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Potato, Sausage, Egg and Spinach Casserole

My stepmother Sandi prepared a delicious casserole. It was just what we needed to get our day started! She had prepared it ahead of time and all we had to do was put it in the oven and serve. This would be a great dish for a ladies luncheon or when you have company over. Hope you all enjoy it!

Potato, Sausage, Egg and Spinach Casserole

Ingredients

16 large eggs

1 ¼ cup heavy cream

1 ½ teaspoons salt

¾ teaspoons pepper

4 tablespoons butter

1 package bulk sausage

½ cup shallots, minced

2 large russet potatoes, peeled, shredded and lightly squeezed

1 12 oz bag frozen chopped spinach, thawed and squeezed dry

2 cups Gruyere

Directions

Position rack in top third of oven

Preheat oven to 350º

Whisk eggs, cream, salt and pepper in a large bowl and set aside. Melt 1-tablespoon butter in skillet and brown sausage. Transfer to plate to cool. Add shallots to skillet, cook until wilted and transfer to sausage plate. Melt 3 tablespoons butter in same pan add potatoes and cook until slightly brown. Mix all ingredients together, saving a small amount of cheese for the top. Pour into large greased casserole dish and bake for 35-40 minutes.

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Salad Like a Pro

To shape salad greens into tall stacks, toss greens lightly and then pack the greens in a pint size plastic container. Invert the container on a salad plate and gently lift container off. You will have a salad that looks like a pro did it.

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The Excitement Is Building!

Only one day remains until the big showdown with LSU and BAMA and the excitement continues to build. This should be the game of the season! My family and I are gearing up and going to see my daddy and Sandi for this fine event and I can hardly wait. This weekend will be filled with lots of cooking and game day preparations to celebrate our beloved Tigers! I know Sandi has made out her menu’s and we will have lots of wonderful game day food to get pumped up for our Tigers! I am going to take my video camera so I can capture the way we get ready to watch an LSU game! There is nothing quite like it! I will post recipes throughout the weekend so y’all can see all the “FAN” favorite vittles we have prepared! Give us your comments on your favorite tailgaiting food! Hope everyone has a great weekend and GEAUXXXXXXX Tigers!

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Brine for Chicken


We decided to put the chicken on a beer can and put it on the grill. We made a fire on one side of the grill and after the coals were ready we put the chicken on the other side. I turned the chicken a couple of times so that it would brown on all sides. I have done this same process in the oven.
After the chicken comes out of the brine you can cook it any way you would like. I love to brine my meats before cooking, it is the ultimate of moistness. Get in my belly good!

Brine for Chicken

Ingredients:
1 gallon water
¾ cup kosher salt
¾ cup brown sugar
3 bay leaves
1 tablespoon peppercorn
1 tablespoon allspice berries
1 whole chicken

Directions:
In 6- to 8-quart stainless steel stockpot, over medium heat mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved. Stir in peppercorn, bay leaves, and allspice berries. Add ice to cool down brine. Do not put chicken in until the brine has chilled. Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.
Rinse chicken good before cooking. Discard brine; grill, fry or roast chicken.

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Seasoning a Cast Iron Pot

Seasoning a Cast Iron Pot
Do you have a new cast iron pan you need to be seasoned? This process doesn’t take too long. Use a paper towel to spread a generous amount of canola oil all over the inside of the pan. Set it over low heat for about 5 minutes. Remove the pan and wipe with a clean paper towel. Repeat this at least twice.

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Easy Onion Puffs

1 small onion, diced
1/2 cup mayonnaise
2/3 cup Parmesan cheese
1 egg yolk
Dash Louisiana Hot Sauce
Slap ya Mama, to taste
Loaf French bread

Preheat oven to 375 degrees
Mix the first 6 ingredients in a small bowl. Slice French bread. Spoon onion mixture onto bread slices. Bake for 13 – 15 minutes. Serve warm. These are super easy, yummy and inexpensive.

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Cut Fruit with an Egg Slicer

 

     I have found another use for an egg slicer.  An egg slicer works wonderfully on soft fruit.  Try it next time on a peeled kiwi, banana, or strawberry.  It also works great on  mushrooms.

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Easy Onion Puffs with the Sisters

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Adapting Recipes for the Slow Cooker

For all you crock pot fans. We have some helpful hints for adapting stovetop or oven braised recipes for the slow cooker or crockpot. Before putting meats and poultry in the crockpot, brown them in a skillet on the stove top. Browning the meat first adds flavor, adds color, and renders some fat. Cook tough cuts at low temperatures. High heat settings will shorten cooking time but the meat will be more tender if cooked “low and slow”. Cut root vegetables into pieces no larger than 1inch. This will help them cook through. Put them in the bottom of the crock pot so they will be surrounded by hot liquid. Foods in a slow cooker release more liquid because of decreased evaporation. Simmering the liquid in a saucepan to the desired consistency is a good idea If you have excess liquid at the end of cooking or if the flavors are watered down. At the end of cooking and when reducing, add more fresh herbs and spices. This will boost flavor and freshness. Wait until the last hour of cooking to add milk, cheese, or sour cream. Long cooking may cause dairy products to separate with the exception of evaporated milk.
Crock on with your bad selves!

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