Good lord it felt good to get back up on that pole. Unfortunately it was not for long, I’ve been lacking energy for the past little bit and I’m not sure why. Saturday of all days was when I needed energy; I had to do a major haul ass clean up! My father and his girlfriend, plus my mamie, all came over for brunch on Sunday and I’m not going to lie, my house was a mess thanks to a little tornado named Alice. It’s amazing the damage a three year-old can do.
I was thinking to myself Friday night after hanging up the phone with my dad, “Brunch… alright. Wait. What do they serve at brunch?!” So I hopped on my IPad and started my research, and it turns out brunch is confusing! Not exactly breakfast not exactly lunch, so some recipes are like pancakes, some are like sandwiches, there are far too many options.
But I managed to pick a couple recipes, and they’re ones I can make in advance so it makes my life way easier, kind of? I still have to spend the time to make them but I don’t mind.
The first one I picked was a Chicken Breakfast Burrito. A perfect mix of something you’d have for breakfast and lunch.
- 3 tablespoons butter
- 1 1/2 cups refrigerated shredded hash brown potatoes
- 2 cloves garlic, minced
- 1/4 teaspoon ground cumin
- 3/4 cup diced cooked chicken or ham, or crumbled, cooked pork sausage patties or links
- 6 eggs
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 810 inches flour tortillas
- 14 ounce can diced green chili peppers, drained
- 1 1/4 cups shredded Colby and Monterey Jack cheese (5 ounces)
- Red and/or green salsa
The day before::
1. For filling, in a large non-stick skillet heat 2 tablespoons of the butter over medium heat until melted. Stir in potatoes, garlic, and cumin. Spread in an even layer; press down lightly with a spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over; spread evenly and press down lightly. Cook for 6 to 8 minutes more or until golden brown and crisp. Stir in chicken. Remove from skillet; set aside.
2. In a medium bowl whisk together eggs, milk, salt, and black pepper. In the same skillet heat the remaining 1 tablespoon butter over medium heat until melted. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edge. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.
3. Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high) about 1 minute or until heated through. Divide potato mixture among tortillas, spooning it just below the center of each tortilla. Divide egg mixture and chili peppers among tortillas; sprinkle with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom. Tightly wrap each burrito in heavy foil and chill overnight.
That will be the main course, as a side I’ll be cooking up hash browns. My brother will be bringing ham and Swiss swirl sandwiches from his work and of course there will be a fruit tray.
The other recipe I made is a dessert, sort of. I made a chocolate raspberry banana bread.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 2 eggs, lightly beaten
- 1 1/2 cups mashed bananas (4 to 5 medium)
- 1 cup sugar
- 1/2 cup vegetable oil or melted butter
- 1/4 cup chopped walnuts
- 1/4 cup raspberry preserves
- 1/2 cup dark chocolate pieces
- 1 recipe Streusel-Nut Topping (optional)
- 1/4 cup raspberry preserves
- 1/2 teaspoon shortening
- 1/3 cup dark chocolate pieces
1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2×3 1/2×2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.
2. In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts and the 1/4 cup dark chocolate pieces. Spoon batter into prepared pan(s). Swirl 1/4 cup raspberry preserves into batter. Sprinkle Streusel-Nut Topping over batter.
3. Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2×3 1/2×2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing.
4. After bread stands overnight, in a microwave-safe bowl combine the 1/3 cup dark chocolate pieces with 1/2 tsp. shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread.
5. Place the 1/4 c. raspberry preserves in another microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over top of the bread.
Two delicious recipes make for one delicious brunch, and while they’re not healthy, it’s nice to have a day where you don’t have to worry about what you’re eating. Tomorrow, a pole related post because I know you miss them, but as a mother I also do a lot of cooking and baking so I enjoy sharing recipes.