BLT (Bacon, Lemon & Tomato) Quinoa Salad and Lemon-Cornmeal Cookies

This recipe popped up on facebook the other day and I figured it would be a good meal for dinner on a Monday night. I happened to have everything on hand that I needed for the recipe and that made it a lot less stressful to get dinner on the table.

My dad loves a good BLT sandwich and he grows tomatoes in his garden, so BLT's were always a lunch staple of his in the summer. I personally didn't really like bacon or mayo (I still don't) back then, so I always just watched my dad put these sandwiches together and remember hearing about how good they were.

This salad is really good and the interesting thing is that it really tastes like a BLT. Somehow, the combination of the ingredients, makes you feel like you are eating a sandwich. I know that is crazy, but it's true. In this salad, the lettuce has been switched out to lemon, which adds a brightness to the salad, in color and flavor. I added black beans for fun and roasted some broccoli in the oven to round out our dinner.

That same night we still had lots of lemons and the kids wanted me to make a quick cookie. I found this one on myrecipes and decided it would be easy to throw them together at the last minute. My kids really liked these. They reminded us of these Cornmeal Lime Cookies in taste and texture.

Here is the recipe for BLT Quinoa Salad
* I cooked my quinoa in chicken broth to add more flavor
* I added drained, rinsed black beans
* I tossed my salad with a little bit of olive oil, along with the lemon juice and vinegar

Here is the recipe for Lemon-Cornmeal Cookies
* I added the juice of 1 lemon to the cookie dough, after mixing in the flour mixture

Garbanzo Beans and Greens & Herb-Marinated Pork Tenderloins

Wow- what a crazy busy couple of days I have had. And tomorrow is my son's b-day, so it is going to continue.

I wanted to share these 2 recipes, even though both of the pictures are horrid. That's what happens sometimes when there is no natural light and you put things in the fridge until the next morning and then try to get a picture! Oh, well. Just trust me when I say that these were both fabulous.

I served the garbanzo bean dish on a weeknight it was delicious. Really easy too.

I served the pork tenderloin a few days after Christmas, when we had company over. Pork loin is an easy one to serve to a crowd and this Barefoot Contessa recipe was wonderfully easy and tasty.

Sorry this is a just a quick post, but I have b-day stuff to organize!



Garbanzo Beans and Greens from Cooking Light Magazine

2 center-cut bacon slices
1 cup chopped carrot
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon paprika
1/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
2 1/2 cups fat-free, lower-sodium chicken broth
1 cup water
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
4 cups chopped fresh kale
1/2 cup plain 2% reduced-fat Greek yogurt
4 lemon wedges (optional)

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.

2. Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired

Herb-Marinated Pork Tenderloins from Ina Garten- The Barefoot Contessa

• 1 lemon, zest grated
• 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
• Good olive oil
• 2 tablespoons minced garlic (6 cloves)
• 1 1/2 tablespoons minced fresh rosemary leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons Dijon mustard
  
• Kosher salt
  
• 3 pork tenderloins (about 1 pound each)
• Freshly ground black pepper

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown.

Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Good Luck Dip

This is actually New Year's Good Luck Dip. I saw it on Ezra Pound Cake a day or two before New Year's and loved this twist on collard greens and beans.

I wasn't going to share it here since it has been a few weeks since New Years Day, but it was so delicious and I figured we could all use some good luck, probably more than just on the first day of the year. You can't really go wrong with dip and this one has some healthy stuff in it.

This dip starts out with a little bit of bacon. You cook a sweet onion, red bell pepper and then add the collard greens, and cook them down until they are nice and wilted. You might be thinking that collard greens can't fit into a dip. But they can. Make sure you finely chop the collard greens. To lighten this dip up a little, I used nonfat cream cheese and nonfat Greek yogurt. I was actually kinda surprised by how yummy this dip was. I also added some black-eyed peas since we had this dip the same day as the Southern Egg Rolls.

I used whole wheat pita chips as my main dipper, but I think it would taste great with veggie sticks too. Since it was sort of a New Year's party for our family, I splurged and bought some Frito dips, so they could use those to dip into this dip.

This was a great recipe and we loved how it turned out.

Recipe for Good Luck Dip
* I used non-fat cream cheese
* I used nonfat Greek yogurt instead of sour cream
* I added some cooked black-eyed peas

Southern Egg Rolls

I know I've said this before, but you need to know that I am not a true Southerner. Therefore, I cannot be held accountable for things that I say or make that have the word "Southern" in front of them.
I did find this recipe on a blog that is written by a real Southerner, so, well, so, that is that.

