Ham and Parmesan Mini Quiche

April 9, 2013 by

A Pinch of Joy: Ham and Parmesan Mini Quiche

 A platter of these little quiche looks quite elegant on a table for a shower or tea party.   They are surprisingly filling so they are perfect for a small dinner party celebrating Mother’s Day, birthday or other special occasion.  Be prepared as the hostess though.  Do NOT worry when the room goes silent. That’s every hostess nightmare.  But this time everyone is just focused on the creamy wonder of this little quiche!  They are unbelievably good!  And so easy to make!  I recently  made them three times in one month and looked for excuses to make them again.   They are that good and every bit as good when served to the family, too.   

Cut

Using refrigerated pie dough makes things extra easy.  Yes, you can warm the dough in the microwave according to package directions, but it is much more uniform and better if you let  it come to room temperature on the counter before unrolling it.  Don’t have a four inch cookie cutter?  I don’t either.  So I used a sharp knife and cut around a four inch bowl.

Ham and Parmesan Mini Quiche

 

I also do not have 4” tart pans, but do have 3 ½ inch ramekins so that is what I used.  This made the quiche a little deeper than the fairly shallow four inch tart pan.  This affects the baking temperature.  NOTE the difference:  4 inch – bake at 350 for the times given.  3/12 inch – bake at 375 for the times given.   When done, the crust will be golden, the center will be puffed and set.  When you shake the pan, the center may move slightly but it will not be liquid.  The quiche filling will continue to cook a bit after you remove the mini quiche from the oven.

Don’t skip searing the ham because it really brings out the full flavor.  Use good quality grated parmesan cheese.  I have not tried this with anything but cream because it lifts the flavor and texture to celestial heights.  If I only had half and half in the refrigerator, I would use it instead – but I am daring like that! I have served them in the ramekin to help keep them warm, but they are much prettier when removed and placed on a platter.   Snip a bit of fresh dill, green parsley or chives across the top before serving – just enough to accent the perfect golden colors of the crust and filling. 

Print
Ham and Parmesan Mini Quiche

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 8 servings

Serving Size: 1 mini quiche

Ham and Parmesan Mini Quiche

Elegant and easy to prepare, this makes a statement on your brunch or party table. Be prepared for the room to fall silent as everyone savors the perfectly balanced flavors and flaky crust!

Ingredients

  • 1 14 ounce package refrigerated pie dough
  • 1 cup ham, diced small (aout ¼ inch cubes)
  • 1 cup shredded parmesan cheese
  • 1 ¼ cup heavy cream
  • 3 eggs
  • ½ teaspoon salt
  • Pinch of ground black pepper

Instructions

  1. Cube ham. Spray small skillet with cooking spray, sear ham over medium heat until lightly browned.
  2. Preheat oven to 375 degrees.
  3. Unroll room temperature pie dough on a lightly floured surface. Cut eight four inch circles. Press each circle into a four inch tart pan or equivalent.
  4. Place 1 tablespoon ham and 2 tablespoons of cheese in each prepared tart pan.
  5. In a medium bowl, combine cream, eggs, salt and pepper whisking well.
  6. Divide egg mixture evenly among tart pans placed on a rimmed baking sheet.
  7. Bake until quiches are set and slightly puffed, 15-18 minutes.
  8. Serve hot.

Notes

Charlene Vance @ A Pinch of Joy

http://www.apinchofjoy.com/2013/04/ham-and-parmesan-mini-quiche/

To save this recipe to your ZipList Recipe Box, click the blue button.  To find out more about ZipList, click here.

I am so glad you stopped by!  Follow A Pinch of Joy so you don’t miss a thing!  Click the buttons on the header to subscribe by email or RSS feed, follow on facebook or twitter to catch the latest post!    If you found this helpful, please share on your favorite network by clicking one of the buttons on the bottom of this post.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Linking up to these awesome parties here [Read more...]

Related posts:

Filed Under: Main Dishes, Party Time, Recipes Tagged With: , , , , , , ,

Aloha Chicken with pineapple and honey

February 26, 2013 by

Chicken with pineapple and honey Crockpot or Baked A Pinch of Joy

This recipe started out as a crockpot recipe.  It was definitely good!  However, I use my crockpot most frequently when I am going to be tied up most of the day.  You do not want to overcook this one. So I converted it to an oven baked chicken.  I know, I know.  . . . swimming upstream again.  That is backwards to what most cooks do.  But what can I say?  It’s really good either way, baked makes a beautiful presentation for guests (and fits my schedule), crockpot is convenient for family (and might fit your schedule).  Besides, polite persons don’t say anything with their mouth full.  So. . . . . you choose which way you want to cook it and we’ll both be happy campers!  With full tummies.

I’ve increased the pineapple for this recipe because we happen to really like pineapple.  It’s not something we eat a lot, so when I do use it I tend to make a statement!  I use a large can (20 ounces) and partially drain it. I don’t measure, just eyeball it but if you prefer a more formal approach you’ll want at least 1/3 cup of pineapple juice.  If you want, you can decrease the pineapple to one 8 ounce can but don’t drain it.  I’ve also used pineapple tidbits because that’s what I had on hand – works too.  You get the flavor but the tidbits are more likely to be part of the sauce rather than covering the chicken.   Serve with colorful vegetables and plenty of brown rice to soak up the sauce.

