Wednesday, December 8, 2021

Make Ahead Holiday Breakfast Casserole


Assemble this casserole the night before for a simple, delicious breakfast on Christmas morning. 


  • 16 ounces pork sausage
  • 10 eggs, lightly beaten
  • 3 cups milk
  • 1 teaspoon salt
  • 6 cups cubed bread (try Jamesport Sourdough bread, cubed & stored in freezer)
  • 2 cups shredded sharp Cheddar cheese
  • 1/2 teaspoon black pepper
  • 1/2 cup diced red pepper
  • sliced green onion


  1. Butter a 9 x 13 x 2 inch casserole dish.
  2. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
  3. In large bowl, whisk together eggs, milk, and salt until thoroughly combined.
  4. Evenly distribute half the bread into the prepared casserole dish. Sprinkle with half the cheese, half the black pepper, half the red pepper, and half the sausage. Repeat layers.
  5. Pour egg mixture evenly over casserole.
  6. Cover and refrigerate overnight.
  7. When you're ready to bake the casserole, preheat oven to 325 F. Bake uncovered for 55-60 minutes, or until eggs are set. If the top begins to brown too quickly, loosely cover the casserole dish with foil.
  8. Sprinkle the casserole with sliced green onions. Serve warm.

Tuesday, August 24, 2021

Summer Chicken Salad



  • cooked chicken (about 1 cup) 
  • 1/4 chopped celery
  • 1/4 cup halved red grapes
  • 2 tablespoons chopped green onions
  • 2 tablespoons of chopped almonds or pecans (optional)
  • 1 tablespoon of chopped dill 
  • 1/3 cup mayo
  • 1/4 cup sour cream
  • juice of half a lemon
  • salt & pepper

1. Combine chicken, celery, grapes, green onions, almonds (or pecans), and chopped dill in a large bowl,  Gently toss to combine. 

2. Whisk together mayo, sour cream, lemon juice, salt and pepper to taste.  

3.  Pour the dressing over the chicken mixture. Cover and refrigerate 1-2 hours for flavors to combine. 

4.  Serve with lettuce on croissants or toasted bread.  

Thursday, August 12, 2021

Honey Glazed Chicken


Cooking with honey can be problematic because it burns so easily.  Wait until the chicken is almost done and then baste it with honey to give it wonderful flavor. 

  • Ingredients:

  • One 4 pound whole chicken
  • 1 cup lemon juice
  • 1 tablespoon extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • A few sprigs of fresh thyme
  • 1/2 fresh lemon, cut into wedges
  • 1/4 cup honey, heated to make it easier to brush

Rub the chicken with about two teaspoons of kosher salt, all around the surface of the chicken. Place the lemon juice and the whole chicken in a resealable plastic bag (like a large freezer bag). Seal the bag and move the lemon juice around to coat chicken.  Place bagged chicken in a bowl in fridge for 2 hours or overnight.  

Remove chicken from marinade and discard bag.  Pat the chicken dry. Rub with olive oil, salt and pepper.  Stuff cavity with lemon wedges and thyme.  

Roast chicken for 20 minutes at 400 degrees.  Lower heat to 350 degrees and roast 45 minutes.  

Remove chicken from oven and use a pastry brush to coat the chicken with honey.  Then roast for another 10 -15 minutes at 350 degrees.  Breast should reach 160 degrees and thigh should reach 170 degrees.  Brush the chicken with remaining honey one more time before removing from the oven. 

Allow chicken to rest 15 minutes, tented with foil, before serving.  

Friday, November 27, 2020

Turkey Shepherd's Pie

 Put the Thanksgiving leftovers to good use in a one-stop-shop pie for dinner. The dough can be made a day ahead and kept in the fridge or stored in freezer for up to a month. 

1-1/4 cups all-purpose flout
1/2 tsp kosher salt
6 Tbsp vegetable shortening, cut into pieces & chilled
3 Tbsp unsalted butter, cut into pieces & chilled

Turkey & Assembly
3-4 cups roasted turkey, shredded
1 cup of leftover gravy
1/2 tsp smoked paprika
2 cups of leftover mashed potatoes (or mashed sweet potatoes)
half & half, for brushing

Mix flour and salt in a large bowl with a fork to combine.  Add shortening and butter and toss to evenly coat.  Use two forks to smash butter and shortening, pressing into dry ingredients until some pieces are flat & thin, and a few large & chunky. Drizzle 1 tablespoon of ice water over mixture and stir with a fork.  Knead dough gently in a bowl until it comes together.  

Turn dough onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges.  Press into a disc about 1 inch thick.  Wrap in plastic wrap and chill 1 hour in fridge.   

 To assemble:  let dough sit at room temperature for 5 minutes and then roll out on a lightly floured surface to a 10-1/2 to 12 inch round.  Place dough in a 9-inch pie pan or a 10-inch cast iron skillet (you want dough to be 1-1/2 inches wider than pan).  Allow dough to fill pan and crimp edges as desired.  

