Tag Archives: mozzarella

Silk Dyed Eggs and Sausage Pomodoro Brunch Bake

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We made Breakfast with Samantha today 🙂 All the way from West Palm Beach. Technology is great, especially when a love one lives so far away.

This recipe was in the News Democrat this week. They always hassle me when I try a new egg casserole, because they love my Mom’s Breakfast Casserole. This is totally different from hers, Mark said he loved the tomatoes in it.Please make sure to see my notes on ingredients.

Sausage-Pomodoro Brunch Bake

  • 1 12-ounce package bulk reduced-fat pork breakfast sausage
  • 1/3 cup refrigerated basil pesto
  • 1 can Pillsbury refrigerated crescent dinner rolls
  • 1 14.5-ounce can Muir Glen organic diced tomatoes, drained
  • 1/3 cup crumbled feta cheese (1½ ounce)
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 6 eggs
  • 2 tablespoons milk
  • 3 tablespoons shredded fresh basil leaves

Heat oven to 375degrees. In 10-inch nonstick skillet, cook sausage 6 to 8 minutes over medium heat or until no longer pink, stirring occasionally. Remove from heat. Stir in pesto. Set aside to cool.  Unroll crescent dough into 13-by-9-inch glass baking dish. Press dough in bottom and ½ inch up sides. Press perforations to seal. Spoon sausage into dough-lined dish. Sprinkle tomatoes and feta cheese over sausage. Top with mozzarella cheese.  In medium bowl, beat eggs and milk with wire whisk until well-blended. Pour egg mixture evenly over ingredients in dish.  Bake 20 to 25 minutes or until dough is golden brown and knife inserted in center comes out clean. Cool 10 minutes. Sprinkle with fresh basil.
Yield: Serves 8.

NOTES: I used Italian sausage and used around 1 3/4 lb. I feel the Italian sausage gave it an extra little kick. I used an Italian mix for the mozzarella cheese. I had a package open and just used that. I did not have any fresh basil. I hope to soon, it is planted 🙂 I am thinking next time I will use a mixture of the diced tomatoes and sun dried tomatoes or all sun dried. I love the flavor of sun dried tomatoes.

Sorry, no ingredient line up.

See, I cooked breakfast with Samantha and Jeff 🙂 Press crescent Rolls into the bottom of a 9 x 13.

Brown sausage; drain and mix with pesto.

Put sausage and drained tomatoes on top of crust.

Top with cheeses.

Beat eggs and milk together and pour over the casserole.

Pop it into the oven.

I wish I had fresh basil, that would have made it extra good.

Sausage Pomodoro Brunch Bake. FYI, I just looked up Pomodoro, it means tomato in Italian.

Ok, I had some fun today with eggs, Silk- Dyed Eggs. I found this on Our Best Bites. Please click and see her wonderful photos. Mark decided he could part with one (1) tie.

Find a 100%silk tie and fresh eggs.

Take out the lining of tie, so it is just the silk.

Wrap the egg with the right side of the fabric making contact with the egg. The right side is the printed side, or the side that would be on the outside of the tie. You want to try to wrap the fabric as tight as you can without breaking the egg.

Then take an old pillowcase or handkerchief and wrap the eggs with it. I used twisty ties to secure at the top.

Pop them in to a pot of water with 1/4 cup of vinegar. Bring to a boil; boil for 20 minutes.

Removed and let cool in a colander or on a towel. I got impatient here!

IT WORKED! I probably did not use the best tie, kind of dark.

Love the crosses on this one.

Pretty cool. I cannot wait to try it with colorful ties. I had to show you before Easter was over. So, go to your husbands closet or a thrift store and find a 100% silk tie to try this out!

Please check out Our Best Bites site. They have some awesome eggs on there. They suggested not eating the eggs, they are unsure about the dyes used in the silk 😦

Happy Easter!

~Relish Family and Friends!

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Upside Down Potato & Onion Tart

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Holy Cow….this potato recipe is really good. My favorite potato recipes right now are this one, Roasted Greek Potatoes  and Crash Hot Potatoes.  This is the second time I have made these. The first time Mark and I made our New Years Eve dinner together instead of going out and then last night. Grace would have eaten the whole pan if I would have let her. There was not much left and I ate the rest for lunch 🙂 Sorry Grace.

I found the recipe on Pinterest. If you have not been to the pinterest site….you need too! If you need an invite, just let me know and I will invite you. I followed the recipe from Hizzoners website. I really did not change a thing, which is rare. It looks harder than it really is. So simple. The hardest part is finding Gruyere locally 😉

  • 2 1/2 tablespoons butter
  • 12 sprigs thyme, strip the leaves from the stems
  • 1 large onion, sliced somewhat thickly ( a tad more than 1/4 inch thick)
  • 1 lb. small red potatoes, washed and very thinly sliced ( I may have used a bit more than 1 lb. What you see in the photo is what I used.)
  •  2 tablespoons olive oil
  • 1/2 cup grated Gruyere
  • 1/2 cup crumbled feta
  • 1 cup grated mozzarella
  • sea salt and cracked black pepper

Preheat oven to 400°. Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.

Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.

Ingredient Line up...for some reason I thought Fontina cheese was in it. It is not.

See my new handy dandy mandoline ♥ Slice potatoes thin. Leave skin on. I am not a potato peeler. So, I usually leave it on. I am sure all the vitamins are in the skin 😉 See the gloves? That is so I do not slice a finger off!

Melt butter in cast iron skillet. Add onions and thyme. I did not have big onions, so I used 2 medium size. Cook for 5 minutes.

