In the world of culinary creations, few dishes can compete with the heartiness and comfort of a breakfast casserole. Combining the rustic flavors of earthy mushrooms, creamy Swiss cheese, and tender potatoes, this Mushroom-and-Swiss Potato Breakfast Casserole is a celebration of flavors that transcend borders and cultures. In this blog post, we’ll delve into the history and culture of mushrooms and breakfast casseroles, followed by a tantalizing recipe that brings these elements together in a perfect morning dish.

Mushrooms, often dubbed as “nature’s umami bombs,” have a long history in global cuisine. They were highly revered by ancient civilizations like the Egyptians, Greeks, and Romans for their unique texture and taste. These fungi were believed to possess medicinal and even magical properties. In Asian cultures, particularly Chinese and Japanese, mushrooms have been a staple for centuries, valued not only for their culinary appeal but also for their potential health benefits.

Mushrooms’ cultural significance extends to various modern culinary traditions. They’ve found their way into gourmet French cuisine, where delicate morel and chanterelle mushrooms are prized ingredients. Similarly, Italian cuisine showcases the earthy richness of mushrooms in dishes like risotto and pasta. Across cultures, mushrooms have an uncanny ability to elevate any dish they grace.

The concept of breakfast casseroles can be traced back to the United States, gaining popularity in the mid-20th century. These versatile dishes quickly became a cherished part of American home cooking, offering a convenient and flavorful way to start the day. The beauty of breakfast casseroles lies in their adaptability; they can be customized with various ingredients to suit different tastes and preferences.

As with many traditional dishes, breakfast casseroles often bring families together around the table. They evoke a sense of warmth and comfort, providing sustenance and a shared experience that transcends cultural boundaries.

This recipe is inspired by the WW recipe of the same name, at only 2 points per serving, you can have your casserole ready to eat in just 90-minutes. The original recipe utilizes a slow-cooker and takes over 7 hours to make, setting it up at night before bedtime, and waking up to a ready made breakfast. I opted to modify the recipe for the oven, reducing the cook time to just 90-minutes, or less.

2 Points® – Total Time: 1 hour 30 min – Prep Time: 30 min – Cook Time: 1 hour – Serves: 9

Ingredients

• 4 sprays Cooking spray
• 2 medium, thinly sliced onions
• 16 oz, sliced (two 8-oz packages) Cremini mushrooms
• 1 tsp kosher salt, divided
• ½ tsp black pepper, divided
• 3 large garlic cloves, minced
• 1 Tbsp fresh Rosemary, minced
• 10 oz, frozen shredded hash brown potatoes or refrigerated variety
• 1 cup shredded low fat Swiss cheese
• 6 large eggs
• ¾ cup 2% low fat milk
• 1 Tbsp Dijon mustard, grainy variety
• 1 Tbsp chives, for garnish

Instructions

1. Preheat oven to 350˚ F. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onions, mushrooms, 1/2 tsp salt, and 1/4 tsp pepper; cook, stirring often, until vegetables soften, 10 minutes. Stir in garlic and rosemary; cook, stirring, 1 more minute.
2. Coat inside of a 9 x 9 pan with cooking spray. Place a third of potatoes in bottom; top with half vegetable mixture and ½ cup cheese. Repeat layers with another third of potatoes, remaining vegetables and ½ cup cheese; top with remaining potatoes.
3. In a medium bowl, whisk together eggs, milk, mustard, remaining ½ tsp salt, and remaining 1/4 tsp pepper; pour over casserole in pan and sprinkle with remaining cheese. Bake in oven for 1 hour, or until eggs are set. Serve sprinkled with chopped chives.
4. Serving size: 1 cup

The Mushroom-and-Swiss Potato Breakfast Casserole beautifully marries the rich cultural history of mushrooms with the cozy charm of breakfast casseroles. As you savor each bite of this delightful dish, take a moment to appreciate the way it brings together flavors and traditions from around the world, all within the confines of a humble baking dish. Whether shared with family or enjoyed alone, this casserole is a testament to the magic that happens when food and culture unite on your breakfast table.

Step into the world of exquisite flavors and culinary traditions with our Scallops Provençal recipe. This delightful dish is a beautiful fusion of the bounties of the sea and the vibrant flavors of the Provençal region in France. In this blog post, we’ll dive into the history of scallops, explore the rich culinary heritage of Provence, and share a sustainably conscious approach to enjoying this delectable seafood treat.

