Caramelized Onion, Kale, Amish Swiss and Tomato Crustless Quiche

Yield: 4
Cook Time: 35 min.
1 tbsp of olive oil or butter
1 cup yellow or white onion, chopped
4 cups of chopped fresh kale
1.5 cups  Amish or Baby Swiss cheese, shredded
6 eggs
3/4 cup milk milk
1 tsp Sea salt [total]
1 clove garlic , minced
black pepper, to taste
1 medium or large vine ripe tomato , sliced thin 

Preheat the oven to 400 degrees. Coat a 9 inch pie plate with cooking spray.
Heat the olive oil  [or butter] in a large skillet over medium heat. Add the onions and garlic then cook stirring often over medium-low [#4 on my dial] heat until caramelized, about 15-20 minutes. Add the kale to the skillet then season with half of the sea salt and a bit o’ cracked pepper, to taste. Toss until well combined, cover with lid and cook about 5 minutes until wilted.
Place onion and kale mixture into the bottom of the pan, cover with half of the Swiss cheese. 
Combine the eggs with the milk, season with remaining sea salt and  bit more o’ cracked pepper, to taste then whisk until smooth. 
Pour the egg mixture into the pie pan over the onion and kale mixture, then cover with layer of sliced tomato, and finally, top with remaining Swiss cheese.
Place into the oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Let cool for a few minutes before slicing and serving. Enjoy.

**the tomato can be added before *or* after baking according to your preference.**

Quick and Easy Chicken Penne al Fresco


  • 4 garlic cloves, peeled, minced
  • 2 cups diced tomatoes of any kind
  • 3 cups uncooked penne pasta
  • 4 cups chicken broth (or 3 cups chicken broth and 1 cup white wine)
  • 1/2 tsp each: salt and ground black pepper
  • 2 tablespoons dried basil
  • 2 cups Mozzarella Cheese
  • 2 cups diced grilled chicken breasts [whatever kind of chicken breast you prefer]


Using large sauce pan, mince the garlic and add it to the pan.

Add tomatoes, pasta , broth, salt and black pepper.

Put on lid cook on high until pasta is tender [20-25 minutes], stirring after 10 minutes.

Remove lid, add cheese and chicken and basil to pot; mix well.

Yield: 8 servings

Bananas Foster Bread Pudding with Caramel Rum Sauce

Just in time for Mardi Gras!
Bananas Foster Bread Pudding w/ Caramel Rum Sauce
**thank you  for the inspiration for this recipe**
* For a non-alcoholic version Rum Extract works great!*

1 loaf French bread, torn into bite sized pieces
4 large eggs
2 cups milk
2/3 cup dark brown sugar
3 large ripe bananas, sliced
2 tsp.vanilla extract
1 tsp. cinnamon
1/4 tsp. nutmeg
2 TBSP dark rum [or 1tsp rum extract]
2 tbs.'s banana liqueur (optional)
1/2 cup chopped pecans

1] Tear bread into pieces in large bowl. 
2] In separate bowl, whisk eggs, milk, and sugar, until well blended. Stir in vanilla extract, cinnamon, rum, liqueur, pecans, and bananas.
3] Pour mixture over bread pieces, mix well, and let stand for 10 minutes. 
4] Place mixture into a 13x9 inch, buttered baking dish [ I like the mash mine down at this point to make it more dense like some of the Bread Pudding I had in New Orleans, but it is COMPLETELY up to you if you want to do that too] and cover with foil. Place baking dish in a larger shallow baking pan filled with 2 inches of water.
5] Bake in a preheated 350 degree oven for 30 minutes. 
6] Remove foil and bake for 10 to 15 more minutes, or until golden brown and a knife comes out clean. 

Caramel Rum Sauce

1 cup whipping cream [ I used half n half and it worked fine]
1  1/4 cup firmly packed brown sugar
1/4 cup butter, melted
1/4 cup light or dark rum [ or 2 tsp rum extract]
1 tsp. vanilla extract

Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook at a low rolling boil for  5 minutes, stirring often. 
Remove from heat and stir in rum, butter, and vanilla. 
Let cool for about 10 minutes. Ladle over bread pudding. Enjoy!

Maple Pecan Bars

Great Alternative to traditional Pecan Pie
Maple Pecan Bars

Makes one 8×8 pan (9-16 bars, depending on how big you slice them)

For the crust: 1 stick  butter, softened
1/3 cup brown sugar, tightly packed
1 1/3 cups all purpose flour
1/4 teaspoon salt

For the filling: 6 tablespoons butter, diced
3/4 cup brown sugar
1/4 cup pure maple syrup
1 1/2 tablespoons milk
1 1/2 cups chopped pecans
1/4 teaspoon sea salt

Crust Prep:
Preheat oven to 350. Line an 8×8 pan with foil, leaving a couple inches overhang. Spray or butter the foil.
Beat butter and brown sugar for several minutes. Add flour and salt, beat until thoroughly combined. Dump the mixture (it will be crumbly) into the prepared pan and press it evenly into the bottom of the pan. Bake for 15 minutes. When the crust has about 5 minutes left to cook, start the filling.

Filling Prep:
In a medium saucepan, combine butter, brown sugar, maple syrup and milk. Bring to a simmer, stirring occasionally and simmer for one full minute. Stir in the pecans and pour the filling evenly over the crust.

Return to the oven and cook for an additional 20 minutes.  Sprinkle with 1/4 teaspoon salt and cool completely before cutting into squares.

Gooey Butter and Cream Cheese Cookies

Cook time: 
Makes 2-3 dozen
A half cookie/half cupcake dessert which is sure to please!

