Caramelized Vidalia Onion Quiche Recipe

Check this out. . .

I really don’t have much to say except that you MUST try this recipe! Even if you don’t like onions! I promise, it’s so rich and delicious and not “oniony!”
I found this recipe in Southern Living March 2012 and made it for dinner (with a few modifications from the original) a little over a week ago. Here is how I did it.

Caramelized Vidalia Onion Quiche Recipe

Slice 2-3 large sweet Vidalia onions.

sliced vidalia sweet onion

Cook onions in 2 Tbsp hot olive oil for 15-20 minutes until they are a nice caramel color.

caramelizing onions

caramelizing onions

caramelized onions

While the onions are caramelizing, grate, cook and crumble 6 slices of bacon.

Add bacon and 1 tsp chopped parsley (1/4 cup chopped fresh) to the pan.

Stir to combine.

Lay prepared pie crust in a 9-inch pie pan.

pie crust

Add half of onion mixture to the pie crust.

Grate 8 oz of Gruyere cheese (enough to equal 2 cups).

grated gruyere cheese

Add half of the shredded cheese on top of the onions.

Repeat the layers with remaining onions and cheese.
In a bowl, mix 4 eggs, 1 1/2 cups half-and-half, 1/2 tsp salt, 1/4 tsp ground pepper and 1/4 tsp of ground nutmeg (I added a dash more).

Whisk until well combined.

Pour the egg mixture on over the onions and cheese. Bake in a 350 degree oven for 45 minutes or until set.

Let me warn you that this smells DIVINE while it cooks!

Ready to see the inside?

Oh my gosh y’all, this was SO good. I couldn’t stop eating it out of the pan after dinner! Even if you don’t think you like onions, be brave and try it, please?!

Caramelized onion quiche

I served it along side some grilled tilapia and green salad. This would also make a great luncheon dish with a salad and fruit!

Go get some Vidalias and try this! You won’t be disappointed!
Recipe adapted from Southern Living Magazine.

Sautéed Cheese & Corn Casserole Recipe

Back when I did my vlog post for Philadelphia Cooking Creme, I received a cookbook in the mail full of recipes using Philly cream cheese. The book is called Cooking with Pheeling and there are some incredible looking recipes in it!
I’ve only tried one recipe so far. I was looking for a vegetable side dish when this picture caught my eye.

The recipe was for Sautéed Cheese and Corn Casserole. I made it and it was delish!
So I wanted to share it with you. I couldn’t find a link to the recipe anywhere online. Below is the recipe from the cookbook with a few minor changes.

Sautéed Cheese & Corn Casserole

Start with 1/4 cup chopped onion & 1/2 cup finely chopped mushrooms.

chopped mushrooms and onions

Sautee onions and mushrooms in 2 Tbsp melted butter over medium-low heat

sautee mushrooms onions

until tender.

sautee mushrooms onions

Add 1/4 cup flour and cook for 2 minutes, stirring often.

Add 1 can creamed corn to the pan. Stir to combine and cook until heated through.

cream corn

In the meantime, grate 1/2 cup Gruyere cheese.

grated gruyere cheese

Add one can corn, drained, 1/2 cup chive & onion cream cheese, grated cheese and salt and pepper to the pan. Remove from heat and mix until combined.

corn mixture

Finely crush 1/2 cup buttery round crackers (Ritz) with a rolling pin. Mix with 3 Tbsp melted butter.

crush crackers crumbs

Pour the corn mixture into a greased casserole dish. Top with cracker crumb mixture.

corn casserole

Bake in a 350 degree oven for 30-45 minutes or until casserole is bubbly and topping is golden brown.

sauteed cheese corn casserole

So delicious!

sauteed cheese corn casserole


Olive-Stuffed Pork Tenderloin Recipe

My mom has a really yummy recipe for an olive-stuffed pork tenderloin. I wanted to make it one day, and I can’t remember why, but I couldn’t get the recipe from her. I assumed she probably got it online so I did a search. I couldn’t seem to find a recipe that sounded like it would taste like hers, but I did come across one from Robin Miller of Food Network that I decided to go with. This recipe for Olive-stuffed Pork Loin had a sweet sauce. The one my mom makes is more savory. But it still sounded good, so I thought I’d give it a try.

