Bacon and Veggie Quiche

I love quiche. It's not too difficult to make and you can vary the recipe anyway you want. I found a recipe years ago and it's been modified and changed so many times that I'm not sure how close it is now to the original. The most unique thing is the rice crust. Lower in fat and calories then a regular pie crust and more nutrients if you use brown rice over white.

I call it my "whatever is in the fridge that needs to be eaten" quiche 

For the Crust

1 1/2 cups cooked rice (brown or white)

1/4 cup of cheese of choice

I egg a beaten egg 

1/2 tsp dill

Blend the ingredients above and press it into a pie dish and bake 15-20 mins at 350 degrees.

This is what I used for the filling this time

5 strips of cooked bacon

3 spears asparagus

1/2 cup of cheddar cheese

1 tomato, chopped

3 eggs, beaten

Dash of Mrs. Dash Chipotle seasoning

Layer the bottom of the pie crust with the bacon, then place the cheese and tomato on top. Mix the eggs with the Mrs. Dash and pour the eggs over the veggies and top with asparagus spears.  Bake 40 mins @ 350 and voila... quiche!

 As you can see, some of the bacon "floats" to the top during cooking, however you do get some nice layers when you cut into it. I served this with fresh fruit cocktail and orange juice.

Skillet Pumpkin Sauce Review

A few months back, I had the opportunity to review Skillet Bacon Jam. I loved the flavor and the variety of uses for it. I used it mostly as an ingredient in my grilled burgers, but the recipe I included in my review was for a delicious crusted salmon.

Now I have the pleasure of working with Skillet again and reviewing their Pumpkin Sauce. It comes in three flavors and I chose Chipotle since I'm a big fan of food with a kick.

From their Website: 

Skillet Pumpkin Sauce comes in three varieties: Thai Coconut, Chipotle and Apple Vinegar Brown Sugar.

Skillet Pumpkin Sauce is the newest addition to the Skillet line. Our pumpkin ketchups have all the same condiment appeal as regular ketchup but with a unique flavor and a great nutritional profile that comes from the naturally occurring vitamins and minerals in pumpkin.

Southwest meets pumpkin in our Chipotle flavor! The deep smoky chipotle flavor, coupled with aromatic spices, delivered on the rich base of pumpkin. Use it with home-made tortillas, or with traditional French fries. Add it to your super-secret taco recipe. Or marinate a flank steak with it for the barbeque.

Our Thai Coconut is filled with a rich coconut flavor, Asian spices and curry, and – of course – pumpkin, the Thai Coconut flavor goes in a new direction. It terrific as a dipping sauce with Vietnamese spring rolls or as a flavor base for a stir fry with your favorite veggies.

The Brown Sugar and Vinegar flavor does a number on your head and your mouth. At first taste, you want to say “it tastes like a yummy ketchup.” But then you get the spicy pumpkin flavor and all you can say is “wow!” Try it on a grilled Turkey-and-Gruyere Panini or add some cream and vegetable stock to make a fabulous sauce for butternut squash ravioli.

My Thoughts

I chose the Skillet Chipotle flavor. 

The description suggests using it with steak or tacos however  I was planning on making pork chops tonight and decided to use the Pumpkin sauce as a marinate. I'm such a culinary rebel! The color is a chocolate brown and the consistency is smooth and creamy with a texture similar to pumpkin pie filling. I had a taste of it and the chipotle is not strong, but just compliments the sweetness of the pumpkin perfectly. 

I marinated my chops in the pumpkin sauce and grilled them on the barbecue. They were thick chops so I cooked them on a medium to high heat and I was sure to give each side a quarter turn to get those desirable grill marks. Steven Reichlan of PBS's BBQ-U would be so proud!

It was perfect paired with corn on the cob and some pasta salad. I grilled the corn on the barbecue also wrapped in foil and seasoned with Country Crock butter and Mrs. Dash Fiesta Lime seasoning.

