Chef Adrianne’s Recipe for the Perfect Casserole

Brunch can satisfy many food cravings and is one of the most versatile meals of the day. Celebrity hef Adrianne has created a recipe for a delectably savory casserole that you can whip up this season.

Her sausage, egg and cheese casserole is topped with maple syrup, which adds a signature sweetness to the buttery spice that lies underneath. The casserole itself contains cheese, sausage, egg, onions, peppers, and, of course, bacon.

RECIPE:

Buttery, Sausage, Egg and Cheese, Casserole + Maple Syrup

Serves: 8-10

INGREDIENTS:

  • 7 croissants, rough chopped
  • 1 tablespoon butter, more for baking dish
  • 1/4 cup green onions, choppef
  • 1 lb andouille sausage, chopped
  • 1/2 cup breakfast sausage, sliced
  • 1/2 cup bacon, crisped, chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1/2 cup yellow onion, finely chopped
  • 8 large eggs
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 cups pepperjack cheese, grated
  • Kosher salt and pepper, to taste
  • 1/2 cup maple syrup

DIRECTIONS:

Preheat the oven to 350 degrees F. Heat a large skillet to medium high heat. Add butter and sauté green onion, sausages, and bacon for 3-4 minutes. Add bell peppers and onions. Cook for another 3-4 minutes. Set aside. In a large bowl, whisk together eggs, milk, and heavy cream. Add croissants and sautéed mixture. Add shredded cheese and season to taste with salt and pepper. Grease an 8×8 baking dish and pour mixture into it. Bake for 35-45 minutes. Allow to cool. To serve, drizzle with maple syrup.

ABOUT CHEF ADRIANNE CALVO:

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual

Chestnut Sweet Potato Salad Recipe from Appalachia

 

If you are looking for a unique twist on a side dish for events and gatherings, this recipe for Chestnut Sweet Potato Salad is one you should try.

Chef Susi Gott, author of Appalachian Appetite cookbook, shares one of her favorite recipes to bring traditional flavor into your home.

Chestnut Sweet Potato Salad

Ingredients:
1 gallon sweet potatoes, peeled and cut into ¾-inch dice
2 red onions, diced
3 green peppers, diced
3 red peppers, diced
1 cup stone ground mustard
¾ cup chives, (chopped fine)
1 cup cider vinegar
1½ -2 cups olive oil
Salt and pepper to taste

Preparation:
Heat oven to 350°F. Prepare all the vegetables. Toss the sweet potatoes in a little of the olive oil and oven roast until cooked. Toss the peppers and onion in a little olive oil as well and oven wilt them. While still warm, toss the peppers, onion, sweet potatoes, and mustard together, add cider vinegar. Season to taste and finish with the chives.

ABOUT THE COOKBOOK

Appalachian Appetite features over 100 recipes that represent an innovative take on tradition, with contributions and stories from the mountain region’s most iconic chefs, restaurants, and citizens from Asheville, NC to Nashville, TN.

Find the Cookbook here on Amazon

 

ABOUT THE AUTHOR

Susi Gott hails from the very depths of Appalachia in Madison County, North Carolina and honed her culinary skills in France, where she resided for over 20 years, earning a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims. As director of the Seasonal School of Culinary Arts, she is passionate about taste and style, and how they extend from our palate into our daily lives. Editor of a dozen cookbooks, and contributor to several compilations, Susi has written extensively on a variety of culinary ventures for diverse publications

PRAISE FOR APPALACHIAN APPETITE

“Appalachian Appetite will indeed whet your appetite for the flavor of the mountains you can taste in the recipes found within, and for the cadence of the ballads which lead you into each chapter.”
—Nathalie Dupree, PBS and Food Network Host, Grand Dame of Les Dames d’Escoffier International, James Beard Award-winning and best-selling cookbook author

“I couldn’t put it down! It’s amazing how much ground this book covers; yes, it’s a cookbook, but it’s a historical, geographic, and cultural guide also… With deep and rich photography, and quality presentation, it’s an extravagant gift.”
—Pat Flynn, Nashville recording artist, songwriter, producer

“Bringing together the region’s music, food, stories, and its great chefs and home cooks from among her vast circle of friends, Chef Gott reveals the glories of Appalachian food.”
—Dr. Jean Haskell, Appalachian Highlands Consulting and co-editor of Encyclopedia of Appalachia

“The most beautiful cookbook ever published—it’s really a work of art.”
—Betsy Janeway, President Emeritus of the Audubon Society

Holidays are a Great Time for Leftover Turkey Frittata

Holidays mean many things, and many opportunities. One opportunity is to use all of those leftovers for new, creative, and possibly event tastier meals.

