Chicken and Waffle Casserole

  Usually, around this time of year, I like to post brunch recipes. Maybe it's because my family always has a giant Easter Brunch, or maybe it's because Brunch always feels like a nice thing to do for Mother's Day. Seems like the perfect thing, right? I mean, who doesn't love a nice Brunch?

 Usually, I would go for a nice quiche, or something French toast or bacon and eggs. And yes, definitely scrapple! But this year, I decided to try something a little different. 

Have you ever had Fried Chicken with Waffles?

 If you've never tried it, it's literally just as it sounds.. Spicy fried chicken, and crispy toasted waffles. And both are drizzled with sweet maple syrup. It's one of those food pairings that sounds odd, but go with me on this one. You get the sweet and toasty vibe from the waffles and syrup, and then you get the salty crispy vibe from the fried chicken, and it just works!

 This recipe combines both items in one delicious casserole that comes together in a snap. It's from All Recipes, and I'm already thinking I need to make it for my family's Brunch next year. It's sweet and salty and perfectly delicious. To make it even easier, you just use store bought frozen waffles and a bag of frozen chicken nuggets. Can it get any easier? Even the novice cook can make this one. 

 I might need to add this one to our usual Brunch menu. It's definitely a keeper!

6 frozen Belgian waffles
1 1/2 pounds frozen chicken nuggets
8 large eggs
1 1/3 cups half-and-half
2 tablespoons maple syrup, plus more
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 tablespoons butter, melted


Preheat the oven to 350ºF..
Lightly grease a 9x13-inch baking dish.

Arrange waffles on a baking sheet.
Bake in the preheated oven until lightly toasted on each side, about 4 minutes per side. Remove; cut each waffle into 8 pieces and arrange waffles in the prepared baking dish.

Cut larger chicken nuggets in half, leaving smaller pieces whole, and arrange chicken pieces among the waffles. 

Whisk together eggs, half-and-half, 2 tablespoons maple syrup, salt, and cayenne pepper in a large bowl until well combined and slightly frothy. Pour egg mixture over waffles and chicken; cover and let stand 15 minutes to soak before baking. 

Bake until eggs are set and top is golden brown, about 1 hour, uncovering halfway through baking time. Let stand 5 to 10 minutes before serving. Drizzle with melted butter and more maple syrup.

Tips:

Don't forget to toast the waffles before adding them to the casserole. That's a key step for hitting that crispy toasty note. 

Full Disclosure, I added more maple syrup than the recipe directs. Why? Because I love maple syrup! 

Also, I left some of the pieces of waffle sticking out on top, meaning not submerged in the egg mixture... so then hey make their own crispy topping! YUM.

Joey's Sriracha Egg Salad

  This is a great way to use up all of your colored Easter eggs. I mean, I know making egg salad on the day after Easter isn't exactly a revelation, but adding Sriracha to it certainly is! If you've never tried it, you certainly must! Yes, it adds heat, but it also adds a fabulous savory flavor and it works perfectly! It's great in sandwiches (even better on toast!) or in wraps with freshly sliced tomatoes and crisp fresh lettuce. You can also use it for hors d'oeuvres, on crackers or crostini with a little slice of ham or crumbled bacon, or your choice of meat/veggies. Oh! It would be great with thin slices of plum tomato, zucchini, cucumber, garnish with a little chopped chives. Anything you like! I always like to make a double batch because it always seems to disappear too quickly. Just sayin'!
Hope you like it!




6 hard boiled eggs, peeled
1/2 cup mayonnaise
1-2 tbs Sriracha
2 tbs chopped sweet pickles (can also use Kosher dills)
salt and pepper to taste
paprika for garnish, if desired


 Using an egg slicer, slice your eggs in 2 directions. In other words, first you slice it north to south, then (holding the slices together) you place the egg back on the slicer and slice it east to west. You could also just throw your peeled eggs into a food processor and pulse it a few times. Bottom line, you just want the eggs to be finely chopped. Add the remaining ingredients and stir until well combined. That's all there is to it! Serve immediately or chill.




Tips:
 If you're not sure how hot you like it, just add one tbs of Sriracha and then give it a taste. You can always add more, but you can't take it out! So just add a little at a time to see how you like it!
I always prefer egg salad to be well chilled when I serve it, so I like to make it in advance and then let it get nice and cold in the fridge.
As always, if you like a lot of something, add a lot! Want more Sriracha? Go for it!
Optional add-ins: chopped celery, minced onion, garlic powder. Add as much as you like!
You can use regular sweet pickle relish instead of the chopped sweet pickles, but they do taste slightly different. I prefer the sweet pickles! It's just enough to balance the heat with the sweet!

Fresh Corn Pie

 In my never ending search for recipes using fresh corn, I discovered this recipe on a website called Just a Pinch. It's just a simple quiche, perfect for a light meal, and it's easy to throw together in no time at all. Full disclosure, this version isn't exactly the same as the original recipe. I tweaked it ever so slightly to fit the ingredients I had on hand, but it's still basically the same thing. If you don't happen to have fresh corn, you can still make it using frozen corn. But, of course, fresh is always better!
 Serve it with a light salad and a glass of sweet tea and you have a perfectly summery delicious brunch. Definitely add this one to your summer repertoire!


