ShareThis

Saturday, October 29, 2016

Ham and Onion Quiche























I have been making this dish for years, and I have no idea how it is that I didn't post it, yet! It has such a luxurious feel to it, and it is so simple to make. It calls for a homemade crust, which, again, is so darn easy! You'll never want to buy a pie crust from the store again, but it does take 2 hours of chilling time before you make the actual quiche, so make sure you take that time into consideration...this is good for breakfast, lunch, dinner or a snack, and can be made during the week for the family or for guests on the weekend. It keeps for days, although it may not last that long. 

Based on: TheView from Great Island Vidalia Onion and Ham Quiche

To make the crust, put:

2 1/2 cups flour
1 tsp salt

in a food processor and pulse to combine. Add: 

2 sticks unsalted butter, cold and cut in pieces

and process until grainy. While pulsing, add in:

1/4 cup ice water, more if necessary

starting with 1/4 cup, just until the dough comes together. 

Empty the bowl of the processor onto a sheet of plastic wrap and bring it together into a dough. Cut the amount in half, shape into disks, and wrap each disk in plastic. Refrigerate for 2 hours before rolling out one of the disks to fit your pie or tart pan. 

Put the tart pan in the refrigerator to keep it cold while you make the quiche filling. You can use a 9" round, 8x12 rectangle, or 9x11 rectangle tart pans.

Prehead the oven to 350. Heat:

2 Tbsp olive oil
2 Tbsp unsalted butter

in a large shallow pan and saute:

2 Vidalia onions, halved and thinly sliced

until they are softened and translucent. Season with:

salt
fresh cracked pepper
1-2 Tbsp fresh thyme leaves, chopped

Add: 

1/4 lb Black Forest ham, cubed

and mix well. In a bowl, combine:

5 large eggs, room temperature
1 8 oz container Marscapone cheese, room temperature
1 cup heavy cream, half n half, or 1/2 milk, 1/2 cream

1/2 cup grated Parmesan cheese

Whisk until thoroughly blended. Pull out the crust, roll it out to the shape of the pan you are using and lay it down. Make sure it's not too thick, maybe 1/4" or less. 

Distribute the onion and ham mixture evenly onto the dough in your quiche pan.
Pour the custard mix evenly over the top.  Use as much of the custard as necessary to fill but not overfill your pan.


Bake for about 45-50 minutes until the quiche is browned and set and a toothpick comes out clean.
























Note: I use the crust unbaked, but if you like a crisper crust you can blind bake it briefly before adding the filling.

Ingredients
2 1/2 cups flour
2 sticks unsalted butter, cold and cut in pieces
1 tsp salt
1/4 cup ice water, more if necessary

Crust for a 9″ round or 8×12 rectangle tart pan
2 Vidalia onions, halved and thinly sliced
2 Tbsp olive oil
2 Tbsp unsalted butter
1/4 lb Black Forest ham, cubed
salt
fresh cracked pepper
fresh thyme leaves
5 large eggs, room temperature
1 8 oz container Marscapone cheese, room temperature
1 cup heavy cream, half n half, or 1/2 milk, 1/2 cream

1/2 cup grated Parmesan cheese

Christmas Crack (Peanut Butter Rice Crispy Treats with Melted Chocolate and Bacon Crumbles)






Like my Bacon Jam, I am asked to make this dish every Christmas. At the end of the evening, all the boys head down to the basement at my in-laws house and play poker, which means they need their desserts brought down with them. This treat is easy to share and can last for a while stored in the fridge, if it isn't all eaten in the first...hour...

Based on: Chocolate Dipped Peanut Butter Rice Crispy Treats

Cook:

a single 12 oz. or 16 oz. bag of bacon

Whatever your favorite is; I like center cut bacon. I typically cut it up before I put it in the pan to cook it; it cooks faster and the bacon turns out crispier. You may need to remove fat as you cook the bacon. Put aside the bacon on a plate covered with paper towels to soak up the excess fat and make the bacon a tad bit more crispy.

Line an 8x8 or 9x9 pan with parchment paper (or grease with cooking spray). In a large wide-bottom pot, melt: 

3 tablespoons butter 

Add: 

One (10 ounce) bag large marshmallows (roughly 40 large marshmallows) 

and melt, stirring constantly. Stir in: 

1 cup creamy peanut butter

Lastly, add: 

6 cups rice crispy cereal

Mix until everything is fully incorporated. Quickly spread into the prepared pan, pressing down to form an even layer (I use a piece of parchment paper to protect my hands). Cool completely.

