Two recipes for quiche you probably haven't considered - Wicked Local |
- Two recipes for quiche you probably haven't considered - Wicked Local
- 8 flavorful and flexible frittata recipes for breakfast, lunch or dinner - The Washington Post
- NORTHWOODS COOKS: Find favorite recipes on Copy Kat - Park Rapids Enterprise
- Why do I love sheet pan recipes? They're simple to follow and require little cleanup - Detroit Free Press
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Two recipes for quiche you probably haven't considered - Wicked Local Posted: 05 Jun 2021 02:10 PM PDT 
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7 tips for safely cooking outdoors this summer As it heats up outside, it is time to fire up that grill for some delicious summer cooking. Here are tips to make sure you do it safely. Paige Schwahn/USA Today Network Last week, I was pondering a new French toast recipe when I had the random idea to develop a few recipes for lunch or dinnertime quiches. Before we get to the recipes, a few tips: If you have a favorite pie crust recipe, of course, mix and roll out the dough. If you're pressed for time, use a frozen crust. If you like the convenience of the refrigerated crust that you can roll out to fit your favorite pie plate, do it! I'm definitely not going to be the Pie Crust Judge. Remember, my family and friends refer to my homemade pie crusts as "rustic," which means they are far from the perfect pastry, but they love me anyway. Don't stress over the crust, OK? A blind-baking technique will help develop a more substantial crust that will hold up to the filling. Line the pastry shell with a double thickness of heavy-duty foil. The foil weighs down the crust, which will prevent it from bubbling up or blistering. Or, you can use pie weights or dried beans on top of the foil. Bake 8 minutes at 325 degrees F on a baking sheet. Remove the foil or pie weights. Bake 5 to 6 minutes more or until the crust is lightly browned. Remove from the oven. The pastry shell should still be hot when the filling is added. Also, unless you're super pinched for time, remove the quiche from the oven and let the inside continue to "cook" while the exterior cools to a warm temperature. A good rule is to wait 10 to 15 minutes before slicing to allow the filling to set. CHEESEBURGER DELUXE QUICHEI don't know about you, but sometimes I crave an old-fashioned cheeseburger. After the quiche rests, top each slice with shredded lettuce, pickle slices and tomato to finish the cheeseburger topping theme. If you enjoy bacon on your cheeseburger, by all means, add crumbled cooked bacon to your garnishes. 1 pie crust (follow the blind bake method above 1 pound ground chuck 1 small yellow onion, diced 1/2 teaspoon garlic salt 1/4 cup ketchup 1 tablespoon yellow mustard 1 tablespoon dill relish 1 1/2 cup shredded cheddar cheese 4 eggs 1 cup half-and-half Crumble ground chuck into a large skillet. Cook over medium-high heat, stirring often, breaking up with a wooden spoon. When ground chuck has browned about halfway, add onions and garlic salt. When the ground chuck is cooked through and onions have softened, remove from heat and mix in ketchup, mustard and dill relish. Spread the meat mixture evenly in the prepared pastry. Sprinkle the cheese over the meat. Beat eggs with half-and-half. Slowly pour over the mixture in the crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking until filling is set and the top is brown for about 20 minutes. Before serving, top with shredded lettuce, pickle slices and diced tomatoes. CRAB AND ARTICHOKE QUICHEThere's nothing like adding crab as an ingredient to elevate the entire dish. This is a rich and decadent quiche. 1 pastry shell (follow the blind bake method above 6 ounces snow crab (you can use canned, but drain well) 4 ounces artichoke hearts, drained 4 eggs 2 cups half-and-half 1/2 cup shredded Swiss cheese 1 tablespoon chopped fresh dill Arrange crab and artichokes in the prepared pie crust. In a bowl, combine eggs and half-and-half. Stir in cheese and dill. Slowly pour over the crab/artichokes. Bake at 350 degrees for 30 to 35 minutes, or until quiche is puffed and lightly browned. After resting, garnish with fresh dill when serving. PIZZA QUICHEInstead of breakfast sausage, I used Italian sausage and incorporated all my favorite pizza toppings as part of the filling. The result is a cross between a pizza and a classic quiche. 