Potato-Crusted Quiche

This easy to prepare quiche boasts a crispy hash brown-like crust and a delicious Gruyere and ham filling.  

4 large eggs
1 large egg white
1 2/3 cups milk
1/4 tsp salt
1/8 tsp freshly ground black pepper

4 oz ham, cut into 1/4" pieces

1 1/2 lbs peeled and shredded potatoes

2 green onions, sliced

2 Tbsp olive oil

2 oz Gruyere cheese, shredded

2 plum tomatoes, thinly sliced

Fresh flat leaf parsley leaves and snipped chives

Preheat your oven to 375 degrees.

In a large bowl, with wire whisk, blend eggs, egg white, milk, and 1/8 tsp salt and pepper. Stir in ham.  

Place potatoes in a large fine-mesh sieve.  With hands, squeeze out as much liquid as possible.  Transfer to large bowl and toss with green onions and remaining 1/8 tsp salt.  

Heat 12" well-seasoned plain or enamel-coated cast-iron skillet over medium-high heat until hot.  Add oil, brushing to evenly coat bottom and side of pan and heat until very hot.  Add potatoes; with rubber spatula, quickly spread in thin, even layer over bottom and all the way up side to rim, gently pressing potatoes against pan to form a crust.  Using a rubber spatula, patch any holes by spreading potatoes over   them.  Cook potato crust 3 minutes or until browned.  Pour in egg mixture, then sprinkle cheese evenly over top.  

Bake 15 - 20 minutes or until knife inserted in center comes out clean.  Decoratively arrange tomato slices on top.  Garnish with parsley and chives.  Use thin spatula to release sides of crust from pan, then cut into wedges to serve.    

Grilled Potato Packet

 

For maximum flavor and minimum fuss, try grilling your veggies in foil pouches.  They seal in seasoning so you won't have to stand over the grill basting and glazing.  Potatoes are a wonderful choice, but this works well with just about any vegetable.

4 large red potatoes, unpeeled, cut into 1 1/2" chunks, about 1 1/2 lbs total

2 Tbsp vegetable oil

3/4 tsp salt

1/2 tsp ground black pepper

Heavy-duty foil

To spice things up, try adding a couple of minced garlic cloves and a tsp of your favorite Italian seasoning.  These potatoes or any other veggies will absorb the added flavor. 

Prepare your outdoor grill for medium-high heat.  

Place two 30" x 18" sheets heavy-duty foil on work surface to make double thickness.  Place potatoes, oil, salt, and pepper on center part of stacked foil.  Bring short sides of foil up and over potato mixture; fold several times to seal well.  Then fold in ends to seal tightly.  Gently shake to combine ingredients.

Place bag on hot grill rack and over medium heat.  Cover grill and cook 30 minutes, turning bag over once halfway through grilling.  

With kitchen shears, cut an X in the top of the foil bag to let steam escape, then carefully pull back foil to open.  Transfer potato mixture to platter.  

Bacon Wrapped Burger

The bacon wrapped burger with Ultimate Burger Sauce isn't just any old burger.  It's one of the all-time best burgers.  Each burger is wrapped in two slices of bacon, brushed with BBQ sauce and topped with your favorite cheese.  It will be a new favorite for everyone who loves bacon.  You'll want to make them again and again.  

For the Burgers

2 1/2 lbs ground chuck

12 bacon strips

1/3 cup BBQ Sauce (your choice)

12 oz of your favorite cheese, grated or shredded

1 red onion, diced

5 burger buns

6 Boston butter lettuce leaves

3 dill pickles, sliced lengthwise

1 large tomato, sliced

Salt and pepper to taste

For the Ultimate Burger Sauce

1/2 cup mayonnaise

2 Tbsp ketchup

1 Tbsp BBQ sauce (your favorite)

1 tsp Dijon mustard

1/2 tsp Worcestershire sauce

1/4 tsp black pepper

 Preheat your grill to 300 degrees. 

Divide the ground chuck into 6 equal portions.  Form into patties, either by hand or using a burger press. 

