Author Topic: Quinnqueens Recipes At a Glance (Read 14750 times)

Quinnqueens · « **Reply #255 on:** July 29, 2015, 05:23:22 am »

Thank you both ladies for your awesome input on this thread. I think it's so important to listen to what our body is telling us it needs. I love to experiment with different types of salts during cooking. I have hypothyroidism, so it's very important for me to keep my sodium levels just right, plus take my daily Synthroid every morning. I love Sea Salt also, it gives a distinct flavor. I've also used the crushed cornflakes to make chicken tenders when our kids were small. I do that now for our grandsons. They love it and I make homemade fries, with the skins still on, to give them the extra nutrients. It's so much more healthier for them. I will be posting more types of chicken recipes for you to try. I will also be posting more salads and meatless meals for vegetarians. I have a major sweet tooth and will be adding lots of desserts here & there. I like for cooking to be fun and not feel like a chore, that way, you enjoy what you have created much more. Blessings.

Quinnqueens · « **Reply #256 on:** July 29, 2015, 05:41:04 am »

Rainbow Quiche 1-2 9-inch deep pie shells, 1 1/2 cups chopped fresh broccoli florets, 1 small finely chopped onion, 1 cup sliced fresh mushrooms, 1 each small green, sweet red & orange peppers-finely chopped, 2 tbsp butter, 1 cup chopped fresh spinach, 1 cup (4oz) shredded Mexican cheese blend, 6 eggs, 1 3/4 cups 2% milk, 1/2 tsp salt. In a large skillet, saute the broccoli, onion, mushrooms & peppers in butter until tender. Stir in spinach. Spoon into prepared crust; sprinkle with cheese. In a large bowl, whisk the eggs, milk & salt, pour over cheese. Bake at 350 degrees for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. (Note: if you use frozen deep dish pie shells, this recipe will make 2 of them. I use 2 frozen pie shells and bake them on a large baking sheet. You can make your own pie crust & it will make just 1 quiche. I substitute different veggies in mine and also like to add shredded chicken at times, for more protein. You can adapt this recipe to your own taste.) Enjoy & Blessings.

Quinnqueens · « **Reply #257 on:** July 29, 2015, 05:55:20 am »

Tuscan Bread Salad 2 pounds juicy ripe tomatoes, chopped, 1/2 pound stale French bread, torn or chopped into bite size pieces, 2 medium cucumbers, thinly sliced, 1 large onion thinly sliced, 1 or 2 cloves minced garlic, 4 tbsp olive oil, 3 tbsp wine vinegar, 4 tbsp chopped fresh basil, salt to taste, freshly ground black pepper to taste, 4 ounces Asiago cheese, Garnish with olives & capers. In a large bowl, combine the tomatoes & bread, stirring well. Set aside. In a separate bowl, cover cucumbers, onion & garlic with ice water. Let mixture in both bowls stand for 20 minutes. Drain cucumber mixture. Add cucumber mixture to tomato mixture, stirring well. Add olive oil, vinegar, basil, salt & pepper, tossing well to coat. Shave cheese over salad. Garnish with olives & capers, if desired. (Note: this is such an easy dinner salad to make, I like to add torn spinach at times, red or orange diced bell peppers, you can substitute your favorite veggies, if you don't like some of these. This is so refreshing on a hot day.) Enjoy & Blessings.

JFoshia · « **Reply #258 on:** July 29, 2015, 04:50:05 pm »

The Tuscan bread salad sounds delicious! I will have to try it this weekend.

Quinnqueens · « **Reply #259 on:** July 29, 2015, 05:03:43 pm »

The Tuscan Salad recipe is so delicious, I do hope you try it. All the recipes that I post are ones that I cook for my family. I want them to experience all types & flavors of foods. Some that I will be posting later are very old recipes that I've been cooking for so many ages. I will be posting lots of holiday themed recipes closer towards Fall and have lots of cookie, candy and cake recipes that are so much fun to make with your children or just by yourself. Thanks for dropping by at my table today! Blessings.

JFoshia · « **Reply #260 on:** July 29, 2015, 05:06:13 pm »

I look forward to the fall recipes then. My boys love getting in the kitchen with me. I believe that it has helped to open their tastes and caused them to be more willing to try different things if they are part of it. I will definitely be giving more of your recipes a try as I browse through them. Thank you for sharing them all with us.

Quinnqueens · « **Reply #261 on:** July 29, 2015, 05:17:59 pm »

You are very welcome, I enjoy cooking and love sharing recipes. I also believe it helps children to be part of the cooking experience. I already have our oldest grandson who will be 7 in a few months, helping do light projects with me. I've taught him how to put icing on cupcakes, let him decorate his own, help make biscuit dough. He loves it and he always eats what he has helped to prepare. The kids of today need to know how to do these things in the future and I firmly believe in teaching them if they want to learn. Good for you to include your children in the cooking & prepping, that's wonderful to hear. Keep it up, you might have a future Chef in the making. Blessings.

JFoshia · « **Reply #262 on:** July 29, 2015, 05:23:47 pm »

I would be honored if I did end up with a chef. My autistic son is always asking if he can help.
I have had both of my boys in the kitchen since they were young. I agree with you, cooking for
oneself is an important skill to have. I think it is great that you have your grandson helping already!
Keep up your great work

Quinnqueens · « **Reply #263 on:** July 29, 2015, 05:54:58 pm »

Hi everyone, tonight I invite all of you to my table to dine. I have made breakfast for Supper and love doing this quite often. I made sunny-side up fried eggs, golden hashbrowns and thick slices of country style bacon. I also added red onions & orange bell peppers that I softened in butter. Enjoy & Blessings.

JFoshia · « **Reply #264 on:** July 29, 2015, 06:01:23 pm »

That sounds and looks delicious!

Thanks for sharing...

Enjoy

Quinnqueens · « **Reply #265 on:** July 29, 2015, 07:02:27 pm »

My husband ate the entire meal that was on the plate, plus 2 pieces of toast with wild honey!! I was so shocked and then asked me-what no gravy & biscuits? Haha. He is so slim, I honestly don't know where he puts it. Please post any ideas for me that you like, any suggestions would be appreciated. I'm so stuffed now, got to lay down. Haha. Blessings.

Exotic One · « **Reply #266 on:** July 30, 2015, 03:34:06 am »

Clay Death · « **Reply #267 on:** July 30, 2015, 09:11:51 am »

Quote from: Quinnqueens on July 27, 2015, 04:59:34 pm

Hello everyone and I truly hope you are enjoying the recipes & tips I have been posting. I put my heart & soul into this and welcome any suggestions or recipes you would like posted. Feel free to come sit at my table & share your ideas with me. (This is my kitchen table) Welcome to my kitchen where the conversation and food is always flowing. Blessings.

beautiful kitchen lady quinnqueens.

Clay Death · « **Reply #268 on:** July 30, 2015, 09:12:10 am »

Quinnqueens · « **Reply #269 on:** July 30, 2015, 11:19:08 am »

Hello Exotic One, I am honored that you stopped by my recipe section. Thank you so much and I wish you a wonderful day with many Blessings.

CAMELOT FANTASIES

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Author Topic: Quinnqueens Recipes At a Glance (Read 14750 times)

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