Tag Archives: brunch

Chile Relleno Casserole

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This Chile Relleno Casserole is delicious and so simple with only five ingredients.  Great for breakfast, brunch or any meal, and leftovers are yummy, too.

Ingredients:
1 lb shredded cheese (Mexican cheese blend or cheddar)
5 eggs
1½ cups milk
½ cup flour
8 oz can of whole green chiles

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  1. Preheat oven to 350 degrees.  Coat 9″x13″ baking dish with nonstick spray.
  2. Whisk together eggs, milk and flour.
  3. Slice chiles open and rinse away seeds.  Pat dry.  Arrange half the chiles to cover the bottom of the dish.
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  4.  Pour half of the egg mixture over the chiles.
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  5. Cover with cheese.
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  6. Repeat layers of chiles, then egg mixture, then cheese.
  7. Cut a chili to create a design on top if you wish.
  8. Bake about 50 minutes until toothpick inserted in the middle comes out clean.
  9. Let rest for 5 minutes before cutting.

For a creamier dish, substitute half of the milk with cream.  You could also add any number of ingredients to this dish, such as bacon, red bell peppers, onions, etc.  This Chili Relleno Casserole has become a breakfast regular in my house.

Sweet Potato Hash

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“I yam what I yam and that’s all that I yam.”  –Popeye

The internet is great for so many things, but one of the problems is too much conflicting information and difficulty determining which website should be believed.  Take, for example, the difference
between yams and sweet potatoes.  Some websites claim emphatically that there is no difference, that a sweet potato is a yam and a yam is a sweet potato.  Others claim just as emphatically that they are distinctly different, from different parts of the world and should be cooked differently.  Here’s a website I found interesting in case you want to explore the topic further, though I make no claim that it’s accurate:  http://www.thekitchn.com/whats-the-difference-between-yams-and-sweet-potatoes-word-of-mouth-211176.

After spending waaaay too much time researching the issue and
asking produce department clerks, I’ve stopped caring.  I just pick the ones I want when shopping and use them interchangeably.  My mouth and my stomach certainly don’t care what I call them.

For this recipe I used two yams(?) and two sweet potatoes(?), and it was delicious

1.  First I skinned and cubed the tubers and cooked them in boiling salt water until just tender, about 10 minutes.  Then I drained them and laid them on paper towels to dry.
Sweet potatoes cooked

2.  In two tablespoons of olive oil over medium heat, I sautéed red bell peppers, red onions, green onions and garlic until tender, about 8 minutes.
Sweet potato veggies

3.  Then I added the yams/potatoes to the pan, seasoned them with salt and pepper and gently stirred to combine.  I turned the heat up to high and let the vegetables sit untouched so the potatoes would crisp up.  After about five minutes, I flipped them and let them crisp on the other side for a few minutes.

If not serving bacon elsewhere in the meal, you could certainly add it to this hash.

A hearty, healthy dish that can be made the day before and refrigerated.  Reheat before serving.

Bacon Wrapped Pineapple Treats

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Most anything wrapped in bacon would probably be a hit, but these Bacon Wrapped Pineapple Treats are AMAZING!

If at all possible, you will want to use fresh pineapple.  The convenience of canned pineapple just isn’t worth the difference in flavor and texture.  For those of you who’ve never cut up a pineapple
before, let me reassure you… it’s very easy.  I had never done it before either.

Cutting a pineapple:
1.  Slice off the top and discard.
2.  Slice off the bottom to create a flat surface and discard
3.  Stand the pineapple upright and slice down each side, cutting off the spikes and leaving only the yellow flesh.
4.  Now slice down each side and discard the core.
5.  Cut the slices into 1″ chunks.
That’s it.

To make the Bacon Wrapped Pineapple Treats:
Wrap each pineapple chunk in one-half slice of bacon, securing with a toothpick.  Place them side by side on a rack over a foil lined baking sheet.  (You can place them directly on the foil, but they cook more evenly and drain better on a rack.)

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Top each treat with a pinch of brown sugar, and bake at 400 degrees for 20 minutes or so, until the bacon is crispy and browned nicely.  Serve immediately.

Oh so yummy!!

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