Apple Bacon Dinner Pie - recipe theme pie

I figure by this time of the month, you are sick of fruit pie, so I thought a dinner pie might be a nice change.  This one uses apple, which is perfect for November, but also includes blue cheese and bacon.  You know what they say, everything is better with bacon.  The herbs are a savory mix that enhances and supports apple and bacon flavors.

Apple Bacon Dinner Pie

6 slices bacon

1 (8 1/2-ounce) package corn muffin mix

2/3 cup all-purpose flour

1 teaspoon paprika

1 teaspoon savory

1 teaspoon marjoram

1 egg, lightly beaten

1/4 cup 2 % reduced-fat milk

2 large Granny Smith apples, cored and thinly sliced

1/3 cup crumbled blue cheese

Directions

Preheat oven to 400F. Lightly grease 2 baking sheets.

Cook bacon in a large skillet over medium heat until crisp. Remove and drain on paper towels. Reserve drippings, and coarsely crumble bacon when cool enough to handle.

Combine muffin mix, flour, paprika, egg and milk; stir well to form a dough. Divide into 4 portions, and put 2 portions on each of the prepared pans. Press into 7-inch circles with your fingers.

Top each dough circle with a layer of apple slices, leaving a 1-inch border. Fold edges roughly around outer edges of apple slices. Brush apples and crust with bacon drippings. Bake 10 minutes. Top with blue cheese and crumbled bacon. Bake 7 minutes longer or until edges are golden brown. Cut into halves and serve warm. Serves 8.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)
March 2019 - Edible Flowers (FlowerMar)
April 2019 - Seafood Recipes (SeafoodApr)
May 2019 - Cajun And Creole (C&CMay)
June 2019 - Vegetarian Dishes (VegJun)
July 2019 - Zucchini Recipes (ZucJul)
August 2019 - National Mustard Day – mustard recipes (MustardAug)
September 2019 - Quiche (QuicheSep)
October 2019 - Crock Pot meals (CrockOct)

November 2019 - Pies (PieNov)

December 2019 - Mocktails

Cheesey Garlic Mustard Quiche - Weekend Recipe

As a transition from our Mustard month to our Quiche month I am sharing a special recipe for Garlic Mustard Quiche that is good for breakfast, dinner or sliced small for an appetizer.  This will use mustard leaves, but if you don’t have mustard greens where you are, you can substitute spinach or swiss chard.

Cheesy Garlic Mustard Quiche

1 cup chopped, steamed garlic

1 bunch mustard leaves, chopped (about 2 cups)

1 store-bought pie crust

1 diced onion

1/2 cup diced sharp cheddar cheese

1/2 cup diced muenster cheese

1/2 cup diced Monterey cheese

5 large eggs

1/2 cup 2% milk

1 clove minced garlic

1 tsp dry parsley

1/4 tsp ancho chili pepper

salt and pepper (to taste)

Hungarian sweet paprika

Directions:

Grease pie pan with extra virgin olive oil. Place pie crust in greased pie pan. Place chopped greens and garlic in the bottom of pie crust. Mix eggs, cheeses, milk, onion, chili powder, garlic, parsley, salt, and pepper together in bowl. Pour mixture into the pie crust. Top with paprika. Cook for 1 hour at 350 degrees or until firm.  Serves 6

Later this month I will talk about how easy it is to make your own crust, but always remember a store-bought crust is quick easy and rather tasty.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZucJul)

August 2019 - National Mustard Day – mustard recipes (MustardAug)

September 2019 - Quiche (QuicheSep)

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Grilled Shrimp with Remoulade - Weekend Recipe

I found this recipe on the Food Network website and I thought this updated and untraditional rémoulade is an excellent tangy sauce for these spice-rubbed shrimp. You can make this one in the summer or save it to warm up your winter by grilling in the broiler.

Grilled Shrimp in Remoulade Sauce

For Remoulade Sauce:

1/4 cup reduced-fat mayonnaise
1/4 cup low-fat plain yogurt
1 tablespoon chopped flat-leaf parsley
1 teaspoon Dijon mustard
1/4 teaspoon hot sauce

For Shrimp:

2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

36 raw shrimp, peeled and deveined (about 1 pound)

Directions:

To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate. Preheat grill to high.

To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers. Oil the grill rack. Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.

Make Ahead Tip: Cover the rémoulade sauce and refrigerate for up to 1 day.

To find any recipe featured this month - use the search box and type: GrillJul

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights 

   September - Salsa, Corn and Jelly 

   October - Squash Dishes 

   November - Pumpkin Recipes

   December - Herbal Cocktails