breakfast

Simple, Delicious Buttermilk Pancakes

October 13, 2019 by Becky Spoon

Buttermilk Pancakes make me think about the weekend. Aren’t pancakes the perfect breakfast food for the weekend? Everyone gathered around the table, drinking coffee and waiting for the next batch off the griddle? Buttermilk Pancakes reminds me of my Mom. She would make them before school and my friends would come in and eat her pancakes. I can still remember her pancakes. Just so plump and delicious with the buttermilk.

This is such a simple recipe. The dry ingredients are combined in a large bowl, then topped with the wet ingredients and stirred until it’s all incorporated. There’s no need for a bunch of separate bowls.

Simple, Delicious Buttermilk Pancakes

Here’s a list of some secrets to making the best Buttermilk Pancakes from the blog Fine Cooking: https://www.finecooking.com/article/the-secrets-to...

I love the simplicity of these pancakes finished with just a pat of butter and syrup, or add Blueberries that you cook with a little sugar and water.

I do love Buttermilk Pancakes with Blueberries or even bananas like these: https://the2spoons.com/banana-buttermilk-pancakes-with-butter-pecan-syrup/. However you finish them, start with this simple recipe!

Here’s the easy recipe!! Have Breakfast with your family! Or with friends! Or just yourself!

Buttermilk Pancakes

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Prep Time 10

Servings: 6 servings

Course: Breakfast, brunch, dinner

Cuisine: American

Ingredients Method

Ingredients

For the Pancakes

2 cups all purpose flour
3 tbsp sugar
3 tsps baking powder
1 1/2 tsp baking soda
1 1/4 tsp salt
2 1/2-3 cups buttermilk (Start with 2 and add more as needed)
2 eggs, large
3 tbsp melted butter
oil or butter for your gridlde

Method

For the Pancakes

Whisk all the dry ingredients together in a large bowl. Make a well and add the buttermilk, the eggs, and the melted butter. Combine the ingredients. The batter will be a little lumpy.
Heat a griddle to hot, but not smoking. Melt butter or apply some oil to your griddle and add 1/4 to 1/2 cup batter to your hot griddle. Cook until bubbles have formed and holes start to appear.
Turn the pancakes and let them briefly brown on the other side. This won't take long because they are mostly cooked when you turn them.
As you remove the pancakes add a pat of butter. If you are making several put them on a sheet pan into a warm oven. Serve with your favorite fruit and heated syrup.

quick breakfast tacos with potato, eggs, chorizo, cheese & hatch green chile.

September 24, 2019 by Becky Spoon

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breakfast tacos with potato, eggs, chorizo, cheese & hatch green chile.

Seriously, if you aren’t making breakfast tacos, you are missing out on a quick and delicious meal. Everything you want in a tortilla!! These are loaded with potatoes, chorizo, Hatch Green Chile, eggs and cheese! All the delicious ingredients that make a perfect breakfast. You could have added refried beans to the tortilla before you piled on all the other ingredients. Fresh diced tomatoes and even shredded lettuce would have been great also and of course, sliced avocados. I didn’t know if I’d eat a whole avocado, I already had a half in the refrigerator that I had kept too long, so I didn’t want to waste the other half. And honestly, probably the real reason is that I don’t think the avocado would have really enhanced these tacos. There are so many flavors going on in these tacos.

This is the link for my refried bean recipe from pinto beans. Easy Refried Beans from Homemade Pinto Beans. You can use canned, but I think you will see how easy the homemade beans are to make.

Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans

breakfast tacos with potato, eggs, chorizo, cheese & hatch green chile.

The Hatch Green Chile’s I used we’re fresh/roasted that I had frozen. I just used a couple in this recipe. I always have green chile ready to use in my freezer. I purchased these from my local HEB in Texas, who roast them for you during season. When I can’t get them fresh/roasted I order them on line and one of my favorite companies the Hatch Chile Company. Here’s the link for them: https://www.hatchchileco.com/.

I topped these with Mexican Cacique Brand Mexican Crema and my new favorite salsa verde by el tucan. elBesides Breakfast Tacos, I make casseroles, enchiladas, salsas, etc., with the green chile. You have to try my Green Chile Enchiladas! Here’s the link for that recipe! https://the2spoons.com/new-mexico-hatch-green-chile-beef-enchiladas/.

New Mexico Hatch Green Chile Beef Enchiladas

Here’s the recipe for these favorite breakfast tacos! Enjoy!

quick breakfast tacos with potato, eggs, chorizo, cheese & hatch green chile.