1 unbaked deep-dish 9-inch pie shell (follow the blind bake method above) 1 pound Italian bulk sausage (hot or mild 1 teaspoon granulated garlic 1/4 cup diced onion 1/4 cup diced green bell pepper 1/2 cup sliced white mushrooms 1/2 teaspoon salt 3 tablespoons pizza sauce 1 tablespoon dried Italian seasoning 1/4 cup grated Parmesan cheese 4 eggs 2/3 cup half and half 2 cups shredded mozzarella cheese Sliced black olives Cherry tomatoes cut in half lengthwise Put sausage, granulated garlic, onion, bell pepper and mushrooms into a large skillet over medium-high heat. Cook until the sausage has browned and vegetables have softened. Stir in salt, pizza sauce, Italian seasoning and Parmesan. Beat eggs and half-and-half and set aside. Sprinkle half of the mozzarella into the bottom of the prepared pie crust. Top with the sausage mixture and the remaining cheese. Pour in the egg-milk mixture. Top with sliced black olives and sliced tomatoes. Bake the quiche at 375 degrees for 35 to 40 minutes, or until set. Laura Tolbert can be reached by email to fleurdelolly@yahoo.com  |
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8 flavorful and flexible frittata recipes for breakfast, lunch or dinner - The Washington Post Posted: 05 Jun 2021 07:00 AM PDT  Eggs are one of the home cook's most handy blank canvases. That's especially the case with frittatas, for which there is no need to play short-order cook for each person. Instead, the eggs are baked all together, on the stove top, in the oven, under the broiler or a combination. Choose a filling — cheese, vegetables, meat and even seafood — and load it as minimally or maximally as you want. Frittatas are easy to pull together with leftovers, too.  |
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NORTHWOODS COOKS: Find favorite recipes on Copy Kat - Park Rapids Enterprise Posted: 05 Jun 2021 09:38 AM PDT Anyone who is missing a favorite dish that is no longer on the restaurant menu or who wants to make a favorite at home can most likely find it on the Copy Kat website, which includes menu items from Olive Garden, Cracker Barrel, Outback Steakhouse, Starbucks, McDonalds and more. Olive Garden Capellini Pomodoro 12 oz. capellini pasta cooked  1/3 cup extra virgin olive oil 2 tsp. minced garlic 2 pounds plum tomatoes seeded and diced 1/4 tsp. pepper 1 oz. basil leaves minced 3 oz. Parmesan cheese Prepare pasta according to the package instructions. Heat the olive oil, add the garlic, and cook until it turns white. Add the tomatoes and pepper and heat thoroughly (about 2-3 minutes), stirring constantly (tomatoes should not lose their shape). Remove from the heat. Transfer the hot, cooked pasta into a large bowl. Gently toss the pasta with the tomato mixture, the basil, and half of the parmesan cheese. Serve immediately and pass the remaining parmesan. Cracker Barrel Hashbrown Casserole Non-stick cooking spray 2 lbs. hashbrowns salt and pepper 4 oz. butter 1/2 cup minced onion 8 oz. sour cream 10.75 oz. condensed cream of chicken soup 2 cups shredded Cheddar cheese or Colby cheese Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking pan.Spread the hashbrown potatoes in the pan. Season with salt and pepper. Melt the butter in a medium bowl in the microwave. Add the onions, sour cream, and soup to the melted butter and mix together. Pour the soup mixture over the potatoes.Sprinkle the cheese on top. Bake for 45 minutes, or until all is completely warm and the cheese begins to melt. Outback Steakhouse Alice Springs Quesadillas 2 Tbsp. mayonnaise 1 Tbsp. Dijon mustard 2 tsp. honey 4 oz. chicken breast 2 tsp. butter plus 1/2 tsp. for the skillet (or use nonstick spray) 2 oz. baby portabella mushrooms sliced 1/2 tsp. garlic salt 1/4 tsp. parsley chopped 4 flour tortillas 3 oz. Colby jack cheese, shredded 4 slices bacon cooked crisp Prepare the honey mustard by combining the mayonnaise, mustard, and honey in a small bowl. Mix well and set aside. To grill the chicken breast, season it with salt and pepper. Heat a grill to 350 degrees. Brush chicken breast with vegetable oil and grill it for 4 to 5 minutes on each side or until chicken breast is fully done. If a grill is not available, use a skillet. Slice the chicken breast on the diagonal into short slices about 1/4 inch thick and set aside.Use nonstick spray or about ½ teaspoon butter to coat the surface of a skillet. Saute the mushrooms, 2 teaspoons of butter, garlic salt, and parsley in a skillet over medium-high heat. Cook the mushrooms quickly until brown on the outside, about 2 minutes. Transfer to a bowl. Sprinkle half of each of the cheese, mushrooms, chicken, and bacon on a tortilla. Top with another tortilla and cook for 2 to 3 minutes in the skillet. Flip the quesadilla very carefully and cook for another 2 to 3 minutes. Repeat with the remaining 2 tortillas. Use a pizza cutter to cut each quesadilla into quarters. Serve with honey mustard sauce or pico de gallo. Copycat Starbucks Caramel Frappuccino 1 cup coffee, cooled 1 cup dairy, almond or cashew milk 2 Tbsp. caramel syrup 1-2 cups ice (more ice makes it less thick) 2 Tbsp. whipped cream 1 Tbsp. caramel sauce for topping Place the coffee and milk in the blender first. Add the caramel syrup and then the ice. Blend until smooth. Drizzle caramel down the glass before pouring in the frappuccino. Top with whipped cream and caramel sauce. Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com and they may appear in a future issue  |
