Thank heaven for house guests! With upcoming company this weekend, I went on the search for the perfect breakfast casserole. I didn’t have to search long, as I remembered my friend and neighbor, Tina’s famous casserole. It has always reminded me of something I had at a B and B years ago in Sante Fe. I have had this and made this on several occasions. The fact that you can make it ahead of time, is always a plus. There are many great breakfast casseroles, but I love the simplicity and the fact this only has 6 ingredients. Serve with tortillas, biscuits, or bagels.
frozen hashbrown potatoes (thawed)
1 lb. of pork sausage, browned
1/2 white onion, finely chopped
1 small can of green chilies
12 eggs, beaten
2 cups of cheddar cheese, shredded
salsa and sour cream (optional)
Spray a 9X13 glass casserole dish. Place the whole package of thawed hashbrown potatoes in the bottom of the dish. Top with cooked, browned pork sausage. Sprinkle ½ of a finely chopped onion on top of potatoes. Sprinkle one can of chopped green chilis on top. Pour 12 beaten large eggs over potato mixture. (can be refrigerated at this point or put directly in oven)
Bake for 30 minutes at 350
Take out of oven and cover with 2 cups of cheddar cheese or any cheese of your preference and bake an additional 15 minutes.
Ready to serve with salsa and or sour cream. (optional)
Having made this recipe so many times, I have forgotten who Laurel actually is. What I haven’t forgotten is that is one the most requested recipes. I can’t believe I haven’t posted it.
I have tried several different variations of stuffed mushrooms, but this one is tried and true. These are often made the day before and covered with foil until ready to bake.
25 mushrooms, whole
1/4 cup of butter, melted
1/2 cup Parmesan cheese
1/4 cup mushrooms stems, finely chopped
1/4 t. garlic salt
4 oz of cream cheese, softened
Line baking tray with foil. Wash and remove the caps from the mushrooms. Brush the tops with butter and place on the baking sheet.
In a medium bowl, combine the Parmesan cheese, mushrooms stems, garlic salt, and cream cheese, blending well. Fill the caps with the mixture. Bake at 350 degrees for 15 minutes.
I have always been told that these could be frozen prior to baking. If you opt for this, you will bake for 20-25 minutes.
It’s rare that a friend (thanks, Kerry) sends out a recipe that I follow exactly. The minute I laid eyes on this recipe, I made it within 24 hours. It is a great soup to warm your bones. The spice is perfect, the consistency is perfectly creamy, and the end result is memorable. Using mild green enchilada sauce is genius, as it is not spicy. Enjoy this mix of chicken, rice, cheeses, corn, and spices. I believe that all the food groups are represented. Wink!
- 4 chicken breasts (cooked and shredded)
- 2 – 14.5 oz cans chicken broth
- 2 – 15 oz. cans mild green enchilada sauce
- 2 – 4 oz. cans diced green chilis
- 2/3 cup water
- 1 1/2 TB cumin
- 1 TB chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2/3 cup corn (if frozen, thaw out)
- 2/3 cup instant rice (or quinoa)
- 1 – 8 oz. bar cream cheese (cubed)
- salt and pepper
- Monterrey Jack Cheese
- Note: I use a crockpot liner. If you haven’t tried the, you must! Easy clean-up.
- Place chicken broth, enchilada sauce, green chils, water, cumin, chili powder, onion powder, garlic powder and shredded chicken in crock pot on HIGH. Cook for 3.5 hours.
- After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
- Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.
Looking for some comfort food? I am a 40 something year old that has never made a roast. Never say never. I made this last week and shared with family. A huge hit and so easy that it is ALMOST embarrassing. Almost….. The flavor is perfect. Enjoy this wonderful recipe shared by a friend. Bring on Winter!
1 chuck roast (2- 3 pounds)
1/2 package of dry Ranch dressing mix
1 package of Au Jus Gravy mix (I use McCormicks found by the brown gravy)
1/4 cup of water
4-5 peperoncini peppers (full of non-spicy flavors, located near the pickles)
1/4 cup of peperoncini juice from the jar
1/2 stick of butter, pats
fresh baby carrots and mushrooms (optional)
cream of mushroom soup (optional)
Put the water in the bottom of the crockpot, Add the thawed chuck roast. Sprinkle the ranch dressing mix and the Au Jus Gravy mix on top of the roast. Next add the butter pats on top of the roast. Finally add the peperoncini peppers and juice.
Cook for 8 hours on low heat in the crock pot. The final two hours I did add fresh mushrooms and carrots. Once the roast is done, I ladled a cup of the juice (from the bottom of the crockpot) and cooked on the stove with a 1/2 can of cream of mushroom soup. I used a whisk to mix until well heated over medium heat. Gravy perfection!
Angela was gracious to share this smash hit of a recipe. Recently a group of girls sat around a fire pit sipping wine and snacking on this mix. If you are a salty sweet kind of gal, you will love this. This time of year so many events pop up that require bringing a snack. I’m serving this at a pool party, bridge club (for my mom), Pokeno party, and husband’s work party. Perfect for all. I made a double batch and bagged it in gallon Ziploc bags. Enjoy!
6 cups mini pretzels
2 cups of oyster crackers
2 cups of unsalted peanuts
2 cups of cashews
1 cup maple syrup
1/4 cup of canola oil
3 Tbsp dry mustard
2 tsp kosher salt
1 tsp of cayenne pepper, more or less for spicy flavor
Toss together the crackers, pretzels, and nuts in a large bowl. Stir the syrup, oil, dry mustard, salt, and cayenne pepper in a smaller bowl. Gently add the wet ingredients to the dry ingredients until well coated. Bake at 325 on 2 large cookie sheets lined with parchment paper, tossing once for 25-30 minutes. Let cool and mix.
Store at room temperature for 3 weeks. Makes 6- 2 cup portions.
Looking for something new and different? Watching college basketball equals great food and company We decided it was healthy (without piling it on a chip). Thumbs up for games well played and even a bigger thumbs up for great new appetizer. Mandy is new to Texas and is 2 for 2 with great recipes.
1 can chick peas, rinsed and drained
1 garlic clove
3 cups cilantro, chopped
3 T. extra virgin olive oil
1 T. lemon juice
1 avocado, chopped (use two if they are small)
course salt and pepper to taste
lemon wedges, garnish
Blend all ingredients in a food processor (with the exception of the lemon wedges) until is the perfect consistency for dipping. Once blended, put in a bowl and drizzle with a little more olive oil (approximately a tablespoon) and garnish with lemon wedges.
When a busy working mom of three kids gives us an easy recipe to try, it is at the top of the to do list. We tried it with pork chops, score. We tried it with chicken breasts, jackpot. The entire family will eat it, shout it from the mountain tops. Super simple and very good. Thanks, Lacey. You did us right with this one. Think more delicious “shake and bake.”
Continue reading “Parmesan Crusted Pork Chops or Chicken Breasts”
Coffee conversation with a good friend always turns to food. What’s for dinner? Anything in your crock pot? Tried any new recipes lately? Thanks Amy for sharing this winner. The fact that this is a one pan dish is a bonus.
1 T. olive oil
1 lb. smoked sausage, sliced
1 cup diced onion
2 cloves of garlic
2 cups of chicken broth (I use low sodium)
1 (10 oz can) of Ro-Tel tomatoes and green chilies, mild
1/2 c. heavy cream
8 oz penne pasta
1/2 t. salt and pepper
1 c. Monterey Jack cheese, shredded
Add olive oil to an oven-safe skillet over medium heat until hot. Add sausage and onions and cook about 4 minutes, until browned. Add garlic and cook for one minute.
Add broth, Ro-Tel, cream, pasta, salt and pepper, and stir. Bring to a boil and cover. Reduce heat and simmer until pasta is cooked, about 15 minutes.
Remove skillet from heat and stir in 1/2 cup of cheese. Top with remaining cheese. Broil until cheese is melted, spotted brown, and bubbly.