Not long ago, I posted a yummy “comfort food”-type side dish called Easy Corn Casserole. It’s really good and very easy to make. Being a cheese-lover, I thought I’d try making another version with some sharp cheddar cheese and a little chopped green onion added in–and I loved the result! So I just had to share it with you! When you want something warm and cheesy, this is just the comforting kind of side dish you’ll want. It would be great served with a bowl of hot chili!Continue reading
I think I’ve mentioned this before, but I haven’t had much success with making homemade pie crusts. I know I need more practice, and just don’t seem to have the time. Which is why this quiche appeals to me, because I can use frozen pie crusts in it. If you are a good pie crust-maker, then you could use your own homemade crusts.
I also like this quiche because it has bacon, green onions and mushrooms in it. I take the easy route and use a pouch of real bacon pieces, but you can always fry your own bacon and crumble it. Or, if you’re not a meat-eater, you can leave out the bacon and add in some chopped tomatoes. So you can make this quiche the real easy way or make it a little more homemade, depending on how much time you have. Another great thing about this recipe is that it makes two quiches (you can halve the recipe if you just want to make one). Perfect for breakfast or brunch!
BACON ONION MUSHROOM QUICHE by NancyC
Makes two 9″ quiches
- 2 frozen 9″ deep dish pie shells
- 1 (3-ounce) package real bacon pieces (about 3/4 cup)–or substitute 3/4 cup chopped tomatoes
- 5 green onions, finely chopped
- 1 (4-ounce) can sliced mushrooms (or mushroom pieces and stems), well drained
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Fiesta (Mexican style) Blend cheese
- 6 eggs
- 1 1/4 cups Half & Half (light cream)
- 1/2 cup sour cream or plain Greek yogurt
- a few dashes of salt
- a dash of pepper
- 1 Tbsp. flour
Position your oven rack in the center of the oven, and preheat oven to 375˚F. Remove the pie crusts from the freezer and let thaw for about 5 minutes. Prick the bottom and sides of the crusts with a fork to help prevent bubbles from forming in the crust as it bakes, and bake for 8 minutes. Remove pie crusts from oven–there may be some bubbles in the crusts, so just gently pat the bubbles down. After removing crusts from the oven, reduce heat to 350˚F.
In large bowl, combine the bacon, green onions, mushrooms, and cheeses; mix together and set aside. In medium bowl, whisk together eggs, Half & Half, sour cream, salt and pepper, and flour. Add this mixture to ingredients in large bowl, and mix well. Then distribute mixture evenly between the two pie crust shells, put in the 350-degree oven and bake for 45 minutes or until set (I like to put the pie crusts on a large rimmed 13×18 baking pan while the quiches are baking–it’s easier to put them in and take them out that way). Also, you can cover the quiches with foil the last 10 minutes of baking if your crusts are getting too browned.
Note: The egg filling will be a little puffed up when you take it out of the oven, but it settles down as it’s cooling.
I like making the full recipe so I have two quiches–one to eat now and one to freeze for later! Do you enjoy making quiche and do you make your own crust or use pre-made crusts?
Chilled soups are perfect for summer! And if you like cucumbers, you’ll want to try this one! It has Greek yogurt, green onions, fresh dill, and parsley in it. Some lemon juice and salt give the flavor a little punch and I also added some garlic powder to the original recipe. The croutons on top are a nice touch, too! It’s a great summery soup to serve for a light lunch or dinner.
CHILLED CUCUMBER SOUP by NancyC, slightly adapted from Country Living
Makes 6 servings, 135 calories each
- 2 cups plain Greek yogurt
- 1 cup vegetable broth
- 2 English cucumbers, peeled, diced, and divided (divide amount in half to add in recipe at different times)
- 4 green onions, sliced and divided (divide amount in half to add in recipe at different times)
- 2 Tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 4 teaspoons lemon juice
- 1 1/2 teaspoons salt, or a little more, to taste
- 1 teaspoon garlic powder (optional)
- a bag of your favorite croutons
- more chopped fresh dill for garnish
In a large bowl, combine yogurt and vegetable broth, blending well; set aside.
