Veggie and Cheddar Crustless Quiche

Name: Veggie and Cheddar Crustless Quiche
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: French
Ingredients: 8 large eggs; 3/4 cup milk; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cups shredded aged cheddar cheese; 1 cup chopped broccoli florets; 1/2 cup finely chopped red onion; 1/2 cup chopped red bell pepper

October 2, 2020 BeckieLeave a comment

Veggie and Cheddar Crustless Quiche

Save to BigOven

Yum

Cuisine French

Category Breakfast and Brunch Quiche

Persons

Serving Size

1 each

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Rate this recipe

0 ratings

Ingredients

8 large eggs
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cups shredded aged cheddar cheese
1 cup chopped broccoli florets
1/2 cup finely chopped red onion
1/2 cup chopped red bell pepper

Instructions

Preheat oven to 350°F.
Whisk together eggs, milk, salt and pepper. Stir in cheese, broccoli, onion and red pepper.
Spoon mixture evenly into greased 6-cup jumbo muffin pan.
Bake for 35 to 40 minutes or until tops are puffed and knife inserted in center of quiche comes out clean.
Run knife around edges of muffin cups; carefully remove quiches.

Notes

Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 each
Calories		164.97 kcal
% Daily Value*
Total Fat 10.61 g		16.3%
	Saturated Fat 4.49 g	22.5%
	Trans Fat 0.14 g
Cholesterol 260.66 mg		86.9%
Sodium 269.57 mg		11.2%
Total Carbohydrate 4.76 g		1.6%
	Dietary Fiber 0.52 g	2.1%
	Sugars 2.9 g
Protein 12.23 g

Vitamin A 20.3 %		Vitamin C 30.97 %
Calcium 14.56 %		Iron 7.72 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Broccoli,

cheddar cheese,

eggs,

milk,

red bell pepper,

red onion

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Angel Hair Pasta with Italian Sausage and Herbs

March 26, 2020September 29, 2020 BeckieLeave a comment

Angel Hair Pasta with Italian Sausage and Herbs

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Yum

Cuisine Italian, American

Category Main Dishes Pasta Sausage

Persons

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Rate this recipe

0 ratings

Ingredients

1 pound angel hair pasta
1 pound sweet Italian sausage, casing removed
2 tablespoons olive oil
1 1/2 cups chopped red onion
8 ounces mushrooms, quartered
1 teaspoon McCormick Gourmet™ Organic Basil
1 teaspoon McCormick Gourmet™ Organic Italian Seasoning
1 teaspoon McCormick Gourmet™ Parsley, Flat Leaf
1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
1/2 teaspoon McCormick Gourmet™ Organic Fennel Seed
1/2 teaspoon sicilian sea salt
1/2 cup grated Romano cheese

Instructions

Cook pasta as directed on package. Drain well.
Meanwhile, break up sausage in large skillet. Cook on medium-high heat 5 to 6 minutes. Remove sausage; drain fat. Rinse skillet and wipe clean.
Heat oil in same skillet on medium heat. Add onions, mushrooms and seasonings; cook and stir 5 minutes. Add cooked sausage; cook and stir 5 minutes longer.
Place pasta in large serving bowl. Add sausage mixture and cheese; toss to coat well. Serve with additional cheese, if desired.

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		250.88 kcal
% Daily Value*
Total Fat 7.59 g		11.7%
	Saturated Fat 2.61 g	13.1%
	Trans Fat 0.0 g
Cholesterol 17.06 mg		5.7%
Sodium 298.59 mg		12.4%
Total Carbohydrate 31.9 g		10.6%
	Dietary Fiber 1.82 g	7.3%
	Sugars 2.28 g
Protein 13.63 g

Vitamin A 0.67 %		Vitamin C 2.4 %
Calcium 8.4 %		Iron 7.03 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

angel hair pasta,

Mushrooms,

red onion,

Romano cheese,

sweet Italian sausage

Pickled Purple Cabbage

February 27, 2020April 13, 2020 BeckieLeave a comment

Pickled Purple Cabbage

Save to BigOven

Yum

Cuisine American

Category Canning and Freezing Condiments

Persons

Serving Size

Prep Time

24 hours, 20 minutes

Total Time

24 hours, 20 minutes

Rate this recipe

0 ratings

Ingredients

Pickled Purple Cabbage

1 medium red onion -- thinly sliced
1/2 cup malted vinegar
1/4 cup canola oil
juice of 1 small lime -- or lemon
1 tablespoon sugar
1 tablespoon chopped fresh basil
1 small jalapeno -- seeded and chopped
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1/2 small head of purple cabbage -- shredded (4 to 5 cups)

