In Amazing Graceland: Kung Pao Shrimp

Showing posts with label Kung Pao Shrimp. Show all posts

Monday, April 5, 2010

A to Z Monday, Foodie Addition ~ The Letter K

Kung Pao Shrimp.

At the Super Dragon Chinese Restaurant in Phoenix.

2 words: Yum. Yum.

Another favorite K word: KEURIG.

I love this handy-dandy little machine. Bought one for Patrick for Christmas up north and had to buy another for the condo! Pat can drink gallons of java, so still uses his regular coffee maker. For a quick, fresh cup every time though, this is the machine to use as far as I'm concerned. I have a specialty drink I make with the KEURIG each morning for myself. That's for next week's post. For more A-Z Monday please visit our hostess with the mostess, Jen.

Jess' Breakfast Casserole Recipe

This is a simple and hearty dish which I(Jessica) love to make for guests because there is little mess to clean, freeing up the rest of the morning to chat and relax. It also tastes great as left overs as well!

The following are my favorite ingredients but I often add or subtract other things such as spinach and meats depending on my mood and what I have on hand. If you want to go veg just skip the ham and add an extra layer of tomatoes. It's pretty much impossible to mess it up:

Bread (I use sourdough wheat)
Ham (Canadian or even the thick sliced kind for sandwiches is great)
Chives
Basil
Dried Rosemary
Tomatoes
Butter
Shredded Mozzarella
Chevre Goat Cheese (I prefer the herbed kind)
Eggs
Milk (I use rice milk)
Salt and Pepper to taste

I place chopped bread, ham, chives, basil, sliced tomatoes, and chevre next to the baking dish. I butter the dish and begin layering the ingredients: scatter the bread on the bottom, add a layer of cut up ham, layer of chevre chunks, sliced chives, and torn basil. I whisk together the milk and eggs and season with salt, pepper, and rosemary. I then pour the eggs over the dish. It always aggravates David that I don't know how many eggs I use but it just depends on how many layers of other foods I add and the size of the dish. Ideally, you should have enough eggs to just barely cover all the layers thus far. Like between 8-11 eggs? I top this with tomato slices and pop it in the oven. I bake it at 350 for 30 minutes. Then I sprinkle the casserole with shredded mozzarella, chives, and basil and cook for another ten minutes unitl it is puffy and golden.

Buen provecho!

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Monday, April 5, 2010

A to Z Monday, Foodie Addition ~ The Letter K

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A look at the finished basement patio.