Monday, January 21, 2013

Easy Bacon/Egg Cups for a Crowd

Easy Bacon/Egg Cups for a Crowd 
When all the kids were over or we have guests, preparing this yummy and simple recipe for breakfast is a must!  We have an abundance of farm fresh eggs, so I like to use some of them up while everyone was here.  The recipe uses a muffin tin,  so in no time at all, we had breakfast for us all!  Yumm....give them a try.

12 slices of wheat bread, crusts cut off (or bread of your choice)
12 eggs
6 strips of bacon, pre-cooked and crumbled
Lightly spray your muffin tin with cooking spray.
After cutting the crusts from your bread, push each slice into a muffin tin cup, making sure to not rip or tear the bread, and working it up around the sides of the tin.
Next, crack an egg into each bread cup (I used smaller eggs because my tin is a bit on the small side, and the regular eggs were overflowing).
Top the egg with crumbled bacon pieces (I cooked mine the day before so it was all ready, but you can easily 'zap' some in the microwave the day you are preparing these).
Bake at 350 degrees for about 10 minutes - you will want to check occasionally so they are cooked they way you like them.
Other options you could try is sprinkling with cheese or using ham instead of the bacon.

Hope you get a chance to try these!
The Crow's Nest

Sunday, January 20, 2013

Craw-fish & Sausage Gumbo

Here is a great meal to warm you up during the winter months.  Or, serve this to add a New Orleans flair to your Super Bowl party!

Ingredients List :

1 lb Craw-fish (ours came seasoned & gave the dish a spicy kick.)
2 chicken bouillon cubes
1 lb Andouille Sausage, cut into half coins
1 can Diced Tomatoes
1/2 Onion, chopped
1 Celery Stalk, chopped
1 clove of Garlic, diced
3 tbs Vegetable Oil
4 tbs Flour
1 tbs Worcestershire Sauce
1 tsp Cajun Seasoning
1 C Okra, cut in coins


- Boil whole craw-fish in 3 C of water with bouillon cubes for half an hour.
- Remove craw-fish with slotted spoon, remove tails and extract tail-meat and set aside.  Keep head and tail shells and return to broth kept on low until later use.
- Saute onions, celery, and garlic until onions are translucent.  Remove from pan and set aside.
- Put oil and flour in pan and whisk until dark brown to make a roux on medium-high heat do not let it burn.
- Add onions, celery, and garlic previously set aside to the roux and saute for a minute.
- Add can of diced tomatoes to roux mixture.  Do not drain.
- Strain craw-fish broth into roux and tomatoes.  Save the heads for garnish.  (No this is not morbid, they have great flavor!)
- Add sausage, okra, worcestershire sauce, cajun seasoning, and salt to taste.  Allow to simmer for 30 minutes while making white rice.

Serve over rice and garnish with craw-fish heads.  (Suck on the ends of the heads for additional flavor.)


~ The Moose Lodge