Adapted from Shannah Coe
My Suburban Kitchen
A perfectly protein packed dish that can be served any time of the day that you desire. Serve for breakfast, brunch or even for a light dinner with a mixed greens side salad. It is fast and easy to prepare and so delicious!
Serves 8 to 10
8 ounces cooked ham, diced
1/2 cup heavy cream
1/4 teaspoon chili powder
1/4 teaspoon Madras curry powder
1/2 teaspoon cumin
1 package of commercially prepared refrigerated Southwestern shredded potatoes
1 cup shredded Gruyere cheese
1 cup chopped fresh spinach
1 small red bell pepper, seeded and diced
1 small red onion, diced
Salt, to taste
Ground black pepper, to taste
Preheat oven to 375° F. Lightly grease a 9- inch pie pan and line with parchment paper.
In a large bowl, lightly beat eggs. Add in ham, cream chili powder, curry powder and cumin. Stir in potatoes and 3/4 cup cheese. Stir in spinach, bell pepper and onion. Season with salt and pepper. Pour into prepared pan. Top with remaining cheese.
Cover with foil and bake in the preheated oven for 25 minutes. Increase heat to
400°F, remove foil and bake for an additional 10- 15 minutes or until the middle of the quiche is set.
You can easily use Swiss cheese to replace the Gruyere and use kale in place of the spinach. Any type of commercially prepared shredded potatoes can also take the place of the Southwestern seasoned version. The combination of the mild spices from the Southwestern potatoes give and extra punch of flavor to the fresh spinach used in this dish.
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To be perfectly honest, I truly enjoyed cooking this dish in my new Le Creuset Signature Cast-Iron Round Dutch Oven, just as much as eating the most delicious braised chicken I have had in a while. This perfectly braised fragrant chicken stew is a cultural transformation of Asian, Central and South American ingredients—coconut, cumin, Mexican chorizo, cilantro and lime.
2 Tablespoons canola oil
3 whole chicken legs
3 chicken thighs
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 pound fresh Mexican chorizo
1 onion, thinly sliced
1 Tablespoon minced peeled fresh ginger
1 garlic clove, minced
1 dried chile de árbol, broken in half
1 Tablespoon Madras curry powder
3 cups unsweetened coconut milk
1 pound baking potatoes, peeled and cut into 2-inch pieces
2 Tablespoons fresh lime juice, plus lime wedges for serving
1 Tablespoon unsalted butter
1/4 cup finely chopped cilantro, plus sprigs
7 coffee beans, finely crushed (1/2 teaspoon)
2 teaspoons finely grated lime zest
Preheat the oven to 425° F. In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper. Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate. Add the chorizo and onion to the casserole
and cook, stirring to break up the meat, until the onion is translucent, about 5 minutes. Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. Add the coconut milk, potatoes, curry powder and chicken to the casserole and bring to a simmer. Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter. Taste and adjust the seasoning with salt.
To make the gremolata, In a small bowl, combine all of the ingredients and mix well.
Spoon the braised chicken and potatoes into shallow bowls. Garnish with the gremolata
and cilantro sprigs and serve with lime wedges.
This dish taste better the next day. The braised chicken can be refrigerated overnight. Reheat gently.