Chicken Dijon Quiche, Roasted Squash & Zucchini, Spinach Salad with Warm Bacon Dressing & No-Fail Fudge :) Enjoy!

CHICKEN-DIJON QUICHE

ROASTED SQUASH & ZUCHINNI

SPINACH SALAD WITH WARM BACON DRESSING

NO-FAIL FUDGE

1 frozen deep dish pie shell

3 tablespoons butter

½ cup fresh mushrooms, sliced

¼ cup onion, chopped

2 cloves garlic, minced

2 cups cooked chicken, chopped

1 teaspoon Italian seasoning

¼ cup dry white wine

1 cup Parmesan cheese, grated

1 cup Swiss cheese, grated

1 cup whipping cream

1 tablespoon Dijon mustard

3 eggs, beaten

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.

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.

ROASTED SQUASH & ZUCHINNI

2 cups sliced squash

2 cups sliced zucchini

3 to 4 tablespoons olive oil

Salt and pepper to taste

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.

SPINACH SALAD WITH WARM BACON DRESSING

1 bag fresh spinach

3 boiled eggs, sliced

½ red onion, sliced thin

8 slices of bacon, chopped

3 cloves fresh garlic, minced

3 tablespoons honey

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.

NO-FAIL FUDGE

1 bag semisweet chocolate chips (12-ounce bag)

1 (14-ounce) can condensed milk

1 t. vanilla extract

1 cup chopped pecans

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