zucchini quiche

Sheesh! Another Quiche?

You Betcha! My Mom “Betty” definitely loved quiche. This is the third quiche recipe here at Betty’s Cook Nook and yet the first one that is all vegetable as well as the first one that features zucchini.

Somehow I’m surprised with each and every quiche recipe – they seem to be wondrously unique in their own rightful way and yet super easy to make. I think you will enjoy this recipe!

Foodie Tips

❤  We initially debated over whether to use a frozen pie crust or a refrigerated pie crust. We went with a Pillsbury frozen crust because it was likely what was most common in the 1970s. Just like ready-to-cook tortillas weren’t readily available in the 1970s, 80s, 90s, and until the 2000s until recently, either. 

❤  I’m duly noting that a 10-inch pie shell was not to be found at my local grocery. In a post-COVID era when product sizes are getting smaller while prices are growing larger we scored a 9-inch deep dish Pillsbury crust at H-E-B.

❤  If you truly love quiche click this link and scroll down for the full meal monty of my Mom’s recipes.

i. Time

Prep: About 20-25 minutes prep and 30 minutes for baking.

Zucchini Quiche Ingredients

Late To The Party Pic: Mushrooms!

ii. Ingredients

9-10-inch   pie shell, frozen or fresh
3 tablespoons   butter (my grandmother insisted on falfurrias brand butter)
1 cup   white onions, chopped
1 cup   mushrooms, brushed clean, cut in half, and then sliced (I suggest white or baby bella ‘shrooms)
1 cup   zucchini, cut into half moons
1 cup  ½ and ½ cream
cage-free or free-range (pasture raised) eggs
1 cup   swiss or mozzarella cheese, shredded
to taste  salt and pepper

iii. What To Do

1. Preheat your oven to 375°F.

Zucchini Quiche Pie Shell

2. Place the pie shell in the oven and bake for 3-4 minutes. Remove from the oven and prick the shell with a fork. Return to oven for 5 minutes more.

Zucchini Quiche Sauté3. While the pie shell is in its second bake… in a medium-sized sauté pan place the 3 tablespoons of butter and melt it over medium heat. Add the onions, mushrooms, and zucchini. Sauté for 5-7 minutes. Remove from heat and let rest. Tip: to drain, tilt the pan by placing the lid underneath and a crumbled-up paper towel in the opposite corner. Let the paper towel soak up the juices then discard the paper towel.

4. Transfer the drained sautéd veggie mixture into the pie shell.

Zucchini Quiche Poured Eggs5. In a measuring cup or bowl, whisk the 3 eggs then stir-in the 1 cup 1/2 and 1/2 cream and 1 cup of your chosen cheese. Pour the egg-cheese-cream mixture over the veggies/pie shell.

Zucchini Quiche Prepared6. Bake for about 30-35 minutes or until an inserted knife comes out clean.

Yield: About 8-10 servings.

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Zucchini Quiche Recipe

A Scan Of Mom’s Original Zucchini Quiche Recipe

11/30/21


fondue

Fondue Recipes From Bettys Cook NookFor The Love Of Fondue

Growing up the youngest of three boys meant I was the small, quiet one. The one who listened and watched to center stage from afar.

Older me tells younger me that’s AOK because it helped me make the most of the precious time I had with my parents. I was able to soak it all in and pick up on a few tips I still hold near and dear to this day… including a few memories like the joy of fondue.

I’m not sure the first time I had fondue but I was likely about the age of 12.

My family would gather around the spirited fondue pot to create our meal using individual spears, dipping things in hot oil or cheese and then a sauce or two that Mom would create. The simple things.

Little did I know back then but fondue was more than “just that.” Fondue marries food with the imagination and to me, there’s nothing better!

Santa and Fondue CheeseA Christmas Story

This summer I stumbled upon a random search result for a vintage fondue pot that reminded me of the one my parents had. I knew what I had to do.

A few days later the electric fondue set arrived at my home and I set it aside for a special day when I would unveil the 1970s fondue pot. It sat in the dark since then as most of 2021 brought some challenging times caring for – and parting with – my secondary shadow in the form of my yellow Lab, Harley.

This Christmas Day I thought there was no better way to round out the year than by revving-up the fondue pot and reliving and sharing this foodie form with my family and here, with you.

