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Dine In: Chicken Breasts Lombardy


Chicken Breasts LombardyFor my eleventh birthday, my parents took me to a French restaurant in downtown Richmond, Virginia. La Petite France was an iconic restaurant that opened in 1971, and it stayed in business until 2008.

I can’t even tell you how huge this dinner was for me and how it’s stuck in my head for 30 years.

First of all, we just didn’t eat out. If we did, it was McDonald’s, certainly not a fancy restaurant all the way downtown with valet parking and candles on the tables.

I’m really not sure what prompted my parents to pull out all the stops for my eleventh birthday, but they did.

I got all dressed up. At age 11, that meant a church dress (I can still see it…dove gray with magenta color-blocking on the shoulders), white tights and black patent leather shoes. My fancy clothes. My parents hired a babysitter for the rest of my siblings, and we drove downtown for dinner, just the three of us.

The restaurant was dim and hushed with candles and small lamps on heavy, white tablecloths. My dad wore a suit and tie, and my mom also had on a dress with heels. My dad pulled out the chair for me and my mom.

They ordered for me, I think. I wasn’t a picky eater so I’m sure anything would have been good. I had a chicken breast smothered in mushrooms and a wine sauce (I probably didn’t know that at the time), a fluffy roll served on a separate plate, and asparagus. There was a chocolate confection for dessert, which came with a candle blazing on it.

I felt so grown up.

This recipe is pretty close to what I had at dinner that night, and it takes me back to those memories every time I think of a “fancy” dinner.

Chicken Breasts Lombardy

Ingredients:
1 (8 oz) pkg fresh mushrooms, sliced
2 Tbs butter, melted
6 chicken breasts, skinned and boned
1/2 cup all purpose flour
1/3 cup butter
3/4 cup marsala wine
1/2 cup chicken broth
1/2 tsp salt
1/8 tsp pepper
1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese
2 green onions, chopped

Directions:
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, for about 3 to 5 minutes or just until tender. Remove from heat; set aside.

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness, using a meat mallet or rolling pin.

Dredge chicken pieces in flour. Cook chicken in batches in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat, about 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9-inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
Add wine and broth to skillet. Bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake uncovered at 450° F for 12 to 14 minutes or until cheese melts.

Nutritional Information: Calories Per Serving: 586, Calories from Fat: 291, Fat: 32 g, Cholesterol: 193 mg, Sodium: 780 mg, Carbohydrates: 12 g, Fiber: 1 g, Sugar: 1 g, Protein: 56 g

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Dine In: Gouda Grits with Brown Butter Shrimp


Gouda Grits with Brown Butter ShrimpI go through phases with Friday nights. Sometimes I love to whip up a great meal on Friday nights; sometimes I like to order pizza.

Lately, I’ve been in a cooking mood, or maybe it’s an eating mood. Are the two mutually exclusive? I don’t think so.

Anyway, I made this Southern delight one Friday night, and it was a huge hit. The smoky, creamy grits beautifully complemented the savory shrimp.

I made this with stone-ground grits and just followed the directions on the package for cooking them with the chicken stock. However, you can really use any kind you want.

I had visions of a restaurant in historic New Orleans when I made these shrimp and grits. I’d love to eat these at an outdoor café with moss hanging from the cypress trees.

Gouda Grits with Brown Butter Shrimp

Ingredients:

Gouda Grits:
4 cups low-sodium chicken stock
1 cup quick-cooking grits
8 oz Gouda cheese, freshly grated
2 Tbs unsalted butter
1/4 tsp salt
1/4 tsp pepper
2 ears grilled sweet corn, cut from the cob
2 Tbs chives, freshly snipped

Shrimp:
1 lb raw shrimp, peeled and deveined
1/2 tsp salt
1/2 tsp pepper
1/2 tsp smoked paprika
1/4 tsp chipotle chili powder
1/4 tsp ground cumin
4 Tbs unsalted butter
2 garlic cloves, finely minced or pressed

Directions:

Gouda Grits:
Bring the stock to a boil in a medium saucepan. Once boiling, add the grits and whisk constantly until they are fully mixed into the stock, about 1 or 2 minutes. Reduce the heat to low and cover, stirring once or twice more, until the grits are thicker and creamy, about 5 minutes. Stir in the grated cheese, salt and pepper. Taste and season more if desired. This will depend on the salt in your stock and cheese.

