When you want to make a hearty breakfast, but don’t feel like dirtying up several pans for bacon, eggs and pancakes, this egg and hamburger casserole is the answer. Rolled into a nifty log, this salsa-topped egg dish has just the right hot and spicy flavor to begin a hard day hunting or hiking in the mountains – or sitting on the couch watching college football!
Ingredients:
6 eggs
1 cup milk
1/2-cup flour
1/2-cup grated (or shredded) cheddar cheese
1/4-tsp crushed red pepper flakes
Leftover meat from the Stuffed Green Peppers
Salt and pepper to taste
“The Salsa”
How to:
Beat the eggs in a bowl. Add the milk and flour and mix it all together well. Add the crushed red pepper flakes and the salt and pepper. Add the leftover meat from the Stuffed Green Peppers (if you don’t have this you can use leftover hamburger meat, bacon or sausage). Mix everything together with a fork – make sure the meat pieces are small.
Line a loaf pan with wax paper or parchment paper, so the paper hangs over the sides. Spray the paper with non-stick cooking spray.
Pour the egg mixture into the pan. Bake in a 375 oven for 12 to 14 minutes, until the edges begin to thicken and the center jiggles just slightly. Cover the top with the cheddar cheese and bake for an additional 3 to 5 minutes.
Remove the pan from the oven. Put on your oven mitts and then lift the parchment paper from the pan and set it on a cutting board. Take a spatula and gently lift up the egg loaf to release any portion stuck to the paper, but leave the loaf on the paper.
Roll the loaf into a log. Top with The Salsa. Cut into 1-inch sections and serve. (If you have trouble rolling it, as I did at first, you can just scoop it up and serve it).
Sunday, September 18, 2011
STUFFED GREEN PEPPERS
We may be Rednecks, but as the title of our blog says, we’re sophisticated! One fancy recipe we just love is our stuffed green peppers – it sounds extravagant, eh? Easy to make, these green peppers come out of the oven with a little crispness and a lot of flavor. We use white rice, but you can use brown rice if you want. You can even prepare these in advance; just stick ‘em in the fridge until you’re ready to bake.
Ingredients:
1 to 1 1/2-lbs hamburger
1 sweet onion
1 cup white rice
1 clove garlic, chopped
1 tsp garlic salt with parsley
1 tsp black pepper
3/4-tsp oregano
1 can diced tomatoes
1 small can tomato paste
Parmesan cheese, grated
4 large green bell peppers
How to:
Cut off the tops of the bell peppers and scoop out the insides. Rinse them out with water. Set the peppers inside a small glass baking dish (9x9 works well).
Mix the hamburger, onion and rice in a bowl. Add the garlic, garlic salt with parsley, black pepper and oregano. Use your hands and really work the ingredients together.
Fill the hollowed out peppers with the meat mixture. Don’t be shy here and fill them to the brim.
Pour a can of diced tomatoes over the tops of the peppers. It’s ok if it gets on the bottom of the dish.
Here’s the secret to the tastiest peppers – spread tomato paste over the tops of the meat. You can use a knife, but your fingers work better. Top the tomato paste liberally with parmesan cheese.
Bake on 350 for 1 hour.
Tip:
Use the meat from leftovers in a fantastic egg casserole for breakfast the next morning.
Ingredients:
1 to 1 1/2-lbs hamburger
1 sweet onion
1 cup white rice
1 clove garlic, chopped
1 tsp garlic salt with parsley
1 tsp black pepper
3/4-tsp oregano
1 can diced tomatoes
1 small can tomato paste
Parmesan cheese, grated
4 large green bell peppers
How to:
Cut off the tops of the bell peppers and scoop out the insides. Rinse them out with water. Set the peppers inside a small glass baking dish (9x9 works well).
Mix the hamburger, onion and rice in a bowl. Add the garlic, garlic salt with parsley, black pepper and oregano. Use your hands and really work the ingredients together.
Fill the hollowed out peppers with the meat mixture. Don’t be shy here and fill them to the brim.
Pour a can of diced tomatoes over the tops of the peppers. It’s ok if it gets on the bottom of the dish.
Here’s the secret to the tastiest peppers – spread tomato paste over the tops of the meat. You can use a knife, but your fingers work better. Top the tomato paste liberally with parmesan cheese.
Bake on 350 for 1 hour.
Tip:
Use the meat from leftovers in a fantastic egg casserole for breakfast the next morning.
EASIEST HAMBURGERS YOU’LL EVER MAKE
Grilled hamburgers are definitely a staple in this Redneck household. The meat is cheap and goes a long way. Now, there are all kinds of frilly recipes that have you adding exotic spices and such, but this one is by far the easiest and tastiest hamburger recipe you’ll ever come across. It’s also great for weekend camping and hunting camps.
Ingredients:
2 lbs hamburger
1 small onion
1/4-tsp salt
1/4-tsp black pepper
2 tbsp Worcestershire sauce
How to:
Finely chop the onion and add it to the hamburger. Add the salt and pepper and mix well with your hands.
Shape the meat mixture into large hamburger patties – no small burgers here, the bigger the better for the tastiest results.
Press your thumb into the center of the patties to create a little gully. Fill the gully with Worcestershire sauce.
Place the hamburgers on the grill. I look to cook them on indirect heat so they cook evenly. Cook on one side for a few minutes, this allows the Worcestershire to soak in and permeate the whole burger. Flip and cook on the other side for a few minutes. Ta da! The easiest burgers you will ever cook.
Ingredients:
2 lbs hamburger
1 small onion
1/4-tsp salt
1/4-tsp black pepper
2 tbsp Worcestershire sauce
How to:
Finely chop the onion and add it to the hamburger. Add the salt and pepper and mix well with your hands.
Shape the meat mixture into large hamburger patties – no small burgers here, the bigger the better for the tastiest results.
Press your thumb into the center of the patties to create a little gully. Fill the gully with Worcestershire sauce.
Place the hamburgers on the grill. I look to cook them on indirect heat so they cook evenly. Cook on one side for a few minutes, this allows the Worcestershire to soak in and permeate the whole burger. Flip and cook on the other side for a few minutes. Ta da! The easiest burgers you will ever cook.
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