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.

Two Holiday/Party Recipes - Peppermint Hot Chocolate & Mashed Sweet Potato Casserole

It's been forever, so I'm going to try and make up for it by sharing two great recipes. They are perfect for the holidays or any party because they serve a crowd and can be made 1-2 days ahead of time. 

The first is a hot chocolate recipe that debuted at a cookie exchange I hosted and has since made a couple of appearances. It tastes coffee-shop style decadent but is lighter than most of those versions - not to mention 10 times cheaper!

The second is a sweet potato dish I made for Thanksgiving. This is a much healthier version than the marshmallow-smothered version, and more delicious if I do say so myself.  My aunt and grandma said it was the best sweet potatoes they had ever had.

Peppermint Hot Chocolate*

Serves ~12 (but can easily be cut in half or thirds)

1 cup unsweetened cocoa powder

• 12 cups milk (I use non-fat)
• 1 and 1/2 cup semisweet chocolate chips 
• 4 candy canes, unwrapped and crushed
• Whipped cream, for serving (optional)
• 
  
• Place cocoa in a large saucepan. Gradually whisk in milk until cocoa has dissolved. Add chocolate chips and crushed candy canes. Cook over medium heat, stirring occasionally, until chocolate and peppermint have melted, 8 to 10 minutes.

[If making ahead of time, cool and refrigerate. To reheat the hot chocolate, I put it in a crock pot on low 1-2 hours before the party. Stir and serve.]

Ladle into mugs. Top with whipped cream, if desired.

Mashed Sweet Potato Casserole*
Serves ~12

• 
  
• 4-5 pounds sweet potatoes, peeled and cut into chunks (1-2 inches each. The absolute size is less important than ensuring all pieces are the same size)
• 1/3 cup granulated sugar
• 1/3 cup water
• 1 large egg
• 1 tsp ground cinnamon, divided
• 1/4 tsp salt
• 1/4 cup packed light brown sugar
• 1/3 cup finely chopped walnuts (or any other nut)
• 
  

Preheat the oven to 350 degrees F. 

Mist a 9 x 13-inch glass baking dish with cooking spray.

Bring a few inches of water to a boil in a pot with a steamer basket. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. It is best to steam in a basket so the potatoes don't absorb extra moisture. If you don't have a steamer basket, you can cook the potatoes in water, but make sure you drain them very well.

Meanwhile, make simple syrup. In a small saucepan, combine granulated sugar and water. Cook on medium-low, stirring constantly, until sugar is dissolved; this should take 3-5 minutes.

Mix the brown sugar, nuts and 1/2 tsp cinnamon in a bowl.

When the potatoes are tender, transfer the potatoes to a bowl and let cool slightly. Add the simple syrup, egg, remaining 1/2 tsp cinnamon, and salt. Whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.

Sprinkle the brown sugar and nut mixture over the potatoes. [Stop here if you are making ahead of time. Cool and refrigerate, then bake right before the meal.]

Bake until hot, ~30 minutes.

* I must give credit where it is due. The hot chocolate recipe is adapted from Martha Stewart's Peppermint Hot Chocolate.The sweet potato recipe was adopted from Ellie Krieger's Sweet Potato Pecan Casserole Recipe. 

"Better than Panera" Broccoli Cheddar Soup

So, now that I've got your attention, let me clarify. This is much better for your health and your wallet than Panera, although the flavor rivals it as well.

I adapted Food Network Magazine's take on Panera Bread's Broccoli Cheddar soup to be quicker and healthier.

This is absolutely delicious - enjoy!

"Better than Panera" Broccoli Cheddar Soup
Makes 4 main-dish servings

4 T (1/2 stick) butter or margarine
1 medium onion, chopped
1/4 c. all-purpose flour
2 cups half-and half (fat free works well)
3 cups low-sodium or regular chicken broth
1 tsp dried bay leaves or 1 whole fresh bay leaf
Salt and pepper to taste (I use ~1/2 tsp each)
1 large head broccoli, cut into florets (5-6 cups)
1 large carrot or 6-8 baby carrots, chopped
2 cups (8 oz.) grated sharp cheddar cheese (reduced fat works well)


Melt the butter in a large pot over medium heat. Add the onion and cook until tender, 3-5 minutes. Whisk in the flour and cook until golden, 3-4 minutes. Then, gradually whisk in the half-and-half until smooth.

