Sausage and Three Cheeses Quiche

Ingredients:

1 9-inch Pie Crust, store-bought or homemade, uncooked (can be frozen and helps if it is cold prior to filling)
1/2 lb Mild Italian Sausage
1/2 White Onion, diced
Pinch of Salt
1/2 Green Bell Pepper, diced
4 oz Cream Cheese, room temperature
1/2 C Shredded Mozzarella Cheese
3 Eggs
1 C Heavy Whipping Cream
2 T Sour Cream
Pinch of Ground Black Pepper
1/2 C Shredded Parmesan Cheese
Fresh or Dried Parsley

Directions:

Cook and crumble sausage and onion (with a pinch of salt) until sausage is browned. Add green pepper and cook until just tender.

Remove from heat and stir in cream cheese until cheese has melted and been incorporated.

Scoop this mixture into the unbaked pie crust and spread evenly.

Sprinkle mozzarella cheese over meat mixture.

In a small bowl, whisk together eggs, heavy whipping cream, sour cream and pinch of pepper.

Pour egg mixture over meat and cheese mixture. Top with parmesan cheese. Sprinkle with a bit of parsley.

Bake at 350 degrees F for one hour or until done.

Remove from oven and allow to cool ten minutes before slicing and serving.

Yield: 6-8 Servings

Note: If crust begins to get too brown, cover edges with aluminum foil.

* Adapted from https://www.plainchicken.com/2017/03/sausage-and-cream-cheese-quiche.html

Irish Coffee

Ingredients:

1 C Freshly Brewed Hot Coffee
1/2 T Agave or 1 T Brown Sugar
1-2 T Irish Whiskey (or bourbon)
1-2 T Heavy Cream

Directions:

Pout hot coffee into mug, stir in agave or sugar, stir in whiskey. Pour heavy cream on top. Do not stir. Enjoy!

* Adapted from https://www.foodnetwork.com/recipes/original-irish-coffee-recipe-1915164

Cheesy Herb & Summer Squash Bread

Ingredients:

2 C All-Purpose Flour
2 t Baking Powder
1/2 t Baking Soda
1 t Fine Sea Salt
1/4 t Ground Black Pepper
2 T Fresh Herbs, chopped or 2 t Dried Herbs (like rosemary and oregano or parsley and dill)
2 T Sliced Green Onions or 1 t Dried Chives
1 C Shredded Cheddar Cheese (or other cheese like low-moisture mozzarrella or gruyere)
2 Eggs, beaten
1/4 C Olive Oil
1/2 C Whole Milk
1 C Yellow Squash or Zucchini, shredded

Directions:

In a large mixing bowl, combine flour, baking powder, baking soda, salt, pepper, herbs, green onions and cheese.  Mix well.

In a medium mixing bowl, whisk together eggs, olive oil and milk.

Sqeeze any excess moisture out of squash and stir into wet ingredients.

Add wet ingredients to dry ingredients and stir until just combined.

Spoon into a greased standard-size loaf pan and bake at 350 degrees F for 40-45 minutes or until tester inserted in center comes out clean.

Remove from loaf pan and allow to cool on wire rack before slicing and enjoying with butter!

* Adapted from https://www.gracefullittlehoneybee.com/herb-and-cheddar-squash-bread/

Baked Italian Chicken Thighs

Ingredients:

8 Boneless, Skinless Chicken Thighs
2 T Olive Oil
1 t Italian Seasoning
1 t Granulated Garlic
1 t Sea Salt
1 t Black Pepper
1 C Marinara Sauce
1 C Shredded Parmesan Cheese

Directions:

Season both sides of each chicken thigh with italian seasoning, garlic, salt and pepper.

In a large skillet over medium heat, sear chicken thighs in olive oil on each side until nicely browned.

Spray a 9x13-inch casserole dish with non-stick spray or more olive oil.

Place chicken thighs in dish and bake at 375 degrees F for 20 minutes.

Remove from oven.

Spoon marinara sauce on top of each chicken thigh and top with parmesan cheese.

Place back in oven and bake for about another 20 minutes or until done.

Gluten-Free Rosemary Focaccia

Ingredients:

3 1/2 C Pamela's Gluten Free Bread Mix
2 1/4 t Yeast
1 t Sugar
1 3/4 C Warm (105 degree F) Water
1/4 C Extra-Virgin Olive Oil (plus more for the pan and top)
2-3 Sprigs Fresh Rosemary, chopped

Directions:

In a stand mixer using the whisk attachment, combine yeast, sugar and 1/4 C of the warm water. Let stand and foam for 5 minutes.

Add remaining 1 1/2 C warm water, bread mix and rosemary. Mix on medium for three minutes.

Grease a 9x13-inch pan (or for extra thick slices use an 8x8-inch pan) generously.

Scoop dough into pan. Drizzle more olive oil on top and on hands and press down and into a smooth surface.

Allow to rise in a warm place or in oven on "proof" setting for 1 hour.

Bake at 400 degrees F for 20 minutes.

Allow to cool slightly before slicing and serving with butter!

Yield: 12 Servings

* Adapted from http://www.pamelasproducts.com/focaccia/