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  1. South of The Border: Mexican Egg Skillet

    June 23, 2011 by admin


    Sometimes I just wake up in the morning feeling a bit south-of-the-border. You know what that means: Mexican food. Featuring all the cilantro, fresh tomatoes, and zesty spices we know and love, it is indeed a fact that Mexican fare has some of the finest breakfast food the culinary world can offer. Most people are either too exhausted or too lazy in the mornings to put together any type of foreign fare, but if you can muster the strength I guarantee you it will be worth it and your stomach (or family) will thank you. There are definitely plenty of ways to incorporate the goodness of Mexican cooking into breakfast; today I’ve chosen to share one of my favorites, the Mexican Egg Skillet.

    If you’re not familiar with skillet recipes, they are a great sort of foundation for you to build on with your own creativity and taste. There used to be a great diner right near me and I’d always order off the skillet menu. The one I loved was with diced tomatoes, ham, cheddar and feta cheese, mushrooms, and peppers, but the great thing about skillets is that they’re yours to do with what you please.

    Mmmm...tacos

    The recipe I’m going to share with you uses onions, green and red bell peppers, mushrooms, a four-cheese Mexican cheese blend and taco cheese, and tops it all off with some picánte salsa. But remember, you don’t have to be limited to these ingredients. Feel free to add or subtract your favorite fruits, veggies, legumes, meats, whatever! The whole thing only takes 10 minutes and you get a delicious meal that will feed two. And as always, let us know how any experimentation goes, because I’m always down to try this recipe another way. Yum!





    Mexican Egg Skillet

    Ingredients

    2 Tbsp. butter
    • 1/2 cup onion, chopped
    • 1/2 cup green or red bell pepper, diced
    • 1/2 cup mushrooms, sliced
    • 4 large eggs
    • 1 cup (4 oz.) Sargento® Fancy Shredded 4 Cheese Mexican Cheese orSargento® Bistro® Blends Shredded Taco Cheese
    • Salt
    • Pepper
    • Salsa (optional)

    Directions

    1. Melt butter in large skillet over medium heat. Add onion and bell pepper; cook 3 minutes, stirring occasionally.
    2. Add mushrooms; cook 5 minutes or until vegetables are tender, stirring occasionally. Push vegetables to edges of skillet. Break eggs into skillet. Season eggs and vegetables with salt and pepper to taste. Sprinkle cheese over eggs and vegetables.
    3. Cover and cook 1 minute or until cheese is melted. Serve with salsa, if desired.

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  2. Stuffed French Toast Casserole

    June 21, 2011 by admin

    I’ve been told that breakfast is the most important meal of the day. Around these parts that much is clearly evident. But just because it’s important that shouldn’t mean that it can’t be gluttonous, greasy, and delightful. Sure, sometimes fresh fruit and a cup of yogurt will do, but other times I just need to indulge in my hedonistic urges for that heavy but delectable breakfast food. The type that makes me nostalgic for a time when Saturday morning cartoons and mom’s cooking was the week’s feature event. So, since I’ve been heading down memory lane for a few days now, I thought I would create one of these breakfast masterpieces from my childhood and share it with you all. It’s a recipe that has always been one of my absolute favorites: Stuffed French Toast Casserole.

    In case you’re not at all familiar with this dish, it is the type of thing that is perfect to prepare the night before a big family event and serve up to all the relatives to keep them full and happy. The most obvious occasion to suit this tasty casserole would seem to be

    My Favorite Provolone Cheese

    Christmas morning, but even if it’s just regular Sunday brunch with the family I find this recipe to be an easy way to win over the hearts, minds, and stomachs of everyone at the table. The recipe I prefer stuffs the French toast with ham, honey mustard, provolone cheese and swiss cheese, but you are more than welcome to substitute or add any stuffing you think will fit. You will know your audience best, so be sure to cater to their tastes and keep it interesting.

    Another thing to keep in mind is that the recipe I’m using claims that it yields four servings, however I think they must be referring to servings for incredibly large people because I can always feed my family of 6 people if I stick exactly to the measurements in the recipe. When I have a bigger crowd, I basically guestimate how to alter the amounts of all the ingredients until it looks right, and as long as I pay attention it comes out just fine. So, the bottom line is, have fun with this recipe, don’t be too rigid, and let me know how any experimenting goes!

    Stuffed French Toast Casserole

    Ingredients

    • 1 Tbsp. butter, softened
    • 8 slices rye bread
    • 1 Tbsp. honey mustard
    • 8 slices Sargento® Deli Style Sliced Provolone Cheese or Sargento® Deli Style Sliced Swiss Cheese
    • 4 slices deli ham or smoked turkey
    • 1/4 cup sugar
    • 3 eggs
    • 2-1/2 cups milk
    • 1/2 tsp. salt
    • Confectioners sugar (optional)
    • 3/4 cup maple syrup, heated

    Directions

    1. Coat 11×7-inch glass baking dish with butter. Place 4 slices bread in bottom of dish, cutting off crusts to fit, if necessary. Spread honey mustard over bread; top with 4 slices cheese, ham, remaining cheese and bread slices.
    2. Beat sugar, eggs, milk and salt together in medium bowl. Pour mixture over “sandwiches.” Let stand 10 minutes. Bake in preheated 375°F oven 45 minutes or until puffed and golden brown. Sprinkle with powdered sugar, if desired, and serve with syrup.

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  3. Hello world!

    June 8, 2011 by admin

    Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!

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