This #socialdistancing is getting me to try some different recipes. Hope everyone who checks in here are being safe and are well in these trying times for our world. The reason for this recipe is I had some potatoes I needed to use up. Saw this recipe on Instagram. Simple and Delicious! Working on cleaning out the freezer for my next posting. Got a rump roast form September 2019 I am going to roast. Hey, not throwing it away that’s for sure. Recipe to follow!!
Cast Iron Potato Kugel
(Compliment of Cooks Country)
6 Tablespoons rendered chicken fat (schmaltz), divided (you can use any vegetable oil or shortening in replacement of schmaltz. I used olive oil. EVOO as Rachel Ray says!!)
2 cups finely chopped onions
3/4 teaspoon table salt, plus salt for tossing potatoes
3 pounds russet potatoes, unpeeled (All I had was 2 1/2 pounds and that was plenty!)
4 large eggs
1 1/4 teaspoons pepper
1 Tablespoon minced fresh chives (I did not have this in my fridge.)
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Heat 2 Tablespoons chicken fat (or another vegetable oil/EVOO) in 10 inch cast iron skillet over medium high heat until shimmering. (If you don’t have a cast iron skillet you can use an oven safe non stick skillet instead.) Add onions and cook, stirring occasionally, until softened, about 3-5minutes. Transfer to bowl and set aside.
- Whisk 2 cups of water and 2 Tablespoons salt in large bowl until salt is dissolved. Fit food processor with shredding disk (or use the large holes on your box grater). Peel potatoes and halve or quarter lengthwise as needed to fit through processor feed tube. Shred potatoes. Transfer potatoes to salt water and toss briefly to coat.
- Drain potatoes in colander. Place one quarter of shredded potatoes in center of clean dish towel. Gather ends of towel and twist tightly to wring out excess moisture from potatoes. Transfer dried potatoes to now empty bowl. Repeat 3 more times with remaining potatoes. Stir eggs, pepper, onions, and remaining 3/4 teaspoon salt into potatoes until thoroughly combined.
- Heat remaining 1/4 cup chicken fat (or oil you have been using) in now empty skillet over medium high heat until just smoking. Add potato mixture to skillet and distribute into even layer but do not press down or smooth top. Cook for 1 minute to set bottom.
- Transfer to oven and bake until kugel is lightly browned on top, about 45 minutes. Let cool for 5 minutes. Cut into wedges in skillet. Sprinkle with chives and serve.
I saw this recipe in “allrecipes Magazine”. Yes, they not only have their website but they have a nice magazine. Kent and I enjoy breakfast pizza but have never tried left over pizza in a casserole. Most every Friday we have pizza. This Friday we did a cheese pizza and a 3 meat pizza. The meat pizza this week had sausage, bacon and Canadian bacon. Ready for a nice “Simple and Delicious” casserole? Here it is:
Left Over Pizza Breakfast Casserole
(compliments of allrecipes.com)
3 slices leftover sausage pizza, cut into 3/4 inch squares (or 3 cups) Whatever pizza you have left over is perfect!
1 cup shredded mozzarella cheese
4 eggs, beaten
1 cup milk
1/3 cup chopped onion
3 Tablespoons butter, melted
1 clove garlic, minced (optional) I say add it in!
1 teaspoon dried oregano
1/2 teaspoon salt and 1/4 teaspoon pepper (I use kosher salt. If you use table salt use 1/4 teaspoon. OR; don’t add at all. This was not part of recipe.)
1/4 cup grated Parmesan cheese
1/4 teaspoon crushed red pepper or to taste (I lightly sprinkled on top)
Pepperoni slices or any other meat if you desire. I did not add any more, we had plenty this week! However, Canadian Bacon or some fried bacon would be yummy.
- Preheat oven to 350 degrees. Coat a 2 quart baking dish with cooking spray. (I used my 8 inch square pyrex dish.)
- Arrange pizza squares in prepared baking dish and top with mozzarella.
- Whisk together eggs, milk, onion, melted butter, garlic and oregano in a large bowl; pour over pizza. Sprinkle with Parmesan and crushed red pepper then cover with foil.
- Bake 30 minutes. Remove foil and top with pepperoni or other meat if using.
- Continue baking, uncovered, until eggs are set and Parmesan is melted, about 20 minutes.
With everyone worrying about calories in my world I am going to start posting calories if noted in recipe. Per 1 cup serving: 446 calories. Have a piece or 1/2 a piece, it is worth it!
A friend made a similar recipe at work for us one day last week. I thought it was quite tasty and decided to try it at home. Here is what I ended up doing. Simple and Delicious!
Baked Oatmeal with Berries and Nuts
(This is a single serving. You can double it and make more!)
1/2 cup whole milk (Use any milk you like.)
