Sausage and Egg 'Muffins'

Recipe Courtesy of Kittencal

To save time you can make the egg mixture up the night before and refrigerate just spoon into the muffin cups and bake in the morning!

Add in some cooked finely cubed potatoes or whatever you like, these may also be baked in jumbo muffin tins for a slightly longer baking time

Servings 12

Ingredients:

1/2 pound bulk pork sausage (mild or spicy)

3 garlic cloves, minced

12 large eggs

1/2 medium onion, finely chopped (about 1/2 cup or 1 large green onion, finely chopped)

1/3 cup chopped green bell pepper

1/2 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1/2 cup shredded cheddar cheese

Instructions

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Generously grease 12 regular-size muffin cups.

In a skillet cook the sausage meat with garlic until browned; drain fat.

In a large bowl whisk the eggs, then add in onion, bell pepper, salt and black pepper.

Stir in the cooked sausage and shredded cheese.

Spoon about 1/3 cup of the egg/sausage mixture into each greased muffin tin.

Bake for about 22-25 minutes or until just set.

Spicy Buffalo Chicken Pizza

Recipe courtesy of Kittencal

I would suggest to start with about 2 tablespoons of hot sauce and add in more to taste, I use Frank’s Red Hot Wing Sauce you may use your own favorite, I would also highly recommend using grilled chicken breasts I find that it really adds to the flavor, use a good quality bottled or homemade ranch or blue cheese dressing for this, I have made this both with bottled and homemade dressing the homemade is much better…

if desired you may marinate the cooked chicken cubes in the hot sauce overnight and mix in the melted butter just before using for the pizza…you will love this and your family and friends will love you for making it!

Servings 6

Ingredients:

3 chicken breasts, cooked and cubed (can use one more if your chicken breasts are very small)

2 tablespoons melted butter

1 (2-ounce) bottle hot sauce (I use Frank’s Red Hot Wing Sauce)

1 (8-ounce) bottle ranch or blue cheese salad dressing (I strongly suggest to use homemade)

1 (16-inch) prepared pizza crust (pre-baked for about 8 minutes)

3 cups shredded mozzarella cheese, or to taste

8 slices bacon, cooked and diced

chopped green onion

Instructions:

In a bowl toss the chicken cubes with hot sauce and melted butter; mix well to combine.

Spread the ranch dressing or blue cheese dressing on top of the pre-baked pizza crust (you do not have to use the whole bottle) then top with the chicken mixture.

Top with the mozzarella cheese then sprinkle with the chopped bacon.

Bake in a preheated 425 degree F oven (bottom oven rack) for about 8-10 minutes or until cheese is bubbly.

Creamy Lemon Cheesecake Bars

Recipe courtesy of Kittencal

Servings 9-12

Ingredients:

CRUST:

2-1/2 cups graham cracker crumbs

1/3 cup finely chopped pecans

1/3 cup sugar

1/2 cup melted butter

FILLING:

2 (8-ounce) packages Philadelphia Brand Cream Cheese, softened

1 (14-ounce) can sweetened condensed milk

1/2 cup sour cream

2 large eggs

2 tablespoons grated lemon zest

1/2 cup fresh lemon juice (can use the juice of 1 whole lemon mixed with bottled to make 1/2 cup)

2-4 drops yellow food coloring

Instructions:

Preheat oven to 325 degrees F.

Grease an 11 x 7-inch baking pan.

For the crust; in a bowl combine the graham cracker crumbs with pecans and sugar.

Add in melted butter; mix to combine (set aside about 1/2 cup).

Add in yellow food coloring until you have reached desired shade of yellow.

Bake for 6 minutes then remove and cool slightly.

In a large bowl using an electric mixer at medium speed beat the cream cheese until fluffy (about 3 minutes).

Add in condensed milk and sour cream; beat until smooth and combined, then beat in the lemon juice and zest until blended.

Pour over the crust in the baking dish.

Sprinkle the remaining 1/2 cup reserved crumb mixture over the top.

Bake for 30 minutes or until just set (this should not take more that 30 minutes to bake).

Cool until almost room temperature then refrigerate for at least 5 hours before serving.

