Amazing... 

Pioneer Woman, I love you once again.

http://thepioneerwoman.com/cooking/2012/01/bacon-wrapped-scallops-with-chili-butter/

Jamie Oliver's Roast Chicken.... yes please.  

Recipe here

The pierced lemon in the cavity creates for an amazing flavor.  I complimented with thinly sliced lemon under the skin.  Yummmmm.

Mini Eggplant for the Patio....

Pot Black Eggplant

The tiny fruit produced by the Pot Black Eggplant is perfect for container growing.  Ripe from the size of a golf ball to a tennis ball, how did I miss out on this one for my balcony this year!?  Its flavor and texture is something I am interested in checking out, either way its leaves and pretty purply fruit would be a beautiful addition to any patio.  

The National Garden Bureau discusses this new varietal here.

And so far the only place I have found to buy seeds is DT Browns out of Europe.  

hmm.... D.T. Brown's Seeds

Fabulous Flatware

 

 I haven't wanted something this bad in a while.  I must find a way to make this flatware mine.  Dinnerware in general has a place in my heart, but this is just.... wow.  It is iridescent purple!

Find this beautiful flatware at Anthropolgie.

Potato Leek and Turnip Soup

4 cups of Water

2 cups of potatoes, diced
2 cups of turnips, chopped (smaller than the potaotes)
1 Leek, finely chopped
1/2 white onion diced

2 celery stalks
2 cloves of garlic
salt and pepper to taste
crushed red pepper flakes
1 teaspoon dried oregano

Bring water to  boil, salt water.  Add potatoes, leeks, onion.  bring back to a boil.  Turn heat down and simmer for 45 minutes.  Add desired amount of crushed red pepper.  Saute celery and garlic in pan and a bit of olive oil until garlic browns slightly.  After 30 minutes of water and veggie simmer time add celery mixture and oregano to pot.  Now adding this was definitely an after thought for me, but the crunch from the slightly less cooked celery was an exciting bonus.   Salt and pepper to taste and enjoy!  Super easy, super healthy.   I did let this cook a little longer, which made the potatoes break down and thickened the soup. 

   Yummmmmmmmm....

New Cooking Garb For Me!!

SUPER excited about my new (vintage) apron for only $8.  I am definitely moving up in the cooking world now!

Love love love the vintage store around the corner from my house.  Thank you A Touch of Vintage!

To visit their website click here.

Quick and Easy Quiche

I make this quiche often and vary what ingredients are used, but the base is always the same.  Switch out the broccoli for spinach or get creative with bacon and sun dried tomato.  Anything really works.  Very easy to whip together and impress your guests.  Or cook in advance and reheat for lunch.

4 eggs
1 cup Milk
1/2 cup mayonnaise
4 oz. swiss cheese, shredded
1 cup of Broccoli chopped
1/2 cup onion diced
1 frozen pie crust (I prefer deep dish)
1 tbs fresh chopped parsley (optional)
salt
pepper
garlic powder

Preheat Oven to 375 degrees.  Mix all ingredients in a bowl with a whisk, pour into the frozen pie crust (do not defrost).  Bake in the oven for 45 minutes to an hour or until top begins to brown.  Let rest for a few minutes before cutting and serving.

The original recipe that I knocked off some time ago included half and half in addition to the milk and 8 oz. of cheese not 4.  I have cut it down and really have not noticed.  If you would like to "beef" it up I suggest the addition of these.  I also use skim milk and light mayo and it is still equally yummy.