Christmas Breakfast Casserole - your tummies will thank me.

I'm not sure why I never make this, except for Christmas morning....it's so good and pretty easy to make.  I guess I don't make it because it wouldn't be a "Christmas Breakfast Casserole" if we were eating once a month, now would it?

Here's what you need to make this casserole of goodness:

1 loaf French bread, cut into 1-inch cubes (about 5 cups)
1 medium onion, chopped fine (about 1 cup)
8 slices cooked bacon, crumbled
1 package each shredded cheddar / mozzarella cheese
1 cup cottage cheese
5 eggs
1 1/2 cup milk
1 1/2 tsp grey poupon
1 tsp worceshire sauce
1/2 tsp pepper

Preheat oven to 350 degrees.
Spread 1/2 bread cubews evenly onto bottom of 13x9 baking dish. 
Top with half of the onion, bacon, cheddar and mozarella cheese, cover with cottage cheese.  Top with remaining bread cubes, onion, bacon, cheese - set aside.
Beat eggs until foamy, add milk, mustard, worceshire and pepper.  Beat until blended.  Pour over baking dish.  Press cubes lightly into egg mixture until completely covered. 
Let stand 10 minutes. 
Bake 50 minutes to an hour until center is set and top is golden brown.

A Few New Dishes for the Week!

I feel like I've been in a cooking rut the last few weeks, which is why I haven't posted much for recipes.  It's kind of been like Groundhog Day around here...same old stuff on repeat.  I am happy to report that I am getting out of this rut and have put together a weekly menu that I think everyone is going to love!

Monday
Round Steak with Mushroom Gravy (you can find the recipe here)
Homemade mashed potatoes
Corn

Tuesday
Beef Stroganoff (recipe here)
French Bread

Wednesday
Spaghetti Carbonara

16 oz. spaghetti
1 cup chopped turkey bacon or regular bacon (of course, you know I like the turkey)
1/2 cup chopped onion
2-3 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons flour
1 1/2 cup low fat milk
1/2 cup lowfat sour cream
1/4 cup grated parmesan cheese
1/4 cup chopped, fresh parsley
salt and pepper

Cook spaghetti.  Meanwhile, cook bacon in large skillet over medium-high heat until crisp.  Add onion and saute 3 minutes until onion is soft.  Add oregano and cook 1 minute.  Add flour - stir to coat onion.  Add milk, bring to simmer.  Cook 5 minutes until sauce thickens, stirring frequently.

Remove from heat - stir in sour cream, parmesan cheese and parsley.  Season with salt and pepper to taste.  Drain pasta and toss with sauce to coat.


Thursday
Fannie Farmer's Classic Baked Macaroni & Cheese

1 (8 oz) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground pepper to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs

Preheat oven to 400 degrees.  Cook and drain macaroni according to package directions; set aside.  In a large saucepan melt butter.  Add flour mixed with salt and pepper, using a whisk to stir until blended.  Pour milk and cream in gradually; stirring constantly.  Bring to boiling point and boild 2 minutes (stirring constantly).  Reduce heat and cook (stirring constantly) 10 minutes.  Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.  Turn off stove.  Add macaroni to the saucepan and toss to coat with the cheese sauce.  Transfer macaroni to a buttered baking dish.  Sprinkle with breadcrumbs and bake 20 minutes or until the top is golden brown.

Friday
Cream Cheese Potato Soup (recipe here)

Saturday
Simple, Fried Pork Chops (recipe here) - can't wait to try these!!  I think the family is going to love them!

So yes, we are having some of the standby's but I'm adding a couple of new things this week too!  I'd love to hear some of your favorite Fall dishes!

Enjoy!

Gingered Pork & Pineapple

Since Aidan LOVES ham with pineapple, I thought this would be something he might fall in love with as well...He did in fact like this dish but his request is that I make it a little sweeter next time.  I was just pleased that I found something new that he would eat.  Oh, and the little people absolutely loved this!

