Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Friday, March 20, 2015
Slow Cooker Mexican Breakfast Casserole
We went to a museum opening last weekend, and my brothers mother-in-law, Shari (hi Shari!) told me that she had a breakfast casserole with green chiles that I should really make. She said shed email me the recipe.
This isnt her recipe. She hasnt had the opportunity to email hers, and I didnt have the patience to wait, or the perseverance to bug her.
so I made this up.
I think shed like it.
The Ingredients.
serves 8, easily.
corn tortillas (I didnt count them. Maybe I used 8? 7?)
8 eggs
2 cups fat free milk
2 cups shredded Mexican blend cheese
1 (7-ounce) can green chiles, drained
1 red bell pepper, seeded and diced
1 tiny onion, diced
1 cup corn (I had leftover fresh corn from the weekend, but frozen would totally work)
1 cup sliced mushrooms (optional)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
The Directions.
I used a 4 quart round slow cooker. Butter or Pam the inside of your stoneware. Put a layer of corn tortillas on the bottom---you may have to tear some to make them fit nicely.
In a very large mixing bowl, combine all of the other ingredients, and whisk together. Pour about 1/2 of the mixture into the slow cooker, on top of the tortillas. Put in another layer of tortillas, and top with the remaining egg/milk/cheese/other stuff mixture. Top with another layer of corn tortillas.
Cover and cook on low for 6-7 hours, or on high for 4-5. If your cooker seals well (my 4-quart has a plastic lid, and a lot of condensation builds up), uncover 15-20 minutes before serving and cook on high to release condensation and to firm up the top a bit. You know your breakfast is done when the eggs are fully cooked and the edges have begun to brown and the cheese gets a bit crispy on the sides.
Adam really likes crispy cheese---the kids do not.
The Verdict.
I loved this. LOVED it. The chiles were not spicy in the slightest, and Adam added salsa to his bowl. The kids picked out the "green stuff" but ate the rest just fine. I served this for dinner a few days ago, and have been eating leftovers for breakfast and lunch the past 2 days.
If you dont have corn tortillas in the house, or would prefer to go another way, you can pour the egg mixture on top of a bag of frozen hashbrowns, just like I did in this recipe.
If you have sausage or other meat youd like to add, go for it, but take out the salt, and season to taste at the table.
other great slow cooked breakfasts:
hashbrown casserole
overnight breakfast casserole
overnight breakfast sausage and potatoes
egg, feta, and mushroom casserole
overnight grits
pancakes
granola
Thursday, March 19, 2015
Leftovers for Breakfast Casserole Slow Cooker Recipe
Im a hermit. Is it okay to be a hermit? I like to go for walks, and I certainly get enough Vitamin D by pulling weeds in the yard and hanging out at soccer practice, but if I had a choice Id prefer to hang out at home in my jammies.
Its too bad WebVan went under. Itd be great to have milk, bananas, and orange juice delivered (why is it were ALWAYS out of those things?).
And dont forget to bring fresh coffee.
There you go: thats a business venture to get behind! Breakfast delivery for
Or you could just load up the crockpot. its probably easier.
The Ingredients.
serves 8
1 (30-ounce) package frozen hash brown potatoes2 cups diced already-cooked meat (whatever leftovers you have in the house. Great way to use up shredded chicken, pot roast, corned beef, ham, turkey, or any combo you might have)
2 cups diced already-cooked veggies (asparagus, broccoli, roasted veggies, whatever)
8 eggs
1 cup milk (cow, soy, rice, goat)
2 cups shredded cheese (your choice, we usually have a combo of mozzarella and cheddar)
salt and pepper to taste at the table
The Directions.
Use a 6 quart slow cooker and spray the insert with cooking spray. Dump the still-frozen hashbrowns into the pot. In a mixing bowl, whip together the eggs and milk and stir in your cut up veggies, meat, and cheese.
Dont season right now, because your meat and veggies will have whatever flavor they had when they were first cooked (and ham and corned beef tend to have a lot of salt taste already), but instead season at the table. Pour this mixture on top of the hashbrowns.
