Joan_Z's profile page
Recipes
Quiche with Bacon & Spinach
By Joan_Z
Preheat oven to 375°F. Coat a 9-inch spring form pan with cooking spray
- 9-inch pie crust
- 8 large eggs
- 2 cups heavy cream or half-and-half
- 1 small yellow onion, chopped
- 8 slices bacon, cooked and diced
- 2 cups fresh spinach, torn or chopped
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Report Advertisement
- PREPARATION
- Preheat oven to 375°F. Coat a 9-inch springform pan with cooking spray.
- Press pie crust into the pan and up the sides. Edges of the crust will not reach all the way to the top of the pan. Poke holes with a fork into the bottom of pie crust then bake for 10 minutes. Remove from oven to cool.
- Add 1 tablespoon olive oil to a pan on medium-high heat. Sauté onions until translucent and just golden. Transfer onions to pie crust.
- Top onions with spinach, chopped bacon, and both cheeses.
- Whisk eggs, half-and-half, garlic powder, salt, and pepper. Pour egg mixture over onions, spinach, and bacon. Stir gently to mix.
- Bake for 40 minutes or until eggs have set up. Cool in the springform pan for 10 minutes. Remove springform and transfer quiche to a serving platter.
- Quiche will last up to 3 days refrigerated.
Crispy Crab Nuggets
By Joan_Z
Make breadcrumbs in food processor so they are chopped up fine
- Crispy Crab Nuggets
- 1 pound fresh crab meat
- 3 slices of white bread, crust removed
- 1 egg beaten
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon parsley
Fresh Summer Squash Fritata
By Joan_Z
Melt 3 tablespoon in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash and onion and ...
- 3 tablespoons Butter
- 2 small Zucchini squash - 1/2 inch cubes
- 2 small summer squash - 1/2 inch cubes
- 1 small onion - coarsely chopped
- 12 large eggs - lightly beaten
- 1/2 cup sour cream
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/3 cup chopped fresh basil leaves
Halusky with Brynza Cheese
By Joan_Z
Grate peeled raw potatoes, mix with flour and add a little water if necessary
- BRYNDZA CHEESE:
- 1 1/2 lbs Uncooked Yukon Gold potatoes
- 3/4 lb Fine whole wheat flour
- 1/2 lb Bryndza or feta cheese
- 1/4 lb smoked bacon
- salt
- butter
- 8 oz Feta cheese block - no flavorings - plain 2 sticks Butter
- 1 pkg Cream cheese
Baked Chicken - Light
By Joan_Z
Spread mixture over chicken breasts, bake at 375 degrees for 1 hour--Absolutely Delish!
- 1 cup Parmesan cheese
- 2 cup Greek yogurt -plain
- 1 tsp garlic powder
- 1 1/2 tsp Chili Powder
- 1/2 tsp pepper
Peanut Brittle - Microwave
By Joan_Z
Combine sugar and syrup in a microwave safe bowl, stir to combine
- 1 cup sugar
- 1/2 cup light corn syrup
- 1 tbsp butter
- 1 tsp vanilla
- 1 cup peanuts
- 1 tsp baking soda
Chicken ala King
By Joan_Z
Great served over biscuits
- 4 chicken breasts
- 1 stick butter
- 1 cup flour
- 2 to 3 cups chicken broth
- 3 to 4 cups milk
- 1 pkg frozen mixed vegetables
- Salt to taste
Salmon - Slow Roasted with Soy Glaze
By Joan_Z
Preheat oven to 275 Whisk together Hoisin Sauce, Soy sauce, Rice vinegar, brown sugar, red pepper and kosher sal...
- 2 1/2 Tbsp Hoisin Sauce
- 1 Tbsp. Soy Sauce
- 1 Tbsp. Rice Vinegar
- 1 1/2 tsp. light brown sugar
- 1/2 tsp. crushed red pepper
- 1/8 tsp. kosher salt
- 2 salmon fillets
- 1 Tbsp. toasted sesame oil
Corned Beef Brisket with Roasted Vegetables
By Joan_Z
Serves 8 - Calories: 467; Protein 28 gms
- 3 1/2 to 4 lbs. corned beef with seasoning packet
- 6 cloves garlic
- 2 tsp. black peppercorns
- 2 cups water
- 1 lb. baby carrots - halved crosswise
- 1 lb. parsnips - cut into 2 1/2 x 1/2 in. pieces
- 1 lb. savoy cabbage - cut into wedges
- 2 Tbsp. olive oil
- 1/98 tsp. coarse salt
- 1/2 tsp. ground black pepper
Grilled Chicken Thighs with Pineapple Relish
By Joan_Z
Preheat grill. In a small pan, combine pineapple, brown sugar, soy sauce and garlic and bring to a boil
- 1 20 oz can Crushed pineapple in its own juice
- 1/4 cup brown sugar
- 1 tablespoon Reduced sodium soy sauce
- 1 tablespoon Minced garlic
- 8 Skinless chicken thighs