Scallops have a fascinating history that spans centuries. These bivalve mollusks were not only a prized food source for indigenous coastal communities but were also revered in ancient mythology. In Greek mythology, Aphrodite, the goddess of love and beauty, was often depicted riding a scallop shell. The shell’s iconic fan-like shape has made it a symbol of pilgrimage and travel, as evidenced by the scallop shell motifs along the famous Camino de Santiago pilgrimage routes.

Provence, a picturesque region in the south of France, is renowned for its vibrant culinary scene. The cuisine of Provence is a celebration of fresh, locally sourced ingredients and bold, aromatic flavors. Provençal dishes often feature olive oil, garlic, tomatoes, herbs like rosemary and thyme, and a medley of vegetables. This culinary style captures the essence of the Mediterranean coastline and is a perfect match for succulent scallops.

Before embarking on your culinary journey, it’s important to consider the sustainability of your seafood choices. Overfishing and habitat destruction have posed significant challenges to scallop populations in various parts of the world. To enjoy your Scallops Provençal guilt-free, opt for scallops that are certified by reputable sustainability organizations such as the Marine Stewardship Council (MSC) or the Aquaculture Stewardship Council (ASC). These certifications ensure that the scallops are sourced responsibly, promoting the health of marine ecosystems.

Scallops Provençal Recipe

This is my take on the WW recipe that’s only 3 points per serving, and in only 18 minutes you can be dining on the classic French culinary Scallops Provençal fruit de mer (froo-ee duh mehr), or “fruits of the sea”.

3 Points® – Total Time: 18 min – Prep Time: 10 minutes – Cook Time: 8 minutes – Serves: 4

Ingredients

• 1 pound sea scallops, wash and dried (about 16 scallops)
• ¼ tsp Table salt
• ¼ tsp Black pepper, freshly ground
• 1½ Tbsp Olive oil
• ¼ cup Shallots, chopped, minced
• 2 cloves Garlic, minced
• ½ cup White wine
• 3 Tbsp Fresh parsley, minced

Instructions

1. Season scallops with salt and pepper.
2. Place a large skillet over medium-high heat; add oil. When oil shimmers, add scallops to pan, flat-side down; cook until just browned on bottom and you can see moisture appearing on top of scallops, about 2 minutes. Flip scallops and brown on other side, about 1 minute; reduce heat to medium.
3. Add shallots and garlic to skillet; cook, stirring frequently, until shallots are lightly browned, about 2 minutes (be careful not to burn garlic). Add wine; stir and cook until liquid starts to reduce, about 1 to 2 minutes. Sprinkle with parsley; serve. Yields about 4 ounces scallops per serving, or 4 scallops per serving.

Scallops Provençal is a delightful testament to the harmonious marriage of exquisite seafood and the vibrant culinary heritage of Provence. By choosing sustainably sourced scallops, you not only indulge in a delectable meal but also contribute to the preservation of our precious marine ecosystems. So, don your apron, embrace the spirit of Provençal cooking, and savor each bite of this Mediterranean masterpiece. Bon appétit!

This recipe is adapted from one I made while under the culinary guidance of Chef Chris Canan at the Columns Hotel in New Orleans, LA. Chef was an advocate of using local ingredients way before it came into vogue, as this was in the mid-1980’s. We obtained all of our fresh herbs from Crickhollow Farms out of Jayess, Mississippi and the weekly delivery also included farm raised rabbits, edible flowers and some organic baby vegetables and wild mushrooms as well. The basil pesto was primarily used for the Pasta Pesto Alfredo Shrimp appetizer, it was also used on occasion for other buffet menu items as well.

Basil pesto history and common uses

Here’s a brief overview of the history and common uses of basil pesto:

Pesto originated in Genoa, Italy and has been made there since at least the 16th century. The name comes from the Genoese word “pestâ” meaning to pound or crush.

Traditional basil pesto is made by crushing basil leaves, pine nuts, garlic, olive oil, and hard cheeses like Parmigiano-Reggiano together to form a thick sauce. The original recipe called for using a mortar and pestle to pound the ingredients together, but blenders are typically used now.

Basil pesto became popular outside of Italy in the 1980s and has since become a staple sauce in many cuisines. It is commonly used as a pasta sauce, as a topping on pizza, in sandwiches and wraps, with grilled meats or fish, as a dip, and more.

While traditional pesto uses basil, pine nuts, and Parmesan, many variations have emerged using other herbs like parsley or arugula, and different nuts like walnuts or almonds. The basic recipe remains basil, cheese, nuts, garlic, and olive oil pounded into a texture that can coat and cling to food.

