Hashbrown Bacon and Egg Casserole

Hashbrown, Bacon and Egg Casserole

My family visited me this weekend and I decided to give them "the red carpet treatment", to quote my sister, and make them a hearty and yummy breakfast of Hashbrown, Bacon and Egg Casserole, Fruit and Yogurt Parfait with apples, blueberries, banana and cinnamon and homemade biscuits.  We all loved this casserole!

Ingredients:
8 hashbrown patties
1/2 lb bacon put into small bits
2 small or 1 large onion diced
1/2 cups shredded sharp cheddar cheese
4 egg whites + 5 whole eggs
1/2 cup milk
1 tsp. salt
1/2 tsp. pepper

Directions:

Preheat oven to 400 degrees.  Start cooking the bacon in a medium sized skillet over medium heat.

While bacon is cooking place the hashbrown patties in a single layer on the bottom of an ungreased 13X9X2 inch baking dish and then place the hashbrowns in the preheated oven to begin cooking (about ten minutes).

Once your bacon is almost done, drain and remove bacon and place on a plate.  Pour out the remaining grease from the skillet (it's ok to have a layer of grease, you want that), reserving skillet.  Put skillet back on medium heat and add back the bacon and the onions (but not the grease!).  Saute until onions are translucent and tender (about 6 minutes).

While the bacon and onions are cooking, whisk eggs, egg whites, salt, pepper and milk together in a bowl and set aside.

Once the bacon and onions are done, remove the baking dish with the hasbrowns from the oven.  Cover hashbrowns evenly with the bacon and onions.  Cover evenly with the cheese.  Pour egg mixture over the top.  Bake at 400 degree for 15 minutes.  Turn temperature down to 350 degrees and bake for an additional 10 minutes or until the casserole is golden brown at the edges.  Serve hot, great with homemade biscuits or Skillet Bread.

Photo courtesy of my awesome sister Jenny.

Bacon Bell Pepper Quiche

Ingredients:

1 12 oz. package bacon sliced into small pieces
1 pie crust (see Grandma's pie crust, or just buy a store bought crust)
Nonstick Cooking spray
1 cup frozen bell pepper trio (green/red/yellow peppers) or fresh works too
6 eggs
1/2 tsp. pepper
1/4 tsp. salt
1/2 cup low-fat sour cream
1/4 cup skim milk
1 1/4 cups shredded sharp cheddar cheese

Directions:

Preheat over to 350 degrees.

If peppers are frozen, let thaw and drain off any excess liquid.

Cook bacon pieces in a skillet on medium heat until crisp.  Then scoop bacon out with a slotted spoon and set aside on a paper towel to drain.

Coat a 9 inch pie dish wish nonstick cooking spray.  Press prepared pie crust into pie pan.  Line bottom of quiche with peppers.   Sprinkle bacon evenly over peppers.  In a medium bowl beat the eggs, add salt and pepper and mix.  Add the sour cream, cheese and milk and mix until combined.  Pour egg mixture evenly into the pie pan over the bacon and peppers.  Bake at 350 degrees for 40-50 minutes or until lightly browned on edges and set in the center.  Serve immediately.  Great with Mimosas!!!

Spring Time Bacon Broccolli and Tomato Quiche

I just brought this to a before-wine-tasting brunch.  It made a great breakfast of champions.  It's delicious and hearty.  Enjoy!

Ingredients:

1 12 oz. package bacon sliced into small pieces
1 pie crust (see Grandma's pie crust, or just buy a store bought crust)
Nonstick Cooking spray
1-2 tomatoes sliced into circular slices (enough to cover bottom of pie pan)
1 cup frozen broccoli pieces
7 eggs
1/2 tsp. pepper
1/4 tsp. salt
1/2 cup low-fat sour cream
1/4 cup skim milk
1 1/4 cups shredded sharp cheddar cheese

Directions:

Preheat over to 350 degrees.

Cook bacon pieces in a skillet on medium heat until crisp.  Then scoop bacon out with a slotted spoon and set aside on a paper towel to drain.

