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Cajun Blackened Chicken Frittata

After a dinner trip to Popeye’s for some Cajun style dinner the wheels started turning to figure out how to make my dinner into a quiche. The flavors should work so off we went looking for portioning and trying to figure out how to get the right spices into the chicken. And of course we included Red Beans and Rice into this because that is one of the best Cajun sides. All this combines to make this a very tasty Cajun Blackened Chicken Frittata.

Cajun Blackened Chicken frittata
Cajun Blackened Chicken Frittata
This took some research and testing to get the flavors close to the original. And had to come up with a similar seasoning that would taste like the little flavor packs that most people don’t know are available at Popeye’s. Or you could just get a dinner there and ask them to throw in a bunch of extra Cajun Sparkle packets. Personally, I think the Sparkle makes this dish, but it could also be the Red Beans and Rice. Who am I kidding, it’s the Blackened Chicken. We made this frittata style, but you could also use a buttermilk biscuit style crust to make this a quiche. If we ever get that perfected, we’ll add this to the recipes.

Ingredients

Cajun Sparkle

  • 1 Tbsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Sage (ground)
  • 1/2 tsp Paprika
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Accent Flavor Enhancer (Optional)

Filling

  • 1/2 lb Chicken Breast
  • 3/4 Cup Buttermilk
  • 3 Tbsp Tabasco Sauce
  • 4 Tbsp Zatarains Blackened Seasoning
  • 8 oz canned Red Beans (about half a can)
  • 1/4 Cup finely chopped Andouille Sausage
  • 1/2 Cup Cooked Rice
  • 1 tsp Butter
  • 1/4 chopped Onion
  • /4 Cup finely shredded Mozzarella Cheese

The Rest

  • 1 – 9 inch Pie Pan
  • 1 Tbsp Butter
  • 1/4 Cup chopped Green Onion or Chives
  • 1 – 2 Tbsp Cajun Sparkle (to taste, how strong to you want your Cajun flavor)
  • 1/4 Cup shredded Smoked Gouda
  • 4 large Eggs
  • 3 oz. Greek Yogurt
  • 1/4 Cup Half and Half

Preparation

You can make the Cajun Sparkle anytime before making this dish and store it for later use. The portioning makes a little more than 2 Tbsp of the seasoning, which is the amount you’ll need, so you can combine all of the Cajun Sparkle ingredients above and put this into a spice container for storage. Also, if you don’t like MSG you should leave out the Accent, as it’s mostly MSG.

To prepare the chicken you’ll need to start at least 24 hours before you’ll need the chicken to be cooked as this needs to marinate for 24 hours. Prepare the marinate by mixing the Buttermilk and Tabasco Sauce in a bowl. Chop up the chicken into 1/2 inch cubes and place in the marinate. Cover and refrigerate for 24 hours.

Preheat your oven to 350 F. Prepare a cooking sheet by lining with foil and then either using a light cooking spray or oil coating to keep the chicken from sticking to the foil. Then heat a skillet over high heat. When the skillet shimmers, take the marinated chicken chunks out of the marinate and roll in the Blackening Seasoning. Knock off the excess so that each chunk is evenly coated.  Immediately place the chunks into the skillet for about 2 minutes turning the chunks about every 30 seconds. When they have a little char around the edges, transfer to the cooking sheet and place in the oven for another 5 – 7 minutes. Remove when done and set aside until ready for final assembly.

To prepare the Red Beans and Rice, you’ll need to mix the half can of Red Beans with the Andouille and Onion and cook for about 10 – 15 minutes over medium high heat to reduce the liquids and mix the flavors together. You can even add a pinch or two of the Cajun Sparkle while this is cooking. When thick like a gravy, reduce heat and allow to cool. Properly store until ready for final assembly.

The only thing remaining is to prepare the rice. Simply prepare it by the instructions on the box and add in 1 tsp butter when it’s done and thoroughly mix in. Store this separately until ready for final assembly.

Final Assembly and Cooking

Preheat the oven to 375 F. Coat the pan with the butter. Layer in the rice just so that it makes an even layer in the bottom of the pan. Then in a mixing bowl mix together the Green Onion, Mozzarella and the Blackened Chicken chunks. After you get them thoroughly mixed, then place them on top of the rice in the pan. In a mixing bowl combine the Eggs, Yogurt, Half and Half and Sparkly and whisk together for about 3 -4 minutes to thoroughly mix. Then gently add the Red Beans to the egg mixture mix thoroughly. Pour this mixture over the chicken and rice in the pie pan and top with the shredded Gouda cheese. Bake in the oven for 40 minutes or until the cheese is a golden brown. Remove from the oven as it’s ready to serve or pack it up for the rink.

