Quarantine Cooking: “Julia Child” Quiche

Over the past 6 years, my life has become a whirlwind of homeschooling. All other personal pursuits (ahem, blogging) have been swallowed up. Probably not the best self care on my part to have allowed such a thing to happen, but c’est la vie! My kids are 11 and 13 now and through this whole COVID19 quarantine, we’ve suddenly gained a lot of time. It seems odd. Life in general hasn’t changed much because of stay-at-home orders in our state. My husband has worked from home for the past 5 years, and homeschooling has marched on virtually unchanged, but suddenly all our extra-curricular activities POOF were gone. Result? More time for cooking. Seemingly that’s all I do these days. Maybe you are having that same experience? Anyway, in the spirit of trying new things, I’ve made a few videos that I’ll be posting here. They are shot on my phone with my husband/kids recording. We’re very professional round these parts. Hope you enjoy!

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This first video was requested by my darling sister, a public school teacher (shout-out to all the teachers working countless hours from home to give students in isolation a great educational experience still). She happens to live by herself, which, coupled with the incredible pressures of her job suddenly being at home, means she is the most deserving person I know to get some entertainment into her quarantine days. Don’t worry – all my videos will not be in this ridiculous format. Also, I absolutely ADORE Julia Child, so this is meant in the most flattering way possible.

Quiche is a great way to use up ingredients hanging around your fridge. Feel free to substitute in whatever you have. Any kind of cheese, veggie or meat. Quiches are very forgiving.

Quiche a-la-Tonya
1 Pie Crust (store bought or homemade)
1-2 Tbs olive oil, butter or bacon drippings
about 3 cups total of any kind of combination of veggie you’d like, chopped into small dice this could include:
onion
bell pepper
mushrooms
broccoli
cauliflower
zucchini
spinach
anything you have in your fridge will be delicious — use what you love!
1 cup meat of choice, chopped/diced:
leftover ham
taco meat
breakfast sausage
cooked chicken
bacon
again, anything you have that you like will probably be delicious
1 tsp salt and pepper
8-10 Slices Canadian Bacon, chopped (can be left out if making it vegetarian)
5 Eggs
1 cup milk
1 tsp dijon mustard
1 Cup Shredded Cheddar Cheese

  • Preheat oven to 375. Unroll Pie crust and line a deep dish pie dish with crust and cover the bottom with half the cheese, enough to cover the bottom.
  • If using bacon, dice it and saute in a skillet until crisp. Remove bacon and fat drippings. Wipe pan with a paper towel. Add 1-2 Tbs bacon fat back to hot pan. If using butter or oil, just add that to the pan and bring up to medium high heat.
    Saute the veggies for 3-5 minutes, season with salt and pepper. Remove from heat mix with your meat and spread over your crust on top of the cheese. Sprinkle bacon (if using) over your veggie mixutre.
  • In another bowl whisk together the eggs, milk and dijon then pour into pie.
  • Sprinkle with more cheese.
  • Place on top of a baking sheet (if you’re worried about it spilling over) and bake for 35-45 minutes, until eggs mixture is puffed and firm and crust is golden. Allow to cool for 10 minutes before serving.

White Vegetable Lasagna

Whoever thought “National Lasagna Day” should fall the last week of July was absolutely insane. If you are interested in heating up your house making lasagna today, here’s a great recipe full of fresh summer veggies. Enjoy!

Bakerlady

There are times in life when the only thing you can do for someone is feed them. When no words can soothe, a warm favorite food meal may provide some measure of comfort. Packing a casserole with goodness and love because it’s all you can do is occasionally part of this thing called life. The sucky part of life. This lasagna is perfect for such a time. It is also great for a weekday dinner for your family. Who, you should hold close. And tell them you love them. Give your kids an extra hug today while you’re at it. Because life is precious.

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Nanaimo Bars​

Happy Canada Day! Enjoy this delicious Canadian treat eh?

Bakerlady

I first saw these amazing bars when visiting Victoria for my sister’s birthday weekend. My mom and I popped into a little coffee-house to pick up some liquid caffeine and while we were waiting I drooled over the divine treats in their glass cases. These caught my eye as I’d never heard of them before. When I asked what they were, pronouncing the name wrong, the barista looked at me like I was insane. It is pronounced “nuh-NI-mo” sounds like “The wino”. Apparently these are a really big deal in Canada.

I looked them up when I got home and found that it all began when a housewife entered a recipe for chocolate squares in a magazine contest some 35 years ago. She called her recipe ‘Nanaimo Bars’ and when she won the contest, not only did her dessert become popular throughout Canada, so did the town they were named…

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Blueberries and Cream Pie

Picked up some gorgeous blueberries today – this is still my all time favorite blueberry dessert!

Bakerlady

Are you a crust or filling person? Pie eaters (I’ve found) fall into one of these two distinct categories. Those who tolerate the crust as a means for getting gorgeous amazing delicious filling into their mouths. And those who believe a flaky light crust absolutely is the best thing about pie. That the filling is plays second fiddle and is really only there because you can’t just eat pie crust on its own.

The fact that you need something else to go with crust is one of the reasons I am a filling girl. You can totally gobble fruity (or custardy) filling with a spoon. It needs no other accoutrement to make it delicious. My husband is all about the crust.

