Holiday Pull Apart Brunch Casserole

 Casseroles are a delicious and affordable way to get meals on the table in a timely fashion.  They are awesome because they can be made ahead and modified easily to fit any palate.  Generally speaking, breakfast casseroles are popular and filling, especially for brunch or even dinners, by adding a simple green or fruit salad for accompaniment.  It's always nice when we can present our meals with a little flair to peak the interest of our sometimes unimpressed brood, often familiar with dishes that can be correlated to the day of the week.  I once dated a guy whose mom was on one such schedule.  If ever I was unsure of the day of the week, I simply noted what she was serving for dinner, i.e. Fast Food Friday or Hotdogs, baked beans and mac/cheese Wednesday, you get the drift.  She was a mother of two, wife and full time at a busy office, so understandably devised a routine, passe to her household, but admirable to me.  

They were well versed in the almost robotic menu, so they never seemed excited for dinner.  The following recipe is to help divert one such outcome, using tater tots as the border, sides and crust.  They have been partially thawed and some are crumbled into the bottom, while others are stacked to create crust.  The finished border may be plucked off and dipped in your favorite sauce or ketchup, while the rest serves as the vessel to hold the delicious and savory ingredients, married through staples like sharp cheddar, green onion and local, fresh eggs.  I used a 2 lb. bag of tater tots, partially thawed,  for this recipe.  

Serves Plenty.

Bussin' Bussin' Banana Bread

 

Ready for a banana bread recipe that is out of this world delicious, then look no more!   This is loaded with some fantastic and good for you ingredients that fill you with all the right stuff and just in time for picnicking, backpacking, camping, cooking out, tailgating, entertaining, relaxing, visiting, gifting, snacking, easy breakfasts or just because!  

I used Cocavo Oil w/ Turmeric and Lemon Zest, full of antioxidants, with the addition of essential vitamins,minerals and healthy fats, along with some roasted Walnut oil to complement the walnut pieces scattered throughout, bringing in some antioxidant richness, fiber, plant sourced Omega 3's, blood pressure and blood sugar lowering properties, plus cancer and heart disease defense, anti-inflammatory properties, enhancing gut health and so much more. 

  Organic Oat flour is also used in my recipe.  Oat flour is filled with fiber, both soluble and insoluble and helps reduce your risk of cardiovascular episodes and coronary heart disease.  There's lots more substantial and relevant ingredients, but I won't bore you with the details, let's get to it, you will be replacing your old go-to Banana Bread recipe in no time, with a bread of this new age of delicious and inspired ingredients, because this one is BUSSIN' BUSSIN'! 

Recipe:

1 1/2 c. unbleached AP flour, spooned into measuring cup

1 c. Organic Oat flour

2 tbsp. Organic Coconut Spice Granola, Red Mill

1 tbsp. plus 2 tsp. double acting baking powder

1 1/2 c. very ripe bananas, frozen, then thawed and mashed

1 cup Walnut halves, roughly broken into smaller pieces

2 c. pure cane and brown sugar blend

2 tsp. Pumpkin Spice blend

1 tsp. Kosher salt or to taste

1 c. evaporated milk 

2 tbsp. heavy cream 

2/3 c. Cocavo Oil w/ Turmeric and Lemon Zest

2 tbsp. Roasted Walnut Oil

3 large eggs, slightly beaten

2 tsp. Caramel flavoring

Preheat oven to 350*F.  Combine dry ingredients in a medium bowl.  Combine wet ingredients in a larger bowl.

Gradually add dry mix into wet ingredients, stirring just until each round is moist. 

After mixing, let batter rest for 15 minutes.

Use a rubber spatula to scrape down sides and bottom of bowl, making sure it's well incorporated.

Divide evenly among nonstick sprayed pans, filling about 1/2 inch from the top.

Bake until golden and toothpick inserted comes out clean, about 35 minutes for individual sized loaf pans, closer to 1 hour for regular sized loaf pans, depending on oven.

For an even more wholesome Bussin' Banana Bread, substitute Oat Milk for the evaporated milk, use an egg substitute and 3/4 c. maple syrup in place of the sugar blend.

Bussin' Bussin' Banana Bread; great any time of day, travels well and is great for gifting!

Happy Juneteenth Everyone!

Atlantic City Sliders, North Myrtle Beach, South Carolina: A Review

Aside from fun in the sun, a good tan, some much needed relaxation and copious amounts of libations, a trip to the beach  is its own reward.  We normally vacation in North Myrtle Beach every year, sans this year for me and my bestie. Nothing could make that any better, unless you're talking about dropping by Atlantic City Sliders and copping a flight of mini burgers, fries and an ice cold beverage.

