Overnight Supreme Egg Bake

I have been looking for the perfect crowd-pleasing egg casserole off and on for years. I never found anything that was just right (my criteria is easy, flavorful, and without potatoes or bread, as I usually serve at least 1 of those on the side) - until now! I came up with this version by combining and adjusting several others. You assemble it the night before, and just bake the next morning; easy and perfect for entertaining. I recently made it for brunch and everyone in my extended family gave it rave reviews! 

Overnight Supreme Egg Bake
Serves 10-12

3 cups (12 oz.) shredded cheese - use what your family likes and what you have on hand. I used about a cup each of Cheddar, Monterey Jack and Mozzarella

1/2 medium onion
1/2 medium green bell pepper
1 medium zucchini
1/2 lb. (8 oz.) bulk pork breakfast sausage 
8 eggs
1/2 cup all-purpose flour
1 3/4 cups milk (I use fat free)
1/4 tsp salt
1/2 tsp pepper



Chop onion, pepper and zucchini, making sure all vegetable pieces are about the same size.

Heat skillet on stove top on medium heat. Add sausage, breaking it up with a spoon as it cooks, until browned and fully cooked, about 5-7 minutes. Add vegetables and cook until just tender, about 5 more minutes. Set aside to cool slightly while you make the egg mixture.

Break eggs into a blender. Blend briefly until lightly mixed. Add flour, milk, salt and pepper to eggs. Blend about 15 seconds, or until eggs are fully beaten and there are no clumps of flour. 

Spray 13x9 glass baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into dish. Spoon vegetable and sausage mixture over cheese. Sprinkle remaining cheese on top of vegetables and sausage. 
Evenly pour egg mixture over other ingredients. Cover and refrigerate overnight, or at least 8 hours.

The next morning, preheat oven to 350 degrees. Take cover off of baking dish; bake about 55 minutes or until set and top is lightly browned. Let stand 5-10 minutes, then cut into squares. I cut it into 16 pieces, but it serves closer to 10 or 12 people. Enjoy!

Amazing Copycat Olive Garden Salad Dressing

I have no idea why it's taken me so long to post this, but I will delay no longer! Multiple people agree it tastes nearly identical to Olive Garden's dressing, which means it is DELICIOUS! The secret (perhaps surprising) ingredient is the mayo.

Food Network magazine published a take on Olive Garden's Salad a year or two ago*, and I tweaked it to come up with this version. 

I like to serve it with an Olive Garden-inspired salad of romaine lettuce, sliced tomatoes, black olives, sliced red onion,  and a bit more mozzarella cheese.


Amazing "Olive Garden" Creamy Italian Salad Dressing
Makes about 3/4 cup 

1/4 c. olive oil
1 T. red wine vinegar
1 T. regular (white) vinegar
3 T. lite mayonnaise (regular is fine too)
2 T. water
1 T. lemon juice
1/2 t. garlic salt
1.2 t. pepper
3/4 t. dried Italian seasoning
1 T. finely shredded mozzarella cheese

Combine all dressing ingredients except cheese in a measuring cup or small bowl. Whisk until well combined. Add cheese and stir until combined.

Keeps for about 1 week in the refrigerator, so can be made 1-2 days in advance.


* http://www.foodnetwork.com/recipes/almost-famous-garden-salad-recipe/index.html

Fabulous fake-out chicken

Today I am sharing my latest amazingly delicious dish that is so simple, there is barely a recipe.

This IS made with chicken breasts, which we all have on hand. The fake-out part is that this recipe seems decadent and elegant. In fact, it is so easy, ready in less than 30 minutes, and is healthy, too! And, since it's coming from me, you know it's not expensive.

With only 3 ingredients - try it.You will not be disappointed!

Fabulous fake-out chicken
Amounts below are per serving (Make as many or few as you like. You could easily make 1-2 trays for a crowd!)

1 boneless skinless chicken breast
1 individual wrapped garlic/herb cheese wedge with 30-40 calories (like the ones made by Alouette or Laughing Cow)
1-2 T sun-dried tomatoes, roughly chopped (I use the dried kind to keep the recipe lean, but you can use the ones packed in oil)

Preheat oven to 375 degrees.

Using a sharp knife, cut the chicken breast lengthwise about 3/4 of the way through (do not cut into 2 pieces).

Fold top of chicken over to expose the opening, and spread cheese wedge inside. Sprinkle sun-dried tomatoes on top of cheese. Fold the top of the chicken back over filling. Sprinkle top of chicken with black pepper to taste.

Bake for ~20 minutes, or until chicken is cooked through.