If I could offer once piece of advice, it would be to the receivers. Just like Coach Lombardi stressed the basics, I would tell them "Don't Take Your Eyes Off the Ball." Really dudes, we would have won the game if you followed this simple, basic truth. If you look away from the ball before you get it, you won't get it. Period. Done.
That being said, I'm looking forward to tomorrow's game against Tampa Bay. I have chosen and cooked my recipe. It may even go to church with me with the other treats I'm cooking for the brunch to benefit the orphanage we built in Haiti.
Before we move on to this week's menu, let me share last week's quintessential Southern Brunch. I made a quiche with smoked salmon, collard greens and Gouda cheese. Some fresh tomatoes and a salad with strawberries completed the plate. I can't tell you how good collard greens are in a quiche. Also, Gouda melts beautifully and provides a nice flavor. Give it a try. Here's a basic quiche recipe allowing you to put in your favorites.
Quiche
Ingredients
1 9 inch refrigerated pie crust
2 TB olive oil
1 medium onion, chopped
Salt and Pepper to taste
6 large eggs
3/4 cup half and half
1/8 tsp fresh ground nutmeg
8 ounces of cheese, grated
1 cup vegetables
1 cup meat or fish
Directions
1. Heat oven to 375. Fit the crust into a 9 inch pie pan. Use a fork to pierce the shell around the bottom and the sides. Place on baking sheet.
2. Heat 1 TB oil in a large skillet over medium-low heat.
3. Add onions and 1/2 tsp each of salt and pepper. Stirring occasionally until soft (5-7 minutes)
4. In large bowl, whisk the eggs, then add half and half and whisk, Add nutmeg and 1/4 tsp salt. Stir in the onion mixture and then cheese.
5. Pour the egg mixture into the crust.
6. Bake until a knife inserted in the center comes out clean - about 35-40 minutes. Let it stand for 5 minutes.
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