Category Archives: Recipes

Asparagus Dill Quiche

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Asparagus QuicheTime just flew by like a witch on a broomstick. June is almost over and it’s time to once again reveal this month’s Secret Recipe Club assignment. I was assigned an absolute awesome blog The Kitchen Witch. So I spent almost 2 hours glued to my screen as I read and re-read recipes trying to narrow down the options. Funny thing is, the one I eventually picked is one of the first that I read. I know, you have probably already figured out that I chose to make her Asparagus Dill Quiche as I am sure you read the title of this post. Well, there you go, I made Quiche and it was yummy, super yummy, and if you want to see an amazing picture of it, head on over to her site!

Crust
  • 1 small onion, grated (about 1/2 cup)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all purpose flour
  • 1 1/2 pounds red potatoes, grated (or other starchy potatoes)
  • Olive oil or butter flavored cooking spray
Filling
  • 1 tablespoon olive oil
  • 1/4 cup chopped celery
  • 1 cup grape tomatoes, halved
  • 1/2 bunch asparagus cut into 2″ pieces (about 2 cups)
  • Salt & Pepper
  • zest of 1/2 lemon
  • 5 large eggs
  • 1/2 cup milk
  • 2 tablespoons chopped dill

1. Spray a large pie plate with cooking spray. Mix together crust ingredients together and press into pie plate. Bake for 25 minutes at 450 degrees. Remove from oven, brush with olive oil and cook additional 15 minutes.

2. While crust is cooking prepare vegetables. Heat olive oil in skillet, add veggies and cook for about 7 minutes until asparagus is tender. Sprinkle with lemon zest, salt and pepper.

3. In small bowl whisk together eggs, milk and dill.

4. When crust has finished cooking remove from oven and turn down temperature to 350. Spread vegetables on bottom of crust and pour egg mixture on top. Bake for 30 minutes. Let set for 10  minutes.

5. Eat and enjoy!


Spanish Rice

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Spanish RiceI am pretty sure this recipe was meant to be a side dish, however I decided to serve it up on Vegetarian night for our main course. Served with a nice green salad it was a lovely meal. This rice has loads of flavor, and was quite easy, and has lots of vegetables which this mommy likes. I don’t think any of us missed the meat at all in this meal. As it only uses the stove top and not the oven this would be a lovely meal for the summer. If you must have meat it would taste great with a BBQ Chicken breast.

Recipe from Better Homes and Gardens New Cookbook

  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 clove garlic, minced
  • 1 Tbsp. olive oil
  • 1 can diced tomatoes (28 ounce)
  • 3/4 cup long grain rice
  • 1 cup water
  • 1 tsp. sugar
  • 1 tsp. chili powder
  • several dashes hot sauce

1. Heat oil in large skillet, add onion, green pepper and garlic. Sauté until tender.

2. Add remaining ingredients. Bring to a boil. Reduce heat to a simmer and cook, covered, for 20-25 minutes until rice has cooked through.

3. Eat and enjoy!

 

Asparagus and Shrimp Fettuccine

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Shrimp FettuccineMy tastes seem to be evolving as I grow up. I wouldn’t really call myself a picky eater, there a few things I don’t like. However, when I don’t like something it is rare for my to actually try it. So I am growing up in this respect. I have become a coffee drinker, where as this time last year I wouldn’t touch the stuff, I now love it. Much to my husbands happiness I have tried a few wines that I really like. All white, I haven’t quite made it to red yet. Seafood and cream cheese, yup I will eat both now too, with the exception of salmon, ewww yucky, and tuna, or canned meat in general. Yup, see how grown up I am. Setting a good example for my kids and changing my ways even in my 30′s. So I liked this pasta , a lot, the lemon in the sauce was a perfect complement to the shrimp and the asparagus just kind of tied it all together, so a perfect spring pasta for all the in season asparagus.

Recipe from Betty Crocker

  • 12 oz. fettuccine
  • 1 1/2 cups chicken broth
  • 2 Tbsp. flour
  • 2 Tbsp. fresh lemon juice
  • 3 tsp. fresh dill
  • 1 Tbsp. olive oil
  • 2 cups cut up fresh asparagus
  • 1 lb. peeled shrimp
  • lemon wedges

1. Cook pasta until al dente, drain.

2. While pasta is cooking heat oil in large skillet, ass asparagus and cook 2 minutes, until crisp, add shrimp cook 3 minutes.

3. Stir together broth , flour, lemon juice and dill. Add to shrimp. Cook over medium-heat until mixture thickens. Stir in cooked pasta. Toss to coat.

4. Serve with lemon wedges.

5. Eat and enjoy!

 

Mini Sour Cream Biscuits

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mini biscuitsIf there is one meal that I love its soup with bread. Soon the heat of summer will be on us, which means no more soup for me. One of the reasons I love fall so much is I can get back to my regular cooking style, in the summer when I don’t want the oven on, I will freely admit I am much less creative in the kitchen. Cold Sandwiches is a perfect summer meal for me, no cooking and it’s nice and cold to eat. The temperatures haven’t gotten to hot yet, so I have been able to still have my oven on, yay for me! So last night we had corn chowder, and I had some sour cream that was needing to be used up so I served these yummy biscuits on the side. They were great dipped in a wee bit of soup, plus they were super easy.

Recipe from Allrecipes

  • 1 cup Bisquick
  • 1/2 cup sour cream
  • 1/4 cup melted butter

1. Mix all ingredients together. Spoon into greased mini muffin pan. (Makes 12 minis)

2. Bake for 15 minutes at 425 degrees.

3. Eat and enjoy!