Simply Quiche.

Whenever I need a deep dish pie crust (no, I don't usually make my own), I try and buy the Marie Callender brand; smoother crust, bakes evenly; a bit deeper than the no-name store brand types. This is perfect when making quiche as the egg custard tends to puff up while baking; I'd rather have more of it to eat, than cleaning it off the bottom of my oven.



Basic Quiche Recipe

Ingredients:

1 ½ cups half n’ half
4 eggs, beaten
1/8 tsp salt (can be adjusted up or down dependent on ingredients added in)
1/8 tsp ground black pepper
1 – 9” unbaked deep dish pastry shell

Preparation:

Preheat oven to 350F. Combine half n’ half, eggs, salt and pepper. Pour into pastry shell; bake for 45-50 minutes, or until egg mixture is golden brown and set.



Roy Cokenour
 

Now here's a recap of my basic quiche recipe, very simple.  What I'm going to post today is a quiche using Swiss Cheese, mushrooms and bacon.  Swiss cheese usually comes in blocks and all you need is a hand grater and large bowl to shred it; oh, and lots of muscle would be very helpful.  Oh sure you can go out and buy a fancy food processor, but I've got something much better...a kitchen gnome.  Meet my hubby, Roy; and personal kitchen gnome; he does all the jobs I believe need more muscle than I'm willing to sacrifice.

I ended up making two quiches, one without bacon for my mom-in-law who does not eat pork products; both had the Swiss cheese plus sliced mushrooms.

Preheat oven to 350F.  First mix up your egg custard using the recipe above, set aside.  Now spread out two cups of Swiss cheese over the pie crust; next spread out one cup of sliced mushrooms and one cup of chopped, partially cooked bacon.





Gently pour the custard mixture over the ingredients in the pie shell and use a chop stick to move it between items so there is no clumping; try to keep everything spread out as evenly as possible.






Now to avoid spillage, usually you can put a jelly roll pan into the oven while it is heating up to help temper it; it should not warp and tilt your quiche during the baking process.  I have found that that doesn't always work out the way you plan.  Instead take a sheet of heavy duty aluminum foil, make edges all around and place on the center rack of your oven.  Then carefully place your filled pie crusts inside, close up the oven and bake as usual.  The foil won't warp from the heat, but still grab any spillage.




Swiss Cheese and Mushroom Quiche

Once baked, let the quiches cool for at least two hours before serving; they may look done, but the center is still loose; cutting it would be a complete mess.  Refrigerating the quiche would help; it can then be served cold, or slightly warm it for 10 minutes in a 300F oven.  Eaten cold or warm, quiche is a complete meal in a slice of egg custard goodness.



Swiss Cheese, Mushroom and Bacon Quiche
 


Enjoy!!!

Mary Cokenour

Peace Tree Juice Cafe in Monticello, Utah.

Peace Tree Juice Cafe

516 S. Main Street
Monticello, Utah, 84535

(435) 587-5063



Website: http://www.peacetreecafe.com/  (Main focus is on the Cafe located in Moab, Utah)




 
Located on the Main Street of Monticello, Utah, sits the Peace Tree Juice Cafe.  A former residential home, the Cafe is brightly colored with their signature lizard on the front wall.  There is another Cafe located in Moab which was just newly renovated in 2012; the Cafe in Blanding closed about two years ago, so that location should be removed from their sign. Whether sitting on the patio or the interior dining area, you have a wonderful view of the flowering plants and herbs; hummingbird feeders attract the aviary jets; it is an overall soothing environment. 


One hardship about being located on a main thoroughfare; the view of the Abajo Mountains is obstructed by a car wash and Texaco station. 







Due to the high winds and dark clouds moving in from the mountains, we thought it better to dine inside.  The dining area is divided into two sections, "The Cave" which has room for three small tables; and the main area which is roomier and brighter due to the large windows.  There is also a small area for the Cafe's shop of t-shirts, postcards, mugs and various knick-knacks.


Upon entering we were immediately asked if we were there for dinner, and then seated at a table by one of the large windows.  The waitress did not introduce herself, and I only recognized the owner, Karen Whipple, who served us our drinks, because I had once been introduced to her.  Smoothies, coffees and fruit juices are not served during dinner, "It is too busy at dinner time to make them", I was told.  Didn't make much sense to us, since they are often packed for lunch, yet those drinks are available.  They would have made a better profit on the Chai Latte I was craving, instead of the diet Coke I ended up with.  They do serve beer and wine, so my husband was happy with his bottle of porter.

