Holiday Meals Part 1

 https://youtu.be/wH-pdh7k9xk?si=F4H1irwbYq5Fc4MY

Peaceful Instrumental Christmas Music: Relaxing Christmas Music "The Christmas Pines" Tim Janis

Breakfast or Brunch:

Ham Quiche with Peppers Recipe

Servings: 6-8

Prep Time: 20 minutes Cook Time: 40-45 minutes Total Time: 1 hour 5 minutes

Ingredients:

  • 1 refrigerated pie crust (from a 14-oz. box)
  • 4 large eggs
  • 1 cup half-and-half
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 8 oz. package diced ham
  • 1 cup shredded sharp cheddar cheese
  • 1 small shallot, finely chopped
  • 2-3 bell peppers (any color), sliced

Instructions:

  1. Preheat oven to 375°F with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (not deep dish). Fold the edges of the crust under and crimp as you like. Chill in the refrigerator while preparing the filling.
  2. In a large bowl, whisk together the eggs, half-and-half, parsley, mustard, flour, salt, and pepper.
  3. Sprinkle the ham, cheddar cheese, and shallot in the bottom of the chilled pie crust.
  4. Add the sliced bell peppers on top of the ham and cheese mixture.
  5. Pour the egg mixture over the filling, making sure to cover the entire surface.
  6. Place the quiche on the preheated baking sheet and bake for 40-45 minutes until puffed around the edges and the center is set.
  7. Let cool on the baking sheet for at least 30 minutes before slicing and serving. Top with additional parsley, if desired.

Tips and Variations:

  • Use any color bell peppers you like, or a combination of colors.
  • Add some diced onions or mushrooms to the filling for extra flavor.
  • Substitute other types of cheese, such as Swiss or Gruyère, for a different flavor profile.
  • Make ahead: Prepare the filling and refrigerate for up to 24 hours before baking. Bake just before serving.

Nutrition Information (per serving):

  • Calories: 435
  • Fat: 28g
  • Saturated Fat: 14g
  • Cholesterol: 180mg
  • Sodium: 450mg
  • Carbohydrates: 25g
  • Fiber: 2g
  • Sugar: 4g
  • Protein: 20g

APPETIZERS:

I adapt this recipe from Freezer Meals 101 because my younger girls do not like the extra hot but love their BBQ. This is the original recipe.

2.) https://freezermeals101.com/buffalo-chicken-quesadillas/

My adaptation: 

Spicy BBQ Chicken Quesadillas

Ingredients:

12 flour tortillas

1 C cooked shredded chicken

1/2 C diced pepper and onion or fajita mix

2 jalapenos, halved and sliced (I used Pepperoncini 1/3 C AND 1 tsp pepperoncini juice)

2 C Tex-Mex cheese or Pepper Jack cheese 

1/3 C favorite BBQ sauce (OR Frank's Hot Sauce)

Directions:

Mix cooked chicken, BBQ sauce in a mixing bowl.

Lightly sauté diced pepper and onion mix, spicy peppers and pepper juice in large skillet or deep frying pan. Next add shredded cheese and stir until cheese is mostly melted.

Next, add the chicken and BBQ sauce to hot pan with vegetables and cheese and simmer until cheese and sauce completely coats chicken and cheese is fully melted.

Dab any excess grease from pan then add mix from pan onto one side of tortilla shell then gently fold over. Serve with sour cream refried beans and whatever else you would like for eating,

Smoked Salmon Spread

10 - 12 ozs smoked salmon steaks

10 ozs cherry tomatoes - washed and dried

10-12 ozs oil infused garlic and herb mozzarella balls , cut in quarters - DO NOT DRAIN OIL

1 tspn each: onion powder, granulated garlic, Italian seasoning, Worcestshire sauce

1/2 c crispy baked thin cut bacon with 1/2 TBS bacon grease - crumbled very small

Preheat oven to 400 degrees F

Place all items on a cookie sheet with a minimum 1/2 inch lip

Bake uncovered for 20 minutes

When tomatoes have popped and salmon is flaky, allow to cool for 15-20 minutes then add to a bowl with 8 oz bar of well softened cream cheese. Blend and add any hot sauce, salt pepper or additional seasonings you desire. Form into a nice ball and cover with plastic wrap to keep from drying out. Put in fridge for 2-3 hours


Sausage Pinwheels

Ingredients

 1 pound pork sausage, regular or spicy 

1 cup red bell pepper, diced 

3 green onions, chopped 

8 ounces cream cheese 

3 8 oz crescent roll tub

Preheat oven to 350F 

1. In a skillet, over medium-high heat, cook and crumble sausage until no longer pink, 5-7 minutes. Remove any excess grease.

 2. Add red pepper and cook until tender, 4-5 minutes. 

 3. Remove from the heat and add the cream cheese and green onions and stir to combine. Allow the filling to cool slightly, about 10 minutes. 

4. Unroll 1 can of crescent dough out into one sheet and pinch perforations to seal. spread with 1/3 of the lling to within 1/4 inch of the edges. 

 5. Roll up jellyroll style, starting with a wide side; pinch the seam to seal. Place on a waxed paper-lined baking sheet, seam side down. Repeat with the remaining crescent dough. Freeze for 15 Minutes. 

 6. Cut each log into 12 slices. Bake on a parchment-lined baking sheet until golden brown, 12-15 minutes. Serve warm. 



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