Paleo-ish breakfast casserole

This recipe is a Paleo inspired recipe i just added cheese and my daughter Alexis went bananas over it so did I. I understand that dairy is not allowed on the Paleo diet and lifestyle that's why I added the 'ish'. This recipe has a great Paleo base so forgive me but I couldn't help adding the cheese

 

 

No matter how you slice it, it taste like 'ohmahgawd' delicious 

I normally prepare my 'work-week-ready' breakfast on Sundays and shop for fresh fruits and veggies on Saturdays. So. while thinking of a breakfast dish that was colorful. easy. and full of flavor I ran across this on PaleoLeap and I had all the ingredients on hand. Once this dish was completed and cooled, I tasted it and it became my breakfast and dinner dish,

 

This is what I used...

 

8 eggs

1- 1lb roll of Italian sausage

 4 small (4oz - 5oz ea,) sweet potatoes peeled and diced

1 medium onion diced

1/2 red bell pepper diced

1/2 green bell pepper diced

1/2 to 1 TBSP crushed garlic (jarred) depending on your taste

1/3 cup full fat coconut milk

2TBSP flat parsley roughly chopped

2TBSP cilantro roughly chopped

1/2 cup cheddar cheese

1/2 cup cheddar cheese for topping

1/2 cup fresh shredded Asiago pepper and garlic cheese

coconut oil for cooking

***garlic powder to taste

***sea salt and fresh cracked black pepper to taste

 

***PREHEAT OVEN to 375 

-grease a 13x9 baking dish

-add some coconut oil to a medium skillet, melt over medium heat add sausage and cook crumbling the meat as it cook, when done spoon sausage into a large heatproof bowl set aside saving the drippings in the skillet

 

- In the same skillet add the bell peppers, onions, and garlic and cook up to 5mins. over medium heat, then add the vegetable mixture to the bowl with the sausage 

 

 

- in that same skillet add more coconut oil and add the sweet potatoes, I used some sea salt to help bring out the flavor of the potatoes a pinch worked well, stir to blend in flavor then cover and cook up til 8mins. over medium heat ensuring that the potatoes don't burn but get a nice brown to chard color

 

 

- Once the potatoes are done add them to the sausage and vegetable mixture and stir to combined and pour into prepared 13x9 baking dish

 

 

- Now, in a medium to large bowl mix together using a whisk the eggs, coconut milk, parsley, cilantro, garlic powder (starting with about 1/2 tsp.), 1/4 tsp. fresh cracked pepper, whisk until combined

...now add cheeses to the egg mixture to combine well

 

 - Pour the cheese and egg mixture over the sausage, vegetable, and potato mixture then top with the remained 1/2 cup cheese (to your desired amount) and bake for 20 mins. then place under the broiler for and color to your desired color

Blueberry Cheesecake

I was looking for a way to add a little something extra to my cheesecake so I added more than a few butter Chessman cookies to the crust and this cake was gone by the end of our family's Thanksgiving feast.

Throw-Back-Thursdays #tbt

a compilation of sorts eats & treats

Caramel morsels & sea salt cookies

These cookies are 2 of 5 desserts I baked for my family, well my son JoRon and daughter Chanel asked that I make them chocolate chip cookies and I was more than happy to so.

I searched the internet for a simple recipe for chocolate chip cookies and found and interesting recipe that was very different than the others. This recipe was adapted from the 'Sweetandsavorytooth' website but with a few changes my tweaked version was all the rave between my family and their friends, and now I have two more request for 2 batches this weekend.

So, to start these mouthwatering delights you'll need:

1+ 3/4 cups AP (all purpose) flour

1/2 tsp. baking soda

1 stick + 2 TBSP unsalted butter

4 TBSP cold unsalted butter cubed

****this total amount of unsalted butter should equal 1 and 3/4 sticks

1/2 cup sugar

3/4 cup packed brown sugar

1 tsp. salt

1 tsp. vanilla extract

1 tsp. vanilla essence

1 whole large egg

1 large egg yoke

1+1/4 cups semi sweet chocolate chips

1/2 cup Nestle Toll House Delightful caramel morsels

Sea salt to sprinkle

~Now that's prepared, preheat oven to 375°

~ line two cookie sheets with parchment paper

*** in a bowl mix together the flour and baking soda, set aside

 

Add 10 TBSP of the butter into a heavy bottom medium skillet over medium high heat, Allow the butter to melt, continually swirl the butter around in the skillet to prevent it from burning, ***The idea is to brown the butter leaving it with a nutty smell so keep the butter moving by constantly swirling it, this process might take no more than 3 1/2 minutes, once that is done remove from heat. 

 

Pour the browned butter in a heat proof bowl and add the cold cubed butter and allow it to melt completely

 

 

Now, add the both sugars, vanilla, vanilla essence, and salt to the butter and whisk together...

Add in the egg and egg yoke, continue to whisk this mixture for 30 seconds and allow to rest for 3 minutes... Do this whisking process 3 more times and the results should be a brown, smooth, and thick mixture...

 

Next, add the *** flour mixture to the butter mixture and blend just until combined do not over mix...

 

Now, add the chocolate chips and the caramel morsel and fold into mix 

 

Using a tablespoon of dough, drop dough onto prepared cookie sheets and add *** about 2 - 3 extra caramel morsel onto then sprinkle with the sea salt, bake one sheet at a time

 

Bake at 375* for 10 - 12 minutes (depending on your oven) ensuring to rotate pan at 5 minutes of baking to allow for an even bake, when done remove from oven allow the cookies to cool in pan then transfer to wire rack to cool completely. These cookies will keep nice and moist in an air tight container

 

my family ate the last batch straight off the wire rack

ENJOY!!!