Recipes

This is a recipe that I made for the Lady's on our last scrapbooking weekend...and it was a great hit.  you layer everything in a crockpot the night before and let it cook overnight on low...when you wake up in the morning you have a nice hot breakfast!!

Crockpot Breakfast Casserole

-1 dozen eggs
-1 cup milk
-2 lbs of hash browns (you can use frozen hash browns, just cook for 8-9 hrs, instead of the 7-8 hrs)
-1 lb of bacon, cooked, drained and cut into pieces (feel free to use your favorite breakfast meat)
-1/2 cup onions-diced
-3 cups cheddar cheese-shredded
-1 can diced green chilli's
-1/4 tsp dry mustard
-1/4 tsp garlic powder
-1 tsp salt and 1/2 tsp of pepper (I recommend an additional pinch of salt and pepper for each layer of hash browns)

1.  beat 12 eggs until well blended

2. Next, beat in milk, garlic powder, mustard, 1 tsp salt & 1/2 tsp pepper. set aside.

3.  Layer potatoes (sprinkle of salt and pepper)  and sprinkle some onion

4.  Next sprinkle some of the meat

5.  and sprinkle some of the green chili's

6.  Last but not least, top with 1 cup cheese

7.  Repeat this laying 2 more times (depending on how big your croockpot is, it may only do two layers) but either way end with the cheese on the top

8.  Take your egg mixture and pour over layers,  I poked a few holes through the layers so that the egg mixture could make it to the bottom (but don't stir it up keep it in layers)  

9.  for refrigerated hash browns, set and let cook 7-8 hours on low.  For frozen hash browns, cook 8-9 hours on low or until eggs are set

Everyone is always asking me for my green chili recipe so here it is!!  I have to admit that I don't measure anything when i make it so I'm guesstimating on some of the measurements with the spices...(I do the dump in the palm of your hand and drop it in technique) This recipe will make a lot but I always like to have extra to use for breakfast burritos or something for the next few days...Enjoy!!

GREEN CHILI

1.5-2 lbs Pork Tenderloin
1 lg can of Hatch green chili's (chopped)
   or 10-15 fresh roasted green chili's skin removed (chopped) I use big Jim's,
1 lg onion chopped (if the onion is really strong I sprinkle a lil sugar on them while they are cooking)
5-6 cloves of fresh garlic (chopped)
1 lg can of stewed tomatoes (fire roasted)
1 can of jalapenos (if you like it spicy)
1 tsp of salt
2 tsp of cumin
2 tbsp of chili powder
1 tsp garlic powder
1 tsp onion powder
2 tsp of chicken broth granules
1 tsp Mexican oregano
1 box of chicken broth

I use a large pork tenderloin, or you can use the already chopped pork meat if you want but sometimes it tends to be a lil fatty.

I slice the pork tenderloin in large slices then into strips and then cubes (I have kitchen scissors that are only used for cutting meat and makes the job fast and easy) I fry up small batches in a pan with a lil bit of olive oil. (then onto a paper towel to drain off some fat)

In the same skillet that i fried the meat in leaving all the good bits in the pan add a little extra olive oil and start sauteing the onion, then add the chopped green chili's and jalapenos if you want, let them marry for a few min and then add the fresh garlic.  Add stewed tomatoes to the pan next with juice and all.  Once it is all hot and bubbly transfer the mixture to a blender or food processor, add all the other spices and blend till the mixture is well blended but not pureed

Add all the cooked meat to your crock-pot and pour the green chili mixture over the meat.  Pour in half of the chicken broth and stir, adding the broth slowly so you can decide if you want it thick or thin, As it cooks (6-8 hrs, on low) you will probably need to add additional chicken broth or water as needed

Enjoy with cheese and sour cream.  or smothered on burritos!!