BREAKFAST QUESADILLA

1 large white potato

8 slices of bacon
10 oz spicy pork sausage
4 large eggs
¼ cup milk
 Kosher salt and Ground pepper to taste
1 Tablespoon onion powder
1 Tablespoon Garlic Salt

2 cups shredded fiesta blend cheese

4 burrito size flour tortillas

Salsa and Sour Cream

 

Dice potato into bite size pieces and place in large skillet with one teaspoon of oil.  Cook on medium heat for approximately 15 minutes until they begin to turn golden brown.  Slice bacon into pieces and cook with potatoes until crisp.  Remove from skillet and drain but do not discard bacon grease.  Brown sausage in same skillet.  Once sausage is brown return potato and bacon to skillet and remove from stove.  Whisk egg, milk, salt, pepper, onion powder, and garlic together in a mixing bowl.  Return about 1/8 cup of bacon grease to skillet with potato and meat.   Pour egg mixture in skillet and turn heat to medium.  Once egg begins to set rotate a spatula around the edges lifting slightly allowing liquid to drain beneath the cooking egg.  This allows the egg to become fluffier.   Once as much egg as possible has been rotated gently kneed the egg over several times, flipping when possible.  When egg is done and no more liquid is visible remove from stove.

Heat a griddle (I use my breakfast griddle) on high.  Let warm for at least 5 minutes and turn to a medium heat.  Place one tortilla on the hot griddle.  Layer ½ of the shell with shredded cheese, covering generously.  Place ¼ of the egg mixture on top of the cheese and cover with another generous portion of shredded cheese.  Place the other ½ of the tortilla over the egg and cheese.  With a spatula flatten quesadilla as much as possible without losing any of the filling.  Once bottom of shell has become brown and crisp flip and allow other side to become brown and crisp.  Remove from heat and let stand for five minutes so cheese is slightly cooled.  Cut into four pieces.  Serve with sour cream and salsa.

Repeat process for remaining three tortillas.

DOUBLE PLEASURE MAC'N CHEESE

If you find Mac'N Cheese to be one ultimate comfort dish you"ll enfoy this version. I'm not a big fan of a backed take on the dish, but why not?  I wanted something that wasn't part of the normal menu. I call this  Double Pleasure because of the creamy cheese and crunchy topping.

1 16oz pkg large shell noodle
1 cup milk
1 cup french onon dip
1/2 cup butter
2 cups diced Velveeta cheese
1 1/2 cup diced pepper jack cheese
1 1/2 cup colby jack chees
3/4 cup Panko bread crumbs
3/4 cup crispy onion toppers crumbed

Cook pasta according to package directions. While pasta is cooking warm milk, french onion and butter  in a 3 quart sauce pan on medium heat. Add velveete and whisk until completley blended. Add remaining cheese small amounts at a time and stir until completley melted.
Remove pasta from heat once done and drain. Do not rinse. Pour into a 9 x 9 baking dish that has beem coated with cooking spray. Pour cheese sauce over pasta Top with bread crumbs, and than onion toppers. Bake in a preheated 350° oven for 20 to 25 minutes until top is golden brown.

VEGAN SPAGHETTI BAKE

Just to be clear (and proper) all vegan recipes posted here belong to my daughter who shares credit for this blog with me. I've tried her dishes before and I can't wait to try this one. I love italian!


1 16 oz pkg Spaghetti
1 14 oz Tofurkey Italian Sausage
1 8 oz pkg Daiya Mozzarella Shreds
1 pkg Daiya Prvolone slices
3 Cups Marinara Sauce (see recipe below)
Kosher Salt and Ground Pepper to taste

Cook speghatti according to package directions and drain. Rinse in cold water to stop cooking process. Dice and gently saute sausage seasoned with Salt and Pepper. Stir constantly to avoid burning.  Seat sausage aside for later use.

I used the following fresh marinara sauce (made in advance):

Four large beefstake hothouse tomatoes
1/2 cup diced Onion
3 large Garlic Cloves minced
2 Tbs Olive Oil
1 1/2 Tbs Oregano
2 Basil leaves
1 Tbs Thyme
1 Tbs Rosemary
1 Tbs Cilantro
Kosher Salt to taste

Quarter 4 Tomatoes and place in a medium pot of boiling water.
Saute onion and garlic in saucepan with heated olive oil.  Saute for three minutes and remove setting aside. Once tomatoe skins have seperated from the tomatoe lift from boiling water.  Remove skins from tomatoe with a fork by gently placing fork under skin and lifting.  Puree tomatoes in blender and add to onion/garlic.  Stir in all herbs with salt and simmer on medium heat for 10 minutes.

Any can sauce will due. Just be sure to chech the ingredients.

Brush a 4 X 6 baking dish with olive oil. Layer bottom with 1/3 of noodles, sausage, and sauce in order. Top with mozerella cheese and  provolne cheese.  Complete layers 2 more times. Bake uncovered in a 350° preheated oven for 30 minutes.

VEGAN BANANA-PUMPKIN WAFFLES

 

One of the best things about a waffle is not just how good they taste.  If you make ahead on the weekend the waffle will  freeze easily.  You can pull one out any day of the week and simply stick it in the toaster for a quick, easy, warm and delicious breakfast.  This recipe will make roughly 1/2 dozen.


2 Cups Flour
4  Tsp. Baking Soda

1/2 Tsp. Salt

1/4 Cup Sugar

2 Tsp Cinnamon

1/2 Tsp. Nutmeg

1 Small Banana ripe

1/2 Cup pumpkin puree

1  Cup Soy Milk

 

 

 

 

Preheat waffle iron according to directions. Mix first five ingredients together in a large mixing bowl.  Blend mashed banana and pumpkin in a separate bowl.  Using a pastry blender, or a large fork, stir into dry dough until combined well to resemble a slightly moist batter.  Add milk a little at a time to reach right consistency.  Batter should pour easily into waffle maker, but not overspill.  Cook for 7 to 10 minutes, or until waffle maker no longer steams and your waffle is a golden brown.

 

TO REVERT TO A NON-VEGAN RECIPE REPLACE SOY MILY WITH REGULAR MILK.

 

 

 

 

 

 

CREAMY POTATO AND CHICKEN CASSEROLE

One dish meals are always quick and easy.  When they are full of old fashion, cold weather, comfort they are even better.  Throw in a lot of those home grown crops and you simply can't miss.  It's the most perfect way to warm up with a good movie and someone special.  If you are in a hurry canned chicken will do in a pinch.  But I don't recommend it.  Fresh cooked chicken is best  and you have the advantage of all that rich chicken broth to make any dish full of flavor.  I like to use chicken quarters.  Not only are they tasty, but you can usually find them at a good price.  Serves 4 to 6.


Four good size chicken hind quarters

Boil quarters in fresh water with a dash of salt for at least an hour until done.  Remove meat from pan and set aside.  Save broth.

1/2 cup green bell pepper
1/2 cup red bell pepper
4 cloves of minced garlic
1 bunch (about one dozen) green onions chopped
2 cups fresh, uncooked green beans sliced
2 tablespoons olive oil
1 8oz can cream of mushroom soup
four medium to large white potatoes

1 1/2 cup shredded mozzarella cheese
2 cups panko bread crumbs

Heat olive oil in a large pan.  Saute all vegetables in oil for 5 minutes stirring constantly.  Add 2 cups of the saved chicken broth and the mushroom soup.  Stir until thoroughly blended.  Remove chicken from bones and add to pan.  You want nice large chunks of meat to bite into so don't over shred.

Slice potatoes thinly and place in a 9X13 casserole dish that has been sprayed with cooking oil.  Smother the potatoes with chicken and cover with foil.  Bake in oven at 350 for one hour.  Remove pan from oven and layer top with cheese.  Top with bread crumbs and return to oven.  Bake uncovered for another 15 minutes.  Allow to cool for 10 minutes before serving.
 

BUFFALO CHICKEN PARMESAN

My favorite way to fix Sunday dinner is a tray of finger food to enjoy while watching the game.  Chicken nuggets are always a favorite weather they are baked or fried.  Buffalo Chicken is the best.  They are well seasoned, and you can add as much spice as you like.  I always make plenty so there are leftovers.  Reinventing leftovers is something I get a kick out of.  This is quick and simple and oh so delicious.  If you don't want to make Buffalo Chicken I'm sure the local supermarket has a bunch already prepared for use.  Recipe serves 2



BUFFALO CHICKEN

2 Boneless Skinless Chicken Beasts
1 cup flour
1 cup panko bread crumbs

2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon cayenne pepper (adjust to complaint your specific tastes for spice)

1/4 teaspoon garlic powder

1/2 teaspoon paprika

 

Cut chicken into cubes.  Place all remaining ingredients into a gallon double zipper storage bag.  Toss in chicken and shake well for several minutes to coat all chicken.  Leave chicken in bag for another five minutes.  Place nuggets on a cookie sheet coated with baking spray.  Gently spruce the top of each nugget with spray also.  This will allow the nuggets to turn crispy. Cook for ten minutes in a 350 degree oven.  Turn each nugget over and cook for an additional ten minutes.  Remove from oven and set aside.

 

1 8oz package vermicelli

1 16 oz can marinara sauce with garlic and onion

1/2 cup grated Parmesan cheese

1/2 cup grated Mozzarella cheese.

 

Cook pasta according to package directions and drain well, but do not rinse.  Place half of the noodles on 2 ceramic oven safe plates.  Top pasta on each plate with 3/4 cup of the marinara sauce and 1/2 of the buffalo chicken.  Sprinkle generously with Parmesan and Mozzarella cheese.  Place plates in oven and bake for five to seven minutes or until cheese is completely melted.

CHIPOLTE CHEESY POTATO CASSEROLE

Potatoes to me are the ultimate comfort food. They happen to be one of the most versatile vegetables around. They will make a great side dish or a complete meal on there own.  It is the only vegetable I can think of that you can fry, mash, bake, steam or boil and still have the ultimate dish.  Leftovers? No problem.  They reheat perfectly, or try creating a hole new dish (ie fried potato cakes from leftover mashed potatoes).  This recipe will serve four to six with enough of tomorrows lunch.


2 LBS russet potatoes sliced
2 Cups chicken broth
1/4 Cup chopped green onion
1/4 Cup chopped green pepper
1/4 Cup chopped red pepper
4 garlic cloves crushed
1 mini chipotle (or 2 if you prefer) bullion cube
1/4 cup flour mixed with 1/2 cold water
1 Medium tomato sliced
1/2 LB Velveeta cheese sliced
1/2 Cup Asiago cheese shredded

 Add broth, onions, peppers, garlic and bullion in a large pan and bring to a boil.  Briskly whisk in flour and water mixture. Remove from heat.

Place 1/2 of the sliced potatoes in the bottom of a glass casserole dish and cover with 1/2 of the broth..  Layer 1/2 of the sliced Velveeta cheese on top of the potatoes.  Repeat the the layers one more time.  Top with sliced tomato and shredded Asiago cheese.  Bake in a 400 degree oven for 45 minutes to 1 hour or until potatoes are completely done.  Let set 10 minutes before serving.