breakfast

Delicious Entomatadas for Breakfast or Anytime

January 13, 2020 by Becky Spoon

Entomatadas are a typical Mexican dish made of a folded corn tortilla which has first been fried in oil and then bathed in a tomato sauce made from tomatoes, garlic, onion, oregano, chile serrano and salt. The recipes for the tomato sauce vary by cook.Wikipedia

Love the sauce on these Entomatadas! Unlike most Mexican sauces whether, authentic from Mexico, Tex Mex or New Mexico style that are made from dried chile or chile powder, this sauce is made from fresh tomatoes and it is so quick and easy but so good!

I love them for breakfast with a sunny side up egg topping them; however, most of the time they are served with rice and beans just like you would enchiladas! Other things you can stuff them with are:

Chicken
Ground Beef or shredded Beef (Brisket would work too)
Refried Beans https://the2spoons.com/pinto-beans-for-refried-beans/
Cooked diced potatoes
Cooked carrots and peas
Spinach
Cheddar instead of Mexican cheese
Roasted corn

With avocado like these:

Delicious Entomatadas for Breakfast or Anytime

I used a Queso Fresco cheese https://amzn.to/2QOGtnN that I crumbled and added chopped onion to for stuffing into the tomato soaked tortillas and to top them. You can use Queso Cotija but it is a little saltier.

The sauce was made from Roma tomatoes and Serrano Chile. It is so good. Other than the chile, which I tamed down the heat by removing the seeds, this is really a light sauce with so few ingredients. Just looking at my photos makes me want to go make some!

I have many Breakfast Mexican dishes on my blog. Here’s a couple you definitely should definitely try: My Fried Egg Quesedillas https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/

and my Breakfast Tostados https://the2spoons.com/yummy-breakfast-tostadas/.

Delicious Entomatadas for Breakfast or Anytime

Let me know what you think of this recipe!

Entomatadas

Print Recipe

Course: Breakfast, brunch, dinner, Lunch

Cuisine: Mexican

Ingredients Method

Ingredients

1 1/1 lbs roma tomatoes
1 serrano or jalapeno (seeded if you like)
2 garlic cloves
1 tbsp vegetable oil
3/4 cup white onion finely chopped
salt to taste
12 corn tortillas
8 oz Queso Fresco, Queso Cotija or farmers cheese crumbled ( Queso Cotija is saltier)
3 tbsp vegetable oil to fry tortillas

Method

Place tomatoes, the serrano or jalapeno pepper, and garlic cloves in a saucepan and cover with water. Cook over medium heat for about 15- 20 minutes until soft.
Mix the 1/4 cup of the onion with the crumbled cheese and set aside.
Once tomatoes and pepper are cooked, place in a blender and process until you have a very smooth sauce.
Heat 1 Tablespoon of vegetable oil in a skillet over a medium high heat. Add the rest of the onion and cook until transparent and slightly browned, about 5 minutes.
Add the tomato sauce to the skillet and cook for about 2 minutes, season with salt, and then turn the heat to low and simmer for about 6-8 minutes.
In a separate skillet, heat the rest of the oil over medium heat and briefly fry the tortillas one by one and place on a plate with paper towels to absorb any excess oil.
Once you fried all the tortillas, dip them one by one into the warm tomato sauce. Make sure to flip the tortilla to cover both sides with the tomato sauce.
Place tortilla on a plate and spoon some cheese and onion mix. Fold the tortilla and proceed with the rest of the tortillas. Once you have all your entomatadas ready, spoon some of the leftover sauce over them and top with more cheese and onion mix.

Simple Awesome Homemade Baking Powder Biscuits

January 10, 2020 by Becky Spoon

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We love biscuits for breakfast and these Baking Powder Biscuits are simple yet delicious. We love them with a good country pork sausage, soft scrambled eggs and some cottage fries! Perfect breakfast!

Allen loves his biscuit with Strawberry Jelly! I love mine sometimes with sausage gravy! Sausage gravy is simple. For two I brown about 1/4 pound of a good breakfast sausage with 1 tablespoon butter. Then add 2 tablespoons flour and combine, cooking for about a minute or so. Then I add two to three cups whole milk, starting with two and add more if too thick. Add salt and pepper to taste and serve with these yummy biscuits!!

