A Southern Life

This weekend is a good weekend to have a couple of friends over to sit on the porch and have margaritas and a few eats.

This Southwestern Cheesecake is a good choice to go with margaritas. It is a combination of a couple of recipes. You could use jalapenos instead of chilies or use a different kind of cheese or even add shredded chicken to this recipe.

• 1 cup finely crushed tortilla chips (about half of a 13 1/2-ounce bag)
• 4 tablespoons unsalted butter, melted
• 3 tablespoons olive oil
• 1 cup diced onions
• 1/4 cup chopped green chilies
• 1 tablespoon plus 1/4 teaspoon salt
• 1 tablespoon minced garlic
• 2 pounds cream cheese, at room temperature
• 5 large eggs
• 8 ounces grated Cheddar
• sour cream
• chopped greed onion
• diced tomatoes

Preheat the oven to 325 degrees F.

Combine the chips and butter in a small bowl and mix to blend. Press the mixture into the bottom and slightly up the sides of a 10-inch springform pan. Set aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions, and 1/4 teaspoon salt. Cook, stirring, until the vegetables are soft, 4 to 6 minutes. Add the garlic and cook until fragrant, about 30 seconds longer. Remove from the heat and set aside to cool.

Add the cream cheese and eggs to a large bowl and beat with an electric mixer until very smooth. Using a rubber spatula, fold the vegetables, chicken, grated cheese,  and remaining tablespoon salt into the cream cheese mixture. Pour the mixture into the springform pan and bake until the center has set, about 1 hour. Remove from the oven and set aside to cool on a wire rack. When cool, cover with sour cream. Top with green onions and tomatoes. Transfer to the refrigerator to chill thoroughly before serving.

The jalapeno pepper plants in my garden have not produced any pepper yet. I can’t wait until I can just go out in the garden and pick them and use them fresh.

I know it is still officially Spring, but, it feels like Summer to me!

Go on over to Gollum’s by clicking on the Foodie Friday logo here to see lots of great recipes.

Today’s Lagniappe:  Easy Dip for Fruit
This dip is in just about every church cookbook I have. It is a favorite with fresh strawberries or other fresh fruit, and, it couldn’t be easier to make.

8 ounces marshmallow cream
8 ounces cream cheese, softened

Blend together and you have a delicious dip for fruit!

It’s Tablescape Thursday with Susan at Between Naps on the Porch.
Click on the pic to see more tablescapes.

Today, I’m posting pics of a table that I set last year in the early spring. This was before I was blogging. It is funny that I already set my table and took pics.

The light blue color around the rim reminds me of the robin's eggs. The white rose in the center has a blue tint as well.

The centerpiece is a pitcher with forsythia that was just starting to bloom.

If I had known then that I was going to be writing a blog, I would have taken more pictures! This was one of my favorites though and I wanted to share it.

Today’s Lagniappe: Panzanella Salad
Bread in salad? Yum!

* 6 cups day old Italian bread, torn into bite-size pieces
* 1/3 cup olive oil
* salt and pepper to taste
* 3 cloves garlic, minced
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 4 medium ripe tomatoes, cut into wedges
* 3/4 cup sliced red onion
* 10 basil leaves, shredded
* 1/2 cup pitted and halved green olives
* 1 cup fresh mozzarella, cut into bite-size pieces

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
3. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

Welcome to Outdoor Wednesday, hosted by Southern Daydreamer!

Click pic to see more great outdoor posts.

My neighbor across the street recently made a discovery. She was watering a little garden area in her front yard and these little baby bunnies hopped out. They weren’t too happy about getting wet!

Aren't they adorable?

My husband put his hand in the pic so you can tell how small they are!

This one got a little wet.

They weren't real happy about being disturbed.

This one is ready to get back to the nest.

So, we shooed them back under the tree. We didn’t want any neighborhood cats to find them! What a fun treat to get to see these little ones!

Today’s Lagniappe: Summer Tomato Sandwich
With fresh tomatoes available, you gotta find ways to use their yummy goodness!

