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Sunday, August 26, 2012

My apologizes for lack of posts!

I want to apologize for the lack of posts.  Unfortunately, I had a bad computer virus that interrupted my life.  Back to normal now and I will resume regular posting. To make up for the lack here is a great Brunch Menu with the recipes.  This is from An Easter Brunch that I did earlier this year.

SPINACH QUICHE -   © 2010 Wes Davis all rights reserved


2 9 inch prepared pie shell – can be frozen – thaw before use
1 lb of spinach – frozen – thawed and drained of excess moisture
1 lb cheddar cheese – grated
1 lb bacon
1 cup of diced onion
8 eggs
½ cup of half and half
Salt & pepper to taste

Method – cook bacon until crisp but not burned.  Drain on paper towels.

Defrost spinach and place in paper towels. – twist to force as much water  as possible.  Put in bowl of food processor and pulse two or three times to break up.  Put bacon and onion in the food processor and pulse with the spinach until mixed.   Empty into a large bowl and add shredded cheese.  Mix to combine.  Divide between pie shells using a measuring cup.  Fill shells 2/3 of the way full.

Break eggs and whip until light. Add the half and half  and whisk until combined.  Divide between the pie shells filling up just below the rim.  If the level is not quite where you want it you can add some more egg mixture.

Place the pies on a baking sheet and bake at 375 for 45 minutes to one hour. Center should be set and not runny. Do not overcook.

DIRTY FRENCH TOAST CASSEROLE © Wes Davis 2011 – all rights reserved

1 loaf of day old French bread or Italian cut in thick slices cut in half
6 eggs
1 teaspoon Saigon Cinnamon
1 tablespoon sugar
1 teaspoon vanilla
½ cup of milk
1 cup of brown sugar packed
1 cup of raisins
1 /2 cup of chopped walnuts or pecans.

Preheat oven to 375

Break the eggs in a large bowl and add the Cinnamon, Sugar and Vanilla.  Whisk to combine and then add the milk.

Combine the brown sugar, raisins and nuts in bowl. Set aside

Take the slices of bread and dip into the mixture and then layer in a buttered casserole dish by placing the crust up.  As soon as you have one layer sprinkle some of the sugar mixture over it and then start another layer.  Continue until the bread is all in the dish. Sprinkle any remain sugar mixture over.  If there is some egg mixture left pour it over the dish. 

Place the casserole dish on a sheet pan and bake for 35 – 50 minutes until it is slightly browned and all the egg mixture is cooked. It should look like a moist bread pudding.

COUNTY COTTAGE POTATOES © Wes Davis 2011 – all rights reserved

3 - 4 left over baked potatoes
1 red onion diced
3 green onions – sliced – all parts
1 orange pepper – diced small
1 – 2 cups of shredded Sharp Cheddar Cheese
1 teaspoon Garlic powder – adjust to taste
1 teaspoon Cumin – adjust to taste
Olive Oil

Cut the potatoes in to quarters and then slice in 1 inch slices.  Dice the red onion and toss with the potatoes.  Heat a skillet over medium heat and add EVOO to coast the bottom.  When the oil is hot add the potatoes and red onion.  Cook until the onion wilts and the potatoes start to crisp and turn brown.  Add the pepper, garlic and cumin and stir to mix.  When the potatoes are done, pour into an oven proof casserole and top with the cheese.  Place under a broiler to melt the cheese.  Add the green onions and serve. You can also have a good salsa and sour cream on the side.