Crustless Salmon Quiche

 Ingredients:

1 (12 ounce) can evaporated milk

4 eggs

2 1/2 cups shredded cheddar cheese ( I used a Mexican blend)

1/4 cup diced onion

1/4 teaspoon salt

1/4 teaspoon black powder

1/4 teaspoon garlic powder

1 ( 14.75 ounce) can pink salmon, drained flaked and bones removed

Directions:

Preheat oven to 350 degrees.

Spray 9 inch pie plate or quiche dish with cooking spray

Puree evaporated milk, eggs, 2 cups cheese, onion, garlic and salt and pepper in blender until smooth

Spread salmon evenly over the bottom of the prepared pan.

Sprinkle with 1/4 cup cheese.

Pour the mixture on top

Top with remaining 1/4 cup cheese

Bake quiche until it has puffed up and a toothpick inserted into the center comes out clean. Should take about 35-40 minutes

Cool for 5-10 minutes before cutting into it.

This is from 2016 Allrecipe magazine. Finally got to make it.

We liked it. Easy and low carb since is doesn't have a crust.

June Books

 I could not wait to download Murder with Darjeeling Tea (Daisy's Tea Garden Mystery #8)  It did not disappoint. I love this series. 

 The Change was another really good one! First, it was set on Long Island- major plus. The Change is empowering and deliciously feminist. Described as “Big Little Lies meets The Witches of Eastwick,” with, we think, a tiny pinch of The First Wives Club thrown in for good measure.

Copykat Outback Steakhouse Alice Springs Chicken

 

Ingredients:

4 boneless, skinless chicken breasts, pounded 1/2 inch thick

 Seasoned Salt

6 slices of bacon

1/4 cup regular mustard

1/3 cup honey

2 tbsp. Mayonnaise

2 teaspoons dried onion flakes

1 c slice mushrooms 

2 cups grated Colby/Jack cheese

Directions:

Sprinkle and rub chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

 While chicken is in refrigerator, cook bacon in  skillet until crispy. Removing bacon and set aside.

 Sauté chicken in bacon grease for 3-5 minutes per side, or until browned. Place the chicken in a 9″ × 13″ casserole or casserole dish.

To make the Honey Mustard:

 In  bowl, combine mustard, honey, mayonnaise & dry onion flakes.

 Spreading honey mustard on every piece of chicken, then topping with mushrooms, crumbled bacon & shredded cheese.

 Baking at 350° for 30 min

I don't know about where you live but chicken breast here are tough. The chicken I used in this recipe were in the freezer and I don't remember where I got them. Figured I better use this-    Quick Meat Tenderizer- marinade chicken breasts with 1 1/2 tsp of baking soda, 2 tbsp vinegar, and 1 tsp salt. Pour in enough cold water to cover the chicken and let sit for 20 minutes. 

Crescent Turkey Puffs

 

I cooked up the last of the turkeys I picked up at Thanksgiving. Mey was coming home last Sunday and she loves the wings. It's been so hot that turkey sandwiches  are an easy meal.

The legs and thighs are left. I used thighs for this recipe. I cut up two thighs and put the cooked thighs in the food processor- chopped it fine. Sautéd one onion and about a cup of mushrooms. Added the turkey to the onion/ mushroom mixture.

Added  3 ounces of cream cheese and turkey onion /mixture to the stand up mixture. Mix well until thoroughly combined.

Open 1 crescent roll container. Follow THIS video on how to assemble.  I usually don't add videos for recipes but the dogs on this one are cute.

I weeded all morning and then came in to make this. It's easy. It was very bland. Next time spice it up.

Zucchini Crust Pizza with Japanese Eggplant

 Ingredients:

2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry

1/2 cup egg substitute or 2 large eggs, lightly beaten

1/4 cup all-purpose flour

1/4 teaspoon salt

2 cups shredded part-skim mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

For topping I used my recipe for Japanese Eggplant. I cut the eggplant thin then fried it without the tomatoes. 

Directions:

Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle.

Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with slices of the Japanese eggplant. Bake until the edges are brown- about 10 minutes.

I didn't add any cheese to the slices of eggplant.

Ae-Yun gave me a bunch of veggies. Korean zucchinis and the Asian eggplants. This was a great recipe to use both veggies.

May Books

 BLUEBIRD:“Bluebirds” was the nickname given by soldiers to the World War I Canadian nurses who wore cheery blue uniforms. The bluebirds served as both medical providers and a source of care and comfort to wounded soldiers. Full of wartime heroics, rollicking rumrunners, and star-crossed lovers, bluebird has it all. But most of all, it is full of heart and compassion for the men and women who served in the first global conflict facing our world and whose grit, determination and enterprise forged the one in its wake.

The Book Woman's Daughter: As soon as I saw this was out I downloaded it ASAP! I loved Kim Michele Richardson's first book- The Book Woman of Troublesome Creek. In her first book I learned about the book woman who traveled on horseback to deliver books to rural families in Kentucky. How the program was started, where they got their book and how dangerous  it was. This book is about Honey Mary Angeline Lovett. At 16 years old she was left on her own due to her parents being incarcerated ( they did NOTHING wrong except love one another). Wonderful story 

Memorial Day