Tag Archives: recipes

Crock Pot Breakfast Casserole for Christmas Morning!

This looks absolutely delicious! From www.Time2TakeAction.net:

Breakfast casserole in the crock pot!

Ingredients:…

-1 bag 26 oz. frozen hash browns

-12 eggs 1 cup milk 1 tablespoon ground mustard

-1 16 oz. roll sausage – maple, sage, or regular

-16 oz. bag shredded cheddar cheese

-Salt and pepper
Directions:

1. Spray crock pot and evenly spread hash browns at the bottom.

2. Crack 12 eggs in a large bowl.

3. Mix well (and slowly) using a whisk.

4. Add the milk.

5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I’ve come to love (and use) this in most of my recipes.

6. Add plenty of salt…. …and lots of fresh pepper. Mix well and set aside.

7. Cook the sausage on high heat, drain and set aside.

8. Add sausage on top of hash browns.

9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.

10. Mix it up well. Or good, depending on where you’re from.

11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it’s spread evenly.

12. Turn the crock pot on low for 6-8 hours.
Some fun variations of this recipe. Before cooking (during prep) you can add:
chunks of sourdough bread, diced chili peppers, salsa, diced green onions

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Simple, Sensational Stir-Fry!

Simple, Sensational Stir-Fry!

pexels-photo-2181151-Stir-fry

My hubby loves sampling different types of foods while on trips to Japan.  Here’s a delicious, easy, healthy stir-fry recipe my family enjoys a lot.

Ingredients:

– Cut up chicken, beef, or shrimp

– Vegetable assortment – sliced bell peppers, onions, broccoli, cauliflower, carrots, snow peas, radicchio, spinach leaves, bean sprouts, water chestnuts, etc. Maybe toss in a few of those tiny little corncobs (do you suppose they’re all grown on tiny little fields by tiny little farmers with tiny little tractors? I’ve always wondered..)

-Peanuts, almonds, or cashews (or all three!)

– Cooked rice – we like either brown or long-grain Jasmine rice cooked in our Aroma rice cooker from Costco.

-Oil: peanut tastes nice with stir-fry, but others are fine too.Blog Post Photos 034

-1 cup beef broth, mixed with 1 tsp flour (wheat or arrowroot)

-1/2 cup soy sauce or coconut aminos.

“A good, well-lived today makes every yesterday a dream of a good future,

and every morning is a vision of hope.”

– Asian proverb

Method:

1. Heat oil over medium heat in a wok or large skillet.

2. Dissolve Better than Bouillon into the hot water. Add last two ingredients and stir with a fork to break lumps. Set aside.

3. Spoon the meat pieces into the skillet and stir until lightly browned (cut a piece to make sure it’s cooked inside), then remove to a bowl. Don’t overcook! You will cook them more later.

2. Add more oil to the skillet, increase heat to medium-high, and toss in the vegetables. Carrots and other tough veggies take a bit longer than the soft ones, so you may wish to add these first. Stir-fry for a few minutes to heat and soften. They should still be a little crisp.

3. Return the meat pieces to the mixture and stir until it reaches desired doneness.

4. Add the nuts.

5. Now add the bouillion mixture and stir briefly. It will thicken quickly. Remove from heat.

6. Spoon over rice and enjoy with some nice plum wine and pretty chopsticks!

“Help thy brother’s boat across, and lo!

Thine own has reached the shore.”

– Another Asian proverb

 

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Omelettes Royale

Omelettes Royale

Omelette-Pexels

Photo by Engin Akyurt

I used to think omelettes were too complicated (of the “Do not attempt this at home!” variety), but after watching a number of experts at wonderful places like Biltmore Estate and Hilton Head resorts, I’ve learned a few tricks to make it simple and fun.

Ingredients:
– 2-3 eggs
– 1 tsp milk
– Olive oil and/or butter
– ¼ tsp salt (if desired).
– Seasonings (fresh basil, Italian seasonings, or whatever you like)

– ½ cup chopped meats and/or vegetables – ham, peppers, onions, mushrooms, etc. (I like to roast the veggies in olive oil for 5 minutes or so. If I prepare some for homemade pizza on a Friday night, I’ll save half for omelettes on Saturday morning – yum! Otherwise, simply sauté them in the omelette pan beforehand)

– ½ cup shredded cheese (I like shredded NY Sharp Cheddar). Feta’s nice too (with spinach!), or jack cheeses.