2 lbs. boneless pork shoulder
2 tablespoons cooking oil
3/4 cup chicken broth
3 tablespoons quick-cooking tapioca
3 tablespoons low-sodium soy sauce
3 tablespoons oyster sauce (optional.  I opted out of this one)
1 teaspoon grated fresh ginger
1 15 1/4 ounce can pineapple chunks (juice packed)
4 medium carrots, cut into 1/2-inch slices (2 cups)
1 large onion, cut into 1-inch pieces
1 8-ounce can sliced water chestnuts, drained (I love their crunch!)
1 1 1/2 cups fresh snow pea pods or one 6-ounce package frozen pea pods
3 cups hot cooked rice

Trim fat from pork.  Cut pork into 1-inch pieces.  In a large skillet brown half of the pork at a time in hot oil.  Drain off fat.

In a 3 1/2 to 4 quart slow cooker combine broth, tapioca, soy sauce, oyster juice (if desired) and ginger.  Drain pineapple, reserving juice.  Stir juice into broth mixutre; cover and chill pineapple chunks.  Add carrots, onion and water chestnuts to cooker.  Add pork.

Cover and cook on low-heat setting for 6 to 8 hours, or on high-heat for 3 to 4 hours.

If using low-heat setting, turn to high-heat setting.  Stir pineapple chunks and the fresh or frozen snow peas into cooker.  Cover and cook 10 to 15 minutes more until peas are crisp-tender.  Serve over rice.

Enjoy!

The Wedding Menu

Saturday was my brother's wedding & I offered to prepare all the food.  At first it was supposed to be around 30 guests but that turned into about 60.  I cook for 5 people on a regular basis but I've never cooked for so many people, in one day.  I am proud to say that everyone said they enjoyed the food (if they were only sparing my feelings I appreciate their concern for me).  My dad smoked all the meat - tenderloin and ribs (he's hands down one of the best in town!!) and it was fabulous, like always.  With that said, here is the menu!

Appetizers:

Salsa (provided by the new SIL, courtesy of  Playa Azul)
Spicy Artichoke Dip served with French Bread (see previous post for recipe)
Shrimp Cocktail
French Bread with Pesto Mayonaise and cherry tomatoes


Dinner:

Almond Stuffed Zucchini
Asparagus Bundles
Pistachio Dressing
Hash Brown Casserole
Green Bean Casserole
Marinated Shrimp
Dinner Rolls



Pesto Mayo

1 cup mayo
1 tablespoon pesto
combine ingredients, mix and serve
(I usually make my own pesto but since I was serving so many I used store bought pesto)


Almond Stuffed Zucchini (serves 8)

4 medium zucchini, cut in half lengthwise
1 medium onion, diced
2 red bell peppers, diced
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspooons minced fresh thyme
6 tablespoons sliced almonds, toasted
Salt and freshly ground pepper to taste

Preheat oven to 350 degrees.  Grease a 13x9-inch baking dish.  Cook zucchini until just tender.  Cool slightly.  Scoop zucchini from shells, taking care to leave skins intact.  Chop zucchini and reserve to use in stuffing.  Place shells in prepared dish.  In a saucepan over medium heat, saute onion and bell pepper in oil until tender, 5 to 7 minutes.  Stire in garlic and cook for 2 minutes.  Remove from heat and stir in reserved zucchini, thyme and almonds.  Season with salt and pepper.  Spoon filling into shells.  Bake until thoroughly heated, 15 minutes.


Asparagus Bundles (serves 6)

30 - 36 fresh asparagus spears, tough ends removed
3 slices prosciutto ham, cut into halves lenthwise
1/4 cup freshly grated Parmesean cheese
Freshly ground pepper, to taste
1/2 cup butter, melted
2 cloves garlic, minced

Preheat oven to 350 degrees.  Grease a 13x9-inch baking dish.  Cook asparagus until crisp tender, about 5 minutes.  Plunge immediately into ice water to stop cooking process.  Drain and pat dry.  Spiral wrap each slice of prosciutto around 5 or 6 asparagus spears and place in baking dish.  Sprinkle cheese across center of bundles.  Season generously with pepper.  Combine melted butter and garlic and drizzle over each bundle.  Bake until asparagus is thoroughly heated and cheese is melted, 10 minutes.



Pistachio Dressing (serves 10-12)

3 1/2 cups chicken broth
1 1/2 cups brown rice or wild rice
3/4 cup thinly sliced green onions
1/4 cup butter
1/2 cup bulk sausage, crumbled
1/4 cup minced fersh parsley
1/2 teaspoon ground sage
Salt and freshly ground pepper, to taste
3/4 cup pisachio nuts, coarsely chopped
1/4 cup butter, melted
1/4 cup dry white wine or vermouth

Preheat oven to 350 degrees.  Lightly grease a 2-quart casserole dish.  In a large saucepan bring chicken broth to a boil and add rice.  Cover and cook until liquid is absorbed, 35 minutes.  Saute onions in butter until tender.  Add sausage, crumble and brown.  Drain well.  Combine sausage, rice, parsley, sage, salt and pepper.  Stir in pistachio nuts, butter and wine.  Bake in prepared dish for 35 minutes.


