Posts tagged: Flour

Green Eggs and Ham Quiche

Green Eggs and Ham, by Dr. Seuss

Green Eggs and Ham, by Dr. Seuss

This dish was inspired by a request from a Fackbook fan and my recent article on eggs (I made a reference to Dr. Seuss’s “Green Eggs and Ham“). These are great traditional quiches and a great treat for the kids.

Ingredients:

  • 1 1/2 cups fresh spinach, chopped
  • 1 small white onion, chopped
  • 3 eggs
  • 1 cups milk
  • 1/2 cup all-purpose flour
  • 1/2 tablespoon shortening
  • 1 cup chopped or diced ham
  • 2 cups shredded Cheddar cheese
  • 1 Roma tomato, thickly sliced

Directions:

Prepare 4, 4 inch x 1 inch crust as described in Cheesy Quiche Crust.

Just out of the oven

Just out of the oven

Prepare the custard by mixing spinach and onion in a food processor. Add eggs, milk, flour and shortening and mix thoroughly.

Green Eggs and Ham Quiche

Green Eggs and Ham Quiche

Preheat oven to 375 degrees F. Place all 4 crusts on a baking sheet for ease in handling. Bake crust for 5-10 minutes. Remove from oven and fill with custard. Bake custard for 15 minutes, then remove from oven. Top each quiche with a thin to moderate amount of cheese. Finish topping with chopped or diced ham. Return to the oven and cook for an additional 5 minutes.

Plate with slice of Romano tomato.

Cheezie Chicken Enchiladas

Tabasco Salsa

Tabasco Salsa

Facebook fan, Desiree Rempel, recently shared one of her favorite recipes. I whipped it up the other night with one small change — I used diced tomatoes, rather than pimientos. It was a very wonderful dish. I chose to top it with green chili sauce. I had received a jar of Tabasco Salsa a couple of weeks ago and had that on the side along with some vegetable rice.

Serves: 2-4

Depending on the size of the tortillas, the recipe will yield 4-6 enchiladas. I use 8 inch diameter tortillas and am able to make 5 enchiladas with plenty left over for topping.

Ingredients:

  • 1/2 cup butter
  • 1/2 onion, chopped (red preferred)
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 1 cup chicken broth
  • 4 ounces cream cheese
  • 2 cups shredded Mexican cheese blend
  • 3/4 pound boneless, skinless chicken
  • 1 can chopped green chilies, drained
  • 8 ounce can diced tomatoes
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • Flour tortillas, warmed

Directions:

Prepared Enchilads ready for oven

Prepared Enchiladas ready for oven

Cut chicken into small cubes no larger than 1 inch. In boiling water, cook chicken for 2-3 minutes until cooked through. Chicken can then be easily chopped into smaller pieces. Set chicken aside.

In a medium pot, over medium/medium-high heat, melt butter being careful not to burn. Add onion and garlic; cook until onion is tender, stirring frequently. Add flour and cook for 1 to 2 minutes stirring constantly. Add broth and cook until slightly thickened again stirring frequently for 3-5 minutes. Stir in cream cheese until well mixed. Add 1/2 cup shredded cheese, chicken, chilies and diced tomatoes. Mix well, making sure cheese is melted.

Cheezie Enchaladas with Vegetable Rice and Salsa

Cheezie Enchiladas with Vegetable Rice and Salsa

Spoon about 1/3 to 1/2 cup of mixture onto each tortilla. Roll each up and place side by side, seam side down in a baking dish sprayed with cooking spray. Pour and spread remaining mixture over enchiladas. Top with remaining 1 1/2 cup of shredded cheese.

Bake 20 minutes at 350 degrees.

Serve 1 to 2 enchiladas per plate. Suggested toppings, fresh chopped cilantro, green chili sauce, roasted red pepper or salsa.

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