Bacon Hashbrown Quiche

Thanks to Southern Living for this recipe which is another one which can be served for either breakfast or lunch.  Instead of a pastry crust, how about a crunchy crust made with shredded potatoes and bacon? Gruyere cheese and Dijon mustard are wonderful compliments to give the filling a delicious flavor. A cast iron skillet is a must for this rustic meal. I substituted the course ground variety as opposed to the smooth mustard.  And I had fresh chives I used in place of the green onions.

4 thick cut bacon slices, cut into 1/2 inch pieces

8 oz. fresh asparagus, cut into 2-inch pieces

4 cups frozen shredded hash browns (about 12 ounces)

1 1/2 t. kosher salt, divided

3/4 t. black pepper, divided

6 large eggs

1 cup half-and-half

4 oz. Gruyere cheese, shredded (about 1 cup)

2 T. coarse ground Dijon mustard

1/4 cup sliced scallions (about 2 scallions)

Preheat oven to 375 degrees F.  Cook bacon in a 10 inch cast iron skillet over medium heat until browned and almost crisp, but still soft, about 6 minutes. Transfer bacon to a plate lined with paper towels. Reserve drippings in skillet, and let cool slightly.  

Add asparagus to the skillet, and cook over medium-high heat, stirring often, until lightly browned and just beginning to soften about 3 minutes. Using a slotted spoon, transfer asparagus to a medium bowl.

Add hash browns, bacon, 1/2 t. salt and 1/4 t. of pepper to the hot drippings in the skillet over medium-high heat; stir to combine. Using a wooden spoon, spread mixture into an even layer across the bottom and 1 inch up sides of the skillet.

Transfer to preheated oven, and back until lightly golden brown, about 30 minutes.

Whisk together eggs, half and half, Gruyere, Dijon, and remaining 1 t. salt and 1/2 pepper in a large bowl.  Stir in scallions.

Remove skillet from oven, and scatter asparagus over crust. Pour egg mixture over asparagus, and return to oven.

Bake until egg mixture is just set, 20 to 25 minutes more. Let cool 5 minutes before slicing.

Mexican Rice with Sausage and Fried (or Poached) Eggs

This recipe can be made with either hot breakfast sausage or chorizo. You can either poach or fry the eggs.  Serve the mixture with hot corn tortillas. This is a great alternative to Taco Tuesdays. It also works for a breakfast as well. Add some refried beans for a nice side dish for dinnertime.

1 lb. bulk spicy pork sausage

1 medium onion, diced

1 medium red bell pepper, diced

1 - 2 seeded jalapenos, minced

2 garlic cloves, minced

1 T. beef base

2 t. ground cumin

1 t. black pepper

1 t. chili powder
1/2 t. ground coriander

1 cup uncooked yellow rice

2 cups water

3 - 4 large eggs

1 cup shredded sharp cheddar cheese

3 or 4 small grated radishes

chopped cilantro
taco sauce

Warm 6-inch corn or flour tortillas

In a Dutch oven over medium heat, cook sausage, crumbling meat, with onions and peppers until meat is no longer pink; drain.  Add garlic, cook 1 minute longer. Stir in beef base, cumin, pepper, chili powder, and ground coriander.

Add rice and brown lightly. Pour in water and bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and the rice is tender, 18 - 20 minutes. Fluff with a fork. Transfer to a platter and keep warm. Sprinkle with radishes and cheese.

To poach eggs: Bring 2 - 3 inches of water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer.

Break cold eggs, one at a time, into a small bowl; holding bowl close to the water surface, slip the egg into water. Cook, uncovered, until whites are completely set and the yolks begin to thicken but aren't hard, 3 - 5 minutes. Using a slotted spoon, lift eggs out of the water.

To fry eggs:  Heat 2 - 3 T. of butter or bacon grease in a small skillet over medium-low heat. Break egg into the skillet and lightly salt and pepper. Cook for 2 - 3 minutes and carefully turn the egg using a thin spatula. Cook for another minute or two until whites are set, but yolks are still soft and runny.

