Main Dish/Casserole Archives - Page 19 of 74 - Garden Seeds and Honey Bees

Veggie Omelet Casserole

*1 (16 ounce) container Sliced Crimini Mushrooms, rinsed and paper towel tried

*2 tablespoons Extra Light Olive Oil

*1 tablespoon Butter

*1 Green Bell Pepper, roasted and cut into chunks

*Mini Bells 4 Red, 4 Orange and 4 Yellow, Poivrons mini peppers

*1/2 Yellow Onion, diced

*3 Large Cloves Garlic, minced

*2 cups Packed Fresh Spinach Leaves

*10 Eggs

*1/2 cup Half and Half Fat Free

*2 teaspoons Cholula Hot Sauce

*1/8 teaspoon White Pepper

*1/4 teaspoon Sea Salt

*2 bags (use 30 ounces about 1 and 1/2 bags) Refrigerated Simply Shredded Potatoes

*1 cup finely grated Sharp Cheddar

*4 ounces crumbled Feta Cheese

Sauté the mushrooms in olive oil and butter for 10 to 15 minutes on medium heat, then add the onions and sauté for another 2 minutes, add garlic and mini bell peppers sauté 1 more minute, remove from heat, add spinach, roasted green bell pepper. Set aside.

Beat eggs and half and half in a large mixing bowl. Then add the hot sauce, white pepper and salt.

In 2 (11”x7”) baking dishes, sprayed with cooking spray

Layering Baking Dishes:

*Spread equal amounts of the shredded potatoes to each baking dish and then add the next layer, sautéed vegetables.

*Pour half of the each egg mixture to each potato filled baking dish and top them with crumbled feta and sharp grated cheese. Cover with foil and remove last 7 minutes of baking.

Preheat oven.

Bake in a 375*F. 45 to 50 minutes

Cut each pan into 8 square servings.

Enjoy!

Lindy

Smoked BBQ Pork Baby Back Ribs Stovetop

Supplies:

*Number 12 Dutch Oven (with no legs), used for stovetop smoker

*Heavy Duty Aluminum Foil

*6 inch Metal Steamer Basket, metal handle works best for easy removal

*4 cups Hickory Wood Chips or favorite Smoking Wood Chips

*Crock Pot

Pork Ribs:

*3 pounds Rack Pork Baby Back Ribs, extra meaty (take off silver skin)

Dry Rub:

*1/4 cup Dark Brown Sugar or Brown Sugar

*1 heaping tablespoon Kosher Salt

*2 teaspoons Black Paprika

*2 teaspoons Ground Cumin

*2 teaspoons Garlic Powder

*2 teaspoon Onion Powder

*1 heaping teaspoon Black Pepper

*1/2 to 1 teaspoon Chili Powder

BBQ Sauce:

**Favorite BBQ Sauce, we like Sweet Baby Rays

Directions:

Place 4 cups of water in a 8 cup glass bowl or container and add hickory wood chips, allow the wood chips to soak for 30 minutes; drain and set aside.

In a small bowl combine the rub ingredients: Brown sugar, salt, paprika, cumin, garlic powder, onion powder, black pepper and chili powder, mix well.

Cut the rack of ribs into 4 sections, allow the ribs to come to room temperature and apply the dry rub.

Stovetop Smoker:

Make shallow bowl out of heavy-duty aluminum foil and place into the Dutch oven to hold the soaked and drained hickory smoked chips, making sure that the foil bowl sides come up to the top layer line of the wood chips (make sure the wood chips are in a even layer). Then place a small semi-round flat piece of foil on top of the wood chips and then add steamer basket, pressing down.

Place the 4 or 5 rubbed rib sections, slightly overlapping, in the steamer basket, adjust them so the lid closes tightly.

Wrap the edges of the Dutch oven where the lid meets the Dutch oven pot with a strip of heavy-duty aluminum foil making a semi-strong seal to help in preventing the smoke from leaking out. (Note: A little smoke will still seep out)

Place the Dutch oven on stovetop (we have a gas stove top) on medium-high and smoke the ribs 45-50 minutes. Then turn off the heat and allow to sit for 5 minutes, remove foil and lid.

Remove the ribs with tongs and place in crock pot (with crock pot liner for easy clean-up).

Crock Pot:

Allow ribs to cook in the crock pot on low for 2 and 1/2 hours or until ribs are tender and pull away from the bone easily.

Remove the ribs from the crock pot onto a foil lined half baking sheet and brush the ribs with a thick layer of BBQ Sauce.

Oven:

Pre-heat the oven broiler on high (watching carefully) and broil ribs for 5 minutes or until BBQ sauce is caramelized and bubbly. Remove and serve right away.

Recipe adapted from Food Network