If you’re not already a fondue fan, I hope you give fondue a try! It’s remarkably simple and will treat you to the joy of this dish with Swiss origins!

Vintage Oster Electric Fondue SetFon-dos and Don’ts

❤  Fon-do try these out: I’ve included a variety of my favorite recipes that caught my Mom’s eye below – cheese and beef fondue and a few sauce suggestions, including butter-browned mushrooms, caper butter, mustard, and a red sauce! Scans of the recipes from her cookbook are also below.

❤  This is a dish of variety! Fon-don’t just try one dip or item to be dipped – go for a range of flavor and put the power of the fondue pot to the fullest! For the cheese fondue you can try cubed pears or apples as an appetizer entry or a dessert dismount! I don’t have two pots but I’m only guessing that cooked beef fondue dipped into cheese fondue is a double fondue delight!

❤  Fon-do check out some of the vintage fondue pots I found strolling on Etsy. They’re hot so get yours before they’re gone!

Vintage Oster Fondue Poti. Time

Total prep: There’s no rush here in the land of fondue, but I’d allow at least 90 minutes – 2 hours for the whole shebang. 

Emmentaler Swiss Cheeseii. Ingredients + directions

cheese fondue:
to dunk  french bread, torn or cut into bite-size pieces
¾ pound (about 3 cups)
  swiss cheese, cut into thin julienne strips
1 tablespoon   flour
1 clove   garlic, halved
1 ¼ cups   sauterne (a sweet french wine)
dash  fresh cracked black pepper
dash  nutmeg
3 tablespoons  dry sherry

Fondue Julienned EmmentalerSauternes Fondue

cheese fondue directions: 1) I toasted up my bread a bit to give it a little crunch. Toasting the bread on a foil-lined pan for 5 minutes at 350°F should do the trick. 2) Toss the cheese with the flour to coat and set aside. 3) Rub the inside of the fondue cooker vigorously with the cut surface of the garlic clove. 4) Add the sauterne and warm it just until air bubbles start to rise. Don’t cover and do not let it boil. 5) With a wood or silicon spatula stir constantly from this step forward and in the same direction – a process known as “shear thinning” which helps the cheesy fondue become thinner. Add a handful of cheese strips and wait until the cheese has melted before tossing in another handful. Keep stirring! After all the cheese has been incorporated and the mixture is bubbling gently, stir in the pepper, nutmeg and the sherry. 6) Dunk spears of the cubed bread into the cheese, twirl and enjoy! If the cheese becomes too thick pour in a little warmed sauterne (or butter, if you are channeling my inner foodie).

Beef Fonduebeef fondue:
4-5+ cups
  salad oil, for cooking (vegetable, canola, corn, peanut, etc.)
1 ½ pounds   beef tenderloin, trimmed and cut into ¾ inch cubes
to serve  your chosen sauces/sidekicks (recipes below)

directions: 1) Pour the salad oil in the fondue pot to 2″ or no more than ½ full. 2) Heat to 425°F or until the oil slowly boils. 3) Spear a beef cube with your fondue fork and place it in the oil. 4) Rotate the beef so it’s evenly cooked to your desired doneness. It doesn’t take long! Dip the beef with your sauce and enjoy!

butter-browned mushrooms:
2 tablespoons  butter (my Grandmother “Nanny” insisted on Falfurrias)
2 cups  fresh mushrooms, sliced

directions: 1) Melt butter in a skillet over medium-high heat. 2) Add the mushrooms and cook, stirring occasionally, until evenly browned. Season with salt and better and serve alongside the beef fondue.

Fondue Caper Buttercaper butter:
½ cup   butter, softened
3 tablespoons  capers, with liquid

directions: 1) Place the butter and capers, with liquid, in a small mixing bowl. 2) Beat until light and fluffy. 3) Serve alongside the beef fondue.

mustard sauce:
bottle   dijon style hot mustard (we used french’s stone ground dijon mustard)

directions: Simply squeeze the mustard into a serving bowl and use it as a dipping sauce for the beef fondue. What could be easier?

red sauce:
¾ cup   catsup
2 tablespoons   vinegar
½ teaspoon   prepared horseradish

directions: Combine all the ingredients together in a small bowl and let chill and mingle for at least 30 minutes. You’ve just made a tangy dipping sauce for the beef fondue. I used leftovers on a homemade hamburger and it was great for french fry dipping!

