Post-Holiday Cooking: Here’s a Quick & Easy Sausage & Egg Pie Recipe

wp-1484173950945.jpgFrom stuffing, basting, patting, pricking, roasting and toasting, most of us foodies who refer to the holiday season as the “Olympics of Family Cooking,” have taken a deep sigh of gratitude for the love and joy that was shared amongst our family and friends.

All the gifts have been opened, clothes tried on (and modeled on the living room runway) and Google Home was streaming music at our demand when I noticed that I was starving! But, I was also tired and didn’t have the energy to create breakfast, lunch, or dinner.  But clearly, we all needed to eat.

So, here is a quick go-to recipe I like to use that comes loaded with the right amount of nutrition, salty savoriness, and warmth.  This pie oozes with comfort and cozy post-holiday sit-around-the-house goodness.  I like to think of it as alinner (lunch and dinner) dish or a classic brunch dish too.

– Don’t worry, you’re not required to make your own pie crust, I promise.

Ingredients:

1 Pie Crust (for the inquiring minds, yes, I used the type you buy and roll out).
1 tablespoon of butter
1 good-sized shallot, chopped
1 garlic clove, minced
4-6 sun-dried tomatoes loosely chopped
8 ounces of Italian sausage or chicken sausage (remove the outer skin and crumble)
1 three-finger pinch of sea salt
1 pinch of oregano or thyme (or both)
3 – 4 handfuls of fresh spinach or kale
2 cups of freshly grated California cheddar cheese
4 eggs, beaten
1 cup of heavy cream

Preheat the oven to 375 degrees Fahrenheit

Melt the butter in a large saute pan over medium heat and saute shallots and garlic until translucent. Add salt, oregano and thyme. Add the crumbled sausage, sundried tomatoes, and cook until browned. Add the spinach or kale and cook until the greens wilt and set aside.

In a pie dish roll out the pie crust and pinch the edges.   Add 1 cup of cheese on the bottom and then add the sausage mixture on top of that.

In a mixing bowl whisk together the eggs and heavy cream and 1/2 cup of cheddar cheese (you can also use almond milk or any other milk/cream variation).  Season with a pinch of sea salt and mix well.  Pour the egg mixture over the sausage mixture.  Top with the remaining 1/2 cup of cheese.  I also added a little extra romano in this pie – I mean, can you blame me?  Take a brush and lightly coat the edge of the pie crust with some of your egg mixture for a crispy finish.  (not too much).

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Place your pie on a baking sheet and bake for 45 minutes or until an inserted toothpick or knife comes out clean.  Let stand for 10 minutes before serving.

Enjoy!

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Special thanks to Mele Cotte for the inspiration of this recipe.  I use it in many reincarnations.

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Here is one I made with Kale

Need A Snack For Game Night? Ham & Swiss Sliders Are Simply Delish!

Ham & Swiss Cheese Sliders

I totally snagged this recipe off the internet but was short on the poppy seeds, so I made up for it by swapping out the dried onions for shallots and adding a bit more butter.  Butter makes everything better!

These may be small in size but they more than make up for it in taste.  They’re perfect for game night with friends and family!

Ingredients

3/4 cup melted butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons poppy seeds
1 tablespoon minced shallots
24 mini potato rolls
1 pound thinly sliced cooked deli ham
1 pound thinly sliced Swiss cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and minced shallots. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Kale Salad with Lemon-Shallot Vinaigrette, Grana Padana Cheese & Sliced Almonds

Kale Salad

Photo by Kevin Twomey

This salad is one of my favorites and packs a punch in complex vitamins and nutrients.  The taste is zesty and texture awesome, but the thing that really does it for me is the grana padana cheese and almonds -those two ingredients send this perfect salad over the top.

Kale is a super food, rich in Vitamin A, C & K.  It’s also known for lowering cholesterol and is rich in calcium.

“Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients,” says Kathleen M. Zelman, MPH, RD, LD WebMD Expert Column.

The recipe is so simple and quick to do. I hope you love it as much as we do!

Ingredients
• 1 large bunch curly kale (I have found that the organic varieties are more “frilly”)
• ½ cup sliced or slivered almonds
• 1 cup shredded grana padana cheese

• Lemon Vinaigrette:
• 1 shallot, minced
• 4 tablespoons lemon juice (meyer’s is my recent obsession).
• 2 tablespoons red wine vinegar
• 4 tablespoons olive oil
• kosher salt and black pepper to taste

Optional Ingredients that my daughter must have:

• 2 large red vine tomatos cut into large 1/4’s

• 6-10 baby carrots sliced at an 1/8″ angle

Instructions

Chop the kale, avoiding the stems and add to a large bowl along with the slivered almonds.

In a small bowl, combine the minced shallots and the lemon juice, vinegar, olive oil and salt and pepper to taste.

Toss the kale and almonds with the dressing, coating all of the kale. Then add the cheese and gently toss to evenly distribute the kale.

Garnish with fresh lemon zest.

Serve in the bowl, or turn out onto a serving platter.
Preparation time: 10 minute(s)
Number of servings (yield): 2