Thursday, January 12, 2017

Baked Denver Omlette

I am so pleased with this breakfast dish!! If you love the blend of ham, egg and cheese together, you'll love this.

  • 1/2 cup chopped red bell pepper (chop veggies small)
  • 1/2 cup chopped green bell pepper
  • 1/3 cup chopped yellow onion
  • 2 tsp olive oil
  • 1 cup (heaping) chopped cooked ham (I used a fully cooked bone-in ham steak)
  • 8 large eggs
  • 1/3 cup milk
  • Salt and freshly ground black pepper
  • 1/2 cup shredded sharp cheddar cheese
  • Sliced avocados, for serving (optional)
  • Chopped chives and hot sauce, for serving (optional)
  • Preheat oven to 400 degrees. Spray a 7 by 11-inch or 9 by 9-inch baking dish with cooking spray. Sprinkle ham into an even layer in bottom of baking dish.
  • Heat oil in a skillet over medium-high heat. Once hot, add red and green bell peppers and onion and cook until softened, about 4 minutes. Evenly pour pepper mixture over ham layer then sprinkle evenly with cheese.
  • In a large mixing bowl whisk together eggs and milk until well blended. Season with salt and pepper and stir, then pour over mixture in baking dish.
  • Bake in preheated oven until puffy and set, about 22 - 25 minutes. Cut and serve warm with avocado slices and optional chives and hot sauce.

Pork Stuffed Cabbage Rolls

This simple and delicious dish is brought to you by Martha Stewart! I'm so glad I found this recipe for a night we are craving a taste of Asian. I usually get Eric eggrolls and make fried rice with this dish. The cabbage rolls feel healthy so I don't feel so bad about eggrolls and rice!

1 small, green head of cabbage (core removed)
12-16 oz. ground pork
1 slice white sandwich bread, crumbled
1 medium carrot, shredded
3 green onions, chopped
2 T tomato paste
2 T apricot preserves
1/2 C chicken broth
1/2 t dried sage
salt and pepper, to taste
  1. 1. In a pot of boiling water, cook cabbage until outer leaves are bright green and pliable, 6 to 8 minutes. Remove from pot. Pull off 8 leaves. Trim thick core from each leaf.
  2. In a bowl, mix pork, bread, carrot, 2 scallions, tomato paste, preserves, 1/4 cup broth, sage, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place 1 cabbage leaf in a small bowl. Fill halfway with pork mixture; fold leaf over filling. Repeat with remaining leaves. Place rolls, seam sides down, in a single layer on a heatproof plate.
  3. In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with rolls on rack. Pour remaining 1/4 cup broth over rolls; sprinkle with remaining scallion. Cover; steam until firm, 12 to 15 minutes (add more water as needed). Serve with steaming juices and scallions.

Shrimp, Sausage, and Squash Casserole

This is a very delicious dinner that I found on Mark's Daily Apple. It has no carbs and has tons of meat! The flavors really blend together nicely.

Taken directly from the site:

  • 5 individual yellow crookneck squash (or zucchini), sliced
  • 1 onion, finely chopped
  • 6 slices bacon, chopped into pieces
  • 1/2 pound Italian sausage (spicy or regular)
  • 1 pound raw shrimp (peeled/deveined/tails off), chopped into bite-sized pieces
  • 2 eggs
  • Butter, if needed for sautéing
  • Optional seasonings: salt, pepper, Cajun seasoning or hot sauce, Parmesan cheese

  • 1. Preheat over to 350° Fahrenheit.
    2. Cook the bacon and sausage together in a large soup pot or other deep pot. When fat begins to render, add the onion. Sauté until bacon is slightly crispy, sausage is crumbled and cooked and onion is soft.
    3. Add the sliced squash (it may be easiest to add it in several batches) and stir to coat with meat and rendered fat. Turn the heat to high. This is necessary to quickly cook off any moisture the squash releases so that the squash can brown and caramelize, rather than “boil” in its own water. If the sausage and bacon have not rendered enough fat to cook the squash, then add some butter to the pot. The squash is done once it is slightly browned and there is no liquid sitting in the pot. By this time, the squash will have reduced by about half. Season with your choice of salt, pepper, Cajun seasoning and/or hot sauce.
    4. Remove the pot from the stove and let it cool slightly.
    5. Beat the eggs in a small bowl and pour over the squash mixture.
    6. Add the raw shrimp and 1-2 handfuls of grated Parmesan cheese (optional).
    7. Stir to combine all ingredients then pour into a casserole dish.
    If you like, top the dish with a few pats of butter or a sprinkle with Parmesan cheese. Bake until hot and bubbly, approx. 30 minutes.
    (It is important to not cook the shrimp prior to baking the casserole. The shrimp will get overcooked and rubbery if you do.) Enjoy!

    Oven "Fried" Chicken Wings

    These wings taste like they were cooked in a deep fryer! However, they were done completely in the oven and have the perfect crispy, tender flavor. I love using hot sauce for my wings, but any works for these!

    1 to 3 lbs wings and legs
    baking powder
    boiling water
    olive oil
    1 stick butter
    Frank's hot sauce
    1. Generously salt wings in a large mixing bowl. Cover and refrigerate 3 to 24 hours.
    2. Boil water. Pour water into the bowl of chicken and let sit for 2 minutes.
    3. Drain water and thoroughly dry chicken with paper towels. Very dry is key.
    4. In a mixing bowl, combine chicken, more salt, 1 to 1 1/2 t baking powder. Toss to coat.
    5. Place chicken on a foil-lined baking sheet on wired racks. Cook at 375 to 400 degrees for 45 minutes. After 20 minutes, flip chicken.
    6. Melt butter. Stir in 1/4 to 3/4 C Frank's hot sauce. Toss chicken in batches.