Quiche Danielle

I named this quiche after my daughter in love Danielle because I created it for her and she told me that it was her favorite thing I have made for dinner. This quiche is vegetarian, I used organic ingredients. She loved it and my son and I did too.

Ingredients:

1 8 ounce container sliced white mushrooms

3 cups of spinach leaves

1 medium onion, sliced

2 teaspoons sugar, optional

4-6 ounces of Swiss Cheese, grated

3 Tablespoons olive oil, divided

3 Tablespoons butter, divided

4 eggs, plus 1 yolk

1 cup of heavy cream

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon dry mustard

Preheat oven to 350 degrees. Prepare a quiche pan with nonstick spray. Set aside.

In a skillet, melt 1 Tablespoon of butter with 1 Tablespoon of olive oil. SautΓ© mushrooms until soft and cooked. Set aside. Repeat oil and olive oil with spinach. Cook until wilted. Melt last Tablespoon of butter and olive oil and add sliced onions. I also added 2 teaspoons of sugar to caramelize the onions, not mandatory but I added it. Set aside. It’s fine and I prefer letting the ingredients cool before then custard mixture is poured over them.

In your quiche pan, layer mushrooms first. Add spinach next, finishing with the caramelized onions.

In a blender, add 4 eggs plus 1 yolk, heavy cream, salt, pepper and mustard. Blend until all ingredients are combined. Pour over mushrooms, spinach and onions. Bake for 40 to 50 minutes until firm, not jiggly in the center. Enjoy!

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Seven Deadly Sins Bars

There a so many things I could have called this recipe. The Lazy Recipe, for the most part, no measuring (yay!), The Breakup Dessert (guaranteed to make you feel better after a breakup) or Satisfy All Your Cravings Bars. These bars are quick and easy to make and are delicious. The perfect salty and sweet combination.

Layers 1 and 2

Ingredients:

3 1/2 cups of pretzel sticks

1 stick butter, melted

2 Tablespoons sugar

1 bag semisweet chocolate chips

1 bag toffee bits

1 bag peanut butter chips

1 cup roasted peanuts, chopped

lightly crushed potato chips

1 bag white chocolate chips

1 14 ounce can of sweetened condensed milk

Later 3

Line a 9 x 13 pan with foil. I used nonstick foil but you can also use regular foil, just spray it with nonstick cooking spray. Let the foil hang out over the edge so it can be lifted from the pan. Preheat oven to 350 degrees.

In a food processor or blender, crush the pretzels in to crumbs. Add sugar and melted butter. Press pretzel crumbs on top of foil to form the bottom crust.

Sprinkle chocolate chips on top of pretzel crust. I used about half a bag.

Next, sprinkle toffee bits on top of of chocolate chips. I used about half of a bag.

Layer 4 and 5

I sprinkled a half bag of white chocolate chips on top of the toffee bits and then I sprinkled peanuts on top of the white chocolate chips.

Layer 6

Layer 7

I covered the peanuts with a half bag of peanut butter chips and the last layer was crushed potato chips. The glue that binds everything together is the sweetened condensed milk. Drizzle the sweetened condensed milk over the chips. Bake for 25 minutes. Let cool in pan 10 minutes. Lift out of pan and cut into squares. Enjoy!

Copycat Bell Beefer Burger

A long time ago when I was growing up with Pebbles Flintstone, Taco Bell had a burger on their menu. The burger was originally called The Bellburger but was later changed to Bell Beefer and Bell Beefer Supreme. The Supreme version had shredded lettuce, cheese and tomatoes on it. This was on the menu from the 1970’s to the 1990’s. I loved this burger. It was taco meat, diced onions, shredded lettuce, diced tomatoes, cheese and mild taco sauce. I was gifted a bottle of Red Duck Mild Organic Taco Sauce. I am going to be very honest, this is my favorite taco sauce I have ever tasted. I have already ordered 5 more bottles. Yes, it is that good! The Bell Beefer kind of resembles a Sloppy Joe but so much better.

