Jalapeño Popper Quiche

 

I am one of those old people who get upset when there’s a change in routine, similarly to the way my grandmother got upset when Walter Cronkite took vacation and was replaced by Roger Mudd. In my case, it was due to baseball. First of all, this season the Cardinals are a pathetic team. Second, the game on Sunday was scheduled for the shockingly early hour of 11 AM CDST. Lastly, it wasn’t shown on its regular network, but on Peacock TV. So, let me just say that my day did not start off well. When things like this happen, and I feel myself slipping into Bizarro World, I start thinking about recipes I like, and how I can mix them up and turn them into something entirely different. Sports make me think of jalapeño poppers. The early game time made me think of breakfast, ergo, jalapeño popper quiche. I had no idea what I was doing, but let me tell you, the outcome was MAGNIFICENT! This is so good! I think it’s also a quiche that a man would be proud to eat.

Jalapeño Popper Quiche

 1 pie crust*

4 large eggs

1 c. heavy cream

Salt and freshly ground black pepper, to taste

4 slices thick-cut bacon, cooked and crumbled, reserve some for garnish**

4 oz. cream cheese, cubed

2-3 Melissa’s pickled jalapeños, seeded and chopped***

1 c. shredded cheddar, divided

3 scallions, chopped, divided

 Preheat the oven to 350°F. Prepare the pie crust if making your own; set aside.

 In a medium mixing bowl, vigorously whisk eggs and heavy cream; season with salt and pepper.

 Scatter bacon, cream cheese, jalapeños, half of the cheddar, and half of the scallions on the bottom of the pie crust. Carefully pour egg mixture into the crust.

Bake the quiche for 40-45 minutes, or until the eggs are set. While the quiche is still warm, add the other half of the cheddar cheese on top and allow cheese to melt. Garnish with chopped bacon and scallions. Allow to stand for ten minutes before slicing and serving.

* I used frozen because it was convenient

** Go to the extra effort of doing this in a pan on the stove, and cook it very dark, so that you get that deep, rich, broiled bacon flavor as you would on a traditional popper.

*** Use pickled jalapeños because they have more flavor here.

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Caramelized Chicken Wings

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 I rarely eat chicken wings. I enjoy them, and one time we made them at home. This was back in the day when my son was working in a restaurant. We made them restaurant style, double frying them, tossing them in Frank’s red hot sauce and melted butter in between flash frying, then finished them off in the oven. They were phenomenal! They were also a lot of trouble, a huge mess, and I was the one cleaning up afterwards. The late Mr. O-P used to order them at an area restaurant known for their wings. I never bothered, although I did look longingly at his plate of them.

This recipe, adapted from one I found online, is easy and delicious. Honestly, there is nothing to this. You just put everything in a pan, stir it together, and simmer. The cooking takes a while, but it’s well worth the wait.

 Caramelized Chicken Wings

Adapted from Allrecipes.com

1 c. water

1/3 c. white sugar

1/3 c. soy sauce

2 T. peanut butter

1 T. honey

2 t. sherry vinegar

1 T. Melissa’s minced garlic

12 large chicken wings, tips removed and wings cut in half at joint

1 t. sesame seed (for garnish)

 

 In a 12-inch skillet over medium heat, whisk together water, sugar, soy sauce, peanut butter, honey, sherry vinegar, and minced garlic, until smooth and the sugar has dissolved. Place the wings into the sauce, cover, and simmer for 35 minutes. Uncover and simmer until the wings are tender and the sauce is thickened, about 35 more minutes, spooning sauce over wings occasionally. Sprinkle with sesame seeds.

NOTE: Be sure to keep an eye on these during the last 10 minutes of simmering. The sauce can cook down before you know it, and you can end up fusing these to your pan. Don’t ask me how I know.