Saturday, September 24, 2016

Vegetable Cheese Quiche

Just the other day my mom and I were baking pie shells for our usual Jane's Peach Pie (it's peach season so I'm sure we'll be having pie every day for a couple of weeks hah). Well, the oven was hot and we hadn't eaten breakfast and had no idea what to have for lunch soon, so I pulled out one of my great ideas ;) and decided we should make some quiche! My mom wasn't huge into the whole process but it sure paid off in the end, because heavens this quiche is seriously so good! 

The great thing about quiche is that you can literally put anything you want in it! Any type of pepper, cheese, squash or mushroom would be wonderful in this dish. So, don't feel like you have to stick straight to this recipe! I'm sure it will turn out great no matter what!

It was around 11:00 am when we put this lovely dish in the oven, and although we were starving by the time it came out, it was so delicious and definitely worth it! So don't shirk because of the cook time. BUT if you don't have tons of time you could make this recipe in mini ramekins. The bake time would be different, probably around 10-15 mins (that's my best guess, just make sure they are firm and golden on top).

Good luck on all your quiche adventures, I wish I could join you on this delicious creamy, cheesy, flavorful trip you're about to take. Think of me when you're in a quiche coma ;)

Vegetable Cheese Quiche
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup (1 stick) butter
1/2 cup cold water

*You can use anything you have available, it should be about 3-4 cups*
3 eggs
1 cup cream (heavy or light)
Salt and Pepper (about 2 teaspoons each)
1/2 teaspoon nutmeg
1/2 red pepper, diced
1/2 onion, diced
4-6 pieces of ham, diced (or 6 pieces of cooked bacon, diced)
1 1/2 cups shredded cheese (we used a combination of white and sharp cheddar)

1) Preheat oven to 350° Fahrenheit.
2) To make crust, sift all dry ingredients together in a medium mixing bowl. Add butter and work through flour mixture using a pastry blender until it resembles course meal. Add water and work through with a fork. Use hands to knead for a couple minutes until dough-like. Form into a ball, cover with plastic wrap and place in fridge for about 10 minutes, until chilled.
3) Meanwhile in a small mixing bowl, whip eggs with a wire whisk until foamy, about 3 minutes. Add cream, nutmeg and salt and pepper, and stir to combine.
4) Spread (or roll out) chilled dough into a 9 inch pie pan, quiche pan, or tart pan. Sprinkle pepper, onion, and ham in bottom of pan and then pour in the egg and cream mixture on top. Sprinkle cheese on top and bake for 40-45 minutes until golden on top. Let cool for about 10 minutes and enjoy!

Tuesday, September 20, 2016

Old Fashioned Buttermilk Biscuits

These buttermilk biscuits always remind me of my Grandpa Chuck. He loved eating these biscuits when we came over for dinner. I remember, back when I was really little, I helped my mom make these biscuits for a Sunday dinner (and by helped I mean barely did anything haha). Well, the whole time we ate, my grandpa talked about how good they were. I was pretty proud of myself and my efforts (even though they were small), that may just be the beginning of my foodie career ;)

These buttermilk biscuits are light and flaky and everything you wish for in a biscuits. They are a perfect side dish for any meal, especially soups and roasts. We eat them hot out of the oven slathered with butter and jam, or (if there is a miracle and we have leftovers) we toast them in the morning for a delicious and quick breakfast!

Buttermilk Biscuits
Weird measurements I know, but it makes the perfect amount...
Makes 2 dozen, 2 inch biscuits
3 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup cold butter (1 1/2 sticks), cut into pieces
1 1/4 cup well-shaken buttermilk, plus additional for brushing

1) Preheat oven to 425° Fahrenheit.
2) In a food processor (or in a large mixing bowl by hand) sift all dry ingredients together. Cut in butter to dry ingredients by pulsing (or using a fork) until it resembles coarse meal. 
3) Slowly add buttermilk until a dough forms.
4) Roll dough into 2 inch balls and place on a prepared cookie sheet, spacing them about 1 1/2 inches apart. 
5) Brush tops with buttermilk and bake until biscuits are just barely golden, 12 to 15 minutes. Enjoy! 

