Southwest Breakfast Casserole – Celebrate the Holidays With Beef: Week Two

One of my favorite things about Christmas is getting to spend time with my family. My sister and her family come visit from New Mexico and we all go to my parents’ house. It’s filled with grandkids and siblings and it’s just so much fun.

I love waking up Christmas morning to a big family breakfast. The kids are excited and ready to open presents. It’s such a great feeling.

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This Southwest Breakfast Casserole from the Texas Beef Council is the perfect meal to serve on Christmas morning, or any time you have company over for breakfast.

Prepare the casserole the night before and let it set overnight so the flavors meld and the bread has a chance to expand and soak up the flavor.

Just pop it in the oven the next morning and you’re ready for a wonderful meal!

And you can always find casserole pans in festive holiday colors to go with your color scheme and decorations. It adds to the experience and the spirit, don’t you think?

Southwest Breakfast Casserole
Source: Texas Beef Council

Ingredients:

6 slices white bread, crust removed
1 lb beef sausage
4 c Colby/Montery Jack cheese
6 eggs
2 cans chopped green chiles
1 tsp salt
1 tsp dry mustard
2 c half-and-half
2 Tbsp butter or margarine, softened

Directions:

Spread butter on both sides of the bread and place in the bottom of a 9 x 13-inch baking dish.

In a skillet on medium heat, brown the sausage. Drain and pat dry with paper towels. Sprinkle browned sausage over the bread.

Then add the cheese on top of the sausage. Layer the green chiles on top of the cheese.

Beat the eggs lightly in a medium-sized bowl. Add the salt, mustard and half-and half and mix well.

Pour over the casserole. Cover in foil and refrigerate overnight.

To bake, preheat oven to 350 degrees F. Bake 45 minutes or until bubbly and slightly browned. Allow to stand for 15 minutes to set. Serve with picante sauce on the side!

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Enjoy!

Be sure to check out the other nine Texas Beef Bloggers for their thoughts on the recipes!

Want more ideas for holiday meals?

Join us for the #TxBeef Holiday Menu Twitter Party for great tips and information to help you create the perfect holiday menu! Whether it’s flavorful appetizers for a party, a roast for a family dinner, serving suggestions or brunch after opening presents, with a beef at the center of the table, everyone will be ready to celebrate! There will also be giveaways and a grand prize to help you get in the spirit!

Be sure to follow hostess @TexasHolly. We will be joined by experts from the Texas Beef Council – Chef Tiffany, Jason the Butcher and Nutrition Expert Lerin – who will be available to answer your questions.

It’s going to be so much fun!

 

Disclosure: I am participating in a four week campaign with the Texas Beef Council and am being compensated. All opinions and photos are my own. Recipes are courtesy the Texas Beef Council.

 

 

Salsa Steak Appetizer

Don’t you just love the holiday season? It’s magical – the lights, the decorations, spending time with friends and family.

Oh! And the food. Oh my goodness. The food.

So I was stoked when the Texas Beef Council contacted me to participate in their Celebrate the Holidays With Beef Challenge. Over the next four weeks, I and nine other Texas bloggers will be sharing holiday meals made with beef.

YUM!

This week, we’re sharing appetizers that will make your holiday party ROCK! This Salsa Steak is an easy and flavorful appetizer that you can put together really quickly. It’s perfect for a holiday party.

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Grilled Salsa Steak Appetizer
Source: Texas Beef Council

Ingredients:
2 – 8 oz. flat iron steaks
1 c. prepared thick-and-chunky salsa, divided
1 to 2 Tbsp. chopped fresh cilantro
24 large corn tortilla chips
1/2 c. prepared guacamole (I like this recipe)

Directions:

Place steaks and 1/2 cup salsa in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

Combine remaining 1/2 cup salsa and chopped cilantro. Cover and refrigerate until ready to use.

Remove the steaks from marinade and discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.

