December 24, 2011

Easy Broccoli and Cheese Quiche

1 frozen pie crust ( not deep dish )
1/2 pint heavy cream = 1 cup
1/2 box chopped broccoli (cooked)
4 ounces of shredded cheddar cheese
3 eggs
salt and pepper

Beat eggs, add heavy cream and beat more.  Add salt and pepper.
Layer cheese, then the broccoli and then add egg mixture into the frozen crust.

Bake @ 350 degrees for 1 hour, until firm in the center.

Variations:  you can use 1/2 box of chopped spinach (squeeze off excess water) and shredded swiss cheese.


December 10, 2011

Potato Salad with Blue Cheese Dressing


1 1/2 lbs potatoes
2 tablespoons lemon juice
2 green onions, thinly sliced


1/3    cup mayonnaise
1/4    cup sour cream
2       tablespoons lemon juice
2       dashes hot pepper sauce or more if you want a "Kick"
1/2    cup chunky blue cheese dressing 
2       green onions, finely chopped
         salt and pepper


Peel potatoes and then cut into bite-size chunks. Place in a large saucepan of salted water, set over high heat and bring to the boil. Partially cover and simmer until potatoes are just tender, 8 to 10 minutes.

Drain well, then set aside in a bowl. While potatoes are still hot, toss with 2 tbsp lemon juice.

For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl.

Stir in ½ cup of blue cheese dressing and green onion. Taste add salt and pepper.

Stir dressing with cooled potatoes until mixed.


December 8, 2011


This is a recipe from Rachel Ray. 

I lightened up the ingredients where I could.

I used the green label tuttorosso plum tomatoes because the san marzano tomatoes where so expensive.  I used a box and a half of penne rigati.

I did not use mozzarella cheese melted on top and the dish came out great.

And I actually made Pesto for the first time and it was so easy. 
(omitted the nuts though)

As Tony always says, its DEELICIOUS..