I hope you get the idea as you peruse this blog that food is not something that requires a rigid approach but rather food fits into the flow of the rest of our lives. Take time to fuss when you have time.  Don’t apologize if you find you are fitting a meal into a hectic day.  Do the best you can.   Use what you have on hand.  Don’t be afraid to experiment.  Change things so they fit your family.  If things don’t work out the way you thought it would, laugh about it.  There is always another meal.  Food should bring a pinch of joy into our day!

Print
Aloha Chicken with pineapple and honey

Cook Time: 50 minutes

Yield: 8 servings

Aloha Chicken with pineapple and honey

Ingredients

  • 3 pounds boneless skinless chicken breast or breast tenders, thawed
  • 1 20 ounce can crushed pineapple, partially drained
  • 1 Tablespoon low sodium soy sauce
  • 1 Tablespoon mustard
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper
  • ¾ cup brown sugar
  • 1/4 cup butter, melted
  • 1/3 cup honey
  • 1/3 cup lemon juice

Instructions

    Baked directions
  1. Turn oven on to 350 degrees.
  2. Spray 9x13 inch pan with cooking spray
  3. If using whole chicken breast cut in 2 inch strips for even baking.
  4. Place chicken in pan and add undrained pineapple.
  5. Melt butter in microwave.
  6. Mix melted butter, honey, lemon juice, mustard and soy sauce, salt and pepper. Pour over chicken and pineapple.
  7. Sprinkle brown sugar over top of chicken and sauce.
  8. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 20-30 minutes until chicken is done and pineapple is lightly browned.
  9. Serves 8
    10. Crockpot directions
  10. Spray slow cooker or line with cooking bag.
  11. Add chicken and undrained pineapple.
  12. Melt butter in microwave.
  13. Mix melted butter, honey, lemon juice, mustard and soy sauce, salt and pepper. Pour over chicken and pineapple in slow cooker.
  14. Spread brown sugar over top of chicken and sauce.
  15. Cover and cook on low for 4 hours or until chicken is thoroughly cooked.
  16. Serves 8
http://www.apinchofjoy.com/2013/02/aloha-chicken-with-pineapple-and-honey/

To save this recipe to your ZipList Recipe Box, click the blue button.  To find out more about ZipList, click here.

Follow A Pinch of Joy so you don’t miss a thing!  Click the buttons on the header to subscribe by email or RSS feed, follow on facebook or twitter to catch the latest post!  Share with others by  giving this post a Stumble, Tweet, Pin, or Facebook Like by clicking the buttons on the bottom of this post.  Your support of A Pinch of Joy is  appreciated!

 

 

 

Linking up to these awesome parties here and Sundae Scoop, Linky Party Sunday, Nifty Thrifty Sunday, Sunday’s Best Party, Creative Blogger’s Party and Hop, Sunday Showcase,     Dinner Time Recipes,    Mix It Up Monday,.Manic Monday, ., Masterpiece Monday , Market Yourself Monday,. Made By You Monday , Motivate Me Monday ,  Marvelous Mondays,  Gunny Sack , More The Merrier,  In and Out of the Kitchen,  Inspire Me Monday,. . Tutorials and Tips , Tasty Tuesday , Titus 2 Tuesday, Tuesdays Treasures , Gathering Spot, Melt In Your Mouth Monday, Totally Tasty Tuesday , Tuesday Talent Show, Tea Time Tuesday, Lil Luna, Cowgirl Up, Wow Me Wednesday. . . Cast Party Wednesday,  Wow Me Wednesday, The Creative Spark, Whatever Goes, Show and Share, We Did It!, , 36th Avenue,  . Centerpiece Wednesday, Full Plate Thursday , Show Off Your Stuff, Hookin’ Up, , Share Your Creation, Chic and Crafty, Showcase Your Talent, Catch a Glimpse , Crafty Blog Stalker , Pin Inspiration Thursday, Grace at Home,  Kitchen Fun,  . . . What’s Shakin   .Foodie Friends Friday,  Flaunt It Friday,  Inspiration Friday , Fridays Unfolded,   Delicately Constructed , Simply Link Party, Foodie Friday, Weekend Wrap Up , Whatcha Got Weekend , The Grant Life , Shine on Fridays, Create and Inspire, Anything Goes. Simple and Sweet Fridays,   Show and Tell Friday,Be Inspired Friday,       Pinworthy Projects,   Thrifty Things Friday . . What’s Shakin .  Totally Overflowing,   Strut Your Stuff Saturday , Serenity Saturday, Check Me Out, Saturday Night Special, Saturday Seven, Show and Tell Saturday,

 

 

 

 

Related posts:

Filed Under: Crockpot cooking, Eating, Main Dishes, Meats, Recipes Tagged With: , , , , , , , ,

Monte Cristo Sandwich

January 22, 2013 by

Monte Cristo Sandwich - A Pinch of Joy

This nifty little sandwich has quite a history.  Apparently it is based on a similar French sandwich called Croque Monsiuer – which started from what is basically a grilled cheese sandwich.  When it appeared in American cookbooks in the 1930’s, it was known as French sandwich.  Then someone came up with the idea of combining those two “French” dishes – French sandwich and French toast – into a Cheese Dream Sandwich. Apparently the idea of serving it with jelly came from the French Toast connection.  King’s Restaurants in Nebraska carried the idea further by deep frying the sandwich and calling it a Frenchee, which they served with ketchup.  But it’s real claim to fame was in the mid Sixties when it appeared in Disney’s Cajun (that French connection again!) restaurant where it was called the Monte Cristo.

