Corn and Bacon Quiche

Corn and Bacon Quiche
Print Recipe
    Servings Prep Time
    6-8 servings 45 minutes
    Cook Time
    35-40 minutes
    Servings Prep Time
    6-8 servings 45 minutes
    Cook Time
    35-40 minutes
    Corn and Bacon Quiche
    Print Recipe
      Servings Prep Time
      6-8 servings 45 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      6-8 servings 45 minutes
      Cook Time
      35-40 minutes
      Ingredients
      Servings: servings
      Instructions
      1. Preheat oven to 425°F.
      2. Brush a 9.5" deep dish (1 1/2"-2" high) pie plate with a tbsp of melted butter.
      3. Pat potatoes dry with a paper towel if needed. Toss potatoes with remaining 2 tbsp of melted butter and 1/2 tsp kosher salt.
      4. Press potatoes evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
      5. Bake potato crust for 30 minutes. Remove from oven and reduce oven temperature to 350°F.
      6. Meanwhile, chop bacon into 1/2" pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate reserving 1 tbsp of bacon fat in the pan.
      7. To the same skillet add diced onion and red pepper and saute until starting to soften about 3-5 minutes.
      8. In a medium bowl whisk together eggs and sour cream until combined. Whisk in cream, basil, remaining 3/4 tsp salt, white pepper and chili flakes.
      9. Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of corn and cheese.
      10. Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
      11. Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
      12. Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.
      Recipe Notes

      -I used white pepper to avoid having black flecks in the quiche, however black pepper is just as good.

      -Be sure to use a deep-dish pie plate as the filling will not fit in a standard pie plate. It needs to comfortably hold 32 ounces of liquid.

      Flaky Jalapeno Cheddar Biscuits

      Flaky Jalapeno Cheddar Biscuits
      Print Recipe
        Servings Prep Time
        8-10 4" biscuits 25 minutes
        Cook Time
        18 minutes
        Servings Prep Time
        8-10 4" biscuits 25 minutes
        Cook Time
        18 minutes
        Flaky Jalapeno Cheddar Biscuits
        Print Recipe
          Servings Prep Time
          8-10 4" biscuits 25 minutes
          Cook Time
          18 minutes
          Servings Prep Time
          8-10 4" biscuits 25 minutes
          Cook Time
          18 minutes
          Ingredients
          Servings: 4" biscuits
          Instructions
          1. Preheat oven to 425℉ and line a large baking tray with parchment.
          2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
          3. Add cubed butter and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
          4. Whisk together buttermilk and one large egg. Add to dry ingredients and stir until just starting to come together. Add grated cheese and diced jalapeno and continue to mix until incorporated being careful not to overmix. It will be a bit of a scraggly mess.
          5. Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4"-1" disk. Using a 3" round cutter, cut out biscuits.
          6. Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
          7. Whisk together one large egg and one tbsp of milk or cream. Brush each biscuit top and sides generoulsly. Bake in preheated oven for about 18 minutes until golden and puffed.
          8. Remove from oven and allow to rest on the tray for 3-5 minutes before moving to a cooling rack. Serve slightly warm.
          Recipe Notes

          -these particular biscuits spread out some and are wonderful sliced as a sandwich.

          -I used a 3" cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2" cutter is probably preferred.

          Chili Tortilla Roll Ups

          Chili Tortilla Roll Ups
          Print Recipe
            Servings
            20 rolls
            Servings
            20 rolls
            Chili Tortilla Roll Ups
            Print Recipe
              Servings
              20 rolls
              Servings
              20 rolls
              Ingredients
              Servings: rolls
              Instructions
              1. In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
              2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
              3. Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
              4. Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
              5. Continue with remaining shells, chili and cheese until all have been rolled.
              6. Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.

              Broccoli Cheddar Soup


              Broccoli Cheddar Soup
              Print Recipe
                Servings Prep Time
                3-4 people 20 minutes
                Cook Time Passive Time
                35 minutes 5 minutes
                Servings Prep Time
                3-4 people 20 minutes
                Cook Time Passive Time
                35 minutes 5 minutes
                Broccoli Cheddar Soup
                Print Recipe
                  Servings Prep Time
                  3-4 people 20 minutes
                  Cook Time Passive Time
                  35 minutes 5 minutes
                  Servings Prep Time
                  3-4 people 20 minutes
                  Cook Time Passive Time
                  35 minutes 5 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
                  2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
                  3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
                  Recipe Notes

                  -recipe yields 5 1/2- 6 cups.

                  -for vegetarian option, use vegetable broth instead of chicken broth.

                  -if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.

                  Spinach and Cheddar Potato Cakes

                  Spinach and Cheddar Potato Cakes
                  Print Recipe
                    Servings Prep Time
                    2 people 15 minutes
                    Cook Time
                    10 minutes
                    Servings Prep Time
                    2 people 15 minutes
                    Cook Time
                    10 minutes
                    Spinach and Cheddar Potato Cakes
                    Print Recipe
                      Servings Prep Time
                      2 people 15 minutes
                      Cook Time
                      10 minutes
                      Servings Prep Time
                      2 people 15 minutes
                      Cook Time
                      10 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. In a medium bowl, mix together egg, spinach, seasoning salt, onion powder and pepper Add mashed potatoes and mix until well combined. Stir in cheese, bread crumbs and chives. Mix until combined and bread crumbs have been absorbed.
                      2. Heat oil in a non stick frying pan over medium high heat. While pan is heating, form 1/3 cup potato mixture into approximate 3" patties about 1/2" thick and place into pan as you form them. Cook 4-5 minutes per side until heated through and golden brown.
                      3. Stir together sour cream and dill and season to taste with salt and pepper. Keep chilled until ready to serve with cakes.