Hashbrown Casserole - see previous post!

Green Bean Casserole

2 cans green beans
1 can cream of chicken soup
splash of milk
1 slice American cheese
Salt and pepper to taste
Dried onion for topping

Combine green beans, cream of mushroom soup,splash of milk, salt and pepper.  Tear cheese into small pieces and add.  Bake until thoroughly hot, about 30 minutes.  Sprinkle dried onion on top and bake an additional 5 to 10 minutes, until onions are browned. 


Marinated Shrimp

2 lb. shrimp , boiled, peeled and cleaned
1 lemon, thinly sliced
1 onion, thinly sliced
1/2 cup sliced pitted ripe olives
2 tablespoons chopped pimiento
1/2 cup fresh lemon juice
1/4 cup oil
1 tablespoon wine vinegar
1 clove garlic
1/2 bay leaf
1 tablespoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt
Freshly ground pepper to taste

Boil shrimp (or buy pre-cleaned and cooked!).  Add lemon and onion slices, olives and pimiento.  Toss.  In second bowl combine remaining ingredients and pour over shrimp.  Refrigerate overnight, stirring occasionally.  Serve in marinade and have toothpicks for spearing the shrimp. 


Keep in mind I trippled most of these recipes.  If you have any questions please feel free to let me know.  If you try these recipes I hope you enjoy them as much as we did!

My Favorite Mashed Potatoes!

Since I am cooking dinner to share with my dad tonight and we are having home-made mashed potatoes, I thought I would share the way I make them.  I'd love to hear how you make your potatoes, as we have them quite often in our home!  (Disclaimer:  I don't pretend these are for those who are watching their wastelines!) 

4 potatoes, peeled, cubed (I typically figure a potato per person)
1 stick of butter
about a cup of sour cream or cream cheese
salt
pepper
1-2 cloves garlic, minced
1 tsp of water used to boil potatoes

Boil potatoes about 10 minutes, or until soft.  Add butter (and cream cheese if you are using that instead of sour cream) to mixing bowl, add drained potatoes, water from potatoes, sour cream, salt, pepper, garlic.  (I like to have the butter and cream cheese on the bottom so they start to melt from the hot potatoes).  Mix with electric blender until smooth.  Serve hot. 

Sometimes I will then put the potatoes in a baking dish and bake them with cheese on top until it is melted.  Yum!  One more tip - if you can get your hands on "Jane's Crazy Mixed Up Pepper", I love to add it to the water while the potatoes are boiling. 

Enjoy!

One of my Favorites!

I know, I know.  Everyone has a Hash Brown Casserole that they use religously.  I take this dish everywhere and there is never any left over so I thought I would share it with you.

32 oz. shredded hashbrowns, partially thawed
1 stick butter, sliced
1/2 tsp salt
1/2 tsp pepper
1/2 onion finely chopped
1 can cream of chicken soup
1 pint sour cream
2 cups shredded sharp cheddar cheese
crushed corn flakes

Pre-heat oven to 350 degrees.  Combine all ingredients but cheese and corn flakes.  Put in 9x13 baking dish, top with cheese, then corn flakes.  Bake for 1 and 1/2 hours. 

Dinner Menu #2

Okay - I'm a little behind in posting another menu but sometimes there just isn't enough time in my day.  Here's what's on the menu this week:

Ham with Pineapple and Macaroni & Cheese

Half a ham
brown sugar
1 can of chunked pineapple
macaroni & cheese

Slice ham about 1/2 inch thick.  I cook mine in a 9-inch dish.  As I layer the ham I sprinkle it with brown sugar.  Pour pineapple over the top.  Bake at 350 degrees 20 minutes or until hot.

Make the macaroni and cheese according to the box.  I never cook my macaroni all the way so I usually only boil it about 5 minutes. 

This is one of the easiest dinners to make and the most popular with my kids. 

Since there is left over ham....