Instructions

In a large bowl, combine the onion, vinegar, oil, lime juice, cane juice, basil, jalapeno, salt and pepper. Stir until the can juice is completely dissolved.
Add the cabbage and stir until it's well coated. Cover and let stand at room temperature for 12 to 24 hours, depending on how strong you want the taste, mixing it once or twice.
Refrigerate until ready to use.
To make a patch of pickled red onions, simply omit the cabbage.
Makes 2 cups

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 8
Calories		93.48 kcal
% Daily Value*
Total Fat 6.95 g		10.7%
	Saturated Fat 0.53 g	2.7%
	Trans Fat 0.03 g
Cholesterol		0
Sodium 224.02 mg		9.3%
Total Carbohydrate 7.56 g		2.5%
	Dietary Fiber 1.62 g	6.5%
	Sugars 4.32 g
Protein 1.01 g

Vitamin A 3.31 %		Vitamin C 38.9 %
Calcium 3.1 %		Iron 2.94 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

fresh basil,

jalapeno,

malted vinegar,

purple cabbage,

red onion

Source: Unknown

Pulled Pork Biscuit Muffins

May 19, 2016January 5, 2020 BeckieLeave a comment

Pulled Pork Biscuit Muffins

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Yum

Cuisine American

Category Appetizers and Snacks

Persons

Serving Size

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Rate this recipe

0 ratings

Ingredients

Pulled Pork Biscuit Muffins

1 pound cooked shredded pulled pork
1 cup shredded cheddar cheese
2 cans Pillsbury Grands biscuits

Barbecue Sauce

1 cup ketchup
1/4 cup Worcestershire sauce
2 tablespoons olive oil or vegetable oil
2 tablespoons Grade B maple syrup
1 small red onion -- minced
1 teaspoon Dijon mustard
6 garlic cloves -- minced
kosher salt and freshly ground black pepper
1/4 teaspoon red chili flakes

Instructions

Barbecue Sauce:

Heat the olive oil in a large, high-sided sauté pan or stockpot over medium-low heat. Add the onion and cook, stirring frequently, for 8-10 minutes until it is soft, translucent, and just starting to brown. Add the garlic, chili flakes, and bourbon, and cook for 1 minute more.
Stir in the ketchup, Worcestershire sauce, maple syrup, and mustard and bring to a simmer. Cook for approximately 15 minutes, stirring frequently, until the sauce thickens.
Season with salt and pepper to taste.

Biscuit Pockets

Preheat the oven to 400°F.
Stir the shredded pulled pork and barbecue sauce together in a large mixing bowl. You may not need the entire cup of barbecue sauce; adjust to your taste.
Stretch each biscuit round so it stretches up the sides of each well in two standard 12-cup muffin tins, creating a biscuit “pocket.” Place 2-3 tablespoons of barbecued pulled pork in the center of each biscuit, pressing gently to make sure the pork fills the entire pocket.
Bake for approximately 20 minutes, until the biscuits are puffed and golden brown.
Add optional shredded cheddar cheese
Remove the biscuits from the muffin tins and cool on a wire rack for 5-10 minutes before serving.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 12
Calories		401.01 kcal
% Daily Value*
Total Fat 19.11 g		29.4%
	Saturated Fat 6.97 g	34.9%
	Trans Fat 0.8 g
Cholesterol 33.42 mg		11.1%
Sodium 1154.21 mg		48.1%
Total Carbohydrate 43.44 g		14.5%
	Dietary Fiber 1.51 g	6%
	Sugars 10.73 g
Protein 14.97 g

Vitamin A 3.55 %		Vitamin C 3.02 %
Calcium 10.74 %		Iron 14.58 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cheddar cheese,

cooked shredded pulled pork,

Dijon mustard,

Grade B maple syrup,

Pillsbury Grands biscuits,

red onion

Source: Unknown

Christmas Crunch Salad

February 12, 2016December 18, 2019 BeckieLeave a comment

Christmas Crunch Salad

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Yum

Cuisine American

Category Christmas Salad Dressings Salads

Persons

Serving Size

Prep Time

2 hours, 15 minutes

Total Time

2 hours, 15 minutes

Rate this recipe

0 ratings

Ingredients

Christmas Crunch Salad

4 cups broccoli
4 cups cauliflower
1 medium red onion, chopped
4 cherry tomatoes, halved

Dressing:

1 cup mayonnaise
1/2 cup sour cream
1 to 2 tablespoons sugar
1 tablespoon vinegar
Salt and pepper to taste

Instructions

Cut up vegetables and put in a bowl. In another bowl, combine dressing ingredients and pour over vegetables and toss. Cover and chill in refrigerator for 1 to 2 hours.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 18
Calories		121.78 kcal
% Daily Value*
Total Fat 11.3 g		17.4%
	Saturated Fat 2.26 g	11.3%
	Trans Fat
Cholesterol 8.33 mg		2.8%
Sodium 173.87 mg		7.2%
Total Carbohydrate 4.6 g		1.5%
	Dietary Fiber 1.2 g	4.8%
	Sugars 2.38 g
Protein 1.28 g

