Super Simple Breakfast: Texas Hash, Sausage and Egg Casserole, More Casserole Links

Photo: Sausage Egg Casserole from AllRecipes.com

From Denny:  Going to the beach for Labor Day?  Company coming and you are wondering what is easy to cook up for a hungry crowd?  Here are a couple of easy recipes for breakfast any time of the day.  They are also the kind of flexible recipes that you can add some of your favorite ingredients or seasonings to your taste.

Texas Hash is so simple for breakfast, lunch or a quick dinner.  It's a great recipe for using up pre-cooked rice.  This recipe calls for cooking the rice ahead of time.  If you are going to the beach you could easily pre-cook the rice, package it up to make the dish later so it would not take long to complete the cooking.  This Texas Hash is made with ground beef instead of the traditional leftover roast beef or chuck roast which is also quite tasty.

Just brown up the ground beef - how about ground sirloin for extra awesome flavor? - add a chopped onion to saute.  This recipe calls for browning the onion which I'm no fan of because it tends to give off a really strong burned taste to the dish.  It's better to first brown the meat, turn down the heat and then slower saute the onion until soft and sweet.

Add the can of diced tomato - or take the time to add diced fresh beefsteak tomato.  Season with a packet of taco seasoning.  Of course, I would add extra garlic powder, smoked paprika, cumin and some dried ginger to taste.  We like a lot of spices in this part of the South.  Serve with loads of shredded cheddar cheese or your favorite cheese like maybe some Parmesan or Romano or Asiago or Monterey Jack or even fresh Mexican cheese.

The Sausage and Egg Casserole is a safe bet for company visits when everyone is a bit tired from the trip.  You can make this ahead of their arrival and bake the next morning.  How simple and effortless is that? ...

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4 Simple Recipes 4 Entertaining

Carol Poche in her kitchen, photo from 2theadvocate.com


From Denny: Easy cooking is the trend here in Louisiana but we want the slow cooking results! A slow cooker is the answer for low maintenance and ease. When was the last time you made Enchiladas in a crockpot? Yeah, me neither. :) There's a wonderfully tasty salsa dip made with hummus, a chicken salad you could make as an appetizer served in puff pastry cups or place on your favorite lettuces for a larger serving and a recipe that makes three loaves of deliciously easy pumpkin bread.

All of these recipes come from former restauranteur Carol Poche who is now a real estate agent, recently featured in our local newspaper 2theadvocate. She regularly sends her business associates a monthly recipe she has tested in her own kitchen. Once a great cook, always a great cook! Take a look at her offerings:


Recipes Featured:

Enchiladas in the Crock
Mediterranean Salsa Dip
Honey Chicken Salad
Pumpkin Bread




Enchiladas in the Crock

From: Carol Poché

Serves: 6 to 8.

Carol: Home buyers requested a slow-cooker recipe that would fit their active lifestyles. This is a hearty meal that would satisfy a family after a long day of work and play.

Ingredients:

1 lb. ground beef or turkey
1 (10-oz.) bag of frozen seasoning blend
1 (15-oz.) can black beans or red kidney beans with liquid
1 to 2 (10–oz.) cans Ro-tel tomatoes
1/3 cup water
1 packet taco seasoning
8 (6- to 8-inch) flour tortillas
1 (8-oz). pkg. Mexican-style shredded cheese

Directions:

1. Sauté the beef or turkey and seasoning blend together until meat is browned and seasoning is wilted. Drain well.

2. Add beans, Ro-tel tomatoes, water and taco seasoning. Simmer for 10 minutes.

3. Starting at bottom of slow cooker, layer tortillas, meat and bean mixture and cheese and continue in that order until all ingredients are used. Top layer should be cheese.

4. Cover and cook on Low for 5-6 hours. Serve with avocado slices, jalapeños and cilantro.



Mediterranean Salsa Dip

From: Carol Poche from a recipe from Patty Swanson

Carol: This looks great if you serve on an oblong platter, but it won’t last long. It’s always the first empty dish!

Ingredients:

1/4 cup lemon juice
1/2 cup olive oil
1 tbl. Greek seasoning
1/4 tsp. garlic powder
Salt and pepper, to taste
2 (10-oz.) containers of hummus
2-3 tbls. finely minced red onion
1 cup cucumber, chopped into fine pieces
1 cup chopped grape tomatoes
1/2 cup chopped black olives
1 cup feta cheese, crumbled

Directions:

1. To make dressing, whisk together the lemon juice, olive oil, Greek seasoning and garlic powder.

2. Season with salt and pepper to taste. Set aside.

3. Layer large platter with hummus, minced onion, chopped cucumber, grape tomatoes, black olives and crumbled feta cheese.

