Ham and Onion Quiche Recipe

Perfect for Breakfast, Brunch, or Dinner

by Kelly R. Smith

Ham and onion quiche served up
Ham and onion quiche served up!
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Who doesn’t like quiche? It’s easy to make, versatile, and works for any meal. How about after a long weekend workout or a post New Years Eve brunch? The ingredient list is easy to procure if you don’t already have it on hand. As far as ingredients and spices go, there’s no limit that I’ve found. All you really need are eggs and cheese. Heck, you don’t even need a crust if you are on a low-carb regimen like the Atkins diet. To explore a broad range of possibilities, check out a quiche cookbook. But I digress. Let’s jump into my ham and onion quiche recipe.

Quiche Ingredients

  • 1 frozen pie crust, thawed, or make your own
  • 6 large eggs
  • 3/4 cup milk (whole milk is richer)
  • Kosher or pink salt to taste
  • Freshly-ground pepper to taste
  • 1 1/2 cup chopped cooked ham
  • 1 1/2 cup shredded cheese (I used Parmesan last night, but it’s your call.)
  • 1 or 2 green onions, chopped (hint: reserve the root section with about 3/4 inch of the onion. Plant it in a pot or your herb garden, roots down, covered with 1/2 inch of soil. 99% chance it will sprout.)


Ham and onion quiche done!
Ham and onion quiche done!

Preparation Steps

  1. Preheat oven to 375⁰ F.
  2. Whisk together eggs, salt, pepper, and milk, in a mixing bowl.
  3. In the crust, make 2 layers; each has half of the ham, half of the green onions, and 1/2 cup cheese.
  4. Pour the egg mixture over it evenly.
  5. Sprinkle the remaining cheese over it evenly. Note: as you see in the picture above, I used an oven-safe skillet to hold the pie tin because it was SO full. If you have egg mixture left over, that’s OK; cook it up separately. Waste not, want not.
  6. I baked mine for an hour to perfection; I suggest you start checking after about 40 minutes. If the top jiggles when you shake it, it’s not done.
  7. Remove, cool for a few minutes, and enjoy!


That’s all there is to this easy ham and onion quiche recipe. It may be fairly basic but it’s not hard to see the many possible variations you can come up with depending on your mood. I’m a big believer in experimentation in the kitchen.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Delicious Foods To Eat For Weight Loss

by Kelly R. Smith

Eat a healthy, balanced diet
Eat a healthy, balanced diet
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You might think, like many people, that losing fat weight is always about specific food deprivation and sticking to a banned list. Generally, the list consists of foods that you love the most. Strategies like intermittent fasting really do work; I’ve been doing it for a couple of months and have lost over 10 pounds. But frankly, it’s just not for everyone. But what if I told you about some delicious foods that are assumed by some to be on the banned list but shouldn’t be? Well, it’s true.

Make the Switch Back to Whole Milk

Dairy fat bad; 2% good. Right? So everyone says. In a study by the American Journal of Nutrition, they concluded that, “We observed that higher intakes of high-fat dairy products but not of low-fat dairy products were associated with less weight gain,which seemed to be driven by intakes of whole-fat milk and butter.”1 Why is that? Essential fatty acids are removed when the milk is skimmed. This is the component that can help you feel fuller more rapidly and stay full longer with full fat products, which cuts down on habitual, excessive overeating. Also, when individuals reduce the fat in their diets, they tend to replace it with sugary beverages and other refined carbohydrates.

Spreads Made From Nuts

Peanut butter, Nutella (chocolate hazelnut), and other nut-based favorites deliver healthy fats and an impressive amount of protein and fiber, as well. Peanut butter offers a blend of 8 grams of protein per 2 tablespoons along with 2 grams of fiber. The Harvard Gazette reported regarding a study, “The regular nut-eaters were found to be more slender than those who didn’t eat nuts, a finding that should alleviate fears that eating a lot of nuts will lead to overweight.”2 The best way to get nuts into your diet other than toast spreads for breakfast is snacking on a couple spoonfuls of nut butters in between meals to control your appetite. That’s good news for me!

