Mini quiche 8 eggs
1 ready made pie crust
2 cups of chopped swiss chard
1/2 of bacon
1 cup of cheddar cheese
PAM cooking spray
In six mini souffle cups, spray with PAM cooking spray. Line the cups with the pie crust. Set aside. Preheat oven to 350.
Cook bacon on the stove top. Add the swiss chard and steam until completely cooked. In a mixing bowl, add 8 eggs, cheese, bacon, and swiss chard. Pour the mixture into the souffle cups.
Cook for 20 minutes. Check mini quiches with a toothpick. Bake until egg is cooked completely.
Becky's Shrimp and Grits
When I moved to South Carolina for graduate school, I kept hearing about grits. Since I am from the Midwest, I had no clue. What the heck is a grit?** So, I went to the store and got some grits. I made these grits according to the package. Since they looked kind of like oatmeal, I put on some fruit and milk. Not so hot. Then I kept hearing rumblings about Shrimp and grits. Well now, this didn't sound so good, but obviously, I stand corrected. After a few months, I got a new roommate who is a true Southerner, enter Becky. And when I say this, her parents are from South Carolina and so are her Grandparents. I don't know about her Greatgrand parents, but I'd be willing to bet they are too. I knew she would know exactly how to cook a proper plate of Shrimp and Grits. Come to find out, they also have cheese in them. And they are nothing short of AMAZING!
3 cups of water
3/4 cup grits (DO NOT EVER USE INSTANT GRITS)
1/4 stick of butter
1 cup shredded cheddar cheese
30 frozen shrimp, thawed with tails removed
black pepper and salt to taste
Put water in a sauce pan and bring to a rolling boil. Add the grits and butter. Stir for 1/2 minute. Remove from high heat and bring down to a simmer. Add shrimp and 3/4 cup of cheese, salt and pepper. Simmer on low heat an additional 20-25 min. stirring occassionally. Makes about 4 servings. Top with the remaining 1/4 cup of cheese, salt and black pepper.
**See FAQ for more reference information regarding grits this is a truly fascinating little food. I have watched an entire documentary on the cultural importance of grits.
(modified from Bon Appetit basic recipe)
1 cup vanilla soy milk or whole milk (for the love of God do not use skim)
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
Filling
2 8 oz cans pecan pie filling (*Thanks to Becky for this great idea!! For a milder non-sticky roll revert to the original recipe)
1/2 cup of honey
1/2 cup of brown sugar
2 Tlbs cinnamon
1/2 stick of butter
Frosting
4 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract
*What makes better frosting is putting a vanilla bean in the cup of powdered sugar in an air tight container and letting it seep into the sugar for about a week.
Put the vannilla soy milk and butter in glass measuring cup and microwave on high to melt the butter. Pour into the metal bowl of the *Kitchen aid mixer (paddle attachment). Add 1 cup of the flour, sugar, egg, yeast, and salt and beat on low speed about 3-5 min. Add the additional 21/2 cups flour and beat on low. If dough is very sticky, add more flour. Knead the dough on a floured surface until smooth and elastic, 5-10 min. Form into ball. Cover bowl with plastic wrap, then kitchen towel on top. Let dough rise in warm draft-free area [I usually put it on top of the stove] until doubled in volume, about 2 hours.
While the dough is rising, make the filling. Open the pecan pie filling and stir together with brown sugar and
cinnamon.
Punch down dough, and then roll out on a floured work surface into a rectangle about 15X11 inches. Spread on the butter and the honey with a 1/2 inch border around the outside. Then spread on peacn pie filling mixture. Roll dough into log, and with the seam side down. Cut like a sushi roll, dough crosswise with thin sharp knife into 18 equal slices (or rolls).
Spray two 9-inch square glass baking dishes with nonstick spray. Then cover the baking dishes with plastic wrap, then kitchen towel. Let dough rise on top of the stove until almost doubled in volume, 40 to 45 minutes. Position rack in center of oven and preheat to 375°, bake for about 20 min until golden.
For the frosting, combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using either the Kitchen aid stand mixer or a hand mixer beat until smooth.
Frost the warm rolls and serve.
*Who is Becky? Becky was one of my roommates in South Carolina during my PhD program. She is a great cook too, and always had fantastically wonderful ideas for modifying recipes, including this one!
**Refer to the product reviews page for the review of the Kitchen Aid Mixer
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