Crustless Broccoli and Cheddar Quiche

Crustless Broccoli and Cheddar Quiche
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0 calories
0 g
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0 g
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Cooking spray
  2. 3 cups chopped broccoli florets
  3. 1 cup grated cheddar cheese
  4. 2/3 cup 2% milk
  5. 1/4 cup half & half cream
  6. 5 large eggs
  7. 3/4 teaspoon kosher salt
  8. 1/8 teaspoon ground black pepper
  9. pinch freshly grated nutmeg
Instructions
  1. Preheat your oven to 350 degrees. Spray a pie dish with oil.
  2. Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.
  3. Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.
  4. Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
  5. Cut the quiche into 6 pieces and serve.
Notes
  1. Serving: 1slice, Calories: 174kcal, Carbohydrates: 5g, Protein: 12.5g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 178mg, Sodium: 358mg, Fiber: 1.5g, Sugar: 3g
Adapted from skinnytaste.com
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Adapted from skinnytaste.com
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Easiest-ever Biscuits

Easiest-Ever Biscuits
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0 calories
0 g
0 g
0 g
0 g
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0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups (15 ounces) all-purpose flour
  2. 4 teaspoons sugar
  3. 1 tablespoon baking powder
  4. ¼ teaspoon baking soda
  5. 1 ¼ teaspoons table salt
  6. 2 cups heavy cream
  7. 2 tablespoons unsalted butter, melted (optional)
Instructions
  1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking
  2. sheet with parchment paper. In medium bowl, whisk together flour, sugar, baking powder, baking soda , and salt. Microwave cream until just warmed to body temperature (95 to 100 degrees), 60 to 90 seconds, stirring halfway through microwaving . Stir cream into flour mixture until soft, uniform dough forms.
  3. Spray 1/3-cup dry measuring cup wit h vegetable oil spray. Drop level scoops of batter 2 inches
  4. apart on prepared sheet (biscuits should measure about 2½ inches wide and 1 ¼ inches tall). Respray measuring cup after every 3 or 4 scoops. If portions are misshapen, use your fingertips to gently reshape dough into level cylinders. Bake until tops are light golden brown, 10 to 12 minutes , rotating sheet halfway through baking. Brush hot biscuits with melted butter, if using. Serve warm. (Biscuits can be stored in zipper-lock bag at room temperature for up to 24 hours. Reheat biscuits in 300-degree oven for 10 minutes.)
Notes
  1. Dough can be frozen and baked another day. (Thaw first.)
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Double Berry Puff Pancake

Double Berry Puff Pancake
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 large eggs
  2. 1 cup whole milk
  3. 1 cup all purpose flour
  4. 1/4 cup granulated white sugar
  5. 1/2 teaspoon freshly grated lemon zest
  6. 1/4 teaspoon salt
  7. 2 tablespoons unsalted butter
  8. 1/2 cup blueberries
  9. 1/2 cup halved raspberries
  10. powdered sugar, syrup and/or freshly whipped cream, for topping
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Use a blender or hand mixer to combine the eggs, milk, flour, sugar, lemon zest and salt.
  3. Heat a 12-inch cast iron skillet over high heat on the stove. Add the butter and melt. Pour the batter into the skillet, then scatter the berries on top. Put the pan in the oven, and bake until puffed and cooked through, about 20 minutes. Slice and serve, topped with powdered sugar, syrup and/or freshly whipped cream, as desired.
Notes
  1. See Skillet Pancake for a variation on this recipe
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Skillet Pancake

Skillet Pancake
Serves 4
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 eggs
  2. 1//4c sugar
  3. cinnamon (to taste)
  4. 1/2c all purpose flour
  5. 1/c whole milk
  6. 2tb butter
Instructions
  1. Beat eggs and add other ingredients (except butter)
  2. Set oven to 400°
  3. Melt butter in dutch oven or iron skillet
  4. When butter is melted and oven reaches temp, add ingredients
  5. Cook for 15 minutes uncovered
  6. Top with cinnamon
Adapted from Joy of Cooking?
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calories
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fat
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protein
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carbs
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Adapted from Joy of Cooking?
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Broiled Honey-Thyme Peaches with Balsamic Glaze

