Tag Archives: baked

Pecan Pie Baked Oatmeal

Now that summer is long gone, I have pushed aside my avocado toast in favor of a more warm and hearty breakfast.  These brisk morning’s remind me of my childhood; getting ready for school and having those Quaker Oatmeal packets (was always apple-cinnamon flavor for me) to warm me up!  I, naturally, had to one-up those days and figured why not combine that with my favorite Fall pie, pecan of course!!

I tell you what, though I made this with breakfast in mind, this has also graced our table with a large scoop of vanilla ice cream for dessert.  Soooo, what may not be finished in the morning, will surely be devoured come night fall!

 

The Starting Lineup

  • 2 cups rolled oats
  • 1 heaping tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon butter, melted
  • 1-1/2 cup milk
  • 2 eggs
  • 1 teaspoon pure vanilla extract

Topping

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 6 tablespoons pure maple syrup
  • 1-1/2 cups pecans

Preheat the oven to 375 degrees.  Lightly grease an 8×8 inch oven safe casserole dish.

In a large bowl, combine the oats, brown sugar, cinnamon and salt.

In a medium bowl, whisk together the butter, milk, eggs and vanilla.  Add to the dry mix and thoroughly combine.  Pour into the prepared baking dish and bake for 10 minutes.

While the oatmeal is baking, combine the topping.  In a small saucepan, whisk together the butter, brown sugar, and maple syrup to a low boil, stir in the pecans.

After the oatmeal has baked for 10 minutes, remove from the oven and evenly pour the pecan syrup over top.  Return to oven to bake for another 10-15 minutes.

Serve warm for a sweet and hearty breakfast or with a scoop of vanilla ice cream for dessert.  Enjoy!

 

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Monte Christo Brunch Pinwheels

A ‘Monte Christo’ brings back a lot of yummy memories.  Memories that often stem from the Blue Bayou restaurant inside the Pirates of the Caribbean ride at the famed, Disneyland!!

A Monte Cristo is a fried ham and cheese sandwich, a variation of the French croque-monsieur. In the 1930s–1960s, American cookbooks had recipes for this sandwich under such names as “French Sandwich”, “Toasted Ham Sandwich”, and “French Toasted Cheese Sandwich”. Swiss cheese is typically used.

Now, since we live in Texas and easily cannot get to one of my favorite haunts, I decided to make them at home for brunch.  Given I said the key word, “brunch”, I thought to make them into a finger food, if you will.  Fun for adults, yet easy for kiddos!  Here you get the same flavors, yet the ease of no frying involved and EVERYONE loves a dunking sauce!!

With the simpleness of preparation and lack of cleanup, I promise these will NOT disappoint!

The Starting Lineup

  • 1 (12oz) can refrigerated crescent rolls dough
  • 4 thin slices of deli ham
  • 4 thin slices of deli turkey
  • 8 slices of Swiss cheese
  • 1 large egg, beaten
  • 2 Tbsp Dijon mustard
  • Raspberry preserves, warmed
  • Powdered sugar

Preheat the oven to 375 degrees.  Line a baking sheet with foil or parchment paper and spray with nonstick.  Unroll the dough into 4 rectangles (2 triangular halves/slightly spreading out and making dough larger), and pressing together the perforations.

To each rectangle, spread a thin layer of the Dijon, followed by 2 slices of cheese (tear to fit), and 1 slice each of the turkey and ham.  Roll up, length-wise, into log form and using a serrated knife, cut into 4-5 slices.

Place each slice flat, onto the prepared baking sheet and brush the beaten egg over all the pinwheels.

Bake, for 25-30 minutes, until golden brown.  Transfer to a serving dish and drizzle with the warmed raspberry preserves, sprinkle the powdered sugar overtop and serve with the remaining preserves for dipping!  Enjoy!

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Honey Garlic Baked Cauliflower

When I get a hankering for some Asian flavors, this is one of my favorite go-to’s!  What I also love about this dish, is the different ways one can prepare it.  There are times that I just like it clean and simple with “naked” roasted cauliflower and a drizzle of sauce.  Other times, I will coat it with a super crunchy panko crust and toss it completely covered in sauce, then top it off with orange zest and sesame seeds.  Lot and lots of options here friends!

So when you may be in a time crunch, midweek, but still want something fun to put on the table for dinner, THIS is great!  It is healthy, sweet, savory, spicy and can be tweaked oh so easily to fit your family’s palate.  I’m sure after trying this recipe, it’ll be a back pocket staple!

