I drove home, where I sat my sweaty self down on the couch and didn’t move until the end of the game, which I think was around 5:15 or so?  Starving people had come home from the ski hill.  Starving people were loudly demanding to know what was being served for dinner.  How the heck should I know, I thought – I’ve been pretending to care about the outcome of this stupid game for the past three hours.  Quite honestly, I had no idea what to make for dinner.  And obviously, I hadn’t ever made it to the store.  The Husband kindly volunteered to pull something together.  But as we all recognize by now I have control issues when it comes to my, I mean our kitchen, so I decided to see what I could scrounge.

This is what we had, and it was really, really good.

HUEVOS RANCHEROS IN TORTILLA CUPS
SERVES:  6
SOURCE:  epicurious.com

Neutral cooking oil
6 – 6″ diameter corn tortillas
1 – 15 oz. can pinto beans or black beans, drained
2/3 c. chopped fresh cilantro, divided
1 t. ground cumin
Kosher salt
6 large eggs (Shurfresh XL Eggs are on sale)

1 c. purchased pico de gallo
2 -3 t. bottled chipotle hot sauce
3/4 c. grated Monterey Jack cheese (Sargento Shredded Cheeses are on sale)

Preheat oven to 350.  Brush six compartments of a muffin tin generously with some of the oil.  Stack the tortillas; microwave uncovered until warm and flexible, about 25 seconds.  Gently press 1 tortilla into each cup.  Brush tortillas with additional oil. **see note**

Place pinto beans, remaining 1 tablespoon oil, 1/3 cup chopped cilantro, and cumin in a small bowl; mash coarsely with fork.  Season with kosher salt.  Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly.  Crack 1 egg into each tortilla cup atop beans.  Sprinkle eggs with a bit of kosher salt.  Bake uncovered until egg yolks are firm to the touch and whites are set, about 26 minutes (yolks will still be soft inside).

Meanwhile, mix pico de gallo, 1/3 cup cilantro, and hot sauce in a small bowl.  Using a large spoon, lift tortilla cups from muffin tin; transfer to plates.   Top eggs with pico de gallo and cheese and serve immediately.

**NOTE:  I put the warmed tortillas on my cutting board and brushed them with oil on both sides, then fit them into the cups.  BE GENEROUS with the oil on the bottom of the muffin tin; some of my finished Huevos stuck horribly to the pan and it wasn’t a good look.

In recent years, Christmas Day chaos has calmed a little here.  The punks are excited of course, but they can be threatened, persuaded, bribed, and cajoled into ‘sleeping in’ until the grand old hour of 7:30 or so.  We too begin with stockings and Santa gifts (and a lot of coffee).  We open a couple of presents, then break for a smallish snack of smoked salmon on mini bagels with cream cheese, monkey bread, fresh orange juice, tons more coffee, and possibly a Bloody Mary or two.

No Thank You Boy will be dragged out of bed, then it’s back to the living room where presents are passed and paper and ribbon and tissue start flying.  It would not be uncommon to hear an earpiercing shriek or two.  Someone will get up to grab scissors and maybe a sharp knife (packaging, ugh), return, and then be sent on a battery and screwdriver finding mission.  Instructions will be read.  Instructions will accidently be confused with trash.  The DamDog will ultimately plow through the room and spill someone’s coffee.  Curses might be uttered.  And eventually, the living room will look exactly like the scene of some horrible explosion at the Hallmark gift wrap factory.

Up until this past weekend, I considered this to be pretty tame and somewhat civilized.  Maybe I need to button things up around here – y’know, whip the Dam’Fam Christmas morning into a more respectable affair.

I’ll let you know how that goes.

Anyway, after the last present is open, we eat brunch.  The menu always includes some sort of breakfast casserole – for the past three years, this has been my go-to recipe.  It has the flavors of eggs Benedict without the stress of the toasting and poaching and holding and waiting and stirring and no one eats together because everything is getting cold.  It’s also kid friendly.  I’ll serve it with thick homefries and bright green asparagus, and maybe some berries or melon, too.

