Our best crustless Broccoli Cheese Quiche. Broccoli Cheese Quiche (crustless) PRINTABLE RECIPE ▼ 6 SERVINGS This is a great recipe for brunch, lunch, or dinner. And it goes great with bacon or ham. I have this recipe posted in appetizers too because it makes the best tasting mini quiches. But here I am using 3 (6½-inch) pie plates. You could also use a 9 or 10-inch quiche dish or pie plate. This recipe doesn't require a crust. It's perfect for a luncheon or shower. About the Ingredients: • Broccoli: Only use the florets if possible. If not, peel the stems before chopping to a ½-inch dice. • Cheese: Cheddar (mild, medium or sharp) is preferred, but you could also use Swiss or Gruyere. I like to mix Swiss with a little parmesan. • Onion: ¼ to ½-inch dice works best with this quiche. Option: for more flavor, sauté or caramelize the onion. • Milk: Whole milk is the best for this dish. • Eggs: Large fresh eggs are perfect for this recipe. • Baking mix: Use your favorite or try our recipe here . I find it easier to mix the broccoli, onion and cheese before placing in the pie plate or quiche dish. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Broccoli Cheese Quiche (crustless) Serves 6 Ingredients • 1 crown of broccoli (medium); washed and dried; cut into ¾-inch pieces* • 3 cups (12 ounces)cheddar cheese, shredded • ¾ cup onion, ½-inch dice • 1-1/3 cups whole milk • 3 eggs • ¾ cup baking mix (see our recipe here ) • ½ tsp sea salt • ¼ tsp black pepper Preheat oven to 400°F. You will need a blender or food processor and 1 greased 9 or 10-inch pie pan or quiche dish. Here I used 3 (6½-inch) pie plates. ( Source ) Instructions 1. In the prepared pan, alternate sprinkling the broccoli pieces, onions and cheese, making sure they are evenly dispersed. 2. In the blender, combine the rest of the ingredients; blend on high for 20 seconds, scraping sides. Do not overbeat; you will just be adding excess air. 3. Carefully pour into the pie plate on top of the broccoli, onions, and cheese. 4. Place in preheated oven and bake for 25 to 35 minutes until top is a medium golden brown. Cool, if not serving with 30 minutes cover with plastic wrap and place in refrigerator. Can be served warm or cold. *You can also use 2 packages (10-oz each) of frozen broccoli florets. Thaw under cold running water, drain thoroughly and wrap in a dish towel. Get it as dry as possible then cut into ¾-inch pieces.

Fried Rice Every Asian restaurant has a different recipe for fried rice. And those of us that have done stir-fry have our recipes too. Mine is as simple as it can get, but I change it occasionally, depending on what I have in my pantry. I offer some options but have even added diced tomatoes, celery, and leftover pork bits. Adding meat takes it from an entree to a meal. It's a great way of using small amounts of leftovers. Plus, it adds color to an otherwise bland looking dish. Ingredients • 2 eggs, beaten • 3 Tbsp soy sauce • 1 Tbsp olive oil • 1 Tbsp butter • 1 bunch green onions (4 or 5) • 1 bunch lettuce, shredded (green is best) • 2 cups cooked rice You will need a large skillet that can withstand high heat (or a wok). Instructions 1. Mix eggs and soy sauce; set aside. 2. Preheat the skillet over high heat; add cooking oil. 3. Add butter before tossing in lettuce and onions; cook until crisp-tender. 4. Stir in cooked rice; cook, stirring frequently, 4 to 6 minutes. While stirring, drizzle the egg mixture over the rice. Cook, stirring constantly, until eggs are set. Options • 1 large carrots, ¼-inch dice (Step 3) • ½ cup frozen peas, thawed (Step 3) • 10 small shrimp-pictured (Step 4) KEYWORDS fried rice, simple fried rice, versatile fried rice

