Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
One of my favorite things about Thanksgiving is how crazy it is. I loooove the fact that the house is full of people – friends and family and spouses and kids and more. I love that there are four things for dessert, and that dessert is the only thing done ahead of time. I love the process of breakfast and coffee and making all the sides and waiting for the turkey to be done in my mom’s giant electric roaster.
It’s truly amazing to me how Thanksgiving is the end of a long chain of food safety. To get to my kitchen, farmers, manufacturers, distributors and grocers all have to keep that food safe – and when I bring it home to my kitchen, it’s my job to keep the food safe, too. That’s why I’m pleased to be working with the Partnership for Food Safety Education to talk about food safety this Thanksgiving – thanks, guys, for sponsoring this post!
This year, I’m excited to be at my parents’ home again for Thanksgiving. I’m hoping to make my famous chocolate pie — and also a new recipe I’ve created for this year, a cauliflower and kale gratin!
My mom will be doing most of the cooking and kitchen directing, and Dave and I will be cooking up a storm too. Since there will be so much going on, I’m going to take a quick moment to review all the quick tips from Partnership for Food Safety Education for making sure we keep our dinner safe – check them out here!. If you’re sharing Thanksgiving with some little ones, the website also has a fun video and downloadable placemats you can share with them!
While you’re preparing your holiday meals, make sure to follow the Core Four Food Safety Practices!
This recipe, while it’s deliciously cheesy, is healthy, too! It’s also SO easy, it will be the fastest thing done on your Thanksgiving table. That’s because I used frozen cauliflower rice! Plus some roughly chopped kale and fresh leeks. The result? Cheesy, veggie goodness that comes together in minutes. It’s the perfect side for carnivores or a substantial dish for vegetarians, too.
I’m going to tell you a secret: when I photographed this recipe, I ate it all week for lunch. And I was not mad about it. Because you know the true sign of a great holiday food? That it makes GREAT leftovers. Who’s with me??
OFFICIAL DISCLAIMER!!!!!!1 Hey peeps, I mentioned it earlier, but this is a sponsored post! I never work with organizations that I wouldn’t personally support, and my opinions are my own. If you have any questions, just holler!