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Georgian Style Sausage Quiche

After coming back from Georgia, the country not the state, I’ve missed some of the great food that I had while there. I made this recipe trying to capture the great flavors of the Georgian food that I had and make it into a quiche form. The fellas seemed to like it, but that could be just because it was different.

Georgian Style Sausage Quiche
Georgian Style Sausage Quiche

To make this Georgian Style Sausage (Abkhazura or Kupati) Quiche you’ll need some unconventional ingredients for a quiche. Specifically, Savory, Coriander, Walnuts and Pomegranate seeds. Georgian like different seasonings that are from the various cultures that are all around them, along with their own unique favorite to add to almost everything, walnuts. I also used a Cheesy Potato Crust for this one just to mix things up a little more. Most won’t have access to the flavorful Georgian Cheeses used in this so I’ve provided slightly weaker alternatives.

Serves 8 – 12 (one quiche)

Ingredients

Crust

  • 1/2 Cup Simply Potatoes Southwestern Hash Browns
  • 1 – 9 in. Pie Pan
  • 1/2 Cup Shredded Imeretian Cheese or Mozzarella (or any tasty Italian Blend)

Sausage

  • 1 lb. ground Pork or Pork Sausage
  • 1/2 finely chopped Onion
  • 2 finely chopped Garlic Cloves
  • 1/2 Tbsp Savory Spice
  • 1 Tbsp Coriander Seed
  • 1 Tbsp Chili Flakes (Ground Fenugreek Seeds if you want to be authentic)
  • 2 Tbsp Pomegranate Juice
  • 1 Tbsp Ground Pepper
  • 1/2 Tbsp Sea Salt

The Rest

  • 2 Tbsp Olive Oil
  • 1/4 Cup Chopped Pepper
  • 1/2 Cup Chopped Walnuts
  • 1/4 Cup Pomegranate Seeds
  • 1/4 Cup Shredded Sulguni Cheese or Smoked Gouda as a close substitute
  • 4 large Eggs
  • 1 Tsp Ground Pepper
  • 1 Tsp Sea Salt
  • 3 oz. Greek Yogurt
  • 1/4 Cup Half and Half

Preparation

I like to use fresh Pomegranate Seeds and Juice. To make this, take one whole pomegranate, cut it in horizontally in the middle. Then take each half and pull out the sides gently to loosen up the insides. Then hold the pomegranate half over a bowl and smack it sharply with a wooden spoon on the outside of the fruit. The seeds should easily drop out into the bowl. Pick out any of the white supporting tissue and discard. This will yield about 1/2 Cup of pomegranate seeds. Take half of the seeds and refrigerate them until ready for final assembly. Put the other half in a blender or food processor and turn into a juice. You can strain it if you want to really make it a juice, but I just let it set for a bit to settle out the sediment and carefully pour the juice out for the sausage. This whole process takes about 10 minutes to do.

First lets mix the sausage ingredients together. In a large mixing bowl combine all of the sausage ingredients and mix thoroughly.  Cover and refrigerate for at least 30 minutes.

Then lets get the crust done and out of the way. Preheat the oven to 400 F. In a large mixing bowl, combine the hash browns and Imeretian or Mozzarella and mix thoroughly. Lightly coat the pie pan with olive oil. Then place the cheese and potatoe mixture into the pie pan and press up the sides of the pan and onto the base to form a crust in the pan. Pop this into the oven for 18 – 20 minutes or until the cheese and potatoes are starting to brown. Remove and allow to cool until ready for final assembly. Refrigerate if assembly is tomorrow.

In a large frying pan or pot, over medium high heat, add some olive oil. When the oil starts smoking, add in the sausage mixture chopping it into large chunks and cook until browned on all sides. Remove from heat and drain the fat off and allow the sausage to cool on a paper towel to further remove the grease. Once cooled pack it away and refrigerate until ready for final assembly.

Chop up the pepper into 1/2 inch chunks and refrigerate until ready for final assembly.

And last but not least, using a food processor or mortar and pestle, finely grind up the Walnuts and refrigerate these as well. This will make about 1/4 cup when done.

Final Assembly and Cooking

Preheat the oven to 380 F. In a mixing bowl combine the sausage, chopped peppers and about 2/3 of the Walnuts and Pomegranate Seeds each. Mix thoroughly and place into the pie crust. In another mixing bowl, combine the Eggs, Yogurt, Salt, Pepper and Half and Half and beat until uniform and starting to froth, about 3 minutes. Pour this mixture into the pie pans to cover the sausage mixture completely. Top with the shredded Sulguni or Smoked Gouda Cheese. Then sprinkle the remaining crushed Walnuts on top. Bake in the oven for 40 minutes or until the cheese is a golden brown. Top with the remaining Pomegranate Seeds and it’s ready to serve or pack it up for the rink.