Place eggs on rice; sprinkle with radishes cilantro and serve with the warmed tortillas and taco sauce if desired.

Adapted from Taste of Home Magazine 

Twice Baked Potatoes with Creole Seasoned Shrimp

Oh, my. Where to begin with this dish? It could easily be served as an appetizer. But, it could also be a main course dish with a nice green salad served alongside. This is the perfect recipe to use small size shrimp. They need to be bite-sized. While the potatoes bake, you can peel and devein the shrimp and prepare the filling. You'll impress family and friends with this one.

2 large sized baking potatoes

olive oil

kosher salt

1 stick butter

1/2 medium yellow onion, diced

1 green bell pepper, seeded and diced

2 ribs celery, diced

2 t. minced garlic

1 - 2 t. Creole seasoning

1 lb. small shrimp, peeled and deveined

2 T. sour cream

1 cup finely shredded cheddar cheese

Freshly ground black pepper

Fresh chives, thinly sliced

Scrub potatoes well. Lightly coat with olive oil and roll in kosher salt. Pierce several times with a fork to allow steam to escape while baking. Place in a preheated 400-degree oven. Bake for an hour or so until done. Remove from oven.

Allow to cool for 5 minutes or so. Slice the potatoes lengthwise. Carefully scoop out potato pulp leaving a thin "rim" of potato in the peeling to help support the shell. Place potato pulp in a bowl.

While potatoes are baking, prepare the filling.

In a large cast iron skillet, melt butter over medium-high heat.  Add onions, bell pepper, and celery. Allow to cook, stirring frequently, 5 minutes or so until vegetables have softened.  Add garlic and Creole seasoning and cook 1 - 2 minutes longer.

Add shrimp and lower heat to medium. Cook, stirring constantly, until shrimp are pink and opaque.

Remove skillet from heat. Add sour cream and cheese and stir to combine with the shrimp and the vegetables.  

Next, add potatoes and stir to thoroughly combine.

Using a small spoon, carefully fill the reserved potato shells. Feel free to pile up the filling. Your guests will be glad you did!

Place back into the oven for 5-7 minutes or so to completely reheat the potatoes. Place on serving platter or individual plates, and top with freshly ground black pepper and chives.

The Irish Flag Table for St. Patrick's Day 2018

For this year's St. Patrick's table, I used select pieces from my beautiful Fiestaware collection to mimic the colors of the Irish flag. A sprinkling of gold coins down the middle of the table took the place of a table runner.  

If you'll look closely on the Guinness glass, you can Sweet Harold's name etched into the glass. These two glasses were a present from our son and daughter in law from their recent trip to Ireland.

Erin Go Braugh! 

Cheese and Fruit Night

Do you like boldly flavored cheeses?  As in, HOT, spicy cheese? If so, this was the cheese platter for you.  I found a package of three kinds of cheese which progressed from hot, hotter, to hottest.  

It's fun to try different brands and flavors. These three were definitely different and we loved all of them. A word of caution though. Cut SMALL slices of these to add to your cheese board. 

We started with a few nibbles of the Red Hot Pepper. So far, so good.  We each had a little bite of roasted turkey and/or fruit or olives between the cheeses to cleanse the palate before trying the next selection, Sweet Heat Habanero. A definite change in heat level! 

The Ghost Pepper is an exceptionally hot pepper. Blended into the cheese tamed the heat somewhat, but it will still definitely get your attention. Take small bites.

I had two types of olives served alongside the cheese plate. Parmesan Romano stuffed olives and lemon rind stuffed olives. Regular readers of the blog know of my well-known love of all things lemon. You know which ones I went to first.  

A little information on the wine:  Petite Sirah is known for its concentration and intensity, the 2015 vintage is no exception. Inky purple in the glass, this deeply colored wine resonates with juicy blueberries and hints of freshly turned earth. Succulent and savory notes of dark berries and roasted spices create a supple and mouth-filling texture. Aging in American oak for 12 months captures and concentrates the flavors, leading to a finish with chalky and chewy tannins laced with vanilla, toasted brown sugar and dark cocoa.

