Individual Bacon and Cheese Quiche

I made this recipe because I had limited food in the house (it is once again time to go grocery shopping--I hate grocery shopping) but I happened to have everything I needed to make these mini quiches. Little did I know just how freaking amazing these things are! Cream cheese and eggs, a match made in heaven! When I asked Eric what he thought of them, he just looked down at his empty plate, chewing his last bite, then looked up at me again. Enough said.

Recipe adapted from here.

Ingredients:
5 slices bacon, cooked and crumbled
1 8-ounce package cream cheese, softened
2 tablespoons milk
2 eggs
1/2 cup cheddar cheese, shredded
salt, to taste
pepper, to taste
1 can Pillsbury Grands refrigerated biscuits (8 count)

Directions:
Preheat oven to 375 degrees. Grease muffin tin with cooking spray.

In a small bowl, beat cream cheese until smooth. Add eggs and milk and continue to beat until well combined. Stir in cheddar cheese.

Roll out each biscuit into 5-inch rounds. Place a biscuit in a muffin cup and firmly press the dough to the bottom and sides of the tins. Sprinkle half of the crumbled bacon in the bottom of each muffin cup. Divide egg mixture evenly between the cups.

Bake for 21 to 26 minutes or until the egg filling has set and the edges of the biscuit cups are a golden brown. Sprinkle the remaining bacon on top of the mini quiches, lightly pressing it into the centers.

Remove cups from pan and serve.

Since I was only feeding Eric and myself, I didn't really want to make 8 individual quiches so I halved the recipe and made 4 quiches and 4 monkey bread muffins--dinner and dessert!

Enjoy!

~Krissy

More Quiche Recipes:
Ham and Broccoli Quiche
Spicy Sausage and Spinach Quiche
The Pizza Quiche
Quiche in a Mug

Orange Chicken in a Slow Cooker

Slow cooker or crockpot recipes make cooking so easy and food so incredibly flavorful. When I came across an orange chicken slow cooker recipe, I knew I had to try it. Eric and I are both HUGE orange chicken fans. When we order Chinese, it's usually orange chicken and fried rice. Fortunately, Eric makes a mean fried rice (I actually prefer his rice over that of any restaurant). So I made the chicken, he made the rice, and we had one yummy dinner.

Recipe adapted from here.

Ingredients:
4 or 5 boneless skinless chicken breasts (frozen or thawed, I used frozen)
3/4 cup orange marmalade
3/4 cup barbecue sauce (we used Sweet Baby Ray, our all time favorite BBQ sauce)
2 tablespoons soy sauce

Directions:
Place the chicken breasts in the bottom of the slow cooker. Pour the marmalade, barbecue sauce, and soy sauce over the chicken. Cover and set slow cooker to low. Cook for 4 hours. Partially uncover the slow cooker so some of the liquid will escape; this will thicken your sauce. Cook for another 3 to 4 hours. You can serve breasts whole, cut them into pieces, or shred them. Serve over fried rice.

Eric's amazing fried rice!

Enjoy!

~Krissy

More Slow Cooker Recipes
Alfredo Green Bean Casserole
Creamy Butternut Squash Soup
Hot Spinach and Artichoke Dip
Pumpkin Butter 
Tomato and Artichoke Chicken 

Jalapeno Popper Chicken

A week ago Eric and I celebrated our 5th anniversary (our last anniversary before we get married!) and went to Ukai Hibachi Grill and Sushi Bar to celebrate. As an appetizer we had tuna jalapeno poppers. They were fricking amazing--as is all their food there. Anyway, it got me thinking about jalapeno poppers and I knew somewhere in my hundreds (maybe thousands) of bookmarked recipes, I had a jalapeno chicken recipe. I found, and made it, and it was absolutely delicious. I will definitely be making it again.

Recipe is adapted from here.

Jalapeno Popper Chicken  with Salt and Vinegar Roasted Potatoes

Ingredients:
1/2 cup breadcrumbs
2 teaspoons olive oil
4 teaspoons taco seasoning
1 egg
3 ounces cream cheese (I used reduce fat)
1/4 cup cheddar cheese, shredded
1 jalapeno pepper, seeds and ribs removed, minced
2 chicken breasts.

Directions:
Preheat oven to 375 degrees. Spray a rimmed cookie sheet generously with cooking spray.

In a small skillet, combine breadcrumbs and olive oil over medium heat. Cook until golden brown, stirring often. Pour into a shallow dish and stir in taco seasoning.

In a second shallow dish, lightly beat the egg.

In a third bowl, mix together cream cheese, cheddar cheese, and minced jalapenos.

Cut a slit into the side of each chicken breast to make a pocket. Stuff each of the breasts with half of the cream cheese mixture. Secure with toothpicks if necessary.

Dip the breasts into the eggs then into the breadcrumbs. Make sure to completely coat each chicken breast, and then place them on the prepared cookie sheet. Bake for 25 to 30 minutes or until the juices run clear.

Eric said that the whole house smelled like this dish and he couldn't wait to try some. He wasn't disappointed. However, he was wondering if there was a way we could fry them next time. That boy wants to fry everything!

On a side note, I highly recommend drinking a margarita with this dish. Together they make a perfect summer pairing.

Enjoy!

~Krissy