The stuff of life can sometimes be a lot like a potato. Most people, experiences and events can have a nice outer skin. It’s after you dig into the inside that you know what you’re dealing with.

I ran across this quote saying,

“Sometimes good things fall apart so that better things fall together”

While a potato may be good plain, when you open it up, take it apart and put it back together again the outcome will surely be better.

Recipe:

3 large baking potatoes

3 slices pepper bacon

1 cup sweet white corn, fresh or frozen

2 tbsp butter, unsalted

3/4 cup light sour cream

1/4 cup milk, warm

3/4 cup cheddar cheese, 2% or low fat

2 tbsp fresh chives, finely chopped

salt and pepper

Preheat oven to 375 degrees.

Wash and dry potatoes. Pierce a few times with a knife, then wrap each potato in foil. Place on a baking sheet and bake for 1 to 1 1/2 hours, until potatoes are tender. Remove from oven, unwrap foil and let cool for about 30 minutes.

Carefully cut potatoes lengthwise and scoop out the meat of the potato. Leave a little bit of the potato attached to the hollowed out skin so that they will stand up to the filling.

Add butter to the potato and mash with a fork or potato masher until butter is melted and incorporated. Then fold in sour cream and warm milk.

Cut bacon into 1/2 inch pieces and cook until crispy. Remove from pan, place on paper towels to drain excess fat. Wipe leftover fat out of pan and place back over medium-high heat, add corn and saute for about 2 minutes.

Stir bacon, corn, fresh chives and cheese into the potato mixture. Season well with salt and pepper. Once the mixture is well combined, carefully fill the potato skins with the mixture.

Bake stuffed potatoes in a 350 degree oven for 30 minutes.

I was in junior high the first time I had Quiche, My friend and I had her mother drop us off at this little tea room for lunch. We thought we were so grown-up and sophisticated sitting there sipping on tea and looking over the menu.

So the waitress came over and asked if we were ready to order and my friend proclaimed, in a very ladylike voice, “I’ll have the quickie of the day”. The kind waitress said of course, “the Quiche is excellent today”.  Still trying to be very grown-up and sophisticated, we finished our lunch and I never forgot how to pronounce Quiche!

Recipe:

2 1/2 cups shredded potatoes, Simply Potatoes hash browns

4 oz can diced green chilis, drained

1 cup monterey jack cheese, shredded

1 cup lean ham, diced

3/4 cup milk

3 eggs

1/4 tsp cayenne pepper

1/4 tsp salt

pepper to taste

oil spray

Preheat oven to 425 degrees.

Spray a 9 inch pie plate with oil spray. Spread out potatoes over the bottom of the pie plate, mashing down lightly and spray top of potatoes generously with oil spray. Bake for 30 minutes until the edges start to brown.

Remove potato crust from the oven and let cool for 15 minutes. Reduce oven to 350 degrees. In the meantime, combine ham, cheese and green chilis.

In a small bowl whisk together eggs, milk, salt, pepper and cayenne pepper. Spoon ham mixture on the potato crust and then pour egg mixture over the top.

Bake at 350 degrees for 30-35 minutes, until knife comes out clean from the center of the Quiche. Let sit a few minutes before serving.

Notes:

This is a great dish for breakfast, lunch or dinner. Just pair it with fresh fruit for breakfast or a salad for lunch or dinner.

I used skim milk and usually use skim whenever possible when a recipe calls for milk.

Some southern foods are in a category all by themselves and never make it much past the Mason-Dixon line. This southern delicacy is cheesy, creamy, tangy and everybody has their favorite. It is so important that it can bring together Tennessee and Alabama fans on a football saturday tailgate, it’s the sandwich of choice at The Masters and can comfort a crowd after a funeral.

We’re talking Pimento Cheese! Ask any good southern cook, they’ll tell you there’s pimento cheese recipes you date and then there is the one you marry.  Find a good recipe with the perfect balance and hang onto to – it’ll serve you well.

Here’s my lightened up version, take her on a date and see what you think!

Recipe:

3 tbsp light cream cheese, softened

1 cup low fat  or 2% sharp cheddar cheese

1 cup low fat or 2% cheddar and monterey jack blend cheese

1 tbsp Hellman’s mayo

1 tsp apple cider vinegar

1/8 tsp cayenne pepper

2 tbsp pimentos, diced

Blend all ingredients well. Chill and serve your favorite way!

 I like my pimento cheese toasted on french bread rounds, how do you like yours?