EASY BASIC QUICHE: FAST PREP & DELICIOUS

I used to think quiches were a little bit complicated and kind of a pain to put together. Not anymore! Making a basic quiche this way is one of the most forgiving, easiest dishes to throw together.

The most time consuming part is cooking the bacon, if you'd like bacon in the first place. I normally pair this quiche with BLT's for dinner, so yes, bacon is a must. I made this last week in the early afternoon since we had to be at baseball play-offs and the dance recital by 5pm. It's a great make-ahead dish. Slice some tomatoes, shred some lettuce, and toast some bread for the BLT's, and you've got dinner ready in less than five minutes.

I stopped measuring the ingredients years ago, but I'll give you some to refer to, and you can easily make adjustments based on what you like or don't like.

What You'll Need:

4 large eggs

3/4 cup half and half, light cream, or whole milk (or a combination of these)

1/4 cup shredded mozzarella cheese

1/3 cup shredded swiss cheese

4-5 whole mushrooms, chopped

fresh baby spinach, chopped (thaw first if using frozen)

1/4 medium onion, chopped 

4 slices bacon

salt and pepper to taste

nutmeg, optional

pastry crust*

*I rarely make my own for this recipe, and get a 2-pack deep dish frozen crust

What You'll Do:

• Preheat oven to 325 degrees F

• Whisk together eggs, milk or cream, add salt & pepper; set aside

• Layer cheeses, vegetables & bacon on bottom of pastry crust- this way makes all the difference! No messy, clumpy mixtures to contend with. Carefully pour egg mixture over all, and ingredients magically "float" to the top and throughout; sprinkle with nutmeg if desired.

• Bake for about 40 minutes or until eggs look set and crust begins to brown. Lots of time, I end up turning the oven off and simply leaving the quiches in for a while. This is a very forgiving dish!

Serve warm or cool- cold leftovers are great the next day, too, though in this family...not so many leftovers. ;)

I know these photos aren't the greatest, but the day I made these was particularly hectic so I was in rush rush rush mode. Thankfully, that is the exception and not the norm around here!

Roasted Acorn Squash: Fast, Easy Prep, and Delicious!

We are smack dab in the middle of a brewing thunderstorm and I'm wondering if we aren't going to lose the power in, say, the next twenty seconds. I'd better type fast. Because I've clearly got my priorities in perfect working order. =)

There are a gazillion different recipes and methods for baking/roasting/cooking/preparing acorn squash. I wanted easy, fast, and not quite so sugary and fattening that it no longer counts as a good-for-you food. Which in fact a veggie or fruit should always be. Well, almost always. Here goes!

Here's What You'll Need:

1-2 acorn squash (squashes? - that doesn't sound right...)

1-2 Tbsp brown sugar

3-4 Tbsp butter, melted

coarse salt

black pepper

dash cinnamon, optional

shallow baking pan/ cookie sheet

aluminum foil or parchment paper

Here's What You Do:

Preheat your oven to 350 F. Line baking pan with aluminum foil or parchment paper.

Slice squash into 1-inch wide slices and remove seeds and pulp from center; cut in half again and place on prepared pan in a single layer.

 Drizzle or brush melted butter over each slice; salt and pepper as you like, and sprinkle brown sugar (I use my fingers to sort of pinch it), and cinnamon if desired. That's it! Super easy, right?

(You might notice that I didn't use foil or parchment paper here- I suggest using it because it makes cleaning up easier, that's all.)

Bake about 10 minutes and turn over each slice; bake 10-15 minutes more or until tender. If they cook too long the sugar will start to burn and you will certainly smell that- that's not exactly what we're going for here, but it has happened to me a few times and it really isn't a big deal. They still taste great! Let sit a few minutes and serve warm. You can use a fork to eat them straight from the slice, simply removing the flesh from the skin; or you can scoop the flesh and mash it like a sweet potato casserole. Enjoy!

Tonight is actually the first time it has rained in about a week, and we sure have enjoyed the beautiful sunshine! Field trips, family trips, and trips to the lake, beach and mountains...the perfect first week of summer!

I think my beach pics have all been on instagram- look for me under 'roseandruffle' if you'd like to find me there. I'm outta here because I happen to know there's a root beer float with my name on it in the other room. Have a great night!

