Breakfast Casserole

Ingredients:

• 6 large eggs
• 1 1/2C milk
• 1/4t black pepper
• dash of Tabasco sauce
• 1T chives, chopped
• 1 small onion, chopped
  
• 1 small bell pepper, chopped
• 1 clove of garlic, minced
• 1 medium tomato, diced
• 16 oz. of cooked, peeled, and cubed potatoes
  
• 16 oz ham, thickly sliced and cut into 1" pieces
  
• 2C shredded cheese, cheddar or a blend of cheeses
  

Preparation:
Heat oven to 400°. Spray a 9x13" baking dish with non-stick cooking spray.

1. Whisk eggs with milk in a bowl with the pepper and any other spices you like. Add a few dashes of Tabasco sauce and chopped chives. Set aside.
2. In a large skillet, cook the onion, garlic, and bell pepper until the onions are translucent. As they approach completion, add the tomatoes to the skillet and cook a minute or two.
3. Spread the potatoes over the bottom of the baking dish. Layer the cooked vegetables on, then layer the cut ham over them. Sprinkle the shredded cheese over the entire top.  Whisk the egg mixture again, then pour it evenly over the top.
4. Bake for 30-40 minutes or until lightly browned.
   

Serves 6, or can be refrigerated and reheated.

Breakfast Apple Cobbler

I liked this but my initial thought was it'd be even better with Cool Whip on it.

• 4 medium apples, peeled and sliced thin
• 1/4C honey
• 1t cinnamon
• 2T butter, melted
• 2C granola cereal

Spread the apples into the bottom of the crock pot. Sprinkle with cinnamon, then pour the honey over the top of them. Cover the apples with the granola, the drizzle the melted butter over everything. Cook on low for 8 hours. 

Asiago-Encrusted Pork Chops

These are just... really, really good!

Ingredients

• 4 boneless thin-sliced pork chops
• 1 egg white
• 1/2 C panko [Japanese bread crumbs]
• 1/4 C finely-grated Asiago cheese
• 1/4 t seasoned salt
• 1/4 t pepper
• 1 T olive oil
• 4 small lemon wedges

Directions

1. Lightly beat egg white in a shallow bowl.
2. Mix together the panko, Asiago, salt and pepper in a [separate] bowl then pour out onto a plate.
3. Heat the oil over medium heat, in a large non-stick skillet.
4. Dip each piece of pork into the egg white, then press first one side, then the other, into the crumb/cheese mixture until it’s completely covered.
5. Place the pork in the skillet, and cook 3-4 minutes per side or until lightly browned and cooked through.
6. Plate the chops and squeeze a lemon wedge over each.

Turkey Lettuce Wraps

These were good but utterly messy. After the first night, I served the remainder of the meat, warmed up with more carrot shreds, over rice. Much less messy. The sauce for this was really tasty, and I'm planning to use it with other things, but here's a word of warning: do NOT open the fish sauce and take a big ol' whiff. Just trust me on that one, 'kay?

Turkey Lettuce Wraps

Ingredients

• 1/4 C soy sauce
• 4 t fish sauce
• 4 t sugar
• 1 T vegetable oil
• 1 large shallot, finely chopped
• 2 T fresh ginger, peeled and minced
• 2 garlic cloves, minced
• 1 small jalapeno, seeded and finely chopped
• 1 pound ground turkey [or chicken, beef, or pork]
• 1-2 large heads Boston lettuce
• Shredded fresh carrot

Directions

In a small bowl, combine soy sauce, fish sauce, and sugar and stir until sugar dissolves. Set sauce aside.

Heat a large skillet [or wok] on high until hot. Add the oil and swirl to coat the pan. Add the shallot, ginger, garlic, and jalapeno and stir until fragrant, about 30 seconds. Add ground meat and cook, breaking up meat, until almost cooked through. Add the sauce to skillet and stir until meat is cooked through. Serve in lettuce leaves, garnished with carrot.

Pear-Blueberry Upside-Down [Spice] Cake

It's not pretty... but it's pretty tasty!

This is just a variation of this recipe. I replaced the apples with 2 Bartlett pears, sliced very thin, and most of a pint of blueberries. ["Most" because, frankly, they were utterly irresistible and delicious. Oh, well.]  I also replaced each teaspoon of cinnamon with 2 teaspoons of a cinnamon and spice blend.

Apple Upside-Down Cake

Apple topping:
* 3 large apples, peeled and sliced thin
* 2/3 C brown sugar, packed
* 1 t cinnamon
* 4 T melted butter

Cake:
* 1 3/4 C flour
* 1/4 t salt
* 2 t baking powder
* 1 t cinnamon
* 1/2 C butter, softened
* 3/4 C sugar
* 2 large eggs
* 1 t vanilla
* 2/3 C milk
* 1/2 C chopped walnuts

Spray a square cake pan with baking spray. Combine apple slices with the brown sugar, first teaspoon of cinnamon, and melted butter. Spread into the bottom of the baking pan.

Heat oven to 325°.

Combine the flour, salt, baking powder, and remaining cinnamon in a small bowl. In a larger mixing bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in eggs and vanilla. Slowly add the dry ingredient mixture, alternating with the milk, beating just until blended. Fold in the walnuts. Pour the batter evenly over the apple slices, spreading to cover. Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Invert the hot cake onto a platter and let stand for 5 minutes. Remove the pan and scrape any apple slices/topping from the pan to the top of the cake.

Autumn Chicken Stew

About half way through cooking this, I was struck with the thought that it would either be utterly nasty or absolutely fantastic. It's the latter!! It's an unusual flavour and really filling

Autumn Chicken Stew

Stew
3-4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces
1/4 C Bisquick® mix
1/2 t black pepper
1 T vegetable oil
2 1/2 C fresh raw pumpkin or butternut squash, cut into 1-inch cubes
1 t pumpkin pie spice
Dash of cayenne pepper
2 med potatoes, cut into 1-inch cubes
1 med onion, chopped
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 3/4 C chicken broth
Chopped parsley, if desired

Dumplings
1 1/2 C Original Bisquick® mix
1/2 C milk

1. Shake chicken, 1/4 cup Bisquick mix, and black pepper in a large plastic bag to coat.
2. In a large pan, heat oil over medium heat. Add chicken and cook, stirring frequently, until cooked through.
3. Stir in pumpkin, pumpkin pie spice, cayenne, potatoes, onion, tomatoes and broth.
4. Heat to boiling. Reduce heat, cover, and simmer 5 minutes, stirring occasionally.
5. Meanwhile, in medium bowl, stir dumpling ingredients thoroughly.
6. Drop dough by 6 or more large spoonfuls onto stew mixture.
7. Cook uncovered 10 minutes. Cover and cook about 10 minutes longer or until vegetables are tender.
8. Garnish with parsley.