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.

 

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!

Baked Potato Casserole

Eveyone's favorite, hearty side in delicious casserole form!  This side is great to bring to gatherings and so much easier to prepare than individual baked potatoes.  Make it your own by adding all of your favorite potato toppings.

8 - 10 potatoes (red or brown), peeled and cubed

1 lb block Velveeta, cut into small cubes

1 1/2 cups of mayonnaise

3 green onions, chopped

1 cup bacon bits

Preheat your oven to 350 degrees.  Boil cubed potatoes until perfectly tender.  Drain and set aside.

Add cooked potatoes to a large mixing bowl.  Combine with mayonnaise and cheese.  Stir in green onions, reserving a few to be used as a garnish.

Spray a casserole dish with non-stick spray.  Add potato mixture and spread evenly.  Top with bacon bits, additional green onions and any other preferred toppings.  

Bake covered for 30 minutes.  Remove cover and bake for an additional 5 - 10 minutes.  Serve warm.  

 

Crispy Crab Bites

Want to skip the traditional fried cheese sticks for your next dinner party appetizer?  This recipe is a quick and easy crowd-pleaser!  Crispy Crab Bites are perfectly crunchy, and delicious when paired with your favorite tartar sauce.  

1 package crab cake mix
1/2 cup mayonnaise
1 lb fresh crabmeat, drained and cartilage removed
1/4 cup vegetable oil
Tartar sauce, for serving

Combine the crab meat, crab cake mix, and mayonnaise in a large bowl.  Gently toss.

Form your crab bites into 1" round balls.

Fry in batches until golden brown.  Drain on paper towels

Serve with tartar sauce.

 

Chicken Salad with Mustard-Thyme Vinaigrette

This hearty chicken salad is served warm and dressed with a tangy vinaigrette that contains Dijon mustard with seeds.  Dijon, like most European mustards, is made from brown seeds and is much zestier and more flavorful than American-style prepared mustard.  You can substitute other mustards, but you won't get the same bold flavor.  This is a perfect salad for dinner dish.  Enjoy!

3 slices of bacon, cut into 1/2" pieces

3 green onions, thinly sliced

1/3 cup cider vinegar or red wine vinegar

1 Tbsp olive oil

1 Tbsp Dijon mustard with seeds

2 tsp fresh thyme leaves

1/2 tsp salt

3 cups coarsely shredded boneless, skinless chicken breasts

1 Granny Smith apple, unpeeled, cored and thinly sliced

1 bag 5 - 6 oz prewashed baby spinach

Prepare 1 lb of chicken breasts with your choice of seasoning.  Shred and set aside.

In a non-stick 10" skillet, cook bacon over medium heat, stirring, until browned, 5 - 6 minutes.  Add green onions and cook, stirring, 1 minute.  Remove skillet from heat.  Stir in vinegar, oil, mustard, thyme, and salt.   

Meanwhile, in a large serving bowl, toss chicken with apple and spinach until combined.  

Pour the warm dressing over chicken mixture.  Toss until salad is evenly coated.  Serve immediately.  

Hot Buttered Chili-Lime Corn

I totally love corn on the cob, and this is one of my favorite ways to serve/eat it.  This is sweet corn hot off the grill and buttered and seasoned.  

4 ears corn, husks and silk removed

Heavy-duty foil

2 Tbsp butter, softened

1 tsp chili powder

1/2 tsp salt

1/2 tsp freshly grated lime peel

Prepare outdoor grill for grilling over medium heat.

Layer two 20" x 18" sheets heavy-duty foil to make a double thickness.  Place corn on center of foil.  In a cup, stir butter, chili powder, salt, and lime peel until blended.  Dot butter mixture on corn and bring short ends of foil up and over ingredients; fold over two times to seal well.  Fold remaining sides of foil two times to create a packet that seals in juices.  

Place foil packet on hot grill rack over medium heat.   Cook corn, turning packet over once halfway through cooking, 12 minutes.  Remove packet from grill.  

Before serving, with kitchen shears, cut and X in top of foil packet to let steam escape, then carefully pull back foil to open.  Serve corn with lime wedges, if you like.  

Potato-Crusted Quiche

This easy to prepare quiche boasts a crispy hash brown-like crust and a delicious Gruyere and ham filling.  

4 large eggs
1 large egg white
1 2/3 cups milk
1/4 tsp salt
1/8 tsp freshly ground black pepper

4 oz ham, cut into 1/4" pieces

1 1/2 lbs peeled and shredded potatoes

2 green onions, sliced

2 Tbsp olive oil

2 oz Gruyere cheese, shredded

2 plum tomatoes, thinly sliced

Fresh flat leaf parsley leaves and snipped chives

Preheat your oven to 375 degrees.

