Thursday, October 14, 2010

'OCTOBER SYMPHONY' ~ CHICKEN PECAN QUICHE SPINACH, BASIL & PLUM SALAD

"October is a symphony
of permanence and change."

~ Bonaro W. Overstreet


Autumn Abstract
____________

CHICKEN PECAN QUICHE
~ Symphony of flavors, perfect for an autumn brunch
(adapted from Jan. 1999 Southern Living)

1 cup flour
1 cup shredded Cheddar cheese
3/4 cup chopped pecans
1/2 tsp. coarse salt
1/4 tsp. Hungarian paprika
1/3 cup vegetable oil
1 cup sour cream
1/2 cup organic chicken broth
1/4 cup good mayonnaise
3 large lightly beaten organic eggs
2 - 2 1/2 cups finely chopped cooked chicken
1/2 - 3/4 cup shredded Cheddar cheese
1/4 cup minced onion
3 drops Tabasco sauce
1/4-1/2 cup pecan halves
  • Preheat oven to 350-degrees.
  • Combine flour, cheese, pecans, salt, and paprika. Add oil and stir well. Press mixture firmly in bottom and up sides of 9-inch deep dish quiche or pie plate. Bake for 12 minutes. Cool completely.
  • Combine sour cream, chicken broth, mayonnaise, and eggs. Stir in chicken, cheese, onion, and Tabasco. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350-degrees for 55 minutes or until set. Allow to rest 10 minutes before serving. (8 servings)

    ________________

    SPINACH, BASIL & PLUM SALAD
    ~ Memorable salad from June 2007 Food & Wine

    2 Tbsp. extra-virgin olive oil
    2 Tbsp. fresh lemon juice
    2 Tbsp. fresh orange juice
    1 Tbsp. balsamic vinegar
    1 tsp. grated orange juice
    1 tsp. grated lime zest
    coarse sea salt (preferabley red)
    freshly ground black pepper
    2 5-oz. bags baby spinach
    2 cups torn fresh basil leaves
    2 halved, pitted and thinly sliced black or red plums

    • In small bowl whisk olive oil with lemon & orange juices, vinegar, and orange and lime zest. Season lightly with salt and pepper.
    • In large bowl, toss spinach, basil and plums. Add dressing and toss well. Sprinkle with sea salt & black pepper and serve immediately.

28 comments:

Gatsbys Gardens said...

Joey, I subscribe to Southern Living. I have made many of their recipes, all great. This sounds great for a luncheon dish.

Eileen

Edith Hope said...

Dearest Joey, What a lovely idea, a dish with a symphony of flavours. A veritable chicken concerto, spiked with a rhapsody of Hungarian paprika and accompanied by an operetta of a salad. Now all I need is the orchestra of chefs!!

Carol said...

Beautiful fall image Joey and I will try that scrumptious recipe . . . Spinach, Basil and Plum Salad! Yummy! ;>)

Shirley said...

Both these recipes look good. The only thing missing is a photograph of the finished dish. Should you make these again soon, please post photos!

imac said...

Joey, its a wonderful post, just love this shot.

Monica the Garden Faerie said...

What a cool collage--it captures the intense LIGHT and SATURATION of fall color I can never get across in photos. My neighbors' red maple is stunning and so bright; and some yellow leaves when my sil and I walk int eh mornings really POP. I love the autumn light.

Cat/The Whimsical Gardener said...

Your collage is gorgeous Joey! You've captured the colors of the season splendidly!

jodi (bloomingwriter) said...

As always, delectable photos combined with amazing recipes. I think I'll send hubby off for a day and make the quiche, then he won't know what is in it, eat it and love it. :-)

Rick said...

Splendid mix of fall colours joey - nicely done; great tribute to fall !

Kala said...

Gorgeous light and colors in this abstract image Joey!

Dirty Girl Gardening said...

How funny, I just made a quiche last night... but not as yummy as yours sounds! Thanks for the recipe.

joey said...

