Saturday Morning Breakfast – Chorizo and Eggs (Chorizo con Huevos)

Chorizo and eggsThis is one of those easy morning recipes that I truly love. I first encountered huevos con chorizo while living in Dallas, Texas, and it seemed to be a staple at the time, not only because it tasted awesome, but it was also extremely inexpensive.

I really never knew what chorizo was, as growing up, it was never really served in our kitchen. As I learned more about chorizo (there are many types ranging from Portugal, Mexico, and the Philippines), the type I have stuck with for breakfast is the mexican type of chorizo. You can find these seasoned pork-filled tubes in your local grocery store, however I find that the best chorizo is found at your local latino supermercado. The chorizo does have a bit of a spice, however the eggs really provide a great balance. Let’s get started.

Prep time: 2 minutes
Serves: 1

Ingredients:

  • 5 tablespoons chorizo
  • 2 eggs
  • fresh corn tortillas (optional)

Chorizo and eggsBring a small to medium non-stick pan to a medium to high heat. Add your chorizo and begin to break this apart with your spatula. Let this cook for a few minutes before adding your eggs. Crack your eggs on top of the partially cooked chorizo and let them rest for nearly a minute. With your spatula, begin stirring the egg and chorizo, combining the two. You will be amazed about how this comes together, and it does this quite quickly. Continue to fold over the mixture until the eggs are cooked through.

Serve with warm, fresh tortillas, or use this mixture with quesadillas, tacos, or burritos. Enjoy.

Corn Muffins with Bacon

Corn Muffins with BaconThat’s right. I love bacon and I will use it any which way I can. This morning, I made a bit of extra bacon and decided to use the extra to throw into corn muffins. These are pretty darn good, and only take 30 minutes to bring it all together. Let’s get started.

Ingredients:

  • Six slices of bacon, cooked and crumbled
  • 1 cup of yellow cornmeal
  • 2/3 cup of all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon double-acting baking powder
  • 1/2 teaspoon of salt
  • 2 eggs
  • 3 tablespoons of melted butter
  • 1/4 of milk
  • 1 cup of sour cream
  • Butter for greasing muffin pan
  • Optional – few dashes of chipolte hot sauce

Preheat your oven to 425 degrees.

With your sifter, sift all of your dry ingredients into a bowl, then mix well. In a separate bowl, add the wet ingredients, as well as your bacon pieces, and whisk together really well. Now, you will want to combine both ingredients and beat this into a nice batter.

Grease your muffin pan with a good amount of butter. Now you will need to divide your batter into the 12 muffin cups. Once added, hold back for another 25 minutes as these need to go into the oven for 20 minutes, or until golden brown. These are hearty, and delicious. Enjoy.

Sunday Morning Waffles

WafflesBreakfast is always a great time for my family, especially on the weekend. This is the time where we are never in too much of a rush and can enjoy the morning. In my kitchen, a warm breakfast is necessary on the weekends, and pretty much a given during the week days as well. Whether it is french toast, egg sandwiches with ham and cheese, omelets, or pancakes, something on this list is always being served.

I received a gift card to a local store several months ago, and my first instinct was to check out the kitchen area of the store. The card was only for thirty dollars, and in the kitchen area, that can be challenge. I was fortunate to browse without my kids, however they were definitely on my mind as I decided to purchase a waffle maker. My kids love waffles and with that said, it was my turn to take some of the money that I constantly spend on Eggo waffles, and make my own. The great thing is that you are able to freeze these if you make large batches and use them throughout the week!

Ingredients:

  • 3 cups of all-purpose flour
  • 1 tsp of salt
  • 1/2 cup of sugar
  • 2 tbsp of baking powder
  • 4 tbsp melted butter, unsalted
  • 2 eggs, beaten
  • 1/2 cup of buttermilk

Feel free to double up on this dry mix to store some for the future.

WafflesWhen you are ready to make a batter, take about 4 tbsp of melted butter, along with 2 eggs, and 1/2 cup of buttermilk to these dry ingredients. This gets your waffle batter going. The cool thing about waffles is that they are pretty versatile and you can add a handful of ingredients to make them your own. For this particular batch, I used roughly 1/4 cup of raspberry jam.

Once you have your batter ready, heat your waffle iron, add the batter, and rotate every couple of minutes. You know when the waffles are done when they are golden brown. Keep in mind that your waffle iron will also come with automatic lights that will indicate when things are ready to go as well.

Top with your favorite fruit, syrup, powdered sugar, or heck, fried chicken! Enjoy.

Pancit Bihon

Another simple dish that is easy to make is Pancit Bihon. This is another recipe my wife shared with me, and I have tweaked to make it my own.

Pancit Bihon Recipe

Pancit is very thin rice noodles. You can make them with meat and vegetables. My recipe includes the following:

  • 1 bag of Pancit Bihon
  • Olive or canola oil
  • 2 large carrots, chopped into small pieces
  • 2 celery, chopped the same size as carrots
  • 1 onion, chopped the same
  • Cooked chicken, shredded, chopped
  • Shrimp, shell or no shell (optional)
  • Salt, Black pepper

Soak the noodles in warm/hot water for nearly 30 minutes. This process softens the noodles. Be mindful that over heating these noodles will kill the dish.

Chop your vegetables and get them ready as this is a pretty fast process. Lightly oil a large wok or cooking dish. Add your vegetables and sauté for 8-10 minutes until they begin to soften. Add the chicken and shrimp (optional) and mix. Salt and pepper the mixture. Drain your noodles, however reserve a half cup of the water. Add the noodles to the mix and with a couple of large spoons, toss and turn to mix everything together. Add about 1/4 cup of soy sauce, and keep mixing. Add more pepper to your liking.

Taste and add more soy sauce, salt or pepper, if needed. Serve immediately. This dish is really good as a leftover as well.