Asparagus Feta Quiche

I have random cravings all the time. No reason why, I just do. This past week, it’s been Quiche. I’m not an egg person by nature. I don’t like scrambled eggs, I don’t like omelettes. Poached eggs-yes! Love me some eggs benny! Quiche, however, it’s just a yummy vessel for fresh ingredients all baked in a delicious crust. I’m not an egg person. I’m a crust person!!! Pie crust or bust!

I didn’t bother to make by own pie crust this time around, although I could have. I had pre made pie dough in the fridge and honestly that stuff is just as good in my opinion.

In under an hour I made this Quiche, baked it, cooled it and ate it.

It’s that simple…. here’s how I made it

Asparagus Feta Quiche|

  • Pre made pie dough
  • 6 large eggs
  • 1/4 cup crumbled herb Feta cheese
  • Fresh asparagus
  • Salt and pepper
  • 1/4 cup milk
  • Parmesan cheese (optional)

Preheat your oven to 375

Roll out your pie crust and press lightly into your pie dish. Do not grease your pie dish. There’s enough butter in the crust itself and it will not stick.

Typically when I pre bake a pie crust I poke holes in the crust to prevent it from rising.

DON’T!!!

The eggs will run into the holes making your crust mush and the filling…. well. Your Quiche will look confused.

Instead, use baking beans to help the crust keep its shape.

Bake for 10 minutes before removing it from the oven to add your filling.

In a medium size bowl whisk the eggs, milk, salt and pepper together.

When the crust is partially baked, add the whisked eggs and milk. Sprinkle the Feta around evenly. Top with asparagus in any pattern you’d like, I chose to place the spears around in a wheel pattern so every slice would have nice big pieces of asparagus. And it looks pretty.

Top the Quiche with a handful of freshly grated parmesan cheese and bake for 30 more minutes.

Once the Quiche is out of the oven, let it rest for about 20 minutes before slicing.

Then slice it up and enjoy!!! Mmm mmm mmm!

I think I liked it… 😉

Cheesy Easy Couscous Balls

Easiest side dish EVER!!!

What’s better than a little fried yummy bite that takes no time to make? Well… probably lots of things…But! these cheesy Couscous balls are REALLY yummy and very family friendly.

Making use of instant Couscous, that only takes 5 minutes to cook, and 15 minutes to cool before assembling them into ball shaped fritters- these are so easy even the kids can make them. Just help them with the frying!

Cheesy Easy Couscous Balls

  • 1 box of quick cooking Couscous (I prefer olive oil and garlic flavored Couscous)
  • 3/4 cup shredded Italian blend cheese
  • 2 eggs, whisked
  • 1.5 c panko bread crumbs
  • Salt and pepper
  • 1-1.5 c vegetable oil

Cook the Couscous according to the package directions. Cool. For at least 15 min or until you can handle it easily without burning your hands.

Add in the cheese. Stir to combine. The cheese will melt slightly and act as a binder for the Couscous.

Just like meatballs, roll the mixture into little balls and set aside.

In one dish whisk your eggs. In a separate dish add your panko bread crumbs and a pinch or two of salt and pepper.

Add oil to a frying pan or cast iron skillet and heat on high while you assemble the cheesy Couscous Balls.

Roll them one at a time in the egg and then in the bread crumbs, being careful to coat them completely.

Shallow fry them in the vegetable oil. They cook quickly- about 1-2 minutes per side. Then place them on a paper towel. This will help take away any extra oil. Season them with a pinch of salt while hot.

Yum! It didn’t take long for these to go!

Light but cheesy and crispy! A perfect side dish with a soup or salad!

Gwenivere’s Favorite Couscous 

Our oldest baby- Gwenivere Elizabeth, Gwen, G$- will be 11 in 6 weeks. I can’t believe how quickly time passes when I can still remember her as my little baby so clearly. 