We both ordered the Fish Tacos; three Tilapia fish tacos on your choice of corn or flour tortillas, guacamole, salsa, cilantro lime dressing and green salad, was the description on the photocopied menu.   We were not asked our choice of tortilla, so received flour ones on both orders.  Instead of green salad, we received a salad of corn, black beans, tomatoes and cilantro (fresh, but cilantro was the only seasoning).  Pickled purple cabbage stuffed the small tortillas, so the two ounce (2 oz) portions of fish were overwhelmed.  The guacamole and salsa were both zesty and helped to give the vegetable salad a nice zip when mixed together.

On a side note, the menu states that all dinner entrees come with grilled vegetables and a choice of: coleslaw, potato salad, macaroni and cheese or a dinner salad.  We received, and were offered, none of those items (the vegetable salad was not grilled); I will presume that there was a lack of training and knowledge on the part of the waitress.

Now one thing you have to understand is that Utah is a landlocked state, so fresh fish is not going to be available.  It's either heavily packed in ice for same day delivery, or frozen and thawed out for use.  The fillets for our tacos were nicely browned on the outside, cut into 3 portions for the 3 tacos; however, the fish was a bit on the dry side.  The dressing from the pickled cabbage helped add the needed moisture; removing some of the cabbage and adding the vegetable salad gave a fish taco a whole fresh flavoring to it.





We finished out our meal sharing a slice of Chef Llew's cheesecake, made in house, creamy, yummy with a lemony sour cream topping and garnished with fresh fruit.





Overall, while the breakfast and lunch items, smoothies, fruit drinks and coffees are raved about; the dinner menu at Peace Tree Juice Cafe is not something I would recommend.  The lunch menu is offered through dinner time, but no smoothies, juices or coffees which is very disappointing.

Mary Cokenour

Remember that Garlic Butter Sauce?

You remember, don't you?  The packet of Garlic Butter Sauce I had stashed in the freezer from the Buitoni Shrimp and Lobster Ravioli box. Well I found another way to use it, and to try out a little more fusion cuisine while I was at it. Once again this pasta making challenged woman used a Buitoni product, Cheese and Roasted Garlic Tortelloni; but mixed it with stir fry vegetables...a little bit Italian with a little bit Asian.


I purchased two (9 ounce) packages of the tortelloni and one (16 ounce) package of frozen stir fry vegetables.  I opened up the package of vegetables and put them in a colander, so the water could drain away as they defrosted.  That way I could also defrost the packet of sauce at the same time.  When ready, I first cooked the pasta only to the halfway point, not even to al dente; it was going to finish cooking with the vegetables and the sauce later on.



In a large skillet, set on medium-high heat, I melted two tablespoons of butter with two tablespoons of olive oil; the defrosted vegetables went in plus a teaspoon of minced garlic.  I let them cook for five minutes, stirring occasionally to keep them from sticking or burning.  Just before I added the pasta, the contents from the sauce packet got mixed in; squeezed out every drop of the creamy, garlicky, buttery goodness.





Reduce the heat to low, mix in the tortelloni and cover.  Let this cook for seven minutes; basically the pasta will be steamed to desired doneness while absorbing the flavors of the sauce.  You'll end up with four generous portions, or stretch it to six with an added side dish; sprinkling grated or shredded cheese over top is optional.






Here's the completed dish, Garlic Pasta Stir Fry.  Quick, convenient, easy to make and yummy; it looks pretty too, so you'll be sure to impress someone.    Enjoy!

Mary Cokenour

G'Day Mate at the Outback Steakhouse.

Outback Steakhouse

4921 E. Main Street
Farmington, New Mexico, 87402

(505) 324-2122

Website: http://www.outback.com/restaurant/locations/nm/farmington/farmington/index.aspx

Outback Steakhouse is mainly open for dinner, after 4pm, but this one in Farmington, NM is open Saturday and Sunday at 11am; starting July 1, 2013 it will be open for lunch everyday.  We were immediately greeted upon entering, and while the host wanted to seat us in the bar area, we insisted on a booth in the dining area.  Our waitress, Heidi, was friendly, took our drink and appetizer order quickly; brought warm bread and butter to nosh on; and made sure to keep our drink glasses filled.  Several times the General Manager, Chris, stopped at booths and tables nearby us; for whatever unknown reason, he didn't bother to stop by ours to introduce himself, nor ask how our meal experience was.  Another gentleman wearing a red shirt came by later on, stopped at each table and booth, asked how everything was before moving on; didn't introduce himself, so he could have been just some friendly guy.

