Monday, November 11, 2019

Chicken and Spinach Quiche #BakingBloggers

Tender chunks of chicken, cheddar cheese, and spinach covered in a chicken based custard and baked in a flaky crust.  This is the perfect addition to your Holiday Brunch.


The Baking Bloggers are sharing Holiday Pies with you today.........

Sue of Palatable Pastime put together this fun group where we bake according to a theme chosen by popular vote.  This month's winning category is Holiday Pies.

Baking Bloggers

Holiday Pies


Years ago, circa:1974, when I was a young bride and mother, I picked up one of those cookbooks found while waiting in checkout at the grocery store.  Well, to be honest, I picked up one nearly every week when I did my shopping and for years they along with my BHG that I got as a wedding gift were my sole inspiration for cooking for my family each night.

I kept those little cookbooks for years until my real cookbook collection amassed to a huge level, at which time I tore out the recipes I used most often and disposed of the rest.  One of the recipes I kept came from Campbells  Soup Company.  This neat little cookbook gave you a chart to work from.

For Quiche it listed 1 can of cream soup, 1 cup shredded cheese, meat, 1/2 c. vegetable and then it gave you different ideas of items you could mix and match depending on what you had in the house.  It has been my go to recipe for quiche for many years.


The quiche I'm sharing today uses cream of chicken soup for the custard base. 


A blend of 3 different types of Cheddar Cheese.


Leftover chicken breast from a sheet pan dinner I had made earlier in the week and spinach that I had in my freezer.


The great thing about Quiche is that it is a wonderful way to use up bits and pieces of leftovers.  You don't need a lot of anything and you can mix and match whatever ingredients are in your refrigerator.  Turkey quiche with leftover corn, broccoli and cranberries is a wonderful breakfast over the Thanksgiving weekend.  

I often like to serve up several different kinds of quiche at a brunch buffet.  Quiche, fruit salad, sweet breads and mimosas make for a perfect festive meal.  If you are adverse to using the canned soup I have plenty of recipes that don't call for it and that will make a great selection at your Holiday Brunch Buffet.


Vegetable Quiche for those who like to go meatless.









Whatever type of quiche you decide to make I send you happy thoughts for a safe and happy Holiday season.  Join me tomorrow when I meet up with the Bread Bakers to share Indian Flatbreads.



#pie, #Quiche, #chicken, #cheese, #spinach, #Brunch, #brinner, #easy,
Brunch, Entrees, Chicken, Eggs
American
Yield: 6 servings
Author:

Chicken and Spinach Quiche

Chicken and Spinach Quiche

Tender chunks of chicken, cheddar cheese, and spinach covered in a chicken based custard and baked in a flaky crust. This is the perfect addition to your Holiday Brunch.
prep time: 10 Mcook time: 50 Mtotal time: 60 M

ingredients:

  • 4 eggs
  • 1 (11 oz) can condensed cream of chicken soup
  • 1/2 c. half and half
  • 1 c. shredded cheddar cheese
  • 1 cooked and seasoned chicken breast, diced
  • 1/2 pkg. (about 5 oz) frozen spinach, thawed and squeezed dry
  • crust for 1 pie

instructions:

How to cook Chicken and Spinach Quiche

  1. Whisk together the eggs, cream and soup until frothy.  Set aside.
  2. Line a pie pan with the crust and crimp the edges.  Place a layer of cheese on the bottom then sprinkle the chicken and  spinach over the top.  Pour the soup mixture over all.
  3. Bake in a preheated 350* oven for 45-50 minutes, until a knife inserted in the center removes cleanly.  Let sit for 5-10 minutes before slicing.

NOTES:

Recipe inspired by Campbell Soup Company.
Calories
210.51
Fat (grams)
12.08
Sat. Fat (grams)
4.99
Carbs (grams)
11.51
Fiber (grams)
0.63
Net carbs
10.88
Sugar (grams)
4.48
Protein (grams)
13.71
Sodium (milligrams)
420.06
Cholesterol (grams)
155.72
Created using The Recipes Generator

Sunday, November 10, 2019

Broa (Portuguese Corn Bread) #EattheWorld

This delicious yeast bread made with corn meal is amazingly delicious and a perfect side to seasonal soups and stews on a blustery Fall day.


Join us as we travel to Portugal in our quest to Eat the World.........

Saturday, November 9, 2019

A TexMex Fiesta featuring Texas Tannat #WinePW

I received bottles of wine for sampling purposes.  All writings, opinions and feelings are my own.  I received no monetary compensation for this post.

