Gluten-Free Breakfast Casserole

Gluten-Free Breakfast Casserole

Ingredients

• 1lb pork breakfast sausage (I like Jimmy Dean) 
• 1 large shallot or 1 small onion, chopped
• 6 large eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8oz sour cream
• 3/4 cup milk
• 8oz shredded sharp cheddar cheese, divided
• 4 cups (about 20oz,) frozen shredded hash browns, thawed (or potatoes O’Brien)

Directions

1. Preheat oven to 350 degrees then spray a 9x13" baking dish with nonstick spray and set aside. Brown sausage with shallot in a large skillet over medium-high heat then drain if desired and set aside to cool slightly (can be done ahead of time.)

2. Whisk eggs, salt, and pepper in a very large bowl, add sour cream and milk, and then whisk until smooth. 

3. Add 3/4 of the shredded cheese (about 6oz,) the cooked sausage, and thawed hash browns to the bowl then stir to combine. 

4. Pour mixture into prepared baking dish then smooth with a spatula until liquid is evenly distributed. Sprinkle remaining cheese on top then cover with foil and bake for 1 hour, to 1 hour and 15 minutes, or until a knife inserted into the center comes out clean. Remove foil then bake for 5 more minutes or until top is golden brown. Let sit for 5 minutes before cutting and serving.

If the mixture seems a little too dry before pouring into the casserole dish, add another one or two eggs whisked with milk.

Chili Cornbread Casserole

 Chili Cornbread Casserole 

Ingredients: 

• 1 large egg, lightly beaten
•  ⅓ cup skim milk 
• 1 tsp + 1 tsp ground cumin, divided
• ⅛ tsp + ¼ tsp ground cayenne pepper, divided 
• 1 (14.5 oz) can cream-style corn 
• 1 (4 oz) can diced green chiles, drained 
• 1 (8.5 oz) box Jiffy corn muffin mix (or similar brand) 
• ¾ lb 95% lean ground beef 
• 1 small onion, diced 
• 1 garlic clove, minced 
• 1 red bell pepper, small diced
• ¾ cup canned kidney beans, drained and rinsed 
• 1 (14.5 oz) can diced tomatoes 
• 2 Tbsp chili powder
•  ½ tsp salt 
• 4 oz sharp cheddar cheese, shredded 

Directions:

1. Preheat the oven to 400°F. Lightly mist a 9x13 baking dish with cooking spray and set aside. 
2. In a large mixing bowl, combine the egg, milk, 1 tsp of the cumin, 1/8 tsp of the cayenne, creamed corn, diced chiles and corn muffin mix. Stir together until fully mixed and pour into the prepared baking dish.
3. Spread into an even layer and bake for 25-30 minutes until a toothpick comes out smooth. Keep the oven at 400°F. 
4. While the cornbread layer is cooking, bring a large saucepan or medium pot to medium heat and add the ground beef. Use a wooden spoon to break it up into small pieces as it cooks. 
5. When the meat is breaking up and almost browned, add the onions and the garlic and stir together. Continue to cook for another few minutes until the meat is browned and onions are softened. Add red pepper and stir. 
6. Add the kidney beans, diced tomatoes, chili powder, salt, and remaining 1 tsp of cumin and ¼ tsp of cayenne to the meat mixture and stir together until well combined. Reduce the heat to low and simmer, uncovered, for about 5 minutes. 
7. Use a fork to poke holes all over the prepared cornbread layer. When the chili is done, spoon it over the top of the cornbread layer to form another even layer. 
8. Sprinkle the shredded cheddar cheese over the chili and return it to the oven for another 15 minutes. 

White Chicken Lasagna

White Chicken Lasagna

Ingredients

Chicken Lasagna Ingredients:

• 9 lasagna noodles, cooked al dente
• 4 cups shredded rotisserie chicken, or cooked from 2 lbs chicken breast

Spinach Cream Sauce:

• 1 Tbsp olive oil + 1 Tbsp olive oil
• Finely chopped carrots
• Finely chopped squash
• Finely chopped zucchini 
• 1 medium onion, finely chopped
• 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups chicken broth
• 1 1/2 cups half and half, (or equal parts of heavy cream and milk)
• 5 oz fresh spinach, coarsely chopped
• 2 tsp sea salt
• 1/2 tsp black pepper
• 3 garlic cloves, minced

Ricotta Cheese Sauce:

• 15 oz ricotta
• 1 large egg
• 1/4 cup parsley
• 1/4 cup parmesan cheese
• 3 cups mozzarella cheese, 12 oz by weight, divided (reserve 1 cup for topping)

Instructions

Cook Noodles & Prep: 

• Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.

