I'm in Group B which means we all get to reveal 'all' at the same time.
My assigned blog this month was Amy's Cooking Adventures so I had fun reading her recipes. She's a stay at home mom to two boys and has a husband who encourages her to try new stuff with take out being an option when the experiment fails, but I don't think she has many of those.
So, because I love appetizers I looked there first and found a couple of possibilities. I'll be making them at a later date. I love caramelized onions in anything, so her Caramelized Onion Dip is going to be a must make soon recipe. And then there was the White Queso Dip, hmmm, choices, choices, choices.
And as soon as I finish the giant size Seasoning Salt I have, I'm going to be trying my hand at her Homemade Lawrys Seasoning Salt as well.
I love being a member of the Secret Recipe Club, I get a new blog to explore every month.
Baked Egg Skillet and I had to try it. I have several oven safe skillets, as well as my trusty cast iron ones, so this was kind of a no brainer for me. I did make a substitution though. I didn't have any asparagus, but I did have some broccoli and I thought I would use that as a substitute. I also make my own hash browns, have never bought the frozen kind. And I made these as individual servings. I thought it would be fun that way.
1 tsp. Butter
1 tsp. Olive Oil
3/4 Cup Hashbrowns
sprinkle of Seasoning Salt
2 Broccoli Spears, par-cooked a little
Salt and fresh ground pepper
1/4 cup extra sharp white cheddar (I added a little more, I do like my cheese, but don't tell anyone)
I zapped a couple of potatoes in the microwave, just until almost cooked, let them cool a little then grated them for the Hashbrown potatoes. And I also par cooked the broccoli.
Heat your oven safe skillet over medium high heat, and then melt the butter and olive oil in pan and place the hash browns in an even layer on top of the fat.
Layer the chopped, par-cooked broccoli on top of the browned potatoes and then crack the egg/s on top, season to your taste with salt and pepper, and sprinkle with the cheese.
Place under the broiler or salamander in your oven and cook for about 6-8 minutes or until the eggs are done to your liking. I took mine out at almost 6 minutes, and when I cut into it the yolk was just perfect. Take out of oven and slide them onto a plate.
*When I took it out of the oven, the yolk was about perfect, however, it continued to cook a little, so I think next time it will get taken out earlier.
** And as I was eating it, I envisioned this as a kind of fun brunch item. Make individual hash brown patties, brown on one side then place the browned side up in a greased 9x13 casserole pan. Place your asparagus, eggs and cheese on top, then broil. You can then serve up 8 eggs that way, I think.