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Chipotle Beef Quiche

Sorry that we’ve been away for the last couple of weeks, there hasn’t been any ice available for us due to a big USA Hockey Camp, so no need to cook. And to make matters worse, we were going to post a recipe for Georgian Khinkali but every batch we make fails in some way. So we made this Chipotle Beef Quiche, because we knew it would be successful.

Chipotle Beef with Corn Salsa
Chipotle Beef with Corn Salsa
This one was inspired by a recent lunch at Chili’s. I’m guessing that Chili’s made their own version of a Chipotle’s burrito in bowl form, but who knows. They call theirs “Chipotle Fresh Mex Bowl” and this is just different enough that it got my interest. And it tasted good enough to try making it a quiche that tastes similar. The ingredients in this are pretty standard, except for the Chipotle Pesto Sauce that is drizzled all over it. It’s quite tasty and as usual, this disappeared quickly after the skate.

And on a side note, going foward the ingredients portions will be sized for one quiche, since most people will only cook a single pie at a time.

Serves 8 – 12 (1 Quiche)

Ingredients

  • 1 8 – 10 oz. portion of Flank Steak (or other cut to your preference)
  • 1/2 14.5 oz. can of Roasted Sweet Corn
  • 1/2 14.5 oz. can of Black Beans
  • 1/4 Red Onion (finely chopped)
  • 1 Jalapeño (seeds removed and finely chopped)
  • 1/4 cup cooked Rice
  • 1/4 cup Cilantro (finely chopped)
  • 1 Lime (halved)

Chipotle Pesto

  • 2 Chipotle Peppers in Adobo (remove seeds for less heat)
  • 3 Tbsp Hummus or Ground Chickpeas (use Pine Nuts for a traditional flavor)
  • 1/4 cup fresh Cilantro (chopped)
  • 2 cloves Garlic (grated)
  • 1/4 cup Queso Fresco (crumbled)
  • 2 – 3 Tbsp Olive Oil
  • 1 tsp Salt 
  • 1 tsp Ground Pepper

Quiche Filling

  • 4 large Eggs
  • 4 oz. Greek Yougert
  • 4 oz. Half and Half
  • 1/4 cup shredded Habanero Jack Cheese
  • 1/4 cup Tostada Strips

Preparation

Prepare and grill the flank steak in the manner that you find best. But my favorite is to simply sprinkle some salt and pepper or Monterrey Seasoning on each side and grill till medium on an open flame. Then let it rest while you prepare the other portions. 

The Chipotle Pesto is made by in a food processor or blender, by first blending together the grated garlic and olive oil. Allow that to sit for about five minutes before adding the rest of the ingredients. Then pulse the machine while adding in the rest of the ingredients. When everything is in, run the machine for at least another 20 seconds. Remove and store in a glass container until final assembly. This will probably make about 1/2 cup of the Pesto and I recommend only using about 4 oz. in the quiche filling so you’ll have some to snack on. It’s great as a dip or even spread on bread.

The corn and bean salsa is made by combining the beans, corn, onion, jalapeño and half of the chopped cilantro in a mixing bowl. The beans and corn should be drained before mixing. After everything is fully mixed  squeeze in half of the lime and mix a little more. Store this in another glass container until final assembly.

Prepare the rice according to the package, and allow to cool until lukewarm. Then mix in the remaining chopped cilantro and squeeze the other half of the lime over the rice. Mix completely and refrigerate in a glass container until ready for final assembly. 

By now the meat has rested enough, so chop it into small squares, no larger than 1/2 inch. Refrigerate separately until ready for final assembly. 

Final Assembly and Cooking

Preheat the oven to 380 F. Combine the chopped steak, corn and bean salsa and seasoned rice into the pie crusts and make sure they are thoroughly mixed. Prepare the egg filling by whisking together the eggs, yogurt, Half and Half and the Chipolte Pesto. I recommend about 4 oz. of the pesto, but a little more doesn’t hurt. Beat until fluffy, adding some salt and pepper to taste. Pour over the other fillings in the pie crust and top with a layer of shredded cheese. Then add the tostada strips on top. Place in the oven and cook for 35 – 40 minutes, or until the cheese just starts to brown a bit. Remove and either serve or pack it up for the rink.

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Asparagus Bacon Quiche

I’ve been trying to refine this Asparagus Bacon Quiche for a couple of months now. It just never seemed to taste right until I tried some extra ingredients.

Asparagus Bacon Quiche
Asparagus Bacon Quiche

Now I think it is pretty close to as good as its going to get. The addition of the Sun Dried Tomatoes brings an extra flavor that just seemed to be missing.  And the yogurt in the quiche base makes it fluffy and creamy.

