Ericka's Breakfast Casserole

Basic Breakfast Casserole

6 slices bread, cubed
1 1/2 C cheddar cheese, shredded (or half Swiss Cheese)
2 cups milk
4 - 6 eggs, beaten
1/2 t. dry mustard or 1 T. prepared mustard
1 t. minced onion
1/4 t. cayenne pepper

1-2 t. salt

1/2 t. pepper

1 1/2 T. butter

In greased 9x13-inch pan, spread bread pieces, then cheese. Beat milk, eggs, dry mustard, onion and seasonings. Pour over cheese. Dot with butter, cover pan and refrigerate overnight.
Bake one hour at 350 degrees F.

***Spinach or Broccoli Breakfast Casserole***
Spread over bread pieces and top with cheese. Then follow recipe:
1 C cooked chopped spinach or broccoli (well-drained)
½ C mushrooms, sliced and sautéed

***Sausage Breakfast Casserole***
Spread over bread pieces and top with cheese. Then follow recipe:
3/4 pound sausage, cooked and crumbled (about 1 ½ Cups, can use ham or other meat)
Sauté ½ C mushrooms, ¼ C chopped green peppers. ¼ cup chopped onions in 1 Tbls butter or oil

Ericka's Overnight Baked French Toast

Overnight Baked French Toast

12 slices firm white bread
6 large eggs
2 cups milk
1 tsp vanilla
1/2 teaspoon ground cinnamon
¼ teaspoon nutmeg (optional)
1/8 tsp salt

In medium bowl, beat together eggs, milk, vanilla, cinnamon, nutmeg, and salt until well blended. Dip bread slices into egg mixture and arrange bread in three slice high stacks in 8 inch square baking dish. If you use 9x13 pan, you will need to arrange in two slice high stacks and adjust your topping amount.

Slowly pour remaining egg mixture over bread slices, spooning mixture over any uncovered bread. Cover and refrigerate overnight.

Topping:
½ C packed brown sugar
4 Tbls butter or margarine, softened
1 Tbls maple syrup
(Another option is to cut up one or two apples and cook in small saucepan until soft – barely cover with water. Then add the above ingredients and heat until well mixed. Then follow the directions below. You could probably substitute other fruit as well.)

Preheat oven to 350F (about 180C). In a small bowl stir brown sugar, butter and maple syrup until combined. Spread evenly over the top of each stack of bread. Bake until knife inserted in middle comes out clean (about 1 hour). Let stand before serving. (Serves 8)

Make-Your-Own Breakfast Sausage

Homemade Sausage

In ¼ C warm clean water, dissolve:

2 ½ tsp salt
½ tsp pepper
2 tsp sage
½ tsp ground cloves
½ tsp sugar
½ tsp chili powder or flakes
2 garlic cloves minced or ¼ tsp garlic powder

Mix into 4 cups ground pork (You might try beef or chicken. I have only used pork but think it could be similar. You may need to add a little oil if it is too dry). After mixing thoroughly form into patties and fry. You might fry one and taste it to see if anything needs to be adjusted to your tastes. Raw sausage can be frozen and used later or fried in patties and frozen after cooking.

Chicken Spaghetti Casserole

Chicken Spaghetti Casserole

Ingredients:
1 Small chicken, boiled with broth reserved
1 cup broth (from noodles / chicken)
1 recipe cream of mushroom soup
1 1/4-1 1/2 c. Rotel tomatoes
7 ounces pkg. of spaghetti (cooked in chicken broth)
1 pound of Velveeta cheese (cut into pieces) – can use cheese spread and / or cheese slices
Salt and pepper to taste

Directions:

Boil chicken in large pot. Remove chicken to cool and bring broth to a boil. Add salt and pepper to broth and cook noodles in it. When noodles are done, drain noodles but reserve at least one cup of the liquid.

Remove chicken from the bone and tear into pieces. Grate enough cheese for top of casserole. Cut the remaining cheese into small chunks.

In pot mix soup, Rotel and one cup of broth over low heat. Add cheese and melt. Stir well and remove from heat. Add chicken and noodles. Taste mixture and add salt and pepper as needed.

Put in large baking dish and top with cheese (can use cheese slices cut in strips for top). Bake at 375degrees for 30 – 45 minutes. Cover with foil if cheese begins to burn.