Now forget that connection to French Toast.  Yes, you dip the completed sandwich into a similar egg mixture.  Unlike French Toast in which bread is allowed to soak up the milk egg mixture, a Monte Cristo gets just a quick dip to coat the bread.  Pick up the sandwich triangles by the tips of the long side, hold firmly and dunk.  Turn over and dunk the other side and place in the skillet waiting with  hot melted butter (or oil).  Adjust the heat so that the sandwich cooks slowly.  It will need about 4 minutes on each side to thoroughly heat the meat and melt the cheese.  You can also prepare this in an oiled grill or Panini maker—I’m told.  The bread is an important part.  It’s good on whatever bread you keep on hand, but for best results choose an artisan bread.  The one pictured is Challah bread, light and soft textured with an eggy yellow color, but sour dough bread is also good.  The jelly served as a dipping sauce is a must.  Powdered sugar is optional.  A great hearty supper dish that is also company fare!

Print
Monte Cristo Sandwich

Yield: 3 sandwiches

Serving Size: 1 sandwich

Monte Cristo Sandwich

Ingredients

  • 6 slices challah bread or sour dough bread
  • 3 slices ham, thick cut
  • 6 slices turkey breast, medium deli cut
  • 3 slices Swiss cheese
  • 3 teaspoons Dijon mustard
  • 1 egg
  • 1/3 cup of milk
  • Pepper to taste
  • 3 tablespoons butter (or cooking oil)
  • 1 tablespoon powdered sugar for dusting
  • 1/3 cup strawberry or raspberry jam for dipping

Instructions

  1. Break egg into shallow bowl or plate, add milk and pepper and whisk together until egg is incorporated into milk. Set aside.
  2. Lay two slices of bread on work surface and spread thinly with half a teaspoon of mustard.
  3. Add slice of ham, slice of Swiss cheese and 2 slices of turkey breast to one slice of bread and top with second slice with mustard facing center of sandwich.
  4. Cut sandwich diagonally from one corner to another, forming two triangles.
  5. Put about 1 tablespoon of oil into large skillet over medium heat.
  6. Dip one triangle sandwich into egg and milk mixture, just far enough to coat the bread. Turn sandwich over and repeat for the second side. Remove from egg mixture quickly so as not to soak the bread.
  7. Place sandwich into skillet and repeat with the other half.
  8. Cook on one side undisturbed for about 4 - 5 minutes until bottom side is golden brown.
  9. Turn and cook on the second side until it is also golden brown and cheese is melted, another 4-5 minutes.
  10. While first sandwich is cooking prepare second and third sandwiches, but stop when assembled.
  11. After removing first sandwich from skillet, add about 1 tablespoon of oil, coat both sides of one sandwich triangle and place in skillet. Repeat with remaining triangles until all four are in the skillet. Cook as above.
  12. Place sandwiches on plates, dust with powdered sugar.
  13. Serve hot with spoon full of raspberry or strawberry jam for dipping.
http://www.apinchofjoy.com/2013/01/monte-cristo-sandwich/

To save this recipe to your ZipList Recipe Box, click the blue button.  To find out more about ZipList, click here.

Don’t miss a thing — subscribe by email or RSS feed, follow on facebook or twitter to catch the latest post!  Share with others by  giving this post a Stumble, Tweet, Pin, or Facebook Like.  Your support of A Pinch of Joy is  appreciated!

Signature

 

 

 

Linking up to these awesome parties here [Read more...]

Related posts:

Filed Under: Eating, Main Dishes, Recipes Tagged With: , , , , ,

Orange Glazed Cornish Hens

January 11, 2013 by

Orange Glazed Cornish Hen - A Pinch of Joy

Cornish hens are an out of the ordinatry entrée, perfect for any special occasion.  A Valentine dinner for two or an Easter dinner for the family, a birthday celebration as well as an alternative meal for Christmas and Thanksgiving.