Personally I’ll take a  crumble or a cobbler any day over pie. More filling, less crust. Thankfully this blueberries and cream pie gives us both a little something we…

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Meltaways

These delightful little cookies always seem to be on Christmas platters, but I’m here to tell you that they’re great all year round. They are so easy to customize – you’ll be amazed at all the delicious ways you can make them. With their buttery melty texture, they are always a hit.

Meltaways02

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I pulled up this blog today as it’s pumpkin carving time again. I’ll be sure to have some new pics from this year soon, but wanted to share the seed recipe again for those of you who are new to Bakerlady. Enjoy!

Bakerlady

I used to just throw some salt and oil on my pumpkin seeds every year. Then a few years ago, I came across a recipe that used these ingredients. I’ve tweaked the recipe quite a bit based on what I’ve learned from making Chex mix from my mom’s old old recipe of it. Newer recipes use WAY less butter and seasoned salt. Same here. I pumped up the seasonings and the butter. Voila! Fantastic pumpkin seeds people will actually want to eat!

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

Print Recipe for Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

For every 2 cups of pumpkin seeds:

3 tablespoons butter, melted
1/2 – 3/4 teaspoon seasoned salt (to taste)
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce

Directions

  1. Preheat oven to 300 degrees F (135…

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Veggie Lasagna

I tried, but I can’t give up my noodles in lasagna. I just can’t do it. The idea for this recipe came from a zucchini lasagna I saw on Pinterest. When it came time to slice up the squash to replace the noodles, I chickened out. Tangent – why is it chickens get such a bad rap? Are they really cowardly? Anyone know? I saw some at the zoo the other day (yes, my kids love looking at the most boring of animals), they didn’t seem particularly afraid of us…I wonder when chickens became the scaredy cats of scapegoats? Anyway, I decided to use all veggies in place of meat instead.

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Cosmo Cosmo & The Big Winner!

It’s here!! The winner of the Seattle Chocolates giveaway! Hooray! Free chocolate! Thank you for sharing, subscribing and following! I’m so blessed to have such wonderful readers. I wish I could give chocolate to you all. Alas, I have only one bag to give away. So without further delay…

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Crusting Buttercream & The Great Cupcake Pan

This week I had the tremendous privilege of making the topper for a wedding tower. The bride and groom wanted a giant cupcake, so that’s what they got. I tested out several buttercream recipes and absolutely loved this one. It tastes delicious and crusts up beautifully but is still soft enough to cut thru.

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Adobo Pork Chops

I’m a big wuss when it comes to spicy foods. So, don’t let the name of this recipe scare you. I actually almost missed my 21st birthday celebration (aka: go out with my friends and let them attempt to get me blitzed) because I went out for Mexican food with my momma and hubby earlier in the day. We split a giant plate of nachos and I accidentally ate some of the juice from a jalapeno that had leaked onto my portion of the chips. Not even the actual pepper! Just the remnants of it. I got so sick to my stomach, all I wanted to do was bow down before Loo, god of porcelain all night. Which, I’d kind of expected to do on my 21st birthday, just not before consuming any alcohol!
I rallied that night and managed to go out, celebrate in full newly-drinking-age glory and not have to revisit “Loo”. It was the first time I realized the blessing of an Irish heritage. Drinking chops? Yes. Food thrill seeker thru spice? Not a chance. Um, clarification. When I said “drinking chops”, I meant chops as in “expertise in a particular field or activity”, not the cut of meat. Hmmmm. Maybe not the best choice of wording there. Just got a mental image of pureed pork going into a glass. Ewwww. Boy have I gotten off track here. All this to say, spicy food has never been kind to me.
That was many birthdays ago, and my taste buds have developed a little. A very small little. I still can’t handle more than mild salsa, but I love love loved these chops. The marinade is just the right level of heat with a depth of flavor from orange juice and cinnamon that makes it mouth happy food! If you’ve never heard my rant about what temperature to cook pork to, see here. Overcooked pork is one of my biggest pet peeves. Besides feet. (shudder)
You will love the flavor of these chops. It is absolutely phenomenal. Yum yum yum! PS: All those gorgeous grill marks happen when you leave your meat alone! Put it on the grill and don’t touch it for about 4-5 minutes. Then change the direction and don’t touch it again! It’s the constant moving of the meat that makes you miss out on the pretty presentation of those crosshatch grill markings.
Adobo Pork Chops
from BHG Low Calorie Magazine 2012
6 boneless pork top loin chops, cut 3/4 inch thick
2  tablespoons packed brown sugar
2  tablespoons olive oil
2  tablespoons orange juice
2  tablespoons snipped fresh cilantro
1  tablespoon red wine vinegar or cider vinegar
2  teaspoons chili powder
1  teaspoon ground cumin
1  teaspoon dried oregano, crushed
1/2  teaspoon salt
1/4  teaspoon cayenne pepper (optional)
1/4  teaspoon ground cinnamon
3  cloves garlic, minced
1. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, cayenne pepper (if desired), cinnamon, and garlic. Pour over chops; seal bag. Marinate in the refrigerator for 2 hours to 24 hours, turning occasionally.
2. Drain chops, discarding marinade. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium heat for 12 minutes or until chops are done (145 degrees F), turning once halfway through grilling. Makes 6 servings.
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