Several years ago, I built this herb planter. It originally resided on a side porch. Now it is in my yard.

The thyme that is hanging over and the thyme in the left corner have been there for about five years.  The rosemary really struggled this past winter with the ice storms. It has come back a little bit, but I boosted it with a new planting this year. I have nasturtiums, cat mint, chives, oregano, and basil. I’ve thrown a few seeds for dill and parsley around as well.

Of course, I have to have a sign telling me that these are herbs 🙂

This is a saying that I love so much, I put it on the front of the planter:

A kiss of the sun for pardon.
The song of the birds for mirth.
One is nearer God’s heart in the garden,
Than anywhere else on earth.

This little guy holding the wind chimes . . .

used to be a part of this rowdy little group, playing tug of war.

I also have some herbs planted among the other plants in the vegetable garden. This is the first year that I have planted my entire vegetable garden from seed. It has been a learning experience. I think, I should have started sooner. At this time of year, I normally would already be harvesting veggies. This year, I’m a little behind normal.

Hope you have enjoyed the tour of my little herb garden and the glance at the veggie garden.

Click the pics above for more 2nd Time Around and 3 or More Tuesday posts.

Today’s Lagniappe: Heavenly Angel Food Cake
Quick, easy and no baking! (Unless you want to bake your own angel food cake).

1 Angel Food Cake
1 Large package of vanilla pudding
2 Cups sliced strawberries or whole raspberries
1 Small can crushed pineapple
12 Oz. Cool Whip

Slice cake horizontally. Mix Cool Whip, dried pudding mix and drained pineapple together with mixer on low speed. Fill between layers and ice cake with it. Top with strawberries or raspberries.

This is my Metamorphosis and Blue Monday with Between Naps on the Porch and Smiling Sally.

Morning Glory bird feeder.

This lovely tray bird feeder was made for me by my wonderful step father. If you have read my blog you may have met him. His name is Chester Ward and he and my mother married after the death of my father. My husband, Joe B. and I are so happy to have him as a part of our lives.

The bird feeder was originally green. When the paint started to fade, I painted it this color of blue and planted it in a pot along with some morning glories. I love the way it turned out.

This is the view from my porch. I fill it with bird seeds and the beautiful birds love it. I love watching them from my porch.

The pretty blue morning glories make me smile. I hope they make you smile, too!

Today’s Lagniappe:  Basil Cheesecake
I’m still hung up on basil this week.  I love using herbs from my herb garden!

* 1 tablespoon butter
* 1/2 cup breadcrumbs
* 1/4 cup parmesan cheese, grated
* 2 1/2 cups basil, fresh
* 1/2 cup parsley
* 1/4 cup olive oil
* 1/2 teaspoon salt
* 1 clove garlic
* 1 lb ricotta cheese, room temperature
* 2 lbs cream cheese, room temperature
* 1/2 lb parmesan cheese, grated
* 5 eggs
* 1/2 cup pine nuts, lightly toasted

1. Preheat oven to 325F degrees.
2. Butter bottom and sides of 10″ spring form pan.
3. Mix bread crumbs and 1/4 cup Parmesan cheese.
4. Sprinkle mixture into pan, turning to coat completely.
5. Mix basil leaves, parsley, oil, salt and garlic in food processor until smooth paste forms, about 2 minutes, scraping sides occasionally.
6. Put ricotta cheese, cream cheese and Parmesan in a mixer bowl and mix until smooth about 2 minutes.
7. Mix in the eggs.
8. Remove about 1/3 of this mixture to a small bowl.
9. Into the original 2/3 cheese mixture, fold in the basil mixture until well blended.
10. Pour the basil mixture into the prepared pan and carefully spread an even layer of the cheese mixture on top.
11. Sprinkle with pine nuts.
12. Set pan on a baking sheet.
13. Bake 1 1/2 hours.
14. Turn oven off and cool cheesecake about 1 hour with the oven door slightly ajar.
15. Transfer to a rack and cool completely.
16. Serve at room temperature, or slightly warmed.

