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Sunday, July 20, 2014

Bacon & Spinach Quiche

I really love a good quiche and I LOVE bacon. Honestly, what could go wrong with bacon, cheese and spinach?! Nothing, that's what.

Bacon & Spinach Quiche

3 large eggs
1 1/2 cups milk (used 2% organic)
1 tbls. flour
1 tsp. red pepper flakes (or less if you don't like heat)
dash pepper
~ 2 cups colby/monterey jack cheese, grated
9 oz. package frozen spinach, thawed and drained of excess water
8 slices of bacon, cooked and crumbled
1 store bought pie crust

Spray a pie plate and arrange the pie crust in the dish. Put a few bacon crumbles in the bottom.


In a large mixing bowl, add the eggs and milk. Whisk to combine. Add the flour, red pepper flakes and pepper and combine. Finally, add the cheese, spinach and remaining bacon. Stir gently to combine. (It may seem like too much liquid, but mine turned out fine.)


Pour this mixture into the crust and spread evenly. (I added a sprinkling of red pepper flakes on top)


Cook at 350 for 60-65 minutes or until a knife inserted in the middle of the quiche comes out clean. Allow to set 5-10 minutes. Enjoy!!




Servings: ~8 pie slices
Total prep + cook time: about 90 minutes

Notes: I love quiche! Husband not so much, so there will be plenty of leftovers for me. :)

Tuesday, July 15, 2014

Crockpot Pesto Corn on the Cob

This is so easy!!!!!! Seriously, I'm not joking. I have no idea why I have never tried this before. It is the easiest corn you will ever make and it's delicious!!

Crockpot Pesto Corn on the Cob

1 jar of pesto (Homemade Pesto)
4 ears of fresh corn, husk and silk removed (from the Charleston Farmers Market of course)
salt and pepper

Place each ear of corn on a sheet of aluminum foil and slather with pesto on all sides. Throw on a pinch of salt and pepper and wrap tightly in the foil. Place each ear seam side down in your crockpot. Cook on High for 2 hours.


That's it. You just let it cook away in the crockpot and your house will smell great too.


It was so delicious. Husband enjoyed it so much, he had two ears of corn. I just ate one.

Even if you don't want to do the pesto corn (which I highly recommend), you can just use butter, salt and pepper or just about any flavor combination you like on your corn. Fantastic! This may be a no-brainer to some of the folks out there, but I honestly have never tried it in the crockpot and it's so stinking simple! Enjoy!

Sunday, June 22, 2014

Antipasto Salad

Summer is officially here! And it is definitely hot in Charleston. Pasta salads are great during hot summer days. They can be light and flavorful, but yet they will fill you up. Here is the latest one I am really digging. This is the second time I made it and it's delicious! Stay hydrated and cool out there!!

Antipasto Salad

2 cups uncooked penne pasta
3/4 yellow pepper, diced
3 small red peppers (or about 3/4 regular size red), diced
handful of cherry tomatoes, halved (I only had a few on hand)
1/2 red onion, diced
1/4 cup or a handful of green olives stuffed with pimentos, halved
fresh basil for topping
~1/2 7oz. bag pepperonis, rough chop (or any meat you prefer)
1/2 12oz. jar marinated artichokes, rough chop

Dressing
1/4 cup olive oil
<1/4 cup red wine vinegar
1/2 tsp. sugar
1 tsp. oregano
1 tsp. italian seasoning
pepper to taste
(if you don't have fresh basil for topping, add 1 tsp. dried basil to the dressing)

Cook the pasta as directed in salted boiling water and drain (rinsing with cool water). 


While the pasta cooks, chop all the ingredients.



Combine the pasta and fresh toppings gently. 


Prepare the dressing in a small bowl and whisk to combine. 



Introduce the dressing on top and gently stir to combine. 


Allow to merry in the refrigerator for about 30 minutes (or you can serve immediately). If you are using the fresh basil, add the garnish when you are ready to serve.


This is super delicious! Husband did not add Tabasco! I really love the flavor combinations here, but you can substitute just about anything if you don't like some of the items in the ingredient list. To be honest, I L-O-V-E pimento stuffed spanish olives. Love them! I can eat them plain and by the handful. Anyways, please enjoy this delightful summer pasta salad!

Prep time: about 30 minutes
Servings: 6-8

Thursday, May 29, 2014

Pineapple Chicken

I really loved all the ingredients of this dish and wanted to give it a try. With my own version of course. I have to say the result is one awesome meal. I really really really liked it. Scratch that. Loved it.

