Cardamom Apple Pie This apple pie recipe comes from Erin McDowell who is the pie QUEEN. You can find the original recipe here. The filling is incredible because you draw out the natural juices and create the most luscious caramelly sauce surrounding them. No more …
Chicken Pot Pie Chicken Pot Pie is one of my favorite meals to eat. It is always so comforting and it’s a meal that you know a lot of love went into, at least that’s how I make mine. From simmering the chicken along with …
These chicken parm meatballs are perfect for game day or just your average weeknight. Look no further if you need a fun, simple and delicious dinner or appetizer that even your very critical 3 year old will love (speaking from experience). Ricotta is my secret ingredient that leaves them light, airy and so tender. They’re loaded with garlicky flavor and topped with lots of melty cheese. My favorite way to serve them is with sweet dinner rolls that are coated in a garlic herb butter and toasted in the oven.
Ground Chicken – You can use ground chicken or turkey for this recipe.
Ricotta Cheese – Ricotta is creamy, a little fluffy and slightly sweet in flavor. It makes these meatballs light and so tender.
Grated Onion and Garlic – Grating the onion and garlic allows the flavor to really permeate the meatballs. I also love the liquid from grating the onion, don’t leave that behind.
Marinara Sauce – My favorite marinara sauce to use is ROA’S but use which ever you prefer!
Mozzarella Cheese – Buy the block and grate it yourself for better flavor and more stretch. Pre grated cheese has a wax coating on it that makes it a little less lux.
Parmesan Cheese – Parmigiana reggiano, parmesean or even pecorino romano cheese all work for these meatballs.
What you need:
To make them:
Homemade Strawberry Toaster Strudels We’ve all seen the ever popular homemade pop tarts which are oh so cute and yummy. They are actually what I was trying to make when I first made these. However, with my favorite extra flaky pie dough that I use …
This creamed spinach (dip) is a variation of the creamed spinach my Aunt has kept on her Thanksgiving menu over the years. Her creamed spinach has always been a fan favorite year after year. It’s indulgent yet you don’t feel too guilty because it is loaded with spinach.
Of course I had to ask her for the recipe. She gave me two separate recipes that were printed out and the pages were well used. Stains and hand written notes covered the recipes. It was a little bit difficult to tell the exact ingredients that she kept or omitted and how much of the ingredients she used. I asked to clarify some things about the recipe but she kind of kept it casual and just said, you can’t really screw it up. So, I set off to make it and it took a couple of tries until I came upon a recipe that I liked and wanted to keep. So behold my version of creamed spinach! Now I can always know the exact measurements and whip it out when needed.
This recipe is so great because I have served it as a side paired with steak or pork tenderloin on a special occasion. Or, I have also served it as a dip for a party and used pita chips to scoop up the goodness with. This recipe is so easy and a lot of the ingredients can be a pantry pull. I love the small effort for big flavor here.
This recipe is perfect to make in advance and pop it into the oven when you want to serve it.
You can even freeze it for up to 3 months if you really want! You can freeze it before you bake it or even after you bake it.
Chicken Cutlets Topped with Roasted Peppers and Provolone cheese This recipe came about when my husband put me on a quest to recreate a dinner that he got at a local Italian restaurant called, Chicken Philly. This is like Chicken Parm’s brother from another mother …
One Pot Sausage and Peppers Orzo This sausage and peppers has a sophisticated spin on it while keeping the comfort level high. For and easy weeknight meal it’s honestly a showstopper. I love making it in my Staub Braiser and serving it family style. The …
CROISSANT BREAKFAST CASSEROLE
with ham, leeks and gruyere
This is THE perfect savory breakfast casserole to add to your Easter or Mother’s Day Brunch. I am telling you it will become a staple year after year. The ingredients make it a little extra special and you make it all the night before!! While it’s sitting in the refrigerator overnight the croissant gets to soak up the custard allowing the flavors meld together. The presentation is also so beautiful due to the caramelized gruyere cheese on top and the visible layers of the croissant when you cut into it. Those layers of love also serve as pockets to soak up and catch the leeks and ham in the crevices making each bite the perfect bite.
