Food Archives - A Beautiful Mess

Mimosa

Laura Gummerman — Sat, 30 Mar 2024 13:01:00 +0000

Since you only need two ingredients for this cocktail, making a Mimosa is fast, easy, and you can make a bunch at once, so they are great for parties and showers. Sweet tangy orange juice paired with the bubbly crisp champagne or sparkling wine, well, it’s the perfect paring with your eggs benedict and croissant and it just wouldn’t be a proper brunch without one.

You can control the sweetness level with the choice of champagne you buy and opting for fresh orange juice will take your Mimosa to the next level.

What champagne or sparkling wine is best for Mimosas?
What is the ratio of champagne to orange juice for Mimosas?
How do you make Mimosas in a batch for a crowd?
Mimosa Ingredients
Directions
Tips for Making
Mimosa Variations
Serve these with our favorite brunch items!

What champagne or sparkling wine is best for Mimosas?

While it’s up to your personal sweetness level, many choose to use a Brut Champagne or Spanish Cava option for Mimosas as the dryness balances well with the sweetness of the orange juice. If you like your drinks a little sweeter, you can opt for Prosecco or something that’s a little less tart.

What is the ratio of champagne to orange juice for Mimosas?

The classic ratio for Mimosas is 50% champagne and 50% orange juice. There are certainly some who prefer more champagne or more orange juice in their glass, so check with your guests to see if they have a ratio preference.

How do you make Mimosas in a batch for a crowd?

If you want Mimosas to be self-serve or to have a pitcher of them handy for refills, rather than pouring them one by one into individual glasses, you can add your whole champagne bottle to a pitcher and gently stir in the orange juice so you have a batch of them ready to go.

Mimosa Ingredients

Orange Juice: While fresh orange juice is definitely the way to go, you can also use store bought as well in a pinch. Just opt for no pulp versions as you want your Mimosa to be as smooth as possible.
Champagne (or sparkling wine): The champagne is what gives this bubbly drink its lightness, so opt for your favorite option on the sweetness scale to pair with your OJ.

Mimosas are classically served in a champagne flute (these stemless ones are fun!) as the design shape helps maintain carbonation.

Directions

Fill your champagne flute almost halfway with chilled champagne. Top off the rest of the glass with orange juice and enjoy!

Tips for Making

If using fresh orange juice, make sure to strain your juice so you get a smooth liquid for your drink.
Chill both your champagne and orange juice to get the perfect chilled cocktail (don’t add ice to chill it, that will negatively affect how bubbly your drink is).
If you don’t have champagne flutes, wine glasses are the next best drinkware option.
When pouring your champagne, let the drink pour down the side of the glass rather than pour it aimed at the bottom of the glass. Pouring it along the inside will help maintain carbonation.
Add an optional garnish of an orange wedge or strawberry slice to the rim of the glass.

Mimosa Variations

Grand Mimosa: Add a tablespoon of Grand Marnier to your glass before the other ingredients to enhance the orange flavor in your Mimosa.
Sherbet Mimosa: Simply add a small scoop of fruity sherbet to the top of your Mimosa and you have a cool and delicious summer treat!
Strawberry Grapefruit Mimosa: Add grapefruit juice and sliced strawberries in a cocktail shaker. After shaking, let the strawberries flavor the juice for a few hours before pouring into a glass and topping with champagne.
Lemosa: Use lemonade instead of orange juice for a fresh take on the classic.

Serve these with our favorite brunch items!

Frequently Asked Questions

How many Mimosas do you get from one bottle of champagne?

Vegas Bomb

Elsie Larson — Fri, 29 Mar 2024 13:02:00 +0000

The Vegas Bomb is a bomb shot recipe made of Crown Royal, peach schnapps, cranberry juice, and energy drink. This fruity flavored drink combines alcohol and caffeine for a fun drink to start the night off with. This Vegas Bomb recipe is best enjoyed as a bomb shot. This means you’ll drop the shot into the larger drink, creating a fun splash. This is a fun party drink!

This drink gets its name from the casino and party scene in Las Vegas. The “bomb” part comes from the idea of a bomb shot (any shot where you drop a shot into a beer or energy drink Boilermaker-style).

More popular shot recipes: Green Tea Shot, Lemon Drop Shot, White Tea Shot, Jello Shots, Boilermaker, Jäger Bomb.

Ingredients

Crown Royal – Canadian Whiskey.
Peach Schnapps
Cranberry Juice – From a bottle will work just fine.
Energy Drink – Such as Red Bull

For this recipe, you’ll need a standard size highball glass or a pint glass. You will also need a shot glass.

How to Make a Vegas Bomb Drink

Begin by preparing a shot glass with Crown Royal.