I’ll clean up the kitchen and the living room and we’ll all spend the day in our PJs.  We’ll figure out how new electronics work.  Someone will go dumpster diving for those aforementioned instructions that got ‘misplaced.’  Most of us will sneak away for a nap at some point.

However you spend your Christmas morning, I hope you enjoy the traditions your families hold dear, and I sincerely thank you for visiting my little blog throughout the past year.  Merry Christmas everyone. 

EGGS BENEDICT CASSEROLE WITH EASY HOLLANDAISE SAUCE
SERVES:  8-10
SOURCE:  food.com

6 English muffins, 1″ dice
10 -12 ounces Canadian bacon (2 packages, or use diced ham), medium dice
8 large eggs
2 c. whole milk
1 t. onion powder
1 t. dried mustard
cooking spray

1/2 teaspoon paprika

Easy Hollandaise Sauce, recipe follows (or, use a Hollandaise mix such as Knorr)

Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray.  Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. In a medium mixing bowl, combine eggs, milk, onion powder, and mustard powder.  Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.

Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.

While casserole bakes, make Easy Hollandaise Sauce.  To serve, cut casserole into squares and divide among plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.

EASY HOLLANDAISE SAUCE
MAKES: 1 1/2 cups
SOURCE:  food.com

1/2 c. butter (Land O Lakes is on sale)
4 large egg yolks
1/2 c. heavy cream** (Dean’s Whipping Cream is on sale)
2 T. fresh lemon juice
1 t. Dijon mustard

Cut the butter into chunks.  Place in a 1-quart glass measuring cup or bowl, and microwave, covered with a paper towel, on high until nearly melted, about 45 seconds.  Remove from microwave and stir until completely melted.  Place the egg yolks in a small bowl and beat them well with a whisk or fork.  Add to the butter and stir well.  Add the cream and lemon juice to the egg mixture and stir well.  Microwave mixture, uncovered, on high until just slightly thick (1 to 2 minutes depending on your microwave), stopping every 20 seconds to stir with a whisk.  Remove sauce from microwave and stir in the mustard.  Season to taste with salt and pepper.  Serve immediately over hot egg casserole.

**NOTE** Don’t even think about substituting milk.  It won’t work, and honestly - who cares about calories at this point?

I invited a few friends over for breakfast and to watch the royal wedding last Friday morning.  This fabulous quiche was the centerpiece of our meal, and it garnered such rave reviews that I knew it must be blogworthy.  My guests all asked for the recipe, and one even said that she’d like to make it for her mom on Mother’s Day …. so here you go!

This quiche could not be any more simple to make – please don’t be intimidated by puff pastry, it’s not at all difficult to work with.  I pulled the whole sh’bang together in about half an hour, and it would have taken even less time if I had left out the crumbled bacon.  The filling is creamy and delicious and the puff pastry adds a nice twist.

I served roasted baby yukon gold potatoes and a big fruit salad alongside the quiche as we ooh’d and ahh’d over the dresses and hats and music and the beautiful Katherine and her handsome Prince William.  Sigh.  I loved the whole thing, didn’t you?

On Sunday, treat your mom like the princess she is – serve her a slice of this fabulous quiche!  I’d like to point out that there’s a great selection of fresh fruit on sale right now - pineapple, watermelon, and gorgeous strawberries to name just a few.  Your mom would like a beautiful fruit cup alongside her quiche.  Maybe a few roasted potatoes too.

And don’t forget the flowers.  Good luck! 

