Backyard chickens are busy this time of year. With the extra eggs I opted to bake this delicious Portuguese Meat Bread, a meal in itself with a little side of greens or green salad. My choice as a side today with my Portuguese Turnip Green Soup … coming up next!
This bread is rich in eggs & butter! What this means to bakers? This recipe requires extra time to rise … about 2 hours. Plus, it’s a little sticky during kneading.
It’s a forgiving recipe and certainly worth the effort because the outcome is amazing.
Yep, I do fast food … Starbucks to be exact! Not too often … Whatever that means! Their Chorizo Breakfast Sandwich has me. Potato bread bun with a slice of scrambled egg that has been cooked with caramelized onion, Monterey Jack cheese and a tender slice of chorizo. It’s the spicy chorizo that makes it. This thin tender patty of chorizo is a mystery. I’m not a chorizo expert but I do know Mexican and Spanish varieties are quite different … the Spanish is more like an Italian salami in texture … so I’ve been told. Mexican varieties are in castings that are not typically eaten. The contents are removed, crumbled and cooked. The Starbucks patty doesn’t seem to be either of these. We have a wonderful market here that provides many chorizo choices. Did I explore before hand? No, I already had a typical Mexican chorizo in the fridge and why go shopping. I’ll make it work. Let’s see what happens!
Why focaccia? Putting together a breakfast quickly is key for me. Buying prepared buns is not an option for this, and I’ve been wanting to try this focaccia recipe I found on allrecipes.com. I did simplify the recipe a bit. No need for a bread hook or mixer. Be cautious with salt here. Chorizo is pretty salty plus cheese and a salty bread? Too much.
One of the original Chile Relleno Recipes out of the early 70’s!
It’s just not making it today. Well, with a little salsa or guacamole anything tastes good … doesn’t it? But I’d like to have this dish stand alone in deliciousness. One change makes all the difference.
We love a party! And when you add Sweet and Saucy Shop to the mix … It’s just amazing. Max’s 3rd Birthday and what a time we had.
Mickey pancakes smothered in berries with bacon and eggs on the side. Mmm. Then the delicious cake from Sweet and Saucy. Check out this shop here. It’s amazing!
We picked up a few extra treats to have later too.
During the Holidays my home is pleasantly filled to the brime with family and delicious food. Thanksgiving Day revolves around one big meal but overnighters are hungry long before this meal is served. Here I’ve included several quick recipes to satiate those appetites until dinner is served. Sausage and Navy Bean Soup, a simple soup satisfying both young and old, can be made ahead. Tex Mex Migas, Austin’s fav, is everyone’s when you have multiple toppings to add. The Hot Chocolate Bar is fun for all. Shave your favorite chocolate bars for spooning into heated milk and don’t forget sweetened whipped cream and marshmallows. These Roasted Red Potatoes are simple but tangy tasty. And the perfect accompaniment with red meat. Continue reading for this recipe.
Time intensive? There are only two recipes here that can’t be whipped up in minutes. Nothing like a fresh dessert in minutes. You might be able to tell just by looking which two require a bit more time … soo worth it.
I’m reintroducing family favorite recipes to have on hand during this busy season. So Delicious! Bottom Left:Best Coffee Cake, one of my popular recipes, can’t be beat for ease of preparation, satisfying texture and delicious flavor. Bottom Center: Don’t let the apple shape throw you. Use a baking dish if you’d like instead of this apple mold for this Apple Dessert or Apple Coffee Cake. Bottom Right: One bowl mix for this rich and moist Banana Spice Cake. Center Left: Caramel glaze makes this Banana Nut Cake amazing. Center Right: Pecan Pie Tartlets with a butterscotch surprise. Top Left: Provide a little more time for thisKolacky, a delicious pastry recipe. Top Center: Simple with ingredients and preparation, Chocolate Chip Shortbread Cookies. Top Right: A very popular cookie recipe, chewy and moist Coconut Cookies.
One of Will’s favorites for breakfast! My oldest son is a little more particular now that he’s decades older. This doesn’t mean the taste of this favorite has changed. BUT the presentation has. The white bread has been replaced with any number of breads depending on our mood or availability. Cranberry Nut and Raisin Bread are favorites. Really dress this up with sanding sugar or pearlized sugar crystals (not too many) for that special brunch or breakfast. This is really simple and on the table in about 15 minutes. That’s pretty important especially for those Holiday breakfasts when you need to get family out of the kitchen fast, and move on to dressing the turkey. Enjoy!
Naples, Italy to Manhattan through San Francisco, and now Oklahoma, Andolini’s present destination. If you’ve been as lucky as I you’ve stumbled upon Andolini’s restaurant. My first taste experience at Andolini’s Pizzeria was many years ago while visiting winter cold Owasso, Oklahoma. (Yep, road warrior days.) It was so unexpected. But my affection quickly took hold for Owasso and this little restaurant. Both have grown exponentially … many others caught on. I, too, became a homeowner there. A couple of weeks ago I came across this video of Mike Bausch, one of Andolini’s owners, making what he called a Santino Colazione. It looked so delicious I couldn’t resist. You’ve got to try this! He didn’t give the recipe for his perfect pizza dough but if you’re close enough to one of his restaurants I heard he sells it.
Are you like me? Do you feel a pizza crust can make or break a pizza? If you live near Andolini’s that’s easy. Or try contacting your favorite local pizzeria. But if this is not practical here are some good options for pizza crust among my recipes: Linguica Prosciutto Pizza, Italian Flat Bread, Stromboli It isn’t just the dough though, is it? It’s the way it’s cooked. I prefer a pizza stone but transferring on and off can be a bit of a nightmare. Try placing your pizza pan right on the pre-heated stone if you have trouble with the transfer. Another option is Mario Batali’s Pizza Pan and Griddle … baking the pizza to perfection. But let’s get onto the recipe!