Pork Tenderloin coated in taco seasoning and roasted to a perfect, juicy, tenderness served with a side of Mango Salsa Rice and paired with a bottle of Texas Tannat Wine.  Life is very, very good.


Howdy Y'all.....the Wine Pairing Weekend group is heading over to Texas this month.  Come on in and join us......

Friday, November 8, 2019

Cranberetto Sour #CranberryWeek

This post is intended for those over the legal drinking age in their place of residence.  Please drink responsibly.

If you are a fan of Whiskey Sours you are going to love this seasonal cocktail made with cranberry simple syrup and mixed with Amaretto.  Cheers.


Today is the last day of Cranberry Week.......

Thursday, November 7, 2019

Wednesday, November 6, 2019

Turkey Nachos with Cranberry Salsa #CranberryWeek #FoodieExtravaganza

Want a great way to enjoy those leftovers on Black Friday?  Make up a batch of these Turkey Nachos with Cranberry Salsa.  You're Welcome.


This is my second contribution to the celebration of Cranberry Week........

Tuesday, November 5, 2019

Coffee Scented Short Ribs #JubileeCookbook

I received a cookbook for review in return for this article.  I received no monetary compensation.  All thoughts, opinions and writings are strictly my own.  


Beef short ribs rubbed with coffee, cocoa and spices then braised to a tender, fall of the bone goodness.  Served over mashed potatoes and drowned in the au jus.  So delicious.



This recipe comes from Jubilee; Recipes From Two Centuries of African American Cooking by Toni Tipton-Martin.

Monday, November 4, 2019

Pear and Cranberry Salad #Cranberry Week

Tender baby spinach topped with pear slices coated in a lemon vinaigrette sprinkled with dried cranberries and shredded parmesan cheese is a great start to all your fall festivities.


This is the first day of Cranberry Week.........

Sunday, November 3, 2019

Pecan Turtles #OurFamilyTable

Shelled pecan halves, melted gooey caramel and creamy milk chocolate come together quickly and easily for a cute treat everyone will love.


Three ingredients, a microwave and 20 minutes is all it takes to make this Easy Candy Recipe.......

Saturday, November 2, 2019

Arugula and Shrimp Pizza with an Olive Oil Drizzle and a Ricasoli Chianti Classico #ItalianFWT


I received product from Ricasoli 1141 for sampling purposes.  All ideas, content and thought in this post are strictly my own.
This deliciously different pizza is sauced with Mascarpone Cheese and topped with Sauteed Shrimp, grape tomatoes and fresh Arugula.  Then it is drizzled with olive oil for an amazing Fish Friday feast.  Especially when paired with a wonderful bottle of Chianti Classico.


Join the ItalianFWT group as we explore The Tuscan Wines of Chianti and it's Neighbors..........

Friday, November 1, 2019

Roasted Brussels Sprouts, Apples and Onions #HolidaySideDishes #WorldVeganDay

This wonderful side dish couldn't be easier and you will be thrilled with the great results.  Earthy Brussels Sprouts tossed with Sweet Onion and Apples, then roasted until tender and browned.


Today is not only the final day we are sharing Holiday Sides but it is also World Vegan Day.........

Thursday, October 31, 2019

Happy Halloween and The Weekly Menu

And here it is.  The last day of October.  All Hallow's Eve.  I met my sister for lunch today in a neighboring town, they were all decked out in their finery waiting for all the little ghosts and goblins to come calling.


Wednesday, October 30, 2019

Sauteed Chayote Squash with Onions and Bacon #HolidaySideDish

Quick and easy to make, this Chayote squash flavored with bacon and onion makes a deliciously different side dish to your meal.



Today is the second installment of Holiday Side Dishes........

Tuesday, October 29, 2019

Khorake-Loobia-Sabz (Green Bean Stew) in an Instant Pot #CooktheBooks

This Green Bean Stew is so rich and comforting.  It is Persian food at it's very best.  If you love the flavors of the Middle East you are going to love this Instant Pot recipe.


This recipe was inspired by our Cook the Books selection this month.......

Monday, October 28, 2019

Mac and Cheese Muffins #HolidaySideDish #MuffinMonday

Individual size mac and cheese made in a muffin tin.  Delicious hot from the oven as side dish or room temperature making them great for the lunch box.



We are celebrating three days of sharing Holiday Side Dish recipes this week......

