Bacon & Biscuit Breakfast Casserole

Tip:  Read directions completely before preparing.

Ingredients:

10 eggs

1/2 cup milk

16 oz refrigerated breakfast flaky biscuits, ( not cooked)


4 green onions

2 cups shredded extra sharp cheddar cheese


1 lb center cut bacon

Directions:

Mix your eggs and milk in a large bowl.

Cut each raw biscuit in four and add to bowl.

Fry bacon, place on paper towel, set aside and let cool.

Chop scallions, and shred extra sharp cheddar cheese and add to bowl.

Crumble bacon and add to bowl.

Gently mix and pour into a 9” x 13” baking dish.  Bake at 350 for 35 – 40 minutes.  Enjoy!!!!

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Ham, Cheese and Tomato Panini with Garlic Pesto Mayo

Tip:  Read directions completely before preparing.

Ingredients: (per panini)

1 Hoagie bun

4 slices, provolone cheese

1/4 cup, large colossal black olives, sliced

3 slices, ripe tomato, thinly sliced

4, thin slices ham

1/4 cup, arugula leafs

Garlic Pesto Mayonaise 

1 cup mayonnaise

2 tablespoons pesto

1 large garlic glove, finely minced

Directions:

Prepare the garlic pesto mayonnaise spread by mixing the mayonnaise, pesto and garlic in a bowl thoroughly.  Set aside.

Preheat a stovetop panini grill, or preheat an electric panini grill according to the manufacturer’s instructions.

Slice the hoagie buns lengthwise.  For each sandwich, place bottom bread slice, side down, on a work surface, spread 1 1/2 tablespoons of the garlic pesto mayonnaise on bottom and top slice.  Layer with 2 cheese slices, then 4 slices of ham, then 3 tomato slices, then a layer of sliced black olives, then 1 layer of arugula leafs, then add another 2 cheese slices, Top with the remaining bread slice.

Place the sandwich in the grill, or panini pan and close the top plate, or place in the sauté pan or grill pan and press down firmly with a flat, heavy pot lid.

Cook the sandwich, turning once at the halfway point if using a stovetop pan, until the bread is golden and toasted and the cheese has melted, about 5 - 8 minutes total.  Turn the panini pan over if using panini pan.  Keep checking to make sure your heat is NOT to high and over browning the bread to fast.

Cut the sandwiches in half and serve immediately.  Enjoy!!!!

Asian Inspired Ham and Eggs Breakfast Tacos

Tip:  Read directions completely before preparing.

Ingredients:

12 rice paper sheets

12 slices ham

8 eggs

1 bunch cilantro, rinsed, stems removed

1 cup, fresh baby spinach leafs (optional)

¼ cup, onions, finely chopped

1 tablespoon, onion Chives, minced (or scallions, green onions)

1 tablespoon, garlic chives, minced (optional)

2 garlic cloves, minced

1/2 large Jalepeno, minced

12 slices ham

Sriracha Sauce

soy sauce

Directions:

Whisk eggs in a small bowl and set aside.  Spray a non-stick pan with non-stick oil spray.  Turn flame to medium-high.  Add minced, garlic chives, onion chives, chopped onion, jalapeño and garlic.  Sauté for about 2 minutes, than pour in eggs.  Cook eggs through.  Set aside.

Fill a glass dish with hot water.  Soak one rice paper at a time in the water for about 10 seconds, or until it’s soft. Gently shake water off excess water and lay flat on a clean workspace.

Lay 1 slice ham across the bottom center of the rice paper.

Add eggs, some cilantro, and fold uncovered sides inward and slowly and tightly roll the wrap.

Add spinach and continue rolling to end.  Spinach is optional in your roll.

For serving place 3 rolls on plate, top with Sriracha sauce and soy sauce.  Enjoy!!

Serves:  4 (3 Rice Paper Tacos Each)

Spinach and Orzo Salad

This past weekend I visited the Farmer's Market, in Bentonville, AR.  I found some fresh garlic bulbs and used them in this recipe!  The garlic was so fresh and I also found spinach, sweet onions, goat cheese and many other fresh farm grown ingredients.

Tip:  Read directions completely before preparing.

Ingredients:

1 large lemon

3 tablespoons olive oil

2 fresh cloves garlic, paper thin sliced

5 ounces, organic baby spinach leaves (Large Packaged Container, Prewashed)

8 ounces, orzo, cooked as per instructions, drained and cooled

1 – 6 ounce can small black olives, drained

1 – 8 ounce package, feta cheese, liquid drained, and chopped

8 ounces, Sliced Honey Ham, chopped

1/4 cup red onion, paper thin sliced

pinch salt

pinch freshly ground black pepper

Directions:

Completely zest the lemon and add to large mixing bowl.  Then squeeze the juice from half the lemon, adding to bowl.  Being careful not to drop lemon seeds into bowl when squeezing.  Add olive oil, and sliced garlic, then mix thoroughly.  Add the rest of the ingredients into bowl.  Toss thoroughly and combine.  Enjoy!

Servings:  8

Summer Spring Rolls

Cheesy Crab, Shrimp and Artichoke Dip

Tip: Read directions completely before preparing.

Ingredients:

1 cup shrimp, cooked, peeled and chopped

1 (14 ounce) can artichoke hearts, drained and chopped

1 (6 oz) can crab meat

1 cup Cheddar cheese, shredded

1 cup Parmesan cheese, grated

1/2 cup green onions, chopped

1/2 teaspoon garlic powder

3/4 cup mayonnaise

1/4 teaspoon salt

paprika

Directions:

Preheat oven to 350 degrees.

In a large mixing bowl, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic, salt, mayonnaise, crab meat and shrimp.

Place mixture in a approximately 6 1/2" x 11" baking dish.  Spread out mixture evenly and sprinkle with paprika.

Bake in the preheated oven 25 - 30 minutes, or until bubbling and lightly browned.  Enjoy!

Tip:  Did you know the artichokes are nutrient dense, so, for the 25 calories in a medium artichoke, you can get 16 essential nutrients!