Make the Belachamel (Spinach Sauce): 

• Place a pot or large saucepan over medium heat, add 1 Tbsp of olive oil and sauce carrots, squash, and zucchini. Remove from pot and set aside. Wipe out pot and add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
• Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.

3.    Add minced garlic and chopped spinach, and stir to combine then remove from heat.

Make the Ricotta Cheese Sauce:

• In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.

To Assemble Chicken Lasagna:

• Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken, 1/2 veggies, then ladle 1/3 of spinach sauce over the chicken/veggies.
• Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, 1/2 veggies and 1/3 spinach sauce

3.    Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.

Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

Apple Crisp Shortbread Bars

Our annual apple picking adventure is in the books! Now what to do with all those apples… we love eating them plain and made some homemade applesauce (“the best ever” according to Eloise). This Apple Crisp Shortbread is a little more involved but is so delicious, it’s not overly sweet, so the apple taste really shines through. 

 

Apple Crisp Shortbread Bars

Ingredients 

Shortbread Base:

• ½ cup unsalted butter, room temperature
• ¼ cup sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup all-purpose flour

Apple Filling:

• 4 large apples, peeled and thinly sliced
• 2 Tablespoons all-purpose flour
• 2 Tablespoons sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Topping:

• ½ cup all purpose flour
• ¾ cup brown sugar
• ¼ cup butter - melted or room temp to cut in.

Instructions

1. Preheat your oven to 300 degrees F and line an 8x8 baking pan with parchment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later.
2. Shortbread Base: Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that's how you'll know it's creamed. Next mix in the sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes.
3. Apple Filling: In a bowl, combine the apples, flour, sugar, cinnamon and nutmeg until the apples are well coated.
4. Topping: Mix flour, ¾ up brown sugar. Cut in the butter and knead together.
5. Remove the crust from the oven and turn the heat up to 350 degrees F. Sprinkle one half of the Topping over the short bread, then layer the apples on top. You will have multiple layers so try to keep it level. Once this is finished, sprinkle the remainder of the Topping evenly on top and place in the oven to bake for 30 minutes.
6. Remove from the oven and allow to cool fully before placing in the fridge to set for at least 2 hours. Once it's set, remove from the baking dish by lifting out the parchment paper and cut into 16 squares.

Thanksgiving part 2 and Sweet Potato Casserole

A few more sweet memories from Eloise’s first Thanksgiving.

Sweet Potato Casserole

Ingredients For the casserole

• 2 pounds sweet potatoes cleaned

• 4 tablespoons melted butter

• 1/4 cup milk

• 1/4 cup packed brown sugar

• 2 tablespoons maple syrup

• 1 teaspoon cinnamon

• 1 egg

• 1 teaspoon vanilla

• cooking spray

For the topping

• 1/2 cup packed brown sugar

• 1/2 cup flour (substitute GF flour, if desired)

• 4 tablespoons melted butter

• 1/4 cup chopped pecans

• 1 cup miniature marshmallows

Directions

• Preheat the oven to 350 degrees. Line a sheet pan with foil and coat with cooking spray. Prick the potatoes with a fork and place them on the pan.
• Bake the potatoes until tender, 45 minutes to an hour.
• When the potatoes are cool enough to handle, cut them open, scoop out the insides and place the potatoes in a large bowl.
• Add the 4 tablespoons of butter, milk, brown sugar, maple syrup, cinnamon, egg and vanilla to the bowl.
• Use a potato masher or hand mixer to mash or beat the potatoes until mostly smooth.
• Grease a 9 inch square pan or 2 quart baking dish with cooking spray.
• Spread the sweet potato mixture evenly in the pan.
• In another bowl, mix together the brown sugar, flour, melted butter and pecans until crumbly. Sprinkle the crumb topping over the sweet potatoes.
• Bake for 25-30 minutes or until topping has lightly browned.
• Remove from oven, sprinkle the marshmallows over the top then return to the oven.
• Bake for an additional 3-5 or until marshmallows are just melted.
• Serve immediately.

https://www.dinneratthezoo.com/sweet-potato-casserole-with-marshmallows/

Thanksgiving and Stuffing

Eloise’s first Thanksgiving was a success! It was filled with food and family, playing with cousins and getting lots and lots of kisses. She tried a few bites of mashed potato and banana pudding and thought it was pretty tasty. We have so much to be thankful for.

Simple is Best Stuffing 

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
• 1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)
• 2 1/2 cups chopped yellow onions
• 1 1/2 cups 1/4-inch slices celery
• 1/2 cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 1/2 cups low-sodium chicken broth, divided
• 2 large eggs

Preparation

1. Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
2. Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
3. Preheat oven to 350°. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.
4. Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer.
5. Do Ahead: Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes.

https://www.bonappetit.com/recipe/simple-is-best-dressing