Hashbowns and Ham Casserole

I know what your thinking....

this is just ANOTHER breakfast

casserole's like all the others.

Well the answer to that is Yes and NO!

There are no fancy ingredients added.

It can be made ahead of time,

however it surely isn't necessary.

In fact I like it better if made fresh

the same morning you plan to serve it.

So....what makes this casserole so

different? And will make you want to make

it and taste it for yourself?

It is ALL in how you cook the ingredients.

That simple.

Let's get to the recipe, shall we?

 

Hash brown and Ham Casserole

4 Cups Hash browns~*

*I like to bake potatoes then shred.

However you CAN use frozen hash browns.

Just make sure they are thawed!

2 Cups Cooked Ham ~ diced

1 Med. White Onion ~ diced

1 (4oz.) Diced Green Chilies

3 TBSP Flour

1 C. Half/Half

4 Eggs

1 1/2 Cup Shredded Sharp Cheddar Cheese

Salt/Pepper

Butter

 

Preheat oven to 350

Start by melting 4 TBSP butter, pour over

the fresh (or thawed) hash browns, stir

until well coated. Add in salt/pepper to taste.

Now FRY in a skillet or cast iron until

brown and crispy. Place into a lightly sprayed

9x9" pan. Return back to the skillet

to saute' onion, chilies and ham until

onions are fork tender. Now place this

mixture over the hash browns in the pan.

In a small bowl beat together the

eggs, flour and half/half and cheese.

Finally pour this over all the other

ingredients in the pan.

Bake for 40 minutes, or until

golden brown around edges.

Let stand for 10 minutes before

serving. You are going to be amazed

at just how much flavor cooking your

ingredients before assembling them makes.

ENJOY!

Lark 

 

 

 

 



Creamy White Mushroom Sauce~ Smothered Chicken and Pasta

This is a basic white gravy with the added

richness of mushrooms and garlic.

You can also serve this over top some

grilled pork chops or a great steak.

Our family loves it served over pasta.

Yet I had some left over sauce that I

saved to use later on in the week,

this time I served it with rice.

It reminded me of mushroom risotto!

 

Creamy White Mushroom Sauce

1 (8oz.) Sliced Button Mushrooms

4 TBSP. All Purpose Flour

3 TBSP Butter

1 tsp. Garlic~ minced

1 C. Chicken Broth

1 C. Whipping Cream

1 TBSP Dijon Mustard

 

In a saucepan sauté  the butter and garlic.

Place the mushrooms and flour

into a plastic bag, toss to coat

the mushrooms.

Add them to the saucepan.

Whisk together the broth, cream

and Dijon mustard. Pour into the

saucepan, stirring until sauce thickens.

Now it's time to smother a grilled

chicken breast atop a bed of pasta.

*OR You choose a new combination

of how  to serve up this  creamy

 comforting mushroom goodness.

Crazy about Mushrooms,

Lark

 



Skillet Rhubarb Cobbler

Ever since I was given a

Lodge Cast Iron Skillet, I have been

thinking up Skillet recipes.

I cant say enough about how

much I love it! (as well as how

much I love the made in the USA

Lodge Company!) Now onto this

divine dessert. If you cant find

any rhubarb you can easily

replace it with a cherry pie filling.

Believe it or not, this is SUPER easy!

 

Skillet Rhubarb Cobbler

16 Large Marshmallows

2 C. Rhubarb

1/2 C. Sugar

1 TBSP. Lemon Juice

1 (18.5oz.) White Cake Mix

 

Start by mixing the rhubarb, sugar

and lemon juice together. Let set 15 minutes.

Now prepare the cake mix

as directed on the box. Set aside.

Place fruit filling in skillet, cook on med.

heat for 5 minutes, stirring constantly.

Remove from heat.

Place the marshmallows into the fruit

filling, push them down to the bottom

of the skillet.

Spoon the cake mix over top.

*I like to sprinkle a little bit of

cinnamon/sugar over the cake batter

before placing in the oven to bake.

Place into a 350 degree oven

bake for 30 minutes.

We like to serve it warm with a

scoop of vanilla ice cream.

The Flavor's of Summer,

Lark



Loaded Spinach Skillet Frittata

Have you ever noticed that during the hot

Summer days, you just don't ever want to

prepare a recipe for dinner that requires

you to turn on your oven?

At least that is how I feel.

(Yet, I seem to crave those dishes)

This recipe does call for the use of your oven,

however you only need in on for 15 minutes!

I can handle that!

If even 15 minutes seems like to much,

you can always serve this up for

breakfast!

 

Loaded Spinach Skillet Frittata

8 Egg's

1/2 C. Milk

1/2 lb. Fresh Spinach~ torn in pieces

1 (4oz.) Diced Green Chilies

1/2 C. Diced Cooked Ham

1/4 C. White Onion~ diced

1/2 C. Fresh Tomatoes ~ diced

1/2 C. Fresh Mushrooms~ sliced

1 C. Colby Jack Cheese~ shredded

Salt/Pepper to taste

 

Preheat oven to 450

In a 12" cast iron skillet place your

chilies, ham, onion, mushroom and

spinach. Cook on medium heat stirring often

until spinach is wilted and veggies are tender.

Then add in your tomatoes.

In a bowl beat together the eggs, milk

and salt/pepper.  Pour into the skillet,

you will NOT stir! Sprinkle the shredded

cheese over top. Turn down heat, and cook

until the egg around the edges of pan

are set. Then place into your oven and

bake for 15 minutes. **making sure the

center is cooked all the way through.

Let set for 5-8 minutes before serving.

ENJOY!

Lark