Bacon Cheddar Bread

• 3 slices bacon
• 3/4 C plus 2 Tbsp unbleached all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• pinch cayenne pepper
• pinch pepper
• 2oz extra-sharp cheddar cheese, cut into 1/4-inch cubes (about 1/2 C)
• 1/4 C whole milk
• 3 Tbsp sour cream
• 1 Tbsp unsalted butter, melted and cooled, plus extra for greasing pan
• 1 large egg
• 1oz Parmesan cheese, shredded on large holes of box grater (about 1/3 C)

1.  In a cast iron skillet, cook bacon well.  Crumble and spread out to cool on paper towels.  Drain off excess bacon grease but do not wipe out or clean skillet.
2.  When bacon is completely cool and all grease is gone from it, preheat oven to 350°F.
3. Whisk flour, baking powder, salt, cayenne, and pepper together in medium bowl. Fold in cheddar, breaking up clumps, until it is coated with flour mixture. In separate bowl, whisk milk, sour cream, melted butter, and egg together until smooth. Gently fold milk mixture into flour mixture with rubber spatula until just combined (do not overmix). Batter will be heavy and thick.
4. Scrape batter into skillet and smooth top. Sprinkle remaining 3 Tbsp Parmesan cheese evenly over top of batter. Bake until golden brown and toothpick inserted into center comes out with few crumbs attached, 25-30 minutes.
5. Let bread cool in pan for 5 minutes, then turn it out onto wire rack and let cool completely before serving.

Robyn's notes: I had originally envisioned these as biscuits, but the batter was quite loose and ran together in the oven.  I cut the finished bread into four quarters along the lines where the biscuits had been dropped in.  Really good.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Cherry Garcia Bread

I made ice cream bread a few years ago, when it was making its way across the web like lightning.  It was fine, it definitely was bread, but it just wasn't very interesting.  My very first thought at the time was that it needed dark cherries.  So when I noticed that Ben & Jerry's pints were on sale recently, I decided that Cherry Garcia® would make a good experiment. 

• 1 C Cherry Garcia® ice cream, softened
• 3/4 C self-rising flour (see notes, below)

1.  Preheat oven to 350ºF.  Grease and flour a mini loaf pan.  
2.  Stir together ice cream and flour until flour is just moistened.  Do not overmix.  Spoon into prepared loaf pan.  
3.  Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan for several minutes before transferring to a wire rack.

Robyn's notes: if you don't have self-rising flour on hand and don't want to buy it just for this purpose, you can make your own.  Self-rising just means the leavening is already mixed into the flour.  To make, combine 1 C all-purpose flour, 1 1/2 tsp baking powder and 1/4 tsp salt, then measure what the recipe calls for from the mixture.  I bake at high altitude, so this took more than 35 minutes to get properly done in the center, but closer to sea level the shorter time may work best.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

 

Mini Hash Brown Pies

These can be made as one pie in a single, larger skillet, but I do enjoy individual servings and don't get a lot of opportunities to use my mini skillets. 

• 4 strips bacon, diced
• 1/2 C frozen shredded hash browns, thawed and drained
• 3 eggs
• dash pepper
• 1/2 C shredded cheddar cheese (or blend)
• 1/2 Tbsp vegetable oil

1.  Divide bacon between two mini cast iron skillets, cook over medium-high heat about 2 minutes.  Add half of potatoes to each skillet and cook, stirring occasionally, 3-4 minutes.
2.  In a medium bowl, beat eggs together with pepper until fluffy.  Stir in cheese.  Pour half into another bowl.
3.  Add bacon-potato mixture from each skillet into each bowl of egg.  Stir well.
4.  Pour oil into now-empty skillets.  Add mixtures to skillets and cook over medium-high heat until bottom is golden brown and top is lightly set.
5.  Loosen edges with heat-resistant spatula and slide each pie onto a plate.  Place another plate upside down on top of pie, and flip, holding the plates together.  Slide the now-inverted pie back into the skillet, tucking in the edges.
6.  Cook for a few more minutes, until egg is completely set.

