Recipes

Preheat the oven to 350 degrees. Grease a large casserole dish and set it aside. Whisk together the eggs and ¼ cup of milk. Cook over medium-low heat. Once the eggs are starting to cook but are still wet, take them off the heat and set aside in a bowl. Leave the eggs slightly undercooked since they will be baked later. Brown the Goetta in a pan over medium-high heat. Set the browned Goetta aside on a paper towel-lined plate. Place the butter in a pan on medium heat. Once it is fully melted add the flour. Whisk continuously until the flour is fully incorporated. Whisk for 3-4 minutes or until the mixture is golden brown and smells more like butter than it does of flour. This step cooks the flour so that your gravy doesn’t just taste like flour. Next SLOWLY stream in the milk, whisking as you pour. The mixture will start to thicken immediately, make sure the milk is well mixed or your gravy will be lumpy. Once all the milk is added turn the heat up to medium-high. Let the mixture sit undisturbed for a few minutes until it starts to bubble. Once bubbles start to make their way to the surface turn the heat back down to medium and start whisking. Make sure you whisk in every part of the pan, don’t miss the edges. Whisk for another 5-10 minutes until the gravy has thickened, it should coat the back of a spoon. If your gravy is too thick add some milk. Season with at least 1 tsp. of salt and 2 tsp. of pepper. Taste your gravy to make sure it is well seasoned then add the Goetta to the pan and set it aside off of the heat. Remove the biscuits from the fridge and cut each biscuit into 6 pieces. Start assembling the casserole by placing a layer of about half of the gravy into the dish. Then place half of the biscuit pieces. Next a layer of cheese, then the eggs. Followed but more cheese, then the rest of the gravy, and finally top the casserole with the remaining biscuits. Bake for 35-40 minutes, if the biscuits are getting too brown you can cover them with a piece of foil. Once your casserole is fully baked remove it from the oven, top with sliced green onions, and serve.

Preheat oven to 350 degrees. Brown the Goetta in a pan over medium-high heat, set aside on a paper towel-lined plate. Cook rice according to the instruction on the packaging. Set the cooked rice aside in a large bowl. Cut the top off of the peppers, set-tops aside. Remove the seeds and membrane from the peppers. Dice the useable flesh from the tops of the peppers. Dice the onion and mince the garlic. Cook the diced onion and peppers in a pan over medium heat with oil or butter. Add the garlic once the onions start to caramelize. Cook for an additional minute, then add the cooked vegetables into the bowl with the rice. Add the Goetta, tomatoes, 1 cup of cheese, and the Italian seasoning to the bowl and stir thoroughly. Add salt and pepper to taste. Place the peppers into the cooking dish, drizzle with oil and sprinkle with salt and pepper. Spoon the mixture into the peppers. Cover the stuffed peppers with the remaining cheese. Pour ½ of water into the bottom of the dish then cover with foil. Bake for 35 minutes, then remove the foil. Cook for another 15 minutes. If the cheese has not browned you can turn the broiler on for 2-3 minutes. Remove from the oven and serve.