Shrimp:
Pat the shrimp completely dry with paper towels. Once it’s dry, season it with the salt, pepper, paprika, chili powder and cumin. Heat a large skillet over medium-high heat and add the butter. Once it’s melted and begins to sizzle, add the shrimp in batches and cook on both sides until pink. The butter will brown as the shrimp cooks, and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic and cook for a few seconds. Then, place the shrimp on a plate.

To serve the grits, spoon them into a bowl and add the shrimp on top. Drizzle leftover butter from the pan on top. Cover with spoonfuls of grilled corn and a sprinkling of chives. Eat immediately.

Nutritional Information: Calories Per Serving: 566, Calories from Fat: 319, Fat: 35 g, Cholesterol: 291 mg, Sodium: 2010 mg, Potassium: 309 mg, Carbohydrates: 25 g, Fiber: 3 g, Sugar: 5 g, Protein: 41 g

 

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DINE IN: David Wade’s Old English Prime Rib Roasted in Rock Salt


David Wade’s Old English Prime Rib Roasted in Rock SaltOne of the first things I learned about my boyfriend Paul is that he makes the most incredible steaks known to man.

One of the second things I learned was his secret: David Wade’s Worcestershire Powder. I wrote about the powder earlier this week, so I thought I’d follow up with the most incredible, easiest, most delicious recipe for prime rib I’ve ever tasted.

But, back to David Wade and the powder, just for a minute. Worcestershire powder was invented by David Wade, one of the original TV chefs, cookbook author, award-winning radio and TV personality, and newspaper columnist. I may have missed a few of his accolades there – oh yes – he was recognized for preparing an entire gourmet meal…while flying in a hot air balloon over Dallas. Originally from Dallas, Wade retired to Tyler, Texas, where his kitchen was custom-fitted so he could film his television show there.

In addition to using David Wade’s Worcestershire Powder as a seasoning, Paul was a friend of David’s, having met him through their work in radio. Paul had the privilege of dining with David and his wife Becky on many occasions.

Paul confirms that the David Wade you saw on TV, wearing a formal ascot and a blazer with his personal crest, was the David you got in real life. He sounds like an amazing man to have known; he passed away in 2001 in Tyler.

His prime rib recipe is the best I’ve ever had and the easiest I’ve ever seen prepared. (Paul made it on Christmas Eve, and I promise you it’ll be a new tradition in my house!) I’m sometimes hesitant to cook such a fine cut of meat because I don’t want to ruin it. This is impossible to ruin.

It’s also impressive to cook, as it comes out encrusted completely with rock salt. No, it’s not salty, at all. However, you DO have to break it open with a hammer. (Is there really a better party trick than that?)

David Wade’s Old English Prime Rib Roasted in Rock Salt

Ingredients:
prime rib or standing rib (1/2 lb per serving)
1 tsp MSG powder (I did skip this ingredient)
rock salt (ice cream salt)
2 Tbs Worcestershire powder
1 tsp paprika
salt and pepper, to taste

Directions:
Select choice of prime rib or standing rib. Season meat with seasonings and rub into the meat. In a large heavy pan, such as the bottom section of a roaster, pour a layer of rock salt until the bottom section of the container is completely covered. Dampen the rock salt with water until the salt is JUST LIGHTLY moistened. Place the prime rib onto the salt in a standing rib position. Then, cover the prime rib completely with rock salt, pouring from the top and allowing the rock salt to avalanche off the prime rib and build itself back up to cover the meat. Dampen all of the salt very lightly with water. Be certain none of the prime rib is showing. It must be completely covered. Without a cover for the roaster, place the meat, covered with salt, into a preheated oven at 500° F. Allow the prime rib to roast for 12 minutes per pound. When cooking time is completed, remove the roast from the oven. The rock salt will be extremely hard and must be broken with a wooden mallet (or ordinary hammer) by striking the surface of the salt. Pull the salt sections away from the meat and brush away any remaining salt particles from the roast. This process, which does not impart a salt flavor to the meat, traps all the vital flavor juices and ensures the very minimum shrinkage. Recipe from davidwadegourmet.com.

Nutritional Information: Calories Per Serving: 642, Calories from Fat: 497, Fat: 55 g (23 g Saturated Fat), Cholesterol: 134 mg, Sodium: 218 mg, Potassium: 8 mg, Carbohydrates: 1 g, Sugar: 1 g, Protein: 30 g

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DINE IN: Baked Buffalo Chicken Taquitos


Buffalo Chicken TaquitosIt’s been a long time.