Wrap 2 bacon strips around each beef patty.  Secure with toothpicks.  Season burgers with salt and pepper.

Place the bacon-wrapped beef patties on your grill over indirect heat.  Close the lid and cook until desired doneness, 20 - 25 minutes.  

Whisk mayonnaise, ketchup, BBQ sauce, mustard, Worcestershire sauce, and pepper together in a medium-size bowl.  Set aside in the refrigerator.  

Using a basting brush, brush burgers with BBQ sauce.  Flip and brush the other side.  Move burgers to the direct heat side of the grill to caramelize the sauce, 2 - 3 minutes.   

Top the burgers with cheese and red onions.  Close the lid for 30 - 60 seconds.  Remove burgers from grill.  

Grill burger buns over direct heat for 15 seconds.

Assemble your burgers with grilled buns.  Place a leaf of lettuce, some burger sauce and a burger patty on the bottom bun.  Top with sliced tomato and serve with pickles on the side.  

Marinated Sirloin Steak

Cola-based marinade with fresh garlic, lemon juice and soy sauce gives this grilled sirloin steak a multi-layered flavor profile.  Worcestershire sauce and your favorite steak sauce add smoky overtones, and black pepper brings the spice.  A tasty and affordable cut of beef, sirloin steak makes for a memorable meal your family will love.  When it's done just right, it's tender, juicy and delicious.  

For the Marinade

1/4 cup lemon juice

1/4 cup of your favorite steak sauce

2 garlic cloves, minced

2 tsp black pepper

2 Tbsp Worcestershire sauce

2/3 cup olive oil

3/4 cup soy sauce

2 cups Coke

This is enough to marinate six 1 1/2" thick steaks

In a medium-sized bowl, combine lemon juice, steak sauce, garlic, pepper, Worcestershire sauce, olive oil, soy sauce and Coke.

Place steaks in a plastic zip top bag.  Pour marinade into the bag and squeeze to distribute marinade evenly.   Marinate in the refrigerator for 4 hours or overnight.

Remove steaks from bag and pat dry with paper towels.

Preheat your grill or grill pan over medium-high heat.  Place steaks on the hot grill and cook for 3 - 6 minutes on each side (to desired doneness),  

Use your tongs to flip and remove the steaks from the grill or pan.  Allow to rest 10 minutes before slicing and serving. 

 

Sauteed Sugar Snap Peas with Orange Zest and Buttery Almonds

Don't smother the sweet taste of spring vegetables with heavy sauces and long cook times; these sugar snap peas just need a few quick minutes in the pan and a lovely, seasoned butter sauce.  This dish is best served warm, so plan to make it right before your guests sit down to dinner.  We cut the sugar snap peas at an angle so they can absorb the butter sauce.  Melt 1 Tbsp of butter and cook half of the snap peas, then repeat the process with the remaining peas.  Quickly make a sauce with the remaining butter, almonds, Creole seasoning, and orange juice, pour over the sugar snap peas and garnish with orange zest.

6 Tbsp butter, divided
1 1/2 lbs fresh sugar snap peas, trimmed and halved at an angle (about 8 cups)
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup sliced almonds
1/4 tsp Creole seasoning
1 tsp orange zest
1/4 cup fresh juice from 1 large orange, divided

Melt 1 Tbsp of the butter in a large skillet over high until foamy.  Add 4 cups of the snap peas, 1/4 tsp of the salt and 1/4 tsp of the pepper.  Cook, stirring often, until tender-crisp, 3 - 4 minutes.  Transfer peas to a large serving platter.  Repeat process with 1 Tbsp butter and remaining 4 cups peas, 1/4 tsp salt and 1/4 tsp pepper.  

Reduce heat under skillet to medium; melt remaining 4 Tbsp butter.  Add almonds, and Creole seasoning.  Cook, stirring constantly, until butter browns, about 3 minutes.  Stir in orange juice.  Cook, stirring constantly until sauce is glossy and thickened slightly, about 1 minute.  Spoon over peas on platter; sprinkle with orange zest.  

 

Herby Chicken Over Lemony Spaghetti

This is another Hello Fresh dish that I've made time and again.  It comes together quickly and is just so full of flavor.

