Bacon and Cheese Quiche

Hello All! I again apologize for the long delay in posting recipes. Long story short, I got pretty sick with a sinus infection. I knew I was feeling tired, head hurting, taking sinus medicine at all hours…thinking it was all due to school starting, allergies…you know regular “ya, I don’t feel good, but I have too much to do to give it much attention.” Well anywho, after much delay I finally went to the doc and yes I have a ear and sinus infection. I have been on antibiotics for a few days now, and I am starting to feel so good, I am almost excited to go back to school tomorrow….almost…haha.

The girls in the chicken coop, aka backyard chickens, are laying eggs like mad. They are popping out between 4 to 6 eggs a day. So, after months of feeding them and cleaning up the poopy chicken coop, I am finally rolling in eggs. Now, if they could lay me a golden egg. Yes, I am a dreamer! They have laid over 200 eggs in about 6 weeks time. I am having a blast sharing eggs with a couple of the Super Hero’s friends at work, Nierner Wiener and now I am saving up eggs for when Baby College Girl comes to visit in 3 weeks.

But, in the meantime, I needed to use a few eggs. Personally, I don’t eat many eggs. I will eat boiled eggs, occasionally. I will a deviled egg, occasionally. I love to make omelets, over easy eggs, scrambled and fried hard….you just won’t see me eat them.

Strange, I know!

Going back to my story…..I needed to use up some eggs, so last night I made two quiches. One with onions and one with out onions, cause some guy named Company does not like onions, (strange, I know) so I decided to be nice and make him happy.

I am going to show you how to make one with onions, but I was told the quiche tasted great without them….personally I think the onion one would taste better.

This recipe is super easy and it did not take long at all to make. Which means, I will be making more quiches around here.

Here is what you need:

You will need a frozen 9 inch deep dish pie crust, (but by all means you can make your own crust) 5 slices of bacon fried and crumbled, some grated cheddar cheese, some parmesan cheese, whipping cream (you can also use half and half) and of course eggs.

I cut up my bacon before I fry it because I think it fries better and gets crispier.

Dice up 1/2 cup onion.

You will need 5 ounces of grated cheddar cheese. You can buy it already grated, but I talked Company into grated me some fresh cheddar cheese.

          

Now, it is time to start assembling your quiche. First put the grated cheese in the frozen pie crust first, then top with the diced onions.

         

After the cheese and the onion, add the parmesan cheese and the crispy bacon pieces.

          

I used a blender, but you can do this with a mixer or just with a fork, what ever method you choose to blend you eggs and whipping cream together till smooth.

         

Pour the egg and cream mixture into the pie crust. Some of the bacon bits will float to the top. Bake at 400 degrees for 13 minutes then turn the oven down to 350 degrees and bake an additional 25 to 30 minutes, or until crust is brown the quiche does not giggle with moved.

Here is the Bacon and Cheese Quiche right out of the oven. It will puff up real big then as it cools it will slowly go back down.

I cut up some fresh pineapple and seedless water melon, poured us some tea and everyone thought we had a feast. There was even enough left over for lunch today. Woot Woot!

Here is the recipe:

Bacon and Cheese Quiche

Adapted from Alrecipes

Ingredients:

5 slices of bacon (I used thick slab) fried and crumbled. (you can also use 3 ounces of REAL bacon bits not imitation)

1/2 cup  diced onions

5 ounces of shredded cheddar cheese

3 ounces of grated parmesan cheese

1 (9 inch) frozen deep dish pie crust

4 large eggs slightly beaten

1 cup cream or half and half

Directions:

Preheat oven to 400 degrees.

Layer the cheeses, onion and bacon in the unthawed pie crust. (you could also combine the cheeses, onion and bacon in a bowl first then put in the pie crust)

Mix the eggs and cream together until smooth. Pour over the cheese mixture.

