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For that favorite Lady in our lives on their special
day
Mother’s Day Crustless Quiche
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I am going to present a recipe for a crustless quiche with certain
ingredients but you can alter the selection of those ingredients to
suit your own particular taste. First, fry some bacon, drain on paper
towel then crumble. In bacon drippings, cooked 1 large, diced onion
& 8 oz of sliced mushrooms until caramelized, remove and drain
on paper towel. Grate some good Swiss cheese, some sharp cheddar and
any other cheese that you might like. Again, at this point you can
be as elaborate as you like with additional ingredients like sausages,
spinach, asparagus – just use your own imagination. In a large
mixing bowl, crack 6 eggs and add 8 oz of whipping cream, 3 heaping
tblsps of sour cream, salt & pepper to taste. Mix with a wire
whisk until completely combined. In a Pam sprayed or buttered baking
dish layer the bacon, then onion & mushrooms, then cheese—pour
egg mixture over and then lay out cooked asparagus spears in a tire
spoke pattern, sprinkle with some chopped, green onion. Place into
the center of a preheated 375 degree oven and bake until a golden
brown crust has formed. While that bakes make a Béarnaise sauce
( get Knorr mix, it is great and easy) Let quiche rest for about 5
minutes then slice and put a couple of spoonfuls of the Béarnaise
on top and serve with some fresh fruit and a warm croissant. This
is a light and flavorful meal and it takes no time to prepare.
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It is time to roll out the grills
– Memorial Day is here
As you plan that big weekend with family and friends, let’s
crack open an old favorite -
Hickory Smoked Barbeque
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I have found that it is best to use Boston Butts for great barbeque,
your yield is great and the meat is fairly lean with lots of flavor
* take your butts and slice them in half on a diagonal so as to
expose more area for that smoke * make a rub out of your favorite
spices and rub the meat with a good coat and place in a pan, cover
with foil and allow to sit for 2 days in the fridge * on the day
of cooking, remove and allow to sit in a cool place in the kitchen,
covered for 2 to 3 hours * add 1 cup of water to pan with meat,
cover tightly with foil and place in center of a preheated 375 degree
oven * cook for about 90 minutes, remove from oven and allow to
stand for about 30 minutes uncovered * make sure that you have soaked
some hickory chips for several hours * start your grill and depending
on the style and size of the grill that you have, you will need
to try and bank the coals at one end or to the side of the grill
then cover coals with good layer of wet chips * place the meat on
the grill without the coals being directly under it * close all
dampers on grill and allow to smoke for at least 45 minutes or as
long as you choose– do not baste * remove from grill and chop
the BBQ * mix in your favorite BBQ sauce if you like but this is
excellent with no sauce at all * serve with your favorite side dishes
and enjoy the meal, the family and the weekend.
As Memorial Day Approaches, Get the Grills lit and boggity,
boggity, boggity....
Debra's NASCAR, Slow Roasted, Beef
Brisket
Debra loves that #3 but will take the #8
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First, select a very good beef brisket. Get one with a
little fat but also thick and meaty. In a mixing bowl, make a
marinate of your favorite spices. This can be either left as a
dry rub or you might add some soy sauce and get it a little
wet. Here's a real simple one that I call "bug
juice". Take bout 1/4 cup of each of the following:
kosher salt, black pepper, tarragon, garlic salt or powder,
and Lawry's season salt, add 1 cup of soy sauce, 1/2 cup of olive
oil & juice of 2 lemons plus the 2 lemons. Mix all of this
and pour into a large zip lock bag. Place meat into bag and
press out as much air as possible and seal. Place into a pan
and into fridge overnight. about 3 hours from cook time,
remove from fridge and place on counter. Now, listen real
well. Get your grill going with about 16 brickets. Allow
these to burn down to a solid gray and then spread in a tight
bunch. Now, add 4 fresh brickets-- yes you want very low heat,
place meat on grill and baste with marinate. Close the lid and
allow to cook for 30 minutes, baste and add 4 more brickets.
Repeat as long as necessary until you have an internal temperature
of 125 degrees. Remove from grill and allow to rest for 15
minutes before carving. Baked corn on the cob, red rice and a
sweet slaw will work well with this great dish.
Debra hopes that you will
enjoy and have a great Holiday
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