The Queen’s Kitchen


Favorite Breakfast Casserole August 29, 2017

Filed under: Uncategorized — Carrie @ 7:01 pm

I’ve made this several times, usually with turkey sausage. It’s sooooooo goooooood.
Ham and Cheese” Breakfast Casserole

Serves 6 to 8
4 cups (loosely packed) day-old challah or other egg-enriched bread, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium yellow onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 pound pancetta (thickly sliced), diced
6 large eggs
1 1/2 cups whole milk
1/2 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper
1 cup grated Gruyère cheese, from about 4 ounces

Grease an 8-inch square baking dish (or another 1 1/2-quart to 2-quart baking dish) and spread the cubed challah in the bottom.

Heat 1 tablespoon of the olive oil in a skillet over medium to low heat. Add the onions, salt, and sugar. Sauté until they are lightly caramelized (a medium golden-brown color), about 15 minutes.

Meanwhile, in another heavy skillet, heat the other tablespoon of olive oil over medium heat and sauté the pancetta until the fat is almost all rendered and it begins to get crisp, about 8 to 10 minutes. Set on a paper towel to drain.

Whisk together the eggs, milk, dry mustard, nutmeg, and thyme. Season with about 1/4 teaspoon of salt and a generous quantity of black pepper.

Spread the pancetta over the bread cubes, then layer the onions on top. Sprinkle grated Gruyère on next, and then pour the egg mixture over the entire thing.

Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture. Cover and refrigerate overnight.

In the morning, take the casserole out of the fridge so it can warm on the counter, and preheat the oven to 350°F. Bake, uncovered, for 35 to 50 minutes, or until the edges are bubbling and the top begins to brown. The baking time will be greatly dependent on the depth of dish you use. Check the interior with a knife; if it comes out clean the bread custard is baked through. (Cover with foil near the end of cooking if the top is already browned.)


Oriental Noodle Salad May 27, 2013

Filed under: Healthy,Side Dish/Salad,Uncategorized — Carrie @ 4:06 pm

This is a great dish to take to potlucks since there are no eggs or dairy to worry about. Everyone who has tried this has loved it!

1/3 cup soy sauce
1/3 cup rice vinegar
1/3 cup lime juice
2 tsp brown sugar
1 tsp minced garlic
dash of cayenne pepper (optional)

1 package of soba or ramen noodles, boiled and drained
1/2 cup washed and cut up cilantro
1/4 cup rough chopped peanuts
big handful of matchstick cut carrots (or grated carrots)
big handful of sugar snap peas

Mix together the dressing while you boil your noddles. Drain and rinse the noodles, then combine the dressing and other ingredients. Toss well, cover, then refrigerate for an hour. When it is time to serve, toss again. Add more soy sauce and vinegar if it appears dry.


Seven Minute Frosting February 14, 2011

Filed under: Dessert,Uncategorized — Carrie @ 9:27 pm

I thought this was the only kind of frosting people used on homemade cakes until I went out in the big, wide world and discovered people use butter cream. I’m not a butter cream fan.

My grandma always made this, so I was really happy to find a recipe that tastes just like hers. Easy-peasy, but very time consuming.

* 1 cup sugar
* 1/3 cup water
* 2 egg whites, room temperature
* 1/2 teaspoon cream of tartar
* 1 teaspoon vanilla extract

In a saucepan, bring sugar and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242 degrees F (firm-ball stage).

Meanwhile, beat egg whites and cream of tartar in a mixing bowl until foamy.

Slowly pour in hot sugar mixture; continue to beat on high for 7 minutes or until stiff peaks form. Add vanilla. Continue beating until frosting reaches desired consistency, about 2 minutes.


Roasted Vegetables and Pasta May 28, 2009

Filed under: Chicken,Healthy,Main Dish,Uncategorized — Carrie @ 7:54 am

This is so yummy I make it whenever we have guests. It also has the advantage of making us look healthy. We all know it’s a lie.

1 eggplant, chopped with skin on
1 or 2 yellow squash, peeled and chopped
1 or 2 red bell peppers, chopped
a few baby carrots or grownup carrots, chopped
1 onion, chopped

Throw all your veggies in a baking pan, coat with olive oil and salt and pepper them. Bake at 375F about 40 minutes, or until they are looking roasted.

1 package boneless, skinless chicken breasts, chopped into bite sized pieces

Throw the chicken breasts into a baking dish with salt, pepper and olive oil. Bake them in a 375F about 20 minutes.

1/4 cup balsamic vinegar
2 T lemon juice
3 T olive oil
1/2 t dried thyme
1 t dried tarragon

Mix the sauce ingredients together.

