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Recipe Thursday-Chorizo Breakfast Burritos

Posted on July 9th, 2015 | Posted in Breakfast and Brunch, Recipes

Breakfast Burrito (1 of 1)

Breakfast Burritos with chorizo sausage can add nice variety to your regular breakfast routine. You can prep all the filling ahead of time and simply crack the eggs and whisk and you are ready to go. Also, feel free to vary up the vegetables and meat. Another favorite combo of mine is bacon, sauteed onion, jalapeno and avocado.

Yield 6 Servings
8 large eggs (EGG011, 15DOZ, E.K.Martin)
1/4 cup half & half (HPH012, 12/1QT, Crowley)
1/2 teaspoon salt (991862, 50#)
1/8 teaspoon pepper (CQP064, GAL)
2 teaspoons vegetable oil (992065, 6/1GAL, Town & Country)
8 ounces chorizo sausage, sliced (HTF3568, 10#, Nick’s Sausages)
1 red onion, chopped fine (00683, 5#)
1 red bell pepper, chopped medium (00805, 5#)
1 jalapeno chile, seeded and minced (00814, 10#)
1 tablespoon unsalted butter (880030, 36/1#)
6 ounces cheddar cheese, shredded (1 1/2 cups) (774136, 4/5#, Golbon)
3 scallions, sliced thin (01013, 3CT)
6 8-inch flour tortillas (559357, 12DOZ, Abuelita)
sour cream (HPH050, 5#, Crowley)
fresh salsa (03741, 2/5#)

Whisk together the eggs, half & half, salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium high heat until shimmering. Add the chorizo and cook until lightly browned, about 5 minutes. Add the onion, bell pepper and jalapeno and continue to cook until they have softened and are beginning to brown, about 5 minutes. Transfer the chorizo mixture to a medium bowl and cover to keep warm. Wipe the skillet clean and return to the heat. Melt the butter in the skillet, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting and folding them from one side of the pan to the other until they are nicely clumped, shiny and wet, about 2 minutes. Quickly fold in the cheddar and scallions, then remove the mixture from the pan. Fold in the chorizo mixture.

Heat griddle or large pan to medium high and place each tortilla on it for 1 minute and flip halfway through. Distribute the eggs evenly among the tortillas and roll into burritos, by tucking the ends in and tightly rolling from one side. Slice the burritos in half and serve, passing the sour cream and salsa separately. Or alternatively leave the burritos whole, wrap tightly in foil and you have a to go breakfast!

Recipe from America’s Test Kitchen Cookbook

Recipe Thursday-Cherry Almond Granola Bars

Posted on May 14th, 2015 | Posted in Breakfast and Brunch, Recipes, Snacks

Cherry Almond Granola Bars (1 of 1)

Yum! This nobake Cherry Almond Granola Bar is perfect for warmer weather! I have always wanted to make my own granola bars and finally took the opportunity this week to do so. I am now addicted and may never buy my bars again:) The almond butter and honey sticks the granola bar together and the dried cherries, chopped almonds and oats are a perfect flavor combination that is not too sweet. Enjoy this treat anytime of the day.

Yield 12 bars
1 tablespoon unsalted butter (880030, 36/1#)
3 cups quick oats (991518, 50#)
1 1/2 cups almonds, coarsely chopped (CWFN035, 5#)
1 cup dried cherries (994005, 10#)
3 tablespoons brown sugar (992005, 50#, Golden Barrel)
1/3 cup honey (991621, 6/3#)
1 1/2 cups almond butter (991630, 30#, Fisher)
1/2 teaspoon vanilla extract (991796, 6/1QT, McCormick)

Line a 9-by-13-inch baking pan with parchment paper, leaving an overhang on both sides.

Melt the butter in a large sauté pan over medium heat. Add the oats and toast until fragrant, 1 to 2 minutes.

In a large bowl, combine the oats with the remaining ingredients and mix well to combine. (This can be done by hand, but it’s especially quick in the bowl of an electric mixer fitted with the paddle attachment.)

Press the oat mixture evenly into the prepared pan. Pop the pan into the refrigerator or freezer to let the mixture set for 5 to 10 minutes. Cut into 12 evenly sized bars and serve. The bars will keep in an airtight container or wrapped in plastic for up to five days.

Recipe from PureWow.com

Recipe Thursday-Eggs Baked in Avocados

Posted on April 30th, 2015 | Posted in Breakfast and Brunch, Main Course, Recipes

Baked Egg in Avocado (1 of 1)

I have been eyeing up this recipe for quit sometime. So when I had a bountiful amount of avocados available, I decided it was time to give it a shot! This is a simple fast weeknight recipe or brunch recipe and another great use for avocados. My friend who is home from Nicaragua provided some delicious red beans to go with the baked avocado and toasted tortilla.

Yield 4 Servings
4 avocados (01159, 12CT)
8 eggs (EGG011, 15DOZ, Martin’s Eggs)
2 limes (04476, 54CT)
Kosher salt (CQS030, 12/3#, Diamond Crystal) and freshly ground black pepper (CQP071, QT)
Chopped cilantro, optional (05329, 1#)
Sliced scallions, optional (01013, 3CT)
Sliced chilies, optional (02101, 5#)
Warm flour (559309, 6/12CT/12″, Tyson), wheat (TU72431, 6/12CT/12″, Tumaro) or corn tortillas (559553, 12/60CT/6″, Mission)

Adjust oven rack to middle position and preheat to 450°F.