Coat a 9 inch pie dish wish nonstick cooking spray.  Press prepared pie crust into pie pan.  Line bottom of quiche with slices of tomato until covered.  Do not overlap tomatoes.  Sprinkle bacon evenly over tomatoes, Sprinkle frozen broccoli pieces evenly over the bacon.  In a medium bowl beat the 7 eggs, add salt and pepper and mix.  Add the sour cream, cheese and milk and mix until combined.  Pour egg mixture evenly into the pie pan over the bacon, tomatoes and broccoli.  Bake at 350 degrees for 40 minutes or until lightly browned on edges and set in the center.  Serve immediately.  Great with Mimosas!!!

Sweet Potato Bisque for a Cozy Winter's Night

Sweet Potato Bisque for a Cozy Winter's Night

Ingredients:

1 12 oz. package bacon (I love Trader Joe's Applewood Smoked Bacon)
2 medium sized sweet potatoes cubed (or one very large sweet potato)
1 cup sliced carrots (I use baby carrots)
1 medium Vidalia onion chopped
1 bag of frozen stir fry vegetables (mix of green, red and yellow peppers and onion)
1 can of light-colored beer (I used Keystone Light that someone left at my house)
1 tsp. pepper
6 chicken bouillon cubes
2 bay leaves
6 cups water

Directions:

1.  Cook bacon in a large soup pot until crisp.  Transfer bacon to a plate lined with paper towel and set aside; reserve bacon grease.  

2.  In the soup pot, heat 3 Tbsp. of reserved bacon grease.  Add sweet potatoes and carrots and saute for 5-8 minutes until the potatoes are tender.  Add onion and saute until onion is soft, about 4 minutes.  Add 1 bag frozen stir fry veggies and 1 can of beer and cook on high for 5 minutes.

3.  Add pepper, chicken bouillon cubes and 6 cups of water, bring to a boil.  Turn down to medium low and simmer covered for 30 minutes or until all vegetables are soft.

4.  Use a hand blender to blend soup until think and smooth.  If you don't have a hand blender you can use a blender, but its messier.  After blending the soup, add in the reserved bacon and heat.  Serve hot.

INCREDIBLE Bacon Butternut Squash Soup for a Dreary Almost Fall Eveving

I love this soup, this is my favorite fall meal...period.

Ingredients:
1 lb bacon (sliced into small pieces)
2 sweet onions diced
2 stalks celery diced
4 small-medium white potatoes diced
2 bay leaves
1 Tbsp. minced fresh sage
4 tsp. salt
1 tsp. black pepper
1/2 cup white wine
8 cups chicken broth
4 (15 oz.) cans butternut squash (I buy Farmer's Market Organic sold at whole foods)
2 cups milk

Directions:

1.  Cook bacon in a large soup pot over medium heat until done.  Reserve oil.  Set bacon aside on paper towels to drain.

2.  Heat 2 Tbsp. of reserved oil back in the same soup pot.  Saute onions, celery, potatoes, bay leaves, sage, salt and pepper for 10-12 minutes or until tender.  Add 1/2 cup white wine and cook 2 additional minutes.  Add chicken stock and bring to a boil.  Simmer on low for 15 minutes.

3.  Add butternut squash, reserved bacon and milk, and heat until done.  Serve hot.  Enjoy!

Light Tomato Bisque for a Night in during a Steamy Summer Storm

Ingredients:

6 slices bacon chopped

2 small sweet onions diced

2 carrots diced

3 Tbsp. minced garlic

3 Tbsp. flour

6 cups water (reserved from tomatoes)

6 chicken boullion cubes

8 medium tomatoes

2 Tbsp. parsley

1/2 tsp. ground thyme

1 bay leaf

1 cup skim milk
1 cup fresh Parmesan cheese

1 tsp.  black pepper

salt to taste

Directions:

Bring about 8 cups of water to a boil in a medium sauce pan.  Cut out the tough vine area from the top of the tomatoes.  Slice an "X" shape on the bottom of the tomato.  Add tomatoes to boiling water.  Boil tomatoes for 2-3 minutes until skin starts to peel off, transfer to a bowl, reserving the hot water.  Rinse tomatoes with cold water.  Peel the skin from the tomatoes and put in a bowl.  Use a masher to mash tomatoes.  Set aside.

Cook bacon in a large soup pot until crisp.  Transfer bacon to a plate lined with paper towel and set aside; reserve bacon grease. 

