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Basic quiche recipe

1 Frozen pie crust

7 eggs whisked

1/2 c of heavy cream

1/2 c milk

1 Cup of Shredded cheese divided

Salt and Pepper to taste

Pre heat your oven to 375. Whisk your eggs, cream and milk together, add salt, pepper and 3/4 c of shredded cheese. Add what ever you would like as your main ingredient. I used some browned sausage, and some chopped mushrooms sauteed in with sausage. Pour your filling into the pie crust and baked at 375 for 30 minutes adding 1/4 c more cheese on top and baked 10 more minutes or until the center is set.

I love lemon! I prefer my chicken crispy so I pounded out my cutlets and brushed them with dijon then coated them in panko seasoned with salt, pepper, Italian seasoning and parmesan. I lined a baking sheet with foil and put on a rack. I sprayed the rack with cooking spray. I sprayed each piece of chicken with the cooking spray and placed it on the rack. I used the steam in the bag potatoes and cooked them 2 minutes short of the directions. I cut them in half or quarters depending on the size. I tossed the potatoes, with some baby carrots, pre-chopped broccoli florets and red onion slices in some olive oil. I put the veg on a foil lined baking sheet and seasoned with salt, pepper and Italian seasoning and roasted them and the chicken at 420. When the veg was brown I tossed it with some lemon vinaigrette and parm. I made a classic piccata sauce to top the chicken. https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2-1913809

These crackers are so buttery cheesy delicious! https://barefootcontessa.com/recipes/parmesan-thyme-crackers

Sorry I am a terrible blogger! We had our big race of the year and I cooked for 9 hours the night before our departure. I have some photos but no plated photos. This Gumbo is delish. I used diced rotisserie chicken breast instead of raw chicken, so I cooked it 1 hour at the end instead of 2. I seasoned the chicken with cajun spice and added the chicken and some claw crab meat. I tossed some sliced okra in a little half and half then into a ziploc bag of cornmeal, cajun spice, salt and pepper. I flash fried the okra in an olive oil canola blend to garnish with green onion and parsley. https://www.foodnetwork.com/recipes/emeril-lagasse/chicken-and-smoked-sausage-gumbo-3645600

I cut the bechamel recipe in half and added a dash of dijon and a dash of hot sauce. I used a croissant instead of regular bread. This is the ultimate ham and cheese sandwich. It is creamy from the sauce, nutty from the gruyere, spicy from the dijon, smoky from the ham and crunchy from the bake in the oven. https://www.foodnetwork.com/recipes/ina-garten/croque-monsieur-recipe-1916523

I decided to raid the freezer tonight. Sausage, Kale and white bean soup. With a grilled cheese, Rye with sharp cheddar and smoked gouda. Fast fall comfort food. hhttps://sophisticatedsoutherngirl.com/2020/06/16/italian-sausage-kale-and-white-bean-soup/

This is such a cozy meal. You could make them smaller and make it a side. I used smoked gouda instead of cheddar and added sour cream to the potato mixture.https://www.foodnetwork.com/recipes/giada-de-laurentiis/twice-baked-potatoes-with-mushrooms-and-prosciutto-recipe-2014157

https://www.myrecipes.com/recipe/lemon-blueberry-snack-cake

This week I started with my sides and when worked in the protein. My sides come from The Side Bible from America’s Test Kitchen, which I checked out last week from the library. I saw this couscous with the sherry vinegar and smoked paprika and immediately thought romesco. https://www.mastercook.com/app/Recipe/WebRecipeDetails?recipeId=15585470

Romesco

• Roasted peppers
• Medium tomato chopped
• 1 Garlic clove
• Sherry vinegar
• Toasted almonds
• Smoked paprika
• Salt
• Croutons

Place all the ingredients in the food processor and blend to your preferred texture. I did not list quantities, you will have to find the ratio that works for your palate. I by a package of grilled peppers and use 1 Tbls of vinegar, 1/4 c of almonds, 1 tsp of paprika, and a handful of croutons.

Well it looks like fall. You will see this breading method later in the week with my chicken cutlets. I took a pork tenderloin and cut into 1 inch medallions and covered them with plastic wrap and pounded the lightly. I brushed them with dijon and coated them in panko seasoned with salt, pepper and sage. I put them on a wire rack to sit while I prepped the rest. The pork is topped with a maple balsamic glaze.

I used frozen brussels sprouts. I microwaved them in a bowl for 1 minute until soft enough to cut in half. I whisked some olive oil and worcestershire together and tossed the sprouts in it. I put them on a baking sheet, added salt and pepper and roasted them at 450 until brown. I tossed them in a little bottled caesar dressing and parm.

http://www.eatingwell.com/recipe/252161/brown-sugar-glazed-beets/

Maple Sauce for the Pork

1/4 cup maple syrup

3 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.