Eggs Frittata

We're already getting in the holiday spirit. So, I thought I'd share my favorite "Christmas Morning" egg casserole. It can be mixed the night before and baked the next day. If you want to get into the spirit go here for a little Christmas music. Enjoy!

10 large eggs
1 (16 ounce)container small curd cottage cheese
1 (8 ounce)package shredded Monterey Jack cheese
1 (8 ounce)package shredded Monterey Jack cheese with peppers
1 (4.5 ounce)can chopped green chilies
1 (4 ounce) jar diced pimentos, drained
1/4 cup melted butter
1/2 cup flour
1 teaspoon baking powder
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano leaves
1/8 teaspoon garlic salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.

In a large bowl, whisk eggs until combined. Stir in cottage cheese, shredded cheese, chilies, pimentos, and butter.

In a small bowl combine flour and remaining ingredients; add to mixture, stir well. Pour mixture unto prepared baking dish, bake for 35 minutes. Cut into squares and serve.

Crawfish Etouffe

I can't think of anything yummier on a cool fall night!

1 onion, chopped
1 bell pepper, chopped
1 stalk celery, chopped
1 can golden mushroom soup
1 can cream of celery soup
1 can Ro-Tel tomatoes, diced
1 lb. crawfish tails or shrimp
1 stick butter

Saute onion, bell pepper, and celery in 1 stick of butter. Add remaining ingredients. Do not add water. Simmer and serve over rice.

Cashew Chicken

This recipe comes from one of Joe's "hometown" friends who now lives in Italy, lucky! She made it for company and says, "it was a hit with everyone." Thanks Patty!

1.5 pounds chicken breast
2-3 TBS soy sauce, divided
2 tsp corn starch, divided
1/3 cup cashews
1 red bell pepper
1 onion
1/2 pound green beans
3 TBS olive oil, divided
1/2 tsp minced fresh ginger
1 clove garlic
dash tabasco (or more to taste)
1/2 tsp sugar
1 tsp lemon juice
1 tsp sherry or water


1) cut chicken breast into cubes, sprinkle with 1 tsp cornstarch add 1 TBS soy sauce and toss to coat. Cover and set aside

2) chop cashews, seed and chop pepper, peel and chop onion, peel and press garlic, wash and trim green beans and cut into 1.5" lengths. Mince ginger.

3) In a small bowl combine 1 tsp cornstarch with tabasco, sugar, lemon juice, sherry and 1 - 2 TBS soy sauce. Stir until cornstarch is completely dissolved with no lumps and set aside for use at the end of cooking.

3) Place large deep skillet or wok over medium high heat. When wok is hot add 1 TBS oil and chopped cashews. Stir until browned (1 minute) then remove with slotted spoon and set aside.

4) Add chicken to the wok (add 1 more TBS oil to wok if necessary) and cook, stirring about 3 minutes or until meat is no longer pink in the center. Remove to serving plate and set aside.

5) Add last TBS oil to wok, when oil is hot add the pressed garlic & ginger and saute' 1 minute. Then add the onions, bell peppers and green beans. Stir well and cover for about 4 minutes, stirring occasionally until the vegetables are tender and crisp.

6) Return the chicken to the wok with the vegetables, tossing to mix well. Stir in the soy-tabasco sauce and let boil, thicken. Stir in the cashews and combine all ingredients. Serve immediately with white rice

Wendy's Chili

For those of you not living in the deep, hot, humid south. My favorite- I leave out the beans- chili recipe.

1 lb. Hamburger
1 Tbsp. Chili Powder
2 Tsp. Cumin
1 Can (21 oz) Kidney Beans
1-1 1/2 Cups Water
1 Can (6 oz) Tomato Paste
1 Can (8 oz) Tomato Sauce
1 Medium Bell Pepper, chopped
1 Medium Onion
1 Can (10 oz) French Onion Soup(not creamy)

Brown hamburger with bell pepper and onion. Drain. Add remaining ingredients and bring to a boil. Simmer 10 minutes. Serve.

Chicken Piccata with Rice

This is a super fast, phase 2 or 3, one pot dinner for 2, South Beach recipe...with alot of flavor!

2 teaspoons olive oil
2 boneless, skinless chicken breasts halves
3/4 cup quick-cooking brown rice
2/3 chicken broth
1/4 teaspoon dried oregano
2 tbsp. parsley
2 tbsp. lemon juice
1 tbsp. capers, rinsed and chopped
1 tbsp. chopped toasted pine nuts or almonds

Coat a large no-stick skillet with PAM. Add oil and warm over medium heat. Add chicken and cook for 5 minutes, or until lightly browned on both sides. Add the rice, broth, oregano, parsley, lemon juice, and capers. Bring to a boil. Cover and simmer over medium heat for 10 minutes, or until chicken is cooked through. Remove from heat and let stand for 5 minutes. Sprinkle with pine nuts or almonds.

Barbeque Meatloaf

It's a Paula Deen recipe, Y'all. Don't skip the basting every 15 minutes, it's worth it!

1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary
Directions
Preheat oven to 350 degrees F.

Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.

Chicken & Dumplings

True comfort food-this tastes like the real deal and is very easy. The dumplings could have cooked alittle longer- I think. How can you "tell" if they're really done? Next time I might try canned biscuits.

3 cups shredded chicken
1 10 3/4 ounce can cream of chicken soup
1 cup chicken broth
1 cup whole milk
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 cup Bisquick
1/8 teaspoon ground black pepper
1/3 cup whole milk

In a large saucepan, combine chicken, soup, broth, 1 cup milk, thyme, and 1/4 teaspoon pepper. Bring to a boil, stirring occasionally, over medium heat.

In a medium bowl, combine Bisquick, 1/8 teaspoon pepper, and 1/3 cup milk, stir just until moistened.

Drop dough, 1 teaspoon at a time, into boiling chicken mixture. Reduce heat to low, and simmer uncovered, 10 minutes. Cover, and simmer 10 minutes longer, or until dumplings are done.