For the most part, a baked potato with a pat of butter and a little salt is just great on its own. But stuff them with an assortment of savory ingredients such as shrimp, oysters or ground meat and it easily constitutes a whole meal.
I think my first encounter with this idea came when the Wendy’s restaurant chain introduced the Stuffed Baked Potato to their menu in 1983. Their original goal was to give the customer another choice or alternative to the same old ‘fries’. I think it retailed for 99 cents at the time. The one I remember having a couple of times was with cheese sauce and fresh broccoli. It tasted great to me, not being a fried food lover. Of course, since then the whole concept has been ratcheted up in both flavor and eye appeal.
This version is browned ground beef in a cheesy mustard béchamel sauce served over baked potatoes. Makes such a super good meal with a bit of steamed broccoli.
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Baked Cheesy Ground Beef Stuffed Potatoes
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Instructions
Pre-heat the oven to 400 F.
Wash the potatoes & pat dry. Prick with a knife or the tines of a fork, place on the oven rack and bake for approximately 45 minutes or until tender.
While the potatoes are cooking, brown the ground beef in a large skillet. Season with 1/4 teaspoon of salt & set aside.
In a separate pan, add 1 tablespoon of the butter & the diced onion. Cook on medium low heat, stirring often, until the onions begin to caramelize. Add the minced garlic, continue cooking for another minute and then remove from the heat. Add the cooked onion & garlic mixture to the cooked ground beef.
In the pan, melt the remaining 3 tablespoons of butter & whisk in the flour. Cook for a minute to make a roux. Slowly whisk in the beef stock, milk, Worcestershire sauce, mustard, salt, ground black pepper & shredded cheddar cheese. Continue cooking & stirring, on low heat, until the mixture begins to thicken. Add the beef mixture into the sauce.
When the potatoes are cooked, slice open and pour on the cheesy beef mixture. Garnish with parsley if you wish. Serve hot.
The best quality of an omelet is its versatility. Not all omelet recipes are made in a pan & rolled, you can bake and fill them, much the same as you would a cake roll.
Every country has its own combination of ingredients and flavors. Your probably familiar with many of these omelet creations such as Western, Coastal, BBQ, Veggie, Greek, Arizona, Mediterranean, Creole, Lorraine & Spanish.
This recipe makes an easy alternative to the traditional omelet. The eggs bake in the oven so you don’t have to keep a constant eye on them like an omelet made in a pan. A perfect choice for a hardy main dish entree.
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Zucchini Omelette Roll w/ Chicken & Cheese
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Instructions
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Cut zucchini into thin slices & lightly salt. If zucchini is quite 'wet', dry on paper towel.
Line a baking sheet pan with parchment paper, grease it lightly with olive oil or cooking spray. Arrange zucchini slices in rows.
In a bowl & using a hand mixer, whisk eggs, salt & pepper, baking powder & 2 Tbsp milk. Pour egg mixture over zucchini slices & bake for 10 minutes.
In a saucepan, melt butter & add red onion & garlic; cook until JUST tender. Add chicken & cook for about 5-8 minutes. Stir in the flour; cook briefly, add chicken broth & cream; bring to a simmer. Add sour cream & salt & pepper to taste; mix well.
Adjust oven to 325 F. Remove the omelet from baking sheet, leaving parchment paper on it. Sprinkle cheese over the zucchini omelet then spread with creamed chicken to within 1/2-inch from edges. Roll up zucchini omelet, removing the parchment paper & bake for 15 minutes.
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For some of us, the best part of salads is everything but the greens! I have always had a hard time digesting lettuce so I’m never drawn to it when we get to salad season.
The idea of a full meal (lettuce-less) salad has always appealed to me. Of course there are many of these using a variety of ingredients. Probably one of the most popular was the taco salad. The earliest record of it dates back to the 1960’s with its predecessor being the small teacup-sized ‘Tacup’. It consisted of beef, beans, sour cream and cheese, served in a small ‘bowl’ made entirely of a Fritos tortilla.