We chose two appetizers, the new Crab Stuffed Mushrooms and a half order of Aussie Cheese Fries.
The Crab Stuffed Mushrooms were cooked well; moist, delicious stuffing with mushrooms that could easily be cut with a fork.  The lemon butter sauce served on the side was thick, yet creamy and went so well with this appetizer.

The Aussie Cheese Fries were deep fried shoestring potatoes covered in melted cheese and just a smidgen of bacon; definitely would have appreciated more bacon with this appetizer.  It was served with a spicy ranch dipping sauce, but nothing to rave about.



For the main entree, we both chose 6 ounce sirloins; The Bloomin' Sirloin which came topped with "petals" from Outback's Bloomin' Onion appetizer and the Sirloin with Wild Mushroom Sauce (new item on the menu); both came with a choice of potato, steamed vegetables or side salad.  If you wanted the choice of potato and a side salad, it was an extra $2.99 for the salad (lettuce, croutons, cherry tomatoes, red onion, shredded cheese).  While we both enjoy our steaks medium-rare, we ordered medium and surprise!, the steaks both came out medium-rare anyway.  I enjoyed the garlic mashed potatoes with The Bloomin' Sirloin; they were not only creamy and delicious, but stayed hot throughout the entire meal. 

My husband had ordered the side salad which was served after the appetizers, so his steak looked so lonely on that large dinner plate all by itself.  Perhaps if the large slices of mushroom had been served on the side of the steak, the presentation would have been better; the sauce was creamy though.

We shared one dessert, Carrot Cake with a Cream Cheese Frosting which is not house made, but brought in from an outside source.  However, the cake itself was moist with plenty of diced pecans and raisins; the frosting was not overly sweet and went so nicely with the cake.  It was a pleasant ending to the overall meal experience.

Normally I don't give ratings, but with a chain restaurant like Outback Steakhouse, I would give this one in Farmington, NM a B minus (B-).  Not overly bad, not overly good and just a touch above average.

Mary Cokenour

Saddle Up for the Bar D Chuckwagon.

 

Bar D Chuckwagon

8080 County Road 250

Durango, CO 81301

 

(970) 247-5753

 

 

                                               Website: http://www.bardchuckwagon.com

 

The easiest description I can give of Bar D Chuckwagon is FUN!!!  The atmosphere rustic and serene; the staff are so, so friendly; the cowboy food is hearty and filling; and the entertainment ranged anywhere to sentimental to fall on the floor funny.   The drive along Route 250 is beautiful; we saw two young Elk grazing, but unfortunately there is no real shoulder to pull off on to take photos.  To get to Route 250, make a turn onto 32nd Street in Durango (City Market side); follow to the 250 junction and turn to the left; keep on following the road till you see those welcoming gates to the Bar D; follow the paved road to the parking lot.

 

 

 

 

Once you park, head on over to the train station to purchase your tickets.  The price includes the meal and the show; the tickets have assigned table numbers, so the earlier you get there (it opens at 5:30pm), the closer to the stage you are).  There is a train ride for the children; also a wedding chapel for ceremonies.

As you continue walking around, you'll see the Record Shop where CDs and DVDs of the Bar D Wranglers can be purchased.  There are many more shops, and there is bound to be something that catches your eye; or your taste buds like at the Rocky Mountain Chocolate Shop. 






The outside decor ranges from historic to simply fun.

The back area of the property contains the dining section with wooden, picnic style tables and benches; all with numbers that correspond with the tickets.  The kitchen area doubles as the stage once meals are done with.  The backdrop for the entire area is a beautiful forest and towering formations of stone.

 

 

 

Dinner begins at 7:30pm and Bar D is not chintzy with the food items; your cowboy plate is full.  For those with really large appetite, if there are extras available, they will be offered after everyone has gotten their firsts.  Lemonade, coffee and water are served in metal cups; remember this is a cowboy dinner and you're going rustic.  Choices in meat range from BBQ Beef, BBQ Chicken, Combo of both or Ribeye Steak; beans, baked potato, biscuit, applesauce and spiced cake are included too.  See, told you they were not cheap on the grub.

