Cooking with KP

Kay's Country Quiche

Most quiche recipes use heavy cream or half-and-half, but I wanted something with fewer calories. This is quick and easy. Great for breakfast, brunch, lunch, or dinner.

1 pie shell (If frozen let thaw for about 15 minutes)
2 T whole milk
2 T all purpose flour
4 large eggs, lightly beaten
salt and pepper to taste
less than 1/4 tsp. of nutmeg (just a good sprinkle)
6 slices of bacon, fried, drained, and crumbled
1/4 cup diced ham
4 green onions, diced
1 T dried parsley flakes
1/3 cup shredded Swiss cheese
1/3 cup shredded Parmesan cheese
1/3 cup shredded cheddar cheese
1/3 cup shredded mozzarella cheese

Preheat oven to 350 degrees.
In large bowl, mix milk, flour, beaten eggs, salt, pepper and paprika. In another bowl, mix all other ingredients. Pour egg mixture on top of cheese mixture and stir completely. Pour into pie shell, which should be on baking sheet. Bake for 45 minutes until firm.

Loaded Cauliflower Casserole

Although I love potatoes, cauliflower provides a tasty alternative to potatoes. Here is an easy and delicious side dish.

Ingredients
2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream or evaporated milk
1 cup chopped green onions
6 sliced bacon, cooked and crumbled
1 clove garlic, grated or 1T garlic powder
½ T paprika
Salt & pepper to taste

Preheat oven to 350 degrees. Steam cauliflower florets until tender. While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream/milk. Stir in sliced green onions, chopped bacon, and garlic. Set aside. Drain any liquid from steamed cauliflower and mash with potato masher (I don’t like mine completely smooth, so I leave some texture) and add to cheese mixture. Mix well. Pour into a 2-3 quart casserole that has been sprayed with cooking spray and sprinkle on remaining cheddar and Monterey Jack cheese and paprika. Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

Breakfast Bake

This recipe appeared on Facebook, and I decided to try it. It is quick, easy and good.

1/4 cup milk
5-6 eggs, depending on size, whisked
1 can refrigerated biscuits
6 green onions sliced
1 T parsley flakes
Salt and pepper to your taste
4 to 6 strips of bacon crumbled
1 cup cheddar cheese shredded

Combine whisked eggs, salt and pepper, and milk in a large bowl. Cut biscuits into quarters (using scissors) and stir into egg mixture. Let the biscuits soak in the egg mixture while you cook and crumble the bacon, slice the green onions, and shred the cheddar cheese. Add everything into the large bowl. Mix everything up and pour into a greased 9x13 baking dish. Bake at 350 degrees for 25 minutes. (Make sure the eggs are no longer runny as each oven varies) Serve warm!

Enjoy!

Strawberry Banana Cake

It is starting to be strawberry season in the South and I love strawberries, so here is a quick and easy cake recipe. The cake is light and a perfect treat after a barbecue or family dinner.

1 package of strawberry cake mix (I used Duncan Hines)
4 very ripe bananas, mashed
1/3 cup of vegetable oil
3 eggs
1/4 cup of milk
1/2 cup coconut flakes
1/2 cup finely diced strawberries
1/2 cup pecan (optional)

Preheat oven to 350 degrees. Mix first 5 ingredients in large mixing bowl with hand mixer at medium speed for about 3 minutes. Add last three ingredients and lightly mix for one minute. Pour into greased/floured bundt pan. I used baking spray. Bake for 45 minutes. Let cool in pan for 10 minutes, turn out on plate, and let set for an additional 10 minutes. You can leave plain or lightly dust with confectioner's sugar or dip melted white chocolate down sides.

Kay's Crockpot Pork Loin

I changed a few things around from recipes online and add a few KP touches to create this recipe. It is so very easy and so very tasty.

2-3 lbs. pork loins (I had two in a package)
1 cup of pineapple preserves
3/4 cup dark brown sugar
3 T Worcestershire sauce
2 T apple cider vinegar
1/4 tsp. black pepper
1 T. garlic powder
1 medium onion, diced
1 green pepper, diced
Extra garlic powder and pepper to rub on pork loins

Spray inside of crockpot. Season pork loins with garlic powder and pepper--rub to coat thoroughly. Place pork loins in crockpot. Top with diced onions and green peppers. Mix all other ingredients in mixing bowl and pour on top of meat, onions, and peppers. Cook on low for 4-5 hours. Remove from crockpot and let rest 15 minutes and slice. Pour some of the juice from crockpot on top and serve.

Easy and Tender Beef Tips with Gravy

2 lb. beef tenderloin tips, stew meat, chuck roast or chuck eye, or sirloin, cubed
1 10.5 oz can cream of mushroom soup
2 packets brown gravy mix
1 large onion diced (You could use a packet of onion soup mix but I find it too salty)

Garlic powder and pepper, to your taste
1 4 oz. can mushrooms, drained
1 cup ginger ale soda (If you don’t have ginger ale, don’t substitute lemon-lime soda. It is too sweet. You can use beef broth or water.)

Crock pot directions:

Spray crock pot with cooking spray. Add meat and top with onion. Mix all other ingredients in a large bowl and pour on top of meat and onions. Cook on low for 4-6 hours.
Oven directions:
Preheat oven to 300 degrees. Place beef and onion in sprayed baking dish. Mix all other ingredients in a large bowl and pour on top of meat and onions. Cover with foil. Bake for 3 hours.

Serve on noodles, rice, biscuits or mashed potatoes.

Root Beer BBQ "Pulled" Chicken on a Bun

This is very tasty and can easily be doubled or tripled for picnics.

4-5 boneless, skinless chicken breasts (I don't recommend using tenders or thin cut) or 6-8 boneless, skinless thighs
1 cup of root beer (not diet)
salt, pepper, and garlic powder
1 onion, diced
1 16-ounce bottle of your favorite bbq sauce (Sweet Baby Ray's is our favorite)
1/2 cup brown sugar
1/2 teaspoon black pepper or cayenne if you want to kick it up

Rinse chicken and pat dry with a paper towel. Season with garlic powder, salt and pepper. Place in crock pot that has been sprayed with cooking spray or use a liner. Add diced onion and root beer. Cook on low for 4 hours. Remove chicken and throw away any liquid that remains in crock pot. You can hand shred or pull the chicken before returning it to the crock pot or you can try what I do. Put chicken back in crock pot and using your hand electric mixer on low-to-medium speed, you can shred or pull it quickly. Once chicken is shredded/pulled and back in the crock pot, stir in bbq sauce, pepper, and brown sugar. Continue to cook on low for 2-3 hours. Serve on buns with light mayo and pickles or slaw.

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Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.