Cheesy Breakfast Casserole

Before you go on, there are a few things you should know about this recipe.
#1-You can't just get up on a Sunday morning and think "Gee!  Breakfast Casserole would be really good right about now!".  It doesn't work that way.  Enjoying Breakfast Casserole on Sunday morning requires thinking about it on Saturday, first.  For one thing, stale bread is a must-have.  For another thing, every recipe I've ever run across for a casserole of this nature requires overnight refrigeration.  Think of it this way, food this tasty requires advance planning.
#2-This recipe will blow every diet you have ever thought about starting.  It's chock full of the three deadliest diet sins; carbs, fats, and calories.  So, plan to spend some time on the treadmill while the oven is preheating...
#3-It's worth it...on all counts.

What's In It:


4 c. cubed stale bread (Most recipes specify white bread but that isn't necessary.  Sourdough is good, if you're feeling particularly adventurous, go with Rye!  You can "create" stale bread in your oven, but it really isn't the same.  Plan ahead, or go to a local bread store.  Some of them sell stale bread.  Better yet...some of them cube it for you!)
2 c. sharp cheddar cheese, shredded (If you're buying it bagged, buy the smaller size)
2 12-oz. cans evaporated milk
1 lb. breakfast sausage (I prefer "hot" or "sage" flavor)
10 lg. eggs, beaten slightly (Thank you Chloe, Sylvia, Pat, and Lucy!)
1/4 c. minced sweet onion
1 tsp. dry mustard (Key ingredient)
1/2 tsp. freshly ground black pepper
Dash cayenne powder

How To Make It:


Cook sausage in large skillet, crumbling it as it browns.  Drain.
Butter 13x9 baking dish.
Pour bread cubes into prepared dish.
Top with shredded cheese.
In medium bowl, combine milk, eggs, mustard, onion, and seasoning.
Pour over bread and cheese.
Sprinkle sausage on top.  Cover.
Refrigerate overnight.
Bake at 325 degrees for 50 to 60 minutes.  (You may need to cover with aluminum foil for last few minutes of baking if cheese on top browns too quickly.)
Allow to sit for 3 to 5 minutes before slicing.
Serve warm.

Easy Strata Florentine

As I type this, I have four dozen eggs in my refrigerator.  I have happy chickens, and happy chickens make prolific layers.  I give lots of them to friends, and still have lots left over.  So it was out of a sense of desperation that I discovered strata.
According to Wikipedia, strata is "a family of layered casseroles" that are often served at brunch and are comparable to quiche and frittata.  As far as I can tell, the main resemblance lies in the preeminence of eggs and cheese.
I define strata a little differently.  I define strata as the vegetable soup of egg casseroles, because you can add most anything to it's base of egg and cheese, and end up with something yummy.
This recipe is especially easy as it incorporates "Stovetop Stuffing Mix" which is, in my opinion, a little bit of magic inside a box.  As you probably know by now, I don't believe in killing myself if I know I can't improve on convenience.

What's In It:


1 small sweet onion, chopped
1/2 c. red bell pepper, chopped
4 c. fresh spinach, chopped or shredded, as you desire
1 box (6 oz) Stovetop Stuffing Mix, any variety (And, no.  Store brands are not as good in this case.)
2 tbs. fresh parsley, chopped (Just this once, don't use dry.  It matters.  Fresh has so much more flavor and color.)
6 eggs (Thank you Pat, Sylvia, Chloe, and Lucy!)
3/4 c. shredded mozzarella cheese (I actually prefer a mix of "Italian" cheeses.  You can find this in the shredded cheese section of your market.)
Olive oil

How To Make It:


Preheat oven to 375 degrees.
Spray 8" square baking pan with baking spray.
Drizzle large skillet with olive oil before adding chopped onions and peppers.
Saute over medium-high heat for 5 minutes or until softened.
Stir in spinach and remove from heat.
Prepare stuffing according to package directions.  Add spinach mixture, stirring well.  Stir in parsley.
Beat eggs and pour into stuffing mixture.
Pour mixture into prepared pan.
Sprinkle with cheese.
Bake 35 minutes or until browned and firm.
Cool 15 minutes before cutting.
Serve immediately.


