Tag Archives: brunch

Breakfast Enchiladas

With the weekend fastly approaching, I thought I’d share an easy family favorite brunch that I’ve been making for years!  What’s fun (and economical) about this breakfast is that you can use up what’s already in your refridgerator!  

Below, I gave the ingredients that I recently used, but sometimes I may only have bacon or asparagus or red bell peppers…and sometimes I don’t even have any breakfast meats at all and just make the enchiladas with eggs & veggies.  The options are truly endless with this great meal!

*Another tip..you can make this the night before (pouring the egg over even) and then bake the next morning!! 

The Starting Lineup

  • 1lb breakfast sausage (or diced ham, bacon, or vegetarian)
  • 8 flour tortillas
  • 2 cups cheese, shredded (i.e. cheddar, jack)
  • 6 eggs, beaten
  • 1/2 cup milk
  • 1 can Rotel diced tomatoes, drained
  • 1 green bell pepper, chopped
  • 1/2 red onion, diced
  • 1 cup mushrooms, sliced
  • A pinch each of salt, pepper & cumin

Garnish

  • Jalapenos, thinly sliced
  • Green onions
  • Lime wedges
  • Salsa/Hot sauce  

Here we go…preheat the oven to 350degrees and prepare a 9×13 pan with non-stick spray.

While the oven is preheating, we’ll rinse, chop and dice up the veggies (of your choice), grate the cheese and start cooking the breakfast sausage in a pan heated to medium. 

     After the sausage is about halfway cooked through, add in the seasonings and the vegetables and cook together till sausage is done and the veggies are translucent.  Set aside, off of heat. 

   Now one by one, prepare each tortilla by spooning a healthy amount of the cooked sausage and veggie filling down the center and topping with a Tbsp of cheese.  Roll up and place seam side down in the baking dish.  Continue until the tortillas and filling are gone.  *Keep the ends ‘open’ so that the egg mixture can seep its way into the rolled tortillas. 

     In a medium size bowl, crack in the 6 eggs and whisk in the 1/2 cup of milk with a bit of salt and pepper.  Next, fold in the slightly drained can of Rotel diced tomatoes and pour the entire mixture over the filled tortillas.  *Give the baking dish a jiggle to make sure the egg mixture is evenly distributed. 

         Cover the entire dish with foil and pop in the preheated oven for 30 minutes.  After the half-hour is up, remove the foil and top with the remaining shredded cheese.  Continue to bake (uncovered) for another 10-15 minutes until cheese is melted and bubbling. 

 Remove from oven and let sit for about 10 minutes to set.  Serve each enchilada with the garnish of your choice and enjoy!! 

 

Cinnamon French Toast Pancakes

This hybrid of a breakfast will knock your socks off and get your morning off to a great start!  In my home there are some of us that prefer pancakes, while there are the others that prefer french toast…now it’s no more fighting and just eating!  Amen to that!

The Starting Lineup

Pancake Batter

  • 1 cup flour
  • 2 Tbsp sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 egg
  • 2 Tbsp vege oil
  • 1 tsp pure vanilla extract

French Toast Batter

  • 2 eggs
  • 1/2 cup milk
  • 1 tsp cinnamon  

Heat a skillet or griddle to medium heat (you may add a tbsp of vegetable oil and/or butter if using a cast iron).  Also preheat your oven to 225degrees and get a baking rack/baking sheet ready.  You’ll keep your pancakes and then turned to french toast here to keep warm!

In a larger bowl, combine your dry ingredients:  flour, sugar, cinnamon, baking powder, baking soda and the salt. Whisk them to combine. 

 Now in a smaller bowl combine the wet ingredients: buttermilk, egg, oil and the vanilla extract.  Slowly stir the wet ingredients into the dry.  It is OK if there are a few lumps my friends!  So please do not overwork the batter with your whisking…that will result in a flat pancake.  No Bueno. 

    Pour almost a 1/2 cup of batter onto the hot skillet and let cook till bubbles have started to form on the top, about 2-3 minutes.  Flip your pancake with a large spatula and cook for about 1-2 minutes..repeat till the batter is finished.  After each pancake is done, transfer to the preheated oven to keep warm (on an oven safe plate or sheet people! ;)) 

      Ok..meanwhile, you have gotten the cinnamon French toast batter ready..or you should have at least.  I like to use a pie plate for mine.  It’s both shallow and round, just like the pancakes!! 