Pairs well with smoked lamb shoulder with rosemary, braised short ribs with blackberry barbecue sauce, and smoked Gouda cheese.  I thoroughly enjoyed it alongside our spicy cheese platter.

Mini Salmon Patties with gravy over mashed potatoes

It seems every single time I make salmon patties, I make them a different way with different flavors.  This time, not only did I change the seasoning a little, I changed the SIZE.  These are slightly larger than half dollars and were so tasty! Using a cookie scoop allowed me to have them all the same size. Be gentle when handling the mixture so that it will hold together until you're ready to begin cooking the salmon.

I have also never made gravy to go with salmon patties. We have seriously been missing a delicious combination.  

I'll provide the recipes for all the goodness on this plate.  We'll start with the salmon patties.

12 oz. boneless, skinless canned salmon
1 t. minced fresh parsley
1/2 t. onion powder
1/2 t. celery salt
a few grinds of black pepper
2 T. flour
1 large egg, lightly beaten

In a medium bowl, lightly mix all ingredients. Using a cookie scoop, measure out a portion into the palm of your hand and gently shape into a patty. Place on a plate and continue until you've used all the salmon mixture.

In a large cast iron skillet, add enough vegetable oil to make a depth of about 1/4 inch. Heat over medium high heat until a drop of water sizzles.

Carefully place just enough of the salmon patties into the skillet to not be crowded and fry about 2 - 3 minutes on each side until golden brown. Remove salmon patties to a paper towel lined plate while you continue cooking the salmon patties.

While the salmon patties are frying, make the gravy. 

Heat 2 T. butter in a medium skillet over medium high heat. Add 2 T. flour and cook, stirring constantly, for 1 minute to remove the raw flour taste. Add a few grinds of black pepper. Slowly whisk in 2 cups chicken broth. Cook, stirring constantly, until gravy has thickened. Set heat to low until ready to serve.

For the mashed potatoes, I normally calculate 1 potato per person and then add one more for good measure. I'd rather have leftovers than not enough!

Peel and cube potatoes. In a medium saucepan, add enough cold water to cover the potatoes. Cook over medium heat until potatoes can be pierced with a fork. Remove from heat and drain. Mash with potato masher until potatoes are smooth (or leave a few lumps for texture like I do). Add enough warmed milk or heavy cream to smooth out the potatoes to your desired consistency. A little butter (or a lot) is never a bad thing. Add salt and pepper to taste.

Plate the potatoes, top with a few of the salmon patties, and spoon over some of that delicious gravy.

The Brussels Sprouts are in a separate recipe found HERE.

Roasted Brussels Sprouts with Dill

If the only way you've ever tried Brussels Sprouts is steamed or boiled and you found yourself not a fan, PLEASE try them using this method. Roasting makes every vegetable better. It brings out the natural sweetness of the veggies and definitely gives the Brussels Sprouts a nice crunch.

You can flavor them with any olive oil you like, but I love all things dill and this olive is perfection.  Wild Fernleaf and Dill Olive Oil

Preheat oven to 375 degrees F. 

Remove root ends of Brussels Sprouts and, depending on their size, halve or quarter them. Place on a rimmed baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to completely coat.

Roast for 20 - 25 minutes, or until browned.  Serve immediately.

Chicken Fajita Nachos

I love fajitas, but I also love the CRUNCH that comes along with taco shells. For tonight's supper, I decided to make Chicken Fajita Tacos. If you had rather use tortillas and have a traditional fajita, the recipe for the filling is the same.

1 - 2 T. olive oil

1 - 1 1/2 lbs. chicken tenders, cut into bite-sized pieces

1 t. salt

1 t. chili powder

1 medium yellow onion, peeled, sliced lengthwise and then thinly sliced

1 green bell pepper, seeded, thinly sliced

1 t. minced garlic

Taco shells or tortillas

Your favorite toppings: I used taco sauce, shredded cheese, and sour cream

In a large, cast iron skillet, heat olive oil over high heat. When oil shimmers, add chicken. Season with salt and chili powder. Lower heat to medium-high, and stir frequently to keep the chicken from sticking.  

