Saturday, November 30, 2019

Turkey Shepherd's Pie; Starting with Leftovers

Layer upon layer of Thanksgiving flavors.  Bottom layer is stuffing, topped by turkey and vegetables drenched in gravy and topped with mashed potatoes.

 A perfect way to serve up those Holiday Leftovers.......

Friday, November 29, 2019

What to do with all those Leftovers; The Weekly Menu

We had a wonderful Thanksgiving gathering.  It was smaller this year than in years past but, of course, I cooked like I was feeding an army.

This morning I am sitting here brainstorming on how to use up a ton of leftovers.

Tuesday, November 26, 2019

Fish Meuniere and a Book Review

Tender, meaty cod fillets coated in seasoned flour and egg then pan fried to a gorgeous brown in clarified butter before being finished with a lemon butter sauce and a sprinkle of parsley.

This classic French fish preparation was inspired by the novel, "Cooking for Picasso" by Camille Aubrey.

Monday, November 25, 2019

Garlic Bread Muffins #MuffinMonday

These savory muffins made with roasted garlic and cheese are the perfect accompaniment to your pasta dinner.

It's Muffin Monday.......

Sunday, November 24, 2019

Tater Tot Breakfast Casserole #OurFamilyTable

Layer upon layer of flavor that can be made the night before and placed in the oven in the morning making it the perfect Holiday Casserole to enjoy after opening gifts Christmas Morning.

The From Our Dinner Table Group is sharing their favorite Holiday Casseroles today......

Saturday, November 23, 2019

The Thanksgiving Menu

Happy Friday Everyone.  Enjoy your weekend and time spent preparing for the upcoming Holiday!!

What's on your Thanksgiving Menu?

Friday, November 22, 2019

Snickerdoodles featuring Book Blends from #TheBookClubCookbook and the Weekly Menu

I received product from a sponsor for use in this recipe and blog post.  I received no monetary compensation.  All opinions, content and writings are strictly my own.

Tender, soft and chewy these butter cookies coated in cinnamon and sugar are a holiday classic.

Who doesn't love a snickerdoodle?  Even the name makes you smile......

Thursday, November 21, 2019

Gingerbread Bundt Cake with Biscoff Frosting #BundtBakers #NationalGingerbreadCookieDay

Classic Gingerbread baked up in a Bundt Pan and coated with Biscoff Cookie Frosting.

This is what happens when National Gingerbread Cookie Day falls on the same day as Bundt Bakers.

Wednesday, November 20, 2019

Dundee Cake #CakeSliceBakers

This Scottish Fruit Cake is chock full of raisins, cranberries, oranges and almonds with a healthy dose of brandy to round things out.

We're the Cake Slice Bakers, welcome to the party......

Pumpkin Pecan Tart #FantasticalFoodFight

This amazing tart has a ground pecan crust and creamy pie filling garnished with sweet and spicy glazed pecans and is topped with sweetened cream.

We are knocking each other out today with our best Pecan Pie recipes for Fantastical Food Fight......

Tuesday, November 19, 2019

Soy and Molasses Glazed Pork Chops: A Cook Book Review #APlaceattheTable

I received an advance copy of the cookbook, A Place at the Table from Prestel Publishing for use in creating a recipe for this post.  All writings, content and opinions are strictly my own.

Come on in and see what I thought........

Monday, November 18, 2019

It's Monday.....I better plan a Menu

Hello everyone.  I know it is Monday and I normally post my Weekly Menu prior to or during the weekend but we were busy, busy, busy around here having fun!!

We spent Saturday trying to escape from the Primordial Hornswagglers room.  We did not escape but we did fairly well  and we had a lot of fun.   Afterwards we all went out for dinner.

Last night we celebrated the Angel Face's baptismal anniversary at Amy and Doug's.  It was a wonderful family dinner with lots of love and laughs.

This week is going to be another busy week around her as we near the holiday season.  Next Saturday I am cooking for our priest, Fr. Terrien's, 40th Anniversary reception.  We are expecting about 150 people so I will be busy shopping and prepping so that it can be ready to be served after 4 pm Mass on Saturday.

Friday the Teen leaves for a confirmation retreat.  Frank is driving so they will be grabbing dinner out while I prep for the reception.

I'm also getting ready for our Food Pantry Thanksgiving Distribution.  We have nearly 70 families this year in need of food baskets so they can celebrate with their loved ones.

There is also a lot of baking going on around here as we get ready for a fundraiser to fight sex trafficking with a bake sale in the beginning of December.  My freezer is getting full.

This is what we're eating this week.......What's on your menu?  Please stop by each day as a I share bits and pieces of our life, recipes and photos with you.

Out after Escape Room

Dinner at Amy's

Tater Tot Casserole

Slow Cooker Chicken and Pasta

Mashed Potatoes

Chicken Stir Fry
Steamed Rice

To each their own

Camarones al mojo de ajo #LitHappens

Tender, plump, juicy shrimp drowned in garlic, butter and lime juice. Absolutely amazing.