Hi Eileen. Hording tons of old Southern Living, I hear you, BIG TIME! I finally gave up subscription but still buy issues that grab me. If measured by books and magazines in my library, I'd be a rich woman!

There you go, dearest Edith. A symphony of all you mentioned would sustain me too :)

Thank you, Carol. Seasonal garden and food colors/flavors go hand-in-hand ... all flavors and moods that sustain us.

Hello, Shirley, and thank you. There are so many awesome food blogs out there with great photographs ... when I cook, we eat!

Honored by your comment, imac. Thank you.

How sweet, Monica. Besides a dear friend, I think you are an awesome photographer. Plus you capture in words/photos as good as anyone out there. I love the autumn light, especially in November :)

Thank you, Cat. Autumn is out there for us to enjoy as best as we all can. Happy October weekend :)

Hi, dear jodi, and thank you fun friend. I think it might be hard to pull the wool over your hubby's eyes. Hats off if you can pull it off :)

Thanks Rick. As you well know with your gifted eye, as best as we all try, it's impossible to capture the awesome gift of autumn.

Michelle said...

The leaves are just getting going down here. Hope it's a good show. Nothing like up north though. Hope you are getting every chance to enjoy the season!

joey said...

Thanks, dear Kala, and an honor coming from your gifted eye ... you would know!

Dear Dirty ~ from one palate to another, depending on the night/day ... good is good ... I'm sure yours was delightful :)

joey said...

Wishing you a happy autumn, dear Michelle. Michigan, as always, never lets us down. Autumn joy :)

The Idiot Gardener said...

I have a load of spinach at present, so this is quite timely!

nancybond said...

Gorgeous fall colour in you abstract, Joey -- and the recipe, a perfect compliment, as always. :)

Rose said...

Yummm; I just told my husband I was too tired to cook, so we're having leftover casserole for supper. Can you I come to your house for dinner instead?:)

garden girl said...

Haven't made a quiche in a long time Joey - this one sounds scrumptious - perfect for a weekend brunch, with leftovers to enjoy during our busy week.

Love the photo!

joey said...

Hello IG ~ hope you enjoy the recipe with your fresh spinach as much as I enjoyed your last post :)

Thank you, dear Nancy. Your heart is so into this beautiful autumn and your posts, always poignant.

Oh do please come, Rose! We're at the lake and you might enjoy Mr. Ho-Hum's take on dinner tonight (Boboli with roasted red/yellow peppers and fresh goat cheese) after a full day away shopping and repacing a broken down washing machine. Simple is good in front of the blasing fire on this chilly night with a view of the moon in its glory over the lake.

Thank you, Linda. Good take on recipe, leftovers good. I love quiche (hundreds of ways) and began making it, eons ago, before anyone even knew what a quiche was!

kcjewel said...

Love your photo composition. Doggoneit though I know not to come here late at night... it makes me hungry!!!

joey said...

Thanks kc ~ you are not alone on the late night nibblies :)

Rosey said...

As of lately, I just can't get enough pecans! I have a lovely pecan shortbread that is just waiting to be made when I get the time!
Thanks for sharing these fabulous recipes!

viola said...

So beautiful your blog ! And Michigan should be so marvellous in Autumn ! buona domenica :)

Kiki said...

Hi Joey!! I always enjoy your posts..always so creative..this one is a beauty of course! Love the Autumn abstract..wow!....and i am super drawn to the salad...yum..super unique! Id like to try that!
have a sparkling day!
Kiki~

joey said...

One of my favorite cookies, pecan shortbread sounds divine, Rosey. Do you share :)

Welcome, Viola, and thank you. Michigan is indeed autumn splendid :)

Wishing you a sparkling autumn day also, Kiki. Thank you ;)

myfrenchkitchen said...

I love your abstract...and once again a salad that will please the palate!
Bises
Ronelle

joey said...

Thank, dear Ronelle. Don't you just love autumn food! Ah, but of course you do :)