Melt:

1 bag of chocolate chips in a double boiler

Whatever your favorite is, although I like it as dark as possible. With the sweetness of the rice crispy treats and saltiness of the bacon, the slight bitterness really ties it all together. Pour the melted chocolate over the Rice Crispy Treats. Sprinkle the bacon on top. Cool completely.

It's not that easy to cut, but it doesn't need to be pretty when it's just for a bunch of boys playing poker :-) I just break it up into chunks for them to pop into their mouths. 

Ingredients
One 12 oz. or 16 oz. bag of bacon, your favorite (I use center cut)
3 tablespoons butter
One (10 ounce) bag large marshmallows (roughly 40 large marshmallows)
1 cup creamy peanut butter
6 cups rice crispy cereal
One regular bag chocolate chips

Wednesday, June 15, 2016

Absolutely Addicting Honey Mustard Chicken



























This recipe is fantastic, but I have not posted it yet because of a challenge Matthew has posed to me regarding the recipe. It calls for chicken thighs, but he doesn't like chicken thighs. I have tried this recipe more than a few times with chicken breasts, and the last time I even included my "secret" preparation for chicken to make it moist, but it still isn't working. The chicken breasts continue to come out dry. 

The next time I make this, I am going to shorten the time it stays in the oven. Maybe make the sauce separately? However, I did not want to keep this awesome chicken recipe from you any longer (just make sure you use chicken thighs...hopefully, your family aren't as picky). Using chicken thighs, this recipe is absolutely amazing and a definite repeat!

Original recipe from Damn Delicious

Preheat oven to 400 degrees F. To make the mustard rub, combine: 

1 tablespoon olive
1 tablespoon whole grain mustard
Kosher salt and freshly ground black pepper, to taste

Using your fingers or a brush, work the mustard rub onto both sides of: 

4-8 bone-in, skin-on chicken thighs (depending on the number of guests...keep the rest of the recipe the same, you will just have more sauce in the end)

In a large bowl, whisk together:

3 tablespoons Dijon mustard
3 tablespoon whole grain mustard
3 tablespoons honey, or more, to taste

2 tablespoons chicken stock, or more, to taste (you can also use white wine. Somehow, I had white wine, but no chicken stock, and needed a substitute...)

Add more chicken stock as needed until desired consistency is reached; set aside.

Heat:

1 tablespoon olive oil 

in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add mustard mixture and sprinkle with

1 tablespoon fresh rosemary

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately; perhaps with some steamed broccoli and brown rice on the side. 

INGREDIENTS
3 tablespoons Dijon mustard
3 tablespoon whole grain mustard
3 tablespoons honey, or more, to taste
2 tablespoons chicken stock, or more, to taste
1 tablespoon olive oil
3 sprigs rosemary
FOR THE MUSTARD RUB
1 tablespoon olive
1 tablespoon whole grain mustard
Kosher salt and freshly ground black pepper, to taste
4-8 bone-in, skin-on chicken thighs


Sunday, January 3, 2016

Grilled Fish with Garlic, White Wine and Butter Sauce
























This is another simple fish dish, similar to the Salmon with Mashed Peas recipe I have posted in the past. This one is not as pretty, but I am sure you can make it prettier, depending on the fish, the sides, and the presentation. I have used sea bass and halibut, but any flaky white fish will do. This time I served it with steamed broccoli and a wild rice medley, but it would be just as lovely with a potato and asparagus, or your favorite veggie side. Enjoy!  

Juice and zest:

1 lemon

In a small pot, whisk together: 

lemon juice & lemon zest
1 cup dry white wine
2 small shallots, minced
2 cloves garlic, finely chopped

Cook over high heat until reduced to half. Remove from heat, cool slightly. When lemon mixture is warm, cut in: 

1/4 cup butter 

and whisk together. Add: 

1 Tbs. parsley 


and season with salt and pepper. Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat. Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
Place fish in plates and top with lemon butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.

Sauce Ingredients
1 lemon, juice and zest of 
1 cup dry white wine
2 small shallots, minced
2-3 garlic clove, finely chopped
1⁄4 cup unsalted butter, room temperature
1 Tablespoon fresh parsley, finely chopped

Fish Ingredients
2 (8 ounce) white fish fillets
4 tablespoons extra virgin olive oil
1 teaspoon salt
1⁄2 teaspoon ground black pepper