With family visiting Fairhope, breakfast time on Sunday morning moves slow if you’re enjoying coffee at a leisurely pace. Unless you want to run out in search of fast food, breakfast is needed. One Fairhope Foodies Prosciutto Chipotle Cheddar Quiche recipe is an easy fix.

Cooking a quiche for breakfast is always easy to serve a crowd. Substitute ingredients as needed depending on what you may have on hand. In my house I typically have prosciutto, coppa or salami. Grill Man and I both love any of these to be served on a charcuterie plate served along side a glass of wine. Any type of ham will substitute well in this quiche.

Troyer Cheese and where to buy

My One Fairhope Foodies Prosciutto Chipotle Cheddar Quiche recipe is delicious with chipotle cheddar cheese. Troyer is the brand of cheese that I chose to use in this recipe. Troyer is a family owned company and sells its products to family owned grocery stores or direct from its site. I love the smoky flavor with a bit of heat. As much as I adore this cheese, it too may substituted with another option.

Try one of Mimi’s Secrets

Regardless of which cheese you use, be sure to use one of my baking secrets AKA Mimi Magic. When using cheese in baked goods we typically think of grating cheese. If you add grated cheese to a quiche the small amount of cheese blends in once the quiche is cooked. Instead of grating, use the cutting method in my recipe directions. This will provide a bite of quiche with hot melted cheese instead of a disappearing act.

A combination of pie crust, eggs, cheese, prosciutto and seasonings make this a delicious hot breakfast to serve your loved ones. If you only need one, make two at the same time. Once the second one cools package and wrap well for the freezer.

One Fairhope Foodies Prosciutto Chipotle Cheddar Quiche recipe will serve you well on another day and always good to serve for lunch or dinner. An easy recipe that provides a hot dish will always provide love and happiness for all involved. Alexa, Shout out to Marc Broussard for his song Love and Happiness.  

“Loving will make you do right”

Marc Broussard

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Grill Man is my favorite taste tester, although I don’t always like to hear his comments. If he doesn’t like something that I have cooked,  I know he will convey his  honest opinion. Then, the hard part is that I have to decide what to do with this information and how to interpret.  Many times I may cook a dish until we love it.

Love to hear that something is delicious and he agrees that I should include a recipe on  my site. Quiche- Albacore Tuna Spiced Up? Wow! recipe is a “one and done recipe”. One and done recipes are my absolute favorite but a bit rarer than I would like.

Keep a well stocked pantry

Always pick the best quality ingredients possible for you and your family. My preference is wild caught albacore tuna. Cooking this dish with fresh tuna would be the best option if  you have it available and it is a great last-minute, “I don’t know what to cook for dinner recipe.” Quiche- Albacore Tuna Spiced Up? Wow! recipe will come to the rescue when your at a loss.

Truly, Grill Man needs to get back on the water and soon to fill up my freezer. For adventure on the water charter a boat with friends or family. Boat captains typically make sure a fish haul if possible.

Deep Sea fishing is a great way to spend the day. Fishing on the Gulf Coast is fabulous with extremely varied species in Gulf waters. Wild Caught tuna is available for you to reel in if your willing to go out far enough. You must be  willing to fight for your catch.

Shout out to Alexa for Maddie & Tay’s “Shut Up and Fish”.

For other Quiche recipes, check out the following:

Spicy Sausage Cheese Egg Pies

Smoky Egg Pie with Sausage and Onions Date

Peeps, chickens and Egg Pie

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My need for a quick appetizer plus craft beer runs the gambit and includes  having  a loved one  that may experience a bad case of “h-angry”? H-angry is a special kind of “I am so hungry that I am angry”. H-angry is something that I try to avoid at all costs. Grill-Man’s hypoglycemia kicks h-angry into overdrive. Let’s just say that it is not a pretty thing to watch.

First Quick  Appetizer plus craft beer now and later?

No matter the reason, it is good to have a meal trick up your sleeve. Pesto, Sausage, Zucchini, Cheese and Green Onion Pizza will do nicely. Because variations on this recipe are endless, it is easy to select your toppings that you may want.

Most of these ingredients, I always have on hand and could be changed based on pantry inventory. In this recipe I have chosen to use store-bought pie shell in lieu of pizza crust. Before you get your panties in an uproar, here’s why:

• pie crust is always on hand
• easy to use pie crust unrolls easily and allows for time savings
• it allows for a thinner crust which I prefer
• fewer calories per slice

If you’re a traditionalist and want to replace with pizza dough, please do so. The internet will yield lots of homemade crusts. This option will not be as quick unless you opt for the store-bought crust which requires a grocery store trip. Or plan in advance and have dough on hand or in the freezer which requires time to thaw.