A really long time.

And I couldn’t resist any longer.

I had to have something buffalo chicken and I had to have it now! No. I had to have it yesterday, I wanted it that badly.

Buffalo chicken is one of my all-time favorite things. I’ve made wings, chili, lasagna, empanadas, dips, casseroles and now, taquitos.

Taquitos are so much fun for a snack or for a meal. You could serve these as an appetizer or use them for a party or tailgate. This version is baked, not fried, so they’re a little healthier than a traditionally fried taquito.

Baked Buffalo Chicken Taquitos
Makes 8

Ingredients:
4 oz cream cheese, softened
1/8 cup buffalo sauce
1 cup shredded Monterey Jack Cheese
1/8 cup blue cheese crumbles
1 cup diced or shredded chicken breast, cooked
8 (8-inch) flour tortillas
coarse Kosher salt

Directions:
Preheat the oven to 350°F.

In a bowl, combine the cream cheese and buffalo sauce. Mix well. Stir in the Monterey Jack Cheese, blue cheese crumbles and chicken; mix well.

Place 2-3 tablespoons of the mixture down the center of each tortilla and roll up. If needed, microwave the tortillas for about 30 seconds to make them soft and pliable enough to roll. Place on a baking sheet. Spray the taquitos with cooking spray, then sprinkle with coarse salt.

Bake in the preheated oven for 17-20 minutes, or until golden brown. Serve with blue cheese dressing for dipping, if desired.

Nutritional Information: Calories Per Serving: 206, Calories from Fat: 141, Fat: 16 g, Trans Fat: 0 g (10 g Saturated Fat), Cholesterol: 64 mg, Carbohydrates: 2 g, Protein: 15 g, Sodium: 388 mg.

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Dine In: Egg Roulade


Egg RouladeI don’t know about you, but I’ve pretty much had my fill of rich foods, creamy dips, cheesy appetizers and food laden with calories and fat this holiday season. I’m ready for some simple fare that’s filling and delicious, without breaking the belt!

This recipe for egg roulade, like a big, rolled up omelet, fits the bill perfectly. I tried it not too long ago for a brunch and knew I wanted to make it again for a simple Friday supper. Serve it with a salad and a glass of sauvignon blanc.

You can swap out the filling ingredients in this dish; just be sure to keep your choices light. If you don’t have prosciutto on hand, use thinly sliced ham.

My kids LOVED this, and it easily serves a crowd.

Egg Roulade Stuffed with Prosciutto, Spinach and Roasted Red Peppers
Serves 8

Ingredients:
5 Tbs unsalted butter, plus extra
6 Tbs all purpose flour, plus extra
1 1/4 cups whole milk, warmed
4 large egg yolks, room temperature
1/2 tsp kosher salt
1/4 tsp ground black pepper
6 large egg whites, room temperature
pinch of cream of tartar
2 Tbs olive oil
10 oz baby spinach
1 tsp garlic, minced
8 oz fontina or Gruyere cheese, coarsely grated (about 2 cups)
3 oz prosciutto, thinly sliced
3/4 cup roasted red peppers, cut into thin strips

Directions:
Heat oven to 350° F. Use a bit of butter to lightly coat a 15 x 10-inch rimmed baking sheet. Line the baking sheet with kitchen parchment paper, leaving about an inch hanging over each of the pan’s shorter sides. Lightly butter the parchment. Sprinkle the parchment paper with a bit of flour, then tilt the pan and tap gently to spread the flour. Discard any excess.

In a small saucepan over medium heat, melt the 5 tablespoons of butter. Add the 6 tablespoons of flour and cook, stirring frequently, for 3 minutes. Add the milk in a stream while whisking, and bring the mixture to a boil, whisking the entire time. Turn down to a simmer and cook for 5 minutes. Transfer the mixture to a large bowl and whisk in the egg yolks one at a time. Stir in the salt and pepper.

In a separate large bowl, use an electric mixer to beat the egg whites with the cream of tartar and a pinch of salt until they form soft peaks. Stir a quarter of the whites into the yolk mixture, then fold in the rest, gently but thoroughly. Pour the batter into the prepared sheet pan and carefully smooth with a metal spatula.

