Favorite Family Recipes Right to You!

Month: October 2018

Creamy Apple & Wild Rice Soup

Creamy Apple & Wild Rice Soup

This Creamy Apple & Wild Rice Soup is so perfect for a chilly Fall or Winter’s night.  The entire dish comes together very quickly and easily, making it weeknight friendly.  Serve this up with some Crusty Bread or a quick quesadilla, and you have the […]

Chile Relleno Meatballs with Homemade Ranchero Sauce

Chile Relleno Meatballs with Homemade Ranchero Sauce

These Chile Relleno Meatballs with Homemade Ranchero Sauce are the perfect twist on the traditional Mexican dish.  We have lightened things up, by swapping the beef for turkey, removing the deep-fry, and reducing the cheese while boosting the flavor with an awesome homemade Ranchero sauce. […]

FREEZER-FRIENDLY HASH BROWN CRUST SPINACH ARTICHOKE QUICHE

FREEZER-FRIENDLY HASH BROWN CRUST SPINACH ARTICHOKE QUICHE

This Freezer-Friendly Hash Brown Crust Spinach Artichoke Quiche is the perfect meal for Brunch or breakfast for dinner.  Make life easy and make these two at a time.  Serve one that day, portion the other and freeze individual slices to have a quick, ready to go dish!

Freezer-Friendly Hash Brown Crust Spinach Artichoke Quiche

Ingredients

For the crust:

  • 3 c frozen hash browns thawed and drained
  • 1/3 c onion finely chopped
  • 1/2 t salt
  • 1/4 t pepper
  • 1 egg beaten

For the filling:

  • 1 c frozen chopped spinach thawed, and squeezed dry
  • 1 c artichoke hearts chopped
  • 1/4 t garlic powder
  • 1/4 t crushed red pepper flakes
  • 1/2 c feta cheese crumbled
  • 1 c milk
  • 4 eggs beaten
  • Salt & pepper to taste
  • 2 t Dijon mustard
  • 1/4 c grated parmesan cheese

Instructions

For the crust:

  1. Heat oven to 400. Spray a pie dish with cooking spray. Combine all crust ingredients and press mixture into prepared pan. Bake 25-30 minutes or until golden brown.

For the filling:

  1. Lower oven heat to 350.
  2. Combine spinach, artichokes, garlic powder, pepper flakes and feta cheese. Sprinkle evenly over the crust.
  3. Whisk together milk, eggs, salt, pepper and mustard. Pour evenly over crust.
  4. Sprinkle parmesan over the top.
  5. Bake 30-35 minutes or until a knife, inserted in the middle comes out clean.
  6. Allow to cool slightly before serving.

To freeze:

  1. Allow quiche to cool completely. Portion as desired. Place slices on a baking sheet and flash freeze. Wrap slices in plastic wrap and store in a gallon bag.

To reheat:

  1. Bake at 350 for about 25 minutes.

 

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Broccoli Casserole Dip

Broccoli Casserole Dip

This Broccoli Casserole Dip is the perfect way to have your favorite holiday side-dish as an appetizer.  This dish will work perfectly for holiday parties, but is yummy enough to serve for a more casual setting.  Even better, the whole dish comes together super-fast.  Want to […]

Apple Cheese Bread

Apple Cheese Bread

This apple cheese bread is quick, easy and tastes great.  My kids really enjoy helping to make this with me, so if you have kids around, feel free to recruit them on this one.  You will want to remove a bit of the moisture from […]

Black-Eyed Pea Stuffed Peppers

Black-Eyed Pea Stuffed Peppers

 

These Black-Eyed Pea Stuffed Peppers are a nice twist on the traditional stuffed pepper.  The dish maintains all the cozy comfort-food stylings of its predecessor without the heavy beef and cheese.  A perfect twist while still maintaining some protein to keep it filling and healthy.

If you would like to serve with the tops (as in the picture), slice them off while preparing the peppers and place on the baking sheet alongside the peppers to maintain uniform color.

Black-Eyed Pea Stuffed Peppers

Ingredients

  • 4 green bell peppers
  • 1 t olive oil
  • 1/2 c chopped onion
  • 1 jalapeno pepper seeded and chopped
  • 1/4 t garlic powder
  • 28 oz can crushed tomatoes
  • 1.5 c cooked white rice
  • 1 can black eyed peas
  • 3 T minced cilantro
  • 2 t cider vinegar
  • 1 t sugar
  • 1 t salt
  • 1/2 pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Remove tops and seeds from the bell peppers. Place peppers on a plate upside down and microwave for 5 minutes. Remove peppers, flip right-side up and salt lightly. Place in oven-safe dish.
  3. In a large skillet, heat the oil over medium-high. Saute the onion and jalapeno for a few minutes to soften. Add the crushed tomatoes and garlic powder and heat to boiling. Simmer for 10 minutes.
  4. Add black-eyed peas, cilantro, vinegar, sugar, salt and pepper to the sauce. Return to a boil and then reduce heat and lightly simmer for 10 more minutes. Stir in the rice.
  5. Scoop the rice into the prepared peppers mounding lightly at the top (you may have some filling left over depending on the size of your peppers).
  6. Bake for 20 minutes.

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BLT QUINOA BURGERS WITH CARAMELIZED ONIONS AND BUTTERMILK-CHIVE SAUCE

BLT QUINOA BURGERS WITH CARAMELIZED ONIONS AND BUTTERMILK-CHIVE SAUCE

These (almost) meat-free BLT Quinoa Burgers with Caramelized Onions and Buttermilk-Chive Sauce are the perfect compromise–almost vegetarian–for your meat loving pals.  Want to keep it all veggie??  Just substitute some soy bacon (Mornigstar makes one).  The patties are really good on their own, so consider having […]

Grilled Jalapeno Popper Sandwiches

Grilled Jalapeno Popper Sandwiches

These Grilled Jalapeno Popper Sandwiches combine all the yummy flavors of jalapeno poppers with a grilled cheese sandwich format.  Kids and adults alike will love these easy to prepare sandwiches.  Use your grill pan to get the perfect grill mark lines! Print Grilled Jalapeno Popper […]

Philly Cheesesteak Phyllo Tart

Philly Cheesesteak Phyllo Tart

This Philly Cheesesteak Phyllo Tart is the perfect twist on the classic sandwich.  The light, crispy crust is the ideal base for this tart.  The entire meal comes together in under half an hour making it beyond weeknight friendly.

Not a fan of roast beef?  Feel free to sub in some cooked steak strips or chicken to mix things up a bit.  Either way, this one is a winner.

 

 

Philly Cheesesteak Phyllo Tart

Ingredients

  • Olive oil spray
  • 6 sheets of phyllo dough defrosted
  • 1 t olive oil
  • 1 onion peeled, quarted and thinly sliced
  • 1 red bell pepper cut in strips
  • 1 green bell pepper cut in strips
  • 2 t steak seasoning
  • Salt and pepper to taste
  • 5-6 slices Roast Beef thinly sliced
  • 3 slices provolone cheese shredded
  • Ranch dressing to top optional

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SAVORY BROCCOLI & CHEESE PIE

SAVORY BROCCOLI & CHEESE PIE

This Crustless, Savory Broccoli & Cheese Pie is a wonderfully easy meal, perfect for any weeknight.  It is quick, light, healthy and works well with a variety of side dishes.  Even better–kids love it–boom!  A winner! It starts easily enough with a simple saute on […]