Creamed Chipped Beef on Toast

Creamed chipped beef on toast is never going to look pretty, either on the plate in front of you, or in a photo. Well, I think my photo looks pretty darn good. But let’s face it, creamed chipped beef on toast is so, so good. It actually reminds me a lot of the classic biscuits and gravy, and what’s not to love about that one?

Recently I was honored to have Nueske’s deliver some of their delicious products. Everything from sausages, to bacon, and their smoked beef slices. I was floored because I have never seen the Nueske’s smoked beef slices at any grocery store, so I was super excited to give it a try. Grocery stores take note. Order and stock this stuff because it is awesome!

I immediately opened the sliced beef and fell in love with it, as did my kids. It was that great Nueske’s smoke, and just has you wanting more. As I continued to eat another slice, the idea came to mind to make creamed chipped beef on toast. What better could this be but to add some of this great smoked beef flavor to a classic dish.

Creamed Chip Beef on Toast Recipe
Creamed Chip Beef on Toast Recipe

Let’s get started.

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup Nueske’s beef slices, chopped
  • 1 cup milk
  • 2 slices of Texas Toast, toasted
  • cracked black pepper, to taste

That’s it. Pretty darn simple.

Start by melting the butter in a skillet on medium heat. Once it begins to melt, toss in the chopped beef slices. Stir, and get the beef a bit crispy along the edges. Once you have that complete then toss in the flour, and continue to stir to incorporate all of the flour and cook it at the same time, about a minute or so.

Ingredients for making Creamed Chipped Beef on Toast
Ingredients for making Creamed Chipped Beef on Toast

Next, pour in the milk, and continue to stir for a few minutes. The sauce will now thicken. Add some cracked pepper. Continue to cook for a few minutes, then you are ready to pour over the toast.

Stack the toast, and pour everything over the toast.

Creamy Chipped Beef on Toast
Creamy Chipped Beef on Toast

This is a stick to your ribs kind of breakfast for sure. The creamy gravy softens the toast, and when cutting into it and swiping up the gravy, well you kind of close your eyes and fall in love. The smokiness of the sliced beef, just lightly caramelized, adds the perfect balance to this recipe. Thanks Nueske’s for inspiring me to make this great recipe! Hope you enjoy!

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Ultimate Breakfast Burrito

The breakfast burrito. What is not to love about not only the burrito, but a breakfast burrito. To me, they are almost the ultimate breakfast food. Who knows where this was created, whether it be a Mexican idea, or the classic Tex-Mex idea, but wherever the burrito was created, it was a thing of genius. You can stuff a large flour tortilla with whatever you would like, but I think the combination I locked into place really works, plus it was a perfect use of some leftover frijoles charros (Mexican cowboy pinto beans) and Puerto Rican rice I had purchased a couple of days prior.

Ultimate Breakfast Burrito Recipe

Let’s get started.

Ingredients:

  • 2 whole eggs, beaten
  • 1/4 cup green bell pepper, diced
  • 1 whole jalapeno pepper, diced (remove seeds if you do not want the heat)
  • 1/4 cup shallot, chopped
  • 3 sausage links, cooked and chopped
  • 1/2 cup cooked Mexican chorizo
  • 1/2 potato, diced, and cooked until tender
  • 1/2 cup of Mexican pinto beans, cooked
  • 1/2 cup of Puerto Rican Rice
  • 3/4 cup of shredded cheddar cheese
  • hot sauce, to your liking
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter
  • 1/2 tsp salt, to taste
  • 1/2 tsp cracked black pepper
  • 1 large flour tortilla, warmed
  • 1 sheet aluminum foil

Start by heating a large skillet on medium heat. Add the canola oil, and then throw in the shallots, jalapeno pepper, and green bell pepper. Give that a good toss, and cook until the onion begins to soften. Season with a small pinch of salt. Remove from the heat, and place into a bowl.

