The Easter and Passover Encounter

This week we are going to give you a taste of our upcoming April holidays.  These holidays are important for Religious Observance as well as making memories and building traditions. Passover begins April 6th at Sundown and Easter is celebrated Sunday April 8th.  We each celebrate differently, Passover being a very important Holiday in Vanessa's home and Easter being celebrated at Andrea's. We hope you enjoy our additions to your Holiday feasts!





Easter Quiche

Originated, Thoroughly Tested and Finalized by: Andrea Madigan-Wilken

When I think of "Easter Foodie Memories" my first thoughts are of chocolate bunnies, jelly beans and marshmallows, but that is the "sugar-holic" in me that has always been my faithful side-kick. But, I digress.  The second rush of edible memories consist of ham, dyed eggs, veggie and cheese plates, asparagus with hollandaise and cheesy potatoes. How harmonious the house felt, full of family and laughter, while I watched mom effortlessly compose the same mouth-watering Easter dinner that she had prepared yearly since marrying my dad in '65.  I wanted to create a simple recipe that would embody my mom's delight in dishing our holiday traditions as well as the flavors and smells that they invariably deliver.   With that in mind, my experimentation resulted in the Easter Quiche.  I hope this recipe delights your family just as it has mine.  Enjoy!

Ingredients:

3 oz. chopped, cooked ham

1 cup finely chopped broccoli

1 med. tomato chopped

1 1/2 cups White cheddar cheese

1/2 cup Gruyere cheese

3 eggs

1 1/4 cups heavy whipping cream

Salt and pepper to taste

1 store bought pie crust

Directions:

• Preheat oven to 375 degrees.
• Prepare pie crust according to its directions. Allow the crust to cool prior to adding the egg mixture.
• In large bowl combine whipping cream, eggs, salt and pepper. Whisk well.
• Add ham, broccoli, tomatoes and cheeses. Stir gently to incorporate.
• Slowly pour filling into cooled pie crust, leaving 1/4 inch at the top to allow the quiche to puff up while baking.
• Bake at 375* for appox. 30-35 min. or until puffed up and a knife inserted in the center comes out clean.
• Let cool slightly before slicing. Enjoy!

Mediterranean Style Chicken and Olives for Passover
Developed, tested and finalized by: Vanessa Madigan

I really cant explain how much Passover means to me.  It was the first Holiday that was my own.  It was the first Holiday that I was able to have people come to my home and celebrate.  I have hosted a Seder every year for the last 15 years, it was always and continues to be so exceptionally inspiring and personal.  So, here is the weird part. I'm not Jewish.  Frankly, I think that is irrelevant and if you disagree gosh darn that's just too bad.   I am in love with the symbolism in the meal and the Seder plate, of the message of redemption from slavery and the reading of the haggadah. The Seder renews my spirit.  Below is a meal that I make pretty much every, single passover.  It is always a hit at the Seder, but, is so easy and healthy that it may become a part of your year round repertoire! 



Ingredients:
6 Boneless Skinless Chicken Breasts
4 Tablespoons  extra virgin olive oil
3 cloves of garlic, crushed
1 medium onion finely chopped
1 10 oz jar of Green Olives.
Juice of one Lemon
2 Tablespoons Greek Seasoning
2 28 oz cans of chopped tomatoes.
Salt and Pepper

Directions:

• Preheat oven to 375 degrees.
• Mix 3 tablespoons of the Olive Oil and the Lemon Juice with crushed Garlic, set aside.
• Season Chicken Breasts with Salt, Pepper and Greek Seasoning. Place seasoned Chicken Breasts in Baking dish and drizzle with the olive oil and garlic mixture.  Gently turn chicken in dish to cat in the mixture.  Let set at room temperature for 20 to 30 minutes to marinade in the mixture.
• Pour remaining 1 tablespoon of Olive Oil into a skillet or lg. saute pan and saute onions until tender and translucent add crushed tomatoes and olives. Season with salt and pepper to taste and simmer on low until sauce has thickened a bit. Pour or spoon tomato and olive sauce over chicken.
• Place baking dish with Chicken in the preheated oven and bake for 55 minutes to an hour.
• When Chicken is cooked, remove from oven and serve. 

Serves 6.