1 9" deep dish pie shell with fluted edges
5 large eggs
1 1/4 cup heavy whipping cream
1 tsp salt
1/4 tsp black pepper
1 large scallion, finely chopped
1 1/2 cups fresh corn kernels
1 cup shredded sharp Cheddar cheese
1 tbs fresh parsley, chopped
paprika

Heat oven to 425ºF.
Prick crust well on bottom and sides with a fork. Line the crust with parchment paper, fill with pie weights, and par-bake the crust for 5-7 minutes. Remove parchment paper and pie weights.
In a large mixing bowl, stir together remaining ingredients except paprika. Carefully pour into pie shell. Sprinkle paprika over the top. Bake 10 minutes. Reduce heat to 350ºF and bake for an additional 30 minutes or until center is almost firm. Cool 10 minutes and serve.



Tips:
Tbh, I debated whether or not the crust needed to be par-baked with weights before adding the filling. It's not my usual method whenever I bake a quiche. But since I happened to have parchment and pie weights, I went with it. Not sure what pie weights are? I just use uncooked navy beans. You crumple up a piece of parchment paper which makes it easier to line the pie crust, then you pour the navy beans on top, filling up the plate. This is so you can bake the crust before adding the filling, which keeps it nice and crisp. (this is called "blind baking", btw). If you were to try this without the beans to weigh the crust down, then the pastry would likely slide down the sides of the pie dish and lose its form. After the crust is baked, then you remove the beans and parchment, let them cool, put them in a container and use them again and again whenever you want to blind bake a crust. I've literally had the same beans for years and years!

Pickled Eggs and Beets

 Ok this is one of those recipes I've always heard of, but never really considered trying. But lately it seems that I keep hearing about pickled eggs. I saw them on The Kitchen, and even heard someone mention them in a tv show I was watching. When I was growing up, my Mom always made pickled beets (which I've always LOVED), but she never did them with eggs. Then my brother, Chris, mentioned them so I figured Ok, ok, apparently the Universe is telling me I should make them, so let's give 'em a go.
 OMG they're so good!! Yes yes, I know pickled eggs are considered "pub food" because apparently they go really well with beer, but I like them just as is. Also, they turn such a pretty color that they they're the perfect thing as a party appetizer. And they get darker and darker the longer you let them pickle. I'm not gonna lie, I'm kind of a little bit obsessed with them now. Who knew they'd be so tasty???? Making pickled eggs is definitely an old-timey sort of thing to make, but I definitely think it needs to make a comeback. Who's with me??



2 15oz cans whole (can also use sliced) beets, including liquid
12 hard-boiled large eggs, peeled 
1 cup sugar
1 cup cider vinegar


Drain beets, reserving the liquid. Place beets and eggs in a 2-qt. glass jar. In a small saucepan, bring the sugar, vinegar, and reserved beet liquid to a simmer until the sugar is dissolved. Let cool slightly. Pour over beets and eggs; cool completely. Cover tightly and refrigerate for at least 5 or 6 hours before serving. To Hard Boil the eggs:Place eggs in a saucepan and cover with cold water. Bring to a boil. Cover the saucepan and remove from heat. Let the eggs sit in the water for 15 minutes. Remove egg from saucepan and place in a large bowl of ice water.  Or you can just purchase eggs that are already hard boiled!

Tips: 

Some recipes call for the addition of water. I don't like to dilute the vinegar. I'd rather have a stronger pickling solution, but you do you! I like to let them pickle for at least 24 hours, but you can get away with just 5 or 6. They will last at least a week, probably up to 2 weeks in the fridge. (Honestly, they will will probably be gone long before then anyway!)For a little extra flavor, add a little thinly shaved slices of onion to the jar. You could also add a little pinch of cinnamon, ground cloves, or pickling spice.For a festive and pretty appetizer use your pickled eggs to make deviled eggs and top each one with some chopped chives. Yum!

Ham and Cheese Brunch Bake

 Here's an easy do-ahead dish that is perfect for any brunch or holiday breakfast. You just throw it together the night before, leave it in the fridge overnight, and then pop it in the oven in the morning. And boom, brunch is served! Of course, you can go in any number of directions with it. The variations are seemingly endless! Any combination of proteins or cheeses or veggies would work perfectly! But I decided to keep things plain and simple, just as it's written. You might think that plain and simple = boring and bland, but I promise you this is absolutely not the case! It's surprisingly flavorful! The fresh thyme and the garlic are key. They bring so much to the party!
 Now, don't ask me how this recipe and I seemed to find each other. I mean, I know it's from Delish.com, but I can't remember how I found it. Maybe someone posted it on Facebook, maybe I found it while browsing, who knows? But I guess it really doesn't matter. It's easy and delicious, so that's all we need to know! Definitely give this one a try!!!!


10 large eggs
1 1/2 c. milk
2 tsp. Dijon mustard
2 tsp. fresh thyme leaves, plus more for garnish
1 tsp. garlic powder
kosher salt
Freshly ground black pepper
4 c. cubed French bread or baguette
1/2 lb. ham, chopped
1 1/2 c. shredded white Cheddar


 Preheat oven to 350 degrees. In a large bowl, whisk together eggs, milk, dijon, thyme, garlic powder, salt, and pepper. Butter or spray a large baking dish. Add bread and top with ham and cheddar. Pour over egg mixture. Allow the egg mixture to soak into the bread cubes. Bake until eggs are cooked through, 45 to 55 minutes.

 (To make ahead, cover baking dish with aluminum foil and refrigerate, up to overnight, then bake as directed.)

Tips:
Add cooked sausage or bacon, add steamed or sauteed broccoli or asparagus, add any favorite cheese, add sauteed onions. Do whatever you like!

