Kentucky Hot Brown Bake

For about 4-6 people for a brunch. Plan to have sandwiches for 2 later.

Ingredients:

• 8 oz crescent dough package
• 1 lb. smoked turkey lunch meat
• 8 slices Swiss Cheese
• 8 slices cooked beef bacon
• 3 Roma Tomatoes, sliced thin
• 4 eggs beaten

Each ingredient will be used twice - half at a time.

Directions:

1. Unroll the crescent dough and split into 2 squares
2. Place one square on the bottom of a greased 8 inch square baking dish
3. Press dough to fit the bottom of the pan
4. Layer half the turkey, bacon, cheese and tomatoes.
5. Pour 2 of the beaten eggs over the top
6. Repeat layers
7. Top with remaining dough square
8. Pour remaining eggs over the top
9. Bake at 350 degrees covered
10. Bake for another 20 minutes uncovered

Tuna Salad

Tuna Salad

(Why do some say tuna 'fish' salad? We don't say salmon fish croquettes.)

By now you know I like to experiment. I just really love variety. Here are some thoughts about making tuna salad apart from any recipe I have seen. Try these ingredients as variations:

• use real mayonnaise instead of Miracle Whip (I like the mayonnaise with olive oil)
• use a touch of fresh organic dill weed
• use some finely chopped shallots
• use some finely chopped celery (many may already to this)
• use some chopped egg (many may already do this)
• use some fresh chopped organic chives
• use some finely cut green onion

These ingredients can liven up a boring tuna salad.

Beef and Turkey Meat Loaf

Beef and Turkey Meat Loaf

Ingredients:

• 1 lb. ground beef
• 1 lb. ground turkey
• 3/4 cup uncooked pin oats (steel cut oats)
• 1/4 large white onion, diced
• 1 egg
• sea salt and black pepper as needed
• 1 package dry onion soup
• 
  
• For gravy:
• 1 can cream of mushroom soup
• 3/4 cup water

Directions:

1. Preheat oven to 350 degrees
2. Mix beef, turkey, oats, onion, dry onion soup and egg until completely mixed
3. Roll mixture into baseball sized portions (or smaller)
4. Place portions in a glass baking dish
5. Bake for 30 minutes
6. Mix mushroom soup and water and stir well
7. Pour mushroom soup mixture over each meat loaf 
8. Bake another 30 minutes

Freeze meat loaf you don't use. If you like, you can also make burger patties out of the leftover meat mixture.

Tortilla Bake

Tortilla Bake

We often cut back recipes I find and alter to make enough for 2 meals for each of us. That way we have fresh new meal, most often a totally new recipe, then have the other half for breakfast on Tuesday. This is such a dish. Of course, logic tells you that it is also good for 4 people and can be used for brunch as well as breakfast.

Ingredients:

• 4 eggs
• 2/3 oz Cream Cheese
• 8 corn tortillas
• 4 large shallots, cubed
• 1/2 cup shredded Cheddar Cheese
• 2 cups salsa (I use medium - you may prefer mild or hot)

Directions - Make the night before if you choose:

1. Spray an 8x8 glass baking dish with cooking spray
2. Blend the eggs and cream cheese until smooth using a blender
3. Place 4 tortillas overlapping on the bottom of the dish touching the edges of the dish
4. Pour egg mixture over the tortillas
5. Spread the shallots over the egg mixture evenly
6. Spread 1/4 cup Cheddar cheese over the mixture so all is covered
7. Spread the salsa over the cheese to cover it all lightly
8. Cover and put in the refrigerator for up to 12 hours

Directions - Meal Time:

1. Pre-heat oven to 375 degrees
2. Bake 25 minutes, covered
3. Spread remaining Cheddar Cheese over the top and bake another 15 minutes uncovered until cheese is melted and cooked to a golden brown

May be served with sour cream and green onions on top if you like.

Roasted Fall Vegetables

Roasted Fall Vegetables

On February 19, 2013, I posted a blog "Roasted Winter Vegetables". Well, this isn't just for fall. It can be modified to suit almost any season and still be wonderful. Here is our fall version.

Ingredients:

• 1 medium zucchini squash
• 1 medium parsnip
• 5 small red potatoes, quartered
• 2 leeks
• 1/2 lb. Brussels sprouts
• 10 garlic cloves, cut in half
• 8 shallot bulbs, sliced in 1/2 inch pieces
• 3 tbsp. olive oil
• sea salt (if you want - not really needed)
• black pepper

Directions:

1. Preheat oven to 400 degrees
2. Wash all veggies carefully and completely - leeks and Brussels sprouts can be tricky
3. Prepare turnips by peeling and cutting into 1 inch squares, cut squash into 1 inch squares
4. Cut potatoes into quarters
5. Cut off dark green and base of leeks and toss out, cut rest into 1/2 inch slices
6. Peel outer leaves of Brussels sprouts, cut each in half
7. Trim ends off garlic cloves and cut each clove in half
8. Add all ingredients in a large bowl and toss to coat everything with olive oil, salt and pepper
9. Place veggies on rimmed baking dish in a single layer
10. Roast for 30 minutes, flipping veggies over after 15 minutes

Beer-battered Fish

Beer-battered Fish

Ingredients:

• 1 1/2 lbs. white fish - I prefer cod, sliced into 1 inch wide pieces, no longer than 6 inches long - patted dry
• 8-12 oz. bottle of peanut oil
• you can use canola oil or any vegetable oil, but peanut oil will taste the best with fish
• 1 cup flour
• 1/2 tsp. baking powder
• 1 cup pale lager beer
• sea salt

Directions:

1. Heat all of the oil over medium high in large nonstick skillet (Works best if you heat the skillet first, then add the oil. Peanut oil will heat quickly)
2. In a medium sized bowl, whisk together the flour and baking soda
3. Add salt to taste and whisk again
4. Slowly add the beer and continue to whisk - it will be very  thick at first, and will smooth as you add the beer and whisk it together
5. Place fish in skillet and fry until golden brown on both side - we like it well done, so I did it about 8 minutes on each side

You can save the oil after straining out the fish residue, and place the batter in the refrigerator for your next time (not sure how long it will keep, though)

Frittata with Shallots and Mustrooms

Frittata with Shallots and Mushrooms

Ingredients:

• Chopped shallots
• Sliced green onions
• Chopped Shiitake mushrooms
• Chopped Baby Bella mushrooms
• Black pepper to taste
• Shredded Fontina Cheese

Directions:

1. Follow directions for a frittata
2. Amounts depend on how much you want, just make the portions equal
3. Fontina Cheese has enough salt that you don't need to add any