The history of the Cornish hen is interesting and fairly recent.  A young Frenchwoman, Alphonsine Davis, moved to Paris where she worked in a cheese shop and a millenary shop.   Jacques Makowsky,  a Jewish printer to Csar Nicholas II, escaped the Russian Revolution and fled to France where he met Alphonsine.  They married in 1933 and escaped the Nazis by moving to New York in 1940.  Jacques printed exquisite boxes for high end cosmetics and in 1946 retired to a large farm in Connecticut.  There they raised African guinea hens, a delicacy prized by exclusive restaurants.  A fire wiped out their flock in 1949. It would take several years to bring production of these birds back to scale.  They promised their customers a temporary solution.   Alphonsine, by then known to friends and family as “Te” for her middle name of Therese,  came up with the idea to breed game cocks from Cornwall in England with the common New England breed, Rock Island.  The result was a small heavy breasted bird that became so popular no one ever missed the guinea hens that it replaced.  By the Mid-1950’s their farm was sending out 30,000 Rock Cornish hens a day.  Talk about making lemonade from lemons!

The birds are not fully Cornish nor are they always a hen.  Gender doesn’t matter – only that the bird weigh 2.2 pounds or less.  They can be a bit pricey, but watch for a sale to make the cost more reasonable.   Servings are often based on one bird per person which would be about a pound of meat.  Cutting the bird in half lowers the cost per serving, and makes the servings sizes more reasonable, too!  I cut these in half along one side of the breast bone and the back bone, using a sharp knife.   I patted the cut birds all over with a dry rub and then oven roasted them with a honey glaze.  I don’t typically make gravy or sauces (to avoid the additional carbs) so I lined a jelly roll pan  with aluminum foil before placing the roasting rack on top.  I lost the drippings, but clean up was easy.

Print
Orange Glazed Cornish Hens

Cook Time: 1 hour

Yield: 4 servings

Orange Glazed Cornish Hens

Ingredients

  • Two Cornish hens
    • Dry Rub
  • 2 tablespoons salt
  • 1 teaspoon black pepper or to taste
  • 2 teaspoons garlic and herb (McCormick Perfect Pinch or similar)
    • Glaze
  • 1/3 cup of orange juice
  • ¼ cup of honey
  • 2 Tablespoons of mild honey barbecue sauce

Instructions

  1. If hens are frozen, thaw in refrigerator overnight.
  2. Prepare Cornish hens. Cut in half along the breastbone, using sharp knife. Break ribs away from backbone and finish making cut through. Remove tail and clean any other undesirable parts away.
  3. Turn on oven to 375 F. .
  4. Mix dry rub and apply to both sides of the cut chicken, lifting skin and patting dry rub under it. Pat any remaining dry rub on the outside of skin.
  5. Prepare baking pan. If no roasting pan is available, place rack on jelly roll pan or other shallow pan. Line with aluminum foil for easy clean up, unless planning to deglaze pan and use drippings. Place chicken on rack and let set until oven is preheated.
  6. Bake for 30 minutes.
  7. Prepare glaze, in the meantime.
  8. At thirty minutes of baking time, generously brush honey orange glaze over chicken, being careful not to brush off any rub on top of the chicken. Return to over and adjust oven temperature to 400F.
  9. Repeat glaze every 10 minutes for the next 40 minutes. Pierce chicken to make sure juices run clear or use thermometer to see if temperature has reached 180F.
http://www.apinchofjoy.com/2013/01/orange-glazed-cornish-hens/

To save this recipe to your ZipList Recipe Box, click the blue button.  To find out more about ZipList, click here.

Don’t miss a thing — subscribe by email or RSS feed, follow on facebook or twitter to catch the latest post!  Share with others by  giving this post a Stumble, Tweet, Pin, or Facebook Like.  Your support of A Pinch of Joy is  appreciated!

 

 

Linking up to these awesome parties here and   [Read more...]

Related posts:

Filed Under: Eating, Main Dishes, Meats, Recipes Tagged With: , , , , ,

Scottsdale Potatoes – Hashbrown potato casserole

December 18, 2012 by

Baked Hash Browns with Cheese

 My  mother was introduced to these creamy, cheesy potatoes while visiting family in Arizona.  Apparently that’s where they got the name Scottsdale!  She always called them that and I have seen them in some old cookbooks with that name.  Recently I’ve seen them labeled Funeral Potatoes – a name which belies their yumminess but apparently takes into account the fact that it can satisfy large numbers.  The recipe can be assembled ahead of time and baked while other foods are being prepared.

If you want a holiday or family dinner dish that travels well – this is it.  Bake it at home and carry it hot or let it cool and warm it when you arrive.  Or assemble it at home and bake when you arrive, depending on your schedule and the hostess’s oven space.

It also makes a comforting addition to any meal –especially when the weather is cold outside.  I make it and we will eat several meals (with moderate portions)  from it because the “leftovers” are almost as good as the first time fresh out of the oven.  You can also add around 2 cups of browned ground beef to the mixture or 1 – 2 cups of diced ham to make this a main dish.   And you can enforce portion control by baking the potatoes in serving size baking dishes.  I added ground beef and did the serving size dishes for the photo.  You can also put them in tart pans and bake them crispy to make an appetizer.   Love these ‘taters!

