Over the last week or so my classes have been learning about eggs. We've spent a lot of time talking about nutritional value, storage and handling, and of course, preparation! We have made many delicious dishes from omelets to bread pudding and beyond. All this egg talk made me hungry for a quiche of my own. One of the things I love most about a quiche is that ingredients can easily be substituted to fit personal preference. They're also a really great make-ahead dish! One of my personal favorite combinations is spinach, mushroom, and feta so that's just what we're going to have today! Spinach Mushroom Quiche 4 eggs 1 cup milk 4-5 pieces of bacon (I used turkey bacon because yum!) 2 cups spinach - chopped 1 cup mushrooms - chopped 1/2 cup feta cheese crumbles 1/2 cup red onion - diced 1/2 cup tomato - diced 1/4 cup green onion - diced 1 heaping tbsp minced garlic salt and pepper to taste All ingredients (bacon, cheese, veggies) can be changed to fit personal preference. I love lots of vegetables in my quiche but this could also be made with just bacon and cheese for those of you who would like that better. 1. Preheat oven to 350 degrees. Using a large skillet, cook your bacon until crispy while reserving your bacon grease. Transfer to a paper towel lined plate. Cool completely and the roughly chop. 2. While bacon is cooking, prep all of your other vegetables. 3. Add garlic to bacon grease and sauté until fragrant (approx. 2 minutes). Since I used turkey bacon, it didn't produce much grease; I added 2 tbsp. of butter before my garlic. 4. Add red onion and sauté with garlic for 2-3 minutes until onion starts to soften. Add chopped mushrooms and sauté for another 2-3 minutes. 5. Add in spinach and tomatoes. Season with salt and pepper to taste. Sauté until spinach is wilted. Transfer veggies to a paper towel and squeeze to remove excess water. 6. Grease a 9 inch pie plate. Place drained veggies on the bottom. Top with bacon and feta cheese. 7. In a separate bowl, wisk together eggs and milk. Season with salt and pepper. 8. Pour eggs over the top of the veggies. Season with more salt and pepper. Top with chopped green onion. 9. Place the pie plate on a large baking sheet to make moving to the oven easier. 10. Bake quiche at 350 for 45 minutes to an hour. Eggs should be set in the middle. Remove from oven and cool for 5-10 minutes before slicing into wedges to serve. Enjoy!
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Happy almost Valentine's Day, friends! In celebration of tomorrow's holiday I decided to make a batch of valentine popcorn. This yummy treat is super easy to make and can easily be changed to fit your own theme or holiday. You will need: 1 bag microwave popcorn (I use light butter) 1 cup mini pretzels - roughly broken 1 1/2 cups white chocolate almond bark 1/2 cup valentine m&ms 1/4 cup crushed Oreos (approx 4-5 cookies) valentine sprinkles 1 (2 oz) block milk chocolate almond bark 1. Start by microwaving your popcorn. Transfer to a large mixing bowl and toss with the broken pretzels. 2. Using a microwave safe bowl, melt the white chocolate almond bark using 15 second intervals and stirring frequently. Drizzle the melted chocolate over the popcorn and stir to coat evenly. 3. Pour the coated popcorn onto wax paper and arrange in a single layer. 4. Sprinkle the crushed cookies, sprinkles, and m&ms evenly over the popcorn. 5. Melt the block of milk chocolate in the microwave (15 seconds and stir). Drizzle evenly over the top of the popcorn. Allow popcorn to sit until the chocolate has completely cooled. Break into small pieces for serving and store in an airtight container. Happy Valentine's Day!
Last week I hosted the "Treat Yo Self" themed party for my FHA girls. For dinner, we enjoyed some breakfast favorites including pineapple orange punch. I used at 2.5 gallon dispenser for serving and as you can see from the picture, most of the punch was gone before dinner was even served! At the request of my students, here is the recipe!
Pineapple Orange Punch 4 cans frozen orange juice concentrate 10 cans water 4 cups sugar 1 large can pineapple juice (46 oz) 1 (2 liter) bottle of 7up 1. Thaw frozen concentrate in the refrigerator overnight or several hours. Pour into a drink dispenser or a large mixing bowl. 2. Mix 5 cans of boiling water with 4 cups of sugar. Stir to dissolve and add to the orange juice. 3. Add the 5 remaining cans of water and pineapple juice. 4. Chill until ready to serve. 5. Add 7up just before serving. Garnish with fresh pineapple wedges. Time for another exciting adventure with the sweet FHA girls! For our February meeting, we decided to treat ourselves to diy spa products. When I began planning our spa night I struggled to find inspiration. I shopped and doodled ideas for a long time but nothing really felt like the perfect fit. A few months back I was cruising the aisles of Home Goods in search of another cake stand to add to my collection when I came across their cocktail napkin section; these little cuties were right in front. I instantly knew I had found my inspiration for spa night and treat yo self was born! After finding these, spa night turned in to a pampering pajama party with breakfast for dinner. Cheesy scrambled eggs, brown sugar bacon, and loaded hashbrowns were on the menu. Of course we didn't forget about the donuts! Simple decorations made for easy set-up and even easier cleanup. I cut this cute donut garland using my silhouette machine and cardstock in colors to match our napkins. Each of the FHA members was given a pink bag with their instructions and take home containers for their spa products. I found the bags in packs of 10 at Dollar Tree in the party section. Our take home containers were also from Dollar Tree; we used the 2 ounce snack containers that are also found in packs of 10. Students rotated to 5 different stations and had the opportunity to make a body scrub, lip gloss, face mask, lip scrub, and a hair mask. Spa night was a big success! Here's hoping your February is full of opportunities to treat yo self!
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