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October Recipe

SAVORY PUMPKIN QUICHE

 

 

Quiche is not only great for breakfast or brunch, but also for lunch or even diner. I thought of making roasted pumpkin into a quiche when I was thinking about all that wasted pumpkin we get after carving our Halloween pumpkins. All you have to do is roast the chunks you remove when carving the pumpkin, and use them to make your quiche. If you aren’t carving a pumpkin, just use a little pumpkin for this recipe. Just take the pumpkin chunks and roast them in the oven with a little olive oil and kosher salt. Then add the pumpkin, along with some onions, garlic and fresh parsley in a pie crust with the quiche filling. It couldn’t be an easier dinner for your pumpkin carving night. I used a pre-made pie crust in this recipe to make it more convenient. Since quiches for our family are basically dishes created to take advantage of leftovers, I always keep handy pre-made pie crusts on hand. Serve this savory pumpkin quiche with a simple salad, such as poached pears over spring greens.

Savory Pumpkin Quiche Recipe


Ingredients

1 pre-made pie crust


1 cup cream, half and half, or whole milk


2 eggs


1 small pumpkin, roasted and diced, resulting in about 1 1/2- 2 cups pumpkin


1/2 small onion, diced


1 clove garlic, diced


2 teaspoons freshly chopped parsley


a dash of nutmeg


a dash of kosher salt


additional olive oil and kosher salt for roasting pumpkin

Method

1. Preheat oven to 350 degrees. Seed pumpkin and cut in wedges. Place pumpkin on cookie sheet and sprinkle with kosher salt and drizzle with olive oil. Bake pumpkin until fork tender. Depending on thickness of pumpkin, this could be 30 – 45 minutes, or more. When pumpkin is fork tender, remove from oven and let cool. Cut pumpkin away from skin and dice. Set aside.

2. Unroll pie crust and place in a quiche dish. Prick dough and pre-bake for 10 – 15 minutes. Combine eggs and cream half and half, or whole milk. Whisk together, trying not to incorporate any air bubbles. Add fresh parsley, nutmeg, and salt. Whisk to combine.

3. Remove pie crust from oven when done. Spread pumpkin, onion and garlic evenly over pie crust. Gently pour the egg filling over the ingredients. Bake at 350 degrees until set, about 45 minutes. Be sure to let the quiche rest at least 15 minutes before slicing.

August Recipe


Chicken Tortilla Casseroles

Ingredients

Chicken Gravy:

•  4 boneless, skinless chicken breasts
•  Salt
•  Chicken Gravy, recipe follows
•  1 cup canned green chiles, chopped
     and drained
•  1 medium onion, finely chopped
•  1 clove garlic, minced
•  1 cup sour cream
•  1/2 teaspoon cumin
•  1/2 teaspoon salt
•  1/4 teaspoon pepper
•  Cooking spray
•  Twenty-four 6-inch corn tortillas
•  3 cups shredded Cheddar

•  6 tablespoons butter
•  6 tablespoons all-purpose flour
•  1 cup chicken stock
•  1 cup milk
•  Salt and pepper
Chicken Tortilla Casseroles
Read more at: Foodnetwork.com

May Recipe

Unbelievable Chicken

  • 1/4 cup cider vinegar
  • 3 tablespoons prepared coarse-ground mustard
  • 3 cloves garlic, peeled and minced
  • 1 lime, juiced
  • 1/2 lemon, juiced
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons salt
  • ground black pepper to taste
  • 6 tablespoons olive oil
  • 6 skinless, boneless chicken breast halves

For Instructions, Click Here! 

February Recipe

Joe Montana's Touchdown Guacamole!

"Best guacamole I've ever had, amazing flavors."

INGREDIENTS
  • 2 ripe avocados, seeded, peeled and diced
  • 1 medium tomato, diced
  • 1 jalapeno pepper, seeded and finely diced
  • ½ cup black beans, drained and rinsed
  • 4 green onions, thinly sliced
  • 1 lime, juiced
  • ½ cup sharp aged cheddar cheese, shredded
  • salt and pepper to taste

 

For Detailed instructions, Click Here!

 

January Recipe:

 

Chunky Chicken Soup

  •   1 whole Chicken
  •   1 whole Bay Leaf
  •   64 ounces, fluid Unsalted (or Low Sodium) Chicken Broth (you May Use Half Broth And Half Water If Desired.)
  •   1 whole Large Onion, Chopped
  •   3 whole Ribs Of Celery, Sliced
  •   3 whole Carrots, Peeled And Chopped
  •   3 whole Parsnips, Peeled And Chopped
  •   1/2 teaspoon Salt
  •    Ground Black Pepper

For detailed instructions, Click Here!

October Recipe: 

Another McLaughlin Family Favorite...so delicious it has always remained a 'Nameless Dish'!