I prefer the shredded hash browns because I like the texture of them in the finished dish over the diced hash browns. I don’t have a huge mixing bowl, so I spread half the frozen potatoes in the greased 9×13 pan and the rest in my large mixing bowl. Either cream of chicken (lighter flavor) or cream of mushroom soup (deeper flavor) will work.  I also like to buy the cream of chicken with garlic or with herbs for a nice flavor change.  Add all the remaining ingredients to the shredded hash browns in the mixing bowl – EXCEPT the melted butter.  When you have everything mixed, spread it over the potatoes in the 9×13 pan.  Everything melds together while baking.  Melt butter in microwave.  Timing may vary according to your microwave – mine takes about 30 seconds at 75% power.  Pour melted butter evenly over casserole.  I like to leave the top plain, but the original recipe called for 2 cups of finely crushed cornflakes spread over the top.

 If feeding large quantities meets your requirements, go to my facebook page and “like” to access the Exclusive Downloads.  There you will find a Scottsdale Cheesy Potato recipe to feed one hundred people from my mother’s church cookbook (so you know it is good!)

To save this recipe to your ZipList Recipe Box, click the blue button.  To find out more about ZipList, click here.

Print
Scottsdale Cheesy Potatoes

Ingredients

  • 1 32 ounce bag frozen hash brown potatoes
  • 1 can cream of chicken or cream of mushroom soup
  • 1 16 ounce container sour cream
  • 2 cup shredded cheddar cheese
  • ¼ cup chopped onion
  • ¼ teaspoon pepper
  • 1 tsp salt
  • ½ cup butter or margarine melted

Instructions

  1. Mix all ingredients except melted butter.
  2. Spray 9x13 baking pan with cooking spray.
  3. Spread casserole evenly into pan.
  4. Melt butter in microwave and pour evenly over casserole.
  5. Bake at 350 degrees for 40-45 minutes.
  6. An alternate recipe calls for a topping of 2 cups of finely crushed cornflakes spread over the top.
http://www.apinchofjoy.com/2012/12/scottsdale-potatoes/

 

 

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Don’t miss a thing — subscribe by email or RSS feed, follow on facebook or twitter to catch the latest post!  

Share with others by  giving this post a Stumble, Tweet, Pin, or Facebook Like.  Your support of A Pinch of Joy is  appreciated!

Linking up to these awesome parties here and   [Read more...]

Related posts:

Filed Under: Eating, Main Dishes, Recipes, Side Dishes, Vegetables Tagged With: , , , , , , , ,

White Pizza

November 28, 2012 by

Pizza with Alfredo Sauce

I zipped through a food and restaurant supply store, a place not on my usual circuit.  A tractor beam locked on my cart and drew me right to the sample station.   Straight from the entry to the table, the pull was irresistible and the smell was tantalizing!  Or maybe it was because the station was right by the produce I wanted and it was past lunchtime!  The sample lady handed me a tiny plate with a bit of white pizza.  It was  heaven!

Pizza is not on our radar.  If presented with pizza  somewhere, we will eat and enjoy.  But to intentionally order, make, or buy a pizza – attention goes elsewhere.    Bytes was allergic to tomatoes for a long time, but now he will take a frozen pizza every few months,  throw it in the microwave, roll and inhale it like a burrito.  Not sure that counts, but that’s the extent of pizza consumption in our house.  People are shocked to hear that.  Heretical, I know.

But this was different.  So I asked and she was happy to share the recipe.  So simple!  I didn’t get the ingredients that day, since I was on a different mission, but next grocery trip, they found their way into my cart.   Sample lady used a toaster oven so I did too, but this would also adapt well to the oven if you are serving more than a few people.   The toaster oven makes this recipe quick and easy,  perfect for snacks, summer lunches or appetizers. I made it for lunch with a generous salad to accompany and the guys were as impressed as I was!  It has a distinctive flavor, so a smaller serving size is satisfying.

I posted this in the first month of A Pinch of Joy.  Since then we’ve tried a few variations that we like and I wanted to share it. Plus a better photo!   The original used  bacon.  I’ve discovered real bacon, cooked, crumbled and packaged works well.  Costco has Kirkland brand 100% real bacon that is crumbled in large pieces, homestyle.  I used a heaping Tablespoon full per slice of bacon called for in a recipe.   We discovered that we  like diced ham as a topping too.    And chopped spinach.  So the recipe has been updated as well.  Enjoy!

To save this recipe to your ZipList Recipe Box, click the blue button.  To find out more about ZipList, click here.

Print
White Pizza

White Pizza

Ingredients

  • Indian flat bread
  • OR prebaked pizza crust
  • 1/3 cup Alfredo sauce, plain, from the jar or your favorite recipe
    • Topping alternatives
  • Bacon, 4-5 slices cooked crisp and crumbled
  • ½ to ¾ cup of diced ham
  • ½ to ¾ cup spinach, coarsely chopped
    • Topping
  • ½ to ¾ cup shredded Parmesan cheese

Instructions

  1. Place crust on baking pan
  2. Spread with layer of Alfredo sauce, not quite to edge, covering evenly.
  3. Sprinkle your choice of topping across top.
  4. Coax shredded Parmesan into even layer on top. Add more if you like, but don’t overwhelm.
  5. If using flat bread, bake 8-10 minutes at 400 degrees, until warm through and cheese melts. If using pizza crust, bake according to directions on package or until cheese is melted and crust is golden.
  6. Cut into serving pieces, about 2 inches square for appetizers or 4 inches square for lunch.
http://www.apinchofjoy.com/2012/11/white-pizza-2/

Don’t miss a thing — subscribe by email or RSS feed, follow on facebook or twitter to catch the latest post!  

