Quiche

Growing up, we had hamburger quiche often, possibly weekly. Usually flavored with ground hamburger and cheddar, I've taken our family recipe and created a new take on this classic. There are so many options, so feel free to create your own!



1 unbaked pie shell
1/2 lb ground turkey
1/2 C onion
1 t olive oil
1/2 C mayo
3 eggs
1 1/2 T cornstarch
3/4 C milk
2 1/4 C yellow shredded cheddar
1/2 of a red pepper, diced
10 sprigs of fresh thyme


1. Saute 1/2 C onion in olive oil until translucent. Add ground turkey and sauté until lightly browned and cooked through. Drain and set aside.

2. Preheat oven to 350 degrees.

3. Combine 1/2 C mayo, 3 eggs, 1 1/2 T cornstarch, 3/4 C milk. Mix well and then add 2 1/4 C shredded cheddar, diced red pepper and the leaves from 10 sprigs of fresh thyme. Once evenly combined, stir in the meat mixture.

4. Pour into pie shell and bake for 35 - 40 minutes.


Here's another flavor combination to try:

1 unbaked pie shell
1/2 lb ground turkey
1/2 C onion
1 t olive oil
1/2 C mayo
3 eggs
1 1/2 T cornstarch
3/4 C milk
3/4 C white shredded cheddar
1 1/2 C mozzarella
1 box of frozen spinach defrosted
2 cloves of garlic, minced

Teriyaki Chicken Wings

These chicken wings are completely addicting. A mix of sweet and salty make this game day snack a fan favorite. Marinate the wings up to 24 hours in advance for strong teriyaki flavor. The sauce creates a delicious glaze that will make your wings stand out. Enjoy!

3 lbs chicken wings

1 10oz bottle soy sauce 

2/3 C water

1 C brown sugar

2 T dry mustard

1 T ginger

3 garlic cloves, minced

1 T cornstarch

2 T honey

1. In a sauce pan, combine soy sauce, 2/3 C water, 1 C brown sugar, 2 T dry mustard, 1 T ginger, 3 minced garlic cloves. Bring mixture to a boil on medium heat. Then, remove from heat and let cool.

2. Once the marinade is cool, place chicken wings in a gallon ziploc bag and pour marinade over them. Place in the fridge for 4 hours, or up to 24 hours.

3. Preheat oven to 375 degrees.

4. Remove chicken wings from the marinade and spread them out on a cookie sheet. Place remaining marinade in a sauce pan.

5. Wisk 1 T cornstarch and 2 T honey into the marinade mixture.  Then heat on medium low to a boil. Turn to low and let simmer until sauce thickens stirring often.

6. Cook chicken wings in the oven for 60-75 minutes until cooked through. After the first 20 minutes,  turn wings and brush with sauce. After 20 minutes more, turn and brush other side with sauce. Cook for remaining 20-35 minutes.

7. Place wings skin side up under the broiler for 2-4 minutes to finish them off... but don't look away, they can burn very quickly.

8. Serve immediately and enjoy!