Next, prepare your highball glass or pint glass with cranberry juice, peach schnapps and chilled energy drink.

Hold the shot glass above the larger glass and gently drop it in.

After dropping the shot in, chug the whole thing quickly.

Why you’ll love the Vegas Bomb

The combination of caffeine and alcohol makes it a fun choice for the first drink of the night.
The experience of dropping the shot in is a fun bit of theatrics that pleases a crowd. Simply put, this recipe feels like a party.
It’s a chance to say “What happens in Vegas, stays in Vegas.” You know you want to.

Tips for Making

Some variations of this recipe omit the cranberry juice. It’s said to be a regional variation.
If you want to reduce the sugar, choose sugar-free Red Bull.
If your Red Bull wasn’t chilled, you can use a cocktail shaker with ice to mix the drink ingredients (minus the shot).

Variations of the Vegas Bomb Cocktail

Skip the cranberry – Some variations of this recipe omit the cranberry juice. It’s said to be a regional variation.
Royal Flush Shot – A Royal Flush Shot is made of Crown Royal, peach schnapps, and cranberry juice.
Caffeine-free – If you want to skip the caffeine, replace the energy drink with a juice, lemonade or a lemon-lime soda.
Amaretto Vegas Bomb – Replace the whiskey with amaretto for this variation.
Cherry Bomb – If you replace the whiskey with cherry vodka, you almost have a Cherry Bomb.
Drink the two separately – If you don’t like the idea of a shot glass hiding inside your drinking glass (it hurts my teeth thinking about it too) or if you don’t love the big splash (bomb shots are a bit messy), an alternative way to enjoy this drink is to drink the shot before quickly chugging the second drink.

More Bomb Shot Recipes

The Vegas Bomb is a take on the Boilermaker shot. Here are more popular variations. These recipes are extremely popular with college students and for events like bachelorette parties.

Boilermaker – The original drop-in shot is made by dropping a shot of whiskey or rye into into a lager beer.
Irish Shot – The Irish version of a Boilermaker uses Guinness Stout, Irish whiskey and Irish cream liqueur.
Jäger Bomb Shot – Drop a shot of Jägermeister liqueur into Red Bull to make this popular recipe- Jäger Bomb.
Flaming Dr. Pepper – Drop a shot of amaretto and Overproof rum (often on fire) into a glass of beer for this dangerous shot recipe.
Cherry Bomb – Drop a shot of cherry liqueur into a Red Bull with grenadine to create the Cherry Bomb shot.

FAQ

Frequently Asked Questions

What is a Vegas Bomb Shot made of?

Enoki Mushrooms

Emma Chapman — Thu, 28 Mar 2024 13:01:00 +0000

Enoki mushrooms are thin Japanese mushrooms I sometimes see at bigger grocery stores, but most often find at Asian markets. These mushrooms are skinny and come in bundles. They are delicious and super versatile and can be prepared a number of different ways. This enoki mushroom recipe is super simple with only a few ingredients and it takes less than 10 minutes to make.

Enoki mushrooms can also be be used in stir fries, ramen, soups or as an ingredient in other recipes, like dumplings. It is not recommended to eat them raw, but other than that there are many ways to prepare them and use them.

Related: Next up, try homemade miso soup, dumpling soup, or homemade hoisin sauce. Also, this spicy enoki mushroom recipe looks delicious!

Ingredients

Enoki mushrooms
Sesame oil
Soy sauce
Siracha

I like to serve this over steamed rice with a few thinly sliced scallions on top too!

Directions

Cut about one inch off the bottom of the mushrooms, removing any roots or debris. Then wash and pat dry the mushrooms, separating the bundles some as you do.

Heat the oil in a small saucepan over medium heat. Add the mushrooms and turn frequently, cooking for about 2-3 minutes. Then pour in the soy and sriracha, coating the mushrooms. Turn them a few times so all sides of each small bundle get cooked.

Serve over steamed rice with a few chopped scallions on top.

More Cooking Methods

If you choose to add these to a soup or ramen, cook for at least 3 minutes in the hot broth until they begin to soften.
To bake, you can drizzle in a little sesame oil and bake in a foil packet at 400°F (204°C) for 10-12 minutes.
Add these to any stir-fry, cooking with other ingredients in hot oil for at least 2-3 minutes until softened.

More Mushroom Recipes

Frequently Asked Questions

Are enoki mushrooms safe to eat raw?

Jäger Bomb

Elsie Larson — Wed, 27 Mar 2024 13:02:00 +0000

Learn to make the famous Jäger Bomb shot at home with this easy, two ingredient recipe. This drink is a type of Boilermaker. Originally made with lager beer, it has evolved to be mixed with Red Bull instead of beer. This famous party shot is a lot of fun.

This famous party drink goes by many names. In Finland, it’s called the “Akkuhappo,” which means battery acid. In Mexico, it’s called a “Perla Negra” or the Black Pearl. In Germany, it’s also known as the “Turbojäger” or Flying Stag. Flying comes from Red Bull’s marketing slogan, “Red Bull gives you wings” and a stag is from the iconic Jägermeister logo.

More Popular Shots: Green Tea Shot, Jello Shots, Lemon Drop Shot, Vegas Bomb.

Ingredients in a Jäger Bomb Cocktail

Jägermeister Liqueur – A German digestif made with 56 herbs and spices.
Red Bull – Energy drink

For this recipe, you’ll need a standard size highball glass or a pint glass. You will also need a shot glass.

What is Jägermeister?

Jägermeister is a German herbal liqueur made from 56 different herbs, spices and botanicals. It was invented in Germany in 1934 by Wilhelm and Curt Mast. Jägermeister is very sweet, with notes of black licorice, ginseng and anise. It contains 35% alcohol, which is a bit lower in alcohol content than a liquor like vodka or whiskey. The Jäger Bomb is the most popular Jägermeister recipe.

How to Make a Jäger Bomb

Begin by filling a glass halfway with chilled Red Bull energy drink.

Pour one and a half ounces of Jägermeister into a shot glass.

Hold the shot glass over the glass of Red Bull and drop it in.

How to drink a Jäger Bomb

Technically there are two ways to enjoy a bomb shot. The first one being to drink the shot and then chug the drink. The far more popular way to enjoy this drink is to drop the shot into the drinking glass and then chug both drinks as one.

Tips For Making

If you want to forgo the caffeine that Red Bull contains, you can substitute it with lemonade or a fruit juice for a similar experience.
Shots are made for parties, but always drink responsibly. The CDC warns, “When alcohol is mixed with caffeine, the caffeine can mask the depressant effects of alcohol, making drinkers feel more alert than they would otherwise. As a result, they may drink more alcohol and become more impaired than they realize.” Due to the caffeine, we recommend this shot for the beginning of the night, not the end.

More Bomb Shots

Boilermaker – The original drop-in shot is made by dropping a shot of whiskey or rye into a lager beer.
Irish Shot – The Irish version of a Boilermaker uses Guinness Stout, Irish whiskey and Irish cream liqueur.
Jägerbomb Shot – Drop a shot of Jägermeister liqueur into Red Bull to make this popular recipe.
Vegas Bomb – Drop a shot of Crown Royal and peach schnapps into a glass of Red Bull and cranberry juice for this variation- Vegas Bomb.
Flaming Dr. Pepper – Drop a shot of amaretto and Overproof rum (often on fire) into a glass of beer for this dangerous shot recipe.
Cherry Bomb – Drop a shot of cherry liqueur into a Red Bull with grenadine to create the Cherry Bomb shot.
Jäger Train – Some bars serve a Jager Train, which is multiple glasses lined up on the bar partially filled with Red Bull and shot glasses filled with Jagermeister balanced on the rim of the glasses.

Frequently Asked Questions

How strong is a Jager Bomb?

Goulash

Emma Chapman — Tue, 26 Mar 2024 13:02:00 +0000

Growing up in the Midwest, I have a few vivid memories of goulash. It was a weeknight dinner recipe that my friend’s parents made, and I remember having it at their house when I was sleeping over. If you’ve never had American goulash, it’s sort of like a thicker, stew-like homemade Hamburger Helper. It’s flavorful, rustic and very comforting.

My understanding is that Hungarian goulash is not all that different, but this is recipe is the American version I’ve had growing up. It’s easy to make and can be customized to your family’s preferences.

Related: Next up, try Hamburger Soup, Stuffed Peppers or Tater Tot Casserole.

Ingredients

Olive oil
Onion
Carrots
Garlic
Ground beef
Crushed tomatoes
Diced tomatoes
Chicken stock
Worcestershire sauce
Italian seasoning
Macaroni noodles
Cheese – mozzarella or cheddar
Chives or parsley

Directions

Chop up the onion and carrots. Mince the garlic. In a large pot, heat the olive oil over medium heat and cook the onions, carrots, and garlic until softened (2-3 minutes).

Remove from the pot. Then, in the same pot, cook the ground beef until no pink remains. Then add the vegetables back in.

Add the crushed tomatoes, diced tomatoes, chicken stock, Worcestershire sauce and Italian seasoning. Bring this mixture to a low boil. Add the noodles and cook until al dente, around 10 minutes, with the pot covered.