Vitamin A 2.11 %		Vitamin C 33.85 %
Calcium 2.46 %		Iron 1.69 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Broccoli,

Cauliflower,

cherry tomatoes,

red onion

Source: Taste of Home

Black Bean and Fruit Salsa

December 6, 2014January 4, 2020 BeckieLeave a comment

Black Bean and Fruit Salsa

Save to BigOven

Yum

Cuisine Mexican

Category Salsas

Persons

Serving Size

Prep Time

15 minutes

Total Time

15 minutes

Rate this recipe

0 ratings

Ingredients

Black Bean and Fruit Salsa

1/2 cup mango, ripe -- peeled and cubed
1 cup papaya -- peeled and diced
1/2 cup pineapple -- cubed
1/2 cup red onion -- diced
1/2 cup black beans, canned -- rinsed and drained
1 teaspoon habanero pepper sauce
1 tablespoon cilantro, fresh -- minced
1 tablespoon lime juice, fresh
1 tablespoon extra-virgin olive oil
1 teaspoon cumin -- ground
1/2 teaspoon black pepper -- freshly ground
1 clove garlic -- minced

Instructions

Combine all ingredients in a large bowl; toss gently to coat.
Yield: 4 cups (serving size: 1 cup salsa).

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 4
Calories		164.06 kcal
% Daily Value*
Total Fat 4.08 g		6.3%
	Saturated Fat 0.63 g	3.2%
	Trans Fat
Cholesterol		0
Sodium 37.95 mg		1.6%
Total Carbohydrate 27.79 g		9.3%
	Dietary Fiber 5.54 g	22.2%
	Sugars 9.15 g
Protein 6.13 g

Vitamin A 3.55 %		Vitamin C 48.26 %
Calcium 5.56 %		Iron 10.45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

black beans,

mango,

papaya,

pineapple,

red onion

+tm

Glazed Frank Kabobs

August 30, 2014November 29, 2020 BeckieLeave a comment

Glazed Frank Kabobs

Save to BigOven

Yum

Cuisine American

Category Franks Grilling

Persons

Serving Size

1 each

Prep Time

20 minutes

Cook Time

10 minutes

Total Time

30 minutes

Rate this recipe

0 ratings

Ingredients

PAM for Grilling Spray
1/2 cup chili sauce
3 tablespoons firmly packed brown sugar
2 tablespoons Hebrew National Deli Mustard
1 pkg (16 oz each) Hebrew National Dinner Beef Franks, cut diagonally into 16 pieces
1 small red onion, cut into 1/2-inch wedges
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
2 medium ear fresh corn, shucked, cut into 1-inch-thick slices

Instructions

Spray clean, cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Combine chili sauce, brown sugar and mustard in small bowl until blended. Set aside.
Thread franks and vegetables through their sides alternately on 4 metal or heavy wooden skewers.
Place kabobs on grill. Cook about 3-1/2 minutes on EACH side. Grill for another 2 minutes on EACH side or until glaze caramelizes and vegetables are tender and franks are hot. Handle skewers carefully; they will be hot.
Makes: 4 servings (1 kabob each)

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 each
Calories		293.39 kcal
% Daily Value*
Total Fat 6.72 g		10.3%
	Saturated Fat 2.49 g	12.5%
	Trans Fat 0.29 g
Cholesterol 71.44 mg		23.8%
Sodium 645.45 mg		26.9%
Total Carbohydrate 31.82 g		10.6%
	Dietary Fiber 4.77 g	19.1%
	Sugars 19.57 g
Protein 28.11 g

Vitamin A 7.88 %		Vitamin C 80.17 %
Calcium 4.51 %		Iron 18.74 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

beef franks,

Bell Peppers,

brown sugar,

chili sauce,

fresh corn,

red onion

Chèvre Cheese and Smoked Salmon Bruschetta

July 24, 2014May 25, 2020 BeckieLeave a comment

Chèvre Cheese and Smoked Salmon Bruschetta

Save to BigOven

Yum

Cuisine Italian

Category Appetizers and Snacks Bruschetta

Persons

Serving Size

1 each

Prep Time

15 minutes

Cook Time

6 minutes

Total Time

21 minutes

Rate this recipe

0 ratings

Ingredients

Chèvre Cheese and Smoked Salmon Bruschetta

16 slices sourdough baguette slices, cut on an angle
2 tablespoons extra-virgin olive oil
1/2 teaspoon garlic Salt
4 oz Chèvre Cheese (goat cheese)*
8 oz smoked Salmon or Trout (remove skin)
1/2 cup finely-diced red onion
1/2 cup capers
Fresh herbs (such as dill, tarragon, chives)