SPINACH PUFF PASTRY QUICHE
Serves 6
Source:  epicurious.com

1/2 package (1 sheet) frozen puff pastry, thawed
3 oz. cream cheese, room temperature
1/3 c. half and half  (Organic Valley Half and Half is on sale)
3 eggs  (Sparboe Eggs are on sale)
1 10-oz. package frozen chopped spinach, thawed and drained well
1/2 c. grated cheddar, fontina, or Monterey Jack (Sendik’s Monterey Jack is on sale)
1/4 c. grated Parmesan
2 scallions, sliced
1/4 t. salt
1/4 t. pepper
6 slices bacon, cooked and crumbled; optional (Sendik’s Applewood Bacon is on sale)

Preheat oven to 425.  Roll puff pastry to 11″ square.  Transfer to a 9″ diameter glass pie plate.  Use a sharp knife or kitchen shears to trim the edges.  Beat cream cheese in medium bowl until smooth.  Gradually beat in half and half and eggs.  Mix in remaining ingredients.  Scatter crumbled bacon (if using) over bottom of prepared crust.  Pour egg mixture over bacon.  Bake until crust is golden brown and filling is set, about 25 minutes.  Cool 10 minutes before serving.

How does he do that? Those are some mad bunny skills, right?

It usually takes a good half an hour for the punks to wind their way through the massive web – keep in mind the string is woven over, under, around and through anything that’s sitting still: tables, chairs, couches, staircases, etc.  If the Bunny’s done his job well, there’s usually enough time for me to make a pot of coffee while he er, The Husband snaps the action shots.  When it’s all said and done, the punks will feast on peanut butter eggs and marshmallow peeps for breakfast.

It’s important to note here that The Husband gets quite a charge over this whole deal.  Apparently the Easter Bunny pulled these same shenanigans at his house when he was growing up – times six kids, can you imagine?  Good times!

Along with a few pilfered chocolate eggs (aka; ‘the mom tax’) and a steaming cup of high test, I’ll need a simple brunch dish to serve.  This recipe tastes quite gourmet, but comes together in a matter of minutes.  Lovely with some simple roasted redskin potatoes, crispy bacon and a colorful fruit salad, it’s the perfect springtime brunch!

Besides, you can’t schlep your kiddos off to church on a chocolate bunny buzz.

SIMPLE SKILLET STRATA WITH ASPARAGUS & BOURSIN

Serves: 4

Source:  cookscountry.com

• 1 pound asparagus, tough ends snapped off, spears cut diagonally in 1” pieces (asparagus is on sale)
• 6 large eggs (Sparboe brand are on sale)
• 1 ¼ c. milk
• Ground black pepper
• 4 T. unsalted butter (Shur-Fine brand is on sale if you’re running low)
• 1 small onion, minced
• 4 slices good quality, hearty sandwich bread, cut into 1” squares
• ¾ c. Boursin cheese, crumbled (find this with the good cheeses, usually near the feta)

Preheat the oven to 400.

Toss the asparagus with 2 tablespoons of water in a microwave safe bowl.  Cover and microwave on high until crisp-tender, about 2 minutes.  Drain well.  Whisk eggs, milk, and ¼ teaspoon of pepper in a large bowl.

Melt butter in a large non-stick, oven safe skillet over medium high heat.  When butter foams, swirl to coat skillet and add onion and ½ teaspoon salt.  Cook until onion is soft, about 3 minutes.  Add bread and cook, stirring frequently, until bread and onion are lightly browned, about 3 minutes.  Off heat, stir in asparagus and egg mixture until well incorporated.  Scatter cheese on top and bake until top is puffed and edges have pulled away from sides of pan, 15-20 minutes.  Slice into wedges and serve.

No, I said. We’re not carrying in, OR going out.  And if you can’t all agree on anything, then I’LL make the call and you’ll really be sorry, because left to my own devises, I’ve been known to choose tuna noodle casserole, which everyone in my house (except me) despises, the hub’ included.

From the backseat, my youngest yelled out, “QUICHE!”

“DONE!” I said.  And would you believe it?  Those other two punks didn’t even complain.  Which means, in a sense, they AGREED!

