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                          FEATURED RECIPES NOVEMBER 2018

 

Mom's Breakfast Strata

1 lb sausage, casings removed

1 pkg (10 oz) frozen chopped spinach, thawed

2 c sliced fresh mushrooms

and drained

8 eggs, beaten

2 Tbs all-purpose flour

10 c cubed, day-old bread

2 Tbs mustard powder

3 c whole milk

1 tsp salt

2 c shredded cheddar cheese

2 tsp butter, melted

1 1/2 c cubed Black Forest ham

2 tsp dried basil

Generously grease a 9x13-inch casserole dish. Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish. Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5-10 minutes; drain. Mix mushrooms, eggs, bread, milk, cheese, ham, spinach, flour, mustard powder, salt, butter, and basil together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight. Preheat oven to 350 degrees. Bake in the preheated oven until a knife inserted into the center of the strata comes out clean, 60-70 minutes.

Dad's Breakfast Strata

3/4 lb small red potatoes, sliced

1 tub (8 oz) Chive and Onion cream cheese spread

12 slices bacon, cut into 1 inch pieces

6 eggs

8 c French bread, cut into 1/2 inch cubes

1/4 tsp black pepper

1 c small broccoli florets

2 1/2 c milk

1 1/2 c cheddar cheese, divided

Cook potatoes and bacon in large skillet on medium heat 8 -10 minutes or until bacon is crisp and potatoes are tender, stirring occasionally; drain. Combine potato mixture, bread, broccoli and 1 cup shredded cheese; spoon into 13x9-inch baking dish sprayed with cooking spray. Whisk cream cheese spread, eggs and pepper in medium bowl until blended. Gradually add milk, beating well after each addition; pour over bread mixture, and wait until all the moisture is absorbed. Cover with foil. Refrigerate 2 hours. Heat oven to 375 degrees. Bake strata, covered, 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese; bake, uncovered, 10 minutes or until cheese is melted.

Bacon and Shrimp Chowder

8 oz bacon, chopped

1 russet potato, peeled and cut into 1/2 in cubes

1 onion, diced

1/4 c chopped green onions, more for garnish

2 Tbs all-purpose flour

kosher salt

3 c low-sodium chicken stock

freshly ground black pepper

2 c half-and-half

In a large pot over medium-high heat, brown bacon until crisp. Transfer bacon to a plate and reserve fat in pan. Add onions and cook until softened, 6 minutes. Add flour and stir continuously with wooden spoon until absorbed. Stir in chicken stock, half-and-half, potatoes, green onions, salt and pepper and simmer on medium-low until potatoes are tender. Add shrimp and simmer until pink, then stir in half the cooked bacon. Garnish with remaining bacon and green onions.

Chili Pie w Corn Bread Crust

4 Tbs vegetable oil, divided

1 can (14 oz) fat-free refried beans

1 lb ground beef chuck (85% lean)

salt

1 large onion, finely chopped

2/3 c fine to medium ground cornmeal

2 medium bell peppers, seeded and chopped

2/3 c all-purpose flour

2 cloves garlic, chopped

1 tsp baking powder

1 Tbs chili powder

1 large egg

1/4 tsp ground chipotle chile

2/3 c milk

1 can (14 oz) fire-roasted diced tomatoes

2 serrano chiles, thinly sliced

1 can (14 oz) kidney beans, rinsed and drained

fresh cilantro for garnish

Preheat the oven to 400 degrees. In a 12-inch oven-safe skillet, heat 1 tablespoon oil over medium heat. Add the beef; cook until browned, breaking up the meat to crumble. With a slotted spoon, transfer the beef to a bowl; discard the excess fat. To the same skillet, add the onion and bell peppers; cook for approximately 7 minutes, stirring. Add the garlic, chili powder, and ground chipotle. Cook stirring. Return the beef to the skillet. Stir in the tomatoes, beans, and 1/2 teaspoon salt. Cook until the mixture is hot. Remove from the heat. Meanwhile, combine the cornmeal, flour, baking powder, and 1⁄4 teaspoon salt. In a separate bowl, whisk the egg, milk, and the remaining oil; add to the cornmeal, stirring to combine. Fold half the serrano chiles into the batter. Pour over the beef mixture, spreading it to cover. Dot the top with the remaining serrano peppers. Transfer the skillet to the oven. Bake 25 minutes, or until a toothpick inserted into the top comes out clean. Let stand for 10 minutes. Garnish with cilantro.

Taco Skillet

1 Tbs extra-virgin olive oil

1 can tomato sauce

1 onion, chopped

3 c cooked white rice

1 lb ground beef

1 c shredded cheddar, divided

2 Tbs all-purpose flour

1 c shredded Monterey Jack, divided

1 packet taco seasoning mix

1/4 c sour cream

1 c low-sodium chicken stock or water

1/4 c green onions, thinly sliced

Preheat oven to 375 degrees. In a large oven-proof skillet over medium heat, heat oil. Saute the onion, stirring occasionally, until softened. Add beef, stirring to break up the meat, and cook until no longer pink. Drain fat and return pan to the stove. Stir in flour and taco seasoning mix and cook coating all the meat. Add chicken stock and tomato sauce. Bring the mixture to a boil. Reduce heat to low and let simmer up to 10 minutes. Stir in cooked rice, half cup cheddar, half cup Monterey Jack and sour cream. Sprinkle the top of the casserole with remaining cheeses. Bake 20 minutes until top is golden brown. Garnish with green onions and serve.

Salted Dark Chocolate Tart

CRUST:

2 Tbs butter, cubed

1 1/2 c Oreo cookie crumbs

dash salt

1/3 c butter, melted

FILLING:

CARAMEL:

4 c dark chocolate chips

3/4 c sugar

1 1/4 c heavy whipping cream

3 Tbs water

1 tsp vanilla extract

1/3 c heavy whipping cream

1/2 tsp large-crystal sea salt

In a small bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-inch fluted tart pan with removable bottom. Cover and refrigerate for 30 minutes. CARMEL: In a small saucepan over medium heat, combine sugar and water. Cook, shaking pan occasionally, until sugar is melted and mixture is almost clear (do not boil). Increase heat to medium high; bring to a boil, without stirring. Cover and boil for 2 minutes, tightly hold lid of pan down. Uncover; shake pan. Cook 1-2 minutes longer or until mixture is amber, shaking pan several times. Remove from the heat; stir in cream (mixture will bubble) until smooth. Stir in butter (mixture will bubble) and salt until blended. Pour into crust; refrigerate for 15 minutes. FILLING: Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Let stand for 20 minutes. Pour over caramel. Sprinkle with sea salt. Refrigerate for at least 3 hours. Remove from the refrigerator about 45 minutes before serving.