Check the noodles and if done taste the goulash and add any salt and pepper you feel it needs. Turn the heat off and stir in the shredded cheese. Top with a few chopped fresh chives or parsley just before serving.

Tips and Substitutions

You could easily swap the ground beef with another ground meat like turkey or chicken to lighten this recipe up some.
If you want to add some spice or heat, add a 1/4 teaspoon or more of cayenne or red pepper flakes.
You can use other noodle shapes beyond elbow macaroni. However, it may change the cook time as you’ll want the noodles to cook in the stock to al dente. Check the package directions for cook times.
You can store leftover goulash in an airtight container in the refrigerator for at least 3 days. Rewarm on the stove top or in the microwave.

More Great Recipes

Goulash

A hearty and comforting stew similar to homemade Hamburger Helper

Course Main Course

Cuisine American

Keyword Goulash, ground beef

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 511kcal

Author Emma Chapman

Ingredients

1 tablespoon olive oil
½ onion
2 carrots
4 cloves garlic
1 pound ground beef
28 ounces crushed tomatoes
14.5 ounces diced tomatoes
2 cups chicken stock
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
8 ounces macaroni noodles
1 cup mozzarella cheese
1 tablespoon chives

Instructions

Chop up the onion and carrots. Mince the garlic.
In a large pot, heat the olive oil over medium heat and cook the onions, carrots, and garlic until softened (2-3 minutes). Remove from the pot.
Then, in the same pot, cook the ground beef until no pink remains.
Then add the vegetables back in.
Add the crushed tomatoes, diced tomatoes, chicken stock, Worcestershire sauce and Italian seasoning. Bring this mixture to a low boil.
Add the noodles and cook until al dente, around 10 minutes, with the pot covered.
Check the noodles and if done taste the goulash and add any salt and pepper you feel it needs.
Turn the heat off and stir in the shredded cheese. Top with a few chopped fresh chives or parsley just before serving.

Notes

You could easily swap the ground beef with another ground meat like turkey or chicken to lighten this recipe up some.

If you want to add some spice or heat, add a 1/4 teaspoon or more of cayenne or red pepper flakes.

You can use other noodle shapes beyond elbow macaroni. However, it may change the cook time as you’ll want the noodles to cook in the stock to al dente. Check the package directions for cook times.

You can store leftover goulash in an airtight container in the refrigerator for at least 3 days. Rewarm on the stove top or in the microwave.

Nutrition

The Best Piña Colada Recipe

Natalie Jacob — Sat, 23 Mar 2024 13:00:00 +0000

The classic Piña Colada is an easy to make cocktail made with only three ingredients: rum, cream of coconut, and pineapple juice. You can serve this simply shaken with ice, but it’s also extremely popular to blend it with ice for a slushy, boozy treat.

This tropical drink is enjoyed on beaches all over the world and it’s the perfect way to cool down on a hot summer day wherever you are. Ready to make the perfect vacation drink?

Piña Colada Origins
Which Rum is Best for Piña Coladas?
Pina Colada Recipe- Ingredients
How to make a Piña Colada:
Try this secret to make your Piña Coladas extra delicious:
How to Make a Pineapple Cup
Tips for Making Piña Coladas
More Tropical Cocktails

Piña Colada Origins

The Piña Colada was originally invented in San Juan, Puerto Rico. Although the exact creator is not know, it may have been invented by bartender Ramón Marrero at the Caribe Hilton in 1954, although the Old San Juan Restaurant in Barrachina claims the drink was created in 1963 by one of their bartenders.

The name Piña Colada literally means “strained pineapple” in Spanish as fresh pressed and strained pineapple juice is what gives the drink its tropical flavor.

Which Rum is Best for Piña Coladas?

White Rum: White rum is often what you might use for mixed cocktails as it’s less expensive and with other strong flavors present it may not matter as much. But given that Piña Colada is actually a very simple drink, I don’t recommend light rum, but you can use it if it’s what you have.
Aged Rum: For a richer and more complex profile, use an aged rum. The notes of caramel, vanilla, and spice complement the mint and lime, resulting in a sophisticated Mojito experience.
Dark Rum: If you prefer a more intense flavor, dark rum can add depth to your drink. It offers a distinct molasses-like sweetness.

Pina Colada Recipe- Ingredients

Rum: While you can choose any rum you like for this drink, we suggest aged or dark rum over light, but you can experiment and see which is your favorite.
Cream of Coconut: Don’t confuse this with coconut cream or coconut milk … cream of coconut is different in that it is sweeter and syrupier than the other counterparts, so make sure you’re getting the right thing (Coco López is a fan favorite).
Pineapple Juice: Since the juice is a big portion of the drink, go for a better quality pineapple juice or consider even juicing fresh pineapple juice.

