Green Eggs and Ham Quiche

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

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

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.

Popularity: 5% [?]

Cheezie Chicken Enchiladas

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 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 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.

Popularity: 4% [?]