Bacon Egg and Toast Cups

In my mind, this recipe was the surprise favorite from my personal menu contributions for our Breakfast Themed Dinner Club.  Funny how that works since this one had such simple ingredients and was the easiest to make in bulk!  Or, maybe it's because this was a blog recipe (vs. All Recipes) and I generally have better luck with those.  You can bake up to 2 muffin tins (24 bacon egg and toast cups) at the same time so it's a great recipe to serve for to a crowd.  They're great snacking and finger foods which are generally popular in our dinner club crowd.  And, they can be saved and re-heated in the oven or toaster oven for later.  These made an awesome lazy breakfast the morning following our gorge fest.  Yum!

I'll say that I've always been slightly afraid of eating my eggs any way except for scrambled, hard boiled, or in an omelette because there's something about liquidy egg yolks that just gross me out...that and a fear of contracting samonella.  The eggs in this recipe when cooked as directed are still runny but you can cook them longer (watchout, this could result in a rubbery egg white though).  Since I did make this recipe, I gave the recipe a try...runny yolks and all.  I'm happy to report that I did not get sick and I actually enjoyed it!  This recipe has converted me..at least in this application.  I'm still not a sunny-side up girl and will stick to my fully cooked yolks, if at all, for other egg applications!

I can also see this recipe with a variet of twists - added ham bits, peppers, onions, mushrooms, different types of cheese and/or bread.  The possibilities are endless!

The Noshery, the blog from which I found this recipe, also has a version that is french toast cups stuffed with sausage and apples that I'd like to try sometime.  I think I'd have more luck with Chris eating that one over this one which is clearly eggy.  Of course, with all the other stuff I was making for this round of dinner club, that recipe will have to wait for me to make it another time!

Bacon Egg and Toast Cups
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Yields: 6 cups (can easily be doubled, tripled, or even quadrupled for a crowd!)

Ingredients

• 6 slices of bread (I used wheat)
• 6 slices of bacon
• 6 eggs
• 1/2 cup of shredded cheese
• salt & pepper, to taste

Directions

1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.
2. Using a cookie cutter or a wide-mouthed glass, cut circles out of bread slices about 3 inches in diameter.  Take bread circles and press them into the muffin pan, set aside.
3. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes. 
4. Shape bacon strips into the toast cups, fill with 1 Tablespoon of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.
5. Crack an egg and drop a whole egg into the cup, sprinkle with salt & pepper to taste.  Repeat for remaining cups.  Place back in the oven and cook until white begins to set, about another 8 – 10 minutes. The yolk should be creamy.  If a more fully cooked yolk is desired, continue cooking until desired done-ness is achieved.
6. Remove from oven when done and pop out using a spoon, serve warm.

Source: The Noshery

Fancy Macaroni

Courtesy of Pioneer Woman: LINK

Ingredients
4 cups Macaroni
8 Tablespoons Butter (Salted Butter)
2 whole Medium Onions, Cut In Half And Sliced Thin
10 slices Regular Bacon
1 Tablespoon Bacon Grease (reserved From Bacon Slices)
¼ cups All-purpose Flour
2 cups Whole Or 2% Milk
½ cups Half-and-Half
2 whole Egg Yolks, Beaten
Salt And Pepper, to taste
½ cups Grated Gruyere Cheese
½ cups Grated Fontina Cheese
½ cups Grated Parmigiano Reggiano Cheese
4 ounces, weight Chevre (soft Goat Cheese)

Preparation Instructions

Preheat oven to 350 degrees.
Cook macaroni for half the time of the package instructions. Drain and set aside. Fry bacon until slightly, but not overly, crispy. Drain on a paper towel. Reserve grease.

Melt 4 tablespoons butter in a skillet and then saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.

In a pot, melt 4 tablespoons butter (and add 1 tablespoon of the reserved bacon grease for good measure!). Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)

Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.

Add cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.

Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot. Serve with red meat or a green salad.

Alfredo Green Bean Casserole

Adapted from: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=14102 & http://allrecipes.com/Recipe/Easy-Alfredo-Sauce-I/Detail.aspx

For this recipe you can either buy the jar of Alfredo Sauce, or make the Sauce yourself. Both options will work.

INGREDIENTS
2 bags (1 lb each) frozen cut green beans
1 can (8 oz) sliced water chestnuts, drained
1/2 cup roasted red bell peppers (from 7-oz jar), cut into small strips
1/4 teaspoon salt
1 container (10 oz) Alfredo pasta sauce (store-bought or homemade)
1 can (2.8 oz) French-fried onions

DIRECTIONS
1. Spray inside of 3- to 4-quart slow cooker with cooking spray. In large bowl, mix all ingredients except onions. Stir in half of the onions; spoon mixture into slow cooker.
2. Cover; cook on Low heat setting 3 to 4 hours, stirring after 1 to 1 1/2 hours.
3. About 5 minutes before serving, in 6-inch skillet, heat remaining half of onions over medium-high heat 2 to 3 minutes, stirring frequently, until hot. Stir bean mixture; sprinkle with onions.

