Looking forward to a wonderful week! We're having a reception in our backyard, can't wait to see the beautiful bride! I also have 2 tests and a paper due. So, lots of easy meals!
Here's my menu for the week:
Monday: Tacos Supreme with Apricot Smoothie
Tuesday: Torta Rustica with Green Salad
Wednesday: Chicken Fettucine and Peas
Thursday: Turkey Burgers with Relish Tray and Chips and Salsa
Friday: Reception :)
Saturday: Larson Get-together (Pizza)
Sunday: Wall Get-together (Homemade Cafe Rio)
Sunday, September 25, 2016
Thursday, September 15, 2016
Eggs! Eggs! Eggs! Our dozen chickens and giving us lots of eggs! I'm posting some recipes that I want to try that use multiple eggs!
Smoked Sausage and Caramelized Onion Frittata
Ingredients
· 8 extra-large eggs
· 2 tablespoons heavy cream
· 1 cup grated Baby Swiss cheese
· Kosher salt and freshly ground black pepper
· 1 tablespoon unsalted butter
· 1 small onion, diced
· 2 cups diced smoked sausage
· 1 cup grated Parmesan cheese, for finishing top
· 1/4 cup sour cream
· 1 bunch chives, chopped
Directions
Preheat oven to 400 degrees F.
In a large bowl, whisk together eggs, cream, Swiss cheese, salt, and pepper until foamy. Melt butter in a cast iron skillet over medium heat. Add the onion and the sausage and cook thoroughly to caramelize the onions. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan.
When Frittata is half set, transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Shower with grated Parmesan and serve garnished with sour cream and chives.
Baked French Toast Casserole
1 (1-pound) loaf French bread
9 large eggs
1-cup sugar
1-tablespoon cinnamon
Pinch of salt
1 (12-ounce) can evaporated milk
1-1/2 cups milk
1-tablespoon vanilla
Generously butter a 9x13-inch baking pan. Slice the French bread into 1 inch thick slices and arrange the slices, overlapping in pan.
Beat the eggs with the sugar, cinnamon, and salt with a wire whisk until very well combined. Add milks and vanilla and beat to combine.
Pour egg mixture over bread making sure all pieces get coated. Spooning some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350° and bake for 45 minutes, until puffed and lightly golden. Serve hot with Maple Syrup or dust with powdered sugar.
Smoked Sausage and Caramelized Onion Frittata
Ingredients
· 8 extra-large eggs
· 2 tablespoons heavy cream
· 1 cup grated Baby Swiss cheese
· Kosher salt and freshly ground black pepper
· 1 tablespoon unsalted butter
· 1 small onion, diced
· 2 cups diced smoked sausage
· 1 cup grated Parmesan cheese, for finishing top
· 1/4 cup sour cream
· 1 bunch chives, chopped
Directions
Preheat oven to 400 degrees F.
In a large bowl, whisk together eggs, cream, Swiss cheese, salt, and pepper until foamy. Melt butter in a cast iron skillet over medium heat. Add the onion and the sausage and cook thoroughly to caramelize the onions. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan.
When Frittata is half set, transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Shower with grated Parmesan and serve garnished with sour cream and chives.
Baked French Toast Casserole
1 (1-pound) loaf French bread
9 large eggs
1-cup sugar
1-tablespoon cinnamon
Pinch of salt
1 (12-ounce) can evaporated milk
1-1/2 cups milk
1-tablespoon vanilla
Generously butter a 9x13-inch baking pan. Slice the French bread into 1 inch thick slices and arrange the slices, overlapping in pan.
Beat the eggs with the sugar, cinnamon, and salt with a wire whisk until very well combined. Add milks and vanilla and beat to combine.
Pour egg mixture over bread making sure all pieces get coated. Spooning some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350° and bake for 45 minutes, until puffed and lightly golden. Serve hot with Maple Syrup or dust with powdered sugar.
| SPINACH POM POMS | |
2 (10 oz.) pkg. frozen chopped spinach
2 c. herbed stuffing mix, crushed 1 c. grated Parmesan cheese Dash nutmeg 6 eggs, beaten 3/4 c. butter, softened
Thaw spinach, drain, squeeze out all excess moisture. Place in medium bowl, blend in remaining ingredients. Shape into balls the size of walnuts (about 60). Refrigerate or freeze. Before serving, preheat oven to 350 degrees. Lightly grease baking sheet. Bake 10 to 15 minutes, or until hot. Drain on paper towels.
| |
INGREDIENTS:
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F)
6 egg yolks
3 eggs, room temperature
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
4 1/2 cups all-purpose flour
1 egg
1 pinch salt
DIRECTIONS:
In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.
Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.
Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with egg-wash again.
Bake for 40 minutes, or until golden. Cool on a wire rack.
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F)
6 egg yolks
3 eggs, room temperature
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
4 1/2 cups all-purpose flour
1 egg
1 pinch salt
DIRECTIONS:
In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.
Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.
Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with egg-wash again.
Bake for 40 minutes, or until golden. Cool on a wire rack.
Tuesday, September 6, 2016
Monday: Labor Day! Eating out....
Tuesday: Carne Asada Fajitas
Wednesday: Slow Cooker Coconut Curry Pork over Rice with Naan and Green Salad
Thursday: Creamy Tomato Basil Chicken over Penne Pasta with Green Salad
Friday: Mom's Night Off :)
Saturday: Pancakes and Eggs
Sunday: Kalua Pork, Skinny Hawaiian Slaw, Hawaiian Rolls and Greens
Tuesday: Carne Asada Fajitas
Wednesday: Slow Cooker Coconut Curry Pork over Rice with Naan and Green Salad
Thursday: Creamy Tomato Basil Chicken over Penne Pasta with Green Salad
Friday: Mom's Night Off :)
Saturday: Pancakes and Eggs
Sunday: Kalua Pork, Skinny Hawaiian Slaw, Hawaiian Rolls and Greens
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