Bake on the oven’s middle shelf, rotating the pan after 7 minutes. Bake for another 7 to 8 minutes, or until golden and firm to the touch. Set the pan on a rack to cool slightly. Increase the oven to 375° F.

While the roulade is baking, in a large skillet over high heat, heat the oil. Add half of the spinach and cook, stirring occasionally, until it starts to wilt. Add the remaining spinach and cook until all the spinach has wilted. Add the garlic and cook, stirring frequently, for 1 minute. Transfer the mixture to a colander to drain, pressing lightly on the spinach to drain any excess liquid. Season with salt and pepper.

Use a bit of butter to lightly coat one side of a sheet of kitchen parchment paper that’s cut to the same size as the egg sponge. Place the parchment, buttered-side down, onto the top of the sponge. Cover with a damp kitchen towel, then carefully invert the sponge onto a work surface. Peel off the parchment from the top of the sponge.

Sprinkle the cheese evenly over the sponge, leaving a 1/2-inch border on all sides. Top the cheese with the prosciutto in an even layer, followed by the spinach. Arrange the red pepper strips in one line down the center (starting and ending at the short sides).

Starting with one of the longer sides, use the towel to help roll up the sponge, enclosing the filling in jelly roll-fashion. Carefully pick up the roulade and place it seam-side down on the baking sheet. Bake it in the middle of the oven until the cheese has melted, about 8 to 10 minutes. Use a serrated knife to cut crosswise into 1/2-inch thick slices.

Nutritional Information: Calories Per Serving: 340, Calories from Fat: 230, Fat: 26 g, Trans Fat: 0 g (13 g Saturated Fat), Cholesterol: 160 mg, Carbohydrates: 11 g, Fiber: 2 g, Sugar: 3 g, Protein: 17 g, Sodium: 770 mg.

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Dine In: Slow Cooker Chicken Marsala


Slow Cooker Chicken Marsala‘Twas the night after Christmas when all through the house, not a creature was stirring, especially not Mom or Dad!

(Who were worn OUT from holiday celebrations!)

The day after Christmas SCREAMS for a slow-cooker dish that requires little effort or prior planning. This chicken marsala is just what Santa delivered.

It’s rich, decadent and befitting of the holiday season, but it pays homage to the inevitable exhaustion that seeps into your bones about 3PM on Christmas Day.

It calls for marsala wine, which would make it genuine, but hey, let’s be real: Use whatever leftover white wine you have from Christmas dinner. It still works.

This easy dish is a true present for the holiday season.

If you still have family and friends visiting, enjoy their presence with this present.

Slow Cooker Chicken Marsala
Serves 6

Ingredients:
1 Tbs olive oil
2 Tbs shallots, chopped
2 garlic cloves, chopped
2 Tbs all purpose flour
1/2 tsp salt
1/4 tsp black pepper
6 boneless, skinless chicken breasts (about 5 oz each)
8 oz baby bella mushrooms, sliced
3/4 cup marsala wine
2 tsp cornstarch
2 tsp chopped parsley, for garnish (optional)

Directions:
Coat slow cooker insert with nonstick cooking spray. Combine the olive oil, shallots and garlic in bottom of slow cooker.

In a shallow dish, stir together the flour, salt and black pepper. Pound the chicken to an even thickness, coat it with the flour mixture and add to the slow cooker. Scatter mushrooms over chicken and add the marsala.

Cover and cook on low heat setting for 4 hours or until the chicken is tender. To thicken the sauce, turn the slow cooker up to high heat setting. Combine the cornstarch with 2 teaspoons water and stir it into the chicken mixture. Cover and cook until the sauce has thickened 10 to 25 minutes. Stir in parsley. Season to taste with salt and pepper; serve.

Nutritional Information: Calories Per Serving: 235, Fat: 5 g, Carbohydrates: 9 g, Fiber: 0 g, Protein: 29 g.

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Dine In: Cranberry Brie Puffs


Cranberry Brie PuffsAre you throwing a holiday party this year? I am.

It doesn’t matter whether you’re hosting a gathering for family or a fete for friends. It’s a good idea to have some delicious and distinctive treats on hand for this holiday season.

One of the most distinctive holiday flavors, in my mind, is the cranberry. It’s even lusciously red like Christmas!