I saw this recipe a couple of days before New Year's and loved this twist on the traditional black eyed peas and collard greens, that people eat around here on New Year's to bring good luck for the coming year.

I love anything that isn't traditional and adds a little flair to the ordinary, so I decided to make these on New Year's Day.
They are so good that I think you should make them any day.

I decided to bake these egg rolls because I have baked egg rolls before and you can still get a nice crunchy shell, without all the extra fat. Plus, being a true non-Southerner, I don't fry things.

I am here to tell you that these little guys taste great baked. And with a few changes.
But, if you feel like frying them, I'm sure they taste really yummy that way too.
They also tasted great the next day, cold, straight out of the refrigerator.


Recipe for Southern Egg Rolls
* I used less bacon than called for
* I added a large red bell pepper to the onion and cooked them together
* I used a combination of monterey jack & mozzarella cheese and used 1 1/2 cups instead of 2 cups


* this recipe calls for frying the egg rolls, but I have made egg rolls in the past and decided to bake them instead.
preheat oven to 400 degrees F.
Coat a baking sheet with cooking spray.
Prepare the egg rolls as you would for frying, but lay them on the prepared baking sheet, folded side down.
Spray the tops with cooking spray.
Bake for about 18 minutes or until the outside is golden brown and crispy.

Cooking Light Virtual Supper Club- Holiday Dinner

Happy December Everyone!

For this month's Cooking Light Virtual Supper Club, Helene chose the theme Holiday Dinner. There were so many choices of great dishes to bring to this month's Holiday Dinner.
Here is how the menu turned out-

Helene - Creamy Artichoke Dip

Mary Ann - Cauliflower Caviar with Frizzled Proscuitto

Sandi - Turkey Scallopine with Apricots and Ginger

Val - Wild Rice Dressing with Roasted Chestnuts and Cranberries

Jamie - Vanilla-Bourbon Pumpkin Tart

I chose to make Cauliflower "Caviar" as an appetizer for this month. I actually made this for Thanksgiving Dinner last week and it was a huge hit.
It came together easily and was a really nice combination of flavors- the endive has a slightly bitter flavor, but in a good way, that tastes really delicious when combined with the roasted cauliflower, vinegar, fresh parsley, and bacon (I subbed bacon for the prosciutto).

It was a stress free process preparing this appetizer and because of that, I was able to make it in parts, while making other dishes and desserts for Thanksgiving. The ease of this dish is perfect for a holiday dinner. It can also be served at room temperature, which makes it easy to make and carry with you somewhere.

Everyone that tried this little appetizer really enjoyed it. It can be eaten with your fingers and is easy to eat in just a few bites, making it the perfect appetizer. I would definitely make it again!

Make sure you go and check out the other components to this fabulous Cooking Light Holiday Dinner and feel free to add your own dish to the fun, by using the link below.

Recipe for Cauliflower "Caviar" with Frizzled Prosciutto
* I subbed bacon for the prosciutto
* I used red wine vinegar

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Brussels Sprouts Gratin

Brussels sprouts get such a bad rap.
I am sure it is just because most people overcook them or something.
They are so delicious if they are roasted in the oven with a little olive oil, salt and pepper.

I saw this recipe for Brussels Sprouts Gratin in the Holiday issue of Cooking Light Magazine and wanted to try it right away. I didn't really follow the recipe exactly. I roasted my brussels sprouts in the oven to get them tender (at 400 degrees for about 20 minutes) and then combined them with my cooked bacon in a baking dish. Then I sauteed my freshly ground bread crumbs in a little bit of olive oil, until they were nice and golden, sprinkled them on top and broiled the whole thing for just a few minutes.

Delish! My kids loved this and so did I. I am definitely going to make it again over the holidays, if not for Thanksgiving then around Christmas time.

Give Brussels Sprouts another chance. They are soo yummy!

Recipe for Brussels Sprouts Gratin
* I roasted my brussels sprouts in a 400 degree oven for about 20 minutes, after they had been tossed with olive oil, salt and pepper
* I sauteed my freshly made bread crumbs in olive oil instead of butter and reduced the amount
* I combined my roasted brussels sprouts and crumbled bacon in the baking dish and omitted the shallots

Purple-eyed Peas and Spinach

I don't know what to call this, so if you can think of a better name for it, go ahead and call it whatever you want. All I know is that it was really delicious.

