SnOMG we got some wintery weather here on the east coast. The teevee weather folks told us the storm was heading our way and I heeded their word. I always try to be prepared even if the precip turns out to be mostly a false alarm and just a little fart of snow. I’m glad I did some prep work because I did end up being off work for two days. There is never a lack of crafting to be done, but you gotta have cocktails and good food to make staying in as fun as possible.
Requisite snow pictures:
The little storage shed is in my “backyard 40”. The neighbor kid from way off in the distance was out having an absolute field day playing. He must be about 8 or 9, and had a sled which he tried (rather unsuccessfully) to get his big ol sweet dog to pull. It was a hoot to watch from the warmth of my bedroom window!
As you can see, we got just enough snow to cause us southerners to need to stay home. Good thing I went grocery shopping! Last week I watched a new video on youtube from Boss of the Swamp and he made dang good looking quiche. Check out the video–it’s a pretty good tutorial on how to make a pretty sweet egg pie. I’m not a fan of bought crust and I wasn’t in the mood to make a big mess, so I decided to experiment making small quiches in my little non-stick pie pans…with biscuit crust. Y’all. They turned out really well. Here is a picture of them.
I was telling my friend Mona about how great the quiches were and she told me about making a similar thing that she makes. She uses canned biscuits to make little pot pies with tuna salad. This got my gears going for sure. You can make little pot pies out of pretty much any kind of “salad”-chicken, tuna, vegetables-the main thing is that the ingredients are pretty much cooked before you put them in the “pie” shell. I had some imitation crab meat and an impending snow storm so then this happened:
Not pictured here is the big bottle of red wine, a bottle of Andre’s Extra Dry champagne, and of course, catfood. Note the store brand canned biscuits. There are 8 in a can for $1.50. I’m usually a pretty food conscious/healthy eater so this is am item I wouldn’t normally have on the regular. During second run of the recipe I realized I could split the biscuit dough in half which will make quiches a little healthier. If a half biscuit mini quiche gets me to eat breakfast on the go then I think it’s a winner!
Here is what you need:
- 1 can of biscuits
- 1 c. shredded cheese of your choice
- 3 c. “salad” of your choice*
*I made crab salad made up of chopped crab, onion, pickles, and a little Dukes mayo.
Pre-heat your oven to 350F. You can use little pie pans like mine or you can also use a muffin tin. As long as the pan you use is non-stick, you don’t have to worry about greasing it. I didn’t grease mine the second time and the pies popped out just fine.
Bust open the can of biscuits and carefully peel one in half. Pat it in your hand to stretch the dough a little bit, then pat the dough into the tin. Sprinkle a little cheese in the bottom, put in a scoop of your salad, then sprinkle a little more cheese on top. Pat out the other half of the biscuit and put it on top of the pie. Crimp the edges closed. Repeat for all the biscuits!
Here are some pictures of the steps:
Cook at 350F for about 20 minutes, or until the tops are golden brown. Now you’re ready to chow down! These keep well in the fridge for several days…if you can keep from eating them all at once!
I like these so much that I’ll definitely make them as part of my supper repertoire. There are so many different ways to mix the recipe up, and it’s pretty affordable. What are some of your favorite winter time comfort foods?
The Particular Overall Collection 