The taco in a Tacup was invented by Charles Elmer Doolin, the founder of Fritos (tortilla chips). He created a device that looked like tongs but with two tart molds at the end of each tong. One mold would fit within the other mold with a tortilla sandwiched between them. The scalloped-edged shell was the dipped into hot oil. Holes in the bottom mold exposed the tortilla to the hot oil, enabling it to cook evenly.
Tacups were first served in Dallas, Texas in the early 1950’s and by 1955, he was selling them in Fritos’ flagship restaurant, ‘Casa de Fritos’, at Disneyland in Anaheim, California. It became popular enough that the Tacup was made bigger and served as a full, main-dish sized salad bowl.
Today’s salad is a satisfying meal (without a shred of lettuce) served in an edible tortilla bowl.
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Chicken Avocado Fiesta Salad
Votes: 1
Rating: 5
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Ingredients
Salad
- 2 boneless/skinless chicken breasts, cut into thin strips
- 6 strips bacon
- 1-2 cobs of corn, cooked
- 2 avocados, peeled, pitted & cubed
- 1 large Roma tomato, diced
- 2-3 green onions, sliced
- 1/3 cup black olives, sliced
- 80 grams Gouda cheese, cubed small
- 2 Tbsp chives, thinly sliced
- 2 Tbsp fresh dill, chopped
Ingredients
Salad
- 2 boneless/skinless chicken breasts, cut into thin strips
- 6 strips bacon
- 1-2 cobs of corn, cooked
- 2 avocados, peeled, pitted & cubed
- 1 large Roma tomato, diced
- 2-3 green onions, sliced
- 1/3 cup black olives, sliced
- 80 grams Gouda cheese, cubed small
- 2 Tbsp chives, thinly sliced
- 2 Tbsp fresh dill, chopped
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Votes: 1
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Instructions
Marinade
In a small bowl, whisk together marinade ingredients. In a large resealable plastic bag, pour marinade. Add sliced chicken; seal & turn to coat. Refrigerate for 1-4 hours. When finished marinating, cook chicken over medium-high heat for 5-6 minutes or until meat is no longer pink. Remove from heat & set aside.
Salad
Cook corn cobs in a pot of boiling, salted water, covered for 5-7 minutes. When cool enough to handle, hold the corncob vertically on a slip-proof cutting board & cut corn kernels from top to bottom around the sides with a sharp knife. Leave corn in bite-sized pieces.
Fry bacon slices until brown & crispy. Chop into small pieces.
Peel, pit & cube avocados. Sprinkle with a bit of lime or lemon juice to keep from turning brown. Dice Roma tomato. Slice green onions, chives & dill. Drain sliced black olives. Cube Gouda cheese.
Tortilla Bowls
Preheat oven to 350 F. Brush the inside of 2 heat-resistant glass bowls with oil. Place one tortilla in each bowl so that the shape more or less adheres to the bowl. Line each tortilla with cheddar cheese slices & then place the second tortilla on top.
Place the bowls with the layered tortillas in the oven & bake for 7 minutes. Remove the bowls from the oven & allow to cool before removing the 'edible tortilla bowls'.
Assembly
Place tortilla bowls on serving plates. Place cooked chicken on the bottom, top with corn, avocados, tomato, onions, olives Gouda & herbs. Drizzle with Ranch dressing (or dressing of choice). If you wish, before putting the dressing on, give it 30 seconds in the microwave to warm it slightly again.
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With the last day of December right around the corner, its time to focus on New Year’s Eve celebrations. Even if you don’t have big party plans, you will no doubt still want to enjoy a few finger foods to ring in the new year with. The fact that so much emphasis is placed on sweets over Christmas, now is a good time to enjoy something savory.
During the many years I worked in the commercial food service industry, new years eve was all about finger food. I remember making hundreds of these little bite size morsels. The thing about this type of food is, it takes hours of prep work but they can be devoured in a very short space of time.