Our deliciou s,and easy-to-make Rustic Strawberry Pie. Rolling Pin Rustic Strawberry Pie PRINTABLE RECIPE ▼ 4 to 6 SERVINGS This was the first year (2024) that I grew enough strawberries to eat and have extras to freeze-dry. We are lucky enough to have a small store down the road from us that usually has seasonal fruits and vegetables. This year their strawberries were exceptionally nice so I will be freeze-drying some of theirs as well. You can use a bought crust for this pie but our recipe is so easy, and it doesn't have to be perfectly round. Make this style of pie just once and you will be hooked!! Crust Ingredients: Every bit of this crust is flaky and delicious. Unlike regular pie crust where the crimped edge is usually left on the plate. • All-purpose flour: Simple, right? Make sure the flour you are using is fresh. It's easy to tell by the smell. • Sugar • Salt: Preferably Sea or kosher salt. • Unsalted butter: Make sure it is cold, cold, cold. After cutting into cubes, (or grating), put in freezer for a few minutes. • Ice water: Although the recipe says 3 tablespoons, almost always it takes a little more. And make sure it is cold! I like to drizzle in the water while using a large fork to shape and make a rough ball. Filling Ingredients • Strawberries: Use the freshest and plumpest berries that you can find. You can also use apples, peaches, cherries, or blackberries. • Cornstarch: I use cornstarch instead of flour because you need less and it makes the filling more palatable. • Sugar • Lemon: Not much, but necessary • Cinnamon: Fresh is best! Start with capped strawberries and mix with the other filling ingredients. If the strawberries are the size of a quarter or less, I leave them whole. Pour the strawberries into the crust; arrange them if necessary. Fold the crust over the edge of the strawberries. You can do it into neat folds or randomly as I've done here. I prefer the more rustic look. The juices ran over in this pie, but once it cools a little, the pie will be easy to slice and the pieces will remove easily. The parchment paper helps with that. That's why I love this style of pie! Ingredients Crust: • 1¼ cups plain flour • 1 Tbsp sugar • 1 tsp salt • 8 Tbsp (1 stick) cold, unsalted butter, cut into small cubes • 3 Tbsp ice water (depending on the weather, it normally takes more) Filling: • 4 to 5 cups fresh strawberries, washed and spread on towel to dry. Cut into halves or thirds if large. • ½ cup sugar • 4 Tbsp cornstarch (¼ cup) • ¼ tsp cinnamon (optional, but good) You will need a baking sheet and parchment paper.* Instructions 1. Crust: In a large bowl, mix the flour, sugar and salt**. Toss the butter cubes with the and cut in with a pastry cutter until the butter is the size of small peas. Sprinkle 2 tablespoons of water over the mixture and fold with a spatula adding more water if needed until the mixture, when pressed together, forms a rough ball. Do not overmix. Form dough into a 6-inch disc; wrap in plastic wrap and chill about 20 minutes. Remove from chilling, roll on parchment sheet until 13-inches in diameter. Make filling. 2. Preheat oven to 425°F. 3. Filling: In a large bowl, mix together the corn starch, sugar and nutmeg. Add the berries and fold to coat with the dry mixture. Place crust (leave on parchment) on sheet pan. Place filling in the center, leaving about 3 inches of dough uncovered on all sides. Fold that dough up over the fruit all the way around while creating rustic pleats. Place the pie on a middle rack in the preheated oven. Bake for 15 minutes; lower heat to 375°F and continue baking for an additional 45 minutes or until the crust is golden brown. Remove from oven; cool completely before serving. *After rolling the crust on parchment, it can be fitted into a large pie pan, leaving the parchment to make it easier to remove and slice after cooling. **This crust can also be made in your food processor. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Rustic Strawberry Pie Favorite Things from the Kitchen Parchment Paper

Pimento Cheese This recipe is super simple and delicious, with many uses. It can be used as a spread, dip, or sandwich. It's a perfect companion for dill pickle chips! Plus, t he recipe can be easily halved if you don't need a larger amount. About the Ingredients: • Velveeta -This has been around a long time, since 1918. Not a real cheese but rather a processed form of cheese. It tends to have a milder flavor and creamier texture which works great for this recipe. • Sharp Cheddar cheese -Needed for that punch of flavor and texture. • Pimentos -These are mild sweet peppers that come canned or in jars. You could also use diced roasted red peppers. • Mayonnaise -Use your favorite brand. • Sea salt & black pepper -Mix everything together and taste before adding either one. Homemade Pimento Cheese Ingredients • 1 box (16 oz) Velveeta original cheese • 2 cups (8 oz) finely shredded sharp Cheddar cheese • 1 jar (4 oz) diced pimentos • 1 cup mayonnaise (I've always used Duke's) • Sea salt & black pepper; taste before adding Chill the Velveeta in the freezer for 15 minutes (no more) before grating. Instructions 1. Using a grater with large holes, shred the Velveeta into a large bowl. I have successfully used the food processor for this step. The Velveeta is meant to be a little creamy. 2. Stir in the Cheddar cheese and pimentos; add mayonnaise and fold in until the mixture is creamy. 3. You can serve right away or refrigerate until needed. Options • Make a sandwich (great toasted), or serve with crackers, as a t opper for cocktail bread or cut-up with fresh veggies. • Use pimento cheese to make stuffed celery sticks for a tasty appetizer. • Add a half a diced jalapeno to the mix for a kick (or more to suit your taste). • Add bacon, lettuce and tomato for the ultimate sandwich! Soooo good! • If you need to thin, add a little more mayo. KEYWORDS pimento cheese recipe , best pimento cheese recipe, pimento spread Share Pin Share Jump to Recipe PRINT RATE Don’t love it Not great Good Great Love it