Since, Pizza is food that most anyone will eat. This recipe will allow you to hide the zucchini. A sneaky way to introduce a veggie is to place the zucchini on first, then add cheese and other items on top. Mom  may have to get creative when introducing veggies to any meal.  The earlier you work in the vegetables  the better. This does not work for everyone. I am aware that some people just “do not like vegetables”. If that is the case, leave them off  or replace with another item.

Check Quick Appetizer, Plus Craft Beer from Fairhope Brewing Company

Enjoy this pizza recipe and it will pair well with beer. In Fairhope, we are lucky to have the first production craft brewery in Lower Alabama since prohibition. In order to make this happen, a ton of beer lovers near and far had to unite for a common goal to change Alabama law. For more information on this subject visit Free The Hops.

Due to the the hard work and constant beer drinking, Fairhope Brewing Company celebrated their Fourth Anniversary  this year.  The story behind the crafted beer is a story in itself. Visit the taproom soon and discover what makes FBC special.

Since Fairhope Brewing Company has a notable offering and distributes to Alabama, parts of Mississippi and Florida you’re in luck. If your around those parts of the world visiting our sandy beaches check ’em out. They are very clever with the naming of their beers and flavors.  Just to name a few:

Everyday Ale
S’wheat Home
Judge Roy Bean
I Drink Therefore I Amber
(take The) Causeway IPA
Along Came A Cider
Tarts and Crafts
Rescue Dog Red Ale
Coffee Stout

Shout out to Alexa for a song to pair with quick appetizer plus craft beer or pizza. Alexa delivered up some poetry about Cold Pizza and Warm beer. This was not what I had in mind so I resorted to you-tube. Never does it disappoint to give some type of entertainment. Check the version out on you-tube by Small Boys.

Now it’s time for the quick appetizer plus craft beer. I think a tall  frosty mug of I Drink Therefore I Amber. Nite Y’all!

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Porch time is a fan favorite at our house and almost mandatory for guests. The porch allows for slow and easy conversation while enjoying the birds and squirrel chatter. Perhaps, a lovely place to while away the morning with a cup of coffee. Add in a pitter-patter of rain on the tin roof and it is music to my ears.

Last weekend was Round 2 of my March company.  My Uncle and two of my cousins from Louisiana were visiting with their families, Funny Girl and Lil Rouge. A quick and easy breakfast was certainly on my list. Cooking Spicy Sausage Cheese Egg Pie in the kitchen with them was a joy. Having extra hands in my kitchen is not common but I love and cherish it when I do.

Lil Rouge and Funny Girl made quick work of the Spicy Sausage Cheese Egg Pie recipe that I created for making  two Egg Pies. If you only need one, you may freeze the second pie after you bake. Pie in the freezer is great to have on hand for breakfast, lunch or deliver to a friend in need.

Over the course of our weekend, we had a grand time telling tales of our childhood days and teenage mishaps. Reminiscing about our loved ones that had moved on was bittersweet yet softened by the retelling of our family stories.  Sharing delight in the telling of our tales is a common thread in our group.

No weekend around my family can occur without the occasional game or cards whether it is Shanghai, Canasta or Poop-head. For the record, I was not the Poop-head!

Card playing allows for plenty of conversations, tale-telling and cocktails, of course. My brother was able to join us for lunch, tale-telling and such. Funny Girl whipped up a  delicious white coconut cocktail that I loved. She also whipped up something she called Kidney infection. Oddly, Funny Girl and I didn’t drink that one but Lil Rouge managed it somehow.

Between hands of cards, we discussed our ancestors and looked at old photos.  Sargent Granny would have smiled had she been sitting with us. Sharing time together is sometimes hard to organize with family and friends but so worth the effort. Living in different cities and states adds to difficulty of organizing  schedules, just do it. Your Granny will smile, I know mine is.

Alexa Shout out to Leon Bridges.

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Even on the Gulf Coast this week, it is chilly. In December I typically find myself in a place to brag about our sunshine and temperate winter climate. The fact that I might wear flip-flops on a sunny day in December, while my friends north of us shovel snow.

Today, I am sitting in front of fire basking in the warmth. This week, the temp outside has dipped well below my desired weather choice. Being raised on the Gulf Coast, I have a predilection for warm weather. I am totally puzzled how people survive the extreme cold and snowy climates.

