Snowed In & Eating Good!!

Hey Y'all!!!
We had quite the blizzard in Nashville and while we are stuck in the house I figured I would bring you along to for all the cooking and baking we will be doing. I am so thankful for this time in our home. Some of these recipes are brand new and some are tried & true. I hope you love them!
Rustic Bread:
3 Cups Flour
2 tsp Salt
2 tsp Yeast
1 1/2 Cups Warm Water
If using active dry yeast: combine the yeast and warm water in a bowl and let sit until foamy. 5-10 minutes. If using instant yeast, just add it in to the bowl.
Combine all ingredients and stir together. Dough should be sloppy and wet but not runny. If it is dry add a touch more water. Cover the bowl with plastic wrap and set aside to rise until doubled- about 2 hours OR place in the fridge to slow rise for up to 3 days! I like to stir this up at night, let it rise in the fridge while I sleep, and bake in the morning!
30 minutes prior to baking, preheat oven to 450 degrees and place a dutch oven with a lid into the oven to heat up as well. Turn dough out onto a floured surface and form into a loose ball. Place the dough onto a piece of parchment paper and into the heated dutch oven. Cover with the lid and put back into the oven to bake for 30 minutes covered and 12 minutes uncovered.
Breakfast Casserole:
2 Cups Stale Bread
6 Eggs
1/2 Cup Milk
1/2 lb Sausage
1/2 Cup Cheddar Cheese
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Onion Powder
Dash of hot sauce
1 tsp Dijon
Preheat oven to 375. Grease a casserole dish and tear or cut up 2 cups old bread. Add bread to bottom of the casserole dish. Brown Sausage. In a bowl combine eggs, milk, seasonings, hot sauce, & Mustard. Add sausage over the bread and then pour over egg mixture. Top with cheddar cheese. Bake for 30-35 mins.
Zucchini Bread:
dashofsanity.com/best-ever-zu...
Rosemary Chicken Tenders:
1 lb Chicken tenders
3 Tbsp olive oil
2 Tbsp Dijon Mustard
lemon zest and juice of one lemon
1 medium shallot diced
4 garlic cloves minced
1 tsp paprika
2 Tbsps chopped rosemary
salt & pepper
Mix together marinade and coat chicken tenders. Place on a baking sheet and bake at 425 for 20-25 minutes.
For anyone looking for the pie crust or chicken pot pie recipes, I cannot remember which recipe I used for the crust. I am hoping to start baking pies more often and will have a go to crust recipe to share soon!
Chili:
1 lb Ground Beef
9 oz Beef Chorizo
1 yellow onion diced
1 Tbsp minced Garlic
1 can Kidney Beans
1 can Ranch style beans
1 can Black beans
1 can tomato sauce
1 can rotel
4 cups beef broth
1 Tbsp Worcestershire Sauce
3 Tbsps chili powder
1 Tbsp Oregano
2 tsps Paprika
1 tsp salt
2 tsp pepper
2 tsps cumin
Thank you so much for being here!
God Bless You,
Chris & Emily Sasser

[@ChickOnRadio]

Can't wait to see some cooking videos in your NEW pink and green kitchen!

[@lindsaypolomsky1745]

Your hubby sounds like mine with the veggies. Thanks so much for the video! I’ve been in need of some more meal ideas.

[@sallyacevedo99]

Well that was just fun! I just love how down to earth you are! I was hoping you’d squeeze in a little crochet too. 😉

[@suzyzelinski5089]

Excellent video 😊

[@MontanaGirl66]

I always use the excess pie crust that way and call it “Crispies”. Yum 😊 You can baste them with a basting brush. I just leave them in big chunks and break off what we want to eat.

[@nancywagoner]

That Cavenders Greek Seasoning is the bomb. The best all purpose seasoning ever.