Tuesday, August 25, 2009


My first try at making Alfredo sauce tonight. It was something I always wanted to try; but it seemed a bit intimidating. But after looking up recipes I found the standard seems to be butter, heavy cream, garlic and Parmesan cheese. I couldn't imagine this was going to turn out too badly.

It was indeed delicious. I served it over fettuccine pasta with chicken. We decided mushrooms or broccoli would be a good addition in the future. I also forgot bread. But all in all a highly successful first try.

Tuesday, August 18, 2009

Broccoli Quiche

As I am pretty much a fan of anything with a crust; quiche is a favorite of mine. I made a recipe for broccoli quiche about a year ago and I have been tweaking it each time since when I make it.
My original recipe didn't call for meat. As I wanted Husband to eat it I add bacon; it is also delicious with ham. Today I put some spinach in as the broccoli was cooking and let it wilt down. The spinach was an excellent addition. For the cheese I used an Italian blend instead of straight mozzarella.

The following is the original recipe from All Recipes

Broccoli Quiche

2 tbsp. butter
1 onion, minced
1 tsp. minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. butter, melted


1. Preheat oven to 350 degrees F (175 degrees C).
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 40 minutes, or until center has set.

Tuesday, August 4, 2009

Chicken Pot Pie

August seems a funny time of the year to be making pot pie. But this has been a funny summer; to say the least. It was plenty cool enough today to turn the oven on.

I tried a chicken pot pie this past winter and have made it a handful of times; each time a little different. The vegetables in the pie depend on the what I have available.

1 lb. skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
2 cloves finely chopped fresh garlic
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts

1. Preheat oven to 425 degrees F (220 degrees C.)

2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3. In the saucepan over medium heat, cook onions and garlic in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving

For instance: today I skipped the celery and went with frozen corn. I added some fresh chopped white mushrooms and chopped fresh broccoli.

Oh, and cool for 10 minutes? It will be delicious, but it will still be soup. I make it way ahead of time and we microwave the pieces. Works and tastes great.