4. Drizzle with dressing. Serve with pita chips.



Honey Chicken Salad

From: Carol Poché

Serves: 4 to 6

Ingredients:

4 cups chopped cooked chicken
3 celery ribs, diced
1 cup sweetened dried cranberries
1/2 cup chopped pecans
1-1/2 cups mayonnaise
1/3 cup honey
1/4 tsp. salt
1/4 tsp. pepper

Directions:

1. Combine chicken, celery, cranberries and pecans.

2. Whisk together the mayonnaise, honey and seasonings. Add to chicken mixture, stirring gently until combined.

3. Serve alone, on a bed of lettuce, in a scooped-out tomato or in individual pastry shells for a touch of elegance.



Pumpkin Bread

From: Carol Poché

Makes: 3 loaves

Carol: This recipe was given to me when I was cooking as a volunteer in the open-hearth kitchen at Magnolia Mound Plantation. It came from a 1796 recipe book containing recipes of Fanny Pierson Crane and was modified for today’s standards.

Ingredients:

1 cup corn oil
4 beaten eggs
2/3 cup water
2 cups canned pumpkin (a 15-oz. can works)
3-1/3 cups sifted all-purpose flour
1-1/2 tsps. salt
1 tsp. nutmeg
1 tsp. cinnamon
2 tsps. baking soda
3 cups sugar
1/2 cup golden raisins, if desired
1/2 cup chopped pecans, if desired

Directions:

1. Grease and flour 3 standard loaf pans.

2. Combine oil, eggs, water and pumpkin in a large mixing bowl.

3. Add flour, salt, nutmeg, cinnamon, baking soda and sugar. Mix well. Add raisins and nuts, if desired. Fill prepared pans to just below rims.

4. Bake in a preheated 350-degree oven for at least 1 hour.
Do not remove until toothpick inserted in center comes out dry. Stays moist for days. Makes a great breakfast treat.


*** For more of Poche's easy recipes: Valentines Day, Mardi Gras: 7 Yummy Snack Recipes


*** THANKS for visiting, come back often, feel welcome to drop a comment or opinion, a big shout out to awesome current subscribers - and if you are new to this blog, please subscribe in a reader or by email!


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Video and Recipes: Easy Dips and Cool Appetizers

From Denny: While the weather is still warm we can have an end of summer party or two. Here are some simple popular recipes for just such a gathering of you and your friends! Listed are BBQ Chicken Quesadillas, Fresh Crab Dip and Avocado Dip and Torilla Chips and for your vegetarian friends: Vegetable Fritters. There is a little something to please everyone! This man really knows how to cook easy, simple and divine!

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* If you don't have a mandolin, just use your box grater like for making coleslaw or shredding your favorite cheese! These look divine as he has a dip for them. They don't have any flour in them and are a quick cook for a warm appetizer.

Vegetable fritters

From: Chef Curtis Stone

Makes: 12

INGREDIENTS

• 1 russet potato, peeled
• 1 carrot, peeled
• 1 zucchini, ends trimmed
• 1 onion, halved and very thinly sliced
• 2 teaspoons sea salt
• 2 large eggs
• Freshly ground black pepper
• 1/3 cup olive oil
• 1 cup sour cream
• 1/4 bunch fresh dill, leaves coarsely chopped (about 1 1/2 tablespoons)

DIRECTIONS

Using a mandoline or julienne peeler, cut the potato, carrot, and zucchini lengthwise into long spaghetti-like strips.

Toss the potato, carrot, zucchini, onion, and 2 teaspoons of salt in a medium bowl.

Let the vegetable mixture stand for 10 minutes, or until the salt has drawn out some of the moisture from the vegetables.

Place the vegetables in a colander to drain the excess moisture then squeeze the vegetables between your hands to exude as much moisture as possible.

Using a fork, beat the eggs and 1/4 teaspoon black pepper in a large bowl to blend well.

Add the vegetables and stir to coat with the egg.

Heat 1 1/2 tablespoons of oil in a large heavy sauté pan over medium-high heat.

Working in batches and using about 1/4 cup of the vegetable-egg mixture for each, spoon the vegetable-egg mixture into the pan forming thin patties that are about 3-inches in diameter.

Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside.

Using a metal spatula, transfer the fritters to paper towels to absorb any excess oil.

