Category Archives: July

Breakfast Casserole

We’re sixteen days into our kitchen remodel, and that means that I’m not doing much cooking since our kitchen is not fully functional.  However, breakfast is a must for me, so I used the toaster oven to whip up a breakfast casserole for the week.  Breakfast casserole is a fast, easy dish that is easily adapted to whatever ingredients you have on hand (think fresh herbs, peppers, leftover roasted veggies).  We still have lots of peppers coming out of the garden, so I added poblano pepper to this batch.  I make this dish most Sundays to eat for breakfast during the work week.

First, you’ll need eight farm eggs.  Use store-bought if you must, but you’re missing out!

Next, crack the eggs and whisk in the milk, sour cream, salt and pepper.

Stir in the diced peppers and Canadian bacon (or bacon, if you prefer). The measurement for the diced peppers and meat is a guideline; more peppers or meat can be used to your liking.  This dish is a good way to use up bits of leftovers in the fridge, such as leftover salsa, or a slice or two of cooked bacon.

Next, pour into a baking dish and bake at 325 degrees for about 30 minutes until eggs are set but still moist.  This reheats in the microwave beautifully!

Breakfast Casserole
This recipe was adapted from the Brunch Oven Omelet recipe published in Betty Crocker's 40th Anniversary Edition Cookbook on page 174.
  • 2 tablespoons butter
  • 8 eggs
  • ⅔ cup sour cream
  • ⅔ cup whole milk
  • ¼ cup of diced peppers and herbs of your choice, or combination of
  • 6 thin slices Canadian bacon
  • 1 teaspoon kosher salt
  • fresh ground black pepper, to taste
  1. Preheat the oven to 325 degrees.
  2. Heat the butter in the baking dish, in oven, until melted.
  3. Tilt the dish to coat the bottom.
  4. Whisk eggs, sour cream, milk and salt until blended.
  5. Stir in the diced peppers, and Canadian bacon.
  6. Pour into dish.
  7. Bake about 30 minutes or until eggs are set but moist.


East Texas Figs

Last weekend, my 88 year-old grandpa and I picked seven pounds of figs from the tree in their backyard in East Texas.  I decided to turn this beautiful fruit into jam and chutney.

079 washed figs    101 sliced figs for chutney

I used 3 pounds of figs to make the Chunky Fig Jam recipe on pages 44-45 from the Food in Jars cookbook.  First,combine the sliced figs and sugar in a pot and bring it to a simmer.  After about 20 minutes, the figs will be broken down and the liquid will look syrupy.

089 figs cooked down

Then add the liquid pectin and the lemon juice and boil for 5 more minutes before filling the jars and processing in a water bath canner for 10 minutes.

For the chutney, I used 2.5 pounds of figs to make Nigel Slater’s Dark and Sticky Fig Chutney from The Kitchn website. I didn’t warm the sugar first as the recipe suggests and I recommend crushing the coriander seeds before adding. First, coarsely chop the figs and place in a stainless steel saucepan. Add both of the vinegars, onions, raisins, salt, allspice, cracked peppercorns, and cracked coriander seeds, then bring to a boil. Simmer for thirty minutes until the onions and fruit are soft.  Stir in the sugar. Bring slowly to a boil, then turn the heat down so that the chutney bubbles gently. Cook for ten to fifteen minutes, with the occasional stir to keep it from sticking to the bottom of the pan, until the mixture is thick and jam-like. The recipe didn’t have canning instructions, so I followed the National Center for Home Food Preservation guidelines for processing other kinds of chutney and left 1/2 inch headspace and processed in a water bath canner for 15 minutes.  The recipe yields about 3.5 pints of chutney.

103 figs onion chutney 105 cooked fig chutney

Both recipes turned out beautifully and it will be a pleasure to have these preserved figs on hand during the coming year.

094 fig jam 108 fig chutney