🥕Maple Roasted Carrots for 2 🥕
Ingredients:
4-5 carrots, sliced length-wise (quarter if large) 🥕🥕🥕🥕-🥕
1 tablespoon butter, melted 🧈
1/4 cup brown sugar
1/4 cup maple syrup
pinch of salt 🧂
pinch of red pepper flakes
flaky sea salt, optional🧂
Instructions:
1. Preheat oven to 400 degrees. Prepare pie plate or other baking dish with cooking spray. Ensure baking dish is large enough to lay out carrots in a single layer with no overlaying.
2. In a small/medium bowl, stir together butter, brown sugar, maple syrup salt and red pepper flakes. Pour over carrots, ensuring total coverage.
3. Bake for 30-60 minutes, depending on thickness of carrots. Toss every 20 minutes. Keep an eye towards the end, no burning allowed! Transfer to serving dish and top with flaky sea salt if using.
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🥓🧀Bacon and Smoked Gouda Quiche 🧀🥓
Ingredients:
1 refrigerated pie crust (or make a homemade one) 🥧
1 cup Smoked Gouda, shredded or chopped small 🧀
1 cup cooked and crumbled bacon (10 pieces)🥓🥓🥓🥓🥓🥓🥓🥓🥓
3 green onions, chopped finely🧅🧅🧅
3 eggs🥚🥚🥚
1 1/2 cups half and half🥛
pinch of salt🧂
pinch of black pepper
1 teaspoon smoked paprika
Instructions:
* I’m using a Polish Pottery pie plate – therefore I cannot put a cold plate in a hot oven. Accordingly, I am not preheating my oven. For a non-Polish pottery pie plate, you can preheat to 325 degrees and shave 10 minutes off the cook time.
1. Place pie crust in 10-inch pie dish and place in refrigerator while you gather and prepare the remaining ingredients.
2. Remove crust from fridge. Sprinkle cheese across the bottom of crust, then sprinkle bacon and finally the green onion.
3. In a large bowl, add eggs, half and half, salt, pepper and paprika. Whisk until combined and frothy. Pour mixture into pie crust.
4. Place quiche in a cold oven. Turn oven to 325 degrees for 45 minutes to 1 hour. The edges should be set, but still a little jiggly in the very middle. Cool for at least 20 minutes before serving.
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