Pasta Is Your Friend

Low-carb diets like the Atkins and Ketogenic diets will help you lose weight lightning-fast, but they have their own issues. They are not really “lifestyle” diets; they are restrictive and what about when you eat out? They rely on ketosis, a normal metabolic process that will cause even teetotalers to blow positive on a breathalyzer test. But whole grain pasta takes a long time to digest, leaving you with a steadier source of fuel to support energy levels.

Get Cracking With Eggs

They are high up there in high-quality protein, healthy fats, and essential vitamins and minerals. They are a low-calorie, nutrient-dense food when it comes to both snacks and meals, such as a big omelet. They come in at just 70 calories each so there’s no reason not to enjoy the whole egg, yolk and white combined (shell excluded of course). Yes, egg yolks are a significant source of your dietary cholesterol, but recent studies have now proven that dietary cholesterol has less of an effect on blood cholesterol than was once thought. The most recent evidence suggests that eating whole eggs (in moderation) is safe, and some studies even demonstrate that they may assist in your weight loss when they are eaten in lieu of refined carbohydrates.

Chicken on the Dark Side

You should remove the skin but dark meat poultry (leg and thigh) tends to be more tender, juicy, and rich in flavor than its white meat counterparts. This requires not only less butter or oil to cook it up with, but also less of your favorite sauce or creamy condiments that your breast meat requires. To make things even better, it’s a great source of lean protein that will leave you more satisfied at meal time, so you will be less likely to overeat later. Chicken also makes great jerky if you have a food dehydrator.

The Decadence of Dark Chocolate

One or two squares of this rich, satisfying chocolate will reduce your stress levels and help to curb cravings for other sugar-loaded treats as well. High stress levels has been known lead to cortisol hormone spikes. These increase your appetite and emotional eating behaviors. The desirable benefits of dark chocolate (not regular candy bars) are specific to the concentration of cocoa flavonoids. These have been shown in studies to have multiple health benefits, such as improving blood flow to the brain and reducing the risk of heart disease by lowering cholesterol levels, blood sugar and blood pressure. The higher the percentage of cacao, the greater the benefits.



References

  1. Susanne Rautiainen, Lu Wang, I-Min Lee, JoAnn E Manson, Julie E Buring, Howard D Sesso, American Journal of Nutrition, Dairy consumption in association with weight change and risk ofbecoming overweight or obese in middle-aged and older women:a prospective cohort study, https://watermark.silverchair.com/ajcn118406.pdf
  2. The Harvard Gazette, Research also shows people who eat nuts weigh less, https://news.harvard.edu/gazette/story/2013/11/eating-nuts-reduces-risk-of-death/

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Panama Canal Zone Johnny Mazetti Recipe

by Kelly R. Smith

Canal Zone style Johnny Mazetti
Canal Zone style Johnny Mazetti
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A lot of people will tell you that this dish originated in Columbus, Ohio, but it is safe to say that no group of people have enjoyed it as much as Zonians. Some variations on the name are Marzetti and Marzotti, but whatever you call it, it’s just the thing to wash down with a bottle Cerveza Panama (or Balboa or Atlas if you prefer; people seem to be polarized on this).

Following is my list the traditional ingredients, but when I put some things in parentheses, that just means that these are substitutions I have experimented with and enjoyed. You are encouraged to do the same. You won’t be the first or the last, and there are many variations out there. Who knows what old Johnny would say about that?

List of Ingredients (Organic where Possible)

  • 3/4 lb. grated cheddar cheese (or mix it up; I last experimented with half cheddar and half asiago)
  • 1 1/2 pounds lean ground beef
  • 1 large green bell pepper (or yellow or red)
  • 1 large onion, chopped (I like red onions)
  • As much minced garlic as you like
  • 1 16 oz. can of tomato sauce (or Pace Picante Sauce, hot or mild)
  • 2 celery stalks, chopped
  • 1 can of Arturo Sauce if you can find it; Amazon has it, (otherwise, 8 oz. can of tomato sauce)
  • 1 can of mushrooms (I prefer bulk shrooms; shiitake, baby bella, or portobello)
  • 1 8 oz. can of tomato paste
  • Black and/or green olives, with or without the juice, about 7 oz. total
  • 18 oz. package of egg noodles (or try my egg noodle recipe)
  • Optional: Hot peppers! (I said Panama, right? Aji chombo or habaneros works for me.)

