Finely shredded Mexican Cheese

Sausage quiche with hash brown crust

This recipe is one of my favorites.  It is easy to make.  It can be done up ahead of time.  You can serve it for breakfast, brunch, lunch or dinner. You can also tweak this recipe to your taste.

Sausage Quiche with hash brown crust

3 Cups shredded hash brown potatoes
1/2 stick of butter (1/4 cup)
Salt and pepper
12 oz. Hot Italian Sausage (or use your favorite) available at your ( local meat market)
6 jumbo eggs (available at your local butcher shop)
1/4 cup half and half
2 Cups shredded cheese
6 green onions (chopped)

Preheat oven to 375 degrees. Spray the bottom of a 9” pie plate with non-stick cooking spray. In a large glass bowl melt the butter in the microwave. Add the hash browns to the bowl with the melted butter. Add salt and pepper to taste. Mix well. Place in the pie pan. Press the hash browns on the bottom and sides of the pie plate. Place in the oven and bake 25 to 30 minutes until golden brown.

While the hash browns are cooking remove your sausage from the casings (wet, split casings with a knife and remove). Thoroughly cook the sausage in a skillet over medium heat. Remove the skillet from the burner and allow the sausage to cool. In the same bowl you mixed up the hash browns, whisk together eggs, half and half, cheese and green onions. Season with a little salt and pepper. Add the cooked sausage and mix well.

When the hash brown layer is cooked pour the mixture on top. Return it to the oven and cook for an additional 30 minutes. Cut into wedges and serve.

This is great to freeze and use for breakfast.

That’s all for this week—-From our Butcher Block to your Table

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Sour Cream, Bacon, Green Onion, Cheese Dip

Sour Cream, Bacon, Green Onion, Cheese Dip–what a mouthful–a tasty mouthful!  Each of these 4 ingredients combine to give you robust flavor for your chips.  If you are planning on watching the Browns Thursday night you might just need to make a double batch!  Enjoy this Fall weather and don’t be afraid to bring this dip to family gatherings and celebrations.  It will be a family favorite.

Sour Cream, Bacon, Green Onion, Cheese Dip

24 oz. container of Sour Cream (available at your local meat market )
12 oz. finely grated Mexican Cheese Blend
1/2 bunch of green onions finely sliced (or more to taste)
8 slices of bacon cooked until crisp, crumbled or finely chopped (available at your local butcher shop)

Large bag of heavy chips (Ripple potato chips)

Mix all of the ingredients together. Place in the refrigerator and allow to chill for several hours. If you want to be super healthy, you can use this dip with vegetables.  This will make your game day much more exciting!

That’s all for now. Until next week…From our Butcher Block to your Table

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Cheesy Taco dip with black beans

We went to a Memorial Day gathering yesterday. I was going to make Taco Salad but I found out another one of my friends had already committed to make a Taco Salad.  I decided to make a Taco Dip with Black Beans. It was delicious. Another tradition has been started.

Cheesy Taco Dip with Black Beans

2 Pounds of Extra Lean Ground Beef (available at your local meat market)
8 Tablespoons of Taco Seasoning Spice (available at your local butcher shop)
4 Tablespoons of water
15 oz. can of cooked black beans (undrained)
16 oz. of sour cream
18 to 24 oz. of taco sauce
1 1/2 to 2 cups of shredded Mexican cheese

Preheat the oven to 350 degrees. Cook the Extra Lean Ground Beef over medium low heat until meat is thoroughly cooked. Add The Taco Seasoning Spice and the water. Simmer for 5 minutes. Stir in the black beans. Layer the meat and bean mixture in the bottom of a 9″ by 13″ baking dish. Put the Sour Cream on top of the meat/bean mixture. Drizzle the taco sauce on top of the sour cream. Top with the cheese. Bake in the oven for 20 minutes. Remove and serve with Tortilla chips.

This recipe can be cut in half. You can still put it in a 9″ by 13″ dish.

That’s all for today. Until next time…From our Butcher Block to your Table.

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Cheesy Potatoes with bacon

Well, it’s Tuesday, and that means you are getting a blog post whether you want one or not. Today is a very special Tuesday–35 years ago the Butcher and I got married. I am not cooking on my anniversary, but I will share a side dish I made on Sunday for Mother’s Day.  I have to give a big shout out to Dan Ratta who smoked an amazing Brisket for my Mother’s Day dinner. Thank you, Dan. It was fantastic. Now on to the side dish that I served with the Brisket.

Cheesy Potatoes with bacon

4 Large potatoes (peeled and cubed) (about 2 1/2 pounds to 3 pounds)
1/2 pound of bacon (available at your local butcher shop)
2 cups of shredded cheese (Mexican blend, Cheddar, Colby Jack) Don’t be afraid to add more if you like cheese
1 bunch of green onions

Place the uncooked bacon on a cookie sheet with a one inch lip. Place the cookie sheet in the oven and heat the oven to 400 degrees. Cook for 20 to 22 minutes. The bacon should be crisp so you can crumble it or dice it. Remove the bacon from the cookie sheet and place on a paper towel to drain. Keep 2 to 3 Tablespoons of the bacon grease on the cookie sheet. Place the diced potatoes on the cookie sheet and coat them with the bacon grease. Return the cookie sheet to the oven and bake the potatoes at 400 degrees for 20 minutes. Stir the potatoes and make sure none are sticking. Return to the oven and cook for an additional 10 minutes. As the potatoes are cooking, crumble the bacon. Clean and slice the green onions thin. Pull out the cookie sheet with the potatoes on them. sprinkle the bacon and green onions over the potatoes, cover all with the cheese. Return to the oven and bake an additional 8 to 10 minutes until the cheese is completely melted and bubbling.

This is a great side dish for any meal but it was especially delicious with the Beef brisket.

Well, I have an anniversary to celebrate–Until next time…From our Butcher Block to your Table.

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