Quiche is a wonderfully customizable dish. You can eat it for breakfast, brunch, lunch, or dinner. Below is a basic recipe. Tonight I used cheddar for the cheese, peppers for the vegetables, and ham for the meat. I cheated and used a store bought pie crust. It is even better if you make your own.
- 4 eggs
- 1.5 cups cream
- 1.0 cup meat
- 1.0 cup veggies
- 1.0 cup cheese
- Preheat oven to 425 degrees.
- Whisk eggs and cream in a bowl.
- Pour into cooled pie crust.
- Add meat, veggies, and cheese.
- Bake for 15 minutes.
- Reduce heat to 325 degrees.
- Bake for 30 minutes.
- Let cool for 10 minutes.
- Slice and serve.
Sometimes you just gotta have pancakes! I just wanted a nice hearty breakfast with some pancakes today. Nothing fancy. So I thought I would try a new recipe. These little babies are like miniature yellow cakes, simply delicious. You must try them. Today it was with some grade B dark amber syrup. My son actually ate them without syrup, just plain. Amazing! Next time, I will try some different toppings like candied pecans or toasted coconut. Give them a try, I think you will like them a lot.
Sour Cream Pancakes
1 cup Sour Cream
1 cup all purpose flour
4 Tbsp Sugar
2 tsp baking soda
1 tsp salt
1 tsp vanilla extract
In a bowl, whisk together eggs and vanilla.
In another bowl, stir together flour, sugar, baking soda, and salt.
Stir in the sour cream with the dry ingredients until just combined.
Whisk in the egg mixture until just combined.
Heat a griddle over medium-low heat.
Brush melted butter where you will drop the batter.
Drop batter by 1/4 cup servings onto the griddle.
Cook on the first side until bubbles start to form on the surface and edges are starting to brown.
Flip to the other side and cook for another minute.
Makes a dozen, serve with softened butter and syrup.
I do not feel very creative today, so I am just going to make something brainless for dinner. That would be a simple breakfast. Scrambled eggs with Tillamook sharp cheddar, link sausages, biscuits made with Pioneer baking mix, and fresh raspberries.
I want to at least add a recipe today, so I am going to provide a recipe for a Manhattan cocktail. I have been drinking a lot of rum over the summer and having been thinking about autumn drinks. Drinking in the fall reminds me of whiskies. I guess I associate the smokiness of the taste with burning leaves. Of course no one burns leaves anymore, that would be dangerous. But when I was growing up, everyone burned their leaves after raking them into a pile. The fall air was filled with the smell of burning leaves, and that reminds me of bourbon. I like the taste of a manhattan cocktail as it showcases the taste of the whiskey while giving it a zing of citrus and a touch of sweetness. Below is master mixologist Dale DeGroff’s take on this classic cocktail.
Bourbon Old Fashioned
by Dale DeGroff
- 4 dashes Angostura Bitters
- 1 tsp Sugar (or 2 sugar cubes)
- 1 Orange wheel
- 1 Maraschino cherry
- Splash Club soda
- 2 ounces Bourbon
- Garnish: Fresh orange wheel and cherry
- Glass: Old Fashioned
- In an Old Fashioned glass, muddle the bitters, sugar, orange wheel, cherry and a splash of soda.
- Remove the orange rind, add the bourbon and fill with ice.
- Garnish with a fresh orange wheel and cherry.
Dale DeGroff says, “Old Fashioned drinkers are divided on the question of muddling the fruit. I like the muddled version. To prepare the traditional version, muddle only the sugar, bitters and splash of soda but keep the fruit garnishes.”
Master mixologist Dale DeGroff is the author of The Essential Cocktail and The Craft of the Cocktail. He is also a Liquor.com advisory board member.
It’s noon and I do not know what to make for dinner. Also, I did not thaw anything either. Nor do I want to stop at the store on the way home. The only meat that is not frozen is kielbasa. Now, some nice shrimp, peppers, kielbasa shish kabobs would be tasty. But no shrimp and refer back to not wanting to stop at the store. Oh well, another time.
I am definitely lazy today, so let’s also cut down on the clean up too, That means a one pan meal, let’s go for a kielbasa breakfast skillet! Easy to prepare and just one pan.
- 1 lb kielbasa
- 2 potatoes
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 small yellow onion
- 4 eggs
- 2 cups shredded sharp cheddar cheese
- Cook your eggs the way you like them and set aside
- Slice the kielbasa into 1/4 inch rounds, cook in the pan, set aside
- Dice the potatoes into 1/4 inch cubes, toss with oil, cook in oven
- Dice the onions and peppers into 1/4 inch pieces
- Saute in butter for 3 minutes
- Add the potatoes
- Add the kielbasa
- Season everything the way you like it
- Top with eggs
- Top with shredded sharp cheddar
- Slide under the broiler until cheese is melted
- Serve with breakfast bread of your choice!
There, that was not too bad. Whew, I am done for the day. Oh yeah, I am sure there is some chores to do. But then, there is a book calling to me. Decisions, decisions…..