Cupcake Ham and Vegetable Quiche

Ingredients:

• 5 oz of frozen chopped spinach
• 4 whole eggs
• 3/4 c fat-free shredded cheddar cheese
• 2-3 slices of ham, diced fine
• 1/2 poblano pepper chopped fine
• 1/4 c chopped onion
• few drops of hot-pepper sauce

Instructions:

1. Microwave spinach for 2-3 minutes on high. Drain excess liquid.(Squeeze out the excess when it's cool enough to touch)
2. Generously coat aluminum cupcake liners or cupcake pan with cooking glaze. You have to treat the liners, trust me. The eggs stick if you do not and you loose a lot of the quiche. Who knew?
3. Spoon evenly into muffin cups and bake at 350 degrees for 20 minutes or until knife inserted in the center comes out clean.

These can be frozen and reheated in the microwave. Any combination of vegetables and cheeses may be used.

Broiled Flank Steak

 

Ingredients:

• 1/2 small onion, chopped very small-I use the small food processor to mince it small
• 1/4 c worcestershire sauce
• 1 t minced garlic
• 1/2 c V-8 juice
• 1 T lemon juice
• salt and pepper, 1 t each

• 1-1/2 pounds flank steak or skirt steak

Instructions:

1. Mix the first six ingredients in a ziploc bag (or grocery vegetable bag).
2. Add the steak and refrigerate overnight or at least 4 hours.
3. Remove steak from bag. Throw used marinade away.
4. Cover a baking sheet with foil, making an edge. The steak juices will run off and make a mess if you do not have a dam created with the foil. DO NOT USE SILPAT.  It is not designed to be so close to the heating element and I actually caught mine on fire. True story.
5. Broil 4 minutes, 5 inches from the cooking element. 
6. Flip the steak over, broil another 4 minutes.
7. Look for the edges to be crispy. Remove from oven.
8. Cut the steak through the thickest park, against the grain, to check for desired doneness. Obviously thicker cuts will take longer to cook. Tuck under the thinner ends of the steak once they are done so they do not get overcooked.
9. If needed, cook another 4 minutes, then check again. Remember, the steak will continue to cook after you take it out of the oven.
10. Slice the rest of the steak against the grain. It's fine to cut it slightly pink, knowing it will brown up after a few minutes of resting.

Serve on a salad or wrapped in a tortilla.
 

Chicken Enchiladas

These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food.

Preparation Time: 15 minutes minutes
Cooking Time: 40 minutes minutes
Yield:  4-5 servings


2 cups chopped cooked chicken
1.5 cups shredded Monterey Jack cheese
1/4 cup sour cream
1 (4 ounce) can chopped green chiles, drained (use half if you don't want it spicy)
1/3 cup chopped fresh cilantro

10 flour tortillas

1/2 c sour cream
1-4 oz can salsa verde

Toppings: diced tomato, chopped avocado, chopped lettuce, and chopped cilantro

1.Stir together first 5 ingredients.
2.Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased (use the baking     ....glaze) 13- x 9-inch baking dish.
3.Coat top of tortillas with glaze as well. Just rub a little on each one. This will allow them to brown.
4.Bake at 350° for 35 to 40 minutes or until slightly brown.

Stir together sour cream and salsa verde.
Spoon over hot enchiladas, and sprinkle with toppings.



Southern Living, FEBRUARY 2000