recipe

KNR, p. 54 “Kerrian’s Summer Quiche.”

 

We had a bumper crop of tomatoes in July. We gave away a couple of bushels to the neighbors, but they stopped answering their doorbells. We were getting buried under Beefsteaks, so the mailman got a bag or two. Ditto the guys down at the precinct.

Sheila canned, sliced, stewed, and diced tomatoes for weeks. We were running out of ways to serve up the big guys and still they kept popping off the vines. That is, up until my buddy across the street harvested his zucchini. We traded zucchini for tomatoes and gave him Sheila’s recipe for Summer Quiche. Great deal! She made a dozen pies and froze them for later. I used to be a meat and potatoes guy, but after Jamaica, I’ll eat almost anything. And, to my surprise, nobody ever died from eating quiche. Or a salad.

Print
Kerrian's Summer Quiche
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
 
Ingredients
  • Deep-dish pie shell
  • 1 stick margarine
  • 1 Tbs. onion powder
  • 4 cups thinly sliced zucchini (chopped broccoli crowns also work well)
  • 1 Tbs. dried parsley
  • 1/2 tsp. dried oregano
  • 1 tsp. dried basil
  • 2 jumbo eggs, beaten
  • 1 1/4 cups low skim shredded mozzarella
  • 1 3/4 cups shredded cheddar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. sea salt (or to taste)
  • 2 ripe sliced medium tomatoes
Instructions
  1. Pre-heat deep-dish pie shell for 6-8 minutes in 350 oven. Remove.
  2. Melt margarine in large non-stick frying pan.
  3. Add onion powder and zucchini, sauté 10 minutes, stirring until zucchini is heated through.
  4. Add parsley, oregano and basil, stir briefly.
  5. Add garlic powder and salt to taste.
  6. Saute briefly, take off heat.
  7. In medium bowl, mix eggs, mozzarella and sharp cheddar.
  8. Add to mixture in pan, heat for 5 minutes on low heat, stirring until well blended.
  9. Pour into deep-dish pie shell.
  10. Arrange tomato slices on top.
  11. Bake 30-40 minutes at 350 until firm in center and cheese is light golden brown on top.
  12. Let cool for 10 minutes, then slice and serve with salad.

 

*Photo by Patti Phillips

 

 

 

Save

KNR, p. 54 “Kerrian’s Summer Quiche.” Read More »

KNR, p. 84 “Creole Chicken Salad for lunch, please!”

If there are no paragraph separations in the recipe blurb, double-click on the title and they will appear.  🙂

 

Creole Chicken Salad

It’s hot and humid and that means salad weather has arrived. But, I need more than a  lightweight veggie-only salad for lunch, so Sheila makes a great chicken salad with some real zip for us. We didn’t want to heat up the kitchen, so we picked up a cooked chicken from the grocery store. The deli counter sells garlic & herb, barbecue, and plain roasted chickens. We like the garlic & herb the best because the chicken already has a great flavor before we add any other ingredients. And, it can also work as a stand-alone roasted chicken for dinner.

As always, Sheila and I work as a team. She directs me toward the chopping board to make quick work of the veggies while she chunks the chicken. When all mixed together, the chicken salad can be served warm right away in a sandwich roll, or chilled for two hours in the refrigerator to be placed in the center of a salad platter later on. Depends on how hungry we are as to whether we can wait to eat, but we’ve had it both ways and liked it.