Boursin Style Cheese - Homemade and Simple

Yield: 20 ounces

16 Ozs Cream Cheese, at room temperature
4 Ozs Butter, at room temperature
1 Tsp Dried Oregano
1/4 Tsp Dried Dill
1/4 Tsp Dried Basil, 1/4" dice
1/4 Tsp Dried Thyme
1/4 Tsp Marjoram
1/4 Tsp Black Pepper
2 Clove Garlic, lightly crushed

1. Combine all ingredients in food processor until smooth.
2. Refrigerate at least four hours before serving.

Vegetable Cheese Strata

Serves 8

4 Teaspoons Olive Oil
2 Cups Onions, diced, 2 cups = 1 large
1 Tablespoon Garlic, minced, 1 Tbl = 3 cloves
3 C Mushrooms, sliced, 3 cups = 8 oz
1 Loaf French Bread Loaf, cubed, 1 loaf = 5 cups
12 Large Eggs
2 Cup Milk
1 Tablespoon Dijon Mustard
10 Ounces Broccoli Florets
1/3 Cup Parmesan Cheese, grated
1 Cup Mozzarella Cheese, shredded
1/2 Cup Sun-dried Tomatoes, thinly sliced, not oil-packed
1 Tablespoon Fresh Thyme, minced
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper

1. Steam broccoli till tender but still firm. Cool and chop
2. Heat 1/2 olive oil in nonstick skillet over med-high heat. Add onions and cook, stirring, until softened and beginning to brown, 3-5 min. Add garlic and cook for another minute. Transfer the onion mixture to bowl and let coo.
3. Heat remaining olive oil in the same skillet over med-high heat and cook the mushrooms, stirring a few times, until their water evaporates and they begin to brown. Remove from heat and let cool completely.
4. Coat baking pan with cooking spray. Arrange bread cubes over bottom.
5. In large bowl, beat eggs, milk and mustard together. Add mushrooms, onion-garlic mixture, broccoli, both cheeses, sun-dried tomatoes, thyme, salt, and pepper and stir to incorporate.
6. Pour mixture over bread cubes making sure the bread gets saturated.
7. Cover with plastic wrap and refrigerate overnight or at least 8 hours.
8. Bake at 350 60-70 min or until light brown crust forms.

Parmesan-Crusted Chicken Cutlets

Recipe courtesy of Cooks Illustrated

I love the fact that Cooks Illustrated tests all recipes to find out the very best way to achieve good results. They always have informative "how to" pics.

Serves 4.

The chicken breasts will be easier to slice into cutlets if you freeze them for 15 minutes until firm but not fully frozen. To slice in half, place one hand on top of the breast to secure it, hold a chef's knife parallel to the cutting board, and slice through the middle of the breast horizontally. Note that 1/2 ounce of Parmesan is grated on the smallest holes of a box grater (or Microplane rasp grater); the remaining 6 ounces are shredded on the largest holes of the box grater (see photos below). We like the flavor that authentic Parmigiano-Reggiano lends to this recipe. Less-expensive DiGiorno Parmesan cheese can also be used, but the resulting cheese crust will be slightly saltier and chewier. Serve this chicken with a simple salad. Although the portion size (1 cutlet per person) might seem small, these cutlets are rather rich due to the cheese content. To make 8 cutlets, double the ingredients and cook the chicken in 4 batches, transferring the cooked cutlets to a warm oven and wiping out the skillet after each batch.

Ingredients

2	boneless, skinless chicken breasts (8 ounces each), tenderloins removed, breasts trimmed of excess fat and halved horizontally
	Table salt and ground black pepper
1/4	cup unbleached all-purpose flour plus 1 tablespoon
1/2	ounce grated Parmesan cheese (about 1/4 cup), see note above
3	large egg whites
2	tablespoons minced fresh chives (optional)
6	ounces shredded Parmesan cheese (about 2 cups) see note above
4	teaspoons olive oil
1	lemon , cut into wedges

Instructions

1. Adjust oven rack to middle position and heat oven to 200 degrees. Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.

2. Set wire rack on rimmed baking sheet. Whisk together 1/4 cup flour and grated Parmesan cheese in pie plate. In medium bowl, whisk egg whites and chives (if using) together until slightly foamy. In second pie plate, combine 2 cups shredded Parmesan and remaining tablespoon flour.