The Starting Lineup

  • 1 head of cauliflower, cut into bite size florets
  • 2 cups Panko bread crumbs, plain
  • 2 large eggs, beaten
  • 2 scallions, thinly sliced

Sauce (can be doubled for larger cauliflower heads or to fully coat vs drizzled)

  • 6 Tbsp honey
  • 4 cloves garlic, minced
  • 1 tsp onion powder
  • 6 Tbsp water + 2 tsp cornstarch (whisked into a slurry)
  • 1 Tbsp low-sodium soy sauce or Tamari
  • 1/2 Tbsp sriracha or chili-garlic sauce (<–if you like more heat, like myself)

Preheat oven to 350 degrees and line a baking sheet with foil or parchment paper.  Pour the Panko breadcrumbs onto the sheet in a flat layer and spray with a bit of cooking spray.  Bake for about 5 minutes until a golden brown.

Dip the cauliflower into the beaten egg and shake off any excess.  Place, one by one, onto the slightly browned Panko and gently roll and press all of the breadcrumbs onto the cauliflower.

Place back in the oven and bake for 15-20 minutes until the cauliflower is cooked and exterior is a dark, golden brown.

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While the cauliflower is cooking, you can prepare the sauce.  In a small bowl, combine the water and cornstarch, set aside.  In a small saucepan, combine all of the remaining ingredients and bring to a gentle simmer for a few seconds.  Next, whisk in the cornstarch slurry to the saucepan and keep on a simmer/whisk for a couple minutes, until it starts to thicken.  Remove from the heat and the sauce will thicken even more.

Drizzle (or coat) over your baked cauliflower bites and top with the thinly cut scallions.  Serve over rice and don’t forget those chopsticks!!

*Can be made without the panko for low-carb or gluten free/ GF Panko can be substituted as well.

**A fun addition of orange zest and sesame seeds are always tasty too.  If you really like the orange flavor, add a bit of the zest and squeeze of juice to the sauce.  

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Tropical BBQ Sliders

As of late, there has been a cooking phenomenon of baking the King’s Hawaiian rolls with ham and cheese, roast beef and cheese, turkey and cheese, do I need to go on?  ..and quite frankly, I LOVE it!  I have tried them all and they are all delightful.

On that same note, stay with me…my oldest son has been on a Lilo & Stitch movie binge.  Every single night before bed, for the last 2 weeks, he requests this now somewhat old movie, at least compared to his 6-year-old self.  Fifteen days into it later, he randomly asked me if I could make “Hawaiian Sandwiches” for dinner.  Now, I wasn’t about to go buy a can of SPAM, so I got creative while thinking of those new, beloved baked sandwich recipes.  Below I give you another favorite that needs to be added to the Pinterest lineup of such.  You can make them for an appetizer, party, a dinner with a side of fries…  A super easy and fun recipe to enjoy with your whole family!

*You can use fresh pineapple, by all means, but for this I actually prefer the canned variety, as fresh is pretty tart and overpowering for this recipe.  That being said, my preferred brand is the new’er Libby’s Brand “Skinny” Pineapple…It is not canned in that heavy syrup, so it’s not cloyingly sweet.

The Starting Lineup

  • 12 ct package King’s Hawaiian Rolls
  • 1/3 cup of BBQ sauce (I prefer also the King’s Hawaiian original barbecue sauce)
  • 1 lb thinly sliced or shaved ham (I prefer honey or Black Forest from the deli)
  • 1 package swiss cheese (about 8 slices); Colby Jack is a good alternative too
  • Pineapple (about 6 slices or 1/2 cup segments)
  • 1/3 cup butter, melted
  • 1/4 teaspoon low-sodium soy sauce
  • 1/4 teaspoon (hefty fill) of ground ginger (i.e. McCormick brand)
  • 1/2 teaspoon garlic powder
  • 2 Tbsp shredded coconut 
  • **Optional: fresh jalapenos slices, for a savory-sweet-heat flavor

Preheat the oven to 350 degrees and lightly grease or non-stick spray a rimmed baking sheet or casserole dish.  Most recently, I used my Pyrex 8×11, but I have used a foil-lined & sprayed baking sheet when I made a double batch.

In medium microwave safe bowl, slowly melt your butter.   Whisk in the soy sauce, ground ginger, garlic powder and coconut.  Set aside.

