Posts tagged ‘easy breakfast recipes’

Feb 23

Rise and Shine – Breakfast Enchilada Casserole

The weekend is coming. Shouldn’t you have something yummy to start it off with?… or finish it up with? We think you should. This is easy, yummy and gluten free to boot 🙂

Breakfast Enchilada Casserole

Corn tortillas, cut in half
Red, yellow and green mini peppers, chopped (approximately 2 cups)
Green onion, chopped (1 large bunch)
Garlic, chopped (2 cloves)
1 lb. sausage or chorizo sauted
1/2 lb. pepper jack cheese, grated
1/2 lb. sharp cheddar cheese, grated
1 1/2 cups half and half
9 eggs
1 teaspoon Lawry’s seasoning salt

Enchilada sauce
Sour cream (Approximately 1 cup)
lime juice (about 1/2 cup)
Cilantro, chopped

Butter the bottom of a 9″ x1 3″ baking dish and cover with a layer of tortillas. Add 1/2 of the grated cheese over tortillas. Mix chopped peppers, green onion, garlic and sausage and cover the cheese layer. Add another layer of tortillas and then the rest of the cheese. In the blender, mix well the half and half and eggs and seasoning salt. Pour over the tortillas, cheese and sausage. Bake for 30140 minutes in a preheated 375 degree oven until golden brown.

While casserole is baking mix sour cream with enough lime juice to thin it to a pourable consistency. When the casserole comes out of the oven, pour a small can of enchilada sauce over the top and then drizzle with sour cream lime juice mixture. Put the casserole back in the oven for 10 minutes. Top with chopped cilantro and serve immediately with fresh fruit.

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Aug 14

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A Simple Danish Pastry

Maybe your weekend needs something special. If so, we have just the thing for you. And it is easier than you might think! I have always assumed that good Danish pastry would involve a yeast dough filled with butter and that it took hours to make. Not this version. This is simple and quite delicious….good to the very last crumb 🙂

Simple Danish Pastry

This pastry is made in two stages and then baked to golden brown perfection!

First layer:
1 cup pf flour
1/2 cup butter, softened to room temperature
2 tablespoons water

Cut butter into the flour using a pastry blender. Mix in water and combine being careful not to over mix. You just want to moisten the flour until it mostly holds together. Form it into a ball. Use you finger tips to pat the dough into a circle.

Second layer:
1/2 cup of butter (1 stick)
1 cup of water
1 1/2 teaspoons almond extract
1/4 cup sugar
1 cup flour
1/2 teaspoon salt
3 eggs

This layer of pastry is also known by it’s French name – pate choux. It is basically the same recipe used to make the pastry for eclairs.

Bring butter, water, and sugar to a boil in a saucepan. Remove from heat and add in almond extract. Stir in flour and salt stirring quickly so that the flour doesn’t clump up. Mix well. Add in the eggs one at a time being sure to beat the mixture really hard after each egg is added, until it is completely smooth. Spread this over the top of the first layer and use a spoon to make indentations or put the dough in a piping bag and pipe it out making “rings” to hold the pastry cream filling.

Pastry cream filling:
1/2 cup milk
2 tablespoons flour
1/2 cup butter
1/2 cup sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla

Stir milk and flour together well, and cook in a saucepan until thickened and bubbly. Reduce the heat and cook for 2 more minutes. Remove from the heat and cool without stirring. Cover the top of this mixture with plastic wrap so it doesn’t form a film or “skin” while cooling. Set aside. While this mixture is cooling, beat together the butter, sugar and vanilla and almond extracts until light and fluffy. Slowly mix in half of the cooled mixture beating on very low speed, then beat in the second half of it until very smooth. Spoon the pastry cream into the circles or indentations in the second layer of pastry.

Bake in a preheated 350 degree oven until golden brown. Sprinkle with powdered sugar or drizzle with glaze and top with slivered almonds. Cut into wedges and serve 🙂

Glaze: