Wednesday, September 30, 2015

Impossible Ham and Cheese Quiche

My Sister In Law used to make this Impossibly Easy Bisquick Pie on Christmas morning, she used crab and cheese.  I have fond memories of it and thought why not give it a try with ham and cheese.

My palate has changed quite a bit since then but it was still pretty tasty and good for a change and so easy!

1 1/2 cups cut-up cooked ham
1 cup shredded Cheddar cheese
4 medium green onions, sliced
1/2 cup Original Bisquick™ mix
1 cup milk
1/8 teaspoon pepper
2 eggs


Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with pan spray.

Sprinkle ham, cheese, onions in the pie plate

In medium bowl, stir remaining ingredients until blended. Pour over ham mixture.

Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.

Let stand 5 minutes before serving.

Wednesday, September 16, 2015

Artichoke/Spinach Dip Quiche

I made Artichoke/Spinach/Green Onion dip earlier in the week and had quite a lot leftover.  I decided to turn it into a Quiche, I figured why not!  I added a few mushrooms and some bacon and it turned out so tasty, I had enough to make two Quiches.  If you don't have leftover dip you certainly could buy some already made.

2 pre-made pie shells unbaked
Artichoke/Spinach Dip (I had about 2 cups)
6 slices of bacon, cooked and diced
6 large mushrooms sliced
1/2 cup Italian 4 cheese blend or Parmesan
8 eggs, beaten
1 can fat free evaporated milk
Black Pepper
Dash of Onion Powder

Since the cheese is so salty no added salt is needed.

Preheat the oven to 425 degrees

Place some cheese in the bottom of each pie shell, add in your Dip, the bacon, mushrooms, and the rest of the cheese.

In a separate bowl, beat the eggs, add in the pepper and onion powder, then whisk in the entire can of evaporated milk.  Mix well and pour into the pie shells evenly.

Bake for 15 minutes at 425 degrees then turn the oven down to 350 and bake an additional 20 minutes, check for doneness and cook a few minutes longer if needed.

Let cool and serve.

Wednesday, September 2, 2015

Roasted Hatch Chili, Roasted Corn and Onion Salsa

It is Hatch Chili season and in Oregon we are lucky to have a local place that roasts them for you.  The smell is amazing and the taste is too.  They taste a little like a Jalapeno, a very mild one.  You could use a Jalapeno if you wanted to.

We purchased two pounds of the roasted chili's and some fresh corn.  My husband immediately made a salsa.  We were grilling flank steak and we both thought it would be delicious on the steak.

1 ear of corn, roasted
3 small roasted, peeled and seeded chili's, diced
1 very small red onion, diced
Juice of 1 lime
pinch of salt
1/2 tsp rice wine vinegar
1/2 tsp sugar

Mix well and let sit for the flavors to develop.

How to spatchcock a chicken or turkey!

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