Crab Quiche

I pinned this recipe - Quiche, recipe.com - quite a while back and finally made one of its variations with a little twist of my own - I added broccoli. According to my mom you can't have a good quiche without broccoli and of course mom knows best, lol. I forgot the step by step photos but did get this pic before I devoured it:

Now that you've seen the finished product, here's the recipe:

1 pie crust

4 eggs, lightly beaten

1 1/2 cups milk

1/4 cup chopped green onion

1 cup chopped broccoli florets

1/4 tsp salt

1/8 tsp pepper

dash of nutmeg

4 oz imitation crab, chopped

4 oz shredded havarti cheese

2 oz shredded cheddar

1 Tbsp flour

Preheat oven to 450 degrees. Place pie crust into pan, prick with fork. Top crust with a double thickness of foil. Bake for eight minutes. Remove foil and bake for an additional four to five minutes. Remove from oven. Reduce oven temperature to 325.

Meanwhile in med bowl mix together eggs, milk, salt, pepper and nutmeg. Set aside. Layer crab, green onion and broccoli in bottom of crust. Set aside. In small bowl toss together cheese and flour. Add to egg mixture. Pour over crab and veggies in pie crust. 

Bake at 325 for 40 to 45 minutes or until knife inserted in cener comes out clean. Let stand ten minutes before serving. Serve and enjoy.

Brunch Pie

This is yet another recipe that I pinned a few years back and have never tried - until now! The guys loved it. I liked it but am not crazy about bell peppers so next time I may use jalapenos. I pinned this from Mennonite Girls Can Cook. This time I pretty much followed their recipe, except for seasoning. To speed the prep process I chopped my veggies the night before. This worked out really well, especially since I wanted this for breakfast and am not an early riser.

garlic salt and black pepper to taste
2 Tbsp unsalted butter
2 cups frozen hash-browns
1 cup chopped fresh mushrooms
1/2 cup chopped red bell pepper (or jalapeno pepper)
1/4 cup chopped green onion
3 slices turkey bacon, cooked and crumbled
1 cup shredded cheese
6 eggs
3/4 cup milk

Heat oven to 350 degrees. In skillet melt butter. Add hash-browns and cook for about five minutes. Season with the garlic salt and pepper.

Spread into bottom of nine inch pie pan.

Top with the chopped veggies.

Sprinkle on the shredded cheese and crumbled bacon. In bowl whisk together eggs and milk. Season with additional garlic salt and pepper.

Pour into pie pan. Bake for 30 to 40 minutes, until eggs are set and pie is browned.

Serve and enjoy!

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Blue Cheese Biscuits

I wrote this post nearly a year ago as a guest post on one of my fav blogs: Love Bakes Good Cakes. I have never posted this recipe on my blog. Very yummy! Have not made these in a while and I really need to correct that!

Hi! I'm Terry and my blog is RV Life and Food. My husband John and I have been living full-time in our RV for nearly three years now and we wouldn't dream of trading it in and going back to a sticks and bricks life. We do not move around a lot so despite the name of my blog, it is mostly a food blog with rare posts about our life in an RV.

This is my first ever guest post and I would like to thank Jamie for this opportunity to share here with all her wonderful readers! Jamie is one of my absolute favorite bloggers so I jumped at the chance to do a guest post for her. She is always so sweet and positive, not to mention she posts some AMAZING recipes.

The recipe I am sharing is an adaption of the typical cheese biscuit recipe. If you like strong cheese flavors you will love this recipe for Blue Cheese Biscuits! They were amazing!!

I don't do a whole lot of baking since temps here in South Texas tend to be on the warm side 90% of the year. These biscuits are an exception and will be served throughout the year! We've had these with chicken noodle soup for dinner and with bacon and eggs for breakfast! Fast, easy and yummy - always a winning combo at our house!

2 1/4 cups flour
2 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp salt
2 tsp sugar
6 Tbsp unsalted butter, cut in to small cubes
1 cup crumbled blue cheese
1/2 cup colby jack cheese, shredded
3 to 4 green onions, sliced
1 cup buttermilk

Preheat oven to 450 degrees (425 for most RV ovens). In large mixing bowl whisk together flour, baking powder, baking soda, salt and sugar.

Mix in cubed butter until mixture resembles a course meal, I prefer doing this with my fingers but you may also use a fork or pastry blender. Stir in cheeses and onion.

Add buttermilk and stir until all of dry mixture is moistened. Spray baking sheet with nonstick cooking spray. Drop dough in twelve equal portions onto baking sheet about two inches apart. Bake for 16 to 20 minutes or until golden. If you have a finicky RV oven like mine you will need to turn the pan after 10 minutes.

Serve and enjoy!

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My Turn For Us
Love Bakes Good Cakes

Mexican Breakfast Casserole

Pinned this recipe for Mexican Breakfast Casserole 10 to 11 months ago at My Turn For Us. I finally decided to make it and it was sooo yummy! I made a few changes to match the ingredients I had. It turned out to be a hit! Yummmy!!  I don't think I will get by with waiting anther 10 to 11 months to make this again.

1 14 oz can refried beans
4 corn tortillas, quartered
1 4 oz can green chilies
3 Tbsp wickles hoagie and sub relish*
6 strips of maple turkey bacon, cooked and cut into small pieces
1 cup cheddar cheese
1 avocado, chopped
1 tomato, chopped
sour cream

Preheat oven to 350 degrees. Spray an 8x8 inch baking pan with nonstick cooking spray.

Spread half of the refried beans into bottom of pan. Top with corn tortillas, spread second half of refried beans on top of tortillas.  In bowl scramble eggs, add a dash of salt and black pepper. Pour over tortillas and refried beans.

In small bowl mix together green chilies and wickles*. Spread over eggs and top with bacon pieces.

Cover and bake for 30 minutes. Uncover and continue baking for 10 minutes. Top with cheese and return to oven for five minutes or until cheese is melted. Top with avocado, tomato and sour cream if desired.

Serve and enjoy!

*wickles hoagie and sub relish is a yummy spicy jalapeno relish. Good on or in just about any dish. I love it in soup!

Hashbrowns

This recipe may sound strange but it turned out yummy! Around here that is what counts!

1 very large baking potato
3 Tbsp olive oil
salt and pepper to taste

"Bake" the potato in the microwave for three minutes. Allow to cool for a few minutes. Peel the potato and shred.

Heat oil in skillet. Add the potatoes and season to taste.

Cook until brown and crispy, adding additional oil if needed. Serve and enjoy!

Potato Patties

I used to make these a LOT! I don't know why I stopped, they are quite yummy. When I decided to make them again I could not find my original recipe. My first couple of tries I tried to imitate that original recipe but couldn't seem to hit the mark. I finally decided to just start over. This ended up being the keeper.

1 1/2 cups leftover mashed potatoes, I used loaded mashed potatoes made with red potatoes
1 Tbsp cilantro
1 Tbsp flour
2 cups panko crumbs
2 Tbsp olive oil

In medium bowl mix together mashed potatoes, cilantro and flour. Form mixture into four patties.

Coat patties with the panko crumbs. Heat oil in skillet. Add patties to skillet and cook on each side for three to five minutes or until patties reach desired brownness and are hot all the way through, add more oil if needed.

Serve and enjoy!

Shared with:

My Turn For Us - Freedom Fridays

Love Bakes Good Cakes - All My Bloggy Friends

Lamberts Lately - Create it Thursday

Sausage Potato Skillet

I found this wonderful dish for Skillet Sausage and Potatoes when looking for good camp recipes. It can be cooked over a campfire or on a stove top. I cooked mine inside. It makes a great breakfast but could be a simple lunch or dinner as well. This was breakfast for two mornings for us and we loved it!

4 links sausage, about one pound
3 to 5 Tbsp olive oil
2 lbs unpeeled red potatoes
1/2 of a very large yellow onion
1 tsp dried thyme, crushed
2 tsp cumin seed, slightly crushed
1/4 tsp salt
1/4 tsp black pepper

Cut potatoes into cubes. Heat oil in skillet. Add potatoes.

Cut onion into small wedges and add to skillet with potatoes. Cook over med-high heat for 12 minutes or until potatoes are nearly tender, stirring occasionally. Slice sausage about 1/4 inch thick and add to potato mixture. Add oil one Tbsp at a time as needed to prevent sticking. Cook for about 10 minutes until potatoes and onion are slightly brown and tender. Stir in thyme, cumin seed, salt and pepper and continue cooking for one minute.

Serve and enjoy!

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Avocado Egg Bake

It is time for this months Improv Challenge hosted by Kristen at Frugal Antics of a Harried Homemaker. The two ingredients for this months challenge are bacon and eggs. When I realized I had not yet published this post but still had it as a draft, I decided it would be perfect for this months ingredients. It is truly a great idea for an egg bake! It uses the hollow created by the pit in the avocado as the cup for the egg! You can't hardly beat avocado, egg and bacon together. I found this recipe for Avocado Bacon and Eggs at Steak 'N Potatoes Kinda Girl. Since we love all these ingredients I knew it would be a hit. However, I would do one thing different next time. John's eggs I broke the yolks, mine I did not, so they did not cook evenly. His cooked faster. Either way will work but they all need to be the same. Also something to be aware of is that the avocado halves do not always sit balanced. I placed small bits of foil under the smaller end of the avocado to hold it up and prevent the egg from spilling out. Super yummy breakfast, just add some toast and your set!

2 lg avocados
4 eggs
salt and pepper or other seasoning to taste
4 slices bacon, cooked crisp

Preheat oven to 425 degrees, 400 for RV ovens. Cut avocados in half and remove the pits. Scoop out enough of the avocado to make a hole large enough to hold the egg. Set aside the avocado that you scoop out.

Crack an egg into each avocado half. Break yolk slightly, if desired. Season to taste with salt and pepper. Crumble one slice of bacon on top of each egg. Bake for about 15 minutes or until egg whites are set.

While eggs are baking, mix reserved avocado with salt and lime juice to taste.

When eggs are done top with a little of the avocado mixture.

Serve and enjoy!

Easy, Yummy French Toast Bake

This is the easiest French toast bake I've ever seen. I found this recipe for Cinnamon Roll French Toast Bake at Kitchen Meets Girl. It does take a little time, though, more time than I usually spend on breakfast anyway. Great for a weekend morning when there is no hurry to get breakfast done. Besides, I am NOT a morning person and like to sit around drinking my coffee for an hour or so before I even THINK about making breakfast! So, something like this ends up being more of a nice Sunday brunch rather than breakfast. Super yummy anyway you look at it!!

2 Tbsp unsalted butter, melted
1 12.4 oz pillsbury cinnamon rolls with cream cheese frosting
3/4 cup liquid eggs or 3 whole eggs, beaten
1/4 cup heavy cream, half-n-half or milk (I used 2% milk)
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla
1/2 cup maple syrup

Preheat oven to 375 degrees, 350 for RV ovens. Melt butter and pour into bottom of 7x11 or 8x8 pan. Open cinnamon rolls and set aside the frosting.

Cut each cinnamon rolls into eight pieces. Place evenly over melted butter in pan. In medium bowl mix eggs, milk, cinnamon, nutmeg and vanilla.

Pour over the cinnamon roll pieces. Drizzle with syrup. Bake for 22 to 30 minutes.

Remove from oven and let cool for about 15 minutes. Meanwhile, microwave frosting for about 15 seconds, until easily poured. Once French toast has cooled, drizzle with the frosting.

Serve and enjoy!

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Sunday Brunch

I was actually planning on this being breakfast but I got started late and then it took a little longer than I expected it to. I found this recipe for Sweet Potato Hash with Spicy Hollandaise Sauce HERE. I reduced it to make it for two, except for the chipotle, I used the same amount as in the original recipe. It was very yummy but more time consuming than I had thought it would be. This will be reserved as an occasional breakfast/brunch dish and not something I will be doing regularly and never on days that John has to go to work.

6 slices bacon
1 lg sweet potato, cubed - about 4 cups
1/2 medium onion, chopped - about one cup
salt and pepper
2 Tbsp maple syrup
2 Tbsp cider vinegar
4 eggs
1/2 cup milk
2 Tbsp unsalted butter
1 1/2 Tbsp hollandaise sauce mix - about half of a .9 oz pkg
1 Tbsp chopped canned chipotle pepper in adobo sauce
fresh chives

In large skillet cook bacon until crisp, draining on paper towels. Crumble two slices of the bacon. Drain all but about two Tablespoons of the drippings from the skillet. Meanwhile cook potato in boiling salted water for about three minutes or just until tender. Drain and set aside. In skillet cook onion in drippings until tender.

Add potato and continue cooking until potatoes begin to crisp and brown. Season to taste with salt and pepper. Transfer to bowl or plate. Stir in crumbled bacon and maple syrup. Set aside, keeping dish warm. Rinse out skillet and fill half full with water. Add vinegar to the water and bring to a boil. Reduce heat to simmer. Break one egg into a measuring cup, bringing lip of cup close to the water gently pour the egg into the water. Repeat with remaining eggs, allowing adequate space for each egg.

Simmer eggs for three to five minutes until whites are completely done and yolks begin to thicken. Set skillet aside, leaving the eggs in the water to stay warm. In small saucepan whisk together milk, butter and sauce mix. Heat over medium heat until thickened and bubbly.

Remove from heat and stir in chipotle. To serve divide sweet potato mixture between two plates. Using a slotted spoon remove eggs from the water. Place two eggs on each plate on top of the sweet potato mixture. Pour sauce over the eggs. Top eggs with remaining bacon slices and chives.

Serve and enjoy!

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