 Atlantic City Sliders has a simple and comprehensive menu containing something for all tastes.  My Bestie and I went with a varied selection of sliders, including cheeseburger, bacon cheeseburger, steak and cheese, hamburger and barbeque, plus chicken sliders and cheese balls to go.  Each and every slider was as good as the next , fresh, hot and juicy, with pillowy, soft bread and complimentary sides of pickles, house made slaw and an atmosphere that will call you back for another round.  

The décor is an exciting and nostalgic collection of pop culture favorites, 50's diner setting, complete with neon, checkerboard and license plates, photos, records, you name it. It is situated directly beside the liquor store by the Food Lion, so it's right on track with two very important stops.  The staff was amiable and diverse, immediately creating an I've been here before vibe!  The owner was on site and right there, in on the grill action.  He was  pleasant and interesting, he even came out into the dining room and chatted with my bestie and me for a bit. He was intrigued by our obvious chemistry (or hysterical laughter ) and  he was amazed at how well we interacted.  He wondered how we managed to still to smile, as some of the couples he's seen, are together but distant, stone faces and grumps.  Part of it is that we are outgoing and bubbly, a dynamic duo, with years and years of experience, when it comes to friendship. We met in college with no pretense or expectations, then blossomed into soul mates.  The rest is living history, love and understanding.  Our dads actually share the same name and we are from a similar demographic.  Things just worked out and we are incredibly supportive of one another.  He is my biggest literary and culinary fan and I am his friend to the end, confidant and homie.

The prices are reasonable and encourage extra ordering. 

 The fries were hot and crispy, fluffy and flaky on the inside. 

 I was delighted that the barbeque was made on site as well. I am a bit skeptical usually, because all barbeque sandwiches are not created equal, but these sliders proved their worth, with the right amount of zing and zang, subtle smoked porkiness, especially accompanied by a dab of the house made slaw. The steak and cheese sliders provided an ample ratio of meat/peppers and onions/cheese, melty and seasoned.

  The classic cheeseburger held its own with properly cooked beef, not over cooked and cardboardy, like some dine and dash burger joints.

 The breaded chicken sliders were simple and delicious, nice and crispy on the outside, supple in the middle, not limp and sogged out in places. 

The cheeseballs were good too.  They had a crunchy outer coating and a molten center.

 We tried to order as many items as possible, amassing a critique for our fellow vacationers and my readers alike.  Atlantic City Sliders was new to us, but it felt like home, and we wondered how we had made it through so many vacations without it, up until then.  We can't wait to go back, for the atmosphere, the food and the owner, he has top notch passion, and it shows in the sliders!  

Atlantic City Sliders

1000 Hwy 17 N

 North Myrtle Beach, SC, 29582  

See and Slay: Bronwyn's Omurice

One of the best things about being in a new kitchen is the possibility of new and fresh recipe ideas that spawn from the environment or chemistry the new locale creates.  Additionally, I like to make the dishes my girls' think up or want on the dinner/meal agenda come to fruition.  Doing this is good culinary exercise and keeps me on my 'game', plus it keeps us from falling into the comfort zone rut of cooking and taking the easy way out, instead of going for elevated and diverse cuisines.  Moreover, it keeps the kids excited about meals that would otherwise go unnoticed. 

This particular day on vacation, Bronwyn mentioned a dish called Omurice. Omurice (pronounced Ahm-Yoo-rice) is traditionally fried rice, usually with chicken,  wrapped in an omelette.  I was oblivious initially about what that was, Bronwyn graciously ushered my phone from my hands and pulled it up on Google.  I was immediately intrigued once I began my research, finding its origin and ingredient call, the proper technique and the variations, then looking to put my spin on it, but keeping it true to its form.  I am an avid fan of Japanese cuisine as well as many other Asian countries and regions.  In fact, my cooking style is best described in large part, as a fusion between Southern American and Pan Asian cuisine respectively. 

Omurice was invented in the early 80's as a way to combine Japanese cuisine with our Western Culture. The other way this is served is quite an art.  The fluffy egg is placed atop the rice and a slit is made down the length of the cloud-like, custardy deliciousness and you can watch it cascade down its sides for a most glorious presentation.  I haven't tried this yet, but soon will.

I named this dish after Bronwyn for her admiration and respect of Japanese culture and her love of Anime. 

Recipe: 

2 cups cooked yellow 🍚 or other cooked rice of choice,

using 25 % less water.

In a medium pan, over medium high heat, drizzled with 🫒 oil and a pat of 🧈

2 cloves garlic, smashed. Add to oil while heating up and sauté

1 🐔 breast, about 4 oz. boneless/skinless, small cubed and SPST, sautéed in olive oil.

Add chicken.  After it is cooked through, browned and no longer pink, about 4 minutes, Add:

1/2 cup Cole slaw mix, classic style 

1/2 c. Romaine greens with carrot  

1/4 c. each fresh parsley and cilantro, rough chopped

2 chopped green 🧅 or to taste, green and white parts

Sauté with chicken for about 2 minutes and remove garlic and chop, put chopped garlic back. 

