Monday, February 29, 2016

Citrus Berry Salad

My sister told me about this salad she always gets at a restaurant called "Zupa's" and my mouth started watering! I HAD to make it tonight for dinner - it was so delicious - and even my kids and husband loved it!

The original has a house made dressing, pistachios instead of candied pecans and doesn't have chicken - I just went with what I had on hand.

Citrus Berry Salad
Mandarin oranges
Candied pecans
Goat cheese
Grilled chicken
Brianna's Blush Wine Vinaigrette

OMGee. My son also added pomegranate seeds to his.

Saturday, February 6, 2016

Cinnamon French Toast Casserole

This was another dish I made for a brunch I hosted for 30 people. Everyone raved about it!!

I found a basic recipe and then completely changed it - it was better than I even imagined!

Cinnamon French Toast Casserole
Great Harvest Cinnamon Burst Loaf *if you don't have a GH near you - any cinnamon bread will work
3 large eggs
1 1/2 c whole milk
1 T vanilla
1/4 t nutmeg

Grease a 9 x 13 casserole pan. Cut the loaf into squares approx 1" x 1" and lay them on the bottom of the pan.

Whisk all other ingredients together and pour over the top of the bread.

Cover and refrigerate overnight.

Take out of the fridge about 30 minutes before you put it in the oven. Bake at 350 for 30-35 minutes.

Serve with maple syrup or powdered sugar - or both!!

Bayou Bend Brunch Casserole

  • My awesome foodie friend, Elizabeth, suggested this for a brunch I was hosting for about 30 people. It was a big hit!! I made a few changes to the original recipe - which was featured on Good Morning America. I will most definitely be making this many many more times!!

  • It's not the greatest picture - but…

  • Bayou Bend Brunch Casserole
  • 3/4 large loaf day old french bread, torn into small pieces
  • 6 tbs. butter, melted
  • 1 lb. Monterey Jack cheese, shredded
  • 1/2 lb. Genoa salami, julienned 
  • 10 eggs
  • 1 1/2 cups milk (whole)
  • 3 large green onions, minced
  • 2 tsp Dijon mustard
  • 1/4 tsp. coarse ground black pepper 
  • 1/4 tsp. red pepper flakes 
  • 1 cup sour cream
  • 1/2 cup Parmesan cheese, grated

  • In a well greased 9x13-inch casserole dish, spread bread pieces over bottom and drizzle with butter. Sprinkle with Montery jack cheese and salami pieces.
    2. Beat together eggs,milk,wine,green onions,mustard and black and red pepper until mixture is frothy. Pour mixture over bread mixture. Cover casserole with foil and refrigerate overnight.
    3. Remove from refrigerator 30 minutes before baking. Bake covered, at 325 degrees for 1 hour.
    4. Uncover, spread with sour cream and sprinkle with parmesan cheese. Bake uncovered an additional 10 minutes, until lightly browned.

  • Monday, February 1, 2016

    Monterey Chicken

    This is a recipe I got from my Mom - one of my favorites from when I grew up and casseroles were all the rage.

    Once again, I forgot to take a picture with all the craziness going on around here. It isn't that attractive anyway - but man oh man does it taste delicious!

    ALL my kids had seconds - ages 4 - 12 - rave reviews!!

    Monterey Chicken
    1/2 c cottage cheese
    1/2 c sour cream
    1/2 c cream cheese
    1 c Monterey Jack cheese, shredded (I've also made it with Mozzarella)
    4 cooked chicken breasts (I use 2 large cans of chicken chunks)
    4 oz diced chilies
    3 c cooked rice
    1 can cream of chicken soup
    1/2 t garlic powder
    Salt and pepper to taste

    Tortilla chips, crushed

    Blend all ingredients except chips, adding chicken and rice last. Make sure to break up the chicken chunks. Transfer into a 9x13 casserole dish and bake at 350 for 30 minutes. Take out of the oven and sprinkle with tortilla chips.


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