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- 1/4-1/2 Cup cup panko bread crumbs or corn tortilla crumbs
- 4 eggs
- 1/4 Cup half and half
- 1/4 Teaspoon salt
- 1/8 Teaspoon pepper
- 1 Cup shredded pepper jack cheese
- 1/4 Cup drained, canned mild green chilies
- 1/4 Cup sliced ripe olives
Heat oven to 350 degrees F. Generously spray 24 mini-muffin cups with cooking spray. Pat 1/2 to 1 teaspoon crumbs in the bottom of each muffin cup. Tap muffin pan to lightly coat sides of each muffin cup. Beat eggs, half-and-half, salt and pepper in medium bowl until blended. Add cheese, chilies and olives; mix well. Spoon evenly into mini-muffin cups, about 1 tablespoon each.
Bake in the oven until just set, 12 to 15 minutes. Cool on rack 5 minutes. Loosen quiches from sides of muffin cups with a thin knife. Remove from cups; serve with salsa.
- ¾ cup water
- ⅓ cup truRoots® Accents™ Organic Sprouted Rice Trio
- 2 (8 ounce) packages mini sweet peppers (2- to 3-inches long)
- ½ pound hot Italian pork sausage, casing removed
- ½ cup finely minced onion
- 1 teaspoon minced garlic
- ¾ cup marinara sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt
- 1 ½ cups shredded Italian cheese blend
- 2 tablespoons finely chopped fresh basil
Heat oven to 400 degrees F. Line 11 x 17-inch baking pan with parchment paper.
Bring water to boil in medium saucepan over high heat. Add rice. Reduce to simmer. Cover and cook 25 minutes or until liquid is absorbed. Let stand covered, 10 minutes. Fluff with fork.
Cut each pepper in half, from stem to tip. Remove any pith or seeds.
Brown sausage in large skillet over medium-high heat. Drain fat, if necessary. Add onion and garlic. Cook until fragrant. Stir in rice, marinara sauce, Italian Seasoning and salt. Cook 5 minutes. Remove from heat. Stir in 1/2 cup cheese and basil.
Fill each pepper with sausage mixture. Place on prepared baking sheet. Bake 10 minutes or until heated through and peppers are still crisp. Top with remaining cheese. Bake until cheese is melted, about 3 minutes.
Easter Mini Pepper Jack Quiches - Recipes
Let me start out by saying, this is NOT an egg bake. Granted, there are eggs in it, and you do bake it – but it won’t be tasting anything like an omelet. This French inspired dish screams brunch and tastes amazing with a smooth velvety texture. It’s pretty awesome, and won’t cost much to make. In fact, I saved a ton using all Food Club products and the taste still surpasses any quiche I’ve ever had.
Let’s get started!
You can make a quiche with basically anything you can find in your fridge, pantry, garden, … compost? ..as long as you have the base right. The base is basically just eggs, heavy whipping cream and a little spice. I like to make a double batch, so I can make different quiche varieties (and pre-made pie crust comes in packages of two – so we just HAVE to make two).
- 8 Eggs
- 1 Pint Heavy Whipping Cream
- 1 tsp. Cayenne Pepper
- 1 tsp. Salt
- 1 T. Sugar
- In a large mixing bowl, beat eggs with a mixer and add cream slowly.
- Continue to mix at high speed until bubbles start to form and the mixture becomes a little frothy.
- Add Cayenne Pepper, Salt and Sugar to the mixture and stir with a spoon until well mixed.
Now that our base is made we can just throw that into a pie shell with whatever tickles your fancy, bake it, and you have yourself a homemade quiche. When it comes with what to fill your quiche with, my favorite quiche to make, and the one I make ALL THE TIME because everyone else seems to love it, is my Bacon and Swiss Quiche. Check out the video below!
- Quiche Base (half the recipe above)
- 1 Pie Crust (comes in packages of 2)
- 1 Package Real Bacon Bits
- 1 1/2 Cups Swiss Cheese
- 1/2 Onion, minced
- In an 8″ Pie Pan, roll out 1 package of the pie crust and flatten it to the pan.
- Add Onion, Cheese and Bacon and mix them together in the pie pan.
- Add about half the egg/cream mixture to the pie pan making sure all ingredients are covered.
- Bake at 425 degrees F for 15 minutes, then lower the heat to 350 degrees F and cook for an additional 30-45 minutes.
- Test if it’s done by sticking a fork into the center of the quiche, if it comes out clean, it’s done!
- Let cool before serving.
Now this isn’t the only way to make a quiche. Go crazy and be creative!The sky is the limit when it comes to making a quiche.
- Vegetarian? Don’t put meat in it! – see my vegetarian mini-quiche recipe below for suggested pairings
- Gluten-Free? Use Gluten-Free dough!
- Leftovers from last night? Throw your leftovers in the quiche!
