Vidalia Onion Pie

Being born and raised in the south how have I never had, much less even heard of, Vidalia Onion Pie? I'm not sure, but once a coworker mentioned this in the office I knew I had to try it! Who wouldn't love a savory pie made of sweet vidalia onions, filled with a light egg mixture, and baked to perfect fluffiness? I know I would!

My coworker passed on the recipe she uses, Paula Deen's. I took a quick look and knew this would be a piece of cake...or should I say a piece of pie! ;-) After discussing this delicious treat with my boss we thought maybe adding some cheese would make this the pie even better. In comes the parmesean!

So with a lot of inspiration from Paula Deen and my coworkers I present you.........

Vidalia Onion Pie 

 One area of the pie was left without bacon for another coworker.

Ingredients:

1 large Vidalia onion, thinly sliced                                       6 slices of bacon

2 tablespoons of butter                                                       2 eggs

small 8 oz container of sour cream                                      1/2 cup of milk 

salt                                                                                     1 pie shell

Parmesan cheese                                                     3 big spoonfuls of flour, 

                                             (appox. 3 tablespoons, I can never find a measuring spoon!)

1.  Preheat the oven to 325 degrees.
2.  Cook 6 pieces of bacon to well done. You want them crispy because you'll be crumbling them later.
3.  As soon as the bacon is finished remove it from the grease and immediately add your onions to the pan. I also added 2 tablespoons of butter.
4.  Saute the onions in the bacon grease until they are really soft and not quite browned.
5.  In a mixing bowl, whisk together 2 eggs and 3 big spoonfuls of flour.
6.  Add 1/2 cup of milk, 1 small container of sour cream (8 oz.), and a few sprinkles of salt. Mix all these ingredients together until the mixture is really smooth.
7.  Layer your sauted onions in the bottom of the pie crust. Then top the onions with your egg mixture. I had a little extra egg mixture. If you're using a deep dish crust, it should fill it right up.

8.  Top the uncooked pie with a generous handful of shredded parmesean cheese. Then top with crumbled bacon.
9.  Bake for 40 minutes or until the pie is firm in the middle.
10.  Remove your pie from the oven and let it cool.
11.  Slice and serve

***If your pie crust starts to brown too soon, cover the crust with a thin piece of aluminum foil. 

Inspired Vidalia Onion Pie

Big Day

Today is officially the big day!

Thanks to our friends over at Foodista Dinner for Two, Please is being featured as the Blog of the Day!

Yay!

Please check out all their great tips on incorporating different ingredients and using new techniques and tools, as well as the awesome recipes and blogs that have been submitted to this foodie community!

Quick Dinner Ideas: Creamy Chicken Gnocchi Bake

In another rush to make something for a dinner I had forgotten to plan I started scrambling around the kitchen looking for something to whip up. I wanted to make something good, didn’t want to run out to the store, and it had to be something fairly easy because I was exhausted. Out of the corner of my eye I saw a Publix Apron’s Recipe Card. The recipe was for a dish the Publix Snack Man was making the other afternoon. As I began to read down the list of ingredients I realized it called for gnocchi, Philadelphia Cooking Cream, a new favorite, and vegetables I loved, but didn’t have in the house. “Guess I won’t be making this one tonight.” There was also no way I was getting the lover boy to eat artichokes and roasted red peppers without warning him beforehand either. I set the card down and as I walked away I realized I could easily put my own spin on the recipe using things I had in the kitchen and preparing differently so it didn’t take as long. So here is my homemade, Publix inspired, version of what will become a new favorite!

Publix inspired….Creamy Chicken Gnocchi Bake

3 Chicken Breasts Cubed and Cooked

1 Package of Sliced White Mushrooms

1 Bag of Microwaveable Steamed Broccoli

1 Package of Prepared Gnocchi

1 Container of Philadelphia Original Cooking Cream

Butter

Garlic, Salt, Pepper

Parmesan Cheese

1. Boil water for the gnocchi. Once the water is boiling, add the gnocchi and let them cook until they begin to float. As soon as they being to float remove them from the water.

I did not go all out and make the gnocchi myself this time. I was not that adventurous or energetic. However, the prepared gnocchi turned out just fine
2. Melt some butter in a pan and sauté the package of mushrooms with garlic, salt, and pepper to taste until the mushrooms are soft.

3. Microwave the broccoli approximately ¾ of the directed time.

4. Add the cubed chicken and broccoli to the sautéed mushrooms just to warm.

5. In a mixing bowl add your chicken mixture, cooked gnocchi, and the whole container of Philadelphia Original Cooking Cream and mix well.

6. Transfer all of this to a casserole dish and bake from about 20 minutes in an oven preheated to 350.

7. Sprinkle with Parmesan Cheese for the last 5 minutes.

Voila!

Thank you Publix!

Creamy Chicken Gnocchi Bake

Cinco de Mayo

Happy Cinco de Mayo!...a little late, I know!

You all know I love a celebration! So in honor of everyone’s favorite Mexican holiday we went with a Mexican inspired dinner.

Carnita Style Chicken Tacos with Fajita Rice, Corn, Chips & Salsa, and ice cold Coronas!

I slow cooked the chicken all day. Before I left for work I threw three chicken breasts in a crock pot filled with water and a taco seasoning packet. By dinner time the chicken was falling to pieces. I drained the chicken and shredded it finely. I should have reserved some of the water to let the shredded chicken soak in while we constructed our tacos, but by the time I realized this it was too late. Next time I’ll have to keep this in mind. The tacos were served with shredded cheese, diced onions, chopped cilantro, and lime. Keeping tacos simple and authentic like this is my favorite way.

I will shamefully admit that our Fajita Rice did come out of a Rice-A-Roni box.

The corn however, was delicious. I pulled the husk down on two ears of corn and cleaned them off. I then rubbed them with butter, garlic, salt, pepper, and chili pepper for a little spice. I wrapped the ears back up in their husk, wrapped them again in aluminum foil, and baked in the oven for about 45 minutes.

The corn was so good even little Dank wanted some!

The dinner was also served with chips, salsa, and some very refreshing coronas! Ayi yi yi!

Fiesta Foreva!

Taco

Meatless Monday

Breakfast:

One Egg, Gouda Grits, Mango

Breakfast was fairly simple. I had one egg over easy topped with parmesan cheese with gouda grits and a diced mango.

Lunch:

Eggplant Stack

Yes it was frozen, but also very delicious. I tried to trick myself by eating it off a plate instead of out the plastic tray.

Dinner:

Goat Cheese Pizza and Blue Cheese Salad

I was in a mood from some good cheese. My pizza was topped with mozzarella, LOTS of goat cheese, sun dried tomatoes, and parsley. My salad was rather simple with greens, carrots, celery, and some delicious freshly crumbled blue cheese.