Mango Yogurt

It started with some mangoes. 

Although, sweet and succulent on their own, I had another thought about them. 

I wanted to make my own mango yogurt. 

Ingredients

1 mango

1 cup plain yogurt

1 tsp honey

I took a mango and peeled and chopped it up. I placed half of the chopped mango in the bottom of my bowl, the other half I tossed in my tiny food processor to turn it into a puree. (if you don't have one, that's fine just keep chopping the mango into tiny pieces)

I added this puree to a cup of plain yogurt with a teaspoon of honey and stirred it up. Then added it to my bowl and topped with homemade granola. Click here for that recipe.   

F is for French Toast

On the weekend, I like to cook breakfast for my family. To clarify we do eat breakfast on weekdays but usually it's something quick and portable. Boiled eggs, pop tarts, a muffin or a bagel can all be carried out the door and eaten en route to school and work.

When Saturday rolls around, since we take the time to sit and eat together I like to make something nice.  This French toast has become a hit with the girls. It started when my friend Stephanie told me she uses raisin bread to make hers. And with that information she changed my world.

Come here. It's Quiche.

Get closer. The weekend is approaching and that means lazy mornings with luxurious brunches.
Quiche is simple enough to make but the ingredients can be as complex as your cravings.

I jammed maple bacon, gorgonzola cheese, sweet onions and spinach into this one. It was everything my heart needed. Fully sweet and salty yet also tangy and rich with the creamy texture of that cheese and the buttery crust. 

Salmon... Grilled wit Grits

Spring is being such a tease. Showing a little bit of sun, then completely covering it up like nothing ever happened. Today it's raining. It's chilly. It's wrong.

At times like this we all deserve a treat. If it's unappealing outside, we can certainly muster up some pleasures indoors.

I present to you two of my favorite things: seafood and grits.

Succulent salmon seared to perfection and resting atop a creamy bed of grits is soothing when the sun won't come out and stay. Honestly, though, it's satisfying even when the sun does!

The odds

I love it when things stack up in my favor. 

Like these homemade chicken tenders stacked upon those buttery waffles. 

See what I mean?

Zucchini Bites

When I grow up, I plan to wake up at about 5 a.m. each day and spend time in prayer and meditation. Then, I'll brew myself a nice cup of coffee, or indulge in an exotic, herbal tea. I'll sit in front of a window with the sun on my face, or out in my gazebo and just bask in the glory and wonderment of a new day. 

Afterward, I'll make myself a nice breakfast, take a beautiful picture of that day's first meal being kissed by the sunlight and share it with you all. That's the plan. Lord, help me to grow up more quickly.

Until then, I'll keep waking up with just enough time to get dressed and get out of the house. And leisure breakfast shots like this will only happen on the weekend, but a girl can dream.

I know dreams do come true.

These zucchini bites are full of freshly grated zucchini, some Parmesan and onion. Keep reading for details.

1 cup Bisquick

1/2 cup vegetable oil

1/2 cup Parmesan

3 cups grated zucchini

1/2 cup onion (thinly sliced)

4 eggs (lightly beaten)

2 tbsp chopped fresh Rosemary

pinch salt

pinch black pepper

pinch garlic powder

Grits and things

Some weekends, I take really good care of myself.

I get plenty of rest, eat a big breakfast and feed myself luxurious lunches like this.

I make just what I want and just enough for me... not enough to share.

It's okay to be stingy with your shrimp & grits with garlicy braised spinach, they taste better that way.

Ingredients

Grits

Shrimp

Frozen Chopped Spinach

Butter

Garlic (minced)

Salt

Pepper

Garlic Powder

Red Pepper Flakes 

Cream

1. Season your shrimp with salt, pepper, garlic powder and red pepper flakes. Set aside.

2. Put on a small pot of water for your grits. Bring to a boil. Salt the water!

3. In a small pan saute your spinach with minced garlic. Let any water evaporate and toss in a tablespoon of butter. Remove from heat once the butter has melted. Set aside.

4. Drop your grits into the boiling water. Follow package instructions for the number of servings you want.

Stir immediately so they don't clump. Toss in 2 tablespoons of butter. Keep stirring. When they come to a slow simmer turn them on low and go get the shrimp.

5. Now place the spinach in a separate dish and reheat that small pan for your shrimp. Toss in one table spoon of butter to coat the pan. Once it melts cook the shrimp until they are no longer translucent. Remove from heat.

6. Back to the grits, keep stirring. They should be rather thick. this is when I add about a half cup of cream (milk will work too) and stir it all in. Once it's absorbed, you can dish it up.

7. Serve it with the grits on the bottom and top with your spinach and shrimp.