Thursday, February 19, 2009

Corn Tortilla Quiche

I really, really like this recipe.  My sister-in-law, Elizabeth, introduced me to it when I lived in her basement during David's undergrad years.  I think I made it almost weekly for a while!!!  It really is a great dinner, but I suppose it would work fine for a brunch or maybe even a nice breakfast.  I made it for a "recipe share" activity once, and everyone was so excited about it, that I had people telling me for several weeks after that they had tried it and shared it with other friends.

Corn Tortilla Quiche

3/4 pound bulk pork sausage
6 eggs, beaten
5-7 (6-inch) corn tortillas
1/2 cup whipping cream or milk
1/2 cup small curd cottage cheese
1 cup shredded monterey or mozzarella cheese
1 cup shredded cheddar cheese
1/2 tsp. chili powder (or to taste--I use abt. 1/4 since I have "no spicy" eaters)
1/4 cup chopped canned green chilies
1 Tbsp. dried parsley

--In a skillet, cook the sausage until no longer pink; drain.  Place 4-6 tortillas (I actually adapted it to use more like 6-9 tortillas) in a greased 9-inch pie plate, overlapping and extending 1/2-inch beyond rim.  Place remaining tortilla in the center.  Layer with sausage, cheeses, and chilies.  Combine eggs, cream, cottage cheese, parsley and chili powder; slowly pour over chilies.  The mixture will get under the tortillas on it's own...that's good! Bake @ 350 degrees F for 45 minutes or until the center is set and puffed.

Tuesday, February 10, 2009

Biscuit-Top Chicken Pot Pie

Sorry I forgot a photo! This one is great for using up leftover veggies or canned & frozen veggies. And it's a 1-dish meal so there's just a little clean-up! This meal doubles well, just increase cooking time by 5-10 minutes each baking time.

Biscuit-Top Chicken Pot Pie

Stir until combined in 9x13" casserole dish:
2 cans cream of broccoli soup
1 cup milk
dash of pepper
1/4 tsp dried thyme

Stir into soup mixture:
2 cups cooked & cut-up chicken (leftover chicken or rotisserie chicken works great!)
4 cups pre-cooked veggies your family likes - we use broccoli, potatoes, carrots, corn, & peas(frozen veg, cooked - or - canned veg, drained - or - leftover veggies in your fridge all work well)

Bake 15 minutes in preheated 400* oven.

Meanwhile, cut into quarters:
1 pkg refrigerated biscuits

After 15 minutes, remove casserole from oven and stir soup/veggie/chicken mixture to distribute heat. Drop biscuit quarters on top.

Bake 15-20 minutes more, until biscuit pieces are browned & filling is bubbling.

Serve immediately.


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