Bacon- Asparagus Roasted Red Pepper Strata

 I had originally made this for Thursday nights dinner for the family after failing to read the entire directions that it has to sit in the fridge for 2 - 24 hours. I am kinda glad I saved it for Friday because we ended up at Brenda and Kenny's( supposed to be gardening but somehow that didn't work out, LOL)

I adore her chickens. 

My beautiful daughter. 

I can't get over the look on Ryan's face!!

                               Brenda's son, Tim, with his twins. He certainly has his hands full!

                       Gail was the first one to comment on the aroma of the strata. Bless her heart.

• 3 Quart baking dish. I used my 15 x 10 cast iron dish.
  10 slices bacon, cooked till crispy and crumbled 
  1 pound fresh asparagus, ends cut off and sliced into 2 inch pieces 
  2 roasted red peppers, sliced
  1 vidalia onion, sliced thin
  12 slices dry white bread, I cut up as loaf of Italian bread and toasted the cubes. 
  2 cups shredded Smoked Gruyere
  2 cup shredded Swiss cheese
  10 eggs
  3 1/2 cups milk
  2 Teaspoons mustard , I used deli mustard
  1 teaspoon salt
  1/2 teaspoon fresh ground pepper
  1/4- 1/2 teaspoon cayenne pepper
  Lightly grease pan with spray or oil. 
  Combine bacon, asparagus, peppers, and onion in a bowl. Mix thoroughly. 
  Place half of the bread cubes in bottom of baking dish. Top with half the veggie mixture and half the cheese. Repeat with the rest of the bread cubes, veggies and cheese. 
  Mix together the 10 eggs, milk, mustard, salt, pepper and cayenne pepper and pour evenly as possible over the bread, cheese, veggie mixture. 
  Press down slightly. Cover and refrigerate 2-24 hours. 
  Preheat oven to 325. Bake approximately 1 hour or until puffy, lightly browned and set. 
  
  
  *Recipe inspired by BHG.com*
  
  

Sausage Brunch Bake

I have to thank Jimmy Dean's website for this one, though I modified it quite a bit. The whole family loves this and anxiously awaits the "Coming out of the oven" I did have to torture them a bit this time and make them wait while I took photos. * Insert evil laugh*

2 packages crescent rolls
2 Tablespoons butter, divided. Melt one tablespoon.
2 rolls ( 1 lb each) breakfast sausage
1 vidalia onion, chopped fine
12 eggs, scrambled
3/4 cup milk
1 teaspoon dill
salt and pepper
2 cups shredded cheese ( I like a mixture of Cabot Seriously Sharp cheddar and Monterey jack)
Preheat oven to 425. Butter pan with 1 Tablespoon of the butter.
Brown sausage and onion in large skillet.
Grease a 15 x 10 pan with the tablespoon of butter. Break open crescent rolls and roll out. Press into bottom and up sides of pan, making sure there are no holes. Baste with melted butter.
Pour sausage mixture evenly onto crescent roll dough.
Mix milk, dill, salt, pepper together and pour over sausage mixture, sprinkle with cheese.
Bake for approx. 30 minutes till crust is golden brown and eggs are no longer jiggly.

Bacon Choux Pastry Waffles with Caramel Apples

I have so many requests on Facebook for this recipe, i had to post it. besides, i also want it saved for future reference. My friend Marina had sent me the recipe for choux pastry that had an alternativefrom making them into waffles. No if anyone knows me, KNOWS i love choux pastry, which, normally is made for puff pastry or eclairs. The bacon addition is just something i came up with on a whim, and it worked. It really worked!
The house smelled so good while the apples were cooking , the whole family could barely stand it.
The waffles seem to take a little bit longer to cook than my usual recipe, it might be that my waffle iron is going to pot, or maybe because the batter is so rich.
Please leave your much welcome comments below, and if you have a blog and would like me to read, leave your comment as "name/url"

2 cups all purpose flour
2 cups water
2 sticks butter
1/2 cup sugar
1 teaspoon vanilla
8 eggs
1/2  of a 16-oz package bacon
Cook bacon till crispy. Crumble and set aside.
Bring the water and butter to a rolling boil, in a large, thick-bottomed, saucepan. Add the flour, all at once, reduce the heat; stir with a wooden spoon, cooking the mixture until it separates cleanly from both pan and spoon. Remove from heat; incorporate the eggs, one-by-one, beating well. The dough should be glossy and soft, but hold its shape.
Add milk. For each cup of prepared choux paste, work in about ½ cup whole milk, to form a thick smooth batter, which runs off the spoon in a ribbon. Add cooked bacon crumbles Heat the waffle iron, brush with oil or butter; use a portion of batter small enough to allow room for expansion. Cook until golden. makes 7 waffles.

