Thursday, September 26, 2013

Eggs in a Basket

I had some white bread to use up and decided to make eggs in a basket. I saw something similar on Pam's website and decided to give it a whirl. As you can see I made two different kinds, some with a whole egg and some with beaten egg.  I don't find them very attractive to look at, but boy they taste good!

I used a muffin tin and made 6 of them. This would be the perfect breakfast for a little one and you could add bacon or even cheese on top (when I re-heat them for breakfast this week I will add a bit of cheese). If you wanted something a bit more sophisticated you could use the beaten eggs and add some Chives or Tarragon.

6 pieces of bread of your choice, crusts removed
6 eggs if you want to do the whole egg method, 4 eggs if you do the scrambled egg method
salt and pepper to taste
butter for greasing the muffin tin
Grease your muffin tin well

Mold the crustless bread into the individual muffin holes
Top with either a whole egg or beaten eggs

Salt and pepper to taste

Add Cheese and/or any type of protein desired

Bake at 350 for 10-15 minutes

Sunday, September 1, 2013

Chili Rellenos Casserole


My husband makes the best Chili Rellenos, they are perfect, but they are fairly labor intensive.  I saw a recipe for Chili Rellenos Casserole on the Taste of Home website and decided to give it a try.  In my mind it would be more like a Lasagna with several layers. I had to change it up a bit to make that happen.

It was delicious and made for excellent leftovers!
  • 1 large can whole green chilies, drained and sliced down the middle
  • 2 cups shredded Colby-Monterey Jack cheese, Cheddar or what you have
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 garlic cloves peeled and minced
  • 1/2 tsp garlic powder, garlic salt, onion powder, chili pepper,  black pepper and Cumin to taste (I like my meat flavorful)
  • I small can of tomato sauce
  • 1 cup milk
  • 4 eggs
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • Split chilies and remove seeds; dry on paper towels. Grease a 9X13 baking dish and pour 1/3 of the tomato sauce on the bottom of the dish, cover completely.Arrange 1/3 of the chilies on the bottom of a greased  baking dish with tomato sauce. Top with cheese. In a skillet, cook beef and onion, garlic and spices  over medium heat until meat is no longer pink; drain. Spoon 1/3 the meat over the cheese.  Continue with two more layers, ending with cheese 
  • In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over mixture. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
  • Serve with Sour Cream if you wish

How to spatchcock a chicken or turkey!

Finishing some of Cheryl's drafts... Keeping spatchcocking simple. Using a VERY sharp cleaver or kitchen shears -- not scissors, carefu...