Breakfast and Brunch – Page 13

Steak and Eggs Brunch

Breakfast and Brunch, Eggs, Leftovers/ Freezer Meals

I thought of this meal last night when I was making dinner. I knew that there would be a bit of steak leftover from those 2 humongous Porterhouse steaks. I knew I had a couple of avocados that I needed to use up. I knew I had some leftover pita that was on its last leg. Oh, and I had a few farm fresh eggs left over in the fridge. PERFECT! I thought about adding some salsa or hot sauce, but I wasn’t really in the mood for spicy this morning. One pita held everything perfectly, and one leaked out a bit. I have no problem getting a little dirty while I eat. This is a great way to repurpose your leftovers. Have a great day! See ya back at dinner! Got a yummy seafood dish coming up…

Grilled Cheese with a Sunny Side Up Egg

Breakfast and Brunch, Eggs, Kids, Sandwiches, Vegetarian

This is a great easy comforting lunch on such a yucky day. The only thing better would have been a hot bowl of tomato soup with the egg on top- great for dipping your grilled cheese. Yum! But there is no way I am going on in all this yucky rain, so this is going to have to do for today. My girls love this, too!

“Chilaquiles”

Breakfast and Brunch, Eggs, Leftovers/ Freezer Meals, Mexican, Pork, Soups

Chilaquiles is a traditional Mexican dish that typically contains green salsa (tomatillo), red salsa (tomato) or mole sauce that is poured over crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Because this was mainly a dish to use leftover tortillas and salsa, sometimes leftover meat is added to the mix. Most recipes garnish it with sour cream or crema, shredded queso fresco, raw onion rings and avocado slices. Since chilaquiles is mostly considered a breakfast/brunch dish, it is usually topped with eggs.

I have read lots of different recipes on this and I believe that this is one of those things that some regions and families just make and hold true for themselves. Mexican dishes, regional and family variations are quite common.

My husband grew up eating this recipe that his mom made and called Chilaquiles. They are not from Mexico… I would consider this more of a pork soup, so technically, this is not a true chilaquiles… but don’t tell them that I said that =)

“Chilaquiles”

1 pork butt (this would work well for chicken) heavily seasoned with salt, pepper, onion and garlic powder. Add a couple of cups of beef or pork stock. Cook all day in a crock pot on low for 8 hours or high for 4 hours.
Brown a diced onion and a few cloves of crushed and minced garlic in a large dutch oven.
Add your shredded pork/chicken.
Add one large can of diced tomatoes.
Add 4 small cans of diced green chilies
Add a few shakes of Worcestershire Sauce
Mix in more stock to your desired consistency.
Add in tortilla chips, leftover tortillas, or corn chips
Top with cheese, sour cream, avocado/guacamole, and possibly a nice runny egg for breakfast/brunch

Throwback Thursday- Brunch 10/10/13

Breakfast and Brunch, Throwback Thursday

The weekend is coming up! What are you going to make for breakfast/brunch? Here are a few ideas:

Fritta:
https://funfoodiefamily.com/2013/08/25/his-and-her-breakfast/

Waffles:

https://funfoodiefamily.com/2013/08/31/buttermilk-waffles/

Freanch Toast and Amazing Scrambled Eggs

banana peanut butter muffins

Breads and Muffins, Breakfast and Brunch

I took this recipe from Weeliciuos. I love this book so much and can’t wait to buy her new book soon…

the only thing I changed was the wheat flour. I don’t have that, so I just added extra all purpose flour.

1 3/4 cup all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

2 medium ripe bananas, mashed

1 large egg, beaten

1/3 cup milk

Creamy peanut butter or almond butter

Jam or jelly, for topping- the original recipe says optional, but I think not…

1. Preheat the oven to 400 and grease your muffin pans\

2. Combine the flours, salt, and baking flour

3. In another bowl, mash the bananas. Add the eggs and sugar and stir to combine. I added in 1/2 cup of Quaker Instant Oatmeal. Add the oil and milk and mix until smooth.

4. Slowly add the dry ingredients to the wet ingredients and combine; do not over mix.

5. Using an ice cream scoop, add in to your muffin tins. Add 1 scoop of peanut butter in top. I left about 4 without peanut butter.

6. Bake between 15-20 minutes.

7. Cool. I tested one with a dollop of strawberry jam. YUM!!!!!

These muffins keep about a day on the counter and 4 days in the fridge.