Chicken Dijon Quiche, Roasted Squash & Zucchini, Spinach Salad with Warm Bacon Dressing & No-Fail Fudge :) Enjoy!
ROASTED SQUASH & ZUCHINNI
SPINACH SALAD WITH WARM BACON DRESSING
1 frozen deep dish pie shell
½ cup fresh mushrooms, sliced
2 cups cooked chicken, chopped
1 teaspoon Italian seasoning
1 cup Parmesan cheese, grated
1 cup Swiss cheese, grated
1 tablespoon Dijon mustard
Place frozen piecrust on a cookie sheet. In a skillet, melt butter over medium heat
and add onion, garlic and mushrooms.
Cook for 2 to 3 minutes then add chicken, wine and Italian
seasoning. Cook over medium heat until
most of the liquid evaporates.
and add onion, garlic and mushrooms.
Cook for 2 to 3 minutes then add chicken, wine and Italian
seasoning. Cook over medium heat until
most of the liquid evaporates.
Sprinkle a little of the cheese to cover the bottom of the piecrust. Spread chicken mixture onto bottom of piecrust
and sprinkle the rest of each cheese over chicken mixture. In a medium bowl, combine eggs, cream and
mustard, whisking well. Pour over
chicken mixture, and bake at 400 for 35 to 40 minutes or until set.
and sprinkle the rest of each cheese over chicken mixture. In a medium bowl, combine eggs, cream and
mustard, whisking well. Pour over
chicken mixture, and bake at 400 for 35 to 40 minutes or until set.
ROASTED SQUASH & ZUCHINNI
3 to 4 tablespoons olive oil
Line a large baking sheet with parchment paper. Toss the vegetables with the olive oil and
salt and pepper. Pour onto the cookie
sheet and bake at 400 for 15 to 20 minutes.
salt and pepper. Pour onto the cookie
sheet and bake at 400 for 15 to 20 minutes.
SPINACH SALAD WITH WARM BACON DRESSING
½ red onion, sliced thin
8 slices of bacon, chopped
3 cloves fresh garlic, minced
3 tablespoons Dijon mustard
¼ cup apple cider vinegar
1 teaspoon each of salt and pepper
Divide the spinach amongst 4 salad plates. Next top with the boiled eggs. Cook the bacon until it’s nice and
crispy. Remove the bacon with a slotted
spoon and place on a paper towel-lined plate.
Reserve the bacon drippings in the pan and add the onion and garlic and
sauté for 1 to 2 minutes over medium heat.
Add the remaining ingredients and bring to a boil for 1 minute. Turn on low and simmer about 10 minutes. Top the spinach with the cooked bacon and
spoon dressing over the salads.
crispy. Remove the bacon with a slotted
spoon and place on a paper towel-lined plate.
Reserve the bacon drippings in the pan and add the onion and garlic and
sauté for 1 to 2 minutes over medium heat.
Add the remaining ingredients and bring to a boil for 1 minute. Turn on low and simmer about 10 minutes. Top the spinach with the cooked bacon and
spoon dressing over the salads.
1 bag semisweet chocolate
chips (12-ounce bag)
chips (12-ounce bag)
1 (14-ounce) can condensed
milk
milk
Combine chocolate chips and
condensed milk in a saucepan. Cook over
low heat until blended, stirring constantly.
Remove from heat and stir in vanilla and pecans. Spoon into a wax-paper-lined dish. Chill until firm; cut into squares. I find that a pizza cutter works great to cut
the fudge J
condensed milk in a saucepan. Cook over
low heat until blended, stirring constantly.
Remove from heat and stir in vanilla and pecans. Spoon into a wax-paper-lined dish. Chill until firm; cut into squares. I find that a pizza cutter works great to cut
the fudge J
