Easy Quiche For Busy Moms

8 eggs
1 1/2 cups milk
1 cup Bisquick sifted
3/4 bag of frozen Italian Veggies
1/2 pound Land O Frost Black forest ham lunch meat chopped
Teaspoon Salt
Teaspoon Pepper
3/4 bag shredded cheddar cheese
9x13 casserole dish
Large roasting pan filled about halfway with water
 Preheat oven to 375 degrees F
In a bowl Mix Eggs, Milk , and Bisquick together. Add salt, pepper, veggies, ham, and cheese mix well place casserole dish inside roasting pan (water bath prevents the bottom from burning while baking) Pour mixture into casserole dish and place both pans in oven together. bake for 50 minutes or until knife inserted into the center comes out clean.  Serves approx 12 people can be served over pan fried potatoes as a breakfast, lunch, or dinner. Cover any leftovers and store in refrigerator.

Herb Roasted Chicken and Potatoes

Serves 4
4 chicken leg quarters
4-5 small red or white potatoes halved
2-3 Tbsp olive oil
2 Tbsp chicken stock (from the boiled chicken pot)
1-2 garlic cloves
1Tblsp Oregano (fresh or dried)
1 Tbsp Basil (fresh or dried)
1 Tsp salt
1 Tsp black pepper
2-3 Celery stalks washed with leaves on

In a large pot of salted water boil chicken until almost cooked through.  Save the stock from the pot. Pre-heat oven to 400 degrees Arrange chicken on a rack in a roasting pan and surround with the potato halves. In a food processor add oil, stock, garlic, oregano, basil, salt, and pepper. pulse 5-6 times until well blended. Brush the tops of chicken and potatoes generously with the oil. Lay celery stalks on top and brush with the oil. Use all the herb infused oil. Tent the pan with aluminum foil and bale for 45-50 minutes. You can remove foil and broil for a few minutes to crisp the skin.

Orange Spice Bread Pudding

I tripled this recipe for these large deep pans

2 cups granulated sugar

5 large beaten eggs

1 1/2 cups milk (One large orange should give you this and zest)

1/2 cup fresh orange juice

2 teaspoons pure vanilla extract

3 cups cubed Italian bread, allow to stale overnight in a bowl

1/2 cup packed light brown sugar

Zest of one orange

1 tsp nutmeg

1/4 cup (1/2 stick) butter, softened

1 cup chopped walnuts

Preheat the oven to 350 degrees. spray a 13 by 9 by 2-inch pan with no stick spray. Mix together granulated sugar, eggs, nutmeg, orange juice, vanilla and milk in a bowl;  Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and walnuts.
Pour bread mixture into prepared pan. Spread brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

Drizzle:

1 cup granulated sugar

1/2 cup (1 stick) butter, melted

1 egg, beaten

2 tsp pure vanilla extract

1/4 orange juice

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir until the sugar is melted then add the orange juice and mix well.  Drizzle this over your bread pudding. 

Homemade Chicken Noodle Soup and Fresh Biscuits

Biscuits:
1/2 cup Milk
1/2 cup heavy cream
Bisquick
1Tblsp butter (melted)
Salt & Pepper
Put Milk, cream, salt and pepper to taste,  and melted butter into a glass bowl and whisk together. Slowly add Bisquick until batter becomes lumpy but not to stiff. Spray a baking sheet lightly with non cook spray. Bake at 400 degrees until bottoms are lightly browned flip with a spatula and brown the other side. Remove from oven. If you like you can brush the tops with melted butter.

Chicken Noodle Soup:
6 chicken leg quarters boiled (DO NOT TOSS THE LIQUID IN THE POT)
8 cups chicken stock (fresh is best)
2 cups water
2-3 large carrots peeled and sliced
2-3 stalks celery washed and diced
2 Tbsp salt (for boiling water)
1 Tsp pepper (for boiling water)

Wash your 6 leg quarters and place then in a large pot filled about half way with water ( make sure water covers chicken) salt and pepper. Cover the pot and let boil until chicken is fully cooked. remove the chicken and allow to cool enough to debone. In another large pot add 8 cups of the stock from the boil chicken using a turkey baster to get the liquid from the bottom so you don't get to much of the fat. Save any remaining stock You can store it in your refrigerator for up to a week for use in other recipes. Add 2 cups water to the pot, carrots, deboned chicken, and celery and bring to a boil. While pot is boiling you can make your noodles.

