Wednesday, July 30, 2014

Potato Bottom Quiche

So I did something by accident tonight....sorta

I have been rummaging through the interwebs trying to find inventive ways to use up my gazillion summer squash my garden is producing this year. So quiche has been on my to do list for awhile to get the job done. I found this awesome looking recipe for a crust less quiche here and as I was slicing and dicing my veggies up I said to the bag of lonely red potatoes that was staring sadly up at me

"Why not you little adorable red taters"

So I threw one of those babies through the slicer fitting on my food processor and I lined the bottom of my rectangular baking dish with them. I was thinking to myself "You're brilliant! This is going to be great!?!?!

You'll wanna the slices to be pretty thin, I did two clicks on my food processor tool.

I used Sally's recipe as a loose base and it really did turn out great :) Husband gave two thumbs and a pinky up :)

So my alterations...

I used a whole medium summer squash, a medium bell pepper (both from my garden) half an onion and about a cup of portabella mushrooms.
I lined the bottom with 1 medium red potato, sliced
I used 3/4 reduced fat pepper jack cheese.
I used 4 large eggs and 4 egg whites.
I used 1 cup of unsweetened almond milk
*I added extra of each to make sure that the potatoes had enough liquid to soften them

I used a 13x9 baking dish

and I used basil instead of thyme...cause I love basil :)

Baking time and everything else was the same as Sally's recipe. Thank you Sally's Baking Addiction :)

Serves 8
Calories (according to what i punched into myfitnesspal.com) 124 Carbs 8g Fat 7g Protein 9g Fiber 1g Sodium 244g *I will try to provide the stats for all my recipes as I have to plug them into myfitnesspal.com anyway*

Here's how mine turned out.



Props to the photographer, My husband Tom!

Let me know how yours turns out!

Love,
Teresa













**disclaimer** I am not saying I created this, I'm sure some grandma somewhere used to do this allllll the time for someone somewhere. I'm just saying I never thought of it, and I came up with it on my own with no suggestion via the interwebs. Thanks!

Saturday, July 26, 2014

Chicken Cordon Bleu Rolls ups

So last night I tried a recipe that I've never done before and had delightful, delicious success!

Chicken Cordon Bleu always looked daunting to me. Turns out this recipe is very simple and can be done in under an hour with very minimal clean up. I am a big fan of minimal clean up jobs. I was a vegetarian for 9 years and some mock meat recipes can leave you with a disaster mess to clean up. So I have deep appreciation for recipes like this one.

I found the recipe via Pinterest, you can find the original recipe and full ingredient list here.

I only made a few alterations. I halved the recipe right down the middle because I am only cooking for 2 at this point in life. I used Almond milk instead of regular milk. I rarely have regular milk on hand as my husband and I prefer Almond milk and I have found that you don't notice the difference one bit.  I also didn't have any dijon mustard, so I used Inglehoffer stone ground mustard.




So here are my pictures of the process. (That jar that resembles a peanut butter jar with white stuff in it is salt. I have a reduce, reuse, recycle anything you can policy.)


Give your baking dish a good coating of non stick spray and pre-heat your oven to 400 degrees.


Set up your work station.


Tenderize your meat until its about a 1/4 in thick.


Salt and pepper both sides.


Lay a slice each of ham (I used tavern ham) and Swiss cheese. You may have to break it up a little because you don't want either hanging over the sides.


Roll them up starting at the smallest end of the chicken and place 2 to 3 tooth picks in to secure.


like so...


Then dredge through egg mixture, coating it really good. and then dredge through flour/ breadcrumbs mixture. You want to pat as much of it onto the chicken as you can. Place in your baking dish seam side down, that way they stay together.
 Bake for about 25-35 minutes. Mine ended up being in there the full 35. You want the internal temp to be about 165-170.


This is what it looked like when it was finished and it was fantastic!


I think the only thing I will do differently next time I make these is flip them over about half way through, just to get a consistent browning on both sides. You can't see it in my final picture but the top wasn't as brown as the bottom. I served them bottom side up.
 :)

Let me know how yours turn out.

Thanks to Reeni at cinnamonspiceandeverythingnice.com for providing this excellent recipe.

Bonn appetite!

Love,

Teresa








Thursday, July 24, 2014


True that.

Hello world!

Hello world!

Welcome to my corner of the internet. :)

I'm Teresa, 33. I'm recently married, a maker, a baker and a trash picker extraordinaire. I will be posting different things going on at the home front as the days go on. This will be my space to share with the world the fun things I come up with :D  Recipes, gardening successes and the not so much, crafting and creations and just fun shenanigans that my family and I partake in. I like organized chaos, which you will come to see in future postings. My goal is to have it be less chaotic but we all have to strive for something, even if it never happens  :)


Meet the fam... My husband, Tom and step son, Tommy and myself. This was taken just a few weeks ago in Provincetown, Mass on our vacation, What handsome fellas, I'm a lucky gal ;)



The girls Tiger, top and Pheonix, bottom and our newest addition to our little clan...


Ronin, he's 6 months old and we think he's the bees knees :)

Well that's the clan, for now anyway. In the not too distant future we hope to start trying for the pitter patter of little feet but more on that later. For now I bid you a fine sunny day!

Love,
Teresa

"That which can be asserted without evidence, can be dismissed without evidence" Christopher Hitchens