Bake in a preheated 400 degree oven for around 13 minutes. Turn the oven down to 350 degrees and continue baking for another 25 to 30 minutes, or until top turns brown and center is cooked completely.

 Here is a little close up of all that bacon goodness!

Enjoy and eat eggs!

Becky

Other Post you may enjoy: (With fall close approaching, I added a couple of my FAVORITE squash recipes)

            Deviled Eggs                   Butternut Squash Soup       Sausage Stuffed Acorn Squash

 

 

Cheddar Corn Chowder

Yesterday, I was helping to make food for a crowd of about 80 or so. It was the monthly treat day that different department provide snack, desserts or lunch for the entire staff. Our departments provided a bunch of soups and chilis for all three lunch shifts and it turned out great. I volunteered to make this Cheesy Corn Chowder and my Chicken Gnocchi Soup, along with the Coconut Cream Cake, Peanut Butter Sheet Cake (I will post this yummy recipe in the next few days) and 10 loaves of the Crusty White Bread.

I have loved corn chowder after I tried my first bowl down at Branson last summer.  I have been looking for an excuse to try my hand at making my own, and treat day provided me my perfect opportunity. I looked and looked for a recipe that had the combination of ingredients that I thought I would like. When I finally ran across this one from Ina Garten, I knew it was time to finish my search. I did change up the amounts on some of the ingredients a bit. I wanted mine a little thicker, so I added more flour. I also wanted a more creamy taste, so I added more  half and half. I also wanted a little more cheese flavor, so I added more cheese. I got raved reviews on this chowder on Friday. I am taking the left overs to The Princess’s house for lunch tomorrow after church. I am sure that Mom and Dad will go corny over this Cheesy Corn Chowder.

You will go corny too! LMK (let me know) if you give this chowder a try!

Here is what  you will need.

You will need corn, of course : ), potatoes, onions (lots of onions) flour, salt, pepper, basil, butter, half and half, olive oil, chicken broth, olive oil and cheese.

         

First thing you need to do is chop all those onions (or talk a someone else into it like I did), then cube the potatoes.

         

The first thing you will need to do is fry up the bacon in little pieces. I used some kitchen shears to cut the raw bacon into little squares before frying off. When the bacon is fried, scoop out the bacon and pour the bacon grease into a large stock pot.

         

In the large stock pot, put the bacon grease, olive oil and butter and melt together. Add the onions and sauté until tender.

         

Once the onions are sautéed, add in the flour and cook for a minute, stirring while the mixture becomes thick.

         

Pour in the chicken stock. Now add in the chopped potatoes. Simmer until the potatoes are tender. Stir occationally.

         

Add in the frozen corn and the half and half. Season with basil, salt and pepper to taste. Simmer on low, until the corn is heated through.

         

Add in the shredded cheese and stir until the cheese is melted. Now, it is all done.

Served with shredded cheese and the fried bacon pieces.

That is all there is to it!

Make this large batch of Cheesy Corn Chowder to keep you warm until Spring is here.

Here is the recipe.

Cheddar Corn Chowder

Recipe adapted from Ina Garten

Ingredients:

8 ounces of bacon (I cooked a whole pound package, cause you use the bacon for garnish when you serve it and we love bacon around here)

1/4 cup olive oil (or you can use vegetable oil if you do not have any)

5 cups chopped onion

4 tablespoons butter

3/4 cup flour

2 teaspoons sea salt

1 teaspoon black pepper

1 teaspoon basil

10 cups of chicken stock

4 cups of half and half

6 cups diced potatoes

10 cups of sweet frozen corn kernels

3 cups shredded cheddar cheese

Directions:

Using kitchen shears or a sharp knife, cut the raw bacon in small strips. In a large (and I mean large) stock pot, fry the bacon until the bacon is crispy on medium heat. Leaving the bacon grease in the bottom of the stock pot, strain out the crispy bacon to use as a garnish for the soup when you serve it.

Add the olive oil and the butter to the bacon grease. Keeping the heat on medium, sauté the onions until they are translucent.