Instructions

Preheat oven broiler.
Place bread slices on a broiler-safe baking sheet pan covered with non-stick aluminum foil. Drizzle olive oil over the top of each bread slice and then sprinkle with garlic salt.
Broil just until slices begin to brown on the edges, about 3 minutes a side (watch closely as this happens fast). Remove from oven and leave on baking sheet to cool.
Note: Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.
Using a flat serving platter, place toasted baguette slices, whole piece of smoked fish, goat cheese, red onion, and capers over the top of each slice.
Use approximately 1/2 ounce of smoked salmon per bruschetta. You can use thinner slices if you prefer less of the smoked salmon flavor.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 1 each
Calories		161.75 kcal
% Daily Value*
Total Fat 8.16 g		12.6%
	Saturated Fat 2.93 g	14.7%
	Trans Fat 0.0 g
Cholesterol 13.04 mg		4.3%
Sodium 578.96 mg		24.1%
Total Carbohydrate 11.93 g		4%
	Dietary Fiber 0.93 g	3.7%
	Sugars 1.4 g
Protein 10.33 g

Vitamin A 5.82 %		Vitamin C 2.49 %
Calcium 4.05 %		Iron 8.55 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

capers,

Chèvre Cheese,

goat cheese,

red onion,

smoked salmon,

sourdough baguette

Orange Salsa

June 22, 2014May 1, 2020 BeckieLeave a comment

Orange Salsa

Save to BigOven

Yum

Cuisine American, Mexican

Category Recipes

Persons

Prep Time

20 minutes

Total Time

20 minutes

Rate this recipe

0 ratings

Ingredients

Orange Salsa

2 large oranges -- peeled and diced
1 large tomato -- seeded and diced
1/3 cup red onion -- minced
1 teaspoon orange peel -- grated
1 teaspoon garlic -- minced
1 teaspoon ginger root -- minced
1/2 jalapeno -- minced fine
1/4 teaspoon salt
1 tablespoon cilantro -- fresh

Instructions

In a bowl combine all ingredients except the cilantro and chill, covered, until ready to serve.
Before serving, stir in the cilantro.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		38.66 kcal
% Daily Value*
Total Fat 0.14 g		0.2%
	Saturated Fat 0.02 g	0.1%
	Trans Fat 0.0 g
Cholesterol 0.0 mg		0
Sodium 98.78 mg		4.1%
Total Carbohydrate 9.41 g		3.1%
	Dietary Fiber 2.02 g	8.1%
	Sugars 6.85 g
Protein 0.95 g

Vitamin A 2.09 %		Vitamin C 43.16 %
Calcium 3.09 %		Iron 0.94 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

cilantro,

jalapeno,

orange peel,

oranges,

red onion,

tomato

Baguette Cordon Bleu

June 21, 2014April 25, 2020 BeckieLeave a comment

Baguette Cordon Bleu

Save to BigOven

Yum

Cuisine French

Category Sandwiches

Persons

Serving Size

Prep Time

15 minutes

Total Time

15 minutes

Rate this recipe

0 ratings

Ingredients

Baguette Cordon Bleu

1 1/2 cups torn romaine lettuce
1 cup green beans
1 cup sliced zucchini
1 cup chopped tomato
1/2 cup sliced cucumber
1/4 cup sliced red onion
2 ounces blue cheese, crumbled
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon water
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 large baguette, halved lengthwise
1 cup fresh basil leaves

Instructions

In a medium bowl, combine the lettuce, beans, zucchini, tomatoes, cucumbers, onions, cheese, and mint.
In a small bowl, whisk the vinegar, oil, water, oregano, and pepper. Pour over the lettuce mixture; toss to mix well.
Line the bottom of the baguette with the basil. Spoon the lettuce mixture on top.
Replace the top of the loaf. Cut the baguette into 4 equal pieces.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 4
Calories		368.71 kcal
% Daily Value*
Total Fat 10.09 g		15.5%
	Saturated Fat 3.68 g	18.4%
	Trans Fat 0.0 g
Cholesterol 10.63 mg		3.5%
Sodium 736.53 mg		30.7%
Total Carbohydrate 56.03 g		18.7%
	Dietary Fiber 4.44 g	17.8%
	Sugars 7.79 g
Protein 14.97 g

Vitamin A 17.19 %		Vitamin C 20.69 %
Calcium 17.14 %		Iron 28.03 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

blue cheese,

cucumber,

green beans,

red onion,

romaine lettuce,

tomato,

Zucchini

Veggie and Cheddar Crustless Quiche

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Instructions

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Pickled Purple Cabbage

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Pulled Pork Biscuit Muffins

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Pulled Pork Biscuit Muffins

Barbecue Sauce

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Barbecue Sauce:

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Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

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Christmas Crunch Salad

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Black Bean and Fruit Salsa

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Baguette Cordon Bleu

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