Simple Caesar Salad with Spanish Olives and Cilantro

Lunch today at the manse was a super simple Caesar Salad using staples from the pantry and  refrigerator. Making this salad was so simple, I mean really simple. The assembly time probably was not even 5 minutes. How do you like that for easy breezy kitchen prep? My only really labor was chopping, then washing and draining the romaine. Sorry, I didn't think to take a picture of how I chop the romaine. Maybe next time!

In this photo you see all of the ingredients I used. I'm almost embarrassed to show you! Everything I used fell happily into the "convenience food" category. No homemade salad dressing, no homemade croutons, no hand  

shredded parmesan cheese.

In this photo, I share a picture of the plate that will be used. I opted for this plate for a couple of reasons.
1.) This salad doesn't have a whole lot of color. So I'm counting on the red flowers on the plate to introduce the pop of color.
2.) It's summertime and I want my salad to reflect the season and mood of this August day.
3.) I simply love this plate. It's light-hearted and light-weighted.

The simple salad turns out delicious. The addition of cilantro adds a lovely subtle southwestern taste to this composition.  

All gone! Every last bit of this simple composition has been devoured with great abandon, leaving me with a happy tummy. Time for blogging.

Green Chili and Three Cheese Quiche with Mushrooms and Pine Nuts

Dinner tonight at the manse was a quick impromptu quiche. When I stepped into the kitchen to pull out a pie crust from the freezer, I had no idea what sort of quiche I would make. I knew a couple of things. I knew I had three types of cheese, fresh milk, fresh eggs and my favorite seasonings.

The basics were covered. My refrigerator and pantry was a bit barer than usual. My creative juices kicked in as I looked into the pantry, my hand pulled out 1 small can of mushrooms and 1 small can of  chopped green chilies.

This quiche would be different! It was probably not the type of quiche that I would make for a client in my catering business, yet it was a quiche that would actually be perfect my green chili lovin' husband.

The end result was simply wonderful and my green chili lovin' sweetie said, "That was really good! There's a keeper!"

Green Chili and Three Cheese Quiche with Mushrooms and Pine Nuts
1 prepared deep dish pie shell
1 small can chopped green chilies
1 small can  mushroom pieces
pine nuts
swiss cheese, shredded
cheddar cheese, shredded
Philadelphia cream cheese
cilantro
4eggs, beaten
2% milk (about 1 cup)
1 teaspoon flour
Lawry's seasoning salt
Garlic and Herb Seasoning
Chives
garlic and herb seasoning

Line the bottom of pie crust with 1 layer of green chilies and mushrooms. Sprinkle with a handful of pine nuts. Dot with small bite size pieces of Philadelphia cream cheese. Sprinkle with cilantro. Add shredded cheeses. Mix together beaten eggs and milk. Remove a small amount about a half cup, and put in another bowl  and stir the flour into the small amount. When the flour is well mixed with the small portion, add it to the bigger portion. Add herbs. Pour this egg and milk mixture into the pie crust. Bake in 350 degree oven until quiche is firm and the top is golden brown, approximately 45 minutes.

Photos, Recipe and Writing are the property of Happy Hour at the Manse

Oh, The Perks of Being A Preacher's Wife!

Among the perks of being a preacher's wife is the wonderful opportunity to share in some sacred moments. Tonight's perk - attending the wedding rehearsal dinner of a sweet, sweet couple!

Living With Passion In Each Season

The secret to living with passion throughout the seasons of both, the calendar year and the multifaceted seasons of human life is simplified when one follows the timeless advice of Henry David Thoreau.

I think I can do this:

"Live in each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influence of each. Let them be your only diet drink and botanical medicines." ~ Henry David Thoreau

Sprinkle Bakes: Triple Salted Caramel Cupcakes

Sprinkle Bakes: Triple Salted Caramel Cupcakes

The Call of Hospitality Begins in Genesis

The call of hospitality begins in Genesis and continues today.

Genesis 18 ~ The Three Visitors

 ¹ The LORD appeared to Abraham near the great trees of Mamre while he was sitting at the entrance to his tent in the heat of the day. ² Abraham looked up and saw three men standing nearby. When he saw them, he hurried from the entrance of his tent to meet them and bowed low to the ground.
 ³ He said, “If I have found favor in your eyes, my lord,^[a] do not pass your servant by. ⁴ Let a little water be brought, and then you may all wash your feet and rest under this tree. ⁵ Let me get you something to eat, so you can be refreshed and then go on your way—now that you have come to your servant.”
   “Very well,” they answered, “do as you say.”
 ⁶ So Abraham hurried into the tent to Sarah. “Quick,” he said, “get three seahs^[b] of the finest flour and knead it and bake some bread.”
 ⁷ Then he ran to the herd and selected a choice, tender calf and gave it to a servant, who hurried to prepare it. ⁸ He then brought some curds and milk and the calf that had been prepared, and set these before them. While they ate, he stood near them under a tree.

Scapa of the Manse

Here is Scapa, one of our cats.