Food Americana Bagel Breakfast Sandwich #CooktheBooks

Toasted Bagel with a cream cheese schmear topped with eggs scrambled with onions and smoked salmon. Perfect for breakfast, brunch or brinner.

Off the Menu Round-up #MoviesandMunchies

March has come to a close and so has our Off the Menu Movies and Munchies event.  I think for the most part the group agreed that this was a fun and mindless little rom com.  I know that they all agreed that there was tons of food inspiration to be had.  

Sweet Potato and Beet Hash #MoviesandMunchies

Colorful and nutritious this dish is a delight for the stomach and the eyes.  I was inspired to create this dish after watching the film "Off the Menu".

Sweet potato, beet, poblano pepper hash is served up beautifully golden and crisp.  This would make a perfect side dish to any meal however I served it topped with a perfectly fried egg on Ash Wednesday when we abstain from meat.

Apple Cinnamon French Toast Bake #SundayFundayBloggers

French bread and diced apples lightly sweetened with maple syrup and brown sugar, flavored with cinnamon, baked up in custardy goodness.  Perfect for Breakfast, Brunch or Brinner.

The Sunday Funday Bloggers are cooking up Hot Breakfasts today......

Huevos Rancheros Verde #SundayFunday

 Huevos Rancheros translates to Ranch Style Eggs.  This is a breakfast commonly served to ranch hands in Mexico to help them power through busy, active days.  I am sharing a lightened up version that is just as delicious but better suited for a less busy lifestyle and career.

The Sunday Funday Bloggers are sharing Egg recipes today......

Butternut Squash Frittata inspired by The Gathering Table

 This easy egg dish is great for using up any leftovers that you have in the refrigerator.  It is great for breakfast, lunch or dinner.  Today's version features Roasted Butternut Squash but you can add any items that you love and have on hand.

I was inspired to make this frittata while reading The Gathering Table by Kathryn Springer.......

Oktoberfest Breakfast Casserole #SundayFunday

This scrumptious Kielbasa and Pretzel casserole makes a perfect breakfast before a busy day and is hearty enough for  Brinner after a busy day.

The Sunday Funday Bloggers are celebrating Oktoberfest this week........

Eggplant Shakshuka #SundayFunday

Shakshuka is a wonderful dish containing a sauce that includes tomatoes in which the eggs are nestled and cooked.  It is rich and savory.  Perfect for breakfast, brunch or brinner.  This recipe includes eggplant in the sauce for a creamy, tasty and savory addition.  Serve with some heated pita bread to sip in those yolks and to gather up all that wonderful sauce.

The Sunday Funday Bloggers are cooking up Breakfast for Supper this week........

Karen's Breakfast Nachos

These breakfast nachos are a fun way to start the day. They are perfect for brunch and brinner as well.  Tortilla chips smothered in breakfast sausage, cheese and potatoes and then topped with a perfectly fried egg.  Sooooooo good.

This is the recipe I chose for Festive Foodies Recipe/Blog Swap.....

Mushroom and Boursin Cheese Omelet because Paris Never Leaves You

 I won a book in a raffle offered by The Book Club Cookbook last month.   I love this group, they offer numerous giveaways each month of many different genre of books.  Historical fiction is one of my genres of choice so each month I enter and quite often I get sent a copy of the book they are profiling.

This time I wond Paris Never Leaves You by Ellen Feldman.......

Coyote Ugly Breakfast Pizza #FoodnFlix

Now I know many of us enjoy cold pizza for breakfast but how many of us make a fresh pizza just for breakfast?  Well not just for breakfast, it can be served for brunch or brinner too.

Sourdough pizza crust topped with a sour cream sauce, crisp bacon, shredded Monterey Jack cheese and topped with a sunny side up egg.  Can you say DELICIOUS!!!!

Tater Tot Waffles with the Works #OurFamilyTable

Crisp, crunchy tater tots cooked up in the waffle iron and then topped with cheese, sour cream and bacon is a perfect casual and comforting dinner during these hard times.

The From Our Dinner Table Group are serving up Brinner today.......

