The Breakfast Kitchen: Roasted Radish Egg Bake

This recipe starts with roasting some diced radishes tossed in oil, salt, and ppepper. Set oven to 400 degrees and bake radishes on parchment lined baking sheet.

The ingredients:

1C roasted radishes

1 C sliced mini peppers

1/2 C crumbled bacon

1/2 C diced ham

12 eggs

2 tsp baking powder

Sour cream

Salt and pepper

Rosemary

2 tsp garlic powder

4 oz shredded cheese

The recipe:

In greased 9x13 add the meats and veggies (already roasted radishes) bake at 350 for 10 minutes.

In a bowl, add the eggs, sour cream, baking powder, and seasonings. Mix until well combined.

Over meat mixture, add shredded cheese.

Top with egg mixture and a sprinkle more of rosemary.

Bake at 375 for approximately 30 minutes until eggs set.

The Seasonal Kitchen: Pumpkin Alfredo Hot Dish

Hot dish is a Minnesota term for a casserole that includes a starch, meat, veggies, and a cream sauce. My twist uses pumpkin as the starch and alfredo sauce for the cream base.

The ingredients:

1lb chicken

2 C kale

1 C sliced peppers

1 jar alfredo sauce

1/2 C pumpkin puree

1 tsp savory 

Pinch of pumpkin pie spice

Salt and pepper to taste

1 C cheese shredded

The recipe:

Cook and drain the chicken and set aside

Preheat oven to 350 degrees.

In skillet, cook the peppers in olive oil and add kale and cook until cooks down a bit. 

Add chicken back in and top with the alfredo, pumpkin, savory, and pumpkin pie spice. 

Stir to combine.

Add salt and pepper to taste.

Place in a small greased baking dish about 7x9 and top with cheese.

Bake until browned on top and bubbly. Approximately 20 minutes.

Notes:

You can replace with other veggies 

-broccoli would be great.

If you don't have savory you can use sage or thyme.

If you don't have pumpkin pie spice use nutmeg. Don't skip this though it really makes a difference. I used about an 1/8 tsp.

Make sure you use canned pumpkin puree not pumpkin pie puree. 

I used mozzarella and parmesan cheese but you can use any cheese you would use in pasta dishes.

Garnish with crushed red pepper, sage, basil, parmesan.

The Breakfast Kitchen: Ranch Egg Bake

Trying to find new ways to make an egg bake to keep things interesting and I just got a new jar of nothing hidden ranch seasoning.

The ingredients:

1 lb sausage

1 C crumbled bacon

1 C diced green pepper

2 gloves garlic grated

2 TBSP ranch seasoning

12 eggs

1 TBSP baking powder

1/4 C sour cream

Salt and pepper

Shredded monterrey jack cheese

Silk chili or paprika

The recipe:

Preheat oven to 375 and grease 9x13 pan.

In a skillet cook the sausage.

Once cooked through add the bacon and pepper with a tsp of ranch seasoning.

Add to baking dish. 

In a bowl, add the eggs, rest of the ranch, sour cream, baking powder, and salt and pepper.

Mix until well combined.

Top the meat mixture with cheese and pour the egg mixture over top.

Sprinkle with silk chili over top.

Bake at 375 degrees for 30 minutes until set.

The Seafood Kitchen: Pesto Salmon

Adding seafood into my diet has always seemed intimidating. I've gotten shrimp down now and now I am trying salmon. This was an easy recipe to start. I did have to play around with the cook time a bit.

The ingredients:

1 salmon. Fillet 

1/4 C pesto

1 TBSP lemon juice

Coarse Salt and pepper 

Olive oil

The recipe:

Preheat oven to 400 degrees.

On baking sheet add a drizzle of olive oil.

Place fillet skin down and add a pink of coarse salt and pepper.

Drizzle with lemon juice.

Top with pesto in a thick coating.

Bake for apprx 20 minutes until opaque and flaky.

Notes: 

You can use skin on or skinless.

My oven too about 20 minutes you can start at less and check and add more time if needed.

Add Veggies as a side on the same baking sheet for a 1 pan meal.

The Spicy Kitchen: Harissa Brussel Sprouts

These are pretty spicy but you can adjust the harissa for less heat.

The ingredients:

Chopped brussel sprouts

2 TBSP harrisa or less

1 tsp cumin

1 tsp coriander

Pinch of salt

Olive oil

The recipe:

Preheat oven to 400 degrees.

Add all ingredients to a bowl and mix to combine well.

Add to baking dish.

Bake for 30 minutes.

Garnish with parmesan cheese and lemon juice.

The Veggie Kitchen: Mustard and Feta Brussel Sprouts

This is an original recipe. This was good if you like a bit of tang. A new way to enjoy one of my go to veggies.

The ingredients:

1-2 C brussel sprouts sliced

1/4 C olive oil

1/4 C coarse or creole mustard

1 tsp black garlic

Pinch of salt and pepper

1/2 C crumbled feta

The recipe:

Preheat oven to 400 degrees.

In a ziploc bag, add all the ingredients except the feta.

Smooth around to coat the brussel sprouts.

Add to a greased baking dish and top with the feta and toss with a spoon to combine.

Bake for 15-20 minutes.

Notes:

You can change up the mustard. I think any would work except for the yellow mustard. I used creole mustard.

You can garnish with parmesan or crushed red pepper.

The Soup Kitchen: Cheesy Poblano Soup

Soup season is just about here! I love making soups for lunch especially suring the fall and winter. For a bit of fall, I added a bit of pumpkin. 

The ingredients:

2 TBSP olive oil

1lb ground chicken

Chorizo sausage

1 tsp garlic powder

1 tsp onion powder

4 poblano peppers roasted and diced

1 can rotel

1 tsp cumin

1/2 tsp smoked paprika

2 TBSP pumpkin puree

6 C chicken broth

4 oz cream cheese

Salt and pepper to taste

The recipe:

Brown chicken and chorizo in oil and add the garlic and onion powder.

Add to crockpot.

Add the pumpkin puree and poblanos and mix to combine.

Add all the other ingredients except the cream cheese.

Cook on HI for 3 hours.

Halfway through add the cream cheese and mix until well combined. 

Notes:

I add a parmesan cheese rind for added flavor.

If you want more pumpkin flavor you can add the whole can. I limit the amount to keep carbs lower. 

Once the cream cheese is added I find a wisk works well to combine everything.

Garnish with cheese, sour cream, guacamole, or cilantro. For some crunch, add crackers, cheese crisps, or some pepitas might work well.