I did something I have never done before in order to make this dish. I bought real bacon. I was at the Farmer's Market and a man talked me into buying these beautiful, fresh purple-eyed peas. But, since I am not a Southerner, I wasn't really sure what to do with them. I had never had fresh any color-eyed peas.
The man told me to cook them with a piece of fatback and I said "What?", because I don't know what fatback is and I really don't want to know. I knew that wasn't happening. Someone else mentioned a ham hock, but once again, not familiar with that.
I decided I would make my family happy and buy bacon. I know it can give great flavor to things, even though I prefer not to cook it or use it. I guess this was a special occasion.

We enjoyed this dish with Roasted Shrimp
and fresh corn on the cob.

Purple-eyed Peas and Spinach by Mary Ann
4 slices thick cut bacon
1 red onion, minced
1 clove garlic, minced
1 red bell pepper, minced
1 green bell pepper, minced
1 6-oz bag baby spinach
1/2 cup chicken broth- give or take
4 cups purple-eyed peas (you could use 2 15-oz cans drained, rinsed black-eyed peas)
1/2 cup chopped Italian parsley
salt and pepper

If you have fresh purple-eyed peas, put them in a large pot with double the amount of water as peas. Bring to a boil. Reduce heat and cook for 30 minutes, mostly covered.
Drain and set aside.

In a large saute pan, cook 4 pieces of bacon over medium-high heat until nice and crispy. Remove the bacon to a plate covered with a paper towel and drain the bacon grease, but do not wipe out the pan.

Add the red onion to the pan and saute for about 5 minutes. Add the garlic and saute for 1 minute. Add the red and green peppers and cook for about 3 minutes.
Add baby spinach and cook until wilted.
Add chicken broth and season with salt and pepper.
Let cook for a few minutes.
Stir in purple-eyed peas and remove from the heat.
Stir in chopped parsley.
Crumble bacon and sprinkle on top.

Recipes from Gale Gand's Brunch

Have you seen this book, Brunch by Gale Gand? Well, it is a really good one, full of delicious pictures and great recipes.

It has been sitting on my book shelf for quite a while and I decided it was time to give some of the recipes a try.

The other day we had Backwards Day at our house. We ate brownies for breakfast, read our bedtime story after that, went to the library in our pajamas, etc. and we finished off the day by eating brunch instead of dinner.
I chose 4 recipes from this book for our menu- Pineapple-Blueberry Smoothie, Roasted Pears & Rhubarb w/ orange, Bacon Waffles, and a variation of the cover recipe- Egg Cups.
I don't like cooking with bacon and usually don't, but my kids love it when they get the chance to have some and I figured this was a fun way to use it.
We spent the afternoon swimming, so when I started making all these recipes, everyone was starving. I was almost out of eggs, so I used egg substitute in the waffles. (not by choice, I couldn't run to the store at that point)
The batter was light and airy, which made delicious waffles.

The smoothie was one of the best I have ever had. I don't know if it was simply because we had been out in the hot sun for hours and I was overly thirsty or just the wonderful combination (I am leaning towards this explanation) but it was great. The frozen pineapple and mint just added a delicious zing to the smoothie. My girls always like having their smoothies in "fancy" cups.

The egg cups were delicious. I didn't really use her recipe, but it was the same idea. I added some spinach to get some sort of vegetable in there.

The roasted fruit was really good. I liked the rhubarb part better because the sweet roasting liquid really went well with the tartness of it. The pears were a little too sweet. I would reduce the sugar in that one next time. The roasted fruit would be a great topping for vanilla ice cream or filling for a crumble/cobbler.

Overall, this was a really fun brunch, even if it was for dinner and we loved it.

Bacon Waffles (* I used 1/2 cup egg white substitute and low fat buttermilk)
2 cups all-purpose flour
1 Tablespoon baking powder
1/4 teaspoon baking soda
2 Tablespoons sugar
2 large eggs
3/4 cup buttermilk
3/4 cup whole milk
4 Tablespoons unsalted butter, melted
6 strips bacon, cooked and crumbled
maple syrup, for serving

Heat a waffle iron.
In a medium bowl, stir together flour and next 3 ingredients.
In another bowl, whisk together the eggs and next 3 ingredients.
Stir crumbled bacon into the wet ingredients.
Mix the dry ingredients into the wet ingredients all at once, just until combined.
Don't overmix- it should be lumpy.
Make waffles according to manufacturer's directions; serve with maple syrup.


