Steve's Favorite Breakfast Casserole in the Dutch Oven

I made this for our sturgeon trip last week.  My dutch oven creation inspired by a facebook video. 

Steve's Favorite Breakfast Casserole in the Dutch Oven
24 oz. package frozen hash browns
1/8 to 1/4 c. oil
1 pound breakfast sausage
4 T. flour
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. season salt
3 c. milk
16 oz. can large, flaky biscuits, cut into quarters
2 T. melted butter, for brushing on top when finished baking
In 12" dutch oven coat the bottom with oil and brown the hash browns (don't fully cook). 
In another dutch oven or cast iron skillet brown the sausage.  Stir in the flour and seasonings to make a roux.  Stir in the milk and cook until thickened stirring often.  Pour the gravy over the hash brown in the 12" dutch oven.  Drop the cut up biscuit pieces over the top of the gravy.  Place the lid on the dutch oven and place on top of 10 heated briquettes and 18 to 20 briquettes on top of lid.  Bake for about 20 minutes, until the biscuits are golden brown.  Brush the butter over the top of the biscuits.  Serve. 

Can also be baked in a regular oven.....@ 400 for 15 to 20 minutes.. 

Lemon Lavender Cake

I made this with my homemade lavender sugar and fresh lavender buds.  It was yummy! 

Lemon Lavender Cake
1 c. butter, room temperature
2 c. sugar or lavender sugar
3 c. flour
4 eggs
1 c. buttermilk
1/2 t. salt
1/2 t. baking soda
1 T. lemon zest
juice of 1 large lemon (1/4 c.)
1 t. dried lavender buds (more if desired, especially if not using lavender sugar)
Cream butter and sugar until light and fluffy.  Add eggs one at a time fully incorporating after each addition. Beat until mixture looks like buttercream frosting.  In a separate bowl, whisk together the dry ingredients and set aside.  Combine the lemon zest, lemon juice and buttermilk together.  With the mixer on low, alternately mix in the flour and buttermilk in 3 additions.  Do not over-mix.  Stir in lavender buds.  Pour into 2 sprayed loaf pans.  Bake at 325 for 40 to 50 mins.  When cool, drizzle with glaze.

Glaze
1 c. powdered sugar
1 to 2 T. lemon juice (more or less for desired consistency)
Stir together and drizzle or spread over cooled cake. 

Cottage Cheese Dip

Kara brought this to a family gathering this summer.  I can't seem to get enough of this stuff!! 

Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped
1 t. garlic salt
Mix together.  Chill for at least 2 hours.  Serve with chips, veggies, crackers, spread on bread and top with sliced or marinated tomatoes.

What are ya gonna do with all those tomatoes?

I hosted the Gardening Gems again in September.  September is always the annual Tomato Event!!  This is what I served........

MARINATED TOMATOES
Whisk together in a bowl:
3/4 c. canola or olive oil
1/2 c. red wine vinegar
3 T. fresh chives, snipped
3 T. fresh basil, chopped
3 T. fresh parsley, chopped
1 T. fresh thyme, chopped OR 1 t. dried thyme
1 T. sugar
1 1/2 t. garlic salt
1 1/2 t. season salt
1/2 t. pepper
Then stir in:
20 to 30 cherry tomatoes that have been cut in half
Marinate in refrigerator for at least 2 hours before serving (the longer the better).
Serve with bread or chips topped with Cottage Cheese Dip and then drizzle this and a tomato on top.

Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped
1 t. garlic salt
Mix together.  Chill for at least 2 hours.  Serve with chips, veggies, crackers, spread on bread and top with sliced or marinated tomatoes.

What are ya gonna do with all those tomatoes?

28 ways to use "em

1- Eat'em

2 - Fresh Salsa

3 - Canned Salsa

4 - Use them as a skin cleanser - Did you know you could clean your face with a tomato?  YES, it is true!  The acids in tomato juice are great for softening and cleaning skin, while the lycopene helps eliminate free radicals.  For oily skin:  mix equals parts fresh tomato juice and aloe vera juice.

For dry skin:  use a ration of 1 part tomato juice to 2 parts aloe vera juice.  Rub a tablespoon of this mixture into your face and rinse with warm water.

5 - Sunburn relief - If your sunburn is recent and not blistering or peeling, rubbing a slice of tomato on it can lessen the redness and sooth your sunburn.  Eating tomatoes can increase your skin's natural sun protection.