Pineapple Chicken

~1 lb. boneless, skinless chicken breast, cut into bit size chunks
salt and pepper to taste
20 oz. can of pineapples (light syrup), undrained
1 red, yellow and green pepper, rough dice (from the Charleston farmers market!)
1/2 jalapeno, diced
2 cloves garlic, minced
2 tbls. low sodium soy sauce
2 tbls. honey (from Johns Island)
1/2 tsp. ground ginger
dash onion powder
1/2 tsp. chili powder (or less if you don't like the spice)

Spray a large pan and start over medium-low heat. Season the chicken chunks with salt and pepper and brown on all sides (about 10 minutes).


While the chicken browns, chop all your veggies and garlic.


Remove the chicken to a clean plate and put the vegetables and garlic in the pan.

In a medium bowl, combine the pineapples, soy sauce, honey, ginger, onion powder and chili powder. Gently stir.


Pour this mixture over the top of the veggies. Bring the heat to about medium and simmer for about 10-15 minutes until the veggies are tender and the liquid reduces. Return the chicken to the pan to soak up the juices and heat through (about 5 minutes or so).


Plate up and enjoy!!!!



Serve with sliced green onions, brown rice.

Servings: 4-6
Time: about 1 hour from start to plate

Notes: Like I said, I really enjoyed this so very much. I really love pineapple and the sweet and spicy combo of flavors really hit the spot for me! I imagine this is pretty darn healthy too. The leftovers aren't too shabby either.

Recipe inspiration: Crème de la Crumb

Tuesday, May 20, 2014

Carolina Breeze

This is a super-simple adult beverage for a hot summer's day or the beach or just about anywhere!
I'm calling it the Carolina Breeze. It probably has some other name, but I wanted to give it my own. So I did. Don't judge. Just drink it up!

Carolina Breeze

1 can frozen lemonade
1 1/4 cup vodka (give or take, right?)
1 light beer
2-3 cups crushed ice
lime wedges for garnish

I allowed the lemonade to thaw for a few minutes on the counter top. If you have a trusty blender you could just throw everything in there and let her rip (including cubed ice). I don't have one currently, so I used my own method. Basically just combine everything together and pour in a large pitcher.


Serve in some kind of adorable adult beverage container.


Stay thirsty my friends!!

Notes: The lemonade makes it pretty sweet, but you can always add a little fresh lime juice or salt. The husband tasted it, commented it was good, but returned to his precious beer. I found it very refreshing!!! Enjoy!

Tuesday, May 13, 2014

Fried Green Tomatoes

I don't usually cook a lot of fried foods. But who can resist fried green tomatoes? Am I right?

Just sit back, fry 'em up and devour!!

Fried Green Tomatoes

2 green tomatoes (got ours from the Charleston farmers market!)
1 cup flour
1 tbls. Cajun seasoning
1/2 cup Panko breadcrumbs
1/3 cup corn meal
1 large egg
1/2 cup milk (I used 2% organic)
about 1/3 cup vegetable oil (or your oil of preference for frying)
a little salt and pepper

Heat the oil in a cast iron skillet over medium high heat. Cut the tomatoes into thick slices (about 1/4" thickness).


Set up your assembly station by combining the ingredients in three shallow bowls. First bowl: flour and Cajun seasoning Second bowl: egg and milk Third bowl: breadcrumbs and corn meal


Dip the tomato in each bowl and fry in the pan on each side until golden brown. Remove and drain on a paper towel lined plate. Serve warm.




We ate these with grilled chicken and a fresh corn salsa.

I am telling you these are delicious!!! Go make them now!

Friday, April 18, 2014

No Flour Peanut Butter Cookies

I almost forgot!!! I have a new kitchen in a new house! I am very excited about it all. This is actually the first thing I'm putting on the blog that I made in the new kitchen and it turned out great!

I know it's shocking...I actually baked some cookies. Husband and I are not big on sweets, but I really wanted to try this recipe. I think these cookies are quite yummy. I gave most of them away at my work and several folks said they were very good. Happy, happy, happy. They certainly satisfied my rare craving for a peanut butter cookie. :) Give it a try!

No Flour Peanut Butter Cookies

1 cup natural peanut butter
3/4 cup white chocolate chips (or regular chocolate chips)
6 tbls. light brown sugar
2/3 cup old fashioned rolled oats (like Quaker)
1/2 tsp. cinnamon
1 tsp. baking soda
1 large egg


Combine the oats, cinnamon and baking soda in a medium bowl. Set this aside. In another medium bowl beat the egg, then add the peanut butter and brown sugar and gently mix together. Pour this mixture into the oat mixture and gently combine with a rubber spatula. Fold in the white chocolate chips last.


Preheat oven to 350 and grease a cookie sheet. Use a large spoon to make about 2 tbls. worth of a cookie and space evenly on the sheet. Bake for 12-14 minutes depending on your oven. Allow to cool and enjoy!




Notes: Seriously, these cookies are awesome! Also, I probably forgot to mention, I LOVE peanut butter!! What's your favorite cookie?

Recipe cred: Sallys Baking Addiction