Although, this has allowed me to drag out an interesting assortment of boots, scarves, winter coats and hats.  Southern girls know that time is of the essence for pulling out our wintry fashionable accessories. About the time that you may enjoy the new clothing choices that have opened up due to the change it season, the  thermometer will rise.

When the weather is cold, I want to hunker down at the house.  I call in the fire-maker. He builds the fire and I make the soup. It is a good partnership. Then I read a book. Life is good. Somewhere in all of that,  there is a glass of something.

Earlier, while I was gazing at the stone cold hearth, I contemplated the possibilities for soup or chili options. My husband being the carnivore that he is, requires meat at every meal. It is puzzling because he loves vegetables but vegetables are for supporting roles. Apparently, only beef, poultry, pork, lamb or seafood may take the lead.

I never though that I would say this, but turkey to the rescue. I still had the turkey remnants in my freezer.  The last thing that I wanted to do on a cold wintry day would be to leave the warmth of the fire for the grocery store.

Shout out to Alexa for Mumford & Sons.

Lagniappe: This soup freezes well. Divide leftover portion into individual containers  and freeze. This allows for easy transport to take to school, work or a sick friend.

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I am always happy to return to my little slice of joy, my home. Home is, truly where the heart is. The kitchen is the heart of a home. In my kitchen, I also long for those exotic big city flavors.

Big city traffic, is something to endure. The non-stop pace in a large city is electric and exciting. After several days of the frenetic pace, I am missing our quiet hideaway. I love to travel and get-a-way to foreign destinations. I have been fortunate to travel throughout the US and witness the beauty of our land.

The excitement of trying new foods and touring through food markets is a delight. Shopping in grocery stores in foreign locals, is always a treat for me. Each city,  state, region, cultures and countries all over, offering their own spin on cuisine. The spices, fruits and vegetables are blended to offer an entirely different flavor combination.

While traveling in foreign food markets, it doesn’t take me long before I want to fill up a basket of the unique items and run to a kitchen to begin cooking. The endless supply of flavorful cheese and breads.  The variation in dried meats. The exquisite beauty of the fancy chocolatier. The eye-popping color of the bulk spices and sauces they create make my mouth water.

Using these ingredients to cook , is not an option if your staying in hotels. Imagine a knock at the door, upon opening,  a happy and crazy female carrying a basket loaded with food. Hello, It’s Mimi.  It might help you gain entrance, if your also bringing wine.

I wonder how many doors you would have to knock on before you could gain entrance and be allowed to cook in their kitchen. I haven’t had the nerve to actually put this into action, yet. It’s still in fantasy mode.

Spices are a food item that you may easily bring back from your travels. It is lightweight, economical and makes a great souvenir for friends that enjoy cooking.

Select a spice or sauce, and then start incorporating it into your recipes. Or choose a chef that you like and see if they offer an opportunity to use the spice in their recipes. Spices add flavor that may allow you to cut the items that may make our foods high in calories.

In this recipe, I added chipotle in adobo sauce. I am a big fan of this item. It will bring a flavor all its own to your dish. I love the flavor of it and have added to the following:

• Barbecue
• Chili
• Sauces

The Chipotle Sauce in an egg pie, was bound to happen. In this version, I chose not to add crème or cheese to cut calories and fat content.

Shout out to Alexa for Miles Davis for a music to greet the morning.

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A decade ago or so, I found chipotle and fell in love. It’s smoky flavor  appeals to me, whether its chipotle in adobo sauce or chiptole chili powder. The chipotle chile powder should come with it’s own warning buzzer.  A small amount will increase the heat. In our house, we love spicy so chipotle is a perfect heat to add. It’s a sneaky heat but delicious.

My husband grilled the other night and we had an extra pork loin left. In lieu of sandwiches, I wanted to cook a meal with the loin. I settled on chili. Chili freezes well. It is cooked in one pot. This is important since I will be doing the dishes.  With a well stocked pantry, chili ingredients are typically living there in arms reach. This eliminates a special trip to the store. I am always a fan of this.

I gave a shout out to Alexa, for the boys from Houston, ZZ Top. I can think of no better band to listen to while making spicy chili. I think a beer is in order.