Broiled Honey-Thyme Peaches with Balsamic Glaze
Serves 8
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
0 calories
0 g
0 g
0 g
0 g
0 g
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0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 tablespoons salted butter, melted
  2. 4 peaches, washed, halved and pitted
  3. ¼ cup honey
  4. ¼ teaspoon freshly ground black pepper
  5. 1 teaspoon fresh thyme leaves
  6. 1 pint vanilla ice cream
  7. 1-2 tablespoons balsamic glaze or aged balsamic vinegar
Instructions
  1. Position a rack in the middle of the oven and turn the broiler to high.
  2. Butter a broiler-safe 9-by-13-inch baking dish. Place peach halves cut side down in the dish. Broil until browned in spots, about 3 minutes, watching carefully to keep them from burning. Turn each peach over and drizzle with the melted butter and the honey. Sprinkle with the black pepper. Broil until browned and bubbling, about 4 to 5 more minutes. Remove from the oven and sprinkle with the thyme.
  3. If serving as a dessert, scoop ice cream into bowl. Divide the peaches and the pan juices over the ice cream. Drizzle with balsamic glaze and serve.
  4. You can also serve this as a side dish to grilled pork, chicken or fish minus without the ice cream.
I made this on the grill (no baking dish)
  1. • Cook face-down on indirect heat for 8 minutes
  2. • Flip over and drizzle with honey
  3. • Grill for a few more minutes.
  4. • Skip the balsamic glaze and serve with vanilla bean ice cream
Adapted from Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines
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Adapted from Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines
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Breakfast Pie with Hash Brown Crust

Breakfast Pie with Hash Brown Crust
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tbl olive oil
  2. 3 1/2 cups peeled, shredded hash browns
  3. salt, black pepper
  4. 2 tbl unsalted butter
  5. 1 large leek, halved lengthwise, cleaned, and white and light greens thinly sliced into half moons
  6. 8 oz mushrooms, cut into 1/4 inch slices
  7. 5 large eggs
  8. 3/4 cup heavy (whipping) cream
  9. 1 cup grated parmesan
Instructions
  1. Preheat the oven to 350 degrees with a rack in the middle position.
  2. Heat the olive oil in a large nonstick skillet over medium heat. While the skillet heats, combine the shredded potatoes with 1 teaspoon salt, ½ teaspoon pepper, and some rosemary in a large bowl and toss to combine.
  3. Add the seasoned potatoes to the hot skillet, spread them into a single layer, and cook, flipping once with a spatula, until they are crispy on both sides, about 10 minutes. Dump potatoes into a 9" pie plate and spread along the bottom and up the sides. You may want to allow the potatoes to cool a little before spreading.
  4. Melt 2tbl butter In the same skillet over medium heat. Add the leeks and mushrooms and cook until they are soft and lightly browned, 15 to 20 minutes. Remove from heat and let cool.
  5. Meanwhile, combine the eggs and cream in a large bowl and whisk together. Add salt and pepper and half the grated cheese and whisk until incorporated.
  6. Spread the leeks and mushrooms over the bottom of the crust and top with the remaining cheese. Pour in the egg mixture.
  7. Bake until the filling is cooked through and the top is nicely browned, 30 to 40 minutes. Serve immediately. Serves 6.
Notes
  1. This is really good, and a solid choice for vegetarians and gluten-sensitives.
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Vidalia Onion and Sweet Pepper Strata

