Tag Archives: sausage

sausage and cheese breakfast casserole

I just about died when I found this recipe and just about died AGAIN when I made it. I’ve always wanted to make a breakfast casserole but never found a recipe that wowed me.  Oh was I wowed. This was seriously easy to prepare the day before (and best to do that way so the egg is soaked up reeeeeaaallll good) and just popped in the oven in the morning.  Enjoy your coffee and smells while it cooks!

Adapted from The Kitchn’s Ham and Cheese Casserole:

4 cups (loosely packed) day-old bread, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 – 1 pound sausage, cooked
6 eggs
1 1/2 cups whole milk
1/4 teaspoon freshly grated nutmeg
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper
1 cup grated cheddar cheese

Grease an 8-inch square baking dish (or another 1 1/2 quart to 2-quart baking dish) and spread the bread in the bottom.

Heat 1 tablespoon of the olive oil in a skillet over medium to low heat. Add the onions, salt, and sugar. Sauté until they are lightly caramelized, about 15 minutes.

Meanwhile, in another heavy skillet, heat the other tablespoon of olive oil over medium heat and cook up the sausage.

Whisk together the eggs, milk, nutmeg, and thyme. Season with about 1/4 teaspoon of salt and a generous quantity of black pepper.

Spread the sausage over the bread cubes, then layer the onions on top. Sprinkle grated cheese on next, and then pour the egg mixture over the entire thing.

Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture. Cover and refrigerate overnight.

In the morning, preheat the oven to 350°F and take the casserole out of the fridge while the oven is preheating. Bake, uncovered, for an hour or so, or until the edges are bubbling and the top begins to brown. The baking time will be greatly dependent on the depth of dish you use. Check the interior with a knife; if it comes out clean the bread custard is baked through. (Cover with foil near the end of cooking if the top is already browned.)

I used a deep souffle dish so it took me longer to cook but it was WORTH THE WAIT. The house smelled amazing and the taste was out of this world. The substitution of sausage for the bacon and cheese switch was delish. I can’t wait to make this for Christmas morning.



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Shrimp, Squid, Scallop and Sausage Paella!

I’m finally using one of my new Ina Garten cookbook.  I found a recipe that I’ve been wanting to make.  Paella!  I had a bag of frozen squid, shrimp and scallops in my freezer for this very recipe.  As soon as I saw the recipe I knew EXACTLY what I was going to make.  I had almost everything except the saffron.  If you have a Trader Joe’s near you – don’t groan!  Their saffron is $5.99!!!!!!!  It’s .020 oz, may not seem like much, but that is MORE than enough for this recipe.  I was psyched to not only make paella but to finally use saffron.  Little things in life excite me!

you’ll need:

  • 1/4 cup good olive oil
  • 1 1/2 cups chopped yellow onion (~2 onions)
  • 2 red bell peppers, cored and sliced into 1/2-inch strips
  • 2 tablespoons minced garlic (4 to 6 cloves)
  • 2 cups white basmati rice
  • 5 cups chicken stock
  • 1/2 teaspoon saffron threads, crushed
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds cooked lobster meat (that’s what Ina called for – I went with my seafood trio, or whatever seafood you prefer)
  • 1 pound sausage, sliced
  • 1 (10-ounce) package frozen peas
  • 1 tablespoon minced fresh flat-leaf parsley leaves
  • 2 lemons, cut into wedges

Preheat the oven to 425 degrees F.

Heat the oil in a large ovenproof dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the oven to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.  Remove from oven.

Add the sausage, seafood and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

Man, it was goooooooooooooooooood.  And there was a toooooooon left over.  Win-win.

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Fat Tuesday Chicken Gumbo

Fat Tuesday was a combination of reasons why I made this dish.  Ian, with the help of Tim, got me this ridiculous cookbook for Christmas, The Total Banana.

And ever since, we’ve been talking about having a banana dinner night.  After thumbing through the banana book, I found “Chicken Gumbo” (with plantain balls) and Fat Tuesday was only a couple of days away.  A few text messages later the banana dinner was in place!  I picked chicken gumbo from the book because it seemed to be one of the easier things to make.  I thought to ease myself in to the Total Banana.

The recipe called for okra and I’ve never worked with okra before.  I did not prepare it the best way possible and it was a little bit slimy.  Not in a gross way, but a definite acquired taste.  A better way to use okra is to fry it up and add it at the end, almost like a garnish to your dish.  I will definitely go that route next time I use okra.

I do not have the recipe on hand currently.  Tim has The Total Banana, since we decided that we should take turns hosting the banana dinner.  Tim is unfortunately next.

It was a pretty straight forward recipe with green peppers, onions, garlic, chicken stock, okra, spices, etc.  I added sausage into it to give it a little more oomph.  My coworker gave me some southern cookin’ staples and I added gumbo file at the end.  Deeeelish!  Once I get the banana book back, I will update with the recipe.

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hunky meal – pierogies!

i can’t deny myself a hunky meal from time to time.  it’s in my blood and hunky meals are just insanely delicious.  it’s also one of my comfort foods and i’m sticking with it.  it was cold and dreary the other day and i was hankering for some comfort food, but something that wouldn’t take too long because i was also feeling a bit lazy.  i always keep a box of pierogies on hand in the freezer for such moments.  i had an onion hanging around and found some turkey sausage and i was in business.

the meal itself is kind of self explanatory preparation wise – i mean, i threw it all in a pan until the pierogies turned nice and brown.  as ina garten would say, “how easy was that?”  it was really simple, ina.  thanks for asking.  just writing up this post makes me drool for more pierogies… i would have served it up with some sort of vegetable for the health conscious part of me but i decided to silence that urge with a cold beer.  that was a good decision.

doesn’t that make you feel all warm and fuzzy on the inside?

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