Crustless Quiche

Yesterday I decided to make a crustless quiche to celebrate Kyle (my middle son) and Beth coming home from West Virginia. I wanted to use ingredients that I had at the house since I was still in pajamas....and my local grocery store is opposed to me showing up in a state of undress. And we were all hungry and wanted to eat NOW. All 3 of us worked together in the kitchen and turned out this amazing dish!!! My hubby told me not to change a single thing about it so it will always taste this great lol!

Crustless Quiche

12 slices bacon
12 eggs
1/3 cup sour cream
1 bunch green onions, sliced
1 large tomato, diced
1 cup cheddar cheese (I used Canadian Black Diamond Cheddar Cheese - amazing stuff
1 cup Mexican 4 blend shredded cheese (You could use Monterey Jack Cheese as well)

Preheat oven to 325°F. Fry the bacon until it is crisp. Cut bacon into pieces. In a large bowl break 12 eggs; add the sour cream. Mix well with whisk. Slice the green onion bunch. Be sure to set aside about 2 TBSP to use as a garnish. Chop the tomato and also set aside about 2 TBSP for garnish. Pour the egg mixture into a greased 13 x 9" pan. Sprinkle bacon evenly over the mixture. Repeat this with the green onions and tomatoes and cheeses. Bake for 30 minutes or until set in center. Garnish with the reserved 2 TBSP of tomatoes and green onions. Serves 6-8.

Enchilada Casserole

I discovered this dish about 10 or more years ago. I have long forgotten how I discovered it, so I can't give credit to anyone. I recently went to a dear friend's house over the weekend for a mini scrapping retreat and offered to cook dinner for the ladies, and I made this dish:

Enchilada Casserole

3 lb ground beef
1 pkg (2 tubes) beef Chorizo (remove casing)
1 onion, chopped
3 cloves garlic
2 pkgs taco seasoning
1 28 oz can Las Palmas Enchilada Sauce (+ small can, if needed)
2 dozen corn tortillas
1 8 oz pkg Velveeta Cheese
1 8 oz pkg Velveeta Cheese, Mexican variety hot or mild
1 16 oz sour cream
Vegetable oil for frying
1 8 oz can kidney beans (optional)

Preheat oven to 350°. Brown ground beef with onion and garlic. Darin grease (for additional fat drainage you can rinse with warm water). In a separate pan fry chorizo until cooked. It is hard to tell when this happens but when chorizo is watery it is done. Mix chorizo into ground beef mixture. Add taco seasoning and ¾ cup of enchilada sauce. Let simmer as long as possible, stirring frequently, anywhere from 20 minutes to 1 hour. Add kidney beans if desired. In 6-8” frying pan, fry tortillas in about ¼” vegetable oil. Fry soft (3-5 seconds per side). Place on paper towel and blot excess oil. (I actually put 6 tortillas on a baking sheet and spray each side lightly with Pam cooking spray and bake in oven for about 6 minutes - this softens the tortillas up nicely and saves you the mess of frying). Set aside. Cut cheese into cubes ½” x ½” and set aside. (Cut only 10-15 cubes of each style cheese as needed). Pour enchilada sauce into a flat pie plate.
To Layer: You will need a 10” x 13” x 2” baking dish. Spoon a small amount of meat mixture into pan to cover bottom. Dip tortillas in enchilada sauce. Layer tortillas on top of mixture to cover - up to 6 tortillas - 2 across and 3 down - they may overlap a bit. Layer meat mixture and then about 10 pieces of cheese (5 of each type), 3-5 dollops of sour cream. Continue layering until all the mixture is gone. I prefer to end the casserole with the cheese and sour cream on top. Cover with foil and bake until dish is hot and cheese is melted, approximately 20 - 30 minutes.

Three-step Country French Chicken - CROCKPOT

Today is a nice, cool day - perfect for cooking something in the Crock Pot. This dish has SO much flavor. You can brown the chicken the night before to save time when assembling this in the morning.

Three-step Country French Chicken for the Crock Pot

2 TBSP butter
1 1/2 lbs boneless, skinless chicken breasts
3/4 cup water
1 pkg Knorr's Spring Vegetable Soup Recipe Mix
2 TBSP flour
1/2 cup sour cream

Brown chicken breasts in butter over medium-high heat. Transfer to a slow cooker. In a bowl, stir together water and vegetable soup mix. Pour over chicken. Cook on low heat for 8 hours. Remove chicken to a platter. Stir together flour and sour ccream and add to mixture in slow cooker, heating for 15 minutes. Spoon sauce over chicken. Serves 4.

I use a cube of butter to brown the chicken and I add about 1 TBSP of the browned butter to the crock pot when I add the chicken. Serve this with steamed rice and your favorite veggie.