In the introduction, Jane explains that, like the rest of us, she has a busy life! Time is precious. So, she’s transformed some really tasty recipes into meals that can be made ahead of time and frozen until you’re ready to eat them.
To review the cookbook, I decided to test 2 dinners, 1 appetizer, and 1 dessert. This was enough food for my husband and I to eat for the whole week! And best of all, I was able to prepare everything in one afternoon. In a matter of hours, I had enough dinners for the entire week ready to go. Amazing!
The recipes I tested were delicious! And what I love even more about this book is that with a little practice, I can hope to apply some of the same “prep & freeze” techniques to my own family favorites.
The first recipe I tested was Mini Bacon Quiches. Honestly, I tested this recipe to see if it pleased my hubby’s super-critical palette. He loves bacon, but he is a very picky eater! If he likes the Mini Bacon Quiches, the recipe is a keeper for sure!
Mini Bacon Quiches
1 package (15 oz.) refrigerated pie pastry
1/2 lb. bacon, cut into 1/2-inch pieces
1/2 cup ricotta cheese
1/2 cup cheddar cheese, shredded
1/2 cup Swiss cheese, shredded
1 large garlic clove, minced
1/8 teaspoon black ground pepper
2 tablespoons flour
A Day Ahead:
Remove the pie pastry from the refrigerator and bring to room temperature. Cook the bacon and drain on paper towels.
Here’s the cooked bacon…ignore the burned parts. I’ll be honest, I’m not the best cook. Baking is definitely my forte. And I happen to know that Rachel Ray is the exact opposite! She can cook just about anything, but ask her to make cookies or a cake and she’s lost.
Sprinkle the counter with flour. Unfold one pie crust and lay flat on flour dusted counter. Use a 2 1/2-inch round cutter to cut out 12 circles of dough. Repeat the same procedure with the second pie pastry.
Remove the muffin trays from the refrigerator 30 minutes before cooking. Remove the plastic wrap and bake at 400 degrees F for about 17 minutes or until the cheese is golden brown. Cool on a wire rack. Serve hot. Makes 2 dozen.
Ok, I cheated a little here. I actually stuck the whole tray in the freezer for about an hour, until the quiches were frozen solid. Then, I threw them in a zip-top bag and put them back in the freezer. I pull a few out & bake them on a cookie sheet for an appetizer before dinner or for a small breakfast on the weekends. They’re so yummy, and YES, Adam loves them!
If you liked that recipe, you’ll love Jane’s cookbook! You can purchase it on Amazon.com and enter to win one here. The book is packed full of recipes that are simultaneously family friendly and taste bud pleasing. It is organized in a logical manner with sections for appetizers, breakfast & brunch, dessert, main dishes, side dishes, and soup. And, BONUS, there is a table in the back with unit conversions and an index of recipes so you can find what you need quick!
To enter to win a copy just by leaving a comment on this post telling me your favorite time-saving tip (and it doesn’t have to be for in the kitchen). I can’t wait to read them!
The giveaway will end Saturday, January 23, 2010 at midnight EST. Good luck!