In a large bowl, with wire whisk, blend eggs, egg white, milk, and 1/8 tsp salt and pepper. Stir in ham.  

Place potatoes in a large fine-mesh sieve.  With hands, squeeze out as much liquid as possible.  Transfer to large bowl and toss with green onions and remaining 1/8 tsp salt.  

Heat 12" well-seasoned plain or enamel-coated cast-iron skillet over medium-high heat until hot.  Add oil, brushing to evenly coat bottom and side of pan and heat until very hot.  Add potatoes; with rubber spatula, quickly spread in thin, even layer over bottom and all the way up side to rim, gently pressing potatoes against pan to form a crust.  Using a rubber spatula, patch any holes by spreading potatoes over   them.  Cook potato crust 3 minutes or until browned.  Pour in egg mixture, then sprinkle cheese evenly over top.  

Bake 15 - 20 minutes or until knife inserted in center comes out clean.  Decoratively arrange tomato slices on top.  Garnish with parsley and chives.  Use thin spatula to release sides of crust from pan, then cut into wedges to serve.    

Grilled Potato Packet

 

For maximum flavor and minimum fuss, try grilling your veggies in foil pouches.  They seal in seasoning so you won't have to stand over the grill basting and glazing.  Potatoes are a wonderful choice, but this works well with just about any vegetable.

4 large red potatoes, unpeeled, cut into 1 1/2" chunks, about 1 1/2 lbs total

2 Tbsp vegetable oil

3/4 tsp salt

1/2 tsp ground black pepper

Heavy-duty foil

To spice things up, try adding a couple of minced garlic cloves and a tsp of your favorite Italian seasoning.  These potatoes or any other veggies will absorb the added flavor. 

Prepare your outdoor grill for medium-high heat.  

Place two 30" x 18" sheets heavy-duty foil on work surface to make double thickness.  Place potatoes, oil, salt, and pepper on center part of stacked foil.  Bring short sides of foil up and over potato mixture; fold several times to seal well.  Then fold in ends to seal tightly.  Gently shake to combine ingredients.

Place bag on hot grill rack and over medium heat.  Cover grill and cook 30 minutes, turning bag over once halfway through grilling.  

With kitchen shears, cut an X in the top of the foil bag to let steam escape, then carefully pull back foil to open.  Transfer potato mixture to platter.  

Bacon Wrapped Burger

The bacon wrapped burger with Ultimate Burger Sauce isn't just any old burger.  It's one of the all-time best burgers.  Each burger is wrapped in two slices of bacon, brushed with BBQ sauce and topped with your favorite cheese.  It will be a new favorite for everyone who loves bacon.  You'll want to make them again and again.  

For the Burgers

2 1/2 lbs ground chuck

12 bacon strips

1/3 cup BBQ Sauce (your choice)

12 oz of your favorite cheese, grated or shredded

1 red onion, diced

5 burger buns

6 Boston butter lettuce leaves

3 dill pickles, sliced lengthwise

1 large tomato, sliced

Salt and pepper to taste

For the Ultimate Burger Sauce

1/2 cup mayonnaise

2 Tbsp ketchup

1 Tbsp BBQ sauce (your favorite)

1 tsp Dijon mustard

1/2 tsp Worcestershire sauce

1/4 tsp black pepper

 Preheat your grill to 300 degrees. 

Divide the ground chuck into 6 equal portions.  Form into patties, either by hand or using a burger press. 

Wrap 2 bacon strips around each beef patty.  Secure with toothpicks.  Season burgers with salt and pepper.

Place the bacon-wrapped beef patties on your grill over indirect heat.  Close the lid and cook until desired doneness, 20 - 25 minutes.  

Whisk mayonnaise, ketchup, BBQ sauce, mustard, Worcestershire sauce, and pepper together in a medium-size bowl.  Set aside in the refrigerator.  

Using a basting brush, brush burgers with BBQ sauce.  Flip and brush the other side.  Move burgers to the direct heat side of the grill to caramelize the sauce, 2 - 3 minutes.   

Top the burgers with cheese and red onions.  Close the lid for 30 - 60 seconds.  Remove burgers from grill.  

Grill burger buns over direct heat for 15 seconds.

Assemble your burgers with grilled buns.  Place a leaf of lettuce, some burger sauce and a burger patty on the bottom bun.  Top with sliced tomato and serve with pickles on the side.  

Marinated Sirloin Steak

Cola-based marinade with fresh garlic, lemon juice and soy sauce gives this grilled sirloin steak a multi-layered flavor profile.  Worcestershire sauce and your favorite steak sauce add smoky overtones, and black pepper brings the spice.  A tasty and affordable cut of beef, sirloin steak makes for a memorable meal your family will love.  When it's done just right, it's tender, juicy and delicious.  

