March 28, 2017
Hands down this is our favorite breakfast casserole. Simple and really good.
1 pound Jimmy Dean sausage
1 tube (8 ounces) Pillsbury refrigerated crescent rolls
4 large eggs
2 tablespoons milk
salt and pepper to taste
3/4 cup shredded cheddar cheese
In a large skillet, cook the sausage breaking up while cooking over medium heat until no longer pink; drain. Spray a 13×9 inch baking pan with cooking spray. Unroll crescent dough onto the bottom and 1/2 in. up the sides of the pan and seal the seams. Sprinkle the sausage over crescent dough. In a bowl, beat the eggs, milk, salt, and pepper; pour over the sausage. Bake for 15 minutes uncovered, at 400° or until eggs are set. Top with cheese and bake until cheese is melted another 1-2 minutes.
Yield: 8 servings.
March 21, 2017
I don’t know why I have been so intimidated to make salsa at home! It was super easy and really good. This gave me a chance to finally use my Kitchen Aid food processor which was perfect for this recipe. I thank Ree Drummond aka The Pioneer Woman for this recipe which I know I will make again and again!
Restaurant Style Salsa
Two 10-ounce cans diced tomatoes and green chilies, ( Rotel )
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves
1/4 cup chopped red onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced
Place all ingredients in a food processor and pulse until desired consistency. Refrigerate at least an hour before serving.
This recipe makes a big batch I haven’t tried halving so I suggest sharing with a friend or in my case take some over to mom and dad.
March 14, 2017
My son a few weeks ago asked if I’d make chili when he came home for spring break from college. I told him probably not since I don’t like chili when it’s warm. Well Mother Nature had other plans and my boy lucked out. We went to bed to snow falling last night here in Virginia and I told him he’d get his request. Until today I hadn’t really found a recipe that I thought that’s it ! That’s the chili I’d make as my go to for my family. I was watching The Pioneer Woman the other day and thought I’d give hers a try but knew I’d have to make some alterations. Only my husband, my son and myself eat chili in my house, (my daughter wants no part) and all three of us really liked it.
Adapted from Ree’s Simple Perfect Chili
2 pounds lean ground beef
2 cloves garlic minced
1 small onion chopped
2 8 ounce cans tomato sauce
1 6 ounce can tomato paste
1 14.5 ounce can beef broth
1/2 can beer
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 15 ounce can pinto beans drained and rinsed
1 15 ounce can small red beans drained and rinsed
shredded cheddar cheese
Brown ground beef onion and garlic in large pot. Drain any excess fat. Add the next eleven ingredients mixing well. Cover and simmer for an hour over low heat. Serve with toppings of choice.