Moore or Less Cooking

Easy Recipes For Those Who Like To Cook and Bake

Hash Brown Sausage Breakfast Casserole

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If you did your first trip to the Big Apple right, you probably started with a big slice or two of New York-style pizza. From there, hopefully you moved onto a New York hot dog and then a hefty sandwich from a New York deli. These classic eats are part of the official NYC experience even if you did have to pull out the stretchy pants when you got home. If only there was a way to enjoy those treats without breaking the calorie bank.

I ordered a delicious Hash Brown Sausage Breakfast Casserole at the cutest diner when we were in NYC. I had to come home and recreate it. I think mine turned out even better!

Hashbrown Sausage Egg Casserole…

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EASY CHEESY SAUSAGE DIP

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My niece made this dip many years ago at a family event. I couldn’t stop eating it and asked her for the recipe. She told me it was so easy to make, that I wouldn’t believe it! She was right! Only three ingredients for this yummy dip!

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10 Best Make-Ahead Breakfast Recipes for the Holidays!

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When all of your family arrives for the Holidays, the day before….. what should you make for breakfast, that’s easy and can be made the night before and feeds a crowd?

Uh oh…no worries! I have got you covered. These are the 10 best make-ahead breakfasts for the holiday season. You can whip together these breakfast casseroles the night before…just let your oven do the work that morning for a delicious meal that will get everyone through the day until the big feast! Happy Holidays from my kitchen to yours!

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Best Stuffed Peppers

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It’s coming to an end with my vegetable garden. I harvested the last of my peppers and found some beauties at the farmer’s market. Stuffed peppers are a wonderful fall treat for dinner. I could eat a half of one, hubs liked a whole pepper and a fresh garden salad of kale and Swiss chard.

Best Stuffed Peppers

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BREAKFAST CASSEROLE

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It’s that time of year again! Kid’s are going back to school and I look for easy recipes that they can grab before they jump on the school bus. This breakfast casserole can be cut into squares, so that it easy to eat with your hands. My son said it was so delicious that he really wanted two squares.

Breakfast Casserole

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Lo Carb Meatballs

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I made these Lo Carb Meatballs for the Super Bowl Party. Nobody knows that they are Lo Carb because they are full of flavor. For my Lo Carber friends, I make sure to tell them that they are Lo Carb, they always ask, ” What’s in them? ” 

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They are so easy to make, and your kitchen will smell so yummy! These would also be great in a Crock Pot with marinara sauce!

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I used Hot Sausage and Mild Sausage. Just remove the sausage from the casings and add the rest of the ingredients. I also used Cabot Extra Sharp Cheddar Cheese, adding so much flavor!

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I made these the size of golf balls, they do cook down a bit.

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Set them on a paper towel to drain. Serve warm with celery and carrots and your favorite dip.

Save Print
Lo Carb Meatballs
Author: 
Recipe type: Baked
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 36 meatballs
 
Easy Lo Carb Meatballs, full of amazing flavor!
Ingredients
  • 1 pound hot sausage (remove from casing)
  • 1 pound mild sausage (remove from casing)
  • 2 Cups sharp Cabot cheddar cheese, shredded
  • 1½ Tablespoon Worcestershire Sauce
  • ½ cup almond meal
Instructions
  1. Preheat oven to 350.
  2. In a large bowl, mix all ingredients together with hands. Roll into golf ball sized balls & place on a parchment lined baking sheet.
  3. Bake for 20-25 minutes.
  4. Place on a paper towel for a few minutes to absorb excess grease.

 Linked up: Simple Supper Tuesday 

What’s on the List

OVERNIGHT SAUSAGE AND EGG BAKE

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I was fortunate to cater a Bridal Breakfast and I thought an Overnight Sausage and Egg Bake or a Strata would be perfect for a party of 23 people.

I also baked a Brown Sugar Streusel Coffee Cake and a Blueberry Coffee Crumb Cake.

Everyone that tried the Sausage and Egg Bake made sure to tell me how delicious it was. I doubled the recipe, let it refrigerate over night and then popped it in the oven so it would be warm when serving to guests.

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RECIPE

INGREDIENTS

  • Butter, for greasing your pan.
  • 1/2 loaf of French Bread
  • 1 pound fresh bulk pork sausage with sage
  • 10 ounces sharp Cheddar, grated
  • 2 cups milk
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 5 large eggs, lightly beaten

Directions

  1. Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
  2. Preheat oven to 350.
  3. Place Parchment paper or foil over a baking sheet, place sausages on top of foil.
  4. Bake sausages in the oven for 35-40 minutes or until brown and no longer pink.
  5. After sausages have cooled for a couple minutes, place sausages on cutting board and cut up into little chunks.
  6. Spread the cooked sausage over the bread and top with the cheese.
  7. Then stir together the, milk, dry mustard, salt and eggs.
  8. Pour this mixture over the cheese.
  9. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
  10. The next day, preheat the oven to 350 degrees F.
  11. Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

Serves 12

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Guest Post- Platter Talk

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We are Dan and Scott, the guys from Platter Talk.  We are two working dads with six boys who keep us busy in and out of the kitchen.  We have mix of old and new recipes, from Scott’s urban childhood and Dan’s rural and simple upbringing.  We would love you to stop by and check out some of our food! Today we would like to share some Italian Savory Pies with you.
fornettie

Italian Savory Pie.   

Antipasto di Torte salate 

Recipe
 Inspired by Paola Benecchi

Ingredients

for the Spinach and Ricotta Torte
  • 1/3 roll of phyllo pastry.
  • 4 cups fresh spinach, washed with stems removed
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese finely grated
  • 2 eggs, 1 reserved for egg wash
  • 2 garlic cloves, sliced or coarsely chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil

for the Zucchini and Mozzarella Torte

  • 1/3 roll of phyllo pastry
  • 2 large zucchini squash, sliced to 1/3 inch thickness
  • 2 garlic cloves, sliced or coarsely chopped.
  • 4 oz fresh mozzarella cheese coarsely cut (or 1/2 cup shredded mozzarella)
  • 1/2 cup fresh Parmesan cheese, finely grated.
  • 2 eggs, 1 reserved for egg wash
  • 2 tablespoons butter
  • 1 tablespoon olive oil

for the Broccoli and Sausage Torte

  • 1/3 roll of phyllo pastry
  • 2 medium heads broccoli
  • 1 lb Italian sausage
  • 1 cup Parmesan cheese, finely grated
  • 2 eggs, 1 reserved for egg wash
  • 2 tablespoons butter

Instructions 
for the Spinach and Ricotta Torte

  •  Preheat oven to 350 degrees F.
  • Add olive oil to skillet and over medium heat, saute garlic for 1 minute.
  • Add spinach to skillet a little at a time until all 4 cups are wilted
  • Remove spinach from heat and place on cutting board, coarsely chop
  • Place spinach and garlic in large mixing bowl and add cheese and 1 egg, stir until well mixed.
  • Using brush, coat a 9″ pie pan with 1 tablespoon butter
  • Line pan with phyllo pastry.  Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan.  Repeat for the other half of pan.
  • Brush inside of phyllo dough with butter.
  • Scoop spinach and cheese mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust.
  • Beat remaining egg and brush outside of dough with egg wash.
  • Bake for 25 to 35 minutes or until crush is golden brown.

for the Zucchini and Mozzarella Torte

  • Preheat oven to 350 degrees F. 
  • Add olive oil to skillet and over medium heat, saute garlic and zucchini for 5-10 minutes until tender.
  • Place zucchini and garlic in large mixing bowl and add cheese and egg, stir until well mixed.
  • Using brush, coat a 9″ pie pan with 1 tablespoon butter
  • Line pan with phyllo pastry.  Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan.  Repeat for the other half of pan.
  • Brush inside of phyllo dough with butter.
  •  Scoop zucchini mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust.
  • Beat remaining egg and brush outside of dough with egg wash.
  • Bake for 25 to 35 minutes or until crush is golden brown.

for the Broccoli and Sausage Torte

  • Preheat oven to 350 degrees F.
  • Lightly steam broccoli until tender.  Allow to cool and then coarsely chop
  • Add sausage to skillet and brown over medium heat.
  • Add broccoli to sausage, and over low heat, use a fork to coarsely mash the broccoli and sausage together until fully incorporated.
  • Place broccoli and sausage mixture in large mixing bowl and add cheese and egg, stir until well mixed.
  • Line pan with phyllo pastry.  Place edge of 3 or 4 layer thick phyllo on center of pan and cover toward edge allowing excess phyllo to hang over edge of pan.  Repeat for the other half of pan.
  • Brush inside of phyllo dough with butter.
  •  Scoop broccoli and sausage mixture onto phyllo lined pan and fold overhanging edges of phyllo dough toward center to form a top crust.
  • Beat remaining egg and brush outside of dough with egg wash.
  • Bake for 25 to 35 minutes or until crush is golden brown.
Each pie yields 8 servings
Printer Friendly Recipe 
fornettiea
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KALE, SAUSAGE AND WHITE BEAN SOUP

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KALE, SAUSAGE AND WHITE BEAN SOUP

KALE is a trendy vegetable right now. Why??? Because, it really is an amazing vegetable that is one of the healthiest vegetables that you can eat, plus it tastes fantastic in soups, eggs, salads, as a side dish, as a chip,  in smoothies and especially in soups. I have teamed up with Nature’s Greens because I like that they are a family run business and I like their products. Nature’s Green has a program called KALE UP! They have new and delicious recipes each month and they have a wonderful selection of beautiful vegetables including the very popular: Kale.