Add the chicken broth and bay leaves, and season with salt and pepper. Bring to a simmer.

Add the broccoli and carrot and cook over medium-low heat about 30 minutes, or until broccoli and carrot are fully tender.

Blend the soup in batches in a blender, or in the pot with an immersion blender. You can choose to blend until smooth or leave a few chunks of broccoli,

Add cheese and stir until melted. Season with additional salt and pepper if needed.

Microwave peanut butter chocolate fudge

Remember this recipe when you want a yummy dessert that is fast, easy and you have all the ingredients on hand. Not to mention it is crazy delicious and inexpensive. Fancy enough for a party, easy enough for every day. You are welcome!

Thanks to my aunt who gave me the base recipe. I added peanut butter, but you can leave it out.

Microwave chocolate peanut butter fudge
Serves a crowd - Yields one 8 x 8 pan

1 lb. confectioners/powered sugar (about 3 1/4 cups)
1/2 c. cocoa
1/4 tsp. salt
1/4 c. milk
1 T. vanilla extract
1/2 c. (1 stick) butter or margarine
1/4 c. peanut butter

In a microwave safe bowl, stir sugar, cocoa, salt, milk and vanilla extract together. You won't be able to make it perfectly smooth, and that's okay. Place butter on top.

Microwave 2 minutes on high.

Stir until smooth. Add peanut butter and keep stirring until it is melted and incorporated.

Pour into a wax paper lined 8x8 baking dish. Chill 30 minutes in freezer.

Cut into squares and enjoy!

The Best Zucchini Muffins

The best endorsement to these muffins is my husband's reaction: "I think these are the best muffins you've ever made!"

The reason that is so shocking is because they are vegan! We had my dear college friend over for breakfast; she's vegan now but I love a culinary challenge so I found a few vegan recipes to try.

I adapted this recipe from About.com* and my favorite thing about these muffins (aside from the fact that they are absolutely delicious!) is it doesn't call for any "weird" ingredients.

The Best Zucchini Muffins

Makes 20-24 muffins



Topping ingredients:
1/3 c. packed brown sugar
1/3 c. all-purpose flour
1/3 c. quick-cooking oats
1/2 t. cinnamon
3 T. canola or vegetable oil


Muffin ingredients:
3 c. all-purpose flour
1/2 t. salt
1 t. baking soda
3/4 t. baking powder
2 t. cinnamon
2 c. white sugar
3/4 c. unsweetened applesauce
1/2 c. canola or vegetable oil 
1/4 c. any type milk (use almond, soy or coconut milk to keep the recipe vegan)
2 t. vanilla extract
3 c. grated zucchini



Preheat oven to 350F. Spray two 12-cup muffin tins with cooking spray and set aside.



Next, prepare the crumble topping. In a small bowl, stir together the sugar, flour, oats, and cinnamon. Add oil and stir until evenly coated. Set aside.



In a separate, large bowl, prepare the muffin batter. With mixer, mix together sugar, applesauce, oil, milk and vanilla until well combined. Add the flour, salt, baking soda, baking powder and cinnamon and mix until just combined. Add zucchini and stir until combined.



Scoop the batter until muffin tins. Do not fill more than 2/3 full as they will puff up considerably in the oven. Evenly sprinkle crumb topping on top of the batter.



Bake for about 25 minutes, or until tops of muffins are brown and a toothpick inserted in the center comes out clean.



Allow to cool slightly and enjoy!


* http://dairyfreecooking.about.com/od/muffinsbiscuits/r/Vegan-Zucchini-Muffins.htm?r=et

The best Tabbouleh!

