Chili Lime Pork Burritos- Another FABULOUS Chili Lime Recipe

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I LOVE, LOVE, LOVE the Pampered Chef's new Chili Lime Rub...L O V E!  We are big burrito fans in our house, going to Panchero's at least twice a month.  Back home in Seattle we used to visit Taco Del Mar, or as we called it TACO DEL YUM YUM YUM! LOVE BURRITOS!  So, I decided to marry my love of burritos and my love of the chili lime rub to make Chili Lime Pork Burritos.  Of course, you could do this with chicken too, or beef for that matter.  Fold this the meat up with some black beans, brown rice, salsa, and cheese, serve this up with a dollop of sour cream and you have a really beautiful meal!  The leftovers make a great lunch too!

Chili Lime Pork Burritos

• 2 large boneless pork loin chops
• 2 tbsp. + 1 tbsp. Pampered Chef Chili Lime Rub (or equal parts chili powder and lime zest)
• The juice of one lime
• 1 large onion, diced
• 1 large green pepper, diced
• 1 cup salsa
• 1 cup chicken stock
• 2 cups cooked brown rice (I used leftover rice)
• 1 (15 oz) can black beans
• 1 cup grated jack and/or cheddar cheese
• 4 burrito sized flour tortillas
• sour cream for serving if desired.

Preheat oven to 350 degrees.  In a 13X9 inch baking dish, place the onion and green pepper.  Rub the pork chops on both sides with 2 tbsp. of the chili lime rub.  Place the pork chops over the onions and green pepper.  Mix the lime juice and the chicken stock together and pour over the pork chops, onions and garlic.  Cover baking dish with aluminum foil and 1 and a half hours.  Add the salsa and pull the pork apart using two forks.  Bake another 30 minutes.  In another bowl, add the rice, the black beans, and remaining 1 tbsp. chili lime rub.  Microwave on high 2 minutes or until heated through. Stir.  Place tortillas in aluminum foil and place in the oven for 5 minutes or until warm.  To assemble burritos, spread tortilla with sour cream (if using), sprinkle 1/4 of the cheese,  spoon on some of the beans and some of the meat.  Fold in the sides and roll up!  

These were a BIG hit tonight!

Until next time, happy and HEALTHY cooking and EATING!

A Super Easy Lunch Idea - TPR Sandwiches

I'm sure these sandwiches are not unique to my family, but my mom used to put them in my lunch when I was a kid.  She named them TPR Sandwiches (Toilet Paper Roll Sandwiches - don't ask, our family is strange sometimes...haha).  They are kid friendly, quick, easy, and delicious.  Slice them up and they make awesome party sandwiches!  I make them and put them in David's lunch, and Daniel LOVES the pineapple and ham ones! For a meatless option, try the salsa and green chili TPR!


Classic TPR Sandwiches (makes one sandwich)

• 1 large flour tortilla
• 3 tbsp. plain cream cheese
• 1/2 tsp. cumin
• 1 tbsp. salsa
• 2 slices deli turkey

Mix the cream cheese, cumin and salsa and spread onto the tortilla.  Place turkey on top of the cream cheese mixture and roll up tortilla.  Slice in half if desired.

TPR Variations

Turkey and Garden Veggie TPR

• 1 large spinach tortilla
• 2 slices deli turkey
• 3 tbsp. garden vegetable cream cheese

Ham and Pineapple

• 1 large tortilla
• 2 slices deli ham
• 3 tbsp. pineapple cream cheese

Salsa and Green Chili 

This is a meatless option!

• 1 large jalapeno tortilla
• 1 can diced green chilies
• 1 tbsp. salsa
• 3 tbsp.  plain cream cheese

Roll up and cut the recipe variations just like the classic recipe!

Chicken Soup with Acini de Pepe

Here's a super easy and delicious soup that can be whipped up in no time!  I got this recipe from my mom, and it is so delicious served up with a sprinkling of parmesan cheese and some crusty bread!  Yum!


