Sunday, November 15, 2009

Broccoli & Sausage Egg Muffins

We eat this for dinner, because we like breakfast for dinner, but it could be used in the morning or as appetizers or for a brunch.
-6 large refrigerated biscuits (from a can)
-pinches of salt & pepper
-approx. 1 cup broccoli florets, cut up into small pieces
-approx. 3/4 cup cooked sausage links, cut up
(I really just guesstimate at how much broccoli & how much sausage to use. This is just what the recipe says. I have never actually measured it.)
-8 eggs
-6 TBS milk
-shredded cheddar cheese
-hot sauce (optional)
Preheat oven to 350 degrees. Spray muffin pan with cooking spray. Cut each of the biscuits into 8 mini triangles. Place 4 biscuit triangles into each of the 12 muffin cups.
Place even amounts of broccoli & sausage into each muffin cup. (each individual cup will be really full!)
Place eggs, milk, salt & pepper (I omit the salt just because I don't cook with it if I don't have to) into a mixing bowl. Beat until well blended. Pour egg mixture evenly into each muffin cup. Top with sprinkles of cheese. Bake for 30-32 min or until egg is completely cooked. We eat ours with hot sauce but Caiden likes his with ketchup.

Friday, November 13, 2009

French Dip Sandwiches

Alright, this one is delicious and super easy!!!

ATTENTION: This meal takes at least 5 hours of Crock pot cooking (unattended), so MUST BE STARTED AT LEAST 5 HOURS BEFORE YOU PLAN ON EATING.

-1 Roast
-32 0z Beef Stock (or the same amount of water with 2 or 3 beef Bullion cubes)
-1 Medium (2 small) Onions (rough Chopped)
-2 TBS Butter
-2-4 Cloves of Garlic, whole (depends on how much you like Garlic)
-1 Bay leaf
-Salt and Pepper to taste (start with a tsp and go from there)

French Baguette and cheese of choice


Combine all ingredients in a crock pot, put on high, and let it go all day. The longer the better. IF the liquid starts looking a little low (should cover about 1/2 the roast) add more water. Literally, if you start in the morning and leave it alone it will be ready by dinner. You know it's ready when you put a fork in it and it falls apart.

When the roast is done, pull it out of the crock pot and shred the entire thing. Then place the meat onto a slice of the french baguette with your favorite cheese. I love white cheddar for this, but provolone is good too, or Swiss. Or no cheese at all. Be sure to serve each sandwich with a portion of the Liquid from the crock pot to dip it in. Trust me, this one is DELICIOUS!!!

NOTE: If you don't have the 15 minutes it takes to make this in the morning, you can substitute everything but the roast for a packet of dry french onion soup mix and water. It will not taste the same, but will create the same yummy sandwich and take about 2 minutes.