Quiche and Tell: Crab Quiche

I love quiche, so I made this old one from my

 recipe file over the weekend. Crab Quiche.

This yummy quiche has a few unusual ingredients.

If you have a piecrust ready, the rest of the 

ingredients are quickly mixed together. 

Shredded cheddar cheese, eggs,
sour cream, a can of French fried onions, 

a can of crabmeat, and seasonings. 

 Mix that all together.

 Pour into an unbaked pie shell.

 Bake for 35 minutes.

 A green salad or tomato salad would be a 

nice side. We had tea, but wine would be nice

too for company. A chocolate chip bundt

cake for dessert, company or not!

 Brunch or lunch.

Leftovers for the next day...a bonus! 

Ok, here's the recipe, because I quiche and tell!

Crab Quiche

3 XL eggs slightly beaten

1 can French fried onions, crushed

1 can crabmeat, drained 
1 C sour cream

1 C shredded cheddar cheese, 4-oz

garlic or seasoned salt, pepper, Old Bay

(season as desired)

Mix all ingredients and pour into an

unbaked pie shell. Bake @350 for 35 minutes.

Let rest for 5 minutes before cutting.

Enjoy!

Link: Between Naps On The Porch,
Rattlebridge Farm, My Romantic Home,
Funky Junk,

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Fiesta Quiche

I was in the mood for a quiche for lunch. 

Haven't made a quiche in ages and then I see 

several quiches this week on blogs. 

I had to make one. Luckily I had all the

 ingredients in the house for my Fiesta Quiche.

It's quick and easy. Just mix everything

together and pour into a prepared crust.

Use a large deep dish pie pan.

 I still had one store crust. 

Just unroll and into the pan it goes.

 It's great leftover the next day too. 

You can even cheat and make it without a crust

.....if you're in a hurry.

Fiesta Quiche

5 eggs

1-1/2 C whole milk

1/4 C salsa

1 can diced green chilies

1/2 C finely chopped onion 

2 C  monterey jack/cheddar cheese

9" unbaked deep pie shell

pinch of cumin, salt, chili powder, opt.

Whisk the eggs well. Whisk in the milk,

salsa, onion, green chilies, and 

optional seasonings, Stir in the cheese.

Shape the pie shell into a deep dish pan.

Pour in the filling. Bake @350 45 minutes

until puffed and center is firm.

Let cool for 10 minutes before slicing.

Enjoy! 

Links: Designs By Gollum

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Spinach Artichoke Grilled Cheese

Two kinds of cheese melted and layered with

 a spinach and artichoke hearts mixture on 

buttery grilled Italian bread.....

Hello lunch!

 What you'll need; fresh spinach, canned 

artichoke hearts, 4 slices of cheese

(I used sharp cheddar and provolone),

4 slices of good bread from the bakery section,

Italian, rye, whatever is your favorite, plus

olive oil, butter, sour cream, garlic salt and pepper. 

 Saute the spinach in olive oil.

 Season well with garlic salt and pepper.

 Add the chopped artichoke hearts and sour cream. 

Heat through and remove from the pan. 

Rinse out and dry the pan for grilling the bread. 

Return the pan to the heat.

 Spread one side of the bread with 

soft butter or margarine. 

 Put 2 slices of bread in the pan buttered side

 down. Top each with a slice of cheese and 

the spinach artichoke mixture.

 Top with the remaining cheese slices.

 Top with the remaining bread buttered side up.

 Grill until the bottom is golden brown and flip 

carefully. Grill the other side until toasted and 

the cheese is melted.

 You know you want one!

Spinach Artichoke Grilled Cheese

Fresh spinach-about 3C

Canned artichoke hearts-about 3 hearts 

chopped for about 1/2 C

1T olive oil

garlic salt and pepper

2T sour cream

4 slices cheese-your choice

(Monterrey jack, provolone, cheddar)

4 slices of good bread

butter/margarine

Heat the olive oil in a large skillet.

Saute the spinach until wilted. Season well 

with garlic salt and pepper. Stir in the chopped

artichoke hearts and heat through. Add a dollop

of sour cream and blend well. 

Remove this mixture to a small bowl.

Rinse and dry the skillet and return to the heat.

Buter one side of the bread. Add 2 slices of bread

 to the hot skillet, buttered side down. 

