Apr 16, 2019 | Easter, Main Course
Easter morning is always hectic. Between sorting out Easter eggs and aiming to Church, it’s powerful to search out time for a hearty breakfast. Thankfully, I actually have a make-ahead breakfast dish that may provide you with much energy to survive the chaos.
Growing up, we have a tendency to continually create this scrumptious egg casserole as a part of our Church breakfast fundraiser. It absolutely was filled with fragmented sausage and cheese and that i loved it. Well, this can be a a lot of refined version, courtesy of Ezra’s cake.
There are several things i really like concerning breakfast strata. Initial and foremost is that the reality you create it ahead. The maximum amount as i like pancakes and contemporary toast that has time to form them on a busy morning? Not ME. However I will pop a dish within the kitchen appliance and walk away!
Next, it’s therefore filmable. the fundamentals keep the same—bread, eggs and milk. however the remainder, you’ll experiment and build your own favorite combos. For this version, I sauted spinach with garlic and mushrooms then further tomatoes and bacon. to form things even a lot of fascinating, I used jalapeno focaccia because the bread base.
I like spinach; however I wasn’t entirely sold-out on that within the formula. Next time, and there’ll be a next time, I’m aiming to eliminate the spinach and replace it with some artichoke hearts and roast red bell pepper for breakfast strata..
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Ingredients
5 cups of cubed bread (french bread, sourdough, jalapeno focaccia, etc.)
2 cups grated cheddar cheese
10 eggs
4 cups milk (I used 2%)
3 green onions, sliced
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt
Pepper to taste
6-8 slices of cooked bacon, chopped
12 oz bag of baby spinach
2-3 garlic cloves, minced
3-4 plum tomatoes, chopped
8 oz container of sliced mushrooms
Instructions
1. Spray a 9 x 13-inch baking dish with nonstick spray. Place the bread cubes in the dish and top with cheddar cheese. Set aside.
2. In a large bowl, whisk the eggs, milk, green onion, cayenne pepper, mustard, salt and pepper together. Pour mixture over bread cubes.
3. In a medium skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add mushrooms and cook for 2-3 minutes or until softened. Add garlic and saute for another minute. Add washed spinach and 1 tablespoon of water. Cover the skillet and let the spinach wilt, 2-3 minutes.
4. Spoon the spinach mixture, tomatoes and bacon over the the bread cubes. Gently press down with a spoon to make sure everything is moistened.
5. Cover with plastic wrap and chill for up to 24 hours.
6. Heat the oven to 350 degrees. Bake the strata, uncovered, for 60 minutes or until the top is golden brown and doesn’t wiggle when you shake the dish.
7. Cool for 5 minutes before serving.
Mar 19, 2019 | Beef, breakfast, Main Course, Recipes
Corned Beef Hash is one of our favorite breakfast foods; actually we like it anytime of day. We usually order it at one of our favorite coffee shops and they all serve the canned version. Mind you we’re good with that, but have you ever had fresh homemade Corned Beef Hash? Believe me once you do it’s hard to settle for the canned stuff!
Since St. Patrick’s day was just a couple of days ago I’m sure like me you’re wondering what to do with that left over Corned Beef & Cabbage you had for dinner last Sunday! Well wonder not more! Turn it into Corned Beef Hash and serve it for breakfast or even dinner tonight! I know I will!
Homemade Corned Beef Hash is a great way to use that leftover brisket. It’s easy, it’s fast, and it’s very yummy! So let’s make some hash!
By the way it would be an awesome addition to a Mother’s or Father’s Day Breakfast of Brunch!
Ingredients
Left over Corned Beef Brisket (if you don’t have leftovers then cook a brisket in your crock pot or Instant Pot. Click here for my Instant Pot Corned Beef & Cabbage recipe)
3 – 4 Yukon Gold Potatoes – Peeled, boiled, diced (If you have leftover potatoes from dinner just dice those)
1 Small Onion finely diced
1 Tbs. Minced Garlic
1/2 Tsp. Paprika
1/4 Cup beef broth
Oil for Frying
Directions
Prepare your brisket and potatoes
Heat oil in frying pan
Saute onions until they start to turn translucent
Add garlic and saute until they start to turn brown
Add diced corned beef and potatoes
Sprinkle with paprika and mix well
Spread corned beef mixture evenly in frying pan and smush down with back of your spatula
Pour beef broth over all
Turn down heat and simmer until liquid is mostly gone
Flip corned beef over and smush down again with back of spatula
Cook another 5 minutes or until dry
Serve with hash brown potatoes and fried eggs.
Homemade Corned Beef Hash
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Homemade Corned Beef Hash
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Instructions
Prepare brisket and potatoes
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Saute onions until they turn translucent
Add garlic and saute until garlic starts to brown
Add diced corned beef and potatoes
Sprinkle with paprika and mix well
Spread corned beef mixture evenly in pan and smush down with back of spatula
Pour broth over all and reduce heat
Cook until liquid is almost gone
Flip corned beef over and smush down again with back of spatula
Cook another 5 minutes or until all liquid is gone
Serve with hash brown potatoes and fried eggs.
Feb 26, 2019 | Appetizers, Recipes, Sides, Snacks
If you look on Pinterest you’ll see that just about all Instant Pot lovers are raving about Instant Pot Hard Boiled Eggs. They talk about how perfect and easy to peel these eggs are and how you’ll never eat hard boiled eggs cooked any other way.
