Tuesday, March 27, 2012

Sausage & Hash Brown Breakfast Casserole

I made this breakfast casserole last night to go along with blueberry pancakes. I wanted to find an all   encompassing side dish minus the bread, and this one did the trick. I prepared it ahead of time and stuck it in the  fridge.  I usually have full stove top with pancakes, eggs, and bacon going at the same time, so it was nice to be working on just one thing while the casserole baked. It got outstanding reviews from my family and the missionaries from our church that were eating dinner with us. My husband even ate some of the leftovers for lunch today and was still raving about it. 

Sausage & Hash Brown Breakfast Casserole
adapted from Southern Living
1 (32-ounce) package frozen hash brown cubes
1 lb. mild ground pork sausage
1 lb. hot ground pork sausage
1 1/2 tsps salt, divided
1/2 tsp pepper
1 1/2 cups shredded Cheddar cheese, divided
6 large eggs
2 cups milk

1. Prepare hash browns according to package directions, using 1/2 tsp salt and pepper.
2. Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
3. Stir together hash browns, sausage, and 1 cup of cheese. Pour into a lightly greased 9x13in baking dish. Sprinkle remaining 1/2 cup of cheese over the top.
4. Whisk together eggs, milk, and remaining 1 tsp salt. Pour evenly over potato mixture.
5. Bake at 350° for 35 to 40 minutes.
Makes 10 servings

Sunday, March 18, 2012

Slow Cooker Chicken Taco Meat

We really like the pork taco meat recipe I've previously posted here, but sometimes I use chicken instead. It has way less fat and grease, and is a lot easier than working with a big hunk of pork. Plus, I don't cook it overnight like the pork recipe ( I don't like smelling the meat all night long). 

Slow Cooker Chicken Taco Meat
3lbs. frozen chicken breasts
1 24oz jar salsa
2 cups brown sugar

1. Place the frozen chicken breasts into the slow cooker. Pour half the jar of salsa over the chicken. Sprinkle 1 cup brown sugar on top. Cover and cook on high for 6 hours.
2. Remove the chicken from the slow cooker and discard the liquid. Shred chicken and place back in slow cooker.
3. Cover chicken with remaining salsa and brown sugar. Cook on low 1 hour, then stir the chicken to coat the meat. Cook on low for 1 more hour.

Chicken after cooking for 6 hours, shredded and drained.

Adding more salsa and brown sugar

Taco :)

Sunday, March 4, 2012

Ham and Pineapple Spread

I needed something to take to a lunch get together this week, and couldn't think of any ideas. I ended up trying something new and it turned out wonderful! I spread it on baguette slices and topped it with a little chopped spring greens from a salad mix. You could also use it as a cracker dip. I got my ham from the deli. I just asked for 4 ounces sliced a little thick so I could chop it up (it was about 3 slices). If you don't like onions you can use less, or leave them out. This would be a great way to use up some leftover Easter ham too.

Ham and Pineapple Spread
adapted from food.com
8 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup parmesan cheese, grated
1/4 cup chopped green onion
1/2 cup (4 ounces) ham, chopped
8 ounces crushed pineapple, drained

1. Mix softened cream cheese and sour cream well.
2. Add parmesan, onion, and ham. Drain pineapple well, and add to mixture (I use a mesh strainer and dump the can in so I can then push all the juice out with the back of a spoon).
3.  Refrigerate for 2 hours for flavors to meld.