Two ingredients I modified: red wine vinegar for sherry vinegar and pork tenderloin instead of pork loin. Other ingredients: dijon mustard, honey, olive oil, thyme and pitted kalamata olives, salt and pepper.

Let me warn you that the next couple of photos aren’t exactly the most appealing! Raw meat doesn’t photograph well! 🙂

Using a knife, poke several deep slits in the pork on all sides.

Stuff the olives deep in the slits. {I told you it wasn’t pretty!} Sprinkle pork with salt and pepper.

Heat 1 Tbsp. olive oil in a skillet over med-high heat. Sear the pork on all sides. You might loose a couple olives during this process. Just shove them back in. Remove pork from skillet and place in a greased baking dish. Preheat oven to 400 degrees.

In the meantime, whisk together 2 Tbsp each mustard, vinegar, honey and olive oil and 1 tsp dried thyme.

Pour mustard sauce over the pork. Place in preheated oven for 30 minutes or until center reads 150 degrees. Remove from oven and let rest for five minutes before cutting.

Be sure to drizzle the sauce in the pan over the slices of pork tenderloin! Yummy! I served the olive-stuffed pork tenderloin with roasted butternut squash and tri-colored potatoes.

You can find the original recipe from Robin Miller at Food Network.

Shrimp & Broccoli Fettucini with PHILADELPHIA Cooking Creme


Thank you to Kraft Foods for offering me the opportunity to recreate a recipe with PHILADELPHIA Cooking Creme. Please click here to learn more about all the PHILADELPHIA Cooking Creme flavors and recipes.

I’m sure you’ve seen Philadelphia’s Cooking Cremes in the store. There are
a variety of flavors available to help create an easy, quick and delicious meal using just a handful of ingredients. Have you tried any of them yet? If you haven’t, you don’t know what you’re missing! I was introduced to Philadelphia Cooking Creme several months ago when my mother-in-law used the Santa Fe blend to make Santa Fe Chicken Casserole}. It was a fantastic combo of chicken, tomatoes and black beans with a spicy cream sauce, tortillas and cheese all baked into a yummy casserole. She told me all about the new line of cooking cremes and at my next trip to the grocery store I found myself having a hard time deciding which flavor to choose! I ended up going with the Italian Cheese & Herb flavor. I didn’t know what I was going to do with it, but it sounded yummy!

Once I got home I found a recipe attached to the lid for a Tomato Basil Pizza. I figured I would try that. It was easy, it was quick and it was delicious! I was so impressed that I shared it with you in a post I called, “Winner, Winner Pizza Dinner!”

You can actually find this recipe and many more for all the different Cooking Creme flavors on Philadelphia’s site. All the recipes use a small list of simple ingredients but the Cooking Creme is what brings big flavor! But you can also add a couple of your own favorite ingredients to these recipes to accommodate your family’s taste buds.

Like this one for Shrimp & Broccoli Fettucini using the Lemon & Savory Herb Cooking Creme. The original recipe was fine, but you know me. I can never leave a recipe just as it is.

Just in case you didn’t watch my Oscar-winning performance video or in case you need step by step visuals (like myself), here is the recipe.

Ingredients: 1/4 lb.fettuccine, uncooked; 1 cup broccoli florets; 3/4 lb.thawed cooked shrimp {I used fresh raw}; 1 clove garlic, minced; 1 tub(10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme; 1/4 cup milk; 1/4 cup chopped tomatoes. I also added 6 slices bacon and 1/4 cup chopped fresh basil.