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Posted: 05 Jun 2021 05:00 PM PDT
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 If you've followed this column for a while, you know I absolutely love sheet pan recipes. They're simple to prepare, require little monitoring during cooking and allow for easy cleanup. It doesn't get better than that. The sheet pans that most home cooks use, sometimes referred to as a half-sheet pan or rimmed baking sheet, measure 18-by-13 inches with a 1-inch rim. Heavy-gauge aluminum or stainless steel pans are preferred because they can withstand high temperatures without warping during cooking. Because I usually use some type of metal spatula or serving utensil on my sheet pans, I prefer pans without a nonstick coating. For sheet-pan recipe success, you should cut vegetables to roughly the same size for even cooking. Also select vegetables that take approximately the same amount of time to cook. Our combination of celery, carrots and onions worked really well. We're boosting our whole-grain intake and using brown rice in today's recipe. The major difference between brown rice and white rice is the milling process. Milling, or so-called whitening, removes the outer bran layer of the rice kernel, leaving white rice. The fiber-rich bran coating gives brown rice its light tan color and chewy texture. If you're new to brown rice, keep in mind that it does take longer to cook, about 50 minutes. Instant brown rice, which has been precooked and dried, cooks in about 10 minutes and worked perfectly in our sheet pan recipe. More: It takes just 5 minutes to stir together these baked beans for your Memorial Day outing More: Memorial Day grilling: 10 tips for making the perfect burgers More: Cauliflower slices, rich in vitamin C and folate, come alive when topped with piccata sauce Because brown rice contains natural oils in the bran layer, it will stay fresh in the pantry for about six months. You can extend the shelf life by storing uncooked regular and instant brown rice in the refrigerator or freezer. When freezing uncooked rice, the folks at Minute suggest placing the rice in a labeled and dated freezer bag and removing as much air as possible. When ready to cook, remove the rice from the bag and follow package cooking instructions. There is no need to defrost the rice before cooking. Darlene Zimmerman is a registered dietitian in Henry Ford Hospital's Heart & Vascular Institute. For questions about today's recipe, call 313-972-1920. Sheet Pan Fried RiceServes: 8 (½ cup servings) / Prep time: 10 minutes / Total time: 35 minutes 2 tablespoons canola oil 2 tablespoons reduced-sodium soy sauce 2 tablespoons hoisin sauce 2 tablespoons water 2 teaspoons grated gingerroot 1 clove garlic, peeled and minced 3 cups cooked instant brown rice (prepared without salt or fat) 1 cup diced celery 1 cup diced carrot 3/4 cup diced onion Vegetable oil cooking spray 1 large egg, lightly beaten ½ cup sliced green onion Preheat oven to 400 degrees. In a small bowl, whisk together oil, soy sauce, hoisin sauce, water, gingerroot and garlic. Reserve 2 tablespoons of soy sauce mixture for later use. In a large bowl, combine cooked rice, celery, carrot and onion. Add soy sauce mixture, minus reserved 2 tablespoons, to rice mixture and toss to coat. Spread rice and vegetables evenly over a large sheet pan coated with cooking spray. Bake for 20 minutes, stirring halfway through the cooking process. Remove fried rice from oven and drizzle with beaten egg. Return fried rice to oven and cook an additional 5 minutes. Remove from oven and stir rice, breaking up any large pieces of cooked egg. Drizzle with reserved soy sauce mixture and stir to coat. Add green onions and serve. Created and tested by Darlene Zimmerman, MS, RD, for Heart Smart®. 152 calories (30% from fat), 5 grams fat (1 gram sat. fat, 0 grams trans fat), 24 grams carbohydrates, 3 grams protein, 211 mg sodium, 27 mg cholesterol, 30 mg calcium, 3 grams fiber. Food exchanges: 1 starch, 1 vegetable, 1 fat. Support local journalism and become a digital subscriber to the Free Press. Read or Share this story: https://ift.tt/2SgHUPn  |
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