Bacon and Hash Brown Egg Bake

Ingredients

© 2017 ®/TM General Mills All Rights Reserved

1
lb bacon, cut into 1-inch pieces
1
medium onion, chopped (1/2 cup)
1
medium red bell pepper, chopped (3/4 cup)
1
package (8 oz) sliced fresh mushrooms
2
tablespoons Dijon mustard
1/2
teaspoon salt
1/2
teaspoon pepper
3/4
cup milk
12
eggs
1
package (2 lb) frozen hash browns, thawed
2
cups shredded Cheddar cheese (8 oz)

Steps

  • 1
    In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
  • 2
    Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
  • 3
    Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.
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Cotija Crusted Tilapia With Avocado Cilantro Cream

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Ingredients
  • 4 tilapia fillets, cut into strips
  • 1/2 cup(s) Hill Country Fare Whole Wheat Bread Crumbs
  • 1/3 cup(s) finely grated Cotija cheese
  • 1 Tsp lime, zested
  • 1/4 Tsp pepper
  • 2 eggs, beaten
  • 1/2 Large Hass avocado
  • 1 cup(s) non fat plain Greek yogurt
  • 1/2 cup(s) cilantro
  • 1 Tbsp lime, juiced

Instructions

1

Rinse tilapia under cool water and pat dry with paper towels. Set aside.

2

Preheat oven to 400ºF. Line a baking sheet with foil and set aside.

3

In a medium size bowl combine bread crumbs, Cotija cheese, lime zest and pepper. Mix well.

4

Pour eggs into a shallow dish.

5

Dip tilapia in egg, turning to coat both sides. Gently shake off excess egg then dredge in cheese and bread crumb mixture. Toss until completely coated. Place on prepared pan.

6

Continue until all the tilapia has been breaded. Discard any remaining bread crumbs.

7

Bake approximately 15 minutes, turning half way through cooking.

8

Meanwhile, combine avocado, yogurt, cilantro, and lime juice in a blender or food processor. Blend until smooth.

9

Serve tilapia with avocado cream sauce.

Copyright © 2016 H-E-B

Cherry Topped Chicken

 

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  • Cherry-Topped Chicken Recipe

    TOTAL TIME: Prep/Total Time: 15 min.
    MAKES:4 servings
     Ingredients

    Directions

    1. Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink.
    2. Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken.Yield: 4 servings.
    Credit  Originally published as Cherry-Topped Chicken in Simple & Delicious September/October 2006, p35 Taste of Home

Closed: Cookbook Giveaway: Fast Fixes with Mixes

CookbookCookbook one
Hello Yall,
Spring is peeping out of the dark clouds here in Austin, Texas.
It is always nice to share and when I found this cookbook at Half Price Books I knew it was the one.
Did you ever wonder how to prepare food using all of those mixes you see at the grocery stores?
Me too, so I found these books, one for my collection and one to share.
Fast Fixes with Mixes has 314 delicious no fuss recipes for breakfast, main dishes, and desserts.
Each recipe is from their magazine Taste Of Home which I have enjoyed for years now.
Good Luck and Happy Eating,
Nana
Cookbook Giveaway:
Taste of Home Fast Fixes with Mixes
256 pages
Giveaway rules:
1.  Follow this blog
Just look for the follow at the top of the blog and click on it.
2.  Leave a comment.
Do you use prepared mixes when you cook?
Leave your email address or twitter handle so I can contact the winner.

U.S. residents only.   Winner will have 48 hours to contact me. Ends 4/26/14

February Fish: Baked Bass Filets

Free Bass Fish Pictures | Bass Fishing For Computer Wallpaper | PicsWallpaper.com

Baked Bass Filets
Ingredients

2 or 3 lb. bass fillets (not over 1 inch thick)
1/2 c. melted butter
Juice of 1 lemon
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder

Directions
Rinse bass fillets in cold water, pat dry with paper towels. Place fillets in a single layer in a baking dish.
Mix lemon juice and spices with melted butter. Brush both sides of fish with the mixture. Bake uncovered in a 350 degree oven for 20 to 25 minutes (depending on size of fillets).

Credit: COPYRIGHT © 2014 The FOURnet Information Network. Photograph courtesy of PicsWallpaper.com.