Noodles:
3 cups flour
6 eggs

Put flour in a bowl and make a well in the center. crack all eggs into flour well and mix together with hands continue kneading and punching until dough is smooth let sit for about ten minutes. This is a good time to turn your soup to simmer. Roll out your dough on a floured pastry board or surface rolling very thin (noodles plump up) Cut them with a pizza cuter into even strips then cut the strips in half.

Turn up the heat on the soup pot until it comes to a boil and add the noodles a little at a time. Boil for about two minutes turn down heat to simmer. Simmer about ten more minutes and serve with biscuits.

Canning!

I'm going on a new adventure in canning and preserving veggies and fruit! I plan to post my progress on my new adventure in keeping the seasons best produce in the house all year round.

Awesome Salsa made in Michigan!

If you're looking for an amazing salsa and in many varieties. You need to try Maria's! The company is located in Hamtramck, Mi and they have a number of varieties including a mango and habanero which is my favorite. Its a Michigan company, the owners and representatives have integrity and the product is made with high quality ingredients. For more information about their salsa and other products including BBQ sauce visit www.mariashousemadesalsa.com.

The New Book is Here!

Get your copy of "Not Just for Veggie Heads"
http://www.blurb.com/bookstore/detail/2274923

Chicken Salad Lettuce Wraps

4 large Boston Lettuce Leaves
1-2 Chicken breasts
1 Tbls or so Grill seasoning (I use Kroger brand)
1 Cup Mayo
1/2 cup red grapes halved
1/4 cup diced apples (I used honey crisp)
1/4 cup sunflower seeds
1/4 cup matchstick carrots
Olive oil

Mix a couple tablespoons of good Olive oil with grill seasoning and brush on chicken breasts while grilling. You can also grill chicken breasts in foil packets drizzled with olive oil and sprinkled with grill seasoning. remove from grill and cool, you can out in the refrigerator if you want it quicker. While chicken is cooling mix mayonnaise, grapes, apples, sunflower seeds, and carrots in a glass bowl. Cut cooled chicken into small cubes and add to bowl and mix well. Spoon Chicken salad onto each piece of lettuce.

Spicy Grilled Red Pepper Chicken Salad

Delish healthy salad you can go from start to table in about 15 minutes

2 skinless boneless chicken breasts
1/4 cup chopped roasted red pepper
2 Tbls horseradish in jar
5 cloves fresh garlic crushed
Salt and Pepper
Fresh Spinach
Boston or Bib Lettuce
Red Romaine Lettuce
10 cherry tomatoes quartered
Olive oil
melted butter for brushing on chicken while grilling
red pepper flakes
Seasoned salt
garlic powder

marinate chicken for an hour or overnight in a dish with Olive oil, chopped roasted red pepper, garlic cloves, salt and pepper. Heat up your grill and grill chicken on low to medium heat, top wrack brushing with butter as it grills on both sides for about 7 minutes or until done in thickest part of breast. Wash and hand tear your greens (using a knife causes lettuces to brown faster) then toss in a bowl with a mix of equal parts olive oil, red wine vinegar a dash of red pepper flakes, seasoned salt and garlic powder. Arrange lettuce on a platter and surround with quartered tomatoes. Top with grilled chicken.

Todays Amazing Produce find!

Today I did my produce shopping and found heads of Live Boston lettuce (organic) for 1.00! These are amazing and fresh and beautiful and last longer because they still have their roots attached! This type of lettuce is great for lettuce wraps!

Sunny Day Feast!

I love cooking on the grill! I will grill anything and everything today via pics I cooked up some grilled mussels in garlic herb butter and corn still in the husk to go with my huge rack of BBQ ribs. I use my special rib rub before grilling and top them off with my favorite BBQ sauce... the only BBQ sauce I will eat and that's Sweet Baby Rays honey BBQ sauce! mm mm perfect for my ribs.

Silky Asiago Soup

This is a super easy and quick lunch or dinner soup. Serve with warm rolls.
2-3 cups pre cooked cubed ham
2 cups grated Asiago cheese
1 can cheddar cheese soup
1 8 oz package cream cheese softened
2 tablespoons butter softened
3 cups milk
1 cup white wine
1 tablespoon Tarragon
Salt and White Pepper to taste

In a large pot add white wine, Asiago, butter, and cream cheese. Melt together on low heat stirring constantly. Add to pot Cheddar cheese soup, milk, and tarragon. Stir together until smooth on medium heat. Add ham then salt and pepper. Warm on low to medium heat being careful not to burn it. Serve warm.

