Don’t panic over what to serve overnight guests for breakfast. This easy recipe is a winner and much more healthful than cinnamon rolls or donuts. I make this without heating the oven in my Oil Core Electric Skillet by Americraft. Thanks to Gary and Linda Straka for the original recipe.
Mushroom Cheese Quiche
1 refrigerated pie crust
1 pint Egg Beaters®
½ cup skim milk
1 tsp. salt
1 tsp. pepper (I use Redneck Pepper® Italian)
1 cup fresh mushrooms, sliced
1 cup reduced fat Italian blend shredded cheese
Place pie crust in the skillet and roll until it extends up the sides at least ½ inch. Plug in skillet and set at 300°F. Combine eggs, milk, salt, and pepper in a blender (I use my Vita-mix®) and mix well. Pour mixture into the pie crust. Sprinkle sliced mushrooms over mixture and stir gently just so mushrooms are covered. Sprinkle the cheese over the top, cover skillet, and cook for 20 minutes.
After 20 minutes, check quiche for doneness. Egg mixture should be slightly puffy and the crust should be lightly browned. If necessary, cover skillet and cook an additional 5 minutes.
Unplug skillet, cut quiche into sixths, and serve with some fresh fruit and a hot beverage. Enjoy!
Mushroom Cheese Quiche with a slice of cantaloupe
Vary the recipe to create your own favorite quiches. Add broccoli, bell peppers, onions, crumbled bacon, asparagus, and any cheese.
Chili in summer? At my house, anytime is chili time. This one is a favorite, with or without beans. I suggest Famous Bloemer’s® Chili Powder and Redneck Pepper® Jalapeño if you like yours extra spicy and hot. We save leftover chili to add to hotdogs. Yummy!
Tasty Turkey Chili
1.3 pounds ground turkey breast
1 yellow onion, diced
1 10 oz. can Rotel® diced tomatoes and green chilies
1 15 oz. can tomato sauce
1 oz. Bloemer’s® chili powder
1 small can Bush’s chili beans (optional)
1 can or bottle beer, any kind
Redneck Pepper® Jalapeño (to taste)
¼ cup fresh chopped cilantro leaves (optional)
Brown ground turkey and onion over medium-low heat in a covered 4-quart pan. Gradually add the remaining ingredients except for the cilantro. Bring to a boil, then cook, uncovered until the liquid reduces and chili is thick. Don’t rush it. This reduction can take from 20-45 minutes. Remove from heat. Stir in fresh cilantro and serve.
Store leftovers in a covered container or freeze in an airtight bag or container. *Stretch this recipe (or leftovers) by adding 1 cup pasta and heating until pasta is al dente. Or serve the chili over cooked spaghetti. That’s how we ate it back in the day. 🙂
Products to make great chili
These aren’t paid endorsements, by the way. Bloemer’s® is a product out of Louisville, Kentucky, where I’m from originally, and I order their chili powder by the case via the Internet; Redneck Pepper® is in Lake City, Florida, not far from where I live. Each company makes a great product, so I hope you’ll give each a try.