Recipe - Chicken and Bacon Quiche

I seem to cook quiche quite often.  Being low carb, I do a crustless quiche rather than one with a crust - it's also easier that way.

This one was Bacon Chicken Cheddar

For the filling I used

1 mini bell pepper

½ fried chicken breast w/no skin or breading (leftovers)

4 strips of cooked bacon (leftovers)

1 cup Sargento 4 state shredded cheddar

1 tsp black pepper

For the egg mixture I used

4 extra large eggs

½ cup heavy cream

Pretty easy to throw together.  Mix your filling ingredients and place in the bottom of a 9 inch pie pan, or other container.  For mine, I used a throwaway casserole container.  It was a little too big, but I didn't have a pie pan, so went with it.  For the filling ingredients, you can pretty much use any meat and veggies, or just veggies if that is your preference.  I made this one because I had some leftover chicken and bacon, but I've done ham and cheese, broccoli, sausage and peppers - you are limited only by your imagination.

So you throw the filling ingredients in the pan, mix the eggs and cream and pour on top, then bake for about 25 minutes in a 375 degree oven.  At that point, keep an eye on it.  You want the egg cooked through but you don't want the top to get too browned.

For us, this is 4 servings and worked out to be about 3 carbs per serving.

This is the quiche going into the oven, you can see the filling distributed throughout the egg mixture


And this is it just less than 30 minutes later.  


If I had used a pie pan, it would have been poofier. 

Quick Chili

It was on the cool side in Central Florida this past weekend, so I figured the cooler weather warranted some Chili.  I've made chili many times in the past, and my usual Chili is a turkey/black bean chili.  But this weekend, I wanted something that I could put together quickly, but still tasted pretty good.

This one I make uses seasoned canned beans - it's quick to fix and has the right amount of kick.


about 2 - 2.5 pounds ground chuck

2 cans Bush's Black Bean Fiesta Beans

2 cans Bush's Pinto's a  la Diabla

1 can Black Beans (I used Goya, but I prefer Kirby, but it's not readily available up here)

1 can Diced tomatoes

Chipotle Garlic McCormick Seasoning


Brown the ground beef, you can put some of the chipotle seasoning in now as well - drain and transfer to a 6 qt crock pot.

Add the canned beans - after draining off the obvious liquid - it doesn't have to be strained, but just pour off the liquid in the top of the can - otherwise the chili will be too liquidy.  Add the diced can of diced tomatoes (not drained), and some of the McCormick seasoning - how much is up to you - I'd start with a tablespoon and add from there.  Stir and cook on low for several hours so the flavors meld.

Below is a picture of the ingredients and the finished product.  The fiesta beans have some corn in it, and you end up with a mix of pinto and black beans.  The a la diabla beans have serrano peppers in it so it's pretty well spiced.  You can see that there is a pretty good proportion of beef to beans.  Makes about 8 good size portions.



{P}Inspired - Lobster Chowder

I've actually taken a little hiatus from Pinterest lately - mostly because once Halloween hits, life gets busy with Thanksgiving, and Christmas.  I'm back pinning again - I love finding new recipes and crafts to try.

I've been noticing that one of my pins (click here for the pin) has been getting a lot of action lately.  It's a lobster chowder that is low carb, gluten free, and with some minor modifications dairy free. 

It was cold this past weekend, and I had lobster already on hand -- not a live lobster, but a frozen variety - wild caught, all natural, sustainable, from Maine.


so when it kept getting pinned, I figured I'd better try it.  

I did have to go to the liquor store and buy the Cointreau,  so I just bought one of those mini bottles that you get on an airplane.  The liquor store had a billion different mini bottles of alcohol, so I also bought a mini bottle of Knob Creek Bourbon Whiskey. No … I'm not a bourbon drinker, but I have read the Stone Barrington novels by Stuart Woods, and it's one of the drinks Stone always orders - so bought it to try.  Haven't tried it yet, but will let you know when I do.  


About the chowder … since I didn't have live lobster, I substituted vegetable broth for the lobster broth.  For the almond milk, I only had 2 cups in stock, so used heavy cream for 1 of the cups.  Cauliflower is used instead of potatoes so that keeps it low carb.  One of those bags of precut raw cauliflower you find in the produce section is just about 2 cups.


My picture of it is not very pretty, but you get the idea.  It was pretty creamy and with the vanilla almond milk, and cointreau it had a very mild sweet taste - lobster has a sweet taste to it as well, so I expected that.  It was very tasty as is, but I think that next time, I will use a Chipotle Garlic Spice instead of just plain garlic powder.  I shook some on my bowl of chowder and it complemented it very well, and I do like spicy.