Chicken Soup with Acini de Pepe

• 4 boneless, skinless chicken breasts
• 6 cups chicken stock or broth
• 1 cup chopped carrots
• 1 onion, diced
• 4 cloves garlic, minced
• 2 celery stalks, diced
• 1 can diced tomatoes
• 1/2 cup uncooked acini de pepe  or other small pasta
• 1 lb bag baby spinach
• 2 tbsp. dried Italian herbs
• salt and pepper to taste
• 1 tbsp. olive oil

In a large soup pot or dutch oven, heat the olive oil over medium high heat.  Saute the onion, garlic, carrots, and the celery about 5 minutes or until onions are translucent.  Add the chicken and saute another 2-3 minutes.   Add the stock, the herbs, and the tomatoes.   Bring to a boil, turn down heat to medium low and simmer 20 minutes or until the chicken is cooked through.  Add the acini de pepe and cook another 7-10 minutes or until al dente.  Finally, add the spinach and simmer in the soup until just wilted.  Serve with a sprinkling of delicious Parmesan cheese!


Until next time, happy and HEALTHY cooking and EATING!

Pasta e Ceci

Pasta e Ceci is hands down my favorite soup of all time.  Translated from Italian it means "pasta and chickpeas" but what it really is, is a thick, creamy, comforting soup that will make you feel warm on a cold day.  Serve this soup with some crusty bread and a generous sprinkling of parmesan cheese and you have the perfect meal!  Here is my version of Pasta e Ceci.


Elizabeth's Pasta e Ceci

• 4 cans garbanzo beans, drained
• 4-6 oz. pancetta, chopped
• 1 stalk celery, finely chopped
• 1 onion, finely chopped
• 1/2 cup carrots, finely chopped (about two large carrots)
• 6 cups chicken stock or broth
• 1 parmesan rind
• 3 cloves garlic, minced
• 1 tbsp. italian herbs
• 1 cup uncooked small shell pasta or other small pasta such as dilatini

In a large dutch oven or soup pot, cook the pancetta over medium heat until crisp.  Remove with a slotted spoon to a paper towel lined plate.  Turn heat up to medium high and add the celery, the carrots, the onions, and the garlic and saute in the pancetta grease until starting to sweat about 5 minutes.  Add the beans, herbs, stock, and parmesan rind. Bring to a boil and then turn down to low.  Allow to simmer on low heat for 30 minutes -4 hours (the longer the soup simmers the more intense the flavor).  Briefly remove the soup from the heat.  Remove the parmesan rind and set aside.  Using an immersion blender, puree the soup.  If you do not have an immersion blender you can puree the soup in batches in a regular blender or a food processor.  Add the pancetta and the parmesan rind back into the soup, along with the pasta.  Cook another 5-10 minutes or until the pasta is cooked.  If the soup is too thick, add a little bit more stock, although this soup is meant to be thick.  Serve with a generous sprinkling of parmesan!  YUM!

Happy and HEALTHY cooking and EATING!

Breakfast for Dinner - Sausage and Swiss Strata

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I LOVE breakfast casseroles and Strata has to be my absolute favorite in this category.  I make strata whenever I have a breakfast potluck to attend, and I often make it on Christmas morning for breakfast!  This past week, I got some Swiss Chard from Abbe Hills and then a friend of mine gave me some Rainbow Chard.  While I was trying to decide what to do with all this chard, I was reminded of a strata recipe that my mom used to make when I was a kid that was made with swiss chard.  I couldn't remember the exact recipe, so I just made it up as I went along, mixing and matching other stratas that I have made in the past with beautiful results!  Of course, if you don't have access to chard, you can always swap out for spinach!

Sausage and Swiss Strata

• 12 oz bulk breakfast sausage (I like to use turkey sausage but you can use pork if you prefer)
• 2 baguettes from your bakery, cut into 1 inch cubes (If I don't make them myself, I get them from the grocery store bakery- and I usually get multigrain baguettes when they have them, last night I used sourdough)
• 1 green pepper, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 lb finely chopped Chard (any variety), spinach or kale
• 2 cups shredded swiss cheese
• 3 large cooked potatoes, peeled and cubed
• 8 eggs
• 1/2 cup milk
• 1 tbsp. granulated garlic
• 1 tbsp. herbes de provence (or a mixture of any or all of the following: thyme, rosemary, lavender, marjoram, sage, and savory)
• 1 tbsp. dijon mustard
• 3 tbsp. olive oil

Preheat oven to 375 degrees and grease a large baking dish (I use my stoneware from PC for strata) generously with cooking spray.  Arrange the bread cubes and potatoes in the baking dish.  In a large, deep sided skillet, heat the olive oil over medium high heat.  Saute the sausage with the green pepper, onion and garlic stirring frequently to break up the sausage until sausage is cooked through.  Add the chard and cook until wilted and reduced in volume by half. Pour the sausage mixture evenly over the bread.   In a medium sized bowl (I like to use my large batter bowl), whisk together the eggs, milk, granulated garlic, dijon, and herbs.  Pour egg mixture evenly over the bread and sausage, using a spoon to move the bread around so the egg mixture can seep into every part of the casserole.  Top with the cheese.  Cover and Bake for 35-45 minutes, until egg is set and cheese is melted.  Remove cover and bake another 5-7 minutes to allow cheese to become nice and bubbly.  

