Papa's Egg Casserole and my version

large egg casserole

Easter is next week so I'm posting my egg casserole recipe.  I made this last month and will most likely make it for Easter.  This is one of our family favorites.  It started when my girls were little and their grandfather, Papa, made it with a can of green chilies and canned milk added to eggs and cheese.  I have revised the recipe several times and now make it with lots of fresh vegetables and regular milk added to the eggs and cheese and don't use the canned chilies at all but use fresh sweet peppers instead.  I'm including both versions in this post and both are very tasty. I usually make it in a large rectangle Pyrex dish but this last time I made 2 smaller casserole dishes and that seemed to work better for us.  I also added cooked bacon which was a great addition.  As with the majority of my recipes, it's very versatile and can add whatever you have on hand and then change it up the next time you make it.  I almost always include zucchini, broccoli and spinach but have added other vegetables as well depending what's in season or that I have on hand in my freezer.  I've also changed up the cheese as well adding gouda, white cheddar or again whatever I have on hand. Here's the recipes:




Papa's Egg Casserole

1 lb grated cheddar cheese
1 lb grated Monterey Jack cheese, or bag of shredded blend
8 to 10 eggs
5 oz evaporated milk or can use regular milk

bottom veggie layer

4 oz can chopped green chilies

 Bamah's variations

2 T sofrito, 1/2 to 1 t seasoned salt, pepper, turmeric and parsley

10 eggs

1/2 c milk

1 lb grated cheddar cheese and 1 bag shredded blend cheese

1/2 cup each of fresh chopped veggies, onion, garlic, sweet peppers, yellow squash, zucchini and broccoli.  Sauté in skillet or microwave

until tender, 5 to 10 minutes. 

Also fresh tomatoes,  spinach or kale. Cooked chopped bacon can also be added

Beat eggs, add milk and seasonings in bowl. Assemble in large casserole dish, (or 2 smaller casserole dishes) starting with cooked veggies, add egg mixture, chopped tomatoes, spinach or kale and cheese, stirring a bit.  Bake at 300 for 45 minutes to 1 hour or until set and eggs cooked through.
Enjoy, Bamah

topped with cheese

smaller egg casserole with bacon

Cauliflower "Rice"

ready for the freezer

I'm tagging this post as Farmers market addiction as well as recipes since I discovered cauliflower "rice" by following Murphy Farms on Facebook.  I also follow the Lawton Farmer's market and several of the farmer's home pages on Facebook.  Stalking farmers, yep, that's me.  Last month I saw another customer post pictures of her baggies of "rice" ready for her freezer so immediately looked up how to do that online. I'm always looking for more ways to use fresh vegetables in my cooking. I have a freezer full of baggies of fresh vegetables cut up and ready to be added in to whatever I'm cooking plus have been able to continue throughout the winter to get fresh local produce from Murphy Farms.  They have an organic farm in Walters with several greenhouses so are able to grow year around and bring in produce each week to Cameron University for people to purchase.  I pretty much have gone every Saturday so have kept my freezer stocked plus cooked for the week with what's in season.  I like chopping in small batches, I feel I have a better control over consistency. My absolute favorite tool is my Tupperware Chop and Prep Chef, I call it my lawnmower since it has a pull handle and is perfect for me. I have several baggies of roughly chopped cauliflower in my freezer that I've been throwing in whatever I'm cooking for the week along with everything else.  On average, all my recipes have 5 to 10 fresh veggies added in some type of chopped form. I was making yellow rice that weekend so thought I'd try reducing the rice and adding in the cauliflower "rice" and it turned out great.  I'm always looking for ways to reduce carbs so the last time I had made my yellow rice I added quinoa and it was good but not the same consistency I wanted and the cauliflower "rice" turned out perfect. I made a large pot of yellow rice (my recipe is on a previous post) and only added 2 cups of instant rice and added about 1 1/2 cups of cooked cauliflower "rice", about 10 vegetables, smoked sausage and cheese. My husband noticed I was finely chopping cauliflower and had it in a container sitting on the counter and looked like rice so he figured it was going in the yellow rice but he said he couldn't really taste it.  He doesn't really like cauliflower and won't eat it by itself but when I mix it in like this he was fine with it.  This last weekend I bought more cauliflower so used some for roasted vegetables and added some  chopped to pasta salad and the rest I finely chopped for the freezer (raw) for future rice dishes. To cook the "rice", saute in 1 T of oil, I used olive oil, seasoned salt and pepper, covered 5 to 10 minutes, stir so it doesn't stick then add to whatever dish desired.  I haven't used it by itself yet but will probably just keep doing half rice and half  cauliflower "rice".  I hope this inspires you to try it.
Enjoy
Bamah



chopping process

 