This dish was inspired by We Never Asked for Wings, our Lit Happens book club pick this month......

Sunday, November 17, 2019

Rustic Pear and Almond Tart #OurFamilyTable

This easy peasy tart comes together in a snap.  It is fun to serve and wonderfully delicious.

The members of the From Our Dinner Group are celebrating Pears today.......

Saturday, November 16, 2019

A German-Style Shepherd's Pie with a French Rasteau Wine #Winophiles

This German Style Shepherds Pie known as Jager Eintopf is layer upon layer of savory flavor.  It is a warm, hearty, stick to your ribs dinner, perfect for this time of year.

I paired it for dinner one night with a bottle of French wine from Rasteau......

Creamy Pepper Soup #SoupSaturdaySwappers

When tomatoes are no longer in season or when you just want a change, serve up this wonderful creamy red bell pepper soup with your grilled cheese sandwich.  A perfect warming lunch when the kids come in from playing in the snow.

The Soup Saturday Swappers are sharing Soups made with Peppers today......

Friday, November 15, 2019

Provencal Seafood Bisque #FishFridayFoodies

This delicious smooth, velvety soup is ready in minutes and the perfect start to your Holiday meal.

The Fish Friday Foodies are sharing Seafood Soup/Stews Around the World..........

Thursday, November 14, 2019

Caramelized Pear and Brie Rolls #ImprovCookingChallenge

Starting with refrigerated crescent rolls, these little packages filled with caramelized pears and melted brie cheese are a perfect appetizer.  They make a delicious, grab and go breakfast as well.

Our Improv Cooking Challenge today required we combine pears and dairy.......

Wednesday, November 13, 2019

Sweet and Sour Pork #FoodnFlix

Tender chunks of pork tenderloin in a sweet and sour sauce laced with sweet peppers and pineapple.  This classic restaurant style recipe is better than any take out you could order and is ready faster than you could have it delivered.

This meal was inspired by the film What's Cooking........

Tuesday, November 12, 2019

Aloo Paratha #BreadBakers

This flatbread dough stuffed with potatoes laced with the warm spices and flavors of India are the perfect vegan/vegetarian/meatless meal.

The Bread Bakers are visiting India today.  Won't you join us?

Monday, November 11, 2019

Chicken and Spinach Quiche #BakingBloggers

Tender chunks of chicken, cheddar cheese, and spinach covered in a chicken based custard and baked in a flaky crust.  This is the perfect addition to your Holiday Brunch.

The Baking Bloggers are sharing Holiday Pies with you today.........

Sue of Palatable Pastime put together this fun group where we bake according to a theme chosen by popular vote.  This month's winning category is Holiday Pies.

Baking Bloggers

Holiday Pies

Years ago, circa:1974, when I was a young bride and mother, I picked up one of those cookbooks found while waiting in checkout at the grocery store.  Well, to be honest, I picked up one nearly every week when I did my shopping and for years they along with my BHG that I got as a wedding gift were my sole inspiration for cooking for my family each night.

I kept those little cookbooks for years until my real cookbook collection amassed to a huge level, at which time I tore out the recipes I used most often and disposed of the rest.  One of the recipes I kept came from Campbells  Soup Company.  This neat little cookbook gave you a chart to work from.

For Quiche it listed 1 can of cream soup, 1 cup shredded cheese, meat, 1/2 c. vegetable and then it gave you different ideas of items you could mix and match depending on what you had in the house.  It has been my go to recipe for quiche for many years.

The quiche I'm sharing today uses cream of chicken soup for the custard base. 

A blend of 3 different types of Cheddar Cheese.

Leftover chicken breast from a sheet pan dinner I had made earlier in the week and spinach that I had in my freezer.

The great thing about Quiche is that it is a wonderful way to use up bits and pieces of leftovers.  You don't need a lot of anything and you can mix and match whatever ingredients are in your refrigerator.  Turkey quiche with leftover corn, broccoli and cranberries is a wonderful breakfast over the Thanksgiving weekend.  

I often like to serve up several different kinds of quiche at a brunch buffet.  Quiche, fruit salad, sweet breads and mimosas make for a perfect festive meal.  If you are adverse to using the canned soup I have plenty of recipes that don't call for it and that will make a great selection at your Holiday Brunch Buffet.

Vegetable Quiche for those who like to go meatless.

Whatever type of quiche you decide to make I send you happy thoughts for a safe and happy Holiday season.  Join me tomorrow when I meet up with the Bread Bakers to share Indian Flatbreads.