In the same large soup pot, in the reserved bacon grease saute the onion, carrots and garlic for 6-10 minutes until tender.  Add flour and stir.  Add 6 cups of the reserved tomato water, chicken bouillon cubes and the tomatoes including any juice.  Add parsley, thyme, and bay leaf.  Bring to a boil.  Turn heat to low, cover and simmer for 30 minutes.  Turn off heat.  Add Parmesan.  Using a hand blender blend soup until mostly smooth.

Put soup on medium heat and add milk, and pepper.    Add reserved bacon.  Add salt to taste.  Serve soup hot.  Great with some homemade croutons and fresh Parmesan cheese grated on top.  Enjoy!

Twice Baked Potato Casserole for My Warm Weather is Finally Here Dinner Party

Twice Baked Potato Casserole

I made this in March for a dinner party with friends and it was a big hit.  I got the idea from a pinterest pin, but altered the recipe to make it slightly healthier (albeit, its not great for you...but, it is so good).  As I always say, eat everything in moderation.

This is a picture of the casserole prior to being put in the oven.

Ingredients:
1 package bacon, diced
12-16 small-medium red potatoes or white potatoes cut in half (about 4 lbs; peeling optional)
4 oz. low fat cream cheese (1/2 a block)
1 cup low fat sour cream
1/2 stick butter
1 plus 1/2 tsp. salt (more to taste if necessary)
1 tsp. black pepper
1/4 cup or more if desired diced fresh chives (I use fresh from my garden)
1 1/2 cups shredded cheddar cheese

Directions:
Preheat oven to 350 degrees.

Place the diced bacon into a skillet and cook on medium heat until crispy.  When done, strain bacon and place on a plate covered in paper towels to drain.  Set aside.

While bacon is cooking, boil water for your potatoes (add one tsp. of salt to the water).  Once the water is boiling, add potatoes and cook on med-high to high heat until the potatoes are soft, about 20-35 minutes.  Drain potatoes.  In bowl combine, drained potatoes, cream cheese, sour cream, butter, 1/2 tsp. salt, black pepper and most of the chives (reserve about 1-2 Tbsp. for topping).   Mash potato mixture over low heat until butter is fully melted and mixture is creamy.  Add more salt or pepper to taste if necessary.  Spoon potato mixture into medium casserole dish.  Top with cheddar cheese, bacon and remaining chives.  Cook in preheated over for 20 minutes or until cheese is melted. 

You can put this together ahead of time (at most a day ahead), refrigerate it, and then bake before serving.  If you make the dish ahead, do not bake until just before serving.  Cover casserole with aluminum foil.  Place covered casserole in a cold oven, set over to 350 degrees.  Bake for 30-40 minutes or until warmed through.

Rouladen for a Surprising Chilly March Night Dinner Party with an Ecclectic Group of Guests

Rouladen is one of my favorite  family recipes.  This recipe has been passed down at least since my Great grandmother.  My Mom makes it for special occasions and it is delicious.  It is also much simpler than it looks; i.e. people will be impressed, but it's not that hard to make.  It also has only a handful of ingredients which makes grocery shopping a breeze.  It is best served with mashed potatoes (I prefer garlic mashed potatoes; garlic makes everything better...as does bacon).  Oh, on a side note, this dish smells amazing and is great leftover too!  Enjoy!

Ingredients:
About 2 lbs thinly cut sirloin or other comparable meet cut into 1 1/2 inch wide by 6-8 inch long pieces
1 lb bacon (cut in half)
about 25 baby carrot cut in half lengthwise
1 sweet onion cut into 1 inch long slices
4 cups beef broth (I use 4 Knorr beef bouillon cubes and 4 cups water)
1 cup flour
2 Tbsp. butter
2 Tbsp. olive oil
toothpicks
Makes about 25 pieces

Directions:
Preheat oven to 350 degrees.  Take each 2 by 6-8 inch piece of steak and lay flat.  Lay a piece of bacon on top, place 2 carrot halves and some onion at one end and roll the steak and bacon up around it.  Secure each rouladen with a toothpick(s).  If you think you are going to have extra bacon slices, then put two slices of bacon in some of the bigger rouladen (I always use the whole pound of bacon and I suggest you do the same, it adds a lot of flavor; and, on a similar note, I always use all the onion.  If some pieces have more onion than others, who cares, this isn't a science experiment).  Next roll each rouladen in flour (coat all sides).  Heat your oil and butter in a large skillet at medium high heat.  Cook the rouladen until browned on all sides.  You may need to do this is batches if they don't all fit at once.  Place the browned rouladen in a 13X19 inch dish or other  large oven-safe dish with a lid (if you don't have a dish with a lid, use aluminum foil).  Using the pan with the leftover butter, oil and rouladen bits boil 4 cups of water and add 4 beef bouillon cubes (I prefer Knorr); cook until bouillon cubes are absorbed.  Pour over the rouladen.  place rouladen in the oven with the lid on and bake at 350 for 1 to 3 hours.  The longer it cooks to more tender it will become.  You may need to add more beef broth if you cook for longer than 1 1/2 hours.  Check to make sure rouladen is covered with broth at all time or it may get dry.  Serve with mashed potatoes.  The beef broth becomes a great gravy.

Hint:  I prefer to use a cast iron dish to bake this in, I think it makes it taste better.

Classic Garlic Mashed Potatoes:

Ingredients:
7-10 medium potatoes (I like to leave the skin on, its good for you)
2cups sour cream
1/2 to 1 cup milk
2 Tbsp salt
1 tsp. black pepper
3 Tbsp minced garlic
1/2 stick butter

Directions:
Fill a large pot 1/2 to 3/4 full with cold water.  Add salt to water and bring to a boil.  In the meantime, clean your potatoes and cut out any bad spots.  Cut your potatoes into 1 inch thick chunks.  When the water is boiling add the potatoes and cook until soft (use a fork to test; don't let the potatoes start falling apart).  While potatoes are cooking heat your butter in a small saute pan on medium to medium high heat.  Then add the garlic and saute until garlic is soft.  Add 1/2 cup of milk, turn off heat, and let sit until potatoes are done.  One potatoes are cooked drain the water and add the garlic milk mixture, sour cream and pepper to the potatoes.  Mash the potatoes.  If potatoes are too think, add more milk until desired consistency is reached.  Serve with dish of your choice (or rouladen above).

Chicken Cassoulet for a Full Moon and Lots of Friends

I love this dish.  Its a bit of prep work, but its not difficult.  I have been working on making the prep work more managble and have updated the recipe.  I make it when I have a lot of really close friends coming over for dinner or if I am in a "cozy" mood.  My sister, her boyfriend and her two good friends came to visit me this month and I made it for them.  It was just what we needed after a day of beer and wine tasting in the country.  Enjoy!

Ingredients:
1/2 package bacon sliced into small pieces
1 large sweet onions diced
1 pounds Chicken Breast chopped into 1/4 inch cubes
1 14.5 oz. cans diced tomatoes
1/2 cup dry white wine
2 + 1 cup chicken stock
3 Tbsp. minced garlic
1/2 Tsp. salt
1/4 tsp. black pepper
1/2 Tbsp. parsley (use fresh if you have it)
1 tsp. sage (use fresh if you have it)
1/4 tsp. thyme (optional)
2 links Low Fat Turkey or Chicken Sausage chopped into 1/4 inch slices (Hillshire Farms or Jennie-O lean kielbasa sausage works great, however just use one large link, Jennie-O Lean Mild Turkey Sausage, or any other low-fat turkey or chicken sausage will work; you can also simply use a whole package of bacon and leave the sausage out)
1 cup baby carrots cut in half (or 1 cup carrots, cut carrot in half lengthwise, then into 1 inch long slices)
1 (15 oz.) can Cannellini beans (Great Northern Beans)
1/4 stick (2 Tbsp.) butter
3/4 cup bread crumbs
1 tsp. parsley

Directions:
Preheat oven to 350 degrees. 

Fry bacon in a large saute pan.  Once bacon is crisp, place on plate with paper towels to drain; reserve oil. 

Put 1 Tbsp. reserved bacon oil in the same (unwashed) saute pan and cook onions at medium heat until soft.  Put onion on plate and set aside. 

Put 1 Tbsp. reserved bacon oil in the same (unwashed) saute pan and cook chicken until done (approximately 8 minutes). 

If using precooked suasage, then skip this step.  If your sausage is raw, cook it over medium heat in a saute pan until done.  Set aside.

Mix tomatoes, wine, garlic, salt, pepper, 1/2 Tbsp.  parsley, sage, thyme together in a mixing bowl.  Set aside.

