eggs | Good Dinner Mrs Mellen

Category: eggs
- Farm Fresh Tomato Quiche
  
  Posted at 11:35 am by Good Dinner Mrs Mellen
  
  Sep 2nd
  1 9-inch uncooked deep dish pie crust, frozen then thawed, refrigerated pie crust or homemade
  
  1/2 cup parmesan cheese
  
  1 cup mozzarella cheese
  
  15-20 large basil leaves, chopped, about 1/2 cup
  
  2 cups sliced petite multi-colored heirloom tomatoes, save a few to add last
  
  6 eggs
  
  1/2 cup milk, whole milk preferred
  
  1/2 cup cream
  
  1 tablespoon garlic, minced
  
  1/2 teaspoon salt
  
  1/4 teaspoon pepper
  
  pinch of Pink Himalayan salt
  
  Preheat oven to 350 degrees.
  
  In uncooked pie crust, evenly sprinkle half (1/4 cup) parmesan cheese in the bottom. Next, add tomatoes, saving a few to place on top of the pie. Place mozzarella cheese over tomatoes then add chopped basil.
  
  Top with remaining (1/4 cup) parmesan cheese over the tomato slices. Set aside.
  
  In a mixing bowl, beat eggs, milk, cream, garlic, salt, and pepper together. Pour into the pie crust. It should cover all ingredients and fill to the top of the crust. Place remaining tomatoes on top. Sprinkle with pink Himalayan salt.
  
  Place on a cookie sheet in case of spillage. Bake at 350 degrees for 50-60 minutes or until golden brown and soft set.
  
  Let cool 5-10 minutes before serving.
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  Posted in Easy recipes, eggs, Food, Pie, Tomato, Vegetarian | Tagged Easy recipes, Farm Fresh Tomatoe, quiche
- Nicoise Salad
  
  Posted at 4:58 pm by Good Dinner Mrs Mellen
  
  Aug 6th
  Nicoise Salad
  
  I love salads for a leisurely, cool summer lunch, or dinner. Nicoise Salad is a favorite in our family. I used tricolor potatoes to add beautiful color, red, purple, and white. Add a lemon mustard dressing with a touch of honey for sweetness for irresistible fresh flavor.
  
  ¾ cup extra-virgin olive oil
  
  ¼ cup fresh lemon juice
  
  2 Tbsp. Dijon mustard
  
  1 tsp. honey
  
  1 tsp. freshly ground black pepper
  
  1 tsp. kosher salt, plus more
  
  6 large eggs
  
  1 lb. green beans, trimmed
  
  12 oz Tricolor Baby Melody potatoes
  
  4 cups seedless cucumbers
  
  3 cups oil-packed tuna*
  
  Olives, capers, pepperoncini, pickles, or other pickled-briny ingredients (for serving)
  
  Flaky sea salt
  
  *I like Italian tuna.
  
  Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
  
  Place eggs in a medium pot cover with salted water and bring to a boil. Lower to simmer and cook for 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water; chill until cold, about 5 minutes. Peel; set aside.
  
  Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 8-10 minutes for potatoes. Using a slotted spoon, transfer to a bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
  
  To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt and drizzle some reserved dressing over. Serve with remaining dressing alongside.
  
  Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled, and vegetables blanched 2 days ahead; cover and chill separately.
  
  Enjoy!
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  Posted in eggs, Food, Salad, Vegetables, Vegetarian | Tagged Easy recipe, Nicoise Salad, summer dinner
- Cheese Grits and Sausage Casserole
  
  Posted at 9:00 am by Good Dinner Mrs Mellen
  
  Dec 1st
  Christmas morning is a special time in our home where we all gather around the tree to open gifts while remembering all our Christmas pasts. I want to be with my family celebrating not having to prepare breakfast. Which is why I am a big fan of make-ahead breakfast casseroles to pop into the oven as I join my family under the tree. Cheese Grits and Sausage so tasty, easy to make and get ready the night before refrigerating until the next morning.
  
  Cheese Grits and Sausage Casserole
  
  Ingredients
  - 6 cups vegetable broth
  - 2 cups uncooked grits
  - 1/2 cup butter, divided
  - 3 cups shredded Cheddar cheese, divided
  - 1 pound chicken sausage links
  - 12 eggs
  - 1/2 cup milk
  - salt and pepper to taste
  Directions
  1. Preheat oven to 350 degrees F. Lightly grease a large baking dish.
  2. Bring broth to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
  3. In a skillet over medium-high heat, cook the sausage until evenly browned. Drain and slice into 1-inch slices. Mix into the grits. Beat together the eggs and milk in a bowl, then mix into the grits.
  4. Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
  5. Bake 30 minutes in the preheated oven, until lightly browned.
  Enjoy!
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  Posted in Breakfast, Casserole, Easy recipes, eggs, Food | Tagged Casserole, chicken sausage, Christmas morning
- My Grandmother’s Asparagus and Eggs Sandwich
  
  Posted at 8:41 pm by Good Dinner Mrs Mellen
  
  Nov 4th
  When I was young I spent many hours at my grandparents home – memories that I’ve cherished. My grandparents, Theresa and Vincent came to American in the great immigration wave at the beginning of the 1900’s from Italy. Along with their dream of a better life in America they brought their love of food and preparing food. My passion for cooking began with these two wonderful people sitting in their kitchen as they prepared feast after feast for our family. Their cooking was so simple with fresh ingredients, many grown in their impressive garden, lovingly prepared to share with our family. As a young girl it appeared to me that my grandmother was always cooking – even before church on Sunday she would start her meal just having to add the finishing touches right before we all descended on their home for Sunday dinner. I loved all her cooking although I favored the impromptu meals she would make just for me when I would stop by her home. One of my favorites meals was her Asparagus and Egg combination served as a sandwich so good I never tired of eating. My grandmother’s recipes were stored in her memory, not written down, shared through the generations. I was fortunate to have seventeen wonderful years with my grandmother where under her tutelage the foundation for the cook I am today was established. When I was young I wondered as I watched my grandmother add a few simple ingredients together to create delicious food what made her food so outstanding. After much thought I finally discovered the secret ingredient making her food so special – love. My grandmother’s inspiration is still with me all these years late as I prepare food for my family and friends like my grandmother and generations before her I sprinkle a little love on all my food.
  
  Asparagus and Eggs Sandwich
  
  2 tablespoon olive oil
  
  one bunch of asparagus cut into 1 inch slices.
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon pepper
  
  4 eggs, beaten
  
  1/4 cup Parmesan cheese
  
  1 tablespoon fresh thyme or 1 teaspoon dried thyme
  
  4 slices Italian bread
  
  olive oil for brushing
  
  Heat olive oil in sauté pan adding asparagus, salt and pepper cooking until tender about 10 minutes. Don’t brown. In a small bowl combine eggs Parmesan cheese and thyme. Scramble egg mixture with asparagus cooking until eggs are set and not watery. Brush bread with oil. Toast just to golden.
  
  Serve as a sandwich. Makes two sandwiches.
  
  Enjoy!
  
  www.buzzchomp.com
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  Posted in eggs, Food, lunch, sandwich | Tagged asparagus, Easy recipe, eggs, lunch, sandwich
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