Quiche From the Hen House

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Quiche From the Hen House! Certain foods are like time-travel. Take quiche, for instance. Elsewhere it’s no big deal, popular even. But in America, guys couldn’t stand it back in the ‘80s. Too sissy. Never mind that it was economical and the ingredients were pretty much on hand when the grocery budget was stretched to the max. But then came bacon, and everything changed. Suddenly quiche was raised to the level of deep dish pizza.

QUICHE FROM THE HEN HOUSE

Ingredients:

1 prepared pie crust

1 broccoli crown, cut into bite-size pieces

1/3 sweet onion, chopped

3 eggs

1 cup light cream

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper

1 1/2 cups extra sharp cheddar cheese, finely shredded

Instructions:

Preheat oven to 350°. Spray a pie plate with nonstick oil. Place prepared pie crust in the pie plate. Crimp edges. Sprinkle 1/2 cup shredded cheddar cheese over bottom. Set aside. In a microwave-safe covered dish, steam broccoli for 2 minutes; drain. Set aside. Place chopped onion in a microwave-safe dish. Cook 2 minutes on High setting. Set aside. In a bowl, whisk together eggs, light cream, seasoned salt, and black pepper. Arrange broccoli pieces and chopped onion in the pie crust. Pour egg mixture over the vegetables. Sprinkle remaining cheese over the top. Bake, uncovered, for 45-50 minutes. Quiche is done when center is set and a knife inserted comes out clean. Serve warm.

Huevos Rancheros Casserole

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Huevos Rancheros Casserole! Looking for a little variety for a weekend breakfast? Take a trip down a rural road for an old classic that was served as “ranchers eggs” on the farms in Mexico. By turning it into a robust casserole, you can give it an American twist. It still has eggs, cheese, salsa, and tortillas in there. I chose street-size corn tortillas just because they were smaller and easier to work with. Obviously any type will do. Feel free to add beans and chorizo if you’re looking for hearty portions. Do ahead and refrigerate overnight so it’s ready to bake first thing in the morning.

HUEVOS RANCHEROS CASSEROLE

Ingredients:

10 street-size corn tortillas

1 cup chunky salsa

1 cup black beans, drain liquid

1 1/2 cups Colby-Monterey Jack cheese, shredded

1/2 pound chorizo sausage, coarsely chopped and cooked; drained

3 poblano peppers, stems and seeds removed, cut into strips

6 eggs

1/2 milk

1/2 teaspoon oregano

1/8 teaspoon red pepper flakes

1/8 teaspoon cumin

Sour cream, for garnish

Green onion snips, for garnish

Instructions:

Spray on 8-inch square casserole dish with nonstick oil. Line the sides and bottom with 8 street-size corn tortillas, slightly overlapping. Spread a layer of salsa over the bottom. Next, layer with black beans. Sprinkle on 1/2 cup of shredded cheese. Top with cooked chorizo, poblano peppers, and another 1/2 cup of shredded cheese. Cut the last 2 tortillas into strips and layer over cheese. In a bowl, combine eggs, milk, oregano, red pepper flakes, and cumin powder. Whisk together. Pour egg mixture over all. Sprinkle with remaining shredded cheese. Press lightly into egg mixture. Cover dish. Refrigerate 8 hours or overnight. To bake, preheat oven to 350°. Bake covered casserole 30 minutes. Remove lid and bake 15-20 minutes longer or until center is set. Let stand 5 minutes before serving. Garnish with sour cream and chopped green onions.

Smoked Turkey Thyme Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Smoked Turkey Thyme Salad! One of my offseason luxuries is baking a turkey during the summer months. Think about it. There’s less holiday stress, plenty of time, and loads of leftover ideas. Think it’s way too much meat for the two of you? No worries. Divide the cooked turkey into gallon-size freezer bags to use as timesaving options later on. Turkey makes a refreshing substitute for most chicken or pork recipes by simply adding different herbs and spices. I’ve served turkey carnitas with chunky salsa for a Mexican fiesta, shredded turkey and hash browns with eggs for a weekend breakfast, and added garden vegetables for a farm table midday Cobb salad. Today though, in lieu of chicken salad, turkey is the star attraction for a summertime picnic.

SMOKED TURKEY THYME SALAD

Ingredients:

2 cups cooked turkey, shredded

1/4 teaspoon liquid smoke

1/2 cup mayonnaise

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/2 cup celery, chopped

1/3 cup sweet pickle relish

1 hard-boiled egg, chopped

2 teaspoons fresh thyme, minced

Instructions:

In a large bowl, combine shredded turkey, liquid smoke, mayonnaise, sea salt, black pepper, chopped celery, and sweet pickle relish. Mix well. Gently fold in chopped hard-boiled egg and minced thyme leaves. Serve over a bed of alfalfa sprouts, or mixed greens, with seasonal fruit.

Ranch Deviled Eggs

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Ranch Deviled Eggs! Behold the egg. It serves many options from breakfast omelets to afternoon appetizers, light snacks to mealtime casseroles. And who doesn’t love deviled eggs? Talk about versatility. This version implements the tangy creaminess of ranch flavor so popular in salad dressing. Add a garnish of applewood smoked honey ham crumbles for a superb finish. Make a dozen and watch them disappear.

RANCH DEVILED EGGS

Ingredients:

12 eggs

3 teaspoons dry ranch dressing mix

1/2 cup mayonnaise

1 teaspoon Dijon mustard

1 tablespoon minced chives

1/2 pound applewood-smoked honey ham or bacon, crumbled

Instructions:

In a 4-quart pan, place eggs in a single layer. Add enough water to cover eggs. Heat to boiling. Remove from heat; cover and let stand for 15 minutes. Drain; rinse with cold water. To remove eggshell, crack it by tapping gently all over; roll between hands to loosen it. Peel, beginning at the large end. Cut eggs lengthwise in half. Transfer to a platter. Remove yolks. In a medium bowl, mash the egg yolks with a fork. Sprinkle with dry ranch dressing mix. Add mayonnaise, Dijon mustard, and minced chives. Stir well. Spoon yolk mixture into egg white halves. Garnish with applewood-smoked honey ham crumbles. Cover and refrigerate 30 minutes before serving. May be prepared a full day in advance.

Iceberg Lettuce 7-Layer Salad in a Jar

What’s Cooking in Gail’s Kitchen? Eat More: Iceberg Lettuce 7-Layer Salad in a Jar! I don’t know about you, but I think this is a perfect idea for taking a salad-on-the-go. Use whatever jars you have on hand, such as quart or pint canning jars or even jelly jars. You decide the portion size. As a “do-ahead” recipe, it’s also a time-saver. Simply layer all the ingredients, top them off with the yummy homemade dressing, and then pack a couple jars in your lunchbox or picnic basket. It’s ideal for sharing. Choose healthy!

ICEBERG LETTUCE 7-LAYER SALAD IN A JAR

Ingredients:

1 head lettuce, shredded

2-3 green onions, snipped

5 eggs, hard-boiled and chopped

3 tomatoes, chopped

1 pound thick bacon, pan-fried and crumbled

1 cup cheddar cheese, shredded

3/4 cup frozen baby sweet peas, thawed and uncooked

Dressing:

2 cups mayonnaise

2 tablespoons sugar

Instructions:

Prepare each ingredient, as indicated. Set aside. This is the order the jars will be assembled beginning at the bottom: Lettuce, green onion, hard-boiled eggs, tomatoes, bacon, cheddar cheese, and peas. To keep the layers even in the jar, use the handle of a wooden spoon to gently press the salad as you complete each layer. Mix together the mayonnaise and sugar. Divide evenly between the jars. Garnish with a few sprinkles of shredded cheese and crumbled bacon bits. Place a lid on each jar to secure. Refrigerate 8 hours or overnight. To serve, empty the jar onto a plate; mix in the dressing to moisten. Enjoy!

Quiche Keto-Friendly

What’s Cooking in Gail’s Kitchen? The Next Step: Quiche Keto-Friendly. So, in case you don’t know the difference between keto, paleo, and gluten-free, here’s a quick study. Keto focuses on fat, carbs, and protein without grains or breads. Paleo avoids most dairy, legumes, and grains. And gluten-free basically means you’ve given up wheat, rye, and barley. So you can be on a gluten-free diet and still be keto-friendly. What I’ve done today is eliminate the crust in the traditional quiche making it similar to an omelette, only thicker. No worries. You won’t miss the crust because the ham and cheese filling is worth the trade-off.

