How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Sunday, September 29, 2013

Crustless Spinach Quiche

1 TBL vegetable oil
1 onion, chopped
1 (10oz) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded munster cheese
¼ tsp salt
1/8 tsp pepper

1.    Preheat oven to 350 degrees, lightly grease a 9 inch pie pan
2.    Heat oil in a large skillet over medium-high heat.  Add onions and cook, stirring occasionally, until onions are soft.  Stir in spinach and continue cooking until excess moisture has evaporated.
3.    In a large bowl, combine eggs, cheese, salt & pepper.  Add spinach mixture and stir to blend.  Scoop into prepared pie pan.
4.    Bake in preheated oven until eggs have set, about 30 minutes.  Let cool for 10 minutes before serving.


a.    I doubled the recipe for the WES meeting and it worked great.
b.    I used pepper jack cheese to give it a little “kick.”  I shredded it myself and only used 2 cups of shredded cheese instead of three since it looked like A LOT of cheese and when I mixed it with the eggs and spinach mixture, it looked like there was enough cheese.  It tasted sufficiently cheesey.  If you use a pre-shredded cheese you might need to use the full three cups.
c.    I put the mixture in the prepared pan the night before and then cooked it in the morning; but on second thought, I should have left it in the bowl and stirred it again in the morning before I put it in the pan because the eggs tended to settle to the bottom of the pan overnight.



Monday, September 23, 2013

Rosemary Roasted Chicken & Potatoes

2 tsp paprika
1 1/2 tsp crushed rosemary
1 tsp minced garlic
1/2 coarse ground black pepper

Mix all spices with chicken tenders and cubed potatoes in a bowl. Coat everything well. Transfer to oiled pan. Bake at 425 for about 30 minutes or until chicken is cooked through and potatoes are tender.

Beer Bread

3 cups flour
3 teaspoons baking powder 
1 teaspoon salt
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter 

Mix all dry ingredients. Make a well and add the melted butter. Add the beer. Mix completely and transfer to a loaf pan. Bake at 375 for an hour. Crust will be crunchy. Serve with butter. Great side with soups or any fall meal!

Friday, September 20, 2013

Almond Poppy Seed Bread with Lemon Glaze

Makes 2 small loaves

You'll need:
1 1/2 cup flour
1 1/4 cup sugar
1/2 tsp. salt
1 tsp. baking powder
1 tbsp. poppy seeds
3/4 cup milk
1/2 cup + 1 tbsp. vegetable oil
2 large eggs, slightly beaten
1 tsp. pure vanilla extract
1 1/2 tsp. almond extract
2 tbsp. freshly grated lemon zest

For the lemon glaze:
1/3 cup sugar
2 tbsp. freshly squeezed lemon juice
1/4 tsp. pure vanilla extract
1/4 tsp. almond extract
1/2 tbsp. unsalted butter, melted and slightly cooled

What to do:

Preheat oven to 350F. Spray two 7-1/2" x 3-1/2" loaf pans with cooking spray and set aside. (I love this pan size—the smaller loaves make great gifts for hosts, new parents or a grieving family.)

In the bowl of a stand mixer, combine the flour, sugar, salt, baking powder and poppy seeds. Stir on low, until just combined.

In a separate medium bowl, combine the rest of the ingredients—milk, vegetable oil, eggs, vanilla, almond extract and lemon zest.

Slowly add the wet ingredients to the dry. With mixer on low speed, beat until incorporated. Then, raise the mixer speed to medium and beat for one more minute. 

Pour batter into prepared loaf pans and bake for 45 to 50 minutes, or until toothpick comes out clean.

While the bread is baking, prepare the glaze. Combine all glaze ingredients and whisk until incorporated. When the baked loaves are removed from the oven, immediately brush the glaze over the warm bread tops. It will seem like a lot of glaze, but it will soak in and make the bread ultra-moist and flavorful, with a bit of a sugary crust once cooled. 

Cool loaves about 20 minutes. Then run a knife around the edges of the pans before removing bread from pans. 

Wednesday, September 4, 2013

Beef Tips

    1 can cream of mushroom soup
    1 cup 7-Up or Sprite
    1 cup sliced mushrooms
    1 envelope dry onion soup mix
    2 lbs. lean chuck roast

    Place beef in crockpot. Pour mushroom soup over meat and top with onion soup mix. Add 7-Up and mushrooms. Stir well. Cover and cook on low for 6 to 8 hours. Serve over buttered noodles for best results.