Joey's Favorite Crustless Ham and Cheese Quiche

  Every year, for Easter, my family has a fabulous brunch. Our menu usually includes several breakfast casseroles, quiches, fresh fruit salad, french toast casserole, bagels and muffins with cream cheese and jam, assorted danish, hash brown potato patties, and even a sliced ham and various other breakfast meats. Oh, and of course we have many different kinds of fruit juice, and champagne for mimosas. It's always quite a spread!! Sounds awesome, doesn't it? As always, we each contribute something to the event. Usually, I make a couple quiches, and a couple Tomato Pies. Sometimes I make Onion Pies too (which I absolutely love).
 So, recently, I was thinking about our Easter brunch, which put me in the mood for a quiche. I looked in the fridge, just to see what ingredients I had on hand. I scrambled some eggs, threw a few things into a pan, stirred it all together, popped it in the oven, and boom, there was my quiche! Now, I rarely ever follow a recipe when I'm making a quiche, but here's the thing... It was SO tasty, I thought, ok wait, let me remember what I did.. this one was a keeper! So I quickly wrote down what I did while it was still fresh in my mind. Since then, I've made this exact quiche so many times I don't even need to follow the recipe. It's now one of my go-to dishes and it's one of my all time faves. I love the fresh basil, I love that it has 2 kinds of cheese, and more than anything else, I love the garlic. It really makes the entire dish!
 So don't worry about a pie crust this time. If you can scramble some eggs, you can make this quiche. It's really amazing, and it's just the thing for your next brunch. Even if it's not a special occasion, it's still pretty fabulous for an easy dinner or a light lunch. I hope you'll give it a try!

2 tbs butter
1 small onion, diced
1 red bell pepper, diced
5 or 6 slices deli ham, diced
4-5 large cloves garlic, (about 2 tbs minced)
10 large eggs
1/4 cup milk, half and half, or cream
5 or 6 slices Swiss cheese, diced (plus more)
5 or 6 slices white American cheese, diced
8-10 fresh basil leaves
Salt and Pepper

Heat oven to 350ºF.
In a large skillet, melt butter over medium heat. Add diced onions, peppers, and ham. Saute until the onions and peppers are soft, about 10 minutes. Add the garlic. Cook for a few minutes more, stirring frequently. Meanwhile, in a large bowl, beat the eggs and milk together until very well combined. Stir the cheese and basil along with the ham and veggies into the beaten egg mixture. Season with salt and pepper.
 Spray and glass Pyrex pie plate with cooking spray. Pour the egg mixture into the plate. Place on a baking tray, and bake for 45 minutes. Remove from oven and place a little more Swiss cheese on top. Bake for few more minutes until the cheese is melted and the center is set. Remove from oven and let it sit for 10-15 minutes. Can be served hot or at room temperature.

Tips:
So, you may ask "why is there no crust to this quiche?" Well, it makes it the ideal dinner when one is restricting carbs from one's diet, of course. But if you'd like to make it with a crust, go for it!
Yes, I know it's quite a bit of garlic, but seriously, that's the beauty of it. It's AMAZING!

Eggs Benedict Casserole

 

 Usually, when you make classic Eggs Benedict, you make it in individual servings. You have your toasted English muffins, topped with ham or Canadian Bacon and a poached egg, drizzled with a rich and decadent Hollandaise sauce. DELICIOUS!! The only problem is that it doesn't exactly lend itself to feeding a crowd.
 Well, leave it to my fabulous sister Jeanie to find a recipe for Eggs Benedict that DOES feed a crowd! I mean, it stands to reason. She pretty much feeds the whole world with all the cooking she does. And she knows everything about everything. Let me put it this way....Lots of people come to me whenever they have a cooking question. Well, Jeanie is person I call when I have a cooking question. She's just amazing.
 Anyway, when we had our big Easter Brunch, she brought this dish and it was a HUGE hit. SWOOSH! There was nothing left. The recipe is pretty easy! And it's a total do-ahead, so it's a time saver too. I love that. I can't remember where she found it (somewhere on Pinterest, I think), but I'll still give her the credit for it. So, make this the next time you're feeding a crowd at brunch, or any holiday when you wanna serve a nice breakfast. (Christmas, anyone??) It's Delish!!
Thanx My Jeanie!!


3/4 lb Canadian Bacon, chopped
6 English muffins, split, toasted, and cut into 1" pieces
8 eggs
2 cups milk
1 tsp onion powder
1/4 tsp paprika

Sauce:
4 egg yolks
1/2 cup heavy cream
2 tbs lemon juice
1 tsp Dijon mustard
1/2 cup butter, melted

 Place half the bacon in a greased 9x13 baking dish. Top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk, and onion powder. Pour over the top. Cover and refrigerate overnight.
 Remove from refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake 375ºF for 35 minutes. Uncover and bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
 In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice, and mustard until mixture reaches 160º or until it's thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm butter, whisking constantly. Serve immediately with casserole.

Tips:
Instead of using this sauce recipe, you could always just make a regular classic Hollandaise Sauce. It's basically the same, though.
Don't have Canadian Bacon? Use regular diced ham instead.
I noticed that there's no salt and pepper added. If I were making this, I'd probably throw some in. Yes, I know the bacon is salty, but I'd still probably add more. Just sayin.
Jeanie told me that the only thing she did differently was that she buttered the English muffins before cutting them up and adding them to the casserole. Obviously. I mean, why wouldn't you???