 

 

Bar D Wranglers

 

Matt Palmer and Richard Lee Cody
 

Gary Cook and Joel Racheff
 

Bar D Wranglers are the entertainment for the evening and they are, not just very talented, but absolutely wonderfully fun to listen to.  The Western songs vary from sentimental to hilarious; for instance, their updated version of "Ghost Riders in the Sky" to "Low Riders in the Sky".  At any moment I was expecting Gabriel Iglesias to walk on stage yelling, "Martin!!!" 

 

 



Cy Scarborough
 

One of the original founders and owners of the Bar D came out on stage to sing about opossums; Cy Scarborough started this Chuckwagon rolling along in 1969.  He helped to end the evening with a patriotic medley of the United States, and it was hard not to stand, put your hand over your heart and sing along.








If you're visiting Durango, whether spending a few days, overnight, or going home the same day; make sure to plan for an evening at Bar D Chuckwagon.  Get along little doggies.

Mary Cokenour


 

  

Summer Sides of Potatoes and Evil Vegetables.

Now that the warmer weather has finally made itself known here, time to get the barbecue grills and smokers primed and ready to work.  In the freezer I have already stocked up on Johnsonville brats (original and beer); slabs of ribs and mounds of brisket as big as babies.  Pork and chicken are still on my list, and that'll be taken care of on the next big shopping trip to Cortez, Colorado.  Now all that protein is a wonderfully beautiful sight to behold; but I still need some side dishes to help enhance the eating experience.

Oh yeah, got those cobs of corn waiting to be slathered with herb butter, wrapped in aluminum foil and cooked up on the grill alongside that meat.  Huge bell peppers to be cut in half, cleaned, oiled and roasted up with the corn as well, but it doesn't seem to be enough.  Potatoes!  Got to have a potato dish; and for those people yelling at me about a bigger assortment of healthy vegetables...the dreaded evil vegetables.

The first recipe is for my Nanny's Potatoes, Nanny as in my maternal grandmother.  She made a simple German style potato salad with only olive oil, red wine vinegar, salt and pepper; no bacon.  However, there are so many more options you can add to this simple recipe besides bacon; diced sweet pickles (not relish, but real pickles) or diced green onion are two.  Julienne up some tart green apple or sweet pear to give added flavors and crunch.  Well let me just give you the simple recipe, and let your own imagination take it from there.

Nanny's Potatoes
 

Nanny's Potatoes

Ingredients:

3 lbs red skinned potatoes, cut into wedges or chunks, washed and leave skin on
3/4 cup olive oil
1/4 cup red wine vinegar
1 tsp ground black pepper
1 tsp fine sea salt

Preparation:

Place potatoes in a large stockpot, cover with water and set on high heat.  Boil potatoes until fork tender, drain and place in large serving bowl.  Mix potatoes with other ingredients; add additional salt and/or black pepper is necessary.  Serve hot to keep oil from cooling and coagulating.

Makes 8 servings.

Now for the second recipe, grilled evil vegetables; either use an aluminum foil grilling bag, or wrap up the vegetables in heavy duty aluminum foil, not the typical kitchen foil.  You're probably wondering why I'm calling them "evil vegetables"; I'm referring to cauliflower and brussel sprouts which I think are the two most foul tasting and smelling vegetables around.  My husband and his mom love them though, so I make this for them; they're my family, I love them and want them to have good meals that they enjoy.  Yes, you can spice these veggies up a bit by adding chile powder or diced chiles; or give a more Italian flare with crushed, dried herbs.

Grilled Evil Vegetables

Ingredients:

1 head of cauliflower, broken up
2 lbs brussel sprouts, remove stem ends and cut in half; quarter if very large
1 small onion, diced
1 cup olive oil
2 Tbsp minced garlic
1 tsp ground black pepper
1 tsp fine sea salt

Preparation:

Set barbecue grill to 350F; spray inside of large grilling bag with nonstick spray.  If using heavy duty foil, create a large bag by folding foil (32 inch sheet folded to 16 inches), seal short sides by folding ends three times; spray inside.

In a large bowl, combine all ingredients; spread out evenly inside foil bag being careful not to puncture the foil.  Seal the long end of the bag by folding it three times.  Place on top rack of the barbecue grill and let it grill for 20 minutes.  Carefully open the bag by cutting a slit through the top of the foil, spoon out into a serving bowl and serve hot.

Makes 8 servings.

This recipe can also be made in the oven by spreading out the mixture into a rimmed baking sheet (jelly roll pan) or baking dish; sprayed with nonstick spray.  Set oven on 450F and roast for 20 minutes.

There you have it, two sides to serve up with your barbecued meats or poultry.  Enjoy!

Mary Cokenour