1/4 cup steel cut oats (You can use regular oatmeal)
2 large strawberries, diced
1/4 cup mix of fruit (I used blueberries and blackberries. Ran out of raspberries! How about a nice, ripe banana? Apple with cinnamon? What do you like? )
1-2 Tablespoons nuts (I used walnuts for Kent’s. No nuts for me! You can use whatever type of nut you like!)
1 teaspoon honey
1 teaspoon brown sugar
1/8 teaspoon salt
- Preheat oven 375 degrees
- Using a 16 ounce baking dish (I used my trusty pyrex bowl) place fruit on bottom.
- Add honey, brown sugar and salt to fruit. Mix together.
- Add milk and oatmeal to separate bowl or pyrex cup, stir together.
- Pour oatmeal mixture over fruit.
- Place in oven for 30-45 minutes. (This will depend on the oatmeal you use. I used Steel Cut Oats so it took 45 minutes.)
- If the bowl seems too full, place it in oven on a baking sheet lined with parchment paper. I am not a fan of messes!!
I LOVE pancakes. I don’t make them very often. I had buttermilk I had to use this weekend. I saw a recipe for pancakes and decided to make them. Simple and Delicious!
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups all purpose flour
2 Tablespoons sugar
2 eggs, slightly whisked
2 1/2 cups buttermilk
1/2 teaspoon vanilla
2 Tablespoons melted butter
1. Preheat griddle to medium heat
2. In medium bowl whisk together dry ingredients. In another medium bowl whisk together eggs and buttermilk. Drizzle in butter and whisk together.
3. Using wooden spoon make a well in middle of dry ingredients. Pour in liquid ingredients and stir together. Don’t over beat. That makes for tough pancakes not fluffy!
4. Grease the griddle. I used Pam. You can use butter if you like. Scoop 1/3 cup batter and cook until bubbles form, flip and cook until golden. This recipe, using 1/3 cup, made 9 pancakes. Serve immediately.
Since I was the only one home who enjoyed these this weekend there were leftovers. I wasn’t about to throw them out. I ended up freezing them. Eric took some home with him later in the evening. They taste delicious fresh or warmed up after being frozen. ENJOY!!
Kent wanted a breakfast pizza today. He does not like it when I use the cast iron skillet. He insists the skillet has flavors that seep through because I do not clean the cast iron skillet with soap and water. You DO NOT clean a cast iron skillet with soap and water. You clean it with oil and kosher salt over heat on your stove. So…I decided to try something different with our breakfast pizza to appease my loving husband. This time around I used a 9 inch non stick pie tin. Guess what…it worked fabulously!
Breakfast Pizza – Part 2
2 Tablespoons of half & half or milk (preferably whole, but whatever you have will work)
1 small onion, chopped
5 pieces bacon
1 Tablespoon bacon grease
1 piece of ham (or you could use 3-4 pieces of Canadian bacon)
1 Tablespoon softened butter
Mozzarella & Cheddar cheese, shredded (you could just use one or the other)
8-10 ounces pizza dough
salt and pepper
Directions – Preheat oven to 450 degrees
1. Whisk eggs, half & half, salt and pepper
2. Cook bacon to just crispy. (Take 1 Tablespoon of bacon grease to grease the pie tin. Leave rest in pan.)
3. Saute onion in bacon grease until translucent (3-4 minutes)
4. Take 1 Tablespoon bacon grease and apply to pie tin with basting brush
5. Roll out pizza dough to a 12 inch circle. Place in pie tin.
6. Put whisked eggs in dough
7. Top with onion, bacon, ham (or Canadian bacon)
8. I brushed softened butter on the crust that was exposed after I put in the above ingredients. You don’t have to do this. I thought it gave the crust a buttery flavor. (So did my husband.)
9. Top off with mozzarella and cheddar
10. Bake at 450 for 10-15 minutes.
Kent liked this recipe more than the one I do in the cast iron skillet. I thought it tasted delicious too! Another simple and delicious recipe for you to try. Also, you can put whatever you want in your breakfast pizza. This is what we chose for today. Enjoy!
Here is a simple and delicious way to have a healthy breakfast during your work week.
Slow Cooker Steel Cut Oatmeal
4 cups water
1 cup steel cut oats
1/2 teaspoon salt
Combine ingredients in slow cooker and set for 7 hours. That is it. Enjoy!!
I decided to have Breakfast Friday this week. The hit were these Chocolate Chip Pancakes. These are definitely simple and delicious!!
Chocolate Chip Pancakes
1 1/4 cup all purpose flour
1 Tablespoon sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 cup milk
4 Tablespoons melted butter
1 teaspoon vanilla
1/3 cup milk chocolate chips
1. Preheat fry pan or griddle
2. Mix together dry ingredients
3. Whisk together eggs, milk, melted butter and vanilla. Add chocolate chips. Mix into dry ingredients. Do NOT over mix. (Be light handed. Even if there are some flour not quite mixed it is okay. The less you beat, the fluffier the pancake.)
