Ham and Egg Hash

 Ham and Egg Hash 

 

 

 

 

  

 

Seasoned hash browns topped with fresh eggs and ham, and then covered until the eggs are just set.  This one-pan ham and potato hash is on the table in minutes with almost no dishes to wash!  You can add the ingredients you like. I kept mine simple with just ham and eggs and hash browns. 

Ham and Egg Hash

1 tablespoon olive oil

2 tablespoons butter

½ cup onion diced

4 cups Simply Potatoes hash browns 

1 ½ cups diced ham (I use ham steak cut up)

4 eggs

salt and pepper to taste

 

 

 

 

 

 

 

 

  

 

 

Heat olive oil in an ovenproof skillet over medium heat. Add onion and cook until softened, about 5 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in hash browns, ham, and any other veggie you might want to use. Cook until the hash browns are lightly browned, stirring occasionally.

 

 

 

 

 

 

 

 

 

 

 

 

Press the back of a spoon into the hash browns to create 4 wells. Crack a fresh egg into each well. Season with salt and pepper.

 

 

 

 

 

 

 

 

 

 

 

 

Immediately cover with tight fitting lid and allow the eggs to steam until over easy or the way you like them.  

 

 

 

 

 

 

 

 

 

 

 

 

You can also bake (350 degrees) for 12-15 minutes or until the eggs are set and cooked to your preference. *Note, the eggs will continue to cook once removed from the oven so do not overcook.

 

  

Eggs will set nicely when you keep a lid on the skillet.

 

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Country Fried Chicken and Gravy

Country Fried Chicken and Gravy 

 

 

 

 

 

 

 

 

 

 

Oh, the memories some meals bring back as if it were yesterday. Is there anyone on the planet that doesn’t love country fried chicken with gravy.  I grew up on this old time favorite and make it whenever I want true comfort food.  Pair it with creamy mashed potatoes and green beans or any other side dish.  I made mine today with a cheesy hash brown casserole and super sweet carrots just like Cracker Barrel.  Comfort food doesn’t get any better.  

Country Fried Chicken and Gravy

2-4 boneless chicken breasts 

2 sleeves finely crushed saltine crackers 

1 teaspoon black pepper 

1/2 teaspoon paprika 

1/2 teaspoon onion powder 

1 cup buttermilk 

3/4 -1 cup vegetable oil for frying 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine crushed saltine crackers, black pepper, paprika and onion powder in a shallow bowl or pie pan. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour your buttermilk in another bowl and let it sit for an hour. 

 

 

 

 

 

 

 

 

 

 

If the chicken breasts are thick, slice each one in half, lengthwise. Put them into a Ziploc bag and using a rolling pin pound them until they are thinner.

Pick up each chicken breast letting the excess buttermilk drain off.  Then add the chicken breasts directly into the saltine cracker mixture. Set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

In a large heavy bottomed skillet (or cast-iron skillet), heat oil over medium-high heat. Carefully place the chicken breasts in the oil and cook for about 4-5 minutes per side or until the chicken has reached an internal temperature of 165°F and the coating is golden brown. 

 

 

 

 

 

 

 

 

 

 

 

 Remove chicken and drain on paper towel lined plate. Place cooked chicken in warm oven (about 200-degrees) to keep warm until the you’ve made your gravy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

White Milk Gravy

 

1/4 cup reserved pan drippings 

1/3 all-purpose flour 

2 cups whole milk or half and half

Salt and pepper, to taste 

 

 

 

 

 

 

 

 

 

 

 

 

Pour off all but 2 tablespoons drippings in skillet, and heat over medium-high heat. Whisk in flour, and cook, whisking constantly, for 2 minutes. Slowly whisk in milk, and cook, whisking frequently, until thickened, 8 to 10 minutes. Whisk in pepper and salt. Serve immediately with fried chicken.

 

NOTES: 

You can marinate the chicken in buttermilk for up to 8 hours if you have the time!

If you don’t have buttermilk, make your own with whole milk and 1 tablespoon lemon juice).

 

 

 

 

 

 

 

 

 

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Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie

 

 

 

 

 

 

 

 

  

 

 

 

Know what's good for the heebie-jeebies? Chocolate Peanut Butter Pie. Clears it right up.  So, I'm almost over it now..... should be gone in oh....maybe 6-7 more bites. This is the best prescription...I mean recipe ever!

