Broccoli & Cheddar Quiche

 

1 head fresh broccoli, steamed                     salt & pepper to taste

   Or 1 10 oz. pkg. frozen chopped               1 ½ grated sharp cheddar cheese

   Broccoli                                                   1 small whipping cream

2-3 slices bacon fried (not crisp)                   2 eggs

½ cup chopped onion                                   1 pie crust

 

Steam broccoli, drain and chop, or drain excess moisture from frozen, thawed broccoli.  Fry bacon and onion in pan with salt and pepper.  In large bowl, mix broccoli, bacon and onion, cheese, cream, and eggs to coat all.  Fill pastry shell and bake at 350° for 40-50 minutes.  Top will be slightly brown when done.

Disappearing Dip:

Cheese Dip w/Smoked Gouda

 

1 cup grated smoked gouda cheese              2 Tbsp. chopped green onions

2 cups grated sharp cheddar cheese             1 Tbsp. chopped fresh parsley

4 oz. cream cheese, softened                       2 Tbsp. chopped jalapeno (to taste)

¼ cup chopped green olives (or more)          1 Tbsp. mayonnaise

4 oz. chopped pimientos, drained                  3 Tbsp. sour cream / yogurt mix

Dash pepper

 

Combine all ingredients and taste.  You may need to add salt & pepper.  Serve in a bowl, or form into any shape (square) and use red pepper or green onion strips to decorate like a gift for holidays.

Okay, this is way out there but, I have a new Favorite Hamburger.  My sweet cousin (a fellow foodie) brought back from California some incredible Bleu Cheese & Double Glouchester cheese (looks like a layered cake).   So, I made the most amazing hamburger ever, ever. 

My Favorite Hamburger

1 large onion, sliced thin                               hamburger patty grilled w/Brown Dog Seasoning
1 Tbsp. butter                                                 buns                                                   
salt and pepper                                               Bleu Cheese
dash of sugar

In a saute pan, carmelize the onions with butter, salt, pepper and a dash of sugar.  Continue to cook until the onions are browned and carmelized.  Make your burger:  bun, patty, Bleu Cheese and then top with a load of carmelized onions.  Uhhh.

This is a wonderful chowder for a cool night . . .

Poblano Chicken Chowder

Chowder with a Taste of Texas

¼ cup olive oil                                              ¼ tsp. thyme

3 large carrots, diced                                    1 Tbsp. Chicken bouillon

2 large onions, diced                                     3 qts. Chicken broth

5 stalks celery, diced                                    ½ bunch fresh cilantro, minced

1/8 cup minced garlic                                   3 cups diced grilled chicken

2-3 small poblano peppers, seeded, diced     ½ cup butter

1 tsp. salt                                                    1 cup flour

½ tsp. white pepper                                     ½ tsp. hot sauce (or more to taste)

¼ tsp. cumin                                                1 cup heavy cream

                                                                   Sour cream and chives for garnish

Heat the oil in a large stockpot over medium heat.  Add the carrots, onions, celery, garlic, poblano peppers, salt, pepper, cumin and thyme.  Sauté for 7-8 minutes, or until the vegetables begin to soften.  Stir in the chicken bouillon.  Add the chicken broth and cilantro and cook for 10-12 minutes or until the chowder is thick and the chicken is heated through.  Shortly before the chowder is done, melt the butter in a large skillet over medium heat.  Add the flour and stir to combine.  Cook stirring frequently, for 3-4 minutes to cook the flour.  Do not allow the mixture to brown!  Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.  When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time.  Pour the mixture in the skillet into the stockpot, whisking to blend.  Cook, stirring frequently for 3-5 minutes longer, or until the mixture begins to thicken.  Remove the pot from the heat.  Stir in the hot sauce, then the cream and serve.