After Thanksgiving there were a lot of random ingredients left over. Not enough for a Thanksgiving part II, but definitely enough to make our fridge feel squeezed. I’ve been looking for recipes that use what I have, rather than having … Continue reading
Homemade bread can be hard, cumbersome, and often even more painful than shelling out made dough (ha, pun) for the store bought version. This is, hands down, the most universal flatbread recipe ever and is so freakin easy that you … Continue reading
Honey Butter. It’s pretty simple. There are two ingredients: honey and butter. When mashed together they form a glorious spread that I love on toast, pancakes, french toast…basically anything that involves bread. What should the ratio be you ask? About … Continue reading
If you’ve been to NYC you’ve seen the halal food carts that park on just about every street corner and serve up a variety of kabobs, gyros, rice concoctions, and mystery combo meals. You’ve also probably eaten at one of … Continue reading
I am pretty sure this is a cheat post because it doesn’t have a real recipe but it does have yumminess! Need a quick lunch? Thinly slice some good sourdough, layer on prosciutto, and and top each slice off with … Continue reading
The word casserole is scary to me in general but after watching my mom fill a dish with bread, eggs, cheese, ham, and more I was sold. It’s all of the good things in a ham, egg, and cheese sandwich in an even chessier format! While casseroles tend to be reminiscent of goop this one is delicious and is perfect when you are feeding a crowd because you can assemble it the night before and then finish it in the oven when the hoards arrive.
This recipe was shared with me by my Aunt Ariel who is a pretty darn awesome cook!
Breakfast Casserole (serves 10)
1/2 loaf of day old French bread, torn to pieces
3 tbsp butter, melted
1/4 pound ham chopped into ~1″ pieces
1/2 pound shredded Swiss cheese
1/4 pound shredded Monterey Jack cheese
1 1/2 cups milk
1/3 cup dry white wine (optional)
2 scallions, thinly sliced
3/4 tbsp dijon mustard
3/4 cups sour cream
1/3 cup Parmesan Cheese
Pepper to taste
- Grease a 13″x9″x2″ casserole dish. Spread bread pieces in pan and drizzle with butter. Sprinkle on ham, swiss, and monterey jack cheeses.
- Beat eggs, milk, wine, scallions, mustard, and pepper until foamy. Pour over casserole and refrigerate overnight.
- Remove from refigerator 30 minutes before baking. Preheat oven to 325F, cover and bake for 1 hour.
- Remove from oven, spread with sour cream and sprinkle on parmesan cheese. Bake uncovered for an additional 10 minutes or until lightly browned.
Cinnamon rolls are one of those foods that sometimes you just NEED! As a kid, Pillsbury Cinnamon Rolls were a snow day special treat that we only got once or twice a year. I was honestly surprised my mom even … Continue reading