Robyn's notes: to thaw the potatoes quickly, microwave them for a couple minutes, stirring halfway through.  Squeeze thawed potatoes in a paper towel to get all moisture out.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Cheesy Eggs in a CrockPot Lunch Warmer

I won a CrockPot Lunch Warmer in a raffle and have been trying it out.  Works great for its intended purpose, which is to warm up leftovers or canned food over a few hours, to avoid sad desk lunches in places where a microwave isn't available or isn't convenient.  While it is not to be used to cook food, uncooked meat should never be heated in a lunch warmer, I was able to make this successful from-scratch dish for one.

• 2 eggs
• 1 Tbsp milk
• salt and pepper to taste
• 1/4 C shredded cheese

1.  In a small bowl, whisk together eggs and milk until well combined.  Add remaining ingredients and stir.
2.  Pour into lunch warmer insert.  Plug in and cook for 90 minutes, stirring after 45 minutes.

Robyn's notes: obviously not the most efficient way to scramble eggs, but it certainly does work well when the lunch warmer is the only heating method available.  Watch me demonstrate this recipe and discuss the warmer generally on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Somali Xalwo

Massively popular in Somalia, I understand that xalwo (pronounced halwa) was originally for special occasions only--weddings and greater Eid, for example--but has in the last few years become available less expensively and is now eaten far more often.

• 1/4 C butter
• 1/2 Tbsp cardamom
• 3 tsp ground nutmeg
• 1/4 C vegetable oil
• 1/4 C cornstarch
• 1 3/4 C water, divided
• orange and yellow food colouring, if desired
• 1/4 C brown sugar
• 1 1/4 C sugar

 1.  In a skillet over medium heat, melt butter and lightly brown it.  When foam subsides, turn off heat and stir in cardamom, nutmeg, and oil.  Set aside.
2.  In a small bowl, stir together cornstarch, 1/4 C water, and a drop of each food colouring (see notes, below).
3.  In a deep pot over high heat, combine sugars and 1 1/2 C water.  When this comes to a boil, carefully stir in cornstarch mixture.  Reduce heat to medium-high and cover for 2-3 minutes.
4.  Start adding the butter mixture, a spoonful about every 2 minutes, and stir well with each addition, until all butter is incorporated.
5.  Continue cooking and stirring gently until the xalwo starts releasing oil.  Use a ladle or baster to remove oil and discard.  Repeat this step, stirring and removing oil, until the xalwo comes together into a mass.
6.  Transfer to a bowl, carefully, and cool 30 minutes before cutting and serving.

Robyn's notes: This was ok, but I had a weird experience with the flavour.  The candy didn't seem to smell like anything at all, but once I put it in my mouth it felt more like I was smelling spices than tasting them.  That was sort of off-putting, so I can't go above 3 stars.  I didn't use food colouring, I went traditional in that respect and used saffron.  For instructions on doing so, watch the video linked below.  Gotta be patient with step 5.  I was so worried that I would overcook and crystallize the whole batch that I thought no oil was being released.  I kept turning the heat down and then inching it back up because of that worry.  In the end I could have just cooked it merrily along, the oil did release at the end, though it wasn't easy to scoop out.  Once cooled, I found it easiest to cut with a pizza cutter.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Syrian-Style Falafel

This is a shortened, at-home version, which takes advantage of canned chickpeas.  The true traditional falafel wouldn't stoop to such a convenience food.  Remember not to discard the rest of the chickpeas, there are other recipes here on the site that use the other half can, and the liquid they're canned in--aquafaba--is a great vegan egg replacement in things like meringue, mayonnaise, and some frostings.

• 1/2 can chickpeas, drained
• 1/4 C chopped onion
• 1 Tbsp finely chopped fresh parsley
• 2 cloves garlic
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp baking soda
• 2-3 Tbsp flour
• olive oil

1.   Combine chickpeas, onion, parsley, garlic, salt, cumin, and coriander in food processor bowl.  Pulse until blended but not pureed.
2.  Add baking soda and 2 Tbsp of flour, and pulse.  The dough should form a ball but not stick to your hands.  Pulse in additional flour if necessary.  Turn into a bowl and refrigerate, covered, for 2-3 hours. 
3.  Form into walnut-size balls and flatten gently.  Heat oil in a deep skillet over medium-high heat and fry for 1-2 minutes per side, or until golden brown.  Drain on paper towels. 