How to Make Homemade Mayonnaise

  Have you ever made your own homemade mayonnaise? It's SO good! And it's not as difficult as you might think. It's actually quite easy, especially if you have a food processor. Also I think homemade mayonnaise is much better for you, since you don't have all the artificial stuff that is in purchased mayonnaise (at least, that's what I once read in an article). Anyway, it only takes a minute to make and it uses just regular ingredients that you probably already have on hand. Simple! Btw, Yes, you can do it by hand with a whisk, but that's just FAR too much work, in my opinion.
  So here you go. I explain everything in the video, but here's the recipe anyway. Thanx again to Kelsie for being my special guest, and also big thanx to AJ for being the videographer! And remember, like I always say, it's better when YOU make it!!

1 tsp salt
1 tsp sugar
1 tsp brown mustard
2 whole eggs, room temp
2 tbs vinegar
2 cups oil

  Place all ingredients except the oil in a food processor. Turn the processor on, and then VERY slowly drizzle the oil into the egg mixture, just a few drops at a time. After you've drizzled about 1/4 cup of oil, you can pour it in a slow steady stream. When all the oil is incorporated, it's finished! Store in the fridge in an airtight container.

Tips:
 -For a little variation, add some garlic or horseradish before you add the oil Yum!
-Instead of regular white vinegar, I've tried it with lemon juice, cider vinegar, red wine vinegar. My favorite was the regular white vinegar.
 -Instead of brown mustard, sometimes I like to use Dijon mustard. Either one works!
 -If you're counting carbs, you can use Splenda or simply omit the sugar altogether. On the flip side, if you like a sweeter mayonnaise (more like Miracle Whip), you can add a little more sugar to taste.
 -If you're concerned about eating raw eggs, you can absolutely use pasteurized eggs such as Egg Beaters. It turns out exactly the same and you can't even tell the difference. Just use 1/4 cup per egg.
 -I was asked how long it lasts in the fridge, and quite frankly, I have no idea. It's always gone in no time, and then I have to make a new batch!

Bacon and Egg Corn Muffins

Ok here's an easy one for you. Instead of making a big breakfast of bacon and eggs, or pancakes and syrup, why not put it all together in one delicious piece of awesomeness?
 It's a regular corn muffin, yes. But baked into it is bacon and scrambled eggs and cheese. How awesome is that??? They're perfect for a special holiday brunch. You could even make them in advance so you have a little travel sized all-in-one breakfast to grab and go. And if you serve them  with maple syrup, they have sort of pancake vibe. So GOOD!  Oh, and as much as I'd love to claim the recipe as my own, I must always give credit where it is due. The recipe is from Better Homes and Gardens. It makes 12 muffins, but if you have a crowd to feed, you may want to make more. They'll go quickly! This one will definitely be a hit!

4 slices bacon, cut in thirds

5 eggs

Salt and ground black pepper

1 cup all-purpose flour

1/2 cup yellow cornmeal

2 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup vegetable oil or butter, melted

1/2 cup shredded cheddar cheese

 Maple or cane syrup (optional) 

 

 

 Preheat oven to 400 degrees F.

 In a large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl beat 3 of the eggs, 2 Tbsp. water, and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a large spatula, lift and fold for uncooked portion to flow underneath. Cook until set yet still moist. Transfer to bowl; set aside. Brush twelve 2-1/2-inch muffin cups with some of the remaining bacon drippings. Set muffin cups aside. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. In a separate bowl combine milk, oil, and remaining 2 eggs; stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full). Place one bacon piece on each muffin. Bake 15 to 17 minutes, until light brown and a toothpick inserted in center comes out clean. Cool in cups on a wire rack for 5 minutes. To loosen muffins from pan, run a small metal spatula or table knife around edges of muffins; remove from pans. Serve warm with maple syrup.

 

Tips:

Vary the ingredients as much as you like! Do a veggie version with broccoli or asparagus or spinach. Switch it up with any kind of cheese. Try it with browned crumbled sausage. Do any combination!  It all works!

 If you want to take a little shortcut, just use a corn muffin mix and prepare it according to package directions. Then stir in your breakfast ingredients and bake them as usual. Easy!

Make Ahead Breakfast Casserole

 With everyone's crazy busy schedules, it's sometimes hard to get everything done. So when it comes to cooking for a holiday breakfast or brunch, it's always a good thing to do as much as you can in advance. And that brings us to today's casserole. This is a hearty one dish meal that is a great do ahead the night before, and then all you need to do is pop it in the oven in the morning. Easy, right? It also feeds a crowd, so it's perfect for the whole family, or you can even bring it to your holiday brunch. This is a tweaked version of a Paula Deen recipe, so I can't take all the credit for it, but I did make a few changes. A little more of this, a little less of that, a few additions, and here we are! Serve it up with something light, like a fresh fruit salad, and you have a perfect holiday breakfast!

3 tablespoons butter (or a few glugs of oil)

1 medium yellow onion, chopped

1 large bag frozen hash browns
1 pound bulk sausage, mild, hot or sage

1 lb diced ham
2 1/4 cups whole milk
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons mustard (any kind)
8 slices of bread, cubed
2 cups  shredded Cheddar (or any other good melting cheese)

Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.

Melt the butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until golden.

In a second frying pan, saute the sausage, breaking apart large clumps. Add the diced ham. When the sausage is cooked through and the ham is lightly browned, remove from heat and set aside.. 

In a large mixing bowl, combine the milk, eggs, salt, pepper, and mustard.
To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage and ham as the third layer. Pour the milk and egg mixture over these layers. Top with Cheddar cheese. Cover tightly with foil and refrigerate overnight.

The next morning, take the casserole out of the fridge about a half hour before you bake it.

Bake the casserole, in a preheated 350º oven, uncovered, for 45 to 50 minutes, or until the eggs are set and everything is melted and bubbly.

Tip:

 You don't have to make this the night before. You can assemble it and then let it sit for a little while so the bread soaks up the eggs, then bake as directed.
 I think, perhaps, the next time I make this I'll just fry up some potatoes instead of using the hash browns. I found myself wanting bigger chunks of potato. I bet tater tots would work really well here too.

 Feel free to switch this up as much as you like. Use any combination of meats or veggies you like.  Add bacon, broccoli, spinach, asparagus, red or green bell peppers, mushrooms, or whatever you like! Basically, anything you would throw into an omelet will work here. Come to think of it, adding red bell pepper and a green veggie would make this casserole oh so festive if you're making it for Christmas morning!

Leftover Easter eggs?

 I originally posted this a couple years ago, and I figured it was worth posting again. Enjoy!!


Originally posted Easter Sunday, 2010......
So, I woke up on this morning, just about to get cooking, and I happened to read an article about what to do with all of your leftover hard boiled eggs. Not that there's anything wrong with having Classic Egg Salad or Deviled Eggs, but maybe you'd like something more!
I loved the ideas and figured they were worth sharing, so here there are! Let me know if you have any other quick ideas, and I'll add them to the list!
Happy Easter!



Southwestern Egg Salad Sandwich: Mash chopped eggs with a potato masher or a fork along with some mayo, a little chipotle in adobo or chipotle chile powder, lime juice, salt and sliced scallions. Place on a sandwich roll along with sliced avocado.

Egg Quesadilla: Brush one side of a burrito-size flour tortilla with olive oil. Place oiled side down on a baking sheet. Scatter shredded pepper Jack cheese over the tortilla, top with sliced hard-boiled eggs, green salsa and cilantro sprigs. Top with more cheese and another tortilla. Brush top of tortilla with oil and bake until the cheese has melted and the tortilla is crisp.

Eggs in Purgatory: Make a spicy tomato sauce with onions, garlic, a little bacon (if you like), tomatoes and some cayenne. Slice hard-boiled eggs about 1/2-inch thick, place in a shallow pasta bowl and spoon sauce over.

Potato and Egg Salad: Boil Yukon gold potatoes in their jackets until tender. Drain; peel while still warm, cut into thick slices and toss with a little vinegar (I like sherry or rice vinegar, but it's really your choice). Let sit 30 minutes then toss with hard-boiled egg slices, finely chopped red onion, a little mayo, and a little mustard. If you like, jazz it up with some ham, shrimp or cooked chicken.

Eggs with Asparagus and Parmesan Cheese: Do a riff on an Italian classic that usually has poached or fried eggs atop roasted asparagus. Trim ends of asparagus, then cut them in half crosswise. Place in a bowl, toss with olive oil to coat and roast at 400 degrees until lightly browned and crisp-tender. Sprinkle with grated Parmesan and panko breadcrumbs and roast a few more minutes until cheese has melted. Top with chopped hard-boiled eggs and chives, and if you like, a drizzle of aged balsamic vinegar.
.
Quick Egg and Vegetable Hash: Cook some chopped onions, diced red pepper, and thinly sliced peeled carrots in a combo of butter and vegetable or olive oil until the onion is golden brown and caramelized. Add diced cooked potatoes and cook until the potatoes are nicely browned. Add chopped hard-boiled eggs and just a little cream or half-and-half; cook until eggs are heated through.

Not Your Usual Egg Sandwich: Use a baguette or a couple of slices of thick whole-grain country bread. Spread hot pepper jelly on both sides of the bread and top with arugula, sliced prosciutto and sliced eggs.

Warm Bacon, Spinach and Egg Salad: Cook a few slices of bacon until crisp, save the bacon fat and whisk it together with red wine vinegar, red currant jelly (or a little brown sugar) and toss while still warm with fresh spinach and sliced sautéed or grilled portobello mushroom caps, hard-boiled eggs cut in wedges and crumbled bacon. If you don't want to use bacon, omit it and make the dressing with olive oil.

Rich and Creamy Salad Dressing: Halve hard-boiled eggs and separate yolks and whites. Push yolks through a fine-meshed strainer. Whisk in olive oil, mustard, a touch of lemon juice, salt and pepper. Toss with a hearty lettuce, such as romaine, and garnish with chopped egg whites. Variation: Combine sour cream, mustard, yolks, and mayonnaise for a creamy thick dressing.

Norwegian Butter Cookies: This treat is a perfect use for egg yolks. In a mixing bowl, combine 1/2 cup (1 stick) unsalted butter, 2 mashed hard-boiled egg yolks, and 1/4 cup granulated sugar. Beat until well combined. Beat in 1 teaspoon vanilla extract, 1 teaspoon grated orange zest, 1/4 teaspoon salt, and, if you like, 1/4 teaspoon ground cardamom. Fold in 1 cup all-purpose flour. Using a teaspoon measure, drop cookie dough mixture 1-inch apart onto a parchment-lined baking sheet and bake at 350 degrees for about 10 minutes, until golden around edges and set. Cool 2 minutes on the baking sheet, then transfer to a wire rack to cool completely

Meatloaf with Eggs: Put together your favorite meatloaf mixture. Pat half of it into a loaf pan, then make a trench lengthwise down the center and place a row of hard-boiled eggs in the trench. Top with remaining meatloaf mixture, patting it down to enclose the eggs and bake.

Gratinéed Eggs: Make a white sauce by melting 3 tablespoons butter and whisking in 3 tablespoons of flour, cooking over medium-low heat until just beginning to turn golden. Whisk in 2 cups milk, a little nutmeg, salt, pepper and a pinch of cayenne. Cook until thick enough to coat the back of a spoon. Whisk in about a cup of shredded sharp cheddar (or more if you like). Spoon some of the mixture into an 8 x 8 baking dish that's been brushed with a little butter. Place 6 to 8 thickly sliced eggs in the dish and top with more sauce. Sprinkle with a little grated Parmesan and bake at 350 degrees until golden brown and bubbling.

French Fry Breakfast Casserole

Ok, so, you ordered take out last night, and they gave you a huge batch of French fries along with your ginormous burger or cheese steak. Then about halfway through your meal, you decide that there's no way in hell anyone would ever be able to eat all of that in one sitting, so you wrap up the other half and put it in the fridge for tomorrow's lunch. If any of this sounds familiar, you already know that the French fries won't be as good the next time around, am I right? The solution? Throw them into a casserole, of course!
 I recently had some leftover French fries and I thought "With money as tight as it is these days, why am I about to throw away perfectly good food?" It just seemed so wasteful. So I decided to do a casserole, and here it is. This is my version of a recipe that I found on another blog. It's really simple, delicious, and quick to throw together. Waste not, want not, right?
Try it!

a couple tbs oil
1 medium onion
1 medium green bell pepper
2 portobello mushrooms
2-3 cups French fries
1 cup American cheese
8 eggs
1 cup milk
salt and pepper

Heat oven to 350F.
Spray a 9x13 casserole dish with nonstick cooking spray.
Add a little oil to a large saute pan. Roughly chop the onion, pepper, and mushrooms into large chunks. Add to the pan, and saute over medium heat. Give them a good 5-10 minutes to really cook down and begin to caramelize. In the meantime, roughly chop the French fries  and add them to the casserole dish to form a layer. When the veggies are cooked, make another layer on top of the fries. Sprinkle the diced or shredded cheese over the veggies. Whisk the eggs, milk, and salt and pepper in a bowl, then  pour over all. Place in the oven for about 30 minutes or until set and lightly browned on top.

Tips:
I used the ingredients that I happened to have on hand, but add anything you like! Any kind of green veggies would work, such as broccoli, asparagus, or spinach. Use any kind of cheese, or combination of cheeses. Add any kind of meat, like diced ham or sausage, or even ground beef. But just be sure to brown everything in a pan first before you add it to the casserole.
I baked this in a 9x13 dish because I wanted the final product the be thin like a frittata, but you can easily use a smaller dish. Your casserole will be a little thicker and it'll probably take a little longer for it to set up.
Btw, the other blog is called Frugal Antics of a Harried Homemaker in case you'd like to check it out!

Simple Strata

Have you ever made a strata? Do you know what a strata is? If not, then you seriously need to try this recipe! A strata is sort of like a savory bread pudding. The word strata literally means "layers", so the elements of the casserole are layered in the baking dish and then baked until bubbly and yummy. What's not to love? And it's super convenient because you can make it the night before and then just pop it in the oven first thing in the morning. It's the perfect dish for a holiday morning, or any morning where you might like to have an extra special breakfast or brunch. Everyone will think you went to a lot of trouble but it's really very simple! (Hence the name!)
I hope you'll give it a try!

1 box frozen chopped spinach, thawed and drained
1 lb button mushrooms, chopped
1 medium onion, chopped
 12 eggs
4 cups milk
salt and pepper
1 loaf Italian bread, cut into cubes
12 oz shredded Swiss cheese


Add a little oil or butter to a saute pan and saute the onions, mushrooms, and spinach until soft.  In a large mixing bowl, beat the eggs together with the milk and S&P.
Grease a 9x13 baking dish with butter or nonstick spray.
 Now it's time to assemble.
Place half of the bread cubes in the casserole dish in an even layer, then half of the spinach mixture, then half of the cheese.
Repeat with the other half of each ingredient except the cheese.
Pour the egg mixture over everything, taking time to let everything sink in as you pour. Press down any pieces of bread that are not immersed. Cover with foil.
If you're making it ahead, place in the fridge overnight, or until you're ready to bake. Remove from the fridge about 15 minutes before you place it in the oven.
Bake at 350F for 45 minutes. Remove foil. Top with the other half of the cheese. Bake for 15 minutes longer.

Tips:
If you're really pressed for time, no one will condemn you if you just toss the bread cubes, spinach mixture, and cheese in a big bowl and then dump it into the casserole dish instead of taking the time to make layers. It'll still be delish!
If you've made it the night before, turn the oven on when you take the casserole out of fridge. Then the oven will be nicely preheated by the time you're ready to bake!
If Swiss cheese, mushrooms and spinach are not your favorite things, then change it up however you like! Asparagus, broccoli, cheddar cheese, diced ham, sauteed sausage or bacon, diced red bell peppers... all good! There's really no right or wrong. You can basically use any kind of omelette ingredients and it will work perfectly!

Eggs Benedict

 

 Have you ever had Eggs Benedict? It's really yummy and rich and decadent and screams "make this for someone when you want to serve them breakfast in bed". I just made this for the very first time, and I was so pleased with how it turned out! I told Paul how pleased I was and he didn't believe me when I told him that I had never made it before. For some reason, he just figures that "Joey has made everything". That's SO not true! If that were the case, there would be no fun in trying new recipes! So, on that note, I'll say, if you've never made this before, you MUST try it! In fact, make it for someone and serve them breakfast in bed.
I betcha they'll love you for it !

8 thick slices of ham
4 English muffins, split
1/4 cup white vinegar
8 large eggs
salt and pepper
Hollandaise sauce

Brown the ham in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break the eggs into the water taking care not to break them. Reduce the heat to a gentle simmer.  Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of ham on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley, if desired.

Tips:
If you'd like to use Canadian bacon instead of the ham, go for it!
I always use a small bowl to drop the eggs into the poaching water. Just carefully add each egg to the pan by cracking it into a small bowl and then letting it slide into the gently simmering water. Sometimes it helps to keep the egg together if you swirl the water into a gentle whirlpool around the egg after you drop it into the water.
 If you're having a larger group, you can easily poach them in advance. As you poach the eggs, put them in a big bowl of cold water. Refrigerate them, uncovered, up to three days. When the party is ready to eat, heat a Dutch oven full of water until it boils. Drop the eggs in -- again using the slotted spoon -- and simmer them about 30 seconds, just to warm through.

Hollandaise Sauce

 I know many people are intimidated by the thought of making home made Hollandaise sauce because it seems to have a reputation for being difficult to make. Actually, it's not difficult at all. You just need to keep a few things in mind, that's all, and it'll turn out perfectly fine. I searched through several recipes, and they all seem to be pretty similar. This one is from Tyler Florence. ok here we go...
 The most important thing is to make sure it doesn't get too hot, otherwise the eggs will scramble. No problem. Just make sure the heat isn't too high, and that the water is just barely simmering. Simple, right? Are you with me so far? Ok good. moving on.....The other important thing is to make sure you whisk the butter vigorously but gradually so the sauce doesn't break. Easy, right? So there. Now that we've solved any potential problems, you're all set to give it a try. I'm telling you, you can do this! Have I ever lied to you before? Now you're all set to make Eggs Benedict or a thick and juicy grilled steak or just simply pour it over steamed or roasted vegetables such as broccoli, asparagus, or green beans. Simple!

 4 egg yolks
1 tbs freshly squeezed lemon juice
1/2 cup (1 stick) unsalted butter, melted
pinch cayenne pepper
pinch kosher salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture begins to thicken. Place the bowl over a saucepan containing barely simmering water (or use a double boiler) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and keep warm until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Tips:
Some recipes use clarified butter, which is basically melted butter without any of the milk solids (meaning just the CLEAR part of the melted butter, hence "clarified") but I found that it was fine using the whole stick.

Reen's M'eggs'ican Casserole

Usually, when I talk about my sister Maureen, I refer to her as the Queen of Substitutions. She'll take a recipe and change it to fit whatever ingredients she has in the house and it always turns out fabulous. Today, however, I'll talk about her ability to create amazing dishes with no recipe at all! She'll go to a produce market or grocery store, see what looks good, and create something fantabulous, even if she's using an ingredient that she's never tried before. Now THAT's talent!!!
 This recipe was one of those creations. She made it for our family's Easter brunch and it was a big hit! Of course, I quickly asked her to write down the recipe while it was still fresh in her mind! And here it is! If you're all about spicy Mexican food, this one has your name all over it. Well, even if spicy is NOT your thing, I think you should give this a try.  So yummy! (I had two pieces!)
Thanx Reen!!!


1 pkg Mexican chorizo sausage, uncooked
1 large onion, chopped
1 lb roasted poblano peppers
1 dozen eggs
half and half (or milk or cream)
10 corn tortillas
vegetable oil spray 
1 lb pepperjack cheese, grated
2 1/2 lbs potatoes, boiled and sliced
1 large jar chipotle salsa
chopped fresh cilantro and pickled jalapeno peppers (garnish)

Heat oven to 350F.
Remove casing from sausage. Crumble and cook in a large saute pan. Remove from pan. Set aside.
Add chopped onions and poblanos to the sausage drippings. Saute until soft.
In a separate bowl, scramble the eggs with a few glugs of half and half.
Now it's time to assemble everything!
Spray tortillas with vegetable oil spray. Heat in oven for about 3 minutes or until pliable. Shingle them across the bottom and up the sides of a 9x13 casserole dish, cutting them if you need to in order to make them fit. Layer the casserole in this order: Sausage, shredded cheese, potatoes, poblano/onion mixture. Pour scrambled eggs over everything. Top with the entire jar of salsa and more cheese. Place casserole in oven. Bake for one hour or until set in the center.  To serve, cut into squares. Top with cilantro, pickled jalapenos, and additional salsa, if desired.

Tip:
If you'd like to tone down the heat a little, just choose ingredients that are less spicy, such as a milder salsa, a sweet sausage, and regular Monterey Jack cheese.

Egg Fried Rice

As I often say, I'm always watching cooking shows on TV. I love to watch and learn and try and experiment. I'm most particularly drawn to different types of cuisine with which I have the least amount of experience. Lately I've been watching The Cooking Channel like it's my job. I absolutely LOVE that they have so many new shows devoted to food from so many different countries and cultures. One of my new faves is Chinese Food Made Easy. I seriously want to try every single recipe! Well, even though I don't have a wok, I decided to try this one. It was SO quick and simple to make and it's absolutely delicious! The first time I made it, I brought some to my Dad, who is a huge fan of fried rice. He loved it! Then, with a few suggestions from my Jeanie, I added a few other ingredients to the recipe, and it's now one of my new favorite dishes. It's not exactly as I saw on the show, but it's how I make it, and I love it. If you like Chinese food, then you MUST try it.
I know you'll love it!

vegetable oil
1 small onion, chopped
1 cup uncooked jasmine rice
2 cups chicken broth
1 red bell pepper, roughly chopped
3 large eggs
2 cloves garlic, minced
2 tsp grated fresh ginger root
2 scallions, chopped
1 vine ripened tomato, seeded and diced
a few glugs of soy sauce
a few glugs of toasted sesame oil


In a small pot with a lid, saute chopped onion in a small amount of oil until softened. Add uncooked rice and continue to saute for just a minute or so. Add chicken broth, give it a good stir, place the lid on top, and reduce the heat to low. Let it cook until the rice is tender and all the broth is absorbed, about 15 minutes. In the meantime , prep all of your other ingredients.
In a large nonstick skillet or wok, place the bell peppers and a little oil. Saute quickly over high heat until slightly softened, but still crisp tender. Push the peppers off to one side of the pan.
 Add beaten eggs. Keeping them separate from the peppers, stir to scramble. Once the eggs are done, you're ready to put it all together. Add the cooked rice and continue to stir. Add the garlic and ginger along with the tomato and the scallions. Finish the dish with soy sauce and sesame oil. Stir fry everything well combined. Serve immediately.

Tips:
Once the rice has finished cooking, it really goes very quickly, so you should definitely have all of your other ingredients prepped before you start to assemble the dish.
The secret ingredient is the toasted sesame oil. Well, the soy sauce too, but more so the sesame oil. If I didn't have it, I'd probably choose to make something else. It's THAT important to dish. It's what gives it the authentic Chinese cuisine flavor.
If you'd like to add a little heat to the dish, add some chopped chilis to the pan as you saute the red bell peppers, or just sprinkle the dish with some crushed red pepper flakes.
This recipe can be easily adapted for vegetarians simply by using vegetable broth instead of chicken. If you're a vegetarian who chooses not to eat eggs, then by all means, omit them. It'll still be a wonderful dish!
You can find jasmine rice in any supermarket right next to any other kinds of rice, but feel free to use any long grain rice if it's what you have on hand.
For an extra added touch, sprinkle the final dish with toasted sesame seeds.

Shakchouka

This is an Israeli dish that Trish made for Paul and me. I had never heard of it, but became an immediate fan at the first bite. It's simply eggs cooked sunny side up on a bed of tomatoes, peppers, and onions. Basic, comforting, quick, delicious. What's not to love? It kind of reminds me of Huevos Rancheros. It's slightly different, but it's just as hearty. Give it a try! I know you'll love it as much as I do!
Thanx Trish!

2 tbs. olive oil
1 onion, diced
1 red pepper, diced
1 green pepper, diced
1 28oz can of diced tomatoes
salt and pepper
4-6 eggs

In a large skillet, saute the onions and peppers in olive oil until they begin to soften. Add the tomatoes, salt, and pepper. Let everything simmer over a low heat until tender. Gently crack eggs over the top of the vegetables. Cover. Simmer until eggs are set. Serve with pita bread.

Note:
Shakshouka is typically eaten with a pita, like many other Middle Eastern dishes, but can also be served with white bread that is dipped in the egg yolks and sauce.

Breakfast Casserole

I first heard of this casserole when I ran into Kathy and Brian at the Pathmark. They were buying ingredients to make it for their family's Easter morning breakfast and I thought "Mmmm, how perfect!" It would also be great for Christmas morning, don'tcha think? But why wait for a holiday? It's perfect for any Sunday breakfast or brunch when you'd like to serve a big meal without having a big mess to clean up. Thanx guys!

1 bag (32 oz.) of frozen southern style hash brown potatoes
1 pound of bacon, crisp cooked and drained, cut into small pieces
1 pound sausage, crumbled, browned and drained
1/2 cup diced onions
1 green pepper, diced
1 lb. cheddar cheese, shredded
1 dozen large eggs
1 cup milk
1/2 teaspoon dry mustard
salt & pepper


Layer the frozen potatoes, bacon, onions, green pepper and cheese in the crock pot in two or three layers. Finish up with cheese. Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture. Cook on low for ten to twelve hours.


Tip:
Be sure to season it well. The potatoes and the eggs require more salt and pepper than you think they will. So, season as you normally do, and then add a few extra pinches of salt and a few extra grinds of black pepper.
Feel free to do as many variations as you like. You can add or substitute ham for either the bacon or sausage, or add all three! You can do different kinds of cheese and any kind of veggies you like. I'm sure broccoli, asparagus or spinach would be delicious. Add a little heat with some diced jalapeno peppers and serve it with your favorite salsa. Yum!

Best Deviled Eggs

This recipe is from Southern Living, but it just happens to be exactly how I make mine too. Who knew? Do you think they've been spying on me????
Feel free to put your own personal spin on them. Go crazy with toppings! Try adding crumbled or shredded cheeses, diced ham, chopped scallions, a little drizzle of pesto or salsa, or even a little sliver of smoked salmon.
They'll be gone before you know it! Great then!

6 hard-cooked eggs
1/4 c mayonnaise
1 1/2 tbs sweet pickle relish
1 tsp mustard
salt and pepper to taste
paprika

Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with paprika or add any of your favorite toppings.


Tips:
For extra fancy eggs, use a piping bag with a decorative tip to fill the egg whites with the yolk mixture. They'll look beautiful when you sprinkle the paprika on top.
To learn how to make perfectly hard boiled eggs, read the recipe for Classic Egg Salad