You know what I love about quiche? The fluffy flavorful eggs, and (in my favorite variety) the melty cheese and the delectable bites of bacon. You know what I don’t care that much about? The crust. Call me crazy, but for me the crust just gets in the way of all that eggy, cheesy, bacon-y deliciousness, and I would much rather spend my calories on, say, a lovely naughty glass of red wine on the side. Which is one of the reasons that I am head over heels for this crustless bacon cheddar quiche! Ready for some super easy, super scrumptious, not a crust in sight quiche? Let’s make it!
I know, my Irish mother is probably reading this post right now, the day before The Day (as we refer to St. Patrick’s Day in my house) and wondering where on earth she went wrong…but I promise that if you look around a little on this website and many others you can absolutely find recipes for Irish brown bread and scones and many other delicacies from the land of my ancestors. But I’m guessing this is the only place you are going to find the delicious travesty that is shepherd’s pie quesadillas. Crisp tortillas stuffed with a mixture of tender beef and carrots, mashed potatoes, and a little bit of cheddar cheese. Irish cheddar cheese, please…we need to be authentic. Let’s make it!
This recipe for potted cheese is one that is indelibly etched in my childhood memories. My mama would often make it for dinner parties, and I remember my brother and I being allowed to stay up late in our pajamas to help pass the hors d’oeuvres, which included rumaki, pineapple chunks wrapped in bacon, and this potted cheese. It was the height of elegance, and while we had to go to bed before the main course so I don’t have any intel on what that tended to be (maybe my mama will leave a comment and enlighten us) I still remember the deliciousness that was this tangy spreadable cheese in its cute little pot. Let’s go back in time and make it!
So, pretend with me for a moment that your favorite mac and cheese recipe and your favorite taco recipe had a baby made out of creamy cheddar cheese and macaroni goodness mixed with spicy ground beef and topped with crumbled up crunchy tortilla chips. Got that in your mind? Welcome to my chili macaroni and cheese, which is all of that deliciousness baked up in your favorite casserole dish and just in time for those chilly winter nights when the ravenous kids are around. Let’s make it!
I’m always and forever helpless in the face of a tuna melt – my favorite diner food after bacon egg and cheese on a roll – so I am doing that thing I do with classic recipes that are near and dear to my heart. And by that I mean I am messing with success by trying as many different spins as I can think of in an effort to eat as many tuna melts as humanly possible. In this case, I added a secret ingredient that had the Southern husband extremely concerned about his dinner prospects that night…but I’m happy to report that it turned out creamy, dreamy and delicious. Want to to take your tuna melts to luxurious new heights? Let’s make it!
Summertiiiiiiiiiiime, and the living is easy! Especially if you decide to make nachos for dinner. And especially if you swap out the jarred salsa and make these fresh corn nachos instead. Filling in for that jarred stuff is a quick and scrumptious conglomeration of fresh corn kernels, some chopped red onion, and a little lime juice. Add in some chopped avocado, a little melted cheddar, some dollops of sour cream and a sprinkling of chili powder and you have the fresh summertime version of everyone’s favorite nibble. Ready to summertime up your nachos? Let’s make it!