Tag Archives: damn delicious

High Protein Quiche

Posted in breakfast, brunch, comfort food, Dani's Favorite, Freezer Friendly by

My first grandson was born in August. My daughter’s friend Miki brought over an amazing quiche to enjoy during those first postpartum days at home. It was such a blessing to their new little family! Miki was kind enough to share her oh so delicious recipe with us. I know this one will be enjoyed over and over again by our family. I hope you enjoy it too!

Thank you, Miki!

Ingredients

1 premade pie crust

5-6 slices of bacon, chopped

1 small onion, chopped

1 zucchini , grated

3 eggs

3/4 cup egg whites (from approx. 4 eggs)

1/2 cup cottage cheese

3/4 – 1 cup shredded cheese (I like Trader Joe’s Swiss and Gruyère mix)

2-3 T chopped chives

1/2 tsp Italian seasoning

Pinch nutmeg

Salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F
  2. Cook pie crust for 8-10 minutes (not fully cooked)
  3. Cook bacon in frying pan until crispy, then set aside
  4. Discard half of the bacon fat and then in the same pan, cook the onions until soft. Add zucchini + salt and cook off moisture
  5. Add chopped bacon back into pan. 
  6. In a small bowl, mix eggs, egg whites, Italian seasoning and nutmeg with a wire whisk. 
  7. Assemble the quiche: pie crust…bacon, onion, zucchini mixture…chives…cheeses…egg mixture. 
  8. Bake at 375 degrees for 30 minutes or until center is set. Be careful not to burn. 
  9. Let cool for 10-15 minutes before slicing. 
  10. Enjoy for breakfast or brunch or add a green salad and make it dinner. 

Best Orange Chicken ever!

Posted in asian, chicken, main meal, Moni's Favorite by

CHINESE ORANGE CHICKEN

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: 4 servings

Image

My kids and hubby both give this one two thumbs up!

 

INGREDIENTS

 

1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks

1 cup 2 tablespoons cornstarch, divided

2 large eggs, beaten

3/4 cup vegetable oil

2 teaspoons sesame seeds

2-3 green onions, thinly sliced

 

FOR THE MARINADE

1 cup chicken broth

1/2 cup freshly squeezed orange juice

1/2 cup sugar

1/3 cup distilled white vinegar

1/4 cup soy sauce

2 cloves garlic, minced

1 tablespoon orange zest

1 1/2 teaspoons Sriracha, (or more, to taste)

1/2 teaspoon grated fresh ginger (or ¼ tsp. ground ginger)

1/4 teaspoon pepper

 

INSTRUCTIONS

 

To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and pepper in a large bowl.

In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.

Heat the remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.

Working with 2-3 pieces at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.

Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.

Tossed or drizzle chicken with the marinade, garnished with sesame seeds and green onion, if desired. Serve with white rice.

 

Adapted from Damn Delicious

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