ALFREDO SAUCE:
INGREDIENTS:
1 pint heavy whipping cream
1/2 cup butter
1 1/2 cups grated Parmesan cheese

DIRECTIONS
1. In a medium saucepan combine whipping cream, butter or margarine, and grated Parmesan cheese.
2. Cook over medium low heat until smooth.
3. Remove from heat. Sauce will thicken upon standing.

Pajeon - Korean Pancake!

Pajeon- Korean Pancake

Adapted from whats4eats and DavidLebovitz

Another Actual pic! Order this up at most Korean places as an app! Or just eat it as a snack-meal! You can put anything you want in it- we picked seafood, but you can put kim chi, meat, anything! (i was just thinking about it, don't try fruit or chocolate or candy pieces)

Ingredients: (Makes one 9-inch (23cm) pancake)

1/2 cup (70g) all-purpose flour

1/2 cup (125ml) ice-cold water

1/2 teaspoon salt

1 large or extra-large egg, lightly beaten

1 bunch of scallions

a spoonful of soy sauce

optional: dried red pepper slices

additional: prawns, squid, crab, chicken, corn, bits of seaweed, tofu, mushroom slices, kimchi, asparagus slices, or some other cooked or shredded vegetables

Procedure

Tip - I find a non-stick skillet yields best results, but if you use a cast iron, be sure to add enough oil to prevent the pancake from sticking. I use relatively high heat since I want a nice, browned crust.

1. Stir together the flour, water and salt until just mixed.

2. Chop the green parts of the scallions into 3-inch (10cm) lengths. Reserve the white parts for another use

3. Heat a thin layer of vegetable oil in a 9 or 10-inch (23-26cm) skillet, preferably non-stick, until hot. Fry the scallions until they're completely cooked through and soft. Add a touch of soy sauce to the pan when they're almost done, to season the scallions.

4. If using other ingredients, any vegetables, kimchi, or prawns—what have you‐add them now, then toss a few times to heat them through.

5. Pour the pancake batter over the scallions (and other stuff in the pan), spreading the batter, and cook a few minutes until the bottom is nice and brown underneath. Lift the edge to peek.

6. Pour the beaten egg on top then swirl the pan to even out the egg a bit, still keeping it pretty uneven. Distribute the dried pepper strands over the egg, if using, and cook until the egg is just beginning to firm near the edges.

7. Using a wide spatula, flip the pancake and cook for another minute or two until the egg is set and preferably crispy at the edges. (I tend it cook it pretty well, although I like hard-cooked fried eggs, which I know ain't "gourmet", so use your judgment.)

5. Slide pancake onto a cutting board, then cool to room temperature. Cut into six or eight wedges, and serve with dipping sauce made by mixing 3 parts soy sauce with 1-2 parts rice vinegar and a few drops of sesame oil. A bit of chile oil can also be added.

Pao de queijo - Brazillian Cheese Bread

"Pao de queijo"- Brazillian Cheese Bread

Adapted from comments from whats4eats

If you've ever been to Brazillian steakhouse/meat buffet, you've had these awesome cheese balls before eating and know they are addictive. Here they are in your own kitchen!

Actual picture!!

Ingredients:

1 lb (450 - 500 g) Polvilho azedo (Sour or fermented Tapioca/Cassava flour)

[We found this in Jungle Jim's as Manoic flour in the Brazil/Hispanic section, whatever that is]

1 cup (240 mL) whole milk

1 cup (240 mL) filtered water

3 medium eggs beaten

1 tsp (5 mL) common salt

1/2-cup (120 mL) cooking oil

6-8 oz Parmesan cheese (grated)

Procedure:

1. Mix milk, water, oil, and salt well in a large metallic container.

2. Bring it to boil. Turn off heat.

3. Mix polvilho well with a wooden spoon/spatula. Let it cool so you can knead. [At least 10-15 minutes, if you can let it cool longer, it will be easier to handle and the puffs turn puffier]

4. Add beaten eggs and knead until smooth. It'll be too sticky. Have patience.

5. Gradually mix cheese until the dough stops sticking in your hand. Knead well.

6. Make 1-inch balls and place them on a baking pan with some space between them for expansion.

7. Pre-heat oven at 350 degrees Fahrenheit and put the pan on the bottom rack.

8. Let it cook for 20 to 30 minutes depending on the size of the ball until slightly brown.

[Made about 40 puffs]

