Hearty Potato, Sausage, Eggs and Cheese Breakfast Casserole

Who doesn't love breakfast for dinner?

Hearty Potato, Sausage, Eggs and Cheese Skillet Casserole

I have never met a person who does not like breakfast for dinner.  I made this dish for dinner, but you can make it any time.  It is an "any time" dish.  Great for pot-lucks! My recipe feeds four good eaters or six average eaters.  Let's get to it, shall we?

This is a very straight-forward recipe.  Not really any anecdotal story to go with this one.  My grandma P would make casseroles like this made of "scraps" of meat, potatoes and vegetables, and used block cheddar so she'd cut that into cubes and place it on her creation in her cast iron skillet. 

Ingredients

one bag of cubed potatoes, Potatoes O'Brien or hash browns

1/4 onion, coarsely chopped

fresh thyme and oregano sprigs

one large link smoked sausage, sliced

two links andouille sausage, sliced

8 eggs

2 cups cheese, your favorite

3 tablespoons evoo + 4 tablespoons vegetable oil

Preheat the oven to 375-degrees.

Simply slice the sausage, saute in a high-sided skillet with the evoo over medium-high heat.  Get some color on the slices and remove after eight minutes. 

Strain the renderings of the sausages and add the four tablespoons to a large cast iron or oven-safe skillet. Stir with a spatula or wooden spoon to mix the two fats.  Crank the heat up to high and add the potatoes.  Allow the potatoes to just sit there for three or so minutes before turning them or stirring. You want a nice caramel color on the potatoes.  Follow the directions on the package of of potatoes you use. 

When half way done, add the sausages to the large skillet. Stir to incorporate.  Smooth out the potatoes and sausages.  Crack the eggs and add one egg (whites and yolks) to several places on top of the mix.  If you have small eggs, you may want to use ten eggs. 

Add the skillet to the oven.  Remember, if you are using a skillet, use either cast iron or an oven safe skillet.  

Bake for twenty minutes.  Add the two cups of cheese after twenty minutes and bake twenty more, covered or not.  Remove and allow to rest so that the cheese oozes into those empty flavor pockets.  Afterward, add the fresh thyme and oregano for color and flavor.  

This dish does not plate well.  It is not a pretty plated casserole.  Sorry.  

I like to add hot sauce to my bowl, the best way to plate this monster.  What's your favorite hot sauce?  I love both Tapatio and Cholula (not and advertisement).  

Well, that's that.  Told ya it was not a brain killer. 

I love that you have taken the time to visit my humble little site, and I am totally grateful.  

Now, Go Cook For Someone You Love!

~Martin

In-House Cook

1.  GusGus and me!

2. ChuChi and her momma Butter.

Steak on a Cloud

Steak on a Cloud

This post is a last minute decision.  My product is not the prettiest, but it sprouted from a breakfast idea and I went through with it with dinner in mind and prepared a delicious, albeit, rustic looking finger food meal.  More like hand food because they turned out larger than I'd realized they would.  I am throwing this one out to you because you all can make it better and please, please, drop me a line here, or on my blog's facebook page (In-House Cook) to let me know how you made it your own and better. 

This is all I did.....

Ingredients

carne asada steaks

1/4 cup red wine vinegar

1/2 cup vegetable oil

2 tablespoons Worcestershire Sauce

1 teaspoon of garlic powder, onion powder, thyme, oregano, cumin, salt, pepper

2 tablespoons smoked paprika

whole seed mustard 

aged balsamic vinegar

Separately.....

aluminum foil or parchment paper

non-stick cooking spray

flour to dust pastry marble

two crescent dough sheet rolls

salt

I placed a gallon sized zip lock bag in a large bowl.  In a smaller bowl, I combined and whisked all of the ingredients together.  I poured half of it into the bag and then placed the thing carne asada steaks in the bag.  I poured the remaining marinade over the meat, sealed the bag and smushed it several times (yes, I said smushed) to coat all of the steaks. I placed the bag in the refrigerator as I was not going to start dinner for another hour or more. 

When I got back to it, I removed the zip lock bag and allowed it to come to room temperature. 

I set the oven to 350-degrees.

I rolled out two crescent roll dough sheets after using flour to dust my pastry marble. I used a knife to cut them into squares and place one layer onto another.  I wanted the "clouds" to look fluffy. I placed them on non-stick sprayed foil.  I baked the "clouds" 13 minutes at 350-degrees. 

Afterward, I spread a little goat cheese onto the cloud.