#pie, #Quiche, #chicken, #cheese, #spinach, #Brunch, #brinner, #easy,
Brunch, Entrees, Chicken, Eggs
Yield: 6 servings

Chicken and Spinach Quiche

Chicken and Spinach Quiche

Tender chunks of chicken, cheddar cheese, and spinach covered in a chicken based custard and baked in a flaky crust. This is the perfect addition to your Holiday Brunch.
prep time: 10 Mcook time: 50 Mtotal time: 60 M


  • 4 eggs
  • 1 (11 oz) can condensed cream of chicken soup
  • 1/2 c. half and half
  • 1 c. shredded cheddar cheese
  • 1 cooked and seasoned chicken breast, diced
  • 1/2 pkg. (about 5 oz) frozen spinach, thawed and squeezed dry
  • crust for 1 pie


How to cook Chicken and Spinach Quiche

  1. Whisk together the eggs, cream and soup until frothy.  Set aside.
  2. Line a pie pan with the crust and crimp the edges.  Place a layer of cheese on the bottom then sprinkle the chicken and  spinach over the top.  Pour the soup mixture over all.
  3. Bake in a preheated 350* oven for 45-50 minutes, until a knife inserted in the center removes cleanly.  Let sit for 5-10 minutes before slicing.


Recipe inspired by Campbell Soup Company.
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Created using The Recipes Generator

Sunday, November 10, 2019

Broa (Portuguese Corn Bread) #EattheWorld

This delicious yeast bread made with corn meal is amazingly delicious and a perfect side to seasonal soups and stews on a blustery Fall day.

Join us as we travel to Portugal in our quest to Eat the World.........

Saturday, November 9, 2019

A TexMex Fiesta featuring Texas Tannat #WinePW

I received bottles of wine for sampling purposes.  All writings, opinions and feelings are my own.  I received no monetary compensation for this post.

Pork Tenderloin coated in taco seasoning and roasted to a perfect, juicy, tenderness served with a side of Mango Salsa Rice and paired with a bottle of Texas Tannat Wine.  Life is very, very good.

Howdy Y'all.....the Wine Pairing Weekend group is heading over to Texas this month.  Come on in and join us......

Friday, November 8, 2019

Cranberetto Sour #CranberryWeek

This post is intended for those over the legal drinking age in their place of residence.  Please drink responsibly.

If you are a fan of Whiskey Sours you are going to love this seasonal cocktail made with cranberry simple syrup and mixed with Amaretto.  Cheers.

Today is the last day of Cranberry Week.......

Thursday, November 7, 2019

Wednesday, November 6, 2019

Turkey Nachos with Cranberry Salsa #CranberryWeek #FoodieExtravaganza

Want a great way to enjoy those leftovers on Black Friday?  Make up a batch of these Turkey Nachos with Cranberry Salsa.  You're Welcome.

This is my second contribution to the celebration of Cranberry Week........

Tuesday, November 5, 2019

Coffee Scented Short Ribs #JubileeCookbook

I received a cookbook for review in return for this article.  I received no monetary compensation.  All thoughts, opinions and writings are strictly my own.  

Beef short ribs rubbed with coffee, cocoa and spices then braised to a tender, fall of the bone goodness.  Served over mashed potatoes and drowned in the au jus.  So delicious.

This recipe comes from Jubilee; Recipes From Two Centuries of African American Cooking by Toni Tipton-Martin.

Monday, November 4, 2019

Pear and Cranberry Salad #Cranberry Week

Tender baby spinach topped with pear slices coated in a lemon vinaigrette sprinkled with dried cranberries and shredded parmesan cheese is a great start to all your fall festivities.

This is the first day of Cranberry Week.........

Sunday, November 3, 2019

Pecan Turtles #OurFamilyTable

Shelled pecan halves, melted gooey caramel and creamy milk chocolate come together quickly and easily for a cute treat everyone will love.

Three ingredients, a microwave and 20 minutes is all it takes to make this Easy Candy Recipe.......

Saturday, November 2, 2019

Arugula and Shrimp Pizza with an Olive Oil Drizzle and a Ricasoli Chianti Classico #ItalianFWT

I received product from Ricasoli 1141 for sampling purposes.  All ideas, content and thought in this post are strictly my own.
This deliciously different pizza is sauced with Mascarpone Cheese and topped with Sauteed Shrimp, grape tomatoes and fresh Arugula.  Then it is drizzled with olive oil for an amazing Fish Friday feast.  Especially when paired with a wonderful bottle of Chianti Classico.

Join the ItalianFWT group as we explore The Tuscan Wines of Chianti and it's Neighbors..........

Friday, November 1, 2019

Roasted Brussels Sprouts, Apples and Onions #HolidaySideDishes #WorldVeganDay

This wonderful side dish couldn't be easier and you will be thrilled with the great results.  Earthy Brussels Sprouts tossed with Sweet Onion and Apples, then roasted until tender and browned.

Today is not only the final day we are sharing Holiday Sides but it is also World Vegan Day.........