Meanwhile, stir the sour cream and dill in a small bowl to blend. Season to taste with salt and pepper.

Place the fritters on a platter and serve with the sour cream-dill sauce.

***

Another fast preparation, a minute or two on each side of the tortilla to warm the chicken, melt the cheese and brown the tortilla and another awesome warm appetizer that is a big hit!

Barbeque chicken quesadillas

From: Chef Curtis Stone

Serves: 4

INGREDIENTS

• Four 10-inch-diameter flour tortillas
• 2 cups (about 8 ounces) coarsely shredded roasted chicken
• 2 cups (about 6 ounces) grated Monterey Jack cheese
• 1/2 cup coarsely chopped fresh cilantro
• 1 jalapeno, finely chopped
• Salt
• 1/4 cup barbeque sauce

DIRECTIONS

Preheat oven to 250F.

Arrange the tortillas on a work surface. Divide the chicken, cheese, cilantro, and jalapeno among the tortillas, scattering the ingredients over half of each tortilla.

Sprinkle with salt and drizzle a tablespoon of barbecue sauce over each.

Fold the uncovered half of each tortilla over the filling to form a half moon shape.

Heat a large flat griddle pan over medium heat.

Place 2 quesadillas on the griddle.

Cook for about 3 minutes on each side, or until the tortillas are crisp and golden and the cheese has melted.

Transfer the quesadillas to a baking sheet and keep them warm in the oven.

Repeat with the remaining 2 quesadillas.

Cut the quesadillas into wedges and serve.

***

This looked simply beautiful. What is better is it's simplicity, all because they are the freshest ingredients!

Fresh crab and avocado dip with crispy tortilla chips

From: Chef Curtis Stone

Serves: 6

INGREDIENTS

• 4 firm but ripe avocados, peeled, pitted and coarsely chopped
• 1/4 cup sour cream
• 4 tablespoons fresh lime juice
• 2 tablespoons finely chopped fresh chives
• Salt and freshly ground black pepper
• 1 cup fresh crabmeat
• 1/2 cup mayonnaise
• 3 tablespoons thinly sliced fresh basil
• 1 red jalapeno, finely chopped
• Canola oil, for deep frying
• 12 fresh corn tortillas, cut into 8 wedges each
• Fresh basil leaves, for garnish

DIRECTIONS

Mash the avocados, sour cream, 3 tablespoons of the lime juice, and the chives in a large bowl.

Season the avocado mixture with salt and pepper to taste.

Spoon the mixture into a clear glass serving bowl, forming an even layer and smoothing the top.

Squeeze the crabmeat gently to remove any excess liquid.

Gently mix the crabmeat, mayonnaise, sliced basil, jalapeno, and the remaining 1 tablespoon of lime juice in another bowl.

Season with salt and pepper to taste.

Spoon the crab mixture over the avocado mixture, forming a second even layer and smoothing the top.

Cover and refrigerate until ready to serve.

Heat 3 inches of oil in a wok or deep skillet over medium-high heat.

Working in batches, add the tortilla wedges and fry, stirring often so that they cook evenly on both sides, for about 3 minutes or until they are crisp and golden brown.

Using a slotted spoon or mesh strainer, transfer the corn chips to paper towels to drain any excess oil.

While the chips are still hot, sprinkle them lightly with salt.

Garnish the dip with basil leaves and serve with the tortilla chips.

Recipe: Chunky Guacamole

Louisiana food has long been influcenced by our immigrants. When Asian and Mexican restaurants began appearing about 20 years ago Louisianians were quick to support them - especially when the food was declared as awesome! :)

Looking for a simple guacamole recipe you can make up fresh without resorting to the grocery store deli section and preservatives? Look no further as here is a basic and simple recipe to pair up with your favorite tortilla chips on the weekend!



Chunky Guacamole

Serves 6.


Ingredients:


4 ripe avocados

¼ cup fresh lime juice

¼ cup chopped red onion

1 Tablespoon minced garlic

Salt and pepper to taste


Directions:


Cut the avocados in half by running a paring knife around them.

Use a teaspoon to scoop the pit out of each one.

Now run the spoon between the flesh and the skin. Place the avocado flesh into the mixing bowl.

Coarsely mash the avocado with a dinner fork. Add in the lime juice.

Add in onions, garlic, salt and pepper to taste. Serve immediately. If you need to hold the guacamole for a few hours, try placing a layer of sour cream over the top, cover with plastic wrap and refrigerate. Usually, it won’t turn brown this way.