Easter Leftovers Recipe Roundup

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Easter Leftovers Recipe Roundup

Here we are, another holiday come and gone.  Easter is such a special one because the Resurrection of Christ is really all that life hinges on!  And spring is usually close by so the weather is somewhat good – depending on the year and when Easter falls.  I love being around my misters.  And we always cook.  I usually cook a lot more than what I did – but I wanted to share with you some recipes from around the internet that will help you know what to do with those Easter dinner leftovers – or you might just want to cook them anyway because they are super yummy!


Leftover Lamb:

Here is a slow cooker stew that you can use – and then spend all your time in the outdoors soaking up the spring air.

Because everything can go in tacos!

I always think of gyros when I think of lamb – and here is a pita pocket recipe you can easily make at home.


Leftover Ham:

Fettucini is amazing – and ham in it is a wonderful choice – you can always through in leftover vegetables in here too.

Baked potato night is a regular monthly night in our house (or more).  Ham is such a delicious topping.

These are perfect if you have little hands.  I am hoping my boys will go for these.


Leftover Hard-Boiled Eggs:

I could eat this with a spoon or on top of a salad.

This isn’t a recipe – but you need to go here if you are in the Triangle part of Carolina.  So good.

Throw them on salads like the one I had for lunch today

Salad with egg, avocado, and bacon


Leftover Candy:

These truffles may have to be made soon (oh, wait, there goes my diet)

I started making these when I hung out with the admins at Providence.  So good – chocolate!

I love blondies – and these can be quite colorful!

Roasted Broccoli and Spinach Frittata

posted in: The Charming South Kitchen | 0


Whoever was the first person to eat brunch or brinner – they were genious.  I love eating breakfast foods at different times of the day – other than breakfast of course.

And if you are trying to watch your carb intake – then this is a perfect recipe for you!

Roasted Broccoli and Spinach Frittata
Recipe type: Breakfast
Cuisine: Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 6
Eggs and vegetables - great combination
  • 1 head of broccoli, chopped and roasted (in directions below)
  • 1 handful of fresh baby spinach
  • 7 eggs
  • ⅓ cup whole milk plus 2 T whole milk
  • ¾ cup sharp cheddar, grated
  • salt and pepper to taste
  • ½ tsp dijon mustard
  1. Before you make the frittata, you have to roast the broccoli. This is my favorite way to eat broccoli. Chop one head of broccoli, using the florets, spread out on a sheet pan. Drizzle with olive oil, red pepper flakes, salt and pepper. Roast at 425 for 20 minutes. Let cool.
  2. Whisk together eggs, milk, spices, and mustard.
  3. Add in vegetables and cheese.
  4. Bake in a pie pan (I have a deep dish one) for 30-35 minutes at 350.
  5. Eat with fruit or other breakfast-y items.


Roasted Mexican Street Corn & Chicken Frittata

Corn and Chicken Frittata

I wish every week we could go on a honeymoon.  My husband and I love to travel and I can’t wait to show our boys the world (as much as our budget will allow).  Early on in our courtship, my husband and I knew we had a mutual love of food and roads.  So, naturally when we got married, he was a master at planning our “secret” honeymoon.  I could never have planned a better trip.

Corn on the Cob

After a brief stay at our favorite place in Durham we ventured up to Washington DC for a few days as the first leg on a two week road trip.  He had bought us tickets to the Taste of DC – a huge foodie tasting tour in front of the Capital Building.  Even though I was sick, I still enjoyed it – in spirit at least.

Oh and a brief, unpaid plug.  My husband loves Duke’s.  Yes, the mayonnaise.  I’d tried it once before and I stuck to my regular brand, but now have tried it again – and it really has made me fall in love with mayonnaise again.

Roasted Mexican Street Corn & Chicken Frittata
Recipe type: Frittata
Cuisine: Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 6
Corn chicken and eggs with a kick
  • 2 ears of corn
  • 2 T mayonnaise (I use Duke's)
  • cayenne pepper to taste
  • chili powder to taste
  • 2 c shredded chicken
  • ½ cup sauteed onion
  • 7 eggs
  • 1½ cup half and half
  • 1½ cup mont jack cheese, shredded
  1. Preheat the oven to 450. On two pieces of foil, squirt equal amounts of mayonnaise, lay the shucked corn on top, roll around, and sprinkle cayenne and chili powder.
  2. Close up the foil.
  3. Bake for about 25 minutes.
  4. Remove and cool.
  5. Cut the corn off the cob.
  6. Lower temperature to 350.
  7. Spray a deep dish 9 inch pie plate with Pam.
  8. Mix the eggs, half and half, and cheese (and more seasonings if you want).
  9. Mix the corn, chicken, onion
  10. Combine the two and pour into pan.
  11. Bake for about an hour or until set.
  12. Let cool and enjoy!
One of the favorite things I tasted was Mexican Street Corn: mayo, cheese, cayenne, corn – what’s not to love?  So, I wanted to recreate the corn and turn it in to a frittata.  It turned out great!  Here you go.  If you like corn casserole and quiche – you will love this.  Its like a cross between a spicy corn casserole and a quiche.  And if you have little ones eating it, just lay off the cayenne.

This Week in the Charming South Kitchen (and help when you are tired of menu planning)

posted in: food, Uncategorized | 0


Another normal week of cooking here in the South.  Do you ever get tired of cooking or having to prepare meals for your family – or just for yourself?  I know I do.  5-7 meals each week not including breakfast and lunch – it gets tiresome and repetitive.

So, what do you do?

1.  Look at new websites and get new ideas. And you can also look at blogs that do an inspiration post (like How Sweet and Heather’s Dish). I do it to – like the Weekend Inspiration post or Link Love posts. I love giving you new blogs to read.

2.  Ask your family what are things they would like to eat. Of course my littles don’t really answer me right now, but my husband usually has good ideas. If you are having people over for dinner – ask what they would like to have.

3.  Look in your pantry and create some new dishes with what you have. I always have jiffy corn muffin mix and canned beans and soups in my pantry. Something may just catch your eye and bring some creativity to the table.


Monday: Farmhouse salads with fresh ingredients and hard boiled eggs and cheese and chicken strips.  One of our favorite go-to dinners.

Tuesday: We are having a first ATL house guests tonight so I wanted to know what I could cook. We are having roasted broccoli, fresh summer tomatoes, and parmesan Greek chicken.

Wednesday: Chopped Thai Salads from Pinch of Yum because the mister won’t be home till late and I can eat it right after the boys go to bed.

Thursday: Simple cold summer salads with crusty toasty french bread. Yes please.

Friday: Leftovers is what’s for dinner and then for a date night dessert: this tart. Truth be told I have a tart pan that I’ve never used. Yes, I’ve had it for about 10 years and never used it – always keeping it because I might use it one day. Well, that day is coming!

Saturday: Zucchini bread – I actually really love it. Summer goodness in loaf form. So, I’ll be chilling with this loaf, some eggs, bacon, and fruit for brinner.

Sunday: And then take some of the bread and toast it with a smearing of butter and milk and a banana. Then the hubs has this Sunday off so maybe some comfort food after church at night and leftovers for lunch. This Sloppy Joe bowl fits the bill.

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?


I digress: but hopefully encourage!

Deep Dish Spinach Artichoke Quiche
Recipe type: Quiche
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Creamy, filling, delicious quiche perfect for breakfast, brunch or brinner.
  • 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
  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

Eat This: Broccoli, Cheddar & Bacon Quiche

posted in: food | 0

Broccoli Cheese and Bacon Quiche

Love having women over to live life with me, eat girly food, and be creative. This was the scene at our dining room table the weekend of Thanksgiving.  I had some sweet girlfriends over to celebrate creativity and enjoy getting to know one another.

With any girls’ brunch, I think some egg dish is customary, right?  Well, as I am cooking through Jenna’s blog, I came across this one.  My learned lesson from this: read the instructions.  I figured eggs cook fast, so it can only take about 30 minutes, right?  Wrong.  The quiche didn’t get done for an hour and I would have known that had I read the directions.  But, during the waiting time, we stood around in the kitchen and talked.  So, it was worth the wait – when we all dug in and enjoyed the savory goodness for breakfast.

Broccoli, Cheddar & Bacon Quiche
Recipe type: Brunch
Cuisine: Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Delicious easy egg quiche perfect for a weekend brunch.
  • 1 Pillsbury pie crust
  • 6 oz Monterey Jack cheese, shredded
  • 1 large head broccoli, use the florets
  • 3 eggs, I used Great Day Farm eggs
  • 1 cup whole milk
  • 4 slices bacon, cooked, drained, and chopped
  • salt
  • pepper
  • garlic
  1. Preheat oven to 350.
  2. Press your pie crust into a pie pan. Set aside.
  3. Cook broccoli just until done - about 4 minutes.
  4. In a pourable dish, mix your milk, cheese, eggs, bacon, and seasonings.
  5. Place cooked, cooled and drained broccoli in the bottom of your pie.
  6. Pour your egg liquid over the top.
  7. Bake until set, about an hour.
  8. Take a pretty picture.
  9. Eat.
Note: You can really use any cheese you want to in this, I suppose.  I used Monterey Jack.  Sharp Cheddar would also be delicious!

Brinner: Baked Country Omelet

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.