Wicked Pickles

 
 

Oh yum!  I made this for lunch today.  It was a big hit amongst the tribe.

Chicken Quesadillas

About 1 tbs olive oil
1 medium onion diced
about 1 ½  tsp minced garlic
1 chicken breast cooked and chopped
Mexican Fiesta Seasoning
Flour tortillas
Co-Jack shredded cheese
Cooking spray

In a skillet heat the olive oil.  Saute onion and garlic in the oil until almost clear.  Add chicken and heat until hot.  Set aside with lid on pan

Over medium heat in a nonstick skillet that has been sprayed, place 1 tortilla.  Sprinkle about ¼ cup cheese over top.  Add about ½ cup chicken mixture.  Sprinkle with another ¼ cup cheese.  Heat for 3 minutes.  Flip and heat for another 3 minutes.  It should be golden brown and crispy.

Serve with sour cream and salsa with refried beans on the side.

 
 

What am I going to do with the leftover ham?  That was the question I was asking myself this morning.  Oh, yummy quiche!  Good for breakfast, dinner or supper.  Different sides needed of course but ample for any meal.  Enjoy!

Ham and Cheese Quiche
·          9 eggs
·          ½ cup milk
·          ½ tsp salt
·          pepper to taste
·          about 2 cups left over ham cut into smallish pieces
·          ¼ onion chopped fine
·          1 ¼ cup co-jack shredded cheese
1.      Cut up ham and and place in the bottom of a deep greased pie plate.  (I mean really deep, not a casserole but not a regular pie plate)
2.      Mix the rest of the stuff together in a bowl.  Beat the eggs up pretty well before adding the rest of the stuff.
3.      Pour egg mixture over the ham in the deep pie plate.  (notice the  emphasis deep again?)
Bake at 350 for about 40-45 minutes or until the it is nice and brown and firm.

© 2007 Wicked Pickles Homeschool

 
 

OK, this is originally my FIL’s recipe.  Since his death my MIL has been making this every Christmas.  I have tweaked it, make it a bit easier and heart healthy and make it a couple times of year.  It is definitely a family favorite.

French Dips 
1 chuck or butt roast (very lean, we use deer and it is just as good)
little oil (canola…my FIL did NOT use just  a little)
salt and pepper
beef stock
 
In a cast iron skillet heat some oil and sear all sides of your salt and peppered roast.  Put seared roast in heated crock-pot.  Add a box or two of organic beef broth.  Cook on low all day.  Remove roast from liquid, chill both until the next day.

Slice chilled roast going against the grain very thinly.  Use a very sharp knife but be very careful.  (My finger is healing from the cut I got last week cutting up the roast)  Put roast in crock-pot, add broth and cook on low all day until ready to serve.

Serve on multigrain hard French rolls that have been toasted on each side.  It is meaexcellent with caramelized onions and peppers on top of the beef with provolonecheese melted on top.   Dip in broth.

©2007WickedPicklesHomeschool

 
 

The title is kind of deceiving.  My mom does not make the best meatloaf.  I hate to say it but my mom is not the best cook.  I love ya mom, but you know it's the truth. 

I picked up this recipe from an old neighbor, changed  some things around and make it my own.  It isn't now our traditional Chrsitmas Story supper.  I hope you enjoy it as much as we do.

Meatloaf

1 lb hamburger
1 lb sausage
1 pkg crushed saltine or ritz crackers
1/3 cup ketchup
2 eggs
splash of milk
1 onion diced
dash of pepper
garlic to taste
bacon

Mix all ingredients except for the bacon together.  Form into  loaf pan.  (I have one that has drain holes.  It just fits into a regular loaf pan, very cool.) Top with bacon strips.  Bake at 350-400° for about 1 ½ hours.  You can also put these in muffin tins and bake for 30-45 minutes.

©2007WickedPicklesHomeschool

 

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©2007WickedPicklesHomeschool