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8 slices of bread (remove crust)
1/2 lb. sharp cheddar cheese
1 1/2 lbs. link sausage (fry and cut into 1/3)
1 tsp. salt
2 cups whole milk
1 can green chilies
In flat greased casserole pan, layer bread, sausage & cheese. Pour egg mixture over and let stand in refrigerator covered overnight. Bake at 325 for 45-60 minutes.
I found this recipe here in a desperate attempt to make crepes for breakfast. Everything’s the same except I use whole wheat flour and I add a little more milk.
Well hi everyone. So sorry that I haven’t posted in two weeks. To make up for it, I’m posting a double recipe. And it’s a big one! This is one of those “looks-impressive-but-really-isn’t-hard-to-make” recipes. So make it when you need to impress someone.
Lamb Chops in Vinaigrette Reduction
4 lamb chops (3/4″ thick)
1/2 teaspoon dried thyme
1-2 tablespoons of olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup beef broth
1 tablespoon of butter
Salt and pepper to taste
Pre-mix the salt, pepper, and thyme in a bowl. Use as a rub on the lamb chops. Season both sides of each chop and then place the chops, covered in the refrigerator for 15 minutes at least so they can absorb the spice (no longer than 20 min.). Heat the olive oil in a large skillet. The stove should be on high to medium high. Place the lamb chops in the skillet and cook for about 3 min on each side (for medium rare to rare). Remove when cooked to your liking and place on a separate plate covered with foil to let the juices redistribute.
In the pan add the shallots and cook until just browned (pan should still have a tbs. or so of oil, if not, add a little before adding the shallots). Stir in the vinegar and scrape up the bits of lamb that were left in the pan as the vinegar loosens it. Stir in the beef broth. Let the sauce reduce by half, about 5 minutes. Take your skillet off the heat and stir in the butter to cut the bitterness of the vinegar. Pour reduction over the chops and serve.
Country Potatoes and Onion (For 2 people)
3-4 Medium to large New Potatoes
1 cup of Onions sliced largely
2 tbs Olive Oil
Slice each potato in half and then into wedges. Cut onion into large quarter sized wedges. Put a skillet on the stove on medium high heat. Put oil in the pan and then toss in the potatoes and onions to get them coated in oil. Cook potatoes and onion until onion is fragrant and soft and potatoes are just getting brown (about 10 minutes). Drain excess oil. Place back on the heat and add salt, pepper and parsley to taste. Continue to cook until potatoes are golden brown and onion is almost translucent.
Follow The Recipe Extra:
Lamb: You want to put a nice sear on the chops so the oil needs to be very hot. The oil should be thin and have a glassy sheen, then it will be hot enough. When you drop the chops in, do not be panicked by the immediate cloud of “smoke”. You are not going to light your kitchen on fire! If you sear it just right each side should come out a dark perfect brown. Also, balsamic vinaigrette is bitter so if you’re sensitive to that kind of taste you can do one of two things to cut it: 1) reduce the amount of vinegar to 1/4 cup (this will reduce your reduction time though), 2) add more beef broth or 3) add more butter.
Potatoes: This is a recipe that’s all about personal taste and timing. There aren’t really any spice increments because everyone likes things differently. This is also an awesome addition to breakfast that can be made while preparing eggs or pancakes or whatever. For breakfast though, it’s usually good to cube the potatoes into smaller pieces though.
Ok, technically I cannot take credit for this recipe. Technically it’s off the back of a can of Libby’s pumpkin filling. However I’m including it for 2 reasons: 1) I’ve changed it a little over the years since I started making it and 2) It’s my signature holiday dessert.
Anyone can make this, but very few people have because it looks like it would be complicated. It’s not. My mom and I started making this when I was younger, and I never stopped.
P.S. If you aren’t one of those people who insists on fruit, granola or egg white omelettes for breakfast (in other words healthy things), Pumpkin cake roll is by far the best morning after breakfast with a cup of coffee. Mmmmm. Libby’s
Pumpkin Cake Roll
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin filling (not pumpkin pie mix)
1 (8 oz) pkg cream cheese, softened
1 cup powdered sugar sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Extra (and things you’ll need):
1 cup walnuts, chopped
1 dish towel
1/2 cup powdered sugar
Preheat oven to 375 degrees. Grease a cookie sheet and line with wax paper. Grease and flour the wax paper.
Combine four, baking powder, baking soda, cinnamon, cloves and salt in small bowl. In a separate larger bowl Beat eggs and sugar until thick. Beat in pumpkin until mixed. Stir in flour mixture. Pour the batter into the wax paper on the cookie sheet. Shake or spoon to spread evenly in the pan. Sprinkle walnuts onto top of batter. Place in the oven and bake for 13-15 minutes on the center rack. Top should spring back when touched.
Lay the dish towel flat on the counter. Spread 1/2 cup powdered sugar over the towel to prevent sticking. When the cake roll is done remove it from the oven and overturn it onto the powdered towel. Walnuts should be down (this is easier with two people). Immediately and carefully remove the wax paper from the cake. Start on one side of the towel and roll the cake in the towel (should make a spiral). Place in the refrigerator for about an hour.
In small bowl, Beat cream cheese, powdered sugar, butter and vanilla together. Filling should be wet and easy to work with. Remove the roll from the fridge and unroll it so it’s open. Frost the top side of the cake (without the walnuts) evenly. Remove the towel and re-roll the cake. Slice and serve.
Follow The Recipe extra:
the nuts: almost any holiday nut will do if you don’t like walnuts. I’ve used pecans, almonds and hazelnuts.
the cake: it sounds weird, but a Tbs or so of olive oil really works well to coat the pan before the paper. The wax slips right out of the pan when it’s done. Really, If you’ve got a buddy who can help you flip the cake onto the towel that’s a good thing, it’ll prevent rips in the cake, however make sure your friend is wearing an oven mitt or using a utensil to steady it other wise there will be burns.
the filling: there’s almost always too much, and that’s ok. Don’t over fill the roll or filling will come gushing out when you try to cut it. It’s bad for you and very sweet, so you don’t need to over-do it. It will be tasted.
overall: this recipe takes a little bit of technique to pull off perfectly. I have yet to do it. Cakes will split, things will stick and get pulled off, you will forget the nuts until after the cakes are baked. It’s OK. Use the filling as glue and don’t panic if it’s not as pretty as it could be; it still tastes phenomenal!