CHIPPEWA FALLS, Wis. (WEAU) -- If you're hosting family and friends for Easter, or taking a dish to pass, Beth Kalata sat down with Tyler Mickelson at her Inn on Lake Wissota to talk about two awesome recipes! Watch the video above to learn more and check out the recipes below.
Canadian Bacon & Asparagus Quiche
1 Refrigerated Pie Crust
1 cup frozen country-style shredded hash browns, thawed
1 cup ½-inch pieces fresh asparagus
1 cup diced Canadian-style bacon
1½ cups shredded Havarti cheese (6 oz)
1 cup milk
½ tsp dried marjoram leaves
¼ tsp salt
1. Heave oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light brown.
2. Layer potatoes, asparagus, bacon and cheese in partially baked crust. In medium bowl beat eggs, milk, marjoram and salt with wire whisk until well blended (I use my stick blender). Pour over mixture in pie plate.
3. Bake 45-50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. 8 servings
Looking ahead to May, which is Celiac Awareness Month, here's another recipe from Beth to try!
1/3 cup oatmeal
1/3 cup canned coconut milk
1/8 tsp salt
Mix the above ingredients together in an airtight container and let sit overnight in the refrigerator.
In the morning preheat the oven to 350°F, spray a small ramekin dish with cooking spray, spoon in the coconut oatmeal mixture. Garnish with 1 TBS each chopped dried apricots, macadamia nuts and dried pineapple. Bake for 15 minutes.
For a little something extra, drizzle with maple syrup.