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[lundsandbyerlys]

Croissant Egg Bake

This hearty egg bake is made with two kinds of mushrooms, roasted red peppers, cheese, herbs and rich, buttery croissants. A brunch must-have!

12 servings Preparation time: 15 minutes + refrigeration time Cook time: 55-60 minutes

Ingredients For the mushroom mixture: 1 tablespoon vegetable oil 5 shallots, coarsely chopped 1 (8-ounce) package sliced baby bella mushrooms 1 (8-ounce) package sliced button mushrooms ½ teaspoon kosher salt ¼ teaspoon black pepper

For the egg bake: Non-stick cooking spray 6 large croissants, torn into 2-inch pieces 1 (7-ounce) jar roasted red peppers, drained and chopped 1 (5.2-ounce) package garlic and fine herbs spreadable cheese, cubed 6 eggs, well beaten 2 cups 2% milk 2 tablespoons Dijon mustard 2 tablespoons snipped fresh thyme 1 tablespoon snipped fresh parsley ½ teaspoon kosher salt ½ teaspoon black pepper

Directions

In a large skillet, heat oil over medium-high heat. Sauté shallots, mushrooms, ½ teaspoon salt and ¼ teaspoon pepper for 5-7 minutes; set aside.

Spray 9x13-inch baking pan with non-stick cooking spray. In order, layer half of the croissant pieces, mushroom mixture, red peppers, cheese cubes and remaining croissant pieces. 

In a large bowl, whisk together eggs, milk, mustard, herbs, ½ teaspoon salt and ½ teaspoon pepper. Pour over croissant mixture. Cover and refrigerate several hours or overnight.

Heat oven to 350 F.

Bake, uncovered, until center is set, about 55-60 minutes. Allow to set 5-10 minutes more before serving.

[lundsandbyerlys]

Apricot Bourbon Glazed Ham

This simple 3-ingredient glaze caramelizes on the outside of the ham, creating a sweet and tangy coating that perfectly complements the smoky, salty meat. A must-try recipe for any holiday meal or Sunday brunch, from Twin Cities food blogger greens & chocolate.

The weeks around Easter always signal the start of a bright and cheery time of year. Not only does the green grass start to pop through the brown ground, but if we’re lucky, daffodils start making an appearance, too. Even better, our palates start making the switch from hotdishes and meatloaf to plates filled with greens. It never ceases to amaze me how my cravings naturally change from season to season!

When Easter brunch rolls around, I love a perfectly glazed ham along with roasted potatoes, buttered green beans and a fresh green salad. It’s the perfect combination of comfort food and fresh produce.

If you’re in charge of the ham this year, Apricot Bourbon Glazed Ham will make you the star of Easter brunch – or any brunch, for that matter. It is easy as can be, with a total of four ingredients, and the baking is straightforward. I never knew that making a ham could be so easy. The only thing consuming about baking a ham is the amount of time it takes.

I baked my ham without the glaze for a portion of the baking time, and then I added the apricot and bourbon glaze, basting it every 20 minutes for the remainder of the cook time. This was a total of almost 2 hours of baking time – not all day, but not quick, either. I must say, though, this ham is worth every minute!

I used a spiral-cut ham in this recipe, as I love how easy they are to cut and serve. Not only that, they look impressive after coming out of the oven, especially with this delectable glaze on top. The perfectly portioned slices are really easy to cut or even just pull off, and make serving this ham a breeze.

The glaze is, as mentioned, incredibly simple with only three ingredients – apricot jam, bourbon and Dijon mustard. The combination is sweet, tangy and irresistible after caramelizing on the outside of the smoky ham. Believe me, you won’t be able to stop picking pieces off once you start nibbling!

Apricot Bourbon Glazed Ham

Makes about 10 servings Preparation time: 15 minutes Cook time: 1 hour 50 minutes

Ingredients 1 (8-pound) spiral-cut ham 1 (15-ounce) jar apricot jam ¾ cup bourbon ¼ cup Dijon mustard

Directions

Let the ham sit out for 30-60 minutes prior to baking it, allowing it to come closer to room temperature.