Happy and HEALTHY cooking and EATING everyone!

Slow Cooker "Baked" Potato Soup

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My Slow Cooker "Baked" Potato Soup is one of Daniel's FAVORITES!  It combines all the flavors of a big baked potato into a soup.  I use shredded potatoes (or you could even use frozen hash-brown potatoes if you wanted) which make this soup thick and hearty as they cook in the crock pot.  This soup has great flavor and the leftovers are even better for lunch the next day!  Unfortunately this soup does not freeze well, but don't worry, it will be gone as quickly as you make it, so you don't need to worry about saving it!

Slow Cooker "Baked" Potato Soup

• 4 cups shredded potatoes (about 4 large baking potatoes, but you can use whatever potatoes you have on hand- or to make it easier you can use a frozen package of hash brown potatoes.  To shred the potatoes I use my food processor with the cheese grater attachment, you can also just use a cheese grater or a micro plane).
• 4 cups chicken stock or broth
• 1 large onion, chopped
• 4 cloves garlic, minced (I like to use my garlic press for this - also from PC)
• 1 stalk celery, finely chopped (I like to use my PC food chopper for this, it makes finely chopping easier)
• 6 slices turkey bacon (or regular bacon), cooked and crumbled
• 1 cup milk
• 1/4 cup flour (I like to use Wondra but you can use all purpose)
• 1/2 cup sour cream
• 1 cup grated cheddar cheese (plus more for serving if desired)
• 1 cup frozen peas (Daniel likes peas but if you don't then leave them out).

Place potatoes, onions, celery, garlic, and chicken stock in the crock of your slow cooker.  Set to cook for 8 hours on low.  After 8 hours, whisk the milk and the flour together until the flour is dissolved in the milk.  Add the milk mixture, the bacon, and the peas to the slow cooker and stir to combine.  Set slow cooker to high and cook for another 30 minutes.  Add the sour cream and the cheese, and stir well until mixed in.  Serve with a dollop of sour cream, a sprinkling of cheese, and your favorite crackers if desired.

Happy and HEALTHY cooking and EATING!

Good Old Chicken Noodle Soup

I LOVE homemade chicken noodle soup.  I make a big pot of it a couple of times a year just to have in case anyone is sick.  Tonight I made this delicious soup to use up the rest of the chicken I roasted yesterday for the Chicken Divan Mac and Cheese recipe.  You definitely cannot go wrong with this recipe!


Good Old Chicken Noodle Soup

1 recipe chicken stock
3 cups cooked chicken (I use the meat from the chicken I used to make the stock)
2 cups carrots, chopped
2 celery stalks, chopped
1 onion, chopped
1 cup chopped leafy greens (like escarole, chard, kale, spinach, or a mixture)
1 (14.5 oz) can great northern beans, drained
2 cups egg noodles (if I don't make my own, I usually use Reams frozen egg noodles, but you can use whatever egg noodles you like)


In  a large soup pot, heat the stock over high heat until boiling. Turn heat down to medium high. Add all of the ingredients except for the leafy greens and the egg noodles and bring back to a boil.  Once boiling, turn heat down to low and allow to simmer for at least one hour and no more than 3 hours.  Add the noodles and the leafy greens and continue to simmer until noodles are cooked through (usually about 20 minutes for the homemade or frozen noodles and about half that for the packaged ones).  I like to garnish this soup with fishy crackers and serve it with some hot bread.  YUMMY!


Until next time, happy and HEALTHY cooking and EATING!

Italian Chicken Buddies

This is just a quick post to share something I did with last night's leftovers for lunch today.  I took the leftover chicken patties and heated them in a 350 degree oven for about 5-10 minutes.  Then I topped them with some provolone cheese and heated just until melted.  I served it on a bun topped with some of my tomato sauce (you can use store bought too).  Yummy!

Ooh...Sockeye!