With a large bread knife, halve the ENTIRE 12 (or 24) rolls horizontally, so that the rolls are still connected to each other and you have two “bread rectangles”; a bottom halve and a top half that will form your sandwich slider.

Place the bottom half of bread into your prepared bread and lay on half of the cheese, followed by the ham.  Next drizzle the BBQ sauce evenly overtop, followed by the pineapple and then the remaining cheese.  Place the other “bread rectangle” topper on top.

Whisk your butter mixture once more and evenly pour or brush overtop it all (don’t worry, it doesn’t get soggy).  **If using the  fresh jalapeno slices, I like to place 1 slice ON TOP of each roll (12 slices) and then pour on the butter mixture. 

Immediately transfer to your preheated oven, uncovered, for about 15 minutes, till the top will be a deep golden brown and the cheese is super melty.

Serve immediately and enjoy!  Maybe with a Mai-Tai or two?? 😉

TropicalBBQSliders

 

Ranch Hand Potatoes

Ok, this is quite possibly my favorite side dish to bring to any potluck, tailgate party, picnic or just a side for a dinner at home when my husband smokes a brisket…yummmm.  This WILL feed a crowd and your crowd will leave nothing behind!

There are a few variations of similar recipes, but personally, they tend to be quite bland and have zero texture.  This doctored up version has many depths of flavors, yet is still mild enough for any palate with the bacon, chiles and that good, ol’ fashioned ranch flavor!  Plus it’s sooooo easy!  Basically, it’s a “dump & stir” side, bake and walk away!

The Starting Lineup

  • 6-7 russet potatoes
  • 1 package bacon, cooked crisp and chopped
  • 1 poblano pepper, chopped
  • 1-2 (4-oz) can of green chiles
  • 1 (10.5-oz) cream of chicken
  • 1 (10.5-oz) cream of poblano soup (*You can use another can of cream of chicken to substitute – 2 cans total)
  • 1 (16-oz) container of sour cream
  • 1 (1-oz) packet of Hidden Valley Original Ranch Seasoning
  • 2 cups shredded cheddar cheese (*I use Kraft Sharp Cheddar)
  • Green onions (scallions), sliced for garnish after baking

Let’s start with the simple “prep work”:

  1. Preheat your oven to 400 degrees.
  2. Cook up your bacon, drain/pat dry the grease, chop up.
  3. Clean the russet potatoes, cut in half and boil in salted water till just fork tender.  You do not want to over boil, as you’re not making mashed potatoes and want a bit of texture.  *I prefer to leave the skins on for visual appearance and, again, texture.  Drain into a colander and once cool enough to touch, cut into rough bite size pieces, similar to a potato salad.

For potlucks, I prefer to use a deep dish (disposable if possible) 11×9 foil pan.  By all means, you can use your handy 9×13 too.  Layer your par-cooked potatoes into your serving dish in an even layer.

In a large bowl, thoroughly stir together the cooked bacon, poblano peppers, green chiles, cream of chicken/poblano soups, sour cream, ranch seasoning and shredded cheese.

Pour over the potatoes and toss to coat.

Transfer, uncovered, to your preheated oven and bake for 50-60 minutes.  Top with the scallions and enjoy!!

RanchhandPotatoes

 

 

Green Chile Tomato Pie

There are two kinds of tomato pie here in the United States.  One is the Italian version, aka pizza, the other is one of my summertime faves, the savory oh so Southern Tomato Pie!

This not too heavy pie is filled with fresh ripe tomatoes from your garden and bright herbs and onions.  Topped with a warm cheesy topping that gives you that comfort food feel pie always brings.  My only change up to the classic is I like to add a bit of that Tex-Mex flair with sliced jalapenos and green chiles.  I swear on a baby, they only enhance the flavors of the dish and do not overpower with heat..promise!

*You can drain and dry your tomatoes ahead of time and keep between paper towels on a plate or large Ziploc baggie in the refrigerator.  You can also make the cheesy topping ahead of time and keep in the fridge as well. 🙂

**Another great ingredient you can add in is bacon!!  Bacon is good in everything, right?

The Starting Lineup

  • 1 deep dish pie crust, frozen works great!
  • 4-5 large ripe tomatoes, sliced and patted dry
  • 3 green onions, sliced
  • 1 jalapeno, sliced
  • 8 fresh basil leaves, chopped/torn
  • 4oz can green chiles, I prefer ‘hot’
  • 1 cup mayonnaise
  • 1 cup sharp cheddar cheese
  • 1 cup mozzarella cheese
  • salt and pepper, to taste

Bake at 350 degrees for 30 minutes.