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Servings: 2 servings

Course: Breakfast

Cuisine: Mexican

Ingredients Method

Ingredients

1 medium potato, diced small
oil for pan frying the potatoes
6 oz chorizo
1 can hatch green chile
4 eggs beaten
cheese of your choice (I prefer medium cheddar or Monterrey jack)
salsa for serving
Mexican Crema (optional)
avocado, sliced (optional)
salt and pepper
4 Flour or corn tortillas (I used homemade flour)

Method

Peel and dice your potato. Heat a non stick skillet and add just enough oil to cover the bottom. Add your diced potatoes , a little salt and pepper to the skillet and allow them to brown a little on medium heat. Turn them and place a lid on the potatoes and lower the heat. Allow them to cook with the lid on at a low heat until tender. Remove the lid, turn you heat up and finish browning, turning and flipping them.
If your skillet is large enough, move the potatoes to one side and add the chorizo to the other. Cook the chorizo for a few minutes until done. You can also remove the potatoes, then add them back in after your chorizo is cooked through. Combine the potatoes and chorizo.
Whisk your eggs with a little salt and pepper. The chorizo is a little salty, so lightly. Move the potatoes and chorizo to one side and pour your eggs in. Allow them to start to set on the bottom, then with a spatula, fold over continuously until set. Don't over cook. Combine the ingredients and top with your choice of cheese.
Heat your tortillas in a hot skillet or a gridle. Fill the tortillas with the mixture. Fill each tortilla with the mixture. Top with your favorite salsa and Mexican crema or sour cream if desired. Serve sliced avocado along side.

Favorite – Hearty Smoked Chicken Hash and Eggs

September 6, 2019 by Becky Spoon

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I love this Smoked Chicken Hash with Eggs! I actually love hash anyway. When I was growing up my mother would make hash with leftover pot roast with potatoes and onions and add the leftover gravy in and it was absolutely delicious. It seems I make more these days with smoked sausage, smoked brisket, and chicken.

As you see in this picture, adding parmesan is a great addition! A really beautiful dish, this is great for company or just for your family. Loaded with bell peppers, leftover baked potatoes, chicken, onions, fresh herbs, this is a hearty dish and would be great for inner. This is something you could make the night before, re-heat the next morning and just cook your eggs to top the hash. Add some buttered toast, and you are all set!

Smoked Chicken Hash with Eggs

I love a one-pot meal! The clean-up is easy and what’s not to love but cooking an entire meal in one pot? The blog Delish had several recipes of one-pot meals. Here’s the link for you to review: –https://www.delish.com/cooking/g1461/easy-one-pot-dinner-recipes.

Here’s my recipe for brisket hash if you want additional hash recipes: https://the2spoons.com/favorite-breakfast-hash-bowls/

Can’t wait for you to try this! Let me know what you think!

Smoked Chicken Hash and Eggs

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Course: Breakfast, brunch, dinner

Cuisine: American

Ingredients Method

Ingredients

2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 cup finely chopped bell pepper or a mixture of red, green, yellow or orange
3/4 cup finely chopped onion
2 large jalapenos–stemmed, seeded and minced
2 garlic cloves, minced
1/2 tsp finely chopped thyme
Kosher salt
Fresh Ground Black Pepper
1 large baked potato, peeled and cut into 1/2 inch dice 2 1/2 cups
2 cups diced or shredded cooked chicken (I used smoked and it was delicious)
Freshly grated Parmigiano-Reggiano cheese or Parmesan Cheese

Method

In a large cast-iron skillet, melt the butter in the olive oil. Add the green pepper, onion, jalapeños, garlic, thyme and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Stir in the potato and chicken and flatten the mixture with a spatula. Cook over high heat until crusty on the bottom, about 5 minutes. Working in sections, turn the hash over and cook until browned on the other side, 3 to 5 minutes.
Using the back of a spoon, make 4 depressions in the hash. Carefully crack the eggs into the depressions and season with salt and pepper. Cover the skillet and cook over moderate heat until the egg whites are just set but the yolks are runny, about 4 minutes. Sprinkle the hash with grated cheese and serve right out of the skillet.

Perfect for Breakfast! Tomato Toast with Scallions and Sesame Seeds

August 22, 2019 by Becky Spoon

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So you love Avocado Toast? Just wait until you try this Tomato Toast with Scallions and Sesame Seeds! I loved it so much for breakfast!

I actually saw this recipe on Instagram posted by Bon Appetit and their recipe called for Aleppo style pepper. Here’s a link to give you information on the Aleppo pepper: https://www.bonappetit.com/story/what-is-aleppo-pepper.

