Saturday, September 24, 2016

Big Country Breakfast Bread Pudding


1 loaf of brioche, cubed
1 c. heavy cream
1/2 c. milk (skim is fine)*
9 eggs1 4 oz. can chopped green chilies (optional)
2 c. + 1 c. (reserved) shredded sharp white cheddar
1 c. freshly grated parm (or an additional cup of cheddar - or another type of your favorite cheese)
4 oz light cream cheese, cubed ((optional))
10 oz. browned breakfast sausage ((optional))
5 strips of applewood smoked bacon, cooked till crisp and chopped ((optional))
Salt & fresh ground pepper about 1/2 t each (or 1 t of McCormick's Montreal Steakhouse blend)


Spray a 9"x13" extra deep baking dish and place about 1/2 to 2/3 of the bread cubes in the dish. Next, crack eggs into a largish mixing bowl, add cream, milk, s&p and whisk until smooth. Pour the egg mixture over the bread cubes making sure to reserve about 1&1/2 c. for later.
Spread green chilies on top of bread. Sprinkle 2 c. of shredded cheese evenly. Lightly press the bread down to aid in absorption of the egg mixture. Top with cream cheese, breakfast sausage and bacon if desired. Cover and refrigerate over night along with remaining egg mixture and cheeses. Bag up the extra bread for use in the morning.**
Preheat oven to 375°. Remove bread pudding from fridge and top with remaining bread, pour reserved egg mixture over the bread and sprinkle remaining cheeses evenly over the top. Sprinkle a bit more s & p.
Bake on middle rack for 45 - 55 minutes - or until the center is firm, cover the bread pudding with foil about halfway through the cooking time and then remove for the last 5 minutes or so. If you see the bread in top is getting dark at any point in the cooking process, loosely cover the dish with a foil tent until cooking is complete.
Serves 12

Crispy Oven Baked Chicken Wings

In a zip lock bag place 2 Tablespoons baking powder
3/4 teaspoon salt
Dry the chicken wings.
And place in the bag.  It is easier to put all of them in there at one time.  Shake, shake, shake.  You won't get a heavy coating on the wings and that is perfect.
Line a cookie sheet with foil.  Place a wire rack on the cookie sheet.  Place the wings on the rack. Place in a 250 degree oven for 30 minutes, place on the botton rack in the oven.  Make sure the skin side is up. At the end of the 30 minutes turn the oven up to 425, and move to the top rack.  Bake for 25 minutes.  After 25 minutes turn the pan around in the oven and bake another 25 minutes.
While the wings are baking, melt 1/3 cup butter.
Add about 1/2 cup hot sauce. 
I decided I wanted them a little hotter so added another 1/4 cup.
The wings come out of the oven.  Next time I will remember to spray the wire rack. The chicken stuck to the rack.
Put the wings in a bowl.
Pour the hot sauce over the wings and toss them in the sauce.
The look so good.
Perfect gameday meal.

Monday, September 19, 2016

Cinnamon Roll French Toast Casserole

2 cans Cinnamon rolls
1/2 cup butter, melted
1/3 cup sugar
2 eggs
3/4 cup heavy whipping cream (half & half works too)
3 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla extract
1/2 cup chopped pecans
Icing from cinnamon roll packages
1. In a large glass bowl, melt butter with sugar. 
2. Beat in eggs, cream, cinnamon, nutmeg and vanilla.
3. Open canned cinnamon rolls, slice each cinnamon roll into fourths. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat.Then pour the pieces, coated in egg mixture, into a greased 9×12 casserole dish and spread out evenly. Use any leftover egg mixture to coat the casserole.
4. Sprinkle with pecans and then bake on 350˚ on a low rack for 35-40 minutes or until brown (I stuck a toothpick inside to determine if the casserole was ready. I like mine a little on the moist side, baked for about 35 minutes.)
5. Remove casserole from oven. Warm icing from cinnamon rolls in microwave for 15 seconds; pour evenly over bake.
Serves: 6-8

Chicken Parmesan Roll-Ups with Stuffed Ricotta Spinach


¼ cup olive oil
1 onion, chopped fine
6 garlic cloves, minced
1 (14.5-ounce) can Italian style diced tomatoes (like Hunt's brand)
½ cup chopped fresh basil
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
6 thin-cut, boneless, skinless chicken cutlets, about 1¼ pounds (or slice regular chicken breasts in half lengthwise to create your own cutlets)
Salt and pepper
½ cup Italian seasoned panko bread crumbs


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Adjust oven rack to upper-middle position and heat oven to 475 degrees. Heat 2 tablespoons oil in medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 5 minutes. Take mixture off the heat and stir in half of basil. Transfer half of sauce to 8-inch square baking dish or other baking dish (size doesn't really matter here).
Combine mozzarella and Parmesan in medium bowl; reserve ½ cup of the mixture. Add remaining basil to remaining cheese. Pat cutlets dry with paper towels and season with salt and pepper. Top cutlets with basil-cheese mixture, leaving 1-inch border at bottom of cutlets. Roll up tightly and arrange, seam side down, in prepared baking dish.
Toss bread crumbs with remaining oil in small bowl. Top chicken with reserved cheese, remaining sauce, and bread-crumb mixture. Bake until chicken is cooked through and crumbs are golden, 15 to 20 minutes. Depending on the thickness of your chicken breasts you may have to cook them longer. I had to cook mine for about 10 minutes longer. If your breadcrumbs get too brown for your liking after about 15 minutes of cooking cover with foil for the remaining baking time. Serve.