Condiments, Marinades & Dressings Simple Peanut Sauce Most of us associate peanut sauce with Asian cooking but Southerners have used peanuts in cooking for hundreds of years. This recipe with 4 basic ingredients can be used in so many ways. It can be used as a salad dressing, a sauce for chicken and burgers, or just about anything that comes off the grill. It's also great with egg rolls or spring rolls! Ingredients ½ cup creamy peanut butter ½ cup soy sauce 3 Tbsp soy oil 2 Tbsp rice vinegar Instructions Whisk the peanut butter and soy sauce together, then whisk in the oil and vinegar. I like to use my immersion hand mixer so it is thoroughly mixed. If using crunchy peanut butter, whisk it in last by hand. Options • For a little extra bite, add ¼ tsp crushed red pepper. • For sweetness, add 2 Tbsp brown sugar. • 1 clove garlic, finely minced gives depth.

Delicious spreads for your homemade breads. Spreads for Breads I love bread with butter. Maybe it's a Southern thing, but I grew up with bread at every meal and there was always butter on the table. Even when margarine came along, we still had butter to spread on our bread. And even though butter is still at the top of my list, I've been using other spreads to enhance my lowly piece of bread (or rolls). You can also enjoy them on waffles and some of them make great toppings for tea sandwiches. FYI, keep refrigerated when not using. • Whipped Cinnamon Butter-In a small bowl, beat 1 cup room temperature butter, 1 teaspoon cinnamon and ¼ cup brown sugar on medium speed until fluffy and sugar is dissolved. Makes 1 cup. • Whipped Honey-Orange Butter-In a small bowl, beat 1 cup room temperature butter, 2 tablespoons honey and 2 teaspoons grated orange peel on medium speed until fluffy. Freshly grated orange peel is the best. • Lemon-Cream Cheese Spread-In a small bowl, beat 8 ounces room temperature cream cheese, 1 tablespoon powdered sugar,teaspoon grated lemon peel and 1 tablespoon lemon juice until fluffy. • Whipped Garlic Butter-In a small bowl, beat 1 cup room temperature butter, ½ teaspoon garlic powder and ½ teaspoon sea salt until fluffy. You can also add ½ teaspoon of Italian seasoning. • Whipped Fruit-Cream Cheese Spread-In a small bowl, beat 8 ounces room temperature cream cheese, and your choice of 2 to 3 tablespoons of seedless jam, like strawberry or blueberry. Orange marmalade (chopped a little) works great too.

