Another quick, easy, cheesy, crustless quiche!

The Bob's mom and her fiance stayed with us over Labor day, and I was looking for an easy, no-fuss breakfast for Monday morning. Monday was a work and travel day for them, so I wanted to give them a good breakfast before they hit the road. This was just the ticket, because it was tasty, but filling, low carb for me, and it took all of 5 minutes to throw together while everyone was getting ready. It was also easy for everyone to "graze" and grab when they were ready to eat – equally good hot or closer to room temperature. I served it simply, with just toast and some fresh grapes. For a brunch you could go all out and serve it with some potatoes, and maybe cheesy biscuits or sweet rolls.

You'll need:
6 eggs
3 T Sour Cream
About a cup or so of diced ham – I used the pre-diced, pre-cooked stuff, but you can get fancier if you wish
A good cup or cup and a half of shredded cheese – I used about 2/3 Colby/Jack and 1/3 mozzarella, but it's not exact, just use whatever you like that melts well

Here's how you make it.

1. Preheat oven to 350º. Liberally spray a 9" pie plate (or the like) with non-stick spray.
2. Whisk the eggs and sour cream together. I found it worked best to stir the sour cream a little first, and add the eggs one at a time until it's very creamy. Pour into your pie plate.
3. Sprinkle the ham evenly over the egg mixture. Sprinkle the cheese over all, in an even coating.
4. Bake about 40 minutes, or until the center is set. I checked with a toothpick and when it comes out clean it's good. Top will be slightly browned.

That's all there is to it. Let it sit about 4-5 minutes before cutting, and it should come out in nice wedges for you. It's creamier and cheesier than the crustless quiche I have made before, and The Bob said, "we can have this again." Always a good sign.

Of course you can see that the sky's the limit on this recipe. Change the meat and cheese to your heart's content. You could try it with some sausage and some sauteed vegetables like onion and mushroom. Get creative. I intend to!

This quiche will keep refrigerated a few days and is very good heated through in the microwave for weekday breakfasts. Give it a try.

An easy crock pot Reuben dip for your next carry in

You have the invite to a pot luck, but what to take? A bag of chips or store bought cookies might count, but it looks like you picked them up on the way to the party. (Sometimes that is definitely okay!) You want to put forth a little effort... very little... but take something people will like, and bring home an empty dish at the end of the night.

For our last carry in, I concocted a Reuben dip that elicited raves, and requests for the recipe. This was just one of those crazy ideas I had that worked. And the best part was, The Bob assembled it all, and if he can do it, you certainly can!

Dump into a crock pot or slow cooker:
1 lb. deli corned beef, shredded, then chopped
1 lb. shredded Swiss cheese
1 lb. shredded Mozarella
1 brick of cream cheese
1 regular sized can of sauerkraut (most of the liquid left in)
1 regular sized bottle thousand island dressing

Melt all together on low, stirring occasionally.

Serve this with little rye bread slices, toasted if possible.

If you like Reubens, this has all that flavor, but in a creamy dip consistency. Easy to serve at a pot luck or carry in.

Don't let the elephant watch these peanuts. Super-easy microwaved spiced nuts.

The Bob loves his dry roasted peanuts. There is almost always a jar in the pantry for a quick snack whenever he is craving a little something salty. It wasn't until he opened my most recent purchase and ate a big handful that we realized I had picked up the unsalted variety by mistake. Now we are well aware that unsalted nuts are healthier, but the man likes the salted kind, what can I tell you. These were going to completely go to waste.

Until one evening I saw the jar on the shelf and had a little brainstorm. Why not spice them up? Well, this is a take on a recipe I found on All Recipes. They called them spiced nuts, but really they are more of a sweet snack as prepared by the recipe. And, the original called for pecans, but I thought any kind of nut would work. So I modified it to come up with a sweet and salty combo that Bob and I really loved.

Here's what you need.
1 16 ounce jar unsalted dry roasted peanuts
1/4 cup butter
1/2 cup brown sugar, packed
1/2 t ground nutmeg (I used whole nutmeg and grated it on a microplane)
1 t ground cinnamon
1/4 t cayenne pepper (optional, and add more as you like...)
2 T water
Kosher salt

Here's how you do it.
In a microwaveable 4 qt. casserole, melt the butter. Stir in everything but the nuts and the salt. Microwave on high for 1 minute, remove, and stir. Add the nuts and microwave 4-5 more minutes, stirring after every minute. I went the full 5. Turn out onto waxed paper, and spread out with a spatula. Sprinkle kosher salt over all, to taste. Let them cool as long as you can stand it, and try them! I stored them in plastic containers and they kept well. But, they didn't last long! Bob took them to work to share with his coworkers and they all agreed that I should make these again. They were so easy, why not!? I think they'll be great around the holidays, and I will try this with all kinds of nuts.

