as many cherry tomatoes that you can get in your garden..
A few sprigs thyme or rosemary (I used both)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Preheat oven to 450°. Toss cherry tomatoes with thyme or rosemary and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes. Let cool.
Very very fresh tasting
Season the chops liberally with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until smoking. Lay the chops in the pan and cook without moving until well browned, 4 to 5 minutes. Using tongs, flip the chops. Reduce the heat to medium, and continue to cook until the chops reach an internal temperature of 130 degrees on an instant-read thermometer (the center of the chop should still have a very thin strip of pink, translucent meat), 8 to 12 minutes. Transfer the chops to a large plate, tent with foil, and let rest for 5 minutes.
- 1 large head cauliflower, sliced lengthwise through the core into 4 ‘steaks’
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 pinch red pepper flakes, or to taste
- Salt and ground black pepper to taste
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place cauliflower steaks on the prepared baking sheet.
Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.
Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more.
Instructions: for crispy chicken skinPreheat oven to 350 °F/177 °C.
Line a baking sheet with parchment paper.
Cut the chicken skin into pieces that are 3 to 4 inches across when stretched out. Lay the pieces down, stretched flat, on the baking sheet lined with parchment paper. Sprinkle lightly with salt or any other seasonings.
Place another piece of parchment paper over the skin and set a baking sheet on top. (This covering prevents the skins from burning and curling up)
Bake 45 minutes, or until the chicken skin is golden and very crispy.
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 4-1/2 teaspoons canola oil, divided
- 1/2 teaspoon lemon juice
- 4 boneless skinless chicken breast halves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Dash paprika
- 2 cups sliced fresh mushrooms
- 2 tablespoons butter
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 8 Bacon strips, partially cooked
- 2 teaspoons minced fresh parsley
- In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
- Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11×7-in. baking dish.
- In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.
- Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with parsley.
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.