Friday, September 17, 2010

my faves - brunch recipes

Overnight French Toast Casserole

1 loaf french bread (I buy the pre-sliced plain kind at Wal-Mart and use a little over half the loaf - squishing as much in the pan as I can)
1/2 c. butter
1 c. brown sugar
3 T Karo Syrup
6 eggs
1 1/2 c. milk
1 T vanilla

Melt butter and brown sugar and Karo over med heat. Bring to a boil and then pour evenly into 9 x 13 casserole pan. Lay bread on top. Mix eggs, milk and vanilla and pour over bread. Sprinkle top with cinnamon and cover with plastic wrap. Refrigerate overnight.

Next morning, uncover and bake at 350 for 45 minutes.

Sausage-Chile-Egg Casserole

1 lb pork sausage
8 oz green chiles
8 oz cheese (I like Co-Jack blend)
8 eggs, beaten
5 oz evaporated milk (can use reg milk just not quite as good)
2 1/2 T flour

Preheat oven to 325. Cook sausage over med heat until browned. Crumble and drain. Layer 1/2 of the sausage, then 1/2 the cheese. Repeat. Combine eggs, milk and flour. Pour over top. Bake uncovered at 325 degrees for 45 minutes.

note - I don't layer - just sausage spread evenly, dotted evenly with chiles and covered with cheese. I use my Kitchen aid to get the egg/milk/flour mixture well blended (looks gross when they're separated on top of the casserole) I make this the night before and then uncover in the a.m. and bake at 350 for 45 minutes (with the french toast)

Tuesday, September 7, 2010

9-7-10 - This week's menu (Sprouts and Market Street)

This week's menu. (part Sprouts, part Market Street - chicken B1G1, pork loin - 1.59/lb. fajita deal, cantaloupes, pomegranates). It's heavy on the Asian flavor and pasta but that's what I've been craving.

Chinese Chicken Kabobs
Chinese Salad (greens, mandarins, purple onions, crunchy chow mein noodles and Asian dressing)
Edamame (frozen on sale - just steamed in microwave)
Lentils (from the bulk bins - sale)

Shrimp Scampi (shrimp cooked in a little olive oil butter and garlic)
Whole Wheat linguine
Skinny Breadsticks
Steamed Broccoli
Loaded Green Salad (mixed greens, tomatoes, chopped Zucchini, sliced grapes, celery, and red bell pepper)

Pork Steaks (sliced from pork loin - MS)
Grilled Asparagus (with a little olive oil and soy salt)
Brown Rice (bulk on sale)
sliced tomatoes (with olive oil and herb seasoning grinder)
Frozen Grapes

Chicken Fajitas (on sale Market Street - preseasoned meat and tortillas)
Spanish Rice Mix (sale - Market Street)
Refried Black Beans (homemade from bulk beans on sale)
Homemade Guacamole with extra tortillas and red pepper for dipping
Sliced Peaches with a little whipped cream or Blue Bell

Hoisin Marinated Pork Chops (sliced from pork loin -sale at MS)
Brown Rice
Cabbage Slaw
Fortune Cookies

Chicken Parmesan Sausage (removed from casings, crumbled and browned)
served in heated canned Spaghetti Sauce
Whole Wheat Rotini
Steamed Green Beans
Wheat Bread (on sale at Sprouts)

Lettuce Wraps
with crunchy chow mein noodles
Raw veggie plate (leftovers)
Fruit tray (leftovers)

snacks - peaches, plums, nectarines, pomegranates (Andrew's fave) and cantaloupe

Chinese Chicken Morsels

1 pound boneless skinless chicken breast
1/2 cup lemon juice
1/4 cup soy sauce
2 teaspoons vegetable oil
14 teaspoons cayenne pepper
Cut chicken breasts (kitchen scissors) into 1 inch cubes. Mix all other ingredients and pour over chubes in a quart or gallon freezer bag. Freeze up to 3 months. To serve, thaw and broil 4 to 5 inches from the heat for 7 minutes. Turn and broil another 4 minutes.

Pork "Steaks"
1 pork tenderloin
1 tablespoon oil
1/2 cup ketchup
1/2 cup soy sauce
1/2 cup brown sugar
3 cloves garlic, minced
1/2 teaspoon pepper
Mix all ingredients together. Slice against grain into "steaks"/chops and put meat into ziploc bag and pour marinade over. Seal well and double bag for freezing and thawing purposes.

Hoisin Marinated Pork Chops
1/4 c hoisin sauce (like an asian ketchup - found it at walmart - asian food aisle)
2 T rice vinegar
2 T soy sauce
2 T honey
1 t bottled garlic
1/2 t ground ginger (opt.)
4-8 pork loin chops

Whisk together, reserve 1/3 c. for later, and pour over chops. Refrigerate no more than 30 mins, turning once. Preheat grill to med-hi. Grill covered, 7-8 mins on each side, basting with reserved marinade during last 5 mins.

Pork Lettuce Wraps (good with any leftover chicken or pork or steak, esp. good with this flavor)

2-3 leftover loin chops
2 t vegetable or olive oil
1 T bottled minced ginger (opt. - for me ginger is always optional)
2 T rice wine vinegar
2 T teriyaki sauce
2 T soy sauce
2 T honey
1 T chili-garlic sauce (or just garlic)
1 t cornstarch
2 c shredded (or chopped tiny) carrots
1/2 c dry-roasted peanuts, chopped
3 green onions, chopped
one head iceberg lettuce, cut in half, separated into leaves (Romaine can also be used)

Cut pork into 1/2 in pieces. Heat oil in a large skillet over med-hi heat. Add pork and ginger (or garlic if not using sauce) - saute 2 minutes. Whisk together vinegar, sauces, and cornstarch. Add this, carrots, green onions to pork. Cook 3 mins or until mixture thickens slightly, stirring often. Stir in peanuts. Spoon mixture into lettuce leaves. Serve with peanut sauce and/or additional soy sauce if desired.