Ericka's Spanish Rice

Spanish Rice

2 Tbls vegetable oil

1 C uncooked long grain rice

1 medium onion, chopped (1/2 cup)

2 ½ C water

2 Tsp salt

½ Tsp chili flakes or powder

1/8 Tsp garlic powder two cloves or 2 Tbls garlic paste

1 medium bell pepper, chopped (1/2 cup)

1 box tomato puree or can of tomato sauce / paste (about 8 oz)

In a 10 inch skillet, heat oil over medium heat. Saute rice and onion stirring frequently until golden (about 5 minutes). Stir in other spices and heat. Add remaining ingredients and bring to a boil. Reduce heat and cover. Simmer for about 30 minutes. Stir occasionally and add more water if needed to prevent sticking. The liquid should evaporate and the rice should become tender. Add additional seasoning to taste.

Ericka's Baked Tortilla Chips

Baked Tortilla Chips

4 corn or flour tortillas

Melted butter / margarine, oil or non-stick spray such as Pam

Salt

Heat over to 375F or 180C. Lightly brush or spray tortillas with oil. Then cut into triangle wedges. Place in single layer on ungreased pans.

(will continue to crisp as they cool). Serve warm or cool and store in covered container up to 3 weeks at room temperature. These chips can be used with salsa or dips, for nachos or taco salads.

Ericka's Refried Beans

Refried Beans

1-1¼ c. dried beans (if you can find white rajma these work good, shaped like kidney beans but speckled like pinto beans)

1 c. finely chopped onions

2 t. salt

¼ t. cumin

2 garlic cloves minced or 1 T. garlic paste or 1/8 t. garlic powder

¼ t. chili powder

3 T. olive oil or vegetable oil

Wash beans and cover with water (about two inches above beans) and soak overnight. The following morning drain the beans. Put beans in a pot or pressure cooker. Cover with water 2-3 inches above beans. Bring to a boil and lower heat. In pressure cooker, add weight and cook 45 minutes up to 1 hour. In a pot, simmer uncovered for 11/2 – 2 hours. Add more water as needed to keep beans covered. Cook until very soft. When beans are mushy, mash with a spoon or potato masher. Remove from heat.

In large skillet, heat oil on medium heat (can also use bacon grease). Cook onions until soft (about 10 minutes). Add garlic and other spices (adjust to taste – may add more at the end of cooking after tasting it). Add beans and any liquid. Stir to combine. Cook until a past forms (5 to 10 minutes). If beans begin to dry, add water 1 Tbls at a time.

Taste to see if anything else is needed. Beans are ready to eat, but plain yogurt and cheese can also be added to taste. These are great as a side, in bean burritos, taco salads or other Mexican dishes. These can be stored in the fridge for about a week or frozen for a few months.

Ericka's Chicken Quesadillas

Chicken Quesadillas

(This should feed one person – maybe two if they are not hungry or eating other things as well. You can also substitute spinach instead of chicken, but I do not know exact measurements – try 1 to 1 1/2 C uncooked spinach and pretty much follow the recipe. You may need to drain liquid off spinach after cooking it.)

2 flour tortillas

1 medium to large chicken breast

1/3 C chopped onion

½ C grated cheddar cheese (can use Monterey Jack or Mozzarella)

¼ Tsp salt

1/8 Tsp Cumin

2 Tbls oil

Salsa

Sour cream

Cut chicken breast into small pieces. In a small skillet heat 1 Tbls oil. Add onions, salt, and cumin (can add chili flakes if desired). Once hot add in raw chicken pieces. Cook over low heat until chicken begins to brown. Lay each tortilla flat and put half the chicken mixture on each. Place chicken on one side of tortialls in order to fold the tortillas in half. Then put equal parts of grated cheese on each tortilla (about ¼ C). Fold the tortillas in half. Add ½ Tbls of oil to small cleaned skillet. Cook one tortilla over medium heat until one side is brown. Flip the quesadilla and brown the other side. Repeat with the second quesadilla. Cut each quesadilla into thirds (3 triangles each). Serve with salsa and sour cream.

Ericka's Salsa

Ericka's Salsa

1 C stewed tomatoes chopped with juice (3-4 large tomatoes)

1/3 C chopped onion (purple or white)

1/3 C chopped bell pepper

1 box tomato puree or can tomato paste (200ml or 8oz)

2 Tbls chopped fresh cilantro (a lot of people don’t like this so I don’t usually put it in, but if you like it by all means add it)

4 garlic cloves chopped or 2 Tbls garlic paste or ¼ Tsp garlic powder

½ Tsp salt

¼ Tsp Cumin

2 Tbls lemon or lime juice or vinegar

Red chili flakes to taste (if you don’t like spice, start with ¼ Tsp)

Wash tomatoes and cut an X on the bottom of each one. Place them in a small pot and cover with water. Bring to a boil and heat a few minutes until skins begin to peel back. Remove from heat and drain and cool.

