Chicken and Dumplings

This recipe comes from February. I came across a recipe for chicken and dumplings that looked interesting. When I went back on my blog to look at the recipe I made before, well, I realized I must have never written about it. I can’t find it! Oops. I definitely made it well over a year ago, so it’s not like I just haven’t caught up to it, I just skipped it, I guess. Well, I had mostly followed a recipe so I looked at it to compare to the new one. I ended up making my own version that we really enjoyed.

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Quiche with Bacon, Feta, and Spinach

Even though I had a little oops moment with the filling for this quiche, it was still a delicious quiche that I will make again. There was something about the salty, creaminess of the feta that really made me love it.

This is the new one versus the one below is the original.

As you can see from these pictures, I had a bit too much filling for my pan. Next time I will just leave some of the custard mixture out and maybe bake it in a ramekin.
 
Update from Future Aly: I remade this in a springform pan with modified recipe amounts and it turned out better. But, it definitely took much longer to bake. However, I really enjoyed it, as did the family.
Directions for Quiche with Bacon, Feta, and Spinach
Adapted from David Lebovitz

Tart dough

  • 1.75 cups flour
  • 3/4 teaspoon sugar
  • 3/4 teaspoon salt
  • 8 Tablespoons butter, cubed and chilled
  • 8-10 Tablespoons ice water
Using a stand mixer with the paddle attachment, your hands, or a food processor mix together the flour, sugar, and salt. Add the butter on medium speed/pulsing to cut it into the dry ingredients until the butter pieces are the size of peas. Add the ice water and mix until the dough comes together (I had to add a bit more water). Shape into a disk with your hands, wrap in plastic, and chill for at least 30 minutes (up to 3 days).
Roll the dough into a circle until it is about 13 inches in diameter, if using a 10-inch tart mold or 9 inch springform pan. Brush off excess flour and transfer the dough to the mold. You can use a rolling pin along the edges of the pan to remove the excess dough. Chill the tart until ready to use.

Quiche Filling

  • 7-8 slices bacon
  • 1/2 cup finely chopped onion
  • Salt and pepper to taste
  • 10 ounces baby spinach
  • 1.75 cups milk
  • 7 eggs, room temperature
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 cup minced chives
  • 3 Tablespoons chopped basil
  • Pinch of paprika
  • 6 ounces feta cheese
  • About 1/2 cup grated Parmesan cheese

Preheat the oven to 350 degrees F.

Begin by cooking the bacon in a large pan until not crispy but cooked through. Chop the bacon once it is cool and set it aside. Remove excess oil from the pan, then cook the onion until softened. Add the spinach with some salt and pepper. When the spinach is softened, turn off the heat.

Meanwhile, whisk together the milk, eggs, mustard, salt, chives, basil, and paprika.

Put the bacon pieces in the bottom of the tart shell. Add the spinach/onion mixture next. Crumble the feta on top. Pour the milk mixture on top to make sure it is evenly spread, but if you have extra milk mixture as it gets to the top, don’t try to fit it in. Sprinkle the Parmesan on top, then bake until set (about 20-30 minutes).

(oops)

Let it cool for a few minutes before slicing it.
Directions for Quiche with Bacon, Feta, and Spinach (without pictures)
Adapted from David Lebovitz

Tart dough

  • 1.75 cups flour
  • 3/4 teaspoon sugar
  • 3/4 teaspoon salt
  • 8 Tablespoons butter, cubed and chilled
  • 8-10 Tablespoons ice water
Using a stand mixer with the paddle attachment, your hands, or a food processor mix together the flour, sugar, and salt. Add the butter on medium speed/pulsing to cut it into the dry ingredients until the butter pieces are the size of peas. Add the ice water and mix until the dough comes together (I had to add a bit more water). Shape into a disk with your hands, wrap in plastic, and chill for at least 30 minutes (up to 3 days).
Roll the dough into a circle until it is about 13 inches in diameter, if using a 10-inch tart mold or 9 inch springform pan. Brush off excess flour and transfer the dough to the mold. You can use a rolling pin along the edges of the pan to remove the excess dough. Chill the tart until ready to use.
Quiche Filling
  • 7-8 slices bacon
  • 1/2 cup finely chopped onion
  • Salt and pepper to taste
  • 10 ounces baby spinach
  • 1.75 cups milk
  • 7 eggs, room temperature
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 cup minced chives
  • 3 Tablespoons chopped basil
  • Pinch of paprika
  • 6 ounces feta cheese
  • About 1/2 cup grated Parmesan cheese

Preheat the oven to 350 degrees F.

Begin by cooking the bacon in a large pan until not crispy but cooked through. Chop the bacon once it is cool and set it aside. Remove excess oil from the pan, then cook the onion until softened. Add the spinach with some salt and pepper. When the spinach is softened, turn off the heat.

Meanwhile, whisk together the milk, eggs, mustard, salt, chives, basil, and paprika.

Put the bacon pieces in the bottom of the tart shell. Add the spinach/onion mixture next. Crumble the feta on top. Pour the milk mixture on top to make sure it is evenly spread, but if you have extra milk mixture as it gets to the top, don’t try to fit it in. Sprinkle the Parmesan on top, then bake until set (about 45-60 minutes). Let it cool for a few minutes before slicing it.

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Thai Basil Beef with Coconut Rice

The other day I went to make the rice part of this recipe and was so sad when I realized I couldn’t find my copy of the recipe. Luckily I tracked it down, and made it differently this time. The first time, I followed the recipe exactly but then the second time I decided to try doubling the rice and keeping the coconut milk the same. It was still creamy and a nice coconut flavor, but allowed us to have more of the rice since that was our favorite part. The beef is also good, don’t get me wrong, but cooking the rice with coconut milk was aaaaaaamazing.

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Moroccan Meatball Soup

If you’ve been trying to be healthy for the new year, this could be a good recipe for you. It was satisfying but full of vegetables and not full of the foods we should eat in moderation. With a bit of couscous and meatballs, along with some tasty seasoning, this dish is easy and yet so tasty! We all liked it and it is perfect for a cold day or even a warm day since it doesn’t need the oven.

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Zucchini Parmesan Crisps (Grilled)

I know, here I go again sharing a grilled recipe during winter. But, there are a few things to point out. First, it was originally an oven recipe and you could still make them that way. Two, it was a big hit with K and since today is our 10 year dating anniversary, I wanted to share something that reminded me of him. I’m always proud of myself when I can make something savory, especially a vegetable dish, that he really likes.

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Pumpkin Pie Cloud Dough and Zucchini

Are you confused? Well, I came across this activity for making apple pie cloud dough which sounded neat, but I didn’t have apple pie spice on hand. What I did have was pumpkin pie spice.

So, I decided to make a smaller batch with pumpkin pie spice, and then it inspired me to cook zucchini with it for dinner. Both turned out great, so keep reading for both!

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Chicken and Mushroom (mini) pies

Today’s recipe is brought to you by a cookbook I received for my birthday. It was not something I had seen before, and the first recipe I opened to was for cooking kidneys. Hmm. It seemed not quite for me. But then, I flipped through it a bit more and found that almost all of the rest of the recipes were ones I wanted to try. I looked up reviews to see what people said, and someone mentioned these pies as being good. I decided to not only try them, but to double it and make some to take to a friend with a newborn. These were great because I froze the batch for her and was able to bake them fresh on the day she said she would like them. I also made a dessert from this book that I shared with her. She is a big Harry Potter fan, so I knew she would get a kick out of the recipes and the cookbook. But even if you’re not, these are still good pies. I added extra vegetables because that is how we roll. I also had enough extra pie crust and filling that I did a top-only pot pie with a pie dish for the extras. So many meals, and you can do the recipe in stages if you want, like I did.

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