 

My lovely Tupperware chopper

finely chopped "rice"

Succotash Chili

For February's post I'm sharing one of my most versatile recipes, succotash chili.  I make this several times during the year and almost never make my old chili recipe, I love this one with lots of veggies.
Depending what I have on hand determines what goes in the chili as far as meat, beans and vegetables which makes it very versatile and I try to use fresh or frozen tomatoes (or some I have canned myself) so use mostly fresh ingredients with only a few cans of beans, tomato sauce and paste. The majority of the vegetables I chop up really fine so there could be up to 10 vegetables included all fresh or that I had cut up and frozen.  We usually eat our chili over rice and topped with shredded cheese. It freezes beautifully and can be used for several other recipes as well.  One of our favorite is slow cooker enchiladas which is just layering flour tortillas, shredded cheese and chili in a crock pot and cook on high for 4 hours or low for 8.  It can also be done as a casserole, same layering process and cooked in microwave 10 to 15 minutes or in oven at 350 for 30 minutes. I've also added fresh chopped spinach between layers in the crock pot and casserole versions which is really good.  Another option is Frito pie which is just corn chips layered with chili and shredded cheese in casserole dish and microwaved 10 to 15 minutes or cooked in oven at 350 for 30 minutes. I made a chili/cornbread casserole recently (will post recipe at another time) but left over chili would work for this one as well.  In a casserole dish put chili, top with shredded cheese and in separate bowl mix together 2 boxes of Jiffy cornbread mix with 1 c milk and spread over chili/cheese mixture then bake in oven at 375 for 30 to 35 minutes. And yet another option is to top nacho chips with chili and cheese for a snack or light meal. I usually cook on Saturdays for the week and when I make chili I always make enough to freeze for one or more of these recipes/options for later.
Now for the recipe:




Succotash chili

1 onion chopped
1/2 c sweet peppers, chopped
1 to 2 cloves garlic, minced
1 to 1/2 c eggplant, shredded
1/2 c zucchini, chopped
1/2 c yellow squash, chopped
2 c fresh cut off cob or frozen corn
2 c tomatoes, chopped
1/2 c carrots, shredded
1/2 c celery, chopped
1 to 2 lbs hamburger meat, cooked and drained
1 can tomato paste
1 to 2 T chili powder
1/2 t turmeric
1/2 t paprika
1 t each seasoned salt and pepper
1 T parsley
1 t each garlic, garlic and onion, onion
1/2 t cumin
2 T Worcestershire sauce
2 t spicy mustard
2 T sofrito
1 can black beans
1 can great northern beans
can also add kidney and/or garbanzo beans


In large stock pot, cook chopped vegetables in a little oil and 1 c
water adding salt and pepper until tender. Add tomato paste, beans and
seasonings with 2 cups water and cook about 30 minutes. Add cooked
meat and more water as needed.  Cook on low 1 to 2 hours until
thickened adding more seasonings as needed. Serve with shredded
cheese and/or cooked rice. Freezes beautifully.

 Enjoy,
Bamah

corn bread/chili casserole

Yellow rice aka Jello rice

My plan for this year is to post at least once a month so for January I'm sharing my Yellow Rice recipe also known at my house as Jello Rice.  About 15 years ago my friend who speaks Spanish gave me the basic recipe, since her Y's sounded more like J's my young daughters started calling it Jello rice which stuck and became family favorite. This is such a easy and versatile recipe plus freezes beautifully.  I probably make it once a month or every other month.   It's evolved over the years, I used to use just canned beans and not much other vegetables but as with all my recipes it's now full of fresh vegetables from the farmer's market.  The beauty of this recipe it's so versatile, by adding different combination of vegetables (canned, frozen or fresh), whatever you like or have on hand (leftovers work great too, especially salsa or beans). It can be made a total vegetarian option or add meat such as chicken, ham or smoked sausage.  I've tried it with ground beef but we didn't like it so mostly I make it with smoked sausage or chicken.  I made it this last weekend and added 1/2 cups of quinoa to the 2 cups of instant rice to make it a little healthier along with 9 fresh vegetables (onion, kale, eggplant,carrots, sweet peppers, tomatoes, corn, broccoli, and sugar snap peas) 2 kinds of canned beans and smoked sausage topped with shredded cheese.  It turned out very yummy.  It can be eaten by itself or added to flour tortillas to make burritos adding sour cream, fresh spinach, guacamole, salsa, extra cheese or whatever toppings you like.  Here's the recipe:

