I love breakfast and I love pizza. (Everyone does, right?) Put them together and you get the best of both worlds. Breakfast truly is one of my favorite meals but I just don’t take the time to enjoy it nearly enough. So when I can find recipes that are quick and awesome (like breakfast pizza) they are an instant fave. Come on, a savory breakfast pizza built upon a fluffy and buttery crescent crust topped with sausage, eggs, and melted cheese. I could seriously start every morning with this recipe.
1 lb loose meat breakfast sausage
1 tube crescent roll dough (like Pillsbury)
1 c cheddar, shredded
1/4 c milk
1 tsp rosemary
salt and pepper
- Preheat oven to 400º.
- Cook the sausage in a skillet over medium-high heat making sure to break up any large chunks until it is cooked thoroughly.
- Transfer the sausage to a plate covered in paper towels to soak up the oil.
- Unroll the crescent dough and lay it out in the bottom of a 9” x 13” baking dish and press the seams together to make one large sheet of dough.
- Sprinkle the sausage evenly over the crescent dough.
- Distribute the cheese over the sausage.
- In a medium bowl whisk together the eggs, milk, rosemary, salt, and pepper.
- Pour the egg mixture over the top making sure the pizza is evenly covered.
- Bake the pizza for 15–20 minutes or until the crust is golden and eggs are set.
- Remove form oven and allow to cool for 5 minutes before slicing and serving.
Recipe adapted from Bran Apetit.
Over the summer the wonderful people at Del Real sent me a massive party box of all sorts of wonderful goodies to try out. One of the items was a package of seasoned shredded beef (carne deshebrada). As soon as I saw it I thought to myself, “wow, having cooked and seasoned meat all ready to go would make enchiladas a total breeze!”
I decided to try and simplify the usually overly complex enchilada process. The name of this recipe describes it to a “t.” I am a huge fan of enchiladas. I make them fairly regularly but when I do the kitchen ends up in total disarray because of all the work that goes into them. This recipe uses only 5 ingredients but makes enough food to feed a small army.
Note: This recipe makes about 12 enchiladas. Since there are only 2 1/2 people in our household I cooked 4 that night and then put the rest into two 8” x 8” foil containers and froze them. That is 3 nights worth of dinner for about $5 a meal. Who can beat that? Cheap and easy. That is my style.
32 oz package Del Read Shredded Beef
12 soft taco sized flour tortillas
2 (28 oz) can Las Palmas Enchilada Sauce (red or green)
4 c jack cheese, shredded
1 c black olives, sliced
- Heat the meat per package instructions.
- Preheat oven to 425º.
- After the meat is done cooking transfer it to a large bowl and toss with 1 1/2 cups of the enchilada sauce.
- Spray your baking dish(es) with a non stick spray or lightly grease.
- Pour enough enchilada sauce in the bottom of your baking dish(es) to cover the bottom.
- On a large cutting board, lay a tortilla out flat and add a scoop full of meat and sprinkle with cheese and a few of the sliced olives.
- Roll up the enchilada and place seam side down in your “sauced up” bake dish and repeat until you are out of ingredients.
- Pour the remaining sauce over the tops of the enchiladas.
- Sprinkle with remaining cheese and olives.
- Cover with foil and bake for 20 minutes.
- Remove foil and finish off in the oven for another 10–15 minutes or until the cheese is nice and melted and just starting to brown.
- Allow the enchiladas to cool for 5 minutes before serving.
- Top with sour cream or guacamole if desired.
A huge thank you to Del Real for giving me the opportunity to try out several of your products. I love them all! You guys rock!
There is something truly wonderful about a perfectly toasted grilled cheese sandwich. Eating a grilled cheese takes me back to my childhood days. I have always been a lover of the ooey gooey cheesy sandwich. There is something absolutely perfect about the simplicity of cheese toasted between a couple of slices of buttered bread.
Today is a day to celebrate the all American sandwich enjoyed by people of all ages. Toasted bread with cheese has been around for ages. The classic version we know in the U.S. originated in the 1920s when sliced bread and American cheese was cheap and easily available. It was one of the more popular meals during the Great Depression for this very reason. Until the 1960s it was served as an open faced sandwich, a single slice of bread with cheese melted on top.
Grilled cheese sandwiches have come a long way with gourmet versions growing in popularity over the last several years. You can use a variety of meats, cheeses, and vegetables to make the ordinary grilled cheese, extraordinary.
Here are a couple of grownup versions of the American classic for you to try:
Jalapeno Popper Grilled Cheese
Fancy Man Grilled Cheese
Whether you prefer a classic or a modern day version, today is still a day about grilled cheese. Wonderful, fabulous, grilled cheese.
Since asparagus is plentiful at the market right now I thought I would post a simple, yet elegant asparagus recipe that will excite your palate. The final product looks impressive and tastes just as good. This asparagus tart is perfect as an appetizer or a side dish with brunch. You really can’t go wrong serving it warm or cold. It is very easy to make and requires hardly any prep time at all. Enjoy!
1/4 c flour, for work surface
1 sheet frozen puff pastry, thawed
2 c Gruyére cheese, shredded
1 bundle thin asparagus spears
- Preheat oven to 400º.
- On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle and trim uneven edges.
- Carefully move the pastry to a baking sheet.
- Using a knife, lightly score pastry dough 1 inch in from the edges to give it a border. This is identifies the boundary you will put your cheese and asparagus in.
- Using a fork, poke the dough inside the rectangle at 1/2-inch intervals.
- Bake pastry until golden, about 15 minutes.
- While the pastry is baking, trim the bottoms of the asparagus spears to fit crosswise inside the tart shell.
- In a large bowl toss the asparagus with olive oil, lemon pepper, and salt.
- Remove pastry shell from oven. (If your pastry swells up lay a clean kitchen towel over the top and gently press down until it is about a 1/2” tall.)
- Evenly sprinkle with the shredded Gruyére.
- Arrange the asparagus in a single layer over Gruyére, alternating ends and tips.
- Bake until spears are tender, approximately 15–20 minutes.
- Allow to cool and then cut into squares using a pizza cutter.
For some great information about asparagus check out a previous post of mine here: https://divadicucina.wordpress.com/2012/03/13/kitchen-tip-asparagus/