Breakfast Casserole

This was the recipe I used for Emily's baby shower on May 24. Let's just say I ate like half of it myself... It's really similar to Heather's quiche (posted May 14).

It's a really easy one because you can just make it however you like it. I use bacon with a mixture of mozzarella, mild cheddar, and colby jack cheese. I think next time I'll add it some mushrooms too.
Breakfast Casserole

Serves: 8-10
Time: 1 hour

Ingredients:

1 large (30 oz) bag of frozen hashbrowns (shredded potatoes)
1 cup butter
4 cups cheese (any combination)
1 lb. (2 cups) bacon or sausage
6 eggs
2 cups half & half
1 tsp salt

Directions:

Thaw hashbrowns and pack into the bottom of a 9x13 pan (make like a crust). Melt 1 cup butter and pour over the top of hashbrowns. Bake for 20 minutes at 375 degrees. While the cust is baking, cook the meat. Drain excess grease, and mix with the 4 cups of cheese. Put meat and sasage mixture over the cooked hashbrowns crust. Whisk the half & Half, eggs, and salt together. Pour over the entire casserole. Bake at 375 degrees for 30-40 minutes or until the casserole looks set and starts to brown.

Smoky Corn Chowder/Pan-Seared Dumpling Salad

I found a few great recipes in my Real Simple magazine a few weeks ago that we really enjoyed. Here's a great non-traditional combination for a soup & salad night.

Smoky Corn Chowder:

Serves: 4-6
Time: 25 minutes

8 oz sliced bacon, cut into 1/2 inch pieces
1 lg sweet onion, chopped
2 cloves garlic, finely chopped
1/2 tsp paprika
1/4 tsp crushed red pepper flakes
2 10oz pkgs frozen corn
3 cups chicken or vegetable broth
1 cups half & half
4 scallions, trimmed & thinly sliced
salt & pepper

Cook bacon over medium heat until crisp. Transfer to a paper towel-lined plate. Spoon off and discard all but 2 tbsp of the drippings and return the pan to medium heat. Cook the onion, stirring occasionally, until soft. Add the garlic, paprika, and red pepper and cook, stirring for 2 minutes. Stir in the corn, broth, and half & half. Bring to boil. Reduce heat and simmer for 15 minutes. Transfer half the soup to a blender and puree until smooth. Return to the pan, add 1/2 tsp salt and 1/2 tsp pepper. Stir to combine. Divide the soup among individual bowls and top with the scallions and reserved bacon.

Pan-Seared Dumpling Salad:

Serves: 4

Time:25 min

2 tablespoons canola oil

12 frozen dumplings, pot stickers, or Japanese gyoza

2 shallots, thinly sliced

1 cup frozen shelled edamame

2 tablespoons grated ginger

2 bunches watercress, thick stems removed

1 tablespoon sesame oil

3 tablespoons rice vinegar

3 tablespoons soy sauce

salt

Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the dumplings and cook until browned, 2 to 3 minutes per side. Add 3 tablespoons water and cook, covered, until cooked through, 8 to 10 minutes.Meanwhile, heat the remaining canola oil in another large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the edamame, ginger, and 2 tablespoons water. Reduce heat to low and cook, covered, until the edamame are heated through, about 5 minutes. Remove from heat and add the watercress and 1/2 teaspoon salt and toss until just wilted.Divide among individual bowls and top with the dumplings.Whisk the sesame oil, rice vinegar, and soy sauce in a small bowl and drizzle over each salad.

Fleming's Potatoes

Serves: 6-8

Time: 1 hour (including prep)

These are the best potatoes in the world! This is like the recipe from Dan and my fav restaurant called Flemings.

Fleming's Prime Steakhouse Potatoes

1-1/2 C. heavy cream
1 C. half-and-half
2 t. salt
2 t. black pepper, finely ground
1 small jalapeño
3 oz. leeks
3 C. cheddar cheese, grated
4 lbs. russet potatoes

Heat cream and half-and-half in large sauce pot on medium high heat to simmer. Add salt and black pepper. Finely dice the jalapeño. Cut off ends of leeks, clean them and dice only the bottom 3 inches of leek into 1/2-inch dice. Place jalapeños and leeks in a large mixing bowl. When cream is hot, remove from heat, add cheddar cheese and blend in thoroughly. Peel potatoes and slice into 1/4-inch-thick circles on a mandoline slicer, by hand or with the slicing blade of a food processor. (these potatoes are sliced like scalloped or au gratin potatoes would be) Combine potatoes and cream mixture in mixing bowl with leeks and jalapeño and mix well. Spray sides and bottom of a 9 x 12-inch baking pan with nonstick cooking spray. Place potato mixture in pan and evenly distribute the potatoes. Cover with plastic wrap and then with aluminum foil (the plastic wrap melted on me but I think it was because I needed to cover it bettter with the aluminum foil but if you can try to find oven safe plastic wrap because it is necessary to keep the moisture in). Bake in 350°F. oven for 35 to 45 minutes. Remove wrap and foil and bake an additional 10 to 15 minutes to brown top.