Breakfast Oatmeal Bake

Reheating this is really easy... just scoop out the portion you would like to serve into a bowl, add a little milk or water, cover and microwave for 30 to 60 seconds or until it's warmed through.

2-1/4 cups old fashioned rolled oats, uncooked
1/4 cup granulated sugar
3-1/3 cups milk
2 eggs, lightly beaten
2 teaspoons vanilla
1/3 cup firmly packed brown sugar
1 cup raisins

Heat oven to 350º F. Spray 8-inch square glass baking dish with cooking spray.

In large bowl, combine oats, raisins and granulated sugar. In medium bowl, combine milk, eggs and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish.

Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack.

Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

Fennel & Bacon Stuffing

10 slices bacon, coarsely chopped
1 large onion, chopped
3 garlic cloves, finely chopped
8 oz mild or spicy Italian sausages, casings removed
2 T chopped fresh parsley
1 T chopped fresh thyme
2 fennel bulbs, medium diced
1/4 c dry white wine
1/2 c. butter, diced
3/4 c turkey broth or chicken broth (double this for a larger batch)
1 lb french baguette, bottom crust trimmed, bread cut into 3/4 inch cubes (this can be doubled for a larger batch)
Kosher salt and freshly ground black pepper
2 large eggs, beaten to blend (3 for a larger batch)

Preheat oven to 350 degrees. Fry bacon in heavy large saute pan over medium-high heat until golden brown, about 7 minutes. Using slotted spoon, transfer bacon to plate. Pour off all but 2 T of fat remaining in pan.

Add onions to same pan and saute until tender, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add sausages, parsley and thyme and cook until sausage browns, about 4 minutes.

Add fennel and cook until tender and pale golden, stirring often, about 5 minutes. Stir in cooked bacon. Add wine and bring to a simmer. Add butter and cook until butter melts. Remove from heat and stir in broth.

Place bread cubes in very large bowl. Add sausage mixture and toss to coat. Season stuffing to taste with salt and pepper. Mix in eggs.

Transfer stuffing to a 13 x 9 inch baking dish. Cover with foil and bake for 25 minutes. Uncover stuffing and bake until golden brown on top, about 15 minutes

Thanksgiving Sweet Potatoes

3 pounds sweet potatoes (about 4 large)
1 t vanilla
1 t cinnamon
1/4 t freshly grated nutmeg
1 cup pecans
4 tablespoons unsalted butter, plus more for preparing baking dish
3/4 cup agave syrup, preferably amber or molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 cup whiskey

Preheat the oven to 375 degrees F.

Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour. Lightly squeeze the potatoes - if they are soft, they are done. Let cool.

Scoop out the flesh of the potatoes and using a fork lightly toss and combine the the vanilla, cinnamon and nutmeg.

In a small saute pan over high heat, add the pecans and lightly toast. Add 4 tablespoons of butter, reduce the heat to medium, add the agave and spices, and allow to simmer for 4 to 5 minutes. Add the whiskey and continue to simmer for 5 minutes more.

Butter the bottom and sides of an 8 by 8-inch baking dish. Spoon the sweet potatoes into the pan and pour the whiskey-pecan mixture over the top and place in the oven.

Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.

Remove and serve immediately.

Spicy Cranberry Chutney - Epic FAIL

So, I got creative and combined two recipes for a spicy cranberry chutney and came up with this. It was unanimous - AN EPIC FAIL. Absolutely no one liked this recipe - never make again!!!

2 shallots, minced
1 1/2 T oil
1 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 (12 oz) package fresh or frozen cranberries
1/2 cups agave syrup or molasses
1 T minced chipotle pepper
1 t adobo sauce
1/2 cups red-wine vinegar or cider vinegar
2 tablespoons minced fresh ginger
2 tablespoons whole mustard seeds
1 t ground cinnamon
1 tablespoon freshly grated orange zest
1 tablespoon freshly grated lemon zest
2 teaspoons salt
½ t black pepper


Directions

Sauté shallots in oil until transparent in a large saucepan. Add peppers, and garlic and sauté for one minute longer. Add remaining ingredients, and bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10 to 15 minutes. Let cool completely. Ladle the chutney into clean jars and refrigerate.

This recipe has been modified, so I'm not sure that the nutrition is accurate, but it must be close.

Nutrition Facts
Per Single Serving / Serves 80 Total
Calories 35 Total Carbohydrates 9gm 3%
Fiber 1gm 1% Sodium 58mg 2%
Sodium 58mg 2%