Sunday, October 27, 2019

Cazuela and Concha y Toro Merlot #MerlotMe

I received samples of Merlot Wines to celebrate #MerlotMe month.  I received no monetary compensation.  All writings, thoughts, content and opinions are strictly my own.

This thick, hearty stew filled with classic Chilean flavors was the perfect pairing for my last Merlot pairing for the month.


October is #MerlotMe month.  Each year we celebrate the wonderful flavors of Merlot Wine.......

Saturday, October 26, 2019

Steak Fajita Chili #ChiliCookOff

Chunks of steak braised until tender with all of your favorite Fajita flavors.



This recipe is made in a slow cooker so that when you walk in the door after a long day all you need to do is ladle the chili into a bowl, top with cheese and sour cream, pop open a cerveza and say ahhhhhhhhhh.....

Friday, October 25, 2019

Air Fryer Pumpkin Seeds and the Weekly Menu

Don't throw away those seeds when you carve your pumpkin. This easy and delicious recipe using an Air Fryer will have you enjoying them in no time!!


It is a great way to extend the family fun after carving the pumpkins.  I roasted these up and served them as part of an appetizer buffet before our daughter's birthday dinner.

Thursday, October 24, 2019

Invitation to join #ItalianFWT as we visit the Tuscan Wines of Chianti and it's neighbors

I am all discombobulated here.  You see, I was scheduled to host our Italian FWT group in November but then fellow member Jeff of Food Wine Click was able to procure some of us samples of Ricasoli wine and olive oil.



Wednesday, October 23, 2019

Monster Brains and Witches Brew #FoodnFlix


These fun recipes that I am sharing today are just like the movie by which they were inspired.... The Addams Family.

They are creepy, kooky, mysterious, spooky and altogether ooky.  And oh so much fun!!  Just like the film.




Delight your little ghosts and goblins by serving up Monster Brains and Witches Brew with dinner this Halloween.  They are spectacularly scary and ghoulishly good!!

Tuesday, October 22, 2019

Sunday, October 20, 2019

Almond Pound Cake #TheCakeSliceBakers


This Almond Pound Cake is tender, moist and delicious.  It was the perfect ending for our daughter's birthday dinner.



I made this cake as part of The Cake Slice Bakers group to which I belong......

Roasted Garlic Turkey Chili #OurFamilyTable

This white chili is loaded with layers of flavor from roasted chile peppers and a whole bulb of garlic.  It is one of the best bowls of chili I have eaten.


The From Our Dinner Table Group are sharing Game Day Chili Recipes........

Saturday, October 19, 2019

Moroccan Lentil Soup #SoupSaturdaySwappers

This delicious spiced dish is actually more like a stew than a soup.  I guess I could have added more broth after the lentils were done cooking but I kind of liked how hearty and filling it turned out.


This meatless dish is chock full of lentils and vegetables and then topped with a healthy dose of Greek yogurt to finish it off.  Welcome to Soup Saturday Swappers.......

A Trio of Cahor Wines and the Pairings Served #Winophiles

I received three bottles of wine for tasting purposes.  I received no monetary compensation.  All thoughts, writings and opinions are strictly my own. 

Are you familiar with Cahors wine?  You might be surprised.  I know I was when I received three lovely bottles of Malbec wine for this month's virtual visit to Cahors, France.

Image result for cahors france

Photo courtesy of Google Images.

Come on in and see what I found out this month........

Friday, October 18, 2019

Tomato Poached Cod over Egg Noodles and The Weekly Menu #FishFridayFoodies


Light, tender cod pieces, poached in an Italian spiced tomato sauce and served over egg noodles.  A perfect way to enjoy Fish Friday.


We are sharing Poached Fish/Seafood recipes today over at Fish Friday Foodies.  Step inside and take a look........

Grilled Beef Salad with Kiwano Dressing #FreakyFruitsFriday

Disclosure:  I received product from Melissa's Produce who is sponsoring this event for use in the recipes I am sharing.  I received no monetary compensation. All writings, opinions and content of this blog are strictly my own.

This easy main course salad contains Kiwano Slices as well as being topped with a dressing made using Kiwano Melon and Blood Oranges.  It makes for a wonderful change from your everyday salad without any more work.


This is the final Freaky Fruits Friday post for this year..........

Thursday, October 17, 2019

Leftover Chocolate Donut Pudding #Choctoberfest #BundtBakers

This is a sponsored post.  I received product for use in creating recipes for Choctoberfest.  Sponsors also provided gifts for me to offer in a giveaway during this event.  All opinions, writings and content are my own.