Robyn's notes: I folded these into flatbread, with sliced tomato and cucumber, and some Tahini Dipping Sauce.  The baking soda is used because I use canned chickpeas.  Without it, the finished product would be mushy and unpleasant.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Tahini Dipping Sauce

• 3 Tbsp tahini
• 2 Tbsp water
• juice of 1 lemon
• 1/2 tsp salt

1.  Whisk together tahini and water.  Add lemon juice and continue mixing, adding salt to taste.

Robyn's notes: added a needed touch to the flatbread sandwiches I made using Syrian-Style Falafel, but not exciting.  I didn't use the full amount of salt, didn't feel it was needed.  Made about 1/4 C total.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Zurbian

This is a quick home version of the Yemeni dish, reduced to serve two people.  It really hits the spot and makes the whole house smell amazing!  This will also help use up leftover lamb from last week's video recipe.

• 1/2 lb lamb shoulder, diced
•  2 C water
• 1/2 tsp chicken bouillon
• 2/3 C basmati rice
• 1/2 Tbsp clarified butter (see notes)
• 1/2 onion, finely chopped
• 1/4 C plain yogurt
• 1 small tomato, diced
• 1/4 tsp white pepper
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp turmeric
• 1/4 tsp cardamom
• 1 small garlic clove, minced

1.  In a medium saucepan, bring lamb and water to a boil.  Add bouillon, reduce heat to low; cover, and simmer for about 15 minutes.
2.  Remove lamb from pan, set aside.  Add rice to the liquid and boil for 10 minutes.  Drain rice and set aside.
3.  Melt butter over medium-high heat, add onions, and cook until golden brown.  Add cooked lamb, stir gently to mix.
4.  In a medium bowl, combine yogurt, tomato, spices, and garlic.  Pour mixture over lamb in pan.  Add rice on top, do not stir.  Cover and cook on low for 25 minutes or until rice is fully cooked. 

Robyn's notes: In the video I pour saffron water over the top of the rice before leaving it at the last step of cooking.  Saffron is not cheap, so I wouldn't buy it just for this recipe, but if you have some in the house you should use it!  Don't hoard it until it dries up and isn't worth using anymore.  To make saffron water, grind saffron threads to a powder.  Place 1/4 tsp powder in a small bowl and pour 1/4 C hot water over them.  Allow to sit and steep for about 10 minutes.  That's it! 
Clarified butter is just butter that's had the milk solids and water cooked out.  This makes it more concentrated and also makes it shelf-stable for awhile, it does not need to be kept in the fridge.  In a medium saucepan, melt 1/2 lb of unsalted butter over low heat and slowly cook until the bubbling ceases and the liquid turns clear, about 30 minutes.  Strain and cool, leaving any solids that have formed in the bottom of the pan.
This was quite good, though I didn't have quite as much lamb as I should have, so it did get a touch overcooked.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Shorba Libya

This warm and filling lamb stew from Libya will fill the whole house with a heavenly aroma that will bring both of you to the table at top speed! 

• 1 1/2 Tbsp olive oil
• 1 small onion, peeled and finely chopped
• 1/2 lb lamb shoulder, diced
• 1/2 of a 14oz can of chickpeas, drained and rinsed
• 1 1/2 Tbsp tomato puree
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp chili powder
• salt to taste
• 2 C water
• 1/2 Tbsp dried mint
• 1/2 tsp lemon juice

1.  Heat oil in a medium saucepan over medium heat, add onions, and cook until tender.  Add lamb, chickpeas, tomato puree, spices, and salt, and cook for 2-3 minutes, stirring occasionally.
2.  Pour in water, stir through, and simmer for 30-40 minutes or until lamb is cooked through.
3.  About 10 minutes before the end of cooking, stir in mint.  Add lemon juice just before serving.

Robyn's notes: Leftover chickpeas can be used to make hummus, or falafel.  In my market tomato puree only comes in huge cans, so the leftover can be used to make pizza sauce or if preferred, tomato paste can be watered down to approximate tomato puree.  I served this with some naan alongside.  Watch me demonstrate this recipe on youtube!  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Iranian Cinnamon-Date Omelette

Persian cooks have a lot of fabulous dishes in their repertoire, but if you had to focus on one thing they do particularly well, it's the way they combine sweet with savoury.  If you really want to start your day off right, this omelette for one is the way to go!  This recipe is courtesy Yasmin Khan, and her book The Saffron Tales.