So there it was. QUICHE.  Economical, easy, and most of all delicious, quiche is one of my favorite meals to make for either dinner or brunch.  The kids like it pretty straightforward, so I make one with diced ham, potatoes, and shredded cheese.  For the hub’ and myself, I make a simple bacon and leek filling.  Both preparations are terrific, and when you see how many of the ingredients are on sale this week, you’ll be sold too!

I paired the quiches with a fresh fruit platter of sliced watermelon, cantaloupe (AMAZING), and red grapes.  Sometimes I make homefries too, but I skipped them this time because of the potatoes in the quiche.

If you have the luxury of time, quiches are easily made earlier in the day.  It re-heats quite well and is perfect for those dinners when your family members are eating in shifts…and leftovers are great for breakfast!

ENJOY!

QUICHE TWO WAYS

Serves:  4-6 with leftovers

SOURCE:  loosely adapted from foodandwine.com

• 1 package pie crusts (I like the Pillsbury ones in the red box)
• Pie weights or dried beans (don’t skip these or you will be sorry.)
• 2 large red skinned potatoes (on sale), small dice
• ½ lb. bacon (I used the sale Boar’s Head), 1/2 “ dice
• 1 package of ham steaks (sale Sendiks brand)
• 2 small leeks, white and light green part only, thinly sliced
• ½  lb. white cheddar cheese (I used a block of the Sale White Cheddar and grated it myself)
• 8 eggs (Sparboe brand, on sale)
• 2 ½ c. half and half (or cream, if you really want to gild the lily)

Preheat the oven to 425.  Place the pie crusts in two 9” pie plates, crimping decoratively if desired.  Line each crust with a piece of tin foil; fill the foil with the pie weights or the dried beans, scootching the weights or beans up the sides of the crust to avoid the dreaded ‘shrinkage’.  Place the crusts in the oven and bake for 15 minutes.  Remove the foil and the weights and set aside.  Reduce oven temperature to 375.

Meanwhile, place the diced potatoes in a glass baking dish.  Season with salt and pepper, and cover dish with a damp paper towel.  Microwave on high for 4 – 5 minutes, or until cooked through but not falling apart.  I stopped to stir them around a bit, mine needed a full 5 minutes.  Set aside.

In a large sauté pan, cook the bacon over medium high heat until browned and crispy.  Remove the bacon and transfer to a bowl.  Drain off all but 1 tablespoon of fat from the pan.  Sauté the leeks in the bacon fat; seasoning with salt and pepper to taste, until leeks are softened but not browned, about four minutes.  Transfer the leeks to the bowl with the bacon, and toss to combine.

In large Pyrex measuring cup, beat the eggs and the half and half together.  Season with salt and pepper.

Divide the potatoes equally between the two pie crusts.  For the Ham and Cheese Quiche, top the potatoes with the diced ham and then half of the shredded cheddar.  For the Bacon and Leek Quiche, top the potatoes with the bacon/leek mixture, and then the other half of the cheese.  Pour the egg mixture over each quiche, dividing equally.  Place quiches to the oven; bake for 30 minutes.  Transfer quiches to a rack and allow to cool for 10 minutes before slicing into wedges and serving.

Last month he asked for several different cheeses in small quantities.  We got to talking and I learned that he was going to make some Mac and Cheese. He told me that he got the recipe for the Food Network, it had been the winner of a cook-off.  The recipe is called Delilah’s 7 Cheese Mac and Cheese, courtesy of Delilah Winder.

This last weekend my husband and I went camping with friends and I made this mac and cheese.  It almost filled my Nesco!  It was creamy and amazing….comfort food extraordinaire.   The only change that I made was using mascarpone (8oz) in place of the… (dare I say it…..velveeta) the mascarpone brought the smoothness to the mixture, I believe that cream cheese would also work just fine.

