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Dawn Butler, Eggs and Pasta and Legumes

Light Chile Quiche

2 (4-ounce) cans diced green chiles, drained
2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese with peppers
4 large eggs, lightly beaten
2 cups milk
1 cup Bisquick Original All-Purpose Baking Mix
1 cup Ricotta cheese

Preheat oven to 350 degrees F.
Coat a 12x8x2 inch baking pan with cooking spray or vegetable oil.
Sprinkle green chiles, Cheddar cheese, and Monterey Jack cheese evenly into baking dish.
Beat eggs, milk and Bisquick at low speed until smooth.
Stir in ricotta cheese.
Spoon mixture evenly over chiles & cheese in baking dish.
Bake uncovered for 45 minutes or until a knife inserted in the center comes out clean. Do not overbake.
Let stand 10 minutes before cutting.
Serves six.

Dad, Dawn Butler, Mom, Poultry

Italian Baked Chicken Thighs

2 tablespoons olive oil
2 cups seasoned breadcrumbs
2 cups grated Parmesan or Romano cheese
4 eggs
12 cleaned and trimmed chicken thighs (skin on, bone in)
3 tablespoons melted butter.

Preheat oven to 425 degrees F.
Spread olive oil evenly over the surface of a large baking dish or sheet pan.
Combine breadcrumbs and grated cheese in a large bowl.
Beat eggs in a separate bowl.
Dip chicken thighs in beaten eggs, then in breadcrumb mixture. Coat thoroughly, pressing crumbs in to thighs.
Drizzle melted butter over top.
Bake for 45 to 50 minutes, until golden brown.

(Mom’s favorite)

Dawn Butler, Sauces, Vegetables

Ginger-Lime Butter

5 tablespoons unsalted butter, at room temperature, divided
1 tablespoon peeled and finely chopped fresh ginger
finely grated zest of one lime

Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the ginger and cook, stirring occasionally, until the ginger softens (about 3 minutes).

Transfer the ginger-butter mixture to a medium bowl and refrigerate until cooled (about 10 minutes).

Add the remaining 4 tablespoons of butter and the lime zest to the ginger mixture and whisk well.

Use immediately or refrigerate and use within 3 days.

Great on baked sweet potatoes.

Dad, Dorothy Lamalie, Mom, Vegetables

Mom’s Stewed Tomatoes

1 (14 ounce) can Hunt’s diced tomatoes
1/4 cup Splenda brown sugar
1-1/2 tablespoons butter
dash of Herbs de Provence
salt & pepper

Put diced tomatoes in mini-Cuisinart and “chop” for 7-8 seconds.

Put tomatoes and rest of ingredients in a sauce pan. Heat on medium heat for 5 to 10 minutes.

Note: only make this for Mom & Dad.

Dad, Mom, Vegetables

Pan Fried Potatoes

3 large potatoes (Yukon Gold or Russet), peeled and sliced about 1/4-inch thick
1/2 small onion, sliced thin
1/2 clove garlic, minced
salt & pepper to taste
2 to 3 tablespoons peanut oil (or other light vegetable oil)
2 tablespoons butter

Total prep & cooking time is about 40 minutes.

  1. Peel and slice (or cube) potatoes.
  2. Let soak for 5-10 minutes in ice water. (This removes the extra starch that would prevent them from getting crispy.)
  3. Drain well and pat dry – make sure they are VERY dry!
  4. Heat the peanut oil in a large skillet (an iron skillet would be best) on high heat until it’s shimmering and almost smoking.
  5. Add potatoes and let fry for about 2 minutes or until they start to get golden on the bottom.
  6. Cover the pan and reduce heat to medium. Allow to steam for about 2 to 3 minutes.
  7. Remove cover and turn the heat back up to medium high. Flip the potatoes. Fry for a minute or two, or until the bottom layer begins to get golden.
  8. Dump the pan of potatoes into a colander over the sink to remove excess oil and moisture. Blot with a paper towel and return them to the pan on medium heat.
  9. Add the butter, garlic and onion plus any seasonings you’d like on your potatoes.
  10. Fry, stirring occasionally, until potatoes are tender and done. Do not cover at this stage of frying because they will get soggy!

Serves two. If making for more people, double the recipe and fry in two skillets. (If there are too many potatoes in one skillet, some won’t get crisp.)

Notes:
If your pan fries are soggy rather than crispy, you are probably doing (or not doing) one of the following:

  • You’re using very starchy potatoes and not soaking to remove some of the starch.
  • You’re putting them in the pan wet.
  • You’re leaving the cover on the pan too long.
Dad, Dawn Butler, Desserts, Mom

High Protein Baked Custard

2 cups whole milk
1 cup half-and-half
5 eggs
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla

Preheat oven to 350 degrees F.