Cook bacon in skillet until brown and crispy. Remove to paper towels and drain fat from pan, reserving 1 tsp.

Return to burner and add shrimp and garlic. Sauté shrimp and garlic, stirring frequently {cooked shrimp for two minutes, uncooked shrimp, cook 5 minutes, until pink}.

fIn the meantime, cook fettucini according to pacakge instructions, omitting salt. Add chopped fresh broccoli during the last three minutes of cooking.

Stir in 1/4 cup milk and PHILADELPHIA Savory Lemon & Herb Cooking Cream to shrimp. Cook on med-low heat, stirring often for 2 minutes, until combined.

Drain pasta and broccoli.

While still hot, combine pasta, broccoli and sauce with tomatoes, basil and bacon. Toss to combine.


You gotta try this stuff!

Thank you again to Kraft Foods for sponsoring this blog post. I was selected as one of 20 bloggers by Technorati Media and Clever Girls Collective to participate in the Kraft Foods PHILADELPHIA Cooking Creme signature recipes campaign. While I have been compensated for my time and received the product, my opinions and experiences are my own.


Tomato Basil Meatloaf Recipe

Happy Monday y’all! I hope you had a fantastic weekend! Today I have to share with you one of my favorite recipes, Tomato Basil Meatloaf.

 I found this recipe in an issue of Southern Living Magazine several years ago. I was skeptical because I, personally, do not like meatloaf! But hubby does and I wanted to make if for him. It was, and still is, one of my favorite meals! So if you usually turn your nose at meatloaf, give this a try! I promise, you won’t be disappointed!

Here is the recipe, adapted from


  • 1 pound ground beef
  • 1 pound mild Italian Sausage, casings removed
  • 1 (14.5-oz.) can diced tomatoes with basil, oregano, and garlic, drained
  • 1/3 cup marinara sauce
  • 1/3 cup Italian-seasoned breadcrumbs
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup {or more} shredded mozzarella cheese

Drain the tomatoes {do not forget this step} and process in a food processor for a few seconds, until slightly chunky.

Combine meats, tomatoes, and all remaining ingredients except the Mozzarella cheese in a large bowl.

Using your hands, mix ingredients gently but well. Do not over mix!

Once the meatloaf ingredients are combined, divide into two portions. Shape the meat mixture into two equal loaves. Place one on a wire rack over a foil-lined cookie sheet.

Okay, yes, this may seem strange. Isn’t meatloaf supposed to be baked in a loaf pan? Not this meatloaf! The pork sausage will yield a lot of fat and you probably do not want your meat sitting in it. I’ve experimented cooking this meatloaf several other ways, but this is the one that works for me. I take a jelly roll pan and line it with foil. I use the inside of my roasting pan on top. It fits perfectly. The fat falls below and the foil makes for easier clean up!

Bake in a 375* for one hour.

If you are feeding a small family or a family with small children, one loaf is plenty. That’s another reason I love making this! I wrap one in plastic wrap and then foil and stick it in the freezer for another meal! If you are feeding hungry teenagers or a larger group you’ll want to cook both loaves.

Remove meatloaf from oven after one hour. Sprinkle shredded mozzarella cheese on top and place back in oven for another 15 minutes.

Yum! {See what I mean about all that fat down there?}

Use a large spatula to remove meatloaf from the wire rack. Allow to sit for five minutes before slicing. {NOTE: the meatloaf will be reddish inside. It’s the tomatoes! Don’t cook any longer!}

I like to serve tomato basil meatloaf with spaghetti and extra marinara sauce. They are the perfect accompaniment!

