Stinking Rose

Egg Boats

Hoagie rolls or other small loaves

½ cup butter, more or less as needed to cover bread

1-2 tsps. garlic powder, more or less to taste

large eggs, beaten – think two per roll

2 Tbsps. whole milk

Pepper to taste

Bacon about ½ slice per piece or you can use a roll of sausage

Vegetables as desired for an omelet, chopped - try peppers, mushrooms and/or onions

Italian or Mexican blend cheese, to taste 

¼ cup chopped green onions

Heat oven to 350°F.  Cover baking sheet with parchment paper.  Take each loaf and cut into the top and remove a section of bread to make your boat.  Spread butter on each boat.  Sprinkle each piece with garlic powder.  I like to use a mix of garlic powder and taco seasoning.  Bake for 15-20 minutes or until toasted.  Cook bacon or sausage in large skillet according to package directions.  If making sausage, break it up like you would ground beef.  Place meat on paper towel lined plate to remove extra grease.  Break bacon into large pieces when cooled. Reserve a tablespoon of grease and discard the rest.  Cook eggs in remaining cooking grease.  As eggs start to set, add milk.  This will keep the eggs from drying out once you put them back in the oven.  Also, add any vegetables while cooking eggs.  I make mine more like scrambled eggs with veggies, but if you would rather have it like an omelet, feel free to cook it how you want.  After eggs have cooked through and are no longer runny, evenly distribute eggs between bread.  Lightly sprinkle with cheese.  Top with meat and any other toppings of choice like avocado or tomatoes.  Top with more cheese and return to oven.  Bake for 3-5 minutes more until cheese is melted.  

 

Garlic Parmesan Roasted Potatoes

3lbs red potatoes, halved

2 Tbsps. olive oil

5 cloves garlic, minced

1 tsp dried thyme

½ tsp dried oregano

½ tsp dried basil

½ cup freshly grated Parmesan

Kosher salt and ground black pepper, to taste

2 Tbsps. unsalted sweet cream butter

Preheat oven to 400°F. Lightly oil a baking sheet or coat with nonstick spray.  Place potatoes in a single layer onto prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan and season with salt and pepper, to taste. Gently toss to combine.  Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute.  Serve immediately, garnished with parsley, if desired.

Recipe adapted from damndelicious.net.

 

Pork Roast & Mushroom Gravy

1 2-3lb boneless pork loin roast

¼ tsp dried rosemary leaves

¼ tsp dried parsley flakes

1 clove garlic, minced

¼ tsp dried thyme leaves, crushed

1 10.5oz can condensed cream of mushroom soup

¾ cup water

Season pork as desired.  Stir rosemary, parsley, thyme and garlic in a small bowl. Cut small slits into surface of pork with a knife. Stuff herb mixture into slits. Place pork into roasting pan.  Bake at 350°F for 1 hour or until pork is cooked through. Remove pork from pan and let stand for 10 minutes.  Stir soup and water in roasting pan. Cook and stir over medium heat until mixture is hot and bubbling, scraping up browned bits from bottom of the pan. Serve pork with gravy. 

Recipe adapted from Campbell’s Potluck for all Occasions cookbook

 

Chicken Vesuvio

3 Tbsps. flour

1 ½ tsps. dried oregano

¼ tsp salt

1 tsp black pepper

3lbs chicken

2 Tbsps. olive oil

1lb new red or yellow potatoes

1 medium onion, cut into wedges

4 cloves garlic

¼ cup chicken broth

¼ cup dry white wine

Line slow cooker with Crock Pot liner. Combine flour, oregano, salt and pepper in large resealable bag. Add chicken 4-5 pieces at a time and shake to lightly coat.  Heat oil in large skillet over medium heat. Add chicken and cook 12 minutes or until browned on all sides.  Place potatoes, onions and garlic to slow cooker.  Add broth and wine and top with chicken pieces.  Pour pan juices from skillet over chicken.  Cover and cook on low 7-8 hours.  Enjoy!

Recipe adapted from Crock Pot Comfort Foods cookbook.

 

Spaghetti Soup

2 Tbsps. vegetable oil

 ½lb skinless, boneless chicken breast halves, cut into cubes

1 medium onion, chopped

1 large carrot, peeled and chopped

2 cloves garlic, minced

4 cups chicken broth

1 cup water

1 10 ¾oz can condensed tomato soup

3oz uncooked spaghetti, broken into 1-inch pieces

Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add chicken and cook until browned, stirring often. Remove chicken from saucepot.  Add remaining oil to saucepot and heat over medium heat. Add onion, carrots and garlic and cook for 2 minutes.  Stir broth, soup and 1 cup water in saucepot and heat to a boil. Stir in spaghetti. Cook for 10 minutes or until spaghetti is tender. Stir in chicken and cook until chicken is heated through.

 

Recipe from Pantry Meals cookbook.