Done & Done!!

Wrote the CRNE exam today with over a thousand other nursing students. I don't really know how it went, though so many people have asked what percent I think I got. It's a pass or a fail, based on whatever they decide the pass mark is and eliminate some additional questions. Frustrating, but not the worst part!

We have to wait 6-8 weeks before we get our results back, so it's gonna be a while!

Anyways, back to food...

I decided to go to Carassauga last Saturday and it was so much fun! Visited most of the countries, sampled empanadas in Mexico, beavertails in Canada, and curry chicken roti in the Caribbean....not to mention a ton more different types of food and drinks! My favourite is coconut water from a fresh young coconut. The vendor used a cordless drill to make the hole so we could put straws in, and then when we drank all of the water, he cut it in half and we ate the jelly on the inside - YUM!! All in all, an awesome and well deserved day!

Here is a quick recipie that I made for my study group on Sunday. Actually, I made 24 mini chicken-broccoli-cheddar quiches but Colin and I ate almost half of them for dinner the night before, so only 12 made it to the study group. Ooops!!! ;)

lol...so here is my recipe for today!


Chicken-broccoli-cheddar quiches

Ingredients
24 Frozen mini tart shells, (in foil cups) thawed
4 eggeggs
1-1/4 cups cups(300 mL) (300 mL) milk
1 tsp(5 mL) (5 mL) Dijon mustard
1/4 tsp(1 mL) (1 mL) salt
1/4 tsp(1 mL) (1 mL) pepper

Filling:
1 small chicken breast, boiled and shredded
1-1/2 cups broccoli florets steamed
1 1cup cup(250 mL) (250 mL) your favourite shredded cheese


Preparation:
Filling: Place tart shells on rimmed baking sheet; divide chicken, broccoli and cheese among shells.

Separate:
In bowl, whisk together eggs, milk, mustard, salt and pepper; pour into tart shells. Bake in bottom third of 375°F (190°C) oven until pastry is golden and filling is just set, 25 to 30 minutes. Serve warm. (Make-ahead: Let cool. Refrigerate in airtight container for up to 3 days; reheat in 400°F/200°C oven for about 4 minutes.)


Variations:

Mini Mushroom and Ham Quiches: Omit Filling. Divide 4 mushrooms, finely diced; 2 oz (60 g) ham, cubed; and 2/3 cup (150 mL) shredded Cheddar cheese among tart shells.

Mini Double-Cheese and Spinach Quiches: Omit Filling. Divide half pkg (300 g pkg) frozen spinach, thawed, drained, squeezed dry and chopped; 1/2 cup (125 mL) diced rindless Brie cheese; 1/2 cup (125 mL) shredded Gruyère cheese; and pinch nutmeg among tart shells.

Mini Artichoke and Shallot Quiches: Omit Filling. Divide 2 oz (60 g) pancetta, diced; 4 small shallots, minced; and 1/2 cup (125 mL) marinated artichoke hearts, drained, rinsed and diced, among tart shells.

Mini Shrimp and Smoked Paprika Quiches: Divide 1 cup (250 mL) small cooked shrimp, chopped, and 1/2 tsp (2 mL) smoked paprika among tart shells.


That's all I've got today folks! I'm off to bed. Until next time, have a yummy tummy!!