© Copyright 2009-2011 Stacye Carroll All Rights Reserved

Egg Stuffed Stuffing Muffins

I don't do sweet at breakfast.  I like a good cinnamon roll...mid-afternoon...just after lunch has worn off.  And, infrequently...at best.
I like a savory breakfast.  I like something that'll stick with you.  I like protein, and meat, and cheese, and meat...I like calories that count.
This recipe has that...and more.  Bacon and eggs...bacon and cheese...eggs and cheese...cheese and bacon...it's all there.. in a stuffing shell.
Yum.


What's In It:


1 pkg. (6 oz) stuffing mix, for chicken (Store brand is fine.)
12 eggs (Thank you Sylvia, Pat, Lucy, and Cleo!)
6 strips bacon, fried, drained, and chopped into bits(I like thick-sliced bacon.  You'll get more meat and less fat.)
1/2 c. shredded Monterey Jack, Colby, Sharp Cheddar, or Pepper Jack cheese(You decide!)
Paprika

How To Make It:


Preheat over to 400 degrees.
Prepare stuffing mix according to package directions.
Spray 12 muffin cups with cooking spray.
Press 1/4 c. stuffing mix into each muffin cup, covering bottom and bringing up sides to form 1/4" rim around top of muffin cup.
Crack 1 egg into each stuffing-filled muffin cup.
Sprinkle with bacon bits and cheese.
Top with dusting of paprika.
Bake 20 min. or until yolks are set.
Let stand 5 minutes before serving.

© Copyright 2009-2011 Stacye Carroll All Rights Reserved

Parmesan Crab Quiche

I'm a firm believer in the old adage, "If it ain't broke, don't fix it.", and there's nothing "broke" about the mix of eggs, cheese, and sweet, succulent crabmeat.  In keeping with the theme begun with yesterday's post, I give you "Parmesan Crab Quiche".
Everything about this pie is elegant.  No one will ever guess it took you just minutes to prepare.

What's In It:


1 refrigerated pie crust (I use Pillsbury's.  I can't make it better, so I don't even try.)
3 green onions, chopped
2 tsp. olive oil
12-16 oz lump crabmeat (This time, you can scrimp.  The mix of onions and cheese will cover for you.)
1 tsp. grated lemon rind
1/2 tsp. Old Bay seasoning (Use the powder as the liquid is much more potent)
1/8 tsp. cayenne pepper, ground
1 c. half-and-half
3 lg. eggs (Thank you Chloe, Sylvia, Pat, and Lucy!)
1/4 tsp. sea salt, finely ground
1/2 tsp. freshly ground black pepper
3/4 c. freshly grated parmesan cheese (No powder this time, please.  Get out the grater.  It matters!)


How To Make It:


Preheat oven to 400 degrees.
Bake piecrust for 8 minutes or until lightly browned.  Set aside to cool.
Saute onions in olive oil over medium heat for 2 minutes.
Stir in crabmeat and next 3 ingredients.  Saute for an additional 2 minutes.
In large bowl whisk together half-and-half and next 3 ingredients.
Add cheese and crab mixture.  Stir well.  Pour into cooled crust.
Bake on lowest rack for 35 to 40 minutes or until set. (Middle of pie will be set on top but still "jiggle" slightly.)
Let stand 15 minutes before slicing.




© Copyright 2009-2011 Stacye Carroll All Rights Reserved

Crab Souffle

Spring has sprung!  Everything here is in bloom!    As I walked across a department store today, in search of something new and springy to wear to the office this week, my focus was diverted by an assortment of pastel colored Easter icons.  There were hopping bunnies, chirping chicks, and eggs of every size, color, and flavor.  This week, in honor of Spring's much anticipated arrival, we'll focus on her most iconic image, the egg.
You can't make a souffle without eggs.  Try it, I dare you.  This souffle calls for four.  It would take me at least 2 days to collect that number from my tiny flock of four.  But it'd be worth it.  Eggs give a souffle it's souffle.  They make it puffy, and rich, and buttery, and good.
One of my favorite things about this recipe is that as you read it, you can almost taste it.  Make it.  I dare you!

