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Broccoli, Ham and mozzarella baked with eggs

Broccoli, Ham and mozzarella baked with eggs

4-6 cups very small broccoli florets, blanched about 2 minutes, then drained well.

1-2 cups diced ham (1/2 – 1 lb.)

1 cup grated Mozzarella

1/3 cup thinly sliced green onion (optional, but good)

8-10 eggs, beaten well

Spike Seasoning (or other all-purpose seasoning blend to taste, about 1 tsp)

fresh-ground black pepper, to taste

sour cream, for serving (optional)

Heat oven to 375F/190C. Spray a 9″x12″ casserole dish with non-stick spray.  (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.)

Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well. Dice the ham while the broccoli drains.

Layer broccoli, ham, Mozzarella, beaten egg, salt and pepper in casserole dish. 

Use a fork to “stir” the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)

Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown. (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.)

Serve hot, with sour cream if desired. This can be kept in the fridge for at least a week and reheated in the microwave.

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Paprika-Yogurt Baked Chicken

Paprika-Yogurt Baked Chicken

1 chicken cut in pieces

3 Tbsp vegetable oil

1 teaspoon cayenne

1 Tbsp sweet paprika

1 cup plain yogurt 

4 Tbsp garlic

2 Tbsp ginger

1 teaspoon salt

Put pieces of the chicken in a zip-lock bags, and add the marinade. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.

Turn the bags and knead the marinating chicken once or twice while it’s in the refrigerator.

When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. 

Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed. Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 25 to 30 minutes, or until slightly charred on the second side. Poke one with a skewer to make sure the juices run clear.

Remove the chicken to a warm platter and serve 


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2 lbs chicken wings

4 tablespoons olive oil

4 tablespoons of butter

2-3 heaping tablespoon of garlic

3 heaping tablespoons of chopped parsley

½ teaspoon salt

½ cup of grated Parmesan cheese

Add salt and pepper to the wings and put it on a baking sheet. Put them in the refrigerator for 1-2 hours

Preheat oven to 425 degrees place baking sheet in oven and bake for 20-25 minutes then flip and bake for another 20-25 minutes or until brown and crispy.

In a small saucepan add olive oil and butter, let it melt then add garlic and cook on med 3 minutes. Pour in a large bowl add salt and 2 tablespoons parsley.

Remove wings from oven and place in a bowl. Toss until coated, place on a serving platter.

Sprinkle with Parmesan cheese and remaining parsley.