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Grandpa Hicks Weekly Recipes

Country Kitchen Quiche

Ingredients
8 slices bacon
1 small onion, chopped
4 eggs
2 tablespoons milk
2 tablespoons all-purpose flour
1 teaspoon dried parsley
1/4 teaspoon dried thyme
salt and pepper to taste
1 (9 inch) unbaked pie crust
1/4 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

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Text Box: Directions 1. Preheat oven to 350 degrees F. 2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft. 3. In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and  cheddar cheese; mix well. Pour mixture into pie crust. 4. Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.

 

 

 

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French Onion Soup Gratinee

Ingredients
4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper
4 thick slices French or Italian bread
8 Oz Gruyere or Swiss cheese
1/2 cup shredded Asiago
4 pinches paprika

Text Box: Directions 1 Melt butter in a large pot over medium heat. Stir in salt, red onions and sweet onions. Saute gently 35 minutes, stirring frequently, until onions are caramelized and almost syrupy. 2 Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread. 3 Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler. 4 Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one. 5 Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

 

 

 

 

 

 

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Click here for a printable version in pdf file

Pasta Primavera with Smoked Gouda

 

Ingredients
1 (16 ounce) package penne pasta
2 tablespoons olive oil
2 zucchinis, diced
1 green bell pepper, diced
2 carrots, diced
8 ounces fresh mushrooms, sliced
3 onions, diced
3 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes
1 cup low-sodium chicken broth
2 tablespoons chopped fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
2 tablespoons grated Parmesan cheese
2/3 cup shredded smoked Gouda cheese

 

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Text Box: Directions 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. 2 Heat the olive oil in a skillet over medium heat. Stir in the zucchini, bell pepper, carrots, mushrooms, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for one minute more. Stir in the tomatoes, chicken broth, parsley, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer until sauce thickens. Stir in the pasta and cook until heated through, about 2 minutes. Top with Parmesan and Gouda cheeses before serving.

 

 

 

 

 

 

 

 

 

Click here for a printable version in pdf file

Three-Cheese Fondue

Text Box: Ingredients 1 cup white wine 1 tablespoon butter 1 tablespoon all-purpose flour 7 ounces Gruyere cheese, cubed 7 ounces sharp Cheddar cheese, cubed 7 ounces Emmenthal cheese, cubed  

 

 

 

 

 

 

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Text Box: Directions 1. Bring the wine to a boil in a small saucepan. 2. Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning. Once the flour is cooked, stir the wine into the flour mixture sl owly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere, Cheddar, and Emmenthal cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

 

 

 

 

 

 

 

 

Click here for a printable version in pdf file

Smokey Mac & Cheese

 

Ingredients
1 (16 ounce) package elbow macaroni
6 tablespoons butter
1/2 cup all-purpose flour
5 1/2 cups milk, divided
2 1/2 cups shredded smoked Gouda cheese
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Swiss cheese
1 cup grated Parmesan cheese
1/2 cup grated Parmesan cheese
1 teaspoon  panko bread crumbs
1 teaspoon cayenne pepper
olive oil

 

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Text Box: Directions Preheat oven to 350 degrees F (175 degrees C). 1. Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain. 2. Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. 3. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish. 4. Stir 1/2 cup Parmesan cheese, the bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs. 5. Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

 

 

 

 

 

 

 

 

 

 

 

 

 

Click here for a printable version in pdf file

Croque Monsieur

Ingredients
2 tbsp. unsalted butter
2 1/2 tbsp. all-purpose flour
1 cup whole milk
pinch of ground nutmeg, salt and pepper to taste
1/2 bay leaf
6 slices firm white , whole wheat or sourdough bread
6 (or more) slices Black Forest ham
1/2 lb. grated gruyere
Mustard
(traditionally Dijon but hot, sweet mustards work well, too)

 

 

Directions
Melt the butter over low heat in a small saucepan and add the flour all at once.  Stir with a whisk for 2 minutes. Slowly whisk in milk, then add nutmeg and bay leaf. Increase heat to medium-high and boil, whisking constantly, about 2 minutes. Remove from heat, add salt and pepper, and whisk in 1/2 cup gruyere. Remove bay leaf and set aside.
 