5 Things To Do With a Pumpkin (again)

Happy fall y’all! One of my favorite things about fall {besides the beautiful colors} is pumpkins! There are so many different things you can do with pumpkins from decorating your doorstep to enjoying them as a meal or dessert. 
Today I’m revisiting a post from last year. I thought it was appropriate for this time of year and I hope you’ll get some good ideas from it! Once again, I’m going to tell you five things to do with a pumpkin.
Technically the first two use canned pumpkin, but it’s still pumpkin. Right?
#1 – Pumpkin Pie Dip in a Pumpkin

 This dip is soooo good! My friends have actually asked me to make this dip for several different occasions. I wish I could call it my own, but I got it from Southern Living.
It’s very easy.

Beat softened cream cheese and powdered sugar. Make sure cream cheese is softened or you will end up with a lumpy dip. Add pumpkin and mix until blended. Add spices and
mix well. I add 1/2 tsp nutmeg in addition to the cinnamon and ginger. That’s it!
Transfer dip into a small pumpkin and serve with gingersnaps or graham crackers.

Recipe for Pumpkin Pie Dip
#2 – Pumpkin Chili

My bestie Melly from Chicago sent this recipe to me. I have to say I was a bit skeptical of this recipe at first. But I’ll try anything once, so I went for it. So glad I did! The pumpkin gave the chili a rich, nutty flavor. 

 Pretty basic ingredients. You can find the measurements in the recipe link below. The recipe calls for 2 jalapenos but I didn’t even use a whole one.  I’m a wuss! I used white kidney beans (cannellni beans) because I thought they would go better with turkey than dark kidney beans. I also used fire roasted diced 

tomatoes because I really like the flavor.

Chop veggies and saute in olive oil until tender, about 5 minutes. 

 Add ground turkey and cook until browned. 
Please let me tell you about this wonderful Pampered Chef tool! It’s one of my new faves! 
The Mix and Chop. See the before picture above. . .

and now the after picture! This tool does what it says, it chops up the meat and

mixes it with the veggies. LOVE IT!

Add tomatoes, pumpkin and spices. Bring to a boil and turn down heat. 
Add beans, cover and simmer for 30 minutes.

I felt the need to add a good bit of salt at the end of cooking. You be the judge.
Serve with sour cream, cheese, and cilantro. So good! You can find the original recipe here
# 3 – Paint it!
We got these little guys at the pumpkin patch. I mixed Crayola Kids’ Paint with a little water, stuck a brush in each jar, and let the kids go at it. Parker Reese just wanted to eat the paint (like everything else), but he managed to get a little paint on the pumpkin.
 These masterpieces make a great decoration on my dining room buffet!
#4 – Carve It!

I’m pretty sure most of us know how to carve a pumpkin, but just in case. . .
1. Cut off the top
2. Scoop out the guts
3. Eat the top (no please don’t)
4. Carve the face
5. Light it with a candle


#5 – Cook the seeds for a yummy treat!

 Don’t throw those seeds away! This can be somewhat time consuming, but so worth it! 
Separate the seeds from the guts and soak in salt water for 10 minutes.

 In the meantime, preheat the oven to 375 degrees. Grease a baking sheet with non-stick cooking spray.

Strain water from seeds. Remove any remaining pulp.

Spread seeds in a single layer on prepared baking sheet and sprinkle with sea salt.
Bake in the oven for 30-45 minutes (seeds should be golden and slightly browned), stirring twice during baking.
There you have it! 5 things to do with pumpkins. 

Oh, wait, I thought of one more. . .
#6 – Use it as a pillow!
I just had to include this picture. It is one of my favorites. Silly little monkey!
I hope you enjoyed this trip back in time!

Linking up here:


Hubby’s Favorite: Tuscan Chicken Cakes with Tomato-basil Relish

I tore this recipe out of a magazine a LONG time ago. Like, before we were married, long ago! It’s been so long, I don’t even know where I found this recipe! You get the picture. Anyway, it’s one of hubby’s favorites and, when I ask him to choose a meal, this is one of a handful that he asks for. 
First, the tomato-basil relish:
Ingredients: One medium tomato, red onion, oil-packed sun dried tomatoes, fresh basil, prepared basil pesto and balsamic vinaigrette (I usually use store-bought but didn’t have any on hand so I just used EVOO and balsamic vinegar).

