SPICY STRATA

One of the all time great standards for serving brunch to the masses of your guests is egg strata.  You remember, you mix it up the night before and stick it in the fridge.  You left the fridge do it’s fridge magic, take it out in the morning and stick it in the oven for a little oven magic.  When it’s done, all are happy and delighted.  This is the same thing, an egg strata but this one is a spicy variation on the theme.  It has just the right amount of kick . . . not so much that grandma can’t eat it but just enough that everyone will enjoy it.  Try it with some salsa or pico de gallo and kick it up to any level you want.

The good news is that it’s easy and everyone will love it!

Let’s make our Spicy Strata!

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SPICY STRATA

PREP: 20 minutes
INACTIVE PREP TIME:  OVERNITE
BAKING TIME: 60 MINUTES
OVEN TEMP: 350 DEGREES
SERVES – 10

Ingredients:

1 pound of breakfast sausage – such as Jimmy Dean Sausage
1 – diced onion (Vidalia or sweet onion if possible)
1 small can of diced green chilies
1 small can of diced jalapenos (optional)
2 cups of grated cheddar cheese or pepper jack
12 eggs
1 1/12 cup milk
1-teaspoon dry mustard

1-teaspoon salt
1-teaspoon black pepper
6-8 slices of French bread or ciabatta bread

Directions:

1.    Grease a 9X13 inch pan – I use butter to grease pan.
2.    Cook onions and sausage in skillet.  Drain off the grease.
3.    In a large bowl, mix eggs, milk, mustard, salt and pepper.
4.    In your baking pan, layer your bread slices first
5.    Top with sausage and onion mixture, chilies and egg mixture (add one cup of the grated cheese with eggs- reserving 1 cup for the top of the casserole)
6.    Cover and refrigerate overnight.
7.    Bake at 350 degrees, uncovered for one hour.  Let stand for 5 minutes before serving.

I have found this is best served as a buffet, but it really doesn’t matter . . . they will be coming back for it either way!

As always, thank you for reading and have a blessed Christmas and holiday season!

Kris

For information about our Upcoming Cooking Classes at The Lark Inn or a Relaxing Get-a-Way in the Gorgeous Flint Hills of Kansas, click on either of those links.

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TAYLOR TOTS

How nice it is just in everyday life to have something that is easy to fix for breakfast or brunch.  It is even better during the holidays when you have out of town company and guests you want to spend time with and you have something really good to eat . . . that was easy to fix!  My Taylor Tots are made with my angel biscuit dough, sausage, egg and cheese and are delightful . . . It doesn’t get much better.  these are the best fresh out of the oven.  But, here’s a secret . . . they also freeze really well and with a few seconds in the microwave your guests will be hard-pressed to think you haven’t been slaving away in the kitchen since well before they woke up!.

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TAYLOR TOTS

PREP: 20 minutes
BAKING TIME: 10 – 12 MINUTES
OVEN TEMP: 375 DEGREES
SERVES – 10

Ingredients:

1 can refrigerated flaky biscuits (such as “Grands”) or Angel Biscuits * IMG_4893
1-8 ounce cream cheese, softened
2 tablespoons milk
2 eggs
½ cup of grated cheddar cheese (or cheese of your choice)
½ cup cooked bulk sausage (such as Jimmy Dean’s)

Directions:

1.    Preheat oven to 375 degrees Spray muffin tins with nonstick spray.

2.    Separate each biscuit into three or four pieces (or roll out the Angel Biscuits very thin) and press each piece into a muffin tin, pressing down on dough lightly to mold into the muffin cup.

3.    In the bowl of your electric mixer, combine the cream cheese, milk, egg and cheddar cheese.  Mix until well combined, just a minute or two.
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4.    Spoon a teaspoon or so of sausage into the muffin tins on top of the dough.  Cover with about 2 tablespoons of the egg and cheese mixture.

5.    Bake for about 10- 12 minutes until puffed and golden.

Serve immediately.

Thank you for reading.  Enjoy your holiday season and your family . . . even the weird ones!

Kris

 

Click on these links for more information about upcoming Cooking Classes at The Lark Inn or a great Get-A-Way in the picturesque Flint Hills of Kansas.

 

 

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HONEY ALMOND GRANOLA

With the Christmas and Holiday season being so busy, we all need good protein-packed fuel.  How else will you ever get done . . . Christmas Programs at the kids’ schools . . . shopping . . . special time with friends and relatives . . . more special programs at the kids’ schools . . . more shopping . . . you get the idea.

My Honey Almond Granola definitely fills the bill . . . it’s protein-packed . . . it tastes delightful and it’s easy to make . . . and the extra bonus . . . it will keep for a while!

I know you are busy so let’s get right into making our Honey Almond Granola!