~THE CARAMEL APPLES~
Combine the following in a saucepan or microwave-safe bowl:
4 tablespoons butter
3/4 cup light brown sugar, firmly packed
2 tablespoons apple juice concentrate or boiled cider
1/4 teaspoon cinnamon
1/4 teaspoon orange zest, juice or extract ( optional)
1 teaspoon vanilla
1/2 cup pure maple syrup, (you can substitute corn syrup if you don't have a thing for maple)
5-6 apples, peeled, cored and sliced fairly thin.
1 cup minced, toasted pecans (walnuts can be substituted)
Combine all ingredients in large skillet over medium heat, let cook down until apples are soft and mixture becimes thickened. It might take up to 25 minutes if the apples are juicy, but uit is well worth the time.
Pour over waffles and serve.

Cinnamon Rolls with Cream Cheese Apple Cider Frosting

3/4 cup milk
1/4 cup butter, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1 teaspoon salt
1/4 cup apple cider
1 egg
1 teaspoon vanilla
1 1/4 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup butter, softened
2 apples, minced ( i used Jonagold and Honeycrisp)
3/4 cup finely chopped pecans
Heat the milk, cider, sugar, 1/4 butter, and salt in a small saucepan until reaches a temp of 110 degrees or accidently "overheat" Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add cider, milk, mixture and egg : beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes.
In a small bowl, mix together brown sugar, apples, nutmeg,and cinnamon, place in fridge.
Roll out dough into a 12x9 inch rectangle. Spread dough with butter. Sprinkle with apple, pecan, cinnamon mixture. Roll up dough and pinch seam to seal.
Cut into 12 equal size rolls and place cut side up in rows of three in a greased 13x9 glass dish.

Cover with a damp towel and let rise about 30 min a warm place.
Bake for approx 30 min or golden brown.

While still warm , top with :

Apple Cider Frosting
2 cups apple cider
1 cinnamon stick, broke in half
1 teaspoon vanilla
8 ounces cream cheese, cut into bits and softened
1/2 cup   confectioners' sugar
1/2 stick of butter, softened
Boil cider and cinnamon stick in a saucepan until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese, the butter, the confectioners' sugar, and the reduced cider until the icing is smooth.

Tomato Leek Quiche with a Potato Slice Crust

I love the thinly sliced potatoes as the crust for this pie.

(feeds an army by the way)

4-5 potatoes, unpeeled, sliced very thin
1 tsp butter
2 teaspoons  California Olive Ranch Arbequina Olive Oil
1 clove of garlic, minced
1 tomato, diced
1 leek, sliced thin
I cup Italian blend cheese
4 oz cream cheese, softened
1/2 cup crumbled feta cheese
13-14 eggs, beaten
2 tablespoons Italian dressing
1 cup heavy cream (or milk)
Sea salt and freshly cracked pepper, to taste
Preheat the oven to 375 degrees. Coat a 13×9 pan with butter. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Drizzle with olive oil and bake in the oven for 7-10 minutes. Remove from oven and set aside.
While baking , beat the eggs,cream cheese, cream or milk, salt, pepper, scallions, and italian dressing. Set aside.
Add the diced tomato, leek, and garlic to the potato crust. Sprinkle with italian and feta cheese.
Bake for one hour. Cooking time approximate, i baked till no longer jiggly)

Cinnamon Raisin Bread Pudding with Dulce de Leche Topping

Ok, i know it’s spring and alot of you are probably saying “bread pudding???” The weather is cold, raining and dreary, and what better way to use this delightful little loaf of cinnamon raisin bread we found a couple days ago. i usually don’t care for raisins, but this time i am making an exeption for the beautifully smooth taste and texture of this dish. Comfort, on a plate.

12 slices day-old cinnamon raisin bread
1/4 cup butter, melted
8 eggs, beaten
4 cups milk
1 cup white sugar
1/4 cup honey
2 teaspoons ground cinnamon
1 teaspoon nutmeg
2 teaspoons vanilla extract
Dulce de Leche or caramel.
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 13×9 inch baking pan. Drizzle melted butter over bread.
In a medium mixing bowl, combine eggs, milk, sugar, honey, cinnamon, nutmeg, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Drizzle with dulce de leche or caramel.