Vidalia Onion and Sweet Pepper Strata
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2209 calories
227 g
1224 g
95 g
114 g
35 g
1975 g
2863 g
71 g
1 g
54 g
Nutrition Facts
Serving Size
1975g
Amount Per Serving
Calories 2209
Calories from Fat 845
% Daily Value *
Total Fat 95g
146%
Saturated Fat 35g
175%
Trans Fat 1g
Polyunsaturated Fat 13g
Monounsaturated Fat 41g
Cholesterol 1224mg
408%
Sodium 2863mg
119%
Total Carbohydrates 227g
76%
Dietary Fiber 39g
155%
Sugars 71g
Protein 114g
Vitamin A
150%
Vitamin C
855%
Calcium
373%
Iron
139%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons olive oil, plus more for the pan
  2. 1 medium Vidalia onion, thinly sliced
  3. 1 red bell pepper, cored, seeded and thinly sliced
  4. 1 yellow bell pepper, cored, seeded and thinly sliced
  5. 2 cloves garlic, peeled, minced
  6. 12 thin slices firm white sandwich bread, cut into 1-inch squares
  7. 2 ounces freshly grated Parme­san cheese, divided
  8. 6 large eggs
  9. 2 1/2 cups milk
  10. 2 sprigs thyme, leaves picked
  11. Coarse salt and freshly ground black pepper
Instructions
  1. Oil a 9x13 baking dish; set it aside
  2. In a large saute pan, heat the oil over medium heat and saute the onion until it's golden, about 5 minutes
  3. Add the bell peppers and saute until they are tender, about 5 minutes
  4. Add the garlic and saute until the mixture is fragrant, about 1 minute
  5. Place half the bread squares in the prepared baking dish; top them with half the vegetables
  6. Sprinkle half the Parmesan over the vegetables and top with the remaining bread and vegetables
  7. In a medium bowl, whisk together the eggs, milk and thyme; season with salt and pepper. Pour the egg mixture over the bread and vegetables.
  8. Cover and chill the strata at least 3 hours, or up to 12.
  9. Heat the oven to 375 degrees. Let the strata stand at room temperature 20 minutes.
  10. Sprinkle the remaining Parmesan cheese over the strata and bake until it's puffed and golden brown around the edges, about 50 minutes.
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calories
2209
fat
95g
protein
114g
carbs
227g
more
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Potato Mushroom Quiche

Potato Mushroom Quiche
Serves 4
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2179 calories
205 g
1002 g
97 g
128 g
56 g
2075 g
3364 g
41 g
1 g
35 g
Nutrition Facts
Serving Size
2075g
Servings
4
Amount Per Serving
Calories 2179
Calories from Fat 860
% Daily Value *
Total Fat 97g
149%
Saturated Fat 56g
278%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 28g
Cholesterol 1002mg
334%
Sodium 3364mg
140%
Total Carbohydrates 205g
68%
Dietary Fiber 15g
59%
Sugars 41g
Protein 128g
Vitamin A
86%
Vitamin C
99%
Calcium
263%
Iron
71%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 medium potatoes, cooked, peeled and sliced
  2. 1T butter
  3. 1 small onion, chopped
  4. 1/4t paprika
  5. 1/2 lb mushrooms, sliced
  6. 1/2 lb swiss cheese, shredded and divided
  7. 4 eggs
  8. 2c milk
  9. 1t salt
  10. Dash pepper
Instructions
  1. Preheat oven to 325º
  2. In large skillet, melt butter
  3. Add onion and paprika, cook 5 minutes
  4. Add mushrooms and cook 5 more minutes
  5. In greased 2-qt baking dish place a layer potatoes
  6. Top with half of mushroom mixture
  7. Sprinkle with half of cheese
  8. Repeat with remaining potatoes, mushrooms and cheese
  9. In large bowl, beat eggs, milk, salt and pepper
  10. Pour over vegetables
  11. Bake for 50-60 minutes until custard is set
  12. Sprinkle with half of the cheese
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calories
2179
fat
97g
protein
128g
carbs
205g
more
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Blintz Soufflé

Blintz Soufflé
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1472 calories
19 g
917 g
151 g
14 g
90 g
424 g
2580 g
17 g
4 g
50 g
Nutrition Facts
Serving Size
424g
Amount Per Serving
Calories 1472
Calories from Fat 1330
% Daily Value *
Total Fat 151g
232%
Saturated Fat 90g
448%
Trans Fat 4g
Polyunsaturated Fat 8g
Monounsaturated Fat 42g
Cholesterol 917mg
306%
Sodium 2580mg
107%
Total Carbohydrates 19g
6%
Dietary Fiber 0g
0%
Sugars 17g
Protein 14g
Vitamin A
98%
Vitamin C
9%
Calcium
35%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 18 blintzes
  2. 1/2c butter (soft)
  3. 2T sugar + cinnamon
  4. 3 egg yolks, beaten (plus whites later)
  5. 1t salt
  6. 2T orange juice
  7. 1c sour cream
  8. 1t vanilla
Instructions
  1. Layer blintzes in shallow greased pan
  2. Cream butter, sugar, eggs, salt and orange juice
  3. Fold in egg whites
  4. Pour over blintzes
  5. Top with sugar and cinnamon
  6. Bake at 350º for 1 hour
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calories
1472
fat
151g
protein
14g
carbs
19g
more
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