Sausage and Potato Bake

Sausage and Potato Bake

From: Real Mom Kitchen

2 pkgs. brown and serve sausage patties or links, thawed
3 1/2 cups frozen hash browns (I used the cubed kind)
1 1/2 cups cheddar cheese, shredded
1  cup of milk
6 eggs, beaten
1 tsp. dried mustard
1/4 tsp. salt

Heat oven to 350 degrees.  Grease a 9 x 13 inch baking dish.

Cut thawed sausage into slices or patties into quarters.  Stir all ingredients together in a large bowl.  Pour into prepared dish.  Bake 50-60 minutes or until knife inserted in the center comes out clean.  Let stand 10 minutes.

Crustless Bacon and Cheese Quiche

This is simple and oh so very yummy.Crustless Bacon and Cheese Quiche

From: Kraft Foods

1 cup green onions, sliced
1 cup tomatoes, chopped
12 slices of bacon
1 cup sliced fresh mushrooms
12 eggs
1/3 cup sour cream
1 cup shredded cheddar
1 cup shredded mozzarella

Preheat oven to 325 degrees. Reserve 2 Tbs. of the onions and tomatoes. Cook bacon in a large skillet until crisp. Remove bacon to a paper towel covered plate, reserving 1 Tbs. of the bacon drippings in the skillet. Add the mushrooms to the skillet, cook and stir 2 minutes or until tender. Remove from heat. Chop bacon and add to the mushrooms along with the onions and tomatoes, mix well.

Beat egg and sour cream with a wire whisk until well blended. Pour into a greased 9x13 pan. Top with bacon mixture and the cheeses. Bake 30 minutes or until the center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 minutes before cutting into pieces to serve.

Zucchini Bake

Alissa gave me this recipe one evening when I called her in search of a recipe to use for dinner with some zucchini I had in my fridge. She will have to tell you where she got it from. On the first bite, I slightly questioned it, but after I had another bite I was sold. I would say to let it cool slightly before eating because the texture was awesome on my second piece that had time to cool off a bit. And my kids chowed down on this. Zucchini Bake

From: Alissa's Friend

3 cups zucchini, grated
1/2 cup onion, chopped
1/2 cup vegetable oil
1 cup bisquick
1/2 cup grated parmesan cheese
1 cup cheddar, grated
handful of snipped parsley (I left this out as I didn't have any)
1/2 tsp. salt
1/2 tsp. pepper
1-2 cloves garlic, minced
4 eggs

Put everything in a bowl. Mix until everything is wet and combined. Pour mixture into a greased 8x8" glass baking dish. Bake at 350 degrees for about 40-45 minutes. There should be a nice brown color on top and around the edges. When you insert a knife it should come out slightly "wet" but clean.

Eggs with Fried Tortillas & Tomatillo Salsa

This was absolutely amazing. The tomatillo salsa was fantastic. We ate the leftovers with chips the next day. Yum.Eggs with Fried Tortillas and Tomatillo Salsa

From: Eat Make Read

2 Tbs. vegetable oil
1 clove garlic, minced
2 flour tortillas
4 eggs
1/4 cup tomatillo salsa
cilantro

For Tomatillo Salsa:
1 1/2 lbs. tomatillos
1/2 cup white onion, choppe3d
1/2 cup cilantro leaves
1 Tbs. lime juice
1/4 tsp. sugar
2 jalapenos, stemmed, seeded and chopped
salt to taste

Heat oil in a frying pan. Roll tortillas like cigars and cut into thin slices, about 1/4" thick. Toss in the frying pan and let them get crispy, about 5 minutes. Toss garlic in the pan after the tortillas have been cooking for a few minutes.

In a small bowl, scramble the eggs. Pour over the tortillas and garlic. Add salsa over the eggs. Cook egg mixture for a few minutes and take if off of the heat while the eggs are still shiny. They will continue to cook in the pan, but will retain their moisture. Garnish with cilantro and additional tomatillo salsa.

To make Tomatillo Salsa:

Rinse tomatillos. Cut the tomatillos in 1/2 and place cut side down on a foil lined cookie sheet. Place under the broiler for about 5-7 minutes to lightly blacken the skin.

Place tomatillos, lime juice, onions, cilantro, jalapenos and sugar in a food processor or blender and pulse until all of the ingredients are finely chopped and mixed. Season to taste with salt and pepper. Cool in refrigerator.

Linguine and Prosciutto Frittatas

"It's amazing how you can speak right to my heart!" That is all I have to say about this recipe

Linguine and Proscuitto Frittatas

From: Giada de Laurentiis

1/2 lb. linguine pasta
7 lg. eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 oz. diced proscuitto (I used 3 oz. and it was plenty, 6 would have been WAY to much)
1 cup smoke mozzarella cheese, diced
1/2 cup Asiago Cheese, grated
1/4 cup flat leaf parsley, finely chopped
2 cloves garlic, minced
1 tsp. salt
3/4 tsp freshly ground black pepper
1/8 tsp. freshly grated nutmeg

Preheat oven to 375 degrees. Grease muffin tins.Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain pasta into a colander. While still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.

In a blender, combine the eggs, milk, cream, and mascarpone. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg.

Stir until the ingredients are combined. Using a 1/3 cup measurer, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30-35 minutes. Let cool for 3 minutes before removing from the tin.

Mushroom, Pepper & Sausage Frittata

A couple of notes about the recipe below. We used pre-cooked chicken sausages. Also, I doubled this recipe and cooked it all at once in my favorite pan.
I'm still at a loss with what to do with unused yolks. I just toss them, but I'm sure there's something I can do, right?

Mushroom, Pepper and Sausage Frittata
adapted from Baking Bites

1/2 tbsp butter or veg. oil
1/2 cup diced red peppers
1/2 cup chopped green onion
1 cup sliced [cremini] mushrooms
1 medium-large sausage, sliced
2 large eggs
2 large egg whites
salt and pepper
Fresh Grated Parmesan Cheese

Heat an 8-in oven-proof skillet over medium heat. Melt butter or oil, then add in red peppers, green onions and mushrooms. Saute for 2-3 minutes, then add in sliced sausage and cook until sausage is browned. Drain excess grease, if you are using a fatty sausage.

In a medium bowl, whisk together eggs, egg whites, salt and pepper (estimate - you know your tastes better than I do!). Pour into skillet over filling. Add parmesan cheese on top.

Meanwhile, preheat the broiler.

Cook frittata on the stove until the top edges have begun to set, about 5 minutes. Transfer skillet to broiler and cook for 3-5 minutes, until set and lightly browned.
Slide onto a plate for serving and slicing.

Serves 2


I'm sure I'll be adding other frittata recipes as this blog goes on, because I like the versatility of the frittata, and there are so many enticing recipes out there. Stay tuned.

Huevos Rancheros

Mmm... These were SO good. And the best part about them is that they could work for any meal. Breakfast? check. Lunch? You betcha. Dinner? Definitely.

Huevos Rancheros
4 eggs
4 corn tortillas
1/3 c shredded cheddar cheese

Toppings:
sour cream
salsa fresca
Goya's Black Bean Soup

Brown one side of tortilla in a oiled pan (think grilled cheese temperature). Flip. Add cheese, melt. Crack egg on top of the cheese. Season with salt & pepper. When the white of the egg is just barely starting to set up, flip it again. Cook until done. Top with Black Bean Soup, Salsa and Sour Cream.

My Salsa Fresca (aka Fresh Salsa):
2 medium tomatoes, diced
1/2 jalapeno, deseeded, diced
1/4 c finely diced red onion
1 T lime juice
1/4 c chopped cilantro
dash of salt, pepper