From the simple to the savory and everything in between, I hope you have fun creating your own special fondue tastes and memories to last a lifetime!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

I’m still on the hunt for what publication these recipes came from (below). I recognize the font and some of the type treatments and I think this likely hails from the 1970s or possibly the 60s. The fabulous food of skiing!

Fondue Recipes The Fabulous Food Of Skiing

A Scan Of Mom’s Fondue Recipes

Vintage Fondue Pot

Oster Fondue Inside Label

A Scan Of The Insert Inside My Vintage Fondue Pot


brazil nut chips

Brazil Nut Chips HeroGet Ready To Go Nuts

I’m not sure where Brazil nuts have been hiding my entire life. It’s likely because as a native Texan “nuts” really just means “pecans” which have been the center of my world since I was a younger me. Also surprising to me is that Brazil nuts aren’t nuts per se but seeds that hail from the Amazon rainforest’s Brazil nut tree.

Low and behold we were on a low carb diet and had ironically had just purchased a big bag of them from Costco. Even at only 2 net carbs for about 9 nuts they had a buttery good flavor but a little too bland right out of the bag for my liking. Turns out a little lovin’ from the oven transforms the nut-seeds into a rightfully righteous super snacker!

Butter and Brazil NutsFoodie Tips

❤  These nut chips are super-easy to make and eat! You might just want to go ahead and multiply the recipe so you’ll have extra for impromptu snacking or pop-ins. Jarred and wrapped with a ribbon these also make great gifts!

❤  This is a simple recipe that literally heightens the flavors that you use for seasoning. The next time we make these (oh, and we’ll be making them again) we’re eyeing some cayenne (for heat) and for herbs thyme, oregano or rosemary. You can’t go wrong!

i. Time

Total prep: About 20 minutes.

Kirkland Organic Whole Brazil Nutsii. Ingredients

1 ½ cups  whole brazil nuts, shelled
2 tablespoons  unsalted butter, melted (my Grandmother “Nanny” insisted on Falfurrias)
½ teaspoon  seasoned salt*

* A word about seasoned salt: A family favorite for as long as I can remember is Lawry’s brand seasoned salt. It wasn’t until my post-college years when I was convinced my taste buds needed more “oomph” when I switched to Lawry’s seasoned salt with black pepper. That’s what I used for this recipe and it was amazing, as always!

Brazil Nuts On The Stovetopiii. What To Do

1. To Soften The Nuts
Place the Brazil nuts  in a medium-sized saucepan. Cover with water and over a medium-high heat bring things to a boil. Simmer 2-3 minutes then drain.

2. Make Nut Slivers
While still warm shave each nut lengthwise into thin slices with a paring knife. We left the skin on for extra flavor.

Brazil Nut Slivers Dotted With Butter3. Season & Bake
Preheat your oven to 350°F. Line a shallow baking pan with foil. Spread the Brazil nut slivers into the pan and sprinkle “dots” of butter all over them. Lightly season and bake until lightly browned and crisp for about 12 minutes, stirring or shaking along the way (about every 2-3 minutes). With each stirring I added a little bit more seasoning until I arrived at my preferred taste.

Brazil Nut Chips In A Baking Pan4. Enjoy
Remove the prepared nut chips from the oven and let them cool a bit. Dig in and store any leftovers in a container with a tightly-fitting cover. This just might be the perfect time to learn more about the Brazil nut with this article while you enjoy your newest culinary creation!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Brazil Nut Chips Recipe

Delicious! I can eat an entire 2-cup batch by myself!

More About This Recipe
I found the recipe recipe tucked in my Mom Betty’s Black Recipe Cookbook. From the looks of the yellowed paper and because older recipes came from the black recipe book closest to when my Mom and Dad married I’d say this recipe is from the 1950s or 1960s. 

Brazil Nut Chips Recipe

The Original Scan Of the Brazil Nut Chips Recipe From Mom’s Cookbook


playboy chili

Playboy Chili with FritosPlayboy Magazine: I Read It For The Recipes

In a bygone era when I was far too young to know what Playboy Magazine was, someone in the family scored this chili recipe. Mom hand wrote the original recipe (the scan is below) so the magazine owner must have dictated it to her. I nominate my Dad or my older brother Tim.