After the onions are sautéed, add flour, salt, pepper and basil. Cook and continuously stir the flour and onion mixture for about 3 minutes.

Pour in the chicken stock and stir,

Add in the diced potatoes. Cook until the potatoes are tender.

Add in the frozen corn and the half and half.

Cook for around 5 more minutes, or until the soup is heated through.

Add in the cheddar cheese and stir until all the cheese is melted.

Taste the soup, to see if you need to add more salt or pepper.

Serve and garnish with bacon and cheddar cheese.

Enjoy!

Becky

Other post you may enjoy:

                                      

Velveeta Cheese Soup                                  Poppy Seed Bread                              Oven BBQ Brisket

 

Grading Finals and Eating Soup

Some things never change.

My grades are due by Wednesday morning, and I have waited till the last minute (again) to grade them. My bad. I could add, “grade finals early,”to my New Years Resolutions, but I have a feeling it would not help. Not one little bit.

I think, I will only wait until I absolutely have to, have my finals graded.

Oh well.

Anywho, to help me along with grading my finals. I am eating some creamy baked potato soup that I made yesterday.

Food always cheers me up.

Oldest Daughter who does not cook, was hinting at wanting some potato soup last week. With the recent, artic air, 5 inches of snow on the ground and not to mention school being cancelled today, what better way to cheer anyone up than with a bowl of creamy baked potato soup. Of course a day on a warm beach in Florida would also do the trick. : )

If you are in the mood for some soup, why not make it potato soup.

Here is what you need to make Creamy Baked Potato Soup:

You will need some potatoes (of course),  carrots, celery, onion, half and half, chicken broth, butter and flour. (I forgot to put the butter and flour in the picture) You can garnish your soup with bacon bits and cheese. I seasoned the soup with salt and pepper. If you want to cut down on the calories just use fat free half and half or regular milk.

The first thing I did was wash off 8 large potatoes and wrap them in foil. Put them in a 400 degree oven and bake until they are tender.

While the potatoes are baking, I chopped up half of a large onion.

I also chopped 3 celery stalks.

I had to use little carrots, because that was all I had. But if you are using large carrots, dice up 2 large carrots.

Put the diced, onion, carrots and celery into a large stock pot.

Add four tablespoons of butter to the diced vegetables. Turn the heat on medium.

Saute the vegetables until the are translucent and tender. Be sure and stir the vegetables while you are doing this.

Now, you are going to make a slurry of half and half and flour.

Take 2 cups of half and half and add in 12 tablespoons of flour.

Stir the half and  half and flour together completely, making sure to get all the lumps of flour stirred in.

Add the half an half and flour slurry to the sauted vegetables.

Simmer the mixture until it thickens

Pour in three cans of chicken broth.

While the soup is simmering on low (make sure and keep checking it or take it off the heat), check and see if the potatoes are baked until tender. If they are, take off the foil and cool slightly and peel off the peelings. The peelings should peel off real easily.

With a knife, dice the potatoes up. You should have a medium size bowl full of baked, diced potatoes.

Add the diced potatoes to the soup and stir. Bring to a simmer on low heat. Stirring constantly so your soup will not stick to the bottom. The potatoes have a habit of sinking right to the bottom of the pan and staying there where they could burn.

Your soup will be very thick and you will want to add the rest of the quart of half and half (2 cups). Keep stirring so the potatoes will not stick on the bottom of the pan. (how would I know this ?)

Now, take the time to taste  your soup and add in pepper and enough salt to  your liking.

If you like chunky soup, stop here. I like mine kinda chunky and kinda smooth. So I take out my handy dandy immersion blender and blend some of the chucks of potatoes. I am careful not to blend up all of the potatoes. This just gives the soup a smoother, thicker texture. If you do not have an immersion blender, just take 3 cups of soup out and blend it smooth in a blender. Then add the blended soup back in.

