Tangy Coleslaw

 

Tangy Coleslaw

Ingredients

• 1/3 cup sugar
• 1/4 cup cider vinegar
• 1 1/2 tablespoons water
• 1 1/2 tablespoons vegetable oil
• 1/8 teaspoon celery seed
• 1/16 teaspoon powdered mustard
• salt and pepper
• 14 ounces shredded coleslaw mix
• 2 tablespoons very finely diced white onion

Instructions

• Whisk together sugar, cider vinegar, water, oil, celery seed, salt, pepper and mustard until well combined.
• Pour the cabbage and onions in a medium sized bowl. Pour dressing over the top and stir well. Cover, and chill in refrigerator for at least 15 minutes before serving.

Corn Tortilla Quiche

 Corn Tortilla Quiche

3/4 lb. pork sausage

5 corn tortillas

1 c. shredded Pepper Jack cheese

1 c. shredded Cheddar cheese

1/4 c. chopped canned green chilies

6 eggs, beaten

1/2 c. whipping cream

1/2 c. small-curd cottage cheese

1/2 tsp. chili powder

In a skillet, cook the sausage until no longer pink; drain the grease from the sausage. Place 4 tortillas in a greased 9-inch pie plate, overlapping and extending 1/2 inch beyond the rim. Place the remaining tortilla in the center. Layer the sausage, Pepper Jack and Cheddar cheeses, and chilies in the pie plate. Combine the eggs, cream, cottage cheese and chili powder. Slowly pour the egg mixture over the cheese. Bake at 350 degrees for 45 minutes or until the center is set. Cut into wedges and serve.

Breakfast Croissant Boats

 Breakfast Croissant Boats

4 large croissants

5 eggs

2 T. milk

1 c. shredded Cheddar cheese

6 strips pre-cooked bacon

3 T. chives

Salt and pepper

Preheat the oven to 375 degrees.  Chop the cooked bacon.

Cut a wedge out of the top of each croissant.  Place on a baking sheet.  Toast in the oven at 375 degrees for 5 minutes.

Crack 5 eggs into a medium bowl.  Add the milk and whisk until thoroughly combined.  Add the cheese, chopped bacon, chives and salt and pepper.  Stir until thoroughly combined.  Spoon the egg mixture into the toasted croissants. 

Bake at 375 degrees for 20 to 25 minutes.  Serve immediately.

You can substitute chopped ham or cooked and drained sausage for the bacon in this recipe.  You can also try different types of shredded cheese.

                                             

Breakfast in the Round

 

Breakfast in the Round

Servings: 6

Ingredients

• 6 eggs beaten

• 1/4 tsp. salt

• 1/8 tsp. pepper

• 1 T. butter

• 1 round loaf French bread

• 6 oz. thinly sliced deli ham

• 3/4 c. shredded Monterey Jack cheese

• 3/4 c. Cheddar cheese

• 1/2 c. chopped sweet red pepper

Instructions

1. In a small bowl, combine eggs, salt and pepper. Melt butter in the skillet; add eggs. Cook and stir until set; set aside. 

2. Cut the top 1/4 off the loaf of bread. Carefully hollow out the top and bottom leaving a 1/2 inch shell. 

3. In the bottom of the bread, place half of the ham, half the cheeses and all of the red pepper and eggs. Top with remaining cheese and ham. Gently press the layers together. Replace the bread top and wrapped tightly in foil. 

4. Bake at 350° for 30 minutes. Let stand for 10 minutes before cutting.

Kielbasa and Pretzel Bread Breakfast Bake

 Kielbasa and Pretzel Bread Breakfast Bake

1 lb. pretzel buns

1 pkg. (14 oz.) kielbasa ring sausage

1 T. canola oil

2 c. sliced onions

1 T. minced fresh garlic

10 eggs

1 1/2 c. heavy cream

1/2 c. beef broth

1/2 c. spicy brown mustard

2 T. chopped fresh chives

1 tsp. dried thyme

1 tsp. salt

1 tsp. black pepper

8 oz. shredded Gruyere

Cut the bread into cubes and spread in a single layer on baking sheets.  Dry in a 200 degree oven until completely dry but not toasted.

Cut the kielbasa in half through the entire ring and then in slices.  Add the oil to a skillet and brown the kielbasa over high heat for 3 to 5 minutes.  Drain on paper towel lined plate.  Leave the drippings in the skillet.  Reduce the heat to medium; add the sliced onions and cook for 2 minutes then add the minced garlic and cook for 1 more minute.  Turn off the heat and set aside to cool.

Whisk together the eggs, cream , broth, mustard, chives, thyme, salt and pepper in a large bowl.  Add the dried bread cubes and toss to coat.  Add the kielbasa, onion mixture and half the Gruyere cheese.  Spray a 9” x 13” pan with cooking spray.  Pour the egg mixture into the baking dish, cover with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 375 degrees.  Take the casserole out of the refrigerator and remove the plastic wrap while the oven preheats.  Sprinkle the remaining half of the Gruyère cheese over the casserole.  Bake at 375 degrees for 45 minutes.  Let the casserole rest 15 minutes before serving.  

                           

Thai Chicken Tacos

Thai Chicken Tacos

4 boneless, skinless chicken breast
1 c. chicken broth
2 cloves garlic
1 T. fresh lime juice
2 T. creamy peanut butter
1 T. soy sauce
1/2 tsp. ground ginger
1 tsp. curry powder

 Place the chicken breasts in a 4 quart slow cooker. In a blender, combine the broth, garlic, lime juice, peanut butter, soy sauce, ginger, and curry powder.   Blend until smooth. Pour this mixture over the top of the chicken in the  slow cooker and stir gently to coat. Cover and cook on low for six hours or until the chicken is tender.

With a slotted spoon, remove the chicken and transfer to a cutting board. Stir the sauce in the crockpot and increase the heat to high.   Using two forks, shred the chicken and return to the slow cooker; stir to coat. Cook for 10 minutes until heated through.

Serve in warm flour tortillas.   Top with your favorite toppings. Some suggestions are cilantro leaves, sliced radishes, shredded cabbage, salsa verde, shredded cheese or sliced tomatoes.