 In an easy assembly line line-up, have in order your cooked pancakes, French toast batter and the same heated skillet/griddle ready…(add more butter if needed). 

 Dip the cooked pancake into the French toast batter, flip to cover both sides.  Next transfer to your hot pan and cook for about 1 minute on each side and then transfer to the oven to keep warm.  Repeat until…until you’re out of pancakes!

Serve this delicious hybrid breakfast with a bit of butter, warm syrup and perhaps a dash more of cinnamon and powdered sugar.  Enjoy!!! 

 

Breakfast Fries

After every fun holiday-party-weekend, you may need a ‘feel better’ breakfast.  I know that we often do and I have just the thing for you too!  This is actually quite easy considering you’re using frozen fries instead of making biscuits!  Heck, as gluttonous as this may look, it may just be healthier for you too…it’s what I tell myself at least! 😉

The Starting Lineup

  • 1 bag frozen French fries (I prefer steak fry cut)
  • 1lb sausage
  • 1/4 cup flour
  • 3 cups milk
  • Season Salt
  • Pepper
  • 1 Tbsp butter   

Preheat your oven to the french fry package directions and get a baking sheet prepped.
Next, warm the butter in your pan and then add in all of the sausage.  Cook the breakfast sausage on medium until it’s no longer pink.  If you don’t feel too hot now, you definitely don’t want to know what it’s like after you eat undercooked pork.  Bleh. 

 After the sausage is cooked through, sprinkle in the flour directly onto the meat.  *I know, I know, traditionally you remove the meat, but I find this step unnecessary..Give this a good stir to coat all of the sausage in the flour.  You’ll immediately start to see it thicken up. 

 Next add in the milk while, again, stirring to incorporate everything.  Turn down to medium low while giving the gravy an occasional stir.  Please give a few tastes at this point and season as you like.  I prefer a pinch of season salt and a heavy hand with the pepper. 

 While the sausage gravy is simmering away, place your French fries in the oven and allow to cook as directed.  The 20+ minutes your fries are in the oven is perfect due to the gravy needing to cook that flour out while it’s simmering.  Remember to keep stirring ever so often and feel free to add a bit more milk (a little at a time) if it seems too thick for your liking. 

   Once the fries are hot and crisp, serve on a plate with a big ladle full of gravy!! (and perhaps an egg or two on the side;)) 

 

Spiced Buttermilk Waffles

What a way to wake up in the morning!  With that apple pie spice fragrance swirling through the air, it’s like your at grandmas house!  Well…not a certain grandma of mine, but someone’s I am sure.  

If you’re slightly strange and do not like warm, comforting spices than you can just omit the apple pie spice altogether, but I don’t recommend it.  Which is why these waffles are perfect for the upcoming holiday season!

The Starting Lineup

  • 3/4 cup flour
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 1 tsp apple pie spice
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 egg, seperated
  • 1 cup buttermilk
  • 5 Tbsp vegetable oil
  • 1/2 tsp vanilla extract
  • 1 Tbsp sugar  

You’ll need three seperate bowls for this as well as a waffle iron, but to begin let’s preheat the oven to 225 degrees.  You want the oven on to help keep the waffles warm as you cook them.  Also, have a baking sheet with a wire rack on top.  The waffles will sit on the rack allowing them to NOT get soggy.  No one likes soggy waffles..

In your first (largest) bowl, combine the flour, cornstarch, baking powder & baking soda, salt and the apple pie spice.  Give it a quick stir with a fork to combine. 


In your next bowl (I use a 2-cup measuring cup), combine the buttermilk, vegetable oil and the egg YOLK.  Whisk together.  *The seperated egg white is added to the 3rd bowl.

In your 3rd bowl, whisk the egg white till it starts to stiffen up a bit.  Then finally whisk in the vanilla extract and Tbsp of sugar to the white.

The buttermilk, oil and yolk….egg white mix behind in metal bowl.


Slowly mix the buttermilk dish into the dry ingredients.  You do NOT have to get all the lumps out.  That would be overmixing and will result in a flat, chewy waffle.  *The same applies with pancake batter 😉

After those to are combined, gently fold in the sugared egg white mix.  This helps add some more “lightness” & “airiness” to the waffle batter. 

Can you see that beautiful apple pie spice in there?? Smells heavenly!