Cinco de Mayo: Easy Chicken Quesadillas

I really cannot believe that we're already into May this year! I need everything to just slooooow down a little. Anyhoo. Way back when I was a college student and contemplating living abroad in Spain for an entire year, the one thing that always brought my plans to a screeching halt pause was this: the prospect of eating nothing but spicy food. I've never been a fan of spicy food, Tex-Mex or other- it just never agrees with me. Sad, right? Well, come to find out that my fears were unfounded, Spanish cuisine is not spicy, and I loved the food. And now, even spicier fare is growing on me. A little. ;)

This quick and easy Chicken Quesadilla has become a staple in our dinner rotation, so I thought I'd share it in honor of Cinco de Mayo today. Enjoy! 

You'll Need:

package of burrito-sized tortillas

jar of salsa

mayo

1 boiled or cooked chicken breast, shredded or diced

1 bag "pizza blend" shredded cheese

 sour cream, optional

You can bake these in the oven or brown them in a frying pan on the stove top.

Or do both, like I do, because I've got lots of hungry people after me, people. =)

I use the smaller burritto size tortilla in order to fit 2 nicely on the cookie pan, but you can use whatever size you want. Next, lightly coat one tortilla with mayo, sprinkle on some shredded cheese (enough to cover the tortilla), add the chicken, salsa (I use mild...of course!), and add more shredded cheese on top of the salsa. The cheese on top and bottom help keep the quesadilla together when it melts, which makes it much easier to turn over/flip.

Once the cheese is added, place the second tortilla on top. Bake at 350 F for about 10 minutes or until browned; Carefully flip the quesadilla over to brown on the other side. You can also cook these in a frying pan on medium heat, flipping once when ready. (You don't need to spray the pan.)

They are quick and easy, and fantastic!

We serve them hot with a dollop of sour cream, but they taste great cold, too.

If you prefer more heat, use a medium or hot salsa. You can also toss in some black olives, beans...whatever you like! Happy eating!

We'll be having these scrumptious Homemade Brownies with Cream Cheese Topping for dessert. IF there's any left by the time dinner rolls around...

And if you're looking for lunches that go beyond PB&J, I've got you covered. Click here for the post.

Scalloped Potatoes: The Ultimate Comfort Food

 For Christ also suffered once for sins, the just for the unjust, that He might bring us to God, being put to death in the flesh but made alive by the Spirit...

1 Peter 3:18

Today is Good Friday. I'm forever thankful for a savior who loves us just as we are, flaws and all, and who wants nothing more than to call us His own. I know lots of people think that God might not love them because they aren't perfect. That isn't true; He knows we aren't perfect and He loves us!

With our Spring weather teaser last week and the now near-freezing temps this week, I've got comfort food back on my mind. Scalloped Potatoes fit the bill perfectly. I didn't start making Scalloped Potatoes until recently, mainly after I bought a cookbook dedicated to solely to spuds. (One of those $1.99 Clearance deals, which not only screams, "Buy me, buy me" but simply jumps straight into my cart. True story.)

Anyhoo.

They are so, so good. The top gets slightly crunchy while the underneath layers get soft and tender and creamy. Yum! I altered the recipe slightly by avoiding heavy cream and using a lighter alternative.

YOU WILL NEED:
4-5 potatoes, peeled, sliced thin
3-4 cloves garlic, chopped
salt & pepper 
1 cup half and half (or light cream)
1/2 stick butter
parsley, fresh or jar
ham, diced (optional)

This is the longest part of the process: after you peel and slice the potatoes, let them sit in very cold water for at least a half an hour.

Preheat the oven to 375 degrees.

You don't need to use fresh parsley, but it sure looks pretty.

To begin, coat the baking dish with butter. I used a large ceramic 9x13 dish; a heavy 2-quart dish would work, too. Then sprinkle some half the chopped garlic around the edges/sides of the dish; layer with potatoes. Add a splash of cream to cover potatoes, 4-5 pats of butter randomly placed, salt and pepper, a few more garlic bits, and a sprinkling of parsley.

If you add chopped ham, layer it with everything else.

Repeat these layers until all the potatoes are used.

You don't need to cover it at all. Bake for about an hour. Edges of the pan will brown, but you know the potatoes are done when they begin to brown.

Turn up the oven to 400F for the last 10 or so minutes if you want a nice browned topping; I didn't do that this time.

Sprinkle with more parsley and let sit for 5-10 minutes before serving.

Since I made slow-cooker ribs, I omitted the ham and used the potatoes as a side dish. It's more suitable as a main dish when you add the ham.