Directions

Preparing Johnny Mazetti
Preparing Johnny Mazetti
  1. Cook the ground beef and vegetables in a large skillet.
  2. Add in all the sauces.
  3. Pre-heat your oven to 350 F.
  4. Add the olives and mushrooms.
  5. Remove from heat and cook the noodles.
  6. Mix it all together and place it in a 9” X 13” glass baking dish.
  7. Spread the cheese on top.
  8. Bake for 1 hour.
  9. Remove and enjoy.


This batch of Johnny Mazetti this size will serve 6 to 8 people, depending on appetite. This is a particularly good dish as a recovery food after a long run or after a hard workout. It is also one of those foods that gets better when reheated after being frozen or refrigerated; something about the flavors mingling together. It’s best served with cold beer or wine. Enjoy!

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Ranch Dressing Cheeseburger Recipe

by Kelly R. Smith

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Ranch dressing chesse burger
Ranch dressing chesse burger

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This recipe was updated on 12/29/20.

In our home the ranch dressing cheeseburger is the go-to sandwich when the mood hits for comfort food a la Americana. This recipe is just my humble twist on the old classic hamburger. The beauty of this dish is that the range of condiments and fixings is endless. As always, use organic ingredients whenever possible. Read on.

Ingredients

  • 1 pound ground beef. Or, ground bison if you’ve got deep pockets.
  • Buns; I prefer whole wheat.
  • Vegetables of your choice. In the photo above I used red onion, tomato, spinach, and a slathering of avocado on the bun that’s covered up.
  • Condiments of choice. That’s barbecue sauce you see in the photo. She-Who-Must-Be-Obeyed says it looks like burnt bun. Belay that misconception!
  • Cheese of choice. Mine was Swiss, hers was jalapeno jack.
  • 1 packet of ranch dressing powder. I suppose Hidden Valley is the standard but in my experience, the Kroger brand is the same thing for half the price. Dollars to donuts that it all comes out of the same factory.
  • 2 eggs
  • Salt and pepper to taste

Preparation

  1. Put the meat in a mixing bowl and crack the eggs into it. The reason for 2 eggs rather than one or none is that the ranch dressing powder will make the patties crumbly when you go to flip them. The eggs prevent that. Besides, who couldn’t use more vitamins and minerals? Just say no to nutrient deficiency.
  2. Open the packed of dressing powder and set aside within reach.
  3. Mix the meat and eggs well with your (washed) hands.
  4. Mix in the powder. Your hands are slippery by now; that’s the reason for pre-opening the packet.
  5. Form the patties. I like to make 1/3 lb. patties rather than 1/4 lb.
  6. Cook the patties in your preferred method, skillet, outdoor or countertop barbecue grill, or otherwise.
  7. Assemble your burgers and enjoy!


That’s all there is to my take on the ranch dressing cheeseburger recipe. I hope you like it. Here are a few more of my creations; I only post those that have been spouse-approved so no worries! Share with your friends.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Shepherd’s Pie Skillet Recipe

by Kelly R. Smith

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Shepherd's pie skillet style
Shepherd’s pie skillet style

The weather is starting to cool off and that means two things — it is time for a flu shot and comfort food is the order of the day. This recipe for shepherd’s pie fills the bill nicely. Easy, frugal meals is just what we need as we spend more time at home because of the COVID-19 pandemic. One good thing about this meal is its flexibility. There are any number of substitutions and additions you can make. So, let’s get started.

Shepherd’s Pie Ingredients

  • 1 pound ground beef
  • 1 box Beef Pasta Hamburger Helper (or the flavor of your choice)
  • Hot water/milk called for on Hamburger Helper box
  • 1 1/2 cups frozen mixed vegetables, thawed
  • Hungry Jack mashed potatoes for 6 servings
  • Water and butter called for on mashed potatoes box for 6 servings
  • 1/2 cup shredded Cheddar cheese
  • Chopped parsley (amount to taste)

Preparation Steps

  1. Using a 10-inch skillet, cook beef over medium-high heat for 5 – 7 minutes, stirring often, until brown. Drain the grease. Stir in hot water, milk, sauce mix, uncooked pasta (from the Hamburger Helper box), and thawed vegetables. Heat to boiling, stirring frequently.
  2. Reduce the heat. Cover and simmer about 10 minutes, stirring frequently, until the pasta and vegetables are tender. Remove the pan from heat.
  3. Make the mashed potatoes as directed on box for 6 servings. Spoon and gently spread mashed potatoes over pasta mixture. Sprinkle with the cheese. Cover; let stand about 5 minutes or until cheese is melted. Sprinkle with parsley and serve.