Wipe out the skillet, and then return to the heat, and add in the butter. Let the butter melt, then add in the beaten eggs. Quickly stir with a fork. Let cook on medium to low heat, stirring along the way until the egg is cooked to your liking.

Ingredients for making the ultimate breakfast burrito

 

Ok, now let’s get this thing rolled up.

Take your warmed tortilla and lay it out on your surface.

Add the cheese to the center, leaving an inch or so on both of the edges. Top the cheese with the egg. Add the vegetables, then top with the potatoes, chorizo, sausage, rice, and beans. Drizzle over the hot sauce, the get ready to fold.

Fold over the sides, then from the bottom, begin to roll up. Place this on a sheet of aluminum foil, then wrap the foil around the burrito.  Do you have to do this? Not really, but to me it is perfect for keeping it warm, especially if you are on your way to work, or want to eat it in the near future.

The Ultimate Breakfast Burrito

When you are ready to serve, unfold the foil, and dig in.

Talk about awesome flavor and textures. You get everything that is amazing in one bite. The spiciness from the chorizo is balanced by the sweetness for the sausage links, all snugged up by the melted cheese and tenderness of the scrambled eggs. I fell in love with this one, especially because you get that added kick by the jalapeno peppers and hot sauce. This was my brunch item, and yes, I ate every bit of it. IT WAS THAT GOOD. I hope you enjoy!

Question for you is what is your favorite breakfast burrito?

Ultimate Breakfast Burrito
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 whole eggs, beaten
  • ¼ cup green bell pepper, diced
  • 1 whole jalapeno pepper, diced (remove seeds if you do not want the heat)
  • ¼ cup shallot, chopped
  • 3 sausage links, cooked and chopped
  • ½ cup cooked Mexican chorizo
  • ½ potato, diced, and cooked until tender
  • ½ cup of Mexican pinto beans, cooked
  • ½ cup of Puerto Rican Rice
  • ¾ cup of shredded cheddar cheese
  • hot sauce, to your liking
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter
  • ½ tsp salt, to taste
  • ½ tsp cracked black pepper
  • 1 large flour tortilla, warmed
  • 1 sheet aluminum foil
Instructions
  1. Start by heating a large skillet on medium heat. Add the canola oil, and then throw in the shallots, jalapeno pepper, and green bell pepper. Give that a good toss, and cook until the onion begins to soften. Season with a small pinch of salt. Remove from the heat, and place into a bowl.
  2. Wipe out the skillet, and then return to the heat, and add in the butter. Let the butter melt, then add in the beaten eggs. Quickly stir with a fork. Let cook on medium to low heat, stirring along the way until the egg is cooked to your liking.
  3. Ok, now let’s get this thing rolled up.
  4. Take your warmed tortilla and lay it out on your surface.
  5. Add the cheese to the center, leaving an inch or so on both of the edges. Top the cheese with the egg. Add the vegetables, then top with the potatoes, chorizo, sausage, rice, and beans. Drizzle over the hot sauce, the get ready to fold.
  6. Fold over the sides, then from the bottom, begin to roll up. Place this on a sheet of aluminum foil, then wrap the foil around the burrito. Do you have to do this? Not really, but to me it is perfect for keeping it warm, especially if you are on your way to work, or want to eat it in the near future.
  7. When you are ready to serve, unfold the foil, and dig in.

 

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Homemade Buttermilk Pancakes

We have been buying Eggo brand chocolate chip pancakes for years now. I have no idea why. My boys stopped eating them a few years ago for whatever reason, but my daughter is still in love with them. I think it is a habit when I go to the store, only to think that we are out of pancakes. This recently just stopped, however, as my coworker was talking about how he batches out a bunch of homemade pancakes every weekend and freezes them. Genius. I was now curious why I never stopped to think about doing that as after all I’ve made pancakes, and homemade waffles in the past. Now it was time to batch these out on a Sunday morning with my son.

This is not only a money saver, but you know what you are putting into the mix, and trust me (sorry Eggo), these are so much better.

