My Wonderful World

W e l c o m e... And Enjoy!

Tuesday, November 27, 2012

Last of the Turkey 2012

Time to use the rest of the turkey...and if was great for the first and second times...but this is the last for a while.  

My usual quiche is ham and asparagus but I happened to have all these ingredients left over from last Thursday's dinner.  



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Turkey Broccoli Quiche



1  9 inch pie shell; unbaked
3/4 cup broccoli; thawed, if frozen
2 tablespoons onion; minced
1 tablespoon butter
3/4 cup cooked turkey; chopped
1/4 cup cheddar cheese; shredded
1/4 cup mozzarella cheese; shredded
3  eggs
1 1/4 cups half-and-half
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon pepper

In a large skillet over medium-low heat; add butter. Cook broccoli and onion, stirring frequently, until tender.

Sprinkle broccoli and onion, turkey, and cheeses into prepared pie shell.

In a medium bowl, beat eggs slightly; beat in half-and-half, curry powder, and salt. Pour egg mixture over turkey and broccoli mixture. Bake at 425F for 15 minutes. Reduce heat to 325F continue baking for about 20 to 25 minutes, or until a knife inserted in center comes out clean.


** Exported from Now You're Cooking! v5.89 **



Ready for the oven!


Bon Appétit and Enjoy 
YOUR Wonderful World!

Saturday, November 17, 2012

My Favorite Holiday!!

Thanksgiving Dinner 
is my Christmas of 
GOOD FOOD HOLIDAYS!

Such a great time for family and friends to gather around
the Dinner Table to share all we have to be 
thankful for.   Our Blessings are many.  

Our Thanksgiving Menu...nothing new here but good old tradition!


 My good friend from St. Pete sent me this...and I just had to giggle!


 
 
Bon Appétit and Enjoy 
YOUR Wonderful World!

Monday, November 5, 2012

Chicken Pot Pie!!

My leftover roast chicken, mashed potatoes and gravy were in the freezer for a couple of weeks.  Too many other things going on including family guests visiting on their way to Florida for the winter.  We had a wonderful trip down memory lane and sharing tales about family members we had not heard from in some time.

I removed the chicken from the freezer to thaw.  The chicken was placed on top of the leftover mashed potatoes and gravy.  The gravy really is my casserole binder.    To this bowl, I add the chopped vegetables of your choice.   Any savory vegetables are nice but use the vegetables your family enjoys.  Combine completely and smooth into your baking dish that has been sprayed with Pam. 

Use your kitchen shears to get chicken into small bites. 
My additional vegetables include sliced mushrooms, chopped carrots, celery and onions


My mainstay item in the freezer all the time is Pepperidge Farms Puff Pastry.  Let it thaw for thirty minutes on the countertop before rolling out. 


Save the excess dough for cut outs and decorations. 

Lid top makes your pattern to fit. 

Ease into casserole dish. 
Preheat your oven to 425F.  

I used the excess dough to make cut outs and then brushed with egg wash. 


Ready to enjoy




Bon Appétit and Enjoy 
YOUR Wonderful World!

Chicken BBQ Pizza!

The first time I went to California Pizza Kitchen, they featured a BBQ chicken pizza.  That grabbed my interest since I do love pizza and being an ole southern BBQ lover, it was meant for me.  Their pizza was so good and I had to be able to make my own at home.  

First, I roasted a chicken breast @ 350F. for 40 minutes.   Let cool, remove skin and bones.  

 
 Next...on to the dough and I use the recipe from Fine Cooking 
You can follow the highlighted link above. 




I don't have a "pizza peel" so I turn a large baking sheet over and place my rolled out dough on parchment and place on the bottom side of the sheet pan.  It will slide very easy on to my pizza stone.   My pizza stone is a discontinued 12 x 12"  ceramic tile I bought for about a buck at the flooring store.    Preheat your stone to 500F for at least 30 minutes.  Sounds like a long time...but the stone MUST be very hot for a quick rise on the dough.  

On goes the BBQ sauce....I love KC Masterpiece

Chicken and caramelized onions added....

And topped with Mozzerella & Swiss Cheese!

 Into the oven for 10 to 12 minutes and watch closely...you don't want to burn your masterpiece.  


Dig in and enjoy a wonderful flavor treat!




Bon Appétit and Enjoy 
YOUR Wonderful World!
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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015