Cover and cook on low for 6-7 hours (its exactly 7 in my elume) or on high for about 3-4. If youve never cooked breakfast overnight in your cooker, opt for the low end of the cooking time. You can always let it cook on high if its not quite done in the morning, or let it happily sit on warm until youre wide awake and ready for breakfast.
Michelle says she cant cook food overnight, though, because the smell keeps her awake! I dont have a suggestion for that... sorry. :-)
The Verdict.
This is a GREAT way to use up extra food from having company over or food left from holiday dinners. I know some of you are uncomfortable not having an exact recipe to follow, and I get it. I really do.
I promise though, that there is little room for error when crockpotting. If you like the ingredients going in, theyll taste good mixed in a casserole. If you cant stand asparagus, please dont use it! Use what tastes good TO YOU.
I know, I know. I sound like SUCH a mom...!
more breakfast dishes for the all day jammy club:
Mexican Breakfast Casserole
Original Hashbrown Casserole
Breakfast Potatoes and Sausage
Egg, Feta, and Mushroom Casserole
Breakfast Risotto
Baked Oatmeal
Grits
Pancakes
Yogurt
Hardboiled Eggs (no! dont try these!)
Lima Bean Casserole Cassoulet CrockPot Recipe
Day 269.
I googled casserole vs. cassoulet and didnt get a very good answer. Somebody should write an article really laying out the differences---itd get a lot of hits. In my very (very) limited breadth of knowledge, Im going to decide that they are the same thing, but cassoulets use beans as a base instead of rice or pasta.
And cassoulet is French, so your coolness factor goes up just by using the word.
I also googled "are lima beans vegetables or beans" and only got an answer about whether or not they are a fruit or vegetable. I cant imagine anyone could really think they are a fruit, but whatever. Growing up, I was certain they were vegetables, because they were greenish and came in a little container swimming in butter at the school cafeteria. And they are in the frozen vegetable section of the grocery store.
But I think they are beans, which are legumes. And this ends pretty much everything I know.
my brain is now empty.
Dont be scared to try lima beans. I got the kids to try them---and my parents each had two bowls.
The Ingredients.
--1 pound of dried lima beans (soaked over night)
--28 oz can diced tomatoes
--2 cups diced ham, or turkey ham
--1 medium yellow onion, chopped
--3 smashed and chopped garlic cloves
--1/2 tsp black pepper
--1 T dried mustard
--1 cup water
The Directions.
Soak the beans overnight in a bunch of cold water. They will expand, so use enough water to cover them at least 4 inches.
In the morning, drain and rinse the beans. Dump into a 4 quart or larger crockpot. Add a fresh cup of water.
Dice up the ham or turkey ham (I think chicken and apple sausages would be good, too) and add on top.
Open the can of tomatoes, and pour in the whole can. Chop the onion and garlic and add. Stir in the spices.
Cover and cook on low for 6-8 hours. I cooked our beans for about 7. This is done when the beans are tender. If you cook this too long, the only harm will be that the beans begin to fall apart.
The Verdict.
I really was astonished at how much I liked this. I couldnt get enough, and Im pretty sure I was annoying Adam by going on and on (and on some more) about how amazing it was that lima beans could taste so good.
Lima beans have been given a bad rap. We should change that.
yes, Im writing this at 3 in the morning. I couldnt sleep. Should I just be up for the day, or go back to bed. That is the question...
Friday, March 13, 2015
Easy Low Carb Southwest Egg Casserole Gluten Free Meatless
This delicious Southwestern Egg Casserole uses ingredients you probably have on hand!
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I try to keep my fridge well-stock with vegetables and in the section for Low-Carb recipes you'll find an assortment of egg casseroles ideas that include veggies like Kale, Broccoli, Swiss Chard, Spinach, bell peppers, mushrooms, and even asparagus when it's in season. But this Easy Low-Carb Southwest Egg Casserole is a recipe I came up with many (many!) years ago when the vegetable crisper was empty and I didn't want to go to the store. The recipe uses drained canned tomatoes, canned green chiles, Mexican blend cheese, spices and eggs to create a delicious breakfast casserole that uses ingredients you probably always have on hand. I love this with a generous dollop or sour cream and salsa to continue the southwestern flavors; hope you enjoy!
