Bacon, Potato and Asparagus Quiche

Bacon, Potato and Asparagus Quiche 

This is our favorite quiche recipe. Perfect for breakfast, lunch or dinner. Take your pick and thank me later. 

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• 1 packaged refrigerated pie crust 
• 2 potatoes chopped & fried in oil with lots of onion, cook, drain, set aside
• 5-6 slices cooked bacon, crumbled
• 9 -10 asparagus, some chopped & some saved to place on top of quiche before baking 
• 1 cup shredded cheese, your choice (I used sharp cheddar)
• 4 large eggs
• 1 cup milk
• salt & pepper, to taste 
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• Preheat oven to 375*
• Spray pie pan with cooking spray, place pie crust in pie pan, set a side.
• In a large bowl add all ingredients, except 6 asparagus for the top of quiche before baking.
• Pour over pie crust. Place remaining asparagus on top. 
• Bake 40 - 50 minutes or until golden brown or no longer jiggly.
• Let cool for 15 minutes, then serve.

Enjoy! 

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Rotisserie Chicken with Spicy Lemon-Thyme Vinaigrette and Sautéed Kale

Rotisserie Chicken with Spicy Lemon-Thyme Vinaigrette and Sautéed Kale 

This is one of my favorite cheat meals. By cheat I mean I use a whole rotisserie chicken from Wal-Mart already cooked and it cuts the time down significantly. Now, the Spicy Lemon-Thyme Vinaigrette and Sautéed Kale make this dish over the top. So simple yet delicious! 

1 whole Rotisserie Chicken
1 large bag of Kale, about 10 cups
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme leaves
½ teaspoon crushed red pepper
¼ cup olive oil
salt and black pepper

Meanwhile, whisk together the lemon juice, thyme, crushed red pepper, 2 tablespoons of the oil, and ¼ teaspoon salt in a small bowl. 

Add ¼ cup water and as much kale as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 8-10minutes. Season with ¼ teaspoon each salt and black pepper.

Cut up rotisserie chicken into section that you enjoy, set aside.

Serve the chicken with the sautéed kale and drizzle with the lemon-thyme vinaigrette.

I always like to double the vinaigrette. We enjoy the extra. 

Enjoy! 

Recipe adapted from: Real Simple

Slow Cooker Taco Queso

Slow Cooker Taco Queso 

This recipe is a easy, meaty, cheesy queso that is delicious. And, made in the crock pot to make life easy.  

• 1 to 1 1/2 pounds of ground beef
• 1/2 teaspoon of kosher salt
• ground black pepper to taste
• 2 10 oz cans of Rotel Original Diced Tomatoes with Green Chilis, undrained
• 32 oz of Original Velveeta
• 2 teaspoons of onion powder
• 2 teaspoons of garlic powder
• 1 teaspoon of cayenne pepper
• 1/2 tablespoon of cumin
• 1 teaspoon of paprika
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• 1. In a skillet or sauté pan, brown ground beef. Season with salt and pepper. 
• 2. Spray inside of slow cooker with non stick cooking spray. 
• 3. Combine ground beef, Rotel Orginal Diced Tomatoes with Green Chilis, Original Velveeta, and spices in slow cooker.
• 4. Heat on high for about two hours or until dips is hot and smooth. 
• 5. Serve with tortilla chips and garnish with jalapeños, cilantro sour cream and what ever else you may like.

Enjoy! 

                                                                                                      Recipe adapted from:# 2 -Pencil.com

Dove's Nest White Chili

This Dove's Nest White Chili is filled with flavors of the southwest. It is a delicious addition to our family gathering or just because. Trust me, it is delicious! We always go back for seconds. 

3 tablespoons olive oil 
1 medium onion, chopped
3 cloves garlic, minced
2 1/2 cups red, ripe tomatoes, chopped
6 whole tomatillos, diced (I have used can tomatillos, works well too)
1 whole jalapeño, seeded and minced 
2 cups chicken stock
1 cup chopped green chilies
2 cups cooked chicken, chopped
1/2 teaspoon oregano
1/2 full teaspoon cumin
4 tablespoons fresh cilantro, chopped
2 cans cannellini beans with liquid
1 tablespoon fresh lime juice
Salt and pepper, to taste

In a large pot, heat olive oil over medium-high heat. Add onion and cook until onion begins to soften, 3-5 minutes. 
 Add garlic and cook 1-2 minutes. Do not brown. 
 Add tomatoes, tomatillos and jalapeno, cook until tomatillos are soft. 
 Add chicken stock, green chilies, cooked chicken, oregano, cumin, cilantro, beans and lime juice. 
Simmer 30 - 45 minutes and season to taste with salt and pepper. 
 Garnish with sour cream, grated cheese and cilantro and tortilla chips.

Enjoy!

