the yummy breakfast casserole

So I took the normal egg/sausage breakfast casserole, doctored it up a bit and renamed it the yummy breakfast casserole because i'm so clever with naming dishes.
Ingredients:

1 pound pork sausage

1/2 teaspoon salt

6 eggs, beaten

1 cup of milk

1 cup of half and half (you can substitute half and half for an additional cup of milk, but it can make the casserole soggy)

2 cups shredded mild cheddar cheese

1 big loaf of french bread.......

green onions

love

Directions:

Brown sausage in a pan.

In a large bowl, mix together salt, eggs, milk, half and half about 3 tablespoons of chopped green onions.

Take the large loaf of french bread and cut thick slices (about 1.5 inches). Lay the bread in the pan and make sure it covers it all. I just squish all the entire loaf in the pan.

Layer the cooked pork sausage over the top of the bread.

Pour the egg mixture on top of the sausage and bread.

Finally, layer 2 cups of cheese over the top of the casserole.

Cover the pan and let it sit for 8-12 hours.

In the morning, cook the casserole at 350 degrees for 45 minutes-1 hour.

Lemon-Zucchini Fettuccine

K, so this is totally Nat's recipe but it's AMAZING and the perfect summer pasta. She's quite the cook!

Ingredients:

2 large boneless, skinless chicken breasts

2 lemons, divided

1/4 cup plus 3 tablespoons olive oil, divided

2 tablespoons red wine vinegar

1 tablespoon kosher salt

2 medium zucchini

Salt and pepper

5-6 cloves garlic

8 ounces of fettuccine

Fresh basil (about 1/2 cup)

Fresh oregano (about 1/4 cup) or 1 tablespoon dried oregano

1 cup grated Parmesan cheese

Directions:

Place chicken in a ziploc bag with the juice of one lemon, 2 tablespoons of olive oil, and the red wine vinegar. Seal the bag and gently squish the bag to make sure the ingredients are incorporated and surrounding the chicken. Set aside for 15-30 minutes.

In a large pot, bring water with about 1 tablespoon of kosher salt to a boil. While waiting for the water to boil, slice the zucchini in half lengthwise. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.

Press or finely mince garlic cloves. In a small saucepan on the stove, place 1/4 cup olive oil and add garlic. Turn the burner to medium-low heat. It shouldn't be popping and frying, the oild should just slowly warm, infusing the oil with the garlic and removing that zing fresh garlic has.

When the water is boiling, add the pasta.

Remove the chicken from the bag and salt and pepper both sides. Place the chicken and zucchini on a grill.

WHile the chicken and zucchini are grilling and pasta is boiling, chop herbs, and prepare the cheese. Zest both lemons and juice the one that hasn't been juiced.

When the zucchini and chicken are done, remove them from the grill. Allow the chicken to stand for 5 minutes and then chop the zucchini and chicken.

Reserve about 1/2 cup of pasta water. Drain the pasta and immediately place in big bowl. Place the chopped zucchini and chicken on top. Add lemon zest, lemon juice, cheese, herbs, and the garlic-olive oil mixture.

Now take some tongs and give everything a big toss. If you feel it needs more moisture, add a little of the pasta water or a little more olive oil.

And yes, that is a phone picture. I work with what i've got people.