Evenly distribute, bacon, chicken, sausage, onions and carrots in a 13X9 inch casserole dishes (I use a cast iron casserole dish with a lid that is oven safe).  Cover evenly with the tomato mixture.  Pour two cups of chicken broth evenly over the casserole.  Place in a preheated 350 degree oven and bake covered for 45 minutes.  Remove the casserole from oven, add remaining cup of chicken stock and beans to casserole; and mix.  Bake covered for 30 more minutes.

While casserole is baking, melt butter in a saute pan; and mix with 1 tsp. parsley and breadcrumbs; cook until lightly browned over medium heat.  Remove the casserole from the oven and top the casserole with the bread crumb mixture (make sure to spread bread crumbs evenly).  Bake uncovered 30 more minutes.  Serve hot.  Can be served with rice, but it is great alone too.

Tip:
Since this takes some time to prepare, I often double the recipe.  Then simply freeze one casserole.  To do this, simply follow the steps above, except double everything.  Then distribute the bacon, chicken, sausage, onions and carrots evenly between two 13X9 inch casserole dishes (I use a cast iron casserole dish with a lid that is oven safe). Cover each casserole evenly with half the tomato mixture. Pour two cups of chicken broth evenly over the casserole you plan to bake.  Follow reamining instructions for the casserole you are baking.  Freeze the other casserole and add the chicken broth prior to cooking.  Simply thaw, mix in chciken broth, then follow cooking instructions above, and remember to add the breadcrumbs.  You can also store the 2nd batch in tubberware in the freezer, then thaw and then pour into a casserole dish before baking.

Serves 6-8.

Creamy Bacon Corn Chowder for a Snowy Afternoon at Home

  So on Wednesday my office closed early due to some crazy winter weather.  First there was a lot of rain, then a downpour of sleet, next there was hail and finally it ended with an evening snow.  I decided to make the most of my afternoon off by making Creamy Bacon Corn Chowder.  I generally make this with whatever I have lying around the house (and I rarely make it with every optional ingredient since undoubtedly I will be out of something and generally after a long day the last place I want to be is at the grocery store).  Thus, there are many optional ingredients; and they really are optional, make it with what you have available or try adding something new.  Regardless of what you may have on hand, it will turn out great.  It's a hearty filling soup perfect for a snow day.

Ingredients:


1/2 lb bacon chopped (if you love bacon try adding a whole pound, bacon makes everything better)
1 onion chopped
1 sweet potato cubed (or use potato if desired)
2 Tbsp. Garlic
2 sticks of celery finely sliced (optional)
2 carrots finely sliced (optional)
1/2 bell pepper chopped (any color will do; optional)
1 tomato diced (optional)
4 cups frozen yellow corn (feel free to substitute fresh corn off the cob or canned corn)
1/2 cup white wine
1 Tbsp fresh chopped sage (or 2 tsp. dried sage)
1 tsp. pepper
2 tsp. salt
1 tsp. nutmeg
2 bay leaves
4 cups chicken stock
2 Tbsp. butter
1/4 cup flour (or more if needed)
2 1/2 cups skim milk (or more if needed)
more salt and pepper to taste
Shredded Cheddar Cheese for serving (optional)

Directions:

Cook the bacon on medium heat in a large soup pot until crispy.  Please bacon on a plate covered in  paper towels to drain; set aside.  Pour out all but 2 Tbsp. of the bacon oil.  Cook the onion, sweet potato, garlic, celery, carrots and bell pepper in the oil on medium high heat until the onion is transparent (about 6 minutes).  Add the tomato and corn.  Cook on med high for 5 minutes or until corn is thawed.  Add the wine, sage, pepper, salt, nutmeg, bay leaves and cook on medium high heat for an additional 5 minutes.  Add the chicken stock; and bring to a boil.  Then turn down heat and let simmer for 10 minutes.

In the meantime, make your roux.  Melt the butter in a medium saucepan.  Add the flour and stir with a small whisk while incorporating the milk.  Cook on medium-high heat stirring constantly until mixture is thick (should be consistency of cake batter).  Once the roux is prepared, set aside.  Add the roux to the soup slowly after the soup has simmered for 10 minutes.  Add bacon.  Add salt and pepper to taste.  I prefer this soup hearty and chunky, but you can blend the soup in a food processor if you prefer a smooth consistency.  Serve your soup with shredded cheddar on top, if desired.

Serves a lot!