Big Batch English Muffin Breakfast Sandwiches

Do you ever find yourself with company for the weekend and wondering what to serve for breakfast?  With a little bit of planning, you can prepare fantastic breakfast sandwiches for 12 in a little more than an hour.  Best part of this recipe . . . you can freeze these sandwiches and then pop them in the microwave for about a minute and a half when you're in a hurry for breakfast or dinner.
 

18 large eggs

1 cup whole milk
2 tsp kosher salt
1 tsp black pepper
2 cups hot water
12 English muffins, split
24 cheese slices, your choice
12 thick-cut bacon slices, cooked and cut in half

Preheat your oven 325 degrees with racks in upper and lower third positions.   Generously coat a 13 x 9" baking dish with cooking spray; place dish on a large, rimmed baking sheet.  

Whisk eggs in a large bowl until smooth.  Whisk in milk, salt and pepper.  Pour mixture into prepared baking dish.  Place in the oven on lower rack; carefully pour hot water around dish on baking sheet to create a water bath.  Bake until eggs are just set, 30 - 35 minutes.  Carefully remove baking dish from baking sheet and let cool 5 minutes.   Run a knife around edges of baking dish to loosen the egg mixture; cut into 12 even portions (about 2 1/2 x 3 " each).

Preheat oven to broil.  Place muffin halves on a baking sheet, cut sides up.  Top each of 12 muffin halves with 1 slice of cheese; broil until cheese is melted, about 1 minute.  Transfer untopped muffin halves to a plate; set aside.  

Using a spatula, place an egg portion on each cheese-topped muffin half; cover with another slice of cheese.  Broil until cheese is melted, about 1 minute. Remove from oven.  Top with bacon and reserved muffin halves.  

Fried Squash with Creamy Herb Dipping Sauce

If you're a gardener like me, you probably have an overabundance of zucchini and yellow squash each summer.  This is a delicious way to serve them.  Me, I like everything fried.  Just can't help myself.  The herb dipping sauce is the perfect compliment. 

3 yellow squash or zucchini, sliced into 1/2" rounds

2 1/2 tsp kosher salt, divided, plus more to taste

1/3 cup mayonnaise

1/3 cup sour cream

3 Tbsp chopped fresh tender herbs (such as dill, chives and parsley)

1 tsp white wine vinegar

2/3 cup whole buttermilk, divided 

1 tsp garlic powder, divided

1/2 tsp black pepper, divided

3 large eggs

1 1/2 cups self-rising cornmeal

1 cup dry breadcrumbs

Vegetable oil for frying

Sprinkel squash slices with 1 tsp salt and let stand for 15 minutes.  Meanwhile, stir together mayonnaise, sour cream, herbs, vinegar, 1/3 cup buttermilk, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp pepper.  Refrigerate sauce until ready to serve.  

Whisk together effs and 1/3 cup of buttermilk in a wide shallow bowl.  Place cornmeal, breadcrumbs, 1 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp pepper.  Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat over medium-high heat.  Thoroughly pat squash slices dry.  Working in batches, dredge squash in cornmeal mixture, shaking off excess.  Dip in egg mixture, allowing excess to drip off.  Dredge in cornmeal mixture again, pressing to coat.  Place in a single layer on a plate or a baking sheet.  

Working in 3 batches, place squash in hot oil.  Cook, turning occasionally, until crisp and golden brown, 2 - 3 minutes.  Transfer to a paper towel-lined plate.  Sprinke with more salt to taste.  Transfer squash to a platter and serve with dipping sauce garnished with more chopped fresh herbs.  

 

Fish Tacos with Cilantro Lime Slaw

Hold on to your hats people.  My friend, Lindsey, sent me this recipe and it has instantly become a new favorite.  I've never been a huge fan of fish in general, but I've been working on that.  Eating a fish taco was not on my list of things I must try.  This recipe not only smells fabulous, it is absolutely delicious!  You'll be hooked and make it a regular if you take a chance to try it.  

For the Fish:

1 1/2 lb tilapia, cod or white fish

1 tsp chili powder

1/2 tsp oregano

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp cayenne

1//4 tsp onion powder

1/4 tsp cumin

1/2 tsp sea salt

1/2 tsp cracked pepper

For the Cilantro Lime Slaw

2 1/2 cups coleslaw mix

3 Tbsp mayonnaise

1 Tbsp lime juice

1 garlic clove, minced

1/3 cup chopped cilantro

1/2 tsp sugar

1/4 tsp sea salt

1/4 tsp cracked pepper

For Fish Taco Sauce: 

3 Tbsp sour cream

2 Tbsp mayonnaise

1 tsp lime juice

1/2 tsp garlic powder

1/4 tsp red pepper flakes

For Taco Assembly:

Warm tortillas

Extra lime juice

Spray the air fryer basket with oil.  In a small bowl, mix the spices, salt and pepper well to combine.

Pat fish dry and then lay it in the air fryer basket.  Brush with olive oil.  Generously cover the fish with the spice rub and gently press it into the fish.  spritz over top of the fish with oil to help it all hold to the fish and stay moist.  Flip fish and season the other side.

Preheat your air fryer to 400 degrees.  Heat the fish for about 8 - 10 minutes or until opaque and easily flakes.  

While the fish cooks, toss together the ingredients for the cilantro lime slaw.  Adjust the salt to taste or add more lime juice as desired.  Combine ingredients for the taco sauce and stir well.  

When the fish is cooked, remove from the air fryer basket.  Cut into small pieces and add to tortillas and top with slaw.  Add an extra squeeze of lime.  Top with Fish Taco Sauce. 

You're gonna love this one!

Sheet Pan Meat Loaf Dinner

Again, another sheet pan dinner.  There's a reason they are a favorite dinner choice of mine.  You really minimize the dirty dishes when you're cooking for the family.  This one hits a lot of notes and makes a perfect weeknight dinner choice.  

1 egg, lightly beaten
1/2 cup shredded cheddar cheese

1/3 cup shredded carrots

1/4 cup finely chopped onion

1/4 cup dry breadcrumbs

2 tsp Worcestershire sauce

2 tsp steak seasoning

1 tsp prepared horseradish

1 lb lean ground beef

12 oz tiny potatoes, larger ones halved

1 Tbsp olive oil

1/4 tsp kosher salt

1/4 tsp ground black pepper

8 oz fresh green beans, trimmed

2 Tbsp packed brown sugar

2 Tbsp ketchup

2 tsp yellow mustard.

Preheat your oven to 375 degrees.  Line a sheet pan with parchment paper or foil.

Stir together egg, cheese, carrot, onion, breadcrumbs, Worcestershire sauce, 1 tsp steak seasoning, and the horseradish in a medium bowl.  Add ground beef; mix well.  Divide mixture into four equal portions; shape into round loaves.  Arrange loaves in pan.

Combine potatoes, olive oil, the remaining 1 tsp steak seasoning, the salt and black pepper in another bowl; toss to coat.  Place potatoes, cut sides down if halved, in pan with loaves.  Bake uncovered 15 minutes.  

Meanwhile. add green beans to the bowl with residual olive oil and seasoning from potatoes; toss to coat.  In a small bowl stir together brown sugar, ketchup, and mustard.

Remove pan from oven.  spread green beans over the potatoes and spoon the brown sugar mixture over the loaves.  Bake 15 minutes more or until meat loaves are done and vegetables are tender.  

Serve and enjoy!

Sesame Beef and Broccoli

I love sheet pan dinners because clean-up is usually a breeze.  This has always been a family favorite.  My whole crew were fans of Chinese dishes.

4 cups fresh broccoli florets

2 Tbsp vegetable oil

1 lb beef flank steak, thinly sliced into 2" long strips

4 oz fresh mushrooms, stems removed and caps halved

2 Tbsp soy sauce

2 cloves garlic, minced

3 Tbsp hoisin sauce

1 Tbsp packed brown sugar

1 Tbsp rice vinegar

2 tsp sesame seeds

1 tsp sesame oil

2 cups hot cooked white rice or soba noodles

1/4 cup bias-sliced green onions

Preheat your oven to 425 degrees.  Line a sheet pan with parchment paper or foil.  Place broccoli in one side of the pan.  Drizzle with 1 Tbsp of the vegetable oil, toss to coat.  Roast 8 minutes or until broccoli is tender.

Meanwhile, in a medium bowl combine steak, mushrooms, 1 Tbsp of soy sauce, the remaining 1 Tbsp vegetable oil, and the garlic; toss to combine.  Place steak mixture in pan with broccoli.  Roast 8 - 10 minutes or until steak is cooked through and broccoli is lightly browned.  

For sauce, whisk together hoisin sauce, brown sugar, rice vinegar, the remaining 1 Tbsp soy sauce, the sesame seeds, and sesame oil in a small bowl.  

Pour sauce over steak and broccoli, toss to coat.  Serve steak and broccoli with rice.  Top with green onions, and if you like, serve with chili crisp.  

Note:  Not familiar with Chili Crisp or Hoisin Sauce -- see your grocer's international foods aisle.  