  1. Mix milk and cream in saucepan and heat until the mixture steams but does not boil. Remove from heat and let cool to room temperature.
  2. Place eggs, sugar, salt and vanilla in a bowl and mix well.
  3. Slowly pour the cooled milk-cream mixture into the bowl of eggs and sugar and mix well.
  4. Fill 4 to 6 single-serving baking dishes 3/4 full.
  5. Set dishes in a baking pan and put in the oven.
  6. Pour hot water into the baking pan (do not let water get into the custard dishes). The water level should be even with the custard. (This helps the custard to bak evenly and have a smooth texture.)
  7. Bake for 50 minutes or until a knife inserted in the custard comes out clean.

Can be served warm or cool.
Store in the refrigerator.

Dad, Dawn Butler, Mom, Pork, Slow Cooker or Instant Pot

Slow Cooker Ribs with Glaze (Sweet & Sour or BBQ)

2 pounds baby back ribs
1-1/2 teaspoons granulated garlic
1 teaspoon coarse salt

Sweet & Sour Glaze
2/3 cup apricot preserves
1 teaspoon ground ginger
1/4 cup ketchup
1/4 soy sauce
1/4 cup rice vinegar

BBQ Glaze
1/2 cup molasses
1/2 cup maple syrup
1/4 cup rice vinegar
1/4 cup honey mustard
2 tablespoons Worcestershire sauce

Mix garlic and salt together. Rub evenly over meaty side of ribs.

Put in slow cooker, meaty side down, and cook on low for 5 hours. Then transfer ribs, meaty side up, to a broiler pan.

Mix together ingredients for either the Sweet & Sour or the BBQ glaze and brush the glaze over the ribs. Broil for 10 minutes or until glaze is bubbly and slightly brown.

Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Easy Spinach Frittata

1 package frozen spinach, thawed and drained well
3 eggs
8 ounces whole-milk ricotta cheese
3/4 cup plus 2 tablespoons of grated Parmesan cheese, divided

Preheat the oven to 350 degrees Fahrenheit.

Butter a 9-inch square baking dish.

In a large bowl, beat together the spinach, eggs, ricotta, and 3/4 cup Parmesan until well blended. Pour into the baking dish and smooth the top. Sprinkle the 2 tablespoons of Parmesan on top.

Bake at 350 degrees Fahrenheit for 45 to 50 minutes or until the frittata is slightly puffed, set in the center, and lightly browned around the edges.

Let cool for ten minutes. Run a knife around the inside of the pan rim and remove the rim. Cut into wedges to serve.

Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Zucchini & Tomato Italian Quiche

1-1/2 pound zucchini
salt
3 medium-sized ripe tomatoes
4 tablespoons butter, divided
1 tablespoon vegetable oil
3 eggs, separated
2 cups Swiss cheese, grated, divided
1/2 cup feta cheese, divided
1 teaspoon dried Italian herbs, divided
1 baked pie shell

Wash the zucchini, then peel and thinly slice or julienne it. Lightly salt it, place in a colander and let stand in the sink for 30 minutes. Lightly squeeze the zucchini to remove more water.

Preheat the oven to 375 degrees Fahrenheit.

Peel the tomatoes, slice, and remove the seeds.

In a large saute pan, heat 2 tablespoons of the butter with the 1 tablespoon of vegetable oil. Lightly brown the zucchini or both side, the drain.

Lightly brown the tomatoes until they soften slightly but do not become limp.

Beat the egg yolks and set aside.

Place half the zucchini in the baked pie shell. Sprinkle with 2/3 cup of grated Swiss cheese and 1/4 cup of feta cheese, dot with 1 tablespoon of butter, and sprinkle with 1/2 teaspoon dried Italian herbs.

Beat the egg whites and fold into the yolks. Spread half of this mixture over the cheeses.

Arrange the tomatoes slices across the pie. Sprinkle with 2/3 cup of grated Swiss cheese and the remaining feta cheese and dried Italian herbs.

Top with the remaining half of zucchini. Spread remaining half of egg mixture over top, sprinkle the remaining 2/3 cup of Swiss cheese, and dot with the remaining 1 tablespoon of butter.

Bake at 400 degrees Fahrenheit for 15 minutes, then at 375 for another 20-30 minutes or until the eggs are set.

Dawn Butler, Vegetables

Tofu and Broccoli with Curried Peanut Sauce

1-16 ounce carton firm tofu
2 tablespoons vegetable oil
1 bunch of fresh broccoli, cut into florets
2 cups whole cherry tomatoes OR thinly sliced carrots
1/2 cup water
cooked rice (optional)

Wrap the block of tofu in a clean dish towel and press it firmly with your hands until you feel the towel become damp.

Unwrap the tofu and cut it into 1/2 inch cubes.

In a large skillet, heat the vegetable oil over medium-high heat. Add the tofu. Fry the tofu (undisturbed, without stirring) until a dark golden crust forms on the bottom. Then use a spatula to turn it over and brown it will on at least one more side (4 to 5 minutes per side).

Add the broccoli and tomatoes or carrots plus the water to the skillet, and cook, stirring occasionally, until the vegetables are tender and the water has nearly evaporated (about 5 minutes with tomatoes or 10 minutes with carrots).

Return the tofu to the skillet and heat through.

Serve over cooked rice with Curried Peanut Sauce.