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.