My husband gets up for work at four in the morning and never seems to have time to make his breakfast, so I always have it made the night before. Otherwise I have to get up at four and that isn’t going to happen. He is one of the lucky ones and doesn’t have any cholesterol problems, so he usually has eggs. There are only so many ways to make eggs though and he easily gets bored with them. I decided to throw some ingredients together and make him a casserole for tomorrow’s breakfast. Since he is 1/2 Mexican, I can never go wrong with beans and salsa. I used my George Foreman Roaster but this can easily be cooked in a baking pan in the oven at 350 degrees. Hope you enjoy!
Mexican Breakfast Casserole
- 3 pieces of bread broke into pieces
- 4 eggs
- 3/4 cup soy milk or regular milk
- 1/2 cup refried beans
- 1/2 cup salsa
- 1/2 cup cheese or 3 to four cheese slices
Grease the baking pan of the George Foreman Roaster or a small baking pan. Place break pieces in pan or roaster. Mix eggs and milk, then pour over bread. Cover with refried beans then top with cheese. Cover with salsa and set time on roaster for 45 minutes. If baking in a conventional oven and pan, bake at 350 degrees for 45 minutes or until done. Serve hot.
When it comes to cooking, I am all about making it easy and taste good. I suppose the main reasons are that I love to eat but don’t really like to cook unless it is for a dinner party or some other occasion. Well, maybe it isn’t so much the cooking part but the having to clean up afterwards. The less ingredients and mess, the better. So, here you go….
Ham & Cabbage
- 1 medium cabbage
- 1 tbsp of minced garlic
- 2 tbsp dried onions or fresh onion if preferred
- 2 tbsp olive oil
- 1 lb ham cubed
- 1/4 tsp pepper
Chop cabbage into bite-sized pieces and add to hot frying pan with olive oil. Add garlic and onions then cook on medium for about 5 minutes stirring occasionally. Continue to stir and add ham and continue to cook on medium for another 10 to 15 minutes. The cabbage should be tender by this time. Serve hot.
Hope you enjoy!
I am definitely going to try this!
Don’t you love eggs?!? Hmmmmm… all those eggs after Easter – when you end up with a dozen (or more) of them! Hooray! Boiled eggs for breakfast! Yeay! Boiled eggs for lunch! Boiled eggs today! Boiled eggs tomorrow! Deviled eggs! Yeeey!
Here is one of those Russian dishes designed to be complimented by the texture of a boiled egg, though it hides the white protein and yellow cholesterol so you wouldn’t even know they are there!
BLINI WITH CABBAGE STUFFING
- 1 recipe of French crepes
- 1 small yellow onion, diced
- 1 medium carrot, peeled and shredded,
- 1 small cabbage, finely shredded
- 2-3 boiled eggs, peeled, and cut into small cubes
- 2 garlic cloves, peeled and finely cut
- Salt, pepper to taste
Make crepes as directed in the recipe.
Make the stuffing. On a frying pan, sauté onions till golden and soft, add carrots and cabbage…
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Since my Husband’s heritage is Mexican, I thought this was appropriate.
National Enchilada Day
Five Food Finds about Enchiladas
- The enchilada is one of the dishes mentioned in Mexico’s first cookbook in 1831.
- Enchilada is the past participle of Spanish enchilar, “to add chile pepper to”, literally to “season (or decorate) with chile.”
- Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.
- Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas.
- In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano (“The Mexican Chef”), published in 1831, and in Mariano Galvan Rivera’s Diccionario de Cocina, published in 1845.
Today’s Food History
on this day in…
- 1865 Nellie Bly (Elizabeth Jane Cochran) was born. In 1889 Bly successfully…
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We have been trying to stay away from gluten as much as possible but sometimes you just have to cheat. Today is one of those days. Besides, I happened to have some Pillsbury Pie Crust in the freezer that needed to be used up. This is the refrigerator crust version, but I bought it on sale a while back and popped it in the freezer. I figure as long as I don’t eat the entire thing I am probably OK. Even if I wake up tomorrow in pain (fibromyalgia, RA) it will still have been worth it.
Easy Hamburger Pot Pie
- 2 lbs hamburger (preferably natural)
- 1 lb frozen vegetables (I used carrots, cauliflower, & broccoli)
- 2 cups of hamburger or roast beef gravy
- frozen, refrigerator, or homemade pie crust
- 1 tbsp oil
Pre-heat oven to 425 degrees. Cook hamburger in a skillet and add vegetables when done. Cook for about 10 minutes, then add gravy mixture and cook until hot. Choose whatever size pan will fit the pie crust and coat with a little olive oil or other oil to prevent sticking. I used a 7″ x 11″ x 2″ pan and it worked perfect. Press the pie crust into the pan and poke the bottom a few times with a fork. Pour the hamburger mixture onto the crust and then place second crust on top. Add a few slits in the crust and place in the oven. Bake at 425 degrees for 40 to 45 minutes.
I hope you enjoy!