QUICHE KETO-FRIENDLY

Ingredients:

8 eggs

1/2 cup milk

1/2 cup Greek yogurt

1/2 teaspoon seasoned salt

1 cup ham chunks

1 cup cheddar cheddar, shredded

1 tablespoon onion, minced

Instructions:

Preheat oven to 325°. Beat eggs, milk, Greek yogurt, and seasoned salt. Add ham chunks into egg mixture; stir to combine. Fold in shredded cheese and minced onion. Pour into a greased loaf pan. Bake uncovered 40-45 minutes until set. Top should appear golden brown.

Omelet 101

What’s Cooking in Gail’s Kitchen? The Next Step: Omelet 101. You’re having a get-together and need an effortless, but impressive, breakfast. While everyone is huddling in the kitchen, because this is what people do, pour them a cuppa joe and get started. Making the perfect omelet will have you feeling like a gourmet chef. It’s pretty basic. Use an 8-inch sauté pan with slanted edges and plenty of butter. Fresh veggies and shredded cheese are always a good idea. If you’re nervous about the “flip”, simply do what I do. Put a lid on it.

OMELET 101

Ingredients: (per omelet)

2 eggs

Pinch sea salt

Pinch black pepper

2 tablespoons water

2 tablespoons butter

2 tablespoons smokey Swiss cheese, shredded

Sautéed asparagus tips

Sautéed mushrooms

Instructions:

In a mini chopper, combine eggs, sea salt, black pepper, and water. Beat until light yellow in color. Warm butter in pan over medium-low heat. Do not scorch butter. Pour egg mixture into pan. Do not stir. Swirl the pan so eggs cover the edge. Cook until bottom begins to set, about one minute. Tilt the pan to allow liquid to flow underneath. Slide a rubber spatula around the surface to loosen omelet. Arrange shredded cheese, asparagus tips, and sliced mushrooms across the center of the egg, forming a vertical line. Reduce heat to low. Cover pan with a lid to absorb liquid, about 30-45 seconds. The center will remain creamy. Remove lid. Fold one-third of omelet onto itself. Gently transfer omelet to a plate. Serve immediately.

Hard Boiled Eggs

What’s Cooking in Gail’s Kitchen? All the Buzz: Hard Boiled Eggs! We’ve all heard the expression, “It’s as easy as boiling water.” So why is it we continue to be puzzled by the mystery of the hard-boiled egg? Are the eggs too fresh? (Actually, if they are super-fresh, they tend to adhere to the shell a little tighter.) Should the water be hot or cold? (When the water heats up gradually, it prevents the white of the egg from becoming rubbery.) Afterwards is the egg bath truly necessary? (Yes. If you skip the step of quickly plunging the egg into cold water, the egg will continue to cook. This results in a greenish-gray yolk.) Too complicated? If all else fails, go buy an egg timer.

HARD-BOILED EGGS

Ingredients:

6 eggs

Instructions:

Place eggs in a single layer in a saucepan. Cover eggs with cold water, making sure the eggs are submerged. Bring to a boil over high heat. As the water boils, reduce heat to simmer and cook for 10 minutes. Drain immediately; run the eggs under cold water. Refrigerate until ready to eat. For easier peeling, remove the shell under cold running water. Cooling allows the egg to contract inside the shell. Simple.

Raspberry Pots de Crème

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Raspberry Pots de Crème! A taste of France is knocking on the door, and it arrives at your table in a little porcelain dish. The rich dark chocolate, with a hint of liqueur, satisfies that sweet craving at the end of a meal. Top off each pot de crème with luscious whipped cream, fresh raspberries, and a mint sprig for an extraordinary dessert that is sure to please.

RASPBERRY POTS DE CRÈME

Ingredients:

2 large eggs, room temperature

4 tablespoons sugar

Pinch sea salt

2 cups semi-sweet chocolate morsels

4 tablespoons bourbon whiskey or preferred liqueur

1 1/3 cups half and half

1 pint raspberries, fresh

1/4 cup raspberry jam

Whipped cream

Mint sprigs

Instructions:

In a blender combine eggs, sugar, salt, chocolate chips, and bourbon whiskey. Blend to break up chocolate. In a small saucepan, bring milk to a boil. Do not scorch. Pour milk into blender while it is running. Blend 1 minute to cook eggs and dissolve chocolate. Immediately pour into small coffee cups or porcelain ramekins. Refrigerate 3-4 hours until firm. Warm the raspberry jam for 20 seconds in the microwave oven. Add fresh raspberries to make a sauce. To serve, place a dollop of whipped cream over the chocolate. Spoon raspberry sauce over whipped cream. Garnish with fresh mint sprig.