Sunday, January 16, 2011

Quiche Sent From Heaven

When my friend from work, McKinley was prego with her darling boy, Zenith, she craved this quiche from the Lion House Pantry at Deseret Book. I had never eaten quiche, but with her raving about it on a daily (okay, hourly :D) basis, I decided to try some one day after she had her baby and had quit Sister Missionary Mall, and I was missing her something fierce. And wow, she was super right...quiche is awesome stuff. Flaky crust, cheesy eggy goodness, and yummy things like...well...bacon. How can you go wrong? I submit you can not. They have another quiche at Deseret Book that I love with Bacon, Mushrooms, and Spinach, and I'm gonna try making that one...hopefully later this week. I'm so excited.
Well, we have a recipe book that has a quiche recipe in it, and I played around with the fillings and made it, and it was easy, and delicious, and now I will never have to pay for an over priced slice of quiche again...I can make a whole pie for about $5 instead of paying $13!!! Fabulous. Make this quiche. You will love it and feel fancy pantsy. And I would have taken a picture, except my camera is still at the parentals. And we ate it all gone before I could even think of snapping a pic.


Prepare a pie crust (I love Western Family's frozen crust. Deep dish would be wonderful for this, so you could fill it more and not have it spill over like mine did), and spread egg white on the inside of it. Cook it only until half done.

Filling Ingredients:
2 T. flour
1 1/2 c. grated cheese (I used cheddar, swiss would probably be great)
1/4 lb. diced bacon
1/4 lb. diced ham (we just used lunch meat stuff)
1/2 c. onion, chopped finely
2 T. butter
3 eggs
1 can evaporated milk
1/2 t. salt
1/4 t. pepper

Preheat oven to 450 degrees. Mix cheese and flour and spread on bottom of half baked crust. Cook bacon/ham (or whatever ingredients you think would be yummy in it) and onions in butter and spread on top of the cheese. beat eggs, milk, and seasonings, and pour on the rest. Bake at 450 for 15 minutes, turn down to 350 and bake for 15 more minutes.

You might want to put pie pan on a cookie sheet in case it spills over. And let it cool a few minutes after you pull it out before cutting into it. So yummy. I mean, really, really delicious.

Also, happy 50th blog post to us. Ta da.

Friday, January 14, 2011


I will post again on this blog. For reals. But after I get my camera back from my parents. I accidentally left it at their house during Christmas. And I have so many things to blog about to!! I chopped my hair all short, Christmas happened, we went to St. George, New Years, final semester of college, and further life plans.

On the bright side, I had my first Senior Capstone II rehearsal today, and I feel like it was really, really great!! For this class all the seniors choreograph a piece (or pieces for the ballroom major) and create a concert to showcase their works. It's a pretty complicated and stressful class, but I feel like I'm staying on top of things well. Which is good, because I have a feeling this semester I need to stay organized and focused or I will just slip away into a senioritis oblivion and fail every one of my classes!!

Also, I am married to this really great guy named Logan. He just never ceases to remind me of how great he really is. Man alive I love him.

Sunday, January 2, 2011

Cafe Rio Pork at home!!

Logan and I love Cafe Rio, a mexican grill that is really popular where we live, but we can't afford to eat there all the time. I got this recipe from the same book I got the Spinach Pesto Linguine I've also posted on my blog. I love that it makes everything you'd need to make a bunch of different Cafe Rio entrees--salad, burrito, enchilada, quesidilla, whatever floats your boat. I usually make the roast, and then freeze half of it right away. We can eat the other half of the roast for quite a few days afterwards, and it is so yummy. Makes for a great "date night in" too. We love to invite people over to serve this because it's impressive but it's a cinch to make.
Hope you love it as much as we do!!

4-5 pounds pork roast
3 t. minced garlic
4 c. Dr. Pepper
3 T. molasses
Pepper to taste
4 (8 oz.) cans tomato sauce
2 c. brown sugar
4 t. cumin
1/2 t. salt

In a crock pot, combine all ingredients except roast. Mix well. Add roast(s), and cook on low for 8-12 hours until the roast shreds easily with a fork. When the roast is falling apart and shreds easily, remove from crock pot and shred meat. Remove about half the liquid from the crock pot and return the meat to it. Keep it warm in the crock pot until ready to serve. You can freeze left over meat.

Lime Rice (You can double this if you're going to serve all the meat to a large crowd. I usually half this recipe when I am making it for my family and I don't want a lot of left over rice)
4 T. butter
4 1/2 c. chicken broth
Pepper to taste
Juice of 4 small limes
2 1/2 c. rice (uncooked)
1 1/2 t. salt
4 T. chopped cilantro
1/2 t. cumin

Melt butter and stir together with rice in rice cooker or large pot. Add other ingredients. Cook until rice is done.

Creamy Cilantro Dressing
1 (16 oz.) jar green salsa
1/2 c. sour cream (I use light)
1 c. chopped cilantro
1/2 t. salt
1/2 t. cumin
1/2 t. cayenne peper (if your green salsa is medium or hot, you might want to put in less of this)
1 pkg. ranch dressing (dry)
1/2 c. mayonnaise (I use light
1 t. minced garlic
juice from 2 limes
1/2 c. sugar

Put all ingredients in a blender and blend WELL. Chill before serving.

For the beans I just buy canned black beans, drain them about half way, mix in a little bit of pico de gallo or salsa, and warm them up. You'll also need tortillas, grated cheese, salsa, lettuce, avocados/guacamole, whatever else you like to eat with your Cafe Rio Masterpiece!!