Seed and chop the tomato. Chop 3 Tbsp. sun-dried tomatoes, 1/3 cup onion and 2 Tbsp. fresh basil. 
Add chopped fresh ingredients to a medium bowl. Add 1 tsp. pesto and 2 Tbsp. balsamic vinaigrette. 

Stir well to combine. Cover and refrigerate for at least one hour. 
For the chicken cakes:

Ingredients: Shredded chicken, red onion, roasted red peppers, prepared honey mustard, prepared basil pesto, mayonaise, egg and dry Italian-style bread crumbs.

Place 3 cups shredded chicken in a medium bowl. Chop 1/3 cup onion and 1/3 cup roasted peppers and add to the bowl along with 1 egg (beaten), 1/4 cup mayonaise, 1/4 cup pesto, 2 tsp. honey mustard and 1/2 cup bread crumbs. Gently mix until combined.
Grab a handfull of the chicken mixture (about 1/2 cup) and form a ball.

Press lightly to flatten the ball into a patty about an inch thick. 

Place an additional 1/2 cup dry breadcrumbs in a shallow bowl. Gently roll in dry bread crumbs to coat. 
Place chicken cakes on a plate with wax paper or parchment paper between layers. 
In a skillet or saute pan, heat 2 Tbsp. olive oil over medium heat. 
Add chicken cakes to pan, four at a time to prevent crowding. 

Cook for 4-5 minutes on each side or until browned. 
Remove from pan and drain on paper towels.

Serve over a bed of mixed greens and top with tomato-basil relish and extra balsamic vinaigrette, if desired.
This is a meal that makes hubby smile! Actually, my little boys loved it too!

Eggplant Parmesan

Got eggplant? 
Eggplants are in season!  

Eggplant might be plentiful in your garden or your CSA box right now! What do you do with all that eggplant? One of my favorite things to do it to marinate it with squash, zucchini, onions, mushrooms and tomatoes and roast it in the oven at a high temperature. YUM! Last summer I came across this recipe for Eggplant Parmesan. Unlike traditional EP, this version does not require you to bread and fry the eggplant. 
{recipe below}

Start by trimming the ends of the eggplant. 

Cut eggplant into 1-inch slices.

Eggplant retains a lot of water which can cause your casserole to be soggy. Sprinkle eggplant slices with salt and place in a colander for thirty minutes to allow some of the liquid to sweat out. Place in a single on a paper towel, cover with another paper towel and gently press to remove additional liquid.
Cover a baking sheet with olive oil.
Place eggplant in a single layer on baking sheet and brush oil from the pan over the top. Sprinkle with pepper. 
Bake in a 400* oven for 20-30 minutes or until golden-brown.

In the meantime, mix ricotta, parmesan and mozzarella cheese in a bowl. Add egg and fresh basil.

Cover bottom of the pan with sauce. 

Lay a single layer of eggplant on top of sauce, dollop with cheese mixture, repeat layers and finish with sauce. 

Cover with shredded mozzarella cheese.
Bake in a 350 degree oven for 30 minutes or until bubbly and browned.

Serve with extra sauce over the pasta of your choice. 
  • 2-3 eggplants, cut into 1-inch slices
  • 1 tablespoon salt
  • 3 tablespoons olive oil
  • 1/ 4 tsp pepper
  • 8 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1/2 cup chopped fresh basil
  • 4 cups pasta sauce

  1. Preheat oven to 400*. Sprinkle both sides of the eggplant slices with salt. Place slices in a colander to sweat out liquid of the eggplant. Allow to sit for 30 minutes. Lay in a single layer on a paper towel and cover with another paper towel. Press gently to remove additional water.
  2. Drizzle baking sheet with olive oil. lay eggplant in a single layer on pan, brush with olive oil and sprinkle with pepper. Bake in oven for 20-30 minutes or until golden-brown.
  3. In a medium bowl, mix the ricotta, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
  4. In a 9×13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Mozzarella and Parmesan cheese.
  5. Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly and cheese is browned.