Serves: 18-22 (Makes 2 Quiches)

Ingredients

  • 12 – 14 Asparagus Spears
  • 10 – 12 slices of Bacon (good quality apple wood smoked is best)
  • 12 – 14 Sun Dried Tomatoes (in Oil)
  • 2 Tbsp Olive Oil
  • 2 Tbsp Salt, divided
  • 4 Tbsp Ground Pepper, divided
  • 8 Large Eggs
  • 1/2 pt Half and Half (or Whipping Cream)
  • 3/4 cup Greek Yogurt
  • 1 1/2 cup Gruyere Cheese, shredded
  • 2 prepared Pie Crusts

Preparation

Preheat oven to 400 F. Chop the bottom 1 1/2 inch off of each Asparagus Spear, and place the spears in a plastic back with the Olive Oil and 1 Tbsp of Salt and 2 Tbsp of Ground Pepper.  Shake this up to fully coat the Asparagus Spears. Then let them sit for about 5 minutes. Make a cooking tray big enough to hold the spears in one layer out of foil by turning up the edges of the foil.  Place this on a cookie sheet and fill the foil tray with the Asparagus Spears. Also foil line another cookie sheet that has a cooling rack, spread out the Bacon in a single layer edge to edge. The foil makes handling all the grease a little easier.

Put both trays into the oven and cook for 10 – 12 minutes. Then flip the bacon and the asparagus and return to the oven. Cook for another 10 – 12 minutes. Remove from the oven and place both items on paper towels to drain the remaining grease. When cooled enough to handle, cut the bacon and asparagus into 3/4 inch pieces. Set these aside until final assembly.

Remove the Sun Dried Tomatoes from their container and chop into 3/4 inch chunks and set aside until final assembly as well.

Final Assembly and Cooking

Preheat oven to 375 F. Add half of the prepared ingredients into each of the pie pans and mix evenly along with half of the shredded cheese. Prepare the base quiche mix, as usual except you’ll need to add to this the Greek yogurt and 1 Tbsp of Salt and 2 Tbsp of Ground Pepper.  You should save a little Pepper to sprinkle on top of the quiche before you put it in the oven, but that is merely cosmetic. Pour the completed quiche mix over the ingredients and agitate them a little to get things to float up off the bottom of the pan a bit. Top with the remaining cheese and optionally sprinkle with Ground Pepper.  Place into the oven and cook for 35 – 45 minutes or until the cheese on top starts to brown. Remove and either serve or pack up to take to the rink.

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Prosciutto Meat Cups

Here we go again with another version of a meat cup, filled with fluffy egg goodness.

Prosciutto Meat Cups
Prosciutto Meat Cups

A while back we made some meat cups using Canadian Bacon for the meat cup shell filled with NM Green Chile and eggs. This time we tried something a little less filling, and quite possibly healthier. As with the previous meat cups, the disappeared so quickly it was unbelievable.

Makes 18 meat cups

Ingredients

  • 3 medium sized aluminum cupcake trays (6 cupcake slots each)
  • 18 slices of Prosciutto
  • 6 cherry Tomatoes – halved and quartered
  • 2 Jalapeño Peppers – seeded and chopped
  • 1 1/2 cup Swiss Cheese – shredded
  • 1/2 pt Half and Half or Heavy Cream
  • 1/2 pt Plain Greek yogurt
  • 10 Eggs
  • 1/2 tspn Salt
  • 1 tspn Ground Pepper – divided

Preparation

Preheat oven to 375 degrees. You can optionally spay a light coat of olive oil in the cupcake slots.  It is not really necessary, but it will make for a little browner and crisper outer shell. Take each slice of Prosciutto and line each cupcake slot by pinching and folding one side of the slice to help it form a cup. When completed put each tray in the refrigerator while you prepare the rest. Chop up the tomatoes by first quartering them lengthwise and then halving each of those pieces. Then chop the Jalapeño by cutting the stem end off and pulling out the seeds and the supporting tissues. Discard this part, or include it if you feel like lighting these on fire. Then fine chop the peppers into small pieces less than 1/4 inch square.

Place in each of the cupcake slots equal portions of the tomatoes and peppers, about 2 or 3 chunks of tomatoes and 3 to 5 pieces of the peppers. Then using half of the shredded Swiss Cheese, put equal parts of cheese into each slot and mix it around with the tomatoes and peppers.

In a large mixing bowl, crack open 10 eggs and add in the yogurt and Half and Half.  Give this a good whisk for about 4 minutes. Whisk in the Salt and half of the Ground Pepper, for another minute. Pour this mixture equally into each cupcake slot until just below the top level.  Then top each slot with the remaining Swiss Cheese.  Sprinkle the remaining Ground Pepper across the top and its ready for the oven.

Cook in the oven for 30 to 35 minutes, or until the top of each is just turning a little brown.  These will puff up while they are in the oven so don’t be alarmed. When taken out, they will fall.  But they are ready to serve or pack them up to take to the rink.