Now I need to go back to BJ's Warehouse Club to get some more of the lobster, so I can have a lobster roll (which is what I bought it for in the first place.

{P}inspired - Tomato and Jalapeno Salad

This is a salad I found on Pinterest.  I don't particularly like lettuce, so I'm always on the lookout for recipes sans lettuce.

This one is pretty simple, just grape tomatoes, onion and jalapenos.  You can find the pin here or the recipe here.

And here's my creation.

You might note that it's missing the cilantro - highly overrated - recipe didn't need it (in my opinion). So the taste ... it was very good, but a bit on the spicy side (not that I mind).  It was a little addicting and I kept going back for another taste, and another taste.

Then I got the brilliant idea to tone it down a bit and aded some chicken to the mix to make it a chicken jalapeno salad.

Still good, but it needed more spice.  If I had had an extra jalapeno, I would have added it.  What I added was about 2 cups rotisserie chicken blended with some mayo and a little poultry seasoning.  I left out celery and other stuff that gets added normally to chicken salad because I knew I was adding to the  Tomato and Jalapeno salad.  

I would do both again, but particularly the original Tomato and Jalapeno one.  It has a crisp fresh taste that like I said was addicting.

Cool Find ...

I've been looking for books and things that pertain to the area of our house up in Sorrento. I found an old cookbook put out in the early 80s by the women of the Wekiva Presbyterian Church.  The fun part about the book is that I can tell the tried and true recipes because there are some stains on the pages, and (in my opinion) even better are notes that the owner wrote in the margins with changes to the recipes and ideas.

That being said, I know the first recipe to start with - apparently Pumpkin Bread was her go to recipe with notes to reduce the recipe, and notes to make it in different pans.  There's even a note to cook for 30 minutes in "fancy" pans.  I think this will be one I try out as we hit the fall holidays.

Such a find.  Some people would pass it by because it is well used (well loved), or stained, but I am in love with it.  I wish I knew who it had belonged to.  God I love stuff like this.










{P}Inspired ... Sausage and Egg Tarts

Found this recipe on Pinterest (where else).  It's super easy and tasty.  I try, try, try to stay on a low carb diet, and am always on the lookout for breakfast foods that either can be premade and reheated, or are quick to make.

This one can be done either way.


Sorry about the picture ... I tend to forget about taking the picture until I've already taken a bite so this was actually what was left over from the batch I made.  Perfect for reheating.

You can find the recipe by clicking here or the pin is here.

I used the same sausage that she did, and if you notice in the picture there are 8 sausage rounds and you make 12 tarts, so you just have to spread it around some.  It was easy to split it up to fill the 12 cups.  I used real eggs (the recipe said 6 - 8 and I used 6) and I added diced red and yellow peppers that I had on hand.  When I took them out of the oven, I took a knife and split the top and added a portion of a slice of cheddar.  I really split the top to make sure they were cooked through and then decided to add the cheddar because I like cheese and I had a wonderful Boars Head Aged Cheddar in the fridge.

So on to the taste - they were great which I guess is why I'm sharing.  The eggs were cooked but not dried out and the sausage gave the dish a tasty kick.  I think next time, I'll try some other veggies just to change it up a bit.  This one is a keeper!

Ham and Onion Quiche

Happy April Fool's Day!  Yes ... I'm sharing a recipe and it's not a joke - LOL.

So this is one of those recipes that I've tweeked based on the ingredients and tools I had on hand.

I started with this Martha Stewart Recipe and went from there.

First, I limit carbs, so I left out the crust entirely.  Second, I don't have a pie pan, so I used an 8" cake pan - I've done quiche in this pan before, and it works just fine.

Ham and Onion Quiche

Preheat oven to 400 degrees.


1.5 cups cheese (I used cheddar and jack)

1 cup diced ham

1/4 cup red pearl onions

ground pepper

1 cup milk

4 eggs

1/4 teaspoon Worcestershire sauce

dash of Siracha (Martha used hot sauce, so you could use what you have on hand.)

Grated Parmesan cheese

Spray the pan with cooking spray.  This is really important since you don't have a crust, otherwise the quiche will stick.  Put cheese in bottom of pan.  Then layer on the ham, and after the ham the onion.  Then grind pepper on top (I don't measure, I just grind around the pan).

In a bowl whisk together milk, eggs, worcestershire, and siracha then pour over the cheese and ham in the pan.  Take a fork and lightly move things around so the egg mixture goes through the cheese and ham to the bottom of the pan.  Sprinkle the top with the parmesan cheese.

Bake for 30 - 35 minutes.  Check it at 25 minutes and if it's starting to get too brown, then tent with foil.  The egg should be set.  You can also stick a toothpick in the middle and if it comes out clean, then it's done.  