Butternut Squash and Apple Casserole

Butternut Squash and Apple Casserole


Ingredients:
1 small butternut squash (about 2 lbs)
3 tart apples
1/2 - 3/4 cup brown sugar
4 heaping tablespoons butter, cold
2 tablespoon flour (add more if you want a thicker casserole)
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
~20 pecan halves
1 package of deepdish pie crust (come 2 in a pack)

Got helpful tips, insights and inspiration from my beautiful wife and this website:
http://southernfood.about.com/od/wintersquashrecipes/r/blbb439.htm

Preparation:
Sprinkle some flour, cinnamon, brown sugar and nutmeg in the bottom of a suitable baking dish (enough to lightly cover/coat bottom of baking dish). Heat oven to 350°. Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices.

Take one of the deep dish pie crusts and carefully (in my best Elmer Fudd voice...Be berry berry careful...as you don't want to tear the crust) place it in the bottom of the baking dish. Be sure to spread the sides of the crust up the walls of the dish to ensure that none of the contents get under the crust.

Place a layer of squash in the pie crust lined baking dish, followed by a layer of apples and alternate until dish is about a little over 3/4 full. Be sure that the last layer added is an apple layer. Add brown sugar, flour, salt, cinnamon, pecan halves and nutmeg throughout as you build your layers.

Lightly dust final layered mixture with cinnamon, nutmeg and brownsugar (ad-lib). Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until squash is tender.

When squash is tender, take second deep dish pie crust and and carefully (again, be careful as you don't want to tear pie crust or burn yourself as dish will be hot) place it over the top of the casserole (as if you were putting a blanket on a bed). Lightly dust top of crust with cinnamon, nutmeg and brownsugar (ad-lib) and garnish with few leftover apple slices and pecans (not too many). Put casserole back in oven and broil on top rack for about 5-10 minutes or until top crust is a nice honey brown.



Enjoy!

Corn Casserole

Corn Casserole
(Source: Paula Deen)

Prep Time: 13 mins
Cook Time: 55mins
Yield: 6-8 Servings

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 to 1 1/2 cups shredded Cheddar

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
3. Pour into a greased 9 by 13-inch casserole dish.
4. Bake for 45 minutes, or until golden brown.
5. Remove from oven and top with Cheddar.
6. Return to oven for 5 to 10 minutes, or until cheese is melted.
7. Let stand for at least 5 minutes and then serve warm.

Sweet Potato Souffle

Sweet Potato Souffle
(Source: La Comedia Dinner Theater)

Prep Time:  30 mins
Cook Time: 45 mins
Yields: 6-8 Servings

Ingredients

Sweet Potato Mixture

• 4 cups mashed sweet potatoes (canned or about 2lbs fresh)
• 1 cup sugar
• 1/2 cup milk
• 2 eggs
• 1/2 tsp. salt
• 1/3 stick butter or margarine (melted)
• 1 tsp. vanilla

Topping

• 1 cup brown sugar
• 1/2 cup flour
• 1/3 cup butter or margarine (melted)
• 1 cup pecan pieces

Directions

1. If using fresh sweet potatoes: Scrub skins well.  Add sweet potatoes to a large pot and cover with water.  Bring pot to a boil then let boil about 20 minutes.  Drain pot and allow potatoes to cool slightly.  When cool  enough to handle, peel skins (should easily come off using hands) and then return to pot and mash.
2. While sweet potatoes are cooking, prepare topping: Mix all ingredients together in a bowl and set aside. Preheat oven to 350 degrees.
3. Mix together sweet potato ingredients until well combined.  If sweet potatoes are still hot, be sure to add milk before eggs to cool the mixture slightly and prevent eggs from cooking.
4. Grease a large casserole dish and pourin sweet potato mixture.  Sprinkle topping evenly over the sweet potato mixture.
5. Bake for 45 - 55 minutes uncovered.

Blanched Chinese Broccoli With Oyster Sauce - Gai Lan

Source: http://chinesefood.about.com/od/vegetablesrecipes/r/chinesebroccoli.htm

I didn't use the recipe above; mine is much less complicated

Ingredients:

• 1 bunch of Chinese broccoli from Chinese supermarket
  
• Oyster Sauce
• 1 clove garlic
• Vegetable oil
• Salt
  

Directions:

• Separate/cut leaves from stems
• Cut stems into 2 inch lengths; cut the tough ends off
• Heat 1-2 tablespoons into large saute pan on medium heat, throw in the garlic until golden
  
• Stir-fry the stems for 10 minutes or until soft and pretty tender
• Add the leaves in with a 1/4 cup of water and cover, stirring occasionally
• Salt to taste
• Cover/steam for 5-10 minutes
• Drizzle with oyster sauce