I realize it's been awhile. I have unfortunately been short of good ideas - that is, until we went to Cincinnati's Lebanese Festival today! Here's the yummy food we had:

Tabbouleh (bulgur salad with tomatoes and parsley) is a Middle-Eastern staple that I fell in love with a few years ago. Not only it is delicious, it is healthy, inexpensive and a refreshingly different type of salad. Tabbouleh is typically served as a side dish, but I admit I often eat a larger portion for my meal!

Tabbouleh is one of those recipes that everyone makes a little differently. Here is my version:

Tabbouleh
Serves 4 as a side dish
[Easy to double or triple]

1/2 c. raw bulgur (cracked wheat kernels)
1 c. tomato, seeded and chopped (about 1 large)
1/4 c. red onion
1/4 c. diced cucumber (optional)
1/4 c. parsley, or more to taste (must use fresh in this recipe!)
2 T. vegetable oil
2 T. lemon juice
2 T. water
1/4 t. salt, or more to taste
1/4 t. pepper, or more to taste

Rinse bulgur in a colander with cold water; drain. Place bulgur, tomatoes, onion, cucumber and parsley in a medium bowl, ideally with a lid. Combine liquid in a small bowl (I just use a liquid measuring cup), and stir to combine. Pour liquid over bulgur and vegetables. Stir, and season with salt and pepper. Salad should be thoroughly moistened, but with no excess liquid; if it's too dry, add extra lemon juice or water to taste.

Cover and refrigerate for at least 4 hours before serving. I save a step of cooking the bulgur because it will soften as it sets; the flip side of this is you must refrigerate before serving unless you want hard bulgur!

Healthy Pizza Joes

This lightened-up recipe is a delicious, crowd-pleasing variation on the Sloppy Joe. It is also fast and easy enough for any night of the week! 


Healthy Pizza Joes
Serves 4-6

1 lb ground turkey
1 medium onion, chopped
1/2 green (or other color) pepper, chopped
1.5 to 2 cups marinara sauce (depending on how "saucy" you want them)
~25 slices (about half of a 3 oz. package) turkey pepperoni or regular pepperoni, chopped
1/2 tsp EACH dried basil, oregano, black pepper
1/3 c. shredded mozzarella cheese (optional)
Whole wheat hamburger buns, for serving

Add turkey, onion and green pepper to a skillet on medium heat (I don't add oil). Cook, breaking up the turkey, for 5-7 minutes or until turkey is cooked through; drain if needed. Stir in marinara sauce, pepperoni and seasonings. Simmer for 5-10 minutes.

Serve meat mixture on buns. If desired, top filling of each sandwich with 1 T. cheese.

Healthy Chicken Jambalaya

Not only is this recipe healthy, it is absolutely delicious, inexpensive AND ready in less than 30 minutes. It's one of our new favorites!

Healthy Chicken Jambalaya**
Serves 4-6

1/2 to 3/4 lb. raw boneless, skinless chicken breast, cut into 1 inch pieces
2 t. cajun seasoning
6 to 8 oz. fully cooked chicken sausage (or turkey sausage, or "rope" sausage), thinly sliced
2 large bell peppers (any color), cut in into strips or 1 inch pieces.
1 onion, cut in half and sliced
1 28 oz. can stewed tomatoes

Rice, for serving (if desired).*

Heat a skillet to medium-high heat. Meanwhile, toss chicken in cajun seasoning. Add chicken and sausage to skillet and cook, stirring, for around 5 minutes, or until chicken has browned and begun to cook through.

Add peppers and onions, and cook, stirring, for 2-3 minutes. Add tomatoes, breaking up with a spoon. Cook for ~5 minutes more, until veggies are crisp tender and chicken is fully cooked through.

Serve with rice.

* I cook rice in a saucepan while I make the jambalaya. Brown rice takes a little more than 30 minutes, but it's much healthier. White rice can be done in 15 minutes if you are really in a hurry. Just bring 2 parts water and 1 part rice to a boil (I use ~1 1/3 c. rice and ~2 2/3 cups water), then cover and simmer until water is absorbed.
** This recipe was heavily influenced by a recipe in Better Homes and Garden magazine.