• 4 pitted Medjool dates, halved
• a couple pinches of ground cinnamon
• a good pinch of ground ginger
• 3 Tbsp water
• 2 eggs
• pinch of sea salt
• 2 tsp milk
• 1 Tbsp butter

1.  Place dates, cinnamon, ginger, and water in a small pan.  Stir well, cover, and cook on low for 5 minutes, or until dates have softened.
2.  Meanwhile, crack eggs into a small bowl with sea salt and milk.  Beat until fluffy.
3.  Heat a skillet over low heat, add butter.  When butter has melted and is bubbling, add dates and cook for 2 minutes.  Space the dates out evenly in the pan and pour in the beaten eggs, giving the pan a gentle shake to even out the eggs.
4.  Cook until the omelette is almost set, then fold in half and lightly press closed.  Serve with a dusting of additional cinnamon.

Robyn's notes: this was good, though I'm picky about my eggs and like them very cooked through.  The sugar in the dates, of course, starts to crystallize fairly quickly, so the underside of the omelette in the pan got darker than I wanted it before the top was as set as I like.  Still enjoyable and great for those who like the traditional omelette that's still a bit wet in the center.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Ful Medames

This is originally an Egyptian dish (going way, way back), which has become popular in other countries as well, such as Sudan and Syria.  In those places it would be cooked long and slow, from dried beans instead of canned.  It's often sold as street food, and in some neighborhoods shop owners will all gather together at mid-morning and have a shared meal from one large pot of Ful.  It's pronounced "fool" and has various spellings.  This is a very streamlined version, to work well in a small home kitchen.

• 1 can (14 oz) fava beans (broad beans)
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• juice of 1 lemon
• 1/2 tsp salt
• 1 medium tomato, chopped
• 1 Tbsp olive oil
• fresh parsley

1.  In a medium saucepan, bring beans with their liquid to a boil, reduce heat to low, simmer for 10 minutes.
2.  Meanwhile, in a small bowl, combine garlic, cumin, paprika, lemon juice, and salt.
3.  With a slotted spoon, remove fava beans from their cooking liquid to a mixing bowl.  Partially mash the beans, leaving most intact.  Gently stir in the lemon juice mixture.  If necessary, add some of the cooking liquid to keep the mixture wet, but not soupy.
4.  Transfer to a shallow serving dish, drizzle with olive oil, and top with tomato and parsley.  Serve with flatbread.

Robyn's notes: other traditional accompaniments include lemon wedges, hard-cooked eggs, crumbled feta, and cucumber slices.  I was surprised at how hard it was to find fava beans in my area.  I did eventually get a couple cans at an independent market a few towns away that specializes in "world cuisine".  More urban areas will likely find it less difficult.  They can be purchased online, but I chose not to go that way because I could only buy them by the case.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Marbled Mint Brownies

With a handful of ingredients and one quick trick, a delicious dessert for any romantic occasion, effortlessly!

• 1/4 C butter, cubed
• 1 oz unsweetened chocolate
• 1 egg
• 3/4 tsp vanilla
• 1/2 C sugar
• 1/4 C flour
• 2 Tbsp chocolate chips (optional)
• 2/3 C Andes brand Peppermint Crunch baking chips

1.  In a small saucepan, melt butter and chocolate over low heat, stirring until smooth.  Remove from the heat; cool.
2.  Preheat oven to 350°F.  Beat egg and vanilla into cooled chocolate mixture.  Combine sugar and flour; stir to combine.  Fold in chocolate chips, if using.
3.  Spread into a 8"x4" loaf pan lined with parchment paper.  Bake at 350°F for 25-27 minutes or until a toothpick inserted near the center comes out clean, rotating pan halfway through baking time.
4.  Remove from oven and place on a wire rack to cool.  Immediately sprinkle mint chips over surface of hot brownies, and allow to stand for 5 minutes.  Once chips have melted onto brownies, use a knife or metal spatula to gently swirl together melted mint chips to cover the entire surface of brownies.  Cool 2 hours or until slightly set.  Do not cool in refrigerator.

