Christmas Breakfast Casserole

Um, YUM!  We had this on Christmas.  D made it on Christmas Eve, and popped it in the oven on Christmas Morning.  Very easy, very good.

I got the recipe from EzraPoundcake. Her website is really evilly good.  I really need to stop looking at it.  HAHA!

Will have again.

Christmas Breakfast Casserole

There’s a lot of sausage and cheese in this recipe, so if you need to dial it back, feel free. It’s meant to be a once-a-year splurge.

From “Southern Living Heirloom Recipe Cookbook”

Hands-On Time: 18 minutes; Total Time: 58 minutes, plus 8 hours for chilling
Makes 6 servings

Ingredients
1 POUND GROUND PORK SAUSAGE
6 SLICES WHITE SANDWICH BREAD, TORN INTO PIECES
1 CUP (4 OUNCES) SHREDDED SWISS CHEESE (we used slices)
1 CUP (4 OUNCES) SHREDDED SHARP CHEDDAR CHEESE
1 1/2 CUPS MILK
1/2 TEASPOON DIJON MUSTARD
3 LARGE EGGS, LIGHTLY BEATEN
1/2 TEASPOON WORCESTERSHIRE SAUCE
1/4 TEASPOON SALT
1/4 TEASPOON PEPPER

Preparation
Grease an 11- x 7-inch baking dish.
Cook sausage in a large skillet over medium heat, stirring often, 8 minutes or until sausage crumbles and is no longer pink; drain well.
Arrange bread in a single layer in prepared baking dish; top with sausage and cheese. Combine milk and remaining ingredients; pour over bread mixture. Cover and chill 8 to 24 hours.
Preheat oven to 350 degrees F. Bake for 40 minutes or until set.

Shaved Brussels Sprout Salad with Pecorino

I saw my friend Delane made this recipe and it intrigued me. Raw Brussels Sprouts? I have just learned to like this vegetable but I never thought about them raw. D and I would have to try them.

Then Christmas Eve happened, and we decided we were going to have a lighter meal since Christmas was going to be heavy. So D grilled some Chipotle Barbecue Chicken, I made some Chipotle Scones, and we made this salad. We found out my dad likes Brussels Sprouts. We will make again.

Shaved Brussels Sprout Salad with Pecorino

Photo by ALB

Recipe by Delane at A Well Fed Life
Makes 6 servings

Ingredients
1/2 small red onion
4 cups Brussels Sprouts (use larger sprouts if possible)
1 tsp of sherry vinegar
Juice of 1/2 lemon
2 tablespoon olive oil
1/2 cup finely grated pecorino cheese
Salt and freshly ground black pepper to taste

Preparation
Grate Brussels sprouts (Delane used a mandolin, D used a food processor).

Grate onion. (I chopped very finely).

Mix together

Squeeze a 1/2 lemon in the vegetables

Add a 1/2 cup of pecorino cheese

Add 1 tsp of Sherry Vinegar

Add 2 TBS of olive oil

Salt and pepper to taste and mix well

Enjoy!

Crock Pot Honey Sesame Chicken

So D and I work really off hours related to each other. He is usually home for 2 or more hours before I get home. Or I am home 2 hours before he is. So we were looking for something that one of us could make, easily.

So D got to make this. It was really good. I'm glad he cut down the honey because the day after, it got sweeter. The only other thing is he forgot the Sesame, so it was just Honey Chicken.

D cooked it on high for 2 hours. We had with Hot Szechuan Style Green Beans. We would have again.

Crock Pot Honey Sesame Chicken

Posted by NCBeaches
Serves 4

Ingredients
6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 pounds)
Salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1 cup honey (used 1/2 Cup)
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil or olive oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
1/3 cup water
2 packets minute rice, optional
1/2 tablespoon (or more) sesame seeds
3 scallions, chopped

Directions
Place chicken in Crock Pot and lightly season both sides with salt and pepper. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours. Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions.

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. (D put the sauce and the cornstarch into a pot, because our crockpot doesn't get that hot). Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

The Comfort of Cooking

Tex-Mex Beef Tacos

So I will fully admit, beef tacos aren't usually something you need a recipe for, unless you are me, and can screw up a pot of boiling water.