I am really excited tonight because I FINALLY managed to find some quality Sockeye here in the Midwest.  I think Sockeye is one of the things I  miss most about Northwest summers.  Salmon is so important in the Northwest that the Sockeye season commences every year with a Salmon Days festival.  Oh how I miss Sockeye.  Oh how I miss eating salmon that is red and not light pink or white.  Oh how I miss walking outside and peering down into a creek and seeing hundreds of thousands of salmon spawning.  Oh how I miss salmon.  But I digress, I was at Sam's Club of all places and they had a special fish guy there (who knew!) who told me that the Sockeye was shipped fresh every Friday from Seattle.  Oh how excited that made me!  Even more exciting was that this past weekend it was only $8.99 a pound!  Oh yes, I had to buy some.  I was a little skeptical, especially after my Sockeye incident from last week, but it didn't have any odor and it seemed fresh, so that was encouraging.  So tonight I prepared the Sockeye, and oh boy was it yummy!  I have to tell you, I am a salmon snob, and even though it wasn't as good as if I had purchased it at Pike Place in downtown Seattle, it was still very worth it! Back home there are two ways I would prepare the Sockeye, the first is with lemon juice, rock salt, and brown sugar.  Marinate that overnight, remove the rock salt, and grill (this is the best way).  The second way would be very simply with lemon juice, garlic and dill, and the Cedar Plank it on the grill.  Tonight, I made a soy ginger glaze and I served this up with a nice rice pilaf and some broccoli that came from Abbe Hills Farm.  What a beautiful summer meal!


Tonight's Sockeye with a Soy Ginger Glaze

 

This is the color salmon should be!  RED!  BEAUTIFUL!

• 1-2 lbs fresh Sockeye fillets
• 2 scallions, chopped
• 1 tbsp. fresh ginger root, micro-planed
• 1/4 cup soy sauce or Tamari
• 1/4 cup olive oil
• 1/2 tsp. granulated garlic
• 1/8 cup packed brown sugar
• 1/2 stick of butter, cut into cubes

Preheat oven to 350 degrees.  Line a cookie sheet with aluminum foil and spray generously with cooking spray.  Place the salmon on the foil.  In a bowl, whisk all of the ingredients together and pour over the salmon.  Place butter cubes over the top of the salmon.  Fold the foil into a little packet to tent the salmon.  

Bake for 15-20 minutes until the salmon flakes when a fork is inserted into the middle.  Enjoy!

The leftover fish is quite delicious served cold the next day on a salad, with crackers, or just by itself!

Until next time, happy and HEALTHY cooking and EATING!

Tomato Tart

This is a recipe that I absolutely love to make in the summer because it reminds me of such wonderful summer memories.  I first made this tart a couple of years ago when I was in Paris for the summer.  Pauline had gone to the Dominican Republic for vacation, so I had the house to myself.  On the night before I was to leave and come back home, Pauline returned from her vacation.  I figured she would be hungry and tired after a long flight, so I made her dinner.  I had a lot of things to use up before I left France, so I threw together this tomato tart and boy was it a winner!  It is SO easy and takes very little effort.  I usually serve it up with a tossed green salad for a lovely and light summer meal.  


Tomato Tart

• 1/2 package phyllo dough (I will sometimes use puff pastry, but phyllo dough is a little leaner on the waistline)
• 1 small (15 oz) tub ricotta cheese (or 15 oz of homemade ricotta)
• 2 cups swiss cheese (or emmenthal, or gruyere, or comte), shredded and divided
• 1/2 cup parmesan cheese (of course I recommend Parmiggiano Reggiano), divided
• 1 tbsp. herbes de provence
• 2 large eggs
• 1 tbsp. fresh basil, chopped
• 2 roma tomatoes or vine tomatoes, sliced thinly
• 1/2 stick butter, melted or 1/4 cup olive oil (you probably won't need all of this- I used olive oil tonight)
• salt and pepper

Preheat oven to 350 degrees.  Spray a 13X9 inch baking dish generously with cooking spray.  Take the phyllo dough out of the package and carefully lay it out flat.  Place the first layer in the baking dish.  Carefully brush (using a pastry brush) the layer of phyllo with butter or olive oil, then carefully place the second layer on top.  Repeat until all of the layers have been added and brushed with butter or oil.  Set aside.  It is ok if the phyllo tears a little.  

