Brunch Saver Casserole

In the not-too-distant past, I got a text from a friend asking what she could bring to brunch on Saturday.  I wasn't sure what she should bring... because I didn't know I was hosting brunch on Saturday.  It turns out that, thanks to a series of mis-communications, someone had told someone else that they were coming over on Saturday morning (true.  I knew about this.) and someone had told a third person about it, and somewhere in the middle there was mention of food.

Obviously I decided this meant it was a sign I should host brunch, and made blueberry muffins (YUM!  Why have I never made these from scratch before???) and a new recipe from the well-loved and sometimes referred to on this blog, Best of Bridge series.  Except that my mom was here... and since she is physically incapable of making a recipe the way it stands, we made some changes.  (but thanks to the idea that you should give new things a shot, I tried to keep it down to under 10 things.)

And... it was a hit.  It was, by far, the best breakfast casserole I've eaten.  It had flavor, it was a nice texture, it made everyone go back for seconds, and everyone asked for the recipe.  Hence the revival of the blog.  (now that the baby is almost ONE, I should be back here anyway.)  I'm not joking - it is the BEST breakfast casserole I've ever eaten.  (did I already say that?)

YUM!  Okay, assemble your ingredients.

First, brown two lbs of Hot Italian Sausage.  (if you're using real sausage, remove the casing.  if you're using breakfast sausage like I did, carry on.)  And to that meat add about 1/2 c of diced onion and cook it with it (this is a "do as I say and not as I do" moment, because I forgot to do this when I took pictures, and it's too bad).  Drain the sausage.

Grease a 9x13 dish and prepare to feel like you're making "breakfast lasagna."

Layer 6 oz of mild green chilies (chopped), 3 corn tortillas (cut in 1" strips),

Continue layering 1/2 the sausage mixture, 1/2 a chopped pepper, and a little more than a cup of cheese.

 Now repeat.

In a medium bowl combine 8 eggs, 1/2 cup milk,1/4 cup (ish) cilantro, ground mustard, salt, garlic salt, and pepper.  (ooh, and I may have thrown some ancho chili powder in, too.  I bought that stuff for a chili I made, and now I throw it in everything!  Feel free to add cumin or whatever spices you like here.)  Whisk up and pour it over your breakfast creation.

Sprinkle with Paprika (smoked paprika is the paprika I have... use what you love).  Pop it in the fridge, and sleep tight.

To quote the cook book this came out of (before alterations) "Hooray - It's the following day, and you're ready!"  What a funny book.  (also note, I have made this for dinner as well, and just let it sit for 2-3 hours.)

Anyway, preheat oven to 350 degrees.  If you liked cooked tomatoes, place slices over your casserole now (I tried it on half, but decided I prefer fresh, if any).  Bake your casserole for 1 hour, or until set in the center and slightly browned at edges.

Let is sit for 5 minutes while you get the rest of your meal together, and serve with salsa, sour cream, chopped tomatoes, or by its self (honestly, I don't think anyone used much of the condiments - it was so tasty alone...)

And enjoy yourself.  You've just pulled off what I used to think was impossible - you've made a breakfast casserole worth eating.  Be proud.  And go cut yourself another piece.

Brunch-Saver Casserole:

(3) 4 oz cans chopped mild green chilies
6 corn tortillas, cut in 1" strips
2 lbs hot italian sausage
1/2 yellow onion, chopped
1 red pepper, chopped
2.5 cups cheddar jack cheese, grated
1/2 cup milk
8 eggs
1/4 cup chopped cilantro
1/2 tsp salt
1/2 tsp garlic salt
1/2 tsp chili powder (ancho chili powder if you've got it)
1/2 tsp pepper
paprika to sprinkle (smoked if you have it)
tomatoes, salsa and sour cream for condiments

Brown sausage and add onion.  drain.

Layer 1/2 the chilies, 1/2 the corn tortillas, 1/2 the cooked sausage, 1/2 the chopped pepper and 1/2 the cheese.  Repeat.

Mix milk, eggs, spices and cilantro together and pour over top of casserole (I know it looks like it's not enough.  It is.)  Sprinkle with paprika.

Cover and refrigerate 2-3 hours, or overnight.

Add sliced tomatoes if desired.  Bake at 350 for one hour, or until set in center and slightly browned at edges.  Rest 5 minutes.

Serve with salsa and sour cream.

Overnight Fruit Salad

Hey there! I was so happy to hear that people got out and made lemon curd this weekend!

I've felt guilty all week long for not giving you an actual recipe for something you could use it with, and since today I was asked to bring a fruit salad to our FRG (Family Readiness Group) event, I am now giving you a lemon-ish fruit salad, and it is so good. Plus, the best part of this salad is that it's light and tasty so it's good for summer, but also involves fruit available in most parts of the world year-round, so it's been a staple for those winter months, too. Or maybe the best part of this salad is that it's embarassingly easy. And since I'm making mine to take to an Army-Wife event, it kindof fits with my theme.

See, I love the 1950s and 1960s. And I love Jackie Kennedy. And I have a crush on Don Draper (ala Mad Men). And I love the outfits from that entire era. But I do not love Marshmellow Fluff, and am on the fence about Jell-o (which apparently covers about 75% of dishes from best I can tell between those two ingredients). And sometimes when I think about being an Army Wife and doing Army Wife activities (or about giving up a career to support a husband in his, or being called Mrs. by everyone my husband works with), I think about the WWII and Vietnam Army Wife. And I have days where I think "this is what Jackie would do. I just know it." Or, on less awesome days, "I am Betty Draper... minus the (marshmallow) fluff. And, you know, craziness." This salad is kindof an updated Ambrosia salad (minus the coconut, although if you're craving some, throw it on in). And makes me feel like I should be cooking in pearls instead of yoga pants.

But I wear the yoga pants just the same.

First, start by making Lemon Curd again (sorry for all the "curd." I've been told it's an offensive word, but that's just what it's called...). Put it in a bowl to cool, and turn your attention to the fruit.

Drain all the canned fruit well (this stuff gets soupy if left half-hazarly drained),

and cut-up your apples and grapes. I try to go for purple grapes and red apples to add a splash of color, but that stems from having a mother who once got upset because everything she made for supper that night was tan/orange, and she didn't like the way the plate looked... so I'm sure you can understand where I'm coming from here. Anyway, cut them up. Even the grapes. Even if they are small. Because nobody likes a goopy grape rolling around on their plate and getting into their other food or on their lap.

Add all the ingredients (minus bananas and whipping cream) to a large bowl (making sure to mix the lemon curd well... after all, this is going to keep your apples from getting that gross color), and refrigerate. Ideally overnight (this is a great brunch menu item), but if you're like me and wake up in the morning remembering suddenly remembering you need to eat food that day, first thing in the morning will do. Heck, in a pinch I've even let it sit for an hour before, but it just wasn't as tasty.

Just before serving, add a cut-up banana and some whipping cream. I tend to be a whipped cream snob, so I go for the real thing (with a little bit of sugar, and again, too much vanilla). If, however, you promote no such snobbery, this is a FAR better place for Cool Whip than most.

Stir it up, and enjoy the beautiful, tasty and flashback of it all. I'm sure if Betty Draper would have made this, she would have served it at the adults table -- isn't it a wonder that children ate totally different food from the adults? I will now cease my Mad Men ranting, and start thinking of things to keep me away from devouring this before my spouse-meeting. I'm sure it's very NOT-Jackie Kennedy to take a half-eaten bowl of anything to a pot-luck.

Overnight Fruit Salad

1 batch Lemon Curd (see previous post), about 1 1/4 cup
2 cups grapes, sliced
2 apples, cut into small chunks
1 can pinapple tidbits - well drained
1 can mandarin oranges - well drained
1 cup mini-marshmallows
1 cup Craisins
Whipping Cream
2 bananas, sliced

Add grapes, apples, pineapple, mandarin oranges, marshmallows and craisins to a large bowl. Combine. Add lemon curd and mix again. Refrigerate 5 hours, or overnight.

Add whipping cream and bananas, and be happy to know you've brought this much happiness in such an easy dish.