 Jello rice



2 to 3 c instant rice
2 to 3 c water (equal amount of rice and liquid)

1 chopped onion

1 to 2 cloves minced garlic or 1 t garlic powder

1/2 c chopped sweet peppers

1/2 to 1 c chopped carrots

1 c fresh or frozen corn

1/2 c chopped eggplant

1 c chopped squash or zucchini (or any fresh or frozen vegetable)

1 can black beans, drained

1 can great northern beans, drained

1 can kidney or garbanzo beans (or both), drained

cooked chicken or smoked sausage

1 to 2 chopped tomatoes

1 c fresh spinach or kale, chopped

2 pkgs Sazon seasoning

1 T each seasoned salt and pepper, parsley, turmeric, cumin

2 to 3 T sofrito

1 to 2 c shredded cheese (cheddar or Mexican blend)

cooked chicken or smoked sausage, cut up

optional 1/4 to 1/2 t chili flakes

Add sofrito and fresh vegetables (any vegetables would work), except beans and tomatoes, in pot and cook with a little olive oil and water (less than 1/2 c) until tender (about 20 minutes).  Add beans, tomatoes, seasonings, meat and water until heated through then add rice and cover on low for about 20 minutes, stir after about 10 minutes so it doesn't stick.  Check to see if rice is cooked and take off heat, add cheese and cover until melted. Serve as is or as filling for burrito with desired added toppings such as sour cream, salsa or guacamole. Freezes beautifully.

Enjoy

Bamah

yellow rice with chicken

yellow rice with smoked sausage

Sausage ball recipe

A final recipe post for this year is one of our family favorites, sausage balls.  I'm not sure how long I've been making these but ever since my daughters were little girls so over 20 years. I cut the original recipe out of a magazine that was an advertisement for Jimmy Dean sausage and taped it into my main family cookbook with all our holiday traditions. I've changed it up over the years adding more vegetables, of course, and I use Blue and Gold sausage.  I buy it every year from someone selling it at church or work, freeze it and save at least 1 roll for sausage balls.  Every year for Christmas Eve snack supper, sausage balls are made, usually a day or two ahead of time and almost always when there's another family member available to help. I've done it by myself before but it's more fun having someone else helping rolling the balls out. I have made them at different times of the year, usually upon someone's request, but mostly they are a Christmas tradition.  They work great as snacks by themselves or added to spaghetti or another veggie dish.  Also they freeze beautifully. Here's the recipe

Sausage balls

2 pounds sausage
1 box baking mix
4 to 6 c shredded cheddar cheese
1/2 c onion, chopped
1/2 c celery, chopped
1/2 c sweet peppers, chopped
1/2 c eggplant, chopped

1/2 c fresh spinach, chopped
 1/2 to 1 t each garlic powder, parsley, seasoned salt, pepper

Combine all ingredients in large bowl, adding more baking mix as
needed.  Form into 1 inch balls.  Bake at 375 for 15 to 20 minutes
until golden brown.  Cool and store in refrigerator.  Can be frozen
either raw or cooked. Makes 6 dozen.

Enjoy,

Bamah

Main dish green bean casserole

We are going out of town this Thanksgiving to spend it with my husband's family so I won't be cooking a huge meal this year for a change.  There's a great advantage to this but the down side is no leftovers so I have been making Thanksgiving themed food for dinner/lunches the last couple of weeks. I made a cornbread dressing casserole with chicken added which I will post about later and have baked sweet potatoes for my and my daughter's lunches.  This past weekend I made an updated green bean casserole with ham added for dinner.  I love green bean casserole and not sure why I only make it around the holidays but this recipe will change that.  My husband and daughter loved it and I was pretty please with myself as well.  I used fresh green beans from my freezer that I had put up from my farmers market purchases. I cooked them in a pot of water with onion, seasoned salt, garlic and pepper for 1 1/2 to 2 hours until tender. I saved the bean cooking liquid and froze it like broth in a freezer bag for a future soup. I make and freeze broth all the time. Homemade is so much better than canned and much lower in salt. My husband is on a low salt diet so I use very little salt in my cooking and mainly use seasoned salt. I sautéed some additional vegetables; shallots, garlic, onion, zucchini, and yellow squash in a little olive oil and added some of the bean liquid until the veggies were tender. My husband had told me "not to get carried away" adding too many vegetables, but I thought these additional ones worked well with the beans. I had a ham steak we cut up into bite size pieces and added in so it was more of a main than side dish. I put it all together in a casserole pan, added the traditional cream of mushroom soup and French fried onions, heated in oven for 30 minutes and dinner was done.

