Crustless Quiche

1/2 pt Heavy Whipping Cream
8 Xtra Lg Eggs
2 C Shredded Cheese (Swiss, Gruyere, Or Smoked White Cheddar)
8 Oz Crimini or Button Mushrooms, sliced
8- 12 oz Diced Ham
1/4 Finely Diced Green Onion
kosher salt and Pepper

Heat oven to 350

• Heat skillet over medium heat and add EVOO, once hot add Sliced Mushrooms
• Allow to cook over medium, stirring frequently until reduced and caramelized, season liberally with kosher salt & fresh cracked pepper- should take about 15 min, remove from heat and allow to cool to room temp b4 adding to eggs!!
• Meanwhile, Whisk Eggs and Combine with Heavy Whipping Cream
• Stir in Diced Ham, Green Onions, shredded cheese, and cooled caramelized mushrooms, and season w/s&p
• Pour into prepared 11X9" glass pan 
• Bake for 20-30 min until fully cooked and slightly browned on top!

Mmmmmmmm mmmmmmm DELISH!!!!

Rice Remake: 6 INGREDIENT Rice Pudding

I had a TON of left over rice, (Which in case you didn't know FREEZES BEAUTIFULLY!!), but I really wanted some Rice pudding, but most pudding recipes start with uncooked rice...So I tinkered with a couple recipes and enter in:

 "6 Ingredient RICE PUDDING... MotherHOOD  style!!"

 

My Family Just loves this custardy-eggy vanilla infused pudding,my daughter LOVES hers with raisins, 

but is allergic to cinnamon, 

my hubby is a purest no raisins but LOVES cinnamon,

my son LOVES nutmeg, and I really don't care- sometimes 

I will soak the raisins I use in rum and 

call it drunk raisin pudding 

for ADULTS ONLY of course.... 

soooo how to please so many palates and allergies?? 

I make one big batch and before I bake them I place them in smaller ramekins or other oven-proof glass jars and individualize each bowl to family's personal tastes. 

One thing is for sure, the vanilla bean is the KEY! There is no comparison to taste, 

you can of course omit it if you don't have any in your pantry storage, 

I encourage you to get some if you can, here is a source I use.

 

Amazing 6 INGREDIENT Rice Pudding with COOKED rice

• 1 C-COOKED RICE
• 2 C WHOLE MILK
• 2 EXTRA LARGE EGGS
• 1 teaspoon VANILLA
• 1/2 *VANILLA SUGAR OR REGULAR SUGAR
• 1 VANILLA BEAN POD
•  OPTIONAL STIR-INS:
• SPICES AS DESIRED, CAN ADD: FRESH GRATED NUT MEG, CINNAMON, ALLSPICE, GINGER GROUND CARDAMON, GROUND CLOVES...
• CAN ADD: DRIED RAISINS (TRY SOAKING IN A WEE BIT OF RUM FOR 10 MIN PRIOR FOR AN ADULT TREAT!!, CRANBERRIES, OR CRAISINS)

-----------------------------

1. IN HEAVY SAUCE PAN GENTLY HEAT MILK AND RICE, STIRRING CONSTANTLY- DON'T LET MILK GET TOO HOT OR WILL SCORCH IN PAN
2. SLICE DOWN CENTER OF VANILLA BEAN POD LEAVE END INTACT AND USE DULL END OF KNIFE TO SCRAPE OUT THE "SEEDS" (BLACK SPECKS, LOOKS LIKE DIRT DON'T BE SKEERED- IS DELISH!!) AND PLACE PODS, SEEDS AND ALL IN HEAVY SAUCE PAN
3. SIMMER OVER LOW HEAT FOR ABOUT 10-15 MIN FOR VANILLA TO INFUSE THE MILK
4. WHISK EGGS UNTIL COMBINED  THEN ADD VANILLA SUGAR AND VANILLA EXTRACT IN A MEDIUM HEAT PROOF BOWL
5. *Remove the vanilla bean pod from milk mixture-don't discard!! place on paper towel and allow to dry overnight
6. SLOWLY WHISK IN SMALL AMOUNTS (I USE A LADLE) OF MILK MIXTURE INTO EGG MIXTURE, THIS IS CALLED "TEMPERING THE EGGS" THIS IS IMPORTANT SO YOU DON'T GET SCRAMBLED EGGS! 
7. I SLOWLY ADD MILK TO EGG MIXTURE UNTIL EGGS ARE SAME TEMPERATURE OF MILK, THEN ADD EGG MIXTURE TO REMAINING MILK MIXTURE AND COOK A FEW MINUTES MORE, CONSTANTLY STIRRING
8. POUR PUDDING INTO 4-6 INDIVIDUAL RAMEKINS (DEPENDING ON SIZE OF RAMEKINS)
9. THIS WOULD BE THE TIME TO ADD IN ANY STIR-INS YOU DESIRE, I DO THIS ON AN INDIVIDUAL BASIS, BECAUSE WHAT I MENTIONED ABOVE
10. PLACE SMALL RAMEKINS IN LARGE PAN (I USE A 9"X13" PAN) AND POUR ENOUGH WATER TO COME HALF WAY UP ON RAMEKINS
11. BAKE FOR 20 MINUTES UNTIL PUDDING IS SET AND CREAMY, IF NOT "PUDDING IN TEXTURE" MORE SOUPY, LET BAKE A LITTLE LONGER.

