Brussels Sprouts Asparagus Bacon with Honey Soy Sauce

  

Brussels Sprouts

Asparagus

2 packages uncured bacon

1/2 cup honey

1/4 cup coconut oil

2 TBSP soy sauce

4 garlic cloves minced ((1 tsp garlic powder)

1/2 tsp salt

1/2 tsp pepper

Pre-Heat oven to 400

Cut raw bacon into 1" pieces and separate.  Cook until done. While bacon is cooking continue with the following:

Wash and cut in half Brussels sprouts.  Put into a deep baking dish and bake for about 15 min.  Wash and cut into thirds the asparagus and set aside. 

In small pot add honey, coconut oil, soy sauce, garlic, salt and pepper.  Bring t a soft  boil over medium heat.  Do not use high of heat.  Boil for 5 min. stirring continually.  The sauce should thicken up just a little bit. 

Pull out Brussels sprouts from oven and add asparagus and bacon. Drizzle over the top half the sauce.  Bake another 15 min. Do not over bake or the asparagus will get too soft.  They are done when they are a bright green. 

Once vegetables are to your desired liking, remove from oven and pour remaining sauce over the top. 

Shrimp Paravicini

4 TBSP Olive Oil
4lbs Medium shrimp peeled and de veined (or pre-cooked)
3+ cups chopped tomatoes
1 cup white wine
6-8 garlic cloves sliced or minced
2 onions diced
2 cups heavy cream
1/4 cup butter
1 tsp salt
1/2 tsp pepper
2lbs fettuccine pasta (home made is best)

Heat oil in a deep pan over medium-high heat.  Add shrimp and cook abut 1 minute.  Add tomatoes, onions and garlic.  Splash with wine.  Increase heat to high for 3 min, stirring.  Add cream and butter.  Reduce heat and simmer about 1-2 min longer.  Serve over cooked pasta.

Baked French Toast

In a very large bowl, break apart desired type of bread into large pieces.  2-3 slices per person. Add 3-4 teaspoons cinnamon and mix. 

In a medium bowl, whisk 2 eggs per person.  Add 2 cups milk and whisk again. 

Get 1-2 blocks of Philadelphia cream cheese and cut into squares.

In a large deep baking dish, place a layer of bread and cream cheese.  Alternate back and forth until all bread and cream cheese is used with a layer of bread at the top. 

VERY slowly, drizzle the eggs over the top of the bread covering the entire dish. 

Bake at 375 about 20 min or golden on top.  Serve with syrup.


FRENCH TOAST

1 egg per person
cinnamon
sugar
vanilla
Brioche bread

Ham and Beans

Ham/Ham bone (boiled and fat removed, keep juice)
10 cups of soaked and cooked beans (fresh pinto is best)
6 garlic cloves minced
1 small can salsa
1 large can diced tomatoes (or dice up 8 fresh)
6 celery stocks chopped
1 yellow onion chopped
1 red onion chopped
1 large can Hominy
1 tsp pepper
1 Tbsp. Oregano
Salt if needed

In a large tall pot, boil ham bone with water almost covering bone. About 3 hours.  Remove all meat and take out large fat pieces.  Keep the juice. Add pre-cooked beans.  (OR pre-soaked beans un-cooked and cook longer) Add remaining ingredients and cook medium low additional 2 hours or until beans/celery cooked fully. 

Quinoa Egg Bake

Serves 10

1 1/2  cups uncooked quinoa rinsed
16 eggs
2 cans evaporated milk (or 2 1/2 cups milk)
2 Tbsp chopped fresh garlic
3 tsp chopped fresh thyme
1 tsp salt
1 tsp pepper
4 cups baby spinach packed, roughly chopped

2 cups finely shredded Romano Parmesan cheese

Preheat oven 350. Butter a large deep dish.  (If halving this recipe use an 8x8 metal or glass baking dish)  Add eggs into a large bowl and whisk.  Add all other ingredients BUT NOT the cheese into a large bowl and stir well.  Pour mixture into dish and jiggle slightly to settle the quinoa.  Cover tightly with foil.  Bake 45 min.  Remove foil and sprinkle all the cheese evenly over top.  Return to oven and  bake 15 min longer until lightly golden on top.  Cool about 5 min. 

Cheesy Sausage Biscuits

1 pound cooked sausage
3 cups multi-grain baking mix (Trader Joe's)
2 tsp garlic powder (2 cloves fresh minced)
1 1/2 tsp salt
2 tsp oregano
4 cups cheddar cheese
1 1/2 cups milk

Mix.  Scoop with large Pampered Chef scoop onto baking sheet lined with parchment paper. 

Bake 350 15-20 min or golden on top.