Friday, April 24, 2015

Spinach Artichoke Quiche

Yum

A quiche packed with turkey sausage, cheese, spinach, and artichoke hearts.


Spinach Artichoke Quiche:  A quiche packed with turkey sausage, cheese, spinach, and artichoke hearts.



I don't like eggs.  I've tried them scrambled, fried, and boiled and I just don't love them.  However, I love quiche.  Probably because there is so much else added in you don't just taste the eggs.  I often need eggs for something I'm baking and most cakes and breads only use a few so I end up with extra eggs.  What is a person who doesn't like eggs do?  I either hard boil them for my husband to have as an after workout snack or I make quiche.  Quiche is one of my favorite egg dishes.

I don't like eggs, but I love quiche. [Tweet this]

Spinach Artichoke Quiche:  A quiche packed with turkey sausage, cheese, spinach, and artichoke hearts.

Many people complain that quiche isn't filling (check out my rant on Quiche) but they must be eating the wrong quiche.  This quiche is incredibly filling and delicious.  It's packed with marinated artichoke hearts, spinach, Monterey Jack cheese, and turkey breakfast sausage.  It's terrific and filling enough for any meal.

Quiche not filling? You're eating the wrong quiche. [Tweet this]

Spinach Artichoke Quiche:  A quiche packed with turkey sausage, cheese, spinach, and artichoke hearts.

Spinach Artichoke Quiche


Ingredients:

1/2 pound ground turkey breakfast sausage
2 cups artichoke heart quarters
2 cups frozen spinach
5-6 eggs
1 cup milk
1-2 cups Monterey Jack cheese, shredded
2 Tbsp granulated garlic or garlic powder
2 Tbsp dried minced onions
Salt and pepper to taste
1 pie crust (I used Easy Pie Crust)

Spinach Artichoke Quiche:  A quiche packed with turkey sausage, cheese, spinach, and artichoke hearts.


Preheat oven to 450F.

Line the pie crust with a double thickness of foil and bake at 450F for 8 minutes.  Uncover and continue to bake for 3-5 minutes more.  Remove crust from oven and lower oven temperature to 325F.

Brown and crumble the sausage over medium heat in a large fry pan until cooked through.  Allow to cool and remove to a large bowl.

Thaw spinach and squeeze out excess moisture.  Place spinach and artichokes in a food processor and pulse a few times until roughly chopped (or chop them by hand).  Add to the bowl of turkey.

To the bowl with turkey, spinach, and artichokes add the eggs, milk, and the rest of the ingredients.  Beat until well mixed then pour into prepared pie crust.

Bake at 325F for 45-60 minutes until set and browned on top (a knife inserted in the center will come out clean).

Remove from oven and let cool for 10-15 minutes before slicing and serving.  Makes 1 8-9 inch quiche.  Serves 6-8.

Enjoy.

Spinach Artichoke Quiche:  A quiche packed with turkey sausage, cheese, spinach, and artichoke hearts.



Other recipes and rant mentioned in this post:

Quiche:  A filling breakfast pie made with eggs, bacon, and cheese.  This delicious, typically, breakfast or brunch item also makes a fine dinner.

For more egg recipes check out:


Linked to:  Pretty Pintastic, Show off, Best of the Weekend

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Wednesday, April 22, 2015

Great Idea Thursdays 94.1

Yum

Welcome everyone.  Krista, from A Handful of Everything, and I would like to bring you:


Great Idea Thursdays 93:  A #linkparty where everything gets pinned.  Anything goes as long as it's family friendly and you made it yourself.
Wednesdays 6pm EST-Sunday 11:59pm EST
#greatideathurs

Welcome to Great Idea Thursdays link party where everything gets pinned.  It's an anything goes (as long as it's family friendly and you made it yourself) link party.  Link up your recent blog posts and see other great ideas.  We will be pinning every entry to pinterest.  Socialize and have fun, it's a party!

Great Idea Thursdays link party where everything gets pinned. Socialize and have fun, it's a party! [Tweet this]

Follow our pinterest board.



Here's what I've been doing since last time:



Now for my features from last week...in no specific order (I also share these on GooglePlus, facebook, and twitter. Make sure you check out Krista's page too.  She has different features.


Brownie Cake Protein Overnight Oats from Her Organized Chaos


Buttery Smashed Potatoes from The Gracious Wife

Most viewed:


Sweet Potato Chicken Skillet from My Natural Family

Chicken and Biscuit Casserole from Lemons and Laughs


On to the link party.  Here are the usual rules.

*Please follow your host and co-host on any or all social media 

Host:  Krista from- 
 photo twitter_zps88bd9661.png  photo pinterest_zps8e7192c4.png  photo facebook_zps7e73c851.png   photo googleplus_zpsc749eee2.png  photo bloglovin_zps7b8b0a10.png







Co-Host:  Me Joybee--









*Grab a party button and put it somewhere on your blog (or text link back to us).

Joybee, What's for Dinner?

*Click on at least two other links and please leave a comment (I know I love getting comments).