ALLOW TO COOK SLIGHTLY AND SERVE WARM, OR COOL TO ROOM TEMP AND PLACE IN REFRIGERATOR. 

 MY FAMILY LOVES THIS COLD TOO...

JUST BE SURE TO EAT WITHIN 3 DAYS...AS IF YOU WOULD HAVE ANY LEFT OVER, LOL!!

*Vanilla sugar: DON"T DISCARD SPENT VANILLA POD!!  After you used Vanilla Bean pod in your rice pudding recipe, allow it to dry overnight. Then place pod in sealed canister you hold your sugar in. Will flavor the sugar, and give you vanilla sugar. 

Picture Credit

 Vanilla Beans are an expensive ingredient, good to know that it can do double duty as vanilla flavoring plus become vanilla sugar which is also an expensive ingredient to purchase on it's own.  

 NEVER throw the pods away, keep placing the spent pods in the sugar canister. Keeps indefinitely or close to it if your canister has a TIGHT seal.

Menu Mondays: Dec 24-30, 2012

I wish you the Merriest of Christmases and the Happiest of New Years!! I can tell you that this is a MAJOR improvement from last year's Christmas/New Years.... We "affectionately" call that the 4 plagues of Christmas, we had Hand, Foot, & Mouth Disease, Pink Eye, Roto Virus, and the Flu..AND my kids DO NOT go to day care but had been around family members who were exposed to all these illnesses and graciously passed it on to my family....So this year, MAJOR improvement!! 

I know a lot of families out there have specific fancy dinners at Christmas, I grew up with Pizza from Pizza Oven- a local joint in my area with killer pizza!!), Jo-Jo Broasted Potatoes, Broasted Chicken & Creamy Slaw...But my Hubby's family does a traditional dinner as does my dad's side. So I have some options in my menu for left over Ham. 

One day I am going to do the feast of the 7 fishes like the Italians do!!!

We are starting a tradition this year of making a birthday cake for Jesus Christmas Eve, I hope to do this every year to keep the kids' mind on the REASON we are celebrating!! 

On Christmas Morning I do a Big Breakfast Brunch, this year I will have it later in the morning this year as my children really love to open their gifts slowly and they are not early risers. 

I hate the feeling pressure to leave the living room and cook things, so I make a lot of the day before we head to my mom's side gathering and it is all set up. All I have to do is throw it in the oven and enjoy!!! 

Breakfast Options:
Hot Cereal, Toast Points, Fresh Fruit, Cold Cereal, Sausage links, Bacon, Peach French Toast, Sausage & Egg Strata, Smoothies

Lunch Choices:      Side Selections: 
PB&J Roll-Ups             Apple Rings     Carrots & Dippings
Tuna Salad Sammies   Veggie Chips      Grapes
Grilled Cheese             Cream O'Tom Soup  Oster Crackers
Fish Sticks                    Tator Tots          Orange Wedges
Hot Ham & Swiss Cheese Monte Cristo Sammies w/Sauteed  Mushrooms                   Veggie Sticks     Cottage Cheese
Homemade Spagheti'O's  Cheese Plate    Apple Slices
Sausage Strata                Fresh Fruit Plate   Celery Ant Logs
 

Supper Offerings:

Christmas EVE/Monday:
Pizza, Jo-Jo's Potatoes, Broasted Chix, Creamy Coleslaw, & Rolls

• Make ahead- Mix up and place in Oven Containers:
• Sausage, Egg, & Cheddar Cheese Strata, Peach French Toast, Cheesy Hash browns,  Yeasty Dinner Rolls, & Slice up Fresh Fruit Plate.

