I had a teachers meeting to attend on Friday and since I knew a couple other teachers were bringing food to share, I jumped on the chance to make this little beauty, Morning Delight Quiche. I have always been a huge fan of quiche. I love it with bacon, I love it with ham, I love it with sausage, throw in a veggie or two or three, I love them all! I picked this particular recipe here because it called for sun-dried tomatoes which happen to be one of my all time favorite things.
This recipe used shredded potatoes in place of a crust which also makes it gluten free! I followed the recipe almost to the T, but did add a smidgen more salt and a bit of sauteed onions. I really really loved this dish as did my co-workers. I love the sweetness the tomatoes added and the ratio of meats and cheeses to the liquid was perfect. I would highly recommend this. I really thought I would miss the crust but I didn't at all, I think I almost preferred the potatoes. Luckily there was one slice left over that I nuked for 60 seconds the next morning, and I got to enjoy it all over again!!
Keep Calm and Cook On!!!
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I'm sure at some point everyone has tried those yummy little ham sandwiches on the sweet Hawaiian rolls with a rich buttery sauce poured over the top. I love them and have brought them too many potlucks and parties. Well this month while working with Johnsonville I was trying to think of something I could make and replace the original meat with my sausage. After looking for weeks I kept going back to these little sandwiches over and over again. I finally decided to give them a try. I followed the original recipe and spread my onion chive cream cheese on the bottom of the rolls then topped with the cooked drained Italian sausage.
I added sliced cheese (I used a bruschetta jack). I also added some carmelized onions, then poured the butter, worcestershire sauce, dried onion, and Parmesan cheese mixture over the top. We let them sit in the fridge for about and hour then baked for 20 minutes. We let them cool slightly before digging in to them. Everyone really enjoyed them. My granddaughter called me the "best cook ever" after tasting hers, which makes a grandma feel good. Another thing I love about these sandwiches is they freeze well. Once cooled I put two into a ziplock sandwich bag and freeze. To eat I just pop one in my lunch bag in the morning and by lunch I zap it for about 30 seconds and it's just as good as it was before frozen. Here is the original recipe that I use if you're interested in trying them Sassy Tailgate Sandwiches.
I hope you get a chance to make them!
Karen
I am an AllrecipesAllstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertiser are only used for experienced-based reviews my personal blog. The reviews, content and opinions expressed in this blog are all my own.
Last year I swore I would never attend another potluck at my work. There was way to many non-bringers eating, not enough dishes of substance and one time a few of them decided to start the potluck "early", so by the time some of us got there, most of the food was gone. That was the straw that broke the camels back. This year, I eat lunch with a group of about 15 ladies. Most young but there are a few my age. People are constantly sharing what they bring so it was decided that we would do a "formal" potluck just among us. For two weeks I heard nothing but what they "might" be bringing. There were so many delicious dishes everyone could hardly wait for the day to arrive. Well, Friday that day arrived. I brought a tortellini chicken pasta dish and my jalapeno popper dip with bread to serve it on. One gal brought a crockpot of stew which was very good, another brought guacamole and chips and we also had a variety of seasonal sweet breads from Costco that were really yummy, and folks, THAT WAS IT! Oh wait, I do remember a bag of Doritos as well. Everyone else "forgot" about it. I am probably the oldest in the group. I can't remember if I brushed my teeth, 5 minutes after I brushed my teeth, and I remembered! I mean really, is it that hard??? So, again I am DONE. And, since I create all my own curriculum for my sped kids every time a "problem" arises I figure these ladies could use one too. I am going to print this on card stock, laminate it and hang it on the wall in the break room when no ones looking! Feel free to sneak one into a break room near you today, just grab your copy HERE. Thanks for letting me rant, I feel better for it.