Seriously? Even I can’t work up enough excitement about hard boiled eggs regardless how they’re made. I mean I like hard boiled eggs well enough. I like them for egg salads and deviled eggs mostly. I can’t really thing how else I use them except perhaps for breakfast or snack on some days; and of course for coloring during Easter. But I felt obliged to add my two cents in to this Instant Pot Hard Boiled Egg conversation. So here goes!
Let me begin by saying that intimidating as it had first appeared to be, I love my Instant Pot! An Instant Pot is an electric pot that is like a crockpot on steroids. It does just about everything your regular crockpot can do, it just does it faster because it’s really a pressure cooker. Now this does have it’s benefits like veggies don’t get mushy like they can do in a crockpot because they’ve been cooking for 8 hours, and of course you can make your favorite crockpot recipes in less than an hour.
Now what does this have to do with hard boiled eggs? Well Instant Port Hard Boiled Eggs aren’t really boiled, they’re pressure cooked in just about 7 minutes. Wow right? Well I guess it’s pretty amazing because in 7 minutes you actually do end up with perfectly cooked hard boiled eggs that are very easy to peel. So no frustrating and wasteful egg shells with some of the whites stubbornly stuck on them; no weirdly shaped eggs with sides gouged out because the whites stuck to the shells. In short perfect eggs for coloring and making deviled eggs.
How do you make Instant Pot Hard Boiled Eggs? Easy peasy! Here’s how!
Place trivet onto the bottom of your Instant Pot.
Add 1 cup of water.
Arrange as many eggs as you can on the trivet, I have a model Lux80 and can fit about 16 large eggs.
Lock lid in place making sure valve is in sealing position.
Turn Instant Pot on to Manual and adjust time to 7 Minutes.
When Pot beeps let it depressurize naturally for 5 minutes – watch the timer on the pot.
When it reaches 5 minutes carefully turn valve to venting for quick pressure release.
Prepare a large bowl with ice water.
Once pot is completely depressurized open lid and using tongs or slotted spoon lift eggs out of pot and place in bowl of ice water to stop the cooking process.
Leave eggs in ice bath for 5 minutes then use or store as needed.
You’ll see what I mean when you peel those eggs, the shell seems to literally just fall off! And of course the egg is cooked perfectly too!
Instant Pot Hard Boiled Eggs
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Instant Pot Hard Boiled Eggs
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Feb 21, 2019 | Main Course, Seafood
Mungo Guisado or Filipino Mung Bean Stew is a classic comfort dish, it’s one of my favorites. Mung beans in case you didn’t know are the beans that produce bean sprouts. That crunchy sprout commonly used in many types of Asian Cuisine.
In many Mungo Guisado recipes including the one my grandmothers used they would soak the dried mung beans, in Tagalog its called Mungo beans, in water for hours. My recipe doesn’t call for soaking the beans; skipping the soaking step in my opinion makes my recipe much easier as you don’t have to plan on making the dish hours ahead.
I love mungo guisado on cold rainy days. Eaten with freshly steamed white rice makes it a filling and comforting meal. I use bok choi, Chinese cabbage, in my recipe; but you can use any type of leafy greens such as spinach, bitter melon leaves, kale, or mustard greens.
Here’s my recipe, hope you love it as much as I do!
Ingredients:
2 Cups Dried Mung Beans – available in the Asian markets
2 Tbs. Vegetable oil
1 Large onion chopped
1 Tbs minced garlic
1 Cup tomatoes diced
6+ Cups Water
2 – 3 Tbs Patis – Fish Sauce – adjust to suit your taste
1 Lb. Shrimp shelled and deveined
1 Large Bunch of Bok Choi or other leafy greens roughly chopped
Directions:
Heat oil in large pot
Sauté onions until they start to turn translucent
Add Garlic until it starts to brown
Add Tomatoes and cook until they start to soften
Add dried mungo beans
Add at least 6 cups water and stir well
Bring to a boil then reduce heat and cover pot
Cook for at least an hour or until the beans are softened to your liking – you may have to add more water if the mixture is too thick – add water 1 cup at a time until you get the desired consistency
Stir in Patis and shrimp -you can adjust amount of fish sauce to your liking or leave it at 2-3 tbs and let everyone add more later if they prefer
Cook another 8 minutes or so until shrimp is cooked, they are pink
Add bok choi or leafy greens
Stir in and cook until leaves are wilted
Serve hot
Mungo Guisado - Filipino Mung Bean Stew
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Mungo Guisado - Filipino Mung Bean Stew
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Instructions
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Sauté onions until they start to turn translucent
Add Garlic until it starts to brown
Add Tomatoes and cook until they start to soften
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Add at least 6 cups water and stir well
Bring to a boil then reduce heat and cover pot
Cook for at least an hour or until the beans are softened to your liking - you may have to add more water if the mixture is too thick - add water 1 cup at a time until you get the desired consistency
Stir in Patis and shrimp -you can adjust amount of fish sauce to your liking or leave it at 2-3 tbs and let everyone add more later if they prefer
Cook another 8 minutes or so until shrimp is cooked, they are pink
Add bok choi or leafy greens
Stir in and cook until leaves are wilted
Serve hot
Lately I’ve been really loving these Dutch Babies! You might be wondering what exactly is a Dutch Baby. No, I’m not referring to those adorable blond haired blue eyed cuties one would expect to see in Amsterdam, I’m talking about these yummy dessert or breakfast pancake like creations topped which sweet or savory morsels of goodness.
I’m sharing this simple Dutch Baby recipe today. I topped my Dutch Baby with lemon curd and fresh berries, it made a great dessert! You can top it the same way; sprinkle it with powdered sugar; spread it with jam; or even top it with ham and cheese for a nice savory lunch or dinner. In short just top it anyway you want!