Simple Awesome Homemade Baking Powder Biscuits

Here’s a couple of tips about biscuit making. First don’t overwork your dough. When it comes together turn it out onto a floured surface and gently gather all the pieces and bits and form into a round or square. Fold over like an envelope two or 3 times, then roll out for cutting. I like to use a sharp biscuit cutter so you don’t have to twist. Twisting prevents your biscuit from rising like they should. I like to use these cutters. https://amzn.to/2R3kBE5.

I have other recipes on the blog. Here’s a couple:https://the2spoons.com/my-easy-homemade-buttermilk-biscuits/ and https://the2spoons.com/decadent-black-pepper-buttermilk-biscuits/

Hope you enjoy these recipes!

Baking Powder Biscuits

Print Recipe

Servings: 12 Biscuits

Course: Bread, Breakfast, brunch, dinner, Lunch

Cuisine: American

Ingredients Method

Ingredients

3 Cups All purpose flour
1 Tsp Salt
1 Tbsp Baking Powder
1 Tbsp Sugar
6 Tbsp Butter at room temperature
1 1/8 Cup Cold whole milk or buttermilk

Method

Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there's no need to grease it. Line it with parchment if you like, for easiest cleanup.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Mix together the flour, salt, baking powder, and sugar.
Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor; your goal is an evenly crumbly mixture (think breadcrumbs).
Drizzle the smaller amount of milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. If the mixture seems dry and won't come together, don't keep working it; drizzle in enough milk — up to an additional 2 tablespoons (1 ounce) to make it cohesive.
Place the dough on a lightly floured work surface. Pat it into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4" thick again.
Cut the dough into circles with a biscuit cutter for traditional round biscuits; a 2 3/8" cutter makes nice-sized biscuits. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife.
Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with milk, to enhance browning.
Bake the biscuits for 15 to 20 minutes, until they're lightly browned. Remove them from the oven, and serve warm.

Easy Self-Rising Flour Buttermilk Biscuits — Baking Powder Biscuits

Easy Brisket Breakfast Burritos

January 2, 2020 by Becky Spoon

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These Brisket Breakfast Burritos are loaded with cheesy scrambled eggs, hashbrowns, leftover brisket, refried beans and pico de gallo. All rolled up in a large flour tortilla, these are delicious!

I used the leftover smoked brisket from the other day, which is absolutely perfect in these burritos! It adds a smokiness and really? How much more Texan can you get than burritos and brisket? Here’s a link for my smoked brisket: https://the2spoons.com/the-best-awesome-smoked-brisket/.

If you don’t want to smoke a whole brisket, pick up a pound from your favorite BBQ joint! We have them everywhere in Texas. There are good choices in local grocery stores; however, I prefer the freshly smoked from a local smoke shop than the grocery store selection, but still, the grocery store selection is good!

My refried beans were from scratch. So to make the most perfect beans, in my onion, make them in your Instant Pot. Soak the pintos the night before in enough water that they are completely covered and a little more because they will double in size.

Then set the Instant Pot on the bean mode. When the time has lapsed The next day I add lard (yes lard) because it makes the absolute best original style Mexican pinto beans especially for refried beans. I go ahead and add salt. I then do the quick release to test for doneness. If they need a little more I go an additional 10 to 15 minutes in the Instant Pot.

To make the refried beans I start a little oil in a saucepan. Then I scoop out ladles of the beans and mash them with a masher designed specifically for making refried beans. If you don’t have one, here’s a link: https://amzn.to/37tAxWP. I love this thing! Best $8.00 I’ve ever spent!!

Here’s a link for the refried beans: https://the2spoons.com/pinto-beans-for-refried-beans/. Pico de Gallo? Here you go: https://the2spoons.com/fresh-and-simple-pico-de-gallo/.

Easy Brisket Breakfast Burritos

I love to wrap these burritos in foil, then wrap them in this colorful sandwich wrap paper I buy online. I use this for wrapping sandwiches, burgers, lining serving baskets and of course, these burritos: https://amzn.to/2rS8ZLK.

Here’s the simple recipe, which is more of an instruction for these breakfast burritos! Enjoy!