Christmas DAY/Tuesday:

• Brunch: Sausage, Egg, & Cheddar Cheese Strata, Peach French Toast, Cheesy Hash browns & Fresh Fruit Plate{Made the day before in fridge)
• Sausage Links, Bacon, Scrambled Eggs {Kept Warm in Rectangle Crock pot on low)
• Later in Day: Spiral Sliced Ham Glazed w/Fruit Cocktail, Homemade Dinner Rolls and whatever is left over from brunch

Wednesday:

Cheddar Cheesy Ham & Potato Chowder, Yeasty Dinner Rolls, & Spinach Salad

Thursday:
Homemade Scalloped Ham & Thinly Sliced Potatoes


Friday:
Chicken Cordon Blue Stuffed Shells, Steamed Broccoli, Cheesy & Side Salad

Saturday:
Crustless Quiche w/Ham, Swiss Cheese, and  Mushrooms, Grilled Asparagus, Spinach Salad

Sunday:
Orange Chicken, Brown Rice and Stir-fried Veggies W/Side Salad

Frugal Fridays: MYO Christmas Gifts- #4: Coconut Bon-Bons

 I Love these TASTY LITTLE treats!!!

Another "mystery" ingredient, that you might hesitate when I tell you, but it is IMPORTANT to the texture of this treat.
 
THERE IS  is also a bit of a science behind this as you watch the powdered sugar dissolve the "mystery ingredient" &  you are amazed the first time you see it happen. 

Nearly every year I make this I have to still have to fight the urge to NOT to FREAK out when the mystery ingredient turns liquidy, then when I stir more powder sugar in, it seems to take more than I remembered to firm it back up.

Are you ready for the mystery ingredient YET??

INSTANT MASHED POTATOES 

I know, you might not think that a typically savory dish could make this treat soo delicious, but it does!!  And I am not one to advocate the uses of "instant" anything, but I have tried this with fresh made mashed potatoes and it doesn't have the right texture unless you use a food mill, even then I still didn't quite like it. 



It is easy and only a bit involved simply because you have quite a bit of "guess work" when it comes to the proper amount of powdered sugar.  

Just be patient!! 

And stir, wait a few moments, add more powder sugar & then stir again. Unless you have the forearms of Popeye you might end up using your hands.

Other than that it is simply add ingredients and stir, stir, stir....

COCONUT BON-BONS

• 3/4 C Instant STIFF Mashed Potatoes, cold
• 4 C Powdered Sugar
• 4 C Sweetened Flaked Coconut
• 1-2 t Almond or GOOD Gourmet Handmade Vanilla Bean Extract - {Personally if I don't like the flavor profile when almond extract is omitted, but I give you that option, try if first w/almond though!}
  
• 1-2 t GOOD Gourmet Handmade Organic Coconut Extract (or store bought)
• 12 Oz REAL Chocolate, cut int to cubes and tempered

---------------------

1. Mix COLD Mashed potatoes with almond & coconut extract 

2.  Stir in 1 C powder sugar & mix until sugar has dissolved. Will look liquidy, don't freak! Keep adding Powder sugar until mixture holds its shape. WILL TAKE MORE THAN YOU THINK JUST BE PATIENT AND ADD SMALL AMOUNTS AT A TIME!!
3.  Place in fridge until firms up about 20 minutes.
4. Shape into 2" inch diameter Balls & place back into fridge until firms up about 20 minutes or up to over night. (I typically will make all my candy fillings in one day, place in either fridge or freezer over night, then spend all my effort the next day tempering with finicky chocolate!) 

 5. Use fork and dip into tempered chocolate, I like to double dip!

You could totally shape these into little "Bars" and place a raw almond on top before you dip into chocolate for a "JOY-full" experience!! Pun-FULLY intended!!! OMGoodness I wished I had more of these as they are sooo good!!

