Week May 13, 2012

Sun - Mother's Day - Brunch Quiche Lorraine

Mon - Baker White Chicken Chilli (Pampered Chef, see Week of Nov 14, 2011)

Tue - Ground Beef Tacos

Wed - Chicken Madallons (Pampered Chef) 

Thur - Asian Beef and Egg Rolls (frozen egg rolls, prepared according to package)

QUICHE LORRAINE

Ingredients

6 ounces thick cut bacon, diced

4 large eggs

1 cups half-and-half or cream

4 oz cream cheese, room temperature (or warmed in a bowl in the microwave for 20 seconds)

1/2 tsp salt

1/4 tsp pepper

1 cup grated Gruyere or Swiss (or any other cheese you'd like)

1/2 cup wilted spinach, if desired

Directions

You'll need a 9 in tart pan or 9 in pie pan with pie crust (see below) for this recipe.

Preheat the oven to 375 degrees F.

Poke crust with fork ("docking"). Bake until the crust is set, 8 to 12 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.

In a medium skillet, cook the bacon until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.

Arrange the bacon, cheese and spinach evenly over the bottom of the baked crust.

Cream (beat vigorously) cream cheese until soft. Add in the eggs, one at a time into cream cheese until mixed, then whisk in half and half. Pour into the prepared crust. Top with additional cheeese if desired.

Bake until the egg mix is golden, puffed, and set - 30 to 35 minutes.

Remove from the oven and let cool on a wire rack for 15 minutes before serving.

 Flaky Pie Crust

2 1/2 cups flour

1 tsp salt

8 tbsp butter

8 tbsp Crisco shortening

1 tsp white vinegar

2 tbsp - 1/4 cup water

Using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.

Ground Beef Tacos

1 lb lean ground beef

1 medium onion, chopped

1/2 cup Pace Pacanta Sauce (not chunky) OR your fav salsa

1/2 tsp ground cummin

1/2 ground Cheyenne pepper

8-12 corn tortillas

Shredded Cheese

1 cup loosely packed cilantro, chopped

4 Limes

2 cups shredded cabbage OR lettuce (optional)

Chop onion. Add 1/4 of the onion and 1/4 of the cilantro and the beef to a skillet. Sprinkle on cummin and cheynne. Stiring frequently, brown beef, crumble. Drain. Return to skillet, add in sauce. Heat through.

Meanwhile,  add rest of onion and cilantro, juice of 1 lime, 1 tbsp of lime zest, and 1 tsp of salt to a bowl. Mix together. 

Heat tortillas in microwave in a paper towel for about 1 minute or until hot. (OR heat with a small amount of oil on in a pan, keep warm in a warmer) 

To assemble tacos: tortilla, beef mixture, cilantro mixture, cabbage, cheese, and a dash of fresh squeezed lime juice. 

CHICKEN MADALLIONS WITH CAPERS - Pampered Chef recipe, PDF file please ask me to email it to you: AngelaLgsdn@aim.com

ASIAN GINGER BEEF: http://www.foodnetwork.com/recipes/food-network-kitchens/beef-with-scallions-tomato-and-ginger-recipe/index.html