Friday, April 8, 2011

Chili Relleno Quiche...or any other kind of crustless quiche

This is the most popular recipe, by far, from the food I make at my parties!
And, to my surprise, I have never posted it on, figure I should now.


This is the recipe for about a 2qt mold, like the flower mold, or if you're going to pour into a tray (muffin, square savarin, etc.). However, I use the Sunflower mold the most, so in parentheses I will put how much I use for the sunflower mold...if that makes any sense ;)
8 eggs, beaten (10)

¾ cup sour cream (1 cup)

3 cups Monterey Jack & Cheddar shredded cheese mix (4 cups) - you can use whatever cheese you like best, even the Mexican blend would be good. I like the Jack/Cheddar combo best though
2 - 4 oz cans or 1 - 7 oz can of diced green chilies, undrained (a 4 oz AND a 7 oz can)

Tabasco Sauce, optional (I never use this at parties, but if you like spice, go for it!)

Whisk the eggs first, really well.

 Then, add your sour cream and whisk very well. It turns out best when there are no sour cream lumps.

Then add your cheese and diced green chilies and mix until everything is well blended.

 Cover and refrigerate for at least 1 hour, or even over night if you prefer. Heat your oven to about 400-425 (Note: if your oven gets really hot, or is convection, use a lower heat like 375). Place your tray or mold on your Perforated Baking Sheet, fill the tray about 1/2-2/3 full; for mold, just fill it.

For a tray (regular muffin or square savarin, cook for about 18-20 minutes, you want it to brown on top, so check until done). For a Mold cook about 35-40 minutes.'s another wonderful thing about this recipe...the egg, sour cream and cheese combo is the best base for any crustless quiche. So, you can cut up meat, veggies, etc and add to that base. VOILA - you have an abundance of quiche recipes...whatever you like, throw it in and enjoy!!

This has diced ham and veggies, in the Flower Mold

Monday, April 4, 2011

Ham & Cheese Crescent Rolls

Ever wanted to make a Ham & Cheese Croissant?
Well, here is the cheater version, and might I add it's yummier (okay, that's just my opinion since I don't really care for croissants)

Ingredients for 8 rolls
1 tube of Pillsbury Crescent Rolls
4 pieces of thinly sliced deli ham, cut lengthwise (creating 8 pieces in case you didn't get that)
8 pieces of thinly sliced cheese (or more depending on how much cheese you like; you can use any cheese you like, I prefer cheddar or colby)

Unroll each triangle
Lay 1-2 pieces of thinly sliced cheese, then lay the ham over it

Roll the ham and cheese up in the crescent roll, starting at wide end of dough.

Place on your Silpat - this seriously makes a huge difference in how they cook...crispy and delicious!
 Bake at 360 for about 15-20 minutes. You will want to start checking them about every 1-2 minutes after about 13 minutes because you want them to brown on top and not be gooey in the middle. The cheese will ooze out the side and you can snack on that first if you want ;)

Devour as many as you'd like...keep in mind, they are probably just as fattening as the original croissant ones, although smaller...ENJOY!

Strawberry Chocolate Chip Muffins

I had a ton of strawberries that were going to go bad, so I HAD to find something to make, right?...

2 cups flour
1/2 cups sugar
1/2 tsp salt
2 Tbsp baking powder
1 egg
1 stick butter, melted and slightly cooled
1 tsp vanilla
3/4 c milk
2 Tbsp sour cream
1 1/2 cups chopped, small, diced strawberries
1 cup chocolate chips, I used milk chocolate chips

Preheat oven to 350. You can use any Demarle tray but I used the Medium Tartlet Tray and this recipe made two trays, so 40 muffins...great for freezing, so you have plenty for another time too :)

In a large bowl, combine flour, sugar, salt & baking powder and whisk to incorporate. In a small bowl, whisk the egg, butter, vanilla, milk & sour cream. Add the wet ingredients into the dry and mix with a rubber spatula to incorporate. Do not over mix; a few lumps are fine. Gently fold in the strawberries (cut the smaller, the better) and chocolate chips.

Using an ice cream scoop (the small one for medium tartlet tray or mini muffin tray), evenly distribute the batter into the trays, about 2/3 full. Bake for about 16 minutes, or until a toothpick inserted in the center comes out clean. Enjoy!!