Share with others by  giving this post a Stumble, Tweet, Pin, or Facebook Like.  Your support of A Pinch of Joy is  appreciated!

 

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Related posts:

Filed Under: Appetizers, Eating, Main Dishes, Recipes, Snacks Tagged With: , , , ,

Pierogies and Sausage

October 8, 2012 by

Sausage and Pierogies

Happy Pierogie Day!  I don’t know who decides these things, but when I read that October 8 was the day for pierogies I knew I had to share this recipe.

I was introduced to pierogies a few years ago on a Vacation Bible School message board.  One woman noted that she had spent so much time preparing for VBS  that she would have to pull out her busy day recipe.  Someone pressed her and she said they were having pierogies and sausage.  It would take her a breezy fifteen minutes to get a meal on the table that everyone loved.  Quick, easy and good . . . everyone was all over that!  Over the next couple of days there were reports of everyone’s pierogies dinner.  The moderators probably wondered if their company boards had been confused with a cooking forum!

Since I’d never heard of  pierogies before, I had to find out what it was.  Pierogi is one of the national dishes of Poland.  It’s spelled a variety of ways and the word is considered plural because you can’t eat just one!  Americans add the “es” so when you shop, look for pierogies.  It’s similar to the Italian ravioli in that small bits of dough are folded around a filling. Pierogi filling can be anything from sausage to fruit. Fruit pierogies are served with butter and sugar, other pierogies are served with butter and bacon crumbles.  In the US and Canada, the most popular filling is potato, often mixed with onion, some kind of cheese and perhaps a bit of other vegetables.

When I bought pierogies last, the checkout clerk told me her boyfriend’s mom made homemade pierogies.  They were the best she said!  Checkout girl raved about them and said she really was sorry that she had to break up with the guy because that meant no more homemade pierogies.  I asked what his mom served with her pierogies.   Grilled steak.  Well, back to the mundane but pretty darn good sausage.

I buy the long u-shaped sausages – the ones in a 16 ounce package –  and slice them about half an inch thick on the diagonal.  The diagonal lets more of the sausage itself touch the surface of the frying pan.  I use a large pan with about a tablespoon of olive oil in the bottom over a medium high heat.  When the sausage is warm and beginning to brown I push it up the sides of the pan to keep it warm.  Add another tablespoon of olive oil and a box of frozen pierogies, couple at a time, laying them out flat.  Let the pierogies cook and begin to thaw before turning them over. Adjust the heat if necessary to keep them from over browning.  Turn a few at a time to keep from tearing them and let them cook a bit on the other side.  Then I flip them again, mixing the sausages in with the pierogies.  Let the sausages and and the pierogies brown and begin turning a few at a time to keep the browning even.  You can cover the skillet in between flips.  The whole process does take about fifteen minutes and you can set the table, and pull together a salad in between.

We had our sausage and pierogies last night with Sunny Broccoli Salad that I made ahead of time and fresh apple slices.   I have also baked pierogies to serve with fish or as a side dish with some other baked dish.  Spray both sides of the pierogies with butter flavored spray before baking according to directions.  The crust is “crispier” when baked – a different dish than the sauted pierogie, but we like it too.  I’ve used the regular pierogies, but we like the mini ones better for some reason.

How do you serve your pierogies?  Or are you going “huh?” like I did when I first heard of them?

Print
Pierogies and Sausage

Pierogies and Sausage

Ingredients

  • 1 package of tube sausage, precooked, 16 ounce
  • 1 package of pierogies, at least 12 ounces
  • 2 tablespoons of olive oil, or your preferred cooking oil.

Instructions

  1. Slice sausage into half inch slices on the diagonal.
  2. Put one tablespoon of oil in large skillet over medium high heat and add sausage.
  3. When sausage begins to brown push it up the sides and add another tablespoon of oil. Add pierogies a few at a time, laying them flat.
  4. Let pierogies cook until they begin to thaw. The color becomes more translucent and the pierogie pliable. Turn to other side until thawing is complete and they begin to brown.
  5. Turn again and mix in sausages.
  6. Monitor the sausage and pierogies turning as necessary until browned and cooked, depending on size of meat and pierogies.
  7. Serve hot.
http://www.apinchofjoy.com/2012/10/pierogies-and-sausage/

Don’t miss a thing –  subscribe by email or RSS feed, follow on facebook or twitter to catch the latest post!  If you found this post helpful, please  give it a Stumble, Tweet, Pin, or Facebook Like. Your support of A Pinch of Joy is greatly appreciated!

 

 

Linking up to these awesome parties here and   [Read more...]

