Wednesday, November 9, 2011

Sausage, Egg and Biscuit Casserole...

For Dinner? Yes!!!! Why do we feel the societal conformity that eggs, sausage/bacon and biscuits must be eaten for breakfast only and if we eat them for dinner that somehow it is weird or breaking some rule? Is the 'breakfast police' gonna break your door down saying "I'm sorry ma'am you are violating the law by eating waffles, pancakes or eggs for dinner!" LOL. Even though I had eggs for dinner growing up we still regard eggs for dinner as some guilty pleasure. Like eating cookies would spoil our appetite before a meal. So silly, isn't it?

I found this recipe in Cuisine Magazine . It's a magazine solely of recipes with no ads.
I tweaked a wonderfully sinful sausage and egg casserole I think you'd love.

Sausage, Egg and Biscuit Casserole

adapted from Cuisine Magazine by JennyMac Lipsmack

1 lb. sausage or bacon
7 eggs
1 cup milk
1 cup heavy cream
1 tsp. pepper
1/2 tsp. salt
8 biscuits (canned, leftover homemade ones that are a bit stale, frozen, bakery, what you like best)
1-1/2 cups shredded cheese

Preheat oven to 375 degrees. Coat a 7X11 baking dish with nonstick spray. Brown sausage or cook bacon until brown/crispy. Transfer to paper towel to absorb excess grease.

In a bowl, whisk eggs, milk, cream, salt and pepper.

Split biscuits in half and layer bottoms in greased dish. Sprinkle sausage/bacon over biscuits and top with 3/4 cup of cheese. Cover with biscuits tops and pour egg mixture over top.

TIME to make a decision.... EAT this NOW or tomorrow morning?

Eating now.....Bake for 30 minutes or until eggs are set (165 degrees) and no longer jiggly. Cover with cheese and cook for another 10 minutes. Let casserole stand for 10 minutes.

Eating tomorrow.....Cover with foil. Place and bake in preheated oven for 60 minutes until eggs are set. Uncover and place on 3/4 cup of cheese or until melted.


Cook's Notes:
This dish also came with a sage gravy recipe. Any white sauce is butter, flour and milk or cream (depending how rich you want it) but I really felt this recipe was PLENTY rich and didn't really need it.
I was right, plenty moist, rich custardy eggs with cheese....a rich white sauce just made my arteries feel threatened to close.
K-man was OVER the moon with this tasty dish. I felt so guilty from eating it that I felt we should be eating some salad or fruit with it. K-man shook his head and said "just gimme TWO!"

Sunday, November 6, 2011

Big Game Food

The Skins have a big game today. They have lost the past 3 games, and they have been playing kinda 'eh' these days but just because your team is being 'eh' doesn't mean your "game food" has to be 'eh' too.

We love nachos but none with the canned cheese like they serve typically at stadiums. Yuck. Nachos are fun because you can tweak them so many different ways.

Super Deluxe Nachos

1 lb. SHAVED beef (this is the good quality super thin sliced beef your butcher does, similar to 'steak-um beef' but don't use that unless you are desperate.)
1 envelope Taco Seasoning
1 cup frozen corn
1 can black beans (drained and rinsed)
shredded cheese
Your favorite tortilla chips
Fresh salsa (I usually make my own but the summer tomatoes are gone)
Chopped Jalapenos (I used three, seeded and deveined)
Sour cream

Preheat oven to 350 degrees. Cook your beef with Taco seasoning. Add corn so it will thaw. When beef is cooked add beans. Cover baking sheet with non stick foil. Layer chips on foil and hearty handfuls of cheese. Add layer of hot beef and corn mixture. Add more cheese on top of beef. Place in oven just long enough to melt cheese. About 10 minutes.
Sprinkle on fresh salsa, scoops of sour cream and jalapenos (don't forget all dairy is the ANTIDOTE for the jalapeno evils).

YUM! Have plenty of napkins, your favorite beverage of choice and you will have a happy tummy regardless of how your team plays!