Delilah’s 7 Cheese Mac and Cheese

Recipe courtesy Delilah Winder

• 2lb Elbow Macaroni
• 12 eggs (I used large)
• 1 cup velveeta….again I used Mascarpone
• ½ lb (2 sticks) butter, melted
• 6 cups half-and-half, divided
• 4 cups grated sharp yellow Cheddar, divided
• 2 cups grated extra sharp white Cheddar
• 1 ½ cups grated mozzarella
• 1 cup grated Asiago
• 1 cup shredded Gruyere
• 1 cup shredded Monterrey Jack
• 1 cup shredded Muenster
• 1/8 teaspoon salt
• 1 Tablespoon Pepper

Directions:

Preheat oven to 325 degrees.  Cook macaroni to al dente, about 10 min.  Drain and set aside to keep warm.

Whisk eggs in a large bowl until frothy.

Add the velveeta (or mascarpone), butter and 2 cup of half-and-half to the large bowl of eggs.  Add warm macaroni tossing until the cheese has melted and the mixture is smooth.  Ad the remaining half-and-half, 3 cups of the sharp yellow cheddar, and the remaining cheeses, salt and pepper, tossing until completely combined in the large bowl.

Pour the mixture into 9×13 casserole or baking dish and bake 30 minutes.  Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.

I love these visits, because I get to plan fun, company-worthy meals and menus.  The trouble with entertaining out-of-towners for days on end is that it can be expensive.  Holy cow.  Loading in groceries for four extra people for a long weekend always gives me sticker shock in the checkout line — which brings me to the wonderful ‘egg-onomical’ (I know, sorry) recipe I’m sharing with you today!

Once during our guest’s stay, I’ll take a break from the usual continental-style breakfast and make a more substantial brunch.  These eggs are a standard go-to dish for me, especially in the summertime when I don’t have to buy fresh parsley and basil — because my herb garden is going berserk!

Please tell me that you have your very own herb garden.  If you don’t, you must plant one immediately.  It won’t be ready in time for these eggs, of course, but it’ll still be going strong right up through September.  So get to it,  I’ll wait.  Thank you.

So, I’ve been waiting for the perfect opportunity to blog about these dressed up scrambled eggs.  When I saw that Sparboe eggs are on sale for like, a nickel a piece, I decided that the timing was right.  The moment is here.  Prepare yourself!

To round out my bargain brunch menu for this weekend’s guests, I’m going to pick up a couple of packages of the Bagels Forever bagels that are on sale, and a jar or two of the Chantaine Preserves — also a bargain.  I’ll set out a big bowl of sale white peaches and nectarines, brew up some ‘joe, and pour glasses of the sale Florida’s Natural o.j.  Maybe, if I’m feeling extra CRAZY, I’ll mix up some screwdrivers with the sale Fleischmann’s Vodka (just for myself though; our company this coming weekend are teetotallers).

They’re creamy, melty, and herb-y (that’s not really a word) all at the same time.  Here’s the recipe – I hope you enjoy it!

LUXURY SCRAMBLED EGGS

Serves 3 – 4

Source:  Adapted from the Weeknight Kitchen newsletter, by The Splendid Table and Lynne Stearn

• 6 eggs, lightly beaten
• 1 scallion, thinly sliced
• A hefty pinch of your favorite chopped herbs (I use Italian parley and basil, because they’re growing on my patio; you can use whichever you like!)
• 3 oz. cream cheese, cubed
• 2 T. half and half
• Salt and pepper to taste
• Butter for the pan

Place all of the ingredients in a mixing bowl and whisk to blend.

Place a 10-inch non-stick skillet over medium heat and melt about a tablespoon of butter, swirling to coat the pan.  Pour in the egg mixture, and stir with a spatula.  Continue stirring slowly until large curds form, about four minutes or so.  Cook them to your liking; I like mine when they’re still a bit wet (keep in mind, they’ll continue to cook when you take them off the heat).  Transfer to a platter, garnish with a sprig of herbs.  Serve hot.