Related posts:

Filed Under: Main Dishes, Meats, Recipes Tagged With: , , , , ,

Quick Cheeseburger Quiche

September 11, 2012 by

Cheeseburger Impossible Pie

This was probably originally a Bisquik Impossible recipe, but we’ve always called it quiche.  Maybe to fool the mommy cook – or the small diners and their daddy –  into thinking there was  an exotic gourmet dish on the table in the after work scramble!   When I started looking for lower carb options, this recipe surprisingly filled the bill!  It is 13 carbs per serving and has 22 grams of protein to recommend it – besides its tasty heartiness.  This goes together quickly – especially if you keep browned ground beef on hand.   It’s a great weekday meal – about 35 minutes from start to steaming finish.  If you like a bit of Italian flair, try adding Italian seasoning along with the salt and pepper. You can also vary the cheese.   Served with hot vegetable and crisp salad, this is a good dish for those cool fall days.  Enjoy!

Print
Quick Cheeseburger Quiche

Quick Cheeseburger Quiche

Ingredients

  • 1 pound ground beef OR 2 cups already browned ground beef
  • 1 medium onion, chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon ground black pepper
  • 1 cup shredded cheddar cheese
  • ½ cup biscuit baking mix
  • 1 cup milk
  • 2 eggs

Instructions

  1. Spray 8x8 square pan. Preheat oven to 400 degrees.
  2. Brown ground beef and drain excess fat. Spread in bottom of baking pan.
  3. Distribute the next four ingredients evenly over ground beef
  4. In small bowl, mix together milk, eggs and baking mix. Pour over meat and seasonings.
  5. Bake for 25 minutes, until golden brown.
http://www.apinchofjoy.com/2012/09/quick-cheeseburger-quiche/

Don’t miss a thing –  subscribe by email or RSS feed, follow on facebook or twitter to catch the latest post!  If you found this post helpful, please  give it a Stumble, Tweet, Pin, or Facebook Like. Your support of A Pinch of Joy is greatly appreciated!

 

 

Linking up to these awesome parties here and   [Read more...]

Related posts:

Filed Under: Eating, Main Dishes, Meats, Recipes Tagged With: , , , , , , , ,

Parmesan Panko Crusted Chicken

August 7, 2012 by

Fried chicken with parmesan and panko crust

Another quick and easy dinner.  Chicken made moist with egg, flavored with parmesan cheese and panko, then crisped in a bit of olive oil.  Tender and flavorful any time, any season and picture perfect enough for guests.   This is one of my “stand in the refrigerator door– what am I going to cook now?”  inventions, so if you are looking for gourmet – maybe next time!   I spied a jar of grated parmesan cheese in the refrigerator door, looked at the package of chicken tenderloins in the freezer next door and remembered seeing parmesan chicken on a restaurant menu once and there you go.

Chicken breast tenderloins are slices of chicken breast about one half inch thick. They’re not available in all stores, but I can buy them at one of the supermarkets for the same price as boneless chicken breast.  If I stock up while they are on sale, they are a very good buy for the nutrition value as well as the convenience.  You can make your own by slicing boneless chicken breasts the “long way”.     Panko is a relative newcomer to the pantry at Chez Charlene.  I used regular bread crumbs at first, then Italian seasoned bread crumbs which we liked even better.  Then I picked up a package of panko and we like the  light and crispy crust it makes so that is the current choice.  I haven’t experimented with seasonings to go along with the panko so feel free to add your own preferred herbs, if you want. I also don’t add salt because the cheese makes it “salty” enough for us, though you may want to add a touch to the crumb and cheese mix.  Wheels adds pepper to his serving.

Beat the egg till thoroughly mixed.  One large egg will cover about 12 tenderloins, add a bit of water to stretch it if you are going to double this recipe.  Dip the tenderloin first into the egg and then into the crumb and cheese mixture and pop into the hot skillet.  Discard any leftover egg or crumb mixture.    It only takes about six minutes per side to cook the half inch thick pieces of chicken.  Monitor the heat so the crust does not overbrown, but is still hot enough to bring the internal temperature high enough to cook the meat through.  I start out with a couple tablespoons of oil in the pan and then add another tablespoon full when I turn the chicken.  And sometimes if the pan or the meat seems dry, I will add more oil,  about half a teaspoon at a time until the meat is frying and looking moist again.   Serve with salad and vegetable of your choice and fruit for dessert.  YUM!

Print
Parmesan Panko Crusted Chicken

Parmesan Panko Crusted Chicken

Ingredients

  • ½ cup grated parmesan cheese
  • ½ cup panko crumbs, seasoned to taste optional
  • 1 egg, beaten
  • 8 chicken breast tenderloins, thawed
  • 3 Tablespoons olive oil

Instructions

  1. Add 2 tablespoons olive oil to 12 inch pan and begin to heat on medium high heat. Oil is ready when a bit of egg or crumb is dropped in and sizzles.
  2. Mix parmesan cheese and crumbs together in a saucer or small plate.
  3. Beat egg in second saucer or small plate.
  4. Dip each tenderloin in egg and then roll in crumb and cheese mixture.
  5. Cook in open skillet for 6 minutes, lower heat if necessary to prevent over browning.
  6. Turn chicken, adding additional olive oil to prevent sticking. Cook for another 6 minutes.
  7. Serve immediately.
http://www.apinchofjoy.com/2012/08/parmesan-panko-crusted-chicken/

Don’t miss a thing –  subscribe by email or RSS feed, follow on facebook or twitter to catch the latest post!  If you found this post helpful, please  give it a Stumble, Tweet, Pin, or Facebook Like. Your support of A Pinch of Joy is greatly appreciated!

