BREAKFAST QUICHE

SUNADY FUNDAY BREAKFAST QUICHE

 
I was feeling the need for something comforting, rich in flavor, and semi simple to make for the Sunday football game. Although I was told this is NOT football food by the boy I made it anyways, and guess what... HE ATE HALF THE PIE!

Cook time: 35-40 min     Prep: 15min

Whacha need: 
- 5 Eggs
-2 Sausage
-2 Potatoes
-1 Roma Tomato
-1/2 half Bell Pepper ( I used red)
-1 cup cheese (mild cheddar)
- Fresh Parsley (I used roughly 1 cup)
- 1 cup Milk ( I used 2%)
- 1 Pie crust
- 1-2 Tblsp Olive Oil












First things first you're going to want to pre heat the over to 375.  Be sure your pie crust is out and becoming room temp. (if its too cold it wont bake properly)


SAUSAGE--- Now is a good time to start cooking your sausage, (I was planning on using 3 links but decided 2 would be enough so as not over power the dish into a sausage pie)  cut link open and crumble meat (or if you have ground sausage)  cook sausage thoroughly and set aside once cooked.



POTATOES--- instead of using store bought hash browns I decided to make my own. I used a cheese grater to grate my potatoes into hash brown material. Drop them into a pan on Medium - high heat with about 1 Tbsp Olive Oil, salt and pepper and let cook about 10 mins. ( flip to make sure they cook evenly)





PIE CRUST---Once the oven is up to heat you can put your pie crust in, I only put my pie crust in for 4-5 minutes instead of the 8-10min the package suggests.

FILLING---combined the  5 eggs, 1 cup milk, sausage, chopped tomato, chopped pepper, 1 cup of cheese, Potatoes, Parsley and a little salt and pepper. make sure everything is well blended/ mixed and then pour into pie crust.
                                               

-@ 375 bake your pie for 20mins when timer goes off rotate pie in over and bake an additional 16-20 mins         let stand for about 3-5 mins to allow pie to set and then enjoy!

 

BBQ Pulled Pork in Crock Pot

Crock Pot Pulled Pork

Made this about a week ago and it was delish! the boyfriend pretty much ate it all up in less then 24 hours so I know it was good. this was sooo easy to prep and coke anyone can do it.
So here is what you'll need:

• Pork shoulder
• BBQ sauce of your liking 
• Garlic
• Onion powder/salt
• Cayenne pepper 
• Pepper flakes
• salt
• pepper
• Butter 
• Cavender's(if you have it) 
• Chicken Broth    
• Parsley (if you have any not a main ingredient tho)          

1. First: Season your meat with a few shakes of all dry seasonings ( salt; pepper; Red pepper flakes; cayenne pepper; onion powder/salt; and Cavender's) about half a Tablespoon each and just give it a good coating

2 Searing: Next I heat up my stove and use a large flat pan so I can sear my meat and get those flavors in the meat! use about a tablespoon of butter and anywhere from 1-2 TBsp of Garlic. ( I love garlic so I use more, you can always use less)

 (note: you can obviously use real garlic I just have a lifetime supply of this stuff)

                                                                  

 I had my heat on Medium high and seared each side for about 2-3 minutes enough to get a golden brown crust...

once it looks like my pictures I removed the meat from the heat and set it aside while I moved on to the crock pot.

3. Crockpot time: 

this is where it gets easy.

I poured about a third of the BBQ sauce into the bottom of the crockpot placed the Pork shoulder on top and then added about a cup of chicken broth and another 1/3-1/2 cup BBQ sauce , more Garlic, and some parsely!YUMM

4. cover and cook!

about 7 hours on LOW since I was at work I needed it to cook slower but on HIGH it takes about 4-5 hours.

when I opened the door to our house I was beyond excited because it smelled like a pork blessed heaven!

5. Pork pullin time!  

The meat should just fall off the bone once done. All you need is either your hands or 2 forks and just shred away until you get it all pulled apart. 

After I shredded all the pork I   used a big spoon and poured in a few scoops of the broth into the shredded pork to add more of that amazing flavor and keep it moist. (which it already very much so is.) 

After that it's ready to be devoured! add more BBQ sauce if you please.

