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Don’t get me wrong, I’ve had my hands full lately with work and the normal day-to-day, but the other day I was bored.  I know I’ve been telling you all about my new cookbook and how you can download it for free for a limited time.  I wanted to find another way to get the word out, so I put together a short little video on YouTube.

I’ll be honest, I was bored, and the video doesn’t really say anything more than I’ve already told you, but I do have a question.  What do you think of the background music in this video?  Do you like it?  Hate it?  Can you cook to it?  lol
Until next time, Be well!

In French cuisine, a quiche is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. Other ingredients such as chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked.

Quiche Lorraine is probably the most common variety. In addition to the eggs and cream, it includes bacon. Today I have a great quiche recipe using ham, zucchini and peppers.  This version uses shredded potatoes as the crust instead of a pastry crust.

1 egg, beaten
3 cups shredded hash brown potatoes (fresh or thawed)
1/4 cup grated Parmesan cheese

Filling:
1 1/2 cups zucchini, sliced thin
1 small sweet red pepper, chopped
1 tablespoon butter
1/2 cup cooked ham, diced
1 tablespoon fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/4 cup milk
3/4 cup shredded Colby-Jack cheese

In a large bowl, mix together the egg, hash browns and Parmesan cheese.  Take the mixture and press into the bottom and sides of a 9 inch pie plate.  Bake at 400 degrees F for 15 minutes or until crust is set the edges begin to brown slightly.
In a large skillet, saute the zucchini and red pepper in butter for minutes.  Stir in the ham, basil, salt and pepper.  Remove from heat and let cool slightly.
In another large bowl, beat the eggs and milk.  Add in the zucchini mixture.  Then stir in the cheese.  Pour into crust.  Bake for 15-20 minutes.  Let cool for about 5 minutes before cutting.

These are great for summer parties with all the great fruits in season now.  Feel free to experiment with different fruit combinations.

1 (9 ounce) package yellow cake mix
1 (20 ounce) can pineapple chunks, drained
2 firm bananas, sliced
2 peaches, peeled and sliced
2 cups fresh strawberries, sliced
1 cup raspberries
1/2 cup blueberries
2 kiwi, peeled and sliced
2 cups cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 cup heavy whipping cream
1 tablespoon sugar

Prepare and bake yellow cake mix according to the package directions using a 9 inch round pan.  Cool and then cut into one inch cubes.
In a bowl, mix together the pineapple, bananas, peaches, and half of the strawberries.
In another bowl, whisk milk and the pudding mix for two minutes.  Then let stand for about 2 minutes or until it begins to set.
In a mixing bowl, beat the whipping cream until soft peaks begin to form.  Add sugar and beat until stiff peaks form.
In a large trifle bowl, layer half of the cake cubes, then the fruit mixtures and pudding and whipped cream.  Repeat the layers to fill the bowl.  Garnish with the blueberries, kiwi and remaining strawberries.  Cover and refrigerate for a few hours and then serve.

You gotta love these!  This recipe comes out just like the ones you love from your local pubs and grills.

6 large Jalapenos
6 slices Cheddar or Monterey Jack cheese (1/2″ thick)
flour in a shallow dish
1/4 cup vegetable oil
2 large eggs, separated

Place the jalapeno peppers in a bowl and add boiling water to cover. Let stand for about 45 minutes or until they become tender. Leave stems on and slit down one side.  Remove all of the seeds.  Place one slice of cheese inside each pepper, and dust with flour.
Heat the oil in a fryer or heavy skillet.
Beat the egg yolks until they become thick. Then, beat the whites until they form peaks. Fold the yolks into the whites and coat each pepper in the egg mixture.
Fry in hot oil turning once. Cook until golden brown.

1 pound boneless Lamb roast
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1 tablespoon olive oil

Stir together all of the dry ingredients and rub into lamb. Let stand 15 minutes. Heat oil to medium-hot in a heavy skillet and brown the lamb on all sides. Transfer the lamb to a shallow roasting pan or rack and roast in 350 degrees F oven 35 to 40 minutes or until meat thermometer registers 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. When lamb has reached desired doneness, remove from oven and let rest for about 10 minutes. Slice lamb and serve with fresh steamed vegetables and roasted potatoes or rice.