Kiy's Quick Quiche

We love quiche and the chickens give us a ready supply of eggs.  What could be a better combination?  But, Olivia does not particularly like the crust on quiche.  Kiy reminded me of this recipe and I made it last night.  Perfection!  Of course, I used what was on hand:  cauliflower, ham and cheddar and Romano cheeses.  More eggs, less milk (because I didn't have enough) and it was still fabulous. 

http://kiysrecipebox.blogspot.com/2008/11/quick-quiche.html

Rosemary Grilled Chicken

Rosemary Grilled Chicken

• 1/4 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 1/2 teaspoons salt
•  2 teaspoon lemon juice
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar
•  1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes

Combine all ingredients except chicken. Place in blender or food processor or use a stick blender to combine for about 10 seconds.  Set aside about 1/4 cup of marinade to use as a table sauce, if desired.  Place chicken in remaining marinade and refrigerate for at least one hour, up to one day. 

Place chicken on skewers and grill until no longer pink and juices run clear. 

Notes:  Adapted from a recipe found on Allrecipes.  Delicious with roasted potatoes and grilled vegetables. 

I used Trader Joe's refrigerated ranch dressing and it was perfect for this recipe. 

Oreo Truffles

These are ridiculously good. Like as soon as I made them, I was wishing I would have made a LOT more. While they need to be kept refrigerated, I think they taste best at room temperature.

http://thefrugalhomemaker.com/2012/02/13/to-die-for-valentine-treat-oreo-truffles/

Raspberry Almond Bars

1/2 c. unsalted butter (1 stick)
1 bag white chocolate chips, divided
2 eggs
1/2 sugar
1 tea. almond extract
1 c. all-purpose flour
1/2 tea. salt
1/2 cup seedless raspberry jam
1/3 cup sliced almonds

1. In a saucepan, melt the butter. Remove it from the heat and add 1 cup of the white chocolate chips. Do not stir.

2. In a mixing bowl, beat the eggs until foamy then gradually add the sugar.

3. Stir in the chip mixture and almond extract.

4. Combine flour and salt with a whisk then add to the egg mixture and mix until just combined.

5. Spread half the batter in a greased 9-inch square baking pan and bake at 325 degrees for 15-20 minutes, until just golden brown.

6. In a small saucepan over low heat, melt the jam. Spread it over the warm crust.

7. Stir the remaining chips into the remaining batter and drop by spoonfuls over the jam. Sprinkle with the almonds.

8. Bake 30-35 minutes longer or until a toothpick comes out clean. Cool completely before cutting.

Notes:

I would not even bother doing this in one batch - just start out doubling it and baking it in a regular 9 by 13 cake pan. Even then, you will want more.

Don't be afraid to cut them pretty small. They are really rich and nearly as sweet as fudge.

The Pioneer Woman's Chicken Spaghetti

I found this recipe a few weeks ago and Michael made it last week. OMG. It is amazing. Really, really amazing.

Chicken Spaghetti

We ate every last noodle over the next few days. It reheats great in the microwave, and includes directions for making it ahead and for freezing.

I am already looking forward to making it again.