While tomatoes cool, put onions and bell peppers in small pot and barely cover with water. Bring them to a boil add garlic, salt cumin and chili flakes. Cut up the tomatoes, be careful not to lose the juice. Add to the pot and mix. Remove from heat and add tomato puree, vinegar (lime or lemon juice) and cilantro. Taste and add anything that is lacking – sometimes more salt and vinegar is needed. Cumin and garlic may be needed depending on what you like.

Put in a container with a lid and refrigerate. It should keep about a week. This is great with Mexican food as a substitute for taco sauce, as a dip and also on eggs.

Basic Flour Tortillas

Flour Tortillas (makes about 8-10, should be at least the size of a salad / sandwich plate)

2 C white flour

1 ½ Tsp salt

½ C warm water

¼ C oil

In a bowl, combine flour and salt. Add oil to water and combine all at one time. Stir until all the flour is mixed into the dough. Form a large ball and knead thoroughly on lightly floured board or counter top. Divide dough into egg sized balls (approximately 8-10). Allow dough to rest for 15 minutes.

Take one of the balls and roll it as thin as possible into a round tortilla.* It should not be any smaller than a salad plate. If you cannot get them round, roll it out and use a salad plate as a template. Place the plate on the dough and cut around it. Then place tortilla on a hot , dry griddle or skillet** (no grease or oil). Cook until it is freckled on one side and then flip. Cook other side and serve or cool for storage. (You can also take the tortilla off the pan and place it directly on the gas burner to puff it up to make it nice and fluffy. Watch your helper do this if you have one to figure it all out!) Repeat the process with the other dough balls.

After tortillas have cooled, place them in an airtight container (ziplocks work well). They can be refrigerated for about a week or stored in the freezer for several months. They can be reheated in the microwave between two plates or heated in covered baking dish in the oven. If used in recipes, simply allow to warm to room temperature and use. (makes about 8-10, should be at least the size of a salad / sandwich plate)

*I've found that when rolling out tortillas or chapatis, there are some tricks to getting it round. Here's my process:

-Take your ball of dough and roll it between your palms till it's a good solid ball, no creases.

-Slightly flatten it into a disc between your palms.

-The more round it is at this point, the more round it will be when it's rolled out. If it's odd shaped, rotate it in a circle between your left palm and right thumb and pointer finger, pressing it where it's too thick, squishing it where it's too thin, etc. until you get it an even thickness and good roundness.

-Place it on a floured counter or chapati stone. Evenly press it from bottom to top, then turn a quarter. Do these same one stroke quick taps a few times, turning a quarter between each one. Dip back in flour if it's starting to stick.

-Once you get it about half the size you want by doing the short one stroke pushes, it should still be pretty round. Keep rolling until you get it the size you want.

This takes some practice, so if at first you don't succeed, try try again! :)

**Indians use a specific type of pan for chapatis called a tawa. Its perfect for tortillas as well. Some are flat and others are a bit sunken in the middle. Mine is sunken and I really love it.

Make-Your-Own Rotel

Here's a great tip on how to make rotel from ErickaS.

Homemade Rotel (Equivalent of 2 Cans of Rotel)
(1 can is usually 10 oz which would be a little more than a cup – maybe 1 1/4 – 1 1/2 cups)

3 cups stewed tomatoes (4-6 tomatoes maybe depending on size), peeled and chopped with juice*
¼ - ½ c. large green bell peppers, chopped
2 - 4 T. white onion, finely chopped

1-2 hot peppers, cut in half long ways with seeds removed or red chilli flakes to taste
1/2 t. cumin (this is optional but I like it in Mexican dishes)
1-2 t. garlic paste
½ t. salt

Directions:
*To stew tomatoes, wash them and cut an X on the bottom of each one. Place in pot and cover with water. Heat water until boiling and cook for a few minutes. Drain tomatoes and allow to cool. Then simply peel the skins and chop the tomatoes removing the stem / core at the top.

Mix together and cook 10-15 minutes until onions and bell peppers are a little tender but not mushy. Remove hot peppers. Store in fridge for one week or divide in half and freeze.