Breakfast Cassorle Supreme from Recipezaar #35775

Be sure to cook this one long enough so that the green peppers cook. Otherwise, it is great!

Ingredients

• 1/4 cup margarine
• 1 small sweet onion, chopped
• 1 small green pepper, chopped
• 2-3 medium tomatoes, chopped
• 1 (24 ounce) bag frozen hash brown potatoes
• 12 eggs, beaten
• 1/2 lb cubed ham or thin sliced ham or cooked crumbled bacon or sausage
• 3 cups cheddar cheese, shredded

Directions

1 - Melt margarine and place in the bottom of 9" by 13" baking pan.

2 - Spread potatoes (still frozen is okay) in bottom of the pan.

3 - Sprinkle chopped vegetables over potatoes.

4 - Add salt and pepper to taste.

5 - Sprinkle meat over potatoes and vegetables.

6 - Note: At this point you may continue or casserole may be refrigerated overnight.

7 - Pour beaten eggs over potatoes.

8 - Bake at 350 degrees for 45 minutes.

9 - Remove from oven and sprinkle cheese evenly over top.

10 - Bake another 5-10 minutes or until cheese is hot and bubbly.

11 - Remove from oven and let set for approximately 5 minutes.

12 -  Cut into 2.5"-3" squares and serve with a spatula. Enjoy. 

Emeril's Breakfast Casserole from FoodNetwork

Be sure to use sausage from Cribb's for this recipe and substitute 1-inch thick french bread slices for the texas toast. Easy and delicious. Source: http://www.foodnetwork.com/recipes/emeril-lagasse/breakfast-casserole-recipe/index.html

Ingredients

• 6 eggs
• 1 cup half and half
• 2 tablespoons green onions, chopped
• Salt and pepper
• Butter to grease pan
• 6 slices of Texas Toast (thick cut, crusty white bread)
• 1 pound spicy pork sausage, cooked and drained of fat
• 1 cup grated Cheddar cheese

Directions

In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside.

Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.

Shrimp Tacos #2

The only difference between this recipe and Tacos #1 is the substitution of chipotle bouillon and cumin for the chipotles in adobo sauce, which I was out of. Both versions are excellent.

Ingredients:

2 lbs. raw shrimp, peeled and deveined
2 limes (more if they are hard)
1/2 cup chopped cilantro - stems removed!
Generous sprinkling of Cumin
1 - 2 Chipotle bouillon cubes - crushed (these are hot!)
1 TBSP olive oil (optional)

Toppings:

Avocados - sliced
Tomatoes - diced
Lettuce - chopped
Onion - sliced or chopped
Queso Fresco for crumbling
Hot Sauce
Flour tortillas

Directions:

Cook shrimp over medium-high heat with olive oil, lime juice, cilantro, cumin, and crushed chipotle cubes. The shrimp are ready when the are completely pink - doesn't take too long.

Heat tortillas directly on stove top or in a hot, dry skillet to crisp. 15 - 30 seconds per side depending on heat.

Pile shrimp and toppings onto hot tortilla and top with your favorite hot sauce! Delicious.

Shrimp Tacos #1

This is the original bad-ass shrimp taco recipe from Jen. Yummo!

Ingredients:

1 lb of raw shrimp, peeled and deveined
1/2 - 1 whole lime (depends on if they are dry or not, some can yield more juice than others)
1/3 cup of chopped cilantro, no stems
2 chipotle peppers in adobo sauce

Toppings:

Flour tortillas
Lettuce - chopped
Tomato - diced
Red Onion - slides or diced
Queso Fresco for crumbling
Hot Sauce

Heat 1 lb of shrimp in a skillet with juice from half a lime, 1/3 cup of cilantro, and 2 chipotle peppers in sauce. Then you place the bad boys on a flour tortilla, top with lettuce, tomato, red onion and cheese. Splash your choice of hot sauce on it.

P.S. Don't forget to heat the tortillas directly over the burner (gas stoves) or in a dry, hot skillet.

Day 358: Jen's Guacamole

Another great recipe from Jen - easy and delicious!

10 Avocado’s
½ Red Onion
1 Roma Tomato
7 sprigs’ of Cilantro : remove leafs’ from stems
1 tbsp crushed Garlic
1 Jalapeño : remove or keep seed’s, you make it as hot as you want
½ a Lime : squeezed into a small ramekin
1 tsp kosher salt : or season to your liking
Tabasco


Chop all veggies and add to a bowl. Mix in cilantro, garlic, salt and fresh lime juice.
You can add all of the ingredients to your food processor and make this into a very creamy guac. Or, leave it chucky.

To serve; place 3 heaping tablespoons full onto a plate. Sprinkle a few drops of Tabasco over the top and serve with your favorite tortilla chips.

365-Days of Scratch Cooking - Revised

My lofty goals of reducing food costs, losing weight, and spending more time with the family have evolved since I started this project. It's more about having fun with friends and family in the kitchen than anything else. Not to mention great food. Anthony Bourdain was right, it's not just about the eating.

Day 359: Diane's Avocado Spring Mix Salad

Diane rocked the house when she served this salad at brunch one Sunday. This is great served with Bloody Marys, tacos, fresh guacamole, and tortilla chips. The dressing in this salad combines beautifully with the cherry tomatoes and avocado. The result is a palate-pleasing salad that makes you want to eat the entire bowl yourself.

The Salad:
Large bag of mixed greens
1 -2 cucumbers - to taste
1 pint Cherry or Grape Tomatoes
1 Red Onion
Avocados - to taste
Apple Cider Vinegar
Olive Oil
Salt
Pepper
Garlic Powder
Sugar

Directions:

Put mixed greens into bowl.

Peel and rough chop cucumbers and avocado
Dice Red Onion
Cut cherry tomatoes in half
Throw in bowl with mixed greens

Then add the following:
4 tablespoons of Apple Cider Vinegar
4 tablespoons of Olive Oil
1 1/2 teaspoons of sugar
1 tablespoon garlic powder
Salt and Pepper to taste