CATHY’S SOURDOUGH SAUSAGE BREAKFAST CASSEROLE
Oven 350 (in the morning) Prepare the night before:
Sliced stale sourdough bread, enough to cover 11 x 13 pan about 1 ½ to 2 inches thick, lightly
buttered on one side then diced (or use stale french bread or stale dense textured bread)
8 eggs
2 cups 2% or whole milk (don’t use skim)
½ tsp salt
pepper
1 pound mild breakfast sausage cooked, drained
1 pound bacon diced and cooked crisp, drained
2 cups sharp grated cheddar cheese
Cook meat first. Grease or spray 11 x 13 pan, add bread, top with cooked meats, then milk and egg mixture. Cover with cheese.
Refrigerate overnight.
Bake at 350 for 50 minutes covered, then uncovered for 10 minutes.
Friday, September 9, 2011
Sunday, January 9, 2011
Tarragon Orange Chicken
I found this recipe when I decided I should use some of the huge tarragon plant out front. It is different, and good.
Ingredients:
8 chicken breast halves, with bone, and skin on
4 tablespoons butter
4 tablespoons olive oil
Salt and pepper
1/2 cup orange juice
2 cups chicken broth
2 sprigs tarragon - chopped
4 tablespoons unsalted butter, cut into bits
Directions:
Preheat the oven to 375 degrees F.
Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes, or until chicken is done.
Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.
Serve the chicken with the sauce spooned over the top.
Ingredients:
8 chicken breast halves, with bone, and skin on
4 tablespoons butter
4 tablespoons olive oil
Salt and pepper
1/2 cup orange juice
2 cups chicken broth
2 sprigs tarragon - chopped
4 tablespoons unsalted butter, cut into bits
Directions:
Preheat the oven to 375 degrees F.
Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes, or until chicken is done.
Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.
Serve the chicken with the sauce spooned over the top.
Zuni Café Rosemary-Roasted Potatoes
These potatoes are awesome, I love them.
Preheat oven to 400.
Ingredients:
About 1 ½ pounds peeled yellow-fleshed potatoes (I use russet)
Salt
a leafy sprig of fresh rosemary
About 1/4 cup extra-virgin olive oil
Peel potatoes and cut into about 1 to 1 ½ inch chunks. Place the potatoes in a 4-quart pot and add cold water to cover by a few inches. Add salt liberally, stir to dissolve. Taste the water, it should be well-seasoned), use about 1 ½ teaspoons per quart of water. Bring to a boil, then simmer until potatoes are tender, 6-12 minutes. Drain well, taste. Potatoes should be perfectly seasoned and delicious already. Place in a bowl while still warm. Strip a palmful of leaves from the rosemary sprig and mash and bruise them with the back of a knife until bruised and fragrant. Add them to the bowl of potatoes and drizzle with olive oil to coat liberally. Transfer potatoes to a shallow roasting pan (make sure they are not too crowded), and bake at 400 degrees until golden, 20 to 25 minutes. Some will stick, pry off with a metal spatula. To preserve their crunchiness, don’t pile them, leave on the roasting pan until served. You can keep them warm in a 275 degree oven for awhile.
Preheat oven to 400.
Ingredients:
About 1 ½ pounds peeled yellow-fleshed potatoes (I use russet)
Salt
a leafy sprig of fresh rosemary
About 1/4 cup extra-virgin olive oil
Peel potatoes and cut into about 1 to 1 ½ inch chunks. Place the potatoes in a 4-quart pot and add cold water to cover by a few inches. Add salt liberally, stir to dissolve. Taste the water, it should be well-seasoned), use about 1 ½ teaspoons per quart of water. Bring to a boil, then simmer until potatoes are tender, 6-12 minutes. Drain well, taste. Potatoes should be perfectly seasoned and delicious already. Place in a bowl while still warm. Strip a palmful of leaves from the rosemary sprig and mash and bruise them with the back of a knife until bruised and fragrant. Add them to the bowl of potatoes and drizzle with olive oil to coat liberally. Transfer potatoes to a shallow roasting pan (make sure they are not too crowded), and bake at 400 degrees until golden, 20 to 25 minutes. Some will stick, pry off with a metal spatula. To preserve their crunchiness, don’t pile them, leave on the roasting pan until served. You can keep them warm in a 275 degree oven for awhile.
Tom Douglas' Red Bliss Mashers
Very tasty mashed potatoes, and NO peeling! I actually weigh the potatoes, so I don't get "soup" or something. Use a potato masher to mash.