Method:
First, cut up some fresh fruit, squeeze a few oranges for juice, and start some fine coffee brewing, so you don’t have to do this later when your omelette is ready. They cook fast. 🙂 I like dark roast coffee blends like Starbucks Verona or Gevalia Espresso Roast. Mmmm! Next, heat a good omelette pan (I like the green ceramic kind) on medium-high with the oil or butter. Beat the eggs, milk and salt.

When the pan is ready, pour in the mixture. Then, follow

Trick # 1: Tilt the pan and lift the edges to drain excess liquid from the top (this allows the omelette to cook evenly).

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Once the bottom of the omelette is lightly firm – not cooked hard (even though the top is still runny), follow

Trick # 2: Flip it over.

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Now sprinkle the fillings on top. Reserve a little cheese.

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And fold over.

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Reduce temp to low, cook to finish on one side, then flip to the other and sprinkle the rest of the cheese on top.

A perfect omelette! Très simple.

English: An omelette

Here’s a lighter variety made with fewer eggs. Lowfat cheese can also be used.

Bon appétit!

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Neapolitan Pizza Crust

Neapolitan Pizza Crust – Makes Two 12 inch Pizzas

(or a single bigger one!)

Adapted from my fabulous friend Ann Minard’s blog La Buona Cucina

Homemade Pizza

Ingredients:

1.5 tsp. yeast (or 1 packet)
1.5 cups slightly warm (110 F.) water
1 Tbsp. sugar
5 Tbsp. cold-pressed, extra virgin olive oil
4 cups flour (freshly ground whole grain is best)
1.5 tsp. salt
Italian seasonings: parsley, oregano, garlic

Mixer Method: Mix warm water, yeast, and sugar until sudsy on medium-high speed in a Kitchen Aid or other dough-capable mixer, using a normal mixer attachment. Then reduce to medium-low speed. Switch to dough hook. Add 2.5 cups flour, oil, salt, and seasonings, then mix together until a ball forms, adding more flour by the half-cup as needed. Once it’s neither dry or sticky (sticky is better than dry), knead on medium-low speed for 7 minutes.
Hand Method: Mix warm water, yeast, and sugar then stir, allowing it to foam up. Place the dry ingredients in a bowl and make a well. Add the liquid, oil, salt, and seasonings. Mix together to form a ball. Knead for a good 10-20 minutes. Kneading is complete when the dough is smooth and elastic.
Cover the bowl with an oiled sheet of plastic wrap.

Note: A plastic bowl can be covered with wrap if the sides are wet first with water.

Let the dough rest until it doubles in size, at least one hour. Don’t punch and roll again, or it will fluff up like bread dough.
If using a pizza stone, place in oven to preheat at 450 degrees at least 30 minutes before baking. Move dough to a floured counter and divide in half. If you like, oil one of the dough balls and freeze in a freezer ziplock bag. Keeps for up to 3 months.

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Stretching: Either roll dough into circles of your desired thickness with a rolling pin on a floured surface or use the dimpling method to stretch – form the dough balls into fat circles and let sit for a minute. Dimple with your fingers from the inside out, turning the dough as you go. When the dough reaches half the size you want it to be, start stretching it out by using one fist underneath and one hand to turn it: This is similar to the professional method used in pizza parlors only a lot slower and done on the counter instead of tossing it up in the air. If the dough gets tough and doesn’t want to stretch, allow to rest for a few minutes.

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Baking: Transfer dough to a piece of baking parchment on top of a paddle (pizza peel) or pizza pan. Add toppings.

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My family likes homemade marinara, shredded whole milk mozzarella, chopped vegetables roasted quickly in olive oil (while the pizza stone is heating – or sautéed in a pan), garlic, and fresh basil leaves.

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When ready to bake, slide pizza with parchment onto the stone in the oven, place in a pan and set on the center rack if not using a stone.

Be careful not to burn your hands!Neapolitan Pizza 011

Check oven frequently. Depending on the thickness, it should bake nicely in 5 to 12 minutes. Wait till crust is golden-brown and cheese on top is bubbly. Then use paddle to remove from oven and place on a large baking pan for slicing.

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For an elegant touch, serve with freshly shredded parmagiano reggiano and basil infused olive oil. Bon appétit!

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