During the throes of soccer season, we learned that you can set the oven temp to 325F and bake for up to two hours, slightly longer. Delicious and versatile? Yes, please!

Check out this Hash Browns recipe for another great potato option.

Later this morning, the boys and I will be making these yummy things...

Strawberry Spinach Salad// Balsamic Honey Dijon Vinaigrette

Strawberry Spinach Salad just feels like summertime. It's especially great when you've overdone it all week with burgers and potato salads and cupcakes and and ice cream... so and fresh and tangy! And not a gazillion calories!

STRAWBERRY SPINACH SALAD

one bag/package organic baby spinach, washed

a few leaves regular spinach, or however much you prefer

1 cup fresh strawberries, sliced

1/2 cup walnuts

about 1/4 or 1/2 a good sized onion, wedged or sliced

a spoonful or so white sugar

Place onions and walnuts in small pan over medium heat; sprinkle with sugar, stir occasionally (we're not truly caramelizing them, just giving a little added flavor). 

Prepare remaining fresh ingredients; place in bowl. 

When onions have softened and begun to turn color, remove from heat and set aside, sprinkle atop salad. Mix gently.

I played around with a homemade vinaigrette dressing until it wasn't, well, too much. Flavor is one thing, but when I have to mentally prepare myself for the next bite, then I just assume it's a tad too strong for my taste. Also, since the liquids should have some time to blend together, you may want to make the vinaigrette first.

BALSAMIC HONEY DIJON VINAIGRETTE

1/4 cup virgin olive oil (canola oil is okay)

1 Tbsp balsamic vinegar

1-2 tsp red wine vinegar

1 tsp honey

1-2 tsp Dijon mustard (NOT spicy brown mustard)

salt and pepper to taste

1/2 tsp or so sugar, only if needed

I'm the queen of a sprinkle of this, a dash of that, but I tried to keep track of the measurements as best as I could. Pinky swear! Obviously, this is a total taste thing, so add or take away as you see fit. Drizzle over salad and toss gently. Enjoy!

Note: I thought this would taste really disgusting the next day, however, I pulled up my big girl pants and made myself try it...and it was delicious! I did not love the texture, since it had gotten a bit soggy, but it was still really good! I think some grilled chicken sliced on top would've made up for the sogginess and tasted fantastic!

Sharing here & here. 

Low-Fat Low-Cal Yummy Summer Squash Casserole

This casserole is so versatile and delicious...and it's low-fat! Not only is it a great side for dinner, but our kids love it on the weekend with a big breakfast or brunch- they even eat it cold! It's that yummy!

I got this recipe from an old 2006 copy of Light & Tasty magazine, and I've adapted it a little bit over the past year. Now we just love it!

Here's what you need:
3 pounds yellow summer squash, cut into 1/4 inch slices
1 medium onion, sliced
2 Tbsp butter or margarine, divided
2 garlic cloves, minced
6 Tbsp all-purpose flour (we use unbleached flour)
4 eggs
2 egg whites
1 1/2 cups 1% milk
2-3 cups shredded sharp cheddar cheese (depending on how cheesy you like your dishes)
salt & pepper to taste (I use a couple dashes of each)
12 Ritz crackers, crushed
cooking spray

Here's what you do:
Put 1 inch of water in Dutch oven or large skillet/saucepan with cover; add summer squash slices and bring to boil. Reduce heat. Cover and simmer about 5-6 minutes more. Drain and set aside. Preheat oven to 350 degrees F.

Saute onions in 1 Tbsp butter/margarine (I use the same pan as above) until tender. Add garlic and saute a minute longer. Add drained squash and combine gently. Coat 9 x 13 pan with spray and transfer all to pan.

In large bowl, combine flour, eggs, egg whites, milk, cheese, salt & pepper. Pour all over squash. Bake uncovered for about 40 minutes.

Melt remaining butter, toss in crushed crackers, and sprinkle crumbs over top of casserole. Bake another 5 minutes or until crumb topping is golden brown. Let stand and cool for 10-15 minutes before serving. 

Enjoy! So, so good!
This recipe is easy to alter so you can make it exactly how you like it! We like it more like a quiche...Mmm...  =)

And remember that not-very-good-day earlier this week? Well, Daddy took someone on a special date last night to celebrate the 4-year anniversary of our referral...and that cute little someone came home with these...

 Lighty-up butterfly flip flops!

She is swooning for sure! What a great Daddy she has!

Have a wonderful weekend everybody! I can't wait to check out some new recipes over at Kelly's Korner!