I remember Sunday lunches when I was growing up fondly. When we got home from church we would set the table with the good china and all gather round the table. Often, we would have company and spend 2 or 3 hours at the table visiting. I remember one occasion when my mother had put a roast in the oven before church. When we got home, she had a migraine headache so we were going to just have a low key lunch so she could rest. As it happened, there was a mix up in dates and one of the ministers from the church and his wife thought they were invited for lunch that Sunday and, of course, showed up ready to eat. My poor mother, got us to set the table and she went ahead and presented a lovely meal with a smile (even though she felt terrible).

I’m not sure how my mother managed. She often didn’t know how many would actually show up but there was always plenty of food for everyone served with grace and beautiful Southern hospitality. I always appreciated how everyone always felt welcome in our home. I hope people feel as welcome in my own home as my mother made them feel in hers.

Todays Lagniappe: Mama’s Sunday Roast

Place a 3 to 5 lb. roast in a roasting pan and season with salt and pepper. Mix together cream of mushroom soup, 1 pkg. of Campbell’s beefy onion soup mix and a can of beef consumme. Pour over roast. Put roast in 325 degree F. oven and roast for 2 to 3 hours. Place potatoes that have been quartered or cut into 8ths and carrot chunks into pan around the roast after the roast has cooked for 2 hours or so. Raise oven temperature to 35o degrees F. and cook for an additional 30 to 40 minutes until vegetables are soft. Remove roast and vegetables from pan and make a gravy with the pan drippings. Serve roast and vegetables with hot rolls, a green vegetable and a smile.

photo from mc-q via flickr

I worked in my herb garden yesterday. I love working in the herb garden. It is like aromatherapy. The smells of the thyme and rosemary and basil are heavenly. I am always happy to run across recipes that use these herbs in simple ways. One of my new favorites is those lemon and thyme cookies that I posted a couple of weeks ago.

Basil

Here is recipe using basil that I really like from Giada De Laurentiis. A crispy parmesan wafer with lemon and basil.

• 1 cup shredded Parmesan
• 2 tablespoons shredded basil leaves
• 1/2 tablespoon grated lemon zest

Preheat oven to 400 degrees F.

Mix all ingredients together in a bowl. Transfer a heaping tablespoon of Parmesan mixture onto a silicone or parchment-lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended for this recipe. Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool and use a flat spatula to transfer from lined baking sheet.

The name basil means “be fragrant” and it certainly lives up to its name. In herbal medicine it is used to colds, indigestion, depression and exhaustion.

What a lovely thing to grow in the garden!

Join Designs by Gollum for Foodie Friday with lots of great recipes from lots of great people.

Today’s Lagniappe:  Tomato and Basil Dip
Another way to use this fragrant and lovely herb

4 beefsteak tomatoes
1 small onion
6 tablespoons chopped fresh basil
freshly ground black pepper

Slice the top of each tomato, and scoop out the flesh and seeds. Reserve the flesh and discard the seeds. Place the tomatoes upside down on a plate to drain.

Finely chop the tomato flesh and place in a non-metallic sieve. Press out any excess juice with a wooden spoon. Discard the juice. Place half of the chopped tomato and all of the chopped onion in a blender or food processor and process until smooth. Transfer the mixture to a bowl.

Stir in the remaining chopped tomato and chopped basil, and season well. Divide the dip mixture evenly among the four hollowed-out tomatoes. Cover and grill.

Garnish with basil leaves and serve with breadsticks and strips of cucumber and celery.

It’s Tablescape Thursday again with Miss Susan at Between Naps on the Porch. A lot of times, my life calls for meetings. When possible, I like to meet at my home where we can have privacy and meet in a relaxing atmosphere. It is amazing to me how much work you can get done when you are meeting in a friendly atmosphere away from distractions. This tablescape is for a business lunch on the porch.

Blue Fitzgerald china by Spode

Simple and pretty

The colors go well with my planter in the background.

White petunias in the tureen.

Of course, my birds are always invited.

Nice crystal glasses.

And pretty coffee cups.

Cream or sugar?

Very nice.

Checkout Between Naps on the Porch to see a lot of great tablescapes by a lot of lovely and talented people.

Today’s Lagniappe:  South of the Border Chicken Casserole Add a salad and you’ve got a meal.

• 1 whole chicken, cooked and deboned, about 3 cups diced cooked chicken
• 2 cans (10 3/4 ounces each) cream of chicken soup
• 8 ounces sour cream
• 1 can (4 ounces) chopped green chile peppers
• 3 cups cooked rice
• 2 cups shredded Cheddar cheese
• 2 cups nacho cheese chips, crushed (Doritos)

Mix chicken, soups, sour cream and green chiles together; set aside. Put cooked rice into bottom of a greased baking dish. Pour chicken and soup mixture over rice. top with shredded cheese. Bake at 350° for about 35 minutes, or until it is hot and has started bubbling. Add crushed tortilla chips to top and bake 5 minutes longer. Be careful not to burn chips.

It's time for Outdoor Wednesday with A Southern Daydreamer!

As I reported on Monday’s post, the last of the robins has left the nest. The first baby robin left on Saturday morning. The remaining two robins thought about it all day on Saturday. Even thought the robin parents called to them, they didn’t get up the nerve on Saturday.

On Sunday morning, my husband got up around 6:30 a.m. and saw that one of the last two had left and now we were down to the final robin. The last robin left around 7 a.m.

The robins flew to a neighbor’s yard and we were able to keep an eye on them for a little while. I worried about them when I saw a neighborhood cat that had spotted them.

We no longer are sure where they are. Every time we see a robin, we wonder if it is one of ours. We feel so blessed to have gotten to follow this wonderful process from the building of the nest, the laying of the eggs, the hatching of the eggs, the fast growth of the babies to the final takeoff.

Here are the pics from the final two days.

Here are the last two

Getting kind of crowded.

All alone.

Preparing for takeoff!

Clear the runway!

Here I go!

I made it!

Empty nest

I'm ready for the world!

The parents, particularly the dad will stay with the little ones for about two more week, showing them the ropes. After that, they are on their own. I’ve always loved robins, but, after this experience, I’ll never look at them the same again.

Today’s Lagniappe: Cold Buttered Rum
I’ve heard of hot buttered rum but when I saw this recipe in one of my old cookbooks, I thought it sounded really yummy! You can adjust the amount of rum to your heart’s desire.

* 1 quart butter pecan ice cream
* 2/3 cup dark rum

Combine ingredients in the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides.

Pour into glasses and serve immediately.

I now have 3 tabs! Just in time for Three or More Tuesday with The Gypsy's Corner.

Have you noticed the new tab at the top of the page?  It is called Christi’s Reads. I am and always have been an avid reader. I wanted to share with you what I am reading now and what I have read in the past that I really enjoy. I would love to hear about what others are reading and what you enjoy.

If you are a reader, you are probably like me and always looking for a new good book to read. Let’s share our ideas and reviews! I hope you will enjoy this new feature and I would love to have you participate.

To let me know what you are reading or have read and would recommend, email me at christi@asouthernlife.com. I’ll work on getting the comments to work on that page but in the meantime, please don’t hesitate to send your reviews and recommendations to be by email!

Happy reading!

It's also 2nd Time Around Tuesday. Seen that picture at the top before? Yes, it is from a previous tablescape. Looks like a quiet spot for a good read.

Today’s Lagniappe:  Oatmeal Carmelitas
This with a cup of coffee and a good book . . .

Preheat oven 350

2 C Flour
2 C oatmeal
1-1/2 C brown sugar
1 t baking soda
1/2 t salt
1-1/2 cup butter, melted

Combine the above. Press 1/2 of the above mixture into greased 9×13 baking dish. Bake 10 minutes.

Top with 1 – 12 oz pkg chocolate chips
1 C chopped nuts

Top this layer with 1-1/2 C caramel ice cream topping combined with 6 T flour. Drizzle over the chocolate and nuts.

Crumble the remaining oat mixture over this layer and bake 15-20 minutes or until golden brown.