Thursday, November 25, 2010

Gobble gobble, foil and (apple) crumble...

... turkey turn and casserole bubble?



Here's wishing everyone in -- or of -- the USA a HAPPY THANKSGIVING!


(with apologies to William Shakespeare, LoL!)

Sunday, November 07, 2010

Foody Friday Sunday: recycled meatloaf! (Part Two)

Last week I blogged about how I recycled some of my leftover meatloaf by wrapping biscuit dough around strips of the stuff. Today I'll share my other recycle strategy: QUICHE!

As always, a good place to start for getting proportions right is 1 Blog & 2 Sides' Quiche recipe that I discovered almost two years ago.

Here's what I did:

Warm up and unroll 1 deep dish unbaked pie shell. Place it in your pie dish. I have a nice glass one now, whee! Preheat the oven to 450F. Generously prick the bottom and sides of the crust with a fork. Place in heated oven for 6-8mins, to get the crust slightly cooked. Remove immediately, and let cool.

Reset oven to 350F.

Sprinkle bottom of the pie with some cheese.

Add a layer of well-drained diced tomatoes.

Sprinkle chopped fresh basil.

Add another thin layer of cheese.

Crumble leftover meatloaf into the pie.


In a separate bowl whisk together 6 eggs and 1 cup of half-and-half, and pour carefully over the pie contents (the portions this time were perfect! Filled to the rim without spilling!!). Sprinkle with the remaining cheese.


Pop it into the oven for about 45mins. The quiche was nice and puffy when I took it out, but soon fell once it cooled.

If you're not sure about doneness, you can use a toothpick, or stick a thermometer in there (mine shot up past 160F so fast I figured it was fine!).

Let it cool a little before gorging. It could have done with perhaps more egg/less half-and-half, but the excellent cheese mixture more than made up for any slight lack of egginess.


Bon appetit!


Here's a proper list of ingredients:
  • 1 deep dish unbaked pie shell
  • 1 cup half-and-half
  • 6 eggs
  • 2 cups grated cheese (I used Kraft's Italian Five Cheese with a touch of Philadelphia Cream Cheese creaminess)
  • 1 can diced tomatoes (I used Ro-Tel's hot with habañeros)
  • 3 leaves of fresh basil, chopped fine
  • 1 thick slice of leftover meatloaf, crumbled


The beauty about such a dish is you can totally mix it up and chances are you can't go wrong. Just need to keep an eye on the volume so you won't overfill the pie. Gonna try this out? Take pix, blog about it, and come tell me in a comment here, k?

Have a great week ahead!

Friday, November 05, 2010

Foody Friday: recycled meatloaf! (Part One)

So last week I shared my latest meatloaf experiment. That was a lot of meatloaf, and I grew tired of it really fast, despite it being really pretty good! So by the time Wednesday rolled around, I knew we had to run through the rest of the leftovers quick!

Notice the thick vein of cheese in the meatloaf? Yummmmmmm!



Recycle #1: Meatloaf biscuits

1 can Pillsbury simply buttermilk biscuits (10 biscuits)
2 thick slices of leftover meatloaf, each cut into 5 strips

One at a time, flatten a biscuit to about a 6 inch diameter
Place the strip of meatloaf in the middle

Fold it up

Place seam down on an ungreased cookie tray (I always line with foil because I hate cleaning up burned stuff!), and cook as per the biscuit instructions (I think it was 350F for 20mins)

Verdict? Here I quote my hubby who finally tried some last night: "Oh my god babe these are GOOD!" :)

Part Two will feature Recycle #2: Spicy meatloaf & tomato quiche. I'm about to get cracking on that now. Will update either tomorrow or next week. Stay tuned!
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