Now start by pouring about 1/2 cup batter into each waffle well and let your machine do its thing.  Mine makes a ‘beep.beep.beep’ sort of sound when its done and I get to take all of the credit for its magical golden browning   abilities!  

 

One by one, lay the finished waffles on the wire racked baking sheet in your preheated oven.  Remember, this keeps them warm with that great outside crust. 

 

Once you’ve (and by *you’ve I mean that genius machine) cooked all of your waffles, serve with butter, warm syrup or a fruit compote!  Happy Breakfast!! 


OPTIONAL: Fruit Compote

  • 2 cups berries, straight from frozen is fine
  • 3 Tbsp water
  • 2 tsp lemon juice
  • 1/4 cup sugar

In a saucepan add in 1 cup of berries, the water, sugar and lemon juice.  Cook on medium heat, stirring occasionally for 10 minutes.  Add in the remaining cup of berries and cook for another 10 minutes, drop heat to low.  Serve over waffles, pancakes or even ice cream!

      
 

 

Chorizo & Chilé Potato Empanadas 

I woke up this morning craving a fat burrito…but, I did not have any tortillas on hand.  Yes, yes, I could of made those but I figured why not change it up!  So today we did just that and tried our hand (& tastebuds) out on empanadas!!  I had all of the perfect savory fillings on hand, however, if you have some fruit or chocolate, these would be excellent on the sweet side!

Do not let the name fool you, this is an EASY dough friends!  Very little proofing time, not sticky & easy to roll out.  I may just try this out for a pie crust too, without the chili powder of course 😉

The Starting Lineup

DOUGH

  • 3 cups flour
  • 1 1/2 sticks butter, cubed & chilled
  • 1/4 tsp salt
  • 1 tsp chili powder
  • 6 Tbsp water
  • 1 egg

Filling

  • 2 1/2 cups potatoes, cubed & roasted 
  • 1 package Mexican chorizo, cooked
  • 1 can pinto/borracho beans
  • 1/2 cup of hatch green chili pesto (or your preference)
  • Eggwash (1 egg, 1 Tbsp water)
  • EVOO   

Preheat the oven to 425 degrees.  Wash and cut your potatoes into small cubes.  Transfer to a bowl and add about 4 Tbsp of the green chile pesto, a drizzle of EVOO.  Toss to coat.  Pour onto a non stick baking sheet (or lined with parchment) and set aside.

  

 

We’re now on to the empanada dough!  With your food processor, add in the flour, salt & chili powder. 

 

Next, add in 1 egg and the chilled, cubed butter.  Pulse until it forms a crumbly dough, about 1 minute. 

  

 

Remove the dough from the food processor and form into a ball (no extra flour needed).  Slightly flatten the dough ball and place in a Saran Wrap covered bowl.  Keep the dough in the fridge to chill for about 30 minutes.  Here is where you’ll finish up the fillings! 

 

By now the oven should be preheated and you can add in the dressed potatoes to roast.

Also start cooking your chorizo according to manufacturers directions, once finished transfer to a papertowel lined dish to soak up that grease. *I also will slightly heat up the beans. 


Once the beans, chorizo & potatoes are cooked through, remove from heat.  You do not want these too warm when assembling in the raw dough.  *Also, if you have any extra green chile pesto, add to the cooked potatoes.
We’ll now finish that dough!!  Drop the oven down to 400 degrees and line two baking sheets with parchment paper.

Remove the dough from the refrigerator and divide into two equal pieces.

Roll each section out to about 1/4″ thick. 

 

With an upside down bowl (or anything of your choosing) place onto the dough to create circular cutouts.  This made 8 of decent size.

   

One by one, transfer the dough to the lined baking sheet and begin to fill!

Start with a small scoop of potatoes, followed by chorizo and then the beans on one half of the dough.  Carefully fold the other half of the dough over and pinch the edges shut.   

 

These can either directly go into the 400 degree oven or you can chill in the fridge for 30 minutes before hand (allows flavors to meld and dough holds up even better).

BUT before you transfer to the oven, brush the tops with a bit of egg wash.  This will help create that crunchy, golden brown crust!

Bake these for about 20-25 minutes, till a beautiful crust forms!  Allow to rest for 5 minutes…they’ll still be smoldering hot! 

 

Serve with a dallop of sour cream, a drizzle of chile pesto, spicy salsa or all of the above! 

 

Savory Pork & Apple Butter Biscuits

What goes better than “pork chops and applesauce”??  *In your finest Peter Brady impersonating Humphrey Bogart voice. ..

