Ok..so here’s a question for you;
Making homemade quiche; fancy/hard or no big deal/easy???
Ok, well I’ll tell you what I was, and maybe just a little bit still am, convinced of…
Homemade quiche just HAS to be difficult and pastry chef worthy. It’s fancy. It’s Quiche. It has to be difficult. It just HAS to be!!
I LOVE quiche. It’s delicious! I very fondly remember these tiny little versions that my grandmother would buy frozen from the discount warehouse she belonged to anytime that she entertained. They were some of my absolute favorites. Anywhere we go that it’s a menu option, it’s usually my choice.

So….what pray tell does this have to do with ANYTHING?!?!?!
Well…
I found a recipe on recipe.com last week for Impossibly Easy Ham & Cheddar Pie. “Impossibly Easy”…..well I can do THAT! But what exactly is a “Ham & cheddar pie”? I skimmed through the ingredients and the directions and decided it was worth a try. Not sure how it would turn out but I was willing to give it a shot.
Not to sound like a broken record from previous posts but…….I’m so glad that I did!!

It was totally delicious and as it turns out…….it’s quiche!!

I made quiche!

At home.

Myself.

And it was easy!!

YAY!!!!!

And…….everyone really liked it!! Well…almost everyone. Justice wouldn’t eat it but I expected that.
So….I present for you this incredibly easy recipe for homemade quiche.

Prep Time: 10 mins
Total Time: 55 mins
Servings: 4 servings

Ingredients (I doubled it, except where noted, and made 2)
1 1/2 cups cut-up cooked ham (I bought the precooked, tiny diced kind)
1 cup shredded Cheddar cheese (4 ounces) (I used about 1 1/3 cup per pie)
4 medium green onions, sliced (1/4 cup) (I used about 3 green onions per pie)
1 small cooking apple, peeled, chopped finely (I used 1 1/2 small Gala apples total)
1/2 cup Original Bisquick® mix
1 cup milk
1/8 teaspoon pepper (I added to 1 but forgot on the other-I preferred it without…)
2 eggs

Directions
1 Heat oven to 400 degrees F. Grease bottom and side of 9-inch pie plate with shortening (I used cooking spray). Sprinkle ham, cheese, onions and apple in pie plate.
2 In medium bowl, stir remaining ingredients until blended. Pour over ham mixture.
3 Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

This was super easy…my Favorite!! This would even be a great one for the kids to help with. I was a bit hesitant when it came to the apples though. The original recipe said nothing about how rough or fine to chop them and I wasn’t sure about the flavor they would add. Well the flavor is wonderful and the texture is good too. I will dice them smaller next time to carry the consistency of size throughout (teeny ham, teeny green onion pieces, teeny apples to match). The one thing I did notice though, was that the apples adopted quite a bit of flavor from the onions. They were the 1st 2 items I added and they sat together in the pie plate while I mixed the batter. Next time I will add the onions right before I add the batter to hopefully maintain more of the apple’s true flavor. My only other tip for this recipe would be to sift the Bisquick into the egg/milk mixture. The 1st batch was rather lumpy and I worried a bit about the lumps not breaking down. I sifted the 2nd batch and it was much smoother.

So there you have it. Yummyness ALL over the place here!!

I most definitely hope that you try this one and soon! And as always…Please be sure to let us know how it goes!!

Mo

It’s got cheese!
It’s got chicken!
It’s got broccoli!
And…..
It’s another One Pot!!!

How ya lovin me now?!?

This is another tasty dish for you all. I must add two things though; One-I added pasta to this dish to spread it out. Now, you can still do this and keep the one pot fabulousness but it would require transferring your main dish and washing your pot. I just used two pots. Two-I totally forgot to take pictures. As I started dinner tonight, I was actually wearing my sweet little 26ish pound almost 2 year old love in her wrap as she was having a MAJOR Mommy day. Maneuvering wasn’t easy so thinking to take pictures was definitely NOT happening. I hope you can forgive me!

So this one is (ever so originally) named Cheesy Chicken & Veggies

Prep Time: 25 mins (I had NO prep time-yay!)
Cook Time: 20 mins
Servings: 4 servings (I added macaroni so this actually made 6 servings)

Ingredients
1 tablespoon vegetable oil (I omitted since my chicken was already cooked)
1 lb uncooked chicken breast tenders (not breaded) (I used 1 bag [approx 1.36lbs] of diced frozen Tyson chicken)
1/2 teaspoon pepper
2 bags (12 oz) Green Giant® Valley Fresh Steamers frozen broccoli & cheese sauce
2 teaspoons dried basil leaves
1/4 cup grated Parmesan cheese

Directions
1 In 12-inch nonstick skillet or 4-quart Dutch oven, heat oil over medium-high heat.
Add chicken; sprinkle with pepper. Cook 4 to 5 minutes, turning occasionally, until brown.
2 Stir in frozen vegetables with sauce chips. Reduce heat to medium-low.
Cook 10 minutes, stirring frequently, until chicken is no longer pink in center, sauce chips have melted and vegetables are tender.
3 Stir in basil and Parmesan cheese. Cook 2 to 3 minutes longer, stirring occasionally, until thoroughly heated.

As I said, I added plain macaroni that I made as a bed for this yummy cheesy-chickeny goodness. It was quite tasty. And certainly made it stretch farther.

I wish you all the broccoli eating joy that we had when you try this!

Mo

Get ready for another easy keeper! Oh….and let me just say two words……..

……………….

ONE POT!!!!

~Alllllriiiiiiiight! Oh yeaaaaaah! Woooo Hooooo!!!

Ok…moving on….

So…I present for your tasting pleasure….

Saucy Ground Beef & Noodles

Prep Time: 15 mins
Total Time: 30 mins
Servings: 4 servings (Modified my way it made 7 good size servings)

Ingredients
1 pound lean ground beef (I used 2 lbs.)
1 medium onion, chopped (I nixed. Ran out of dried minced…lol)
1 medium bell pepper, chopped (I used 1/2 but I’ll probably omit next time)
3 cups uncooked extra-wide egg noodles (I did 4 cups)
2 1/2 cups water (I used 3 cups)
1/2 teaspoon Italian seasoning (forgot this.. lol  I seasoned with garlic salt and pepper)
1 jar tomato pasta sauce (I used 1 2/3 jars)
1 jar Green Giant® 1/2 sliced mushrooms, drained (We’re not fans of jarred/canned shrooms so I sliced up 6 or 7 good size white mushrooms)

Directions
1 In 4-quart Dutch oven, cook beef, onion and bell pepper over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2 Stir in remaining ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 10 to 12 minutes or until noodles are tender.

I added the mushrooms 2nd to last before the noodles

This was delicious and super easy. Took very little time and kept well. It was done about noon and then thrown in the fridge till later. My only side note is; next time I will probably omit the bell pepper. I’m not a huge fan, especially of them cooked although these stayed nice and crisp but the particular pepper I used had a very strong taste/smell. It was a little too strong for me personally, but it’s definitely up to you for yours!

I hope you enjoy this-another great one pot meal!

Mo