Mushroom and Swiss Frittata #FoodieExtravaganza

This delicious frittata is perfect for Breakfast, Brunch, or Brinner.  Filled with sauteed onions and mushrooms, sprinkled with Swiss cheese and finished in the oven it is a complete meal ready in a snap.

We are celebrating National Breakfast Month with the folks over at Foodie Extravaganza......

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

• Amazing Apple Pie by Simply Inspired Meals
• Blueberry Mini Pies by Karen's Kitchen Stories
• Butternut & Apple Galette by Sid's Sea Palm Cooking
• Chicken and Spinach Quiche by A Day in the Life on the Farm
• Chocolate Cream Pie by Making Miracles
• Kate's Perfect Plum Pie by Food Lust People Love
• Lemon Meringue Tart by Culinary Adventures with Camilla
• Mixed Vegetable Pie With Shortcrust Pastry by Recipe Pocket
• Pear Ginger Pie by Cookaholic Wife
• Pecan Streusel Pumpkin Pie by Palatable Pastime
• Sour Cream Pear Pie by Pandemonium Noshery
• Spinach and Chicken Quiche by Sneha's Recipe

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.

These individual little quiches with potato crusts.

Smoked Salmon and Herb Cheese

Ham and Broccoli 

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

American

Yield: 6 servings

Author: Wendy Klik

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

ingredients:

• 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

instructions:

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.

NOTES:

Recipe inspired by Campbell Soup Company.

Calories
210.51

Fat (grams)
12.08

Sat. Fat (grams)
4.99

Carbs (grams)
11.51

Fiber (grams)
0.63

Net carbs
10.88

Sugar (grams)
4.48

Protein (grams)
13.71

Sodium (milligrams)
420.06

Cholesterol (grams)
155.72

https://adayinthelifeonthefarm.blogspot.com/2019/11/chicken-and-spinach-quiche.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

Shakshuka #OurFamilyTable

Perfect for Breakfast, Lunch or Dinner, life doesn't get much better or more tasty than this egg in a spiced tomato sauce dish known as Shakshuka.

The From Our Dinner Table Group is sharing easy Middle Easter recipes today........

Quiche with Potato Crust #BakingBloggers

These fun little Quiche cups are perfect for a brunch buffet.  You can add any fillings you like or make 2 or 3 batches so there is a variety to offer.  I served this batch up at room temperature as part of an appetizer spread that I put out before dinner at our Labor Day gathering.

Made with a hash brown crust these little bites of goodness were perfect for this month's Baking Bloggers theme of potatoes..........

Say Yay for Beaujolais #FrenchWinophiles

Welcome to an early edition of The French Winophiles.  We normally post on the third Saturday of each month, followed by a twitter chat.  We are still chatting on Saturday and would love to have you join us at 11 AM ET. You will find us by using hashtag #Winophiles.  This month we will also be using the hashtag #Beaujolais.

So why are we posting early this month?  Beaujolais is releasing their 2017 harvest today!  Each year the current harvest of Beaujolais wines are released on the third Thursday and it has become a great marketing tool for them.  You can learn more about Beaujolais wines and this event by reading this invitation post written by Jeff of Food Wine Click, who is hosting this month.

Disclosure: I received free samples of wine for the purposes of this and future posts.  All opinions and ideas are strictly my own.  I received no monetary compensation for the writing of this post.

This year, on of our members, Lynn of Savor the Harvest, was able to procure samples of four different Beaujolais wines for our group to try;  Nature Terra Vitis from Vignerons de Bel Air, Brouilly from Domaine de Briante, Morgan Côte du Py from Domaines Piron and Cote de Brouilly Les Garances from Domaine Baron de L'Ecluse.