I hate to see food go to waste, so this satisfied my need to use up the nuts, and satisfied Bob's love of salty (and sweet) snacks!

A recipe that elicted a WOW - easy grilled chorizo-stuffed chicken breasts.

I stopped at the store on my way home one night with no ideas in mind for dinner. Probably chicken, but after that I was stumped. I wandered the meat section and ran across some Mexican chorizo, that spicy sausage you see often scrambled up with some eggs. I picked that up, along with a few other things, thinking maybe some sort of Tex-Mex kind of dish might do for the night. What I came up with elicited a WOW from The Bob. He even said "we can have this again," (a sure sign I'm onto something) and even more comments for days afterward. So, if you like chorizo, and are thinking of another spin on grilled chicken, you might want to give this one a try.

For the stuffing:
About 1/4 lb. of chorizo, crumbled and browned, then cooled completely
About a cup of shredded taco cheese, I used the three-cheese blend
1 diced green chile (about a tablespoon) - you buy them in those little cans and these are mild, not spicy
A few diced pickled jalapenos to taste (I used about a tablespoon) this gives a kick, but not too much

Mix all together in a small bowl and set aside.

For the chicken:
2 pretty large boneless, skinless chicken breasts
Chili powder to season

To make them:
1. Cut a pocket into each chicken breast - take your knife and make an "incision" into the thicker side of the breast, then runthe knife in and around, until you have a decent-sized pocket
2. Stuff each one with as much filling as will fit, then just pull the pocket closed (you can use toothpicks if you want to, I didn't this time).
3. Season both sides with chili powder to taste (gives them a pretty color).
4. Grill over medium high heat until they're done. Ours took about 10-12 minutes a side.

While it was cooking I made a sauce to pour over. Take about a cup of regular store-bought ranch dressing. Stir together with a handful of cilantro chopped very fine, another chopped green chili, and some chopped pickled jalapenos to taste. This was a delish, fresh-tasting salad dressing for me, but Bob put it over his chicken and he said WOW again.

This could also be baked instead of grilled. I would just put in a baking dish sprayed with some non-stick spray, in a 350 degree oven for about 40-45 minutes or until done.

I plan to make this again, and often. It isn't every day that a weeknight meal gets WOWs. But it turned out well enough that I might bust it out on company some weekend, too.

Let me know if you try it, and what your results are!

Another reason I love L.L.Bean - the guarantee is really real.

I have said many times how much I love L.L. Bean. I love love love their Boat and Tote Bags, and now have one in just about every size. I have praised their Double L Polos, for both men and women. I have been enthralled with many of their home accessories. All the stuff is downright charming. None of it is what I would consider "high fashion," and that's kinda the point.

Anyway, a while back I ordered a pair of Kathadin Khakis out of the clearance section of the site. Must have been a discontinued color, but the price was right and they looked like something The Bob would wear to run around in. He was only a little dubious at first, because they were sort of a cross between a jean, a work pant, and his old khaki standbys. The heavy duty fabric was tough, but not rough. The fit was relaxed. But, believe it or not, with the right shirt or sweater they were decent enough to wear to a casual dinner out. Superb. Home run. They became his favorite pants, seeing more action than even his comfy jeans.

But, a few months later the riveted button thingy broke. Just broke right off. I have never ever had a problem with a Bean product, so I was surprised. But there was no fixing it. I told the near-inconsolable man that I would see what I could do.

I have an account on Bean's web site, so I went online and found the record of the order, and sent a short email to the company explaining what happened, referencing the order, and asking how to go about getting a replacement pair. A few days later I received an email that "my order" had shipped.

They sent me another pair in the same size and color, no questions asked. Bob was happy. I was happy. Bean has a devoted customer for life.

Not many companies stand by their products like that. That's yet another reason I love L.L. Bean.

Recipe for comfort - beer cheese-cheese-cheese soup.

A big pot of soup is the perfect cure for a rainy, blah night, but who has time for something that tastes like it's been cooked all day? Not this girl. I need something quick and easy to put together, but something that can simmer on low until The Bob is ready for dinner. This is my take on beer-cheese soup – I took the basic idea from several recipes to come up with my own, and it was delish if I do say so myself.

