Sunday, September 9, 2018

Cheesy Ham-and-Eggs Breakfast Casserole

Cheesy Ham-and-Eggs Casserole

Ingredients

1 (5-oz) pkg cheese and garlic croutons
2 cups shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups chopped cooked ham
2½ cups half-and-half
10 large eggs
½ tsp salt
½ tsp pepper

Instructions

Sprinkle croutons into a lightly greased 13- x 9-inch baking dish. Top with both cheeses and ham.

Whisk together half-and-half, eggs, salt, and pepper in a bowl. Slowly pour over ham in baking dish. Cover and chill overnight.

Let stand at room temperature 30 minutes. Preheat oven to 350°F.

Bake 35 to 45 minutes or until center is puffed and set. Let stand 10 minutes.

Easy Korean Beef Bowl



Serves 4-6

Ingredients

1 lb ground beef
1 onion, thinly sliced
3 cloves garlic, minced
1 head broccoli, cut into small florets
1 (8-oz) pkg mushrooms, quartered
⅓ cup packed brown sugar
¼ cup soy sauce
1 Tbsp sesame oil
½ tsp crushed red pepper
¼ tsp ground ginger

Instructions

Cook ground chuck, onion, and garlic in a large nonstick skillet over medium heat; drain, and return to skillet.

Add broccoli and mushrooms; cook, stirring 2 minutes.

Stir in brown sugar, soy sauce, sesame oil, crushed red pepper, and ginger; bring to a boil, reduce heat, and simmer 5 minutes.

Serve over rice.

Wednesday, June 6, 2018

Chicken Piccata with Mushrooms and Brussels Sprouts

Original recipe here!

Hands-On Time
20 Mins
Total Time 30 Mins
Yield: 4 servings

Ingredients
8 ounces uncooked orzo pasta OR rice
4 (5-oz.) chicken breast cutlets
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
4 tablespoons unsalted butter, divided
8 ounces fresh cremini mushrooms, sliced
8 ounces fresh Brussels sprouts, quartered
1 cup unsalted chicken stock
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon capers, drained and rinsed
2 tablespoons chopped fresh oregano

How to Make It

Step 1
Cook orzo according to package directions.

Step 2
Meanwhile, season chicken with ½ teaspoon each salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high. Add chicken, and cook until golden and cooked through, about 4 minutes per side. Reserving drippings in skillet, transfer chicken to a plate and loosely cover with foil.

Step 3
Return skillet to medium-high; add remaining 3 tablespoons butter and stir until melted. Add mushrooms and Brussels sprouts; cook, without stirring, until tender, about 5 minutes. Add stock, lemon juice, capers, and remaining ½ teaspoon each salt and pepper; bring to a simmer, and cook 1 minute.

Step 4
Serve chicken sliced, over orzo and vegetables. Spoon sauce over the top and garnish with oregano.

Wednesday, May 30, 2018

Ham Loaf or Ham Balls, and Pineapple Sauce

From the recipes of Sue King

Ham Loaf - from scratch!

Mix with 1 1/2 to 2 lbs ground ham:
1 1/4 c. graham cracker crumbs
3 eggs
1 c. milk

Bake at 350 uncovered, 1 hour.
Baste some.

---
Sauce:

Combine:
1/3 c. apple cider vinegar
1 c. brown sugar
1 Tbs. mustard
1/3 c. water

Boil 5 minutes.

(I then cover & bake on the loaf/balls. I'm not sure if this is exactly how Sue does it.)


Saturday, February 24, 2018

Bacon-wrapped Baked Apples

Can't go wrong. Here's the original source.

INGREDIENTS

1 package thick-cut bacon
3 Granny Smith apples (or whatever - you're wrapping it in bacon!)
1/4 c. lemon juice
1/4 c. brown sugar (and/or cinnamon & sugar)

DIRECTIONS

Preheat oven to 425°.

Cut bacon in half, so each strip is half as long, and set aside.

Cut apples into wedges (about 8 per apple), and dip in lemon juice to keep them from browning.

Wrap each apple slice with a piece of bacon and place it on a parchment-lined baking sheet with the edge or seam of the bacon facing down.
Sprinkle with brown sugar and bake for 15 to 18 minutes, or until bacon is no longer translucent. Flip the apples halfway through cooking so the bacon cooks evenly, and serve warm.

Friday, February 9, 2018

Black Bean, Corn and Beef Soup

Ingredients:

1 1/2 lb ground beef (I only used 1#)
2 jalapenos, seeded & minced
1 cup chopped onion
1 (32 oz) carton chicken broth
2 (15 oz) cans black beans = rinsed & drained
1 (15 oz) corn, drained
1 (15 oz) can tomato sauce
2 tsp fresh lime juice
2 tsp ground cumin

Directions:

Cook beef, jalapenos, and onion in a Dutch oven over med heat until beef is browned and crumbly; drain and return to pot. 

Add broth and all remaining ingredients. 
Bring to a boil, reduce heat, and simmer 20 min.

Thai Green Lentil Curry

Ingredients:

1 can (13 oz) coconut milk
3 Tbs green Thai curry paste (such as Taste of Thai, or Thai Kitchen)
1 bag frozen pepper and onion blend
2 cups lentils
3 cups boiling water, plus bullion cubes (if desired)

Optional: smoked ham hocks, neck bones, or smoked ham

Directions:
Spray slow-cooker with no-stick spray.
Add all ingredients to the crock pot.
Cook on high 6 hrs.

Garnish with cilantro, chopped tomatoes, scallions.
Serve over white rice or rice noodles.