Firehouse Breakfast Bake, Take 2

This recipe was sent to me by my friend Kara (hi, Kara!!!).  The first time I made this, the only change I made was omitting 1 teaspoon of garlic salt from the recipe.  This is fantastic and a great choice if you want something that is a little different than the usual egg breakfast bakes.  The consistency of this is like that of a quiche, but there is no actual crust. 

I made the egg bake again this morning and I've made a few changes that I think make it a little easier and a little better.  Next time I make this I will also add a cup or so of diced fresh mushrooms.  It may be clear by now that I am a relentless recipe tinkerer.

-12 eggs
-2 cups rice, cooked (I use Trader Joe's frozen packs of brown rice--no cleanup!)
-1/2 stick butter, melted (I used unsalted)
-16 oz. cottage cheese, small curd
-1 envelope Knorr Leek Soup mix
-1/4 teaspoon black pepper
-1 package (16 oz. bag) frozen chopped spinach, thawed, drained and squeezed of excess water
-1/2 cup grated parmesan cheese

In a large bowl, beat the eggs, then add the cooked rice, melted butter, cottage cheese, soup mix, pepper, drained spinach and mix together.

Sprinkle the grated Parmesan cheese over the bottom of a 13x9" greased baking dish to make the "crust". Spread the egg mixture in the dish, covering all the cheese.

Cover and refrigerate overnight (I didn't have time to do this the first time I made it, and I just baked a few minutes longer). Remove from refrigerator 30 min. prior to baking. Bake uncovered at 325 degrees for 40-50 minutes. Cool 15-20 min. before cutting.

Serves 12

Firehouse Breakfast (Egg Bake)

 This recipe was sent to me by my friend Kara (hi, Kara!!!).  The only change I made was omitting 1 teaspoon of garlic salt from the recipe.  This is fantastic and a great choice if you want something that is a little different than the usual egg breakfast bakes.  The consistency of this is like that of a quiche, but there is no actual crust.

-12 eggs, divided
-1 cup rice, cooked
-1 stick butter, melted
-16 oz. cottage cheese, small curd
-1 envelope Knorr Leek Soup mix
-1 teaspoon onion salt
-1/4 teaspoon black pepper
-1 package (10 oz.) frozen chopped spinach, thawed, drained & squeezed of excess water
-1/2 cup grated parmesan cheese, divided

In a large bowl, beat 9 eggs, then add the cooked rice, melted butter, cottage cheese, soup mix, spices, drained spinach and mix together.

Sprinkle 1/4 cup of grated Parmesan cheese on bottom of a 13x9" greased baking dish. Spread the rice and cottage cheese mixture in the dish. Beat the 3 remaining eggs and pour evenly over the top of the mixture. Sprinkle the remaining 1/4 cup of cheese over mixture.

Cover and refrigerate overnight (I didn't have time to do this the first time I made it, and I just baked a few minutes longer). Remove from refrigerator 30 min. prior to baking. Bake uncovered at 325 degrees for 40-50 minutes. Cool 15-20 min. before cutting.

Serves 12

Herbed Salmon & Rice Pilaf Bake

I made this a long time ago, straight from an Allrecipes recipe for Baked Salmon. I wasn't too impressed, and thought the recipe was a good idea, but somewhat bland. I always meant to doctor it up, but never got around to it. Well, tonight was the night, and I made some changes to the recipe. Jon and I really like how it turned out!


Herbed Salmon & Rice Pilaf Bake

INGREDIENTS
1 cup wild rice pilaf (I use Par Excellence Garden Harvest from Costco)

1/2 package fresh matchstick carrots (appx. 6 oz)
2 1/2 cups water
1 pound salmon filet
1/8 cup lemon juice

1/8 cup white wine
1 Tablespoon dried dill weed
1 Tablespoon dried rosemary
1 Tablespoon dried basil
1 Tablespoon ground mustard
1 Tablespoon lemon pepper

Salt (as desired)

Olive Oil

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 1/2 cups of water to a boil. Add rice and carrots. Stir. Reduce heat, cover and simmer for 20 minutes.

In a large pan, add enough water (or wine, if you wish) to just wet the bottom of the baking dish. Lay the salmon fillet in the pan, pink side up. Brush with olive oil, and sprinkle with salt. Place cooked rice mixture around the outside of the fish. Sprinkle the lemon juice and wine over the fish and rice.

In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice (please note, if you like less spices, don't use all the dried spice mixture; we like a lot of spices in our food). Cover with aluminum foil (if desired).

Bake in a preheated oven for 45 minutes or until the salmon is tender and flaky.

***Also, this certainly would all but destroy the health-conscious factor of the dish, but adds to the flavor...put a thin pat of butter on each piece of fish and atop the rice before baking.

Turkey Wild Rice Soup

I made some changes to the recipe, and am posting this as a way to deal with Thanksgiving leftovers.



TURKEY WILD RICE SOUP

1 stick butter
3 cloves garlic, minced
1 med. onion, finely chopped
2 1/2 c sliced mushrooms
1 c. thinly sliced celery
1 c. thinly sliced carrots
1 bunch asparagus spear heads
1/2 c. flour
8 c. chicken broth
4 c. cooked wild rice
pinch curry powder
1/2 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. chervil
1/4 tsp. white pepper
2 c. Half and Half
2/3 c. dry or cream sherry (I didn’t use this when making it, I used dry vermouth)
3-4 c. cubed turkey

Melt butter over medium heat. Add garlic and onion and cook until golden. Add mushrooms and celery. Cook and stir 2 minutes. Mix in flour thoroughly. Add broth, stirring constantly until thickened, 5-8 minutes. Stir in rice, spices and turkey. Reduce heat to low. Stir in Half and Half, asparagus and sherry, if using.. Simmer, stirring occasionally. Garnish with fresh parsley.

Quickie Paella

Quickie Paella

OK, so it’s really not Paella. What it is…a one-dish dinner. And it’s quick.

8-16 oz. shrimp, sautéed in olive oil and McCormick Sal con Chile y Limon (Chile Lemon Salt, a Mexican seasoning). You can also use cooked chicken, maybe some chorizo thrown in, some of each...

Knorr Arroz Amarillo (Yellow Rice), prepared as directed

1 can diced tomatoes, drained
1 can diced green chiles, drained

In large skillet, mix all ingredients and cook on low for 15 minutes.

Garden Rice

I came up with this over the summer when I was trying to make something for a family picnic without going to the grocery store, using produce from my/my neighbor's garden.

Garden Rice

4 bags quick-cook 10 minute rice, cooked and drained
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon minced garlic
½ small onion, minced
1 small-medium zucchini, grated
2-3 diced fresh tomatoes
1 can tomato sauce
1 packet powdered Italian Dressing
Pinch kosher salt
Pinch fresh-ground black pepper
Grated Parmesan or Romano cheese, to taste (I use a palm-full)

Heat butter, oil, minced garlic and onion until slightly sizzling. Add zucchini and tomatoes. Cook until just getting soft. Add remaining ingredients, stir and allow to simmer at very low heat until flavors combine. Stir together with cooked rice and allow to stand so sauce soaks into rice.