Although the humble potato skin appetizer is pretty basic, its easy to make and quite tasty. Originally served as a clever way to repurpose food scraps, potato skins have been around since the 1970’s.
Today’s recipe works well in that you can prepare them the day before needed and refrigerate. Half an hour before you are ready to serve …. bake, sprinkle with toppings and bring on the new year!
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Baked Potato Skins
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Votes: 1
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Instructions
Preheat oven to 350 F. Pierce potatoes 2-3 times. Bake directly on middle rack of oven for 50-60 minutes until tender.
When cool enough to handle, cut potatoes in quarters lengthwise. With a spoon, scoop pulp from skins, leaving 1/4-inch thick shells. Place skin side down on ungreased baking sheets. Brush with oil; sprinkle with Parmesan, garlic salt & chili powder. The potatoes can be prepared up to this point one day ahead. Nest skins in rigid plastic containers, cover & refrigerate.
To serve: Heat oven to 450 F. Bake skins 15-20 minutes or until hot & edges are crisp. Remove from oven; sprinkle with bacon, green onions & cheese. Bake another 5 minutes or until cheese melts. Serve with sour cream or Ranch dressing.
Shrimp makes for a unique and elegant twist on a stuffed baked potato. For most part, a baked potato with a pat of butter and a little salt is just great on its own. But stuff them, with an assortment of savory ingredients such as shrimp, oysters or ground meat and it easily constitutes a whole meal.
I think my first encounter with this idea came when the Wendy’s restaurant chain introduced the Stuffed Baked Potato to their menu in 1983. Their original goal was to give the customer another choice or alternative to the same old ‘fries’. I think it retailed for 99 cents at the time. The one I remember having a couple of times was with the cheese sauce and fresh broccoli. It tasted great to me, not being a fried food lover. Of course, since then the whole concept has been ratcheted up in both flavor and eye appeal.
For Canadians, barbecue season lasts until the first snow falls (sometimes even a bit after). This is a meal that can easily be cooked on the BBQ as well as in the oven and it is soooo– good!
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Stuffed Baked Potatoes with Garlic Shrimp
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Rating: 5
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Ingredients
Gourmet Stuffed Baked Potatoes
Ingredients
Gourmet Stuffed Baked Potatoes
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Votes: 5
Rating: 5
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Instructions
Stuffed Baked Potatoes
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Preheat oven to 400 F. Rub potatoes with oil & place on a baking sheet. Bake about an hour or until soft to the touch. Let stand until cool enough to handle. Cut a slice off the top of each potato lengthwise. Scoop out pulp, leaving a thin shell. Place pulp in a large bowl & mash.
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In a small skillet, fry bacon until crisp. Drain on a paper towel & crumble. Saute green onions in 1/4 cup butter until tender. In a small dish, stir Ranch dressing powder (mix) into sour cream & add to potato pulp along with milk, salt & pepper. Fold in half of the cheese. Divide mixture between potato shells & drizzle with remaining butter. Place baking pan on BBQ where the heat is lower & warm potatoes through while shrimp is cooking.
Garlic Shrimp
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In a foil BBQ pan, Gently combine shrimp, olive oil, garlic, oregano, basil, parmigiana-reggiano, salt & pepper. Roast until pink, firm & cooked through, about 6-8 minutes.
To Serve
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On each serving plate, place a stuffed potato, top with shrimp & garnish with crumbled bacon & remaining cheese.
Using creamy avocados instead of tortilla shells puts a healthy twist on tacos. Most people think guacamole when they hear the word ‘avocado’. True, guacamole is great but that’s just a mere beginning of their potential. Avocados can stand in for mayo, replace butter in baked goods and even become a creamy base for ice cream or smoothies. Beyond that, you can grill, stuff, batter and fry them or turn them into cake frosting. For many people, avocados make everything they just a bit better.
