Quiche Pastry Cups

January 24, 2015 Leave a Comment
Quiche Pastry Cups

Quiche Pastry Cups

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My grandmother used to make “egg cup surprises” for family brunches on special occasions.  The added fillings were always a surprise as she never seemed to use the same combination of ingredients twice.  As children, we had a guessing game as to what we’d find under the tender crust, which added an aspect of family fun to our meal.

           Denalee Standart                                                            Ranch Mureta, California

 

Quiche Pastry Cups Recipe

 

Quiche Pastry Cups

1 package (17.3 oz.) frozen puff pastry, thawed

4 eggs

1 cup plus 2 Tbsp. half-and-half cream, divided

1 Tbsp. minced fresh thyme

½ tsp. salt

½ tsp. pepper

¼ tsp. ground nutmeg

1 ½ cups (6 oz.) shredded Gruyere cheese

1 ½ cups chopped fresh spinach

1 medium sweet red pepper, chopped

8 bacon strips, cooked and crumbled

 

Preheat oven to 400 F.  On a lightly floured surface, unfold puff pastry.  Roll each sheet into a 12 inch square; cut each into nine squares.  Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.

In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings.  In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups.  Pour egg mixture over cheese mixture.

In a small bowl, whisk remaining. egg with remaining cream; brush over pastry edges.  Bake 15-18 minutes or until golden brown.  Remove to wire racks.  Serve warm.         1 ½ dozen

 

(Recipe for Quiche Pastry Cups was in www.tasteofhome.com, 2014)

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Warm Apricot Chicken Salad

May 10, 2014 Leave a Comment

 

Warm Apricot Chicken Salad

Warm Apricot Chicken Salad

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This colorful salad is topped with marinated sautéed chicken.  It’s hearty, refreshing our nutritious.  Even our kids like the sweet and tangy flavor.

          Carolyn Popwell                                                                              Lacey, Washington

 

Warm Apricot Chicken Salad Recipe

Warm Apricot Chicken Salad

1 lb. boneless skinless chicken breast, cut into strips

2 Tbsp. orange marmalade

1 Tbsp. reduced-sodium soy sauce

6 fresh apricots, sliced

2 tsp. grated orange peel

½ lb. fresh spinach, stems removed

1 medium sweet red pepper, julienned

1 Tbsp. canola oil

¼ cup ranch salad dressings

¼ cup slivered almonds, toasted

 

In a large bowl, combine the chicken, marmalade and soy sauce.  Refrigerate for 20-30 minutes.

Meanwhile, toss apricots and orange peel.  Place spinach on a serving platter or four salad plates; top with apricots.  In a skillet, sauté red pepper and chicken mixture in oil until chicken is no longer pink.  Remove from heat; stir in salad dressing.  Spoon over spinach and apricots; sprinkle with almonds.          4 servings

 

(Recipe for Warm Apricot Chicken Salad was on www.tasteofhome.com, 2014)

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Tomato-Cream Stuffed Chicken

January 24, 2014 Leave a Comment

 

Tomato-Cream Stuffed Chicken

Tomato-Cream Stuffed Chicken

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

For a pretty presentation at your holiday gathering, reach for this impressive recipe.  The sun-dried tomato sauce is great with the chicken as well as grilled veggies.

         Jaqui Humphrey                                             Kirkland, Washington

 

Tomato-Cream Stuffed Chicken Recipe

Tomato-Cream Stuffed Chicken

½ cup Philadelphia Cream Cheese, softened

½ cup shredded part-skim mozzarella cheese

½ cup chopped fresh spinach

½ cup oil-packed sun-dried tomatoes, chopped

2 garlic cloves, minced

4 bone-in chicken breast halves (8 oz. each)

¼ tsp. salt

¼ tsp. pepper

3 Tbsp. butter

1 Tbsp. olive oil

Sauce:   ¾ cup white wine or chicken broth

¼ cup oil-packed sun-dried tomatoes, chopped

3 tsp. chopped, minced

6 fresh basil leaves, thinly sliced

¾ cup heavy whipping cream

¼ cup butter, cubed

 

Preheat oven to 400 F.  In a small bowl, combine first five ingredients.  Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin.  Sprinkle with salt and pepper.  In a large skillet, brown chicken on both sides in butter and oil.

Transfer to an ungreased 13×9 baking dish.  Bake, Uncovered uncovered, 20-25 minutes or until a thermometer reads 170 F.

Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil.  Bring to a boil over medium-high heat; cook until reduced by half.  Add cream and butter.  Bring to a boil.  Reduce heat; simmer, uncovered, until thickened, stirring occasionally.  Serve with chicken.              4 servings

 

(Recipe for Tomato-Cream Stuffed Chicken was on www.tasteofhome.com, 2013)

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Southwest Chicken Soup

September 14, 2013 Leave a Comment
Southwest Chicken Soup

Southwest Chicken Soup

 

Crunched for time?  Canned isn’t your only option when you want hot soup on the table.  This homemade one’s filled with the zesty tastes of the Southwest – and is ready in about 15 minutes.  A splash of olive oil at the end is a fun touch that adds to the flavor.

 

Southwest Chicken Soup Recipe

Southwest Chicken Soup

2 cups lower-sodium chicken broth

1 (15 oz.) can navy beans (preferably no-salt-added), drained, rinsed

1 (14.5 oz.) can stewed tomatoes

1 (14.5 oz.) diced green chiles

1 cup diced cooked chicken breast

2 cups packed fresh spinach, coarsely chopped

½ cup chopped fresh cilantro

2 Tbsp. thinly sliced green onion

1 Tbsp. extra-virgin olive oil

¼ cup shredded reduced-fat sharp cheddar cheese

Bring broth to a boil in large saucepan over high heat.  Add beans, tomatoes, chiles and chicken.  Return to a boil.  Reduce heat to medium-low; simmer, covered, 3 minutes.

Remove from heat; stir in all remaining ingredients except cheese.  Serve topped with cheese.                                                      4 (1 ½ cups) servings

 

(Recipe for Southwest Chicken Soup was in Cooking Club Magazine, Fall 2012)

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Savory Herb Corn Muffins

September 12, 2013 Leave a Comment

 

Savory Herb Corn Muffins

Savory Herb Corn Muffins

I got this recipe from the “Eating Well magazine.  Why don’t you give this Savory Herb Corn Muffins a try?

Savory Herb Corn Muffins Recipe 

Savory Herb Corn Muffins

Cooking spray

½ Tbsp. olive oil

½ cup finely diced onion

½ cup finely diced mushrooms

½ cup finely diced red pepper

1 cup chopped fresh spinach

1 (14 to 17 oz.) box corn muffin mix

6 oz. Cabot Seriously Sharp Cheddar or Cabot Sharp Light Cheddar, grated (about 1 ½ cups)

1 Tbsp. dried thyme leaves

1 tsp. dried rosemary leaves, crumbled

2/3 cup Cabot 2% Plain Greek Style Yogurt

2 large eggs

Preheat oven to 400 F.  Coat insides of 12 hole muffin tin with cooking spray.

Heat oil in large skillet over medium-high heat.  Add onions, mushrooms and red peppers and cook, stirring often, until tender, about 5 minutes.  Add spinach and cook until spinach wilts, 1 to 2 minutes longer; set aside.

In large bowl, stir together muffin mix, cheese, thyme and rosemary; stir in yogurt, eggs and reserved vegetables until no dry mixture remains.  Fill each muffin cup about two thirds full.

Bake for 15 to 20 minutes or golden brown on top and toothpick inserted in center comes out clean.

 

(Recipe for Savory Herb Corn Muffins came from Eating Well Magazine, October 2013)

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Shrimp & Macaroni Casserole

February 3, 2013 Leave a Comment
Shrimp & Macaroni Casserole

Shrimp & Macaroni Casserole

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

Mac and cheese goes upscale in this deliciously cheesy variation.  The shrimp gives a unique twist to this popular standard.

                Michael Cohen                                                                 Los Angles, California

Shrimp & Macaroni Casserole Recipe

Shrimp & Macaroni Casserole

1 cup uncooked elbow macaroni

1 egg

¼ cup half-and-half cream

2 Tbsp. butter, melted

½ cup grated Parmesan cheese

¾ cup shredded part-skim mozzarella cheese, divided

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

¼ lb. uncooked medium shrimp, peeled, deveined and chopped

¾ cup chopped fresh spinach

Cook macaroni according to package directions.  Meanwhile, in a small bowl, combine the egg, cream and butter; set aside.  Drain macaroni.  Add the Parmesan cheese, ½ cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture; toss to coat.  Stir in shrimp and spinach.

Transfer to a 1-quart baking dish coated with cooking spray.  Sprinkle with remaining mozzarella cheese.  Bake, uncovered, at 350 F. for 20-25 minutes or until shrimp turn pink and cheese is melted.   3 servings

 (Recipe for Shrimp & Macaroni Casserole is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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