Ingredients:

1 1/2 pounds of ground chuck

1 cup onions, diced

Garlic salt and pepper

1 packet taco seasoning

1 8 ounce bottle of Red Duck Organic Taco Sauce*, or your favorite taco sauce

Sharp Cheddar Cheese, grated (optional)

Iceberg lettuce, shredded (optional)

Tomatoes, diced (optional)

Place beef in a skillet. Season with garlic salt and pepper. Add diced onions and cook until meat is no longer pink. The onions should be translucent. Drain off all fat. Sprinkle taco seasoning over beef and combine. (DO NOT FOLLOW THE DIRECTIONS ON THE TACO SEASONING PACKET) Pour one bottle of Red Duck Mild Organic Taco Sauce and stir to combine. Lower heat and simmer thoroughly about 10 minutes. Serve on buns, add cheese, lettuce and tomatoes if desired. Enjoy! Espero que te guste! #ad #redDuck #sponsored

Just cheese please.

*redDuck can be found on Amazon or ordered directly from the redDuck website. I ordered off their website and the shipping was free. If you are lucky to live in the Pacific Northwest, you can probably find it in your grocery stores.

The Bell Beefer Supreme Burger

Key Lime Pound Cake

I love key lime anything. It was only a matter of time before I made a Key Lime Pound Cake to my blog. I never use bottled key lime juice but I know a lot of people cannot get their hands on key limes. There is a difference between key limes and regular limes.

Ingredients:

2 sticks of butter, room temperature

1 teaspoon vanilla

1 1/2 teaspoons key lime extract (Available through Amazon)

1/4 cup key lime juice, fresh or bottled

2 1/2 cups flour

1 teaspoon salt

1 teaspoon baking powder

3 cups sugar

6 eggs, room temperature

1 cup sour cream

Zest of 2 limes optional (I used zest in the glaze)

Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick and flour combination.

In a separate bowl, whisk together flour, salt and baking powder.

In a mixing bowl, beat butter, eggs, sugar and extracts. Once combined add juice and zest if you are adding zest to your cake batter. Add eggs one at a time. Add one half of the flour mixture, next add sour cream, ending with the remaining flour. Pour into your bundt pan and bake 60-70 minutes until a cake tester comes out clean. Cool in bundt pan for 25 minutes. Remove from pan and cool on a cooling rack until cake is completely cooled before adding glaze.

Glaze:

1 cup powdered sugar

1/2 teaspoon key lime extract

2-3 Tablespoons milk or half and half

Lime zest, optional

Mix well and pour over cooked cake

Copycat Chicken Salad Chick Broccoli Salad

I am leaving the recipe for Chicken Salad Chick’s Broccoli Salad however, I am also including a bonus recipe, mine. I actually prefer my broccoli salad recipe over Chicken Salad Chick, I think you will too. Keep scrolling to find my recipe.

Copycat Chicken Salad Broccoli Salad

Ingredients:

2 bunches of broccoli or 2 packages of raw broccoli florets

1 cup of grated cheese

1 cup Bacon Bits, I refuse to buy those so I used real bacon

Place in a large bowl.

Dressing:

1 cup of mayonnaise

1 Tablespoon apple cider vinegar

1/4 cup sugar or Splenda

Combine in a separate bowl. Add to broccoli salad and toss well.

That’s the Chicken Salad Chick Broccoli Salad. Broccoli, fake bacon and cheese. You decide.

Below is my broccoli salad recipe recipe that I have been making for my family for years. I actually prefer my recipe because it has more yummy ingredients.

Cydnee’s Broccoli Salad Recipe

Ingredients:

2 bunches of broccoli or 2 packages of broccoli florets

1 cup grated cheese

1 cup of nuts, I used dried roasted peanuts but cashews, slivered almonds or sunflower seeds work too.

1/2 cup red onion, chopped

1 cup of golden raisins or Craisins

1 pound bacon, cooked crisp * and crumbled

Mix all ingredients in a large bowl.

Dressing:

1 cup of mayonnaise

1 Tablespoon apple cider vinegar

1/4 cup sugar or Splenda

Mix dressing ingredients in a separate bowl and add to broccoli salad. Toss to combine. Enjoy!