Instead of reheating the same turkey dinner, use your leftovers to make something new that everyone will love. Here is a recipe for Leftover Turkey Frittata from Pasta Fits that you can make with ingredients from your holiday meals, while still eating healthy.

Leftover Turkey Frittata

Ingredients

2 oz. ditalini
1 Tbsp. unsalted butter
1 cup/4 oz. leftover green beans, cut into 1” pieces
1 ½ cups/6 oz. leftover turkey, shredded or cut into bite-sized pieces
1 ½ cups/6 oz. leftover pearl onions
1 ½ cups/8 oz. leftover stuffing
6 large eggs, beaten

Directions:

Preheat oven to 375ºF.
Bring a large pot of salted water to a boil. Cook the ditalini according to package directions. Drain and reserve.
Heat an 8” or 9” sauté pan over medium heat. Add the butter and coat the bottom of the pan. Strew the green beans, turkey, pearl onions, stuffing, and pasta around the pan. Pour the eggs over.
Cook until just starting to brown along the bottom (about 2 minutes). Transfer to the oven and continue to cook until the eggs are set (about 20 minutes). Allow to cool slightly before cutting into 8 wedges.

Makes 8 servings.

An exclusive www.PastaFits.org recipe.

Pastafits is produced by the The National Pasta Association

 

Fast, Tasty and Healthy. Black Bean Baked Beans

Many people love baked beans but stop eating them because of the “side effects” of the navy beans (haricots) that are often used in the recipes, or in the store-bought cans. But this year we finally said, “We want baked beans, darn it, we’re smart, and we’re going to make them out of black beans”.

Guess what? We did, and it turned out great! And super, super easy…

…and kind of embarrassingly simple, and fast.

BAKED BEANS WITH BLACK BEANS

2 cans of black beans (drained)
1/2 cup ketchup
1/2 cup brown sugar
1/2 cup of water
Dash of salt

Optional
Oil to sauté
Diced onions and cooked bacon pieces (cook first, add to sauce above while cooking)

DIRECTIONS

Combine sauce ingredients in sauce pan
Add beans
Cook sauce and beans over medium high for 10-15, making sure they are well mixed, and stirring occasionally to avoid sticking to pan

Exclaim that you made this from scratch, and be the kitchen hero

What’s for brunch? Egg Muffins are Easy and Delicious

What’s for brunch? Depends on what is in the refrigerator, and how much time you have. If both are in short supply, egg muffins are the perfect answer. Egg muffins only take a few minutes to make, they don’t require any skillets or pans, just a muffin tin and a bowl, and they are delicious. Much more delicious than you might think.

If you’re a fan of Instagram or Twitter, and even Snapchat, you might’ve seen photos of this delightful brunch breakfast treat. Don’t let those fool you, once you start making these you’ll realize they are not just a fad. In fact, once you start serving these you might realize that you’ve become a bit of a kitchen hero.

Here is our recipe for Homemade egg muffins, with Parmesan cheese, turkey bacon, and onions.

INGREDIENTS

6 eggs
A half a cup of Parmesan cheese, or cheddar cheese.
1/2 onion, diced.
Choice: four strips of cooked bacon or three slices of turkey, sandwich style.
1 tsp Garlic powder
Salt-and-pepper
Optional: , mustard powder, and paprika.
A muffin tin

DIRECTIONS

Literally it’s so easy, you just add some tasty things like bacon, diced avocado, diced onions, is the turkey, to the bottom of your muffin tins, including cheese, then beat some eggs in a bowl, one for each tin, then the salt and pepper and pour them into each tin, total of 350° for 20 Minutes.

Pair with vegan, regular or turkey bacon.

Panko Crusted Salmon with Ginger

When you feel like having something light and tasty, panko-crusted fish is always a good choice. The fish, with its own seasonal and delicious flavors, combines well with the slightly crunchy aspect of the panko.