Lunch can be simple or complicated. I guess it comes down to how much time you have. When I was working a corporate job, lunch was often a quick sandwich on the go. I used to look forward to taking a client to lunch. It meant I was able to sit down, take a break, and enjoy my meal. The following recipes have everything from a quick easy to make sandwich to more elaborate fare. I can guarantee you which ever recipe you choose, you will enjoy.
Z’s Florida Ham and Spinach Quiche or Crab Quiche
Z’s Ham and Spinach Quiche or Crab Quiche
Note:
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Preheat oven to 425 degrees.
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Use large 10- or 12-inch quiche pan.
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Use 1 Pillsbury pie crust – bring to room temperature and roll out paper thin to about 1-2 inches larger than quiche pan; butter quiche pan generously, then place rolled out crust into pan and trim or crimp down edges to be even with the top of the baking pan.
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Coarse chop about 2 cups fresh spinach and sauté in unsalted butter until wilted, cool, set aside.
Ingredients:
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Mix together
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5 large or extra large eggs. lightly beaten
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1 tsp salt
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1 tsp pepper
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1 cup Hellman’s mayonnaise
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2 Tbsp French’s bold mustard
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1 Tbsp fresh horseradish
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1/2 tsp onion powder
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1/2 tsp garlic powder
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2 Tbsp flour
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1 cup Half and Half (might need to add a littler more)
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Cooled sauteed spinach
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3 Tbsp chopped fresh parsley
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1/3 cup chopped green onion (both white and green parts)
STIR IN:
1 1/2 cup coarsely chopped or julienned plain (not honey or sweet type) ham (remove & discard rind). Smithfield plain smoked ham or Frick’s works well.
STIR IN:
3-4 packages Sargento 5 ounce shredded Swiss/gruyere cheese combo (can use a mild Swiss if cannot find this combo -but this combo is best)
Mixture should be quite thick. Can add more cream or milk if mixture does not come to top of crust. Pour into prepared quiche pan – bake 425 degrees for 20 minutes, then at 350 degrees for an additional 35-40 minutes. Cool at least 45 minutes before serving or bake the day before and can reheat by the slice. Can also prep the day before and bake the next day, but need to bring to room temperature before baking or place in oven to warm up as the oven is preheating, then start timing it after oven reaches temperature. Also freezes well either whole or by the slice.
Quiche should be lightly browned and should have puffed up even in the enter when fully cooked.
For crab quiche, omit the ham and spinach and use 2 – 2 1/2 cups jumbo lump premium crab, juice and all (Phillips in a can from the refrigerated section of the store works great), adjust and lessen cream amount if needed; optional is adding 1 tsp of Old Bay, but can be used as a garnish at table instead.
For bacon quiche, substitute chopped cooked bacon for the ham.
For artichoke quiche, substitute artichokes chopped in large chunks for the spinach. Enjoy!
Linda’s New York Egg Salad With Smoked Paprika Garnish
Linda’s Egg Salad with Smoked Paprika Garnish
Ingredients:
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3 ounces cream cheese, softened
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1/4 cup mayonnaise (Hellmann’s)
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1/4 cup finely chopped celery
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1/4 cup sweet pickle relish
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2 tablespoons minced fresh parsley
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8 hard-boiled large eggs, chopped
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smoked paprika
Instructions:
In a bowl, mix cream cheese, Hellmann’s mayonnaise, salt and pepper until smooth. Stir in celery, relish and parsley. Fold in eggs. Sprinkle smoked paprika on top. Refrigerate, covered, until serving. Enjoy!
Sue’s Colorado Buffalo Ranch Chicken Wrap
Sue’s Buffalo Ranch Chicken Wrap
Ingredients:
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1/2 cucumber, thinly sliced
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1/2 lb. chicken tenders
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1 cup baby spinach
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1 tbsp. buffalo sauce
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1 tomato, sliced
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2 large flour tortillas (10–12 inches)
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2 slices cheddar or mozzarella cheese
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3 tbsp. Hidden Valley Original Ranch Dressing
Instructions:
Preheat oven to 375°F. Salt and pepper the chicken tenders and bake on wire rack placed on baking pan for ten minutes. Toss the chicken tenders into the warm buffalo sauce, coating them completely. Place them back on the rack, and cook for an additional ten minutes. Remove from oven, cool a few minutes on wire rack, chop, and set aside. Assemble the wrap: place the tortillas flat on the counter. Top with spinach, tomato and cucumber, keeping the vegetables in the bottom third of the tortilla. Drizzle the Hidden Valley Ranch dressing over the vegetables, and distribute the chicken and cheese on top. Season with salt and pepper. Roll the tortilla up gently and firmly away from you, folding in the sides as you go (to make a closed burrito shape). Wrap tightly in wax paper and then slice in half. (This will help keep the wrap together during eating). Enjoy!
Molly’s North Dakota Open-faced Salmon and Avocado Sandwiches
Molly’s Open-Face Salmon and Avocado Sandwiches
Ingredients:
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Unsalted butter, for cooking
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Four 1 inch-thick slices rye bread
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1/2 cup sour cream
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2 Tbsp chopped preserved lemon
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Freshly ground black pepper
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2 avocados, sliced
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Flaky salt or coarse kosher salt
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4 ounces smoked salmon
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2 radishes, thinly sliced
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4 cornichons, sliced
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Crushed red pepper, optional
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Handful chopped fresh chives or dill
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Sesame seeds (black and white mixed), for sprinkling
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Lemon wedges, for serving
Instructions:
Melt a thin layer of butter in a skillet over medium heat, then add the bread and toast on both sides until golden, 2 to 4 minutes per side. Combine the sour cream, preserved lemon and a few turns of pepper in a small bowl. To assemble, dollop the preserved lemon sour cream all over the bread, then top with slices of avocado. Season the avocado with salt. Nestle in the slices of salmon, radishes and cornichons. Top with black pepper and crushed red pepper, if using. Sprinkle with the chives or dill and sesame seeds, then serve with the lemon wedges. Enjoy!
Rita’s Wyoming Deviled Ham Spread
Rita’s Deviled Ham Spread
Ingredients:
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8 oz. cream cheese
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1/4 cup chopped onion
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1 can deviled ham
Instructions:
Warm cheese to room temperature, blend in onion and deviled ham. Service on crackers, toast or with veggies.
Enjoy!
