I looove sea salt. I looove smoked sea salt. But Maplewood smoked sea salt? I adore. It’s one of my “secret weapon” ingredients that I have maybe crazily decided to reveal today. It adds a smoky, bacony, warm flavor to whatever you’re cooking.
For a great version of this sea salt check this one out from Etsy:
There’s nothing I love more than breakfast for dinner. This quiche recipe is just so glorious and delicious, you will want to make it every week. I was inspired by the Julia Child recipe, and this is based on her recipe for a leek quiche. I decided to add mushrooms and bacon, since I love that trio of ingredients together so much. The bacon adds heartiness and a nostalgia to the quiche, while the mushrooms just tie in so well I had to add them. Some other amazing combos that I’ve tried are goat cheese, eggplant, and red bell pepper as well as a tomato basil version. You can always get creative with what you decide to put in your quiche, which makes it fun and allows for creativity in the kitchen. Ok so, this isn’t technically one pot, as you will need a few separate pots/bowls to make it, BUT the finished product is in one “pot” or pie pan, soooo I thought I would include this for a one-pot Monday meal. It’s also a great feel-good food that will get you through the week as well. One bite and you’ll feel like you’re vacationing in Paris, sitting on a little bench on the cobble stone Rue De- something or other, rather than at your dining table. I’m thinking that’s what Julia Child was envisioning when she created her version as well.
Imagine this: It’s a warm sunny day in April…in Texas, where it’s starting to get warm but isn’t blisteringly scorching yet….The breeze is softly billowing around your hair, playing up the smells of fresh cut grass and moist, rich soil beneath your blanketed feet. The chilled rosé (or Pabst Blue Ribbon, depending on how you roll) is flowing, sweet corn on the cob and a prime selection of succulent meats sizzling on the grill. The wafting smoke from the grill makes you sleepy and happy. What could top this perfect spread, you may be wondering? Imagine a cooler packed with a bowl of crispy green iceberg leaves topped with ripe red tomatoes from the vine, crispy, thick cut bites of bacon, homemade croutons, and a creamy, peppery buttermilk dressing looking lovely in a handy dandy re-cycled jam jar. My blue cheese picnic salad is the perfect side dish to pack up and take with you on a picnic, or you can serve it up at the dinner table in a big salad bowl with your favorite main dish. It would pair really well with a roast chicken or sitting next to a tomato basil pasta too. Wherever or however you decide to eat it, the vibrant colors and cold crisp textures will be sure to transport you to a warm, breezy spring day at the park…