Eggs Benedict Casserole

Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.

Ingredients

• cooking spray

• 8 large eggs

• 2 cups milk

• 3 medium (4-1/8" long)s green onions, chopped

• 1 teaspoon onion powder

• 1 teaspoon salt

• ¾ pound Canadian bacon, cut into 1/2-inch dice

• 6 English muffins, cut into 1/2-inch dice

• ½ teaspoon paprika

• 1 (.9 ounce) package hollandaise sauce mix

• 1 cup milk

• ¼ cup margarine

Directions

• Step 1

  Spray 9x13-inch baking dish with cooking spray.

• Step 2

  Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.

• Step 3

  Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.

• Step 4

  Preheat the oven to 375 degrees F (190 degrees C).

• Step 5

  Sprinkle casserole with paprika; cover with aluminum foil.

• Step 6

  Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.

• Step 7

  Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

Baked Chicken Schnitzel

This dish is oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad.

Ingredients

• 1 tablespoon olive oil, or as desired

• 6 chicken breasts, cut in half lengthwise (butterflied)

• salt and ground black pepper to taste

• ¾ cup all-purpose flour

• 1 tablespoon paprika

• 2 large eggs eggs, beaten

• 2 cups seasoned bread crumbs

• 1 large lemon, zested 

Directions

• Step 1

  Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.

• Step 2

  Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.

• Step 3

  Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.

• Step 4

  Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.

• Step 5

  Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Boilermaker Tailgate Chili

This is the chili recipe for football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy.

Ingredients

• 2 pounds ground beef chuck

• 1 pound bulk Italian sausage

• 3 (15 ounce) cans chili beans, drained

• 1 (15 ounce) can chili beans in spicy sauce

• 2 (28 ounce) cans diced tomatoes with juice

• 1 (6 ounce) can tomato paste

• 1 large yellow onion, chopped

• 3 stalks celery, chopped

• 1 green bell pepper, seeded and chopped

• 1 red bell pepper, seeded and chopped

• 2 peppers green chili peppers, seeded and chopped

• 1 tablespoon bacon bits

• 4 cubes beef bouillon

• ½ cup beer

• ¼ cup chili powder

• 1 tablespoon Worcestershire sauce

• 1 tablespoon minced garlic

• 1 tablespoon dried oregano

• 2 teaspoons ground cumin

• 2 teaspoons hot pepper sauce (e.g. Tabasco™)

• 1 teaspoon dried basil

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon cayenne pepper

• 1 teaspoon paprika

• 1 teaspoon white sugar 

• 1 (10.5 ounce) bag corn chips such as Fritos®

• 1 (8 ounce) package shredded Cheddar cheese

Directions

• Step 1

  Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

• Step 2

  Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

• Step 3

  After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

• Step 4

  To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Fair Sausage and Peppers

It wouldn’t be a county fair with questionable sausage and peppers that have probably been cooking for far too long.

Ingredients

• 8 (4 ounce) links Italian sausage

• 1 tablespoon garlic flavored olive oil

• 3 medium (blank)s green bell pepper, seeded and cut into strips

• 2 medium (blank)s red bell peppers, seeded and cut into strips

• 1 yellow bell pepper, seeded and cut into strips

• 1 (14.5 ounce) can diced tomatoes, drained

• 2 tablespoons Italian seasoning

• 6 cloves garlic, chopped

• 1 large onion, cut into wedges

• ¼ cup grated Parmesan cheese

• ¼ cup shredded mozzarella cheese

• 2 tablespoons garlic flavored olive oil

Directions

• Step 1

  Slice each sausage link into 5 pieces. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sausage, and cook until browned, turning as needed.

• Step 2

  Drain excess grease, then add the green, red and yellow peppers, tomatoes, and Italian seasoning. Drizzle the remaining olive oil over all, and reduce the heat to medium-low. Cover, and let simmer for 15 minutes.

• Step 3

  Remove the lid, and stir. Add the garlic and onion to the pan. Sprinkle with Parmesan cheese. Cover, and simmer for 15 more minutes. Stir, then top with mozzarella cheese. Cover and cook for 5 minutes to melt the cheese. Remove from the heat and enjoy.

Grilled Spicy Shrimp Tacos

Ingredients

Shrimp Marinade:

• 1 ½ cups lime juice

• 3 tablespoons olive oil

• 2 tablespoons chili powder

• 1 teaspoon mayonnaise

• 3 pounds uncooked medium shrimp, peeled and deveined

Chipotle Sauce:

• ½ cup enchilada sauce

• ½ (4 ounce) jar diced jalapeno peppers

• 5 teaspoons honey

• 3 teaspoons lime juice

• 1 pinch salt to taste

Red Slaw:

• ½ head red cabbage, shredded, or more to taste

• 2 bunches scallions, chopped

• 3 tablespoons olive oil

• 3 tablespoons white vinegar

• 1 small bunch cilantro, chopped

• 20 (8 inch) corn tortillas

Directions

• Step 1

  Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.

• Step 2

  Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.

• Step 3

  Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.

• Step 4

  Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.

• Step 5

  Preheat an outdoor grill for medium heat and lightly oil the grate.

• Step 6

  Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.

French Leek Pie

It's an original French recipe baked during the holidays. Great to eat with a salad during summer or even winter time. Absolutely Delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese.

Ingredients

Ingredient Checklist

• 1 (9 inch) refrigerated pie crust

• 2 teaspoons butter

• 3 leeks, chopped

• 1 pinch salt and black pepper to taste

• 1 cup light cream

• 1 ¼ cups shredded Gruyere cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Melt butter in a large saucepan over medium-low heat.

3. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft.

4. Season with salt and pepper.

5. Reduce heat to low. Stir in cream and cheese, and warm through.

6. Pour mixture into pie shell

7. Bake in preheated oven for 30 minutes, or until custard is set and golden on top.

8. Allow to sit 10 minutes before cutting pie into wedges.