Egg Cups
I kinda did my own thing here.
I combined 3 eggs, 4 egg whites and 1/3 -1/2 cup skim milk in a bowl, then seasoned it with salt and pepper.
I sprayed a jumbo muffin tin with cooking spray and press a ham slice in each of the muffin cups.
I steamed some spinach and placed that at the bottom of the ham cup.
I poured the egg mixture into the ham cups and then added cubes of mozzarella and halved cherry tomatoes to the egg mixture.
I baked them at 375 degrees F, until the egg was completely cooked, about 17-20 minutes.

Pineapple-Blueberry Smoothie * I used Apple Passion-Mango juice concentrate and Stonyfield Blueberry Low-fat Yogurt
2 cups frozen pineapple chunks
1 cup frozen blueberries
1/2 cup frozen apple juice concentrate
1/2 cup plain yogurt
2 fresh mint leaves

Combine all ingredients in a blender and blend until smooth. Serve immediately.

Roasted Pears & Rhubarb with Orange (I halved this recipe)
4 medium pears, ripe but firm
4 stalks rhubarb, trimmed and washed
1/4 cup orange juice
2 Tbls honey
2 Tbls red wine ( I used cranberry juice)
1/2 cup packed light brown sugar
1 vanilla bean, split open
2 tsp cornstarch
1/2 tsp ground cinnamon

Heat the oven to 400 degrees F.
Quarter and core the pears (do not peel them). Cut the rhubarb into 1-inch pieces.
In a large bowl, combine orange juice and remaining 6 ingredients. Add the pears and rhubarb, and toss to coat.
Pour into a casserole or gratin dish and bake until tender, 35 to 40 minutes.

Warm Seven-Layer Salad

I saw this recipe in Everyday with Rachael Ray Magazine. Every month there is a feature in that magazine, I think it is called Kid Zone, and it showcases a recipe that is easy enough for kids to make with a little bit of help.
I thought this Warm Seven-Layer Salad looked really good and loved how there were different veggies/ingredients than the usual ones that you would see in a salad like this. I also liked the fact that it was served warm, so it would make a great dinner.

Now, this recipe starts out with cooking bacon and then cooking the green beans and summer squash in the bacon fat. Sorry- ya'll, I just couldn't do it. I don't like cooking real bacon and I certainly am not going to cook vegetables in bacon fat. I don't have anything against people or recipes that use this method, I just wasn't excited about that at all. I don't like bacon.
I decided to buy the precooked bacon that you just warm in the microwave and crumbled that for the top.
I just sauteed my green beans and summer squash with a little water, cooking spray, salt and pepper. It worked out fine. I also warmed my beans with these veggies.

You layer the cooked green beans, summer squash, tomatoes, white beans, romaine lettuce, and sprinke some shredded cheese (I used a combination of cheddar and mozzarella) on top of those layers. Then you top that with a dollop of plain yogurt and sprinkle some crumbled bacon pieces on the very top, to finish the whole thing off.

I made mine into minis, so that everyone had their own serving and we all really liked this combination of veggies turned salad.

The fact that the green beans, summer squash, and white beans were warm added a nice contrast to the crisp, coolness of the romaine lettuce and tomatoes, which was again contrasted by the yogurt and bacon. Lots of flavors that really complimented each other. This was good!
And the kids enjoyed layering their own servings into the mini trifle dishes.
I will make this again. It would be great for a potluck or get-together.


Recipe for Warm Seven-Layer Salad

One Year Ago-Lavash Crackers and Roasted Red Pepper Hummus

Bacon Barley Risotto with Kale

I am sure this happens to everyone. You see a picture or read a recipe and think to yourself " I have to make this right now, today." That is what happened when I saw this ARTICLE in the local newspaper. I am in love with risotto, and also happen to love barley (you might be asking yourself, is there anything I don't love?), plus if you add dark greens and red peppers, man- I am in.

I was going grocery shopping that morning, so I just added a couple of things to my list and made this for lunch.

Have I mentioned how much I love dark greens? They might be my favorite thing, well, besides everything else that is my favorite.

I used real bacon, but reduced it to one piece with the fat removed, because I don't really think you need all that extra grease- a little goes a long way for me.

I also used a little less goat cheese than it called for and 2 bunches of kale. You can always use extra dark, leafy greens, right?