Please notice her younger sister, Victoria, throwing a tantrum in the background. How dare I make her wear shoes on Easter Sunday?! 

They are complete opposites. Only 16 months apart but completely opposite. 

Tori is our comedian, a sweet old soul and cute as a button. A music lover like me…And she has daddy wrapped around her little finger. We love our Tori Tor. 

Gwen. My almost 11 year old, also an old soul takes things a little more seriously. She’s like a little mom. Always recognizing when help is needed. She’s been mature since the day she was born. 

I can recall the nurses at the hospital commenting on how alert she was. She always looked like she knew something you didn’t. 

She’s responsible. Eager to help me around the Homestead and man… has she grown up this past year. 

What is it that happens between age 10 and 11? She’s still my baby, but I can feel her slipping further and further into her own self. Not that, that’s a bad thing. 

It’s inevitable. Friends become MOST important, constant sports and dance classes. Band, school, studying (real studying too! Her homework is most often over my head) and some days, I feel like I’m just along for the ride. 

I try and remind my self to take mental pictures each day. I don’t want to ever forget this ride. I never want it to end. 

Birthdays have always been hard for me. Another year has gone by. 

Time. 

Time keeps me ever optimistic for the future but also reminds me that nothing lasts forever. And as a parent, that is the most important lesson my kids have taught me. Take nothing and no one for granted. The calendar is there to remind us of that. And my kids…their ever growing and changing minds and bodies are constant reminders of that. 

Luckily though. Their spirit remains the same and that is what makes my heart overflow each day. 

To my almost 11 year old. I love you. More than you’ll ever know. 


So as I’m crying in my kitchen over coffee, I’ll get to the point of this post and that is Gwenivere’s favorite meal! 

Mediterranean Couscous. Every year when the weather turns warmer, her birthday gets closer and this is the meal she asks for. The whole family loves it and I’ve been making it for years. 

In kindergarten, at a parent teacher conference, I had noticed a brightly colored board in Gwen’s class room. It listed all of the students names and their favorite foods. As I went down the list I saw only, pizza, chicken nuggets, mac and cheese… and then I got to Gwen.

Gwen- favorite food: Couscous and salmon. 

Yep! That’s my girl!!!

It’s also one of those perfect dishes to bring to a gathering, cook out, baby/bridal shower…I’ve brought this to all of the above and people are always asking for the recipe after they try it. 

So without any more gushing and reminiscing– I give you,

Gwenivere’s Favorite Couscous|

Serves a crowd, or is great for leftovers the next day!

45 min cook time

2 hours chill time 

  • 1 box, quick cooking Couscous
  • 1 1/4 c chicken broth
  • 1 pound of boneless skinless chicken breast or thighs 
  • 1 medium size cucumber, seeded and chopped 
  • 2 Roma tomatoes
  • 1/4 c chopped black olives
  • 1/2 c feta cheese, crumbled 
  • 1/2-1 c of store bought or homemade pesto 
  • Salt and pepper to taste 


Start by baking your chicken, seasoned with salt, pepper and a little paprika or whatever you’d like, at 375 for 35 minutes or until completely cooked thru. Then let it cool. Rotisserie chicken is absolutely fine here too and is a real time saver!

Meanwhile, cook your couscous according to the package directions in the chicken broth. Chicken broth gives it so much more flavor than just the water the box calls for. 

Fluff it with a fork and let it cool slightly before tossing it with a tablespoon or two of the prepared pesto. The oil in the pesto will keep the Couscous from clumping. Put the Couscous in a large bowl.

Next chop your veggies and add them to the Couscous. No need to stir yet.

Next, chop up your chicken! In a smaller bowl toss it with the remaining pesto. Don’t be shy here! Add as much as you’d like! It will only make the dish better!


Now it’s time to add the chicken to the Couscous and veggies, and then the feta!

Mix it all up and chill for at least two hours before serving! And then… enjoy 

Creamed Corn-A family favorite

This is one yummy side dish! And a super easy one too!