So after returning home after a long September Saturday of shopping for new Halloween graveyard additions, Joe and I decided that despite it being 90 degrees there was no better way to kick-off fall in Texas than with a bowl of chili. So into Mom’s cookbook my fingers strolled until they landed on this ol’ recipe. There’s no telling when this chili was last made but I can tell from the yellowed, stained paper that this recipe was used more than a few times.

While this Playboy Chili recipe isn’t my tried, true and award-winning Kiker’s Kicker Pot Licker Chili, it packed a lotta punch.

Foodie Tips

❤  Some people just see a chili recipe. I see a recipe that’s a glorious gateway to the belly! You can put chili on more than just a spoon – try it on nachos, chili baked potatoes or what’s better than chili and eggs? Not much! I can picture my Dad enjoying chili and eggs right this very minute with eyes as wide as dinner plates and a smile bigger than Texas.

If you decide to make chili baked potatoes (I wildly recommend), don’t just microwave the potato – that’s far too easy. Take a delicious tip from this blue cheese bacon potato recipe – slather the potatoes with shortening, wrap ’em in foil, and bake ’em in the oven for about an hour. The end result? The softest, most delicious baked potato you’re likely to encounter! After all a baked potato is just that – otherwise we should call them nuked potatoes!

Playboy Chili Potato

Over The Lips… Past The Gums… Watch Out Belly Here It Comes!

❤  Important Lesson: Not since I learned why bagged grated cheese is inferior to freshly grated cheese (goodbye, wood pulp) have I realized that when making chili, plain ol’ ground beef is inferior to coarse ground beef. Why? I find that the typical ground beef often breaks down into more of a grainy mush than a hearty, bold consistency which is a chunky must when beef is the featured ingredient like when in a bowl of chili. Sadly my local grocery stores were out of coarse ground chili beef, so I resorted to the mundane. Note: You can ask your butcher to prepare it fresh for you.

❤  The typical sidekicks for the Kiker family bowl of chili include shredded cheddar cheese, Nabisco saltine crackers, corn bread, Fritos, sour cream and chopped green onions (to name a few).

Playboy Chili Spices

Let’s Spice Things Up

i. Time

Total prep: About 90 minutes.

ii. Ingredients

2 pounds  coarse ground chili beef
½ cup (or less)  olive oil
1 cup  white onion, minced (Mom would likely chop or dice)
1 tablespoon  fresh garlic, minced (I used 5 cloves)
1 large  green bell pepper, minced (or chopped/diced)
1 large  bay leaf (I used 2)
1 teaspoon  oregano
3 tablespoons  chili powder
1 teaspoon  cumin
¼ teaspoon  cayenne
½ teaspoon  fresh cracked black pepper
1 teaspoon (or to taste)  kosher salt
1 tablespoon  paprika
½ teaspoon  red pepper flakes (aka crushed red pepper)
3 tablespoons  flour
1 ½ quart  beef stock
2 teaspoons  sugar
¼ cup (about 10)  cracker crumbs
1 cup  pinto beans, drained
to serve  your favorite sidekicks (see suggested ideas above)

Play Chili Spices and Bay Leaves

My Favorite Part… The Bay Leaves


iii. What To Do

1. In a large pot over medium-high heat, sauté the meat in the olive oil.

2. Add the onions, garlic, green pepper, bay leaves, oregano, chili powder, cumin, cayenne pepper, pepper, kosher salt, paprika, and red pepper flakes. Whew!

3. Stir things well and sauté, covered, about 5 minutes.

4. Stir in the flour; blend well. Add the stock and bring to a boil. Reduce heat and simmer uncovered for 1 hour.

Note: I noticed at this stage the chili was a little too oily for my liking which is why I think you can totally dial back on the olive oil (noted above).

5. Stir in the sugar, cracker crumbs and the drained beans. Simmer 10 minutes longer.

6. Serve with your favorite sides/toppings.

Leftovers store well in the fridge or they may be frozen for impromptu meals when that cold front blows in and you’re in a flurry for some chili.

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Playboy Chili Recipe

A Scan Of Mom’s Playboy Chili Recipe

Ever since watching the 1989 hit When Harry Met Sally I can’t see the word “paprika” without thinking of the funny paprikash scene. “Paprikash” is a popular Hungarian paprika chicken dish. Enjoy the clip!

Chili Potato Recipe

Another View Of Le Chili Potato