3. Using tongs and working with 1 cutlet at a time, coat chicken in flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let excess run off. Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place on wire rack.

4. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and reduce heat to medium. Cook until cheese is pale golden brown, about 3 minutes. While chicken is cooking, use thin nonstick spatula to gently separate any cheesy edges that have melted together. Carefully flip cutlets and continue to cook until cheese is pale golden brown on second side and meat is no longer pink in center, about 3 minutes. Transfer chicken to wire rack set in rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and return to medium heat. Add remaining 2 teaspoons oil and cook remaining 2 cutlets. Serve immediately with lemon wedges.

Two Ways to Cut the Parmesan An ideal crust requires cheeses of two different textures. A base layer of finely grated Parmesan cut on the smallest holes of a box or Microplane grater (left) is paired with an exterior layer of coarsely shredded Parmesan cut on the largest holes of a box grater (right).

Grated

Shredded

When Parmesan-Crusted Chicken Goes Bad

Gummy: Baked chicken has a pale, damp, and gummy cheese coating.

Patchy: A spotty, uneven crust is the result of using the wrong "glue."

Dark and Bitter: A dark brown crust looks appealing but tastes bitter and burnt.

Parmesan, Walnut and Arugula Baskets

Prep/Total Time: 30 Minutes

Yield: 6 servings

Recipe Source: Anna Maria Wharton of Staten Island, NY by way of Taste of Home April/May 2009

BASKETS:

1 cup plus 2 Tablespoons shredded Parmesan cheese

2 Tablespoons finely chopped walnuts

SALAD:

4 cups fresh arugula or spring mix salad greens

½ cup green grapes, halved

2 Tablespoons chopped walnuts

2 Tablespoons olive oil

1 Tablespoon raspberry vinegar

¼ teaspoon salt

1/8 teaspoons pepper

BASKETS

Heat a small nonstick skillet over medium-high heat. Sprinkle 3 Tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.

Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2”-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming 6 baskets.

SALAD

In a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper; pour over arugula mixture and toss to coat Place ½ cup salad in each basket Serve immediately.

MAKE AHEAD – Store baskets between layers of waxed paper in an airtight container at room temperature for up to a week.

TIP – Try baking smaller rounds of the cheese mixture on parchment paper in the oven at 350 degrees for 8-10 minutes. Shape over smaller glasses to fill for appetizers. Or, leave flat and use as a garnish for soup or potatoes.

VARIATIONS – Add 1-2 teaspoons of your favorite spice or fresh herbs. Caesar salad garnished with a small piece of roasted red bell pepper in these bowls is fabulous.

Bleu Cheese Dressing

Serves 8

1/2 Cup Sour Cream
7/8 Cup Mayonnaise
2/3 Teaspoon Worcestershire Sauce
1/3 Teaspoon Dry Mustard *
1/3 Teaspoon Garlic Powder
1/3 Teaspoon Salt
1/3 Teaspoon Black Pepper
2 2/3 Ounces Gorgonzola Cheese, Crumbles (regular Bleu Cheese can be used)

1. In a large bowl, whisk together the sour cream, mayo, and Worcestershire sauce.
2. Season with mustard, garlic powder, salt, and pepper.
3. Stir in Gorgonzola cheese.
4. Cover and refrigerate for 24 hours before serving.

* Available soon at FoodieAffair.com

Baked Brie with Mushrooms and Thyme

Serves 6-8

• 4 ounces dried wild mushrooms*
• 2/3 cup dry red wine
• 2 tablespoons (1/4 stick) butter
• 2 tablespoons minced shallot (about 1 large)
• 2 teaspoons chopped fresh thyme
• 1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)*
• 1 baguette, cut into 1/4-inch-thick slices
  

Rinse dried mushrooms to remove any grit. Place mushrooms and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer mushrooms to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.

Melt butter in heavy large skillet over medium-high heat. Add shallot and stir until soft, about 1 minute. Add chopped mushrooms and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.

Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie.

DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.

Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.

Kitchen Tip: To cut the top off the round of Brie more easily, first place the cheese in the freezer for a few minutes to firm it up slightly.

*RESOURCES:

Dried Wild Mushrooms – FoodieAffair.com

Brie in Box – FoodieAffair.com