Preheat oven to 350.  Lightly butter bread slices and lay on baking sheet. Toast for 2 minutes. Turn bread over and toast for an additional 2 minutes.  Remove baking sheet from oven and preheat broiler on high.
 
On baking sheet, lightly brush all bread slices with mustard.  Top 3 slices of bread with ham slices and top with about 1/8 cup gruyere. Place other bread on top to make sandwich. Spoon cheese sauce on top of the sandwiches (don't be shy!).  Sprinkle remaining grated gruyere on top of sauce. Place baking sheet in oven and broil until cheese on top bubbles and begins to brown slightly, about 2-4 minutes.
 

Click here for a printable version in pdf file

Cheese Bread

 

Ingredients
 
1 (1 pound) loaf French bread, sliced horizontally
4 tablespoons butter
1/2 cup mayonnaise
1 cup grated Parmesan cheese
4 ounces grated mozzarella cheese
4 ounces shredded Cheddar cheese
1/4 teaspoon garlic salt

 

 

 

 

 

Text Box: Directions Preheat the broiler. Place the bread open faced on a cookie sheet. Spread the butter on the bread, then the mayonnaise. Sprinkle with Parmesan cheese, mozzarella cheese, Cheddar cheese and garlic salt. Broil 6 to 8 minutes, until the cheese is melted and lightly browned.  

 

 

Click here for a printable version in pdf file

 

Apple Goat Cheese Bruschetta

Ingredients

1/2 cup crumbled goat cheese

2 Fuji apples - peeled, cored, and chopped

3/4 teaspoon chopped fresh thyme

1/2 teaspoon chopped fresh oregano

1/4 teaspoon coarse ground black pepper

16 thin slices French bread

 

 

Directions
 
1. 1.Preheat the oven's broiler and set the oven rack 3 to 4 inches from the heat source.
2.2. Toss together the goat cheese, apple, thyme, oregano, and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1 to 2 minutes.
3.3. Sprinkle the goat cheese mixture evenly over the bread slices.
4.4. Return bread to oven to broil until cheese is softened, about 1 minute more.

 

Click here for a printable version in pdf file

 

Warm Bleu Cheese Dip with Garlic and Bacon

 

Text Box: Ingredients 7 slices bacon 2 cloves garlic, peeled and minced 1 (8 ounce) package cream cheese, softened 1/4 cup half-and-half 4 ounces blue cheese, crumbled 2 tablespoons chopped fresh chives    

 

 

 

 

 

 

 

 

 

Text Box: Directions Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, drain on paper towels and crumble. Place garlic in hot bacon grease. Cook and stir until soft, about 1 minute. Remove from heat. Preheat oven to 350 degrees F (175 degrees C). Place cream cheese and half-and-half in a medium bowl. Beat with an electric mixer until blended. Stir in bacon, garlic, blue cheese and chives. Transfer mixture to a medium baking dish. Bake covered in the preheated oven 30 minutes, or until lightly browned.  

 

 

 

 

 

 

Click here for a printable version in pdf file

 

Bacon Cheddar Deviled Eggs

Text Box: Ingredients 12 eggs 1/2 cup mayonnaise 4 slices bacon 2 tablespoons finely shredded Cheddar cheese 1 tablespoon mustard

 

 

 

 

 

 

 

 

 

 

 

 

Text Box: Directions Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.   Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.   Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.      

Click here for a printable version in pdf file
Bruschetta with Peach Salsa and Melted Brie

 

                                                 

Text Box: Ingredients 2 cups chopped peeled peaches (about 4) 3/4 cup finely chopped red bell pepper (about 1) 1/4 cup chopped green onions 2 tablespoons chopped fresh cilantro 1 tablespoon sugar 1 tablespoon fresh lime juice Dash of ground red pepper 1 (8-ounce) French bread baguette, cut into 24 slices 4 ounces chilled Brie cheese, cut into 24 pieces    

 

 

 

 

 

Text Box: Directions Preheat broiler. Combine first 7 ingredients; set aside. Arrange bread slices in an even layer on a baking sheet. Top each bread slice with 1 piece of cheese; broil 3 minutes or until cheese melts and bread is toasted. Remove pan from oven. Top each bread slice with about 1 1/2 tablespoons salsa; serve immediately.

Click here for a printable version in pdf file

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