Groovin' in the kitchen, dancin' in Missoula.

Tag: Recipes

Apple Oatmeal Cookies

Apple Oatmeal Cookies

I’m not sure what happened to all of my cookies. These lasted all of two hours before they vanished. I restrained myself from eating the dough, which was no easy feat. And they definitely came out of the oven… They made it to the cooling […]

Steamy Rice and Beans

Steamy Rice and Beans

I love elaborate recipes. I really do. But 90% of the time, I’ll look at an elaborate recipe with 20 ingredients and think, “Yeah right! Not tonight, my friend.” Which is a pity, because ingredient lists can be deceiving as far as effort involved. On […]

Fool Proof but without any proof Quiche

Fool Proof but without any proof Quiche

Let’s pretend this is a photo of a beautiful quiche, ok?

Quiche Drawing

And it’s all steamy, and delicious smelling, and puffy.

Puffy is a very important quality in quiche. And don’t tell me you can’t smell food photos. You may need to get your nose checked, ok?

In true Jo fashion, I made yet another meal that I took no photos of.

Not one. Not even an instagram shot.

I am so winning at being a food blogger!

Oi.

Vegetable Quiche
serves 6-8

1 Pie crust (this is the one I used)
9 eggs
1/3 cup milk (I used whole milk)
1/2 tsp paprika
1/8 or 1/4 tsp cayenne (or none if you don’t want any kick)
salt and pepper to taste
1 cup thinly sliced zucchini
1 1/2 cups chopped broccoli
1/4 cup thinly sliced onion
1/2 cup shredded mozzarella cheese

Preheat the oven to 375F

In a bowl, beat the eggs until all the yolks have broken and are combined.
Add the milk and spices and continue to beat until the egg mixture starts to get thick and frothy.
Stir in the vegetables and half of the mozzarella, and then pour the mixture into your pie crust. Top with the remaining mozzarella cheese.
Bake for 45-50 minutes, or until the quiche is set in the middle. If your pie crust starts to get too brown, line it with some tin foil. Serve while hot.

I’ve never had good luck saving quiche for leftovers. I’ve just never been able to reheat it well. Anyone have any suggestions?

Curry Chicken Chili

Curry Chicken Chili

I’ve been making this chili a couple times a month for awhile now. (Though this is the first time I’ve made it with chicken. I’ve been using ground beef, and it’s been amazing. But I only had chicken, and it was equally amazing.) It was […]

When the holidays are over

When the holidays are over

You put away the decorations. Take down the lights. Pack up the tree shaped cookie cutters, and tuck away the red sprinkles. It’s kind of sad. More than kind of. Just taking down all the Christmas lights leaves me feeling a bit dim. It’s important […]

A new take

A new take

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Remember those bacon things?

Sometimes I like to mix it up, without having to work or think too hard.
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Quick and easy, same steps, sweet not savory.
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Should I be calling these apple turnovers?
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That just doesn’t seem like something I’d do.

Call something by its proper name? Not me!

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Breakfast just got fancy.

I made bacon things and apple things, which is why there’s bacon in the photos. I briefly considered combining everything into bacon/apple things, but I was lazy. It will happen soon, don’t you worry!

Apple Things
Makes 8

2 apples (of your favorite variety) sliced thinly
1 can crescent rolls
8-12 tsp cream cheese
brown sugar and cinnamon for sprinkling

Preheat oven to 375F.

I’ve made these with baked apples and raw apples. Honestly, there isn’t much of a difference, so if you’re pressed for time, just slice the apples and go.

“Bake” the sliced apples by gently heating them in a skillet or griddle over medium heat. You may want to use a little cooking spray to keep them from sticking.
In the meantime, spread out the crescent rolls. Drop a teaspoon to teaspoon and a half of cream cheese on each. Sprinkle the cream cheese with brown sugar and cinnamon. Top with several slices of apples, and roll up the crescents.
Bake for 16 minutes or until golden brown. Cool for several minutes before serving.

