Every month at school, a grade level team takes on making breakfast for the staff on the first Friday. I always make a casserole for our January breakfast and this year decided to make something a bit unheard of (at least to me).
Unfortunately I don't have a picture, I completely forgot to take one and it was all gone when I remembered, thats how yummy it was!
Ingredients:
9x13 casserole dish (aluminum works great, and easy cleanup!)
6 large eggs
2/3 cup milk (any kind will do)
8 oz crumbled feta cheese
1 cup tomatoes, diced (I used Strawberry Tomatoes, cherry and grape are good subs)
1 cup kalamata olives, sliced
4 oz frozen spinach (I used half of an 8oz bag I found in the freezer section)
20 sheets of phyllo dough
1 stick melted butter
Preheat the oven to 350ºF. Beat the eggs in a large bowl, you want to break them up and get them going before adding the milk, it is a pain to beat eggs with milk in them if they aren't broken up. Add milk and beat again to combine. Add tomatoes, spinach, and olives to the egg mixture.
Now for the tricky part, using a pastry brush, brush butter on the bottom and sides of the casserole dish. Lay down one sheet of phyllo dough in the bottom of the dish. Brush butter all over the top of that sheet. Keep adding one sheet at a time and brushing butter on the top of each sheet until you have 20 layers. This is a little time consuming but it helps make the casserole super special! ;0)
After you have 20 layers gently pour the egg, tomato, olive, and spinach mixture into the casserole. Top it off with the feta cheese and cover with foil, lightly not too tight.
Put into the preheated oven to bake. Mine took around 40 minutes to cook completely, but I checked it at 20 minutes and 30 minutes so opening the oven probably prolonged the whole cooking time. Look for the egg to be firm and cheese to be melted.
When it is done serve it up with a little drizzle of olive oil on the top. If your crowd does not like olives those can be left out and served on the side!
Enjoy, and don't forget to leave me your comments!
And as always, hold the nothing.
-Johnny
Wednesday, January 30, 2013
AMAZING Turkey Chili
So I am on this kick to make some low calorie, meals. So I was cooking one day and came up with this great big pot of turkey chili. It was pretty yummy if I say so myself. You need a very large pot, as this makes about 9-10 servings! You also need to either have 9-10 hungry mouths OR alot of room to store leftovers, they are great for lunch!
Looks delicious huh?
It only took me about an hour and a half to make, you can choose to cook longer though if you want the flavors to develop even more.
Ingredients:
2.5 Lbs ground turkey (can sub with beef)
2 medium yellow onions, diced
1 jalapeño,diced (can sub canned if you don't want to cut it yourself)
1-32 oz carton of chicken stock (can use water, or another type of stock)
2-14.5 oz cans of diced tomatoes
2-6 oz cans of tomato paste
1-15 oz can of black beans (I used low sodium)
3 tsp chili powder
1/2 tsp cayenne pepper
1 tsp crushed red pepper flake
1 tsp garlic powder
Salt & Pepper to taste
On medium high heat brown the turkey. At this point you may choose to drain the fat depending on the % meat you got. I use the 85% Meat 15% Fat so I drain off a portion of the fat. Once the meat is browned add the diced onion and cook for 3-5 minutes until they begin to become translucent. Add the jalapeño and add all of the canned foods at this point along with the chicken stock, and spices. Stir to combine all ingredients. Bring up to boil and then reduce and simmer on a low heat for about 45-60 minutes. Literally it is THAT easy!
At this point serve it up! And hold the nothing! Serve this up with a dollop of sour cream, or some crispy tortilla strips or chips, add some sharp cheddar cheese and green onions, what ever your favorite chili toppings may be!
Enjoy, and don't forget to leave me your comments!
And as always, hold the nothing.
-Johnny
It only took me about an hour and a half to make, you can choose to cook longer though if you want the flavors to develop even more.
Ingredients:
2.5 Lbs ground turkey (can sub with beef)
2 medium yellow onions, diced
1 jalapeño,diced (can sub canned if you don't want to cut it yourself)
1-32 oz carton of chicken stock (can use water, or another type of stock)
2-14.5 oz cans of diced tomatoes
2-6 oz cans of tomato paste
1-15 oz can of black beans (I used low sodium)
3 tsp chili powder
1/2 tsp cayenne pepper
1 tsp crushed red pepper flake
1 tsp garlic powder
Salt & Pepper to taste
On medium high heat brown the turkey. At this point you may choose to drain the fat depending on the % meat you got. I use the 85% Meat 15% Fat so I drain off a portion of the fat. Once the meat is browned add the diced onion and cook for 3-5 minutes until they begin to become translucent. Add the jalapeño and add all of the canned foods at this point along with the chicken stock, and spices. Stir to combine all ingredients. Bring up to boil and then reduce and simmer on a low heat for about 45-60 minutes. Literally it is THAT easy!
