Ultimate Cowboy Breakfast Sliders

As a lover of all breakfast sandwiches, this one is a favorite for sure.  It is satisfying and savory all in one bite.  Just settle in and enjoy the fantastic flavor of this sandwich.  Just be sure to make the Cowboy Butter recipe before preparing this.

1 lb breakfast sausage (I like Johnsonville the best)

8 eggs

3 Tbsp milk

1/2 tsp salt

1/4 tsp black pepper

1 (12 oz) pkg Hawaiian sweet rolls (12 rolls)

4 Tbsp Cowboy Butter (see recipe on blog)

3 green onions, sliced thinly (1/4 cup)

8 slices of your favorite cheese

Set one oven rack in the center and another about 6" from heat source.  Preheat oven to 375 degrees.  Line a 9 x 13" rimmed baking sheet with foil.  Press sausage to fill bottom of pan, forming a rectangular shape just larger than the Hawaiian roll loaf.  Bake sausage loaf on center rack 10 minutes.

Meanwhile, generously coat a 9 x 13" baking dish with cooking spray.  Crack eggs into prepared dish.  Use a knife to break yolk of each egg and slightly spread yolks.  Drizzle cream over eggs.  Sprinkle with salt and pepper.  

Bake eggs on top rack until set, 5 - 7 minutes. Remove eggs (and sausage) from oven and preheat broiler. Return pan with sausage to top rack; broil until browned on top, about 3 minutes. Pour off grease. 

Turn off broiler, adjust oven to 375 degrees. Put Hawaiian roll loaf on a cutting board. Holding a knife parallel to cutting board, halve roll loaf horizontally. Spread 2 Tbsp Cowboy Butter on cut side of loaf bottom. Put browned sausage loaf on loaf bottom. Carefully slide eggs from baking dish onto sausage; trim off any excess, if needed. Sprinkle evenly with green onions. Top with cheese slices and loaf top. Carefully transfer filled loaf to baking dish and spread roll tops evenly with remaining 2 Tbsp Cowboy Butter. 

 Bake on center rack until butter is melted and rolls are lightly browned and toasted, about 5 minutes. Cut between rolls into 12 servings.

Trust me . . . this will not disappoint.

Cowboy Butter

Cowboy butter can be added as solid slices over top hot dishes so that it flavors the food as it softens. It can also be spread on cornbread or melted before serving and used as a dip for grilled steak in true cowboy fashion.

Other than the traditional steak pairing, smokey, spicy, herbaceous cowboy butter — with a nice punch from Dijon and lemon — is delicious on chicken, pork, fish, roasted veggies, bread, crackers, and more. It's really very versatile.

1/2 cup butter, softened

4 garlic cloves, finely chopped

1 Tbsp chopped fresh parsley

1 Tbsp chopped fresh chives

2 tsp Dijon mustard

1 tsp lemon zest

2/3 tsp lemon juice

1 tsp smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp chopped fresh thyme

1/4 tsp chili powder

1/4 tsp crushed red pepper

Combine butter, garlic, parsley, chives, mustard, lemon zest and juice, smoked paprika, salt, black pepper, thyme, chili powder and crushed red pepper in a small food processor.  Cover and process until well combined.  

Transfer butter mixture to a piece of plastic wrap, then wrap and roll into a log.  Holding both ends of plastic wrap, twist the log until tight and uniform in shape.  Chill at least 2 hours (and up to 5 days) to allow flavors to meld and mixture to firm.  

Bacon Stuffed French Toast Sliders

 

This recipe is the perfect choice if you're planning brunch for a crowd and you just want something unique and perfectly delicious.

1 lb sliced bacon

1 (12 oz) pkg Hawaiian sweet rolls (12 rolls)

3 Tbsp butter, softened

1/4 cup packed brown sugar

1/4 tsp cayenne pepper

2 eggs

1/3 cup half-and-half

1 Tbsp pure maple syrup, plus more for serving

1 tsp vanilla extract

1/4 tsp salt

Powdered sugar, for serving

Preheat your oven to 350 degrees.  Line a 10 x 15" rimmed baking sheet with foil.  Arrange bacon in an even layer on the baking sheet.  Bake until browned and crisp, about 15 minutes.  Drain bacon on a paper towel-lined plate.  

Meanwhile, generously coat a 9 x 13" baking dish with cooking spray.  Reduce oven temperature to 325 degrees.  Put Hawaiian roll loaf on a cutting board.  Holding a knife parallel to cutting board, halve load horizontally.  Spread 2 Tbsp butter on cut side of loaf bottom.  Top evenly with brown sugar; sprinkle with cayenne.  Arrange bacon over brown sugar.  Carefully transfer topped loaf bottom to prepared baking dish.

In another 9 x 13" baking dish, whisk together eggs, half-and half, maple syrup, vanilla and salt.  Add loaf to the egg mixture.  Turn to coat until lightly soaked, allow excess egg mixture to drip off.  Place cut side down over bacon layer in baking dish.  Cover dish with foil.  Bake 15 minutes.  Remove foil and bake until golden brown and lightly toasted, 5 - to minutes more.  

Spread remaining 1 Tbsp butter over tops of sliders.  Cut between rolls for 12 servings.  Sprinke with powdered sugar and serve with additional maple syrup.

Grilled Flank Steak and Mango Tacos

I have become a big fan of out of the ordinary tacos.  I think it's because it's easy to make tacos for one.  It's a known fact that I am terrible at cooking for one.  Tacos are helping me solve that issue.  LOL!

This recipe is actually for four servings, but easy to scale.  

1 large mango or 1 cup of frozen mango chunks, thawed

2 Tbsp olive oil, divided, plus more for grill

2 1/2 tsp kosher salt, divided

1 tsp ground cumin

1 lb flank steak (about 1" thick) trimmed and patted dry

2 large plum tomatoes, chopped (about 1 cup)

1/4 cup chopped fresh cilantro, plus more for garnish

1 Tbsp fresh lime juice

8 - 6" corn tortillas, warmed

Sout cream for serving

Preheat grill to medium-high heat and lightly oil.

Prepare mango chunks.

Combine 1 Tbsp oil, 2 tsp salt and cumin in a small bowl.  Coat steak with mixture.  Place steak on grill, turning occasionally, until it reaches desired doneness.  Transfer steak to a cutting board.  Tent with aluminum foil to keep warm. 

Brush mango chunks with oil.  Place on grill uncovered until mango is charred in spots, 4 - 6 minutes.  Flap and grill until slightly charred on the other side, about 2 minutes.  Transfer to a medium bowl.  Add tomatoes, cilantro, lime juice, and remaining 1 1/2 tsp oil and 1/2 tsp salt.  Toss to combine.  

Thinly slice steak against the grain and place inside the tortillas.  Top with mango salsa and sour cream.  Garnish with cilantro and serve with lime wedges.  

Enjoy!

 

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.