The things I do for love

The things I do for love

I should like cherry pie. I really, really should. But I just don’t. It’s ok, you can call me crazy. There are just some things I cannot like. No matter how sweet and pretty they are. Don’t worry, I’m not trying to sell you on […]

The Dangerous Bars

The Dangerous Bars

“Why dangerous?” you may ask. “They can’t be that bad for you, right?” They’re not! “So then what’s with the overly dramatic title?” I have these ingredients on hand 99% of the time. ALL the ingredients. And these bars are so fast to throw together […]

Chicken Sausage Calzones

Chicken Sausage Calzones

Chicken Sausage Calzones
Calzones are so great for those times when you have a lot of random ingredients that you need to use up.

Chicken Sausage Calzones
For instance, we bought some chicken and apple sausages from Costco. I really liked them, but Nick didn’t care too much for them.

When you buy something at Costco, you don’t just end up with one package. So, the other package of sausages have been sitting in our refrigerator long enough that I was worried we’d have to throw them away if I didn’t come up with something.

Chicken Sausage Calzones
Our broccoli was the same deal. We had a lot of it, and although we’d been slowly nibbling on it for awhile, (and adding it to a few dinners) I knew that if I didn’t use up a big portion of it, a big portion of it was going to go in the trash.

Unacceptable!

Chicken Sausage Calzones
And cheese! How did we end up with four different kinds of cheese? There’s no possible way we can eat that much cheese!

Ok, so we totally can, but we needed to use it up faster than nibbling would allow.

Chicken Sausage Calzones
The solution? Roast the sausages and vegetables, add two kinds of cheese…

Chicken Sausage Calzones
Make pizza dough ***and then play with the perfect pillows***

Chicken Sausage Calzones
***I mean*** Roll out the individual portions of dough and then package everything up like so…

Chicken Sausage Calzones
And voila! You’ve just used up a ton of ingredients and made something far fancier than pizza.

Chicken Sausage Calzones
And if you’re going to go, why not go all out and make a lot?

You can freeze what you don’t need right away, thereby not wasting any food, and you have back up dinner or lunches when you’re pressed for time.

And Nick thought the sausage taste was disguised enough that he didn’t even realize it was the same sausage. Win one for me 🙂

Chicken Sausage Calzones
Serves 8

1 pre-made pizza dough (I used my bread machine, but lots of stores have ready made stuff in the freezer aisle)
2 cups chopped broccoli
1/2 cup sliced onion
3 sausage links (3 oz each) sliced into rounds. I used these
2/3 cup cream cheese, softened
2/3 cup grated mozzarella
Salt and pepper to taste
cornmeal to sprinkle on the baking sheet

Preheat the oven to 350F
On a cookie sheet, spread the sausage out to create one layer. Roast on the bottom shelf of the oven for 30 minutes (or until done), making sure to move the sausage around on the pan several times to prevent burning.
On a separate cookie sheet, spread the broccoli and the onion out to create one layer. Roast on the top shelf of the oven for about 15-20 minutes, moving everything around on the pan several times to prevent burning.
Set the vegetables and sausage aside to cool slightly before adding the cheeses, salt and pepper. Stir everything together until fully combined.

Increase the oven heat to 400F
Prepare a stone baking pan or cookie sheet by sprinkling cornmeal onto it.
Divide the pizza dough into 8 equal portions, and roll or spread the dough to create little circles. Add a few spoonfuls of the filling onto one side, leaving about 3/4 of an inch edge. Fold the other side of the dough over to create a pocket, and use a fork to seal the edges. Cut a slit or two in the top, and bake for 20 minutes, or until crust is golden brown.

Cornbread Quiche

Cornbread Quiche

Ah, comfort food. You know that scene in Amelie where she reaches her hand into a sack of beans because it’s one of her life’s simple pleasures? That’s how I feel about a bag of cornmeal. I have to resist the urge to dip my […]