You can also garnish your drink with chunks of pineapple, cherries, or limes. The Piña Colada is traditionally served in a hurricane-style glass, although you can use any tall glass in a pinch.

How to make a Piña Colada:

Add your rum, cream of coconut, and pineapple juice to a blender.

Add your ice and blend just until the ice is crushed and slushy. Serve immediately with garnishes of your choice and enjoy!

Try this secret to make your Piña Coladas extra delicious:

Our best-kept secret is mixing coconut cream and coconut milk.

Doing this really brings out the best coconut flavor possible in the drink as just using cream of coconut is sometimes too sweet and also not as coconut-y or creamy.

Combine 1 (15-ounce) can of Coco López Cream of Coconut with 7 ounces full-fat unsweetened coconut milk in a small saucepan. Stir over low heat until combined. Let cool completely before using.

You can store this in a container in the fridge for up to two weeks and adding a shot of rum will keep the shelf life a little bit longer. It will harden, so when you want to use it just take it out and let it come to room temperature.

How to Make a Pineapple Cup

For fun, you can hollow out a pineapple in which to serve your Piña Colada.

To hollow out the pineapple for your vessel, cut off the top of the pineapple. Then use a pineapple corer to remove the inside by pushing down and turning it. When you reach close to the bottom, pull the corer out.

If you’re unsure about how close you are to the bottom, you can do it in two steps. You just don’t want to puncture the bottom because we can’t have our Piña Coladas leaking. The core will remain in the middle and you can cut it out and discard it.

Tips for Making Piña Coladas

Try using pineapple rum for an extra dose of pineapple flavor.
Serving a Piña Colada in a hollowed out pineapple makes the drink look so festive and fun for summer.
If you think Piña Coladas are too sweet, try adding some lime juice into the drink before blending as that will cut the sweetness with a tart lime flavor.
Virgin Piña Colada- Recipe to make a piña colada mocktail follow this recipe and simply omit the rum. You won’t need any special NA liquor. This recipe makes an excellent mocktail by removing the liquor.
Garnish ideas- Use the pineapple leaf (pineapple frond), pineapple slices or a pineapple wedge or maraschino cherries for a tropical garnish.

More Tropical Cocktails

The Best Piña Colada Recipe

Classic rum-based pineapple cocktail

Course Drinks

Cuisine Puerto Rican

Keyword cocktails, pina colada, pineapple, rum

Prep Time 5

Total Time 5

Servings person

Calories 516kcal

Author Natalie Jacob

Cost $5

Equipment

Blender

Ingredients

1 ½ ounces aged rum
3 ounces coconut cream
6 ounces pineapple juice

Instructions

Add your rum, cream of coconut, and pineapple juice to a blender.
Add your ice and blend just until the ice is crushed and slushy. Serve immediately with garnishes of your choice and enjoy!

Notes

Tips for Making Piña Coladas

Try using pineapple rum for an extra dose of pineapple flavor.
Serving a Piña Colada in a hollowed out pineapple makes the drink look so festive and fun for summer.
If you think Piña Coladas are too sweet, try adding some lime juice into the drink before blending as that will cut the sweetness with a tart lime flavor.

Try this secret to make your Piña Coladas extra delicious:

Our best-kept secret is mixing coconut cream and coconut milk.

Doing this really brings out the best coconut flavor possible in the drink as just using cream of coconut is sometimes too sweet and also not as coconut-y or creamy.

Combine 1 (15-ounce) can of Coco López Cream of Coconut with 7 ounces full-fat unsweetened coconut milk in a small saucepan. Stir over low heat until combined. Let cool completely before using.

Nutrition

Boilermaker Drink

Elsie Larson — Fri, 22 Mar 2024 13:06:00 +0000

The Boilermaker is the original drop-in shot (or bomb shot). This straightforward recipe drops a shot of whiskey (usually bourbon or rye) into a glass of beer. It was extremely popular among 1800s factory workers—even those who built boilers for locomotive engines. These blue-collar workers ordered this drink at the end of a long shift. This is where the drink got its name.

If you order a Boilermaker, the bartender typically will serve you both drinks separately, leaving it up to you whether to drop the shot into your beer. However you choose to enjoy it, a beer served with a shot of liquor is considered a Boilermaker.

More shot recipes: Green Tea Shot, Lemon Drop Shot, Kamikaze, White Tea Shot, Mexican Candy Shot, Mini Beer Shot, Jello Shots.

Ingredients

Beer – Choose a basic lager beer (it’s not intended to be fancy).
Whiskey – Usually bourbon or rye whiskey are used for this recipe.

You will need a standard size glass (a highball glass or a beer mug works fine) along with a shot glass to create this recipe.

