closetcooking.com (pic has asparagus, recipe doesn't)
While we are nothing if not traditional around the holidays, this was one of my favorite new recipes from Akin Holidays 2K11. It was, as per usual, from my favorite old cookbook, Heart & Soul.
While I generally jump at the chance to make a new variation of Dot’s Breakfast Casserole, I saw this and knew that this sausage/mushroom/HOLLANDAISE concoction was clearly meant for me. And as with our standby breakfast casserole, it is stupid easy to make and just plain satisfying.
The interesting thing here is that it’s mushrooms (instead of the usual bread) that provide much-needed texture to the eggy goodness here. Also, while this is pretty much the same recipe you’ll find in H&S, I have taken some liberties (because what’s not better with Worcestershire?) and shortcuts (because water baths are for babies, not food), so it won’t match up exactly if you get to fact-checking.
1 lb hot sausage
8 oz portabella mushrooms
8 oz button mushrooms
dash of Worcestershire sauce + Cavendar’s
2 cups shredded cheddar cheese
8-10 eggs, beaten thoroughly
- Preheat oven to 375.
- Grease 9×13 in. baking dish and spread cheddar cheese on the bottom.
- Cook sausage, drain, and layer on top of cheese.
- In the drippings from the sausage, cook the mushrooms until just tender, adding Worcestershire and seasoning as needed.
- Add into dish on top of sausage and pour egg mixture over the top.
- Bake for 45 minutes or until the liquid (egg) in the middle of the casserole is firm.
- Serve and top individual portions with Hollandaise. Nom nom nom.
Before Katers learned how to do more in the kitchen than boil water, this was a standard weekly dinner at Morrow Ave.
While she is clearly now a master chef, it is a testament to the goodness – and easiness – of this recipe that it was always delicious and immediately devoured.
This recipe is Susu’s version of the quintessential Southern classic, and I must admit I was pretty thrilled to find out you can just cube the cheddar cheese instead of grating it. Bloody knuckles are not appetizing.
8 chicken breasts, cooked and shredded
2 pkgs broccoli, cooked and drained
2 cans cream of chicken soup
1/2 cup cubed sharp cheddar cheese
1/4 cup Parmesan cheese
1 1/2 cup mayo
2-7 tbsp cooking sherry
- Preheat the oven to 350.
- Mix all sauce ingredients together.
- Pour over chicken and broccoli in 9×12 casserole dish.
- Cook 30-35 minutes, or until a little bubbly.
Easiest party food you will ever make. Trust me it is delicious, and people will ask for the recipe. I guess you could get fancy and use gruyere instead of cheddar. –ts
1 cup mayo
1 cup chopped vidalia onions
1 cup shredded sharp cheddar cheese (or cheese of your liking)
- Preheat oven to 350
- Combine all and bake in buttered casserole bowl (you could use PAM but butter is always better)
- Bake at 350′ for 20 minutes
Serve with fritos, triscuits or any other cracker
One of my favorite Italian pastas is also the simplest, Cacio e Pepe. Traditionally it is spaghetti (cooked al dente), with cheese and a good amount of freshly ground good quality pepper. I must have had this three times during my trip to Rome. When you are expected to consume multiple courses (pasta being your first), this is the perfect starter dish to your meal. It is my go to meal if I am in a lazy cooking mood and maybe also borderline ready to just order Thai food. Normally I have all the ingredients, so it is hard to justify not making it. If I cook this as my main meal, I will also make an arugula salad with lemon juice and olive oil on the side. Buon Appetito! – ts
Chef’s note: since this is a simple dish, the better the ingredients the better the dish. Try using the best fresh pepper you can find and good quality cheese.
1/4 cup extra-virgin olive oil
1 pound bavette, speghetti or linguini fine
2 tablespoons butter
Cacio di Roma, for grating (pecorino is fine to use)
Freshly ground black pepper
- Bring 6 quarts of water to a boil and add 2 tablespoons salt.
- In a large saute pan, heat the olive oil over high heat until it is almost smoking.
- Meanwhile, cook the pasta in the boiling water according to the package directions, until al dente. Drain the pasta, reserving the cooking liquid, and add to the saute pan with the oil. Add the butter and toss over high heat 1 minute.
- Grate plenty of cheese and black pepper over, add salt if necessary and serve immediately.
When I saw this recipe in my inbox the other day, I remembered how crazygood this stuff is and became sad that I haven’t made it in years.
Mainly because there’s just no excuse for it. The ingredient list is small and it stars two of my favorite quintessential Southern veggies: tomatoes and Vidalias. By the by, were you aware that in order to be considered “true Vidalias,” the onions must be grown in very specific parts of Georgia as defined by law? ‘Cuz I wasn’t. That’s some federally official agriculture, my man.
Anyway, good tomato pie is sweet and savory, and the basil helps to satisfy your Italian cravings while staying well below the Mason Dixon. (There’s also a full cup of mayo in here y’all, clearly it still skews “South.”) The whole process is slice, layer, slather and bake, and as I’ve heard said many times down South, ain’t nothing wrong with that.
1 pie crust
1-2 Vidalia onions, thinly sliced
fresh basil (a few handfuls torn)
1 cup mayo
1 cup mozzarella
1 cup cheddar
- Preheat oven to 350.
- Prick pie crust with fork and cook according to package directions.
- Boil and peel tomatoes. Slice and let drain for a little while.
- Saute onions in oil.
- Layer tomatoes, onions, and basil until you run out.
- Mix mayo and cheeses and top tomatoes and onions with it.
- Cook for about 30 minutes. (It may take a little longer, so just look for browned crust and bubbly cheese.)
While doing my daily (ok hourly) internets research, I stumbled upon an amazing site which features 30 grilled cheese recipes. Now I fully plan on keeping Bacon Thursday theme up today. Bacon and cheese always go together, so you better believe these recipes feature the good stuff. Since the weather for some is turning cooler, why not plan for a tomato soup and grilled cheese night. This site surely will inspire. -ts
Grilled Cheese Acadamy
Since Ripley Pickles is back on the Nummynumnum train, I feel it is only appropriate to post a cheese bacon ranch butter recipe in her honor. BEHOLD the greatest recipe ever. This recipe calls for bacon bits, but I say cook your own bacon and chop it up. I have not tried this out, so please someone make it and send over your comments! – ts
1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix
- Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.
- Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts.
- Mix together butter and Ranch dressing mix. Pour over bread.
- Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.