Dressing Recipes: Dijon Mustard Dressing & Honey Garlic Vinaigrette

Dijon Mustard Dressing
1 egg
1/8 cup olive oil
1/8 cup red wine vinegar
Salt and pepper to taste
1 Tablespoon Dijon style mustard
Pinch of sugar

Coddle the egg by placing in a bowl of hot tap water and let stand for 15 minutes.
Place all ingredients in a food blender, and mix. Makes 3/4 cup

Honey Garlic Vinaigrette
Original recipe makes 8 servings
1 cup vegetable oil
1/3 cup apple cider vinegar
3 tablespoons honey
2 cloves garlic, minced

In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

Recipe: Vegetable Dip

Vegetable  Dip
Ingredients
1   cup light mayonnaise
1/2  teaspoon lemon juice
1/4  teaspoon salt
1/4  teaspoon paprika
1  teaspoon chopped onions
1  teaspoon salad herbs ( I like Mrs. Dash)
1   teaspoon garlic salt
1  teaspoon dried chives
1/8  teaspoon curry powder
1/2  teaspoon Worcestershire
1/2  cup light sour cream

Directions
Mix together, chill for 30 minutes then serve with raw vegetables.
Serving suggestions: carrot slivers, broccoli, cauliflower, celery, or cherry tomatoes.
Tip: Pick your favorite vegetable as all would taste great with this dip.

Credit: From my private collection of cookbooks dated 1990 issued by Women’s Circle magazine.

Recipe: Stove-Top Turkey Casserole

Stove-Top Turkey Casserole

This no-bake casserole is a great way to use leftovers

Prep time: 2 minutes
Cook time: 5 minutes
Yield: 4 servings
Ingredients
10.75-oz can cream of potato soup
1/2 cup water 10-oz package frozen peas and carrots, thawed
2 cups leftover turkey, diced
1 cup croutons
3/4 cup (3 oz) shredded reduced-fat cheddar cheese
Directions:
1. Combine soup, water, peas and carrots, and turkey in a large nonstick skillet. Cook over medium-high heat for 3 minutes, stirring occasionally. Add croutons, stir to combine. Sprinkle shredded cheddar over casserole. Cover, reduce heat to low, and cook another minute, until cheese is melted. Remove skillet from heat and let stand for 1 minute so flavors develop.

Per serving: 289 calories, 11 g fat (5 g saturated), 804 mg sodium, 73 mg cholesterol.

Cooking tip: You can substitute leftover chicken or ham, and/or switch soup to cream of mushroom.
Credit:  By Patty Santelli, Photograph by Tina Rupp.

Slow Cooker Recipe: Gruyère Bacon Dip

Gruyere Bacon Dip

Gruyère Bacon Dip

Serve this dip with assorted vegetable dippers. It’s also tasty as a condiment spread on turkey burgers.
1/2 cup chopped onion
Cooking spray
4 ounces shredded Gruyère cheese (about 1 cup)
1/2 cup canola mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground black pepper
1 (8-ounce) block fat-free cream cheese, softened
2 tablespoons chopped green onions
4 center-cut bacon slices, cooked and crumbled

Directions

1. Heat a large nonstick skillet over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Remove from heat.
2. Place onion in a 2 1/2-quart electric slow cooker coated with cooking spray.
Add cheese and next 5 ingredients (through cream cheese).
Stir until blended. Cover and cook on LOW for 1 1/2 hours or until cheese melts, stirring after 45 minutes.
Top with green onions and bacon.

Credit: Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.

Who Is Supper With Nana?

Hi Yall,
I want to share with you my process to accumulate recipes for Supper With Nana.
You will see descriptions in the titles such as Plan Ahead, this means it will take either time to prepare or cooling time. Since everyone is in a hurry to get supper on the table these are recipes that I rarely include but find worth the wait when I do.

Most recipes are fast, easy, and range from entrees to desserts.
Our family enjoys sweets so I balance out items we enjoy from puddings, to muffins.

I gather these recipes from all forms of media, from all over the web, to recipe books, magazine articles, and our families favorites.
Every effort is made to state the copyright for each photograph and recipe I share.
I am determined to give credit to the original source. At times that is not possible when the source if from Pinterest. So I will state that source instead.
Supper With Nana recipe categories:
Slow Cooker/Crockpot
Main dishes
Meat
Vegetables
Gluten Free
Diabetic Friendly
Desserts
Vegetables
Breads
Sides
Kids favorites
Southern Dishes
Soul Food
Low Fat

I hope you come often for the recipes, read my reviews, and enter my giveaways.
Please leave a comment you can find me also on Twitter ,Facebook and Pinterest.
Thanks and Happy Dining,
Nana