CHEESY KALE QUICHE
Created when I had used all of my spinach for spinach dip, this creamy, simple quiche is great for family breakfasts!
Provided by ally-gator
Categories Breakfast and Brunch Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a pie plate.
- Place cream cheese in a microwave-safe bowl; heat in microwave until warmed, about 10 seconds. Stir cream cheese and milk together in a bowl; stir into beaten eggs. Stir Cheddar cheese into egg mixture; add kale and bacon. Pour egg mixture into the pie crust.
- Bake in the preheated oven until top has golden brown spots and a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 15.4 g, Cholesterol 139.4 mg, Fat 24.8 g, Fiber 1.5 g, Protein 14.3 g, SaturatedFat 11.9 g, Sodium 390.9 mg, Sugar 1.1 g
HAM & SWISS BAKED PENNE
As a kid I loved to the hot ham and Swiss sandwiches from a local fast-food restaurant. With its melty, gooey goodness, this bake makes me think of them. -Ally Billhorn, Wilton, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Cook pasta according to package directions for al dente; drain., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Gradually stir in Swiss and Colby cheeses until melted. Add ham and pasta; toss to coat., Transfer to a greased 11x7-in. baking dish. In a small bowl, mix topping ingredients; sprinkle over pasta. Bake, uncovered, until bubbly, 15-20 minutes.
Nutrition Facts : Calories 559 calories, Fat 30g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 905mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 2g fiber), Protein 31g protein.
SMOKY PENNE AND CHEESE WITH HAM AND KALE
A smoky update on the classic baked macaroni and cheese. This would also work with kielbasa as the meat and cooked peas or sauteed spinach (with garlic) as the vegetable. Don't substitute any other cheese for the smoked Gouda. You can sub Ementaller or imported Swiss (Jarlsberg would be great) for the Gruyere. Don't add salt to the sauce. Serve with garlic bread and a side salad.
Provided by szzn1225
Categories Baked Macaroni and Cheese
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to pot.
- Melt 2 tablespoons oil and butter together in a saucepan over medium heat. Whisk flour into hot oil-butter mixture until mixture has a paste-like consistency. Cook, whisking constantly, until flour mixture is light golden, about 5 minutes.
- Pour milk into flour mixture, 1 cup at a time, whisking thoroughly until mixture is smooth between additions. Cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 15 minutes. Reduce heat to low.
- Mix Gouda cheese and Gruyere cheese into milk mixture until completely melted; add Pecorino Romano cheese and stir until melted. Stir 1 tablespoon pepper into cheese mixture. Remove from heat.
- Heat remaining oil in a large skillet over medium-high heat. Saute garlic, pinch of salt, and a pinch of pepper in hot oil until fragrant, about 30 seconds. Add kale; saute until tender, about 15 minutes.
- Stir cheese sauce, kale, and turkey ham into penne; mix thoroughly. Pour into the prepared baking dish.
- Bake in the preheated oven until sauce is bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 565.7 calories, Carbohydrate 52.8 g, Cholesterol 82.3 mg, Fat 27.1 g, Fiber 2.8 g, Protein 29.3 g, SaturatedFat 12 g, Sodium 707.6 mg, Sugar 7.1 g
SMOKY PENNE AND CHEESE WITH HAM AND KALE
A smoky update on the classic baked macaroni and cheese. This would also work with kielbasa as the meat and cooked peas or sauteed spinach (with garlic) as the vegetable. Don't substitute any other cheese for the smoked Gouda. You can sub Ementaller or imported Swiss (Jarlsberg would be great) for the Gruyere. Don't add salt to the sauce. Serve with garlic bread and a side salad.
Provided by szzn1225
Categories Baked Macaroni and Cheese
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to pot.
- Melt 2 tablespoons oil and butter together in a saucepan over medium heat. Whisk flour into hot oil-butter mixture until mixture has a paste-like consistency. Cook, whisking constantly, until flour mixture is light golden, about 5 minutes.
- Pour milk into flour mixture, 1 cup at a time, whisking thoroughly until mixture is smooth between additions. Cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 15 minutes. Reduce heat to low.
- Mix Gouda cheese and Gruyere cheese into milk mixture until completely melted; add Pecorino Romano cheese and stir until melted. Stir 1 tablespoon pepper into cheese mixture. Remove from heat.
- Heat remaining oil in a large skillet over medium-high heat. Saute garlic, pinch of salt, and a pinch of pepper in hot oil until fragrant, about 30 seconds. Add kale; saute until tender, about 15 minutes.
- Stir cheese sauce, kale, and turkey ham into penne; mix thoroughly. Pour into the prepared baking dish.
- Bake in the preheated oven until sauce is bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 565.7 calories, Carbohydrate 52.8 g, Cholesterol 82.3 mg, Fat 27.1 g, Fiber 2.8 g, Protein 29.3 g, SaturatedFat 12 g, Sodium 707.6 mg, Sugar 7.1 g
SMOKY PENNE AND CHEESE WITH HAM AND KALE
A smoky update on the classic baked macaroni and cheese. This would also work with kielbasa as the meat and cooked peas or sauteed spinach (with garlic) as the vegetable. Don't substitute any other cheese for the smoked Gouda. You can sub Ementaller or imported Swiss (Jarlsberg would be great) for the Gruyere. Don't add salt to the sauce. Serve with garlic bread and a side salad.
Provided by szzn1225
Categories Baked Macaroni and Cheese
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to pot.
- Melt 2 tablespoons oil and butter together in a saucepan over medium heat. Whisk flour into hot oil-butter mixture until mixture has a paste-like consistency. Cook, whisking constantly, until flour mixture is light golden, about 5 minutes.
- Pour milk into flour mixture, 1 cup at a time, whisking thoroughly until mixture is smooth between additions. Cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 15 minutes. Reduce heat to low.
- Mix Gouda cheese and Gruyere cheese into milk mixture until completely melted; add Pecorino Romano cheese and stir until melted. Stir 1 tablespoon pepper into cheese mixture. Remove from heat.
- Heat remaining oil in a large skillet over medium-high heat. Saute garlic, pinch of salt, and a pinch of pepper in hot oil until fragrant, about 30 seconds. Add kale; saute until tender, about 15 minutes.
- Stir cheese sauce, kale, and turkey ham into penne; mix thoroughly. Pour into the prepared baking dish.
- Bake in the preheated oven until sauce is bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 565.7 calories, Carbohydrate 52.8 g, Cholesterol 82.3 mg, Fat 27.1 g, Fiber 2.8 g, Protein 29.3 g, SaturatedFat 12 g, Sodium 707.6 mg, Sugar 7.1 g
PENNE WITH SAUSAGE AND KALE
Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor. Adapted from epicurious.com
Provided by KelBel
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add garlic, onion and sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
- Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
- While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
- Serve immediately, with additional cheese on the side.
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