Here's what you need:
3 slices bacon, diced
1 clove (or so) garlic, minced fine (I used the preminced jarred kind to save time)
1T butter
2T flour
1t dry mustard
1 small can chicken broth
1 cup (or so) half and half
1 12 oz. bottle of beer (I used a Bud, but anything works - the alcohol cooks out)
16 oz. (or so) Velveeta, cut into chunks
1 jar (5 oz.) Kraft Pasteurized Process Cheese Spread with Bacon
1 jar (5 oz.) Kraft Old English Sharp Pasteurized Process Cheese Spread
Salt & pepper to taste

Here's all you do:
1. Cook the bacon in the bottom of a large saucepan until crisp. Remove to a plate to drain and reserve for garnish.
2. Add the butter and the garlic and sauté until the garlic is transparent and flavorful, just a minute or so.
3. Turn the heat down a smidge, and add the flour and dry mustard to the pot. Cook, stirring, for a few minutes until the mixture forms a pretty thick paste.
4. Whisk in the broth, then the half and half, until incorporated. Add the beer and stir. Let this come up to a simmer. Add salt and pepper to taste.
5. Add the jarred cheeses, one at a time, stirring until melted. Add the Velveeta in chunks, stirring until melted.
6. Taste for seasonings, and then simmer on low, stirring pretty often, until you just can't stand it any more! I let mine simmer for about 20 minutes.
7. Ladle into bowls and garnish with the reserved bacon bits, and/or anything you like. Bob topped his with bacon AND croutons.

I thought pumpernickel bread sounded good to dunk into this soup. I cut slices of the bread into strips, brushed with butter and toasted in a 450º oven until they were crispy.

While this soup was delicious on its own, we immediately thought of about 3-4 different things you could do with this as a base. This would be awesome with crab meat and/or shrimp. It would be great as kind of a chowder with a couple of potatoes and some drained corn. Tonight I plan to take some fully cooked chorizo flavored smoked sausage, slice it into disks and add it to the soup.

Experiment with what you like. But, try it this the first time. You will sink down into that bowl of cheesy goodness and it just won't matter what the weather's doing outside.

We never get tired of a good old casserole – especially with tater tots & cheese!

You already know that The Bob is a casserole junkie. I swear if you layered nails and glass in a dish and covered it in cheese and topped it with crushed potato chips, he would lick his plate clean. I think he might eventually catch on to nail & glass casserole, so I guess I will keep looking for easy, cheesy casseroles to make the man.

I came up with this one as a substitute for my Reuben Bake, and it went over pretty well.

Here's what you need:
1 lb. fully cooked, skinless smoked sausage
1 can green beans, drained
1 can cream of mushroom soup
8 oz. Velveeta, cubed
Tater tots (YES, tater tots!)

Here's what you do:
1. Preheat oven to 350º. Spray an 8" square baking dish with non-stick spray.
2. Cut the sausage into 3/4 inch disks and put in the bottom of the pan. Top with the green beans. Spread the soup over top. Top this evenly with the Velveeta. Then (and this is my favorite part!), put tots all over the top. Really pack them in!
3. Bake for about 50 minutes, or until the cheese is melted and bubbly, and the tots are nice and golden brown.

Modify to your heart's content, but for goodness sake, keep the tot! This actually reheated pretty well the next day, so it won't go to waste.

A comforting meal that is so simple to make – hamburger stroganoff

I know there are times when The Bob and I feel the need to hunker down, and we have had that feeling after the tragedy at Virginia Tech. Watching the non-stop coverage is painful, and we feel for the families and friends of the students and university personnel who are the innocent victims of this horrible crime.

I have a feeling we are not the only ones who need a bit of comforting right now and one way we can comfort each other is through food. It may not be totally logical, but for some reason it works. Last night I put together a super-easy hamburger stroganoff – a yummy, creamy, mushroom-y, meaty feast for the two of us. There are "upgrades" you can make to this meal if you have the time and energy, but I took the easy way last night.

Here's what you'll need:
1 lb. hamburger
Dash of garlic powder
1 can cream of mushroom soup
1 cup sour cream
1 cup half and half (folks, this is not diet food!)
1 can sliced mushrooms, drained
2 teaspoons paprika
salt and pepper to taste

Here's how you do it:
Crumble the ground beef in a deep skillet and sprinkle with as much garlic powder as you like (I used about 1/2 teaspoon, not too much). Brown and drain. Add to the skillet the remaining ingredients and stir until it's all incorporated. Bring up to a bubble and stir occasionally until it's thick and creamy. That's all there is to it.

