Food and Recipes

Sunrise Chef: Hatfield Quality Meats

Sunrise Chef: Hatfield Quality Meats

ALLENTOWN, Pa. - Whether it's Easter brunch or dinner, our chef this morning wants to help make it hassle-free for the holiday.

Eve is standing by in the kitchen with Chef Jen from Hatfield Quality Meats.


Rustic Italian Strata
Serves: 8
Prep time: 20 minutes
Cook time: 95 minutes

1 lb Hatfield Recipe Essentials™ Sweet Italian Ground Sausage
1 loaf rustic French bread, cut into cubes
6 large eggs
2½ cups whole milk
6 oz fresh baby spinach
1 (28 oz) can roasted red peppers
¼ cup Romano cheese, grated
2 cups mozzarella, shredded
1 tsp fresh garlic, chopped

Preheat oven to 350°F.
Butter 13” x 9” x 2” inch baking dish.
In sauté pan coated with olive oil, cook spinach and garlic until wilted. Remove from pan and set in a bowl to cool.
Julienne roasted peppers and set aside.
Whisk together eggs, milk, Romano, and mozzarella. Add spinach and red peppers.
Place sausage in skillet. Cook over high heat, breaking up sausage with a fork, until sausage is cooked all the way through, about 7-10 minutes. Allow to cool and add to egg mixture.
Arrange the bread in prepared baking dish. Pour in egg mixture and allow to soak into bread cubes. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata uncovered until puffed and brown, about 60 minutes.
Remove from oven and sprinkle rest of the mozzarella over top and let melt.


Bacon Potatoes Au Gratin
Serves: 8
Prep time: 25 minutes
Cook time: 75 minutes

1 pkg Hatfield® Hickory Extra Thick Cut Bacon, chopped
1 ½ cups heavy cream
¾ cup whole milk
3 lbs potatoes, peeled and thinly sliced into rounds
8 oz arugula, coarsely chopped
2 cups Gruyere cheese, grated
Salt and pepper to taste

Preheat oven to 375°F.
Butter 13” x 9” x 2” baking dish.
Cook bacon in skillet over medium high heat until crisp. Remove bacon and transfer to paper towels to drain.
Combine milk and heavy cream. Set aside.
Layer ⅓ of the potatoes in the prepared dish, overlapping slightly. Season with salt and pepper.
Top potatoes with half of the arugula, top with ⅓ of cheese, and ⅓ of bacon.
Pour 1 cup of cream mixture over and continue to repeat layering.
Place dish in preheated oven uncovered until potatoes are tender and cream mixture thickens, about 75 minutes. Let stand 15 minutes before serving.


Stuffing Muffins
Serves: 10
Prep time: 20 minutes
Cook time: 60 minutes

1 lb Hatfield Recipe Essential Sweet Italian Ground Sausage
1 bag seasoned stuffing mix, cooked
2 cups vegetable or chicken broth
1 Tbsp olive oil
1 Tbsp butter
1 shallot, diced
8 oz baby portabello mushrooms, chopped
½ cup walnuts or pecans, chopped
¼ tsp garlic powder
½ tsp salt
½ tsp black pepper
¼ tsp poultry seasoning
½ tsp marjoram
¼ cup grated cheese
¼ cup parsley, chopped
2 eggs

Heat oil in a large sauté pan over medium heat. Add sausage and cook for 7–9 minutes, or until cooked through and center is no longer pink.
Remove sausage from pan.
Sauté shallot in sausage juices until shallots are translucent. Remove from pan.
Sauté mushrooms in sausage-shallot juices.
In another sauté pan, toast nuts lightly over medium low heat. Mix cooked, cooled stuffing mix with sausage, seasonings, shallots, mushrooms, and nuts. Add cheese, eggs and parsley. Refrigerate overnight.
Mixture should be a little moist. If it’s too dry, add some broth. If it’s too wet, add more stuffing.
Use a ½-cup measure to scoop stuffing into balls. Mound balls into greased or lined cupcake pans.
Bake at 350ºF for 20–30 minutes, or until tops of stuffing muffins are golden brown.

Penne Pasta with Peas and Ham [LEFTOVERS]
Serve: 4-6
Prep time: 10 minutes
Cook time: 20 minutes

1 pound penne pasta
2 Tbsp olive oil
5 cloves of garlic, peeled and thinly sliced
One 10-ounce package frozen peas
¼ pound coarsely chopped “leftover” ham
1 cup heavy cream
¼ cup white wine
1 cup low sodium chicken broth
¼ cup freshly grated parmesan cheese
1/3 cup fresh parsley

Cook pasta according to package directions. Drain and toss with 1 teaspoon of olive oil to prevent sticking.
In a large sauté pan, heat the remaining olive oil on medium heat. Add the garlic and cook until golden, approximately 4 minutes. Add the peas and ham, cook until the peas are hot and ham is lightly browned, about 5 minutes. Add, wine, cream and stock; simmer over medium heat until slightly thickened, about 5 minutes.
Stir the cream sauce into the pasta. Add the parmesan and parsley, season with salt and pepper.


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Allentown, PA 18102


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