Category Archives: make ahead

Mexican Lasagna Breakfast Casserole xmas plan

12 large eggs
2 cups whole milk
2 teaspoons New Mexico chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
6 medium roma tomatoes, chopped
1/4 medium white onion, diced
2 jalapeños, deveined and minced
4 garlic cloves, minced
12 corn tortillas
1 (16 oz) package Jones Dairy Farm Dry Aged Bacon, cooked and cut into bite-sized pieces
8 ounces pepper jack cheese, shredded
8 ounces medium cheddar cheese, shredded
1/4 cup fresh cilantro, chopped

Preheat oven to 350°F. Spray 9×13-inch baking pan with non-stick spray.

In large bowl combine eggs and milk. Sprinkle chili powder, cumin and salt over the bowl while whisking to prevent large clumps from forming. Whisk until completely combined.

In medium bowl combine tomatoes, onion, jalapeno and garlic. Toss to combine.

Line bottom of prepared baking pan with 4 corn tortillas, overlapping if necessary. Top tortillas with 1/4 of tomato mixture, 1/4 of bacon and 1/4 of each cheese. Repeat layers 2 more times beginning with 4 tortillas and ending with cheeses.

Pour egg mixture over casserole.

Bake uncovered for 40-50 minutes, or until a knife inserted in center comes out clean. Top with remaining cheese and broil until melted, about 2 minutes.

Sprinkle remaining tomato salsa and bacon over top and garnish with cilantro. Serve and enjoy!

To Make Ahead:

Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.




For 2


  • 1/2 cup white miso paste
  • 1/4 cup plus 1 tablespoon water
  • 1/4 cup sugar
  • 3 tablespoons sake
  • 2 teaspoons low sodium  soy sauce
  • 2 tablespoons toasted sesame oil
  • 1/2 teaspoon sesame oil
  • 1 clove of garlic

Bowl filling

  • 2 Carrots thinly sliced in rounds
  • 1/2 Cut up the broccoli into bite-size florets
  • 1/2 Snow peas with stem ends cut off
  • 1/4 cup red peppers cut into small inch thin strips
  • 2 avocados sliced thin
  • 1 cup of cooked rice (either white or brown)
  • 1/2 cup of quinoa (cooked in 1 cup of chicken broth for 15 minutes)
  • toasted sesame seeds (4 minutes in dry pan)

In small bowl, whisk together the miso, water, sugar, sake, soy sauce, and salt. While whisking constantly, gradually add the sesame oil until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.

The carrots, broccoli, snow peas and red peppers can be “steamed” in the microwave for 1-2 minutes per vegetable in a microwave safe container with 1 tablespoon of water covered with plastic wrap.  i did the cooking individually based on the vegetables.

Either Raw or Sesame seared Tuna (if Sesame Seed seared then coat tuna with sesame seed oil and then push into sesame seeds into tuna before searing in peanut oil or canola oil) or simply slice the raw tuna to your preference


Place rice, vegetables and quinoa at the bottom of the bowl.  Add vegetables around the bowl.. add fish (either raw or cooked) on top with of the whole with the sauce as topping. I’m still working on the sweet brushed on glaze that was on the Jack Astors bowl.  But I will try again!




Salisbury Steak for Two

  • 1/4cup milk
  • 3tablespoons instant potato flakes
  • 8ounces 90 percent lean ground beef
  • Salt and pepper
  • 2tablespoons unsalted butter
  • 1/2cup thinly sliced onion
  • 8ounces white mushrooms, trimmed and sliced thin
  • 1tablespoon all-purpose flour
  • 2teaspoons tomato paste
  • 1cup beef broth
  • 1/4 c red wine
  • 1. Whisk milk and potato flakes together in large bowl. Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper and knead until combined. Shape into two 1/2-inch-thick oval patties. (Patties can be covered and refrigerated for up to 24 hours.)

    2. Melt 1 tablespoon butter in 10-inch nonstick skillet over medium-high heat. Cook patties until well browned, 3 to 5 minutes per side. Transfer to plate.

    3. Return now-empty skillet to medium-high heat, add onion and remaining 1 tablespoon butter, and cook until browned, about 5 minutes. Add mushrooms and 1/4 teaspoon salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in flour and tomato paste and cook for 2 minutes. Slowly whisk in broth and wine and bring to simmer. Return patties to skillet, cover, reduce heat to medium-low, and cook until meat registers 160 degrees, 8 to 10 minutes, flipping patties halfway through cooking.

    4. Transfer steaks to platter. Continue to simmer sauce until slightly thickened, 2 to 4 minutes. Season sauce with salt and pepper to taste. Pour sauce over steaks and serve. You can refrigerate at this point for 2 days or freeze for a couple of months


1 small head of cauliflower (about 1 3/4 pounds)

1 teaspoon coarse kosher salt

6 tablespoons (3/4 stick) butter

2 tablespoons fresh lemon juice

2 tablespoons whole grain Dijon mustard\

1 1/2 teaspoons finely grated lemon peel

1 tablespoon chopped fresh parsley


Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.

Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 days ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.

Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.


Good and interesting recipe.Make ahead 2 days in advance



3 lb. beets (about 10 large)
3 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
1 cup crème fraîche
Zest and juice of 1 orange


Heat oven to 400°. Place beets in a 9” x 13” ovenproof dish; toss with oil, salt, and pepper. Cover tightly with aluminum foil; bake until tender, 40 minutes. Meanwhile, mix crème fraîche with orange zest and juice. Season with salt and pepper and set aside. [at this point you can refrigerate and keep for 2 days.  just reheat before serving].To serve, transfer beets to a serving platter and drizzle with dressing.


very good and can be made ahead

2 large Vidalia onions, cut crosswise into 12″-thick slices
4 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
6 tbsp. bread crumbs
2 tbsp. unsalted butter, melted
1 tbsp. finely chopped parsley
1 tsp. finely chopped oregano
1 tsp. finely chopped thyme
2 cloves garlic, minced
Heat oven to 450°. On a foil-lined baking sheet, coat onion slices in oil, keeping them as intact as possible; season with salt and pepper. Bake, turning once, until soft and lightly caramelized, about 15 minutes.
Meanwhile, stir together bread crumbs, butter, parsley, oregano, thyme, garlic, and salt and pepper in a small bowl; sprinkle evenly over onion slices. [ at this point you can refrigerate until ready to use – up to two days ahead] Continue baking until topping is golden brown, about 15 minutes more.