Colby Squares Quiche Treat - Weekend Recipe

This great quiche recipe is perfect when you make it with an herb flavored crust.  It is a traditional crust recipe seasoned with Italian Seasoning which I share the recipe at the end.  

You can make this as an appetizer to serve at a family gathering this fall or as a brunch item making it in a square shape rather than pie shaped.

Colby Squares Quiche Treat 

1 Herb Crust (see below)

2 cups chopped cooked turkey or chicken

1/3 cup green onions, chopped

8 ounces Colby cheese, grated

6 slices crisp cooked bacon

1/8 tsp salt

2 Tbls Parmesan cheese, grated

1/8 tsp paprika

4 large eggs

1/8 tsp white pepper

¼ tsp dry mustard

Onto or into prepared (not baked) Herb Crust (see below) sprinkle with chopped turkey or chicken, then onion.  Cover with cheese.  Crumble bacon over cheese.  Beat eggs with salt, pepper, and mustard.  Stir in milk.  Pour carefully over filling.  Sprinkle with Parmesan cheese and paprika.  Back on the lowest rack of 400-degree oven, 25 to 30 minutes or until set in center.  Cool on wire rack. Serve warm or cold.  Makes 8 dinner servings, 16 appetizer strips.

HERBED CRUST

½ cup sifted flour

¼ tsp salt

1 tsp Backyard Patch Italian Seasoning

½ cup firm butter

¼ cup cold milk

Combine flour, salt and Italian seasoning.  Cut in butter with knives or pastry cutter until particles are the size of peas.  Sprinkle with cold milk, adding just enough to make a stiff dough.  Shape into a square and roll on a floured board into a sheet about 12 by 16 inches.  Fold into thirds and lift into a 9x14x2 inch baking dish or 9 x 13 metal pan.  Unfold.  Fit carefully into the dish, trimming edges with the top of dish.  Fold crust down ¼ inch to form a rim and press with tines of a fork.

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, or Recipe2019 

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 Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Cheese Zucchini breadsticks - Weekend Recipe

We have shared a number of different recipes on this months theme, as zucchini are a great medium for flavors.  Today I thought an appetizer would be perfect for the weekend.

Cheesy Zucchini Breadsticks

4 medium zucchinis (washed, not peeled- about 3 cups)

2-4 cups cheese (shredded) – pick your faves

2-3 large eggs

1/3 cup flour

Seasoning (we recommend BYP Italian Seasoning or Fiesta Dip Mix)

Salt & Pepper to taste

Directions:

Pre-heat the 450 degrees F. Shred the Zucchini and place in a bowl and sprinkle with salt to release the moisture.  Let it sit 10 to 15 minutes, then squeeze the zucchini in a clean towel to remove most if not all of the liquid.

Mix zucchini, eggs and flour in a medium bowl.  You want the mixture loose and spreadable not liquid, so add one egg at a time to see if three are needed.

Spray a baking sheet with cooking spray or line with parchment.  Spread the zucchini mixture into a large thin rectangle.

Bake 25 minutes or until the edges are nicely brown.  Make sure it’s nice and golden on the sides and top so the crust is not mushy.

Reduce the heat to 350 degrees F, sprinkle the crust with cheese and seasoning and continue baking until cheese is just melted.

Let cool 2 minutes then cut into sticks.  Serve with a marinara (we recommend a tomato sauce seasoned with our BYP Marinara seasoning.

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

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Crispy Seasoned Shrimp on the Grill - Weekend Recipe

With the weather the way it has been, I feel like I am rushing things by suggesting you get out the grill, but seriously it is Spring and we need some outdoor time.  This light flavorful shrimp dish is perfect.  Serve the skewers over a bed of couscous or quinoa or Arborio rice and enjoy with a side salad.

Crispy Seasoned Shrimp on the Grill

2 lbs. medium shrimp, shelled and deveined

2 Tbls. olive oil, divided

2 Tbls. vegetable oil

1-2 Tbls. BYP SEAFOOD SEASONING or ITALIAN SEASONING

1/2-1 tsp. granulated garlic

1/2-1 tsp. salt, optional

1/4-1/2 tsp. black pepper, fresh ground

1 cup bread crumbs

16-24 wooden skewers, depending on shrimp size

Directions:

Place the shrimp in a bowl. Add the vegetable oil and 1 TB. olive oil and toss to coat. Add the Herb Seasonings, garlic, salt and pepper and mix well. Add the bread crumbs and toss to coat. Cover and refrigerate for 2-6 hours. So the ends of the skewers don’t burn off, soak them in water for the last hour the shrimp are in the fridge. Spray or brush the grill grate with oil before heating the grill so the breading doesn’t stick. Thread the shrimp onto the skewers. Use 4 shrimp per skewer. Be careful that the bread crumbs don’t fall off while skewering. If there is a lot of breading leftover in the bowl, press it into the shrimp wherever it looks to need some. Sprinkle the skewers with the remaining olive oil and grill over medium coals until thoroughly cooked, 6-8 minutes, turning the skewers at least once to cook evenly.


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

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Beefless Stew - Meatless Monday (on Wednesday!)

The theme this month was Beef Stew, but I just wanted to be certain that if you are avoiding meat you could still enjoy a beef-like stew, so here is a recipe for that.  You can certainly add other vegetables to this recipe, but that would take it away from the traditional Beef Stew we were going with here.

BEEFLESS STEW makes about 10 cups

1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)

3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)

3 ribs celery, cut into ¾-inch pieces (about 1 cup)

2 medium portabella mushrooms, cut into ¾-inch pieces (about 4 cups)

1½ tablespoon finely chopped garlic (about 6 medium cloves)

5 cups water

2 pounds white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)

⅓ cup tomato paste (half of a 6-ounce can)

1 tablespoon BYP Italian Herb Seasoning Blend

1 tablespoon paprika

2 teaspoons finely chopped fresh rosemary (or ½ tsp dried)

1½ cups cooked peas (if frozen, rinse under warm water)

½ cup fresh parsley, chopped

Directions

Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots, and celery, and and cook, stirring frequently, for about 8 minutes, adding water as needed. Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as needed. Add the 5 cups of water, potatoes, tomato paste, Italian seasoning, and paprika, and bring to a boil, uncovered. Reduce the heat to medium-low and stir in the rosemary. Cover and cook for 25 to 30 minutes, stirring occasionally, or until the carrots and potatoes are very tender. Add the peas and cook for 5 minutes more. Place 2 cups of the stew (broth and vegetables) into a blender, and blend just briefly. Stir the mixture back into the pot to thicken the stew. Sprinkle top with parsley as you serve.

To find any recipe featured this month - use the search box and type: StewFeb
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   April - Ham & Shrimp Dishes
   May - Bread recipes
   June - Garden Delights
   July - Grilling
   August - Salsa, Corn and Jelly
   September - Squash Dishes
   October - Pumpkin Recipes
   November - Chili
   December - Herbal Cocktails