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Whole Wheat Orzo Casserole Recipe with Salmon Asparagus and Feta
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| I tried out this Orzo Salmon Casserole on some family members who stopped by, and it was a hit! |
Salmon. Asparagus. Feta. Maybe that's all I need to say about this recipe, because if you know me at all, you know a recipe with those favorite ingredients is going to be something I'll like. Add a small amount of 100% Whole Wheat Orzo Pasta, some drained low-fat cottage cheese for creaminess, green onions, dill, and Beau Monde seasoning, and I think you can tell why I absolutely loved this Whole Wheat Orzo Casserole with Salmon, Asparagus and Feta. This was the second recipe of the two I mentioned that I tried out on my brother Mark, his wife Lisa, and their daughter-in-law Lindy who stopped by a few weeks ago, and they liked this one as much as they did the Chicken, Black Bean, Avocado, and Radish Salad. Even though it's a casserole, this is something I would serve to guests, and it's also good reheated if you manage to have any leftovers to eat the next day.
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Thursday, March 12, 2015
Green Chile and Chicken Mock Enchilada Casserole Low Carb Gluten Free
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| This Green Chile and Chicken Mock Enchilada Casserole has all the flavors you love in green chile chicken enchiladas, minus the carbs! |
This new recipe for Green Chile and Chicken Mock Enchilada Casserole is not only perfect for Daily Phase One Recipes, but the recipe is also Low-Carb and Gluten-Free, and I have a feeling this one is going to have a lot of fans. To make this suitable for Phase One, I replaced the tortillas with layers of mild roasted green chiles from a can, and also used Hatch Gluten Free Green Chile Enchilada sauce, a brand new product I found at my store. When I tested the recipe with Jake, we loved the flavors, and I shared some with my sister Pam and everyone in her family loved it too. I've already made this twice in a week; if you like that spicy green chile flavor, make sure you give this one a try!
(You can see all the recipes from the month by clicking Daily Phase One Recipes. Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)
(You can see all the recipes from the month by clicking Daily Phase One Recipes. Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)
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Mushroom and Feta Breakfast Casserole Low Carb Gluten Free
Mushroom and Feta Breakfast Casserole has two of my very favorite ingredients!
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(For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites. This recipe was updated with new photos and step-by-step instructions, May 2014.)
I'm happy to have updated photos of this favorite Mushroom and Feta Breakfast Casserole to share for Phase One Friday this week, and if I was forced to choose only one breakfast casserole out of the many different ones I've shared here, this would have to be it. There's something about the combination of mushrooms and feta that sounds like a perfect breakfast to me. This casserole is also a sentimental favorite because back in 2008 I made this for breakfast when Genie from The Inadvertent Gardener stopped for a night as she was headed for California. But whether you're having guests for breakfast or just looking for make-ahead breakfast options, breakfast casseroles like this are a good way to keep your healthy eating plan on track. It would also make a nice option if you're looking for ideas for Mother's Day Brunch, hope you enjoy!
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Vegetarian Recipe for Green Chile and Pinto Bean Layered Mexican Casserole
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| This Vegetarian Green Chile and Pinto Bean Layered Mexican Casserole is a perfect Meatless Monday dish |
This new recipe for A Month of Daily Phase One Recipes is the firstborn child of my Green Chile Mexican Casserole with Ground Beef and Layered Mexican Casserole with Chicken (that are also Phase One), and once Jake and I had the idea of trying to create a vegetarian casserole with some of those same flavors, it took us three tries to get it right. But this final version is a definite winner, with all the flavors that make bean and green chile burritos such a favorite of many people. Even though casseroles aren't too photogenic, I love them for the way the flavors combine to make a sum that's greater than the parts, and a leftover casserole like this in the fridge is always a nice benefit.
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