Vegetable Beef Soup

This soup is a comforting meal that's perfect for our family on a cold winter day and is my all-time favorite soup recipe to make. It is full of veggie goodness and taste absolutely delicious and makes enough to freeze.

1 pound ground beef

1 onion, chopped

4 stalks of celery, chopped

4 carrots, sliced

1 can green beans, drained

1 can cannelloni beans, drained

2 quarts beef broth

1 cup water

1 (14.5 oz.) can crushed tomatoes

1 can mild Rotel

1 can tomato paste

4 cloves garlic, minced

1 (4 oz.) can whole green chilies, chopped 

2 teaspoons garlic powder

2 teaspoons cumin

2 teaspoons chili powder

2 teaspoons oregano

1 teaspoon granulated onion

1 teaspoon red pepper flakes

salt and pepper to taste (I use very little salt)

4-5 russet potatoes, cubed 

1. In large soup pot brown ground beef 

2. Then add cumin, chili powder, garlic powder, onions and cook 2-3 more minutes.  

3. Add garlic, celery, carrots, green beans, beans, broth, water, crushed and Rotel tomatoes, green chilies, oregano, granulated onion, salt and pepper, and tomato paste.  

4. Bring to a slight boil then simmer for 40-45 minutes or so.

5. Then add potatoes and cook till tender. 10-15 minutes. I usually leave potatoes a little firm. They will continue to cook as the soup sits to cool.

Enjoy!

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Crock Pot Italian Beef 

on a bed of mashed red potatoes

This recipe has proven to produce the best pot roast we've ever had.  It's moist, flavorful and will melt in your mouth good. 

2 1/2 -3  pound beef roast, such as round

2 cups chopped (peeled) carrots

1 small white or yellow onion, sliced

4-5 cloves garlic, chopped

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon dried basil

1 tsp dried oregano

1/2 teaspoon dried thyme

1/8 teaspoon ground cinnamon

1 + teaspoon red chili flakes (you can add more or less, up to you)

1 1/2 cup crushed tomatoes

2 cups beef stock

1 tablespoon tomato paste


1. Cut beef into cubes and place into crock pot.
2. Chop carrots, onions, and garlic, add to crock pot.
3. Add remainder of the seasonings. 
4. Add in beef stock, crushed tomatoes and tomato paste and give it a good stir.
5. Cover crock pot, set on low and cook for 5-6 hours or until done. 
6. Once done shred beef in crock pot, if you like. Spoon over a bed of mashed potatoes or what ever you may like. You can't go wrong with this dish. 


Enjoy! 

Recipe adapted from: Popular Paleo

Korean Beef

This is my go to dish. My husband and I love it. Its quick and super easy to make and taste delicious. 

1 lb lean ground beef

1/2 cup brown sugar

1/4 cup soy sauce

1 cup of water

1 Tablespoon sesame oil

3 cloves garlic, minced

1/4 teaspoon ground ginger

1 teaspoon crushed red peppers (

salt and pepper

1 bunch green onions, diced

Jasmine rice, cooked

1. Heat a large skillet over medium heat and brown ground beef with garlic in the sesame oil. 

2. Drain most of the fat and add water, brown sugar, soy sauce, ginger, salt and pepper and red peppers. 

3. Simmer for a for 20 or so  minutes to blend the flavors. 

4. I simmer till most of the water has evaporated. 

5. Serve over jasmine rice, steamed broccoli and top with green onions.

Enjoy! 

Recipe adapted from:  Six Sisters' Stuff

Cheeseburger Soup 

This soup hands down is my sons favorite. I always make a double batch and freeze half. Trust me, it will be enjoyed by all and you will be asked to make it again. It is that good. 

1/2 pound ground beef

3/4 cup shredded carrot

3/4 cup chopped onion

3/4 cup chopped celery 

1 teaspoon dried basil

1 teaspoon dried parsley

4 tablespoons butter

3 cups chicken stock

4 cups diced potatoes

1/4 cup flour

8 ounces Velveeta, cubed

1 1/2 cups milk

3/4 teaspoon salt 

1/2 teaspoon pepper

1/4 cup sour cream

1. Cook ground beef, set aside. 

2. In the same skillet with 2 tablespoons butter, sauté onion, celery, carrots, parsley and basil until tender.

3.  Add the ground beef, chicken stock and potatoes, bring to a boil. Simmer gently for 10-12 minutes, or until the potatoes, are tender.

4. In a separate small skillet melt the remaining butter, stir in the flour and cook and stir until bubbly, 3-4 minutes. 

5. Add this to the soup and stir well, bring to a boil one more time. 

6. Stir in the salt, pepper, milk and velveeta. Stir until cheese has melted.

7. Remove pot from heat, stir in sour cream. 

Ladle into bowls and serve with some crusty french bread.

Yield: 8 servings (2-1/4 quarts).

Enjoy!

Recipe adapted from:  Taste of Home