Arrange meat evenly in dough and cover with gravy.  Mound potatoes over meat.  Using a wet knife or spoon, spread to edges, covering meat completely.  Create decorative ridges in the potatoes with a fork, if desired. Sprinkle with paprika.

Brush dough with half & half.  Bake pie until crust is golden brown, 35-45 minutes.  Let cool 15 minutes.  Serve with cranberry sauce!  

Thursday, November 19, 2020

Poached & Roasted Turkey

This turkey recipe ensures juicy meat and a crackling brown skin by following a traditional process from Bresse, the French capital of poultry. It involves first poaching the bird, then roasting it the next day.

1 quart turkey stock
4 medium carrots, roughly chopped
3 onions, thickly sliced
1 head of garlic, peeled
butter, or duck fat (if available)
organic turkey, 14-16 lbs
salt & pepper

Combine the stock, carrots, onions and garlic in a stock pot large enough to hold the turkey.  Fill it with water up to half-way.  Bring to boil over medium-high heat.

While the stock heats, rinse the turkey and, starting at the neck, carefully seperate the skin from the breast and upper thighs with your fingers, being careful not to tear the skin.  Rub butter or fat all over the outside, in between the skin and flesh.  Truss the turkey.  (This is note mandatory, but makes it easier to handle the bird later.)

When the stock begins to boil, generously season it with salt and pepper.  Add turkey to pot and adjust heat so it simmers.  Cover the pot with a lid and make sure the turkey is submerged.  Simmer for 40 minutes, then remove pot from heat and let turkey slowly cool to room temperature in the broth, up to 4 hours.  Refrigerate turkey still in pot.

The next day, preheat oven to 475 degrees F.  Take the bird out of the pot, place it on a rack in a roasting pan and roast it in the oven for 30 minutes.  Turn the oven off, leaving bird inside for about an hour. 

When you are ready to eat, the turkey will be perfectly cooked and nicely roasted.  Be sure to strain and save the left-over stock for soup. 

Wednesday, October 28, 2020

Beet-Pickled Curried Deviled Eggs


For the pickled beets:
1 cup water
1/2 cup vinegar
2 beets, peeled and sliced
1 shallot, chopped
1 tsp sugar
1/2 tsp whole black peppercorns, lightly crushed
1/4 tsp fennel seeds, lightly crushed
1/4 tsp mustard seeds, lightly crushed
1 tsp sea salt

For the curried deviled eggs:
  • 6 boiled eggs
  • 3 Tbs mayonnaise
  • 1 1/2 Tbs Greek yogurt
  • 1 1/2 tsp curry powder
  • 3/4 tsp brown mustard
  • 1 garlic clove, pressed
  • salt and pepper to taste
  • chopped fresh dill
  • chopped pickled beets to garnish (optional)

To make the pickled beets:
  1. Peel the beets, slice in half, and then slice each half into thin pieces.

  2. In a mortar and pestle, lightly crush the black peppercorns, fennel seeds and mustard seeds.

  3. Mix all pickling ingredients, including the beets in a pot, and bring to a boil. Reduce heat and simmer for 10 minutes.  Let cool, and store in the fridge indefinitely. 

To make the deviled eggs:
  1. Halve each egg, and remove the egg yolks to a bowl.

  2. Place the egg halves in a jar, and pour the pickling beet juice over them.  Let sit for 10-20 minutes. 

  3. Mash the egg yolks with a fork, and add the mayo, yogurt, curry powder, smashed garlic, and mustard.  Taste and adjust the salt and pepper if needed.  Optionally, add some chopped fresh dill, and/or chives.  

  4. Once the egg halves have been dyed a pretty shade of magenta, remove from the marinade, and drain.  Fill each half with the curry-mayo filling, and garnish with some of the pickled beets, chopped very finely, and more fresh dill.

Wednesday, October 7, 2020

One Hour Whole Roasted Chicken


  •  3 ½ - 4 ½ pound whole chicken, neck removed
    1 lemon, cut in halved
    1 head of garlic, halved
    Few sprigs of thyme, rosemary, parsley, sage
  • 5 tablespoons salted butter, melted
  • 2 tsp EACH: salt & pepper


1.  Position a rack in the center of the oven & preheat the oven to 425ºF. Place the chicken on a cutting board and pat dry using paper towels. Season the inside of the cavity with ½ teaspoon of salt. Place the lemon halves, garlic head, and herbs inside the cavity. Place the chicken breast-side up in a large cast-iron skillet or an oven-safe frying pan. Sprinkle the chicken with the remaining 1 ½ teaspoon of salt all over.

2.  Melt the butter in the microwave and using a pastry brush, brush half the butter generously all over the chicken, save remaining butter do not discard. Sprinkle with pepper.

3.  Roast chicken for 20 minutes, remove from oven, brush on the remaining butter mixture. Place the chicken back into the oven and continue roasting for 25 minutes. Insert a meat thermometer into the thickest part of the thigh and check to make sure it registers at 165 degrees F. Continue to roast for an additional 10-15 minutes for 4 to 4-1/2 lb chicken. Remove  from the oven and allow for it to rest for 15-30 minutes before carving.