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Easy Beef & Broccoli PRINTABLE RECIPE ▼ 4 SERVINGS Serves 4 generously Definitely not a Southern dish, but it's very much enjoyed at our house. This is a simple recipe, but it may have ingredients that you don't usually keep in your pantry. I prefer to serve it with jasmine rice, but any white rice should work. This recipe calls for flank steak, and I know it's usually not overly tender, but it is tenderized briefly in the sauce. It's cut across the grain, so if using a different cut of meat, keep that in mind. Ingredients • ¼ cup light brown sugar, packed • 2 T bsp cornstarch • ¼ tsp garlic powder • ¼ tsp ground ginger • ½ tsp chile-garlic sauce • 2 Tbsp oyster sauce • 3 Tbsp soy sauce • ¾ lb flank steak, cut along grain into 3-inch strips, then ¼ -inch slices across the grain* • 2 Tbsp vegetable oil • 1 broccoli crown ( ½ lb) cut into bite-sized pieces (I've used frozen too, rinse with cold water; drain; pat dry and cut into pieces) • You will also need cooked rice (2 to 3 cups) and garnishes like thinly sliced carrots or scallions. Instructions 1. Whisk the brown sugar and next 7 ingredients in a large bowl; put ¼ cup in a small bowl; set aside. 2. Add the steak to the remaining sauce in the bowl; toss; set aside for 5 minutes. 3. Heat oil to medium-high in large skillet; add steak in single layer; sear; toss, then sear other side. 4. Add broccoli and reserved sauce; stir to combine and cover; cook until broccoli is crisp and tender and beef is cooked through but not overdone, 3 to 5 minutes. Remove from heat. Serve over cooked rice and top with garnishes. Options • Just about any kind of thin noodles would be great to serve with this dish instead of rice. • Stir Fry noodles are another option to use.. Most grocery stores have them but you can a lso find them here . In a pinch, I've used spaghetti and it worked out fine. *Flank steak has a definite grain; that's why it works so well in this dish. Keywords stir fry, broccoli, beef S tir Fry Pepper Steak Serves 4 generously This recipe goes very fast when cooking. If you're not proficient using a wok or don't have one, just use a large skillet. I did that for years and it worked fine. I bought an electric wok several years ago and love it! Ingredients • 4 tsp soy sauc e • 1 Tbsp rice wine • 1 tsp cornstarch • ½ tsp black pepper • 12 oz flank steak ( slice with grain into 2-inch wide pieces; then cut across the grain into ¼-inch pieces) • 3 Tbsp soy sauce • 1 Tbsp water • 1 Tbsp cornstarch • 2 tsp vegetable oil • 1 tsp oil • 1 large onion (quartered, sliced into thin strips, about ¼-inch) • i bell pepper (quartered, sliced into thin strips, about ¼-inch) Instructions 1. In a medium b owl, mix the 4 tablespoons soy sauce and the next 3 ingredients; stir in beef slices; set aside. 2. In a small bowl, mix 3 tablespoons soy sauce and the next 2 ingredients; set aside. 3. Heat wok on high heat, swirl in 2 teaspoons oil; add the beef spreading evenly around wok; cook for 20 seconds, letting beef brown. Stir meat for another 2 minutes; transfer to plate. 4. Add 1 teaspoon oil to wok; add peppers and onions; stir and cook for 4 to 5 minutes. 5. Add beef to wok, add sauce and stir fry about 30 to 45 seconds until slightly thickened; remove from heat. Sauce will continue to thicken after removing from heat. Options • Chopped tomatoes or halved cherry tomatoes are so good with beef and peppers. Add them with the beef (step 5) to the wok, this way they won't overcook and fall apart. KEYWORDS stir fry pepper steak, stir fry Crockpot Mongolia n-Style Beef Serves 6 to 8 This recipe requires more ingredients than I usually like to work with, but the result make it worthwhile. I like to cook the whole recipe and then divide the leftovers into single servings before freezing. They freeze beautifully and it's easier when I use my Food Saver . Ingredients • ½ cup soy sauce • 1 Tbsp toasted sesame oil • ½ cup brown sugar, packed • 2 Tbsp ginger, peeled and finely chopped • 2-4 cloves garlic, minced • 3 lb beef roast * or stew beef • ½ cup all-purpose flour • ¼ to ½ cup vegetable oil • 1 cup beef stock ** • 2 tsp vinegar • 1 cup carrots, julienned (optional, but adds color and flavor) • Cooked rice or noodles Instructions 1. Prepare medium crockpot by using cooking a spray or liner. Add ½ cup water, set to high and start. 2. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, ginger and garlic until thoroughly combined; pour into crockpot. 3. In a large zip top bag, toss the beef with the flour in a zip-top bag; discard any extra flour. 4. In a large skillet, heat about 2 tablespoons oil over medium-heat; add half the beef stirring to brown each piece. Transfer to crockpot, finish browning remaining beef, adding more oil when needed. 5. Add stock to skilllet, heat to boiling while scraping up any bits on the skillet bottom. Add to crockpot, gently stirring to combine. Cover and cook on low setting up to 10 hours until beef is tender; start checking after 8 hours. 6. Add carrots and vinegar to crockpot, stir and cook an additional 30 minutes. 7. Serve with rice or noodles. Garnish with thinly sliced green onions and/or toasted sesame seed. *If necessary, cut into 1½-inch cubes or ½-inch slices (see picture) . **If you don't have beef stock, try Better Than Bouillon . Tips • The soy sauce and the stock/bouillon contain salt so taste before adding any extra. KEYWORDS best mongolian beef, best crockpot mongolian beef

