4 Tbsp vegetable oil

1 Tbsp soy sauce

1/2 Tsp ground ginger

salt and pepper to taste

2 Tsp cornstarch

1/2 C water

6 boneless pork chops

Heat grill on high heat.

In saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt and pepper.  Bring to a boil. Combine water and cornstarch in a small bowl and whisk into brown sugar mixture.  Stir until thick.  Brush grill lightly with oil before placing pork chops on.  Cook over hot coals for 10 to 12 minutes, turning once.  Brush with sauce lightly before removing chops from the grill.  Serve with remaining sauce.

Our Review

I forgot to keep notes on this one but if I remember correctly, I think we liked it.