Egg and Sausage Brunch Casserole

• 6 slices of White Bread (If you want a gluten free option, omit the bread)
• 2 lbs of Country Sausage
• 2 Cups Shredded Mild Cheddar Cheese
• 1 ½ Cups Milk
• 1 Dozen Eggs
• 1 tsp. Dry Mustard
• Salt and Pepper – to taste
• 3 Green Onions, sliced (stems too)

Trim bread crusts; butter both sides and place in greased 9×13 pan.  Brown sausage, drain and place on top of bread.  Cover with grated cheese and green onions.  Beat eggs with milk, mustard, salt and pepper.  Pour on top of the bread, sausage and cheese.  Cover tightly and refrigerate overnight.

Before baking, mix and pour over the casserole:

• 1 Can Cream of Mushroom Soup
• ¼ Cup of milk
• 1 small can of sliced mushrooms (drained)

Bake at 300 degrees for 1 ½ hours, uncovered.

• 2 Lbs Pork Tenderloin
• 2-3 TBSP Dijon Mustard (I usually add more)
• 1/2 – 3/4 Cup White Cooking Wine or regular White Wine
• 1/8 – 1/4 Cup Soy Sauce

1. Put pour into a large enough glass casserole dish or marinating container (a large Ziploc bag works well).
2. Slather mustard over the top of the meat.
3. Pour wine and soy sauce into the container.
4. Cover tightly, and refrigerate.
5. Can marinate overnight.
6. Grill for approximately 7-10 minutes per side.

Check for doneness.  Too long of cooking time will cause meat to lose tenderness and flavor.

My friend Jessica made this for me one night for dinner.  I was floored by how delicious it was.  You should make it.  You will love it too.

Wilted Spinach Salad, with Bacon Dressing

Salad Ingredients

• 3 whole eggs
• 7 slices of Thick Cut, Peppered Bacon (reserve grease)
• 1 small Red Onion – sliced thinly
• 1 package of White Button Mushrooms
• 8 ounces of Baby Spinach, (washed, dried and stems removed)

Dressing Ingredients

• 3 TBSP of Reserved Bacon Grease
• 2 TBSP Red Wine Vinegar
• 2 tsp Sugar
• ½ tsp Dijon Mustard
• 1 dash of Salt

Cooking Instructions

 Cook Eggs:

1. Cover with water, and bring to a boil.
2. Turn off the heat and allow them to sit in the water for 20 minutes.
3. Drain off water, and add ice on top of Eggs.

Preparing Salad Ingredients:

1. Fry the bacon until crispy and chewy.  Remove from pan and place on a paper towel to drain off.
2. Remove 3 TBSP of grease and set aside for making the dressing.
3. Add 2 additional TBSP of grease to a separate skillet over medium heat.
4. Slice Red Onions very thinly, and then add to skillet.  Cook slowly until they are caramelized and brown.  Remove from pan and set aside.
5. Chop bacon into bite sized pieces.
6. Peel and slice eggs

 Bacon Dressing:

1. Add the reserved 3 TBSP of bacon grease, vinegar, sugar, salt and Dijon mustard to a small saucepan or skillet over medium heat.
2. Wisk mixture together and heat thoroughly.

 Combining Salad:

1. Add Spinach to large bowl.
2. Add onions, mushrooms and bacon on top.
3. Pour hot dressing over the top, and toss to combine.
4. Arrange the sliced eggs over the top, and serve.

Enjoy!