RECIPE WED: Sun Dried Tomatoes, Crimini Mushrooms & Capers Carbonara w/ Capelini Pasta

During a "Pantry Challenge Menu Week", I  came up with this easy version of Pasta Carbonara. I built my sauce around 2 cans of diced tomatoes but I didn't have any bacon or any garlic cloves on hand but I always have bacon drippings & Garlic infused EVOO fridge so I went from there...

The family loved this so much my hubby had 3rds BOTH of my children had seconds and my hubby begged me to take the left-overs to work the next day. I knew this was a keeper and thought you might enjoy this quick and easy sauce that is super delicious!!!

SUNDRIED TOMATOES, CRIMINI MUSHROOMS 

AND CAPER PASTA CARBONARA

 

2- 15 oz cans diced tomatoes- Keep LIQUID!
1 oz capers
2T bacon Drippings (or 3 bacon slices crisped)
1T Garlic infused Extra Virgin Olive Oil (Or 2 garlic cloves, minced)
1 Small Onion, Diced
8 oz Crimini Mushrooms, Sliced
2-4 oz Sun Dried Tomatoes Packed in Olive Oil, Julienned
2 t dried Basil
Hickory Smoked Salt or Kosher Salt to taste
Fresh Cracked Black Pepper Corns to taste
Pinch of Baking Soda
Pinch of Brown Sugar
1 lb Capelini Pasta or other thin Spaghetti type pasta, cooked al` dente'
1/4 C Heavy Cream-Optional

 ---------------------------

1. Heat medium sauce pan over medium heat and add bacon drippings and Garlic Infused EVOO (I keep these in fridge so I add long enough to melt them and get it nice & hot but not smoking)
2. Add Diced Onions and Slice Mushrooms
3. Cook until Onions are translucent and Mushrooms are half their size. About 5-10 minutes
4. Open cans of diced tomatoes, add entire cans, liquid and all. 
5. Slightly "mash" up tomatoes with potato masher to break down tomatoes faster.
6. Add rest of ingredients up to heavy cream
7. Cook until slight sauce starts to slightly boil. Reduce to heat to low and simmer for about 20 minutes until reduced nearly by half 
8. Right before serving add 1/4 C heavy Cream and stir to combine. 

 

Such an easy recipe that makes a quick and tasty meal that won't weigh you down.  






Pair it with a mixed green salad, & warm artisan hand shaped bread along with herb infused dipping grape seed oil and you have a dinner everyone will come to table for!!
 


 

Teach Me Tuesday: How to MYO Garlic Olive Oil Remedy

You know the symptoms:

• Ear pain, fever, fullness in the ear, hearing problems, or malaise {A general feeling of discomfort, illness, or uneasiness whose exact cause is difficult to identify.} 

AHHHH man, I think I am getting something....

Photo Credit

These are some of the common signs of an ear infection & unfortunately ear infections are often ignored at the onset as adults we expect them to wane with time. And as is the case with my toddler son who can't tell me what he is feeling I can usually tell by observation he is tugging at his ear, it is red, he is emotional, listless-then I know something is going on with his ears and grab the TNT remedies in my house...GARLIC & Olive Oil....crazy? 

If you have read my "Teach Me Tuesdays" posts you will remember my many posts on this, here are the links of some I mention Garlic Olive Oil: Onion-Garlic-Ginger Poultice, Garlic Oil for Ear Aches, When to Say When,  & Medicine Cabinet in Your Fridge/Pantry. And as often as I have sited the benefits of Garlic Infused Olive Oil- I have yet to post the remedy I use for ears...

GARLIC OLIVE OIL

I have often wondered the science behind the remedy and read this here "It has been used as a natural analgesic for ear infections for centuries. It works by soothing the walls of the outer ear and providing a layer of protection against bacterial infections."

Analgesic Garlic Olive Ear Ache OIl:

Sterilize the dropper bottle and the dropper by boiling in water for 15 minutes. Remove and allow to air dry.