Monday, September 12, 2016

Peanut Butter Bars

Everyone please welcome the best peanut butter bars EVER... These beautiful peanut butter bars are a family favorite. Every year my extended family takes a trip to Lake Powell, and everyone has their designated treat that they always bring, well Bry's family is usually the designated people to bring these yummy treats. 

We usually hide these Peanut Butter Bars until closer to the end of the trip (when we've run out of our other treats like our Peanut Butter Button Cookie Cups and Lemon Bars), but when someone pulls these delicious treats out of the fridge it is a total feeding frenzy, even if we just ate dinner! These Peanut Butter Bars disappear faster than the blink of an eye!

There are three layers to these peanut butter bars. First you have the cookie, it is a mixture of peanut butter and oats that produces the perfect chewy cookie. Then you melt chocolate on top of the cookie, and then you make this wonderful peanut butter icing and put that on top of the cooled chocolate. Sounds yummy? Well guess what! It is! Big surprise there ;)

Peanut Butter Bars
Makes 1 cookie sheet, about 2 dozen squares
1 cup sugar
1 cup brown sugar
1 cup butter
1 cup peanut butter (smooth)
3 eggs
1 Tablespoon vanilla
1 teaspoon soda
1/2 teaspoon salt
1 3/4 cup flour
1 3/4 cup quick rolled oats

1, 11.5 oz. bag of semisweet chocolate chips

1/2 cup (1 stick) butter
1/2 cup peanut butter
2 cups powdered sugar
4-8 Tablespoons milk

1) Preheat oven to 330° Fahrenheit. 
2) Cream together both sugars, butter, and peanut butter.  Mix in eggs and vanilla until combined.
3) Sift soda, salt, and flour and add to mixture. Add rolled oats and mix until combined. Spread on a greased and/or lined cookie sheet and bake for 25 minutes.
4) Remove from oven, and while hot, sprinkle on chocolate chips. Spread melted chocolate chips with a spatula until they form an even layer. Refrigerate until chocolate becomes solid.
5) Meanwhile, in a small mixing bowl with an electric mixer, combine butter and peanut butter. Beat until fluffy, add powdered sugar and then add milk as needed until desired consistency is reached.
6) Spread icing on top of solid chocolate layer and refrigerate until firm. Cut into square and serve.

Tuesday, September 6, 2016

Lemon Butter Salmon on a Cedar Plank

Right now I am currently in the library at BYU. Today is the first day of school and wow is it overwhelming. I'm definitely going to miss those summer days where I could cook and take pictures all day haha! But let's be honest here, I've always enjoyed school because I get to go to sewing and cooking classes! Let just hope I can keep up with school work and posting on the blog! 

It is currently 12:16 and I am so ready for lunch! But, being a broke college student, I don't want to spend money, so I'll just sit here and eat my granola bar wishing I was eating this wonderful salmon! My family loves this quick and easy lemon butter salmon cooked on a ceder plank. We make this recipe or our oven-broiled salmon at least every week! Fish is so good for you and when it tastes like this, it is pretty easy to eat lots of it!

One little thing before I let you at this recipe...It is not much of a *follow exactly or it will be a disaster* recipe. Just get enough salmon for the amount of people you are feeding, put the salmon on a soaked cedar plank (or two if you need more space) and put pieces of butter, a lemon round, and salt and pepper on each piece. Then cook it on a hot grill until the juices run clear. Sounds easy right? Well guess what... It is! Easy and way WAY delicious.

Lemon Butter Salmon on a Ceder Plank
Salmon (individual or single piece)
About 3 Tablespoons butter (see picture-small piece on each side)
1 lemon, washed and cut into rounds
1 Cedar Plank (or more depending on amount of salmon)

1) Prepare ceder plank for grilling by soaking it in water for 1-4 hours (put a weight on top to make sure it is fully submerged).
2) Remove cedar plank from water and place salmon pieces on top.
3) Cut small pieces of butter and place on each side of salmon (see pictures)
4) Place lemon rounds on each side of salmon.
5) Place prepared plank on hot grill (450-500° F) and cook until no longer transparent inside, about 10 minutes.