Ham and Cheese Strata

Ham and Cheese Strata

 This was so delicious and couldn't be easier. It takes 1 1/2 hours to bake so it makes a good brunch or even a dinner. You can use ant type of meat that you like. I used Canadian Bacon but that is expensive so regular ham will work. 

It needs to soak in the refrigerator for at least 2 hours. That makes it nice and moist. If you leave it in 5-8 hours or all day long it becomes very custard like. Mix it up before you leave for work and when you get home pop it in the oven. Yummy

This recipe serves 8 people

Cut recipe in half and it is just right for 2 with leftovers... and you will want leftovers

Ingredients

• Butter, softened (for pan)
• 4 English muffins, split, toasted, and cut in half
• 1/2 pound sliced (about 10 slices) ham, halved
• 1 1/4 cups shredded (5 ounces) sharp cheddar cheese
• 1/3 cup finely shredded Parmesan cheese
• 8 large eggs
• 3 cups milk
• 1 1/2 tablespoons Dijon mustard
• Coarse salt and ground pepper
• 1/4 teaspoon hot sauce, such as Tabasco

Directions

1. Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Place muffins and ham in an upright position. Sprinkle with cheddar and Parmesan cheeses. Set aside.
2. In a large bowl, whisk together eggs, milk, mustard, 1/2 teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and ham; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.
3. Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.

To test for doneness, pierce center of strata with a sharp knife; it should feel firm and the knife should come out clean.

German Pancakes

German Pancakes

This puffy baked treat is a breeze to make.  Once out of the oven, the pancake collapses quickly, so have your forks ready.

Ingredients

• 3 tablespoons unsalted butter, room temperature
• 3 large eggs
• 3/4 cup whole milk
• 1/2 cup all-purpose flour, (spooned and leveled)
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/4 cup plus 1 tablespoon sugar
• 
  

Directions

1. Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.
2. Combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar.  Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
3. Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar.  Slice into wedges, and serve immediately.

Bacon Pancakes, Makin' Bacon Pancakes

Bacon Pancakes, Makin' Bacon Pancakes

What can be better !!

Every Hipster will love this

Ingredients:

Bacon

Pancake mix

Syrup

Fry up your bacon. One slice per pancake.

Fry bacon just until crisp.

Remove bacon from pan and pour out grease and wipe up bacon bits in the pan.

Replace a small amount of the bacon grease in to the pan. place 1 strip on bacon and pour your ready made pancake mix over the bacon. When pancake has little bubbles then flip it over with a spatula.

Cook until done.

Enjoy with butter and maple syrup

Yummy

crock pot breakfast

Crockpot breakfast

Want breakfast tomorrow without lifting a finger?

Place at the bottom of the crock pot 

2 sliced apples 

1/4 cup brown sugar 

1 tsp cinnamon 

pinch salt 

Pour in 

2 cups of oatmeal 

2 cups of milk

2 cups water

Do NOT stir

Cook overnight for 8 - 9 hours on low

Shopping List for week 2

Shopping list for week 2

I hope I remembered everything lisa!!

Tortilla Soup
Chili Mac
Parmesan Chicken
Chicken Fried Rice
Chicken Fajitas

3 Chicken breasts or boneless chicken thighs
1 lb Lean ground Beef

1 Bell or Red pepper
1 red onion
1 small yellow onion
Fresh cilantro
garlic (you could use garlic salt)
1 lime
green onions (scallions)
snow peas
ginger fresh or powder
1 small zucchini Frozen corn
Frozen Broccoli

6 oz mozzarella cheese
1/2 cup parmesan cheese
1 cup cheddar cheese
sour cream
eggs

taco seasoning
soy sauce
chicken broth
can of beans
tomato sause
can diced tomatoes
penne pasta
flour tortillas
oil
rice
sugar
cumin

Beef Tortilla Soup

Beef Tortilla Soup

Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.

Everyday Food, January 2009

            Prep Time
15 minutes

            Total Time
15 minutes

            Yield
Serves 2

Ingredients

            1 tablespoon olive oil

            4 garlic cloves, minced

            1 teaspoon Taco Seasoning

            1/2 lb of Ground Beef

            1 cans (14 1/2 ounces each) diced tomatoes in juice

            1 cans (15 ounces each) black beans, rinsed and drained

            1/2 can (14 1/2 ounces) reduced-sodium chicken broth

            1 cup frozen corn kernels

            Coarse salt and ground pepper

            1/2 cup crushed tortilla chips, plus more for serving (optional)

             Cheddar cheese

            1 tablespoon fresh lime juice, plus lime wedges for serving

Directions

.                 In a large saucepan, heat oil over medium. Cook  ground beef, garlic. cook until meat is no longer pink, drain grease. Add taco seasoning cook until fragrant. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.

Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

Chili Mac

Chili Mac

Ingredients

            Coarse salt and ground pepper

            4 oz. penne or other tube-shaped pasta

            1 teaspoon extra-virgin olive oil

            1 garlic cloves, roughly chopped

            1/2 small yellow onion, diced small

            1/2 pound ground beef chuck (85 percent lean)

            3/4 teaspoons ground cumin

            1/2 cup corn kernels, thawed if frozen

            1 small zucchini, diced medium

            1 can (16 ounces) diced tomatoes

            cheddar, grated (1/2 cup)

Directions

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes.

Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among four bowls, top with meat sauce, and sprinkle with cheese.