New Year’s Day Quiche

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I have been trying to think of something a little different for New Year’s Day.  Don’t get me wrong, I love the traditional meal of greens and peas, but after all of the Christmas meals, I’m just not feeling the big meal this year.  The idea of a quiche with turnip greens came to me late Sunday night.  I had everything I needed in the refrigerator and pantry to make a basic quiche.  I made the dough for the crust before going to bed.  The next morning I simply took the dough from the refrigerator, rolled it out, and mixed up my quiche filling.  The quiche was fabulous!  This would be great for brunch on New Year’s Day, after a late night of celebrating.   As for the peas, I’ll make Texas Caviar for everyone to snack on while watching football games.

My greens were a combination of turnip greens, mustard greens, and turnip roots that I had put in the freezer myself.   I spooned 10 ounces from my freezer container, leaving as much liquid as possible in the container.  I then put the greens in a colander to drain off more liquid before squeezing them dry in a kitchen towel.

I would like to thank you for a wonderful year!  You have taken the time out of your busy schedule to read NJSD, and for that I am grateful.  I look forward to sharing and discovering more delicious recipes with you during 2015.  As always, I love hearing from you.  You can comment online or send a private message or question to me at notjustsundaydinner@yahoo.com.  Have a happy and blessed New Year!

5.0 from 1 reviews
New Year's Day Quiche
 
Author:
 
Ingredients
  • ½ lb. ham, diced
  • 2 tbsp. butter
  • ¼ c. finely diced onions
  • 6 extra-large eggs
  • 10-oz. frozen turnip greens, thawed
  • 1½ c. half-and-half
  • 2 c. grated Swiss cheese
  • salt and pepper, to taste
  • ½ tsp. ground mustard
  • pinch cayenne pepper, or to taste
Instructions
  1. Preheat oven to 375°F.
  2. Melt the butter in a skillet. When hot, add the ham and cook until lightly browned, stirring occasionally. Remove from pan with a slotted spoon and place on a paper towel lined plate to drain.
  3. Add onions to the remaining butter and cook, stirring often, until soft. Remove from pan and set aside.
  4. Place thawed turnip greens in the middle of a clean dish towel. Roll the dish towel up and twist the ends tightly. Squeeze, over the sink, until the turnip greens are dry, set aside.
  5. In a large bowl beat eggs until mixed well. Add half-and-half and whisk to combine. Add ham, onions, turnip greens, Swiss cheese, salt, pepper, ground mustard, and cayenne pepper, mix well.
  6. Place the prepared crust on a baking sheet. Pour egg mixture into the prepared crust. Bake for 35 to 45 minutes or until the center is set.

 
5.0 from 1 reviews
New Year's Day Quiche Crust
 
Author:
 
This is Ina Garten's Perfect Pie Crust recipe, minus the sugar.
Ingredients
  • 1½ sticks (12-tbsp.) very cold unsalted butter
  • 3 c. all-purpose flour
  • 1 tsp. kosher salt
  • ⅓ c. very cold vegetable shortening
Instructions
  1. Measure the flour and salt into the bowl of a food processor, fitted with a steel blade. Pulse a few times to mix. Take the butter and the shortening from the refrigerator and dice the butter. Add to the flour mixture and pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and form into a ball, cut in half and slightly flatten into a disc. Wrap each half in plastic wrap and place inside a Ziploc bag. Refrigerator for 30 minutes or freeze for later use.
  2. If frozen, remove from freezer and allow to thaw on the counter for about 15 minutes. If refrigerated, begin with next step.
  3. Roll the dough on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick on the board. Fold the dough in half, place in a pie pan, and unfold. Gently press the dough against the pan to fit.
Notes
The recipe makes 2 (10-inch) crusts.

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Texas Caviar

 

Texas-Caviar

This is how we will be enjoying our peas on New Year’s day.  No peas and greens on New Year’s day in the South would be a crime.  It’s an old Southern tradition, superstition, or folklore…call it what you may, but it stands in our house.  Peas are for luck and prosperity and greens are for money and this practice dates back to the Civil War.

My friend, Beth, was kind enough to share her recipe for Texas Caviar.  It is delicious and could not be easier!  She often replaces the 14.5-oz. can of tomatoes with fresh salsa.  Sometimes homemade but for convenience she likes to pick up salsa at the local Mexican restaurant.  This dip is best made 24 hours ahead of time.  You can adjust the amount of green scallions  and jalapeños, if desired.

This will be great to serve to those gathered around the television on New Years day.  I know that Greg and Wes will love it while watching Alabama and Ohio State.