After 2 - 3 minutes, add the onion and bell pepper. Continue cooking and stirring frequently until chicken is cooked through and vegetables are tender. You don't want mushy vegetables. Add garlic during the last minute or so cooking.

Remove from heat and load up those taco shells OR tortillas.

Hoisin Glazed Baked Salmon with Garlic and Honey Ginger Green Beans

I continue to experiment with some great finds from Sam's Club. Last night's meal began with these. I cooked for 10 minutes and then brushed on some Hoisin Sauce and returned to the oven to set the glaze. 

As one of the side dishes, I was intrigued with this product from Sam's as well. Place in the microwave (or you can cook on the stove top) for 4 minutes and it's ready. 

Isn't that a beautiful plate! And healthy as well.

And as the final addition to our meal I tossed these green beans with Garlic Olive Oil and Honey Ginger Balsamic Vinegar. They cooked alongside the salmon!

Now for our recipes:

Thaw the salmon (however many of the fillets you need for your meal) in the refrigerator.

Preheat oven to 400 degrees F. Spray a rimmed baking sheet with non-stick spray. Place salmon on one end of the baking sheet.

Rinse the green beans (I used a 1 pound package of French green beans) and let them drain. Place on baking sheet alongside the salmon. Drizzle with equal parts of Garlic Infused Olive Oil and Honey Ginger Balsamic Vinegar. Season with salt and pepper and toss to coat.

Place in oven to 10 minutes. Remove from oven and lightly brush salmon with hoisin sauce. Using a spatula, turn green beans over and make sure they're in a single layer.

Return to oven for an addition 8 - 10 minutes, or until salmon has reached an internal temperature of 145 degrees F.

During the last 4 or 5 minutes of cooking, prepare the Rice Cauliflower according to package directions.

Now it's time to sit down and enjoy a beautiful, healthy, and delicious meal

Slow Cooker Country Style Ribs

Today was going to be one of those days. You know the ones. The ones filled with work, doctor's appointments, grocery shopping, and errands. It was definitely a day to bring out the slow cooker. For this recipe, you'll need about two pounds of presliced "country style" ribs. They will hold up to the time spent in the cooker. Add the sauce during the last hour or so of cooking. 

2 lbs. presliced country styled ribs

Granulated garlic

Onion powder

Kosher Salt

Freshly Ground Black Pepper

Liberally coat ribs with seasonings. Add to slow cooker along with 1/2 cup of water. Set on "high" setting for 4 -6 hours or "low" setting 6 - 8 hours depending on the thickness of the ribs.

During last hour of cooking, add enough of your favorite BBQ sauce to completely coat.  

You'll love them!

Salmon Burgers with Old Bay seasoned Slaw

I had another great find at Sam's this past weekend.  Check this out! Wild caught NOT farm raised Alaskan Salmon. You can prepare these different ways such as grilling, pan frying, or baking.
 

I wanted to roast potatoes to go alongside, so I chose the baking method. Twenty minutes later, the burgers are ready to eat and the potatoes are roasted perfectly.

Now to the recipe(s)!

Preheat oven to 425 degrees F.

On a rimmed baking sheet, place the salmon burgers. Sprinkle with Old Bay seasoning.

For the potatoes, wash and peel 3 - 4 potatoes and cut into small cubes. Place the cubed potatoes on the same baking sheet and drizzle with 2 - 3 T. of vegetable oil. Sprinkle with Old Bay seasoning and toss to coat. Spread out in a single layer.

Place in oven and bake for 10 minutes. Remove from oven and flip burgers over and turn the potatoes over and spread in a single layer.

Bake an additional 10 minutes until potatoes are tender. Place burgers on toasted buns and top with your favorite burger toppings OR Old Bay seasoned slaw as shown!

For the slaw:

16 oz. bag finely chopped slaw mix

1/2 cup Mayonnaise (I use Duke's)

2 - 3 T. apple cider vinegar

A few grinds of black pepper

1 t. Old Bay seasoning

In a medium bowl, whisk together mayonnaise, vinegar, black pepper, and Old Bay. Add slaw mix and toss to coat. Refrigerate until ready to serve.