Sausage & Egg Bake

I was looking to clean up some items in the fridge and freezer when my husband suggested an egg bake for breakfast. We had 1/2 bag of hashbrowns that needed eating in the freezer and some left over sausage from a round of pigs in blankets. So, I took stock of the veggies on hand and put together the following recipe in time for breakfast. It’s one thing I love about cooking breakfast – it’s so quick and easy! Enjoy…

Sausage & Egg Bake

Course: Breakfast
Servings: 4
Author: Tina Cusker

Ingredients

  • 1/2 cup sweet onion, chopped
  • 1/4 cup green or orange pepper, chopped
  • 6 eggs
  • 2 tbsp milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 large handfuls spinach
  • 1/2 tomato, chopped
  • 4-5 sausage links, cooked & chopped
  • 3 cups frozen hashbrowns
  • 5 oz Gruyere cheese, shredded
  • 1/4 tsp smoked paprika

Instructions

  • Preheat oven to 350°. Prepare 11×7 pan with non-stick spray.
  • Whisk together eggs and milk. Set aside.
  • In a small skillet, saute onion and green pepper in olive oil until softened. Mix in chopped sausage and spinach, cooking until spinach is wilted. Add tomators, salt & pepper.
  • Layer hashbrowns in the baking dish. Top with the vegetables. Pour eggs over the top. Add cheese over all before sprinkling paprika.
  • Bake for 30 minutes or until eggs are done. Serve with muffins or toast.

Copyright © 2020 Montana Mountain Maven / Tina R. Cusker. All rights reserved.


Fish Tacos

With a little inspiration from Spend with Pennies, I put my own spin on some baked fish tacos made with a Rockfish from Alaska. No need to worry about left overs because there won’t be any!

Fish Tacos

Course: Main Course
Keyword: avocado, fish, flour tortillas, tacos
Servings: 4
Author: Tina Cusker

Ingredients

Rub

  • 1 tsp Old Bay seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano

Avocado Salsa

  • 1/4 sweet onion, chopped
  • 1 lg tomato, chopped
  • 1 avocado, chopped
  • 4 Romaine lettuce leaves, chopped
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tbsp lime juice

Taco Sauce

  • 2 tbsp mayonnaise
  • 3 tbsp sour cream
  • 1 avocado, smashed
  • 2 tbsp lime juice
  • 1/2 tsp Old Bay seasoning
  • 1 tsp garlic powder
  • 1/2 tsp cumin

Tacos

  • 1- 1 1/2 lb rockfish, cod or other white fish
  • 1 tbsp roasted shallot olive oil
  • 8 flour tortillas
  • prepared (Black Bean & Corn or Mango Habanero salsa, optional

Instructions

  • Preheat oven to 400°.
  • Combine rub ingredients in a small bowl. Rub into fish fillet(s). Place fish on a parchment lined pan and drizzle with olive oil. Bake for 15 minutes until flaky.
  • Meanwhile, combine taco sauce ingredients in a small bowl. Whisk together until smooth and set aside.
  • Combine salsa ingredients in a medium sized bowl. Set aside.
  • Warm tortillas on griddle or in the microwave covered with a damp paper towel.
  • Assemble the fish tacos; tortilla, fish, avocado salsa, and fish sauce. Optional: Top with a black bean & corn salsa or mango habanero salsa and serve with tortilla chips.

Blessings,
Tina

Copyright © 2020 Montana Mountain Maven / Tina R. Cusker. All rights reserved.


Chicken & Egg Salad Sandwich

Chicken & Egg Salad

Servings: 6
Author: Tina Cusker

Ingredients

  • 3 cups cooked rotisserie chicken, chopped
  • 2 hard boiled eggs, chopped
  • 1 green onion, diced
  • 1/2 cup celery, diced
  • 20 grapes, halved
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp tarragon
  • 1/3 cup mayo
  • 1/4 cup sour cream
  • 1/8 cup pecan peices

Instructions

  • Mix all ingredients together in a large bowl.
  • Serve equal portions on bread of your choosing. Add a pickle or baby cucumber as a garnish.

It’s a Seafood Trio

I have alot of food in the pantry and the freezer. I mean A LOT of food. Typically I do have plenty on hand because we buy some items in bulk at Costco and we tend to keep a 1/4 to 1/2 beef in the freezer as well. I like to bake and since I can’t eat all that I bake or I would weigh 400 lbs., they end up in the freezer as well until guests arrive or I send the leftovers to work with my husband. Due to some additional shopping thanks to COVID-19, my shelves are a bit full. To top it off, an Alaska fisherman comes to town every couple of months to sell seafood near the local Simms headquarters so I even have seafood. After a brief inventory of some of the oldest items, I realized we had an amazing box of shrimp, at the same time my daughter (quarantining from New York/Brooklyn) requested Seared Scallops with Polenta. This being just days before my husband’s birthday, I asked him what he would like me to fix and he suggested, Ravioli. Since I’ve been wanting to make scratch Lobster Ravioli for quite some time, things fell into place for a 3-day weekend centered on seafood. If we have to “shelter in place,” we might as well do it in style!

Friday night menu:
Sauteed Shrimp and Italian Four Cheese Risotto

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29 Years of Wedded Bliss

flowers and sapphire ring
Such a sweet husband I have…

28 years of anniversaries were typically celebrated with travel, getaways, dinner out and of course, being a military family, deployments requiring delayed celebrations. Regardless, the day does not go without notice. This year, given the COVID-19 pandemic, it will be remembered in its own way. Since there was no option for a luxurious dinner out, where we would be served glistening glasses of wine, scrumptious meals or divine desserts, I settled on my own way of honoring our lives together – with beef, of course! I grew up on a farm, and beef is in my DNA. There is no other, ok, better meat in my opinion. When I suggested to my husband I could make Beef Wellington, he responded with, “but, that sounds really complicated.” Well, that sounded like a challenge to me, so I was committed and off to the store I went to buy the one and only beef tenderloin on the shelf.

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Showering the Bride

There are few things in life as memorable as a wedding or bringing a child into a family. I had the privilege to host my niece’s bridal shower this past weekend and wanted to share how we decided on a theme and carried it through from the invitations to the decor and especially into the food. In other words, we took our theme seriously!

Theme: Champagne Glitter Brunch
Wedding Colors: Lavender & Silver
Wedding Date: March 28
Shower Date: February 22
Shower Guests: approximately 25
Supporting Vendors: Party Time Plus, Allegra Printing, La Chatelaine Chocolaterie, Alex Nguyen (aquariusds) on Etsy, WeDoHoney on Etsy, Staples Office Supply and Rae Rae’s Bakery

With a little inspiration from a Google search, selecting a shower theme was really pretty easy. The bride to be has always been in love with glitter, shiny crystal things, pretty in pink things. It’s a celebratory time so you have to have Champagne, and brunch offers a fun menu that doesn’t require a lot of last minute cooking. A short planning session over lunch helped us divide up the tasks, and it didn’t hurt to have the bride’s mother be an owner in a party rental business. She provided the extra tables, white chairs and table linens, along with an easel for the welcome sign, water goblets, flatware and a few other minor supplies.

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