1 box pasta (I use whole wheat penne), boiled and drained

1/2 container feta cheese

When the vegetables and chicken come out of the oven, dump them into the drained pasta. Stir around. Add the balsamic vinegar mixture and the feta cheese. Stir around some more.


Taco Lasagna Casserole Thingee August 27, 2008

Filed under: Uncategorized — Carrie @ 2:52 pm

I made this for my preschool group and they all raved about it and demanded the recipe. I just made it up, so measurements aren’t exact. I’m not entirely sure I like plain corn tortillas as my layering option. They weren’t crunchy enough. Maybe additional baking time would make them a little tastier.

18 corn tortillas
½ can refried beans
½ cup salsa
Lots of grated cheddar and Colby jack
1 pound ground turkey
1 diced onion
1 package frozen chopped spinach
1 package Old El Paso 40% less sodium taco seasoning
1 can black beans
1 can enchilada sauce

Stick the diced onion, ground turkey and frozen spinach in a really big pan and cook it all until the meat is browned and the spinach is all unfrozen. Add in the black beans and taco seasoning and let it all simmer a little while.

Take a 9×13” pan and spray it with Pam. Layer six corn tortillas to cover the bottom of it. Spread refried beans over the tortillas, then spread salsa over that. Then add a layer of grated cheese.

Cover with another six corn tortillas, then cover that with your meat mixture. You’ll probably have some left over for burritos another day. You can freeze it.

Pour half the can of enchilada sauce over the meat mixture, cover with six more corn tortillas, then pour over the rest of the enchilada sauce. Cover with grated cheese.

Cover with foil, and bake at 350 until cheese is bubbly (about 40 minutes).

Serve with sour cream and chips, or maybe guacamole and salsa.

Good luck!


Two spicy chicken favorites February 2, 2006

Filed under: Uncategorized — Carrie @ 7:15 pm

I don’t want to violate copywrite laws, so am posting links to two of my favorite recipes. They both use a pre-cooked chicken, which makes it easy. I modify these by leavig out the peas, garbanzo beans and raisins. They still taste really good. Sometimes I fry up the onions, then throw everything in the crockpot so it stays warm. Both recipes freeze really well with rice or pasta.

Indian Butter Chicken

Greek Chicken Stew


Indonesian Chicken January 30, 2006

Filed under: Uncategorized — Carrie @ 10:05 pm

4 boned and skinned chicken breasts
2 T. butter
1 large onion, finely chopped
1 apple, peeled and chopped
1/2 banana, thinly sliced
1 large garlic clove, minced
1-1 1/2 T. real soy sauce
2-3 T. tomato puree
1 can crushed tomatoes with liquid
1 T. curry
optional: sambal olek (chili paste found on the Asian food aisle) Use at your discretion. I use about 1/4 of a teaspoon and that is plenty to add some heat

Melt butter in a large sauce pan. Add the chicken, onions, apple, garlic and curry. Brown it all for several minutes.

Add the rest of the ingredients to the pan. Bring it to a boil, then let simmer for 25 minutes. Stir occasionally.

I have also done this in the crockpot with a rotisserie chicken. I throw everything in the crockpot with a shredded rotisserie chicken, and let it all simmer for several hours.

Serve with rice or couscous (we also thought it was good with pasta). To cut the heat serve with sour cream or natural yogurt (drain it by placing in a coffee filter for several hours before serving).


Yummylicious Potato Soup January 5, 2005

Filed under: Uncategorized — Carrie @ 3:28 pm

Ok, people are demanding it so I’m going to give in to the pressure and post the potato soup recipe. Be warned, I was up all night with tummy problems because of this soup (a problem I have with anything fatty since my gall bladder removal).

Here’s the link to the orginal: Absolutely Ultimate Potato Soup and here is the recipe I actually made. I had to make some modifications and sometimes I forgot I was halving the recipe because I’m scatterbrained like that.

1/2 pound smokey bacon, chopped
2 stalks celery, diced
1 bunch green onions, chopped
2 teaspoons minced garlic
4 potatoes, peeled and cubed
4 cups water
4 chicken bullion cubes
1 1/2 tablespoons butter
1/8 cup all-purpose flour
1/2 cup fat free evaporated milk
1/2 teaspoon dried tarragon
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon celery salt
salt and pepper to taste


In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/8 cup of the bacon grease.
In the bacon grease remaining in the pan, saute the celery and onion for a minute or two. Add the garlic, salt, pepper and bullion cubes, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough water to cover the potatoes. Cover, and simmer until potatoes are tender.

In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the evaporated milk, tarragon and other spices. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. (I pureed it all) Adjust seasonings to taste.