Top each with a slice of cheese, the spinach 

artichoke mixture, the remaining slice of cheese 

and the remaining slice of bread, 

buttered side up. Grill until golden brown,

 Flip and grill the other side until toasted 

and the cheese is melted.

Makes 2 sandwiches

Enjoy!

Links: Designs By Gollum

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Pimento Cheese

It's a Southern thing.

Even though Florida is not considered "the South",
I've had a craving for it all week.
Pimento cheese is the Pate' of the South.

You can serve it on crackers, stuff celery, 

fill cherry tomatoes,
make a sandwich with soft white bread, 

make grilled cheese,

serve it open faced spread on sourdough bread, 

make cute little tea sandwiches.

It's a snack, an appetizer, lunch and a dip.
Perfect with your afternoon tea
or an evening glass of wine

You could even fill small jars to give away.

That's a lot from a little 'ol spread.

 Grate the cheese yourself instead of
buying the preshredded bags.

 Add the remaining ingredients.

Combine well with a wooden spoon. 

Add more jalapeno peppers 

if you like the heat.

Lightly toast some sourdough bread then

 spread on a generous amount of cheese and 

toast again or broil until it melted and bubbly. 

Now crunch into it!

Pimento Cheese

8 oz block sharp cheddar cheese, grated

8 oz block extra sharp cheese, grated

1/2 C mayonnaise

4 oz jar pimentos, diced 

1 t Worcestershire sauce
1/2 t House Seasoning

1-2 T pickled jalapeno peppers, finely diced

Grate the cheese into a large bowl.

Add the remaining ingredients and mix well.

Keeps for a week in the refrigerator.

You could leave out the jalapenos and 

add a dash of hot sauce or 1/4 t cayenne.

You can also add 1/2 C toasted chopped pecans.

customize it, make it yours.
This makes a lot, about 4 C.
Let soften at room temperature to serve.

 I cut the recipe in half.

Y'all enjoy!

Links: Designs By Gollum,
My Romantic Home, EKats Kitchen

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Deluxe Macaroni and Cheese

This is a great side dish with BBQ or meatloaf. It's also a good meatless main dish served with a salad.

The ingredients

 Whisk the egg, cottage cheese, sour cream and seasonings until well combined.

 Stir in the shredded cheddar cheese.

 Mix well.

 Then stir in the cooked macaroni.

 Put into a buttered casserole. You can sprinkle with a little paprika if you like.

 Bake at 350 for about 40 minutes. 

Let sit about 5-10 minutes before serving. Serves six.

Deluxe Macaroni and Cheese

1 to 1-1/2 C  elbow macaroni

1 egg, slightly beaten

2 C small curd cottage cheese

1 C sour cream

1/2 t salt

1/4 t pepper

1/4 t garlic powder

2 C shredded sharp cheddar cheese

Cook macaroni in salted boiling water until tender. Drain.

In a large bowl combine the egg, cottage cheese, sour cream and seasonings.

Whisk until well combined. Stir in the cheddar cheese, then the macaroni.

Mix well and pour into a greased 2-1/2 qt. buttered casserole.

Sprinkle the top with paprika, if desired.

Bake at 350 for 30-45  minutes until bubbly and golden.

Enjoy!

Links: Mangoes and Chutney

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Shrimp Salad

Shrimp salad is a great summer lunch.

Serve it on a bed of lettuce or spinach.

Buy your shrimp already cooked and dress it to your taste.

Refrigerate at least 30 minutes to get it nice and chilled. Serve with hot French bread or popovers.

Shrimp Salad

1 LB  shrimp, cooked and peeled, tails removed (dry on paper towels)

1/3-1/2 C mayonnaise

1-2 celery ribs, diced-about 1/2 C

1-2 green onions, chopped-about 1/4 C 

salt and pepper to taste ( I used 1/2 t garlic salt, 1/8-1/4t pepper)

2 T chopped fresh parsley

1 T lemon juice

Combine all ingredients and chill. 

Optional add-ins: chopped tomato, cubed avocado, chopped fresh cilantro

 or:  2 hard-cooked eggs, chopped, 1 t Dijon mustard, fresh dill   

*or you can buy a good shrimp salad already prepared at  Costco.  

Links: Life In Grace

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