4. Spray fry pan or griddle with cooking spray.
5. Using 1/4 cup, scoop pancake mix and pour onto griddle.
6. Flip over when bubbling stops. Let cook about 1 more minute on other side. Remove from griddle and onto plate.
These didn’t need anything but we used butter and Wisconsin maple syrup. Hope you enjoy!!
I think if you come to my blog you realize I am an America’s Test Kitchen person. I also love their sister websites; Cook’s Illustrated and Cook’s Country. I get Cook’s Country magazine. I saw a recipe in the most recent issue for a “midwestern” breakfast favorite. Goetta is a German American breakfast food. It is popular in Ohio, Kentucky, and Indiana. I live in the midwest but am from the east coast. I have never heard of goetta. I was curious about this breakfast food. I discussed with my hubby and he said to give it a shot. It is a very simple but does take time. Here goes;
1 Tablespoon unsalted butter
1 onion, chopped fine
1 1/2 teaspoon ground sage
1 teaspoon ground fennel
1/4 teaspoon ground allspice
1 pound bulk breakfast sausage (I used Johnsonville. Did you know Johnsonville products are from Sheboygan Falls, WI?!)
1 3/4 cup quick cooking steel cut oats (I got Bob’s Red Mill. Yes, they do have quick cooking. I did end up getting the not quick cooking. I did not realize I needed “quick cooking” until I got home and started the recipe. It worked just fine for me.)
Salt and pepper
2 Tablespoons vegetable oil, plus extra if needed
1. Grease 8 1/2 by 4 1/2 inch nonstick loaf pan. Melt butter in Dutch oven over medium high heat. Add onion and cook until lightly browned, about 5 minutes. Stir in sage, fennel, and allspice and cook until fragrant, about 30 seconds. Add 4 1/4 cups water and sausage and mash with potato masher until water and sausage are fully combined. Bring to a boil and stir in oats. Cover, reduce heat to low, and simmer gently, stirring occasionally, for 15 minutes.
2. Uncover and maintain gentle simmer, stirring frequently, until mixture is very thick and rubber spatula dragged across bottom of pot leaves trail for about 3 seconds, 15-18 minutes.
3. Transfer mixture to prepared pan. Smooth top and tap firmly on counter. Let cool completely. Cover with plastic wrap and refrigerate for at least 3 hours or 2 days. (I did overnight. Worked great for me!)
4. Run thin knife around edges of goetta, then briefly set bottom of pan in hot water to loosen goetta from the pan. Turn out goetta onto cutting board. Cut desired number of 1/2 inch thick slices from loaf. Heat oil in 12 inch nonstick skillet over medium heat until shimmering. Add up to 4 slices of goetta and cook until well browned, about 5 minutes per side. Transfer to wire rack and let drain. Repeat as needed. Serve. (You can serve with maple syrup, applesauce or ketchup on your goetta if you like!)
5. Wrap any remaining goetta in plastic wrap and refrigerate up to 3 days, or slice, wrap and freeze for up to 1 month. To cook from frozen, reduce heat to medium low and increase cooking time 7-9 minutes per side.
We enjoyed this for breakfast. I served it with eggs and O’Brien potatoes. Give it a try. Always nice to try something new for breakfast or any meal for that matter!!
I had someone mention to me I should try some egg bakes. This peaked my interest and I have been trying to find some recipes. A friend sent me a recipe which looked yummy. After looking at that recipe I decided to wing it and just make it up as I went along. This was fun and easy to make. Here we go!
Breakfast Egg Bake
1 1/2 cups leftover fried potatoes (I had some leftover fried potatoes. This is what got me started!)
1 cup diced ham
1 red pepper
1 small onion
1 pie crust (premade, I used Pillsbury)
1/2 cup shredded cheddar/monteray jack
1/4 cup sour cream
1 Tablespoon vegetable oil
1. Put vegetable oil in frying pan and saute the red pepper and onion for 3-5 minutes.
2. Whisk together the 6 eggs and sour cream
3. Put pie crust in ungreased 9″ pie dish (I used glass)
4. Mix together the whisked eggs, onion, red pepper, potatoes and ham. Pour into pie dish. Top with the cheese.
5. Bake at 375 degrees for 40-50 minutes.
(If you want you could pre bake the pie crust before filling. I did not do this. Next time I make it I will probably do that. I usually do and forgot this time around.)
This was awesome! I would definitely make this again. I think the potatoes really added to it. (Now I know what to do with leftover potatoes.) It was also quick to make.
Hope you enjoy this Simple and Delicious meal!