You'll note in the picture that mine got a little too brown but it was still delicious and more importantly, it wasn't burnt - it just wasn't as pretty as Martha would have made.



{P}inspired ... Yogurt covered Blueberries

Ahhh ... another Pinterest find.  So yummy.

I like blueberries, I like greek yogurt, and they're both a healthy snack.  I found this link on Pinterest where the blueberries were dipped in yogurt and then frozen.

The instructions seemed simple enough.  You pour the yogurt in a bowl, put a blueberry on a toothpick and swirl it in the yogurt, then freeze. 

I used blueberries, and blueberry greek yogurt.  My fridge/freezer is a side by side, so I couldn't use a full size tray, so I used a foil covered paper plate.


Although it seemed easy, it wasn't as easy as it sounded.  Because the greek yogurt is kind of thick, the berries kept wanting to jump off the toothpick.  Some berries had full coverage with the yogurt, others didn't.  You could also see where the toothpick was, which I didn't particularly like.  Let me say, it wasn't a complete fail.  It worked, they froze well, and it was a tasty treat.  I just don't think that I'd spend the time doing it again.

Here's my finished product:


I would consider myself a lazy cook, so for my next try I think I am going to dump the yogurt in a bowl, gently stir in the berries, then use the toothpick to move them from the bowl to a sheet and freeze.  It seems to me that it would go much faster.  I'll let you know when I try it ... who knows it could be a big failure.

One other thing I thought I'd mention ... when you take these out to eat, they unfreeze quickly, so I just take out a few at a time when I want a treat and I'm at the freezer -- you know ... you're standing there with the door open contemplating what's going to satisfy you at the moment.  Instead of reaching for the tub of icecream or the chocolate bar, having these yogurt blueberries works much better ... especially if you are trying to eat healthier - LOL.

Recipe - Egg & Bacon Salad

Now many don't consider me a go to person for recipes, but I do share every once in awhile.  

This recipe is a derivation from one I found at Living Paleo.  The original recipe was for a sweet potato, egg, and bacon salad.  When I went to make the recipe, the bag of sweet potato chunks had spoiled, so I made the recipe without.  I liked what I made, so I expanded it to a multi serving recipe.

Egg and Bacon Salad



1 dozen hard boiled eggs

6 strips bacon - cooked crisp (I use freezer bacon)

salt, pepper


lemon juice

4 tbsp dill


Chop the eggs (or use one of those fancy egg slicers that cut both ways) add to bowl.  Add salt (about 1/2 tsp) and pepper (about 1 tsp) to the eggs.  I don't really measure because I use grinders.

In a separate bowl combine mayo and lemon juice.  I use a 2 parts mayo to 1 part lemon juice ratio.   Use as much or as little as you like.  This is your personal taste.  I don't like my salads too goopy with mayo, so I use less than most.  Add the dill to the mayo/lemon and mix.

Pour the mayo over the eggs and mix.  Add the cooked and chopped bacon to the eggs and mix. Refrigerate for at least a couple of hours so that the flavors blend.

Eat plain if you are low carbing it, or serve on toasted bread.  

This is a standby for me.  I always have eggs and bacon on hand.  You'll see I buy already cooked eggs, but you could hard boil your own just as easily.



Roasted Chickpeas

Time for the Pin-Did challenge.

Pin-did challenge
Over at the Modern Marigold, there is a weekly challenged called the Pin-Did ChallengeEssentially you actually use one of the pins you've posted on Pinterest as inspiration for your own creation.  I pin quite a bit, so I have lots of inspiraiton to work from.

This week I made Roasted Chickpeas.

From Pinterest:

Roasted ChickPeas

My Try:

Roasted Chickpeas - my try

This was my type of recipe.  Very easy, and can be done in a toaster oven.

You drain and rinse a can of chickpeas, spread them on a baking sheet and toast for about 45 - 60 minutes.  They are done when they are crunchy.  After about 40 minutes, I was taste testing until I felt they were done enough.  Once done, toss with whatever seasoning you like.

I actually used the recipe at WillowBird Baking for a Chili Lime flavor.  There are all sorts of recipes all over the internet, so just do a search.  I'm trying to eat a little healthier these days, so these were great.  If I can only mimic the flavor of Ruffles Sour Cream and Cheddar chips, I would be in my own personal heaven.

I will try these again.  I might try something a little sweeter using cinnamon and brown sugar, and maybe something with peanut butter flavoring.  Very tasty and fills the need for a healthy crunchy snack.  Best of all, they keep for a couple of days.  For hints, I would say, make sure to spread the chick peas out on the baking sheet as I occaisionally hit one that was mushy - throws off the whole effect - other than that enjoy.