Decadent and rich, this baked pudding is made from leftover Chocolate Donuts with Chocolate Chips.  You could easily use any flavor donuts or any cake that you have as well. It is a great way to re-purpose those desserts into a brand new dish.


Today is my final installment for the week long Choctoberfest that we have been enjoying and also my post for this month's edition of Bundt Bakers.........

Wednesday, October 16, 2019

Pumpkin Brownies with Chocolate Swirl #Choctoberfest #FantasticalFoodFight

This is a sponsored post.  I received product for use in creating recipes for Choctoberfest.  Sponsors also provided gifts for me to offer in a giveaway during this event.  All opinions, writings and content are my own.

Pumpkin Brownies with a Chocolate Swirl made from scratch and baked up in an adorable Jack-o-Lantern pan.  Brownies have never been so much fun.


This is what happens when Choctoberfest meets up with Fantastical Food Fight.......

Tuesday, October 15, 2019

Homemade Chocolate Sandwich Cookies #Choctoberfest

This post is sponsored by Imperial Sugar and Divine Chocolate.  I received product to assist in the creation of this recipe.  There was no monetary compensation given.  All content, opinions and writings are strictly my own.

I cut these chocolate sandwich cookies into fun Witches Hats and Black Cats for Halloween but you can just cut them into rounds if you want a more traditional cookie that reminds you of those that you buy in the store.


Welcome to Day 2 of Choctoberfest.......

Monday, October 14, 2019

Chocolate Donuts with Chocolate Chips #Choctoberfest #BakingBloggers

This is a sponsored post.  I received product for use in creating recipes for Choctoberfest.  Sponsors also provided gifts for me to offer in a giveaway during this event.  All opinions, writings and content are my own.

Sweetest Day is coming up fast and these chocolate cake donuts studded with chocolate chips are sure to put a smile on the face of all your sweeties.


C'mon in!!  We are celebrating the first day of Choctoberfest and this month's edition of Baking Bloggers in addition to Sweetest Day today........

Sunday, October 13, 2019

Shakshuka #OurFamilyTable

Perfect for Breakfast, Lunch or Dinner, life doesn't get much better or more tasty than this egg in a spiced tomato sauce dish known as Shakshuka.


The From Our Dinner Table Group is sharing easy Middle Easter recipes today........

Saturday, October 12, 2019

Pot Roast Soup and the Weekly Menu

When planning my Weekly Menu I try to incorporate any leftovers into another meal during the week.  This Pot Roast Soup is the perfect way to enjoy that leftover pot roast as an entirely new dinner.


C'mon in.  I will share this great way to use leftovers and tell you what's on the Menu this week......

A Month Long Merlot Extravaganza #MerlotMe #WinePW

I received samples of Merlot wine for use in tasting and recipe pairing for the month of October.  I received no monetary compensation.  All opinions, writings and content of this blob are strictly my own.

Tender pork loin cutlets coated in panko bread crumbs and Dijon mustard, fried to a golden crisp and served with a creamy tomato sauce.


This is just one of many Merlot wine pairings I have enjoyed thus far in October.  Join me and the Wine PW group as we celebrate #MerlotMe month.

Friday, October 11, 2019

Easy Passion Fruit Whip #FreakyFruitsFriday

Disclosure:  I received product from Melissa's Produce who is sponsoring this event for use in the recipes I am sharing.  I received no monetary compensation. All writings, opinions and content of this blog are strictly my own.


This fun sweet and tart dessert is easy to make and delicious to eat. It does take a little time but most of it is hands off time.  There is very little actual work in this dish.


This is my recipe for the second celebration of Freaky Fruits Friday.......

Thursday, October 10, 2019

Galushki Soup #EattheWorld

This warm, comforting Ukranian Chicken Soup is filled with dumplings called Galushki making it a complete meal.


Join us as we travel to Ukraine to Eat the World..........

Blood Orange Salad with Pecans and Blue Cheese #ImprovCookingChallenge

Tender mixed baby greens and blood orange segments, tossed in a blood orange vinaigrette and topped with pecan pieces and blue cheese.


We are sharing Orange and Olive Oil recipes today for the Improv Cooking Challenge......

Tuesday, October 8, 2019

Make Ahead Sourdough Dinner Rolls #BreadBakers

These crusty sourdough dinner rolls need an overnight rise but I think after one taste you will think it is worth the extra effort.




We are sharing Make Ahead Breads today over at Bread Bakers........

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