Gold Cash Gold
Stuffed Bread Pudding Benedict
8-10 Cups of Stuffing
3 Cups of Milk
6 ea Eggs
1 tsp Salt
2 Tbsp Sage Chopped
as needed Butter
Mix together Milk, Eggs, Salt and Sage. In a Cast iron pan or in an oven safe baking dish, butter the surface of the dish. Lay the Stuffing in the dish or pan and pour the custard over. Let the custard soak in for about 1 hour.
Preheat oven to 300 degrees F. Cover the bread pudding with foil and bake for 30 minutes. Remove the foil and bake for another 15 - 30 minutes or until Golden brown.
Let bread pudding rest until it is cool enough to cut. Serve with a poached egg and leftover gravy. ENJOY!
Brussel Sprout Quinoa Salad
6 cups Roasted Brussel Sprouts chopped
3 cups quinoa cooked
2 cups carrots shaved
1/4 cup cranberries cooked and chopped (optional)
1/2 Cup Almonds, toasted and chopped
1 cup of extra virgin olive oil
1 cup of Lemon Juice and with Lemon Zest
1/4 Cup Shallot Chopped
Mix olive oil, shallot, Lemon Juice and Zest in a Jar or a mixing bowl and reserve.
Roast the brussels sprouts in a 300 degree F oven with a little olive oil and salt. Cook until tender. The cranberries can be cooked in a sauce pot with a little water, pinch of salt and sugar. Chop the cranberries and the brussels sprouts when cool. Combine all ingredients in a mixing bowl and add the dressing as needed. Season with Salt and Pepper. Serve and Enjoy.