For the Marinade

1/4 cup lemon juice

1/4 cup of your favorite steak sauce

2 garlic cloves, minced

2 tsp black pepper

2 Tbsp Worcestershire sauce

2/3 cup olive oil

3/4 cup soy sauce

2 cups Coke

This is enough to marinate six 1 1/2" thick steaks

In a medium-sized bowl, combine lemon juice, steak sauce, garlic, pepper, Worcestershire sauce, olive oil, soy sauce and Coke.

Place steaks in a plastic zip top bag.  Pour marinade into the bag and squeeze to distribute marinade evenly.   Marinate in the refrigerator for 4 hours or overnight.

Remove steaks from bag and pat dry with paper towels.

Preheat your grill or grill pan over medium-high heat.  Place steaks on the hot grill and cook for 3 - 6 minutes on each side (to desired doneness),  

Use your tongs to flip and remove the steaks from the grill or pan.  Allow to rest 10 minutes before slicing and serving. 

 

Sauteed Sugar Snap Peas with Orange Zest and Buttery Almonds

Don't smother the sweet taste of spring vegetables with heavy sauces and long cook times; these sugar snap peas just need a few quick minutes in the pan and a lovely, seasoned butter sauce.  This dish is best served warm, so plan to make it right before your guests sit down to dinner.  We cut the sugar snap peas at an angle so they can absorb the butter sauce.  Melt 1 Tbsp of butter and cook half of the snap peas, then repeat the process with the remaining peas.  Quickly make a sauce with the remaining butter, almonds, Creole seasoning, and orange juice, pour over the sugar snap peas and garnish with orange zest.

6 Tbsp butter, divided
1 1/2 lbs fresh sugar snap peas, trimmed and halved at an angle (about 8 cups)
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup sliced almonds
1/4 tsp Creole seasoning
1 tsp orange zest
1/4 cup fresh juice from 1 large orange, divided

Melt 1 Tbsp of the butter in a large skillet over high until foamy.  Add 4 cups of the snap peas, 1/4 tsp of the salt and 1/4 tsp of the pepper.  Cook, stirring often, until tender-crisp, 3 - 4 minutes.  Transfer peas to a large serving platter.  Repeat process with 1 Tbsp butter and remaining 4 cups peas, 1/4 tsp salt and 1/4 tsp pepper.  

Reduce heat under skillet to medium; melt remaining 4 Tbsp butter.  Add almonds, and Creole seasoning.  Cook, stirring constantly, until butter browns, about 3 minutes.  Stir in orange juice.  Cook, stirring constantly until sauce is glossy and thickened slightly, about 1 minute.  Spoon over peas on platter; sprinkle with orange zest.  

 

Herby Chicken Over Lemony Spaghetti

This is another Hello Fresh dish that I've made time and again.  It comes together quickly and is just so full of flavor.

1 medium zucchini, cut into 1/2" pieces

2 garlic cloves, minced and separated

1 lemon, zested and squeezed

6 oz spaghetti

1 chicken breast

1 Tbsp Herbs de Provence

1/2 cup chicken stock

2 Tbsp sour cream

1/4 cup Parmesan cheese

1 Tbsp butter

Bring a large pot of salted water to a boil.  Wash and dry all produce.  

Once water is boiling, add spaghetti to the pot.  Cook until al dente, 9 - 11 minutes.  Reserve 1 cup of pasta cooking water, then drain and se spaghetti aside.  Keep empty pot handy for later.  

Meanwhile, heat a drizzle of olive oil in a large non-stick pan over medium-high heat.  Add zucchini, cook, stirring occasionally, until browned and softened, 4 - 6 minutes.  Season with salt and pepper.  Turn off heat; transfer to a plate.  

While zucchini cooks, pat chicken dry with paper towels and season all over with Herbs de Provence, salt and pepper.  Once zucchini is done, heat a large drizzle of oil in the same pan over medium-high heat.  Add chicken; cook until browned and cooked through, 4 - 5 minutes per side.  Turn off heat; transfer to a cutting board to rest.  Once cool enough to handle slice chicken crosswise.  

Heat a drizzle of olive oil in the pot used for spaghetti over medium-high heat.  Add garlic and half the lemon zest.  Cook, stirring, until fragrant 20 - 30 seconds.  Stir in chicken stock and lemon juice.  Simmer until thickened 1 - 2 minutes.  Turn off heat.  

Add spaghetti, zucchini, sour cream, and 1 Tbsp butter to sauce; toss to coat.  Add half the Parmesan and season with salt and pepper.  If needed, add a splash of pasta water.  Divide between bowls.  Top with chicken.  Sprinkle with remaining Parmesan and lemon zest. 

Cheddar Corn Biscuits

Skip the standard bake-and-serve dinner rolls and try these fast-to-fix biscuits showcasing cheddar cheese and corn.  It's almost impossible to resist eating one right from the oven!

4 1/4 cups all-purpose flour

2 Tbsp baking powder

1 tsp ground  mustard

3/4 tsp salt

3/4 cup cold butter, cubed

1 can (14 3/4 oz) cream-style corn

1 1/2 cups shredded cheddar cheese

2 large eggs, lightly beaten

2 Tbsp milk

Preheat oven to 425 degrees.  In a large bowl, whisk flour, baking powder, mustard and salt.  Cut in butter until the mixture resembles coarse crumbs.  Add corn, cheese and eggs; stir just until moistened.  

Turn onto a lightly floured surface; knead gently 8 - 10 times.  Pat or roll dough to 1" thickness; cut with a floured 2 1/2" biscuit cutter.  Place 2" apart on ungreased baking sheets; brush with milk.  Bake 18 - 22 minutes or until golden brown.  Serve warm.

French Onion Stuffed Mushrooms

This is one of those recipes I ran across quite by accident and I'm so happy I did.  These mushrooms are baked to an absolutely perfect combo of crunchy inside and cheesy, velvety outside.  A perfect complement to your next steak dinner.  

1 lb large fresh mushrooms

3 Tbsp butter

1/2 cup finely chopped onion

1 packet onion soup mix

1 Tbsp water

1/4 cup plain breadcrumbs

1/8 tsp black pepper

3 slices provolone or gouda cheese, each cut into 4 squares

Preheat your oven to 375 degrees.  Gently clean mushrooms by wiping them with damp paper towels.  Remove stems from 12 mushrooms; set caps aside.  Finely chop the remaining whole mushrooms.  

In a large skillet over medium heat, melt butter; cook onion 3 minutes, or just until soft.  Stir in chopped mushrooms, onion soup mix, and water and cook 4 - 5 minutes, or until tender.  Remove from heat and add breadcrumbs and black pepper; mix well.  

Using a teaspoon, stuff mushroom caps with stuffing mixture.  Place on ungreased baking sheet.  

Bake 12 minutes.  Remove from oven, top each with a piece of cheese, and return to the oven for 5 minutes, of until cheese is melted and mushrooms are heated through.

Serve immediately.  

 

Braised Chicken Thighs with Spring Vegetables

Who doesn't love a one-pot dinner?  Fewer dishes to do after dinner is always a good thing.  This recipe is perfectly delicious and cooks in your Dutch oven.

4 Tbsp olive oil, divided
6 bone-in, skin-on chicken thighs
2 tsp kosher salt, divided
1 tsp black pepper, divided
1 1/2 cups chopped white onion
2 garlic cloves, minced
1 1/4 cups dry white wine
1 lb large carrots, cut in half lengthwise and halves cut diagonally into 2" pieces
12 oz multicolored baby potatoes, halved
3 cups chicken stock
8 oz fresh snow peas, cut in half diagonally
6 oz fresh or frozen (thawed) English peas
3 Tbsp chopped fresh parsley
3 Tbsp chopped fresh tarragon

3 Tbsp thinly sliced fresh chives

1 lemon cut into wedges
 

Preheat your oven to 375 degrees.  Heat 2 Tbsp of the oil in a large Dutch oven over medium-high.  Sprinkle chicken evenly with 1 tsp of the salt and 1/2 tsp of the pepper.  Working in 2 batches, place chicken, skin side down, in Dutch oven.  Cook, undisturbed, until deep golden brown and crispy, 7 - 8 minutes.  Flip chicken; cook 1 minute.  Remove from Dutch oven and set aside (chicken will not be cooked through).

Add onion to Dutch oven.  Cook over medium-high heat, stirring occasionally, until translucent, about 4 minutes.  Add garlic.  Cook, stirring constantly, until fragrant, about 1 minute.  Add wine.  Cook, scraping up browned bits on bottom of Dutch oven, until reduced by half, about 2 minutes.  Add carrots, potatoes, and stock; stir to combine.  Bring to a boil over high.  Reduce heat to medium-high; simmer, undisturbed, 5 minutes.

Nestle chicken, skin side up, in mixture in Dutch oven.  Transfer Dutch oven to preheated oven.  Cook, uncovered, until the chicken thighs have cooked through, about 20 minutes.  Remove from the oven.  Transfer chicken to a plate using tongs.

Return Dutch oven to stove and heat over medium.  Stir in snow peas, English peas, and remaining 1 tsp salt and 1/2 tsp pepper.  Cook, stirring occasionally, until snow peas are just cooked through, about 3 minutes.  Nestle chicken into the mixture, and sprinkle with parsley, tarragon, and chives.  Drizzle with remaining olive oil.  Serve immediately with lemon wedges.