Yours Truly
I had a dream the other night of Spaghetti Meatballs. Not sure why that happened but it did. The next day I roamed pinterest looking for some assuming that's where I must have seen them. I didn't find any there but searching for "spaghetti meatballs" does bring up a ton of spaghetti dishes! I did find some on Google so I knew that it could be done. Here is my attempt (and a darn good one if I do say so myself) of my version of Spaghetti Meatballs. I do not use a recipe for my meatballs but you can go ahead and use anyone that works for you. Here are the ingredients I have always used for mine.
I added to 1 lb ground beef approximately:
1/4 cup Parmesan cheese
1/4 cup Italian seasoned bread crumbs
1 T milk
Salt
Pepper
Garlic
2 spoonfuls of my spaghetti sauce.
1/2 cup cooked spaghetti
Roll into balls and place onto greased dish (I topped mine with a little of the sauce to help keep them moist while cooking). Bake for 25 minute (less if your balls are smaller) at 350 degrees. After they set a couple minutes I plated them and add a spoonful of sauce and a little Parmesan cheese on each one. Stick in with a skewer and your good to go!
Update: We made Spaghetti Meatballs Subs for dinner and they were AMAZING!
I grew up eating and loving Meat Pie. Still to this day it is one of my favorite comfort foods of all time. My mother found this recipe on the back of the Minute Rice box back in the 70's. Its original name from the box was Country Pie. Now, don't say you don't like Minute Rice, because personally I don't like it at all, but in this recipe it is super good! This is one of those recipes that I just get a craving for every few months. Since I only cook for myself this freezes very well too. I just cut into dinner size slices, wrap each slice into plastic wrap then place them all in a large Ziplock bag. I just add a bit of water to the bowl when I reheat it in the microwave to keep it moist. I hope you give it a try, I have made it for a few friends over the years and they now make it for their families as well. Here is the recipe:
Note: I prefer using a ground beef with at least 15% fat content as I think the meat is much moister. If you do use a higher fat content meat you will need to drain some of the fat before adding the cheese topping. You can do this either by carefully pouring into a container or like I do, set the pie dish on the counter on a angle (set your oven mitt under one side). Use a spoon, pull the meat from the side of the dish (as shown in the picture) and using your turkey baster, pull the fat from the dish.
Burrito Pie is one of those recipes that is incredibly forgiving and can be changed every time you make it depending on what you're in the mood for and what you have on hand. The original recipe can be found here. I like to season my meat with taco seasoning which I really think helps with the flavor of the dish. I have also used whole beans, added layers of mexican rice, corn tortillas instead of flour, and added layers of sour cream. I also use enchilada sauce in place of the taco sauce. Basically you can add or delete anything you want! I also like to make it in a springform pan. Just make sure to let it sit for 10 minutes before taking off the outer cuff so that it hold its form.
Last night I catered a wedding reception for one of the sweetest couples! The venue was this lovely outdoor setting in a backyard that a family rents out. It was absolutely beautiful. Over weeks of ideas these are the appy's that made the final cut. We started with a cocktail hour while the bridal party were getting their pictures take. The guests were treated to cheese and cracker platters as well as a strawberry balsamic bruschetta. After the new couple was introduced the party went to full swing and the additional appetizers were brought out. Here we have tri-tip sliders with Gorgonzola cheese, caramelized onions, a splash of balsamic reduction and some fancy lettuce on a dinner roll.
There was skewered appetizers that consisted of a black olive, cheese tortellini, salami, square of mozzarella cheese and a cherry tomato drizzled in a Greek dressing. Then there was chicken Caesar Salad wraps. Lettuce, Caesar dressing, grilled chicken, parm cheese and crumbled bacon. I wrapped them in sandwich paper and cut them in half.
Finally we made up some fruit skewers. Grapes, strawberries, watermelon, cantaloupe and pineapple. You can't really tell by the angle of this picture but the watermelon was cut into cute heart shapes. There was also adorable little bags the bride had stamped with a sweet saying that we filled with chips.
This was a cute pic I took of the bride and her dad right before they started their walk down the aisle. It was a great wedding and I wish many many years of happiness to the new couple!