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Or, if you don’t have a grill or don’t want to fire up the grill, use a grill pan on your stove. That’s what I did!

Once the steaks are ready, carve them into thin slices, then cut them into bite-sized pieces.

Arrange chips on a platter and top each chip evenly with reserved salsa mixture, beef and guacamole.

Garnish with cilantro leaf, if desired. Serve immediately.

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Enjoy!

Want more ideas for holiday meals? Join us for the #TxBeef Holiday Menu Twitter Party for great tips and information to help you create the perfect holiday menu! Whether it’s flavorful appetizers for a party, a roast for a family dinner, serving suggestions or brunch after opening presents, with a beef at the center of the table, everyone will be ready to celebrate! There will also be giveaways and a grand prize to help you get in the spirit!

Be sure to follow hostess @TexasHolly. We will be joined by experts from the Texas Beef Council – Chef Tiffany, Jason the Butcher and Nutrition Expert Lerin – who will be available to answer your questions.

I can’t wait!

 

Disclosure: I am participating in a four week campaign with the Texas Beef Council and am being compensated. All opinions are my own. Recipes are courtesy the Texas Beef Council.

 

Sparkler Cupcakes for Independence Day!

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It’s been a while since I was in the kitchen and cooked anything.

Morning sickness will do that to you. Shudder.

But yesterday, I made myself get up off my lazy bum and bake some cupcakes. My sister and her family are visiting from New Mexico, where wildfires forced an evacuation of her home town. They believe their house will be alright — it’s on a different plateau from where the fire is currently burning, but they’re here for the week nonetheless.

That means that we’re staying in a house with FOUR BABIES! Ahhh!

I wanted to do something special for the little ones for the holiday, and these cupcakes were the perfect thing. You should have seen River sitting with me trying to pull up the little sparklers off the wax paper…

“Oops! Renie, I broke this one, too! Guess I’ll just have to eat it…”

Two-year-olds can be SO FUNNY.

So this really isn’t a recipe, per se, but more of a decorating idea.

So, without further adieu, let’s begin!

Sparker Cupcakes

 

What You’ll Need:

A dozen baked cupcakes, frosted as desired.
A bag of red Wilton candy melts
A bag of blue Wilton Candy melts
Wax paper
Two Ziploc bags

Directions:

Lay out the wax paper on a table or flat surface.

Melt one set of candy melts, according to package directions. I just did half a bag of each.

Scoop the melted candy into one of the Ziploc bags. Cut off the corner to allow the candy to pour out of it.

Make squiggles down the wax paper with the melted candy. Allow to harden.

Repeat with the other color.

When the candy squiggles have set, stick them in the icing, like sparklers!

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Enjoy!

 
 

Get Ready for the 4th With DIY Sparkler Holders

DIY Star Sparkler Holder

 

And don’t miss these yummy patriotic recipes!

Star-Spangled Sugar Cookies Sparkler Cupcakes Fruit-Infused Ice Cubes Patriotic Pies Pretzel Hot Dogs Firecracker Popcorn Image Map

Star-Spangled Sugar Cookies | Sparkler Cupcakes | Fruit-Infused Ice Cubes
Patriotic Pies in a Jar | Pretzel Hot Dogs | Firecracker Popcorn

 

Memorial Day Recipe Round-Up

Happy Memorial Day!

I thought I’d post a few of my favorite recipes that would be the perfect addition to your Memorial Day cook-out.

Enjoy!

Star-Spangled Sugar Cookies

Star-Spangled Sugar Cookies

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Steak Kabobs

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Pasta Salad

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Mojo Beef Kabobs

What are you cooking today?

Welcome Spring Carrot Cake

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I have the *perfect* spring dessert for you today!

When the folks over at the Cooking Club of America asked me to review one of their recipes, I knew this carrot cake was the one for me. I just loved the idea of adding crushed pineapple to the recipe. Genius!

Read More…



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