Monday, April 27, 2015

Ham and Asparagus Quiche #SecretRecipeClub


What is the best way to have leftover Easter ham?  Well in a quiche of course.  The two of us had a 9 1/2 pound ham for Easter. It was the smallest one I could find and trust me when I say I hunted high and low for a smaller one at the store. I like ham but only a little bit. My once a year Easter ham is good enough for me.  So we ate ham on Easter and then ate and ate all week long.  There was still ham left and into the freezer it went. Even Mr. J couldn't think of eating ham any time soon.

It was right around this time that I started looking into what I could make for the April posting for The Secret Recipe Club.  This month I had the blog A Day in the Life on the Farm.

It was so interesting learning about Wendy and her family. She kind of has my dream life. They live in the country on a large piece of land with animals and lots of vegetables and fruit. They work on being as self sustaining as possible. Some day. Some day. 

Anyways, breakfast is my main meal nowadays. I wake up and am ravenous. I immediately search Wendy's breakfast options and saw the Ham and Asparagus Quiche.  As soon as I saw it I knew I wanted to use the remaining ham. I love quiche. And even though ham isn't my favorite this was a great way to use it in something I enjoy. 


Fast forward a few weeks and my parents were in town visiting. Out came the quiche recipe. Mr. J chopped up all of the asparagus and remaining ham and into the oven it went. I love how quick quiche can come together, especially when someone else does all of the chopping. 

The four of us devoured the quiche. I did plan on taking some additional photos of slices but after we each had our first serving we all decided on another round.  Before I knew it the whole quiche was gone. Needless to say I am keeping this recipe handy for future use.  

Thanks so much for the wonderful recipe Wendy!

Ham and Asparagus Quiche

by Emily Morris
Prep Time: 20 minutes
Cook Time: 45 minutes
Keywords: bake breakfast egg
Ingredients (serves 6-8)
  • 1 store bought pie crust
  • 8-10 stalks of Aspargus, trimmed and cooked
  • 1 cup cooked ham, diced
  • 1 1/2 cup shredded Swiss cheese
  • 3 green onions, white and light green parts sliced
  • 3 eggs
  • 1 cup low fat milk
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • dash of nutmeg
Instructions
Preheat oven to 350* F. Line pie pan with crust.

Layer asparagus, ham, cheese and onions in the crust.

Combine the eggs, milk, cream and seasonings in a medium bowl and mix well using a whisk.

Pour over ingredients in crust and gently stir to incorporate.

Bake for 45 minutes to an hour or until a knife inserted in center comes out clean.
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Wednesday, April 22, 2015

Happy Earth Day and #WIAW

Happy Earth Day!

Do you have any special plans? I would like to get outside and clean up our yard a bit but I am pretty sure that is not going to happen today. Maybe this weekend?  It is colder here but at least the sun is out.

Somehow my morning got away from me and breakfast did not get a photo. It was my typical green monster smoothie. No change there. 


My second breakfast or first lunch was avocado toast. Love.  Who knew something so simple would be so good. Seriously I get so happy whenever we have avocados in the house. 


Lunch was clam chowder and an orange.  My parents came this weekend and left a whole bunch of food in the fridge.  Here is to no cooking all week long. Although I love to cook and bake knowing I don't HAVE to all week is a pretty good feeling.  


Dinner is a second take on prime rib.  There is a salad under all that meat.  Finally I can eat red meat again the way I like it. I think the worst restriction for me while pregnant was not having rare meat.  Steak is just not good when cooked through. 


And here is our little girl.  Wide eyed and taking it all in. After the cold attack last week we are finally back on track. Thank goodness!


What did you eat Wednesday?

Monday, April 20, 2015

Coconut Cream Pie


Say hello to our Easter pie. It came a few weeks late but we were still happy to dig right in.  After the success of the banana cream pie I wanted to make a coconut version. I <3 coconut.="" font="" nbsp="">


We had a rough week the last few days as Miss Olivia came down with a cold.  Sick babies are the most awful thing ever.  You want to help them so much but you cannot make it go away. I know this feeling won't get easier as she grows but oh my. I am not sure if my heart can take it.  


We had stuffy nose galore and both mommy and daddy spent the night staring at her to see if she was still breathing.   I now only refer to myself in the third person as mommy. Mr. J is officially daddy.  Is this going to continue till she is in college? Not that I mind too much.


Any how this pie got us through. Lots of pie.  I might have single-handily eaten 3/4 of the pie. 


I think the cure for parents during times of sickness is pie.  The grab a big spoon and throw it in a bowl kind of serving.

For all others this pie is still good. Add it to the list for Easter next year but you will want to make it sooner. 


Coconut Cream Pie

by Emily Morris
Prep Time: 30 minutes
Cook Time: 15 minutes
Keywords: bake dessert coconut pie
Ingredients (serves 6-8)
    For the Graham Cracker Crust:
    • 1 1/2 cup crushed graham cracker crumbs
    • 1/4 cup sugar
    • 1/3 cup butter, melted
    For the Coconut Filling:
    • 5.1 ounce box instant vanilla or coconut pudding
    • 15 ounce can cream of coconut
    • 1/2 cup coconut milk
    • 12 ounces cream cheese, softened
    • 2 cups heavy whipping cream
    • 1 teaspoon vanilla extract
    • 3 tablespoons sugar
    • 1 cup toasted coconut
    Instructions
    For the graham cracker crust:
    In a small bowl, combine the crumbs and sugar; add butter and blend well.
    Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
    Bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.

    For the pie:
    Spread the coconut out onto a baking sheet. Toast for 3-5 minutes, until just golden. Then remove and cool. The coconut cooks extreme fast in a matter of seconds it will go from white to burnt black.
    Place the instant pudding mix in a medium bowl. Add the cream of coconut and milk. Whisk for 1-2 minutes until well combined. Refrigerate until ready to use.
    Using an electric mixer, whip the heavy cream with 1 tsp vanilla and 3 Tbsp sugar. Be sure the cream is whipped till stiff peaks. Transfer to another bowl, cover and refrigerate.
    Beat the cream cheese until light and fluffy. Slowly, beat in the pudding mixture. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps.
    Finally fold in half the whipped cream. Carefully mix until smooth.
    Scoop the filling into the cooled pie crust. Top with the remaining whipped cream and sprinkle generously with toasted coconut. Chill for at least 4 hour or overnight.
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