Good Aleppo-style pepper is flaky, semi-oily, and has a rich burgundy color. It should smell bright and fruity, with a super-savory finish reminiscent of sun-dried tomatoes. I could have used crushed red pepper flakes that I had on hand, but I had a jar of roasted red peppers in the refrigerator that I needed to use so I substituted.

Feel free to use Aleppo or other crushed red pepper flakes, or you really could add the roasted red peppers and an Aleppo or red pepper flakes. I really loved the roasted red peppers with the tomatoes and the garlicky mayonnaise. I will definitely use the Aleppo or crushed red pepper flakes the next time.

Tomato Toast with Scallions and Sesame Seeds

We’re fortunate to be able to get some pretty good tomatoes year-round, but the garden-fresh tomatoes we get during peak season are absolutely the best for this recipe! If I had heirloom tomatoes available, I wold have used those, but any fresh, ripe tomato will work.

Here’s another favorite toast recipe on my blog: https://the2spoons.com/delicious-warm-egg-salad-on-french-bread-toast/

Tomato Toast with Scallions and Sesame Seeds

Here’s the easy recipe! Enjoy!

Tomato Toast with Scallions and Sesame Seeds

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Servings: 4 servings

Course: Appetizer, Breakfast

Cuisine: American

Ingredients Method

Ingredients

1 garlic clove, finely grated
1/2 cup mayonnaise
Kosher salt
1/2 lemon
4 3/4 inch thick slices country-style bread, toasted
3 medium tomatoes, thinly sliced
2-3 jarred red pepper pieces, sliced into strips
2 tbsp finely chopped scallions, tops and bottom
2 tsp. toasted sesame seeds
Flaky sea salt (if you have)
Freshly ground black pepper
extra virgin olive oil for drizzling
Aleppo-style pepper or crushed red pepper (for serving) optional

Method

Mix garlic and mayonnaise in a small bowl. Squeeze about 1 tsp. juice from lemon half into bowl; season with kosher salt. Hang on to lemon.
Spread a generous layer of seasoned mayonnaise over toast; Add some of the roasted red peppers to each piece of toast and shingle a few tomato slices on top. Sprinkle with chopped scallions, sesame seeds, sea salt, black pepper, and Aleppo-style pepper if using. Finely grate some lemon zest from reserved lemon over and drizzle with some oil.

Delicious Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans

June 25, 2019 by Becky Spoon

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This Homemade Chorizo with Eggs, Hashbrowns and Refried Beans is one of Allen’s favorite breakfast! Mine too for that matter because we love all things Mexican food. When we go to a Mexican restaurant for breakfast, this is a menu item that we love to order. Just delicious! Add your favorite salsa, sliced avacados or guacamole and you’re set!

This is how Allen likes to eat this breakfast. Sometimes if it’s just me, I’ll just make breakfast tacos with the same ingredients and just fold them in a tortilla.

I made homemade flour tortillas this time, but I don’t always. Wow! I can’t tell you how much difference it makes with homemade. They are very simple! For 12 tortillas I used 2 cups all purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, 1 tablespoon lard (yes, you need to use lard) and about 3/4 cup warm water. I made mine in a food processor but you can knead by hand.

After you combine your dry ingredients, combine your lard and mix together using your fingers or processor until your flour resembles cornmeal. Add the water and mix until the dough comes together. If you are kneading on your countertop, just add a little flour and knead several times. Divide into 12 equal pieces and roll each piece into a ball. Preheat a large skillet. Using a well floured rolling pin roll each ball into a round tortilla. They do not have to be perfectly shaped!

If you don’t want to make completely from scratch, the prepared tortilla mix that you just add flour is great also. This is the brand I have used and it is delicious!

Delicious Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans

I started making homemade Mexican chorizo because it seemed the chorizo I bought from the store had good flavor but it was very greasy! It seemed like after cooking some of it and draining, there was hardly any left! This homemade chorizo is loaded with those same flavors but not greasy at all! It is delicious! You can make this recipe with beef, pork or even ground turkey or chicken!

Don’t confuse the Mexican Chorizo that is uncured with Spanish Chorizo that is cured. In Texas we mostly find Mexican Chorizo and only find Spanish chorizo in finer grocery stores. Spanish Chorizo will come in a casing, it is firm, and you have to dice it to cook it. Delicious as it is, it is different than the Mexican Chorizo we are used to in Texas.

