I thought after Easter and the food we are were taking pictures of, that I would share some great recipes. If you don’t cook or do bake or vice versa, try them or at the very least, print them and come back later to just view them!
Not a fan of Brussels sprouts? You might change your mind when you try this light and refreshing salad from Giada De Laurentis. Tender Brussels sprout leaves are paired with peppery baby arugula, Pecorino Romano cheese and toasted almonds. Drizzle it with the citrus flavored dressing and you’ve got a salad you’ll want to make over and over again.
I love a good savory breakfast; it’s filling, it lasts until lunch, plus, it keeps me away from my carb-loving bagel obsession!
This is one of those great holiday, sleepover, “just cause” kind of breakfast dishes that requires little, to no work on your part, but yields delicious results.
The Panko instead of regular bread crumbs, really gives the top a nice crunch.
If you don’t like bacon, a turkey sausage, or regular sausage would be nice. I’m a fan of messing with the cheeses, gouda, horseradish, you name it, but something with a bite.
Gouda would be great with a nice salty, cured meat.
A southwest variation would be great with a nice squirt of lime juice, cilantro instead of green chilies, spicy sausage and Monterey Jack.
The combinations are endless, and you’re sure to use this recipe over and over.
10 slices of bacon
1/2 c Panko bread crumbs
2 1/2 cups frozen shredded hash brown potatoes
2 c shredded Swiss cheese
1/2 c cottage cheese
1/3 c milk
1/4 c chopped green onions
1/2 t salt
1/4 t ground black pepper
1 t Sriracha
sliced green onions
In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving a small amount of drippings in skillet. Crumble bacon when cool and set aside. Stir breadcrumbs into the reserved drippings and refrigerate until used. Transfer to a small bowl.
Lightly grease a 9-inch pie plate and set aside. In a medium bowl, beats eggs with a fork until foamy. Stir in crumbled bacon, hash browns, Swiss cheese, cottage cheese, milk, green onions, salt, pepper, and Sriracha. Cover and chill for 2 to 24 hours.
Preheat oven to 325 degrees. Sprinkle pie with breadcrumb mixture. Bake, uncovered for about 50 minutes, or until a knife inserted in the middle comes out clean. Sprinkle pie with additional scallions and serve warm.
Both of these recipes were found by just stumbling on Stumble! I’m telling ya, head on over there and find some great stuff.