That’s all there is to the shepherd’s pie skillet recipe. You can substitute a different type of cheese, type of Hamburger Helper, and add additional spices. It’s all good.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Prebiotics, Probiotics, and Synbiotics; What Does It All Mean?

by Kelly R. Smith

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The health benefits of probiotics
The health benefits of probiotics

This article was updated on 10/26/20.

Everywhere we turn nowadays we hear about probiotics. But what about prebiotics and synbiotics? Actually, they all work hand in hand. Here’s the rundown.

  • Probiotics. WebMD says, “Probiotics are live bacteria and yeasts that are good for you, especially your digestive system. We usually think of these as germs that cause diseases. But your body is full of bacteria, both good and bad. Probiotics are often called ‘good’ or “helpful” bacteria because they help keep your gut healthy.” When you lose the “good” bacteria that inhabit your gut, after you take antibiotics for example, probiotics can help replace them. The two main types are lactobacillus and bifidobacterium. You can get them through dairy and supplements.
  • Prebiotics. The Mayo Clinic tells us, “Prebiotics are specialized plant fibers. They act like fertilizers that stimulate the growth of healthy bacteria in the gut.” They are found in a variety of fruits and vegetables, mostly those that are rich complex carbohydrates, such as fiber and resistant starch. These carbs aren’t digestible by your body, so they pass through the digestive system to become food for the bacteria and other microbes. When your balance is off it can affect your metabolism.
  • Synbiotics. ScienceDirect says, “Synbiotics are a combination of prebiotics and probiotics that are believed to have a synergistic effect by inhibiting the growth of pathogenic bacteria and enhancing the growth of beneficial organisms.” Evidence suggests that synbiotics influence the microbial ecology in our intestines. This is true in both humans and animals and synbiotics play a role in alleviating various illnesses.

Knowing what we know about prebiotics, probiotics, and synbiotics it becomes clear that we should maintain our diet with various types of foods in mind, organic whenever possible. This includes milk, cheese, fermented foods like kimchi and kombucha, whole grains, miso, fruits, and vegetables.

Benefits of Probiotics

  • Improves immune function. They assist in the treatment and/or prevention of many common conditions. Some of these include diarrhea, irritable bowel syndrome, ulcerative colitis, and Crohn’s disease.
  • Protects against hostile bacteria to prevent infection. Under normal (balanced) conditions, your friendly bacteria in your gut outnumber the unfriendly ones. Probiotics stand duty as gut-beneficial bacteria that create a physical barricade against legions of unfriendly bacteria.
  • Improves digestion and absorption of food and nutrients.
  • Counters the negative effects of antibiotics. When you contract a bacterial infection, antibiotics are most often prescribed to as the immediate solution. That’s a Godsend, but unfortunately, nothing good comes free, and antibiotics kill bacteria arbitrarily, decimating both good and bad bacteria in your intestinal tract. By eliminating beneficial bacteria, your body is susceptible to a number digestive issues. Myself, when I go to the grocery store to have an antibiotic prescription filled, I also stock up on yogurt with active cultures.
  • Boosts heart health.
  • Lowers cholesterol. Probiotics contain bacteria that are effective in lowering total and LDL (bad) cholesterol. Taylor Francis Online says, “Numerous clinical studies have concluded that BSH-active probiotic bacteria, or products containing them, are efficient in lowering total and low-density lipoprotein cholesterol.”

Others are reading:

References


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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Scrambled Eggs With Miso, Onions, and Spinach Recipe

by Kelly R. Smith

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Scrambled eggs with miso, onions, and spinach
Scrambled eggs with miso, onions, and spinach

This article was updated on 09/10/20.

The miso in these scrambled eggs gives it that very creamy rather than the usual “huge curd” appearance. What is miso? Basically, it’s a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji resulting in an umami-heavy paste.

This recipe serves one; if you are making it for a group, like for a potluck of Labor Day gathering, the ingredients are easy to adjust. This is a recipe that makes it is easy to stay with organic food and that’s what I suggest.

Ingredient List

  • 2 eggs
  • 1 tablespoon unsalted butter
  • 2 teaspoons white or red miso paste
  • 1/4 cup diced red onion
  • 1/2 cup finely-sliced spinach
  • 1/4 cup finely-sliced basil
  • Salt and pepper to taste
  • Amount of shredded cheese to your taste; I threw in 1/2 cup of Swiss (optional)

Update: Today I made this dish for lunch again. I added in 2 large cloves of garlic, minced, and 1 cup of red cabbage, cut up tiny. It came out great. The only drawback was when I cut up the garlic. She-who-must-be obeyed complained that it was burning her nose. But, but. it’s good for my high blood pressure!

Preparation Steps

  1. Crack the eggs into a mixing bowl.
  2. Whisk in the miso until well mixed.
  3. Whisk in the remaining ingredients (except the optional cheese; see step 8).
  4. Add the butter to a sauce pan or skillet.
  5. Heat at medium-low heat just until the butter is melted.
  6. Add the egg mixture.
  7. Use a wooden spoon to stir the mixture until just almost done.
  8. Remove the pan from the heat and add in the cheese.
  9. Continue to stir for a moment until done.
  10. Turn out onto a plate and enjoy!

Health Benefits of Miso

Most of us already know the nutrition benefits of eggs lots of protein, they raise HDL (the good cholesterol), they’re loaded with nutrients, many studies show that they lower the chance of a hemorrhagic stroke, and they offer lutein and zeaxanthin to help to keep you from getting eye diseases like cataracts. But what about miso?

  • Rich in probiotics.
  • Nervous system support.
  • Beneficial for women in early pregnancy (folate).
  • Vitamin K for bone strength.

So you can see that combining scrambled eggs with miso not only makes a great breakfast (breakfast tacos, anyone?) but a quick dinner after a long day. And the dish goes well with additional ingredients that are to your liking.

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References:



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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Teriyaki Beef Jerky Recipe

by Kelly R. Smith

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Beef jerky, ready to eat
Beef jerky, ready to eat

I love beef jerky and I suspect that I am not alone in that respect. But, there are three issues that I have with the commercial variety:

  • It’s too expensive.
  • The texture tends to be to hard.
  • God only knows what kind of chemicals and preservatives are used.

And that is one reason why I invested in a food dehydrator. Now I can make my own marinades and control the texture. I made a batch yesterday so my new appliance is paying for itself already. Next, I’m going to run a batch of apples. But here is the simple jerky recipe.

Beef Jerky Ingredients

  • 1 3/4 pounds of thin round sirloin tip. Any lean cut will do. Organic grass-fed is preferable. If you’ve got deep pockets, substitute bison. I know my sister will. That woman knows her food.
  • 1 12 oz. bottle of Lawry’s Teriyaki with Pineapple juice.
  • Spices to taste. I did not add salt due to my high blood pressure.

Jerky Preparation

Marinating beef for jerky
Marinating beef for jerky
  • Slice the meat thin. I prefer about 1/4″. Remember that the meat will shrink as it cooks. As for length, about 6″ is what I like but take into account the geometry and size of your food dehydrator. You will likely end up with some irregular pieces, but that’s OK; it’s jerky after all.
  • Put the slices in a container. The Pyrex dish you see above worked well.
  • Pour the marinade over the beef and mix it up well to ensure a thorough coating.
  • Put in in the refrigerator overnight. Some recipes only call for a few hours but the way I see it, I’m already in it this far. Do it up good. I know Perry’s smokes their famous pork chops for several days. If you’ve had one you know that patience is a good habit.
  • Stir it all up every few hours. I get up sporadically during the night for a bodacious swallow of ice water so no problemo, friend.
  • Pat the slices on paper towels to remove excess marinade.
  • Arrange slices on your dehydrator trays. Allow space for air circulation.
  • Set the temperature for 160 degrees F.
  • Set the timer for 4 hours.
  • Check it every so often for your desired degree of done-ness. Mine was perfection at 3 1/2 hours. Turn off the unit.
  • Leave it in the dehydrator until it cools.
  • Enjoy!
Beef jerky properly spaced on the dehydrator tray
Beef jerky properly spaced on the dehydrator tray

That’s all there is making your own teriyaki beef jerky. Of course, any other marinade works just as well. Buy your favorite or make your own.