You can view more recipes on Skillet's recipe page and even add your own. Additionally, if you are in the Seattle area, they have their own diner. I checked out the menu.... YUM! Overall, my opinion of Skillet is very positive and I love them more and more as I try their food. Run, don't walk, to their website and purchase yours now.


For more information you can email Skillet at eat@skilletstreetfood.com

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Salmon Burger Wraps

This is an easy, light dinner idea when you don't have a lot of time and want to have something healthier and tastier then fast food or a candy bar.

Sautee two Costco Salmon Burgers in some garlic and a bit of olive oil. I cook them on medium to low to allow the garlic flavor to get into the burger and also I find if I cook them too quick, they get hard and dry and I don't like to eat a "hockey puck." 

When cooked, cut them in half and place two halves on a multi grain tortilla. Add chopped roma tomatoes, avocado and fresh spinach. Add a dollop of cilantro dressing (recipe follows) and wrap it up. Slice in half and serve with rice, veggies or cole slaw. I had a quick and easy cole slaw with it.

This was so good and light. As the days get warmer, cooking inside becomes less appealing and I prefer to either grill or have salads. These wraps are perfect for summertime entertaining, they're delicious without being "heavy." I added the recipe into my Cook'n Recipe Organizer so I can reference it in the future.

My husband gave this 4.999999 stars out of 5 only because there wasn't a second burger for him to eat.

Cilantro Dressing - Makes 6 servings
2 cups fat free sour cream
1/4 cup 1% milk (or less if you like the dressing thicker like me)
1 cup of chopped fresh cilantro
1 Tbsp Olive Oil
Salt and Pepper to taste

Take all ingredients, place it in a food processer and blend till smooth.  My husband also likes to dip his tortilla chips in this "dip."

Cole Slaw - 4 servings
1/2 Head of cabbage, chopped
1/2 can of pineapple chunks, drained, chopped and any excess juice squeezed out
1 Tbsp course ground black pepper
1/2 Jar of Marzetti Lite Slaw Dressing 

Mix all ingredients and chill for a minimum of 60 minutes. If you like your slaw more "saucy" then add more of the lite dressing.

Kraut Burgers

So my husband was telling me about a dish his great grandmother used to make called "Kraut Burgers." Now I was skeptical since he absolutely HATES sauerkraut. He said this meal is like a German calzone. So I did some Internet research and found out what they were all about and I was intrigued and curious to make them. After lots of looking at pictures, recipes and blog posts & comments, I decided this was my Saturday night kitchen adventure! 

And I was not disappointed. 

They were surprisingly easy to make and full of flavor. I didn't go with any specific recipe, but picked different ingredients from several recipes, added some of my own flavors & spices and created a Krautburger I can call my own. This recipe makes 12 burgers so if you're not feeding a big group, you can halve it.

I also plugged the ingredients into my Cook'n Recipe Organizer and the nutritional information is not too bad, especially if you drain the grease off the meat well.

Amount per Serving
Calories 450
Calories from Fat 160.0
Total Fat 18g
Saturated Fat 7g
Cholesterol 80mg
Sodium 542mg
Total Carbohydrate 43.6g
Dietary Fiber 4.1g
Sugars 0g
Protein 30.2g
Here is the recipe:

1 lb lean ground beef
1 lb pork sausage
1/2 yellow onion, chopped
1 medium head of cabbage, chopped or sliced
2 cloves garlic
1 Tbsp Mrs. Dash Table Blend
2 cans refrigerated pizza dough
2 Tbsp butter, melted
Salt & Pepper to taste
Olive Oil

Cook the beef and pork in a large skillet with the garlic and about 1-2 Tbsp of olive oil until the meat is no longer pink. Drain any excess juice and return the meat to the skillet. Add the onion, Mrs Dash and cabbage and cook on low, covered for 15-20 minutes until the cabbage has softened. Salt and pepper to taste.

In the meantime, roll out the pizza dough until thin and cut into 12 equal squares. When the meat mix is cooked, spoon an equal amount onto the center of each dough square, then fold the corners together to seal the meat inside. 

Place on a cookie sheet sprayed wtih Pam, sealed side down. Brush the top with butter and bake at 350 degrees for about 20-25 minutes until the dough has been browned.

I served the burger with a small salad of fresh spinach and chopped roma tomatoes. Very simple dinner, but very tasty too. I loved the combination of the beef and pork together. I also keep the onion to a minimum since I wanted to bring out the flavor of the cabbage. This was not greasy at all and the meat stayed juicy inside the dough. Plus, the pizza dough not only added a nice flavor, but it was golden brown and crisp. No soggy dough here.

I think this meal would be good for both adults and kids. And the kids would sure enjoy building their own burger too!

 

Featured on The Chicken Chick's Clever Chicks Link Party #42 July 8, 2013

Bacon Wrapped Shrimp and Scallop Kabobs with Couscous

This is a quick and easy recipe for the grill. As the weather gets nicer, it's time to break out the barbeques and cook outside. I love warm nights, sitting outside with my hubby and enjoying the fresh air.

These kabobs are easy and yummy!!! It takes just a few ingredients but yields great results.


Ingredients
6-8 Sea Scallops, rinsed
14 Large Shrimp, peeled, deveined and rinsed
8 strips of bacon, partially cooked
1 Sweet Red Pepper, cut into square pieces about 1" or so
1/2 Red Onion, cut into square pieces about 1" or so
10 button Mushrooms, stems cut off
1 Box of Plain Couscous
Garlic
Olive Oil

Once you gather all the ingredients, just skewer them up. I use the wooden skewers and to prevent them from burning, I soak them for about an hour in water. They also don't splinter as some skewers do. My skewers are bout 12 inches long, but some of the metal ones can be twice the length.

I wrap each shrimp and each scallop with a half strip of bacon, overlapping slightly, and pierce the edges. The bacon will surround the scallops and shrimp and hold in moisture while giving it amazing flavor. I alternate fish, veggies and use the mushrooms for my end caps.

Grill over medium heat until shirimp are pink and scallops firm. Serve with plain or flavored couscous.

Lemon Pork Piccata Recipe

Thisis a fairly easy weeknight recipe that's tasty and sure to please. I plugged the information into my Cookin' Recipe Organizer and this meal is not too horrible health wise. With the whole wheat pasta on the side, it's just over 500 calories. 

Ingredients

4 pork chops pounded flat
salt and pepper to taste
1/2 cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
1/2 lemon, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley

 Directions
1.Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.

2.Season the pork pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the pork pieces until golden brown on both sides, about 3-5 minutes per side depending on thickness. Work in batches and do not crowd skillet, adding oil as needed . Place the pork pieces onto the warmed platter in the oven. When finished with all the pork, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.

3.Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes.

4. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley.

5.Add the pork back into the skillet and simmer about 5 minutes to blend flavors. Serve immediately. .

Corn bread topped Hamburger Casserole

Here's a great recipe for leftovers. I had some spanish rice and black beans left over from a previous meal but it was not enough for 2 full servings for my husband and I. So, whats better then mixing it into a casserole? 

 

Ingredients
1 pound ground beef 

1 cups spanish rice

1/2 pound sliced mushrooms 

2 slices chopped cooked bacon 

2 tablespoons taco seasoning mix

1/2 red onion, chopped

1 can diced tomatoes

1/2 red pepper, chopped

1/2 can black beans drained 

1/2 cups water 

1 package corn bread and muffin mix 

1/2 can of corn

4 jalapeno rings, chopped

1 tablespoon chopped garlic

Brown onions and garlic. 

Add hamburger and brown 3-5 minutes. Add can of tomatoes, salt and pepper to taste. Add taco seasoning with 1/2 cup water. Add 1 can black beans, bacon, red pepper and mushrooms. 

Bring to boil. Pour in casserole dish.

Mix 1 package cornbread mix as package calls for. Mix in the corn and jalapenos and spread evenly on top of casserole mixture. 

Place in 400 degree oven and bake for 20-30 minutes (ovens vary).

Slice into 6 "pie" pieces and serve it with salad and my corn and black bean salsa on top. I love how the the pie has nice layers and the colors offset. And it's so very good!!

Skillet Bacon Jam Review

I was recently given a sample of Skillet Bacon Jam to try out and review. I love the flavor of bacon in some foods, however cooking with bacon frequently makes the food greasy. If you want the flavor of bacon without the fat and grease then this is for you,


Here is a description from Skillet:

We make this bacon spread condiment called bacon jam..you say what?.. that’s right, we use niman ranch bacon and render it down along with onions, balsamic and other spices. It cooks for several hours until it is a perfect blend of smoky, tangy, savory and slightly sweet….basically spreadable bacony goodness!  USDA approved.

Spreadable bacony goodness is an accurate description. Upon opening the container, it doesn't look too appetizing, but don't let that deter you. The aroma is like freshly cooked bacon and the taste is good, however a bit strong for me, but my husband didn't agree. The recipe below is from Skillet's recipe page with a "Lori Twist." I also equaled the bacon to mayo ratio and added garlic, one of my "go to" ingredients. 

Pink Salmon with Skillet Bacon Jam and Corn Flake Crust

This is a taste pleasing combination of flavors and textures that both children and adults like and is very easy to prepare. Rather then corn flakes, I used Honey Nut Clusters for it's sweet taste to compliment the bacon flavor.  It’s perfect in this recipe because it keeps the steaks moist and if you use fillets, they're thin enough to offer a good crunchy topping to salmon ratio.

Ingredients

1/2 cup crushed Honey Oat Cluster flakes
4 tablespoons Skillet Bacon Jam
4 tablespoons mayonnaise
2 - 4 to 5 ounce pink salmon steaks
2 cloves sliced fresh garlic
Olive Oil

Instructions

As a visual when chopping the pecans and crushing the flakes, keep them the size of a corn kernel.

In a small bowl, mix the Skillet Bacon Jam and the mayonnaise. 

Place the salmon, skin side down (if using fillets) in a casserole dish with the olive oil and sliced garlic on the bottom. 

Spread the top of the steaks/fillets evenly with the jam mixture then sprinkle and pat the honey nut clusters on top.

 

Bake for 10 to 12 minutes until just cooked and serve immediately. Serves 2.

This was delicious! I paired it with corn and couscous for dinner. I loved the fact that there was no messy bacon grease to clean up and that the combination of bacon, salmon and the sweetness of the cereal was unique and tasty. Not only was this a fast and easy recipe, but it was so very good. I can't wait to use it again.

Want your very own bacon spread? The go to Skillet Bacon Jam's Website and shop online. They not only have this product but several others that look very good. You can also browse their recipes for some wonderfully tasty options. You won't be disappointed. 

For inquiries, email them at this address

eat@skilletstreetfood.com

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Thai Peanut Chicken with Noodles

I love Thai food and so does my husband. He's actually travelled to Taiwan and knows authentic when he eats it. I always wanted to try to cook Thai food but haven't yet until this past week. I made two dishes, Shrimp Curry and Thai Peanut Chicken. This post is about the chicken. 

Thai can be very intimidating since some recipes call for so many ingredients and/or steps to follow, but that didn't deter me. Here are the ingredients for this yummy dish. It's a recipe I found in a Thai book and I gave it the "Lori Twist"

1 13.5-13-ounce can unsweetened coconut milk
1/4 cup creamy peanut butter
1/3 cup chicken broth
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp packed brown sugar
1 Tbsp toasted sesame oil
2 tsp red curry paste
1 tsp grated fresh ginger
2 clove garlic, minced
1/8-1/4 tsp cayenne pepper (depends on how spicy you want it)
1/2 cup all purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
1- 1/2 lb dark meat chicken 
2 Tbsp vegetable oil
2 Tbsp fresh cilantro
2-4 Tbsp chopped peanuts
Thai noodles or hot cooked rice

1 - In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth. Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, 1 minced garlic clove and cayenne pepper. Bring just to a boil over medium-high heat. Reduce heat and simmer, uncovered for about 15 minutes stirring occasionally.

