16 Mar 2015

This Week in the Charming South Kitchen

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Apple Peel

I have a love hate relationship with Pinterest and Instagram.

Pinterest gives me so many options but sometimes the recipes just aren’t any good. Then I’ve wasted a meal and may not even serve it to my family and resort then to pbj or cereal!

Instagram shows me lovely ways to style food and tells me what food days are coming – and I usually tend to bake or cook something that I don’t need.  But its fun!

We love brinner at our house and I have tons of eggs in the fridge.

I do love to bake with the boys and these will be a fun treat to have in the house.  I just can’t eat them all!

Love fish tacos.  Nothing beats grilled or fried mahi but we have swai so I will use it.

 

 

 

1 Dec 2014

This Week in the Charming South Kitchen

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Coconut Cupcakes

Boy this blog has been slow.

Honestly, I’m getting disillusioned by blogs and I’m so busy.  My life is noisy.  So when I have down time, I don’t necessarily want to open a computer and work.  Even if it is just spouting my opinion.

I do still love recipes, love to cook, love to write, but I just am more selective about what I put on here.

Thanks for reading – just sharing with you what’s going on!

I’m doing no breads this week so if there are breads here it is for my Misters and my MIL who is still here.  I may break it for a bite of a Sublime donut for donut day, but that’s about it!

Spaghetti

Leftover Pot roast with rice and veggies – this is so good and easy!

Brinner

These granola bars

This kale and avocado salad

And leftovers.

 

22 Aug 2014

Asparagus, Ham, and Mozzerella Quiche

by | posted in: food, The Charming South Kitchen | 1

Asparagus and Ham Quiche

Quiche – the brunch delight I once thought was only reserved for the dainty tea-drinker types – how wrong I was.  Quiche is so good and healthy (proteins and vegetables galore) and so versatile!  I make a new one regularly and my whole family (including the two toddlers) enjoy them.  You can serve by itself, or have a side salad, fruit, and/or bread with it to round out the meal.  This is perfect for breakfast, lunch, or dinner.  Brunch and Linner.  Brunch or Brinner.  Whatever you wanna call it – its delicious.

I love asparagus.  When spring hits and I see those tall skinny luscious green stalks all bound together – I can’t wait to get home and roast them simply with sea salt and lemon zest.  That’s what made me think of this quiche.

Frittata Tartlets

Hope y’all enjoy!

Print
Asparagus, Ham, and Mozzerella Quiche
Author: 
Recipe type: Quiche
Cuisine: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A hearty quiche with asparagus, ham, and mozzerella!
Ingredients
  • 1 frozen deep dish pie crust, thawed
  • 1 lb asparagus, end removed, and chopped in 1 inch pieces
  • ¾ cup diced ham (aim for low sodium regular ham)
  • 8 oz shredded mozzerella cheese
  • 1½ cup heavy whipping cream
  • 1 medium onion, chopped
  • ¾ tsp black pepper
  • ½ tsp Holly & Flora's Yard Blend (blend of chopped dried herbs)
  • ½ tsp kosher salt
  • zest of one lemon
  • 7 eggs
  • 2 T evoo
  • 2 T unsalted butter
Instructions
  1. Preheat oven to 400. Bake pie shell for about 15 minutes.
  2. Saute the onions, ham, and asparagus in the evoo and butter in a cast iron skillet for about 3-5 minutes. Add spices.
  3. Mix the eggs and whipping cream.
  4. Add onion mixture, cheese, and egg mixture together.
  5. Pour into pie pan until full. You won't use all of it. I had little tartlet pans and made 6 frittatas with the remaining quiche mixture.
  6. Bake on 375 for about 45 minutes or until middle of the quiche is set.
  7. Enjoy!
Quiche

 

 

3 Jun 2014

Eat This: Deep Dish Spinach Artichoke Quiche

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spinach artichoke quiche

I used to think quiches were hard and way too many calories for what you got (ie how they tasted).  That’s until I started making my own.  This is one of the most delicious things I’ve made in a while.  We both loved it (the older little isn’t a fan of eggs).

Being a mom of two littles, I don’t readily have time to roll out pie crust – I do have time but I choose to use it doing other things – especially when the pie shells from Pillsbury are so good and easy and inexpensive (Thank you!).  When you are a mom, you have to choose where you spend your time.  I spend mine in being active with the two, cooking simple meals, keeping the house clean, and being creative.  Making pie dough from scratch doesn’t make the top-whatever list.  How do you manage your time as a mom?  What do you learn to say no to?  Has that been hard to change your priorities since kids came along?

artichokes

I digress: but hopefully encourage!

Print
Deep Dish Spinach Artichoke Quiche
Author: 
Recipe type: Quiche
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Creamy, filling, delicious quiche perfect for breakfast, brunch or brinner.
Ingredients
  • 1 deep dish pie crust
  • ¾ pound bacon, cooked, drained, chopped
  • 1 cup cooked frozen spinach, drained, chopped
  • 1 onion, chopped, cooked
  • 3 artichoke hearts, chopped
  • salt and pepper to taste
  • 7 eggs
  • 2 cups grated sharp cheddar cheese
  • 1½ cup heavy whipping cream
Instructions
  1. Bake your pie crust for 10 minutes at 350.
  2. Mix all ingredients together.
  3. Pour into pre-baked pie crust
  4. Some will spill over - you can make an additional ramekin if you like.
  5. Place on cooking sheet to keep your oven clean.
  6. Bake for 55-60 minutes for 1 hour until completely set.
  7. Let cool.
  8. Eat.
artichoke blossom

6 Jun 2012

Brinner: Baked Country Omelet

by | posted in: food | 1

Sausage, eggs, potatoes, cheese…need I say more?

1 box au gratin potato mix

1 lb sausage

1/2 onion, chopped

1/2 green pepper, chopped

1 small can sliced mushrooms, drained

3 cups HOT water

1/2 cup HOT water

6 egg

1/2 cup milk

1 tsp black pepper

1/2 tsp garlic powder

3/4 cup grated sharp cheddar cheese

Chop  onion.  Dump potatoes into a bowl and cover with HOT water before you begin cooking the sausage.   (Set aside the powder cheese packet, you’ll need that later.)

Cook sausage and onions together until done. Drain.  Drain potatoes.  Mix potatoes, sausage mixture, green pepper, mushrooms, and seasonings.  Dump into a greased 2 qt casserole dish.

in a medium bowl, add 1/2 cup HOT water with the au gratin cheese packet.  Stir till completely mixed.  Add in the milk and 6 eggs.  Whisk.  Pour all over the sausage mixture.

Bake for 25 minutes at 350.  For the last 10-15, top with cheese.

**The only thing I would do differently next time is stir my mixture better.  Some of the potato slices didn’t get cooked well enough and some got crispy because they were sticking out on top.  I loved the rustic nature of this dish, and oh so comforting.