At this point serve it up! And hold the nothing! Serve this up with a dollop of sour cream, or some crispy tortilla strips or chips, add some sharp cheddar cheese and green onions, what ever your favorite chili toppings may be!
Enjoy, and don't forget to leave me your comments!
And as always, hold the nothing.
-Johnny
Baked Teriyaki Chicken Thighs
This recipe is easy and versatile. I chose to do chicken thighs because they taste amazing and I have a freezer full but feel free to play with the meat, choose breasts, or pork, or beef whichever you like it will work. Also you can use boneless/skinless or any combination.
Ingredients:
4 Chicken Thighs- Bone in Skin on
1 Tbsp salt
2 tsp pepper (I love pepper you can cut back if you don't)
1 Tbsp Garlic Powder
2-3 Tbsp Olive Oil
Teriyaki Sauce (you can purchase this but why? It's so easy!)
8 oz soy sauce (low sodium is what I use)
4 oz water
1/2 cup brown sugar (light or dark, I can't tell a big difference)
Preheat oven to 425ºF. Place the chicken thighs in a dish large enough to hold them, they don't need too much room but also don't want to sit on top of one another. Drizzle with the olive oil and season both sides with the salt, pepper, and garlic. Bake in the oven for 20-25 minutes until cooked through. An instant read thermometer should read 165ºF when it is done. (Cooking times/temps of the meat will vary depending on the meat you have chosen, pork should be 150ºF, beef around 135ºF, and all poultry 165ºF)
While the chicken is cooking combine ingredients for the sauce in a small sauce pan. Cook on medium high heat stirring occasionally, you don't want this to burn or boil over, you'll have a big mess. (No one wants to clean up a big mess!)
When the chicken is finished pour the sauce over top. And that's it! There will be sauce left in the pan so go ahead and spoon it over top of your serving to add some more sweet/salty goodness.
Enjoy, and don't forget to leave me your comments!
And as always, hold the nothing.
-Johnny
Ingredients:
4 Chicken Thighs- Bone in Skin on
1 Tbsp salt
2 tsp pepper (I love pepper you can cut back if you don't)
1 Tbsp Garlic Powder
2-3 Tbsp Olive Oil
Teriyaki Sauce (you can purchase this but why? It's so easy!)
8 oz soy sauce (low sodium is what I use)
4 oz water
1/2 cup brown sugar (light or dark, I can't tell a big difference)
Preheat oven to 425ºF. Place the chicken thighs in a dish large enough to hold them, they don't need too much room but also don't want to sit on top of one another. Drizzle with the olive oil and season both sides with the salt, pepper, and garlic. Bake in the oven for 20-25 minutes until cooked through. An instant read thermometer should read 165ºF when it is done. (Cooking times/temps of the meat will vary depending on the meat you have chosen, pork should be 150ºF, beef around 135ºF, and all poultry 165ºF)
While the chicken is cooking combine ingredients for the sauce in a small sauce pan. Cook on medium high heat stirring occasionally, you don't want this to burn or boil over, you'll have a big mess. (No one wants to clean up a big mess!)
When the chicken is finished pour the sauce over top. And that's it! There will be sauce left in the pan so go ahead and spoon it over top of your serving to add some more sweet/salty goodness.
Enjoy, and don't forget to leave me your comments!
And as always, hold the nothing.
-Johnny
Welcome to my blog!
Hello everyone!
Luckily you've stumbled upon the best blog in the world! I am going to be sharing recipes that I have created, or recipes that are common to my family. I have always wanted to share my recipes and I thought this would be the best venue for such an adventure.
Please leave comments if you try and of my recipes, good or bad! I hope to compile the recipes in the future into a book. So give me any pointers that you may have or comment if any of you have ideas for recipes for the future of my blog! Tell me what you'd like to see, smell, and taste!
Enjoy and please, hold the nothing!
-Johnny
Luckily you've stumbled upon the best blog in the world! I am going to be sharing recipes that I have created, or recipes that are common to my family. I have always wanted to share my recipes and I thought this would be the best venue for such an adventure.
Please leave comments if you try and of my recipes, good or bad! I hope to compile the recipes in the future into a book. So give me any pointers that you may have or comment if any of you have ideas for recipes for the future of my blog! Tell me what you'd like to see, smell, and taste!
Enjoy and please, hold the nothing!
-Johnny
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