Nature’s Green is a  family owned company, that has been in business for  85 years. They are way ahead of the times. I have been eating kale for many years and I am just now learning about the benefits of kale, it is a happy food, there is a natural chemical in kale that makes you happy. I think I will try to incorporate kale in most things that I eat.

When I told my girlfriend, who is a wonderful cook and very health conscious, who I have seen eating kale almost every other day, that I was looking for delicious KALE recipes, she stopped by my home to give me a copy of her newest find, “The Fifty Shades Of Kale”! Did you know that kale is sexy??? Oh yes it is, all of these recipes are very steamy!

One recipe that stopped me in my footsteps  was the Kale, Sausage and White Bean Soup. I had most of the ingredients, one of the reasons why it caught my eye, plus it looked delicious. I started sauteing vegetables as soon as I saw the recipe!

I am seeing KALE everywhere! In smoothies, in pasta, as chips, in desserts, in cocktails, you name it! Why not?? It is a wonderful vegetable that is so versatile and so good for you! I have been growing it in my vegetable garden because it is hearty and just tastes delicious. I usually grab spinach as my vegetable, but today I am using KALE for this wonderful recipe! It has been very cold here in Maine and I wanted something hearty like a soup that was simple to make, but full of flavor. I love beans in soups and thought the addition of Israeli Couscous would be perfect, almost like a pasta e fagioli soup ( bean and pasta soup) The extra step was worth it. Hubs went back for three heaping bowl’s!

Check out some healthy recipes in the new FIFTY SHADES OF KALE cookbook! Available now wherever books are sold.

Kale, Sausage and White Bean Soup

INGREDIENTS:

2 Links hot Italian pork Sausage, cut into 1-inch chunks

1 Tablespoon Extra Virgin Olive Oil

1 Red Onion, chopped

4 Garlic Cloves, sliced

One 10 ounce bunch of Kale, trimmed and chopped ( about 10 cups )

2 quarts Chicken Broth

One 15-ounce can Cannellini Beans, drained and rinsed

Israeli Couscous

water and EVOO ( for the couscous)

1 Tablespoon chopped fresh Rosemary leaves

1/2 teaspoon fennel seeds

1/2 cup grated Parmesan Cheese

METHOD

Place sausage in a large sauce pan over medium heat, drizzle with olive oil and toss to combine. Increase the heat to high and cook, stirring, until browned, about 4 minutes. Add the onion and cook for 3 to 4 minutes, until it starts to soften. Add the garlic and cook, stirring often, until fragrant, about one minute. Toss in the kale and stir to combine. Add the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 to 17 minutes, until the liquid has slightly decreased and the broth is flavored by the sausage. Add the beans, rosemary, and fennel seeds and stir to combine. Cook for 1-2 minutes to warm the beans. In a separate sauce pan, cook Israeli Couscous according to directions. Add to soup when done. Serve immediately sprinkled with the cheese.

Serves 8

This post has been sponsored by Nature’s Green’s but all opinions are my own.

This post has been linked up to these fabulous blogs:

Nibbles By Nic

CORNBREAD SAUSAGE STUFFING

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CORNBREAD SAUSAGE STUFFING

When I was a child, I wasn’t so fond of stuffing. I didn’t get what the big deal was? My family rejoiced as the stuffing was pulled out of the oven, one turkey stuffed, one tray just for eating, morning, noon and night! Now that I am an adult, I really understand the whole stuffing concept. I stuff my turkey with veggies. I bake the stuffing in a separate baking dish. You may call it dressing in your house, but it is called stuffing in mine. I have included my recipe for cornbread, I like my cornbread sweet, but for this recipe I have omitted the sugar. I prefer stuffing not being sweet. I have used Organic Greek Sausage from our Farmers Market, if you can’t find Greek sausage feel free to use your favorite sausage.

Easy Cornbread Recipe

Ingredients

1 1/4 cups all purpose flour
3/4 cup corn meal ( I like Quaker Oats Yellow Corn Meal )
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup milk
1/4 cup vegetable oil
1 egg, beaten

Directions

Heat oven to 400 degrees F.
Grease an 8 or 9 inch pan.
Combine dry ingredients.
Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
Pour batter into prepared pan. Bake 20-25 minutes or until bread is light golden brown or a a toothpick inserted in the center comes out clean.
9 servings

Cornbread Sausage Stuffing

1 recipe Easy Corn Bread
1 pound Greek Sausage
1 onion chopped
1 stalk celery chopped
Chicken broth

Remove sausage from skin and break into small pieces into a saute pan over medium heat, brown sausage, drain oil, add chopped onion and celery, saute veggies for 2-3 minutes. Add broken up pieces of cornbread. Pour 1/2 chicken broth, mix, add another 1/2 cup broth checking to see that the stuffing is holding together. Add more broth if stuffing is dry. Spray a 9×12 baking dish with vegetable spray. Pour cornbread stuffing into dish, smooth out. Bake in oven for 20 -25 minutes, or until the outside looks golden and firm. Serves 12

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