 

 

Linking up to these awesome parties here and [Read more...]

Related posts:

Filed Under: Eating, Main Dishes, Meats, Recipes Tagged With: , , , ,

Chili Cups

July 27, 2012 by

Chili Cups - A Pinch of Joy

Chili cups.  Quick and easy main dish, hearty appetizers or Friday night staple.  When Bytes and his brother were grade school sprouts, they got to picnic on a big green beach towel on the living room floor every Friday night and watch their favorite tv show.    Forget Family Night.   It was Exhausted Mommy and Daddy Night!

They had an early bedtime the rest of the week and we were those mean parents that restricted tv watching.   Watching that show meant they could keep up with their friends.  Reliving and reenacting the show, through the “get into your pajamas and bed routine”, allowed the parents to interject some critical thinking into the process.  “Do you think that was the best way to handle that?” kind of question.  Well, maybe Mom, if she wasn’t busy corralling flying shoes  and hunting pajama bottoms.   Dad would come up with bigger explosions, faster cars and devious plot turns.  Who am I kidding?  It was chaos, but they were happy campers!

Chili cups were a Friday night invention.  It may have been a modification of a Pillsbury biscuit recipe that I’ve seen since and didn’t remember seeing before.  Or maybe the inventor of that recipe ripped it off  the Vance family via mind meld.  In that case, they have greater problems than who thought up the recipe.   With all those bits and pieces of ideas on how to save the world, keep the cherry tree alive, keep the bike upright without training wheels,  stretch income with coupons, or increase productivity of an engine by adding water to the gas line, the mind melder is still reeling from that  encounter!

At any rate – take a can of those aforementioned biscuits or your other favorite brand.  Look for the flaky, layered version.  That way you can separate the layers, stretching your exhausted budget at the same time you reduce the bread part of the recipe.  Spray or grease a muffin pan very thoroughly – exhausted people don’t have time to scour stuck on stuff.  Separate the biscuits at least in half, maybe thirds, depending on the thickness of the original biscuit.  Pat the thin version into the separate muffin cups.  Dads can do this really well.  Moms can take a pound (give or take) of already browned ground beef (here) from the freezer and thaw it in the microwave.  Open a can of chili and pour it into the pan with the thawed meat, stir thoroughly.  Anxious kids or exhausted Dad can spoon the mixture into the waiting biscuit cups. Top with shredded cheddar cheese.  (If the kids do that step, give them separate containers so you don’t have to clean up the mess from too many hands trying to get in the cheese package at the same time.)   Pop the pan into the oven at the temperature on the biscuit package.  Check when the biscuit package says its time to be done.  If the dough looks pale, bake it until it looks golden but not dark brown.  Yield: 16 generously filled to 24 adequately filled chili cups.

Serve with a package of carrots (dumped on a plate, we’re not barbarians here.   Okay it is Friday night and we’re exhausted –  just zip open the package).  Gather up a couple handsful each of tiny tomatoes, berries, apple quarters and whatever else is healthy and handy.  Add a glass of milk and maybe forks.   The kids will take care of spreading the beach towel on the floor without being reminded.  Set out the repast on the coffee table or, if you are adventurous, put a tray on the floor between them.  Sink into your favorite chair with your own plateful.  Following the whole story on tv is optional – all that is important to the kids is that the family is together and it is “their” show / movie.   Rejuvenate!

Featured on Stuff and Nonsense Fridays Unfolded

Print
Chili Cups

Chili Cups

Ingredients

  • 1 lb browned ground beef (about 2 cups, if previously browned)
  • 1 15 oz. can chili with beans
  • ¾ - 1 cup of shredded cheddar cheese
  • 1 can flaky, layered refrigerated biscuits, eight to a can

Instructions

  1. Brown ground beef, or thaw, if previously browned and frozen.
  2. While meat is cooking or thawing, spray muffin pan (one 16 cup or 2 eight cup pans) generously with cooking spray.
  3. Separate biscuits into halves and pat each half into the bottom of a muffin cup.
  4. Add chili to ground beef and stir thoroughly.
  5. Spoon mixture into biscuit lined muffin cups.
  6. Top with shredded cheese.
  7. Bake according to directions for biscuits on package until golden brown.
  8. Remove from pan and serve hot!
http://www.apinchofjoy.com/2012/07/chili-cups/

Don’t miss a thing –  subscribe by email or RSS feed, follow on facebook or twitter to catch the latest post.   If you found this post helpful, please  give it a Stumble, Tweet, Pin, or Facebook Like. Your support of A Pinch of Joy is greatly appreciated!

 

 

Linking up to these awesome parties here and   [Read more...]

Related posts:

Filed Under: Appetizers, Eating, Family, Living, Main Dishes, Meats, Recipes, Snacks Tagged With: , , , , , ,
«Older Posts