Since we have leftover base mix and another pie crust we can either make another quiche, or MINI QUICHES!!
All you have to do is press the leftover dough into a mini cupcake pan, sprinkle in whatever ingredients you can find, top with the leftover quiche base and bake! These make great appetizers or finger-food at a party (they also make great conversation pieces for people that don’t know what a quiche is, they’ll be amazed by how great they taste.
I made a sampling of vegetarian mini quiches using broccoli, tomatoes and onions.
- Quiche Base
- 1 cup Cheddar Cheese
- 1/2 Onion minced
- 1 Tomato diced
- Broccoli, cut into small florets
- Press the remaining pie dough into a mini cupcake pan.
- Sprinkle onions, tomatoes and cheddar cheese into pie shells.
- Top pie shells with quiche base.
- Press broccoli florets into the mini quiches.
- Bake at 425 degrees F for 15 minutes, reduce heat to 350 degrees F and cook for an additional 15-20 minutes, checking periodically. (since these quiches are smaller, the risk of burning them is higher).
- Test them with a fork, and let cool.
Now that we’ve made our perfect quiches, why go OUT for brunch? Serve these with some Mimosa’s (or Bloody Mary’s) and you got yourself the perfect brunch IN!
- 10 mini sweet peppers, sliced in half lengthwise
- 2 teaspoons extra virgin olive oil
- salt to taste
- 1 (5.5 ounce) package goat cheese, softened
- ⅓ cup grated Parmesan cheese
- 1 jalapeno pepper, seeded and minced
- ½ teaspoon minced garlic
- ½ teaspoon dried chopped chives
- 1 pinch freshly ground black pepper
Preheat the oven to 400 degrees F (200 degrees C).
Place halved peppers in a bowl. Add olive oil and salt toss to combine.
Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.
Hy-Vee Recipes and Ideas
Jarlsberg cheese adds a buttery, nutty flavor to these bite-size quiches.
Servings and Ingredients
Things To Grab
- Mini muffin pan
- 2-1/2-inch cookie cutter
- Medium bowl
- Butter knife
Allow pie crusts to stand at room temperature for 15 to 20 minutes.
Preheat oven to 375 degrees. Spray 24 mini muffin cups with nonstick cooking spray.
Unfold 1 pie crust. Press out fold lines. Using 2-1/2-inch cookie cutter, cut 12 circles. Press 1 circle of dough into bottom and up sides of each cup. Repeat with second pie crust.
Place 1 tablespoon cheese, a few onion slices and some pimiento pieces in each cup.
Combine eggs, milk, salt and nutmeg. Pour into crusts, filling to 1/4-inch from top.
Bake 25 to 30 minutes or until golden brown. Cool slightly. Lift quiches from cups with tip of knife. Serve warm.
35 mini pepper burgers Recipes
Mini Meatball Burgers on Antipasto Sald
Sauteed Mini Chicken Burgers With Herbs
Sauteed Mini Chicken Burgers With Herbs
Sautéed Mini Chicken Burgers With Herbs
Sautéed Mini Chicken Burgers With Herbs
Mini Burgers With Pimento Cheese
- 2 (16-oz.) pkg.s mini sweet peppers
- 1 tablespoon canola oil
- 3/4 teaspoon kosher salt, divided
- 8 ounces pepper Jack cheese, shredded (about 2 cups)
- 1/2 cup evaporated milk
- 2 ounces cream cheese, softened
- 1/4 cup chopped pickled jalapeños
- 2 tablespoons unsalted butter
- 1/2 cup panko (Japanese-style breadcrumbs)
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped fresh cilantro
Preheat broiler on HIGH with oven rack 5 inches from heat. Toss peppers with oil and 1⁄2 teaspoon of the salt arrange in a single layer on an aluminum foil-lined rimmed baking sheet. Broil until tops are lightly charred, 3 to 5 minutes. Let cool to room temperature, 30 minutes. Reduce oven temperature to 425°F.
Flip over peppers so charred side is on bottom cut and remove top third of each pepper (from stem end to tip). Discard cut-off part, or reserve for another use. Scoop out membranes and seeds, and discard.
Whisk together pepper Jack cheese and milk in the top of a double boiler over simmering water over medium. Whisk until smooth, 5 minutes. Remove from heat stir in cream cheese, jalapeños, and remaining 1⁄4 teaspoon salt. Spoon a heaping teaspoon of cheese mixture into each pepper. Place on a baking sheet. Bake until tops are golden, 5 minutes.
Meanwhile, melt butter in a skillet over medium. Add panko and pepper cook, stirring, until golden brown, 3 more minutes. Sprinkle peppers with panko mixture and cilantro.
Queso-filled mini peppers
It doesn’t have to be Cinco de Mayo to enjoy these treats. Any warm weather gathering will do. These guys are truly versatile. I made this batch gluten-free by switching out the panko with a gluten-free version. Are you living the low-carb life? Eliminate the panko crumbs altogether and top these off with crumbled bacon bits.
The peppers are actually roasted several times. The first time they are oiled up and then place under the broiler until they are charred. No need to flip them over. Just get some good color on one side.
Once they are totally cooled, they are then flipped over so that the charred side is underneath. Cut off the top third of each pepper, from the stem to the tip. Reserve the pepper that was cut off for another use …maybe add a few pieces to your salad or throw some in with your next batch of roasted potatoes.
The seeds and membranes are scooped out and any excess moisture should be removed. What we are creating here are little pepper “boats” or vessels to hold the yummy queso filling. Let’s work on that filling.
The filling couldn’t be easier to prepare. The milk and cheese are heated up slowly until the combination becomes smooth and creamy. Then the cream cheese and chopped pickled jalapeños are mixed in.
This is another place where these can be customized. The jalapeños give the final dish quite a bit of kick. If you’re not into that, replace them with mild banana rings or sweet pickled pepper. Or if want more heat, use chopped fresh jalapeños instead. Whatever floats your pepper boat.
Work quickly when filling each mini pepper. The queso tends to thicken quite a bit as it cools. And don’t overload them. The queso filling is a bit rich …a little goes a long way. While these guys are finishing up in the oven, let’s get the crumb topping prepared. It’s fairly straightforward …melt the butter in a small skillet. Add the panko breadcrumbs. Stir them around over medium heat until they are toasty and crunchy. That’s it.
When the filled mini peppers are ready to come out of the oven, you’ll be all set.
Transfer these bad boys over to your serving dish or tray and top them off with a generous sprinkling of crispy panko crumbs and fresh chopped cilantro. Add some extra color if you like, by placing fresh jalapeño slices here and there along with sprigs of fresh cilantro. The vibrant colors create a beautiful presentation. But that’s not the best part. These queso-filled mini peppers are simply delicious. You’ll see. Just sit back with your margarita and accept the many compliments.
Mini sweet peppers are best suited for raw preparations as their sweet flavor is showcased when used fresh. The peppers can be sliced and displayed on vegetable trays, tossed into salads, layered in sandwiches, chopped into salsa, stuffed with cheese, rice, or cooked ground meats, or mixed into pasta dishes for added texture. They can also be roasted and added to soups or stews, cooked into an omelet, or used as a sweet topping on pizza. Mini sweet peppers pair well with olives, garlic, lentils, quinoa, onions, oregano, tomatoes, Greek yogurt, ground beef, cheddar, feta, garbanzo beans, and black beans. The peppers will keep up to one week in the crisper drawer of the refrigerator.
Mini sweet peppers are most commonly sold in mixed variety packs to showcase the bright colors. Their small size also makes the peppers suitable for bite-size snacks and their sweet flavor for fresh eating.
Broaden Your Horizons With Smoked Salmon
I’m not sure if it’s a new trend or if I just had my eyes wide shut but everywhere I look, people are eating something with smoked salmon. Smoked salmon bagels, smoked salmon cream cheese, smoked salmon on a salad with capers and blah blah blah. I never knew how much I liked this stuff (or any salmon for that matter) until I realized all the amazing health benefits. Salmon is an excellent source of Omega-3 fatty acids, which are essential for our body’s overall health. Salmon is known to support brain function by increasing the memory, relaxing the brain, and preventing age related decline in brain function which induces Alzheimer’s disease. Since salmon is high in amino acids it helps improve eye health and prevent macular degeneration, dryness, and fatigue of eyes. This amazing fish helps control high blood pressure and lower the level of triglycerides making it a heart healthy food. People who eat salmon have less chance of developing cancer in the breast, colon, esophagus, pharynx, pancreas, mouth, ovary, stomach, and rectum. And the list goes on and on!
The sodium content in packaged smoked salmon is often through the roof because it is cured so that it will last longer. This otherwise totally healthy food is on the expensive side and often considered a delicacy. Well the good news is that it doesn’t have to be out of your price or sodium range. We came up with an AMAZING smoked salmon recipe for you to try at home! It’s simple but does require some time (about 1hr. 45min). Smoked salmon can be used for bagels, omelets, as a main protein for lunch, or even on crackers for a snack!
- 1/2 cup olive oil
- 1/2 cup white wine
- 1 TBSP minced garlic
- 1/2 Tsp liquid smoke
- Dash salt
- Dash Pepper
- 1 Tsp Lime Juice
- 4 salmon filets (4-6oz)
- Mix the first 7 ingredients together to make a marinade.
- Marinate the salmon covered in the refrigerator for 1 hour.
- Preheat the oven to 250.
- Bake salmon for 45 minutes or until cooked through.
- Cool to room temperature and wrap the fillets individually.
Now what are you waiting for? Go test it out! And leave me some comments about all your yummy ideas for this stuff!
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