 

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HONEY ALMOND GRANOLA

PREP: 35 MINUTES
COOK TIME: 30 MINUTES
OVEN TEMP: 325 DEGREES
YIELDS: 9-10 CUPS

Ingredients

  •     vegetable oil cooking spray IMG_4923
  •     4 cups old fashioned oats, not quick-cooking
  •     1 cup oat bran
  •     2 cups whole almonds, coarsely chopped
  •     3/4 cup vegetable oil
  •     3/4 cup honey
  •     1 tablespoon vanilla extract
  •     1/2 teaspoon almond extract
  •     1 cup nonfat dry milk powder
  •     1/2 teaspoon salt
  •     1 cup raisins

Directions

  1.    Position racks in the upper and lower thirds of the oven and heat oven to 325°.
  2.    Spray two baking sheets with vegetable oil spray or line baking sheets with parchment paper.
  3.    In a large bowl mix the oats, bran, and almonds.IMG_4927
  4.    In a smaller bowl, whisk the oil, honey vanilla, almond extract, dry milk powder, and salt.
  5.   Pour the mixture (it will be gloppy) over the oats and stir, with your hands or a spoon, until well combined.
  6.   Divide the mixture between the two oiled baking sheets and spread in an even layer.
  7.   Bake for twenty minutes, stir the granola and switch the positions of the pans.
  8.   Bake until the oats are golden brown and almonds look well toasted another 10 to 20 minutes; don’t overcook.
  9.   Let cool completely in the pans.
  10.  The oats may feel soft but will get crisp as they cool.
  11. When completely cool, stir in raisins.

The granola will keep for about 3 weeks if it lasts that long!

Now the best part . . . ENJOY!!

As always, thank you for the blessing of sharing my passion of cooking and serving others.  Stay tuned for more great Christmas/Holiday recipes!

Kris

 

 

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ROSEMARY CASHEWS

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Well it’s Holiday season and to me, nothing says holiday appetizer like Rosemary Cashews.  My good friend Velda came to a Christmas party at my home several years ago and enlightened me as to the wonderfully unique flavor these cashews have as well as how simple they are to make.  The rosemary adds a flavor like nothing else, and then you add to that, the saltiness and the slight kick from the ceyenne pepper and WOW!  Thank you Velda . . . your legacy lives on!

Let’s make Rosemary Cashews!

ROSEMARY CASHEWS

PREP:  5 MINUTES
ROASTING TIME: 5 MINUTES
OVEN TEMP: 350 DEGREES
SERVES: 5 TO 10

Ingredients:

1     LB. ROASTED UNSALTED CASHEWS
2    TABLESPOONS MINCED FRESH ROSEMARY
½     TEASPOON CAYENNE PEPPER
2    TEASPOONS LIGHT BROWN SUGAR
1    TABLESPOON KOSHER SALT
1    TABLESPOON UNSALTED BUTTERIMG_4880

Directions:

1    Preheat oven to 350 degrees
2    Spread cashews out on a pan or cookie sheet
3    Toast in the oven until warm, about 5 minutes
4    In a large bowl, combine the rosemary, cayenne, sugar, salt and butter.
5    Thoroughly toss the warm cashews with the spiced butter
6    Serve warm

Wasn’t that easy?!  Be sure you have this recipe handy when you serve these lest your guests will stalk you to get it!

As always, thank you for reading and Merry Christmas and Happy Holidays!

Kris

 

For information about our next cooking classes or to book a relaxing get-a-way in the picturesque Flint Hills of Kansas Visit Our Website

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BÉARNAISE BREAD

A super supplement to any meal is this Grilled Bearnaise Bread.  You don’t have to heat it on the grill, an oven will work fine.  It’s got a snappy flavor and will round out most any meal.  We made this at our last grilling class and I usually look forward to some of the left-overs . . . not this bread!

Ready?  Let’s go!

 

 

BÉARNAISE BREAD

PREP: 15 MINUTES
COOK TIME: 15 MINUTES
OVEN TEMP OR GRILL TEMP: 375 DEGREES
SERVES – 12 TO 15

Ingredients:
½ CUP SHERRY VINEGAR
½ CUP DRY VERMOUTH
3 TABLESPOONS MINCED SHALLOTS
2 TABLESPOONS FRESH TARRAGON LEAVES
½ TEASPOON CRACKED PEPPER
1½ CUPS (3 STICKS) UNSALTED BUTTER, CUT INTO ½“ SLICES
SALT TO TASTE

1 BAGUETTE, CUT INTO ½ INCH SLICES

Directions:
1.    Combine the vinegar, vermouth, shallots, tarragon and cracked pepper in a saucepan.
2.    Cook over medium heat until the liquid is almost evaporated and the sauce is reduced, stirring occasionally. Remove from heat. Let stand until cool.
3.    Combine the cooled sauce and butter in a food processor bowl fitted with a steel blade. Process until smooth. Season with salt.
4.    Spread 1 side of 10 slices of the bread with some of the béarnaise butter.
5.    Arrange the slices together to form a small loaf and wrap lightly in foil.
6.    Repeat the process with the remaining bread slices and remaining butter.
7.    Bake at 375 Degrees for 15 minutes or until heated through.