Smoked Brisket Breakfast Burritos

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Servings: 2 servings

Course: Breakfast, brunch, Main Course

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

4 slices Smoked Brisket (here's my link but you can use any smoked brisket https://the2spoons.com/the-best-awesome-smoked-brisket/)
1/2-3/4 cup Refried Beans (here's my link but you can use any refried beans, canned is fine (https://the2spoons.com/pinto-beans-for-refried-beans/)
2-3 eggs
greated cheddar cheese
1 cup hashbrowns (homemade, frozen or fresh like Simply Potato)
pico de gallo (https://the2spoons.com/fresh-and-simple-pico-de-gallo/)
2 burrito size flour tortillas
salt and pepper for the eggs
1 tbsp butter for eggs

Method

Slice the brisket, warm if it's cold and set aside. Grate your cheese for the scrambled eggs. Heat your refried beans. Prepare your Pico De gallo.
Heat a large skillet or griddle to heat your flour tortillas. Meanwhile, beat your eggs, add a little salt and pepper and scramble in skillet with the melted butter. Add the cheese to the eggs while scrambling. Remove from the heat and set aside.
To assemble: Heat your flour tortilla by flipping back and forth on a heated griddle or a large skillet. Lay on a flat surface. In the middle of the tortilla, leaving room to fold on each side, apply a layer of refried beans. Then in strips…add the brisket, then the cheesy eggs, then the hashbrowns, and lastly a strip of the pico de gallo.
Fold each side in, then start rolling, tucking to make a tight roll, making sure the sides are secure, until the burrito is complete. Wrap in foil. I like to half, but serve anyway you want. Serve with your favorite salsa, more pico if you want, some sour cream and guacamole. Enjoy!

Easy Texas Smoked Brisket Breakfast Tacos

December 28, 2019 by Becky Spoon

Just look at this Texas Smoked Brisket Breakfast Tacos! Wow! So pretty and so delicious. Corn tortillas are topped with refried beans, then cubed fried potatoes, a couple of slices of smoked brisket, a fried egg and either pico de Gallo like I made or your favorite salsa!

Just like anything you too with a sunny side up egg, a sauce is created by the runny yellow. If you don’t like a fried egg, switch to a scrambled egg! We do both, but I wanted a fried egg this morning.

Easy Texas Smoked Brisket Breakfast Tacos

I used leftover smoked brisket that I had smoked. Here’s the link if you want to smoke your own: https://the2spoons.com/the-best-awesome-smoked-brisket/.
Don’t want to smoke you’re own? Then buy a pound of your favorite smoked brisket from a local BBQ joint. There is even good smoked brisket in the local grocery stores in Texas.

I made homemade refried beans and here’s my recipe: https://the2spoons.com/pinto-beans-for-refried-beans/. And, I topped with my homemade Pico De Gallo which I love for the freshness! Just adds so much to the dish! Here’s the link for the pico: https://the2spoons.com/fresh-and-simple-pico-de-gallo/.

The potatoes can be either potatoes you make by dicing a large of couple of potatoes into cubes or a frozen cubed hash brown potatoes like Ore-Ida makes. https://www.walmart.com/ip/Ore-Ida-Southern-Style-Diced-Hash-Brown-Potatoes-32-oz-Bag/10794791.

Not sure this is really a recipe or just an instruction, but here goes! You have to try these brisket breakfast tacos.

Texas Smoked Brisket Breakfast Tacos

Print Recipe

Servings: 2 Servings

Course: Breakfast, brunch

Cuisine: American, bbq, Texmex

Ingredients Method

Ingredients

2 White corn or flour tortillas
4-5 Slices Smoked brisket
1 Cup Refried beans see link in body of post or canned
1 1/2-2 Cups Cubed hashbrowns
2-4 Eggs Either fried sunny side up or scrambled
2 Tbsp Butter for cooking the eggs
Pico de Gallo or salsa See link in body of post

Method

Heat your brisket and keep warm. Cook your potatoes and keep warm. Do the same with your refried beans, heat and keep warm.
Heat your tortillas while you’re frying your eggs. Cook your eggs to desired doneness sunny side up or scramble.
To assemble: place a tortilla on a plate. Top with the divided refried beans. Top with the Hashbrowns, then the slices of brisket. Finally, top with the egg or eggs and the salsa or pico de Gallo.
I didn’t but you can add cheese or even Queso. Enjoy!

Yummy and so Easy Banana Bread

December 9, 2019 by Becky Spoon

This Banana Bread is yummy and it is so easy! This is so moist! Hot out of oven, slathered with butter is the best piece of the whole loaf!

Wrap the bread up, add a Christmas decoration and you have a wonderful gift given with love and from your kitchen!

Yummy and So Easy Banana Bread

Don’t forget this bread makes perfect French Toast! Here’s a link on my blog about the French toast with another banana bread that I had added apples too! Any banana bread will work! https://the2spoons.com/?s=French+toast.