If you don't love the flavor of goat cheese, you might want to reduce it a little more or omit it.

We loved it. The leftovers were delicious too.

And I am so excited for tomorrow's Tuesday's with Dorie post - I got to choose the recipe!

BACON BARLEY RISOTTO WITH KALE from the Associated Press by J.M. Hirsch
Start to finish: 30 minutes
Servings: 6
5 strips bacon, finely chopped (I used 1 strip)
1 large yellow onion, diced
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
11-ounce box quick barley
4 cups (1 quart) chicken broth, divided (I used chicken stock)
2 tablespoons olive oil
2 red bell peppers, cored, seeded and cut into thin strips
1 bunch kale, tough stalks discarded, coarsely chopped
Salt and ground black pepper, to taste
4-ounce log goat cheese, crumbled (I used 2-3 ozs)
Arrange several layers of paper towels in a plate, then set near the stove.
In a large deep skillet over medium-high heat, cook the bacon until crisp, about 6 to 7 minutes. Use a slotted spoon to transfer the bacon to the paper towels. Leave the rendered bacon fat in the skillet.
Return the skillet to medium-high heat. Add the onion, garlic and red pepper flakes. Saute until the onion just begins to soften, about 4 minutes.
Add the barley and cook, stirring constantly, for 2 minutes. Add 1 cup of the chicken broth and cook, stirring frequently, until the liquid is absorbed, about 4 minutes.
Repeat this process with the remaining 3 cups of broth, adding 1 cup at a time and cooking, stirring often, until absorbed. When the final cup is nearly absorbed, remove the pan from the heat, cover and set aside.
In a second large skillet over medium-high, heat the olive oil. Add the bell peppers and saute until just soft and lightly browned, about 5 minutes.
Add the kale and bacon, then saute until the kale just wilts, about 4 minutes. Season with salt and pepper. Transfer the kale mixture to a serving platter, or divide it between 6 serving plates.
Uncover the barley and stir in the goat cheese. If needed, season with salt and pepper. Mound the barley risotto over the kale mixture. Serve immediately.

Coming Tomorrow- MY Pick for Tuesday's With Dorie- Fresh Berry Cake!

Bacon and Cheese Brussel Sprouts

This is one of the appetizers that we had on New Years. I actually used real bacon (GASP!), instead of turkey bacon, but got rid of all the fatty pieces. The recipe said to cook the brussel sprouts in the bacon grease, but everyone knows I love oven-roasting my vegetables and that is what I did instead. I roasted my brussel sprouts for about 20 minutes, after I drizzled them with a tad of olive oil and seasoned them with salt and pepper.
I also specifically bought aged cheddar for this appetizer and the final result was a very yummy bite that included sweet, savory, salty, spicey,- basically a little bit of everything. This was really good.

Bacon and Cheese Brussels Sprouts Olyia Mimkho From Every Day with Rachael Ray November 2006 SIX SERVINGSPrep Time: 15 min Cook Time: 20 min
6 thick-cut strips bacon, stacked and quartered crosswise (24 pieces)
24 brussels sprouts, trimmed
Salt and pepper
2 teaspoons pure maple syrup
1/4 pound sharp cheddar cheese, cut into 24 small cubes

1. In a medium skillet, cook the bacon over medium heat until cooked through but not crisp, about 6 minutes; drain on paper towels.

2. Cook the brussels sprouts in the bacon fat until golden brown and tender, about 10 minutes; discard the fat. Season with salt and pepper and drizzle with the maple syrup. Serve each brussels sprout on a toothpick with a piece of bacon and a cheddar cube.


Up Next- Barley Risotto with Kale and Red Peppers

Roasted Butternut Squash Salad with Pecans and Warm Cider Vinaigrette and Liz's Bowtie Pasta Salad

I love salad. And if you have been reading my blog recently, you will know that I love squash. I recently bought The Barefoot Contessa's new Cookbook- Back to Basics, and this butternut salad was the first thing that caught my eye. (The Chive Risotto cakes I made last week were another that looked fabulous) I decided to try the salad when we were celebrating my baby's birthday last week and I loved it. I used pecans instead of walnuts, because I love pecans and made a few other changes, but it was really good. And really pretty- all the colors and flavors were wonderful together.
Liz's Bowtie Pasta Salad was a salad that we sampled at a get together a couple of weeks ago. My husband actually told me that he loved it and so I had to get the recipe. Trust me, if he ever tells me such information and the food didn't come from McDonalds, I am making it at home. I got the recipe and changed it a little. I reduced the amount of mayo and miracle whip and used fat-free mayo, which resulted in a little less dressing, but it was still enough. I also used the mini bowties, because they are so cute.
I dressed a little bit of the salad with Light Balsamic Vinaigrette, but we all liked it better with the mayo dressing, which is saying something, because I am not a fan of mayo, usually. So, if you need a salad, try one of these- they are crowd pleasers!