But lately Mondays have involved me cooking dinner because D has to work the late shift. Yesterday was different as he wasn't getting off work until 10. So I couldn't even just eat a snack and wait for him. I found this recipe and was pretty sure I could handle cutting up an onion. So I put it on the list.

It was pretty easy to make. As usual, the hardest part was timing it with the side (Bacon Chipotle Refried Beans). Everything was in one pan.

It had a lot of taste and spice. I really liked it. I wish the portions were bigger but eh.

I would have again.

Tex-Mex Beef Tacos

Photo by ALB

Add some pizazz to traditional soft tacos by including corn kernels and black beans in the filling. The mixture also works well in crunchy corn taco shells.

Yield: 10 servings (serving size: 1 taco)

Ingredients
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
1 pound ground sirloin
1 cup frozen whole-kernel corn
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (15-ounce) can black beans, rinsed and drained
1 (8-ounce) can tomato sauce
1 to 3 drained canned chipotle chiles in adobo sauce, chopped
10 (8-inch) fat-free flour tortillas

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions. Spoon 1/2 cup beef mixture into each tortilla.

Nutritional Information
Calories: 266; Calories from fat: 25%; Fat: 7.3g; Saturated fat: 2.7g; Monounsaturated fat: 3g; Polyunsaturated fat: 0.5g; Protein: 13g; Carbohydrate: 27.6g; Fiber: 4.6g; Cholesterol: 31mg; Iron: 1.9mg; Sodium: 547mg; Calcium: 25mg

Cooking Light MAY 2004

Miso Chicken

This is an odd recipe. It is good, but it got 5 stars on CL and I just didn't think it was *that* good. Miso is an ingredient I have to make a special trip to Whole Foods for...it isn't at my Kroger. So for a trip out of my way, I want exquisite and this just wasn't.

Now if I have Miso on hand (which in this case I did), then I will make this recipe. Or in this case, D will make this recipe.

We had with Broccoli with Caramelized Shallots.

Miso Chicken

If you can't find miso, substitute 2 teaspoons anchovy paste and 1 teaspoon tahini instead. With miso, the darker the color, the more pronounced the salty flavor.

Yield: Serves 4 (serving size: 1 breast half)
Hands-on:22 Minutes
Total:1 Hour, 22 Minutes

Ingredients
1/4 cup rice vinegar

Photo: Johnny Autry;
Styling: Mary Clayton Carl

3 tablespoons lower-sodium soy sauce
2 1/2 tablespoons honey
1 1/2 tablespoons white miso
1 1/2 teaspoons chile paste (such as sambal oelek)
2 tablespoons minced fresh garlic
2 tablespoons dark sesame oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons chopped fresh cilantro (optional)

Preparation
1. Combine first 6 ingredients, stirring well with a whisk. Stir in 1 tablespoon oil. Place chicken in a zip-top plastic bag. Add vinegar mixture; seal. Marinate in refrigerator for 1 hour, turning once.

2. Preheat oven to 400°.

3. Remove chicken from bag; reserve marinade. Place marinade in a small, heavy saucepan over medium heat; bring to a boil. Boil 2 minutes or until syrupy, stirring frequently. Remove from heat; divide mixture in half. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl. Add chicken; sauté 4 minutes. Turn chicken over; brush chicken with half of marinade mixture. Place pan in oven; bake at 400° for 6 minutes or until done. Remove chicken from oven; brush with remaining half of marinade mixture, turning to coat. Sprinkle with cilantro, if desired.

Nutritional Information
Calories: 314; Fat: 9.1g; Saturated fat: 1.6g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 3.5g; Protein: 41.5g; Carbohydrate: 15.7g; Fiber: 1.3g; Cholesterol: 99mg; Iron: 1.9mg; Sodium: 608mg; Calcium: 29mg

Cooking Light JANUARY 2012

Easy Slow Cooker French Dip

Last week I bought a 4 pound beef roast with no clue what I was going to do with it. Later in the week my brother said he was making this. I looked at it and thought I could make it. Then he told me how much he enjoyed it. D and I didn't have a dinner plan for tonight, so I decided I would make it. The prep took less than 5 minutes. Pretty much dump everything in the crockpot and walk away.

I added a few things per my brother's recommendation. D and I had with Tater Tots.

Easy Slow Cooker French Dip

Photo by ALB

Prep Time: 10 Minutes
Cook Time: 7 Hours
Ready In: 7 Hours 10 Minutes
Servings: 9 (less since it only calls for 6 rolls, but eh)

"An economical version of an old-favorite sandwich. It is made of rump roast simmered for 7 hours with beef broth, onion soup and beer. The reduced cooking liquid makes plenty of sauce for dipping."

INGREDIENTS
4 pounds rump roast
1 (10.5 ounce) can beef broth (used Campbell's Beef Consomme)
1 (10.5 ounce) can condensed French onion soup

1 (12 fluid ounce) can or bottle beer (used Guinness Lager)
Added 1 tsp Garlic Powder
Added 1 tsp Onion Powder
Added 1 tsp Worcestershire Sauce
6 French rolls
2 tablespoons butter
Added Provolone Cheese
Added 1 onion, sliced, sauteed

DIRECTIONS
1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer (and garlic powder, onion powder and Worcestershire). Cook on Low setting for 7 hours (I cooked for 6.5 hours, sliced the meat and put it back in for 30 more minutes).

2. Preheat oven to 350 degrees F (175 degrees C).

3. Split French rolls, and spread with butter. Bake 7 minutes, add cheese and cook 3 more minutes or until heated through.

4. Slice the meat on the diagonal, and place on the rolls (and add onions). Serve the sauce for dipping.

Nutrition Information (without my additions)
Calories: 413; Total Fat: 18.1g; Cholesterol: 96mg; Sodium: 661mg; Total Carbs: 19.6g; Dietary Fiber: 0.9g; Protein: 39.1g

From allrecipes.com

Mario Batali's Ragu Bolognese

So we sort of made the wrong recipe.  A few weeks ago, I decided to look up to see if Mario had a Bolognese Recipe.  I'm not sure why, because I really like Anne Burrell's, but I did.  The one I looked up had both carrot and pancetta.  I didn't save it anywhere.

Finally D and I decided to have it, so I looked it up on Food Network and there was no carrot.  I'm not really sure why that would matter, but it did.  So then I looked it up on epicurous, and it had pancetta. And then it didn't. And then it did. And then it didn't.  So rather than sit down and really read the recipes, I determined I am nuts and that the following recipe must be the one I originally looked at.

D made it, and it was very good. It was on the non-salty side, but still good flavors.  The next day I looked up the recipe to see if there was any nutritional information.  That's when I noticed the recipe called for pancetta and no ground beef. I was positive D put ground beef in it, so I rechecked.  There were 2 recipes on epicurious for Mario Batali's Bolognese and we made the wrong one.

It was a good mistake to make, but now we have to go back and make the one with pancetta.  Oh! The agony.  LOL!
 
Mario Batali's Ragu Bolognese

Photo by ALB

Servings: 4 people (we used 1 Cup as a portion size...so far have had 4 cups with at least 2 more)
From epicurious.com

Ingredients
2T. olive oil
2 T. unsalted butter
1 medium onion, very finely chopped
4 stalks celery, very finely chopped
4 carrots, very finely chopped
5 cloves garlic, peeled and finely chopped (used 10)
3/4 pound ground veal
3/4 pound ground pork
3/4 pound ground beef
1 6-ounce can tomato paste
1 cup whole milk
1 cup dry white wine (used Pinot Grigio)
Salt
1 pound spinach tagliatelli, cooked and drained (used spaghetti)
Parmigianno regianno

Preparation
Heat the oil and butter in a 6-8 qt heavy bottomed pot,set over medium heat, until hot. Add the onions, celery, carrots, garliccook until the vegetables are translucent but not browned, 5-10 minutes. Add the meats. Increase the heat to high, and brown the meat stirring frequently for 25 min. Reduce the heat to medium and continue to cook and stir for another 20 min. Stir in the tomato paste, and cook for another 30 min. Add the milk and cook for one hour. Add the wine, increase the heat to medium high, and bring to a boil. Cook until the wine has evaporated and the alcohol has cooked off about 5 min. Reduce the heat to medium and simmer for 1 1/2 to 2 hours, adding a splash of water if necessary to keep the sauce from drying out.

Season the ragu with salt. Remove it from the heat and let it cool. To serve with pasta add 2 cups of the raguto the tagliatelli and toss vriefly over high heat. Makes 4 servings. The rest of the sauce can be frozen up to 2 month.