Ingredients:
1 pound ground beef
1/2 chopped yellow onion
1/3 pound shiitake mushrooms
1 can cream of mushroom soup

Directions:
Slice mushrooms and saute in 2 tablespoons oil or butter until soft, set aside.
In a medium bowl mix ground beef and chopped onion and form into meatballs. Saute on medium heat until cooked.
Pour in the can of mushroom soup and the shiitake mushrooms, stir. Add small amount of water until gravy reaches desired consistency.

Serve over rice or mashed potatoes with fresh steamed green beans and a green salad for a delicious, EASY, weeknight meal! Enjoy


September Recipe: Beef with Oyster Sauce

Have prepared one pound very tender, beef, sliced thin across grain, 1/4 inch thick (2 x I inch thick).
2 green onions, including Green portion, sliced thinly.

In mixing bowl, place:
1/4 teaspoon salt
1/2 teaspoon soy sauce
1 teaspoon cornstarch
Dash sugar

Mix ingredients thoroughly, add sliced beef, marinate at least 5 minutes.
In hot skillet place 2 T cooking oil, sliced beef, onions, 2 tablespoons Oyster Sauce (found in Chinese section of market).
Toss cooking at high heat for 3 minutes.
Make paste in small bowl with 2 tablespoons water (or chicken broth) and 2 tablespoons cornstarch.

Stir cornstarch mixture into the beef mixture and continue stirring while gradually adding the 1/2 cup chicken broth, stirring constantly as it will thicken.

Serve very hot with rice and steamed vegetables

July Recipe: American Flag Fruit Pizza

  • Ingredients:

    For the Cookie: 
  • 1 cup butter, softened
  • ⅓ cup white sugar
  • 1 cup powdered sugar
  • 1 egg
  • ½ teaspoon vanilla
  • ¼ teaspoon almond extract
  • 2¾ cups + 1 T. cake flour (or 2½ cups all-purpose flour)
  • 2½ teaspoons baking soda
  • 2½ teaspoons cream of tarter
     
  • FOR THE FROSTING:
  • 1 8 ounce package cream cheese
  • ½ cup butter, softened
  • ⅛ teaspoon almond extract (can use vanilla if you prefer)
  • 3 cups powdered sugar (more or less depending on preference)
     
  • FOR THE TOPPINGS:
  • 8 ounces of fresh blueberries
  • 24 ounces of fresh strawberries
  • ¼ cup white chocolate chips
 
  1. Preheat your oven to 325 degrees. Spray a jelly roll pan (half sheet - 13"x18") with cooking spray and line with parchment paper. (This makes for easy cutting and removal. If you don't have parchment just grease well).
  2. Cream the butter and sugars until light and fluffy. Add the egg, vanilla & almond extract. Beating well.
  3. Add the flour, baking soda and cream of tarter and mix until blended.
  4. With lightly flour hands, pat the dough into the cookie sheet. Spread it out even leaving about ½" space around the side (the dough will spread when it cooks).
  5. Bake for 10-15 minutes. Let cool then frost.
  6. FOR THE FROSTING:
  7. Beat the cream cheese and butter in a medium sized bowl until creamy. Add the almond extract & powdered sugar (start with 2 cups and add until you reach the sweetness you prefer) and beat till smooth. Spread over cooled cookie.
  8. Cover & chill the frosted cookie until cold.
  9. FOR THE TOPPINGS:
  10. Cut the tops off of the strawberries and slice in half.
  11. Place the blueberries in the top left corner in a square then stager the white chocolate chips to look like stars. Place the strawberries in horizontal rows, starting at the top. I did 5 rows.
 

June Recipe: Grilled Trout

A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the fish. The trout skin protects the flesh and turns an appealing golden brown during grilling.

SERVES: 4

INGREDIENTS

  • 0.25 c. olive oil
  • 1 clove garlic
  • 0.50 tsp. dried sage
  • 0.50 tsp. dried rosemary
  • 2 tbsp. Wine vinegar
  • 0.50 tsp. salt
  • 0.25 tsp. fresh-ground black pepper
  • 8 trout fillets (about 2 pounds in all)

DIRECTIONS

  1. Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 teaspoon of the salt, and the pepper.
  2. Put the trout fillets in a medium glass dish or stainless-steel pan. Sprinkle the fish with the remaining 1/4 teaspoon salt. Add half of the oil-and-vinegar mixture and turn to coat. Grill or broil the fish skin-side down for 2 minutes. Turn and cook until just done, about 2 minutes longer for 1/4-inch-thick fillets. To serve, whisk the remaining oil-and-vinegar mixture and pour it over the hot fish.
  3. Wine Recommendation: Look for a young white wine from Italy with plenty of acidity, such as a pinot grigio or Soave, to complement the trout and stand up to the vinegar here.

Tips & Techniques

Fish alternatives: In place of the trout, try relatively firm fillets, such as Arctic char or salmon. Whole fresh sardines, if you can find them, would also be delicious.

Test-kitchen tip: If you don't plan to grill the trout right away, let the oil and vinegar cool completely before adding the mixture to the fish. Otherwise, the hot oil and vinegar will start to cook the fish immediately.