Avocados are a fruit that ripen off the tree so they are often sold unripe. The tree carries two crops on them at a time, and on average an avocado will stay on the tree for 12-14 months.
This versatile fruit is a true Mexican staple, bringing flair to practically any dish its used in. If you enjoy tacos and avocados, this is just a great, easy lunch or light supper.
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Turkey Taco Stuffed Avocados
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Ingredients
- 2 avocados, ripe, halved & pit removed
- 1 lime, juiced
- 454 grams turkey, ground
- 1 small onion, diced
- 1 tsp EACH cumin, garlic powder, coriander, smoked paprika, onion powder & salt
- 1 1/2 tsp chili powder
- 1/2 tsp pepper
- 1/2 cup refried beans
- 100 grams cheddar cheese, shredded
- Salsa & Sour Cream for garnish
- Fresh cilantro, chopped for garnish (optional)
Ingredients
- 2 avocados, ripe, halved & pit removed
- 1 lime, juiced
- 454 grams turkey, ground
- 1 small onion, diced
- 1 tsp EACH cumin, garlic powder, coriander, smoked paprika, onion powder & salt
- 1 1/2 tsp chili powder
- 1/2 tsp pepper
- 1/2 cup refried beans
- 100 grams cheddar cheese, shredded
- Salsa & Sour Cream for garnish
- Fresh cilantro, chopped for garnish (optional)
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Votes: 1
Rating: 5
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Instructions
In a large skillet, stir-fry ground turkey & onion until turkey is no longer pink. Stir in spices & add refried beans; combine well.
Top each avocado half with a squeeze of lime juice. Divide turkey mixture evenly into each halved avocado. Top with shredded cheese, salsa, sour cream & cilantro (if using).
When I’m working in the yard, summer always tempts me to spend less time in the kitchen. As much as I love to cook, I find the ‘gardener’ in me takes over. I can’t simply just go out and do a bit of looking. The first thing I know, there’s a little weed that needs to be picked or a plant to prune and that does it — I’m hooked for hours. Nevertheless, one thing for sure and that is the fresh air and exercise builds an appetite which brings me to a fast-to-fix meal.
Today, I’m thinking some chicken fajitas for our evening meal. Before I even go outside, I’ll do a bit of quick prep work, that way it will be a ‘no brainer’ later when I’m tired.
Technically, only beef was used in fajitas, but the term has become ‘blurred’ and describes just about anything that is cooked and served rolled up in a soft flour tortilla. The origin of the fajita goes back to Mexican ranch workers living in West Texas (along the Rio Grande on the Texas-Mexican border) in the late 1930’s or early 1940’s. When a steer was butchered, the workers were given the least desirable parts to eat for partial payment of their wages. Because of this, the workers learned to make good use of a tough cut of beef known as shirt steak. The first print mention of the word fajitas anywhere in the world didn’t occur until the 1970’s.
The chicken breast I’m using in this recipe is marinated for a number of hours making it nice and spicy as well as tender. This is a great little, quick and easy hand held meal.
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Chicken Fajitas
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Rating: 5
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Ingredients
- 4 Tbsp vegetable oil, divided
- 2 Tbsp lemon juice
- 1 1/2 tsp seasoned salt
- 1 1/2 tsp dried oregano
- 1 1/2 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp Paprika
- 1/2 tsp crushed red pepper flakes, optional
- 680 grams chicken breasts, B/S, cut into thin strips
- 1/2 medium sweet red pepper, julienned
- 1/2 medium green pepper, julienned
- 4 green onions, thinly sliced
- 1/2 cup onion, chopped
- 6 - 8" flour tortillas, warmed
- cheddar cheese, shredded
- taco sauce OR salsa
- guacamole OR sour cream
Ingredients
- 4 Tbsp vegetable oil, divided
- 2 Tbsp lemon juice
- 1 1/2 tsp seasoned salt
- 1 1/2 tsp dried oregano
- 1 1/2 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp Paprika
- 1/2 tsp crushed red pepper flakes, optional
- 680 grams chicken breasts, B/S, cut into thin strips
- 1/2 medium sweet red pepper, julienned
- 1/2 medium green pepper, julienned
- 4 green onions, thinly sliced
- 1/2 cup onion, chopped
- 6 - 8" flour tortillas, warmed
- cheddar cheese, shredded
- taco sauce OR salsa
- guacamole OR sour cream
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Votes: 1
Rating: 5
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Instructions
In a large resealable plastic bag, combine 2 Tbsp oil, lemon juice & seasonings. Add chicken. Seal & turn to coat; refrigerate for 1-4 hours.
