Sliced cheese (sharp cheddar or American do the best)
Cooked breakfast meat (ham, sausage, bacon)
Instructions:
Step One: Preheat the over to 300 degrees. Add eggs, milk, chicken powder and black pepper to a bowl. Blend together with an emulsifier, or add to a blender. Blend until everything is well combined.
Step Two: Strain the mixture through a sieve to remove chunky egg bits. Add parchment paper to the inside of a baking dish. Pour the egg mixture into the baking dish.
Step Three: Chop the whole green onion and add to the top of the egg mixture.
Step Four: Wrap the top of the baking dish with aluminum foil. Put the baking dish on top of a baking sheet. Fill the baking sheet with water. Cook in the oven for 1 hour.
Step Five: Cut the egg mixture to the size that will fit your burger buns. Add mayo or hot sauce the burger bun, add the egg and breakfast meat of choice.
1 ½ – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese
Instructions
Make Meat Filling
Step One: Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally
Step Two: Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally
Step Three: Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute
Step Four: Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain
Step Five: Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally
Step Six: Set the meat mixture aside. Preheat oven to 400 degrees F
Make Potato Topping
Step One: Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Step Two: Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Step Three: Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Step Four: Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble Casserole
Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving
Notes: To make this dairy and gluten-free, sub out the flour for almond flour and the half and half/butter with a milk alternative
Step One: Preheat oven to the temp indicated on the Pillsbury can. Once the oven is to temp, cook the biscuits according to the instructions.
Step Two: Heat a pan to medium high heat. Cook the sausage.
Step Three: Add butter. Once the butter is melted, add the flour. Make sure to coat the sausage in the flour.
Step Four: Add one cup of milk to the sausage and flour. Mix everything together. The mixture should be very thick. Keep adding in milk, little by little, mixing it through the sausage to get the right consistency. You may not need the entire 2 cups of milk.
Step Five: Add smoky seasoning, paprika and black pepper to the mixture.
Step Six: Garnish with green onion and serve with biscuits.
Notes: For a more complete breakfast, poach two eggs and serve with the biscuits and gravy. Tabasco is the best hot sauce for this meal.
1 box instant Jello French Vanilla (do NOT use Cook and Serve Jello)
1/2 cup sour cream
1 box yellow cake mix, I recommend Betty Crocker
1/2 cup canola oil
Baker’s Joy non stick spray (this is the only spray I’ve used that successfully keeps the cake from sticking, Pam doesn’t not work)
1/2 cup sugar
2 tablespoons Hersey’s cocoa special dark mix
1 teaspoon cinnamon
Instructions:
Step One: Preheat over to 350 degrees
Step Two: Mix all ingredients in a standing mixer. Spray Baker’s Joy on the inside of the coffee cake pan. Add mixture to the coffee cake pan
Step Three: Allow the cake to cook for about 35 minutes. Use a wooden skewer, and stick it into the middle part of the cake. If the cake mixture comes out on the wooden stick, then keep cooking the cake for an additional five minutes and repeat with the wooden stick. If the the wooden stick comes out of the cake clean, then the cake is ready to take out of the oven
Step Four: Mix together the sugar, cocoa mix, and cinnamon in a bowl. Sprinkle the mixture on top of the cake and enjoy!
1 teaspoon EACH paprika, garlic powder, black pepper and salt
Breading
1 cup flour
1/2 cup corn starch
1 tablespoon EACH paprika, garlic powder, cayenne pepper
1 teaspoon salt and pepper
Spicy Mayo
1/2 cup mayo
1 teaspoon hot sauce
1 teaspoon paprika or cajun seasoning
1/2 teaspoon garlic powder
Assemble
4 medium sized brioche buns
Mayonnaise
Sliced pickles
3-4 cups of canola oil for frying
Instructions:
Step One: Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun (see video below).
Step Two: In a large bowl, buttermilk, paprika, garlic powder, salt & black pepper. Add the chicken to the mix and place in the fridge to marinate up to 24 hours or use right away. (I recommend marinading for 24 hours)
Step Three: Heat oil in a large heavy-duty skillet or pot on medium temperature or until the temperature reaches 350F.
Step Four: In a medium shallow bowl, whisk the flour, cornstarch, and spices. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.
Step Five: Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 165F.
Step Six: Melt 1 tablespoon butter in a large saucepan and toast buns face down until golden and crisp. Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on each bun. Top with pickles and chicken. Enjoy hot!
Notes: For extra crispy chicken, do a double fry. Fry chicken per the directions in Step Five. Repeat until all chicken has been fried once. Turn the oil temperature up to medium high, wait until the oil reaches that temp. Then return each piece of chicken separately into the oil. Fry again for about 2 minutes until the breading is a deep golden brown color. Repeat with each piece of chicken.
Step One: Melt butter in a large pot over medium-high heat. Stir in red onions, sweet onions, and salt. Cook, stirring frequently, until onions are caramelized and almost syrupy, about 35 minutes
Step Two: Stir in chicken broth, beef broth, red wine, and Worcestershire sauce. Bundle parsley, thyme, and bay leaf with kitchen twine; add to the pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard herb bundle. Reduce heat to low; stir in vinegar and season with salt and pepper. Cover soup and keep warm over low heat while you prepare the toast
Step Three: Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Arrange bread slices on a baking sheet and broil, turning once, until well toasted on both sides, about 3 minutes. Remove from heat; do not turn off the broiler
Step Four: Arrange 4 large oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice of toasted bread, 2 slices Gruyère cheese, and 1/4 of the Asiago cheese. Sprinkle a little bit of paprika over the top of each one
Step Five: Cook under the hot broiler until bubbly and golden brown, about 5 minutes. Cheese will cascade over the sides of the crock and form a beautifully melted crusty seal as it melts
Notes: You can substitute Italian bread for French bread, Swiss for Gruyère, and mozzarella for Asiago.
Step One: The day before serving, remove the roast from the package and dry thoroughly with paper towels. Set roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. Mix kosher salt, black pepper, thyme, and garlic powder together in small bowl; sprinkle over the roast
Step Two: Preheat the oven to 450 degrees F (230 degrees C). Place celery, carrot, and onion into the bottom of a roasting pan; place the roast on top
Step Three: Roast in the preheated oven for 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 120 degrees F (54 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. The temperature of the meat will rise about 10 degrees during resting time
Step Four: To make au jus sauce: Skim excess fat from pan drippings in the roasting pan. Place the pan over a burner set to medium heat; stir in beef base and 1 1/2 cups of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard vegetables. Combine cornstarch and 1 teaspoon of water in a small bowl; whisk the mixture into sauce. Allow sauce to thicken slightly; pour into a gravy boat and serve with roast
Step One: For the teriyaki sauce, heat sake, mirin, soy sauce and brown sugar in a small saucepan over medium heat. Bring to the boil, then simmer on low for 3-4 minutes or until the sugar dissolves. Set aside until ready to cook.
Step Two: Thread chicken onto skewers. Then take 2-3 sheets of leek and roll into a cylinder. Thread the rolled leeks onto skewers.
Step Three: Heat a large non-stick frying pan over medium heat. Brush the pan with a little oil. Cook chicken skewers for 2-3 minutes each side or until almost cooked. Brush chicken with a generous amount of teriyaki sauce. Turn and brush the other side. Keep turning and basting chicken until sauce thickens and chicken is cooked through. Do the same with the leek skewers. Transfer skewers to a serving plate. Top with spring onion to serve.