Spicy Chili with Chipotle
Serves 6

Ingredients

1 Tbsp olive oil
1 cup bell pepper, chopped
1/2 cup celery, chopped
2 cups onion, chopped
8 garlic toes, chopped
1 Tbsp flour
4 oz green chilies, chopped canned
14.5 oz tomatoes, petite diced canned
14.5 oz tomato sauce
1 cup red wine, pinot noir or cab
2 Tbsp ketchup
1 tsp worcestershire sauce
1 tsp dijon mustard
1 Tbsp chipotle chili powder
1 Tbsp plain chili powder
1 Tbsp parsley, dried
1 Tbsp basil, dried
2 tsp ground cumin
1/2 tsp salt
1/2 tsp paprika
1 Bay Leaf
4 cups pork tenderloin, grilled and chopped
(2) 15 oz cans cannellini beans

On medium low in a large stock pot, add oil, chopped peppers, celery, onions and garlic. Saute until  tender and add in flour and stir well for a couple of minutes.

To the stockpot, combine and stir in green chilies, tomatoes, tomato sauce, red wine, ketchup,  worcestershire sauce and dijon mustard. Begin to add in all the seasonings and stir.  Add the pork and cannellini beans and stir. Bring to a boil and then turn heat down to a simmer for an hour. Stir as often as necessary to prevent from burning.

Serve with cheddar cheese and chopped green onions. A dollop of sour cream may be used to reduce heat of chili.

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I love to create recipes out of the ingredients that I randomly purchase at the grocery store.  As a wander aimlessly through the produce, something always grabs my attention. I often have no idea how I will use. I only know that I really want to cook with it. It also helps to pair them with items that you randomly have at home. Of course, that creates the other problem, “OMG, What am I going to do with that?”. This may occur after a very busy week and often happens as you find the “random purchase” in the refrigerator. 

Don’t fret. I always think about how I have eaten the ingredient in the past in previous dishes. Is there a way to use in similar manner but with your own personal spin? Do you have an idea for a new way to present? At this point, I normally will open the refrigerator and do the “man stare”. This will normally jog something in the flavor brain. If not, a review of my dough bowl which houses room temp produce will yield an idea or two.

At this point, if I am still puzzled, I open a bottle of wine. This always resolves everything. If you find that you are still unsure how to use the “random produce”, pull out a cookbook or two. This will always unfog the brain drain. If none of this works, send me an email titled “The Man stare and wine failed, I need help with my pretty but random produce purchase.”

On my last grocery visit, my random purchase was leeks. Leeks are lovely. My dough bowl housed a bowl of beautiful potatoes from Sirmon Farms. They grow the best tasting potatoes. My garden had yielded a bell pepper.  I grabbed an apron and selected ingredients. I sent out a shout out to Alexa for Paul Rogers. With the tunes in the back ground, I started chopping. Enjoy!

Potatoes, Leeks and Flavor, “oh my”
Serves 4

3/4 cup celery, chopped
1 3/4 cup red bell pepper, chopped
1 cup onion, chopped
1 1/2 Tbsp garlic, chopped
4 oz butter
2 cups chicken broth
2 cups leeks, chopped
2 Tbsp flour
4 cups small red potatoes, skins on & diced
1/2 tsp dried thyme
1 1/2 tsp kosher salt
1 1/2 tsp hungarian paprika
1/2 cup half and half

In a sauce pan, add celery, bell pepper, onions, garlic and butter. Saute until tender. Meanwhile on low, add chicken broth and leeks into a pot. Once the vegetables are tender, add the flour and stir well for a few minutes. Then scoop a cup of broth with leeks and stir into saute pan and stir. Once items are blended well, add all to stockpot. On medium low, add potatoes  and spices to stockpot. Stir as often as needed. Once the potatoes are tender, taste the soup. This will take about 20 minutes.  Once tender, turn off heat. Mash a few of the potatoes in the stocktop and add in the half& half and stir.

The hungarian paprika that I use was handpicked in Hungary by a lovely friend. I was introduced to this flavor “POW” on my trip but had depleted my stash. It is wonderful. It lends to the full side of flavor. If the soup needs more spice after you taste, increase the amount of paprika  slightly or add a sprinkle of cayenne. Enjoy!

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A close friend and I drove her monster truck down to Pensacola to visit with friends at her spot on the beach. We were planning on a day spent in the sun, near the gulf, with our feet in the sand. We managed to make it to the beach, chairs in hand and with cooler. The wind and waves rolled in.  We popped a top. The summer heat cooled off, which felt just right.

A cold beer is required for sitting on beach with sand in your toes. Nor is a day at the beach complete without snacks to enjoy. Tuna Salad with a Zing is the perfect packable snack to eat in a beach chair. Served in individual containers, it is easy to handle. The Tuna Salad with a zing, hit the spot.

The thunder rumbled over the noise of the surf crashing. The lightning flashed off in the distance as a sign. We didn’t need Bill Engvall making an announcement. We retreated to the condo. Our little group made it to the balcony to watch Mother Nature’s display.