1 medium zucchini, cut into 1/2" pieces

2 garlic cloves, minced and separated

1 lemon, zested and squeezed

6 oz spaghetti

1 chicken breast

1 Tbsp Herbs de Provence

1/2 cup chicken stock

2 Tbsp sour cream

1/4 cup Parmesan cheese

1 Tbsp butter

Bring a large pot of salted water to a boil.  Wash and dry all produce.  

Once water is boiling, add spaghetti to the pot.  Cook until al dente, 9 - 11 minutes.  Reserve 1 cup of pasta cooking water, then drain and se spaghetti aside.  Keep empty pot handy for later.  

Meanwhile, heat a drizzle of olive oil in a large non-stick pan over medium-high heat.  Add zucchini, cook, stirring occasionally, until browned and softened, 4 - 6 minutes.  Season with salt and pepper.  Turn off heat; transfer to a plate.  

While zucchini cooks, pat chicken dry with paper towels and season all over with Herbs de Provence, salt and pepper.  Once zucchini is done, heat a large drizzle of oil in the same pan over medium-high heat.  Add chicken; cook until browned and cooked through, 4 - 5 minutes per side.  Turn off heat; transfer to a cutting board to rest.  Once cool enough to handle slice chicken crosswise.  

Heat a drizzle of olive oil in the pot used for spaghetti over medium-high heat.  Add garlic and half the lemon zest.  Cook, stirring, until fragrant 20 - 30 seconds.  Stir in chicken stock and lemon juice.  Simmer until thickened 1 - 2 minutes.  Turn off heat.  

Add spaghetti, zucchini, sour cream, and 1 Tbsp butter to sauce; toss to coat.  Add half the Parmesan and season with salt and pepper.  If needed, add a splash of pasta water.  Divide between bowls.  Top with chicken.  Sprinkle with remaining Parmesan and lemon zest. 

Cheddar Corn Biscuits

Skip the standard bake-and-serve dinner rolls and try these fast-to-fix biscuits showcasing cheddar cheese and corn.  It's almost impossible to resist eating one right from the oven!

4 1/4 cups all-purpose flour

2 Tbsp baking powder

1 tsp ground  mustard

3/4 tsp salt

3/4 cup cold butter, cubed

1 can (14 3/4 oz) cream-style corn

1 1/2 cups shredded cheddar cheese

2 large eggs, lightly beaten

2 Tbsp milk

Preheat oven to 425 degrees.  In a large bowl, whisk flour, baking powder, mustard and salt.  Cut in butter until the mixture resembles coarse crumbs.  Add corn, cheese and eggs; stir just until moistened.  

Turn onto a lightly floured surface; knead gently 8 - 10 times.  Pat or roll dough to 1" thickness; cut with a floured 2 1/2" biscuit cutter.  Place 2" apart on ungreased baking sheets; brush with milk.  Bake 18 - 22 minutes or until golden brown.  Serve warm.

French Onion Stuffed Mushrooms

This is one of those recipes I ran across quite by accident and I'm so happy I did.  These mushrooms are baked to an absolutely perfect combo of crunchy inside and cheesy, velvety outside.  A perfect complement to your next steak dinner.  

1 lb large fresh mushrooms

3 Tbsp butter

1/2 cup finely chopped onion

1 packet onion soup mix

1 Tbsp water

1/4 cup plain breadcrumbs

1/8 tsp black pepper

3 slices provolone or gouda cheese, each cut into 4 squares

Preheat your oven to 375 degrees.  Gently clean mushrooms by wiping them with damp paper towels.  Remove stems from 12 mushrooms; set caps aside.  Finely chop the remaining whole mushrooms.  

In a large skillet over medium heat, melt butter; cook onion 3 minutes, or just until soft.  Stir in chopped mushrooms, onion soup mix, and water and cook 4 - 5 minutes, or until tender.  Remove from heat and add breadcrumbs and black pepper; mix well.  

Using a teaspoon, stuff mushroom caps with stuffing mixture.  Place on ungreased baking sheet.  