What's In It:

12 oz. fresh crab meat (Quality matters in this recipe.  Spend a couple more bucks for the best.)
1/2 loaf french bread, cubed (Reserve remaining half to serve with souffle)
8 oz. Muenster cheese, cubed
2 tbs. chopped fresh parsley (May substitute dried, if you must.  Increase to 3 tbs.)
1/4 cup shredded swiss cheese
4 eggs (Thank you Chloe, Sylvia, Pat, and Lucy!)
3 c. milk  (I only buy organic.  If I need antibiotics, I'll see my doctor.)
3 tbs. butter, chopped into pieces (Never margarine!)
2 tsp. mustard powder
1 1/2 tsp. grated fresh onion  (Substitute dried, if you must.  Increase to 2 1/2 tsp.)
1 tsp. minced fresh garlic  (I keep a jar of minced garlic in my refrigerator in case I run out of fresh)
1/2 tsp. white pepper

How To Make It:


Preheat over to 350 degrees.
Spray 2 1/2 qt. souffle dish with cooking spray.
Place single layer of bread cubes in bottom of prepared dish.
Cover with a layer of crab and a layer of Muenster cheese.  Sprinkle with parsley.
Repeat layers 2 more times.
Top with shredded swiss cheese.
Whisk together eggs, milk, butter pieces, mustard powder, onion, garlic and pepper.
Pour over layers.
Cover and refrigerate for at least 3 hours or overnight.
Remove from refrigerator approximately one hour before cooking.  Dish should come to room temperature before cooking.
Bake 1 hour and 15 minutes or until puffed and golden brown on top.

30 Days of Holiday: Deviled Eggs Fit For A Queen

Yes, deviled eggs.  I know, I know.  They're a staple at picnics, Fourth of July cookouts, and Easter dinner.  And, they're bright yellow, a standard color for spring. Everything about deviled eggs virtually screams warm weather.
I'm posting them as a holiday recipe because, in my house. that's just what they are.  Admittedly, those holidays do include Easter and the Fourth of July but, according to my oldest son, a holiday isn't a holiday without deviled eggs, no matter the weather.
As if I needed one, I do have another reason.  These are simply the best tasting deviled eggs I've ever tasted.  (Sorry Mom.  Yours were great, but I wish you'd had a chance to taste these!) 
A big thank you to my friend Kay Morris (LYMI) for sharing, and her friend Joan Ellis for having the creativity to bring these flavors together.

What's In It:

1 dozen eggs (Thank you Chloe, Sylvia, Pat, and Lucy!)
1/2 c. mayonnaise
6 slices bacon, fried until crispy and chopped
2 tbs. shredded cheddar cheese (I use medium)
1 tbs. honey mustard (Yes, I said honey mustard.  Stay with me.  I promise you won't be sorry.)
1/4 tsp. freshly ground black pepper

How To Make It:

Fry bacon until crisp, cool, drain, and chop.
Boil eggs (Recipe for perfect boiled eggs:  Place eggs in Dutch oven.  Fill with water, covering eggs by 1 inch.  Add 1 tsp. baking soda.  Bring to boil over medium/high heat.  Remove from heat and cover.  Let stand 12 to 15 minutes.  Transfer eggs to bowl of ice water and let stand 2 minutes before peeling.*)
Halve eggs, removing yolk into small bowl.
Using a fork, mash yolks until fine.  Add mayonnaise, stirring well.
Add next four ingredients.  Stir until incorporated.
Spoon or pipe yolk mixture into whites.
Just before serving, dust with paprika.
Make copies of recipe.  You will need them.

