It's been a log time since I posted a recipe! A nice long weekend trip to North Carolina to visit family got in the way! LOL! We all had a fabulous time and learned of a great new hobby called GeoCaching. If you like the outdoors and want to do something fun and free with your family, look it up at http://www.geocaching.com. It is similar to treasure hunting and scavenger hunting for cool trinkets!
Anyway, I had to use some ingredients up so I wanted to make the Mini Artichoke and Gruyere Quiches and Paula's Italian Pasta Salad. James, Justin, Walker and I all tried the recipes but I was alone in the kitchen as everyone was getting back into the grind after being away. I am sure this weekend, we will make some additional recipes to go along with our new GeoCaching hobby!
Mini Artichoke and Gruyere Quiches
Pg. 22 The Deen Family Cookbook
4 tbsp butter melted
2 tbsp butter softened
3/4 cup crushed Ritz crackers
4 slices of bacon
1 tbsp chopped green onions
1/2 cup marinated artichoke hearts
1/2 cup grated gruyere
1/2 cup milk
1 egg, lightly beaten
salt and pepper
1. Preheat oven to 300 degrees Lightly grease mini muffin tins with 2 tbsp of butter.
2. Crush the crackers crumbs and melted butter, divide the mixture among the muffin tins pressing the crumbs up the sides.
3.Over a medium heat cook bacon and transfer to paper towel. Slowly cook onion and artichokes in a pan until tender. Crumble bacon back into the mixture. Divide the mixture among the muffin tins. Sprinkle the cheese over the mixture.
4. Beat the milk, eggs, salt and pepper, spoon over the mixture in each tin filling no more than 3/4 way full.
5. Fill the muffin tins approximately half full with the mixture. Bake 12 to 15 minutes or until firm and lightly browned. Serve warm.
Paula's Italian Pasta Salad
Pg. 42 The Deen Family Cookbook
1 package(s) (12-oz) bow-tie pasta
1 cup(s) store bought balsalmic vinaigrette salad dressing
1/4 cup mayo
2 cups cherry tomatoes
one 14oz can sliced mushrooms
2/3 cup pitted kalamata olives
1/3 cup medium green bell pepper, seeds and ribbing removed, chopped
1/3 cup(s) (chopped) onion
2 tbsp(finely chopped) fresh basil
2 cups feta cheese
Directions
1. Prepare pasta according to package directions; drain well.
2. In a large bowl, combine pasta and remaining ingredients; toss gently. Cover and chill, tossing occasionally. Serve cold or at room temperature.