Back Away From The Asparagus & No One Will Get Hurt

Marinated Asparagus. The taste will "Stalk" you in your dreams. HA! I slay myself! (If you click on the photo, the dressing shows up better)

I was a weird kid. Yes, I know I’m also a weird adult but my point is that it started years ago. It was just a hobby then. Now I have it down to an art form. But moving on. I was a weird kid. I never turned up my nose at things like spinach, brussel sprouts or asparagus. On the contrary, I inhaled them. Which was great until the one time that asparagus spear got stuck up my nose upon inhaling…

What? You really expected me to make it through a paragraph without a bad one liner? You must be new to my blog.

But I really did love all of them. No inhaling involved *insert bad Bill Clinton joke here* Mind you, the spinach and asparagus I had a kid were always canned. Sad as it is, I didn’t have fresh of either until I was well into my 30’s. For the longest time, I preferred the canned versions because they were familiar. The fresh tasted funny to me. But they grew on me. No really. They did. Makes wearing a skirt interesting.

I’d lie and tell you that I’ll stop now but you’d know and I’d know that I was lying so why bother?

It was the dawning of the Age of Asparagus, age of asparagus

Ahem. Yeah. Again; moving on. Loved them, ate them, wore them. Ok, I think that catches us up now. Continue reading

Real men Do SO eat Quiche!

Asparagus Canadian bacon Quiche

The Italian Quiche

I know this for a fact because every time I tie my husband to a chair and force bites of quiche into his mouth he eats it. So there! That theory shout outta the water. I’m pretty sure the threats and the rubber chicken I smack him with have nothing to do with it. He LIKES it. He really likes it!

I have never figured out how quiche got a reputation for being a food only women like. I mean really? It has meat and cheese and eggs in it. I know of no men who don’t like all of those in any combination as frequently as they can manage to eat them.

Quiche can be one of those meals that either turns out fantastic and you find yourself saying that you really need to eat it more often. Or it can be something that you eat and say “ehhh; not sure what all the fuss is about”.  I can’t help but feel that part of the problem is that it can tend towards bland. Take some swiss cheese, take a little bacon, throw it in a crust with eggs and milk or cream and call it done. Hello?! Can we say borrrrringgggggg?

That’s not to say that a nice Swiss cheesy bacony quiche can’t be good but it can always be helped along. Or better yet, just use different filling ingredients. Nothing says you have to use bacon or at least not ONLY bacon. When I make quiche, I make two of them and I make the fillings a little more exciting. I save the Swiss and bacon for the French Onion Bread Pudding I make. That recipe will probably go up come Autumn.

Today I made one with Asparagus, Canadian Bacon, various herbs and spices as well as a ton of Swiss cheese. The other has Italian Sausage, Sun Dried Tomatoes, Pepperoni, Mozzarella and Parmesan cheese and spices.

One tip before I get to the recipes. It is very easy to overfill pie pans when you make quiche. You see it and think it needs more cheese. Or it needs more meat. Well, don’t do it. All you will end up with is a mess. If you want to do that and I have done it before, just make extra filling base (the egg/milk/cream mixture) and put it into a 3 quart baking dish with no crust and call it a Frittata. 😛 Also, make sure you put a baking pan under each quiche just in case of overflow.






Think I had a long enough title there?

  • 2 ready made 9 inch deep dish pie crusts (sure you can make your own but…ummm…why?)
  • For the Italian Quiche-
  • 2 Italian sausage links, cooked and coarsely chopped
  • 1/2 cup pepperoni, chopped
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup shredded Parmesan
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Mrs. Dash Italian Medley
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup chopped fresh Basil
  • For the Asparagus & Canadian Bacon Quiche-
  • 1/4 lb asparagus, chopped and 6 stalks cut in half to garnish
  • Half of a 6 ounce package Canadian bacon, chopped
  • 1 cup Swiss cheese, chopped
  • 1 teaspoon dill weed
  • 1 teaspoon onion powder
  • For the quiche base
  • 5 eggs, lightly beaten
  • 1 1/2 cups milk (preferably whole)
  • 1 1/2 cups heavy cream
  • 1/2 cup sour cream
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

1) Preheat oven to 350 degrees

2) Layer your filling ingredients in the pie shells, ending with the cheeses and herbs and spices in each shell. Like This: *points down

3) In a large bowl, mix together your eggs, milk , cream, sour cream, salt and pepper.

4) Carefully ladle the mixture evenly over the filling ingredients.

5) Garnish the Asparagus quiche with the reserved Asparagus.

6) Bake both at 350 degrees until a knife inserted in the center comes out clean, about 45 minutes. Check after 35 minutes because ovens are different and annoying.

Italian Quiche

Asparagus Canadian bacon Quiche

You say Potato I Say…Well, Potato

I’ve always thought it was interesting that every culture has variations of many of the same foods. Tacos using ground beef for Mexico, meat sauce in Italy, Picadillo in Cuba. Pork is loved as pulled pork here in the states, schnitzel in Germany, Korea has Bulgogi. Here we love our chicken fried country style, in other countries they have chicken Marsala or chicken curry (I love curry. I’ve only told you that 376 times but it bore repeating.)  They all have different ways with chocolate, cabbage, rice and so many more. One of my favorites is all the different cultural uses for potatoes. Yep. Simple homey bumpy potatoes. They have saved people in many countries from starvation and made others wayyyyy too fat for their own good :-P. They can be fried, boiled, mashed, mixed with a gazillion other ingredients and pretty much no matter what you do (unless you add liver to them. ICK! No, I know of no liver and potato recipes but I had to throw in my hatred for liver.) they taste wonderful.

One of my favorite ways is dumplings. Dumplings are another thing that each ethnicity seems to have its own way of cooking. I am torn between German Potato Dumplings and Gnocchi for favored way of eating them. Tonight I played around with Gnocchi. While I love them just slathered with four sticks of butter (WHAT?!) and 3 pounds of cheese, I went a different route tonight. I probably could have used another package of Gnocchi because the final plateful has more other things than it does the dumplings :-p It’s chock full of fresh Asparagus, Portabello mushrooms, Shallots, garlic and chopped ham. It would make either a nice side dish or a fairly hearty meal on its own.It’s simple to make and delicious to eat. I would say though that if you’re really wanting the Gnocchi to be the focal point, either cut down on the other ingredients or double the Gnocchi. personally, as much as I love Gnocchi, I enjoyed it with the full helping of the Spring like Asparagus and the mushrooms and ham. YUM!


  • 1 16 ounce package potato gnocchi, cooked, reserving 1/4 cup of the cooking water
  • 1 lb fresh Asparagus, woody ends cut off and the rest cut into bite sized lengths
  • 1 8 ounce package portobello mushrooms, sliced
  • 8 ounces chopped ham
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 1/2 cup unsalted butter
  • 2/3 cup grated Parmesan cheese
  1. Cook Gnocchi as directed on package. Cover and set aside while you make the veggie/ham part of the dish.
  2. In large pan melt the butter. Add in the asparagus, mushrooms, garlic, ham and shallot. Cook over medium heat, stirring occasionally, until the asparagus is crisp tender.
  3. Pour this mixture in with the gnocchi. Add the 1/4 cup of reserved cooking water and the Parmesan cheese and mix well.