Yummy and So Easy Banana Bread

I like to make this bread in a good loaf pan that I’ve placed parchment in the bottom. These are the loaf pans that use. Really inexpensive but work well: https://www.amazon.com/Farberware-Nonstick-Bakeware-9-Inch-5-Inch/dp/B00008W70I.

Here’s the recipe for this yummy Banana Bread! Enjoy!

Banana Bread

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Course: Bread, Breakfast, brunch, Dessert

Cuisine: American

Ingredients Method

Ingredients

1 2/3 Cups All purpose flour
1 tsp baking soda
1/4 Tsp Ground cinnamon
1/2 tsp salt
1 cup plus 2 tbsp Sugar
2 eggs
1/2 Cup Oil
3 1/2 Bananas, very ripe, mashed
2 Tbsp creme fraiche or sour cream
1 Tsp Vanilla
2/3 Cups Walnuts, toasted and chopped (optional)

Method

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, crème fraiche or sour cream (I used sour cream), and vanilla. Fold in dry ingredients and nuts if using. Butter the bottom of a non-stick loaf pan, then add a sheet of parchment paper. Pour the batter in and bake for about 45 minutes to 1 hour until a toothpick comes out clean. Some ovens cook differently so I would check at 45 minutes or when you start to smell the bread….just taking a peek to see if it has risen and begins to look firm on top. If you don't have parchment I would lightly grease the entire pan and flour the pan before adding the batter to prevent it from sticking.

Simple and Delicious, Ham and Mushroom Frittata

October 31, 2019 by Becky Spoon

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I loved this Ham and Mushroom Frittata for breakfast and it was an absolute hit! Loaded with potatoes, Black Forest ham, green onions and mushrooms, this is simple and delicious!

Simple and Delicious, Ham and Mushroom Frittata

What’s the difference between a Frittata and a Quiche?

The biggest differences between a frittata and a quiche are the egg-to-dairy ratio, the presence of a crust, and the vessel that they’re baked in.

A frittata is made up primarily of eggs, with a bit of full-fat dairy (think: sour cream, yogurt, heavy cream, or crème fraîche) to prevent dryness and make it fluffy and custardy, and any combination of fully cooked add-ins for flavor. The cooking begins on the stovetop — you’ll sauté any veggies or cook any meat that’s being added in an oven-safe skillet — then pour the egg mixture (eggs, dairy, cheese, and any seasonings, spices, or herbs) overtop. You’ll continue to cook it on the stovetop just until the edges begin to set, then transfer it to the oven to finish cooking. One 10-inch frittata makes four very generous portions, or six smaller slices.

(Source: https://www.thekitchn.com/frittata-vs-quiche-22301377?amp=1.)

I made this recipe for two; however, you can double or triple easily, just make sure to increase your skillet size. I use a non stick pan because I want my eggs to easily move around in the pan, and they’ll be easy to remove when finished.

Here’s another Frittata recipe on the blog: https://the2spoons.com/ham-mushrooms-potato-asparagus-and-cheese-frittata/.

Hope you enjoy this easy recipe!

Ham and Mushroom Frittata

Print Recipe

Servings: 2 Servings

Course: Breakfast, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 Large potato, sliced in rounds, about 1/4 inch
1/2 cup Diced Black Forest ham
1 Cup Mushrooms, sliced or chopped
2 Green onions sliced
4 Eggs, beaten
1 Cup Gruyere cheese or other swiss or similar cheese, grated
Tbsp Olive oil
1-2 Tbsp Butter

Method

Preheat the oven to 375 F.
Add the oil to the skillet you will be finishing your Frittata in. Heat to medium and line the bottom of the pan with the potato rounds. Cook until brown and then turn. Lower the heat, place a lid on and cook until the potatoes are tender.
In a separate pan, add the butter and melt. Add the mushrooms and cook until done as nd liquid has evaporate. Add the green onions and chopped ham and cook , stirring often, until the onions have softened and the ham is heated through.
Beat the eggs in a separate bowl. Add a little cheese to the top of the potatoes, then add the ham, mushrooms and green onions. Pour the eggs over and cook, lifting the sides periodically allowing them to run under the cooked eggs. Continue until the eggs are set and add almost done.
Top the Frittata with the remaining cheese and place in the oven for about 10 minutes until the top is set s and slightly puffed, the cheese has melted and the top is beginning to grown. If you want a more golden brown, place under the broiler for about a minute! Serve immediately. Enjoy!