Is it just me, or have your taste buds changed as you’ve grown older? I used to despise broccoli. Seriously, despised with a passion and a capital D. In fact, my dislike for it was so strong that when forced to choke it down one evening when I was seven before I was excused to go play, I tucked it into my napkin and threw it away. Only to be immediately called into questioning and sent to my room for the evening. To my parent’s surprise, now I willingly cook it for myself. It may not be my number 1 pick of veggies, but I’m learning different ways to prepare it, and slowly it is becoming a repeat item on our weekly menu.
I guess the point of my story is that as we grow older, our taste buds do in fact change, and so should the items your choose to prepare. Play around with recipes and ingredients, and I would wager you may surprise yourself with things you all of a sudden like. With that said, here are two recipes of ingredients that I used to dislike, that I have perfected to fit our family’s tastes.
Quiches are easy recipes and they make great menu additions for brunches, and can be catered to a variety of tastes. You could easily add mushrooms or another veggie to this or make it vegetarian. I have even resorted to making what we dubbed in our house as “pizza quiche” using leftover turkey pepperoni and pizza sauce.
Rotisserie Chicken Quiche – What you need:
-eggs (about 6-7)
-frozen pie crust
-cheese (I used two slices of deli style provolone)
-***optional*** tomato sauce to use as a dip for your quiche – trust me, it’s delicious
- Thinly chop your veggies.
- Unroll your pie crust and lay out in a pie dish.
- Preheat the oven to 400 degrees.
- In a large skillet with olive oil, saute your veggies until they are tender.
- When they are done, add to the pie dish.
- Mix in shredded chicken.
- Crack and whisk together your eggs. Then pour the egg mixture into your pie dish.
- Sprinkle the cheese on top. I happened to also have a small handful of bacon left over from the weekend, so I ended up tossing these on top as well.
- Place in the oven for about 20 minutes covered with foil.
- When 20 minutes have passed, uncover and bake for an additional 10 minutes.
Baked broccoli with sea salt- What you need:
- Reduce the heat in the oven to 350.
- On a baking tray, lay out the broccoli florets.
- Drizzle fresh lemon juice all over the broccoli.
- Drizzle olive oil on top.
- Sprinkle with salt.
- Bake in the oven for about 8-10 minutes (or desired tenderness).