Meanwhile, toss potatoes, olive oil, cheeses, salt and pepper together.

After the five minutes, add potato mixture to the skillet.

Remove from the oven and turn up side down on a plate.

Oh, how I love crunchy things. Like I said I have made this twice and LOVED it both times. Both times, it looks a little brown after turning over….but it is still sooo good. I have a hot oven. I did not try to  make it until it looks like the original recipe’s photo and  deprive you of this recipe. So with that said…here is my photo.

Upside Down Potato Onion Tart....YUMOLA!

Oh, how I LOVE crispy potatoes!

I am heading to FL on Thursday to see my daughter, Samantha. I am so excited to see her and be in the warmth and sunshine.

I hope weather.com is right 😀

~Relish Food & Life!

Chicken with Pepperoni – Marinara Sauce

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Wow, what a crazy busy 3 weeks! Sorry for the delay in posting. I hope everyone had a wonderful Christmas. I know I did….love spending time with family and friends.

I have been under the weather the past week. Last night I was wanting to cook something simple. This was super easy and very tasty.

I found this recipe in Jan/Feb 2012 Cooking Light magazine.

Chicken with Pepperoni-Marinara Sauce

  • Cooking spray
  • 2 Teaspoons  3 cloves minced fresh garlic
  • 16 slices pepperoni, coarsely chopped
  • 1/4 teaspoon 1 heaping Tsp.  dried oregano
  • 1 1/2 cups 24 oz Jar lower-sodium marinara sauce (such as McCutcheon’s) ( I used Paul Newman’s Marinara sauce)
  • 2 tablespoons chopped fresh basil   2 teaspoons dried basil
  • 2 teaspoons olive oil
  • 1 1/2 pounds chicken cutlets
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded part-skim mozzarella cheese Fresh mozzarella slices

1. Preheat broiler to high.

2. Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add marinara sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil.

3. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to skillet; cook 5 minutes or until lightly browned, turning after 3 minutes. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts.

Jill’s Notes: I did not have fresh basil or the mozzarella they suggested. I think if you have either of these the dish would taste just as good.  I also upped the oregano, sauce and garlic a bit.

Ingredient Line up minus garlic - I always forget something.

I sprayed the pan with cooking spray and added the minced garlic and chopped pepperoni. Saute.

Add oregano.

 

Add marinara sauce. I added some water to the jar to get out every bit of sauce.

I really do not know what it means by Chicken cutlets. I looked at various stores and found these thinly sliced chicken breast and decided that would do 😉 After starting the recipe, It thought it might be tasty breaded. So, I breaded a few and just peppered the others. You do not need to salt the chicken. The sauce will have plenty salt in it from the pepperoni.

All ready to bread the chicken with Italian Seasoned Panko crumbs and egg.

Get your pan hot. Add oil. Swirl to coat and add chicken.

Cook; Flip and cook until done.

Pour sauce over chicken. Top with mozzarella cheese. Put under broiler until cheese is melted.

Chicken with Pepperoni - Marinara Sauce served with fettucine.

After the taste test…Grace liked the chicken breaded. I liked it both ways and Mark liked it without the breading. You really cannot go wrong. It is very tasty, kid friendly and tasted great again today for lunch 🙂

We have had some young people pass away the last month. My heart breaks for their families. It is a reminder that we need to relish life.

~Relish Food & Life!

Watermelon Salsa and Caprese Bites

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Since we had our own home grown watermelons, I decided to make Watermelon Salsa. I have been making this recipe for years, so not sure where it first came from.

Watermelon Salsa

  • 2 cups watermelon, seeded and coarsely chopped
  • 2 T chopped onion
  • 2 T water chestnut, chopped
  • 1 to 2 fresh jalapeno peppers, chopped
  • 1 – 1 1/2 T balsamic vinegar
  • 1/4 tsp salt
  • 1 T minced garlic

Mix it all together and refrigerate for 2 hours. Serve with tortilla chips.

Ingredient Line up for Watermelon Salsa.

 

Put all the ingredients into a bowl.

Mix and refrigerate for 2 hours and serve.

 

I had a baby watermelon that was not going to get any bigger, so I decided to cut off its top

Scoop it out.

 

and use it for my bowl.

 

Watermelon Salsa

When just serving it in a regular bowl, it amazing how everyone assumes it is a tomato salsa. The balsamic gives the watermelon a deep red color like tomatoes. When taking a bite,  everyone is pleasantly surprise. It is a refreshing with a bit of a kick to it.

The other night at the sunflower dinner a friend made Caprese Salad. It was yummy. There are so many caprese salad inspired appetizers out there in the internet world. They all do the same thing….they may just skewer them differently. I made them for a party last night and everyone loved them.

Caprese Bites

Ingredient Line Up for Caprese Bites

Super Valu has a new cheese section in the deli. They had these mozzarella pearls. I was so excited to see them and knew what I wanted to do with them right away. I also purchased the tomatoes from there since my garden had 1 (ONE)  grape tomato in the whole garden. The basil I got out of my herb garden, but I did see that Super Deli had some in a bag that was locally grown.

You take a large basil leaf and stick a toothpick through one end. Then a tomato and a mozzarella pearl and then through the other end of the basil leaf. At this point you can cover with plastic wrap and refrigerate. Then right before serving...

Drizzle with olive oil and balsamic vinegar. Sprinkle with black pepper. Done! Caprese Bites.

They are so simple and delicious.

~Relish Food & Life!