 

To make the bacon bits, I took my kitchen shears and cut the bacon into chucks.

Then, I fried the little pieces of bacon until they were crisp.

Now, it is time to scoop some steamy, creamy soup in a bowl and garnish with bacon pieces and cheese. Can you see the chunks of potatoes I left in the soup?

This picture makes me want another bowl.

I hope everyone is staying warm inside and eating soup…really good soup!

Becky

Here is the recipe.

Creamy Baked Potato Soup

Ingredients:

8 large potatoes, (you will bake them and then cube them up)

1 quart of half and half

3 cans of chicken stock

one half of a large onion (diced)

3 celery stalks (diced)

2 large carrots (diced)

12 tablespoons of flour

salt and pepper to taste

Garnish

1 pound of bacon (cut into small pieces and fried till crispy)

1 cup of shredded cheese. I used cheddar jack

Directions:

Wash, then foil 8 large baking potatoes. Bake in a 400 degree oven until tender. When the potaotes are done, peel the potatoes and cube/dice. (depending on how big you like your potato pieces to be). Dice the onion, carrots and celery. Sauté the diced vegetables in a large stock pot with 4 tablespoons of butter. Sauté until tender. Make a slurry using 2 cups of the half and half and the flour (12 tablespoons.) Make sure to stir all the flour lumps out of the slurry. Add the slurry to the vegetables and cook until it thickens. This will help get rid of the raw taste of the flour. Now add in the three cans of chicken stock and stir. Simmer on low, stirring often, until all the vegetables are very tender. Now, add in the diced potatoes. Stir the soup and the potatoes together. Add in the rest of the half and half (2 cups). Simmer on low, stirring often as the potatoes sink and can burn. I use an immersion blender and blend the soup for a couple of minutes. This makes a real creamy consistency. I do not blend out all of the potatoes just some of them. You can use a blender too. Just blend about 3 cups of the soup until smooth and add it back to the soup. The soup is ready when it comes to a simmer and all the potatoes are tender.

Fry the bacon to make bacon bits.

Garnish the soup with bacon bits and cheese.

This is all there is to making creamy baked potato soup.

Easy Peasy Nice and Easy and so good.

Becky

Here are some other soup post you might enjoy:

                                       

 Chicken Gnocchi Soup                              Cheese Soup                                                Taco Soup

 

Velveeta Cheese Soup

It is time to pull out the soup pot! Cold weather has hit good ole Missouri and what better way to warm your toe-sies than to eat some soup. My PIC (sister in law) emailed me today to get my recipe for cheese soup. OOOOwww that sounded good. I had not even thought of making soup tonight for dinner. I was set on making pigs in a blanket. Those piggies have got to wait till tomorrow for lunch, cause soup is on the menu.

What makes this soup so convenient to make is that you probably have most of the ingredients in your pantry. I did stop on my way home from work and buy the frozen veggies just cause I did not want to do a freezer dive to find some. (okay…give me a break…it is Friday right?) I did find some on sale for a dollar a piece to redeem myself. I even froze the leftover for my next soup inspired night.

You will need some onions, celery, potatoes, milk, cream of chicken soup, chicken bouillon, velveeta and frozen carrots, broccoli and cauliflower. Oh and I forgot 4 cups of water : ).  I substituted chicken base for bouilon because that is what I had, and it worked great. I had two half onions left over from something else and celery already in the fridge.

                   

First thing you need to do is heat some oil in the bottom of your stock pot (I used olive oil). Next chop up the celery and onions. Add the celery and onions to the hot oil and saute until the onions are translucent.

                   

Slowly pour 4 cups of water in to the pot with the onions and celery. Next add the bouillon (I used a dallop of chicken base). Then bring the stock to a simmer.

Now it is time to dice the potatoes.

                   

Once the stock in simmering add the diced potatoes and the frozen vegetables.

We are over half way there!

Simmer everything in the soup pot until the vegetables are slightly fork dinner.

