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Oct 202015
 

Potato And Green Bean Chowder

I ate the whole thing!!!

  I ate the whole thing!

Just a very simple recipe today to share with you with the cooler and in some cases, colder weather moving in to most of us. We here in Florida, have had a beautiful week of mornings near 50 degrees and days in the 70’s! Thursday night, we were lucky enough to have some of our kids over to share a bonfire with us and granddaughter even brought all the ingredients to make Smores!

You do remember Smore's...Don't you?

You do remember Smores…Don’t you?

It was the first time we got to see daughter since her visit to Washington D.C. and along with a beautiful shot glass with a picture of the original Constitution of the United States printed on it to go along with our large collection of bar glasses, she also brought home a cookbook by the Army Air Operations Group called the Responders’ Recipes. Of course I had to sit right down and read it to see what I might be able to conjure up in my kitchen. Without much desire to try things lately with Kenny and his oral surgery, I did find a couple of recipes by a lady named Terri Casey McGrath that I wanted to combine as I knew husband would be able to eat without too much of a problem and with the cooler temps we’ve been experiencing it was a perfect idea other than the fact I could’ve made more! About another week of sipping on soups and eating lots and lots of egg dishes, things might get back to normal and if not, Husband will just have to suffer and watch me eat fried chicken and all the other good stuff I have fasted from being the nice wife that I am, ha ha! On with the chowder………

Potato And Green Bean Chowder
 
Author:
Ingredients
  • ½ lb fresh green beans, French cut
  • 3 large baking potatoes
  • 1 cup of chopped onion
  • 4 bacon strips, cooked crisp reserving some fat for cooking green beans
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups milk
  • 1 egg yolk
  • 1 cup grated cheese of you choice, I used cheddar
  • Sea salt and white pepper to taste
Instructions
  1. Steam green beans and onions with a little of the bacon drippings drizzled over them until crisp tender and set aside.
  2. Add enough water to the bean water to boil potatoes and cook them until you can just run a knife through; drain and grate on a large grater.
  3. Melt butter in a large saucepan, whisk in the flour and gradually stir in the milk.
  4. Add the cooked beans with onions and grated potatoes.
  5. Beat egg yolk and beat in a little of the thickened sauce and then stir into mixture of veggies.
  6. Add cheese and stir to melt.
  7. Add bacon or sprinkle bacon on top of your soup in a bowl as I did because Kenny has a little trouble with the bacon at this point in time!

Chopped ham also goes well with this chowder!

Hope you enjoy and I’m off to the kitchen to put dinner together with a recipe given to me by my daughter’s friend Jackie! Hope you’ve all been well and hope to see ya soon with her recipe……….

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Jun 182015
 

Ham And Cheese Quiche With Grits Crust

grits quiech 001

Does that look good or what!

With having our chickens back, we have been enjoying more quiche lately! When granddaughter came for her birthday, I had one made as I knew they would be here early with empty tummies. Daughter Michelle, had spent the night and she along with Husband and myself dug into it before the crew got here. When birthday girl showed up with her gang, Andy spied the pie sitting on the stove and said that it looked awfully good as he was practically drooling over it and with that the three of them dug in. Okay, now I’m down to one generous piece left that I was going to save for Kenny and I for lunch the following day, NOT! With the last of the family showing up around lunch time, I had yet to put up the quiche, and our other granddaughter’s boyfriend, made it disappear in no time………. I just don’t understand where the saying, REAL MEN DON’T EAT QUICHE!, comes from as there were three of them here and they all had their fair share and then some!!

Who took my fork???

Who took my fork???

With no quiche left for us, I had a mental plan to make another one real soon and it was then that I decided to use cooked grits for the crust. What more could you ask for, ham, eggs and grits all in one tasty dish? Sounds good, right? So with that I give you my recipe that can be altered with your favorite breakfast meat and cheese…

Ham And Cheese Quiche With Grits Crust
 
Author:
Ingredients
  • 1 cup regular cooking grits not instant
  • 4 cups water
  • ¼ teas salt
  • 1 tbsp unsalted butter
  • 1 cup diced ham
  • ½ cup of diced onions
  • 4 oz grated cheddar cheese
  • 4 large eggs
  • 2 cups heavy cream
  • Salt and fresh ground pepper to taste
Instructions
  1. Bring water to a boil with the salt and butter; slowly stir in grits, reduce heat immediately to low and cover. Watch grits to make sure they don't boil over as they do tend to do this at times especially with a glass top stove.
  2. Let grits cool slightly and then press them into a quiche dish to form a nice crust. Some grits may be left over depending on the size dish you use.
  3. Sprinkle ham over crust and top with cheese.
  4. Whisk together the eggs, heavy cream and seasonings.
  5. Bake in a preheated 425 degree oven for 15 minutes, reduce heat to 300 degrees and continue to bake for 40 minutes or until a knife inserted in the center comes out clean.
  6. Let cool just slightly before cutting.

If you don’t have one of those men I was talking about earlier, you know the kind who think real men don’t eat quiche, serve this one up for a tasty breakfast treat on Father’s Day this Sunday, enjoy!

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