The Queen’s Kitchen


Breakfast Casserole December 25, 2016

Filed under: Beef/Pork,bread,breakfast,Main Dish — Carrie @ 9:23 am

This is a recipe I adapted for our Christmas morning, since most recipes are for a large number of people and we just needed a two person recipe. This will serve 4.

Prepare night before you plan on eating!

1/2 loaf challah bread, cubed
8 oz quality sausage
1 small onion, diced
1 tsp sugar
1 tsp salt
1/4 tsp pepper
1 tsp ground mustard
2 tsp thyme
1 cup grated smoked gouda
4 eggs
1/2 cup milk

Put cubed challah bread in a large bowl.

Brown sausage in skilled over medium heat until cooked through. Put sausage into the bowl with the bread, leaving fat in the pan.

Gently brown the diced onions in the sausage fat. Add in sugar, salt, and pepper. Once onions are carmelized, add to bread mixture.
Put cheese into bread mixture. Gently stir the bread mixture so ingredients are evenly distributed.

Put the bread mixture into an 8×8 or 9×9 pan.

Crack eggs in a bowl and beat with milk, mustard, and thyme. Pour egg mixture over bread mixture and cover tightly. Put in fridge overnight.

Preheat oven to 350. Bake casserole uncovered for about 35 minutes.


Lemon Chicken December 13, 2016

Filed under: Chicken,Main Dish — Carrie @ 5:11 pm

I saw a video with a recipe that looked intriguing, but then I lost the video and couldn’t remember exactly what I was supposed to do. This is a result of me trying to recreate the video. It is delicous!

Chicken thighs
1 lemon, thinly sliced then quartered
2 T minced garlic
4 T flour
2 T rosemary
2 T thyme
2 tsp salt
1 tsp pepper
3 T olive oil
1 cup chicken broth
1/2 cup white wine

Preheat oven to 350F.

Warm up a dutch oven on the stove. While it is warming, dust the chicken thighs with flour. Mix together the rosemary, salt, pepper, thyme and olive oil. Brush over chicken thighs.

Brown chicken thighs over medium heat for about 5 minutes per side. If you are doing a lot of thighs you may have to do this in two batches.

Put all thighs back in the dutch oven, cover with the sliced lemons and sprinkle the minced garlic around. Put in preheated oven about 30 minutues or until chicken is cooked through.

When chicken is done, remove to plate.

Mix 2 T of flour in with the remaining juices and brown for 2 minutes over medium heat. Whisk in chicken stock and wine, then cook over med-high heat about 5 minutes or until thickened.