Maundy Thursday...and the weather is quite pleasant here at the Blue House. With the roses blooming in the garden,.. it feels like a British summer. Im looking forward to this weekend, starting with tomorrows Good Friday Service and planning Sundays menu.. Are you cooking anything special for Easter this year?
I havent made Hot Cross Buns or Easter Biscuits this time as there is only the two of us..and we are watching the waistline. The picture is from last year. But we are having a huge turkey that we bought in the sales after Christmas for 45c lb...and we wont go overboard with the side dishes. Still... I think we will be eating it til Next Christmas.. so I will have to look for a couple of new recipes for leftovers
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And talking of new recipes... I tried out a really simple one last night and MrD really enjoyed it Sausage and Tator Tot Casserole. He really enjoyed it..
Polska Kielbasa Sausage and Tator Tot Casserole
This is so quick and easy to make... any kind of smoked sausage can be used. As there are only two of us.. I halved the sausage and eggs amount. The cheese is also optional..but in this house...cheese is a must
1 package Hillshire Polska Kielbasa Smoked Sausage, cut into bite-sized pieces
1 package (32 ounces) frozen tater tots1 green bell pepper, seeded and chopped (optional)
1 medium red onion, chopped (optional)
4oz Mushrooms
Handful of spinach
salt and pepper
4 over-easy eggs
Shredded cheddar cheese
Handful of spinach
salt and pepper
4 over-easy eggs
Shredded cheddar cheese
- Prepare tater tots according to package directions.
- Season with salt and pepper.
- Meanwhile in a large stock pot over medium/high heat, brown the sausage stirring occasionally
- Stir in the green bell pepper, onion, mushrooms and spinach
- Saute an additional 3-4 minutes until the vegetables are tender.
- Add the cooked tater tots into the pot with the sausage mix and stir gently to combine.
- Pour into a 4 quart casserole dish and top with shredded cheddar cheese if desired.
- Place in the oven to melt the cheese and keep warm while preparing over easy eggs
- Top the casserole with the eggs that have been seasoned with salt and pepper.
- Serve hot.
Enjoy!
Love and Hugs
Phoebe x
Hi Phoebe, we are making lamb on Saturday to take to our Easter dinner at my sons. Our church is having a Good Friday at one campus and Easter Drive through lights for the family for 3 nights. My roses are blooming too. Petals all over from the wind. Happy Easter!
ReplyDeleteThat recipe looks like a winner! My hubby would love it. Thanks!
ReplyDeleteWe are cooking a HUGE brisket!!! I am embarrassed and shocked at how much money Louis Dean paid for it!! I am determined not to waste one single bit!
ReplyDeleteThe casserole looks delicious! We wouldn't be able to make it since we are watching our sodium intake here and the sausage would have too much in it, but it is always fun to look at what other people are cooking. We are doing salmon for Easter with portabella mushrooms and a pouch of carrots, celery and onions on the grill :)
ReplyDeletebetty
We are keeping Easter dinner small this year too. I bought an extra ham (on sale at Christmas) and will bake that for our meal. A couple side dishes are on the menu but nothing too elaborate. Love ham because we enjoy lima bean soup, split pea soup, and a few different casseroles with the left overs. Blessings as we celebrate our Lord Jesus Christ opening the gates of heaven.
ReplyDelete