5.0 from 1 reviews
Texas Caviar
 
Author:
 
Ingredients
  • 1 (15.8-oz.) can Black-eyed Peas, rinsed and drained
  • 2 (11-oz.) can Shoepeg corn, drained
  • 1 (10-oz.) Rotel tomatoes
  • 1 (14.5-oz.) can diced tomatoes
  • 3 to 4 green scallions, chopped
  • 1 jalapeño, chopped (add more to taste, if preferred)
  • ¼ c. bell pepper, any color
  • ¼ c. chopped cilantro
  • 1 (8-oz.) bottle Zesty Italian salad dressing
Instructions
  1. Mix all ingredients in a large bowl. Cover and refrigerate at least 24 hours before serving. Serve with Tostitos scoops.

 

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Amye’s Top 10 of 2014

 

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It’s that time of year again…time for my top picks.  I love posting my top picks…mostly because I love making the collage pictures.  Silly, right?  I also like revisiting the recipes.  This has been a year of big changes for Not Just Sunday Dinner.  First I moved my blog from Blogger to WordPress.  I actually did it myself, with the help of a few really nice tech support people.  I’m not a very tech savvy person, so that alone was a big accomplishment.  Then I took on the huge job of changing all recipes to print format.  I’m really proud of that feature and I hope you enjoy it as well.  I have started a rephotographing project that I’m still working on.  I think that maybe my photos have improved a little better over the past three years so I’ve been trying to replace some really bad, old photos.

When looking back I really had some great recipes in 2014, if I say so myself.  No, I do not develop my own recipes (usually).  Like many, I change up recipes that I have made several times.  My recipes come from family, friends, magazines, cookbooks, etc.  Picking my top 10 for 2014 was a difficult job.  I made a list of 26 recipes to start with.  Then I scratched recipes and added back numerous times to finally narrow my list down to these 10 recipes.  Please join me in looking back over the year, in no particular order.

1.  Amaretto Almond Cheesecake

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2.  Snapper Hemingway

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3.  Greek Salad Dressing

greek salad dressing

 

4.  Queso

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5.  Pretzel Dogs

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6.  Butternut Squash Enchiladas with Salsa Verde

butternut squash enchiladas

 

7.  Heirloom Tomato Salad with Lemon Vinaigrette

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8.  Scalloped Sweet Potatoes

Scalloped Sweet Potatoes 1

 

9.  Southwestern Corn Pudding

southwestern corn pudding

 

10.  Blarney Blue Cheese Chips

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Black-Eyed Peas and Greens

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Black-Eyed Peas and Greens
 
Author:
 
Ingredients
  • 4 slices smoked bacon
  • 1 c. chopped onion
  • 4 c. chicken broth
  • 4 c. water
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • ½ tsp. red pepper flakes, (or to taste)
  • 2 lb. frozen black-eyed peas, thawed
  • 1½ lb. fresh turnip greens, cleaned, trimmed and coarsely chopped
  • 2 tbsp. pepper vinegar plus extra for serving, if desired.
Instructions
  1. Cook bacon in Dutch oven until crisp. Remove bacon, reserving drippings in pan. Crumble bacon and set aside.
  2. Add onion to drippings and sauté for 4 minutes, stirring occasionally. Stir in broth, water, salt, black pepper, red pepper flakes, black-eyed peas, and turnip greens; bring to a boil.
  3. At this point you can transfer everything to a crock-pot and cook on low 4 to 6 hours or reduce heat and simmer for about 1½ hours or until the peas are tender, stirring occasionally.
  4. Stir in vinegar.
  5. Serve with extra pepper vinegar, if desired.

 

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Beer Macaroni and Cheese

beer mac and cheese

Do you love the beer cheese fondue at The Melting Pot?  If so, you are going to love this new recipe.   I have a plastic container full of magazine clippings.  I should probably throw them away, but occasionally I will come across a gem.  This recipe is based on a recipe that I found in that box.  I made a few changes, because some ingredients are not available in this part of the country.  The results are great though!  This is a delicious and creamy dish!

5.0 from 1 reviews
Beer Macaroni and Cheese
 
Author:
 
Ingredients
  • 16-oz. elbow macaroni
  • ¼ c. butter
  • ¼ c. all-purpose flour
  • 1 tbsp. Coleman's ground mustard
  • 1 tsp. kosher salt
  • ¾ tsp. white pepper (black pepper is fine)
  • 2½ c. milk
  • ¾ c. amber beer
  • ¼ c. heavy whipping cream
  • 3 c. shredded Cheddar cheese, divided
  • 2 c. shredded Monterey Jack cheese
  • 1 tbsp. grated Parmesan cheese
Instructions
  1. Cook macaroni according to package directions for al dente.
  2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Stir in flour, mustard, salt, and pepper until smooth; gradually whack in the milk, beer, and cream. Cook, stirring until thickened.
  3. Reduce heat and stir in 2 c. Cheddar cheese, Monterey Jack cheese, and Parmesan cheese until melted.
  4. Drain macaroni; stir in sauce. Transfer to a greased 3-quart baking dish. Sprinkle with remaining Cheddar cheese.
  5. Bake at 400°F, uncovered, until golden brown and heated through. Let stand 5 minutes before serving.

 

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