You can see what the others have to say about this wine in their individual posts:

• Jill from L’Occasion shares “No Sleep ’til Beaujolais: The French Wine That’s Keeping Us Up All Night“ 
• Martin from Enofylz writes “Ready To Elevate Your Beaujolais Game? Go Beyond Nouveau!” 
• Lynn from Savor the Harvest writes “Beaujolais Beyond Nouveau” 
• Rob from Odd Bacchus shares “Beaujolais Reassessed“ 
• Wendy from A Day in the Life on the Farm writes “Say Yay for Beaujolais“ 
• Jane from Always Ravenous shares “Beaujolais Wine: A Foodie’s Dream” 
• Nicole from Somms Table writes “Cooking to the Wine: Stephane Aviron Cru Beaujolais with Pork Tenderloin While Jumping Life Hurdles“ 
• Lauren from The Swirling Dervish shares “Thanksgiving for Two: Mushroom-Stuffed Pork Loin Paired with Beaujolais Cru” 
• Jeff from Food Wine Click! shares “Tasting the Beaujolais Pyramid over Dinner”
• Gwendolyn from Wine Predator asks "Do you know the way to Beaujolais?"  Followed up by "We do! Part 2 with Coq a Vin!"
• Liz from What's in that Bottle invites us to "Discover Real Beaujolais"
• Cam of Culinary Adventures with Camilla tells us about her "Top of the Central Coast; My Beaujolais Pairing Dinner"
• Michelle from Rockin Red Blog writes "Exploring Cru Beaujolais with #Winophiles".
• David from Cooking Chat shares "Food-Friendly Red Wine from Beaujolais".

The recipe I chose to showcase this wonderful wine made with primarily Gamay grapes is a rustic dish from Israel called Shakshuka.

Shakshuka is a dish of eggs poached in tomatoes and vegetables.  Often served for breakfast, I decided to enjoy it for brinner and pair it with the bottle of Côte du Py.  You can find versions of this dish in nearly every culture. This dish in France is spelled Chakchouka. I shared the Italian version, Uovo al Piatta con Pomodori, last Easter season.

I found this recipe by Celeste of The True Spoon on a website called Honest Cooking. It appealed to me because Celeste had paired it with Beaujolais when she served it.  I also was thrilled with the addition of beets to the recipe.

I had recently received a wonderful box of produce for our #FabulousFallBounty event that starts in just two days.  One of the items included in this box were some steamed and peeled baby beets.  Perfect for this recipe.

The most interesting thing about this pairing was the difference in my tasting as compared to Frank's tasting.  I took a sip of the wine and was please with how light and smooth I found it.  I thought that it was the perfect wine for this rustic dinner.

Frank also enjoyed the pairing but after he took a couple of sips of the wine he said "Wow, this is really a chalky wine".  We, more I than he, enjoy chalky wines.  I like when you take a sip of wine and it is so dry that your mouth feels like you just licked some chalk.  But I was surprised when Frank said this.  I didn't find the wine that dry at all.  It was not sweet. It was very fruity.  But it did not leave that chalky feel in my mouth as it did in his.  This just goes to show that tasting is in the buds of the beholder.  We should never judge a wine on someone else's review.  We all have our own palates and a wine that I love may not be the wine you love and vice versa.

I hope you enjoy this recipe and pairing that I am sharing with you today.  Stay tuned for further Beaujolais pairing from me and the other members of The French Winophiles.  You can find our posts on most social media platforms by following #gogamaygo and #lovebeaujolais.  Please join us for our chat this #Winophile chat Saturday morning at 11 ET when we discuss all of our #Beaujolais pairings.

Beet Shakshuka
adapted from The True Spoon

8 oz. baby beets, steamed, peeled and chopped
8 oz. fingerling potatoes, cut into bite size slices
3 T. garlic infused olive oil
1/2 red onion, coarsely chopped
salt and pepper to taste
1 (15 oz) can tomato sauce
1/4 t. cumin
1/4 t. caraway seeds
3-4 eggs

Place the potatoes and onion in a cast iron skillet.  Drizzle with olive oil, season with salt and pepper and toss to coat.  Place in a preheated 400* oven for 15 minutes.  Add the beets to the skillet. Stir, flipping the potatoes to allow even browning and return to the oven for 10 minutes.  Stir in the tomato sauce, cumin and caraway seeds.

Pressing down with a spoon create indentations for each egg you are using.  Add an egg into each well, season with salt and pepper and return to the oven for 10-12 minutes, until whites are set and yolks are cooked to desired consistency. Remove from oven and let rest a few minutes before serving.
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Join me on Saturday as I pair the Brouilly with a marvelous French Soup that I prepared for #SoupSaturdaySwappers featuring #FabulousFallBounty.