Crustless Quiche

I was always daunted by the idea of making a quiche, until I actually did it…and realized it was super easy. Talk about pleasantly surprised. I’ve been making this recipe, courtesy of The Kitchn, for several years now. It’s super flexible, you can use anything from milk, to half-and-half, to oatmilk and it works. I love it for using up vegetables and herbs, interesting cheeses, or whatever else is in the fridge. I’ve baked it in a glass pie plate and a ceramic, and prefer it in the ceramic, but either will do! You can also very easily double this, but expect cook time to be closer to 45-60 min. We served a leek and manchego version for Easter brunch and it was excellent.

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Spring Panzanella

I was looking for something with more vegetables to add to Easter brunch, and this pretty salad was perfect! I adapted this from a BA recipe. The original called for a buttermilk dressing, but that seemed heavy for such a light salad, so I went with a simple lemon vinaigrette instead. I did actually do this with gluten-free bread, and it was pretty good! I’ll probably make it with regular bread next time, as I’m sure that’s a bit tastier, and just skip, but it was nice either way, and looked pretty on the table. The leftovers tasted fine, but the veggies predictably lost their bright green shades.

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Blueberry Lemon Breakfast Cake

We made this for Easter brunch this year as more of a dessert item, and it was quite good! It was very easy, but the room temperature ingredients are key, so plan ahead. It was no problem to make this gluten-free (it may have been denser, but as a breakfast cake that was fine). I got the recipe from Delish and didn’t change anything. I did not use parchment paper, but left in case others might want to try it that way. Definitely a make again!

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Smothered Green Beans

I can never get enough of green beans cooked this way, and while it’s more common to see them as a BBQ side simmered with bacon or salt pork, this is actually my favorite. An onion, some garlic, and I like a bit of celery too. The flavor comes from apple cider vinegar and smoked paprika. I would love to tell you where I got this recipe, but it’s almost 30 years old, and with so many adds and changes, I honestly have no idea. That said, if you look up smothered green beans, especially Southern-style, you’ll find all kinds of variations on this. I don’t know why I’ve never posted it – but I am making an effort to start to include my older “recipes by rote” so I don’t lose them!

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Apple Cider Pork Roast

I found a pork shoulder roast on sale, and of course I had to get it – clearly there would be something to do with it. Although I am awfully bummed out that summer is coming to an end, there are some great flavors in fall cooking (even though it’s still quite warm outside!). Apples and pork are one of those quintessential fall flavor combos, I think. This did not disappoint, and was worth the time. I found this on Epicurious, and did not change anything beyond using a heavier hand with the pepper and thyme. Great with mashed potatoes for the sauce, and a roasted squash side.

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Potato Leek Soup

This is such a great, easy spring soup (and one of the few potato-based soups I like!). I like to serve it with large croutons and a sprinkle of shredded parmesan. You could also add cubed ham as well for a little more substance, but this is great as is with a salad as well. This is a New York Times recipe that I modified slightly to cut the dairy.

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“Tuscan” Chicken

This is one of our go-to recipes that I’ve not gotten around to posting for years – yes, plural, as often as we make it! It’s a stretch to call it “Tuscan,” but the flavors are meant to go in that direction. We got this one from Delish, and it still works well even with all of my substitutions! You could customize this in a many ways, and it’s great on it’s own, with some crusty bread, over pasta, you name it. Definitely a favorite of ours, and it’s very easy.

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French Onion Pot Roast

Pot roast is not one of my favorite things on earth, but French onion anything is definitely one of my favorites! I’ve made this several times now, with combinations from various sites, but I always go back to The Kitchn for my base, and I honestly don’t do a lot to change it. Maybe a little heavier hand on the herbs. This one is worth the effort for sure! It’s great with mashed potatoes and a green vegetable.

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Scotch Eggs

Scotch eggs have always been one of my favorites, particularly at the Renaissance Faire, and I don’t know why it never occurred to me to try to make this sooner! They were a great addition to Christmas brunch. Don’t make the same mistake I did and hard boil the eggs – these are baked, so they will be cooking longer, and the texture of the yolk was a bit off because hard boiled became VERY hard boiled. 😉 Consider 8-10 minutes for this.

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Gingerbread Muffins

We ended up doing brunch for Christmas Day this year instead of the usual Prime Rib (that was Christmas Eve). Of all the things we made, I think these muffins were the absolute best. They were great for breakfast as leftovers, and also as dessert! This was a Pioneer Woman recipe, and the only thing I changed was to use 1:1 gluten free flour. I did skip the glazel, because I didn’t think it needed it, but if you would like an extra pop of sweet, there’s your ticket! Make sure the ingredients are room temperature for this one.

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