ENJOY!

As always, thank you for following and reading!

Kris

Check Our Website for information about our Next Gourmet Cooking Class.  Also, don’t forget, now is one of the best times to Visit The Flint Hills of Kansas!

Remember, when you are at The Lark Inn Guesthouses, you don’t have to go anywhere to visit The Flint Hills . . . You’re There!

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“FRED’S RUB” GRILLED LAMB CHOPS

A lot of people think they don’t like lamb.  I don’t either the way some people prepare it!We fixed our “Fred’s Rub” grilled pork chops at a dinner party a couple of months ago and they were a big hit!     At the party , one of our friends walked up to me with lamb chop bone in hand and asked, “what is this?”  I told her it was grilled Fred’s Rub lamb.  She assured me is couldn’t be lamb because she didn’t like lamb and “this is fantastic!”  That’s where we came up with the slogan . . . if you haven’t tried Fred’s Rub Lamb . . . you haven’t really tried lamb!

As for the Fred’s Rub . . . my father-in-law was one of the pioneer grillers back in the 50’s and 60’s.  He came up with a spice mix of garlic powder, seasoned salt and pepper.  To my surprise, it is really quite good on everything from steaks to chops, chicken, veggies and even fish.  You just have to vary the amount you use given the heaviness of the food you are preparing.  In his honor, my husband Pat has put Fred’s Rub together in shaker bottles and labeled it as “Fred’s Rub”.  If you would like to try it, just contact me and for $5.00 plus shipping you too can be a Fred’s Rub addict.

Let’s get grilling!

                                                                                                                                                                                                                                                                          “FRED’S RUB” GRILLED LAMB CHOPS

PREP: 10 MINUTES
GRILL TIME: 5 – 10 MINUTES

Ingredients:

Nice Sized Lamb Chops – about 2” across
“Fred’s Rub”

Directions:

Rinse lamb chops with water and dab the excess water off with a paper towel.
Place the lamb Chops on your favorite cookie sheet or pan
Sprinkle a fairly liberal amount of “Fred’s Rub” over the chops, taking care to completely cover them only on one side.
Place the chops over a medium hot grill (around 300 – 350 degrees) with the “Fred’s Rub” side down.
Allow to sear for 3 – 5 minutes and turn.
Grill on second side until the internal temperature of the chop reaches 140 on an instant read meat thermometer.  This will be medium rare and will produce the best flavor.  Overcooked lamb is the reason so many people “don’t like lamb”!
Remove the lamb chops, wrap in foil and allow to rest for at least 10 minutes before serving!

That’s it!  Aren’t those simple?!  You amy want to try these at your next tailgating party!

Thank you for reading and enjoy!

Kris

For more information about our next cooking classes or to order your Fred’s Rub, Just Go To Our Web Site.

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CINNAMON GRILLED PINEAPPLE WITH BOURBON GLAZE

What a wonderful dessert!  It’s simple to do, looks great and it’s not bad on calories!  What more can you ask for!  Again, we prepared this at our last cooking class and it was a hit!  At least it was as much of a hit as any dessert can be after an afternoon of cooking and eating.  But really, it was perfect for that because it it is not too heavy and will work well as the final chapter to any meal.

CINNAMON GRILLED PINEAPPLE WITH BOURBON GLAZE

PREP: 15 MINUTES

GRILL TIME: 12 – 16 MINUTES
SERVES – 8 TO 12

Ingredients:
FRESH PINEAPPLE CUT INTO 2 INCH CHUNKS
8-12 CINNAMON STICKS

Directions:
Using a metal skewer, made a starter hole in the center of each piece of the pineapple, skewer 2-3 pineapple chunks on each cinnamon stick.

BOURBON GLAZE

Ingredients:
½ STICK (4 TABLESPOONS) UNSALTED BUTTER
¼ CUP DARK BROWN SUGAR
¼ CUP BOURBON
½ TEASPOON GROUND CINNAMON
¼ TEASPOON GROUND CLOVES
PINCH OF SALT

Directions:
Combine the butter, sugar, bourbon, ground cinnamon, cloves and salt in a saucepan and boil until thick and syrupy, about 5 minutes.

ON THE GRILL

Preheat the grill to high.  Clean and oil the grate. Grill the pineapple until nicely browned on both sides, 3 to 4 minutes per side, basting with the bourbon glaze.  Serve at once over vanilla ice cream.

ENJOY!

Thank you for reading!

Kris

Visit Our Website for information about our next cooking class at The Lark Inn.  Also, for a great get-a-way in the heart of The Flint Hills of Kansas Check Us Out!

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