Homemade Buttermilk Pancakes

Let’s get started.

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 4 tbsp sugar
  • 1 tsp salt
  • 2 cups buttermilk
  • 1 cup milk
  • 2 eggs, beaten
  • 1/2 stick butter, melted
  • cooking spray or additional butter for your skillet
  • chocolate chips or blueberries, optional

Start by adding the dry ingredients to a large mixing bowl, and give them a good mix. add the wet ingredients, and slowly stir to incorporate all of the ingredients. It’s OK to have small lumps. Let the mixture rest for about 5 minutes before ladling them onto a hot skillet.

Homemade Buttermilk Pancakes

Spray cooking spray, or use additional butter to lightly lube your skillet.

Ladle on about 1/2 cup of the buttermilk pancake mix onto the skillet. Top with chocolate chips if you desire (the demand was clear from my daughter). Cook for a few minutes, lifting up to check for a nice golden brown. Once golden, flip them over, and cook for another couple of minutes.

Remove, repeat, and serve.

If you are freezing them, lay the cooked pancakes onto a baking sheet lined with parchment paper. Let cool, then stack them and place in a sealable bag.

When you are wanting to reheat, simply place three on a plate, and place in the microphone for about 60 seconds, or until heated through.

Hope you enjoy!

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Corned Beef McMuffin

This past weekend, my son and I were running some morning errands, and as he did not have breakfast before heading out the door, I asked if he wanted to stop at McDonald’s. I know, I know. McDonald’s. But he is still a kid, and he probably only eats there about 6 times a year. Heck, when I was growing up, I think we ate there once a week! He had a tiny bit of excitement in his voice, so I pulled through the drive-through, and he ordered what he always orders, the sausage mcMuffin. As we continued to drive, he said to me, which I thought was pretty darn cute, “You know dad, I probably would have never ordered this if you did not pursue me when we went camping this past summer. I probably would have ordered those pancakes which were never very good.” For whatever reason, that meant something to me. He was grateful, even though it was over a sausage mcMuffin.

I will admit though that a homemade egg mcMuffin is my favorite breakfast sandwich. Not only that, but this time of year I get overly excited that corned beef hits the markets, and go on sale. I’m a corned beef junky. I love everything about it, well with the exception of the boring corned beef with cabbage and potatoes. I’m sorry, but not a fan. I am a fan however of corned beef. I’ve done things such as reuben style potato skins, corned beef hash quesadillas, an awesome melt, my favorite hash, the classic sandwich, even potstickers, corned beef cheese burger, and now the corned beef mcMuffin!

Corned Beef McMuffin Recipe

As you can see, I really like corned beef. My wife on the other hand will not even come near it. Maybe it is the smell, I don’t know, but that only means more for me! So as the corned beef just came on sale, I decided to make it last night, and come up with this awesome breakfast sandwich.

Let’s get started.

Ingredients:

  • 1 tsp canola oil
  • 1 English muffin, split and toasted
  • 1 slice of American cheese
  • 1/2 cup of chopped and cooked corned beef, seared
  • 1 egg, cooked over easy or sunny side up

Simple ingredients, however the corned beef takes this one to a whole new level. McDonald’s you should probably take note.

Start by heating a sauté pan on medium heat. Add the canola oil, and let it come to temperature. Add in the chopped corned beef, and cook until you get some nice crispy edges. Remove to a small bowl, and set to the side. Next, crack the egg, and cook until your desired doneness. During this time, toast your English muffin. Once toasted, lay down the American cheese on the bottom muffin, top with the cooked egg, and carefully place the crisped corned beef on top. Top with the top muffin, and get ready to go.

Now I love the classic egg mcMuffin, as well as the sausage mcMuffin, but this one, well I’m not going to joke, but this is hands down my all-time favorite! It’s a great time of year, not only for coming up with great corned beef recipes, but to enjoy this awesome corned beef mcMuffin! Hope you enjoy.

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