Backyard Patch Herbal Blog

Thursday, October 17, 2019

Crockpot Chicken Tacos with Backyard Patch Dip Mixes - Recipe theme

Craft Shows have been kicking my butt! I have not done many in a few years and this year I decided to up my game. So I have two a month along with all my lectures and I am finding that I have no free time to compose or post blogs. I have taken great pictures recently, but have not translated them into a blog post. And I am late getting the recipe theme posted.

Here is a great photo I took while in Milwaukee back in September. Is that not an amazing Rosemary tree? What until you see what else I photographed while in Milwaukee!

My next craft show is this weekend right here in Villa Park, IL so if you are free, we would love to see you at the Willowbrook Parent's Organization Craft Show from 9 to 4 Saturday, October 19. We have a great variety of gifty herb items, from tea cups to DIY Herb Rub kits, to all of our seasonal soup mixes and some holiday tea blends. And of course all of our dip mixes, wine blends and other items.

Since I am making herb seasoning mixes fast and furious, I thought a crockpot recipe using two of them might be just what everyone one needs and with the weather turning cooler, this warming blend may be just the ticket!

Fiesta Chicken Tacos for Crockpot
This makes the house smell great and you grab a bag of shredded cheese, a bag of lettuce and some of those tomatoes you harvested in a hurry when we had frost and you have a quick salad if you don't have tortillas in the house.

3 to 4 chicken breasts

1 package Fiesta Dip Mix
1 Package Salt-free Ranch Dressing/Dip Mix
2 cups broth/stock

Place chicken in the bottom of crock pot. Sprinkle with Ranch and Fiesta Dip Mixes. Cover with broth. Cook 4 to 6 hours on low. Remove the chicken from the crock pot and shred. Then serve in taco shells with all the toppings.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared. This year we have 12 new topics, different from the topics of last year. To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018.

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each month. All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZucJul)

August 2019 - National Mustard Day – mustard recipes (MustardAug)

September 2019 - Quiche (QuicheSep)

October 2019 - Crock Pot meals (CrockOct)

November 2019 - Pies

December 2019 - Mocktails

Saturday, September 28, 2019

Manly Breakfast Quiche - Weekend Recipe

This flavorful quiche is filled with manly breakfast foods and robust herbs. It is based on my husband’s morning breakfast egg dish that he serves over tomatoes, spinach and goat cheese. I made it with phyllo rather than pie crust to make a lighter crust.

Manly Breakfast Quiche

Canola oil cooking spray

1 pound sweet Italian turkey sausage links, removed from casings

1 medium red onion, thinly sliced

1 medium tomato, diced

1 cup sliced mushrooms

4 cups baby spinach

4 eggs

2 egg whites

1/2 cup milk or almond milk

1 tsp Basil

1 tsp chervil

1 tsp dried onion

1 Tbls chives

1/2 tsp garlic

Pinch salt

1/4 teaspoon freshly ground pepper

6 sheets phyllo dough, defrosted according to package directions

1/4 cup plain dry breadcrumbs

1/4 cup chopped/broken goat cheese

Directions:

Preheat oven to 350°F. Coat a 9-inch deep-dish glass pie pan with cooking spray.

Cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels. Coat the pan with cooking spray, add onion and mushrooms and cook, stirring, until beginning to brown, 4 to 5 minutes. Add spinach and stir until just wilted, about 1 minute. Transfer the vegetables to the bowl with the sausage; set aside.

Whisk eggs, egg whites, milk, herbs, salt and pepper in a medium bowl.

Unroll phyllo onto a clean, dry surface. Cover with a sheet of wax paper and then a damp kitchen towel. Place one sheet of dough into the prepared pie pan, spray with cooking spray and sprinkle lightly with breadcrumbs. Repeat with the remaining phyllo, spraying and sprinkling between each layer, turning each sheet at a 45° angle to cover the entire pan. Trim the phyllo edge with kitchen shears to be level with the rim of the pan. Spread the sausage mixture in an even layer on top of the phyllo; pour in the egg mixture and top with cheese.

Bake the quiche until the top is browned and the phyllo is crispy, 40 to 45 minutes. Let cool for 10 minutes before cutting into wedges.

RECIPE THEME