Cranberries are most readily available during the holidays. This recipe calls for fresh, but you can buy flash-frozen, too. The tartness of the cranberries is offset by the mild and milky flavor of the brie cheese.

These bite-sized morsels are great to pass at a party or snack on Christmas afternoon, after opening presents. I don’t know about you, but I love the idea of a Christmas afternoon full of appetizers, love and laughter.

Make sure the brie is COLD for this recipe to be successful!

Cranberry Brie Puffs

Ingredients:
For the cranberry filling:
1 cup fresh cranberries
3 Tbs orange juice
2 Tbs water
1 Tbs honey
1/4 tsp ground cinnamon
1/8 tsp kosher salt

For the puff pastry bites:
2 (10 x 10-inch) sheets puff pastry, thawed in the refrigerator overnight
1 large egg, beaten
4 oz brie cheese, cold

Directions:
Prepare the cranberry sauce by combining the cranberries, orange juice, water, honey, cinnamon and salt in a small saucepan. Bring to a simmer over medium heat, and cook for 10 minutes until the cranberries break down and thicken. Let cool.

Unfold the thawed puff pastry on a lightly floured work surface. With a rolling pin, gently roll the pastry so that it is an even 10 1/2-inch square. With a 1 1/2-inch round cookie or biscuit cutter, cut circles out of the pastry (24 rounds total).

Beat the egg in a small bowl, and then lightly brush each pastry. Top 12 of the pastry rounds with 1/4 teaspoon cranberry sauce and 1 small piece brie cheese, rind included.

Carefully place the remaining pastry rounds on top of the brie and cranberry, brushed egg-side down. Pinch the ends closed, and then gently crimp the edges with a fork to secure. Prick each pastry with a fork to allow the air to escape. Repeat with second pastry sheet.

Place a rack in the upper third section of the oven and preheat oven to 375° F. Line a baking sheet with parchment paper. Place pastries on the prepared sheet and brush lightly with egg. Bake for 12 to 16 minutes, or until puffed and golden-brown. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature.

Nutritional Information: Calories Per Serving: 69, Calories from Fat: 42, Fat: 5 g, Trans Fat: 0 g (1 g Saturated Fat), Cholesterol: 6 mg, Sodium: 50 mg, Potassium: 15 mg, Carbohydrates: 5 g, Sugar: 1 g, Protein: 1 g.

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Dine In: Eggnogg Snickerdoodles


Eggnog SnickerdoodlesTonight begins one of my all-time favorite events in the city of Tyler, Texas: Holiday in the Park.

We first moved to Tyler six years ago on Dec. 22, but before we moved, we made many weekend trips up from southeast Texas to buy a house, bring some loads of household goods to the new house and get as settled in Tyler as we could before the actual moving date (because let’s face it, moving three days before Christmas is insane.)

On one of those early trips (it might actually have been the same weekend we bought our house), we visited Tyler’s annual Holiday in the Park.

Holiday in the Park, located at Bergfeld Park in the heart of the city, features a craft show, Kids Zone and food. However, it most importantly features the snow hill and the snow field!

No matter what the temperature, my boys LOVE this event. They get in line over and over and over for the snow hill, riding inflatable tubes down ribbons of ice. They love the snow field even more, where they can spend several minutes engaged in all-out snowball warfare until they have to let some other kids (big and small) have a turn.

It’s seriously one of the most fun festivals I’ve ever been to and safe to say that it’s their favorite, too.

Tonight, before we hit the “slopes” tomorrow morning, we’ll enjoy these holiday eggnog cookies. Curt, my older son, LOVES eggnog, but no one else in the family is a huge fan unless it’s in these cookies. He can sip the leftover eggnog while he munches on these!

Eggnog Snickerdoodles

Ingredients:
1 cup butter, softened
2 1/3 cups sugar, divided
1 egg
1 tsp vanilla or rum extract
1 cup eggnog
4 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cream of tartar
1/2 tsp ground nutmeg

Directions:
Preheat oven to 350° F. In a large bowl, cream together the butter and 2 cups of sugar until light and fluffy. Beat in the egg and vanilla.

In a large bowl, sift together the flour, cream of tartar, baking soda and salt. Add the flour mixture to the creamed mixture, alternately with the eggnog. The dough will be thick and slightly sticky.

Mix together 1/3 cup sugar and 1/2 teaspoon ground nutmeg in a small bowl. Shape the dough into rounded tablespoons; roll in sugar and nutmeg mixture.

