Tag: Breakfast

Taco bake

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So another successful meal has been planned, cooked and served and everyone enjoyed it immensely. You’re now putting away the leftovers and you wonder just how or when you will use them.

That’s the thought that ran through my head the other day as I was putting away the leftover Taco meat and fixings because the manufacturers of the Taco kits NEVER give you enough tortillas for the amount of seasoned meat you inevitably wind up making and so you’re left scratching your head on what to do. You could put it into a freezer bag and freeze it flat for the next time but when is the next time you will be making Tacos? You could do a Mexican style omelet for Breakfast the next day or you could do what I did and use it for a Midnight Snack.

This dish is so simple to make, mainly because it is using leftovers, and it is a “simple but tasty recipe for the grilling season and beyond”.

Ingredients:

–  Leftover seasoned Taco meat

–  Thin sliced potatoes

–  1/2 Half diced Spanish onion

–  Half a cup of Shredded cheese –  Tex Mex style works best.

–  Two teaspoons of Parsley

–  1/4 Cup Salsa

Method:

–  In the bottom of  an Oval shaped Ramekin or similar type dish lay the sliced potatoes

–  In a medium sized bowl mix the seasoned Taco meat, onion and Salsa

–  Pour the meat mixture over the sliced potatoes

–  Top with the shredded cheese and parsley

–  Bake in a 350 degree oven for approx 30 minutes

There you have it. A “simple but tasty recipe for the grilling season and beyond”.

So until next time………

Bon Appetit

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Biscuits and gravy

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I’m not a morning guy which by extension means I’m not a breakfast person either or let’s say not a traditional breakfast type of guy. My breakfast may be anything from peanut butter toast to a fried egg and cheese sandwich however when the mood strikes me or we have brunch quests I will put out quite the spread and one of my favorites is Biscuits and Gravy.

This is the quintessential Southern breakfast dish which is right up there with Grits and one that I trot out when I have a lot of hungry people to feed.

Gravy Ingredients:

–         1 pound sausage meat

–         1 medium White onion – diced

–         2 Garlic cloves minced

–         1 Tsp salt

–         1 Tsp fresh ground pepper

–         4 Tablespoons all-purpose flour

–         3 Cups milk

Biscuits Ingredients:

–        2 cups flour

–        1/4 cup sugar

–        1 teaspoon vanilla

–        4 teaspoons baking powder

–        1/4 teaspoon baking soda

–        1 pinch salt

–        3 ounces cold butter, diced

–       8 ounces buttermilk

Method:

–         Preheat your oven to 350 degrees

–         For the biscuits combine all the dry ingredients in a bowl and whisk together until combined

–         Using two knives or a pastry blender cut in the butter

–         Slowly add the buttermilk and begin to mix all the ingredients trying not to overwork the dough

–         Turn out your dough on a table dusted with flour and knead for approximately 4 minutes (dust your hands with some flour so the dough will not stick)

–         Flatten the dough with the heal of your hand until it is about ¼ inch thick

–         Using a standard water glass cut out your dough and put it on a baking pan

–         Put the biscuits in the oven for approximately 12 minutes or until the top is golden brown

–         While the biscuits are baking heat a large frying pan and brown the sausage meat

–         When the sausage is browned remove it from the pan with a slotted spoon while RESERVING the grease in the pan

–         Add the onion and garlic to the grease and sauté until the onion is translucent, about three minutes.

–         Add the flour and whisk until blended— this is a Roux

–         Slowly add the milk while constantly whisking and you will see the gravy start to thicken

–         Add back in the sausage and salt and pepper to taste

–         Split a biscuit and pour the gravy over top.

Now I never claimed this was a healthy recipe in fact a friend of mine calls it a heart attack on a plate but this is just so darn good and when you add scrambled eggs, bacon or sausage and toast you just may die. The other thing I wish to point out is that this is not just a breakfast dish but one that can be used for dinner all on it’s own.

I hope you enjoy this one and if you try it be prepared to loosen your belt.

        Bon Appetit