In a large skillet, saute peppers & onions in remaining oil until crisp-tender. Remove & keep warm. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of the tortillas; fold in half. Serve with cheese & choice of other toppings.
Victoria Day is the distinctly Canadian holiday that officially wraps up winter. Even if the date marks the informal start of summer, you could be planning for a backyard barbecue or an impromptu indoor shut-in due to an array of snow, sleet, rain or hail.
Although we are well into the 21st century, in Canada we still celebrate Queen Victoria’s birthday over 100 years after her passing. The only other country in the Commonwealth to observe this celebration is Scotland. This is our oldest statuary holiday in Canada and is celebrated annually on the Monday preceding May 25th. In the maritime provinces it is a non-statuary ‘general’ holiday and in Quebec, ‘National Patriots Day’ is observed instead.
While we might hang onto the British queen’s name for old times sake, the tradition of Victoria Day is truly Canadian and has everything to do with the end of the cold weather and short days, and a lot to do with some great food.
My choice of food for today’s blog should work well with your own ‘barbecue’ meal. It is APPLE-TURKEY SAUSAGE ROLLS and STUFFED POTATO SKINS.
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Apple-Turkey Sausage Rolls / Stuffed Potato Skins
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Ingredients
Apple-Turkey Sausage Rolls
Ingredients
Apple-Turkey Sausage Rolls
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Instructions
Apple-Turkey Sausage Rolls
Line a large baking sheet with parchment paper.
In a large, heavy-bottomed saucepan, saute apple, onion, sage, thyme & allspice in olive oil for 5 minutes. Apples & onions should be soft but not browned. Remove from heat & set aside to cool for 5 minutes.
In a large bowl, combine cooled apple mixture with ground turkey, salt & pepper. Using your hands, gently mix until everything is evenly combined, making sure not to overwork the mixture.
Unroll the puff pastry sheet onto a lightly floured work surface, cut crosswise to make three long, strips ((about 10 x 3.5" each) Brush a line of mustard down the middle of each strip. Divide filling into 3 equal portions. Roll into sausage shapes & place down the middle of each pastry rectangle. Brush edges firmly to seal.
Preheat oven to 400 F. Arrange the rolls, seam side down, on prepared baking sheet. Brush with remaining beaten egg, & sprinkle with poppy seeds. Cover with plastic wrap & place in the freezer to firm up, about 15 minutes.
Using a very sharp knife, cut each roll into 8 bite-sized pieces & arrange 1" apart on baking sheet. Bake for 25-30 minutes, or until golden brown & sausage is cooked through.
Stuffed Potato Skins
Microwave potatoes, uncovered, on high for 14-17 minutes or until tender but firm, turning once. Let stand for 5 minutes. Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4" shell ( pulp can be used elsewhere).
Combine oil & hot pepper sauce; brush over potato shells. Cut each potato shell in half lengthwise again. Place on baking sheets coated with baking spray. Sprinkle with the tomato, bacon, onion & cheese. Bake at 450 F. for 12-14 minutes or until heated through & cheese is melted. Serve with sour cream.
No matter how many times my mother served our family chicken it was always incredibly good. My parents were ‘dry land’ farmers so mixed farming was truly a necessity. Success was totally dependent on ‘Mother Nature’ when it comes to grain crops. Although my folks raised chickens, pigs and cattle, the kind of meat we ate the most was chicken. The reason being, whatever brought the best price when taken to market was raised for the family income.
