Green Beans with Warm Bacon Dressing

Growing up, my mom could tell you that I would rarely eat fresh green beans, but instead preferred CANNED green beans! I'm not sure why...fresh green beans came from the garden my parents had and mom would normally fix them with bacon and potatoes, so I'm sure they were good. Luckily, I have since grown to appreciate fresh green beans but now have no garden in which to grow them. I've also come to know that if I somehow "doctor" up green beans, my husband will also eat them. This recipe is right up his food alley!

Green Beans with Warm Bacon Dressing
2 lb fresh green beans, trimmed
4 slices bacon
3 large shallots, thinly sliced
2 Tbls cider vinegar
1/4 tsp salt and pepper

In a large pot, bring green beans and enough water to cover to a boil. Cook 6 minutes or until crisp-tender; drain. Cook bacon in large skillet over medium heat until crisp; drain on paper towel. Remove all but 2 Tbls bacon fat from skillet. Add shallots and saute' 1 to 2 minutes until slightly golden. Remove from heat; stir in vinegar. Add green beans, salt and pepper; toss to coat. Crumble bacon on top. Serves 8.

Breakfast Quiche

I can't believe I haven't posted this recipe yet! I had to go back through my posts to make sure I hadn't, because I've made it several times...yet, I have no picture! This is a great make-ahead breakfast dish; one I made over Memorial Day weekend. I found the recipe in a Taste of Home magazine, which always publishes wonderful recipes and ideas from at home cooks.

Breakfast Quiche
1 unbaked pastry shell (9 inches) - can prepare one day in advance
12 bacon strips, cooked and crumbled - can prepare one day in advance
1/2 cup shredded monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup finely chopped onion (I sometimes use green onion for a slightly different flavor)
4 large eggs
2 cups heavy whipping cream
3/4 tsp salt
1/4 tsp sugar
1/8 tsp cayenne pepper

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes; remove foil. Bake for 5 minutes longer; remove from the oven and let cool. Reduce heat to 425 degrees. Sprinkle bacon, cheeses and onion over the crust. In a bowl, beat eggs, cream, salt, sugar and cayenne; pour into the crust. Bake for 15 minutes. Reduce heat to 300 degrees; bake for 30 minutes or longer or until a knife inserted near the center comes out clean. Serves 6 to 8.