Robyn's notes: this is a take-off of brownies my mom made when I was growing up.  She used Camp Fire mint patties (Brown & Hailey brand), but it's hard to get those anymore, so I experimented with various mint toppings until I found one that works.  If the Peppermint Crunch chips aren't available, Andes brand Creme de Menthe baking chips work just as well, and if even those can't be found, chopping up some Andes mints will do in a pinch.  If you have heart-shaped cookie cutters that can make a nice presentation for the holiday.  Watch me demonstrate this recipe on youtube!.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Pomegranate-Honey Cornish Game Hens

If you're looking for a special occasion dinner for two (maybe for Valentine's Day?), look no further.  With a roast bird for each of you, this is delicious and filling, with a fancy presentation.  And while it does take some time, it's actually very simple to accomplish.

• 1/4 C sugar
• 3/4 C kosher salt
• 1 gallon water (see notes)
• 2 Cornish game hens (giblets removed if necessary)
• 1 C honey
• 2 Tbsp pomegranate juice
• pomegranate seeds (optional)

1.  In a large zip-top or brining bag, combine sugar, salt, and water.  Stir or agitate to help sugar and salt dissolve.  Add hens, ensuring they are completely covered.  Seal and refrigerate for 2 hours.
2.  Preheat oven to 400°F.  Remove hens from bag and discard brine.  Completely rinse hens, including cavity, in cool water, and pat dry. 
3.  Stir honey and juice together until well combined (see notes).
4.  Tie the legs of each hen together with kitchen twine.  Glaze both sides of hens with approximately 2 Tbsp honey mixture per bird.  Place hens breast side down on an elevated rack in a roasting pan.  Roast at 400°F for 1 hour, re-glazing birds with more honey mixture every 15 minutes and rotating the pan each time.  After the first 30 minutes, flip hens over in the pan. 
5.  After a total of 1 hour of cooking, or when meat thermometer reads 160-165°F, remove birds from pan and allow to rest.  Meanwhile, in a small saucepan, reduce any remaining honey mixture over medium heat for 3-5 minutes. 
6.  Pour reduced sauce over hens and sprinkle with pomegranate seeds if desired. 

Robyn's notes: brining can be skipped if desired, but will help keep roasted birds juicy.  The brining liquid can be all water, all chicken or vegetable broth, or a combination, as long as it totals 1 gallon.  Birds start breast side down so that the juices will move down into the breast and help to keep it from drying out as the darker meat cooks.  Even though the birds cook for 1 hour, it takes a few minutes to do each of the three glazes, rotate the pan, and flip the hens.  With that and resting time, plan to serve about 90 minutes after the birds first go into the oven.  I seeded a pomegranate and used fresh juice, but store-bought juice can be substituted.  The amount of juice added to the honey is by taste.  Start with 2 Tbsp, and if the pomegranate flavour isn't strong enough, add more.  I used a strong local honey that required quite a bit more juice to balance the flavour.  After the sauce is reduced, it will harden very quickly if left in the pan or in a bowl, so pour it over the birds right away and set everything to soak while you enjoy dinner.  Watch me demonstrate this recipe on youtube!

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Slow-Cooker Gooey Brownie Cake

Ok, so it doesn't look great in a photograph.  But it tastes fabulous! 

• 4 Tbsp butter, melted
• 1/2 C sugar
• 3 Tbsp + 1 1/2 tsp cocoa powder
• 1 Tbsp + 1 1/4 tsp flour
• 1 egg, lightly beaten
• 1/4 tsp vanilla
• dash salt
• 2 Tbsp + 2 tsp chocolate chips

1.  Line insert of 1 1/2 quart slow cooker with foil, then lightly grease foil.
2.  Whisk together melted butter, sugar, cocoa powder, flour, egg, vanilla, and salt in a medium bowl.  Fold in chocolate chips. Scrape batter into prepared insert in even layer.
3.  Cover and cook on LOW for 3.5 hours or HIGH for 2 hours.  Cake should be set around edges and gooey in center.

Robyn's notes: ok, it tasted quite good, but it wasn't the consistency I was hoping for.  I had a hard time getting it to set fully, and the lining seems unnecessary.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Slow-Cooker Swiss Steak

There are few dishes easier than this one, with prep about 2 minutes before it goes into the slow cooker to be ready for dinner!