 

 

Chocolate Peanut Butter Pie

 

1 cup (8 ounces) cream cheese, softened

1 cup sugar

1 cup creamy peanut butter

1 tablespoon butter or margarine, melted

1 teaspoon vanilla extract

1 cup heavy or whipping cream, beaten until stiff

9-inch chocolate cookie-crumb crust, prepared

1 cup semisweet chocolate pieces

3 tablespoons brewed coffee

peanuts, chopped, for garnish

 

Beat cream cheese, sugar, peanut butter, butter and vanilla in a large mixer bowl until creamy.

 

Gently fold in half the beaten cream, and then fold in remaining cream until blended. 

 

Spread filling in crust; smooth top.

 

To make topping, combine chocolate pieces and coffee in a microwave-safe bowl. Cover and microwave on high for 1 to 2 minutes; stir until smooth.

 

 

 

 

 

 

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Blueberry Strudel Bites

  

  

This easy Strudel recipe is probably one of the best desserts to feed a crowd! 1 sheet of puff pastry makes 30 bite-sized pieces.  I make them with any fruit jam or preserves like blueberry or strawberry or even apple or peach pie filling. Simple to make and always a crowd pleaser.  

Blueberry Strudel Bites

1 sheet of Puff Pastry thawed

1/3 cup of blueberry preserves or jam or pie filling

1 teaspoon cornstarch

1 Tablespoon of milk

Turbinado sugar for tops

Lay out sheet of puffed pastry on a sheet of parchment paper. If necessary, roll the dough to a 15 x 10-inch rectangle. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut 3-inch wide strips going down. Then cut about 1 1/2-inch strip going across.  Mix together the jam and cornstarch until smooth.  Fill each center of dough with a small dollop of the jam mixture.

 

 

 

 

 

 

 

 

 

 

 

 

 

Fold in the right side of dough towards the center, pinching down the edge, then roll over towards the end and pinch down the remaining edge to seal the dough. 

 

 

 

 

 

 

 

 

 

 

Place onto a large baking sheet and continue working with the remaining dough and making more bites. When finished, brush the tops with milk. Then generously sprinkle sugar over the tops. Make two small slits on the top of each bite and bake in a preheated 400° oven for 15 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Place onto a large baking sheet and continue working with the remaining dough and making more bites. When finished, brush the tops with milk. Then generously sprinkle sugar over the tops. Make two small slits on the top of each bite and bake in a preheated 400° oven for 15 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Make any flavor....peach, strawberry, blueberry or apple. 

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Caprese on Rosemary Skewers

 Caprese on Rosemary Skewer

Want a quick, simple and delicious appetizer for your next cookout?  You will love this one.  There's just something about tomato and mozzarella cheese drizzled with olive oil, but this time I wanted something that would create a flavor explosion in your mouth. So I put together this simple little Caprese platter for my guests at my last barbecue and then I sat back and watched how quickly they emptied the tray! 

Instead of just cheese and tomatoes and olive oil with basil, I wanted to add a new twist. I decided to double the explosion of flavors with mozzarella balls marinated in olive oil and some grape tomatoes that would pop in your mouth. But instead of basil, this time, I skewered them on rosemary twigs and then I drizzled the whole thing with a wonderful glaze I made with balsamic vinegar. This went over big and it made a wonderful presentation. The glaze added the perfect touch!    

 

















Caprese on Rosemary Skewers

1 cup balsamic Vinegar

2 tablespoons brown sugar

16 small round mozzarella balls

1/2 cup extra virgin olive oil with garlic

1/2 teaspoon red pepper flakes

salt and pepper, to taste

16 rosemary twigs

16 grape or cherry tomatoes

Combine the vinegar and sugar in a small saucepan. Cook over low heat for about 4 minutes or until sugar has completely dissolved and then bring mixture to a full boil. 

Next, reduce the heat to medium and simmer until liquid has reduced by one-third and is just slightly thick. It will continue to thicken as it cools.  Refrigerate for 1-2 hours (or longer if needed).

 

Add mozzarella balls to a small bowl.  Pour in garlic olive oil, red pepper flakes, salt, and pepper. Cover with plastic wrap and refrigerate for at least an hour.

 

Trim the leaves off the bottoms of the rosemary branches. Skewer on one to two mozzarella balls, then a tomato. Place onto a platter, cover, and refrigerate until ready to serve.   
 




















When you are ready to serve, drizzle your balsamic glaze over your platter and enjoy! 

 







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