                             

Next, stir in the cream of chicken soup, the diced velveeta and the milk.

Ok…stop drolling….in just a minute you can eat some.

Gently stir the cheese  until it is melted.

That’s it! It is time to eat!

This soup really hit the spot! So much so I took a picture of it and sent it to PIC (sister in law) and said, “look what we are having for dinner.”

 She texted back and said, “U R Evil,”

 I felt so bad I sent her a picture of my second bowl.  

It makes up for the picture she sent me of ribs on the grill my brother made a couple of weeks ago.

All is fair in soup and grill.

Enjoy this recipe! 

Becky

Velveeta Cheese Soup 

Ingredients:

4 cups water

4 chicken bouillons cubes

1 cup chopped onions

1 cup chopped celery

1 pound Velveeta cheese

2 cans cream of chicken soup

1 cup milk

2 1/2 cup diced potatoes

1 box frozen cauliflower

1 box frozen broccoli

1 box frozen carrots

Directions:

Saute onions and celery in a small amount of oil in the bottom of a stock pot. Saute’ until the onions are translucent. Slowly pour in water. Add chicken bouillon. Bring mixture to a simmer. Add in diced potatoes and frozen broccoli, cauliflower and carrots. Simmer the vegetables until they  are almost fork tender. Stir in cream of chicken soup and diced velveeta cheese. Gently stir until the cheese is melted. Pour in the milk and stir to combine.

Serves 6 to 8.

Cornbread Salad

The first time I had ever heard of cornbread salad was when I went to my long time friend Barb’s house for her annual Brunch and Ornament Exchange. Barb always has the most fabulous food. You look at her table loaded down with all sorts of delectable treats and you just want to take the serving spoon and take a big bite out of everything.  A couple of years ago, I spied a different looking salad. Hesitantly, I asked what it was and was told…Cornbread Salad. I put a small scoop on my plate, made my way through the crowd….she has BIG parties….and tasted this strange looking concoction. I was in love after the first bite.

Today, one of our teachers at my school had his annual, “Beginning of School BBQ” for his students. I was lucking enough to be invited and decided to make this salad to share with fellow teachers and his students. They too, looked hesitantly as the salad….I was the first brave soul to take a scoop, (well, I was the first in line haha) after telling them what it was….they took a small bite….and as with me, it was love at first bite. I hope it will be with you too.

Enjoy!

Becky

Cornbread Salad

1  8 1/2 ounce Box Jiffy mix (you can use another brand but I like the sweetness in this mix)

1 (1 ounce) package of dry ranch style dressing mix

1 cup sour cream

1 cup mayonnaise

1/2 cup chopped sweet red peppers

1/2 cup chopped sweet orange peppers

1/2 cup chopped onion

3 large tomatoes (I took the pulp and seeds out)

1  (16 ounce) pinto beans drained and rinse ( I have also used black beans and or kidney beans)

2 cups frozen sweet corn

2 cups grated cheddar cheese (I usually need a little more cause…well…I like cheese haha)

10 slices bacons that has been cooked till crispy and crumbled.

Directions:

Bake the corn bread mix according to the package. Cool. Stir together the dry ranch dressing, mayonnaise and sour cream.  Dice the tomatoes, onions, red and orange peppers. In a large bowl combine the  peppers, tomatoes, onions, rinse and drained pinto beans and corn.  In a large glass bowl, (because you can see the pretty layers) start layering the salad. Layer half the cornbread on the bottom. Top with half the veggie mixture. On top of the the veggies, put half the cheese. On top of the cheese put half of the bacon. Now dollop half the dressing on top of the bacon. Repeat all the layers again. I always save a little (or use a little more bacon and cheese and cornbread) to garnish on top.

Can you see the layers? The one I made in this picture, I left all the vegetables and beans separated and layered them individually in the salad. Taste the same but just adds more layers.

Anyway you decided to make it, it will be a fabulous addition to your meal.