6 - Make Pasta Sauce

7 - Tomato Sandwiches

8 - Tomato Soup

9 - BLT's

10 - Tomato Juice

11 - Tomato Paste

12 - Grilled Bruschetta

13 - Fried Green Tomatoes - Slice green tomatoes and dip them in an egg bath.  Coat with a mixture of cornmeal and flour.  Fry in oil at 375 until golden and crispy.

14 – Homemade Ketchup

15 – Homemade Spaghetti Sauce
16 – Homemade Pizza Sauce
17 – Grill ‘em
18 – Marinate ‘em  (see recipe on back)
19 – Freeze ‘em
20 – Can ‘em
21 – Stuffed tomatoes
22 – Tomato Salad
23 – Sun dried Tomatoes
24 – Tomato & fruit Salad
25 – Shakshukah
26 – Tomato Basil Garlic Butter
27 – Barter or sell ‘em
28 - Give ‘em away!!
For more details……  https://www.mamanatural.com/about/    Adapted from an article written by Genevieve Howland

Enchiladas.....Karla Style

I made these enchiladas last week while sturgeon fishing.....everyone really liked them and wanted the recipe.  I decided I should actually write it down.  This is Steve's all time favorite....I make them every year for his birthday. 

ENCHILADAS.....Karla Style
MEAT MIXTURE
Brown all together in skillet:
2 lb. hamburger
1 onion, diced or pureed
4 cloves garlic, minced (fresh if you have it)
1/4 c. taco seasoning
1/4 to 1/2 c. water
SAUCE
Place in Blender and puree well:
30 oz. pinto beans (undrained)
1 can (6 oz.) tomato paste & 3 cans water
1/4 c. taco seasoning
ENCHILADAS
15 to 20 - 8" flour tortillas
3 c. grated cheddar cheese

Mix some of the sauce in with the meat, about 1 cup.
Place about 1 cup of sauce in the bottom of a sprayed 9x13 pan. 
Then place a big spoonful of meat on each tortilla and sprinkle with cheese.  Roll up tortilla and place in the pan.  Cover entire pan with the remaining sauce.  Sprinkle with the remaining cheese.
Bake at 350 for 20 to 30 minutes.  Serve with sour cream, taco sauce & fresh homemade salsa. 

Cashew Chicken........... in the Instant Pot

Cashew Chicken
2 T. oil
1 lb. chicken breasts, bite size pieces
season salt OR salt & pepper, to taste
1/3 c. soy sauce
1 T. barbeque sauce
1 T. rice wine vinegar
2 T. light brown sugar
1/2 t. fresh ginger, minced
2 cloves garlic, minced
1/2 c. water
1 T. toasted sesame seeds
3 c. fresh broccoli
1 large red bell pepper, julienned
1 c. cashews
Thickening:
2 t. clear jel or corn starch
1/4 c. water

Add oil to instant pot and saute chicken, season with salt & pepper.
Whisk together:  soy sauce, bbq sauce, vinegar, brown sugar, ginger, garlic, water & sesame seeds.  Stir over chicken and cook at high pressure for 5 minutes.  Quick release pressure. 
Add broccoli & red pepper.  Cook at high pressure for 0 minutes (1 if 0 is not allowed).  Quick release pressure.
Whisk together thickening ingredients and set aside.
Return to saute setting and bring to a simmer.  While simmering add in thickening and stir until well combined.  Once sauce has thickened stir in cashews.  Serve over cooked rice. 

Goulash......in the instant pot

Goulash

1 lb. hamburger
1 large onion, diced 
3 cloves garlic, minced

1 c. red and/or green peppers

1 t. salt

1/2 t. pepper
26 oz. spaghetti sauce
30 oz. diced tomatoes
1 T. Italian seasoning
3 T. worcestershire sauce
4 c. elbow pasta
3 c. water

2 bay leaves

Parmesan and/or Cheddar Cheese, grated

Saute in instant pot:  hamburger, onion, garlic, salt & pepper.  Drain if needed.  

Stir in tomato sauce, diced tomatoes, Italian seasoning, worcestershire sauce, water, pasta, and bay leaves.  

Set instant pot to high pressure for 4 minutes.  Quick release when done.  Remove bay leaves and top with cheese.  Serve.