Today we have so many spices, fruits and vegetables to enhance the meals we make. Its hard to imagine being able to cook so well without them as my mother did. SAVORY PESTO CHICKEN BREAST requires minimal ingredients and preparation but the flavor is great.
Today, March 28th was the birth date of my mother. She was taken from us far to early, as she passed away in 1978 at the age of 60. Our mother had the patience of a saint, always making sacrifices, putting my siblings and I up front and center while living her life with courage and compassion. She was strong willed and had a sense of self confidence in all that she did. She was very loyal to my Dad and a very devoted mother.
AS WE HONOR MY MOTHER TODAY, WE HOLD ON TO THOSE PRECIOUS MEMORIES THAT WILL NEVER FADE FROM OUR MINDS.
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Savory Pesto Chicken Breast
A nice savory entree.
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Votes: 1
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Instructions
Preheat oven to 350 F. In a small bowl, combine stuffing ingredients. Place chicken in a heavy freezer wrap bag. Pound breasts until about 1/4" thickness.
Mound stuffing on flattened breasts & fold over, tucking in ends. Place a small amount of stuffing on bottom of baking dish & lay breasts on top. Any extra stuffing can be placed around & on top of chicken as well.
Cover with foil & bake 15 minutes. Remove foil & continue to bake another 15 minutes or until chicken tests done.
What could be more convenient on Christmas morning than a savory breakfast casserole that is just waiting to be baked!
‘Strata’ is a culinary term coined in the 1950’s for an old fashioned baked egg casserole. Ingredients are layered, using the same technique as when preparing a lasagna or quiche, only bread is used as the main starch and eggs are the binder. Strata’s are always savory as opposed to bread pudding, which can be sweet or savory.
In the late seventies, here in Alberta, Canada, eight ‘bridge club’ friends had an idea about writing a cookbook. They called it ‘The Best of Bridge’, which went on to become one of the most successful brands in Canadian publishing. One of their first recipes published in 1979, was called ‘Christmas Morning Wife Saver’, which became a signature recipe that put the group on the road to success. It was a breakfast casserole that could be prepared on Christmas eve, refrigerated overnight, ready to bake Christmas morning.
Time has passed and this has given way to unlimited ideas for such casseroles which are served at any time of the day now. On either side of us, our neighbors have small children. For a special Christmas treat some years, Brion and I have given them breakfast strata’s that they can bake while their children open gifts. They seem to enjoy them.
One of my favorite strata recipes, I happened to find in a California ‘Savemart’ magazine, when on holiday one year. I like to use apple/chicken sausage in ours but you can change it up to your personal preference.
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Bacon & Sausage Christmas Strata
Stay out of the kitchen Christmas morning with this wonderful make-ahead breakfast casserole.
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Instructions
In a large skillet, cook bacon over medium heat for 15 minutes or until crisp; drain. Cut bacon into 1-inch pieces. Into same skillet, add sausage & cook over medium heat until browned, breaking up sausage with the side of spoon; drain. Prepare bread cubes & vegetables.
In a medium bowl whisk eggs, milk, mustard, salt & pepper. Generously spray a 13 x 9-inch baking dish. Using half of each, layer bread cubes, bacon, sausage, cheese, peppers & green onions into baking dish; repeat layers with remaining ingredients. Carefully pour egg mixture evenly over the casserole mixture.
Cover with plastic wrap, gently pressing down so wrap is right on the surface of the mixture. Cover with foil & refrigerate overnight. Remove strata from fridge in the morning. Remove foil & plastic wrap. Preheat oven to 325F. & bake for 1 hour or until center is set, (if strata is browning to fast, loosely cover with foil). Allow to stand 10 minutes before cutting into squares.
If you chose to bake it immediately after it is prepared, just wait long enough for the egg mixture to soak into the bread cubes.
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