Archive for Lunch

Vegetable Strata

This is a fabulous group breakfast or brunch item and the best part is you make it the night before! My family made it during my brothers graduation last year when we had tons of family staying over and everyone loved it. It has the bread the veggies and the cheese so it hits all the needed components of a savory breakfast dish.

Ingredients:

5 Cup Cubed Whole Wheat Baguette

4 Tsp Olive Oil

1 Cup Chopped Onion

1 Cup Chopped Bell Pepper

1 1/2 Tsp Minced Garlic

4 Cups Diced Cremini Mushrooms

3 Cups Fresh Spinach Leaves

1 Cup Shredded Mozzarella

1/3 Cup Shredded Parmesan

8 Eggs

8 Egg Whites

1 3/4 Cup 1% Milk

1 Tbs Dijon Mustard

1/2 Tsp Salt

1/2 Tsp Pepper

This recipe has to refrigerate overnight!

To start coat a 9X13 baking dish with nonstick spray. Then cube the bread and spread half of it over the bottom of the dish.

 

Then in a hot large skillet heat 2 tsp of your oil and cook the pepper, onion, and garlic together. Cook over medium heat for 8-10 minutes or until the onions are translucent and the peppers are tender. Make sure to stir. Be careful if the heat is to hot them the garlic will start to burn and you don’t want that.

 

Once those are tender add in the mushrooms. The mushrooms will release water and you want to cook the majority of the water out before adding in the spinach. Cook until the spinach is wilted then take off the heat and set aside to cool.

In a small bowl combine the two cheeses. Reserve 1/3 cup for later.

 

Spread the vegetable mix over the bread cubes and top with the rest of the cheese and bread cubes.

In a large bowl combine the mustard, salt, pepper, egg whites, eggs, and milk. Whisk vigorously until all the ingredients are combined.

    

Once the egg mix is combined carefully and slowly pour this over the bread and veggies making sure to cover them evenly. You want to pour carefully so that you don’t get empty pockets of just egg mix in the strata. Cover this and let it sit in the fridge overnight.

 

The next morning the bread will have soaked up a lot of flavorful goodness. Let it come to room temp while the oven heat to 325 °F (163 °C). Bake uncovered for 45 minutes. Sprinkle with the reserved cheese and bake for another 5-10 minutes or until the top is nice and golden brown and a knife can be inserted and pulled out cleanly.

    Dish up with any other breakfast, brunch, or even dinner items that you like. I quite like hot sauce on mine. 

Serves 8

Sliders

I love my burgers and when I make them for friends they all seem to love them too. They end up having so much flavor and are so juicy. Plus when you make them as sliders they are so much more fun to eat. These go great with my jalapeño cheddar sliders and my corn dogs.

Ingredients:

1 Lb Ground Beef

1/2 Tsp Salt

1/2 Tsp Pepper

1 Tsp Garlic Powder

1 Tbs Tony Chachere’s **A Cajun Seasoning**

1 Egg

1/3 Cup Panko Bread Crumbs

Start by combining everything together in a bowl.

Next you want to portion the beef mix into 8 pieces which you can then form into 8 patties.

 

Grill over high heat 3-5 minutes per side. It’s really important that you only flip the patties once and that you never, ever, ever squish, poke, or prod the patties. That just causes all the delicious juices to escape.

Makes 8 Sliders

Serving 2

Frito Pie

Any good Southerner knows frito pie. It’s a fair staple and it’s so good. Usually you take an individual bag of fritos chips, pop it open, ladle in chili, and top it off with cheese, lettuce, and sour cream. Now I’m cheating slightly and making it in a casserole form, not as fun but just as yummy.

Ingredients:

Chili

  • Use whatever chili recipe you like meat or vegetarian, I just like mine best.

2 Cups Shredded Cheddar Cheese

2 Cups Shredded Lettuce

1 (10 oz) Bag Fritos Original

1 Cup Greek Yogurt

  • I like the lighter substitute of Greek yogurt instead of sour cream

Cook your chili according to the applicable instructions. Mine takes all day in the crock pot so be prepared to start this early. Once the chili is ready though it all comes together quickly. Pour the chili into a 9X13 baking dish.

Now the layering order is very important. Sprinkle the cheese over the chili, this will keep the heat and moisture from making the fritos soggy.

Next the fritos. Having the fritos go in next keeps the lettuce from wilting in the heat.

Chop the lettuce and layer it over the fritos. Lastly top the frito pie with the Greek yogurt, I used a sandwich bag to drizzle it over the top. Now it’s ready to dish up.

Serves 18

Corn Dogs

So I’m not a big fan of hot dogs myself but my father loves them. I made these mini corn dogs as a surprise for him on Father’s Day. His face was priceless and they were actually loads better than I thought they’d be. The outside coating was thin and crispy.

Ingredients:

8 All Beef Hot Dogs

1/2 Cup Corn Meal

1/2 Cup Flour

2 Tbs Sugar

1 Tsp Baking Powder

1/8 Tsp Salt

1 Egg

1/2 Cup Milk

Safflower oil, for frying

  • safflower oil is more expensive than regular vegetable oil but it has a higher flash point and is better for you than vegetable oil

Start by whisking together the egg and milk until combined.

Add in the remaining dry ingredients and mix to combine. Make sure not to over mix.

Lay out a cooling rack with paper towels underneath so that the excess oil can drip off and be caught. Pour the batter into a tall glass for easy dipping.

Cut all the hot dogs in half and insert a short lollipop stick 3/4 of the way into the hot dog halves. Heat the safflower oil to 350 °F (177 °C).

Once the oil is at the right temperature dip the hot dogs all the way into the batter. Let some of the excess drip off before transferring to the oil. Hold onto the stick for a few seconds before letting go. This is so the corn dogs don’t sink to the bottom and stick. The oil temperature will drop slightly but don’t worry and don’t turn up the temperature or you could burn the outside and have the inside still cold or raw.

Allow the corn dogs to cook in the oil for 3-5 minutes before moving to the cooling rack. Make sure you don’t over crowd your pot. Fry in batches.

Once cooled they are ready to enjoy!

Makes 16

Serving 2 Mini Corn Dogs

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