Mon - Baked Penne with Roast Veggies
Tue - Beef Tacos
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| Ground Beef Tacos |
Thur - Baked Chicken and Dumplings
Fri - Out of town until 6/27/2014
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)
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| Apple Pie and Quiche |
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
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 cumin 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.
Baked Chicken and Dumplings
chicken and veggies
1 lb cooked, diced chicken or turkey
1 can cream of celery or chicken soup
 |
| Baked Chicken and Dumplings |
2 stalks of celery, diced
2 cloves of garlic, pressed
1/2 medium onion, diced
1 small bag of frozen mixed veggies
1 1/2 can of water
salt and pepper
Sauté the onion, celery and garlic until onion is translucent. Meanwhile, mix soup, water, salt and pepper in a 9x13 baking pan. Add all other ingredients, and mix together.
2 cups flour
1 tsp sugar
1 tsp baking powder
1 tsp salt
4 tbsp soft butter
4 tbsp shortening
3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)
Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk mix until it forms a dough. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix.
Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes.