Spiced Apple Cranberry Bread Pudding

A warm and flavorful delight on those chilly autumn days. I know the photo is horrid and i will try to get a better on e.
1 loaf Natures Pride Healthy Multigrain Bread
5 tablespoons unsalted butter
2 large Granny Smith apples—peeled, cored and cut into 1/2-inch pieces
1 cup brown sugar, plus a couple tablespoons for sprinkling on top
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup apple cider
1 cup dried cranberries
5 large eggs, beaten
3 1/2 cups milk
1 teaspoon vanilla
Preheat the oven to 350°. Spread the bread on a large rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry.
Heat the apple cider and cranberries in microwave for approx 2 min, for the cranberries to absorb some of the liquid.
Meanwhile, in a large skillet, melt the butter; reserve 3 tablespoons of the melted butter in a small bowl. Add the apples and 1/4 cup of the brown sugar to the skillet and cook over moderate heat, stirring occasionally, until the apples are golden and softened, about 15 minutes. Stir in the cinnamon. Remove from the heat and add the cider. Return the skillet to the heat and cook until the sauce is syrupy, about 1 minute.
In a large bowl, whisk the eggs with the milk and the remaining 3/4 cup of brown sugar. Add the vanillainto the custard (. Add the brioche and apples and toss until evenly coated. Let stand for 5 minutes to allow the bread to absorb the custard.
Brush an 9-by-13-inch baking dish with 1 tablespoon of the reserved melted butter. Add the bread pudding and drizzle the remaining 2 tablespoons of melted butter on top. Sprinkle with brown sugar. Bake for about 50 minutes, until the custard is set and the top is golden. Let the bread pudding cool slightly and serve.

Fried Green Tomatoes w/ Poached Egg, Pancetta, and Homemade Chive Mayonaise

>I put on my big girl pants this morning and decided to try my hand at one of the things that has always terrified me, poached eggs. Armed with my copy of LA TECHNIQUE~by JAQUES PEPIN, i set off to battle my demons. Paired up with some of our garden fresh tomatoes, some pancetta, and a homemade chive mayonaise, one couldn’t really ask for a better breakfast.
Veronica and Dewey , i cannot thank you two enough for introducing me to homemade mayo!! We have’t bought a jar since! Please check out her blog, Recipe Rhapsody, there is even a step by step video. All i did was add some garden chives to the mix.

~Poached Eggs~
Fill the pan with water to a depth of 2 inches or so, add 2 Tablespoons vinegar, and bring to a slow boil.
2. Rapidly crack and open each egg into the water, holding the shell as close to the surface as possible. The eggs will cool the water; adjust the heat to maintain a slow simmer. After a few moments, when the whites have just begun to set, drag the back of the slotted spoon gently across the top of the eggs, to move them off the pan bottom so they don’t stick. Cook the eggs for about 4 minutes, adjusting the heat as necessary.
3. To test for doneness, lift 1 egg from the water with the slotted spoon and press both white and yolk. The whites should feel fully set but not too firm, and the yolks very soft. Poach longer for firmer eggs.
4. When set the way you like them, remove the eggs from the saucepan with the slotted spoon or strainer and immerse them in a bowl of warm tap water to wash off the vinegar. Set the spoon on a clean towel (or folded paper towels) for a moment to remove excess water, and serve eggs immediately
~Fried green Tomatoes~
4 large green tomatoes
1 egg
1/4 cup milk
1/2 cup all-purpose flour
1/3 cup cornmeal
1/4 cup bread crumbs
2 teaspoons salt
1/4 teaspoon ground black pepper
2 cups vegetable oil
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk egg and milk together. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Put tomatoes in 3 or 4 at a time, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
I hope you enjoyed this post as much as i enjoyed sharing it with you!

Boggy Meadows Farm, Baked Eggs and Pancetta

Plus, this week we went for a visit to Boggy Meadows Farm, in Walpole, NH to try their handmade farmstead cheese, made twice a week, right there on the spot and to see the beautiful scenery they have to offer.
That is one thing i have a great appreciation for, is fresh and local. These farmers aren't out to make a mint with mass produced product, they just take pride in using what God gave them and making it into something beautiful.
I will stop by babbling now and leave you with some photos of the farm and the different varieties of their cheese. I hope you enjoy!

