Wednesday, April 29, 2009

Easter Quiche

I'm still trying to use some of the ham I have in my freezer from Easter. I threw the ham and a concoction of other stuff I needed to use up in my fridge together and it turned out pretty good. This turned out to be one of my best quiches yet!

-1 cup shredded swiss cheese
-1 cup shredded colby and monterey jack cheese
-2 T flour
-1 1/2 cups half and half
-4 eggs, slightly beaten
-1 - 1 1/2 cups finely chopped ham (could've been a little more or less...I just sort of eyeballed it)
-2-3 pieces of crumbled bacon
-salt and pepper to taste (about 1/4 t each)
-pie crust

Combine all ingredients in a bowl. Pour into an unbaked pie crust. Place pie plate on a cookie sheet that is covered in foil to protect your oven from any potential spillovers. Bake at 350 degrees for 50-65 minutes or until a knife comes out clean.

Friday, April 17, 2009

Bean Soup

Thanks to my sister-in-law, Kelley, for sharing her bean soup recipe so I could use up some of my left over Easter ham. Fab recipe!

-3 cups diced ham
-1 1/2-2 cups chopped carrots
-1 small onion, chopped
-3 cans of pinto beans, rinsed
-1 can of chicken broth
-1 T brown sugar
-1 t salt
-1 t pepper
-1/2 cup heavy cream
-Water to fill

Combine all ingredients in large pot. Cook on low for about 3 hours or unitl soup has thickened and veggies are tender. Add water as needed to keep a steady fluid base and so soup doesn't burn. Serve with warm French or Italian bread for dipping.

From the kitchen of Kelley Midagliotti

Friday, April 03, 2009

BTZ Alfredo Pasta

Creative name, huh? This is something I came up with last night while trying to use up stuff in my fridge. It turned out to be really yummy so I thought I'd share. Only took me about 15 minutes to put together. Enjoy!

-6-7 slices of cooked bacon, crumbled (the "B")
-1 pint grape tomatoes, sliced in half (the "T")
-2 small zucchinis, sliced in half lenthwise and then cut into 1/4 inch piece (the "Z")
-8-10 ounces, mini farfalle/bowties (Barilla's Piccolini line), cooked and drained
-1 jar of alfredo sauce
-shredded Parmesan cheese
-Olive oil
-1/2 tsp. minced garlic

While cooking your pasta, saute tomatoes and zucchini in in a skillet with olive oil and garlic for about 5 minutes. Add alfredo sauce, stir to combine, bring to a boil and then lower heat to a simmer. Add in drained pasta and bacon. Stir to combine. Top with Parmesan cheese and serve.