Good Morning Everyone!

I am sitting here enjoying my morning cup of coffee with a delicious slice of Cranberry-Lemon Cake from last night, ummmm, it sure is good! Our African Iris bush sprouted 22 flowers overnight, I suppose a good dose of fertilization and watering must have done it...it is quite a sight!

We had a great dinner last night and I have some left over black beans....I am sure I will do something with them by Wednesday. Maybe Chicken burritos like the ones I had at Hawk's Cay is a good idea...it was a torilla stuffed with chicken, rice and black beans and it was delectable. I think I can come up up with a yummy version.

Tonight we will be enjoying a light meal of Chicken Parmesan Mushroom Quiche with a light salad. We still are enjoying the cake so I'll wait til Wednesday to make another dessert.

Chicken Parmesan Mushroom Quiche

serves 6

1 refrigerated pie crust
2 T. butter
1/2 c. sliced fresh mushrooms
2 garlic cloves, pressed
1/4 c. chopped onions
3/4 c. cooked shredded chicken (I use Louis Rich's)
1 t. dried Italian seasonings
1/4 c. white wine
1/4 c. shredded parmesan cheese
1/4 c. shredded swiss cheese
1 c. half and half
1 t. dijon mustard
3 eggs

Heat oven to 400. Prepare pie crust as dir. on pkg. Use a 9-inch piepan. Bake at 400 for 9 to 13 mts.

Melt butter in skillet and saute onions, mushrooms and garlic, cooking til tender. Stir in the chicken, seasonings and wine and cook til wine evaporates stirring occasionally. Spread mixture on bottom of pie shell and sprinkle with 2 T. each of parmesan cheese and swiss cheese. In a bowl, combine the half and half, mustard and eggs beating well. Pour over the cheese and sprinkle the remaining cheese over. Bake for 25 to 30 mts. Let stand for 5 mts. before cutting and serving.

Enjoy with a fruit cup dusted with conf. sugar or a light salad of choice.