  In a medium bowl, mix the ricotta, eggs, 1 cup of the swiss, 1/4 cup of the parmesan, herbes de provence, salt and pepper.  Pour the mixture into the baking dish on top of the phyllo and spread evenly.  Place tomatoes on top of the ricotta mixture.  

Sprinkle on the basil and top with the cheese.  
























Add a sprinkling of extra herbes de provence if desired.  Serve warm or cold.  Tastes great cold the next day for lunch!


Bake for 35-40 minutes or until the pastry is and top of tart are golden brown.

Until next time, happy and HEALTHY cooking and EATING!

  

Picnic Lunch in the Park

Today Daniel and I went on a picnic in the park with some of our friends.  I love picnicking in the summer!  It is a great way to spend some time outside in the fresh air!  Today we had our picnic at a park with a splash pad, that way if the kids wanted they could either play in the play area, or in the water! 


My group of mommy friends and I will get together often for picnics during the summer time.  We will organize our picnics in different ways, sometimes we will do a bring your own lunch, and sometimes we will do a potluck lunch.  

I have a nifty picnic backpack that is insulated on the inside to keep food cold (or hot) and it also has a set of four forks, spoons, knives, cups, plates and napkins.  You don't need one of these fancy backpacks to have a picnic though- any cooler, or bag for that matter, will do just be sure you don't leave your lunch out in the hot sun for too long! are some ideas for picnicking:

• When I lived in France, I used to picnic at Versailles and the Jardin de Luxembourg quite a bit.  I would always buy a fresh baguette at the boulangerie, bring some cheese, some fresh tomatoes, and some fresh fruit like grapes and voila!  The perfect picnic!
• When David and I were still childless and living in Seattle, we used to go down to the beach, or out to the coast.  When we did this we would stop and get some fish and chips at a FABULOUS fish and chip shop called SPUDS on Alki in Seattle  (also there is a location at Juanita Beach in Kirkland), we'd spread out a blanket and watch the sunset.  Aah, how romantic and cheesy, I know!  Also, sometimes if we were going to the coast, I would pack up our backpack with rice or pasta salad, cold poached or grilled salmon, fresh fruit, and a nice hunk of bread.
• I have a chicken recipe that I will bring on a picnic.  Fried chicken is always a good picnic food because you can eat it hot or cold, but I prefer to bring my Chicken Rollatini.  This chicken is super easy and tastes really delicious cold.  I will usually prepare 4-6 boneless skinless chicken breasts, depending on how many people we have eating with us.  I pound the breasts thin, then I spread one side of them with pesto sauce or tapenade.  I then roll them up and secure them with toothpicks.  I sprinkle them with granulated garlic (or garlic powder), dried italian herbs, salt and pepper and bake them at 350 for about 30 minutes or until the chicken is cooked through.  I then take them out of the oven and allow them to cool, remove the toothpicks and slice them.  Every time I have made these for a picnic, they have disappeared quickly!  Along with this chicken, I also bring a rice or a pasta salad, some fresh fruit and veggies, and sometimes a nice foccacia bread that I have prepared the night before.  This is a great meal if you have a planned picnic.
• Avoid foods that have mayonnaise or eggs.  Though potato salad is a great picnic and barbecue side, most potato salads contain mayonnaise, which can be dangerous if left in the sun too long.  A great way to get around this is to use Julia Child's cooked egg mayo instead of store bought mayonnaise.
• Today's picnic was a bring your own lunch, so I packed the backpack full of fresh fruit and vegetables.  I had sliced cucumbers, mini sweet peppers, peas, peaches, strawberries, blueberries, and grapes.  I brought some ranch dressing for dipping.  I also packed some peanut butter and jelly sandwiches on homemade bread.  A simple picnic.  
• Don't be afraid to barbecue your picnic.  Most parks now have picnic areas with barbecue grills set up right there!  Sometimes it is fun to get together with friends and barbecue at the park!  This is especially true for my family because we don't have a huge yard, so the park is a great place to have a barbecue/picnic get together!  You are not limited to hamburgers and hotdogs either!  Grill brats, ribs, chicken,fish, kebabs, steaks, even grill your vegetables! The sky's the limit!   

As the summer wears on, I will definitely be posting more picnic and barbecue friendly recipes so be sure to come back and visit!  Thanks for reading and until next time, happy and HEALTHY cooking and EATING!

Barbecue Chicken Joes -two words: Yummy Nummy!

