Savory impossible pie

Sharing this recipe for those who enjoy quiche type recipes.


All of the impossible pies that I have made have been of the fruit and sweet nature.

Today I ventured into savory taste and it was quite tasty. Breakfast, Brunch or Lunch this is a very tasty and easy to make.

IMO it's More like a quiche than a pie as with impossible pies there is no crust to make so it makes one. How easy is that? 

A Short and savory recipe to enjoy.

Serve with a side of fruit or potato.

1. 1 tablespoon unsalted butter, softened, plus 2 tablespoons melted
2. 3 tablespoons finely grated Parmesan cheese 
3. 2 cups shredded cheese (I used American and sharp cheddar)
4. 4 ounces crispy bacon broken in pieces
5. 4 scallions, chopped fine
6. 1/2 cup all-purpose flour
7. 3/4 teaspoon baking powder
8. 1/2 teaspoon pepper
9. 1/4 teaspoon salt
10. 1 cup half-and-half
11. 4 large eggs, lightly beaten
12. 2 teaspoons Dijon mustard
13. 1/8 teaspoon ground nutmeg(I did not use any nutmeg)

1. Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 9-inch pie quiche plate with softened butter, then coat plate evenly with Parmesan.
2. Combine bacon, cheese and scallions in a bowl. Sprinkle cheese-and-bacon mixture evenly in bottom of prepared pie dish. Combine flour, baking powder, pepper and salt in now empty bowl. Whisk in half-and-half, eggs, melted butter, mustard and (nutmeg) until smooth. Slowly pour batter over cheese-and-bacon mixture in pie quiche dish.
3. Bake until pie quiche is light golden brown and filling is set, 30 to 35 minutes. Let cool on wire rack for 15 minutes. Slice into wedges. Serve warm.Serves 8

 adapted recipe to my families liking. rosemary and the goat.com

Another Biscotti recipe

I love my facebook page. If you didn't know it's titled the same as this blog. I Like to Bake and Cook Blog to be specific.

Along with meeting so many foodies that quite honestly become my friends I also get to have foodies share their recipes with me on my group page which is We like to bake and cook group.  Yes I'm well represented on facebook but how else could I get to reach so many people who love food. It's the best place to connect with foodies and find great recipes with the best foodies from around the world.

 The below recipe for Biscotti is from one of the foodies and yes ladies and gents it is a gent who shared this recipe with me. Thanks Tom.

It does not have any shortening in it so don't get alarmed.  It is a good recipe especially if your one who loves to dunk biscotti.. lol  They're crispy but not hard which surprised me. 

I wanted to make this recipe exactly as Tom suggested to see what if any changes I would make and here's where I 'd make a few slight ones.


Note** I didn't think the vanilla was flavorful enough so I'd add orange rind to mine and maybe orange extract or real orange juice to bring out some flavor.  I love anise so maybe I'd switch it up and use anise extract instead of orange. I'd also watch the  baking time as if you over bake they will be very dry.

Enjoy! 

2 cups flour

1 cup sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. Salt

2 eggs

2 egg whites

1 tsp. vanilla

Dried fruit and nuts

Recipe makes about 2 medium size loaves. No rolling necessary..so it makes making biscotti so easy...

Cream sugar ,eggs plus egg whites. Add vanilla, salt, baking powder and baking soda.

Add flour to above and mix. I used an electric mixer. After all is blended Add dried fruit and or nuts. About 1/2 to 3/4 total.

You can use orange rind and orange extract for flavoring as well.

 It's easy and I do my same old way to bake them. On a large cookie sheet I place aluminum foil, spray with cooking spray and drop in a horizontal line tablespoon size scoops.  About 6. Allow room between loaves. They will spread as they bake.

 With a butter knife close all the edges and top with a little sugar if you like. You do not need the sugar but can for a little extra sweet.

Bake 350 degrees for 25 minutes. Remove from oven.  Cool at least 15 minutes or more and cut into thin or medium slices. Place on cookie sheet and bake about 5 minutes more on each side.

Grilled Pork Medallians with Peach Salsa:

Updated photo 7/17/23

Delicious!! 

Original recipe posted 4/29/13 and the recipe  is still getting raves.