Creamy Asiago Pasta

3 cups Asiago cheese grated
1 package cream cheese
1 stick butter
1/2 cup milk

1 Pound Penne pasta

2-3 cups cubed ham
1 tablespoon white pepper

Cook Penne pasta aldente. In a crock pot on low heat place cream cheese,  stick of butter chopped up, pepper, grated Asiago, and ham. Drain pasta and add to crock pot and stir together. Add milk and stir until creamy. Cook on low in crock pot until warmed and melted completely.

Vegetarian Lettuce Wraps

1 Small head of Boston lettuce
10 cherry tomatoes halved
1 English cucumber peeled, sliced and quartered
Olive oil
1/2 cup cubed mozzarella cheese
1/2 cup cubed pepper jack cheese
Red wine vinegar
Salt and Pepper to taste

In a bowl combine tomatoes, cucumbers, cheese, salt and pepper. Drizzle with olive oil and vinegar, Mix until well coated. Take leaves off the lettuce head and arrange on a plate. Put about 1/3 cup of mix in each leaf.

Curry and Roasted Red Pepper Meatball Wraps

You will get 4 wraps out of this. You can cut then meatballs in half for smaller wraps.

1 lb ground beef
3/4 cup diced roasted red pepper
1/2 cup Italian bread crumbs
1 egg
1 tsp garlic powder
1 1/2 tsp red curry paste
1 tsp Worcester sauce
shredded Parmesan cheese for topping
15 oz tomato sauce
1tbls ground ginger
Herb Wraps

Preheat oven to 350 degrees. In a bowl mix ground beef, curry paste, bread crumbs, egg, curry paste, red pepper and Worcester sauce and mix well with wooden spoon or hands. Cover a baking sheet with aluminum foil. use you 1/4 cup measuring cup to measure amount of mix and then roll into balls. bake for 40-50 minutes depending on oven, you can cut open one meatball to check for doneness. In a sauce pan cook your sauce on low adding ginger powder and stirring until hot. Spoon sauce onto wrap then add 4 meatballs and top with some shredded Parmesan. You can also add lettuce if you like a crunch. Voila! you can cook these meatballs ahead as well for a quick weekend wrap.

Chicken and Bean Soup

1 lb bag Northern White beans Quick soaked
2 cups fresh cut green beans
10 cups hot water
4 cups cubed chicken breast
1 small onion slivered or diced
1tbs sea salt
1tbs white or black pepper
1 tbs garlic powder
1 tsp nutmeg
flour
cold milk

Quick soak white beans the directions are on package this takes about 2 hours. In a crock pot add chicken, 4 cups water, green beans, onions, salt, pepper, garlic powder, and nutmeg, cook on high until chicken is done. Add white beans and 6 cups hot water, cook 5-6 hours on low. To thicken the soup add 2 to 1 ratio of cold milk and flour and mix well. I use a shaker so its smooth. slowly add this to the soup until you get your desired thickness. Viola!

Cauliflower and Cream Cheese Chicken with Sauted Green Bean Baked potatoes

4 small chicken breasts beaten flat with food mallet
1 bag frozen cauliflower
1 cup Wisconsin sharp Cheddar
1/2 box cream cheese
1 cup shredded Monterrey jack
2 tbsp butter
large glass baking dish
paprika

Pre heat oven to 350 degrees. Beat your chicken flat with a mallet and drizzle olive oil into a 9x13 baking dish lay chicken in dish. UN thaw your cauliflower in microwave slightly and mix in cream cheese, cheddar, butter, and Monterrey jack. Pour mixture over top of chicken and bake for 50 minutes you will want to check it and stir it halfway through. When plated sprinkle with paprika.

Wrap 4 potatoes in Reynolds wrap and put on the bottom rack in the oven while the chicken is baking. Saute green beans in butter until tender and bright. Slit the top of potatoes about 1-2 inches across and stuff with sauteed green beans.

Chicken Caesar Wrap

This makes two large wraps cut in half they serve 4

2 chicken breasts trimmed and sliced into strips
4 large pieces romaine lettuce
1/4 cup grated fresh Parmesan cheese
6 slices crispy bacon
Garlic herb wraps
2 tsp garlic powder
2 tsp seasoned salt
1 tsp white pepper
olive oil
A good Caesar dressing

Fry chicken strips in large frying pan with olive oil, seasoned salt, white pepper, and garlic powder till done. Warm wrap in microwave for about 30 seconds. Lay two pieces romaine lettuce in the center of wrap followed by 3 slices bacon, chicken, Caesar dressing and Parmesan. roll one side of the wrap completely under the lettuce using fingers to make it tight. The roll to the end. Slice on an angle and serve. This wrap is amazing.