Instructions

Simply by serving a cold glass of beer with a pairing of whiskey, you have technically created a Boilermaker. The two drinks can be enjoyed separately. That said, the most exciting way to enjoy a Boilermaker is how they serve it in London—by dropping the shot into the beer.

Hold the shot above the glass of beer and gently drop it into the beer. The sound of a shot glass clinking and the splash of beer make this method a crowd-pleaser.

Once the shot is in the glass, quickly drink the entire shot along with the beer as one.

Different Methods for Drinking

Alternatively, you may take a sip of the shot and a gulp of beer separately. Many high-end cocktail bars serve the shot and beer separately, although purists would insist you drop the shot into the beer before drinking.

If you don’t enjoy the experience of drinking a beer with a shot glass inside it, you can pour the shot into the beer. You will miss the nice clink of the glasses, but by all accounts this is a less messy way to enjoy the drink.

Tips for Making

We recommend bourbon or rye, but you can also use Irish whiskey (such as Jameson) or any whiskey you have on hand.
There are two ways to enjoy this shot. This first is to slam the shot and then chug the beer. The second (and most popular) way is to drop the shot into the beer and chug the whole beverage.

More Bomb Shots

Irish Shot – The Irish version of a Boilermaker uses Guinness Stout, Irish Whiskey and Irish Cream Liqueur.
Jägerbomb Shot – Drop a shot of Jägermeister liqueur into Red Bull to make this popular recipe- Jägerbomb Shot.
Vegas Bomb – Drop a shot of Crown Royal and Peach Schnapps into a glass of Red Bull and cranberry juice for this variation- Vegas Bomb Shot.
Flaming Dr. Pepper – Drop a shot of Amaretto and Overproof rum (often on fire) into a glass of beer for this dangerous shot recipe.
Cherry Bomb – Drop a shot of cherry liqueur into a Red Bull with grenadine to create the Cherry Bomb shot.

FAQ

Frequently Asked Questions

What’s in a Boilermaker?

Breakfast Casserole

Emma Chapman — Thu, 21 Mar 2024 13:00:00 +0000

This easy make ahead breakfast casserole is the perfect dish to make for your next holiday brunch or big family breakfast gathering. This cheesy, eggy casserole is simple, flavorful and so satisfying. You can make this the night before you plan to bake it too!

This breakfast casserole recipe reminds me of a rustic quiche in that it has a bread bottom (like a rustic crust), while the filling is made with breakfast sausage, eggs, vegetables and cheese. Everyone will love this casserole!

Related: Find even more great breakfast recipes here—50+ Healthy Breakfast Recipes

Ingredients

Bread
Sausage
Olive oil
Italian seasoning
Onion
Garlic
Bell peppers
Eggs
Cottage cheese
Milk
Cheese

Directions

Cube the bread into small, bite-sized pieces. Chop up the onion and bell peppers and mince the garlic. Grate the cheese.

In a medium to large saucepan, heat the oil over medium heat and cook the vegetables (onion, garlic and bell peppers) until softened, about 3 minutes. Remove from the pan.

Then cook the sausage until no pink remains. Add the vegetables back into the pan and add the Italian seasoning. Turn off the heat and set aside.

Mix together the eggs, cottage cheese and milk.

Assemble the casserole by lightly greasing a 9×13 pan. Add a layer of the cubed bread. Then add a layer of the sausage/vegetable mixtures. Pour the egg mixture over everything. Then top with the cheese.

Cover and refrigerate overnight. You can refrigerate this uncooked casserole for anywhere from 30 minutes to 24 hours as needed. But I most often refrigerate for 8-10 hours, as I will make this the night before I plan to bake it.

Bake at 350°F (177°C) for 35-40 minutes. Top with a handful of chives or parsley if you like. Allow to cool for 10-15 minutes before slicing in it.

Tips for Making

You can use any bread for this recipe. I most often use whatever I have on hand, so it’s usually sourdough or a honey wheat. You’ll only need 3-4 slices of bread.
I like to mix the eggs, cottage cheese and milk in a blender so the cottage cheese really gets blended in. But you can also whisk by hand in a mixing bowl. Just make sure to break up the egg yolks well.
You can substitute the sausage for another ground meat like beef or turkey if you like.
If you want to add more vegetables to this, like mushrooms or zucchini, feel free!
Save any leftovers by covering the casserole pan in plastic wrap or aluminum foil in the refrigerator for at least 3 days. Rewarm in the microwave.

More Breakfast Recipes

Breakfast Casserole

A make ahead breakfast casserole that tastes similar to a rustic quiche.