• 1 Tbsp flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 3/4 lb beef top round steak
• 1/2 medium onion, sliced
• 1/3 C chopped celery
• 1 can (8oz) tomato sauce

1.  In a large zip-top bag, combine flour, salt, and pepper.  Cut beef into two portions; add to bag and shake to coat.
2.  Spray slow cooker insert with nonstick spray.  Place onion inside, layer with beef, celery, and tomato sauce.  Cover and cook on LOW for 6-8 hours or until meat is tender.

Robyn's notes: this cooked the meat through nicely and smelled fabulous, but wasn't hugely exciting.  That was partly because I wasn't really in the mood for beef, so I have to be fair and mention it.  I served it over rice.  If desired, giving a quick sear to the meat in a skillet before putting it in the slow cooker would add some depth of flavor.  Watch me demonstrate this recipe and talk a little about slow cookers generally on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Slow-Cooker Chicken Noodle Soup

For cold and flu season, for a cold winter day, or just because, this makes a great soup and the noodles cook right in the broth at the end!

• 6 oz boneless skinless chicken
• salt and pepper to taste
• 2 C chicken broth
• 1 clove garlic, minced
• 2 Tbsp diced onion
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1/8 tsp dried thyme
• 1/8 tsp dried rosemary
• 1 small bay leaf
• 2 oz spaghetti noodles, broken into thirds
• 1 tsp lemon juice

1.  Season chicken with salt and pepper, place into 1 1/2 qt slow cooker.
2.  Stir in broth, garlic, onion, carrot, celery, and seasonings. Cover and cook on LOW for 6-8 hours.
3.  Remove chicken and shred, using two forks.  Remove and discard bay leaf.
4.  Stir pasta and chicken into slow cooker.  Cover and cook on LOW for an additional 20-30 minutes, or until pasta is tender.
5.  Stir in lemon juice and serve.

Robyn's notes: the seasoning was just a tad strong, so don't overdo it.  I might add a pinch of cayenne next time.  This was very simple and straightforward.  Can use all chicken breast, all thigh, or a combination.  Thigh holds up better in the slow cooker, but I'm partial to breast, so I used both.  Watch me demonstrate this recipe on youtube! 

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Slow-Cooker Breakfast Bake

I'm someone who enjoys traditional breakfast foods at any time of the day, but if you prefer not to have breakfast for dinner, this makes a great weekend brunch.  Just start it when you first get up, and in a couple hours it'll be ready! 

• 1 C frozen hash brown potatoes
• 1 C shredded cheddar cheese
• 3 slices bacon, cooked and crumbled
• 3 eggs
• 1 Tbsp milk
• 1/4 tsp salt
• 1/8 tsp pepper

1.  Spray the inside of a 1 1/2 quart slow cooker with cooking spray.  Pour potatoes, cheese, and bacon into slow cooker, stir briefly to combine.
2.  Beat together eggs, milk, salt, and pepper until well mixed.  Pour over mixture in slow cooker, stir briefly to distribute potatoes, cheese, and bacon throughout eggs.
3.  Cover slow cooker and cook on HIGH for 2-3 hours or on LOW for 4-5 hours, until well set.

Robyn's notes: I used Southern-style hash brown potatoes, because it was what I had on hand, but the shredded will also work just as well.  I also used a four-cheese Mexican cheese blend because again it was what I had on hand.  If desired, add chopped green onions when combining potatoes, cheese, and bacon.  I thought this would be only ok, but I actually enjoyed it quite a bit.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Cinnamon-Sugar Chayote Pies

A squash usually used in savory preparations, chayote can also shine as a dessert.

• 2 servings pâte brisée or purchased pie dough
• scant 1/4 C brown sugar
• 1 Tbsp flour
• 1/4 tsp cinnamon
• dash salt
• pinch nutmeg
• 1 medium chayote squash

1.  Preheat oven to 425°F.  Roll and cut two circles of crust for the bottom of the pies.  Press into bottom and up sides of two mini pie pans or tart dishes. 
2.  In a small bowl, combine sugar, flour, cinnamon, salt, and nutmeg.  Peel and slice chayote into small pieces, coat pieces with sugar and flour mixture.  Place seasoned chayote pieces into crusts, layering them well above the top level of the pie pan (squash will sink during baking due to water loss).
3.  Cut circles for top crusts or strips if a lattice top is desired.  If using a circular top crust, use a sharp knife to cut slits in several places.  Crimp edges of crusts together with the tines of a fork or with fingers.  Sprinkle top with a small amount of additional sugar. 
4.  Place pans on a baking sheet for easier handling and bake at 425°F for 18-22 minutes.  Allow to cool 5 minutes before serving.