Pistachio Layer Cake with White Vanilla Bean Sauce

1 box white cake mix prepared as on box and pour into two 9 inch cake pans.
1 cup finely chopped pistachios
1 box cream cheese softened
1 cup sugar
2 tbsp milk
2 drops green food coloring
1 bar of Godiva white vanilla bean chocolate
1 tbsp olive oil

Make sure your cakes are cooled completely. In electric mixer beat together cream cheese, sugar, milk, food coloring til smooth and creamy. frost the top of the first cake and gently set the second on top then frost completely. Sprinkle finely chopped pistachios over entire cake. To make white chocolate sauce melt on low in a small sauce pan the chocolate bar and the oil. Add a few drops more oil if needed.

Parmesan Garlic Asparagus Fries

Here's a yummy dish for all!

1 bunch of thin asparagus
3/4 cup finely grated fresh Parmesan
1 tsp powdered garlic
1 tsp white ground pepper
1 egg beaten

Butter Drizzle:
1 tbsp butter melted
1 tsp flour
1-2 tbsp milk
1/2 tsp paprika

Preheat oven to 375 degrees.You will need two separate bowls one for the beaten egg and one to mix the Parmesan, garlic , and pepper. Dip each washed and dried spear into the egg then roll into the Parmesan mixture. lay spears onto a lightly greased cookie sheet and bake for 10 minutes or until cheese is crispy. Serve with creamy butter drizzle. To make drizzle whisk cold milk and flour in a small dish and slowly pour into melted butter while whisking. Add paprika mix well and drizzle over asparagus.

foodista profile

http://www.foodista.com/profile/2F4GFPJF/lady-veggie-head

Apple and Bacon Stuffed Chicken

4 chicken breasts washed and trimmed
4 slices crispy cooked bacon
1 granny smith apple diced
1/2 cup bread crumbs
1/4 cup melted butter
1 tsp sea salt
1 tsp white pepper
1 tsp nutmeg
1 tsp bacon grease

Preheat oven to 350 degrees and spray a glass baking dish with non stick spray.
In a small bowl mix bread crumbs, butter, salt, pepper, nutmeg, apples, bacon, and bacon grease. Slit sides of each breast to make a pocket. Stuff with apple and bacon stuffing. Sprinkle a little more pepper, sea salt and nutmeg on top of the chicken. Bake chicken for 45 minutes or until juices run clear. Every so often take a baster and baste the chicken with the juices at the bottom of the baking dish this will give the chicken a nice golden brown skin.

Hip Ham and Asparagus Quiche

2 cups cooked ham cubed small
2 cups grated fresh Parmesan cheese
1/2 cup grated fresh mozzarella cheese
1 cup lb asparagus chopped
1 cup Milk
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white pepper
8x8 baking dish

Preheat oven to 350 degrees

In a large bowl add all of these ingredients (except the baking dish Lol) and whisk until well mixed. Pour into an 8x8 inch baking dish sprayed with non stick cooking spray. Bake for 50 minutes. If you notice the bottom getting to brown turn the heat down to 325 unless you like a brown crust which I do.

Little Italy's

1 box lasagna noodles
1/2 lb ground italian sausage
1/2 lb ground sirloin
1/2 lb fresh imported mozzarella cheese (grated)
1/2 lb fresh imported parmesan cheese (grated)
1jar mushroom pasta sauce
1 can whole peeled tomatoes (sliced)
Fresh white pepper
Salt
Powdered garlic
Italian seasoning

Pre heat oven to 375 degrees
Imported cheeses can be purchased from specialty stores and most big grocery chains. For a vegetarian alternative use large sliced mushrooms instead of ground meat. sautee the mushrooms until tender before layering them into the Italy's

Cook lasagna noodles about 6-8 minutes in boiling water with a splash of oil and drain
Fry sausage and sirloin in a frying pan with a teaspoon of each: pepper, salt, garlic powder, italian seasoning. drain
Spray a 12 tin muffin pan with non stick spray
take your drain noodles and cut them into squares: about five per noodle.
start with a noodle square and layer: Noodle, sauce, meat,  parmesan, mozzarella do this until you reach the top of the tin then layer a noodel, mozzarella, parm and a slice of whole stewed tomato and a dash of italian seasoning.  bake for 30-35 minutes until cheese is bubbly. Remove each with a small spoon.

Rosey Rosettes

1 Heart Shaped rosette maker
1 1/4 cup flower
1/2 cup Milk
1 Teaspoon Sugar
1 egg unbeaten
Vegetable oil
Powdered sugar

Heat a pot of oil to 365 degrees it only needs to be about 2 inches deep. I use a medium sauce pan. Combine Flour, sugar, milk, and egg in a bowl. The next step in very important. When the oil is hot dip your rosette maker into the oil for about 10 seconds and shake off excess oil dip the rosette maker about 3/4 of the way into the batter and put into the oil it will start to fry off the maker immediately. Take the end of a Lady veggie Head wooden spoon and lightly push it off the maker and let it brown, this will take about 30 seconds. Flip the rosette and let brown on other side. remove and drain on paper towel then dust with powdered sugar.
Rosettes are similar to an elephant ear.. other variations are topped with cinnamon or fruit.

The Lady From Brussels

1 stalk of fresh Brussel sprouts
1 tablespoon toasted sesame seeds

1/2 cup butter

1 tablespoon fresh minced garlic

1/4 teaspoon cayenne pepper

Sea salt to taste'

Remove sprouts from stalk, wash, cut off ends and quarter. Melt butter in large frying pan. Add Brussel sprouts and garlic and saute
until sprouts are tender. Sprinkle in sesame seeds, salt, and, pepper and mix and cook about 3 minutes more. Serve these hot!

Live news!

http://www.myfoxdetroit.com/dpp/mornings/weekend/lavish-smoked-quiche-20110218-mr


My first Live appearance!

Fancy Fried Chicken Serves 4-6

4-6 chicken thighs
1 bottle greek dressing
1/2 cup hot sauce
2 cups flour
2 tsp baking powder
2 tsp cracked pepper
3 tsp sea salt
2 tablespoons paprika
1 tblsp garlic powder
1/2 teaspoon chili powder
2 cups peanut oil or vegetable oil

Marinate your chicken over night in greek dressing. you can use a plactic bag or glass bowl with lid. Before dredging add hot sauce to the chicken and mix together. Heat oil to 355 degrees. Mix all dry ingredients well in a large dish. remove a piece of chicken at a time and dredge in the flour mixture and coat thouroughly. Add each piece to hot oil and fry on each side for 15 minutes turning only once. drain on a rack.

Mi Times Article and Book Link

http://www.themichigantimes.com/local-news/um-flint-student-combines-cooking-charity-1.1965329

http://www.blurb.com/bookstore/detail/1947684

Do not forget each book donates 50 cents to Eastern Mi Food Bank and 10 minutes of volunteer time for the Flint South End Soup Kitchen.

Interview with Michigan Times

Book Interview today please click the link to view and purchase the book. 5% of the profits go to the food bank of Michigan to feed needy families.

http://www.blurb.com/books/1947684

Lady Veggie Head Goddess Burgers

Goddess Burgers

Serves 2

1 wheat pita cut in half

2 veggie burgers

2 slices Swiss cheese

2 slices cheddar cheese

1 cup mixed salad greens

4 tablespoons Caesar dressing

Grill veggie burgers on an indoor or outdoor grill. Melt one piece of each kind of cheese on burger. Open up the pocket of the pita and put burger inside. Stuff around burger with mixed salad greens and pour two tablespoons Caesar dressing into each pocket. You can make as many of these as you want just repeat the recipe.

　

　

The Ladies are Grillin Pizza

The Girls Grillin' Out Pizza

Serves 6

　

1 Pack pizza crust mix any brand

1 Red Pepper

1 Red onion

1 tub fresh mozzarella sliced into thin slices

Fresh Basil

2-3 Roma Tomatoes sliced thin

4-5 Large mushrooms sliced thin

1 jar pizza sauce of your choice

Wash all your produce thoroughly before slicing. Make pizza crust according to package directions add any spices you like to your crust. I like to work in a little fresh parmesan and butter to my dough or olive oil and garlic, roll into two 8 inch rounds. Grill one side of each crust on the grill till crispy flip pizza over and layer sauce, cheese, and veggies on grilled side of crusts. Put back on grill and close lid until bottom of crust is grilled and crispy and cheese is melted. Slice into 6 pieces and serve. You will get 12 pieces from the pizzas but you may slice them any size and get more or less.

The Book!

Attention subscribers and followers! The Lady Veggie Head's first cookbook will be available for purchase in 1 month. Please post to reserve your copy for $15.95. Of the book sales 10% will be donated to the Michigan food bank. The book title is The Lady Veggie Head: Veggie Recipes for the Fabulous it includes about 75 recipes as well as stories and full color photos! Also you can follow me on Twitter twitter.com/LadyVeggieHead 
Also look forward to 3 more cookbooks in the series coming soon!