Hash Brown and Egg Casserole

This is a family recipe that has been handed down through the years. This casserole is a nice and cozy breakfast or brunch meal that everyone will enjoy. It's got the perfect taste with lots of cheese. Yum! Be sure to use a baking dish that is deep enough to cover with aluminum foil.

Ingredients

• 1 (2 pound) package frozen hash brown potatoes, thawed

• 1 pound pork sausage

• 1 small onion, diced

• 5 eggs

• 1/2 cup milk

• 1/2 teaspoon onion powder

• 1/8 teaspoon garlic powder

• salt and ground black pepper to taste

• 12 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F. Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.

2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.

3. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Crustless Spinach Quiche

Spinach (Seaside Variety) from Bob’s Market

Spinach is a great cool season crop that can be planted now. A small row will provide plenty of spinach for recipes like this. You can also blanch and freeze spinach for use in recipes later.

Ingredients

• 1 tablespoon vegetable oil

• 1 onion, chopped

• 1 (10 ounce) package frozen chopped spinach, thawed and drained

• 5 eggs, beaten

• 3 cups shredded Muenster cheese

• 1/4 teaspoon salt

• 1/8 teaspoon ground black pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.

4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Slow Cooker Mediterranean Beef with Artichokes

Ingredients

• 1 tablespoon grapeseed oil

• 2 pounds stewing beef

• 1 (14 ounce) can artichoke hearts, drained and halved

• 1 onion, diced

• 4 cloves garlic, chopped or more to taste

• 1 (32 fluid ounce) container beef broth

• 1 (15 ounce) can tomato sauce

• 1 (14.5 ounce) can diced tomatoes

• 1/2 cup pitted and roughly chopped Kalamata olives (optional)

• 1 teaspoon dried oregano

• 1 teaspoon dried parsley

• 1 teaspoon dried basil

• 1/2 teaspoon ground cumin

• 1 bay leaf

Directions

1. Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.

2. Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.

3. Cook on Low until beef is tender, about 7 hours.

Linguine with Clams

Ingredients

• 1 (16 ounce) package linguine pasta

• 8 tablespoons unsalted butter

• 1 medium white onion, chopped

• 8 ounces fresh mushrooms, sliced

• 4 cloves garlic, pressed

• 1 cup dry white wine

• 4 (6.5 ounce) cans chopped clams, drained and rinsed with juices reserved

• 2 tablespoons sour cream

• freshly ground black pepper

• 1/4 cup chopped flat leaf parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.

2. Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.

3. Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

Slow Cooker Thai Peanut Pork

This is a easy pork dish that your whole family will enjoy.

Ingredients

• 2 red bell pepper, seeded and sliced into strips

• 4 (8 ounce) boneless pork loin chops

• 1/2 cup teriyaki sauce

• 1/4 cup creamy peanut butter

• 2 tablespoons rice vinegar

• 1 teaspoon crushed red pepper flakes

• 2 cloves garlic, minced

• 1/2 cup chopped green onions

• 1/4 cup chopped roasted peanuts

• 2 limes, cut into wedges

Directions

1. Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.

2. Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.

3. Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

Pollo Bianco

Caramelized onions create a glazed chicken with a mellowed bite. It is simple and tastes delicious! If desired, serve with roasted potatoes which have been coated with the sauce.

Ingredients

• 1 tablespoon olive oil

• 4 chicken thighs

• salt and pepper to taste

• 1 large onion, diced

• 2 cups water

Directions

1. In a large skillet, heat the olive oil and add the chicken, browning both sides of each piece. Saute for approximately 10 minutes. Add salt and pepper to taste.

2. Add the diced onion to the skillet and stir together with the chicken pieces for approximately 5 minutes. Add 2 cups of water and let simmer on medium high heat until the onions caramelize and create a sauce.

3. Simmer for approximately 30 minutes. You may need to add more water so that the sauce mixture doesn't dry out. Once the chicken is cooked through, remove and set on a plate.