Goat Cheese Quiche in a Hash-Brown Crust

Goat Cheese Quiche in a Hash-Brown Crust

(6-servings)

Ingredients:

2 tbsp. Butter, softened (additional for pan)

1 lb. Frozen Shredded Hash Browns, thawed

12 Fresh Eggs, divided

2 ½ tsp. Salt, divided

½ tsp. Black Pepper, divided

1 ½ cups Reduced-Fat Sour Cream

5 oz. Soft Goat Cheese, room temperature

4 Green Onions (green & white parts), thinly sliced

Directions:

Using the extra butter (melted), brush inside of a 9 X 2 ½ inch springform pan.  Line the inside of the pan with wax paper to the top and then brush the wax paper with the butter.  Squeeze any excess moisture from hash browns and mix with the 2 tbsp. butter, 1 egg, 1 tsp. salt and ¼ tsp. pepper.  Pat into bottom and up sides of the pan using a moistened dry measuring cup.  Place on a rimmed baking sheet and place in a pre-heated 375 degree oven for 15 to 20 minutes or until set.  In a large bowl, whisk the sour cream, goat cheese, 1 ½ tsp. salt and ¼ tsp. pepper until well combined.  Now whisk in the remaining eggs and pour into the hash-brown crust.  Sprinkle evenly with the green onions and bake for 45 to 50 minutes.  Remove sides of springformed pan and peel off the waxed paper before serving.

Note:               Try using other Quiche fillings with the hash-brown crust.

Ideas for Future Efforts

_________________________________________________________

_________________________________________________________

_________________________________________________________

_________________________________________________________

_________________________________________________________

More thoughts on Breakfast

I am writing this blog early because my wife and I are heading out to see our new granddaughter (if she would hurry up and pop into this world).  We are expecting her to be born by the time we get to Rochester, MN or shortly after.  I will update the blog when she comes, which should be before you read this paragraph as we're back the day this comes out.  Enough for now about the prettiest and smartest girl in the world (I'm sure), let's get back to breakfast.

Last week I talked about breakfast as a time of day.  That first meal after you have awakened for a new day.  Today I want to talk about breakfast as a meal.  The actual food you eat and refer to as breakfast food.

We're talking pancakes, French toast, waffles (regular & Belgium), crepes, hot and cold cereal, grits, breakfast breads and rolls, English muffins, biscuits, bagels, breakfast casseroles, bacon, sausage (banger), ham, hash browns and other breakfast potatoes.  And we haven't even mentioned all the things you can do with eggs.

Everyone loves these foods even if they don't eat them in the morning.  In my cookbook, I talked about how establishments like Perkins, IHOP, Denny's and even Waffle House do so much breakfast food business in hours that are not breakfast time.  People love to eat this type of food for lunch but even more for dinner or late night meals.

 Breakfast food for the most part is inexpensive compared to other meal foods.  Maybe not so much in restaurants, but when making them at home-you save money.  I recommended, in the cookbook, that you plan a breakfast meal for dinner at least once a week to help your food budget.  Besides, for some people that is the only time they might get a breakfast meal because they don't get up in time to make one in the morning.

Think about that for a bit.  You like this type of food.  So why not make it when it is convenient for you and your family or friends?

Remember that I'm only doing two (2) blogs a week for a few weeks.  On Thursday there will be a another Quiche recipe.  This one is made with a hash-brown crust instead of a pie/pastry type crust.  Be sure to check it out.

Also for those who receive KQ2 TV from St. Joseph, MO, they have someone who will fill in my time slots.  His first show will be Monday, June 4th between 6:45 and 7:00 AM.  His name is Ray Gilbert and he has a business called "Guys in the Kitchen" where he teaches man to cook some special meals.  Please give him a watch on Monday.

Mushroom Quiche

Mushroom Quiche

(6-8 servings)

Ingredients:

4 Fresh Eggs

1 Pie Shell, 9 inch (refrigerated or frozen)

1 tbsp. Butter

½ lb. Fresh Mushrooms, sliced (your choice)

2 Green Onions (white & green parts), sliced

1 cup Half & Half

¼ cup Grated Parmesan Cheese

½ tsp. Salt

¼ tsp. Black Pepper

1 cup (4 oz.) Shredded Swiss Cheese

Directions:

In a medium bowl, whisk eggs together.  Brush some of the beaten eggs on the inside of the pie shell and using a fork, prick all over the shell.  Place the pie shell in a 425 degree (if glass) or 450 degree (if metal) pre-heated oven.  Baked for 5 minutes or until tell lightly browned.  Remove and set aside.  In a medium to large sauté pan, melt the butter over medium heat.  Next add the mushrooms and onion to the pan and cook for 6 to 8 minutes.  While the mushrooms are cooking, add the half & half, Parmesan cheese, salt and pepper to the beaten eggs and combine well.  Now add the mushroom mixture to the pie shell and spread over the bottom.  Top the mushrooms with the Swiss cheese before pouring the egg mixture over all.  Place the Quiche in a 350 (glass) or 375 (metal) pre-heated oven.  Bake the Quiche for 35 to 40 minutes or until a knife inserted near the center comes out clean.  Let it stand for 5 minutes before slicing into 6 or 8 pieces and serve.

Note:               You could do a mixture of different mushrooms if you like but the white button mushrooms will be your most economical ones.