Main dish green bean casserole recipe


4 to 6 c fresh green beans (I had 2 quart bags full)
water to cover
2 onions, chopped
1/2 c green onions, chopped
1 to 2 shallots, chopped
1 to 2 cloves garlic, minced
seasoned salt and pepper
1 c zucchini, chopped
1/2 c yellow squash, chopped
1/2 c sweet peppers, chopped
2 T olive oil
1/2 t garlic pepper
2 T parsley
2 cans cream of mushroom soup
1 can French fried onions
1 ham steak, cubed


In large pot cook green beans, 1 onion and enough water to cover, adding seasoned salt and pepper. Cook 1 1/2 to 2 hours until tender.  In skillet sauté in olive oil with a little bean cooking liquid added, other onion, shallots, green onions, zucchini, squash, garlic and sweet peppers, adding seasoned salt and pepper until tender. Drain green beans, (saving liquid if desired, freezes great) and combine with sautéed veggies in casserole dish with cubed ham, add both cans of cream of mushroom soup, garlic powder, parsley and a little more seasoned salt and pepper.  Gently stir until combined and top with French fried onions. Bake at 350 for 30 minutes until bubbly and heated through. 
Enjoy
Bamah

Watermelon rind preserves/jam

Watermelon rind preserves homage to Grandma

I'd planned to get several recipes posted this summer but somehow time got away from me and then I had computer issues. I had a busy summer of canning, making jams, pickles, salsa and relishes. I think I canned something every weekend for 3 months. I hadn't canned in years and had so much fun trying new recipes and reviving old favorite ones. In July I made watermelon rind preserves for the first time in years paying homage to my grandmother. I remember her making them when I was young and loving them. I don't remember if she made them every summer but it seemed that there were always jars of them in the cabinet. She didn't process them in a water bath but sealed the jars with paraffin wax which was popular at the time. She made several kinds of preserves and jams but didn't really do any canning, only using the wax. The watermelon rind preserves was always one of my favorites. Sadly, I don't have her recipe and I'm not sure she had one written down. She wasn't one for written recipes, she just did it. I used to ask her about written recipes and cook books to which she would just say that she didn't need a recipe for "just cooking groceries".  I looked in several of my cookbooks and online to come up with a recipe that worked for me. I decided to cook them in the crock pot similar to an apple butter recipe I have since it's best if they are cooked low and slow. It worked great, I just had to finish up on the stove for the last 30 minutes on medium heat to get the thickness I wanted. Grandma's always had small pieces in a syrup but I cooked mine longer and mashed them a bit with a potato masher because I like mine more spreadable. It was more of a jam consistency rather than preserves which is what I prefer. The majority of fruit spreads I've made come under a jam/butter/preserve combination. I like the fruit pieces so don't really do much jelly which is just the juice. I'm also on an all natural kick so only using natural pectin found in fruits and longer cooking times to get the "set" or consistency needed. Apples and citrus have natural pectin especially in the peals so I finely chopped a couple of small apples plus the zest and juice from 1 lemon (oranges work great too).  I made the preserves on one day, cooled them and put them in the refrigerator. I heated them up the next day to a boil them put them in sterilized jars and processed them in a water bath. I've done this with apple butter as well. I find it works best for me to do small batches when canning so I don't wear myself out. Eating my wonderful watermelon rind preserves/jam on my toast took me back to my childhood and breakfast with Grandma, wonderful memories.

Watermelon rind preserves/jam recipe


8 c watermelon rind cut into small pieces
cover with salted water and chill overnight, rinse
1 c lemon juice
zest from 1 lemon
1 c water
2 c sugar
1 t ginger
1/4 t cloves
1 t allspice
1 t cinnamon
1 grated green apple, peel included
sterilized jars


In large pot combine ingredients, cover and bring to boil over high heat, stir to dissolve sugar. Reduce heat to low and simmer covered for about 1 hour, stirring often, or until translucent.  Or put in crock pot, cook on high for 30 minutes then turn to low 8 to 10 hours or until tender.  The last 30 minutes does have to be on high on stove to thicken to consistency needed. If preserves wanted, put cooked rind in jars and boil syrup for 10 minutes to thicken then fill jars leaving 1/2 head space on top. If wanted more jam/butter consistency, partially mash with potato masher and put mixture in sterilized jars leaving 1/2 head space on top.  Process in water bath canner for 10 minutes after full boil reached. Let jars cool overnight then store in cook, dry, dark place.  Great spread for toast or biscuits.  Enjoy.

cooking in crock pot

finished jars