I love quiche for breakfast. I love quiche for lunch. I love quiche for dinner. I love quiche hot. I love quiche cold. So does hubs, I knew there was a reason why I loved him so... that's my little poem for you on the beautiful Sunday! Quiche is just a versatile dish. You can add anything you like. For this quiche, I used crispy bacon, zucchini, onions, baby bella mushrooms and Mozzarella cheese. This recipe is for a 10" pie. Ingredients 10 slices bacon, fried crisp and crumbled ( bake at 350 until crispy, drain on paper towels) 1 onion chopped 4 Baby Bella mushrooms, sliced 1 zucchini, sliced 1 Tbsp olive oil 1 partially baked pie crust (recipe below) for a 10" pie pan 5 eggs 2 cups milk 1/2 tsp salt 1/2 tsp nutmeg pinch cayenne pepper 1 1/4 cups grated mozzarella cheese plus 1/4 cup grated mozzarella and provolone cheese for top of quiche Directions Preheat oven to 425. Sprinkle crumbled bacon over pie crust. In a saute pan, heat olive oil, add onion, mushrooms and zucchini, saute onion, mushrooms and zucchini until soft. Layer zucchini, mushroom and onions over bacon. In a separate bowl, combine eggs,milk,nutmeg and cayenne pepper and beat to mix thoroughly. Sprinkle cheese over veggies and ladle the egg mixture over all. Bake for 15 minutes at 425, place crust rim cover over crust so that it does not burn, use foil if you do not have a crust cover. Sprinkle 1/4 cup cheese on top of quiche, then lower heat to 350 for 30 minutes more or until a knife inserted in the center comes out clean. Serve in wedges, hot or cold. Recipe for Pat in Pan Pastry Crust This recipe is doubled for a 10" pie crust Partially bake for a quiche Ingredients 2 2/3 cups flour 1 tsp salt 1 cup shortening 8 Tbsp cold water Directions Heat oven to 425 F Mix flour and salt in a bowl. Cut in shortening with pastry blender, or two knives until mixture looks like tiny peas. Sprinkle 7-8 Tbsp cold water, One Tbsp at a time, stirring with a fork after each addition. Mix lightly until all flour is moistened and pastry almost cleans side of bowl (add 1-2 tsps of cold water if necessary) Pat in bottom and up sides of pie pan, press fork around edges and side of pan. Bake 15 minutes until golden brown, for the quiche, partial bake for 7-8 minutes.

Chicken Caprese

Chicken Caprese I am the lucky recipient of a wonderful bottle of Mandarano Balsamic Glaze and Sauce. You could be too! Giveaway Link: http://mooreorlesscooking.com/2013/07/09/giveaway-mandarano-balsamic-glaze-and-sauce/ My garden is bursting with basil, so Caprese Bread and Pesto have been popular on our menu. I decided that Caprese Chicken would be a delicious dish made with garlic, Mozzarella, Tomatoes, Basil, Kalamata Olives with Balsamic Glaze! My family was OOH-ING and AAH-ING by the beautiful presentation. Hands down, the chicken is moist with flavors popping in your mouth, fantastic combo. Perfect served with a side of cheese ravioli and summer squash and a perfectly chilled bottle of Crisp Chardonnay. Caprese Chicken Yield: 5 servings recipe note: Balsamic vinegar comes in many forms. I really recommend a higher quality one - it truly does make a difference. A low quality balsamic vinegar is very thin - like water. A higher quality one is slightly thicker (not as thick as balsamic glaze, but somewhere in the middle of the two). I have chosen to use a Balsamic Glaze for this recipe.
Chicken Caprese
Serves 5
Delicious juicy chicken with Kalamata Olives, Tomatoes, fresh basil, melted mozzarella with Balsamic drizzled over it.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
406 calories
6 g
135 g
21 g
47 g
8 g
253 g
430 g
3 g
0 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 406
Calories from Fat 187
% Daily Value *
Total Fat 21g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 135mg
Sodium 430mg
Total Carbohydrates 6g
Dietary Fiber 2g
Sugars 3g
Protein 47g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 5 skinless chicken breasts, bone in
  2. Smoked salt & freshly ground black pepper
  3. 2 tablespoons olive oil, divided
  4. 3 large garlic cloves, minced
  5. 1 garlic scape minced
  6. 1 pint cherry tomatoes, halved
  7. 1 small can chopped tomatoes
  8. 10 large basil leaves, finely chopped for sauce and garnish
  9. 8 oz fresh buffalo mozzarella, sliced in 1/2 inch thick slices
  10. 1 small jar Kalamata Olives, including liquid
  11. balsamic glaze drizzled on plate, drizzled on chicken
  1. Salt and pepper both sides of the chicken breasts and set aside.
  2. In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil.
  3. Add chicken, cover pan, and cook for about 10 minutes.
  4. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
  5. While chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil.
  6. Add garlic and garlic scape,cook for about 1 minute, or until fragrant.
  7. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Add canned tomatoes, warm for one minute, add olives, bring to a simmer.
  8. Remove from heat and stir in basil. Set aside.
  9. Once chicken has reached desired doneness, top the tops of each chicken breast with 2 slices of mozzarella.
  10. Pour tomato mixture on top.
  11. Place in a 350 degree oven until cheese has melted about 10 minutes.
  12. Lastly, drizzle plate with Mandarano Balsamic Glaze and Sauce and Drizzle over Chicken Breast.
Adapted from The Novice Chef
Adapted from The Novice Chef
Moore or Less Cooking Food Blog http://mooreorlesscooking.com/

Giveaway!! Mandarano Balsamic Glaze and Sauce

It's my 2nd Year Blogiversary and I have a wonderful giveaway for you! Mandarano has generously offered one bottle of Mandarano Balsamic Glaze and Sauce  ( www.balsamicsauce.com) to the lucky person who answers the question, "How would you use Balsamic Glaze and Sauce?" Please answer in the comments section. Also, please follow Moore Or Less Cooking on Facebook. CLICK HERE FOR RAFFLECOPTER TO ENTER GIVEAWAY: a Rafflecopter giveaway

The Best No Bake Bar You Will Ever Eat

The Best No Bake Bar You Will Ever Eat A dear friend broke her ankle, so Mom and I made her dinner for herself and her family, these bars were supposed to be included with the dinner, but time was running out, so they stayed behind, oh my goodness, these are the best no bake bars hands down. Don't think that you can just pass them up or only eat one... I am your friend and friend's don't lie about such joking matters, these should have a warning label, because you will be in heaven, they are like an amazing candy bar, but so much healthier without all of those yucky chemicals and stabilizers and preservatives. Please! Make them for a party or if you have kids, make sure they eat them, or give them away as a birthday gift to your son's adorable girlfriend!! I did!! The Best No-Bake Bars You'll Ever Eat 1 cup peanut butter 1/2 cup honey 1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor) 2 cups dry oats (not instant) 1 C shredded coconut 1/2 C chopped pecans (optional) 1 1/4 cups dark chocolate chips 1 t vanilla extract Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long! Recipe adapted from I Hear Exercise Will Kill You~ Love this name!! Nettie <3