Meanwhile, as the clouds were baking, I had removed the thin carne steaks and had gently seared them, two minutes per side, over medium-high heat. That is more than enough to finish them.  I sliced the steaks into thin strips and placed them atop the "clouds" and the almost melting cream cheese. I chiffonade sliced six fresh basil leaves and sprinkled them atop each "Steak on a Cloud".  

Now, please enjoy the photo essay from different angles. 

I'd added a dollop of grain mustard in white wine and aged balsamic drizzle. 

Thanks, as always, for your visit!  I appreciate your support tremendously!

Now, Go Cook Something For Someone You Love!!!

~Martin

In-House Cook 

Hearty Folded Coppa on French Bread Bruchetta

Hearty Folded Coppa on French Bread Bruschetta

I felt the need for a snack, a hearty snack, but one not too overly bad for my son and I yesterday afternoon.  I had just purchased sourdough and french bread, both large baguette-type loaves and decided to use the french bread. The one thing that does not really make this a true bruschetta is the I did not bake or broil the bread.  I wanted it to be soft, so I guess it is more of an hors d'oeuvre than a bruschetta. Who cares though, it's good and so simple you'll be done before you know it. 

Here's what you need:

baguette or loaf

fresh basil leaves

your favorite sliced deli salami

herb spreadable goat cheese

salt for finish

aged balsamic to drizzle

lemon olive oil or zest

Slice the bread of your choice, toast it or not. I did not.  Place a good rounded teaspoon dollop of the goat cheese on the bread and slightly spread it. Fold and add the thinly sliced deli salami to the bread over the cheese.  I make a big deal of saying "folded" because the meat I bought from the deli was twice the size of the bread.  I did not want it to hang over so I folded it, and it looked pretty elegant. Next, add the fresh washed basil leaf to each piece of bread, and drizzle with aged balsamic, which is much thicker than the usual balsamic vinegar. I sprinkled very lightly with finishing salt and dry Italian seasoning. 

You could add small thinly sliced tomatoes and shaved parmigiano, if you wish.  The possibilities are endless! 

Now for the fun part!  The Eating!  

This would be great for a small friendly get-together, at holidays, birthdays, and to take to a pot-luck.  

As always, Thank You for your visit!  

Now, Go Make Something For Someone You Love!!!

~Martin

In-House Cook

Baked Chicken Tacos

Baked Chicken Tacos

Ever have one of those nights where you want to eat something super delicious but do not want to put on a network tv show production to achieve it? Me neither, not last night, anyway.  I think I have solved the problem.  Want to learn about it?  Well, here we go.....

Ingredients

10 - 12 boneless skinless chicken thighs *

two packets Taco Seasoning*

1/2 12-ounce jar of Chipotle Salsa

non-stick cooking spray

grated cheese

fresh cilantro

street taco tortillas 

First off, let me address the two marked ingredients.  I was cooking for my son and myself, both big eaters, as well as to have leftovers for another day. Six thighs will feed two to four easily.  Next, I used my own Mexican Spice Blend which I have posted in many blogs, but using spice packets is super easy, too, and, they are not expensive.  I will make it a separate, single post some time. 

Back to business......

Preheat the oven to 350-degrees.

Line a large baking or roasting pan with foil. Spray the foil with the non-stick cooking spray.  Place the chicken, outer thigh meat down first, and generously sprinkle the meat with Taco Seasoning or your own Mexican Spice Blend (or mine! 😀).  Turn the thighs over and repeat.  Be generous!  Use it all up!  Next, drizzle the chipotle salsa over the thighs. Don't be stingy!  Give them a good coating!

This is the chicken finished in the pan, but I wanted to show you what I mean about being generous with the spices and salsa.  You want this crust to form, which is pure, insane, aromatic deliciousness. 

Bakem, uncovered, for one hour fifteen minutes.  Low and slow is best for chicken thighs and it frees you up to relax or get in more chores on a busy weekend.  Very little fuss for you. 

Finally.....

When the chicken is done, let it rest about five minutes. Remove a few thighs and coarsely chop or slice them up.  Serve with your favorite street taco tortillas (my faves are flour, but I do like the corn, as well, so don't @ me! 😂).  

Delicioso!

Now for the hard part.  Simply assemble the tacos the way you want to!  I like to add white cheese to the tortilla, top it with chicken, add fresh cilantro and hot sauce.  BaBayuuum!  Done!  Time to eat!

Simple, time-negotiable (meaing you could crank up the heat and finish the chicken earlier, but why mess with perfection?), and wickedly delicious. Add whatever condiments you like! Fresh cabbage, radishes, lime juice....make it your own! 

As always, Muchas Gracias, Thank You your visit!

Now, Go Cook Something For Someone You Love!

~Martin

In-House Cook