Richard Goellner (The Realtor that Cooks)
Coldwell Banker Realty

Zaiga-Palm Coast - Ham & Spinach Quiche

 

Realtor that cooks, homes, for sale, Ham and Spinach Quiche, Coldwell Banker, Rich Goellner, Sold

Zaiga's Ham and Spinach Quiche or Crab Quiche

NOTE:

Preheat oven to 425 degrees

Use large 10 or 12 inch quiche pan

Use 1 Pillsbury pie crust - bring to room temperature and roll out paper thin to about 1-2 inches larger than quiche pan; butter quiche pan generously, then place rolled out crust into pan and trim or crimp down edges to be even with the top of the baking pan.

Coarse chop about 2 cups fresh spinach and saute in unsalted butter until wilted, cool, set aside.

INGREDIENTS:

Mix together... 

5 large or extra large eggs. lightly beaten

1 tsp salt

1 tsp pepper

1 cup Hellman's mayonnaise

2 Tbsp French's bold mustard

1 Tbsp fresh horseradish

1/2 tsp onion powder

1/2 tsp garlic powder

2 Tbsp flour

1 cup Half and Half (might need to add a littler more)

Cooled sauteed spinach

3 Tbsp chopped fresh parsley

1/3 cup chopped green onion (both white and green parts)

STIR IN:

1 1/2 cup coarsely chopped or julienned plain (not honey or sweet type) ham (remove & discard rind).  Smithfield plain smoked ham or Frick's works well.

STIR IN:

3-4 packages Sargento 5 ounce shredded swiss/gruyere cheese combo (can use a mild Swiss if cannot find this combo -but this combo is best)

Mixture should be quite thick.  Can add more cream or milk if mixture does not come to top of crust.  Pour into prepared quiche pan - bake 425 degrees for 20 minutes, then at 350 degrees for an additional 35-40 minutes.  Cool at least 45 minutes before serving or bake the day before and can reheat by the slice.  Can also prep the day before and bake the next day, but need to bring to room temperature before baking or place in oven to warm up as the oven is preheating, then start timing it after oven reaches temperature.  Also freezes well either whole or by the slice.

Quiche should be lightly browned and should have puffed up even in the enter when fully cooked.

For crab quiche, omit the ham and spinach and use 2 - 2 1/2 cups jumbo lump premium crab, juice and all (Phillips in a can from the refrigerated section of the store works great), adjust and lessen cream amount if needed; optional is adding 1 tsp of Old Bay, but can be used as a garnish at table instead.

For bacon quiche, substitute chopped cooked bacon for the ham.

For artichoke quiche, substitute artichokes chopped in large chunks for the spinach.

ENJOY!

 

 

 

 

 

Linda's-NY. Egg Salad

Realtor that cooks, homes, for sale, Egg Salad, Coldwell Banker, Rich Goellner, Sold

Linda's Egg Salad with Smoked Paprika Garnish

INGREDIENTS:

3 ounces cream cheese, softened

1/4 cup mayonnaise (Hellmann's)

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup finely chopped celery

1/4 cup sweet pickle relish

2 tablespoons minced fresh parsley

8 hard-boiled large eggs, chopped

smoked paprika

INSTRUCTIONS:

In a bowl, mix cream cheese, Hellmann's mayonnaise, salt and pepper until smooth. Stir in celery, relish and parsley. Fold in eggs. Sprinkle smoked paprika on top. Refrigerate, covered, until serving.

ENJOY!

Sue's-Aspen Buffalo Ranch Chicken Wrap

 
Realtor that cooks, homes, for sale, Buffalo Ranch Chicken Wrap, Coldwell Banker, Rich Goellner, Sold
 
Sue's Buffalo Ranch Chicken Wrap
 
INGREDIENTS:
 
1/2 cucumber, thinly sliced
 
1/2 lb. chicken tenders
 
1 cup baby spinach
 
1 tbsp. buffalo sauce
 
1 tomato, sliced
 
2 large flour tortillas (10–12 inches)
 
2 slices cheddar or mozzarella cheese

3 tbsp. Hidden Valley Original Ranch Dressing

INSTRUCTIONS:

Preheat oven to 375°F. Salt and pepper the chicken tenders and bake on wire rack placed on baking pan for ten minutes. Toss the chicken tenders into the warm buffalo sauce, coating them completely. Place them back on the rack, and cook for an additional ten minutes. Remove from oven, cool a few minutes on wire rack, chop, and set aside. Assemble the wrap: place the tortillas flat on the counter. Top with spinach, tomato and cucumber, keeping the vegetables in the bottom third of the tortilla. Drizzle the Hidden Valley Ranch dressing over the vegetables, and distribute the chicken and cheese on top. Season with salt and pepper. Roll the tortilla up gently and firmly away from you, folding in the sides as you go (to make a closed burrito shape). Wrap tightly in wax paper and then slice in half. (This will help keep the wrap together during eating).
 

ENJOY!

 

 

Molly's ND Salmon and Avocado Sandwiches

Realtor that cooks, homes, for sale, Open Face Salmon and Avocado Sandwiches, Coldwell Banker, Rich Goellner, Sold

Molly's Open-Face Salmon and Avocado Sandwiches

INGREDIENTS:

Unsalted butter, for cooking

Four 1 inch-thick slices rye bread

1/2 cup sour cream

2 Tbsp chopped preserved lemon

Freshly ground black pepper

2 avocados, sliced

Flaky salt or coarse kosher salt

4 ounces smoked salmon

2 radishes, thinly sliced

4 cornichons, sliced

Crushed red pepper, optional

Handful chopped fresh chives or dill

Sesame seeds (black and white mixed), for sprinkling

Lemon wedges, for serving

INSTRUCTIONS:

Melt a thin layer of butter in a skillet over medium heat, then add the bread and toast on both sides until golden, 2 to 4 minutes per side.  Combine the sour cream, preserved lemon and a few turns of pepper in a small bowl.  To assemble, dollop the preserved lemon sour cream all over the bread, then top with slices of avocado.  Season the avocado with salt.  Nestle in the slices of salmon, radishes and cornichons.  Top with black pepper and crushed red pepper, if using.  Sprinkle with the chives or dill and sesame seeds, then serve with the lemon wedges.

ENJOY!