James will eat corn with every meal if I let him. It’s one of his favorites. Give him corn and mashed potatoes and you’ll be the apple of his eye. That’s how I won him over. Corn and mash. 

Kidding. But his affinity for corn is a real thing. 

So naturally…being the foodie that I am, I try and find new ways to doctor up said corn. 

Whether it’s fresh or straight out the can, this recipe is a delicious one! 

We do grow corn here on the Homestead but truth be told, the raccoons usually get to it before I do. 

One of these years I’ll pick it all as soon as it’s ready. Rather than doing what I always do and say… hmmm if I wait a couple more days to pick the corn, they’ll only get bigger!

Nope.

They’ll only get eaten. And not by me.

Anyway, if you are using fresh corn- I find that the corn tastes better if you fire roast it first. Either over a gas burner, a grill or a grill pan. 

Next, invert a small bowl into a larger bowl. This will create a flat surface to cut the kernels off the cob and the larger bowl will catch all of the kernels. 

After that the rest is easy!

Creamed Corn|

Serves 6

Cook time- 45min

  • Fresh corn on the cob, or 3 cans of fire roasted corn, drained
  • 8 oz of cream cheese 
  • 1 stick of salted butter, divided
  • 1 c of milk
  • 1 sweet, yellow pepper, diced small
  • 2 tbsp fresh parsley, chopped 
  • Salt and pepper to taste
  • Parmesan for garnish 

Place your corn and sweet yellow pepper in a casserole dish. I like using yellow because it adds a fresh sweet flavor, but because of its color, people usually can’t tell where the flavor is coming from. It looks just like the corn! A little chopped fresh parsley is great here too.

Next, in a sauce pan melt  4 tbsp of butter, cream cheese and milk together, stirring frequently and being careful not to scorch. 

Add a pinch of and pepper and pour all over your corn and sweet pepper, then stir.

Next place the remaining butter on top of the creamed corn. 

Add a heaping tbsp of Parmesan cheese and some more parsley for flavor and garnish. 

Bake at 375 for 30 minutes. 

This was perfect along side classic pork pie!

The creamed corn will come out hot, bubbly, sweet and creamy!

Money! #winnerwinnercornfordinner #corny

The whole family loves this recipe!! I hope you give it a try. Whoever you are out there. 

Steakhouse Potato Salad| Spring Fever Summer Food

  
I can’t get enough of this easy and flavorful potato salad! I’ve been making this one for years but it’s even better these days with the addition of our farm fresh, thick cut bacon!!

I’m over winter. I can’t stop thinking about warmer days, new livestock, new gardens… New life. 

After a few days of balmy temps…you’d consider 52 balmy, right? I was determined to whip up a lighter faire, and be done with the hot soups and winter casseroles… Something that says spring is here!

Is there anything better than burgers, dogs and potato salad!!? Mmm mmm Summer livin! 

This salad is so easy to make and packed with steakhouse flavor! 

It’s like a cool refreshing version of a baked potato bar all mixed up and delicious!

Here’s what you’ll need…

Steakhouse Potato Salad|

3 hours, serves 4

  • 4 c red potatoes, washed and cubed
  • 1/2 c mayonnaise 
  • 1/2 c good ranch dressing 
  • 4 slices of bacon cooked and crumbled 
  • 3/4 c shredded cheddar cheese
  • Salt and pepper to taste
  • 2 tbsp green onion, thinly sliced

Cook the potatoes in salted boiling water until fork tender.

Drain and rinse the potatoes under cold water and transfer to a mixing bowl.

Reserving half of the cheese and green onion for garnish, mix together all ingredients.

Garnish, cover and chill for at least two hours before serving. 

Potato salad always gets better with time. You want the potatoes to soak up all that extra flavor!

This is the perfect side dish for any  BBQ or if you just need a little taste of summer!