*Boiled egg recipe courtesy of Martha Stewart Living May 2006



© Copyright 2009-2010 Stacye Carroll All Rights Reserved

Tastes of Summer: Seafood Quiche and Chocolate Zucchini Bread

Despite the lack of rain, and some hideously warm temperatures, my gardens and my chickens flourish.
Last week, I pickled for two days.  I'll post those recipes later.
Yesterday, I found myself with several pounds of ripe zucchini and four dozen eggs, despite having given away two dozen earlier in the week.  My girls are prolific layers!
I polled my facebook friends for zucchini recipes and received an overwhelming response.  Many suggested frying slices.  Some shared their favorite grilling recipe, and a European friend shared a recipe involving yogurt and dill that can be used as spread on toast. I do plan to try that one later.
I settled on Chocolate Zucchini bread which I served for dessert after a dinner of Seafood Quiche.  I had thought to have salad with the quiche, but decided against it, as the flavors of the pie were meant to be savored.  They really needed no accompianment.  I hope you agree...

Seafood Quiche (adapted from "Emmaline and Hessie's Seafood Quiche as it appeared in the AJC)

This recipe calls for crabmeat and shrimp, but you could add any seafood you like.  Lobster and scallops would make a nice addition.

Serves 8.

Peel and devein 1/2 pound shrimp. Saute, in one tbl. butter and the seasoning of your choice. (I like Paul Prudhomme's Seafood Seasoning.) Remove from heat just as shrimp begin to get some color.


Bake refrigerated pie shell according to package directions.  (I usually bake a few minutes less than suggested to prevent over-browning.  Be sure to bring the shell up and over the rim of the dish as the filling fills the shell completely.)  Upon removing baked shell from oven, reduce temperature to 325 degrees.

What's in it:

1 tbl. butter
1/2 c. finely chopped onion
1/4 c. finely chopped bell pepper (I used chili bells as that is what I have in my garden.  The extra spice was nice.)
1/4 c. finely chopped celery
1/2 crab meat (check for shells)
Cooked shrimp
1 c. grated swiss cheese
1 1/4 c. scalded half and half
2 eggs, plus 2 yolks, beaten (Thank you Chloe, Sylvia, Pat, & Lucy!)
1 tsp. sea salt
2 tsp. Old Bay Seafood Seasoning
Pinch chopped basil  (I use fresh, for the flavor and the added color.)

How to make it:
While the crust bakes, melt butter in a saucepan over medium heat.  Saute' onion, bell pepper, and celery until translucent, about 5 minutes.  Add crabmeat and shrimp.  Pour into baked crust.  Sprinkle with grated cheese.
Combine scalded half and half, eggs, salt, and Old Bay Seasoning.  Pour over cheese.  Sprinkle with basil.
Bake in 325 degree oven for 40 to 50 minutes, or until set. 
Allow to cool for 10 minutes before slicing.


Chocolate Zucchini Bread

Double the chocolate, double the fun!  Next time, I'll add 1/2 c. toasted, chopped pecans or coconut to this very moist sweet bread.




What's in it:
2 (1 oz) squares unsweetened chocolate
3 eggs (Thank you Chloe, Sylvia, Pat, & Lucy!)
2 c. white sugar
1 c. vegetable oil
2 c. grated zucchini
1 tsp. vanilla extract (Never imitation!)
2 c. all-purpose, unbleached flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3/4 c. semisweet chocolate chips

How to make it:
Preheat oven to 350 degrees.  Generously spray 2 9x5 loaf pans with cooking spray.  Microwave chocolate for 30 seconds.  Stir, and heat for 20 seconds more.  Stir until smooth.
In large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate.  Beat well.  Stir in flour, soda, salt, and cinnamon.  Fold in chocolate chips.  Pour batter into prepared pans.
Bake in preheated oven for 1 hour, or until toothpick inserted in center comes out clean.
Allow to cool before slicing.









© Copyright 2009-2010 Stacye Carroll All Rights Reserved