Lemon Curd

This is an Alton Brown recipe that I just LOVE.  It's super easy with a wonderful payoff.

ingredients 

5 egg yolks

1 cup sugar

4 lemons, zested and juiced

1 stick butter, cut into pats and chilled

Directions

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Breakfast Casserole

This isn't a quick recipe but it is a make ahead recipe.  We usually have this for breakfast on Christmas morning, but it does really well as a make ahead breakfast if you have company or, for us, a great dinner (or Dinfast if you're a Big Bang fan).  

Ingredients
6 eggs
1 tsp salt
4 slices cubed white bread, more or less depending on texture preferred
1 C grated cheddar or swiss cheese
2 C milk
1/2 tsp dry mustard
2 lbs mild or hot pork sausage
 
Instructions
Beat eggs. Add salt, milk and mustard. Mix well.
Slightly brown and drain sausage. Layer bread cubes, sausage and cheese in a greased 13 x 9 baking dish. Pour egg mixture over top. Refrigerate overnight.
Bake at 350 for 45 minutes.
If desired, casserole may be frozen. If so, bake for 30 minutes, cool and freeze. When ready to use, thaw in refrigerator overnight and reheat.

I always make a few adjustments to the recipe.  I add at least 6 pieces of bread if not more for a more substantial base and I half the sausage and use a container of mushrooms.  It lends itself to customization.

Crockpot Pierogi and Kielbasa Casserole

This....is not diet at all .  While I am eager to have good, healthy recipes, I fall down every once in awhile for convenience sake.  I have taken a few years off because my grandmother's declining health and she is declining fairly rapidly, now.  It does mean that caring for her is a full time responsibility and even though hospice comes in 3 times a week, it is still a lot of work so quick recipes or slow cooker recipes will still be the order of the day.  Anyway, I found this one on pinterest and it looked comforting and easy.  I only had 2 boxes of pierogis (not sure how one would even fit 3 since this is a 6 quart slow cooker) so I went with 3 cups of brother instead of 4.

Ingredients:

3 16 oz.boxes Mrs. T’s  Frozen Cheddar Pierogies

4 cups chicken broth

1 8 oz. block cream cheese

1 cup shredded cheddar cheese

1 pound kielbasa – sliced (or other cooked meat mentioned above)

salt & pepper to taste

Directions: 

Combine all ingredients in your crockpot. Cook on high 2 – 3  hours, or on low for  4 – 6 hours.

Serve with a fresh green salad and parmesan garlic knots.

Serves 6 – 8

This was really good though I recommend the high setting for less time so the pierogis don't disintegrate.  I added some fresh parsley and onion tops from the garden for extra flavor.  I forgot to take a picture after it was done.