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The perfect weather of Indian Summer lengthened and lingered, warm sunny days were followed by brisk nights with Halloween a presentiment in the air. ― Wallace Stegner


Today seemed like the right day to make this meal… however, I didn’t know it was going to be +100 or whatever AND the air conditioner was going to conk out! Now the house is soooo flipping hot! I guess I could have changed the meal but I actually didn’t think about it until right now LOL

Yeah, I’m the type of girl who can roll with the punches LOL

At least I picked a salad… that is kind of refreshing J

Apple, Bacon & Pecan Salad with Garlic Dressing
Adapted from Lauren’s Latest

Salad
Green leaf lettuce, washed and torn
1 apple, washed and diced
4 slices maple bacon, cooked and crumbled
4 tablespoons toasted and chopped pecans
¼ cup Feta, crumbled

Dressing
1 clove garlic
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
3 tablespoons olive oil
salt & pepper, to taste

*I thought Maple bacon would be really nice with this salad. I had some bacon leftover from last night’s burgers… I actually FORGOT the bacon last night lol HBear was pretty freaked. She opened up her burger and was like “Ummm excuse me Mommy. Where’s the bacon?” LOL apparently homemade fries, burgers and buns just isn’t enough for her LOL

So I made maple bacon… I put my bacon on a baking pan and put it in the oven at 350 for 10 minutes. Then I brought it out and brushed it with maple syrup. Back in the oven for another 5 minutes.




*Another note… because I made sweet bacon I thought I need sweet and spicy pecans. You don’t have to do this but it is really good!

I added some oil to a pan. Added ½ cup of pecan halves, ½ tablespoon of sugar, a pinch of cayenne pepper and ½ tablespoon of corn syrup. I kept the heat low and stirred often until they are nice and coated. The I just threw the pan in the oven for the last 5 minutes of the quiche… VOILA!


Place all salad ingredients into a large bowl. Mix all dressing ingredients in the Ultimate Chopper. Chill dressing. Serve with salad.

Potato-Crusted Quiche with Zucchini, Peppers & Feta
Adapted from TheCookin’ Canuck                        

The crust:
2 3/4 cups peeled & grated russet potato (about 1 lb. potatoes)
1 tbsp olive oil
1/2 tsp salt
1/2 tsp ground pepper

The quiche:
3 eggs
1 egg white
2/3 cup milk
3/4 tsp paprika
1/2 tsp salt
1/4 tsp ground pepper
1 cup grated zucchini
1/2 cup chopped bell peppers
1/4 cup crumbled feta cheese
1 green onion, thinly sliced
5 slices of maple bacon, cooked and crumbled

This was SUPPOSED to be our meatless night… but like I said the bacon was  there… it can’t go to waste J If you want to make it meatless omit the bacon!

The crust:
Preheat the oven to 425

Spray a deep 9-inch pie dish with Pam

With a paper towel squeeze the excess moisture out of the shredded potato.

In a bowl, toss the potatoes with the olive oil, salt and pepper.

Transfer the potato mixture to the prepared pie dish, and press the potato evenly on the bottom and up the sides of the dish.


Bake until the potatoes are golden brown on the edges, 17 to 20 minutes.

The quiche:

Lower the oven heat to 375

While the crust is baking, whisk the eggs, egg white and milk together in a bowl. Whisk in the paprika, salt and pepper.

Stir the grated zucchini, the peppers and the bacon into the egg mixture, and pour the entire mixture into the prepared crust. ****I also had some caramelized onions left over from last night and a ¼ of a tomato. I threw it all in!***

Sprinkle the feta cheese and green onion evenly over the egg mixture.



Bake until the egg is set in the center and starting to brown, 25 to 35 minutes.




Can been seen at:


Thirty Handmade Days

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