Ingredients

Preparation
In small bowl, mix salsa ingredients until blended. Set aside.
In 10-inch nonstick skillet, heat 2 teaspoons oil over medium heat. Add spinach; cook 2 to 4 minutes, stirring constantly, until spinach is thoroughly heated.
In medium bowl, beat eggs, cheese, salt and pepper with wire whisk until blended. Pour over spinach. Cover; cook over medium-low heat 5 to 7 minutes or until eggs are set and light golden brown on bottom. Cut into 4 wedges. Top each serving with salsa mixture.

Preparation Time
20 Minutes

Start to Finish Time
20 Minutes

1 Serving:
% Daily Value: Vitamin A 120%; Vitamin C 4%; Calcium 15%; Iron 15%

Exchanges: 1 Vegetable, 2 Medium-Fat Meat, 1 Fat

Carbohydrate Choices: 1/2

Ingredients

Preparation
COMBINE eggs, evaporated milk, 1/2 cup cheese, chiles and black pepper in medium bowl.
SPRAY large skillet with nonstick cooking spray. Place tortilla strips in skillet and heat over medium heat, stirring occasionally, until strips are lightly browned.
POUR egg mixture into skillet. Cook, stirring frequently, until eggs are cooked. Sprinkle with remaining 1/2 cup cheese. Top with salsa, avocado and/or green onions, if desired. Serve along with beans.

Serves
Makes 4 servings

Ingredients

Preparation
Preheat oven to 350°F. Spray Dimensions Snowflake pan with vegetable pan spray.
Layer potatoes, ham and cheese in prepared pan. In large bowl, beat together milk, eggs, biscuit mix, salt, pepper and basil until blended. Pour into pan.
Bake 50 to 60 minutes or until center is set and edges are lightly browned. Let stand 20 minutes before removing from pan.

Serves
Makes 10 to 12 servings

Ingredients

Preparation
Preheat oven to 350°F. Spray four 4-inch ramekins with cooking spray; set aside.
In medium skillet, over medium heat, cook breakfast sausage, cutting into small pieces. Remove from heat and drain fat; set aside.
In large bowl, whisk together milk and soup. Add grits and whisk until smooth. Stir in onions, bacon, cheese and sausage. Season with salt and pepper. Spoon mixture into prepared ramekins and top each with 1 tablespoon of butter pieces. Place ramekins on a baking sheet. Bake in preheated oven for 15 to 17 minutes or until heated through.

Preparation Time
15 minutes

Baking Time
15 minutes

Serves
Makes 4 servings

Chef Jason Hill shows you how to make garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku.

At our favorite stop, Giovanni’s shrimp truck, in Kahuku, each plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. We hope you enjoy this — it’s almost a perfect replica of Giovanni’s shrimp.

Mahalo!

Hawaiian Shrimp Truck Scampi

10 shell-on U-15 (extra large) shrimp, deveined
1 head (10 cloves) garlic, peeled and roughly chopped
1 cup flour
2 tablespoons paprika
1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)
1/2 stick clarified butter (see our video recipe)
1/2 teaspoon salt
1/8 cup white wine
2 tablespoons regular butter

To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
Heat saute pan over high heat.

Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.

After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.

Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.

Makes 2 servings of 5 jumbo shrimp each.

Chef’s Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice.

Preparation
Begin by filling a large skillet with water halfway up the sides. Add vinegar and bring to a low simmer.
While water is coming to a simmer, heat a large grill pan to medium hot. Spread butter on one side of each piece of bread. Grill bread and set aside to cool slightly. While bread is cooling, grill ham slices until heated through.
Break eggs into the water to poach. Remove with a slotted spoon when whites are cooked through but yolks are still runny (approximately 3 to 4 minutes) and place on paper towels to drain.
To assemble, spread grilled bread with orange marmalade. Top with 1 slice of grilled ham and one poached egg. Pour orange hollandaise over and garnish with orange zest.

Serves
Serves 6

Preparation
In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well.
Distribute half the bread evenly in a buttered 9- x 13- x 2- inch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. May be assembled ahead, covered and
refrigerated up to 12 hours before baking.
When ready to bake, preheat oven to 325°F. Bake uncovered 55 to 60 minutes or until eggs are set. Tent with foil if tops begin to brown too quickly.

Serves
Makes 6 servings

Preparation
COOK sausage in skillet until browned. Add celery, onion and peppers and cook until tender. Stir in chiles.
PLACE half of bread cubes in buttered 3-quart glass baking dish. Layer with sausage mixture and remaining bread cubes.
BEAT eggs and milk. Pour over all. Bake at 350°F for 15 minutes.
SPOON soup over top and sprinkle with cheese. Bake 45 minutes more or until hot.

Preparation Time
20 minutes

Cooking Time
1 hour

Serves
Serves 8 to 10

Preparation
Lightly grease bottom and sides of 9-inch springform pan. If using a silver pan, preheat oven to 325°F. If using a dark nonstick pan, preheat to 300°F. Insert rim of pan; press crust gently onto bottom of pan and trim edges to fit. Bake crust 5 minutes; set aside to cool.
Mix cream cheese, sour cream and salt with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing on low speed after each addition until just blended. In separate bowl, combine cooked sausage and sun-dried tomatoes with 2 cups of cheese mixture; stir well.
Spread sausage mixture evenly over crust; top with remaining cheese mixture. Spoon rounded teaspoons of pesto randomly over batter. Cut through pesto and surface of batter with a knife, using a swirling motion for a marbled effect.
Bake on middle oven rack at 400°F 10 minutes; reduce heat to 200°F and bake 55 to 60 minutes longer, or until center is just set.
Cool in pan 10 minutes before removing rim of pan from cake; run knife or metal spatula between cake and rim of pan to loosen.
Cool another 30 minutes before slicing or refrigerate immediately up to one day in advance of serving time. (To reheat torte, cover loosely with foil; bake in preheated 350°F oven 25 minutes.)
Garnish with tomato wedges or roasted red pepper strips and fresh herbs if desired.
Serve warm within 2 hours.

Serves
Makes 16 servings

Notes, Tips & Suggestions
Cook’s Tip: To substitute dried sun-dried tomatoes for the oil-packed variety, pour boiling water over 3/4 cup.

Ingredients

Preparation
Make and precook dough as directed in Cheese and Sausage Tomato Pie, forming 1/2-inch lip around edge.
Reset oven to 375°F. Return cooled prebaked crust to 12-inch pizza pan or baking sheet.
Sprinkle the next 4 ingredients over crust. In bowl, combine eggs, milk and seasonings and pour evenly over top.
Bake at 375°F for 25 to 30 minutes or until eggs are set. Sprinkle with Wisconsin Parmesan Cheese and serve.

Serves
Makes 1 (12-inch) pizza