Sausage Mushroom Quiche

We ate this Easter morning, before heading out for church. Since I knew it was going to be awhile before we at our dinner in the early afternoon, I wanted something filling and tastey. My family loved this and it was more than enough to feed all 7 of us.

Ingredients

• 1/2 lb pork sausage
• 2 cartons of sliced mushrooms
• 1/4 c. butter
• 2 frozen pie crusts, thawed and ready to bake
• 1 c. heavy cream
• 2 eggs, beaten
• 1 TBS all-purpose flour
• 1 TBS melted butter
• 1 TBS lemon juice
• salt and pepper to taste
• 1/2 c. shredded Parmesan cheese

Directions

1. Preheat an oven to 400 degrees F. Bake pie shells in the preheated oven until edge of crust is golden, about 10 minutes. Set crust aside, and lower the heat to 350 degrees F.
2. Heat a large skillet over medium-high heat, and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Place the sausage on a towel lined plate and discard any excess grease from the pan. Add the mushrooms and butter to the skillet, and cook and stir until the mushrooms are a light golden brown, about 5 minutes. Spread sausage and mushrooms evenly over the bottom of pie crusts.
3. Combine the cream, eggs, flour, butter, lemon juice, salt, and pepper in a medium bowl. Pour into the pastry crust, allowing egg mixture to thoroughly cover the sausage mixture. Sprinkle top with Parmesan cheese.
4. Bake until light and puffy, about 35 minutes. Allow to stand 10 minutes before slicing.

Brunch Enchiladas

These are always well received at any function where brunch is served! This dish does need to be prepared the night before.

Ingredients

• 1 lb. cooked ham, chopped
• 3/4 c. sliced green onions
• 3/4 c. chopped green bell peppers
• 3 c. shredded Cheddar cheese, divided
• 10 (7 inch) flour tortillas
• 5 eggs, beaten
• 2 c. half-and-half cream
• 1/2 c. milk
• 1 TBS all-purpose flour
• 1/4 tsp garlic powder
• 1 dash hot pepper sauce

Directions

1. Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 c. of the ham mixture and 3 TBS shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
2. In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
   The next morning, preheat oven to 350 F.
3. Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 c. shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

Asian Slaw

A tastey side dish for your favorite asian meal.

Ingredients

• 1 head green cabbage, shredded
• 1 large carrot, grated
• 1 c. grated jicama
• 1 tsp sesame seeds
• 1 c. mayonnaise
• 2 TBS rice vinegar
• 1 TBS sesame oil
• 3 tsp honey

Directions

1. Place the cabbage, carrot, jicama, and sesame seeds in a large bowl. Whisk together the mayonnaise, vinegar, sesame oil, and honey in a small bowl. Drizzle the dressing over the salad; toss until evenly coated. Chill at least 4 hours before serving.

Soy Sauce Glazed Mushrooms

These are really good as a topper for grilled steaks, with the Asian Wraps I posted earlier, or just as a yummy side if you enjoy mushrooms as much as my family does!

Ingredients

• 2 tsp sesame oil
• 1 (8 oz.) package sliced white mushrooms
• 2 cloves garlic, minced
• 1 tsp. fresh ginger, minced - optional
• 1 TBS soy sauce
• ground black pepper to taste

Directions

1. Heat the sesame oil in skillet over medium low heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes.
2. Stir in the garlic and ginger; continue to cook and stir for 1 minute.
3. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.

Serves 2

Healthy Asian Lettuce Wrap

I enjoy finding healthy substitutes to foods that normally aren't so healthy. This is a favorite for both me and my husband! If you prefer a more traditional style, substitute ground pork for the turkey and jasmine rice for the brown rice.

Ingredients

• 1 lb. ground turkey
• 1 TBS light soy sauce
• 1 tsp minced garlic
• 2 tsp minced fresh ginger root
• 1 c. brown rice
• 1 c. water
• 16 large lettuce leaves
• 1 c. shredded carrots
• 1 c. green onions, thinly sliced
• 1 c. sliced red bell pepper
• 1/3 c. light soy sauce
• 1/3 c. water
• 3 TBS rice vinegar
• 2 tsp minced garlic
• 1 TBS minced fresh ginger root
• 1 tsp sugar

Directions

1. In a medium bowl, mix together ground turkey, 1 TBS soy sauce, 1 tsp minced garlic and 2 tsp ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
2. In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender. (or use your rice cooker for perfect rice every time - just remember that brown rice takes more liquids and needs to cook longer)
3. Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 c. water, rice vinegar, 2 tsp garlic, 1 TBS ginger, and sugar. Divide into 4 small dipping bowls.
4. Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
5. To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.

Serves 4