We have been eating a lot of sandwiches lately.  They are so easy when the weather is hot outside.  Tonight I made what I call "Barbecue Chicken Joes."  They are quick, easy and VERY popular with the little ones!  I served them up with some leftover sweet potato fries from the other night and VOILA!  Dinner is ready in around 15 minutes!


Barbecue Chicken Joes
1/2 onion, chopped
2 celery stalks, diced
2 cloves garlic, minced
1 tbsp. butter 
1 tbsp. olive oil
1 jar salsa (12 oz)
1/2 cup ketchup
2 tbsp. brown sugar
2 tbsp. cider vinegar
2 tbsp. worcestershire sauce
1 tbsp. yellow mustard
1 cup pureed squash
2 cups (approx.) cooked chicken, cubed or shredded (I use a rotisserie chicken)
1/2 cup shredded cheddar jack cheese blend (optional)
4-6 hamburger buns (I use whole grain buns)


In a large, deep sided skillet, saute the onions, the celery, and the garlic for about 5 minutes or until the onions are translucent and the mixture is fragrant.  

Add the chicken, ketchup, salsa, brown sugar, vinegar, worcestershire sauce, and mustard and stir until well mixed together.  Cook another 2-3 minutes or until hot and bubbly.  Add the cheese if using and cook another 3-4 minutes.  Serve in the hamburger buns with your favorite condiments (I like mayonnaise and pickle relish).

As always, thanks for reading!  Until next time, happy and HEALTHY cooking and EATING!

Cheater's Spinach and Bacon Quiche

Quiche is the perfect light dinner for a hot evening.  It requires minimal prep, can be made ahead of time, and can be eaten cold or hot.  I call this "cheater's" quiche because I have added some shortcuts to make it even quicker and easier.  I actually learned to make quiche this way from my French mother, but when I am entertaining I take the extra time (however minute) and make it like a French boulanger (namely by making my own quiche pastry) and I use expensive quality French cheese like comte or gruyere.  For this quicker version of quiche, I use a store bought pie crust, I substitute sour cream for heavy cream, and I use regular old swiss cheese.  I have to tell you, even with the shortcuts, it tastes divine!

Cheater's Spinach and Bacon Quiche

• 1 refrigerated pie crust
• 1 bag fresh spinach, steamed, drained and chopped (you can also use a box of frozen chopped spinach)
• 1/2 onion, finely chopped
• 1 cup swiss cheese, grated
• 6 slices bacon, cooked and crumbled (I use turkey bacon and microwave between two paper towels for 1 minute per slice - you can use pork, and microwaving is the same)
• 1 tbsp. herbes de provence
• 1 tsp. granulated garlic or 2 garlic cloves, minced
• 5 large eggs
• 1 cup sour cream (I used light, but you can use whatever kind you like)
• 1 tsp. black pepper
• 1/2 tsp. salt
• 1/2 tsp. ground nutmeg

Preheat oven to 400 degrees.  Unroll the pie crust and press into a greased pie plate - DO NOT prick bottom with a fork!

Layer the spinach, the onion, the bacon, the herbes de provence, and the garlic on the bottom of the pie crust.  

Top with the cheese.  

In a medium sized bowl whisk the eggs, the sour cream, the salt, the pepper, and the nutmeg together until smooth.  

Pour over the mixture in the pie plate and spread evenly. 

Bake in the preheated oven 35-45 minutes or until set, and a knife inserted into the center comes out clean.  

I usually serve quiche with a tossed salad with vinaigrette dressing.  My vinaigrette dressing also comes from my French mom Pauline.  She taught me pretty much everything I know about French cooking.  It is super easy:

Authentic French Vinaigrette

• 3 parts olive oil 
• 1 part vinegar (like balsamic, red wine, or white wine)
• 1/2 part dijon mustard
• 1/2 part herbes de provence
• salt and pepper to taste

Whisk all the ingredients together and serve over salad greens.  When I say "parts" that means three of however much you want to make.  So if I say three parts oil, and I want to make enough for 1 salad, I would do three large spoonfuls of oil, one large spoonful of vinegar, 1/2 large spoonful of dijon mustard, etc.  

I make lots of different kinds of quiche.  I do Quiche Lorraine with thick sliced bacon and onions; mushroom quiche, smoked salmon quiche.  I will probably post more quiche recipes as the summer goes on, as we eat a lot of quiche in the summertime!

Until next time, happy and HEALTHY cooking everyone!