Thunder, wind and rain all blew through as we drink margarita’s, told tales and ate healthy food. The healthy food part is a tall tale. We managed to make a bag of chips and salsa disappear. Along with trail mix and the remaining tuna. Our hostess kept the margarita’s coming. Pete the Cat, kept an eye on us. Or maybe it was the tuna that he was watching?

We spent the afternoon on the balcony watching the wind, rain and surf with friends. It was not part of the plan. It was a good relaxing day. The next time that you need a packable lunch, try Tuna Salad with a Zing.

Tuna Salad with a Zing
Serves 2-3

Ingredients

4 eggs boiled & chopped
1/2 cup mayonnaise
2 tsp caper berries, chopped or capers
1 tsp parsley
1/4 tsp dill weed
1 Tbsp onion, chopped very fine
1/2 cup celery, chopped
1 tsp dijon mustard
1 tsp lemon juice, fresh squeezed
2 cans albacore tuna, drained
sprinkle cayenne

Place eggs in pot covered with water. Cook on high heat until water is boiling. Turn off heat and cover with lid for 10 minutes. Pour out hot water and replace with cool water. Peel and chop eggs.

In medium bowl, add chopped eggs, mayo, caperberries, parsley,  dill weed, onion and celery. Stir well and combine with remaining ingredients. With a fork, break up tuna as needed. Sprinkle with cayenne and stir well. Taste and adjust cayenne and add pepper as needed.

Serve with crackers or on bread as sandwich.

Note: This tuna salad may also be served on a bed of fresh tomato slices.

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When the little peeps arrived at our house, they were a couple of days old. Being the non-farmers that we are, our peeps moved into first class real estate, the rabbit cage. Little peeps are too cute too watch. After watching a  clutch or two grow, I am still amazed how they develop. Before they  grow very big,  the male peeps stand out over the females. The male chicks will strut about like they “own the rabbit cage”.  The females learn to tolerate the males. Just about the time that  there is not enough space to do so, they are ready to move to the big house.

The chicken condo is large enough for everyone to have their own space to move about. As non-farmers, we have had good success introducing our pullets to the flock. We allow the flock to free range in the yard while we introduce the pullets to their new condo. At dusk, the flock is ready to return to the roost and only mildly interested in the new tenants. In the morning, the pullets are introduced to the “pecking order” by the flock. Little chicks or pullets move very fast. This helps them avoid pecking lessons.

We have managed to raise happy hens by applying the sames rules  we apply for house guests. Always provide comfortable space for your guests to relax. Make sure that the adult beverages are plentiful and easy  to access. Keep ready to eat snacks available and prepare a special meal as time allows. In the case of chickens, we call this scraps.

Our happy hens lay pretty eggs. Fresh eggs are great and in constant supply with my flock.  My favorite breakfast to cook is Egg Pie or Quiche. This is easy to make, economical and offers good protein.  I use a basic recipe and alter it based on the ingredients on hand.

Spicy Egg Pie with Ham and Cheese
Serves 4-6

Ingredients

1 rolled pie shell, room temp
1 cup, ham, deli chopped
4 oz cheddar cheese, grated
3 green onions, chopped
1/4 cup bell pepper, chopped
1 Tbsp jalapeno,  seeded & chopped
6 eggs, beaten
cayenne to sprinkle

Preheat oven to 350 degrees. In a glass pie dish, unroll pie shell and place in middle. Center shell as needed. With fingertips press down on crust in dish. Using  your fingertips, pinch the dough and press down on the side to form crust edge.  Using a fork, place many holes into the sides and bottom of crust.

Evenly  place ham on the crust. Sprinkle the cheese, green onions, bell pepper and jalapeno. Pour the eggs on top of the layered ingredients. A fork may be used to level the eggs.  Sprinkle on top with cayenne.  Bake for 30-35 minutes until golden. Allow to rest for a few minutes before slicing.

Note: With this recipe, salt and pepper is not needed but may be added at the table if desired. The ham and cheese provide enough salt. The cayenne and jalapeno provide a slight heat.

Warning: Jalapeno heat may vary to the pepper. If you love the heat, add double the amount of jalapeno.

With this recipe, try the following combinations:

in lieu of ham and cheddar use bacon and gouda
in lieu of ham, replace with bacon or ground sausage or conecuh
in lieu of meat, replace with broccoli

Herb note: Fresh basil is a good flavor to add.

Serving Suggestions: Breakfast, Brunch or Serve as light meal with salad

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