Cooking with Katie

Everything but the Kitchen Sink Quiche

This quiche is one of the most flavorful, ecclectic dishes I’ve ever made and it is SO great to make when you’re cleaning out your pantry/fridge! I call it “Everything but the Kitchen Sink” Quiche because it really does have everything but the kitchen sink in it. All the ingredients work so well together, though, and there’s so many that everyone is bound to find something that they like. But for all you picky palates, you can change up the ingredients however you want! You can use different cheeses, veggies, whatever’s about to go bad in your fridge…you get the idea!

  • 4-5 slices of bacon, cut into little pieces
  • 1 yellow onion, diced
  • 1-2 c mushrooms
  • 1/4 c diced sundried tomatoes
  • 1 little can of diced green chilies
  • 3-4 handfuls of fresh spinach, stems removed
  • 6 eggs
  • 1/2 c half-n-half
  • 1/2 c grated swiss cheese
  • 1/2 c grated gouda cheese
  • salt and pepper
  • 2 deep dish pie crusts

Cook the bacon in a skillet until it’s crispy, then set aside. Add the onions and cook until soft.

Chop up the sundried tomatoes…

The green chilies…

And the spinach.

Then throw it all in the saucepan along with the mushrooms and some salt and pepper. Let everything cook and then add the bacon back in.

Mix together the eggs, half-n-half, and cheeses and then add the vegetables.

Pour it all in your prepared pie crusts and bake it 375 degrees for about 30 minutes or until it doesn’t jiggle anymore. Enjoy!

Makes 2 quiches.


Bacon Wrapped Shrimp

So I mentioned earlier that my family loves football, well we also love seafood! This was the perfect snack to munch on during the game because come on, I mean shrimp…wrapped in bacon…dipped in warm cheese sauce! What’s not to love about it?

Bacon Wrapped Shrimp (Claire Robinson)

  • 8 jalapenos
  • olive oil
  • salt and pepper
  • 8 pieces of bacon
  • 16 peeled, de-veined shrimp
  • 1 1/2 c grated monterey or chihuahua cheese
  • 3/4 c half-n-half

Put the oven on broil. Slice the jalapenos in half, removing the seeds and ribs. Place them on a cookie tray and drizzle with olive oil and salt and pepper. Roast them in the oven, flipping occasionally, until soft and the skin starts to bubble. Transfer them to a bowl and cut the bacon in half. Bake the half-pieces of bacon on a baking sheet and bake at 400 degrees. You don’t want to cook the bacon thoroughly, just until it’s pliable.

Now take the shrimp and wrap it in a jalapeno.

Now wrap a piece of bacon around the jalapeno.

Insert a toothpick into the center to hold them together and bake at 400 degrees for about 10 minutes. Now to make the cheese sauce, you’ll need to see my Double Boiler post to make one, and melt the cheese and half-n-half together. Add a little salt and pepper and serve alongside the shrimp. Enjoy!

Bacon-Wrapped Rosemary Pork Tenderloin with Roasted Potatoes

I was watching Food Network when my dad came in the room, saw the hostess making this dish, and said, ”I want you to make that!” So I did! It has become one of our family favorites, and I mean, what’s not to love about it! Bacon…rosemary…need I saw more?

When I first tried this, I was shocked by how tender and flavorful it was! You can really taste each and every ingredient and the marinade certainly packed a punch! The tenderness comes from  the bacon: as the bacon cooks, the fat goes out of the bacon and into the pork. It just makes it so yummy and juicy! I did not use the garlic because, as I’ve mentioned before, my family doesn’t really enjoy that particular ingredient, but I’m sure it would be great with that as well! The potatoes were great, too! They have just the right amount of crunch on the outside, but are tender on the inside from the olive oil. I hope you enjoy this hearty feast!

Bacon-Wrapped Rosemary Pork Tenderloin with Roasted Potatoes

  • 1/3 c Dijon mustard
  • 1 tbsp. fresh chopped rosemary leaves, plus 4 sprigs of rosemary with hard woody stems
  • 5 cloves garlic, 2 minced, 3 smashed
  • salt and pepper
  • 2 pork tenderloin 1 lb. each (I used 1 pork tenderloin that weighed a little more!)
  • 4-5 strips of bacon
  • 7-8 baby red potatoes
  • olive oil

Combine the mustard, rosemary, garlic, and salt and pepper in a small bowl and rub over the meat. Refrigerate the tenderloin for at least 30 minutes.

Preheat the oven to 375 degrees. Put the garlic and rosemary sprigs in the bottom of a roasting pan and quarter the potatoes. Place the meat on top of the garlic and rosemary and spread the potatoes out around it. Drizzle the potatoes with the olive oil and sprinkle with salt and pepper. Wrap the pork with the bacon long-ways and bake until the internal temperature reaches 160 degrees.