Cut each avocado in half and remove the pit. Using a spoon, scrape out the center of each halved avocado so that it is large enough to accommodate an egg (about 1 1/2 tablespoons). Squeeze lime juice over the avocados and season with salt, then place on baking sheet. Break an egg into the center of each avocado. Do not worry if some of the white spills out as long as the yolk is intact.

Bake in the oven until whites are set and yolk is runny, about 10 to 12 minutes. Remove from oven and garnish with cilantro, scallions or chilies and serve with tortillas.

Recipe from SeriousEats.com

Recipe Thursday-Butterball Croque Madame Sandwich

Posted on January 22nd, 2015 | Posted in Breakfast and Brunch, Recipes, Sandwich, Supplier of the Month

Croque Madame (1 of 1)

I love ordering Monte Cristo sandwiches when I dine out, so I was equally as excited to try my hand at making a Croque Madame Sandwich featuring Butterball’s Carolina Smoked Turkey Ham. A Monte Cristo Sandwich is a egg battered fried breakfast sandwich with ham and cheese inside, while a croque-madame has a fried egg on top of the ham and cheese sandwich with a rich bechamel sauce and dijon mustard. Whether you enjoy this sandwich for brunch or dinner it has the charm of a small French bistro in each bite.

To learn more about our Supplier of the Month-Butterball and to see Product Specials click HERE.

5 tablespoons unsalted butter (880030, 36/1#)
3 tablespoons all-purpose flour (991889, 25#)
2 cups whole milk (HPH004, 6/.5GAL, Crowley)
1/4 teaspoon salt (991862, 50#)
1/8 teaspoon black pepper (CQP064, GAL)
1/8 teaspoon freshly grated nutmeg (CQN061, QT)
3 1/2 ounces coarsely grated Gruyère cheese (1 1/3 cups) (CWSZ050, 5#)
8 slices firm white sandwich bread (991736, 6/32OZ, Bakery di France)
4 teaspoons dijon mustard (991254, 2/1GAL, Grey Poupon)
1/2 pound thinly sliced smoked turkey ham (C81530, 2/9#, Carolina)
4 large eggs (EGG011, 15DOZ, Martin’s Eggs)


Make sauce:
Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg and 1/3 cup cheese until cheese is melted. Remove from heat and cover sauce directly with a sheet of wax paper.

Make sandwiches:
Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.

Lightly oil a 15- by 10-inch shallow baking pan.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.

Preheat broiler.

Top each sandwich with 1/3 cup sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.

Heat remaining tablespoon butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.

Recipe adaped from Epicurious.com

Recipe Thursday-Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel

Posted on January 8th, 2015 | Posted in Bakery, Breakfast and Brunch, Recipes

Pumpkin Coffee Cake (1 of 1)

I have been on a pumpkin craze recently! This breakfast dish was made for our December Birthdays. It’s a perfect dish to make ahead of time. It is not too heavy and has a nice thick layer of crunchy brown sugar and pecan streusel in the middle and on top. Serve with coffee.

Note: I changed the glaze to a butter glaze, because the original recipe was a tad too sweet and vanilla-ey for my liking.

Yield 16 Servings

1/3 cup all-purpose flour (991889, 25#)
1/2 cup firmly packed light brown sugar (NSU2250, 50#)
1 teaspoon ground cinnamon (CQC065, QT)
Pinch of kosher salt (CQS030, 3#)
6 tablespoons (3/4 stick) cold unsalted butter, cut into small chunks (880030, 36/1#)
1 cup chopped pecans, lightly toasted (NNU1020, 30#)

1 1/2 cups all-purpose flour (991889, 25#)
2 teaspoons baking powder (NOT1030, 10#)
1/2 teaspoon baking soda (NOT1031, 10#)
2 teaspoons ground cinnamon (CQC065, QT)
1 teaspoon ground ginger (CQG069, QT)
1/4 teaspoon freshly grated nutmeg (CQN061, QT)
1/2 teaspoon kosher salt (CQS030, 3#)
8 tablespoons (1 stick) unsalted butter (880030, 36/1#)
1 cup firmly packed light brown sugar (NSU2250, 50#)
2 eggs (EGG011, 15doz)
1/2 cup pumpkin solid (991695, 6/#10, Libby)
1/2 cup sour cream (HPH050, 5#, Crowley)

1/2 cup confectioners’ sugar, sifted (NSU2450, 50#)
2 tablespoons unsalted butter (880030, 36/1#)
1 tablespoon whole milk (HPH004, 6/1/2GAL, Crowley)

Preheat an oven to 350°F. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides.

To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Toss in the butter and, using 2 table knives or a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs. Alternatively, whirl the ingredients in a food processor. Stir in the pecans. Set aside.

To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the pumpkin puree and sour cream and mix with the spatula. Stir in the flour mixture. The batter will be quite thick.

Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread the thick batter as best you can. Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.

To make the glaze, place sugar in a medium bowl, and set aside. In a small saucepan, melt butter over medium heat. Immediately pour the melted butter into the bowl with the sugar. Add the milk, and whisk until mixture is smooth. Drizzle over the top of the cake. Cut into wedges and serve.

TIP: To toast pecans, preheat an oven to 325°F. Spread the nuts out on a rimmed baking sheet and bake, stirring often, until fragrant and lightly toasted, about 10 minutes.

Recipe adapted from foodchannel.com

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