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Peach State says: Bored? Dinner Time Experimentation

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There is nothing wrong with a little experimentation in cooking…it leads to great recipes and opens the floods gates to creativity. A little bit of this and a dash of that, stir in a pinch or two of these spices and “BAM!” a new recipe is formed. The above pictured item is one of my new favorite items for my kitchen. It is a Manual Food Processor from Pampered Chef! No plugs and incredibly easy to use…even my boys use it. One evening I was planning dinner and wanted something different. My youngest was just sitting there watching a movie…so I, being the mom I am, said Bored? Dinner Time Experimentation!. He perked up when he hear experimentation. “Don’t all boys?”

We headed to the kitchen and I began pulling things out onto the counter…including my Manual Food Processor. I will now give you the recipe for a great side-dish.

Layered Broccoli and Potato Quiche’
2 Cups of broccoli florets
1/2 of large onion
3-4 eggs (I used 3) mixed with a touch of milk
1 cup of grated cheese
6 slices of cooked bacon ( I used a lower sodium bacon)
5 diced potatoes

I started the preparation by dicing 5 potatoes and cooking the bacon. I then began cutting the broccoli into smaller pieces to place in the Manual Food Processor with the onion. (the onion should be in about 4-5 pieces) and chop until desired blending is acquired.

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I let my youngest do this while I combined the eggs and dash of milk.

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I grated the cheese (sharp cheddar was the choice of the night) and placed it into a bowl with the broccoli and onion and eggs and mixed together.

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I placed the potatoes in the greased 9×9 baking dish and crumbled the cooled bacon on top.

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I added a touch more milk to the broccoli mixture and poured it over the bacon and potatoes.

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“My son was so excited about the next part…he took the picture while I made sure liquid was getting to the potatoes.”

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I placed it into the microwave and cooked it for about 12 minutes…or until the potatoes were done. I grated a little more cheese on top for color and served with Chicken. It was a hit! “I think I will use this recipe in our church’s cookbook.”

I have made my fresh Spaghetti Sauce and some Salsa with this marvelous kitchen wonder along with chopping some ice cream toppings. My boys love using it for the ice cream toppings! We had fun and my youngest has been asking to use it again…”I think we will experiment some today!”
I hope you like this recipe…and please share some of your favorites with me! It is summer and well…even parents get tired of the same old thing. Have a great day!

Peach State

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Peach State says: The Crust Around the Edge!

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I was back at church yesterday afternoon preparing for the second sound check and practice. The conversation turned to dinner and the list of possibilities from the others on the stage did not include cooking at home. I leaned out and said…”Mine is already cooked and ready to eat.” the shocked faces turned to face me…”I fixed a Chicken Pot Pie and it was almost done when I left for choir practice.” I was asked how I could make it in the time I was at home… “Well, the recipe is easy because my husband does not like soupy Chicken Pot Pie. The recipe is quick and I just hope they took it out of the oven.” I smiled and then said ” If they do eat before I get home I will only have the Crust Around the Edge!”

They really love this recipe and it is very versatile. I told them I would get them the recipe.

Chicken Pot Pie
4 Chicken Breasts
Large bag of frozen Broccoli Florets
3-4 cups of shredded cheese
1-2 refrigerated pastry/pie shells

Place 4 boneless and skinless chicken breasts in a pot of water and bring to a boil.
Reduce heat and let cook for about 15 minutes or until tender.
Remove from heat.
Add broccoli florets to the pot and let sit for 5-7 minutes.
Drain!
Remove the chicken and, with two forks, begin shredding and pulling apart.
Combine the chicken and broccoli and place in a greased casserole dish.

Additional items that you can add: bacon crumbled, diced onion

Cover with your favorite cheese…cheddar used here.
Lay the pie crust shell on top and tuck around the edge. I use two shells because of the shallow rectangular dish I used.
Because the ingredients are already cooked the only thing left to do is browning the crust.
Follow the directions for baking on the package and brown.
Serve with a green salad.

This serves 5 people….well three growing boys and two adults on diets.

My family really like this recipe and it is not a time consuming procedure. I knew I would not be home in time to prepare dinner and get my youngest off to bed if I waited to cook when I got home. Planning ahead is the best! Besides…why cause strife about my schedule and not cook at home.
This recipe is quick and easy and a family favorite!

When I got home someone had already sampled it! I served up the portions and fed my youngest and sent him to bed. “School in the morning…remember!” and actually got some for myself and not just “The Crust Around the Edge!.

I hope you get the chance to try this recipe…let me know! I am off to exercise class! I will tell you about that experience another day. Wish me luck and have a great day!

Peach State