Read more: http://www.livestrong.com/article/276872-how-to-heal-an-ear-infection-with-garlic-oil/#ixzz2D4iT18aL

• Peel & smash 4-6 cloves garlic and place in pan with 1/2 C Olive Oil. 
• Heat olive oil for 5-7 minutes over low heat. You do not have to cook the garlic; the purpose of heating it is to mix the garlic oil with olive oil. 
• Sterilize glass jar in boiling water for 10-15 min and allow to dry thoroughly 
• Cool oil to room temp, at this point you can garlic & oil allow to sit at room temp for one week to make a stronger infusion.
• Pour and strain the infused oil into a small glass container. 
• Label with date & store in fridge

* I keep for no longer than 8 weeks-- if it is close to expiration date I will cook with it.

-------------------------------------

How I use the oil:

1. Heat a pan of water and place jar of Garlic oil in water to heat gently. Check on wrist never use warmer than body temp, this just takes the chill of from being in fridge.
2. With a sterilized ear dropper,  drop a few drops of this oil into the sore ear. 
3. Massage with lymphatic drainage movements found in this post
4. After a few minutes, plug the ear with a cotton ball. 
5. The next morning, cleanse the ear with hydrogen peroxide. 
6. Keep the cotton in your ear for the entire day, and repeat the oil treatment at night. 

This ear remedy provides immediate comfort and heals ear infections in a day or two. If garlic is not readily available, you can also use onion juice or cinnamon infused olive oil.

* Disclaimer I am not officially trained in homeopathic remedies or the medical profession, just a mom trying to keep my family healthy and use natural & non-chemical options as much as possible. All posts are my family's journey into the natural remedies use at own discretion- caution and common sense should be applied when trying any natural alternatives.

 **If ear has pus, bloody discharge, or has fever over 102 seek professional help immediately.

Menu Mondays: December 17-23, 2012

Gearing up for the Holidays and trying to make it as easy and comfortable for everyone involved!!

I have an easy menu again OUT OF MY FREEZER storage... 

Pic Credit

IT is kinda funny to me as this freezer storage is reminding me of "The Widow's Oil" in the Old Testament, when the prophet Elisha blesses the widow's oil and the jar kept pouring out oil as long as she has empty vessels to fill. 

{2 Kings 4}...the freezer doesn't seem to have an end in sight!! 

That was one heck of a session I must have been preparing for Armageddon!!

Breakfast Options:
Fresh Fruit, Hot Cereal, Kashi, Granola, Dried Fruits, Baked Oatmeal, Choose Your Own Omelet, Blueberry Waffles, Toast Points

Lunch Choice:            Side Selections:
Pizza                             Apple Slices                Dried Berries          
PB & J  Roll-Ups         Carrots and Dippings    Oranges
Fish Cakes                    Grape Tomatoes           Banana Boats
Quinoa Burgers             Veggie Chips               Yogurt
Mac & Cheese               Crackers                      Grapes
Taco Cups                      Steamed Snap Peas      Apple Sauce
Grilled Cheese               Cream O' Tom Soup     Oster Crackers

Supper Offerings:   

Monday:
Baked Pasta w/Meatballs {Was pre-made and Frozen in bake and toss pan!!}, Toasted Homemade Organic Herb Garlic Bread, & Spinach Salad


Tuesday:
Chicken Picotta, Loaded Stuffed Potatoes, Grilled Asparagus, Spinach Chopped Salad

Wednesday:
Crock Pot Salisbury Steak, Wide Egg Noodles, Hot Buttered Corn Nibblets, 

Thursday:
Crock Pot Chicken Swarmas, Tahini Sauce, Pickled Onions, Orzo Oilo, Spinach Salad

Friday:
Carniatas Meal in a Bag {I had made Carnitas one night and had so much left over I have enough for an entire meal for my family!!}

Satuday:
Repeats Buffet!

Sunday:
Christmas Dinner with In-Laws

Snack Fancies:
Fresh Fruit, Cottage Cheese, String Cheese, Crackers, Pickles, Yogurt, Applesauce, Cheddar Cheese Slices, Pepperoni Slices, Carrots & Dippings, Celery Ant Logs, Apple Lady Bugs, Peanut Butter Dip, Milk, Apple & Eve Fruitables Juice, String Cheese, Apple Rings w/peanut butter and raisins, Dried Fruit, Nuts, Veggie Chips, Rice Cakes, Ginger Bread Marshmallows, Keifer Smoothies w/frozen fruit & Veggie Purees.      

Linked to Menu Mondays