Company Casserole

Huevos Rancheros Casserole

Ingredients: 

Nonstick cooking spray
1  32 ounce package frozen fried potato nuggets
12 eggs
1 cup milk
1 1/2 teaspoons dried oregano, crushed
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 8 ounce package shredded Mexican cheese blend
1 16 ounce jar thick and chunky salsa
1 8 ounce carton dairy sour cream
Snipped fresh cilantro 

Directions:

Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange potato nuggets in dish

.

In a large mixing bowl combine eggs, milk, oregano, cumin, chili powder, and garlic powder. Beat with a rotary beater or wire whisk until combined. Pour egg mixture over potato nuggets.

Bake for 35 to 40 minutes or until a knife inserted near center comes out clean. Sprinkle cheese evenly over egg mixture. Bake about 3 minutes more or until cheese melts. Let stand for 10 minutes before serving. Top with salsa, sour cream, and cilantro. Makes 12 servings.

The Classic Hamburger

Ingredients: 

1 lb. ground beef
8 oz. short rib meat, ground
3 potato burger buns
3 cheddar cheese slices
1 large tomato
1 large red onion
1 head butter lettuce
3 Tbsp. mayonnaise
3 Tbsp. ketchup
salt and pepper to taste

Directions: 

In a large bowl, combine the ground beef and ground short rib, mix well.
Form three 8 oz. burgers patties.

Season each side of the burgers with salt and cracked pepper to taste.

Heat olive oil on grill pan, then start to cook the burgers for about 3 or 4 minutes on each side.

Separately on the grill pan, grill onion slices until they are caramelized.

When the burgers are almost done, place a slice of cheese on each patty to allow the cheese to melt.

Once they are cooked, remove burgers from the pan and set aside and let rest for 2 minutes so the juice will redistribute into the meat.

While the burgers rest, grill the bread face down on the same grill until toasted on each side.

Spread a little mayo on the bread, top with the burger, lettuce and finish with ketchup.

Lasagna Soup

Ingredients:

1 tablespoon oil
1 pound Italian sausage, casings removed
1 onion, diced
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon fennel seeds, crushed
4 cups chicken broth
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon oregano
1 bay leaf
salt and pepper to taste
1/2 pound pasta
4 ounces ricotta
1/2 cup parmiginao reggiano (parmesan), grated
2 cup mozzarella, shredded
1 handful basil, chopped

Directions:

Heat the oil in a large sauce pan over medium heat. 

Add the sausage and cook until lightly browned, about 10 minutes, breaking it apart as you go and set aside. 

Add the onion and saute until tender, about 5-7 minutes. 

Add the garlic, red pepper flake and fennel and saute until fragrant, about a minute. 

Add the chicken broth, tomatoes, tomato paste, oregano, bay leaf, salt and pepper, bring to a boil, reduce the heat and simmer for 30 minutes. 

Add the pasta and cook until al dente, about 7 minutes and remove from heat. 

Mix the ricotta, parmiginao reggiano and mozzarella and serve the soup garnished with a tablespoon of the mixture along with the basil.

Warm and Creamy Bacon Dip

Ingredients:

8 ounces cream cheese, softened
2 cups Sour Cream
3 ounces bacon cooked crispy and crumbled
2 cups shredded cheddar cheese
1 small jar pimentos

Direction:

Preheat the oven to 400 degrees. In a bowl, combine all ingredients. Place the mixture in a 1-quart baking dish. Cover. Heat the dip for 25-30 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips. 

*Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

Lexingtonian House Salad

 Salad Ingredients:

4 slices bacon, cooked crisp and crumbled

2-3 cups romaine and iceberg lettuce mix

1.5 ounces dices tomatoes

Dressing Ingredients:

1 16 ounce container sour cream

1 packet ranch dip mix

1/8 teaspoon dry mustard

2 cups mayonnaise

1/2 cup buttermilk

1/2 cup whole milk

Spaghetti Carbonara

Ingredients:   6 ounces Spaghetti noodles 1 tablespoon  extra-virgin olive oil 4 sliced bacon cut into 1/4-inch dice 1 shallot very finely chopped 1 garlic clove very finely chopped 1 cup  heavy cream 2 tablespoons  freshly grated parmigiano cheese 4  large egg yolks Salt 2 tablespoons  coarsely chopped parsley Freshly ground pepper

Directions: In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water. Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook over moderate heat for 1 minute. Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes.  Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table.