I adapted this recipe from one I found at You can find the original here.

My Favorite Tilapia Recipe

Hi friends! I hope you didn’t mind that I didn’t post for almost two days. Sorry! I’ve been quite busy with a few other projects and haven’t had a minute to sit down to write! “What? You mean you don’t have your posts planned for weeks?” you ask. No, I don’t. I often write my posts the night before. It may be a project or recipe that I photographed last week, but I don’t post them until I feel like posting them. I post based on my mood! Yes, it may cause me to stay up late at night, but it also gives you the real me. The way I’m feeling, what’s going on in my “real” life and what I think you might be interested in. 
Gosh, talk about going off on a tangent! Anyway, I’ve been busy with other projects, one of which I cannot wait to share with you very soon! Nope, it’s not a room in my house. It’s not a piece of furniture. It’s a new site! I’m so excited to tell you all about it. But you’ll have to wait. Just a little longer. 
Okay, let’s get to the post. This is my favorite recipe for tilapia. If you’ve never had it, tilapia is a very mild, light and flakey fish. I combined and modified two different recipes from to come up with my favorite way to serve this fish.
Doesn’t that look delish? 
Here are the ingredients.

For the sauce: 1/4 cup mayo, 1/2 cup sour cream, 1/4 tsp garlic powder, 1 Tbsp fresh lemon juice, 2 Tbsp chopped fresh dill (1 Tbsp dried dill) and a dash of salt.

Combine ingredients in a bowl.
Mix well to combine and refrigerate for at least one hour.
In the meantime, let’s start the fish!
Yes, this is a lot of spices. But most are pretty basic. 
2 Tbsp paprika, 1 Tbsp onion powder, 1 tsp sea salt, 1 tsp dried oregano, 1 tsp thyme, 1 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp celery seed and ground cayenne pepper to taste. About one pound tilapia (4-6 filets), 1/4 cup extra virgin olive oil.

Combine spices and mix well.

Place fish fillets in shallow baking dish.

Sprinkle with spices and place in refrigerator for about thirty minutes.

Heat oil in a skillet over med-low heat for 2-3 minutes. Place fish in the pan.
Cook for 4 minutes on each side or until fish is done. 
Serve with the dill sauce. 

Bruschetta Chicken Bake

Need a good, home-cooked meal FAST? This is one of my “go to” recipes when I need good food but don’t have a lot of time for preparation. I found the original recipe at Kraft Foods recipe site. Their recipes are simple, delicious and use pretty basic ingredients. This particular recipe takes about ten minutes to prepare and thirty minutes in the oven. You don’t have to be an expert in the kitchen for this one! It’s so easy my hubby could make it {no offense, honey}.
Let me introduce you to my version {because of course I altered it slightly} of Kraft Food’s Bruschetta Chicken Bake
1-1/2 lbs boneless chicken breasts, cut into one-inch pieces
1 tsp dried basil
salt and pepper
1 cup shredded mozzarella cheese
1 (6 oz) package stuffing mix {such as Stove Top}
2 cloves garlic, chopped
1 (14.5 oz) can diced tomatoes with basil, garlic & oregano
1/2 cup water
1/4 cup grated Parmesan cheese
Preheat the oven to 400* and lightly grease a 13×9 baking dish.

Place chopped chicken in the pan and sprinkle with basil and salt and pepper to taste.

Top with shredded mozzarella.

Combine stuffing mix, tomatoes, garlic and water in a medium-sized bowl.

Mix well until moistened.

Top chicken and cheese with the stuffing mixture and sprinkle with Parmesan cheese.
Bake in the oven for 30 minutes, or until chicken is done.
I served mine with sauteed zucchini and squash and mashed taters.