Place 2 inches apart on ungreased baking sheets and bake for 8-10 minutes, or until cookies are just set and starting to crack.

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Dine In: Sweet and Spicy Chicken Bacon Wraps


Sweet and Spicy Chicken Bacon Wraps

It’s party season!

Friday nights are full of festivities these days, and nights in with jammies have transformed into the holiday social scene of nights out, fabulous friends and delicious food.

Finger foods are so much fun for holiday parties and outings, but I tend to like something more substantial than cheese trays and crackers.

These chicken bites are the perfect party food. If the party is at your house, you can make them ahead, bake them at the last minute and serve them sizzling. If the party is at someone else’s house, you can still make them ahead and they transport perfectly. I’ve even frozen these and baked them right before I needed them.

The appeal of this recipe, to me, is the duality of the flavors. I love the sweet and spicy mixed together.

So, if you have a party on the horizon, consider these delicious morsels.

One recipe serves about 15, so I usually double it. Guests can’t eat just one!

Sweet and Spicy Chicken Bacon Wraps
Serves 15

Ingredients:
1 1/4 lb boneless, skinless chicken breasts (cleaned, trimmed and cut into 1-inch cubes)
1 1/2 lb bacon
2/3 cup dark brown sugar
2 Tbs chili powder
1/2 tsp cumin

Directions:
Preheat oven to 350° F. In a large mixing bowl, combine 2/3 cup dark brown sugar, 2 tablespoons chili powder and 1/2 teaspoon cumin. Mix well.

If using thick bacon, thin out with the back edge of a chef knife. Cut the bacon in half, roll around the chicken cubes and secure with a toothpick.

Cover and refrigerate for about 1 hour.

Prepare baking sheet with aluminum foil and a rack, and spray with nonstick cooking spray.

Roll the chicken pieces in the brown sugar mixture. Be sure to pack some in the ends. Place on the rack.

Bake until golden-brown, about 35 minutes. Cover with foil on a heavy dish to keep warm until served.

Nutritional Information: Calories Per Serving: 321, Calories from Fat: 197, Fat: 22 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 84 mg, Sodium: 1091 mg, Potassium: 369 mg, Carbohydrates: 1 g, Protein: 28 g.

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Dine In: Slow Cooker Bacon Cheese Quiche


Slow Cooker Bacon Cheese QuicheI decided a few years ago that I wasn’t going to cook the day after Thanksgiving.

I mean, I spend all that time Thanksgiving Day slaving in the kitchen, and the meal takes longer to clean up than it does to be devoured.

Don’t get me wrong; I love Thanksgiving. I love cooking. I love being with family and friends, and I’m so thankful for everything I have. However, I’m still tired from the effort.

I’m not one of those people who shops the day after Thanksgiving. In fact, I always have to work that day, so it’s either eat leftovers Friday night or prepare something fun for a Friday night, post-feast bliss.

This slow cooker quiche is the perfect solution for dinner after a long day of shopping or working. It’s also good reheated (briefly) for breakfast on Saturday morning.

Slow Cooker Bacon Cheese Quiche

Ingredients:
Tbs butter
10 eggs
1 cup heavy cream
8 oz shredded sharp cheddar cheese
1/2 tsp black pepper
2 Tbs hot sauce
10 pieces bacon
2 cups fresh baby spinach
1 cup onions, chopped

Directions:
Grease the slow cooker with the butter. Turn the slow cooker on low setting, and leave the remaining butter in the bottom. It will melt while you are preparing the other ingredients.

Cook the bacon.

Cut the stems off of the spinach, and tear the spinach into about 1/2-inch pieces.

Beat the eggs in a large bowl. Whisk in the cream, cheese, pepper, hot sauce, spinach and onions.

Pour the mixture into the slow cooker.

Tear the bacon into approximately 1/2-inch pieces and top the mixture with bacon.

Cover and cook on low setting for 4 to 5 hours, or on high setting for 2 to 2 1/2 hours. The quiche is ready to eat when it is firm to the touch.

Nutritional Information: Calories Per Serving: 543, Calories from Fat: 399, Fat: 44 g, Trans Fat: 0 g (21 g Saturated Fat), Cholesterol: 385 mg, Sodium: 1239 mg, Potassium: 423 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 2 g, Protein: 31 g.

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