In a food processor, puree 1 peeled, diced English cucumber, 2 sliced green onions, chopped fresh dill, and chopped fresh parsley. Add this cucumber mixture, along with the lemon juice and salt, to the yogurt mixture in the large bowl; whisk to combine. (Note: if you do not have a food processor, you can put the above ingredients in a blender and puree them all together–your blender will be pretty full, so you may want to blend it in 2 batches; after blending, pour mixture back into your large bowl).
Stir in the other peeled, diced English cucumber and the other 2 diced sliced green onions, mixing well to evenly distribute ingredients. Refrigerate for 1 hour, then serve in bowls and garnish with chopped fresh dill and croutons.
Light summer meals like this are perfect for those really hot days. You can use regular cucumbers in this recipe, too, if you’re growing them in your garden–it would be a great way to use them! I would think maybe 4-6 small or 3-4 medium cukes would be equivalent to 2 English cucumbers–that’s just an estimate!
What types of lighter foods do you like to eat during the summer?
Are you growing cucumbers in your garden this year? Here’s a recipe you can use those cucumbers in! It’s perfect for summer because it’s a little fruity, lightly sweet, and a little spicy–good with tortilla chips or as a side dish with chicken or fish. And it’s very easy to make! I like that this salsa has peaches in it because that’s one of my favorite summer fruits. The lime juice and peach preserves add a nice light touch of tangy sweetness–and if you want a sweeter salsa, stir some honey into the salsa. You can also make it even fruitier by substituting small chunks of watermelon for the red bell pepper.
PEACH CUCUMBER SALSA by NancyC
Makes about 5 1/2 cups
- 3 cups pitted and chopped peaches, peeled or unpeeled (about 1 1/2 lbs. or 3 to 4 peaches)
- 1 large cucumber, seeded and chopped
- 1 red bell pepper, seeded and chopped (or for a fruitier salsa, substitute 2 cups of small watermelon chunks)
- 2 green onions, thinly sliced (both the white parts and stems)
- 1/2 to 1 Tablespoon seeded and finely chopped jalapeno
- 3 Tablespoons lime juice
- 3 Tablespoons peach preserves (or substitute apricot preserves)
- Optional: add a little honey to taste for a sweeter salsa
In medium bowl, toss together chopped peaches, cucumber, red bell pepper, green onions, and jalapeno.
In small bowl, mix the lime juice and peach (or apricot) preserves, blending well. Pour over the chopped peach-cucumber mixture and toss until everything is coated. For a sweeter salsa, you can mix in some honey if you want. You can serve this salsa with tortilla chips or as a side with chicken or fish.
To make ahead: You can prepare this salsa up to 2 hours before serving; cover and refrigerate until ready to serve and stir to blend ingredients before serving.
I don’t have a veggie garden this year, but I really appreciate my friends who share their veggies with me–like the cucumber I used in this salsa! What’s your favorite recipe that uses cucumbers?
If you like tart and tangy, savory and salty flavors, then this is a salad you may want to try! I decided to make this when my friend Greg gave me some cucumbers from his garden. You can’t go wrong combining cucumbers with tomatoes, but when you add in some feta cheese and Kalamata olives, that really gives this salad a special zing! The “dressing” in this salad is very simple…just some lemon juice and olive oil. So there are lots of healthy ingredients in this. If you don’t have cherry tomatoes, you can chop up larger tomatoes into chunks and that should work fine. If you have a garden, it’s a great way to use all those cucumbers and tomatoes you’re growing this summer!
TOMATO CUCUMBER SALAD WITH FETA by NancyC
Makes about 5 servings
- 1 pint (2 cups) grape or cherry tomatoes, halved lengthwise
- 1 Tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup coarsely crumbled feta cheese (about 1/4 lb.)
- 2 small to medium cucumbers, diced into 1/2″ chunks (about 2 cups diced)
- 2 green onions, thinly sliced (slice both the white onion part and green stems)
- 1 cup pitted and sliced or halved Kalamata olives
- 2 Tablespoons lemon juice
- 2 Tablespoons olive oil
In large bowl, toss the tomatoes with the thyme, salt, pepper, and feta cheese.
Add in the cucumber, green onions, and olives; toss with the tomato/feta cheese mixture, tossing everything together well (you can let this mixture sit at room temperature up to 1 hour before serving). Just before serving, add the lemon juice and olive oil and toss everything together well. Season with additional salt and pepper if desired.
I love using fresh veggies from the garden or farmer’s market in summer recipes! Are you growing any veggies this summer?