Today I made this and broiled my pork medallions after I allowed them to marinate for a few hours in my refrigerator.  Yummy!

 I have made this meal over and over with plenty of raves.  I 'm sharing it again for the newer foodies cause it is a keeper.  Enjoy!

 Why go out?  Give someone you love this great meal!  The warm weather recently has brought to mind this great recipe and I wanted to share it with you.  I went to the grocery store and bought two pork tenderloins knowing I was going to grill this week. I'll use one and freeze the other for another day!  Easy to do on the grill or oven..

Rice, pork and salsa...1, 2, 3 steps to a delicious meal.. Easy, quick and absolutely fabulous!

Happy Baking and Cooking from my kitchen to yours,
M.J.




Salsa Recipe
 3 peaches diced, pitted and skin taken off
1 ripe Roma tomato..seeds removed
1/4 cup diced sweet onion
1 tablespoon cilantro(use fresh if possible)
2 tablespoons fresh lime juice
1/4 tsp. ground red pepper or to taste

Easy to put together peach salsa

Seasoned Pork
1 approx. 2 lb. pork tenderloin cut in pieces or you can use 4 boneless pork loin chops
1 tsp. cumin
1 tsp. chili powder
2 tablespoons olive oil
1 red onion sliced in pieces
salt and pepper to taste

Place cumin, chili powder, olive oil, salt and pepper in large disposable bag..Add pork medallions and toss to coat.  Grill on medium heat until center is light pink..Serve with rice..

I did these medallions on skewers.  Placing one piece of pork and then one piece of red onion and so on.

 Easy to do!   If desired you can pan fry pork..

6/15/12

Making my Easy Pasties

Today's surprise dinner for hubby. Easy to make by browning ground beef in olive oil, salt , pepper and sliced onion. Add thinly sliced skin on potatoes and mix carefully. Cook until  potatoes are tender. About 15 minutes.  Drain all fat. My beef was so lean there was very little. I used refrigerator pie crusts for these pasties.

Take out of refrigerator as box says. Un roll.  Do not thin out crust. Place cooled meat mixture on half of dough and fold over and seal with a fork as if you were making ravioli.

I lined a cookie sheet with parchment paper and so as not to disturb filled and sealed right on the sheet. Brush with olive oil and sprinkle with pepper,

Bake 400 degrees for approximately 15 minutes depending on your oven. We're having a side salad to compliment this meal. I've made this before. It's really good and using refrigerated pie crusts saves time. Side salad! Enjoy!

HAPPY COOKING!

Orange chicken, Stove top method

I've made several different recipes for orange chicken and this one happens to be the stove top method. It was a little more work but worth it.

I find crockpot cooking so convenient but sometimes you just want make a recipe that requires frying. I think you know how health conscious we are so most times any recipes I make I really work hard not to fry any portion of it.

Today this was a definite exception to the rule.  It really reminded me so much of the orange chicken I have eaten from our local chinese restaurant. Totally delicious.

1.  Sauce Ingredients:

• 1 Cup BBQ Sauce Sweet Baby Ray's ( I used sweet and spicy)
• 1 Cup Sweet Orange Marmalade (Trader Joe's)
• 2 TBSP Soy Sauce

2.  Crispy Chicken Ingredients:

• 1 1/2 lb. cut in cubes chicken breast
• 1 Cup Flour/1 Cup Cornstarch You can use both or either/or

3.  2 eggs beaten well

    

     vegetable oil

1. In a sauce pan, add the BBQ sauce, marmalade, and soy sauce. Turn the heat on low and let it simmer for 20 minutes, stirring a few times.
2. Meanwhile, cut up your chicken breasts into cubes. In one bowl beat 2 eggs, while the other bowl should mix the dry ingredients.

   
   
3. Dip pieces of chicken in the egg and then cover in flour/cornstarch. Set on an extra plate.

   
   
4. Add a thin layer of oil to a frying pan and turn your stove on medium/high heat. Once it sizzles, add the chicken to the pan. Let it cook for 3-5 minutes each side until it's brown and cooked on the inside.

   
   
5. Set the pieces on a paper towel and pat gently.

   Remove paper towel and place chicken on a large plate. Drizzle sauce over chicken and
6.  Serve over rice with a steamed vegetable of your choice.