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Category Archives: Cheese

Tortilla Soup

Chef Karen:I must be living under a rock. I’d never heard of Tortilla Soup before.  After I tried it at a church event, I knew we had to try it. It’s very easy to make! This is good news for anyone that’s prone to the “I HATE making soups” mentality. When I made it,  I left out the jalapeno rings. I just wasn’t “feeling” that kind of taste.  I crushed tortilla chips in the bottom of my bowl before pouring the soup into it.  I liked how the soup softened them up.  I also added some hot pepper cheese to the top; just because everything tastes better with either cheese or chocolate on it and this calls for cheese, not chocolate. I paired it with a cucumber salsa.  A recipe for another time 🙂  Enjoy your soup!

tortilla soup

Chef Jonathan: I was excited to make this soup because I’d never made a tortilla soup before, and I was pleasantly surprised. I expected it to be a bit more ‘Tex-Mex’, but I like all of the fresh ingredients in this recipe. I did however spice it up a bit and make chili-flavoured tortilla strips, by drizzling some EVOO to the sliced strips, and sprinkling some chili powder on top, followed by toasting in the oven. All in all, a great soup for a cold day, or just whenever.

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Here is the recipe: http://allrecipes.com/Recipe/Tortilla-Soup-I/Detail.aspx

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Sausage and Hash Brown Breakfast Bake

<img src="https://onerecipetwokitchens.files.wordpress.com/2013/03/20130325-155828.jpg" alt="20130325-155828.jpg" class="alignnone size-fullThis week's blog is an original One Recipe, Two Kitchens recipe. It was inspired by a good friend who served us something similar on Pancake Tuesday night for dinner. I'll post the recipe first and then we'll talk about it.

Sausage and Hash Brown Breakfast Bake

2 T olive oil

1 onion – chopped

½ lb of ground Italian sausage

½ t dried thyme

2 C frozen hash brown potatoes

5 eggs – beaten

1 pinch to ½ t cayenne pepper (depending on your preference)

½ C milk

1 C shredded Cheddar cheese

1. Preheat oven to 400 degrees

2. In a frying pan that can be put into the oven, heat the olive oil and then add the onions. Stir until soft then add the sausage. Break it up and fry it until there are no pink pieces left. Add the hash brown potatoes and stir into the sausage mixture. Put in the thyme and left them cook for about 5 minutes until the potatoes are thawed.

3. Meanwhile, put the eggs into a bowl, beat them then add the milk and cayenne pepper. Mix well.

4. Pour the egg mixture into the frying pan with the sausage and hash brown mixture. Place in the oven for about 20 minutes.

5. Test for doneness by picking at the eggs with a fork. If they are set, add the cheese and bake for about 5 more minutes. Serve immediately.

Chef Karen: This is a very easy recipe. It’s a good done for kids to help with on a weekend when you got a little time. I like it because the eggs don’t take long to bake. I’ve made some egg recipes where it has to bake for up to an hour. Not so with this one. If you don’t have a pan you can put in the oven, any glass pan will suffice.

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Chef Jonathan: Love this recipe, this is my new go-to breakfast casserole meal. It’s extremely easy to make, and it doesn’t take very long either. I love the combination of pork sausage, potatoes, eggs and cheese, which I realize isn’t revolutionary, but I think that’s what makes this recipe perfect. Of course, I added more cheese than suggested, but that’s nothing new. Instead of putting the sauteuse pan directly in the oven, I transferred to a casserole dish first, for easy storage later. I recommend this to anyone and everyone looking for a new breakfast meal, and enjoy!

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Week 22 – Cheesy Potatoes

Chef Jonathan: This is one of my all-time favourite potato recipes, and I’m so glad that we got to make it this week! It’s very easy to follow, and it tastes amazing. I added more cheese than necessary, of course, and it turned out really well. The only thing I would change for next time, is increasing the temperature to 375 (depends on oven temperatures), and bake for the same amount of time (45 min to 1 hour). This is a nice casserole dish for a cold winter’s day, when you just want to warm up to something hot and cheesy, enjoy!

 Karen:  This recipe is one that has been in our extended family for many years.  My copy has been lost in those years so I had to write it down from memory.  I think I did ok.  It’s VERY easy to make but quite high in calories and fat.  You use butter, cheese and sour cream!  Need I say more?  They are creamy and yummy and are nice when paired with ham or on just their own with something a bit healthier like a fruit or salad:)  Not sure who had the original recipe but here is ours.  Enjoy!

Cheesy Potatoes

1 kg pkg. of frozen hash brown potatoes

1 onion chopped

1 can of cream of chicken soup

1 C melted butter

2 ½  C (200 g size bar) shredded cheddar cheese

2 C (500 ml) sour cream

Salt and Pepper to taste

Chop the onion, melt the butter and mix everything together in a 9×13”casserole dish.  Bake at 350 degrees for 45 minutes.

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