*Remember to link directly to your blog post not just your home page.

Now lets party.

Enjoy.




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Monday, April 20, 2015

Lemongrass Chicken Vermicelli

Yum

A fresh salad with herbs, vegetables, and rice noodles topped with juicy chicken flavored with lemongrass and other southeast Asian flavors.


Lemongrass Chicken Vermicelli:  A fresh salad with herbs, vegetables, and rice noodles topped with juicy chicken flavored with lemongrass and other southeast Asian flavors.



I make vermicelli often for dinner.  It's a simple, fresh, and filling salad with bean sprouts, lettuce, rice noodles, carrots, mint, basil, cilantro, green onions (as many vegetables and herbs as you like), and some type of protein.  My usual favorite is Char Siu (BBQ pork) Vermicelli because I almost always have store bought Char Siu in the freezer which makes this salad super simple.  I've also used all types of meats/protein like leftover steak, chicken, tofu, shrimp, and I even used fish sticks once.  I love this salad because it makes a delicious, healthy, versatile, and simple meal.  With just a little prep work, this salad is ready to throw together in minutes.

This salad makes a deliciously healthy, versatile and simple meal [Tweet this]

Lemongrass Chicken Vermicelli:  A fresh salad with herbs, vegetables, and rice noodles topped with juicy chicken flavored with lemongrass and other southeast Asian flavors.

When I made this version of vermicelli I wanted to try something new and thought of lemongrass chicken.  Lemon grass is easy to find in Chinatown and many grocery stores it's also easy to grow.  It's a grass that smells wonderfully of lemon.  What you usually find are just the stems.  When using it for cooking I just use the bottom thickest white part of the stalk and mince it.  There are instructions on how to prepare lemongrass in my How to Make Lemongrass Green Tea as well as instruction on many sites (just google it).

Lemongrass is a grass that smells wonderfully of lemon [Tweet this]

Lemongrass Chicken Vermicelli:  A stalk of lemongrass.

I used skin-on chicken breasts, marinated in a salty, sweet, and sour sauce flavored predominately with lemongrass.  The lemongrass added a lovely subtle lemony flavor to the chicken that you can't get from an actual lemon.  It's difficult to describe, but it was delicious.  The only criticism I have is that the marinade did not permeate the entire chicken breast.  It mostly stayed on the skin and outside flesh.  Maybe with a longer marinating time or I wonder if I could try poking holes in the chicken for some sauce to seep into.  No matter, it smelled great while cooking and it tasted great too.  This chicken made a great vermicelli and it was delicious to eat on its own too.

The chicken's great alone too [Tweet this]

Lemongrass Chicken Vermicelli


Lemongrass Chicken

Ingredients:

Marinade

2 Tbsp lime juice
1 clove garlic, minced
2 Tbsp minced lemongrass
1 Tbsp brown sugar
2 Tbsp fish sauce
1 Tbsp soy sauce
1/4 cup sliced green onions
2 Tbsp vegetable oil
2 chicken breasts (technically it's only one whole chicken breast but split down the breast bone)

Lemongrass Chicken Vermicelli:  A fresh salad with herbs, vegetables, and rice noodles topped with juicy chicken flavored with lemongrass and other southeast Asian flavors.

Pound the garlic and lemongrass in a mortar and pestle (or with the flat of a knife) until oils are released and they are fragrant.

Mix the lemongrass, garlic, and other marinade ingredients together and pour over chicken in a sealable bag.  Refrigerate and let marinate for at least 1 hour or overnight might be better.

Preheat oven to 350F

Place the chicken on a rimmed baking dish and pour the rest of the marinade over.

Bake at 350 for about 45 minutes or until internal temp reaches 165.

Allow the chicken to rest for about 15 minutes before slicing and serving.  Serve immediately or it even tastes great cold out of the fridge.

Lemongrass Chicken Vermicelli:  A fresh salad with herbs, vegetables, and rice noodles topped with juicy chicken flavored with lemongrass and other southeast Asian flavors.

Ingredients continued:

Bean Sprouts
Lettuce
Mint
Thai basil
Cilantro
Vermicelli rice noodles, cooked
Carrots, julienned or shredded
Green onion
Jalapenos, sliced
Lemongrass Chicken
Nuoc cham

Place all the vegetables, herbs, noodles, and chicken in a big salad bowl (use as much of each as you like).  Then pour the nuoc cham over everything (I usually use a few tablespoons but use as much as you like).

Makes about 4-6 servings.

Enjoy.

Lemongrass Chicken Vermicelli:  A fresh salad with herbs, vegetables, and rice noodles topped with juicy chicken flavored with lemongrass and other southeast Asian flavors.



For the recipes mentioned in this post and more vermicelli and lemongrass recipes check out:



Linked to:  Treasure Box, 2 Cup, Teach Me, Lou Lou Girls, TastyTues, Createand Share, Full Plate, Freedom Foodie Friends, Best of the Weekend, Show off, Pretty Pintastic

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