Heat oven to 350 F.

Place ham in a roasting pan and pour 1 cup of water along the bottom of the pan.

Bake ham for 30 minutes. After 30 minutes, reduce the oven temperature to 325 F.  

While ham is baking, combine apricot jam, bourbon and Dijon mustard in a small bowl.  

Thoroughly slather the ham with the apricot jam mixture, making sure to get the glaze between the slices.

Continue baking the ham for an additional 1 hour and 20 minutes, basting every 20 minutes. Slice and serve. Enjoy!  

[lundsandbyerlys]

Country Breakfast Casserole

From our original The Best of Byerly's cookbook! A creamy blend of cheesy potatoes and spicy sausage, served with your favorite L&B salsa.

8-10 servings Preparation time: 1 hour 15 minutes, plus refrigeration time (can be overnight)

Ingredients 2 (12-ounce) packages frozen hot pork sausage, thawed 1 (2-pound) package frozen southern-style hash brown potatoes 1 cup minced onion (about 1 medium onion) 2 cups milk 2 (8-ounce) packages shredded Colby-Jack cheese (4 cups), divided ½ teaspoon salt 6 eggs, slightly beaten L&B salsa, any variety

Directions

Grease 9x13 baking dish.

In medium skillet, brown sausage; drain.

In large bowl, combine sausage, hash browns, onion, milk, 3 cups of the cheese, salt and eggs.

Pour mixture into greased baking dish. Top with remaining 1 cup cheese.

Refrigerate, covered, several hours or overnight.

Heat oven to 350 F.

Bake, uncovered, until knife inserted near center comes out clean (50-55 minutes). Let stand 10 minutes, covered. Cut into squares and serve warm with salsa.

[lundsandbyerlys]

The best ham for your holiday table

Want to know where our honey-glazed ham comes from? Scott Kersting, Director of Meat and Seafood, shares the story of how Lunds & Byerlys ham is made – and why it’s some of the best ham you’ll ever eat.

In our never-ending search to bring you the very best in quality and expertise, every department at Lunds & Byerlys is constantly on the lookout for new products, new trends and new techniques. We caught wind of a smokehouse down in Missouri putting out some truly great ham, so we asked their team to come up for a visit.

We tried it and were hooked in one bite.

Burgers’ Smokehouse in California, Missouri, is a fourth-generation, family-owned smokehouse with more than 60 years of experience crafting some of the nation’s best cured and smoked meats.

They start with fresh, never frozen hams that are less than 48 hours old, guaranteeing freshness at the time of curing. The art of curing used in crafting these hams was passed down through their founder’s mother, a native of Germany. We can tell you Burgers’ cure recipe consists of high-quality ingredients, including honey and brown sugar, but the rest is a closely held family secret. The hams are then marinated for days to allow the sweet solution to permeate the entire ham to ensure each bite is as flavorful as the next. While this process takes far longer than other producers, Burger’s knows there is no substitute for time.

Next it’s on to the smokehouse, where craftsmanship meets technology. Hams are netted by hand and hung on racks for cooking and smoking. Their ovens allow for precise computer control and exact cooking. Their smokemasters then use an all-natural hickory or applewood smoke to give the ham a natural flavor. As opposed to the liquid smoke injections that flavor many of the hams on the market, natural smoking requires the talent of a smokemaster to regulate the process. After approximately 24 hours of cooking and smoking, these hams have the perfect flavor, color and texture. Each one is then cut, packaged and vacuum-sealed by hand, making sure they are ready to be the masterpiece of your dinner table.

After multiple taste tests, our group of meat experts decided it was some of the best ham they had ever eaten. It has a mildly sweet flavor that’s not too salty and a firm texture that’s never dry.