You can let the stroganoff simmer gently over very low heat while you prepare egg noodles and then ladle a big generous serving over top. It would probably be delicious over mashed potatoes or rice, too. (I did the low carb thing and had mine over mashed cauliflower and it was wonderful.)

The upgrades, you probably figured out, would be to mince a clove of garlic to replace the garlic powder, and of course you can use fresh mushrooms instead of canned if you feel like slicing.

The thing about a dish like this is that, while it has flavor, it's not overpowering. It's bland in a good way – the way Nigella Lawson describes bland – more as a texture that is soothing. Which was the whole point last night.

I hope you try this the next time you're feeling the need to sink down into a bowl of pure comfort.

Silly-Simple Tuna Casserole

You may have big, elaborate meals planned for this holiday weekend, but save this recipe for sometime mid-January when you are over all that and looking for something easy for a weeknight meal. The Bob, lover of all things gooey-casseroley, highly approves of this stuff.

Here's what you need:
1 box mac 'n cheese (like Kraft) (and the milk & butter it calls for)
1 can cream of mushroom soup (undiluted)
2 cans tuna, drained
A big handful of potato chips

Here's all you do:
1. Preheat your oven to 350º. Spray a 9x9 baking dish with non-stick spray.
2. Make the mac 'n cheese
3. In that pan, add the soup and the tuna and stir to combine.
4. Plop it in the pan, smooth it out, and top with the chips all crunched up.
5. Bake until it's bubbly and the chips are a little toasty brown.

Didn't I say it was silly-simple?

Thankfully – an easy leftover turkey casserole

I know it's been a few weeks since Thanksgiving, but I made a turkey breast in the crock pot this past weekend (see my previous post here for the how to), and had some leftovers I wanted to use up. This time of year, The Bob requests big comfort foods, so I cooked up this easy pseudo-Thanksgiving-leftovers casserole for him. This is falling-off-a-log simple.

You'll need:
1 box of cornbread stuffing mix (such as Stove Top; serves 4)
1 can of corn, drained
about 2 cups cooked turkey, cut up
1 jar of turkey gravy
1 pkg instant mashed potatoes (serves 4; flavored is okay)

Here's how to do it:
1. Preheat oven to 350º. Spray a 9x9 square baking dish with non-stick spray.
2. Prepare the potatoes per package instructions (I did them in the microwave), and reserve.
3. Put the stuffing mix in the bottom of the dish and pour the water/butter over, following the package for measurements. Stir to make sure all the stuffing is moistened. Press into the bottom and slightly up the sides to create a crust.
4. Over the stuffing, layer the corn, the turkey and the whole jar of gravy. Drop the potatoes on top and smooth with a spatula. I raked a fork across the top to create a lattice pattern.
5. Pop in the oven for about 30 mintues, until heated through and the top is a little browned.

You could easily use chicken in place of the turkey, and switch up the stuffing and gravy to suit. Bob likes corn, but that could be omitted.

An easy, very fast, turkey casserole that you'll be thankful for on a weeknight.

How to start a holiday tradition – the hard way

The first Christmas The Bob and I were together, we bought a big, beautiful Christmas tree to decorate. We were so excited – egg nog, Christmas carols on the CD player, the whole nine yards. We got the tree home, stuck it in the tree stand and it jutted out at about a 45º angle. The Bob said not to worry, and he took it out in the garage to start cutting off the crooked part. By the time he cut the trunk so that it would be straight in the stand, our 8' tree was down to 4'. What could we do? At first we were upset – our holiday tree decorating was ruined! But then we just started laughing.

The Bob went and got another tree, but we couldn't bring ourselves to get rid of the "first tree" we ever bought together. So, we turned that dinky sawed off tree into our first Chrismtas tradition – the Kitchen Tree. I had a corner I tucked the tree into and decorated it with a ton of oversized fruit ornaments and my mom's old Christmas cookie cutters, similar to the ones shown here. In keeping with the theme, I used a vintage printed tablecloth as a tree skirt.

Since then, we always have a Kitchen Tree. We took what could have been a really rotten situation, and made something cute out of it. What are your holiday traditions? How did they get started? Creating memories is one of the things the holiday season is all about.