EASY Breakfast Enchiladas
Easy Breakfast Enchiladas. Delicious breakfast idea.
#breakfastenchiladas #enchiladarecipes #breakfastrecipes
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Measurements Used
ENCHILADA SALSA
2 Tablespoons Butter
1 Tablespoon Flour
1/2 teaspoon Ground Cumin
1 cup milk
3 ozs Cream Cheese
1/3 cup salsa
1 1/2 cups Grated Cheddar Cheese
EGG FILLING
8 Eggs
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
12 oz Maple Sausage Cooked (reserve 1/4 cup)
12 oz Bacon Cooked (reserve 1/4 cup)
1/2 cup Grated Cheddar Cheese
8 Flour tortillas
TOPPINGS
1 cup Grated Cheddar Cheese
1 tablespoon chopped cilantro
Spinell's Kitchen Items
Sheet Pan w/Rack
Kitchen Tongs
Basting Brush
Cooktop
Air Fryer
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Classic Crock Pot Cocktail Sausages #greatgamedaygrub#
Classic Crock Pot Cocktail Sausages #gameday
2 - 28 ounce packages Hill Shire Farm Little Smokies Link Sausages
12-ounce jar Heinz Chili Sauce
12-ounce jar Grape Jelly
Place all ingredients into a crock pot with the lid. Cook on low 2 to 3 hours until heated through.
A Brunch Spread (With Make-Ahead Dishes) ???? | Food. Friends. Family.
These are impressive and easier to make than traditional mini quiche because we're going to use frozen butter puff pastry.
Chef Paul Lillakas assembles a beautiful brunch spread with make-ahead dishes to simplify your morning. Mini quiche, fruit salad with a honey dressing, and spiked elderflower lemonade—it's the perfect light brunch for your friends and family.
Need table setting inspiration? Sarah Gunn has you covered :
Brunch Fruit Salad with Sour Honey Dressing
Hands on time: 20 minutes
Total Time: 30 minutes
Makes: 6 servings
Ingredients:
Sour Honey Dressing:
• 3 tbsp liquid honey
• 1 tsp lemon zest
• Juice from 1 lemon
• 1 tsp quality vanilla extract
• 2 cups Green Grapes, halved
• 1/2 Honeydew Melon, peeled and thinly sliced
• 2 ruby Grapefruits, peeled and sliced
• 3 kiwis, peeled and thinly sliced
• 1 cup Blackberries, halved
• 1 cup Blueberries
• Mint Sprigs
Method:
1. In bowl, stir together honey, lemon zest, lemon juice and vanilla. Stir in grapes. Let stand for 20 minutes. Meanwhile, arrange melon, grapefruit, kiwi, blackberries blueberries onto platter; top with grapes and drizzle with additional dressing. Garnish with mint sprigs.
Blueberry Elderflower Lemonade
Hands on time: 10 minutes
Total Time: 20 minutes
Serves: 6-8
Ingredients:
• 8 cups water, divided
• 1 1/4 cups granulated sugar
• 1 1/2 cups freshly squeezed lemon juice, strained
• 1 cup frozen blueberries
• 1/4 cup elderflower syrup
• ice cubes
• lemon slices
• 6 oz Vodka (optional)
Method:
1. In small pot, heat 1 1/4 cups water and sugar, stirring, until sugar has dissolved and mixture is clear. Let cool.
2. In pitcher, stir together sugar water, lemon juice, blueberries, elderflower syrup and remaining water and vodka (if using). Top up with ice cubes and garnish with lemon slices.
Puffy Fluffy Mini Quiche
Hands on time: 15 minutes
Total Time: 40 minutes
Makes: 12 servings
Tip: Keep puff pastry as cold as possible and defrost in the fridge for best results.
Ingredients:
• 2 rolled Sheets (10x10 inch) frozen puff pastry, defrosted
• 5 extra large eggs
• 1/2 cup 35% whipping cream or milk
• 6 slices of bacon, chopped and cooked
• 1/2 cup grated Asiago or white cheddar cheese
• 2 green onions thinly sliced
• 1/4 tsp salt
• 1/4 tsp pepper
Method:
1. Preheat oven to 375F.
2. In bowl, whisk together eggs and cream until no streaks of egg white remain. Add bacon, cheese, onions salt, and pepper; whisk to combine.
3. Cut each sheet of puff pastry into 6 rectangles. (Optional: spray 12-cup muffin pan with cooking spray) Press each rectangle into a well of a muffin pan; press up sides and slightly over edge to form a cup shape.
4. Use a tablespoon to distribute egg mixture into puff pastry, about 3 tbsp per cup. Use brush to coat edges of pastry with egg mixture. Bake for 20-30 minutes until pastry is golden brown and egg has puffed up.
5. Let stand for at least 5 minutes before serving.
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WEEKEND BRUNCH IDEAS: TAMARIND SHRIMPS/PRAWNS BRUSCHETTA (ADVANCED) || [PART 3]
New weekend brunch recipe: Tamarind Shrimp Bruschetta. In my previous videos, I made smoked mackerel and beef mushroom bruschetta. They are contrasting and delicious, but I needed something more bold and tangy, something to refresh your palate! What could be better than shrimps with tamarind sauce on fresh cucumber slices?
To cook this, there are a few extra steps, but I guarantee you that it will be worth it. Try it and your loved ones will be asking for more!
WHICH BRUNCH RECIPE IS YOUR FAVOURITE: SMOKED MACKEREL, BEEF MUSHROOM or TAMARIND SHRIMP BRUSCHETTA?
INGREDIENTS:
1 ciabatta or baguette
12 whole shrimps/prawns
1 shallot
8-9 garlic cloves
1 tbs tamarind pulp
1 cucumber
Salt, sugar, baking soda, Worcestershire sauce, extra virgin olive oil
*Reminders*:
- We need whole shrimps/prawns in order to make the stock. If you already have some, it’s fine to use peeled shrimps/prawns.
- Try to slice the garlic flakes as evenly as possible!
- Always keep an eye on the heat used, especially for garlic flakes because it’s very easy to burn them.
Good luck and have fun cooking!
Thank you for watching ????
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