Well, I have one for ya!  This is a fun one!  Savory, sweet, inexpensive and comforting!  I like to make these for brunch alongside a fruit salad or even for dinner with some roasted sweet potatoes.

If you’ve never tried Apple Butter, don’t let the name fool you in any way.  It’s inexplainable, but kind of similar to a rich applesauce..fantastic on toast!! (Or any leftover biscuits 😉

…And what goes better than ‘pork chops & applesauce’! 😉

The Starting Lineup

  • 8-12 (tenderized) pork loin cutlets 
  • 1 medium sweet onion, sliced
  • 1 jar Apple Butter
  • 1 cup flour
  • 1 tsp each black pepper, kosher salt & cayenne pepper
  • 2 Tbsp butter
  • 2 Tbsp vegetable oil
  • 1 recipe Buttermilk Biscuits | Railroad Wife, or any store bought biscuits  

With your biscuits finished (or in oven baking if you’re a multitasker..just don’t forget about them!), heat a skillet to medium with your two tbsp of butter. 

 

Next, add in your entire sliced onion.  Drop heat down to low or med-low and occasionally stir these onions until they’re soft and a beautiful brown shade.  This can take a bit of time, but it’s so worth it!!  All the sugars come out and they take on a great ‘sweet’ taste!  *Once these onion slices have started to soften, add in a Tbsp of the Apple Butter..continue cooking till it’s that soft, golden color I spoke of. 

     

While the onions are doing their thing, we’ll coat the cutlets.  In a shallow dish, add together the flour along with the salt, pepper and cayenne.  Mix to combine.  Take each pork loin cutlet and dredge each side in this mix, shake off excess and set aside. 

   
Onions are finally done!  Set them aside in a covered dish to keep warm.  In that same skillet (do not wipe out) add in the vegetable oil.  Heat to medium high.

Place the cutlets into the hot sweet onion flavored/butter/oil bath and cook for about 1-2 minutes each side.  *Remember, mine are tenderized and thin cut, so they cook FAST!  If you chose a thicker cut, please cook accordingly. 

   Woohoo!!  Assembly time!  Halve each one of your glorious biscuits and slather on some of that Apple Butter on each side.  Next, place on your fried pork loin topped with some of those caramelized onions.  Cap off with the top of your biscuit and devour..you can’t eat just one! 
 

Buttermilk Biscuits

I have tried A LOT of biscuit recipes in my life and most turn out just ok.  Well this recipe I stumbled across is 3 for 3.  Like I’m really impressed!  Also, I really like the word ‘buttermilk’ for some reason, so that’s a plus too ;). *I recommend using a food processor if possible.  It helps to prepare this super fast, so your hands don’t get the butter warm, resulting in better fluffier biscuits!

The Starting Lineup

  • 2 cups flour, plus more for dusting
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 Tbsp baking powder, aluminum free
  • 1 cup buttermilk 
  • 6 Tbsp unsalted butter, very cold  

Preheat your oven to 450 degrees.  This seemed high to me, but it works.  So do it.  Have a nonstick baking sheet ready or a 9×13 lightly sprayed.

Next, in a bowl or your food processer, combine the dry ingredients together (flour, baking soda, salt & baking powder). 

 After you’ve added in your dry ingredients, place in your VERY cold butter.  I like to place a stick in the freezer actually for about 20 minutes before I need it.  Really gets it cold and easier to cut before I toss it in the food processor. 

 Pulse these ingredients together till it resembles a coarse meal. 

 Finally, pour your buttermilk into the dry mix and pulse to just mixed together, about 30-60 seconds.  The dough will be rather sticky and that’s ok. 

 

Lightly flour your counter top, your hands and your biscuit cutter.  I like to just use a juice glass I have.  I flour the rim and it makes the perfect size!  

So now get that sticky dough onto your floured surface and with your FINGERS, gently press out into about a 1″ layer.  Do not use a rolling pin, it will toughen up the dough.  No Bueno. 

 With your biscuit cutter or upside down juice glass, cut out your biscuits and place on your baking sheet.  I prefer mine to touch, softer biscuit.  However, if you like yours with a browner, crustier edge all around, place about 1″ apart. 

 Last step before eating, place these bad boys in the oven for 10-12 minutes.  Be careful not to overtake.  The tops should just be browned.  Remove and lay a tea towel over them to keep warm before grub time! 

 

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