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

from Barefoot Contessa- Back to Basics

1- 1 1/2 pd butternut squash, peeled and 3/4-inch diced

good olive oil

1 Tbls pure maple syrup

salt and pepper

3 Tbls dried cranberries

3/4 cup apple cider or apple juice

2 Tbls cider vinegar

2 Tbls minced shallots

2 tsp Dijon mustard

4 oz baby arugula, washed and spun dry (I used mixed greens that included arugula)

1/2 walnut halves, toasted (I used pecans)

3/4 cup freshly grated Parmesan cheese (I used aged Asiago and reduced the amount)

Preheat the oven to 400 degrees. (I roasted mine at 425 degrees)

Place squash on a sheet pan. Add 2 Tbls olive oil (I used 1 Tbls), the maple syrup, 1 tsp salt, and 1/2 tsp pepper. Toss. Roast squash for 15-20 minutes (I added 10 more minutes to the roasting time), turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil. Cook for 6-8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 tsp salt and 1/2 tsp pepper.

Place the arugula in a large bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve immediately.

Liz's Bowtie, Peas, and Bacon Salad by Liz Harris

1 head romaine lettuce, washed and chilled

16 oz. box bowtie pasta, cooked and drained (I used the mini bowtie pasta)

1/2 c. fat-free mayo

a couple Tbls miracle whip

1 Tablespoon Sugar

1 t. salt

½ tsp. pepper

1 bag peas ( thawed)

6 slices turkey bacon, cooked and crumbled

1 bunch green onions, chopped

1 small bag parmesan cheese

Combine lettuce and bowtie pasta in a large bowl. In a small bowl, combine mayo, miracle whip, sugar, salt and pepper. Add the peas, bacon, green onions, and parmesan cheese to the lettuce/pasta mixture. Toss lightly. Add the mayo mixture to the lettuce and mix until mayo dressing evenly covers the lettuce. Season with additional salt and pepper, if desired. Serve

Coming Tomorrow- TWD- Linzer Sables

Individual Quiches

For Q day I wanted to make quiche. My friend Nicole posted this recipe on her blog after she tried it because it was versatile and really yummy. She saw it on the Rachael Ray Show. The recipe originally calls for puff pastry as the base, but I wanted to make it lighter and phyllo was less expensive, so I went for phyllo. I also doubled the recipe and made half of them crustless. The original recipe called for normal bacon, but I always substitute turkey bacon and also called for Gruyere cheese. I am convinced you could use whatever cheese you have on hand and also substitute another cooked meat or veggie. These were quick and easy and the kids loved them!

Individual Quiches adapted from Rachael Ray Show
4 slices of turkey bacon, cut into medium dice
1/2 cup half-and-half
1 large eggs
1/2 cup egg substitute
1 tablespoon thyme leaves, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
Cooking spray
7-8 sheets phyllo dough
1/2 cup hickory smoked gouda cheese, grated
1/2 cup baby spinach, roughly chopped

Preheat oven to 4oo degrees F.
In a medium-size skillet over medium-high heat, cook the bacon until brown and crispy, 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
In a large bowl, combine the half-and-half, egg, egg substitute, thyme, salt, pepper and nutmeg in a medium-size bowl.

Generously spray the muffin tins with cooking spray. Carefully get one sheet of phyllo dough and lay in on a cutting board. Spray it with cooking spray or brush with melted butter and layer another sheet on top. Continue layering until you have used all your phyllo sheets, making sure to spray the top layer as well. Cut layered phyllo into 6 equal squares with a pizza cutter. Carefully place each square into the each muffin round so that the dough extends slightly over the top of the muffin tin.

Divide the Gouda, spinach and bacon between each of the cups and fill them with the egg custard just to the top of the cup line.

Pop the quiches into the oven and bake about 20 minutes, until the filling is puffed and the crust is golden brown.
Serve with your favorite salad alongside.