 

Red Wine Vinegar Marinade

This is a marinade that I use frequently in everything from salads, to beef, pork and chicken.  It's fresh and delicious.  And, so simple to make. 1/4 cup red wine vinegar

1 Tbsp minced shallots

2 tsp packed brown sugar

1 1/2 tsp Dijon mustard

1/2 tsp garlic powder

1/4 tsp kosher salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

1/8 tsp dried oregano

1/4 cup olive oil

Combine all ingredients in a small bowl and whisk until well-combined.  

This can be prepared ahead of time and stored covered in the refrigerator for several days.

 

Eggs in a Basket

 

Who doesn't love breakfast for dinner?  This has been a family favorite for years.  It's just so satisfying.

1 (20 oz) pkg refrigerated shredded hash brown potatoes (4 cups)

1/4 cup butter, melted

1/2 tsp salt

1/2 tsp black pepper

3 oz sliced prosciutto (6 slices coarsely chopped)

1 Tbsp pure maple syrup, plus more for serving

6 eggs

3/4 cup shredded provolone cheese

Fresh thyme for garnish

Preheat your oven to 375 degrees.  Coat 6 (6 oz) ramekins with cooking spray.

Stir together potatoes, melted butter, salt and pepper in a large bowl.  Evenly divide potato mixture among prepared ramekins.  Press to create an even layer in bottom and up sides of each ramekin.

Bake until potatoes are golden brown, 40 - 45 minutes.  

Meanwhile, toss together prosciutto and maple syrup in a small bowl. 

Crack an egg gently into each ramekin.  Sprinkle evenly with cheese and prosciutto mixture.  Bake until egg whites are set and yolks are desired doneness (you will have to poke around the cheese to check if the white is set), 10 - 15 minutes.  

Run a knife or offset spatula around edges before removing.  Garnish with thyme and serve with additional maple syrup.

Note:  You can easily substitute fried bacon strips (chopped) for the prosciutto.

Layered Salad for a Crowd

This salad is a favorite of my family.  I took it to a luncheon recently and almost everyone asked for the recipe.  I like to make the dressing the day before so the flavors blend together.  

1 cup mayonnaise

1/4 cup whole milk

2 tsp dill weed

1/2 tsp Red Robin seasoning blend

1 large bunch of romaine lettuce

2 medium carrots, grated

1 cup chopped red onion

2 medium cucumbers, slice

1 (10 oz) package of frozen peas, thawed

1 1/2 cups shredded cheddar cheese

3/4 cup bacon bits.

For dressing, in a small bowl, whisk the mayonnaise, milk, dill and Red Robin seasoning blend.  

In a 4-quart clear glass serving bowl, layer the romaine lettuce, carrots, onion and cucumber.  Do not toss.  Pour dressing over the top; sprinkle with peas, cheese and bacon.  Cover and refrigerate until serving.   

Herbed Pork Chops with Apple Relish

 

Who doesn't love pork chops for dinner?  But sometimes it's nice to step it up a bit and add a few fresh veggies.  Give this one a try.

4 tsp olive oil

1/2 lb fingerling potatoes, halved

1/2 lb carrots, peeled and sliced in 1/4" slices

1 sprig of fresh thyme

1 recipe Apple Relish (see below)

1 tsp fresh garlic, minced

1 tsp Dijon mustard

Sea salt and ground black pepper to taste

4 (1" thick) pork loin chops

Apple Relish

1 Granny Smith apple

1/4 cup finely chopped shallot or green onion

2 Tbsp olive oil

2 Tbsp red wine vinegar

1 Tbsp freshly chopped parsley

2 tsp honey

Season to taste

Heat 2 tsp olive oil in a large skillet over medium heat.  Add potatoes, carrots, and thyme.  Toss to coat.  Cook, covered for 20 minutes. stirring twice.  Meanwhile, prepare apple relish.

Add garlic to mixture in skillet and cook 1 minute.  

In the same skillet, heat remaining olive oil over medium-high heat.  Add pork and cook to desired doneness, turning once.  Allow 6 - 7 minutes total for medium.  Remove pork from skillet.  

Serve pork chops with potato mixture and top with Apple Relish.

Apple Relish

Core and chop 1 Granny Smith apple.  In a medium bowl, combine apple, 1/4 cup shallots or green onions, 2 Tbsp olive oil. 2 Tbsp red wine vinegar, 1 Tbsp chopped parsley, and 2 tsp honey.  Stir well and season to taste.  

This is a delicious twist on pork chops for dinner!!

Creamy Italian Dressing

 

Creamy Italian Dressing pairs perfectly with a delicious dinner salad or Italian Antipasto Salad.

1/2 cup mayonnaise

1/4 cup balsamic vinegar

1/2 tsp dried Italian seasoning

1/2 tsp garlic salt

dash of ground pepper

Whisk everything together in a bowl and store in the refrigerator.

Enjoy!