Ingredients
2 ½ pounds red or other new potatoes, washed
6 tablespoons (3/4 stick) unsalted butter (I used salted)
1 tablespoon minced garlic
½ cup heavy cream
6 tablespoons freshly grated Parmesan cheese (I used canned)
1/4 cup sour cream
Salt and freshly ground black pepper
Directions:
Leaving skins on, cut the potatoes in halves or quarters and put in a large pot of cold salted water. Bring to a boil and cook about 25 minutes or until soft. Drain well and put into a bowl.
Meanwhile, heat the butter in small saucepan over medium heat; then add the garlic.
As soon as the garlic is aromatic but not browned (browned means the garlic has basically burned and it changes to a bad flavor) pour the heavy cream into the pan and gently heat.
Mash up the potatoes, then add the cream mixture, Parmesan and sour cream and mash some more. Season with salt and pepper, serve immediately.
Ingredients
2 ½ pounds red or other new potatoes, washed
6 tablespoons (3/4 stick) unsalted butter (I used salted)
1 tablespoon minced garlic
½ cup heavy cream
6 tablespoons freshly grated Parmesan cheese (I used canned)
1/4 cup sour cream
Salt and freshly ground black pepper
Directions:
Leaving skins on, cut the potatoes in halves or quarters and put in a large pot of cold salted water. Bring to a boil and cook about 25 minutes or until soft. Drain well and put into a bowl.
Meanwhile, heat the butter in small saucepan over medium heat; then add the garlic.
As soon as the garlic is aromatic but not browned (browned means the garlic has basically burned and it changes to a bad flavor) pour the heavy cream into the pan and gently heat.
Mash up the potatoes, then add the cream mixture, Parmesan and sour cream and mash some more. Season with salt and pepper, serve immediately.
Cathy's Chile Beans
A secret to good chile is "cooking" the chile powder. If you have red wine on hand, that is good in this also. This is a very "northern" and tomatoey chile.
Ingredients:
2 pounds ground beef
1 large or 2 small onions, chopped
2 cloves garlic, crushed and chopped
1 package of chile seasoning mix, (enough for 2 pounds of meat)
1 tablespoon Mexican oregano, crushed in your palm
2 teaspoons freshly ground cumin (or use powdered)
3 tablespoons chile powder
4 - 15 ounce cans ranch style beans (or two large cans)
2 large cans or 4 small 15 oz cans whole tomatoes (use same amount of beans and tomatoes; do not substitute canned chopped tomatoes, or any other kind)
3/4 to 1 cup water
Directions:
Put tomatoes in a bowl and cut up or break up with your hands. Cook and crumble beef in a large pot with onions and salt and pepper; drain. Add garlic and chile mix and other seasonings. Cook on medium heat, stirring constantly so it does not burn, about 3-4 minutes. You are cooking the chile into the meat. Add the beans, tomatoes and water (I usually use the full cup, you may like it thicker), simmer for 1-2 hours, partially covered. If you like it hotter, add some cayenne, or offer hot sauce.
Ingredients:
2 pounds ground beef
1 large or 2 small onions, chopped
2 cloves garlic, crushed and chopped
1 package of chile seasoning mix, (enough for 2 pounds of meat)
1 tablespoon Mexican oregano, crushed in your palm
2 teaspoons freshly ground cumin (or use powdered)
3 tablespoons chile powder
4 - 15 ounce cans ranch style beans (or two large cans)
2 large cans or 4 small 15 oz cans whole tomatoes (use same amount of beans and tomatoes; do not substitute canned chopped tomatoes, or any other kind)
3/4 to 1 cup water
Directions:
Put tomatoes in a bowl and cut up or break up with your hands. Cook and crumble beef in a large pot with onions and salt and pepper; drain. Add garlic and chile mix and other seasonings. Cook on medium heat, stirring constantly so it does not burn, about 3-4 minutes. You are cooking the chile into the meat. Add the beans, tomatoes and water (I usually use the full cup, you may like it thicker), simmer for 1-2 hours, partially covered. If you like it hotter, add some cayenne, or offer hot sauce.
Cathy's Best Creamy Chicken Soup
This soup is very good, worth the extra effort to make the home-made broth.
Ingredients:
1 - 3 to 4 pound chicken, (cook with ½ onion, 1 bay leaf, 6-8 peppercorns, 1 or 2 celery ribs, some fresh parsley)
1/4 cup butter (part olive oil if desired)
8 ounces button mushrooms, sliced
1 cup sliced celery
2 medium carrots, shredded
1 medium onion, chopped
1/4 cup flour
1 pint half and half (2 cups)
1-2 tablespoons chopped fresh parsley
2 cups dry penne pasta, or bowtie pasta (or other favorite shape, not spaghetti though)
1/4 pound sugar snap peas, halved (or quartered) diagonally (about 1 cup)
( I use snow peas instead - remove strings)
3 tablespoons fresh lemon juice
Directions: Cook chicken in 8 cups water with ½ onion, bay leaf, peppercorns, celery and a little fresh parsley (I use the stems) Simmer for about an hour; cool, remove chicken from bones, chop into bite size pieces. Strain broth, skim off fat. (For fat free, refrigerate broth several hours or overnight and lift off hardened fat) Reduce the broth by boiling on high, to 6 cups. Season with some concentrated chicken broth granules, about 4 teaspoons (or, just use salt) and a dash of celery salt, to taste.
Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5-10 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in room temperature or warm chicken stock. Brink soup to a simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken, simmer 5 minutes
(Chicken soup can be prepared up to this point 1 day ahead. Cool slightly, cover and refrigerate)
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain. Bring chicken soup to a simmer. Mix in cooked pasta and peas, simmer 2 minutes. Mix in lemon juice, season to taste with salt and freshly ground pepper.
Ingredients:
1 - 3 to 4 pound chicken, (cook with ½ onion, 1 bay leaf, 6-8 peppercorns, 1 or 2 celery ribs, some fresh parsley)
1/4 cup butter (part olive oil if desired)
8 ounces button mushrooms, sliced
1 cup sliced celery
2 medium carrots, shredded
1 medium onion, chopped
1/4 cup flour
1 pint half and half (2 cups)
1-2 tablespoons chopped fresh parsley
2 cups dry penne pasta, or bowtie pasta (or other favorite shape, not spaghetti though)
1/4 pound sugar snap peas, halved (or quartered) diagonally (about 1 cup)
( I use snow peas instead - remove strings)
3 tablespoons fresh lemon juice
Directions: Cook chicken in 8 cups water with ½ onion, bay leaf, peppercorns, celery and a little fresh parsley (I use the stems) Simmer for about an hour; cool, remove chicken from bones, chop into bite size pieces. Strain broth, skim off fat. (For fat free, refrigerate broth several hours or overnight and lift off hardened fat) Reduce the broth by boiling on high, to 6 cups. Season with some concentrated chicken broth granules, about 4 teaspoons (or, just use salt) and a dash of celery salt, to taste.
Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5-10 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in room temperature or warm chicken stock. Brink soup to a simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken, simmer 5 minutes
(Chicken soup can be prepared up to this point 1 day ahead. Cool slightly, cover and refrigerate)
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain. Bring chicken soup to a simmer. Mix in cooked pasta and peas, simmer 2 minutes. Mix in lemon juice, season to taste with salt and freshly ground pepper.
Basic Italian Meatballs
Makes a lot, I cook these and freeze some.
Ingredients:
mix together --
1 cup unseasoned dry bread crumbs
3/4 cup Romano or Parmesan cheese (I use canned)
½ cup hole milk
½ cup low-sodium beef broth (I use canned usually)
½ cup chopped fresh parsley
3 eggs, beaten
2 tablespoons dried oregano
1 tablespoon garlic, minced
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 teaspoon dried basil
1 teaspoon crushed red pepper flakes
pinch nutmeg
add – 2 pounds ground chuck
Cover bottom of large baking pan with:
1 cup low-sodium beef broth
Directions:
Preheat oven to 450 degrees. Stir together all ingredients (except the ground meat and 1-cup broth for pan) in a large mixing bowl. Add the ground chuck and mix together thoroughly with a fork (using a fork keeps it from being over-mixed and compacted) Shape into golf-sized balls and add to large baking pan or rimmed sheet that has been sprayed with nonstick cooking spray. Space the meatballs on the pan so they are not touching or crowded together. Cover bottom of pan with beef broth. Bake for 25 minutes, or until the meatballs are just cooked through. Reserve pan juices, can add to pasta sauce.
Ingredients:
mix together --
1 cup unseasoned dry bread crumbs
3/4 cup Romano or Parmesan cheese (I use canned)
½ cup hole milk
½ cup low-sodium beef broth (I use canned usually)
½ cup chopped fresh parsley
3 eggs, beaten
2 tablespoons dried oregano
1 tablespoon garlic, minced
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 teaspoon dried basil
1 teaspoon crushed red pepper flakes
pinch nutmeg
add – 2 pounds ground chuck
Cover bottom of large baking pan with:
1 cup low-sodium beef broth
Directions:
Preheat oven to 450 degrees. Stir together all ingredients (except the ground meat and 1-cup broth for pan) in a large mixing bowl. Add the ground chuck and mix together thoroughly with a fork (using a fork keeps it from being over-mixed and compacted) Shape into golf-sized balls and add to large baking pan or rimmed sheet that has been sprayed with nonstick cooking spray. Space the meatballs on the pan so they are not touching or crowded together. Cover bottom of pan with beef broth. Bake for 25 minutes, or until the meatballs are just cooked through. Reserve pan juices, can add to pasta sauce.
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