Pesto is valued for its strong herbal flavors from the basil, sharpness from garlic and Parmesan, creaminess from the nuts and cheese, and rich texture from the olive oil. It can be made fresh in batches and freezes well for long term storage. Its versatility makes it a popular condiment worldwide today.

Now, onto the recipe for making your very own delightful basil pesto.

Ingredients

• 1/4 cup garlic cloves
• 1 cup pine nuts
• 1/2-pound fresh basil leaves
• 1 cup parmesan cheese, grated
• 1 cup olive oil, extra virgin
• To taste Salt and pepper (optional)

Instructions

1. Add the garlic and pine nuts to the bowl of a food processor and pulse until smooth.
2. Add the basil and pulse until finely chopped
3. Add the parmesan cheese and blend while slowly pouring in the olive oil until a smooth paste forms.
4. Optionally, season to taste with salt and pepper
5. Transfer the basil to a storage container and keep refrigerated for up to 7-days, or freeze for several months.

Uses for basil pesto

Here are some popular recipes that use basil pesto:

Pesto pasta – Toss hot cooked pasta with pesto sauce for a quick and easy meal. Add vegetables like tomatoes or spinach. Such as this recipe for Shrimp and Pasta Pesto Alfredo.

Pesto pizza – Spread pesto over the pizza dough, then top with mozzarella cheese, tomatoes, and other toppings.

Pesto chicken – Coat chicken breasts with pesto, then bake or grill them.

Pesto salmon – Top salmon filets with dollops of pesto before baking or pan-searing. Such as this recipe for Pesto Salmon.

Pesto bruschetta – Top toasted bread with pesto, tomatoes, and Parmesan.

Pesto wraps – Smear pesto inside tortillas or flatbread then fill with greens, deli meat, or veggies.

Pesto sandwiches – Use pesto as a flavorful spread on sandwiches in place of condiments like mustard or mayo.

Pesto eggs – Top poached eggs with basil pesto.

Pesto dressing – Whisk pesto into oil and vinegar for bold salad dressing.

Pesto dip – Thin pesto with a little olive oil to make a dip for bread, crackers, or vegetables.

Pesto potato salad – Fold pesto into warm boiled potato chunks along with other vegetables.

Pesto baked brie – Top a wheel of brie with pesto and bake until melty.

Pesto Corn – Top ears of corn with pesto in place of butter.

The possibilities are endless! Pesto can be swirled into soups, baked into frittatas, stirred into risotto, and more. Get creative with this versatile green sauce.

Looking for a delicious vegetarian main dish? These spice-crusted eggplant steaks are sure to satisfy! Eggplant has a meaty texture that becomes so juicy and flavorful when roasted. Coating the eggplant slices in aromatic spices gives them an extra kick. Serve these eggplant steaks with rice or quinoa and roasted veggies for a complete meal. The original WW recipe was the source of inspiration for this preparation.

2 Points® – Total Time: 1 hour – Prep Time: 10 min – Cook Time: 35 minutes – Serves: 2

Ingredients

• 4 sprays Cooking spray
• 2 medium eggplants, cut lengthwise into 1/2-inch thick steaks
• ¾ tsp Ground cumin
• ¾ tsp Garlic powder
• ¾ tsp Dried thyme
• ½ tsp Smoked paprika
• ⅜ tsp Kosher salt
• ¼ tsp Black pepper
• 2 Tbsp Low sodium soy sauce
• 2 tsp Olive oil

Instructions

1. Preheat oven to 425°F. Line a sheet pan with foil, then spray the foil with cooking spray. Place the eggplant steaks on the prepared pan.
2. In a small bowl, combine cumin, garlic powder, thyme, paprika, salt, and pepper. Brush the tops of the eggplant with the soy sauce, then sprinkle 1/2 of the spice mixture evenly over the eggplant slices. Place the pan in the oven and roast for 15-minutes. Remove the pan and flip the eggplant steaks over, brush with the remaining soy sauce and sprinkle with the remaining spice mixture. Return the pan to the oven and roast for another 10-minutes. Serve one eggplant steak per portion.

These eggplant steaks are such a simple way to enjoy flavorful meatless meals. The spices add warmth and depth that complement the eggplant perfectly. Roast up a batch to meal prep for the week ahead. Leftovers can be refrigerated for up to 4 days – they make great sandwiches too! Let me know if you give this recipe a try.