Sunday, June 10, 2012

Clinton's Bacon Egg & Cheese Biscuit Casserole




Breakfast is my favorite meal . . . I could have it day or night or both and it wouldn't bother me.

Clinton Kelly's Bacon Egg and Cheese Biscuit Casserole recipe would be awesome for a brunch party and I wouldn't mind offering them as appetizers for any meal.

Do you watch The Chew?  I've just discovered the show and watch it every chance I get!  Click on the link at the end of this post for more recipes from The Chew.








Ingredients

For the Cheddar Chive Biscuits:


2 cup All Purpose Flour

1 tablespoon Baking Powder

1 teaspoon Sugar

1/4 teaspoon Baking Soda

1/2 teaspoon salt

6 tablespoon unsalted butter (chilled and cut into cubes)

3/4 cup buttermilk

1/2 cup chives (chopped)

3/4 cup Cheddar cheese (shredded)



For the Bacon Egg and Cheese Biscuit Casserole:

1 pound bacon (cooked and chopped)

cheddar chive biscuits

6 large eggs

1 1/2 cup milk

salt to taste

1/2 cup chives (chopped)

1/2 cup cheddar cheese (grated)



Instructions

For the Cheddar Chive Biscuits

Preheat the oven to 425 degrees. 

In a large bowl, combine flour, baking powder, salt, baking soda and sugar. Whisk until well combined.

Cut in chilled cubes of butter into the dry mixture. Texture should resemble small pebbles.

Pour buttermilk over mixture, add chives and cheese and gently stir to combine.

Pour mixture out onto a lightly-floured surface. Knead mixture until dough comes together.

Roll out dough to a 1/3-inch thickness. Using a 1 1/2-inch ring mold, cut out biscuits. Repeat process, being careful not to over knead dough.

Place on a prepared baking sheet, bake for 8-10 minutes or until golden brown.



For the Bacon Egg and Cheese Casserole


Preheat oven to 350 degrees. Butter a 9 x 13 inch casserole dish.

Halve all biscuits, place a single layer of cheddar chive biscuits halves (the bottoms) into the casserole dish. Cover the biscuits with cooked and chopped bacon. Sprinkle cheddar cheese over the bacon layer. Place biscuit tops over the cheese.

In a large bowl whisk together eggs, milk, chives, salt and pepper. Pour egg mixture over biscuits. Cover and refrigerate for 30 minutes, allowing the egg custard to be absorbed into the biscuits.

Bake covered in foil for 45-55 minutes until set.


Click here for more recipes from The Chew




Wednesday, May 30, 2012

Meatball Casserole


This is one of those recipes that you can vary in so many different ways.

It is quick and easy . . . and could even be used as a meal to use up leftovers!





Yield: 8 servings
Serving Size: 1/8 of 9X11 baking pan
Calories per serving: 368
Fat per serving: 8 grams

Ingredients
  • 1/3 cup chopped onions
  • 1/4 cup seasoned bread crumbs
  • 5 tablespoons grated Parmesan cheese
  • 1 egg
  • 1 pound lean ground beef
  • 1 loaf Italian bread, cut into 1-inch slices
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup mayonnaise
  • 1/2 cup mozzarella cheese
  • 1 teaspoon Italian seasoning
  • salt & pepper to taste
  • 2 cups (8 ounces) shredded Italian Blend cheese
  • 1 (24 or 32 oz) spaghetti sauce
  • 2 garlic cloves, minced
Instructions
  1. In a large bowl, combine the onions, bread crumbs and 3 tbsp Parmesan cheese and egg.
  2. Crumble beef over mixture and mix well.
  3. Shape into 1-in. balls; place on a greased rack in a shallow baking pan.
  4. Bake at 375° for 15-20 minutes or until no longer pink.
  5. Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. baking dish (all of the bread might not be used).
  6. Combine the cream cheese, mayonnaise, Italian seasoning, salt and pepper and 2 tbsp Parmesan
  7. Spread over the bread.
  8. Sprinkle with 1/2 cup mozzarella.
  9. Scatter meatballs over the cheese, pour sauce over the meatballs and top with remaining cheese
  10. Bake, uncovered, at 350° for 30 minutes or until heated through.

Variations:

Use ricotta cheese instead of mayo and cream cheese.

Use italian sausage instead of meatballs.

Add strips of green pepper if italian sausage is used.

Use leftover spaghetti sauce



Saturday, May 26, 2012

Cheddar Chicken Stuff Poblanos




Peppers are more like a passion in our kitchen and poblanos are one of my favorites!


Life has been much different lately with The Captain home from the hospital recovering from surgery. Grocery store rotisserie chicken has become my best friend!  This recipe is perfect for what I pick off of the chicken for a leftover meal.


Can't wait to try this recipe :)



4 large poblano chiles 
2 medium tomatoes, chopped 
1/2 medium white onion, chopped 
1 large clove garlic, chopped 
1 tsp. dried oregano, crumbled 
1 tsp. ground cumin 
Generous pinch ground cinnamon 
Kosher salt 
1 Tbs. olive oil 
2 cups shredded cooked chicken, preferably dark meat 
1-1/2 cups cooked brown or white rice 
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.) 
1/4 cup chopped fresh cilantro (including some tender stems) 
1 Tbs. lime juice 


Position an oven rack about 4 inches from the broiler and heat the broiler on high.

Line a large rimmed baking sheet with foil.

Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.

Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor.

Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat.

Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt.

Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.

Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.



nutrition information (per serving):
Calories (kcal): 510; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 14; Protein (g): 37; Monounsaturated Fat (g): 9; Carbohydrates (g): 28; Polyunsaturated Fat (g): 2.5; Sodium (mg): 570; Cholesterol (mg): 125; Fiber (g): 5;











Source and credits:

photo: Scott Phillips
From Fine Cooking 97, pp. 21
December 31, 2008




Tuesday, March 13, 2012

A collection of brownie recipes


Top 5 Brownie Recipes from Mr. Food


I love brownies and Mr. Food always has the best recipes!

These are his top 5 brownie recipes :)









    David's Cookies Online - Click Here
    Visit Our Etsy Shop