We’re proud to put the Lunds & Byerlys name on these delicious hams! Our family loves them and we hope yours does, too.

Available in traditional boneless, sliced boneless, traditional bone-in and spiral-cut bone-in varieties. Pick one up in our meat department for your holiday dinner this year.

[lundsandbyerlys]

Roasted Leg of Lamb

Seasoned with an aromatic rub and roasted until it’s browned and crisp on the outside, this traditional dish is a holiday favorite.

12 servings Preparation time: 2 hours 30 minutes

Ingredients For lamb: 1 bone-in leg of lamb, (about 7-8 pounds) 2 tablespoons coarse salt 2 teaspoons freshly ground pepper 2 tablespoons minced garlic 2 tablespoons chopped fresh rosemary leaves, plus sprigs for garnish 2 tablespoons Dijon mustard 2 tablespoons extra-virgin olive oil 1 cup chicken broth or water

For gravy: ⅔ cup dry red wine 1 ½ cups chicken broth, divided 1 tablespoon plus 1 teaspoon all-purpose flour

Directions

Make incisions 1 inch long and ½ inch deep all over the leg; they’ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.

Stir together salt, pepper, garlic, rosemary, mustard and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, heat oven to 425 F.

Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 F and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.

For gravy:

While lamb is resting, remove rack from roasting pan and place pan across 2 burners over medium-high heat.

Add wine to the drippings in the pan, bring to a simmer and reduce by half, scraping up any brown bits with a wooden spoon.

Whisk in 1 ¼ cups broth and return to a simmer.

Whisk together remaining ¼ cup broth and flour in a small bowl, then whisk into wine mixture.

Simmer until thickened slightly, less than 1 minute.

Add any accumulated juices from platter or carving board and pour through a fine sieve into a bowl. Ladle into a gravy boat and serve with lamb.

Recipe source: Martha Stewart

[lundsandbyerlys]

Grilled Lamb Chops

The easiest way to prepare flavorful, juicy lamb chops is on the grill! If you don’t want to fire up the grill, a cast-iron grill pan, regular cast iron pan or oven-safe frying pan will also work.

6 servings Preparation time: 30 minutes

Ingredients 6-8 lamb loin chops 4 cloves garlic, peeled and smashed Kosher salt Freshly ground black pepper to taste

Directions

Heat grill or cast-iron grill pan over high heat. If using a charcoal grill, build the fire so that one side of the grill has more coals than the other – a “hot” side. If using a grill pan, heat the oven to 400 F.

Rub the lamb chops with garlic and season liberally with salt and pepper. If grilling, place on the hot side for 2 minutes per side. Move the chops to the cooler side of the grill to cook through, an additional 6 to 7 minutes. If using a grill pan, grill one side for 2 minutes to sear, then turn over the chops and place the pan in the oven for 5 to 6 minutes. Remove from the grill or oven and allow to sit 5 minutes before serving.

Recipe source: New York Times

[lundsandbyerlys]

Easy Butter-Roasted Salmon

A simple but delicious way to prepare salmon! Wonderful served with our popular Superfood Salad, available in our deli.

4 servings Preparation time: 30 minutes

Ingredients

4 tablespoons (½ stick) butter

4 tablespoons minced chervil, parsley or dill

1 (1 ½ to 2 pounds) salmon fillet

Salt and freshly ground pepper to taste

Lemon wedges, for serving

Directions

Heat oven to 475 F. Place butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until butter melts and herb begins to sizzle.

Add salmon to the pan, skin side up. Roast 4 minutes. Remove from oven, then peel skin off. (If skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

Roast 3-5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Recipe source: NY Times

[easter-main]

feelin anything anything else?

//very tempted to say "feline" anything but alas likely too soon to make puns... unless she gets some kitty tendencies like purring.

Luckily no..

[Bassie is a cat like her siblings :3 siblings being dandy, sprout, ice and rosie btw-]