  • 1 Yellow Cake Box Mix
  • 1/2 cup butter
  • 1/2 tsp. vanilla
  • 1 8 oz. Cream Cheese bar
  • 1 egg
  • powdered sugar
  1. Beat butter, vanilla, egg and cream cheese until fluffy.
  2. Mix in cake mix.
  3. Chill for 30 minutes.
  4. Roll into balls and dip in a bowl of powdered sugar.
  5. Bake at 350 for 10-12 minutes, and sift powdered sugar on top if desired.

**TRY THEM with Devil's Food Cake, Carrot  or Spice Cake, Strawberry Cake-- the possibilities are endless!!

Crunchy Baked Garlic Parmesan Breaded Chicken

4 servings
4 chicken breasts [roughly 1 lb chicken]
1/4 cup olive oil
1 tablespoon garlic, crushed [3 cloves] [1.5 tsp garlic powder]
1/2-3/4 cup Panko bread crumbs. [Regular bread crumbs work fine too; Panko are just EXTRA crunchy.]
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 cup shredded Parmesan cheese (optional- sold in a bag in the dairy section or you can shred your own. *I MUCH prefer freshly shredded from a triangle wedge*)

Preheat oven to 400 degrees. Line a 9x13" baking pan with aluminum foil (for easy clean-up) and lightly spray with non-stick cooking spray. In a small bowl, mix together the olive oil and garlic. In another bowl, combine the bread crumbs, grated Parmesan cheese and the Italian seasoning.

[I like to pound the chicken to about 1/2 inch thickness [in a sealed gallon baggie, with a rolling pin, *but that isn't strictly necessary*.] Dip each chicken breast first in the olive oil and then in the bread crumb mixture. Place breaded chicken on the pan and top with additional shredded Parmesan cheese. 
Cook chicken for 35-40 minutes.

Chicken and Sausage File’ Gumbo

4 servings

My husband and I just got back from our first trip to New Orleans and I immediately had to hunt up a Sausage and Chicken file gumbo recipe after trying some of the authentic stuff while we were there.

1/2 pound cajun sausage, cut into 1/4-inch-thick slices
4 skinned bone-in chicken breasts [1 lb]
4 TBSP butter
1/2 cup all-purpose flour
1 medium onion, chopped
1/2 green bell pepper, chopped  [I used the whole thing because I dig green pepper]
2 celery ribs, sliced
6 cups hot chicken broth, low sodium
3 garlic cloves, minced
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1/2 to 1 teaspoon hot sauce
4 green onions, sliced
1 tsp Filé powder
1 TBSP dried parsley

Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.

  • Add 4 TBSP butter to drippings in Dutch oven. Add flour, and cook over medium heat, stirring constantly, about 20-25 minutes, or until roux is chocolate colored.
  • Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. 
  • *Gradually* add 6 cups hot water [stirring constantly], and bring mixture to a boil; add sausage, chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. 
  • Remove chicken and cool, [I put mine in a bowl with cold water to speed up the process]. Shred and add back to gumbo.—  While chicken is cooling enough to handle: stir in green onions and file' powder; cook for 30 more minutes—just toss chicken back in once shredded during this last cooking phase.
  • Remove bay leaves. 
Serve over hot cooked rice or with crust french bread.-- **We like to use just the bread because the rice tends to tame down the flavor. But that's just our personal preference.**
Garnish with additional green onion, if desired.

Pumpkin Praline Layer Cake

With BOTH Halloween and Thanksgiving coming soon, this is the PERFECT dessert for both occasions, and pretty much every other day of Fall as well. Just LOOK at this amazing goodness!!!

  • 1 cup packed brown sugar
  • 1/2 cup butter, margarine, *or coconut oil* [my preference nowadays]
  • 1/4 cup whipping cream
  • 3/4 cup chopped pecans
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup cooking oil
  • 4 eggs
  • 2 cups canned pumpkin

Whipped Cream Topping (*see recipe below*)

cake assembly directions:
  1. In a heavy saucepan, combine brown sugar, butter, and whipping cream. Cook over low heat until the brown sugar just dissolves, stirring occasionally. Pour mixture into two 9x1-1/2-inch round baking pans. Sprinkle evenly with the pecans. Let the mixture cool slightly.
  2. In a bowl, stir together the flour, baking powder, pumpkin pie spice, baking soda, and salt. Set it aside.
  3. In a large mixing bowl, beat together the granulated sugar, cooking oil, and eggs. Add the pumpkin and dry ingredients alternately to the oil mixture, beating until the mixture is just combined. 
  4. Carefully spoon the batter over the pecan/ brown-sugar mixture in the baking pans. Place pans on a baking sheet. Bake in a 350 degree F oven for 35 to 40 minutes or until toothpicks inserted in the centers come out clean. Cool the cakes in pans on wire racks for 5 minutes. Invert them onto wire racks, replacing any brown-sugar mixture that remains in the pans. Cool before assembling.
  5. Meanwhile, prepare the Whipped Cream Topping.
  6. To assemble the cake, place one cake layer on a serving plate, praline side up. Spread with the topping. Add the second layer, praline side up. Pipe or dollop with the remaining topping. Sprinkle lightly with some additional pie spice, if you like. Makes 12 servings.

**Plan to assemble this cake no more than 1-1/2 hours before serving, so the whipped cream doesn't break down. Keep the cake chilled until it's served.
*Whipped Cream Topping*
  • 1 3/4 cups whipping cream
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla

  1. In a clean mixing bowl, beat whipping cream on high until soft peaks form (tips curl). Add powdered sugar and vanilla. Beat the topping mixture until stiff peaks form (the tips stand straight).

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Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.
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