Ham & Scalloped Potatoes

Chunk up ham from previous night.  Cook potatoes according to the box (I haven't tried home-made scalloped potatoes but feel there's a good chance I'm taking that on the next time we have this).  Add the ham to the potatoes, cook until hot. 

Beef Stroganoff (see first post)
Frozen pizza
Macaroni & Chese with hotdogs
Pot Roast (see first post)

Bacon Wrapped Chicken

2 -4 boneless, skinless chicken breasts (depends on how many people you're feeding)
soy sauce (I use low sodium)
honey
un-cooked bacon (I always use turkey bacon but you can use good old fashioned bacon if you want!)

Mix soy sauce and honey (I use about a 1/2 cup of soy sauce and probably about 2 tablespoons of honey).  Put chicken in a dish to marinate and cover with the soy sauce/honey.  Marinate about 30 minutes in the refrigerator.  When chicken is done marinating wrap each strip with a slice of bacon.  Dispose of remaining sauce.  Broil chicken for 7 - 10 minutes, turn chicken and broil an additional 5-8 minutes.

This is really easy and one of our favorite ways to have chicken!  Enjoy!

I know this isn't the most exciting week for cooking in our home but it's just the babies and I since Zach is out of town!  We'll be inviting some friends over to share our bigger meals with us since there is no way we will be able to eat all of this!  With Fall in the air we are looking forward to more favorites that we typically only eat when the weather cools down. 

Make sure you check back as I am planning to post a couple of other family favorites in the next couple of days.  Have a great holiday weekend!

Spicy Artichoke Dip

This is one of my very favorite recipes and everyone seems to love it as well.  I got it from the Women of Great Taste cookbook and I highly recommend you get your hands on one of these gems!  Thanks to the MIL for a cookbook that has come to the rescue many, many times!

1 can (14 ounces) artichoke hearts, drained
1 cup freshly grated Parmesan cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 package (8 ounces) cream cheese
2 cloves garlic, minced
2 jalapeno peppers, seeded and diced (I use sliced jalapenos and throw in about 4-5)
1/2 teaspoon salt

Preheat oven to 325 degrees.  Puree all ingredients in food processor until smooth.  Spread mixture in a shallow 9-inch baking dish.  Bake uncovered until lightly browned on top, 30-40 minutes.  Serve with fresh French bread or your favorite crackers.

Week #1!

As requested, I've started this blog to share my weekly menu and favorite recipes...I really love to cook and entertain and I think I'm half way decent at both. I also really enjoy wine so I may attempt to share some of my favorites as well but by no means to I claim to be an expert. I simply love food and wine!



I plan my menu for the week and go to the store once. What I have found is that I tend to spend less money if I am only at the store once, list in hand. This also eliminates the stress of trying to figure out what we are going to eat each night. I've also started using my crock pot 3 times a week (sounds excessive, I know, but my oldest son has started football and the husband is the coach , so I need to have dinner ready when we get home at 8pm each night). I've been going to the store on Wednesdays so my menu's are from Wednesday to Wednesday. I usually leave one night in there for left-overs, take out or frozen pizza - gotta have one freebie, right?!

If you have any questions, suggestions, comments, sarcastic remarks (no wait, you can keep those to yourself) I'd love for you to share them with me!

Week #1:

Sweet and Sour Chicken
1 pound skinless, boneless chicken breast halves
2 9-ounce jars sweet and sour sauce
1 16-ounce package frozen broccoli, carrots and water chestnuts (I couldn't find this particular mix so I did 8-ounces frozen broccoli, 8-ounces frozen carrots and 1 can water chestnuts)
2 1/2 cups hot cooked rice
1/4 cup chopped almonds, toasted

Cut chicken into 1-inch pieces. In a slow cooker combine chicken, sweet and sour sauce and frozen vegetables.
Cover and cook on low heat from 5 - 5 1/2 hours or on high-heat setting for 2 1/2 - 2 3/4 hours. Serve with hot cooked rice. Sprinkle with almonds.
I served this with pot stickers as a side.
EASY and delicious!!!


Potato Soup
4 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup onions, minced
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper (I typically use less than this since I am feeding little people)
14 teaspoon ground red pepper (again, I use less than this)
1 (8 ounce) package cream cheese, cut into chunks

Combine broth, potatoes, onion and spices.
Boil on medium heat until potatoes are tender.
Smash a few of the potatoes to release their starch for thickening.
Reduce to low heat.
Add cream cheese.
Heat, stirring frequently, until cheese melts.
I serve this with a fresh loaf of hot bread.


Round Steak with Mushroom Gravy
1.5 pound Round steak (you can use more or less depending on how many people you are feeding)
2 cans cream of mushroom soup
1/4 cup milk
celery salt
pepper
garlic
1 tablespoon olive oil

Tenderize round steak and season with salt, pepper and garlic. Heat oil on stove and brown steak.
In electric skillet or crock pot combine cream of mushroom soup and milk.
Add browned steak.
If in crock pot cook on low heat, if in electric skillet cook at 250 degrees, for 5-6 hours.
I serve this with mashed potatoes, crescent rolls and a vegetable.


Classic Beef Stroganoff
1 1/2 pounds lean beef stew meat
1 tablespoon cooking oil (I use olive oil)
2 cups sliced fresh mushrooms
1/2 cup sliced green onions or 1/2 cup chopped onion (I use green)
2 cloves garlic, minced
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon Dried thyme, crushed
1/4 teaspoon pepper
1 bay leaf (I didn't have any so this was not in mine!)
1 1/2 cups beef broth
1/3 cup dry sherry
1 8-ounce container sour cream
1/3 cup all-purpose flour
1/4 cup water
4 cups hot cooked noodles or rice (I like noodles for this dish!)

Cut up any large pieces of stew meat. In a large skillet brown beef, half a time, in hot oil. Drain off fat.

In slow cooker place mushrooms, onions, garlic, oregano, salt, thyme, pepper, and bay leaf. Add stew meat. Pour beef broth and sherry over all. Cover; cook on low-heat for 8-10 hours or on high-heat setting for 4-5 hours. Discard bay leaf.

If using low heat setting, turn to high-heat setting. In a medium bowl whisk together sour cream, flour, and water until smooth. Stir about 1 cup of the hot liquid into sour cream mixture. Return all to cooker; stir to combine. Cover and cook on high heat for 30 minutes or until thickened and bubbly.

Serve over hot cooked noodles or rice.
I served this with crescent rolls and green beans.


Hungarian-Style Goulash
3 medium potatoes, cut into 1-inch cubes
2 medium onions, chopped
2 cloves garlic, minced
1 1/2 pounds stew meat, cut into 1-inch cubes
1 14.5-ounce can beef broth
1 14-ounce can chunky tomatoes with garlic and spices
1 6-ounce can tomato paste
2 tablespoons hot-style Hungarian paprika or paprika
1 teaspoon caraway seeds or fennel seeds (I use fennel)
1/2 teaspoon salt
1 9-ounce package frozen artichoke hearts, thawed (I chose not to use any)
3 cups hot cooked noodles
1/3 cup sour cream

In slow cooker place potatoes, onions and garlic. Add beef. In a bowl combine broth, un-drained tomatoes, tomato paste, paprika, caraway or fennel seeds and salt. Pour over all.

Cover; cook on low-heat setting for 10-12 hours or on high-heat for 5-6 hours.

Stir thawed artichoke hearts into cooker. Cover and let stand for 10 minutes. Serve over hot cooked noodles. Top each serving with a spoonful of sour cream.

I served this with English muffins and a vegetable.


Chicken and Noodles
1 whole chicken
3 cups chicken broth
1 can cream of mushroom soup
celery salt
mixed up pepper
garlic
minced onion
1-2 bags frozen egg noodles

In crock pot combine chicken broth and cream of mushroom soup.
Clean chicken and sprinkle minced onion inside. On outside, cover with salt, pepper and garlic.
Put chicken in crock pot, breast side down and sprinkle in more minced onion.
Cover and cook on high heat 6-7 hours.

Take chicken out of crock pot and shred. Put chicken in bowl and add some of the broth from the crock pot. Any left over broth can be used to cook noodles on the stove. I add chicken broth if there isn't enough left. Add cooked noodles to bowl with chicken and broth.

I serve this over home-made mashed potatoes with buttermilk biscuits.



If you try any of these recipes I'd love to know if you liked them and whether or not you thought these were easy to make. Or if you make similar dishes I'd love to hear about them as well - I love to try new things and I know there are always some things you can change that will make a recipe even better!

Wishing you a wonderful week and a full belly!
T