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Share Pin Share Fermented Salsa I like salsa just as it is but I like fermented salsa even more. Fermentation is a natural process that uses naturally occurring beneficial bacteria and yeast. Together they transform certain foods into a slightly tangy and very nutritious delight. And it only takes a day or two! You can make your own salsa or you can buy it in the produce section of your grocery store where it's made fresh. Do not use the salsa that comes in jars. Tools you will need: • Jars -I like to use pint jars unless I am doing a large quantity. I also like to use the large mouth jars; just makes it easier. • Airlock lid -This is very important and necessary. Above I show two kinds- an airlock lid (left) and a pickle pipe with a ring (right). I have used airlock lids for several years, especially when I make kraut but they are unavailable right now. I will be trying out the other one soon. • Weights -For years I used small smooth rocks but now I use glass weights . They make the job so much easier. • You will need some type of a tampe r, but I use a wooden spoon and press down on small layers as I go along. When I am about an inch from the top of the jar, I add the glass weight and press down one final time and put on one of my airlock lids. • You can buy the whole fermentation kit here . It's the best way if you're starting out. • All you need for Fermented Salsa are fresh salsa (our recipe below) and sea salt. I use about one level teaspoon of sea salt for each pint of salsa. You need the salt to draw the moisture from the vegetables. • Pack into jars, tamping down as you go, until you reach about an inch from the top. Place the glass weight on top of the salsa and press down until you see the juice. It's important that all the salsa is sunmerged below the weight. • Ferment for up to two days, tasting after the first day until the taste suits you. When done, take out the weight and screw on a solid top. It will keep in the refrigerator for several months. Check often for spoilage-mold on top, bad smell or funky taste. • The jar does not have to be full to be able to ferment. The ingredients just have to be covered by liquid and topped with a glass weight. • Fermented Salsa boosts your immune system and is full of probiotics, enzymes, plus vitamins that will support your gut health. KEYWORDS best fermented salsa, easy fermented salsa Jump to Recipe Fermented Salsa This recipe should make about 1½ pints, depending on amount of ingredients. Ingredients • 2 cups chopped tomatoes (2 to 3 medium to large) • ½ to 1 whole onion, ½-inch dice (depending on taste) • 1 small green bell pepper, ½-inch dice • ½ to 1 whole jalapeno, ¼-inch dice • ¼ chopped cilantro, ½-inch dice • Juice of ½ lime or lemon • ¼ tsp black pepper • 2 level tsp sea salt Instructions 1. In a large bowl, combine all the ingredients and let sit for about 10 minutes to release the liquid. Not necessary if making regular salsa. 2. Place 2 spoonfuls at a time in the jar, tamp down, repeating until salsa is one inch from the top or the jar. Make sure there is liquid on top before placing the glass weight. Using the airlock top or the pickle pipe with a band, seal the jar. 3. Ferment for 1 or 2 days until it reaches desired taste. Replace top and refrigerate. PRINT RATE Don’t love it Not great Good Great Love it

LLA Basic Coleslaw Recipe We all have our tried and true recipes that we use when we're faced with getting a meal together quickly. This is one of my favorites because it has simple ingredients and can be changed to suit your menu. About this recipe . . . • I love the dressing for this recipe. It has 5 ingredients that blend together so well and is always consistent in flavor. • You can use red cabbage, Savoy, Napa or Bok Choy. • The cabbage can be shredded or chopped to suit your taste. • It's a basic recipe, so you can add other ingredients such as: 1. Thinly sliced cucumbers. 2. Diced tomatoes. 3. Sliced or cubed apples with raisins and toasted pecans 4. Diced green, red or yellow peppers. 5. Chopped green onions, mandarin orange segments and sliced almonds or crispy noodles. 6. Caraway seeds. 7. Chopped raw broccoli florets, craisins and sliced apples 8. Cubed sweet or dill relish, one of my favorites. This dish goes great with our Southern Crockpot BBQ as well as our Southern Potato Salad . Keywords basic coleslaw recipe , best coleslaw recipe, coleslaw recipe, cabbage, carrots LLA Basic Coleslaw Recipe 10 to 12 servings Ingredients ¼ cup sugar ¼ tsp dry mustard ¼ tsp salt 4 tsp vinegar 1 cup mayonnaise 1 lb cabbage, shredded and/or chopped 1 medium carrot, grated Instructions 1. In small bowl, whisk sugar, mustard, salt and vinegar until sugar is dissolved. Add mayonnaise and whisk to mix.* 2. Add cabbage and carrots; combine well. Refrigerate at least two hours or overnight. Options (see other options in the article) • 1 chopped (¼-inch dice) bell pepper, any color • 2 spring onions, sliced and chopped Jump to Printable Recipe▼ Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it

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