After you make this chorizo you will never want to buy store bought again, unless you can finda a really good brand you like! I just make it and freeze it in half a pound portions. When i get ready for it I just let it thaw overnight, then I’m ready for my breakfast or other recipe. There are so many uses for Mexican chorizo. you can make the Cowboy Beans or Charro Beans and it is a great ingredient in a spicy pasta dish. Here’s some other uses from the Cooking Channels website: https://www.cookingchanneltv.com/devour/2013/07/25-ways-to-use-chorizo

Delicious Homemade Chorizo with Eggs, Hashbrowns and Refried Beans

The refried beans are essential to this dish in my opinion! You can purchase the prepared in a can which are good. If you do purchase, buy a good brand. I always heat them by adding a little oil to a skillet, adding the beans and if they need to be thinned a little, I will add just enogh water to do so. I really like to make them from scratch though because they’re just so much better. Here’s my recipe for the beans: https://the2spoons.com/pinto-beans-for-refried-beans/

Hope you enjoy this recipe!! Great for breakfast any day of the week!!

Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans

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Course: Breakfast

Cuisine: Mexican

Ingredients Method Notes

Ingredients

For the Chorizo

1 lb 80/20 ground beef or chuck, pork, or turkey will work too
1/4 cup cider vinegar
2 tbsp chili powder
1 tbsp paprika (I used smoked)
1 tsp ground cumin
1 tsp salt
1 tsp garlic powder
1/2 tsp ground coriander
1/2 tsp dried oregano, crushed
1/4 tsp red pepper flakes
1/8 tsp ground cloves
1/8 tsp ground black pepper

For the Refried Beans

See the link below or
1 can your favorite refried beans

For the Eggs and Chorizo

1 lb chorizo
6-8 extra large eggs, beaten
grated cheddar cheese (optional)

For the Hashbrowns

1 20 OZ PKG Simply Potato Brand Hashbrowns, or your favorite homemade hashbrowns

Heated Corn or Flour Tortillas for serving

Method

For the Chorizo:

Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
Add cider vinegar and stir until dry ingredients are moistened.
Add ground meat and knead until spice mixture is well incorporated into the meat.
You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
If I'm only using a portion, I divide in freezer bags and store for the next use.

To make the breakfast:

Brown your hashbrowns in a skillet with a little oil until lightly browned. Heat your refried beans in a saucepan.
Break your eggs into a bowl and whisk to combine. Brown your chorizo in a skillet with a little oil. When done, lightly browned, add your eggs and cook over medium high heat until the eggs are cooked through and set, like making scrambled eggs. Add grated cheese if you desire.
Serve in a plate with the hashbrowns and refried beans with plenty of corn or flour tortillas to scoop it up and eat it with! Have plenty of salsa on hand and avocado or guacamole if desired. Enjoy!

Notes

Pinto Beans for Refried Beans

Favorite Breakfast Hash Bowls

March 25, 2019 by Becky Spoon

I don’t know what it is about Breakfast Hash Bowls, but I love them! Maybe it’s because everything is in one bowl and it’s all topped with runny fried eggs that creates the most delicious sauce!

You can add so many different ingredients too! Start with deciding your favorite breakfast meat whether it be sausage, bacon, smoked sausage like I did, leftover brisket, pot roast, endless possibilities. Then along with cubed potatoes, you can add onions, green and red peppers, any vegetable, I added baby kale, mushrooms would be great! You can even make meatless and just add portabella mushrooms.

I used a local sausage from Southside Market Barbeque https://www.southsidemarket.com/ and it was delicious! I love to use Texas made products when I can! There are so many stores that make their own sausage and it is always so good!

Favorite Breakfast Hash Bowls

My homemade buttermilk biscuits would be delicious with this hash: https://the2spoons.com/homemade-buttermilk-biscuits/ I used some Country Bread that I toasted and buttered. I like to have bread to sop up all the egg and juices! Yum! I really love breakfast and try to make that the biggest meal of the day. So having all these yummy ingredients gets your day headed in the right direction with daily requirements.

Here’s the recipe! Go make breakfast!

Favorite Breakfast Hash Bowls

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 Servings

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

1 Large baking potato, diced
Oil for frying the potatoes
1/2 Medium onion
1/2 Green bell pepper, diced
1/2 Red bell pepper, diced
1 Green onion, sliced
1 Cup diced smoked sausage
Handful of fresh spinach or baby kale
2-4 Eggs
Salt and pepper to taste

Method

Coat the bottom of a cast iron skillet with a little oil. Heat to medium high. Add the potatoes, onions, and peppers, a little salt and pepper and cook on medium high to high heat until starting to brown on both sides. Then reduce heat to low, cover and cook until potatoes are soft. Remove the lid, push the potatoes to one side and add the sausage and spinach or kale. Heat through, gently toss everything together, increase heat to high again and make sure potatoes have browned. Meanwhile, fry your eggs to how you like them. Place your hash in two bowls and top with your eggs. Salt and pepper to taste.