2 - Preheat oven to 300 degrees F. Combine flour, salt and black pepper into a shallow dish or plate. Coat the chicken with this mix (you may remove skin if desired). 

3 - In a large skillet, heat the oil and remaining garlic and cook the chicken until brown turning occasionally.Transfer the chicken to an ungreased casserole dish or baking dish. 

4 - Pour the peanut butter mix over the chicken and cover loosely with foil. Bake for one hour occasionally spooning the sauce over chicken. Bake uncovered for another 20-30 minutes or until very tender. Always make sure it's fully cooked. I use a digital thermometer. 

4 - Transfer chicken to a serving platter and skim any fat off the sauce. Pour the sauce over the chicken, sprinkle with the cilantro and chopped nuts. Serve with rice or Thai noodles.

 

I served it with Thai noodles. This meal is one that needs time so if it's one of those nights where you're rushed, I don't advise this one. However, this is perfect for a Sunday night dinner. 

Knorr Homestyle Chicken Stock Review

I have been a member of Smiley360 for a few months now. They are a social community with the opportunity to try new products and have our voices heard. I have just received a product sample of Knorr Homestyle Chicken Stock. I'm a big fan of Knorr Products for years. Their spinach dip recipe is a staple of my parties. So I was very pleased to receive a full sized Knorr chicken stock pack, a ladle and a recipe booklet.

 I chose to make the Lemon Chicken Primavera. You can't go wrong with chicken and I love lemon flavors. Of course I made some changes/adjustments to suit my own taste. My husband calls it "Lorifying" a recipe. 

Lemon Chicken Primavera

1/3 cup all-purpose flour 1/4 tsp. ground black pepper 1 lb. boneless, skinless chicken breasts, pounded thin 2 eggs, lightly beaten 3 Tbsp. Country Crock® Spreadable Butter, divided 1 green onion, finely chopped 1 cup water 2 Tbsp. lemon juice 1 tub Knorr® Homestyle Stock - Chicken 6 ounces asparagus, trimmed and cut into 1/2-inch-thick diagonal slices (about 1 cup) 1/2 lb mushrooms, sliced 2 tbsp capers 1 clove garlic, sliced Combine flour with pepper in shallow dish. Dip chicken in eggs, then flour mixture; set aside.

Melt 2 tablespoons Country Crock in a 12-inch nonstick skillet over medium-high heat. Add garlic and brown the chicken, turning once, about 5 minutes. Remove chicken from skillet and set aside.

Melt remaining 1 tablespoon Country Crock in same skillet over medium heat and cook green onion, stirring occasionally, until tender, about 2 minutes. Stir in water and Knorr® Homestyle Stock - Chicken until Stock is melted. 

I had not used this before, so don't be surprised that it comes out in a lump. It blends very easy. 

Bring to a boil over high heat, stirring frequently. Add asparagus, mushrooms and capers and return chicken to skillet.

Reduce heat to low and simmer until chicken is thoroughly cooked and veggies are tender, about 3-4 minutes minutes. Stir in lemon juice and serve, if desired, with hot cooked rice. I also added a bit of flour to the broth to make it thicker and more like a sauce.

 

I served mine with garlic bread. 

I had not used any of the concentrated broths that are on the market these days and I wasn't sure if it would be full of sodium and lacking in flavor or have too much flavor. I was happy with what Knorr has come out with. The tub is easy to open, you just pull off the top. It is in a gel form and I was pleased with the way it melted into the hot water. No lumps, just easy to melt. I am very happy with the flavor. The herbs included add just enough and are not overbearing. They also have a beef flavor which I plan to try at some point. 

 

If you're looking for more information on the Smiley360 Knorr mission, click here. To find Knorr on facebook, click here. 

 

 I have not been compensated for this post. I was sent a sample of Knorr for free to try and then provide my readers with an honest opinion of the product. Thank you Smiley360.