Bacon, Egg, and Cheese Casserole

I've been searching for a good breakfast/brunch casserole that is easy to make and tastes great.  My family loves bacon so this recipe was a must try.  It takes only a few minutes to assemble, but it does require that you allow it to sit overnight so that the bread and absorb the milk and eggs.  I haven't tried this one with sausage yet, but it is next on my list.

Printable Recipe

Ingredients
6 Large Eggs
2 cups milk
1 tsp salt
½ tsp ground mustard
6-8 slices French Bread, crust removed and cubed
12 slices bacon, cooked and chopped
1 cup cheddar cheese, grated

Directions
Grease a 9″ x 13″ baking dish.  In a medium bowl, mix together the eggs, milk, salt and ground mustard.  Spread the bread cubes in the bottom of the dish, sprinkle over the bacon and cheddar cheese.  Pour the egg mixture over the top.  Cover with plastic wrap and refrigerate overnight.
The next morning, bake at 350˚ F for 45 – 60 minutes.

Hawaiian Banana Nut Bread

I really enjoy a good slice of banana nut bread, but I must admit, if I has a choice I would choose this bread over plain banana bread any day.  This bread is very moist and not too sweet like other recipes I have found.  If you haven't made Hawaiian banana nut bread before, give this recipe a try.

Printable Recipe

Ingredients
½ cups flour
¾ cup granulated sugar
½ tsp. baking soda
½ tsp. salt
2 large eggs
1 tsp. vanilla extract
¾  cup vegetable oil
1 cup mashed ripe banana (approximately 2 bananas)
1 can (8 oz.) crushed pineapple, drained
½ cup chopped walnuts


Directions
Preheat oven to 350°F. Coat a loaf pan with baking spray.   In a large bowl, combine flour, baking soda, sugar, and salt. In a separate medium bowl, combine eggs, vegetable oil, vanilla, banana, and pineapple; mix well. Add wet mixture to dry mixture, stirring just until batter is moistened. Stir in walnuts. Pour into loaf pan. Bake for 1 - 1 ¼ hour(s) or until a toothpick inserted into the center comes out clean. Remove from oven and cool in pan for 10 minutes.  Remove bread from pan and continue to cool on wire rack.

Grilled Flank Steak with Avocado Salsa Verde

The arrival of spring always marks the arrival of grilling season for me.  The weather here is nice so I fired up the grill for this wonderful dish.  The marinade is simple and easy and was perfect match for the avocado salsa verde.  The salsa was nice and balanced and complimented the steak very well.  If you find yourself with left over salsa, it is also a great with tortilla chips!

Printable Recipe

Ingredients
2 limes, juiced
2 Tbsp. extra-virgin olive oil
3 garlic cloves, peeled and smashed
½  tsp.  ground cumin
1-1½ lbs flank steak
Kosher salt and freshly ground pepper

Avocado Salsa Verde:
3 medium tomatillos
½ small jalapeno, chopped (optional)
2 cloves garlic, minced
1 small ripe avocado, pitted and peeled
¼ cup fresh cilantro leaves
1 Tbsp.  fresh lime juice
¼ tsp. kosher salt


Directions
In a small bowl, combine the lime juice, olive oil, garlic and cumin. Place the flank steak in a large zip-lock bag and pour in the marinade. Seal the bag and mix around to ensure steak is well coated. Marinate for 20 minutes at room temperature.

Meanwhile, prepare the avocado salsa verde: Preheat broiler on high. Remove the husks from tomatillos and rinse well under warm water until they are no longer sticky. Cut each tomatillo in half crosswise, and place them on an aluminum foil-lined baking sheet. Broil for 4 to 5 minutes, flip them over, and broil for another 4 minutes until softened and charred in spots. Transfer the tomatillos to a food processor or blender and add the remaining salsa verde ingredients.  Blend until smooth. Transfer the salsa verde to a bowl and refrigerate until ready to use.

Preheat a grill over medium-high heat. Pat the steak dry and season both sides generously with salt and black pepper.  Grill the steak for 5 to 6 minutes per side for medium-rare. Transfer to a cutting board and let the steak rest for a full 10 minutes before serving.

Using a sharp knife, thinly slice the steak across the grain. Serve with the chilled avocado salsa verde.