~The Farm~


My daughter, Cheyanne, the cat magnet!






On the way home.. what a beautiful view!


5 slices of white bread, cut into 1/2-inch cubes
1/4 cup extra-virgin olive oil
2 garlic cloves, lightly smashed
2 thyme sprigs
One 2-inch rosemary sprig
Salt and freshly ground pepper
1 tablespoon unsalted butter
10 large eggs, beaten
1 cup heavy cream, half and half , or milk
2 teaspoons Old Bay Seasoning
salt and pepper
4 oz Boggy meadows Rosemary Jack Cheese, shredded
1/2 cupo pancetta or bacon, cooked till crisp
2 tablespoons snipped chives
Preheat oven to 350.
Sautee pancetta till crisp, set aside.
Toss the bread cubes with the olive oil, garlic, and herbs. Bake in the oven till golden brown, tossing occasionaly.
Beat eggs, cream, Old Bay, and salt and pepper. Pour into a greased casserole dish.
Bake at 350 for 20 minutes or until edges start to cook, stir in 1/2 the cheese and pancetta. Top with croutons and then the rest of the cheese. Bake till done, approx. 10 min. Sprinkle with chives.
~ Boggy Meadow Farm provided the cheese for this blog, which i gladly accepted and endorse!~

Eggs in Potato Baskets

This recipe totally caught my eye when Sunny Anderson was whipping it up on her show a few weeks back. I omitted the prosciutto and cheese and changed the butter to olive oil, added some rosemary to the potatoes and voila. Perfect Easter weekend breakfast for the family!

6 large Yukon Gold potatoes, peeled
2 Tablespoons extra virgin olive oil
1 teaspoon rosemary
sea salt and pepper
Nonstick cooking spray
12 eggs
green onions (garnish if desired)
Directions
Heat the oven to 350 degrees F.
In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the olive oil and season well with the salt and pepper, to taste. Stir in rosemary.
Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
Remove the potatoes from the oven and gently crack an egg into each cup
. Bake until the egg whites set but the yolk remains runny, about 10 minutes.
Egglands Best eggs provided a coupon for a free dozen eggs for this blog.

Lemony Blueberry Bannana Muffins

I was in search of a great blueberry muffin recipe, and alas, i found one from a bed and breakfast in Jackson New Hampshire. These are a lemony fruity bliss, you won’t regret trying them!

Ingredients:
4-½ cups flour
2 tablespoons baking powder
1-1/4 cups sugar
1 teaspoon salt
2 eggs
2 cups milk
3/4 cup melted butter, cooled
1 teaspoon vanilla
½ cup yogurt
2 ripe bananas, mashed
1 cup blueberries
1 tablespoon frozen lemonade concentrate, not diluted
3 tablespoons simple syrup*
Granulated sugar for dusting tops
Instructions:
Preheat oven to 400°F. Mix dry ingredients together. Then mix wet ingredients and mashed bananas together. Add blueberries and fold quickly into dry ingredients. Bake about 20 – 25 minutes until test utensil comes clean. Let cool sightly, remove from baking pan, and glaze with mixture of lemonade concentrate and simple syrup. Dust with granulated sugar. Makes approximately 18-24 muffins, depending upon pan size.
*Simple syrup: Equal parts sugar and water brought to a boil and cooled.

Becky’s Sausage and Cheese Muffins

I have to thank my friend, Becky Cline Carver, on Facebook, for this recipe. The minute she posted the photos of these, i was salivating and knew it was something we would like very much. They did not disappoint by any means. The only thing done differently was an addition of  some fresh sage and smoked paprika to the batter. The only cheese we have on hand is Colby-Jack, and it worked just fine!
Thanks to Becky we had a very hearty  lunch and it was a snap to make!
Lets give her a big congratulations for being Chef of The Day on mydelishousrecipe.com


1/2 lb sausage(any flavor you like) cooked & drained
2 cups flour
2 tsp baking powder
1 tsp salt
2 eggs
1/4 cup vegetable oil
1 cup milk
1 1/4 cup shredded cheese(i like cheddar,jack or hot pepper the best)
Preheat oven to 350 & spray muffin tins with Pam. Put dry ingredients in a large bowl & mix together then add eggs, oil & milk to that to make a batter. Add sausage & cheese to batter & fill tins. Bake 22-25 mins or till the tops are golden brown.