*I microwaved my bacon on a plate lined with paper towels about a minute per slice depending on the wats of your microwave.

This recipe can easily be a low carb/Keto recipe if the raisins or craisins are omitted.

The Southernmost Burger

A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway:  Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, &  Western BBQ

Born and raised in Southern California by a California Dad and North Carolina Mom, I was no stranger to Southern foods growing up. I have lived in Florida since 1978 and I have fallen in love with the Southernmost city, Key West Florida. The sauce on the burger is similar to Bloom Sauce at Outback Steakhouse which originated in Tampa. Another nod to the Southern city I have called home for forty years. This burger is named after the city and the foods I dearly love.

Building The Southernmost Burger

My Southernmost Burger starts off with Aussie Sauce on both sides of the bun. I chose ground chuck 80/20, grilled to perfection. I added my delicious Pimento Cheese on top of my burger followed by a Fried Green Tomato. I grilled slices of Vidalia Onion to top off my burger for added sweetness. I grew up a burger girl snd I think this might be my favorite of all time. #ad #sponsored

Ingredients:

1 1/2 pounds of ground chuck 80/20

4 hamburger buns, toasted

Aussie Dipping Sauce (Recipe below)

Pimento Cheese (Recipe below)

Fried Green Tomatoes (Recipe below)

Vidalia onions

Form hamburger patties and grill to your perfection. Toast burger buns if desired. Brush Vidalia onions with vegetable oil and grill.

Aussie Dipping Sauce Recipe

Pimento Cheese Recipe

Fried Green Tomatoes

This post is part of an amazing burger grill giveaway hosted by Girl Carnivore but the burger epicness is all my own.

Be sure to follow along everyday for the entire month of May for chances to win the Ultimate Burger Grilling Giveaway. Be sure to check BurgerMonth.com

THE  PRIZES! Yes, the ULTIMATE BURGER GRILLING GIVEAWAY happens all month long –
We have prizes this year from
Cabot Creamery Co-operative, Char-Griller, Crow Canyon Home Enamelware, Melissa’s Produce, Porter Road, Red Duck Foods, Spiceology and Western Wood, Inc.

Enter the Rafflecopter giveaway for a chance to win the Ultimate Burger Grilling Giveaway!

 

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Fried Green Tomatoes

Fried Green Tomatoes are one of my favorite Southern foods. They were not created for the movie, fried green tomatoes have been around for centuries, appearing in cookbooks from the 1800’s. I believe Fried Green Tomatoes gained more popularity after the 1991 film was released. Dip them in Ranch or dip them in my Aussie Sauce or just enjoy them on their own.

Ingredients:

3 – 4 green tomatoes, cut into 1/3 inch slices

Flour dredge ingredients:

1/2 cup flour

1/2 teaspoon chili powder or more to taste

1/4 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon garlic salt

1 teaspoon salt

1 teaspoon pepper

Whisk together and set aside

Liquid Ingredients:

2 eggs

1 cup of buttermilk (the real stuff)

Combine and set aside.

Word to the wise, it’s not recommended that taking bites out of your tomato is a good idea. They are hot and I know someone that burned her mouth. πŸ€¦πŸΌβ€β™€οΈ

Corneal/Flour Dredge:

3/4 cup cornmeal

1/2 cup flour

1/2 teaspoon chili powder or more to taste

1/4 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon garlic salt

1 teaspoon salt

1 teaspoon pepper

Notice I have added the same seasonings to this dredge station too.

Set up dredge/dipping stations. Put enough vegetable oil in a pan to fry the tomatoes. Preheat oil before frying. Do not overcrowd pan with tomatoes. Start by dredging the tomatoes in the seasoned flour. Dip both sides of tomatoes into egg/buttermilk mixture. Lastly dredge tomatoes in the seasoned cornmeal/flour mixture. Coat well in all side. Place in frying pan and fry until golden on both sides. Drain on paper towels. Salt immediately after removing from fryer. Serve warm and use a dipping sauce of your choosing or they have lots of flavor on their own. Enjoy!

For Aussie Dipping Sauce, click here.