Friday, June 24, 2011

Mexican Breakfast Casserole

I made Mexican Breakfast Casserole for Bradley and I to eat for breakfast this week. It's a great breakfast idea for when you have company, or just want something to eat all week. It lasted us about 5 days. My only problem with the recipe was that I couldn't find turkey sausage anywhere. I ended up using just regular low fat sausage which still had plenty of fat. The recipe goes in the casserole dish in layers. 

Here's a pic of the top layer before I poured in the eggs:

You have to plan ahead because the dish marinates overnight

Here's a pic of the dish right out the oven:

And here's a side view of my serving:

I always forget to add the salt and pepper while I mixing together the recipe and end up having to add a lot before I eat. 

Sous chef gives this recipe 1 thumb up! He especially liked having a hot breakfast all week. I did too, definitely a luxury in this house. 

Sunday, June 5, 2011

Chicken Salad with Orange Dijon Vinaigrette

This salad is so refreshing. I used some leftover chicken breast that we grilled on Memorial day so the prep and clean up were extremely easy. We actually had many of the ingredients already: chicken, grapes, pecans and all of the ingredients for the dressing. I don't think I've ever had Napa cabbage before using this cook book and I've decided that I love it! Its much thinner than cabbage so it's not as chewy. 

Doesn't it look delicious? 
I absolutely loved the orange dijon vinaigrette. I'm planning on using this instead of bottled salad dressing. Seriously you have to try it, page 37. 

Clean up was a cinch since I had already made the chicken. I just used a cutting board and a knife. Prep time was about 15 minutes. The cost is a little hard to calculate because I had the chicken in the freezer. Grapes are expensive right now and the napa cabbage was $3.50, but I have a ton leftover. 

Sous Chef says: