Paulie's Breakfast Casserole
You will need:
1 lbs of Jimmy Dean Italian Sausage
10 eggs Hard boiled and diced
1 can chicken broth
1/2 cup of sifted flower
1/2 cup of milk
1 sweet onion
1 bag of simply potatoes shredded potatoes ( or shred own)
2 cans of crescent rolls
8 oz of Swiss cheese shredded
8 oz of mozzarella shredded
1 teaspoon of fresh ground pepper
1 teaspoon of salt
1 teaspoon of garlic powder
1 tablespoon of oil
Bowl eggs till hard boiled, about 10 min. at high boil.
In large frying pan preheat with oil, place finely chopped onion and shredded potatoes in pan. Season with pepper, salt and garlic to taste. Cook potatoes approx. 10 min. each side turning between. At same time cook ground sausage in another pan till meat is cooked. Strain and allow to cool slightly.
Place first roll of crescent roll in a 9X13 glass baking dish, spray with non-stick before. Cook for about 10 min. at 350 degrees until slightly brown and dough is cooked.
Mix flower, milk, and broth in bowl. Add mix to shredded potatoes while on low heat, add sausage, and hard boiled eggs(chopped) all in large skillet. Mix mixture allow to thicken to a creamy constancy.
Layer Mozzarella on bottom layer of crescent roll in pan, then fill dish with main mixture, layering the Swiss cheese on top of mixture. Top with the second can of crescent rolls, and bake at 325 degrees for 20 Min. until crust is browned and cooked completely. Let stand for 5 min. and cut into 4 inch squares and serve. Serves 6-8
1 lbs fillet of Sturgeon
12 tiger prawns cleaned and pealed
1 sweet onion
1 lime
2 pinch of dill
2 pinch of crushed black pepper
2 pinch of sea salt
2 garlic clove diced and crushed
2 pinch of brown sugar
2 pinch of crushed red pepper
2 pats of butter
Roll of tin foil
Cut sturgeon fillet into equal 8 oz portions, place in sheet of tin foil, I use two sheets to avoid leaks. Add seasoning, slice lime in to thin circles place on filet's. One pat of butter per fillet. Place shrimp around fish and top with sliced sweet onion. Seal package place on BBQ for approximately 10 minutes, at that point open up tin foil allow smoke to fuse with other flavors and cook till meat is firm.
Serve with any side of your choice, in picture steamed fresh green beans and wild rice with chicken flavor(which compliments the sturgeon well).
2 lbs Sushi Grade Tuna cubed in 1/2 inch squares
1/2 pound of small bay shrimp
2/3 cup of fresh squeezed lime juice
2/3 cup of fresh squeezed lemon juice
1 whole large red onion diced finely
3 Jalapenos diced
2 cups of diced mango fresh
3 teaspoons of sea salt
2 large garlic cloves diced finely
2 cups of chopped and seeded tomato's (I use Roma's)
1 dash of oregano
Use cilantro to taste
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, jalapeno's, salt, mango's, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend. During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
What you will need in is 1 box of Barillia bow tie pasta.
Small bag of Frozen sweet pees
3 cans 7 oz solid white albacore tuna from costco (my prefered choice)
or 4 cans of 5 oz bubble bee white solid albacore tuna
3 cups of Mayo
1 teaspoon of garlic salt
1 teaspoon of fresh ground black peppar
1 table spoon of lemon juice
Boil noodles for about 9 min on high, drain and let cool..mix in a little bit of extra virgin olive oil with noodles so they don't stick together.
Mix 3 the mayo, seasoning, and lemon juice in a bowl till it is creamy.
ten add the tuna, and peas to the pasta, peas uot of freezer.
Mix the the creamy mayo into pasta in large bowl, cover and allow to sit for 8 hours for best results...huge hit a bbq's and get togethers.
Pasta shown here with Mahi Mahi and veggies!
What you will need:
2 lbs of lean ground beef (I like costco 12%)
10 oz of shreaded mozzarella cheese
1/2 cup of honey bbq sauce
Garlic salt
Fresh Ground peppar
Onion salt
8 oz of cream cheese whipped
2 table spoons of brown sugar
2 large jalapenos(optional)
4 slices of mozzarella, or swiss cheese
4 slices of meddium cheddar
Package of fresh hamburger buns
2 large tomatos
3 pickles
1 onion
2 cups of shreaded lettuce
Mix hamburger, shreaded cheese, seasonings(to taste), bbq sauce, in large bowl. Press out 8 equal patties from meat mixture approx. 1/4 pound each. Spread cream cheese on on patty, layer jalapenos on cream cheese(optional), place slice of cheddar, and white cheese on top of the jalapenos. Place second patty on top creating a sandwhich. Seal the ingredients by pressing meat tightly around edges. Heat grill to a medium heat spray non stick spray to areas of cooking add hamburgers, let cook for 5 min. before turning. Once turned, baste with honey bbq and finish cooking.
Slice vegtables for topping burgers, and serve hot off grill with favorite sides.
These are 1/2 pound monsters and are full of flavor, not for weak at heart! Enjoy feeds 4-6
You will need 1.5 lbs of fresh ground beef I prefere costco 12%
1 cup of shreeded cheese, I use mozzarella, but chedder is fine.
1 teaspoon of garlic salt
1 teaspoon of black peppar
1 egg
5 powderized ritz crackers
1 pound of thick cut bacon
Optional ingredients: Jalapeno's, onion, or any other yummy filler
Mix ground beef, cheese, seasonings, egg and cracker dust in bowl till meat is completely joined with all ingredients.
Take out approximately .25 lbs place on saran wrap and roll in to log or wiener shape. Use the saran wrap to help maitain shape. The egg and crackers act as binder so it does stay well.
Wrap two slices of thick cut bacon around meat log and place on baking sheet, pre heat oven to 350 and bake for approx. 12-14 min.
Meanwhile heat up grill, by cooking the logs first in oven on sheet it reduced flame up on grill from bacon grease, then move hot dog logs onto grill for last 10 min to finish cooking and add carmelization to dogs.
Remove from grill place in bun and enjoy with favorite sides and cond. Serves 6
Enjoy!!
Welcome to my Blog!
Big Paulie's Kitchen is simply a forum for me to share recipes I have either created, used or made my own. I hope you will enjoy and use some of these meal recipes as I have.
I am a single father of two young boys, so finding interesting, healthy meals that they will eat and enjoy can be a challenge. So this is my attempt at keeping track of these experiments, love to hear any feedback you might have.