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Preheat your oven to your pie crusts directions (mine was 375 degrees).  Once the oven has heated up, take a fork and prick the bottoms and sides of your pie dough shell a few times and place in the oven to bake for 10-12 minutes.  Remove the par baked pie dough and set aside.

Meanwhile, rinse and slice your tomatoes.  Sprinkle with kosher salt and lay in a colander and let drain for 20-30 minutes.  Also pat dry with a towel or paper towel.  You really want to remove as much moisture as you can from the tomatoes so that the pie wont be soggy.  TomPie2.JPG

Once the tomatoes have drained, layer in the half-baked pie shell.  Sprinkle the green onions, sliced jalapeno and torn basil leaves overtop the tomatoes.

In a large bowl, simply combine the mayonnaise, cheddar and mozzarella cheeses, drained green chiles and a pinch each of salt and pepper,  Fold together till mixed.  Top this mixture evenly overtop the fresh vegetables and place in your oven, now at 350 degrees for 30 minutes.  Enjoy!!

 

 

Serve by itself for a light lunch, bring to a brunch or as a side dish along with grilled pork chops!  Just delish!!

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Italian Sausage Stuffed Peppers

A dinner of “stuffed peppers” often gets a bad rap.  My friends and family either love it…or hate it.  My guess on the nay-sayer’s is due to the peppers that I have devoured in my life have just been, well..bland.  Ground beef or turkey, rice, maybe some chopped veggies.  Did I mention they’re often dry too??  Well my Italian version is anything but!

The simple garlic, onion and tomato sauce (plus sneaking in that zucchini) keeps it from turning dry and I always choose the ‘hot’ Italian sausage for the slight extra kick!  Do you have kids?  Well still get the ‘hot’, trust me, it’s not that spicy, just flavor!  Last, but definitely not least, that layer of fresh mozzarella cheese puts the average pizza slice to shame!!

Now you can these eat on their own or perhaps with a side salad or even that dry rice, BUT..since we’re cooking with those Italian flavors, why not place your finished product atop perfectly al dente pasta!  Garlic bread too, perhaps?….

The Starting Lineup

  • 3-4 bell peppers, seeded and halved
  • 1 package Italian sausage, casing removed
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 zucchini, sliced and quartered
  • 14oz Italian finely chopped tomatoes (I prefer Cirio Italian with basil)
  • Mozzarella cheese slices (Fresh)
  • 2 tbsp olive oil
  • Salt and pepper 

Garnish/Side (optional)

  • Pasta noodles, cooked al dente
  • Reserved leftover sauce from the meat mixture
  • Chopped basil
  • Shredded parmesan

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Preheat your oven to 375 degrees while bringing the olive oil in a large skillet to medium heat,  *Spray a 9×13 oven proof baking dish with nonstick spray.

In your hot skillet, add in the sausage (out of its casing) and cook completely through while chopping up with the back of your spoon.  Once cooked, remove the sausage and drain all but 1 tbsp of the oil/grease.

Now add in the diced onion and sauté for 5 minutes, followed by the zucchini for 2 minutes and finally the garlic for 1 minute.  To the sautéed vegetables, pour in the finely chopped Italian tomatoes (careful for splatter!) and add the cooked sausage back in.

Your filling is done!  Spoon equal amounts into your halved and seeded bell peppers and place into the 9×13 baking dish.  Top each with a healthy amount of cheese.  PLEASE do not scrimp on this!  *If I purchased the larger package of mozzarella, I have been known to place a slice in the bottom of each pepper before I fill, followed by more on the top!  Yes!!

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Cover the baking dish and peppers with foil and pop in the preheated oven for 30-35 minutes.  Uncover and let the cheese bubble for another 5 minutes, remove from the oven and let rest.  *My husband loves his mozz topping to be on the browned side, so I will place our right under the broiler for mere 2-3 minutes.

If desired, while the peppers are in the oven, prepare the pasta noodle side and dress in any reserved sauce from the meat mixture.  *I make sure to keep those juices exactly for this reason!

Garnish your plate with a bit of extra chopped basil, perhaps grated parmesan, and you have certainly elevated those hum-drum stuffed peppers!!

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