Happy Foodie Friday!!
In the words of Julia Childs “People who love to eat are always the best people”. I would have to agree with this quote for my foodie of the month for September. I had the pleasure of working with Jennifer Boyd a few years ago and we would have fun everyday talking about arts & crafts and of course recipes. She is always sharing great recipes on Facebook so; it was a must that I feature her as Foodie of the month. She is sharing a breakfast casserole with us and it looks amazing. I can’t wait to try it. With the holidays around the corner I believe this recipe would make the perfect dish for a holiday brunch or potluck. September is also national breakfast month so, add these ingredients to your grocery list this weekend and make this yummy casserole for breakfast.
How long have you been cooking?
I’ve been helping in the kitchen only God knows how long. I’ve been cooking on my own since the ages of 9 or 10. I’ll go with 10 because it seems safe.
2. Why do you enjoy cooking?
Cooking is therapeutic for me. To see people enjoying my creations and requesting more is definitely a blessing to me.
3. Who taught you how to cook?
My Mom and Grandma. I have been taking cooking tips from both of them my entire cooking life.
4. What is your favorite thing to make or
a great cooking tip?
Omgoodness… Ummm… I love to cook chicken. Baked or Fried.
5. Do you have a favorite famous cook/foodie?
Yes, My Grandmother. Many may not know her, but she is simply amazing in the kitchen and in person. My grandmother Mrs. Evelyn Clayton would try to cook anything that looks appetizing. My Mom would call it exotic because it isn’t our traditional soul food. So me being adventurous in the kitchen… Credit is given to my Gram! I love you Shuga! (That’s what I call her)
*16oz of cooked ground sausage of your choice.
*2 Cups of cooked rice (firm)
* Half a cup of each sautéed onion, bell pepper, and portabella mushroom.
*8oz box of cream cheese (room temperature)
*2 Cups of Pepper Jack shredded cheese
* 1 can of cream of mushroom soup
*1 Crescent dough sheet ( Pillsbury)
*1 Pie Crust (Pillsbury room temperature)
Preheat oven to 375°
Step 1: In a 13X8 Pyrex dish, mold crescent dough sheet to the dish. Let the dough cook for 10 minutes. Once that has cooked. Remove from oven.
Step 2: Turn the oven temperature to 420°.
Step 3: Mix the following ingredients in a large bowl: Rice, sausage, sautéed onion, bell pepper, mushrooms, cream cheese, cream of mushroom soup, and PJ cheese. (Note: I mixed each ingredient in one at a time to make sure it was mixed evenly. Second note… I mixed my cheese in last because I didn’t want it to melt right away. Third note… Add salt according to taste)
Step 4: Evenly smooth mix ingredients on top of your cooked crescent sheet.
Step 5: Place pie crust on top of your dish and allow to cook for 20 minutes or until golden brown. (Optional… For a little decoration I added slits in my pie crust once place on my dish.)
Step 6: Remove from oven and allow to cool for 10 minutes.
Step 7: Enjoy!!!
*Adjust temperatures if needed because every oven is different*