Bake 12 minutes.  Remove from oven, top each with a piece of cheese, and return to the oven for 5 minutes, of until cheese is melted and mushrooms are heated through.

Serve immediately.  

 

Braised Chicken Thighs with Spring Vegetables

Who doesn't love a one-pot dinner?  Fewer dishes to do after dinner is always a good thing.  This recipe is perfectly delicious and cooks in your Dutch oven.

4 Tbsp olive oil, divided
6 bone-in, skin-on chicken thighs
2 tsp kosher salt, divided
1 tsp black pepper, divided
1 1/2 cups chopped white onion
2 garlic cloves, minced
1 1/4 cups dry white wine
1 lb large carrots, cut in half lengthwise and halves cut diagonally into 2" pieces
12 oz multicolored baby potatoes, halved
3 cups chicken stock
8 oz fresh snow peas, cut in half diagonally
6 oz fresh or frozen (thawed) English peas
3 Tbsp chopped fresh parsley
3 Tbsp chopped fresh tarragon

3 Tbsp thinly sliced fresh chives

1 lemon cut into wedges
 

Preheat your oven to 375 degrees.  Heat 2 Tbsp of the oil in a large Dutch oven over medium-high.  Sprinkle chicken evenly with 1 tsp of the salt and 1/2 tsp of the pepper.  Working in 2 batches, place chicken, skin side down, in Dutch oven.  Cook, undisturbed, until deep golden brown and crispy, 7 - 8 minutes.  Flip chicken; cook 1 minute.  Remove from Dutch oven and set aside (chicken will not be cooked through).

Add onion to Dutch oven.  Cook over medium-high heat, stirring occasionally, until translucent, about 4 minutes.  Add garlic.  Cook, stirring constantly, until fragrant, about 1 minute.  Add wine.  Cook, scraping up browned bits on bottom of Dutch oven, until reduced by half, about 2 minutes.  Add carrots, potatoes, and stock; stir to combine.  Bring to a boil over high.  Reduce heat to medium-high; simmer, undisturbed, 5 minutes.

Nestle chicken, skin side up, in mixture in Dutch oven.  Transfer Dutch oven to preheated oven.  Cook, uncovered, until the chicken thighs have cooked through, about 20 minutes.  Remove from the oven.  Transfer chicken to a plate using tongs.

Return Dutch oven to stove and heat over medium.  Stir in snow peas, English peas, and remaining 1 tsp salt and 1/2 tsp pepper.  Cook, stirring occasionally, until snow peas are just cooked through, about 3 minutes.  Nestle chicken into the mixture, and sprinkle with parsley, tarragon, and chives.  Drizzle with remaining olive oil.  Serve immediately with lemon wedges.

Zucchini-Corn Fritters

Looking for a good side dish for your steak night?  This just may be the perfect pairing. And it's another way to use up that abundance of zucchini this summer.

2 medium zucchini, coarsely shredded
Kosher salt
1 Tbsp butter

1/2 small onion, finely chopped

1 garlic clove, minced

2 ears corn, kernels cut off 

1/2 cup cornmeal

1/2 cup all-purpose flour

1/4 tsp baking soda

Freshly ground black pepper

3/4 cup buttermilk

1 large egg

Vegetable oil to fry

Toss the zucchini with 1/2 tsp salt in a medium bowl; let stand 10 minutes.  Wrap the zucchini in a kitchen towel and squeeze dry.

Meanwhile, heat the butter in a large nonstick skillet over medium-high heat.  Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes.  Add the corn and cook, stirring occasionally, until tender crisp, about 3 minutes.  Set aside.

Whisk the cornmeal, flour, baking soda, 3/4 tsp salt and 1/4 tsp pepper in a medium bowl.  Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini.  Add the cornmeal mixture and stir until just combined.  

Wipe out the skillet the corn-onion mixture was cooked in.  Pour in about 1/8 inch of vegetable oil and place over medium heat.  Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops.  Cook until the fritters are golden brown, 3 o- 4 minutes per side.  Drain on paper towels and sprinkle with salt.  

Serve warm and enjoy.