Course Breakfast

Cuisine American

Keyword casserole

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 462kcal

Author Emma Chapman

Equipment

9×13 pan

Ingredients

4 cups bread
1 pound sausage
2 teaspoons olive oil
1 teaspoon Italian seasoning
½ onion
4 cloves garlic
2 bell peppers
12 eggs
½ cup cottage cheese
½ cup milk
1 cup cheddar cheese

Instructions

Cube the bread into small, bite-sized pieces. Chop up the onion and bell peppers and mince the garlic. Grate the cheese.
In a medium to large saucepan, heat the oil over medium heat and cook the vegetables (onion, garlic and bell peppers) until softened, about 3 minutes. Remove from the pan.
Then cook the sausage until no pink remains. Add the vegetables back into the pan and add the Italian seasoning. Turn off the heat and set aside.
Mix together the eggs, cottage cheese and milk.
Assemble the casserole by lightly greasing a 9×13 pan. Add a layer of the cubed bread. Then add a layer of the sausage/vegetable mixtures. Pour the egg mixture over everything. Then top with the cheese.
Cover and refrigerate overnight. You can refrigerate this uncooked casserole for anywhere from 30 minutes to 24 hours as needed. But I most often refrigerate for 8-10 hours, as I will make this the night before I plan to bake it.
Bake at 350°F (177°C) for 35-40 minutes. Top with a handful of chives or parsley if you like.
Allow to cool for 10-15 minutes before slicing into it.

Notes

You can use any bread for this recipe. I most often use whatever I have on hand, so it’s usually sourdough or a honey wheat. You’ll only need 3-4 slices of bread.

I like to mix the eggs, cottage cheese and milk in a blender so the cottage cheese really gets blended in. But you can also whisk by hand in a mixing bowl. Just make sure to break up the egg yolks well.

You can substitute the sausage for another ground meat like beef or turkey if you like.

If you want to add more vegetables to this, like mushrooms or zucchini, feel free!

Save any leftovers by covering the casserole pan in plastic wrap or aluminum foil in the refrigerator for at least 3 days. Rewarm in the microwave.

Nutrition

Dry Martini

Laura Gummerman — Wed, 20 Mar 2024 13:08:00 +0000

The classic dry martini has been around for decades and it’s not going away anytime soon. This simple cocktail is made up of gin as a base with a splash of dry vermouth to add a little tartness to the drink. Make sure to serve this drink cold and you can make up your own mind on the shaken vs. stirred debate.

The origin of dry martinis is up for debate as some say it was concocted by Julio Richelieu in San Francisco in 1906, while others believe it was at the Knickerbocker Hotel in New York in 1911 by bartender Martini di Taggia. Whatever the case, the dry martini is a less sweet version of its classic martini predecessor. The dry version became popular during Prohibition as a way to mask the lesser quality taste of the bootleg gin that was available at the time.

Do you use gin or vodka for a dry martini?
What type of gin is best for a dry martini?
What makes a dry martini dry?
Ingredients
Directions
Tips for Making A Dry Martini
Serving Suggestions

Do you use gin or vodka for a dry martini?

While gin is more commonly used for a dirty martini, it’s up to your personal preference to use vodka or gin as your base. A vodka-based version will have a smoother neutral flavor base while the gin’s stronger botanical flavor gives it a tart punch of flavor. Try both and see which you like best!

What type of gin is best for a dry martini?

Since the gin that you choose will be the main star of the drink, you want to choose a high quality gin like a London-style dry gin that will shine with its juniper flavor and woody notes. If you like a less juniper-forward gin, try choices like Hendrick’s or Aviation gin.

What makes a dry martini dry?

The term “dry” martini comes from comes from the fact that classic martinis were originally made with sweet vermouth and a sweet gin until the early 20th century. Switching to a dry gin and dry vermouth choice gives this martini its name. A dry gin doesn’t have any sweeteners added at the end of the distilling process and so it has a stronger herbal kick to the drink.

Dry also means a stronger proportion of higher-proof spirit to lower-alcohol mixer when describing cocktails (in this case that means much more gin than vermouth).

Ingredients

Gin: The bulk of your drink will be made up with this so make sure that it’s a favorite of yours and high quality. Experiment with different choices to see which you like best!
Dry Vermouth: Just a dash of a dry vermouth in the drink will add a lightly floral and tart flavor to the drink. You can also try out a sweet vermouth but dry versions tend to be the favorite.
Olive or Lemon Peel Garnish (optional): If you want to doll up your martini a bit, don’t forget the lemon peel or olive garnish!

Directions

Add the gin (or vodka) and dry vermouth to a mixing glass filled with ice and stir until drink is fully chilled.

Use a strainer to pour into a chilled martini glass and garnish with lemon peel or olive skewer. Enjoy!

Tips for Making A Dry Martini

You’ll want to get the perfect amount of ice melt to your drink as that little bit of water changes the flavor the longer you shake or stir your martini in ice, so experiment with different amounts of time you let it chill over ice to find the right ice melt ratio for you.
Choose a lemon peel for garnish if you want to add a dry citrus note, or go for the olive if you want a more savory and salty addition.
A 6:1 or 5:1 ratio are the classic gin to vermouth combos, but play around with your ratios to see if you like yours more on the “wetter” or “drier” side.

Serving Suggestions

A dry martini is delicious next to an olive tray stuffed with a variety of fillings.
Try serving these with our 5 Easy Crostini Appetizers.

Frequently Asked Questions

How do you chill a glass quickly?

Baked Ziti

Emma Chapman — Tue, 19 Mar 2024 13:06:00 +0000

This baked ziti recipe is essentially a casserole that is incredibly easy to make and tastes similar to classic lasagna. This is a great option for weeknight dinner that may leave enough leftovers for lunch the next day, too.

This baked ziti has layers of noodles, marinara with sausage and plenty of cheese. This is a comforting meal that comes together quickly and everyone will love!

Related: If you love this recipe, next up, try Overnight No-Boil Lasagna

Ingredients

Ziti noodles
Sausage
Olive oil
Onion
Garlic
Marinara sauce
Salt
Cayenne
Italian seasoning
Mozzarella
Parmesan

Directions

Finely chop the onion and mince the garlic. In a large saucepan, heat the oil over medium heat and cook the onion and garlic until softened, 2 minutes. Then remove from the pan.

In the same pan, brown the sausage until no pink remains. Then add back in the onion and garlic plus marinara sauce, salt, cayenne and Italian seasoning. Turn the heat off.

Meanwhile, cook the noodles according to the package directions for al dente. Drain, then mix into the marinara sauce mixture. Add in half of the shredded mozzarella and Parmesan.

Lightly oil a 9×13 pan. Add the mixture to the pan. Top with the remaining cheese. Cover with aluminum foil and bake at 350°F (177°C) for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the edges begin to bubble.

Top with a few chopped herbs such as parsley, cilantro or chives. Serve warm.

Tips for Making

While I have used ziti noodles in this recipe, they could easily be replaced/substituted with the same amount (16 ounces) of a similar shaped noodle such as rigatoni, penne, or even bow ties.
I love marinara sauce for this recipe, but any flavorful tomato sauce will work, including if you’d like to use a homemade tomato sauce.
If you’d like to substitute the sausage for another ground meat such as beef or turkey, you can!
Save any leftovers by covering the casserole pan in plastic wrap or aluminum foil and refrigerating for at least 3 days. Rewarm in the microwave.

More Delicious Pasta Recipes

Baked Ziti

Baked ziti is an easy to make casserole that tastes similar to classic lasagna.

Course Main Course

Cuisine American, Italian

Keyword casserole, pasta

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 614kcal

Author Emma Chapman

Equipment

9×13 casserole pan

Ingredients

16 ounces ziti noodles
1 pound sausage
2 teaspoons olive oil
½ onion
4 cloves garlic
24 ounces marinara sauce
½ teaspoon salt
¼ teaspoon cayenne
1 tablespoon Italian seasoning
16 ounces mozzarella cheese
½ cup Parmesan cheese
2 tablespoons parsley optional

Instructions

Finely chop the onion and mince the garlic.
In a large saucepan, heat the oil over medium heat and cook the onion and garlic until softened, 2 minutes. Then remove from the pan.
In the same pan, brown the sausage until no pink remains.
Then add back in the onion and garlic plus marinara sauce, salt, cayenne and Italian seasoning. Turn the heat off.
Meanwhile, cook the noodles according to the package directions for al dente.
Drain, then mix into the marinara sauce mixture.
Add in half of the shredded mozzarella and Parmesan.
Lightly oil a 9×13 pan. Add the mixture to the pan. Top with the remaining cheese.
Cover with aluminum foil and bake at 350°F (177°C) for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the edges begin to bubble.
Top with a few chopped herbs such as parsley, cilantro or chives (optional). Serve warm.

Notes

While I have used ziti noodles in this recipe, they could easily be replaced/substituted with the same amount (16 ounces) of a similar shaped noodle such as rigatoni, penne, or even bow ties.

I love marinara sauce for this recipe, but any flavorful tomato sauce will work, including if you’d like to use a homemade tomato sauce.

If you’d like to substitute the sausage for another ground meat such as beef or turkey, you can!

Save any leftovers by covering the casserole pan in plastic wrap or aluminum foil and refrigerating for at least 3 days. Rewarm in the microwave.

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