 Enjoy

Chicken, Green Chili, and Queso Fresco Cream Sauce Enchiladas

So I wanted to make a Delicious home made enchilada dish for Cinco De Mayo and after  some serious brain storming I came up with a recipe and went forward with it. This was probably the best job I've done to date. I am known for making some yummy Mexican food and when this came out I knew I needed to share!

Soo with that lets get to cookin'!

Just an fyi unless you are a hard core cooker there is about 45 minutes of prep to this, and about 35-40 minutes to bake. So I encourage some cheese grating, pepper baking before you are ready to get cooking.

The Ingredients 

  < these are Serrano peppers

and these are Poblano peppers >

Cavenders
(you'll use this on everything)

• 2 Large chicken breast
• 2-3 Green Serrano peppers (this is where the spice comes from so if you want it less by all means or not at all)
• 1 Poblano Pepper (roasted and skinned, this can be done in the oven on broil about 5 minutes per side) 
• 1/2 yellow Onion
• 4 Cloves garlic
• 1 1/3 cup Mexican Table crema (not the sour cream)
• 1 12oz pkg Queso Fresco -Cheese
• 2-3 cups Pepper Jack
• 1 cup cheddar
• 1 4oz can green chili's
• 4 Tablespoons Butter
• 4 Tablespoons Flour 
• 2 cups Chicken broth
• 1/2 tablespoon garlic salt
• 1/2 tablespoon Onion salt
• 1 teaspoon cayenne pepper 
• 1 teaspoon red pepper flakes
• 1 Tablespoon Oregano
• 1 teaspoon cavenders greek seasoning (this is soo necessary)
• 10 Flour tortillas 
• 2-3 Tablespoons olive oil

The Mexican Table crema, and Queso fresco (this brand is good) 

For the chicken

• heat stove to medium heat 
• mix chicken with 1 tbsp of Olive oil, Onion salt, garlic salt, cayenne pepper, red pepper flakes, Cavenders Greek seasoning, and Oregano. 
• once mixed and chicken is coated cook on stove top about 6-7 minutes a side. pull from heat and let set for about 3-4 minutes covered. (this has been my trick to keep the chicken moist and juicy.) 
• while chicken is cooking/cooling chop up the half onion and 4 cloves of garlic with 1 tbsp Olive oil and cook until transparent, about 4-5 minutes on a low/medium heat. 
• once slightly cool you can use your hands or the double fork approach but shred that chicken! 
• Add onion/garlic mix half the can of green chilies, 1 cup  Queso Fresco, and half a cup cheddar to mix with chicken 

The Sauce

• On Stove top heat 4 tablespoons butter once melted add 4 tbsp of flour and stir for about a minute until well mixed.
• add 2 cups Chicken Broth to butter/flour mix and bring to heat
• before it starts to boil add 1 cup Queso Fresco and 1 cup Pepper Jack cheese stiring continuously until cheese has melted into a liquid.
• add the Pablano chili (chopped) into the cheese mix along with the serrano(chopped) and half of the can  green chilies. mix well then add the mexican table cream.
• remove from heat and lid the sauce pan until ready to use.

I like to add a little sauce to the bottom of my pan to keep it from sticking and all around a better enchi!

then just roll up the meat mix into the flour tortillas add sauce generously and remaining cheese to top of enchiladas.

Add foil to top and bake at 375 deg. for 30 minutes ( I use a skewer stick to keep foil from resting on cheese top by braking in half and placing in mid area of enchiladas)

when the 30 minutes are up remove foil and let bake for about 5-7 minutes so you can get that nice golden crispy top. 

and here you go a tasty home made green chili and cheese sauce Enchiladas 

My very first blog post!

I'm going to do that boring introduction no one wants to read just so I can say it's there and you have the option to know a little about me...
My name is Morgan, I'm the year of the tiger and a Leo meow!(rawr). I am very energetic and some times overly talkative.  I Love to eat and travel and play with friends. I have the most amazing boyfriend on the planet! I love my furry child Oscar cat!  I cook a lot and I kinda wanted to start this to share some of my cooking and then whatever random things I can think of :)

With that being said  enjoy