For those of you who subscribe, I know you have already received a notification for one post today. I am not a computer whiz. Far from it, so sometimes running this blog has me quite confused. I’ve been trying to make a few changes on here today. Probably nothing that you will even notice. However, to make sure that I have done everything correctly I am going to post a second recipe today.
School starts in our county on Monday. The reason I know this is because Wes has a job there this year! Those of you that have put a child through college will understand the pure joy of him having a job, making money, earning a living. I wish I could stay young forever, with little kids forever, but that’s just not happening. College may possibly be the catalyst that parents need to push them to the point of “letting go”. I mean, the thought of no more tuition makes me want to do a dance!! (Well, no more tuition for one child anyway.) Just knowing that he can pay for his own insurance and his own gasoline thrills me! I could go on, but I think I’m getting a little too excited!
Here is an easy and very versatile recipe for the kiddo’s as they head back to school. Use this folding method with the ingredients you like and you’ll have a delicious and easy portable breakfast. For convenience have a few packs of diced ham in the freezer for those rushed mornings. You could also cook the bacon or sausage the night before and have the veggies chopped for easy a.m. preparation. Cook the quesadillas while the kids are getting ready and keep in a warm oven. Wrap in foil for easy traveling.
"To Go" Breakfast Quesadillas
- 4 (10-inch) flour tortillas
- 8 lg. eggs
- 1 med. onion, finely diced
- 1 bell pepper, finely chopped
- 1 jalapeno, finely chopped
- 1 lb. bacon, cooked and crumbled, drained OR
- 1 lb. breakfast sausage, cooked and crumbled, drained
- 1 lb. cooked ham, cubed
- 8-oz. shredded Cheddar cheese
- Salsa, if desired
- Melt butter in a skillet and saute onion, bell pepper, and jalapeño until softened. Remove from skillet and set aside.
- Scramble eggs in the same skillet, set aside.
- Place a tortilla flat on counter. Add a little shredded cheese in the center of the tortilla. Keeping all ingredients in the center of the tortilla top with ¼ of the scrambled eggs and top with some of the onion and pepper mixture. Add crumbled meat of your choice. Top with some additional shredded cheese.
- Melt a pat of butter in your skillet while you assemble the quesadillas.
- With the tortilla in front of you, fold the bottom up over the filling to the center. Hold the folded piece in place and start working your way around the tortilla making folds around the quesadilla until you have completely covered the fillings. You will end up with a quesadilla that resembles a Taco Bell Crunch Wrap.
- Carefully place the quesadilla in the skillet, folded side down. Cook until lightly browned, then flip over and cook the other side until lightly browned. Serve with salsa, if desired.
Add chopped tomatoes, avocados, even cooked cubed hash browns to the filling, if desired.
Since it’s Monday and since I love anything Cajun/Creole…I’m sharing Red Beans and Rice with you today. Did you know that having red beans and rice on Mondays is a longstanding tradition in New Orleans? Just one more reason why I love that place!
Apparently, it all started years ago when the women of the house would use the ham bone from Sunday dinner in their red beans and rice on Monday. Mondays were wash day, and since red beans simmer for hours with little attention, they could cook while the women were scrubbing clothes. Wow, that really makes me feel a little guilty about my laundry complaints! At least I don’t have to scrub them!!
This recipe does not have a ham bone listed. However, if you have one in the freezer it would be great in the beans. I prefer the quick soak method for my kidney beans, the directions are on the package.
Red Beans and Rice
- 1 lb. dried red kidney beans, washed and sorted
- 2 qts. water
- 1½ c. yellow onion, chopped
- ¾ c. green bell pepper, seeded and chopped
- ¾ c. celery stalk, finely diced
- 1 garlic clove, minced
- 4 oz. country ham, finely diced
- 1 tsp. salt
- ¼ tsp. cayenne pepper
- freshly ground black pepper, to taste
- 2 scallions, green part only, thinly sliced
- ¼ c. chopped Italian parsley
- 2 to 3 c. cooked rice
- Soak beans in water overnight or use the quick soak method, using a large Dutch oven.
- The next day, or after the beans have soaked, add the onions, bell pepper, celery, ham, salt, cayenne, and black pepper to the undrained beans. Bring to a boil over high heat. Adjust the heat so that the water bubbles gently, cover and simmer for 1 hour. Uncover, reduce the heat to low and continue simmering for 2½ to 3 hours, stirring occasionally, until the beans are soft and creamy.
- If the mixture gets too thick and dry add more water, ¼ cup at a time.
- Mix in the scallion tops and parsley and simmer uncovered 10 to 15 minutes more. Taste for salt and pepper and adjust if needed.
- To serve, scoop red beans over hot rice. Serve with tabasco sauce, if desired.
Serve with garlic bread, if desired.
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 email@example.com. Have a happy and blessed New Year!
New Year's Day Quiche
- 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
- Preheat oven to 375°F.
- 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.
- Add onions to the remaining butter and cook, stirring often, until soft. Remove from pan and set aside.
- 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.
- 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.
- 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.
New Year's Day Quiche Crust
- 1½ sticks (12-tbsp.) very cold unsalted butter
- 3 c. all-purpose flour
- 1 tsp. kosher salt
- ⅓ c. very cold vegetable shortening
- 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.
- If frozen, remove from freezer and allow to thaw on the counter for about 15 minutes. If refrigerated, begin with next step.
- 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.
The recipe makes 2 (10-inch) crusts.