Well, today was the Super Bowl and I know that the Giants played (I think) but I am not sure who the other team was. I don’t care much for sports and definitely don’t like football. However, it was a good excuse to forgo the healthy eating and make some good old-fashioned hamburger pizza. I even put real cheese, not the veggie cheese, on my portions (although I paid for it later). But it was way worth it. So, on that note, here is my favorite pizza recipe. Now, most of my recipes vary each time I cook them because I rarely follow actual recipes. I just kind of make up my own or have changed ones I have found over the years. This recipe includes pizza dough made in a bread machine, but packaged dough mix can be used instead.
- 3 cups flour or bread flour
- 2 tsp active dry yeast
- 1 cup water
- 1 tsp salt
- 1/4 cup olive oil
- 1 tsp minced onion
Add all ingredients to bread machine and set on the dough cycle. My bread machine takes 1 1/2 hours to make the dough. After it is done spread out in greased pizza pan or rectangle pan. Allow to rise for 15 minutes for thicker crust. If you like thin crust, this can be divided into two pizza crusts. Preheat oven to 450 degrees then bake crust for about 5 minutes. Remove the crust from the oven and top with your favorite toppings.
The pizza can be topped with whatever toppings you choose, but this is how I made today’s pizza.
- 1 medium can of pizza sauce
- 1 lb hamburger
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 red onion
- 1/2 cup mushrooms (I used dehydrated ones because I had then on hand)
- 1 tomato
- 1 1/2 cup grated cheddar cheese
- 1 1/2 cup grated mozzarella cheese
Rehydrate any dehydrated vegetables you are using in a little water for about fifteen minutes. I dehydrate a lot of fruit and vegetables to use in cooking. Cut up remainder of vegetables and place all the vegetables into a frying pan with the hamburger. Cook on medium until hamburger is done, then drain the grease. Spread pizza sauce onto crust and then spread the hamburger mixture on top. Sprinkle both the cheddar and mozzarella cheese on top. Bake at 450 degrees for about twenty minutes or until cheese is melted and pizza looks done.
Yeah, I am still on a recipe kick. Here is a unique one for you to try.
- 1 LB squid (frozen is fine)
- ½ LB cooked hamburger or sausage
- 1 TBSP minced garlic or garlic pepper
- ¼ cup olive oil
- 1TBSP dried onion
- 1 cup cooked long grain brown rice
- 1 small tomato, finely diced
- 1 jar marina or spaghetti sauce
- 1 cup shredded cheddar cheese
Preheat oven to 350 degrees and remove the tentacles, outer skin, and the spine from the squid. Rinse the squid and carefully pat dry. Crumble hamburger or sausage and mix with tomato, onion, garlic, rice, and olive oil. With a small spoon, scoop the mixture into the opening of the squid. Place squid in a baking pan, top with marinara sauce and shredded cheese. Bake at 350 degrees for 30 minutes or until tender.
I have served this to friends and not told them what they were eating and they loved it. It was once they realized it was squid, they weren’t too sure. Anyhow, give it a try, it’s an interesting recipe and tastes great.
For the past 27 years I have made not only supper for my husband, but his lunch and breakfast as well. Since he wakes up at 3:30 in the morning for work, I make sure to have breakfast and lunch made the night before. Otherwise I would have to get up at 3:30 too and that’s not happening. Today I made him a three-egg omelette with tomatoes, ham, and provolone. It’s a pretty tasty omelette and easy to make.
Ham, Tomato, and Provolone Omelette
- 3 eggs
- 2 TSP olive oil (or whatever oil you prefer)
- 1/4 cup shredded ham (I just shred lunchmeat)
- 1 medium size tomato
- 2 slices provolone cheese (you can use whatever cheese you want, provolone is just healthier)
- minced garlic to taste (about 1/2 TSP)
- dried onion to taste (about 1/2 TSP)
Mix the eggs in a small bowl with a wire wisk while heating a frying pan to medium high. Set the eggs to the side then dice the tomatoes and shred ham. Coat the pan with olive oil and add the tomatoes, ham, garlic, and onion. Cook for about three to four minutes then pour into a bowl and set aside. Wipe the pan clean and add more oil. Pour egg mixture into frying pan and cook for about five minutes or until top side begins to cook. Then flip over eggs and cook this side for another few minutes or until done. Spoon ham/tomato mixture onto the eggs over a layer of two pieces of provolone cheese or cheese of your choice. Carefully flip over omelette so it is now in a half piece shape. Turn heat down to low and cover with a lid. Cook for a few minutes until cheese melts.
Ten more days and I will be done with this semester, then no more school till April. Until then it’s just another boring recipe for this post. Well, it’s not that boring, but it’s not a funny anecdote either. I am big on crockpot cooking and couldn’t live without one. Besides, crockpot recipes are usually pretty simple, but taste great. Here is one of my favorites.
Crockpot Mushroom Chicken
- 2 or more chicken thighs/legs (how many depends on how big your crockpot or family is)
- 1 can of cream of mushroom soup
- 1 bag of frozen vegetables (I used California style)
- 1 TSP dried onions
- 1 TSP minced garlic
Place chicken in bottom of crockpot and cover with cream of mushroom soup. I only used one regular sized can because I cooked four thighs, but more can be used if needed. Add onions and garlic, mixing into soup. Cook on low for five to six hours or on high for two to three. Add frozen vegetables and cook for another 45 minutes or until done. Chicken breasts can be substituted for thighs, but they come out a little drier.