Western omelette quiche

1 9 inch deep dish pie shell
4 green onion thinly sliced
1/3 cup chopped green pepper
1/3 cup chopped red pepper
2 tablespoons butter
4 oz. Diced ham
1 1/2 cups of Colby jack or cheddar cheese
1 cup heavy cream
6 eggs
1 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon ground mustard
Heat oven to 375.  Prick the bottom of the pie shell and bake for 5 minutes and set aside.
Meanwhile in a skillet melt the butter, add the onion and peppers and sautee for about 3 minutes.
Layer half the cheese and half the ham in the bottom of the pie shell.
Wish together the cream, eggs and seasonings.  Add the cooked vegetables.  Pour half over the ham, then repeat. Place on a baking sheet in the oven for 10 minutes.  Then lower heat to 350 and continue to cook for an additional 30-40 minutes.
Rest on a cooking rack before
Serving.  I served this with a bowl if butter grits.

Brunswick Stew

I have a really easy Brunswick stew recipe already posted earlier on my blog.   I found another one that I also like. I made a couple of changes to make it easy to do.  Not as easy as the first one but it's worth the extra time it takes to make it.

NOTE...this makes a huge pot.  Unless you are feeding a crowd. Cut it in half.  I still use the same amount of meat though.  
Curley's pork without sauce
Curley's chicken without sauce
(FYI...Publix usually runs them BOGO Every once in a while.  When they do I know it's time to make stew)
1/2 cup butter
2 cups chopped onion
2 teaspoons minced garlic that you buy already minced up in a jar.
2 32oz cartons of chicken broth
1 28oz can of crushed tomatoes
1 16oz package of frozen corn
1 16oz package of petite baby limas
1 15oz can of tomato sauce
1 1/2 cups of your favorite BBQ sauce (vinegar based works best.  If YOUR favorite sauce is not vinegar based just add a tablespoon of vinegar)
2 tablespoons of Worcestershire sauce
1 teaspoon black pepper
1/2 teaspoon salt
In a large dutch oven melt butter.  Add onion and garlic.  Sautee just until onion is tender. Stir frequently.
Stir in broth and next 6 ingredients.  Bring to a boil then lower to a simmer for 30 minutes.  Add both meats and salt and pepper.  Simmer for another 30 minutes.  It's now ready to eat!

Greek Chicken Bake

4 large Boneless chicken breast
Half red onion thinly sliced.
1/2 cup of cherry tomato halved
1/2 cup kalamata olives sliced
1/2 cup pepperoncini peppers sliced, seeds removed
2 teaspoons Greek seasoning
2 teaspoons olive oil
3/4 cup crumbled feta cheese
Freshly ground black pepper to taste
Rub chicken breast in Greek seasoning.  Heat olive oil in a pan over medium heat.
Cook chicken breast in the oil about 2 minutes on each side until it's lightly brown.  Remove chicken to a cutting board and let cool slightly.  Slice lengthwise into 3-4 inch strips.  Place in 9x13 pan that has been sprayed with Pam.  Arrange pieces cross ways in the pan.  Scatter the tomatoes, onion, peppers, feta over the chicken.  Season with black pepper to taste.
Bake at 375 for 25 minutes. Use a meat thermometer to make sure chicken has reached a safe temperature.  Serve hot with Pita Bread.

Jambalaya

Another easy recipe using a Zataran's mix.
1 box Zataran's Jambalaya mix
1 pound Cajun andouille sausage 1diced onion
1 can of Rotel tomatoes
1 cup of frozen corn
1/4 stick of butter
Melt butter. Add onion, sliced  sausage and corn. Saute' until onions are done. I like to do it this way so the butter, the onion and the corn will absorb the taste of the sausage. Add a can of Rotel tomatoes. Add  2 1/2 cups of water. Add the envelope from the Zataran's mix.  Bring to boil.  Lower heat to a simmer.  Cover and cook for 20 minutes.  Stir a couple of times. It's ready to eat! I used mild Rotel.  The sausage is spicy so didn't want to add too much heat. You can use regular smoked sausage or you can use the hotter Rotel. You know your tolerance for heat so make adjustments.

Asparagus

Tried a new asparagus recipe that took my previous recipe one step further and it was even more delicious.

1 bundle of asparagus washed and ends snapped off

3 tablespoons of melted butter

1 tablespoon of grated Parmesan cheese

3/4 cup of mozzarella cheese

Italian seasoning

1/2 teaspoon of house seasoning (recipe previously posted)

Heat oven to 400 degrees

Generously spray a pan with Pam

Lay asparagus on the pan in a single layer

Drizzle with melted butter

Sprinkle with Parmesan cheese

Bake for 15 minutes

Remove from oven and top with mozzarella cheese

Cream of Tomato Soup

2 tablespoons of butter
1 onion diced
2 teaspoons of minced garlic
1 28 oz can of stewed tomatoes
4 oz of heavy cream
1 1/2 cup of chicken broth
1 teaspoon of salt
1/2 teaspoon of black pepper
Melt the butter. Add onion and garlic and cook on low heat until onion is clear. Add the stewed tomatoes, chicken broth and cream. Add salt and pepper and bring to a boil over medium heat. Lower heat and simmer for 10 minutes. It's ready to serve.

Salmon Patties

My family has always liked fried salmon patties with biscuits and rice. I gave up making them a long time ago because I hated picking the bones out and removing the skin from canned Salmon. I recently discovered that you can buy pink canned salmon in the little cans like Tuna comes in. Skin removed and Bones picked out.  So here's my recipe.
2- 5 oz cans of salmon
1 egg, lightly beaten
1 green onion, finely sliced
1/4 cup of plain bread crumbs
Stir together and form into 4 patties.  Heat oil in frying pan. Cook the salmon patties in the oil until golden brown.  About 2 minutes on each side.  They are ready to eat.