Grilled Bacon, Chocolate & Hazelnut Sandwich

Contributed by: Michael Symon

Time: 1 to 30 minutes

Servings: 2

 Ingredients

• 1 loaf Pullman bread or Pain de Mie
• 1/2 cup Hazelnut-Chocolate Spread
• 2 bananas
• 1/2 pound Bacon
• Butter

Directions

1.   Preheat a skillet and fry bacon until crisp. When ready, transfer bacon to a paper-towel lined plate to cool.
2.   Slice Pullman loaf into 8 1/2-inch slices, and spread a tablespoon, give or take, of the hazelnut-chocolate spread onto each of the slices.  
3.   Slice the bananas lengthwise and then in half and add two slices to each sandwich.
4.   Arrange 3 slices of bacon onto four of the slices, and banana slices and make a sandwich.
5.   Generously butter each side of sandwich.
6.   In a non-stick skillet pre-heated to medium, grill sandwiches on either side until golden-brown
7.   Serve immediately

• 1 10-oz can green enchilada sauce (I used Stokes green chili with pork)
• 1/4 cup heavy cream
• 8-inch flour tortillas, torn into large pieces
• 2 cups shredded cheese, plus 1/2 cup for top (I used that Mexican mixture already shredded)
• 1 rotisserie chicken, shredded or cut in pieces
• 1/2 small red onion, finely chopped
• 1 cup of frozen corn (or more)
• 1 small can of chopped green chilies
• 1/2 cup salsa
• Avocado
• Cilantro

Directions

1. Heat oven to 400 degrees
2. In a small bowl, combine the enchilada sauce and cream.
3. In another bowl, mix the cheese, chicken, onion, corn, chilies and salsa.
4. Spoon 1/4 cup of the sauce mixture into the bottom of a shallow 2-quart casserole.
5. Top with one tortilla and a third of the cheese, chicken, onion, corn, green chili mixture.
6. Repeat twice to form a total of 3 layers.
7. Top with the remaining tortilla, sauce mixture, salsa and cheese.
8. Cover loosely with the foil and bake 20 minutes.
9. Uncover and bake 10 minutes more.
10. Serve with the avocado and cilantro and salsa.
11. ENJOY!!

Ginger-Lime Vinaigrette Marinade:

½ cup lime juice
½ cup olive oil
3 tablespoons grated fresh ginger
3 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon toasted sesame oil

2 (1- to 1½-pound) pork tenderloins

Instructions

1. To prepare the marinade, whisk together all ingredients.
2. Place pork in zip-top plastic bag; add about half the marinade (reserve remaining marinade to serve with asparagus or pork). Seal bag and refrigerate 30 minutes to 24 hours.
3. Prepare the grill.
4. Remove pork from bag; discard bag and marinade. Grill pork 15 to 25 minutes, turning occasionally, until a meat thermometer registers 155F (slightly pink). Remove from heat and let stand about 5 minutes before slicing.

Serves 4, plus leftovers.

Ingredients:

• 1 9-inch Pie Crust
• 1 cup- Shredded Swiss or Cheddar cheese
• 6 slices- Bacon cooked and crumbled
• 1 cup- Ham, minced
• 2 Green Onions, chopped
• ½ Green Pepper, chopped
• 5 Eggs, slightly beaten
• 1 cup- Half and Half or Milk
• 1/8 teaspoon- grated Lemon Peel
• ½ teaspoon- Salt
• ½ teaspoon- dry Mustard

Directions:

Mix the following ingredients in a bowl: cheese, bacon, ham, green onions and green pepper.  Place in the bottom on the unbaked pie crust. In medium bowl combine eggs, half and half, lemon peel, salt, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes or until set. Remove from heat and let stand about 10 minutes before serving.

Optional: For a nice cheesy crust, pull quiche out of oven and sprinkle with cheese.  Put back in over and broil until cheese is melted.

Meatballs:

• 6 ounces uncured applewood-smoked bacon (about 6 slices), diced
• 2 large garlic cloves, peeled
• 2 pounds ground beef (15% fat)
• 2/3 cup chopped drained roasted red peppers from jar
• 2/3 cup panko (Japanese breadcrumbs)*
• 2 large eggs
• 1/2 cup coarsely grated onion
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon minced fresh marjoram
• 2 teaspoons dried crushed red pepper
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper

Sauce:

• 2 28-ounce cans diced tomatoes in juice (preferably San Marzano)
• 2 large garlic cloves, peeled
• 6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
• 1 tablespoon (or more) extra-virgin olive oil
• 3 cups finely chopped onions
• 1 1/2 teaspoons dried crushed red pepper
• 2 cups dry white wine
• 1 tablespoon minced fresh marjoram

Pasta:

• 1 1/2 pounds spaghetti
• 2 to 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons minced fresh marjoram
• Freshly grated Parmesan cheese

Preparation

For meatballs:
Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes.

