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Appetizers Featured Main Dishes Recipes

Benihana Onion Soup

Benihana Onion Soup from www.jasonscooking.com

BackgroundBackground

Until I met Michael, I had never been to a Japanese Steak House. By the time I realized that I’d never been to a Japanese steak house, I was probably 18 or 19 and I decided to never go to one and that would be an interesting thing about me. Many people were incredulous when I told them and they would invariably tell me that I should go and that I would like it. “Nah,” I would reply and that would be that.

Benihana Mike
Michael, his sister, and his brother-in-law celebrating birthdays at Benihana.

Then I met Michael…who LOVES Benihana. Specifically he loves the shrimp, the chicken fried rice, and the ginger dressing. Couple that with the fact that Benihana was the place that his family went when celebrating things and my days of “I’ve never been to Benihana” were over.

My first Benihana experience was before we went to a pottery painting place that I liked called Wired and Fired. It was a Something I Like + Something You Like evening. The food was fine (maybe a bit bland) and the show was entertaining and just like that I lost my status of Guy Who Had Never Been to a Japanese Steak House.

While the whole Thing isn’t my tokkuri of sake, I do like the sushi and the Onion soup is delicious! That brings us to today’s post (finally). Benihana Onion Soup is a pretty straightforward dish and a great example of less is more. You can whip up a batch really quickly and get more without feeling like a weirdo in the restaurant. It’s a light and simple soup that goes with pretty much anything.

The RecipeRecipe
Benihana Onion Soup
 
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 3 Tbs Chicken Base (buy it near the bullion)
  • 8 Cups Water
  • 1 White Mushroom, Sliced very thinly
  • 4 Tbs French Fried Onions
  • 2 Green Onions, Sliced
Instructions
  1. Boil the water and chicken base in a medium pot over medium high heat for 30 minutes.
  2. Divide the French fried onions, the green onions, mushrooms and stock evenly between 4 serving bowls and serve immediately.
Tips and TricksTips and Tricks

For chickenier flavor, substitute chicken stock for up to half of the water.

Feed the FreezerFeed the Freezer

Use frozen chicken stock to whip up a batch of Benihana Onion Soup whenever you want one.

Fun FactsFun Facts

Gwen will eat chicken stock so this fits into the theme for the week. If you are a vegetarian who doesn’t each chicken stock, never fear. Better than Bullion makes No Chicken base too!

Categories
Breakfast Featured Recipes

English Muffin Breakfast Casserole

Temperature375°Time40 mins

Breakfast Casserole

BackgroundBackground

Every good southern cook should have a breakfast casserole up their sleeve. There are hundreds of different recipes and they’re all variations on “pour scrambled eggs over tasty breakfast foods and cook” so you should be able to find one that suits you. This recipe is the first breakfast casserole that I ever had so I thought I’d share it with you first.

All of the prep-work for this sausagey, eggy, cheesy breakfast casserole is done the night before, so this the perfect breakfast for a large crowd. Once you learn the basics of this casserole, you can substitute your favorite things in until you create your very own perfect breakfast casserole.

The RecipeRecipe
English Muffin Breakfast Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 - 12
Ingredients
  • 1 lb Hot Breakfast Sausage
  • 1 Large Onion, Thinly Sliced into Half Moons
  • 1 Large Bell Pepper, Thinly Sliced
  • 12 Eggs
  • ¾ Cup Sour Cream
  • ½ Cup Milk
  • 7 English Muffins
  • 2 Tbs Butter, Melted
  • 2 Cups Cheddar Cheese, Shredded
Instructions
Prep the Casserole
  1. Crumble and cook the sausage in a large skillet over medium heat until it’s browned.
  2. Using a slotted spoon, remove the cooked to a paper-towel lined plate and pour off all but about 1 Tbs of the fat left in the pan.
  3. Add the peppers and onions to the pan, season with salt and pepper, and cook until they are soft and translucent - about 5 minutes.
  4. While the peppers and onions are cooking, beat the eggs, sour cream and milk together in a large bowl.
  5. Spray a 9 x 13 casserole dish with non-stick cooking spray.
  6. Split the English muffins and line the bottom of the dish with them. Pour the butter over the English muffins and then layer on the cooked sausage, peppers and onions, and cheese. Pour the egg mixture over the top, cover and refrigerate overnight.

Cook the Casserole
  1. Wake up and stumble through putting the coffee on
  2. Preheat the oven to 375°
  3. Cook the casserole for 35 – 40 minutes until the eggs are set in the middle.
  4. Let the casserole rest for 10 – 15 minutes and serve.
Tips and TricksTips and Tricks

Leave the sausage out for a tasty vegetarian (or at least ovo-lacto vegetarian) breakfast casserole!

Feed the FreezerFeed the Freezer

This casserole, like many other casseroles will freeze beautifully! Instead of refrigerating overnight before cooking, freeze before cooking. Move it to the refrigerator before you go to bed and cook as normal.

Fun FactsFun Facts

Breakfast casserole also goes by the names egg strada and crustless quiche.