Note:               If you wish, you could change out the flavor of cheese to better meet your taste profile.

Ideas for Future Efforts

_________________________________________________________

_________________________________________________________

_________________________________________________________

_________________________________________________________

_________________________________________________________

Ham & Asparagus Frittata

Ham & Asparagus Frittata

(6 servings)

Ingredients:

9 Whole Fresh Eggs

1 tbsp. Butter

½ bunch Fresh Asparagus, sliced in 1 inch pieces

½ lb. Honey Ham, sliced thin

1 cup Swiss Cheese, shredded

Directions:

In a medium size bowl, crack eggs and beat until well mixed.  Next using a 10 to 12 inch non-stick ovenproof sauté pan, melt the butter over medium heat.  Once melted, add asparagus and sauté for 3 to 4 minutes until asparagus is bright green and slightly tender.  Add the ham and continue to cook another 2 to 3 minutes.  Slowly add the beaten eggs to the pan and spread the ham and asparagus evenly throughout pan.  Cook the eggs until they start to set on the sides of the pan, about 5 minutes.  Sprinkle cheese evenly over the mixture and place pan in a pre-heated 350 degree oven for 15 to 20 minutes or until fully set and lightly browning.  Remove from oven and either serve in pan or place a platter on top of pan and flip to release frittata onto the platter.  Slice in 6 pieces and serve.

Note:               You can use leftover asparagus for this dish and just shorten the time for the asparagus.

Note:               You can also change out the meat, vegetable and cheese for other types to meet your tastes or to use leftover food.

Ideas for Future Efforts

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

Breakfast is the Most Important Meal of the Day

I have one chapter in my cookbook that talks about breakfast and then offers 16 recipes for the meal.  So far in doing this food blog, I have not mentioned breakfast or given any recipes.  I'll change that this week and offer two recipes, one tomorrow and another on Friday.

If you don't have a copy of my cookbook this alone would be a very good reason to get one.  Remember that besides being in print, the cookbook is offered in e-book format too.  Just click on the appropriate link in the left column of any page of this blog.

Back to breakfast and let's talk about how it is the most important meal of the day.  Here I'm referring to breakfast as a time of day and not the actual food.  When we rise and shine in the morning (your morning depending on your schedule) the first meal of the day is referred to as breakfast.  The reason that meal is important - it gets our day started.  It gives us energy, starts and supports our minds and keeps the rumbles from the stomach in check.  A meal to begin the day really does fuel the body and mind, not to mention the soul.

Everyone loves to eat breakfast items or recipes but most don't take the time to do it.  At least not when they get up to start their day.  I won't harp that you need to eat these breakfast items but I do want you to put something in your mouth to kick-start your day.  Cold pizza is better than nothing.  Please take the time to more than just a latte or espresso.  Even a smoothie would be good.

The time between the last thing you eat (hopefully a meal) before bed and when you first item of the new day is the longest one usually goes without some food.  If you skip that chance for something, it makes for a much longer time to food.  It means you don't function to your capabilities for that first part of your day (job).  So get with it, plan a little and enjoy whatever turns you on nourishment wise.

Here is yesterday's KQ2 segment for Bleu Bacon Burgers.  This was my last show for KQ2 because of our move to another town.  I'm hoping to connect with another TV station and continue with my cooking segments.  They will be put on my video page of the blog when I start again.

Next week I will talk more about breakfast food.  Have a good week and no grand-baby yet.

Our Future is Changing

Our world (my wife's & mine) is changing as our daughter delivers our first grandchild.  We are also moving to her town as my wife has a new employment opportunity.  I will continue to write this blog but over the next month or so it may go to only twice a week.

Between finding new housing, moving, getting settled, my wife starting a new job and of course finding lots of time to spoil our new granddaughter, there's not much time to write a 4 day blog.  I will write one day a week on some food topic and/or how amazing my granddaughter is doing everything well ahead of all other children.

I will be sure to have at least 1 recipe each week too.

One of the things I'm looking forward to is being in a different environment for food.  It will be interesting to see how much different the people and their palates are compared to where I've been for the last 23 plus years.

As for all of you Minnesota people, please send me your thoughts on regional foods or questions you may have for me.

This week we're talking "Breakfast" and how important a meal it should be in your life.  Thursday will be a recipe for a "Frittata" and a "Quiche" on Friday.  I hope you enjoy.

And don't worry, I'll be sure to let you know when our granddaughter arrives

Brine for Whole Turkeys (Chickens)

Brine for Whole Turkeys (Chickens)

(1 turkey or 2-3 chickens)

Ingredients:

2 gal. Water

¼ cup Worcestershire Sauce

1 ½ cups Canning Salt

1/3 cup Brown Sugar

3 tablespoons Fresh Garlic, minced

1 tbsp. Black Pepper

Directions:

In a large bucket or container that will hold the turkey and brine, mix all the ingredients together.  Carefully place turkey in the brine, cover and refrigerate for 2 days.  Remove turkey, drain and dry before deep frying, smoking or roasting.  If smoking or roasting, remember to season the inside and outside of turkey before starting.  The turkey can still be stuffed before roasting too.

Note:               This brine works great with chickens too.  They don’t have to be whole, go ahead and use it for cut-up chicken as well.  It helps no matter how you cook your chicken.

Ideas for Future Efforts

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________