This recipe was inspired by a trip I took quite a few years ago to London when my sister and I came across a cute cafe named Gail’s. It was love at first sight. Gail’s was in a residential area about 20 minutes outside of the city, where we were staying. We loved this place, or maybe the breakfast sandwich, so much that we ended up stopping there every morning before catching the train. Inside the locals were grabbing a quick breakfast and coffee on their way to work. They had an array of beautifully assorted breakfast options that were adorning the counter so that you can just grab one along with your cappuccino and be on your merry way. Think light and airy pastries, croissant sandwiches, mini frittatas, everything but the bagel cheese straws & mini bagel loafs stuffed with smoked salmon and avocado. The sight paired with the smell of the espresso filling the air was everything you want in a cafe. I mean, come on! We all need a Gail’s in our life!
If you haven’t made an overnight casserole before, all you do is follow instructions 1-6 to prepare the casserole the night before. The next morning you’ll casually preheat the oven, pop it out of the fridge, sprinkle it with cheese and just throw it in the oven. 45 minutes later an impressive and delicious breakfast is served without any hassle.
As I mentioned the ingredients feel a little extra special with the use of croissants, leeks and gruyere.
CROISSANTS: Get them from the bakery section of your grocery store, a local bakery or even cafe. If you can’t find croissants you can sub an Italian or other hearty loaf of bread and cut it up into cubes. I’d cover the bottom of the casserole dish with the bread cubes, pour in the custard and then add just enough bread so that the custard is covering all if it.
LEEKS are in the allium family along with onions, scallions and garlic. They have a sweet and mild onion flavor. Be sure to slice them down the middle length wise and either soak and/or rinse them thoroughly in cold water to rid them of sand. They last thing you want in your dish is to have it ruined by sand in it.
EGGS: Farm fresh are my favorite due to the rich yolks but of course store bought is absolutely fine.
HALF & HALF is simply just equal parts of heavy cream and milk. So that being said, if you can’t find half and half just substitute 1 1/4 cups of each heavy cream and whole milk. You could also substitute it with light cream which just has a little more milk fat in it.
CREME FRAICHE is thick and creamy with a hint of tanginess, similar to sour cream but thicker and more mild.
PECORINO ROMANO: This is a hard Italian cheese similar to parmsean, which is a great substitute if you have that on hand instead. Pecorino Romano isn’t aged as long as Parmsean therefore it’s not as dry and has more of a saltier umami punch to it.
NUTMEG because you just need that little somethin’ somethin’.
GRUYERE is a type of Swiss cheese that is a really good melting cheese. It’s creamy, nutty and slightly salty.
This casserole couldn’t be more simple. First, you’re going to slice the croissants in half length wise and line the bottom of the casserole dish with the bottom halves. You may have to cut one in half to fill all gaps. Next, you’re going to sweat the leeks, which just means drawing out the moisture and softening them. This helps to bring out their sweet oniony flavor. To sweat the leeks place a saute pan over medium low heat. Once warmed up, melt a Tbsp of butter and Tbsp of olive oil together. Add in the leeks with a pinch of salt to help draw out the moisture. Occasionally stir for about 5-7 minutes until softened. While the leeks are sweating, you can work on preparing the custard. In a large bowl combine the eggs, egg yolk, half and half, creme fraiche, pecorino romano and nutmeg. Whisk until thoroughly combined and cohesive. Once the leeks are softened distribute them across the croissant bottoms and then add the ham over the leeks. Now, evenly pour the custard into the casserole dish and arrange the croissant tops, slightly pressing them down into the custard. Cover with plastic wrap and place in the refrigerator for at least 1 hour or preferably overnight. Before baking preheat the oven to 350 and sprinkle gruyere cheese over the top of the casserole. Bake for about 45 minutes until the center is cooked through. If the top begins to brown too much tent it with tinfoil.