Print
 

Creole Chicken salad

Sheila & Charlie Kerrian
Print Recipe
Prep Time 20 minutes
Course Entree
Cuisine American

Ingredients
  

  • 3 cups cooked chicken
  • 1/2 cup onions, finely chopped (preferably purple onions)
  • 1 cup tomatoes, diced
  • 1/2 cup celery, diced
  • 1/2 cup red bell peppers, chopped
  • 1/2 cup yellow (or green) bell peppers, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder (Hot Mexican)
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne powder
  • 1 cup mayonnaise

Instructions
 

  • Pull the meat off the cooked chicken while it’s still warm from the store. Then cube into 1 inch chunks and dump into a large bowl.
  • Add onions, tomatoes, celery, yellow bell peppers, and red bell peppers, but do not mix.
  • Add mayonnaise – still no mixing.
  • Add garlic powder, chili powder, sea salt, black pepper, and cayenne powder. Time to mix it all together.
  • Taste and adjust seasonings or other ingredients as desired.
  • Serve on toasted roll while still warm.
  • Chill the rest of the chicken salad for two hours if you can wait to serve it as part of a salad platter.
  • The recipe gets spicier overnight, so keep that in mind if you are making it the day before an event.

 

Very popular at our lunch gatherings!

 

KNR, p. 84 “Creole Chicken Salad for lunch, please!” Read More »

KNR, p. 45 “Kerrian’s Creamy Chocolate Cheesecake”

 

We always serve special desserts on holiday weekends, whether we are having an all day BBQ, guests at a special meal, or a sit-down dinner after church. Sheila and I work as a team on the desserts. She bakes them and I do the taste-testing while she works on the balance of sugar and chocolate. Teamwork pays off!

Sunday’s recipe is a creamy chocolate cheesecake. Sheila says that it was easy to make. It was easy to eat the samples.

Creamy Chocolate Cheesecake

Sheila and Charlie Kerrian
Print Recipe
Course Dessert
Servings 8

Equipment

  • 8" springform pan
  • parchment paper
  • pot with double-boiler insert
  • standing mixer with large bowl & paddle attachment

Ingredients
  

  • 1 teaspoon vegetable oil for spring-form pan - we use almond oil
  • 20 2" chocolate chip cookies
  • 4 Tablespoons butter (salted)
  • 10 oz Ghirardelli milk chocolate baking chips
  • 10 oz Ghirardelli semi-sweet chocolate chips
  • 1/3 cup extra fine sugar
  • 12 oz whipped cream cheese
  • 1 pint heavy cream
  • 2 Tablespoons Bailey's Irish Cream
  • sour cream & fresh fruit for garnish

Instructions
 

  • Line the bottom of the pan with parchment paper and wipe the sides with oil.
  • Crush the cookies with a rolling pin.
  • Melt the butter in a sauce pan, remove from heat, then stir in the crushed cookies.
  • Press the cookie/butter mixture into the bottom (and 1/2 inch up the sides) of the prepared pan. Chill in refrigerator for at least 30minutes.
  • Place all the chocolate into the top of the double-boiler, with gently simmering water in the bottom. Melt the chocolate, stirring frequently until thoroughly blended and remove from heat.
  • Add sugar and cream cheese to the mixing bowl and beat on lowest speed until smooth.
  • Slowly add the heavy cream and beat on the lowest setting until thick and creamy.
  • Slowly add the melted chocolate and continue to beat on lowest setting until thoroughly blended. Scrape down sides and bottom of bowl and beat again.
  • Add Bailey’s and mix until blended. Mixture should now have thick pudding consistency.
  • Spoon into the spring-form pan and then level the surface with butter knife or spoon.
  • Chill in refrigerator for 2-3 hours (until very firm).
  • Transfer to cake plate and serve with fresh fruit and sour cream. Also nice with ice cream.

 

Print
 

If you don’t own a spring-form pan, or are not comfortable using one, the recipe will also work nicely in a 9” deep-dish disposable pie pan. Press the cookie crumb/butter mixture into the bottom and up the sides of the unlined disposable pan, then follow the rest of the directions as written.

Spoon any extra filling into ramekins, chill, garnish with fruit, and serve as individual desserts.

*This recipe first appeared on chocolate guru Janet Rudolph’s site: www.DyingforChocolate.com

*The photo was taken by Patti Phillips. We promise that no bodies have ever been discovered in Kerrian’s Kitchen. 😉

 

 

KNR, p. 45 “Kerrian’s Creamy Chocolate Cheesecake” Read More »

Scroll to Top