Note: This post was prepared on approx 10/14, but was scheduled to publish after the predicted storm
Spinach & Feta Cheese Quiche
Preheat oven to 375*
Bag of fresh spinach
1-1/2 cups whole milk
2 TBSP lemon juice
1/4 lb feta cheese
Salt & Pepper
Saute' the spinach and onions in butter till spinach is wilted.
Mix the eggs and milk together. Add the lemon juice and mix. Stir in the spinach & onions, feta cheese, salt and pepper and mix well.
Pour into pie shell and bake for an hour or till knife comes out of the center clean.
Glitter: A way of life. Just tried this new technique from The Ornament Girl of swirling around Pledge floor cleaner inside the ornament then pouring the glitter in. I also used a straw that I cut into a little scoop shape so that I could get the glitter at the top. I also added some red crystals to the top silver part and around the center.
Then I did one in blue glitter
Did a little bit more leaf stamping. Better results this time.
I thought I was pretty much done for the day, cooking-wise, till my friend Averie posted a link for Baked Cheddar Broccoli Rice Cups, at Fountain Avenue Kitchen. I'd just cooked up some fresh broccoli and was surprised to find I had the rest of the ingredients in the house! Just had to try them!
Preheat oven to 350*. Grease a muffin tin. This recipe will fill 8 of the 12 cups.
1 cup quick cooking rice
1 cup chicken broth/stock (can also use vegetable broth or just plain water)
Cooked broccoli crowns (or a 10 oz. package of frozen, thawed & then drained)
1 cup cheddar cheese, divided in half
1/4 cup ranch dressing
2 eggs lightly beaten
1/2 tsp each salt and pepper.
Prep the rice according to the directions, substituting broth for water. Place cooked rice in a bowl to cool off. Add remaining ingredients but using only 1/2 cup of the cheese. Stir until combined. Scoop into the muffin tin cups and then sprinkle the remaining cheese on top. Bake 25 minutes until tops brown a little and edges get crispy.