chicken

Autumn Butternut Squash Crust Quiche with Sausage and Kale

Ahh fall, the crunchy leaves under our feet, the beautiful colors, pumpkin spice…

Sorry to interrupt your daydream but…

I love making quiche as a make ahead meal, it is a great option for a busy night when there is not time to cook. It’s also a great grab and go breakfast!

For the crust of this quiche I used butternut squash, but you can use any sturdy vegetable. Think sweet potato, any winter squash, even regular potatoes or beets.

To get started slice the bulb shaped end off butternut squash. Peel both parts of the squash, and remove seeds. Slice the long part of the squash into thin rounds, the bottom half into thin slices. Toss them with salt, pepper and a touch of oil and lay them in the bottom of a pie pan or skillet being sure to overlap them to form the crust. If there are holes don’t worry, the eggs we add later will help it stay together.

Roast the crust in the oven until squash softens and begins to brown. Set aside.

For the filling, remove the casings and brown your chicken sausage in a bit of oil. Alternately you can use cut up breakfast sausage, or fully cooked chicken sausage, just brown it in a pan to get some extra flavor.

While your meat is browning throw in the other vegetables, garlic, thyme, salt and pepper.

Once the sausage is browned and onions, peppers and kale are softened remove from heat and allow to cool slightly.

Crack the eggs into a bowl, season with salt and pepper. Now add the milk and beat the eggs for a minute or so. Stir in cheese if you are using it (a tablespoon or two of nutritional yeast would be a great sub for the cheese if you can’t have it) then add in the sausage mixture. Pour the whole works into your squash crust and bake until eggs are set, about 20-25 minutes.

My kids even enjoy these quiche so I usually don’t mess around with a single batch, instead I double the recipe and use a casserole pan. Just be sure to adjust baking time accordingly (5 minutes more is the most I have added). Please forgive my pictures it seems my quiche always gets hit before I can snap a proper shot.

You can make this ahead and serve at room temperature, straight out of the oven or refrigerator, or reheated. It’s a great grab and go breakfast or a nice make ahead dinner.

Enjoy!

Crunchy Korean BBQ Chicken Wings Instapot

I know what you are thinking, crispy chicken wings from a pressure cooker? Lady you are nuts! But hey don’t stop reading I promise you will be impressed. My husband was blown away thinking I fried them.
It’s super easy too…and fast too!

If your wings aren’t split, cut them apart. Also now would be a great time to trim off any excess fat that may be hanging off your wings.

Place the metal trivet that came with your pressure cooker (if you don’t have a trivet you can grab yours here) and place it in the pot. Salt and pepper your wings and place them on the trivet in layers.

Add one cup of chicken stock, or just water if you don’t have the stock, but the stock adds some great flavor so it’s worth it! Seal the lid on your Instapot and set to manual cook 9 minutes.

Preheat your oven to broil.

While you wait for the wings to cook prepare the sauce. Heat a small saucepan over medium high heat. Drop the coconut oil in and once melted add the garlic and allow to sauté for a minute or two. Be careful garlic burns super fast. Now add the balance of ingredients and allow to simmer while your wings are becoming amazingly juicy.

Once the pressure cooker is done, do a quick release by flipping the top to vent.

Drop your wings in the sauce tossing to coat.
Place wings on a sheet pan prepared with foil and allow to broil for about 6 minutes. Flip over and broil another 2-3 minutes. Be careful, after the first 6 minutes you may need to lower your rack as the sugars in the sauce can get a bit smokey.

Remove from oven, give them another toss in the sauce and serve with celery sticks and blue cheese if you wish. I had to make a second batch right away as they disappeared pretty quickly after I made them…
Cheers!

One Pot Chicken, Summer Vegetable and Brown Rice Sauté

This is one of my all time favorite ways to make dinner when I am on a limited time schedule! You know when your kids have to be run to an after school activity right around dinner time, dance, swim class, parkour…fill in the blank, I am sure all parents out there know exactly what I am talking about. You open the fridge to find leftover chicken (or burgers, steak, sausage…), some leftover rice or other grain, and a mixed grouping of veggies. Sure you could just reheat everything, use 3 pans, and watch your families face when you declare leftovers for dinner…or you can sauté some garlic and onions, toss in some diced fresh veggies, add your leftover meat, your leftover rice and voila a truly beautiful one pot wonder is served.

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