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Ivation 6-Tray Food Dehydrator: a Product Review

by Kelly R. Smith

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Ivation 6-tray stainless steel food dehydrator
Ivation 6-tray stainless steel food dehydrator

There are many ways to cook and preserve food. In recent years the increasing number of homesteaders and preppers have made canning and dehydrating popular again. Processing food with a food dehydrator is great for storing food in the home and keeping the nutritional value while reducing weight for campers, hikers, or just going on a road trip with family and friends.

I was motivated to buy the Ivation 6-tray dehydrator pictured above, I won’t lie, because I love beef jerky. Well, to be honest, my daughter is crazy for the jerky from Buc-ee’s. So I called her and asked, “What flavor?” She said, “Teriyaki beef jerky.” So I shopped. There are many out there but led me to choose this one was size, materials, and the fact that it’s commercial-grade. In for a dime, in for a dollar, I always say.

By the way, if you were wondering when looking at the picture above, the dehydrator is set up on one of the work benches in my wood shop. No sense in heating up the kitchen during the Texas summer.

Features of the Ivation Dehydrator

  • Six trays. These trays measure 13” X 12”. Plenty of room for processing an assortment of food.
  • Rear-mounted automatic fan. The fan circulates warm air with 600W of heating power. This ensures that the food is evenly dried from all angles.
  • Easy to clean. The 6 stainless steel trays as well as the drip tray are all removable. Just slide them out and wash as you would anything else in your kitchen.
  • Stainless steel body and trays. All parts are BPA-free, this means they are safe and durable.
  • Digital temperature and timer. The temperature range is 95ºF to 167ºF. You can set the timer to automatically shut off your unit at the time you specify. Set it in 30-minute increments for up to 24 hours.

Conclusion

Despite the fact that this Ivation 6-tray food dehydrator is a commercial-grade appliance, it is very easy to use; the controls are simple, it is easy to clean, and the heavy-duty fan is properly placed to do its job evenly. I recommend it.



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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Turkey Italian Sausage and Peppers Recipe

by Kelly R. Smith

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Italian sausage and peppers
Italian sausage and peppers

Yes, I am back in the experimental recipe zone again. So comfortable with my culinary thinking hat on; I have an affinity for Frank Zappa’s Muffin Man. This recipe combines good veggies and spices with Italian sausage but with aorta-healthier turkey rather than pork. I don’t need to further push my high blood pressure. This recipe serves 6 and is ready in about an hour.

Ingredient List

  • 3 tpsp. olive oil
  • 1 tpsp. apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tsp. crushed red pepper flakes
  • 3 bell peppers, sliced and diced (why not use all the colors)
  • 1/2 large red onion, diced
  • Himalayan or pink salt to taste (it’s chock full of minerals and nutrients, unlike the regular stuff)
  • Black pepper to taste
  • 6 Italian sausages sliced thin (hot or sweet, your choice)
  • 1/4 cup fresh basil, sliced up

Preparation

  1. Preheat your oven to 400 degrees.
  2. Combine and mix the vinegar, red pepper, oil, and garlic in a mixing bowl.
  3. Mix in the onion and bell peppers.
  4. Put the mixture into a 9″ X 13″ Pyrex dish.
  5. Distribute the sausage on top.
  6. Bake until the sausage is done, about 45 minutes.
  7. Take it out and distribute the basil on top.
  8. Enjoy.

More Recipes

This turkey Italian sausage and peppers recipe is very filling which is good if you have been working out or are on an intermittent fasting routine. It also keeps well in the refrigerator and even makes a tasty sandwich.


Looking for more great content? Visit our partner sites:

The Green Frugal

Running Across Texas


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Visit Kelly’s profile on Pinterest.


About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.