Add rice.

 

Fold together over medium heat .

Add 2 tbsp. ketchup and 2 tsp. organic, less sodium soy

.  Stir and fold  until combined.  Transfer to a bowl or dish.

 Mix together 1 egg with 1 tbsp. of milk for every  person to be served.  Make one omelet at a time, 

Add 2 tbsp. sharp shredded cheese to one side of omelet and add a portion of the chicken fried rice to the middle and fold each side over the mound in the middle. Shake the omelet down to one side of pan and flip onto plate. Carefully shape into oblong fashion and garnish with ketchup. 

Quit Wishin', Go Fishin' and Kick Some Bass

 

This past weekend, we wrapped up a fabulous week long stay at the beautiful Occoneechee State Park.  This relaxing and scenic area, is also host to Buggs Island Lake, Virginia's largest, that extends into North Carolina!  This area  is one of the most popular fishing hubs, with prize winning fish coming from these vast and diverse waters. The above picture is taken from the 'back yard' of the cabin in which we stayed.  We felt completely secure, as the cabins are all private and the only human to human contact is on the initial check-in.  

Our crew was able to do a good amount of fishing and bringing in a decent haul, considering the fact that it rained, hard and steady, for days, literally everyday.  This is the first time we've encountered such consistent rains in one visit.  There was local flooding by nearby towns' streets, creeks and underpasses, but we were unaffected. 

 Our first fish of the season was actually a gift, from a couple that was on their last day and donated their bait as well.  The fish was a beautiful white bass pictured below.  The size was perfect for an impromtu Catch of the Day meal, with my on hand ingredients of fresh lemon, green onions, garlic and some staples; olive oil, butter and truffle oil.  With a hot oven, I open roasted the bass, which I personally dressed, at 400 degrees for 15 minutes, then baked at 350*F for an additional 15 minutes, until it flaked with a fork and had some good carmelization on the exterior, about 30 minutes  total. I like to go a little long on our fish, because we prefer the meat a bit more firm than the suggested temperature for doneness would have it.  

I served the fish with a simple packaged Cheddar Broccoli Rice blend and a fresh green salad.  If you haven't gotten a chance to do so, having a Catch of the Day meal is the way to go. It's an amazing way to start off a little R&R, at your favorite camping, fishing or refuge destination. It's good to get a little messy sometimes, live a little!  Get out there and kick some BASS!  

Foraging: Black Morel Mushroom Omelet w/ Fresh Asparagus and Aged Gruyere

It's foraging time for Morel mushrooms and I must say, I hit the proverbial jackpot!  In all my years of hunting with my best mate and his family, as well as more recently, my sister Bonnie and brother in Law Jackie, this time I was alone and happening by a location where I'd previously photo documented around 30 other types of mushrooms, most I never knew existed.  I was mid sentence describing the mushrooms I'd logged before, when my eyes beheld one large elusive and magical morel, standing tall within 10 feet of my car window.  I immediately stopped my vehicle exclaiming how I thought I was certain that I'd finally found a morel, after 3 long years.  

I  hustled from the car , explaining what was happening to my cousin Bradley, who happened to join me during tasking earlier in the day.  I looked around from the first morel and the impromptu hunt went into full swing! I was ecstatic, scurrying to and fro, shouts of joy on repeat for the next 30 minutes.  In all, we accumulated just over 120 morel mushrooms, and made up for all those years, of hoping and wishing upon the mushroom star, I felt like a champion, with a glow of satisfaction for the remainder of the day.  

That was Tuesday. The following recipe is derived from the morels I found with my kiddoes yesterday, for class outside. They even found a couple each and I was super stoked for them. We found around 25 yesterday at the same location. 

If you are a mushroom enthusiast, I hope you get a chance to feel the excitement and get your hunt on , I have a hunch that the 'Hickory Chickens' are running rampant this year! Happy Hunting!

Recipe:

For One Omelet

1/2 c. morels, (soaked in salted water for 5-10 minutes, swished, squeezed dry and placed on paper towel)

Halve Morels

1 pat butter

 Olive oil for drizzling

SPST (Salt and Pepper to Suit Taste

3 large eggs

1/4 c. asparagus tips

Aged Gruyere to taste, optional

Saute morels and asparagus over medium high heat with butter and a drizzle of olive oil

Remove from pan after about 2 minutes, and add beaten eggs to pan.

Swirl and shake pan and turn heat down to medium. 

Flip egg before adding Morels and Asparagus to one side of the egg.

Remove from heat.

Grate or Shave a scant amount of cheese over veggies.

Fold the unadorned side onto the deliciousness. 

If you would like this recipe and future posts delivered right to your mailbox, simply join us by adding your email in the subscription section at the top of the web version!  Thanks in Advance.

Best,
D. Smith :)