 Robyn's notes: nice as something a little different, but won't replace apple pies for me, mainly because the chayote stays crisper than I prefer.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Pâte Brisée

This pie dough can be used for savory or sweet pies, and once prepared can be kept in the refrigerator for 5 days or the freezer for up to 3 months. 

• 1/2 C flour
• 2 Tbsp cold butter
• 1 Tbsp cold shortening
• 1/4 tsp salt
• 2 Tbsp ice cold water, as needed

1.  Place flour, butter, shortening, and salt in a bowl.  Cut the butter and shortening into the flour until it is the size of peas.  Add 4 tsp of water and stir lightly with a fork until it just starts to form moist clumps, adding a bit more water, if necessary.
2.  Divide the dough into two flattened discs and wrap them individually with cling film.  Chill the dough at least 30 minutes before rolling as directed in recipe.

Robyn's notes: this dough worked quite well for me, and I enjoyed the flake and flavour of it.  If it's been frozen, thaw by leaving it in the fridge overnight first.  The recipe makes enough dough for a top and bottom crust for one small pie.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Enchiladas

A very special family recipe!  My late maternal grandpa was in the US Army Air Forces (the predecessor to the US Air Force) during WWII, and the wife of one of his friends in the USAAF had the original recipe.  When she made it, it was meatless, but my grandmother added ground beef, and we've been making it ever since.  I'm so spoiled by these enchiladas--and especially by the sauce--that I don't ever order enchiladas in restaurants, because I know they just won't be as good as the ones I grew up on! 

Sauce

• 3 Tbsp flour
• 1/2 tsp garlic salt
• 3 Tbsp vegetable oil
• 2 Tbsp Gebhart's Eagle Brand* chili powder
• 1 1/2 C water

1.  Combine flour and garlic salt in a small bowl, set aside.  
2.  In a medium saucepan, heat oil over high heat; stir in flour mixture.  Reduce heat to medium or medium-high and cook for 1 minute.  Do not allow flour to brown. 
3.  Remove pan from heat and stir in chili powder; when thoroughly blended, return to heat and immediately stir in water.  Stir until it is a smooth consistency--do not allow chili powder to burn. 
4.  Simmer, stirring occasionally, for 15 minutes. 

Enchiladas

• 1/4 lb ground beef
• 3 green onions, diced
• 2 1/2 C shredded Monterey Jack cheese
• 4 corn tortillas

1.  While sauce simmers, brown ground beef.  Add salt and pepper to taste if preferred.  Preheat oven to 350°F.
2.  Drain fat from meat and allow to cool.  Add onions and two-thirds of cheese and stir thoroughly. 
3.  Warm tortillas (see notes, below).  Divide the meat mixture evenly between the tortillas and roll each one.  Place rolled enchiladas, seam side down, in ungreased baking dish.  Pour sauce over all, and top with remaining cheese.
4.  Bake enchiladas 10-15 minutes at 350°F or until sauce bubbles and cheese melts.  Serve hot. 

Robyn's notes: to warm tortillas, place them between dampened paper towels, then microwave on high for 1 minute.  If a microwave is not available, remove from package and place in a brown paper back.  Sprinkle the outside of bag with water and place in preheated oven for 5 minutes.  Chili powder brand is important in this case.  The enchiladas can be made with another brand, but they really won't taste as good.  Each family member has tried, friends have tried, it's just not worth the substitution.  Gebhardt's is not always available (I can't get it at the markets in my area), but it can be ordered online in reasonably-sized packages, and is usually found at larger stores.  The sauce will make more than needed for four enchiladas, but can't really be reduced any further.  The leftovers are great drizzled over scrambled eggs, or baked chicken.  Watch me demonstrate this recipe, with a special guest, on youtube!

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly