While traveling in Florida recently, Greg and I discovered the lovely little town of Venice. We enjoyed great restaurants and friendly people. One little French cafe in the downtown area was so charming that I would make the drive again just to go there.
The pastries were divine, and we ended up splitting a few things so that we could try more. While there we had a delicious puff pastry quiche that I had to recreate when we returned home. It is a simple quiche made with prosciutto and Swiss cheese, and the crust was a delicious, flaky puff pastry.
When we returned home, I had to try to recreate the amazing quiche. I would prefer homemade puff pastry crust, but the purchased frozen puff pastry that I used was a good substitute. Feel free to substitute a regular pie crust.
Puff Pastry Quiche Lorraine
- 1 sheet frozen puff pastry, thawed
- 2 tbsp butter
- 3 oz. to 4 oz. prosciutto, cut into strips
- ¼ c. finely diced onion
- 6 lg. eggs
- 1½ c. whole milk or half and half
- 2 c. grated Swiss cheese
- pinch cayenne pepper
- salt and pepper, to taste
- Thaw puff pastry in refrigerator overnight.
- Preheat oven to 425℉.
- Sprinkle a board with flour and roll out puff pastry to fit into a 9-inch pie plate. Fit pastry in pie plate and refrigerate until ready to fill.
- Melt butter in a skillet. Cook prosciutto quickly, in batches, in butter, until crisp. Remove to a paper towel lined plate.
- Saute onion in skillet, until tender, adding more butter if needed.
- In a large bowl whisk eggs and milk until well blended. Add prosciutto, onion, cayenne, salt, and pepper and stir to blend.
- Remove pastry from refrigerator and put egg mixture into crust.
- Bake at 425℉ oven for 15 minutes. Reduce oven temperature to 325℉ and continue cooking for 30 to 40 minutes or until set and lightly browned. Cool 5 to 10 minutes before serving.
Have you noticed that recipes, just as styles and fashions, come and go? Seven-layer salads were all the rage twenty-five years ago. Chicken Tetrazzini, Broccoli Casseroles, and Hash Brown Casseroles were also very popular.
Mama served Chicken Tetrazzini on occasion for dinner when I was growing up. It took a Broccoli Casserole to convince Greg that broccoli was a good thing. Hash Brown Casserole was one of my Aunt Cat’s signature dishes, and you could count on it being at all of our family dinners.
These are wonderfully delicious dishes that have been put to the side for newer, updated recipes, but they should not be forgotten. When I recently shared a Poppy Seed Chicken Casserole recipe on my blog, I found out just how much people desire to see the old classic recipes. So, starting today, I will share an “oldie but goodie” with you occasionally.
This Cream Cheese Pie was a favorite of mine when I was growing up. You usually saw them in the purchased graham cracker crust and topped with cherry or blueberry pie filling and they were wonderful. This recipe is for a 9 x 13-inch dish but use half of the ingredients for a 9-inch pie.
Cream Cheese Pie
- 2 cups crushed graham cracker crumbs (24 squares)
- ⅓ cup sugar
- ⅔ cup butter, melted
- 2 (8-oz.) pkg. cream cheese, softened
- 2 (14-oz.) cans sweetened condensed milk
- ⅔ c. freshly squeezed lemon juice
- 2 tsp. vanilla extract
- 2 cans pie filling, chilled (cherry or blueberry)
- For crust:
- In a medium bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom of a 9 x 13-inch baking dish.
- Bake at 350° for 10 to 12 minutes or until crust is lightly browned. Cool on a wire rack before filling.
- For filling:
- With an electric mixer beat cream cheese until fluffy. Beat in sweetened condensed milk and mix until smooth. Stir in lemon juice and vanilla extract. Pour into cooled crust and chill for at least 4 hours.
- Pour pie filling over the top of pie and serve.
School starting back marks the end of summer for most of us. Whether you have kids in school or not. Most vacations are over and it marks new beginnings for many.
I have both of my kids living at home again. Wes is working on his masters while working a full-time job, and Savannah will be in her last semester of college before internship. I miss the days of fretting about the first-day outfit and picking out the perfect backpack. As mothers, we all want our babies to grow into responsible adults, but it is still just a bit sad when they do.
With this being the first week of school for most in our area I thought I would share a recipe that was one of my kid’s favorites when they were small. Snickerdoodles are delicious with a hint of cinnamon on top of the moist and chewy cookie, and it’s just as good as a blondie, only easier.
- 1 c. unsalted butter, melted
- 2 c. granulated sugar
- 2 tbsp. milk
- 2 lg. eggs
- 1 tsp. vanilla extract
- 2¾ c. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. cream of tartar
- ¼ tsp. salt
- 2 tbsp. granulated sugar
- 1½ tsp. ground cinnamon
- Preheat oven to 350℉. Grease and flour a 9 x 13-inch pan, set aside.
- In a large bowl combine melted butter, sugar, and milk. Add the eggs and whisk until combined.
- In a separate bowl, combine flour, baking powder, cream of tartar, and salt. Stir the flour mixture into the butter mixture and mix until all dry ingredients are mixed in.
- Pour into the prepared pan.
- Mix sugar and cinnamon until combined. Sprinkle over the batter in the pan.
- Bake for 20 to 25 minutes, or until the blondies start to pull from the sides of the pan.
- Cool completely before cutting.
Best eaten within twenty-four hours.
When the kids were younger, and I was the carpool driver and room mom and housekeeper and cook, among many other things, I relied on easy, quick dinner meals. My kids liked food that could be eaten with their hands. Chicken Fingers, hot dogs, and sandwiches were always a hit around our house.
This fantastic pork tenderloin sandwich will satisfy everyone in the household by offering a variety of toppings everyone can make the sandwich their own.
By pounding the pork thin, it cooks up fast. Therefore it cooks up fast. If necessary, cook two slices of meat at a time. Keep warm on a baking sheet in a 300ºF oven until all four are done. Add additional oil to the skillet if needed.
Pork Tenderloin Sandwiches
- 1 lb. pork tenderloin
- ¼ c. all-purpose flour
- ¼ tsp. garlic salt
- ¼ tsp. ground black pepper
- 1 egg, lightly beaten
- 1 tbsp. milk
- ½ c. seasoned fine dry bread crumbs
- 2 tbsp. vegetable oil
- 4 lg. hamburger buns or kaiser rolls, split and toasted
- Optional: ketchup, mustard, tomato slices, onion slices, and/or dill pickle slices
- Trim fat from meat. cut meat crosswise into four slices. Place each slice between two pieces or plastic wrap. Using the flat side of a meat mallet, pound meat lightly until about ¼-inch thick. Remove plastic wrap.
- In a shallow dish stir together flour, garlic salt, and pepper. In another shallow dish combine egg and milk. Place bread crumbs in a third shallow dish. Dip meat into flour mixture to coat. Dip into egg mixture, then into bread crumbs, turning to coat.
- In a large cast-iron or other heavy skillet heat oil over medium heat. Add meat; cook for 6 to 8 minutes or until meat is slightly pink in center, turning once.
- Serve meat in buns with toppings of choice.
We recently moved Savannah home again. She will be doing an internship in January, and it was impossible to find a six-month lease near the college. So, for six-months, she will make the daily drive to college.
I questioned how living together would be after she has been on her own for so long. I’m trying really hard to remember she’s not a child any longer. It is coming with some benefits also. She has become very independent…she doesn’t want me doing her laundry, and she has become an excellent cook!
Fajitas is a specialty of hers, and I am using every excuse I can think of to have her cook them often. Her secret is this awesome seasoning blend that she makes. I even seasoned a roast with it, and it was delicious.
Savannah does not have an exact measurement for the meat and veggies. To feed two people, she typically uses one to two boneless, skinless chicken breast, two green bell peppers, one large onion, and two to three Roma tomatoes.
Savannah seasons her meat with salt, pepper, paprika, and garlic powder. Then saute’s it in a little oil until done. She then removes the meat from the skillet to saute green bell peppers and onions. Once the veggies are tender, add chopped Roma tomatoes and a heaping tablespoon of the fabulous seasoning, plus the juice of half a lime. Add the meat back to the skillet, stirring to combine and serve.
Try this tasty Mexican seasoning blend on burgers or grilled meats for extra wonderful flavor!
Mexican Seasoning Blend
- 2 tbsp. brown sugar
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. Mexican oregano
- ½ tsp. ground black pepper
- ½ tsp. chili powder
- ¼ tsp. ground cinnamon
- Mix all ingredients in a small bowl until combined. Store in a small jar.