1. Chop up some leftover chicken, add some salt, pepper, and sage. Place in a Tenderflake pie crust. What? They're easy!2. Don't use breadcrumbs. They are silly. Crunch up some cracker crumbs, mix with salt, pepper, and sage, and sprinkle over the chicken.3. Open the fridge to discover you have this many eggs left:4. Pop down here:5. And pick up some reasonably priced eggs. Frig.6. Mix 1 1/4 cups of milk, 3 tbsp of flour, 2 eggs (yeah, I paid that price and I only needed one egg) and (you guessed it) salt, pepper, and sage. (I like to season every level of this meal). Whisk until you get some bubbles. 7. Pour egg mixture into the pie crust:
8. Realize you meant to put some veggies in, but that it was too late once you added the cracker crumbs. Frig. Bake at 350F for 40-50 minutes, until set the whole way through. Serve with veggies and dip, because you started knitting, lost track of time, and forgot to put any veggies on to cook.
(the hole is from when I poked it to see if it was done. Presentation is not my strong suit)
This quiche is great for leftover chicken or turkey, and it is a great make ahead meal, because you can just slip it out of the foil pan, put it in a pyrex pie plate (if you have one... I do, and that is about all I do with it) and pop it in the microwave. It reheats well. If you have a lot of chicken, the quiches can be wrapped in foil and frozen. I once cooked myself a whole turkey while Travis was away, and then made all these quiches with the leftovers that I just pulled out of the freezer whenever I needed them.
Tuesday, February 12, 2008
Thursday, February 07, 2008
These came out great. I baked these orange muffins from this recipe today. I had a helper. He stirred. They came out great. They were soft and fluffy and only a little sweet. Not unpleasantly un-sweet but rather just a hint of sweetness. I did make some changes to the recipe (naturally). I subbed out 1/4 cup of the flour for whole wheat (I need to sneak it in whenever I can) and I also subbed the butter out for oil instead, partly because it's better for you, but partly because I was too lazy to melt butter. I would have opted out of the oil entirely and replaced it with apple sauce but all I had was blueberry apple sauce. I also added in about 1/2 cup of dried cranberries instead of the nuts. (I hate nuts in baking. I don't know why, because I like nuts by themselves) Anyway, the only real change I would make in the future would be to double the amount of cranberries. They were few and far between. Oh, and I also added about 1/2 teaspoon each of cinnamon and nutmeg. I figured they went so well in the cranberry sauce I made for Christmas, that it wouldn't hurt in here. Oh yeah, plus I left off the topping. And the picture reminded me that I put in about 1 teaspoon of vanilla. Geeze, it wasn't very much like the actual recipe at all, was it!
One wierd thing was that it only made 11 muffins. Maybe the extra cranberries would help with that next time? Who knows. Anyway, I will absolutely be making these again, modifications in place. And I won't forget my helper!
I have a post about quiche in the works too so stay tuned.