Line large rimmed baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 11/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap; chill.

For sauce:
Puree tomatoes with juice and garlic in batches in blender until smooth.

Cook bacon in large pot over medium heat until crisp; transfer bacon to plate.

Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half of meatballs. Cook until brown on all sides, turning carefully with small metal spatula, about 9 minutes. Transfer meatballs to baking sheet. Add more oil to pot if needed and repeat with remaining meatballs.

Increase heat to medium-high. Add onions and crushed red pepper to pot.

Sauté until golden, about 6 minutes. Add wine; boil until reduced by half, stirring up browned bits, about 8 minutes. Add tomato puree and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper. Mix bacon into sauce. Add meatballs; bring to simmer. Reduce heat to low; cover and simmer until meatballs are heated through and tender, 10 to 15 minutes. Season sauce with salt and pepper.

For pasta:
Meanwhile, cook spaghetti in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; transfer to large bowl. Toss with 2 tablespoons oil and marjoram, adding more oil to moisten, if desired. Divide spaghetti among bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.

* PANKO BREAD CRUMBS * A lot of our readers have been asking about Panko bread crumbs.  You can find them in the Asian section of your local grocery store.  Kikkoman makes the kind that I have available to me in the tiny town I live in.  You could also use plain bread crumbs if Panko isn’t available at your grocery store.

Makes 6 servings.

1 1/2 ounces medium-size dried shiitake mushrooms (dried forest mushrooms)
1 cup cold water

6 cups low-salt chicken broth
2 (1-inch-diameter 1/8-inch-thick slices) peeled fresh ginger

1 pound fresh Shanghai noodles

3 tablespoons peanut oil or vegetable oil, divided
12 ounces pork butt, trimmed, cut into 2-inch-long matchstick-size strips
1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon soy sauce

1 (6 1/2-ounce) can preserved snow cabbage, well drained
1 cup drained canned bamboo shoot strips* (most of one 8-ounce can)
3/4 teaspoon sugar

Place shiitake mushrooms in medium bowl. Add 1 cup cold water; let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms dry. Cut off stems; discard. Thinly slice caps.

Combine broth, ginger, and reserved mushroom liquid in large saucepan; bring to boil. Cover and reduce heat to low.

Boil noodles in salted water until tender but still firm to bite, about 3 minutes. Drain; divide among 6 bowls.

Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water evaporates on contact. Add 2 tablespoons oil, then pork, spreading evenly. Cook without stirring 20 seconds; then stir-fry pork until no longer pink, about 2 minutes. Stir in rice wine and soy sauce. Transfer to plate.

Add remaining 1 tablespoon oil to same wok (do not clean) over high heat. Add mushrooms; stir-fry 1 minute. Add snow cabbage, bamboo shoot strips, and sugar; stir-fry 30 seconds. Stir in pork and any accumulated juices. Stir-fry 1 minute. Top noodles with pork mixture. Divide hot broth among bowls.

1 Pork Tenderloin

1/2 Cup White Wine (or cooking wine)

1/2 Cup Regular Mustard (French’s is ideal)

Pepper – to taste

1 Large Zip-Lock bag

Put everything in the Zip-Lock bag and let sit in the refrigerator for a couple of hours.

Turn grill on – Or Broil in the Oven.

Grill the pork loin for about 15 minutes – or until the center temperature reaches 145°F.

Remove from grill or over and let rest for about 10 minutes before serving.