Tortilla Brunch Bake

Are you looking for a breakfast casserole, but tired of the commonplace sausage/egg recipe?  This combination mixes things up and keeps it interesting.  The heavy, soggy bread is replaced by corn tortillas - with diced tomatoes and green chiles to wake up your taste buds. Lots of eggs & cheese too.

Last Sunday I couldn’t face meat for dinner - as I was craving something breakfast-y.  But sausage didn’t sound good either.  I was too lazy to make cheese enchiladas too.  I’ve become a sorry excuse of a cook lately - summer has that effect on me.

That’s how this combination came to be.  I came up with it on a whim - and didn’t have high hopes for it, but I was surprised how good it turned out.  It was very quick to put together, and didn’t involve tedious rolling or softening of the tortillas.

Tortillas are the perfect substitute for bread in a breakfast casserole.  Corn tortillas quickly absorb the moisture in the milk - while the egg & cheese snuggle down comfortably in the layers.  I loved the onion, tomatoes, and green chiles - they added a great dimension to what could have been a bland combination.

If you like a little more kick - you could add a little jalapeno and maybe a tiny amount of red pepper flakes (I emphasize TINY).  Next time I think I’ll serve it with some mild salsa, sour cream, and maybe even guacamole.  A sprinkle of fresh cilantro would be pretty too.  

Make sure you allow it to set after removing from the oven for at least 15 minutes before serving.  Just that small amount of time made a world of difference in how easy it was to slice and serve without it flowing like lava.  It took that amount of time for the moisture to transfer to the tortillas, helping each slice slide onto a plate without falling apart.  

This is even better the day after - warmed in the microwave.  Don’t know why that’s the case - maybe the flavors had time to get to know each other.

For the recipe, go to:

www.changeabletable.com

Spinach Artichoke Dip

This is quite possibly one of the most frequently ordered appetizers at any given restaurant as of late.  There are so many versions out there, but this one has just a touch of heat with roasted red pepper flakes.  It is divine on thinly sliced baguette bread, and it is equally delicious on your favorite cracker.

Whenever we order this at a restaurant, it is devoured on the spot.  So when I needed an appetizer for a party last week, I searched for a good recipe.  You can’t go wrong with anything on annies-eats.com, so I gave this one a try.  

It is perfectly delicious, and I think one reason is that you add roasted garlic.  (Do I dare admit that I’ve never roasted garlic before?)  It took an extra half hour for this step, but it added such a unique flavor - it was worth the delay.

Next time I’ll cut the roasted red pepper flakes in half.  It was a bit too pronounced for my tastes, but judge accordingly for your own use.  I also found it baked up nicely without the additional grated parmesan on top.  Although tasty, it made it more prone to burning.  Next time I would I would sprinkle it on in the last few minutes of bake time.  

For the recipe, along with step-by-step photos - go to:

www.changeabletable.com

Clean-Out-the-Fridge Frittata

Easy. Peasy.  The best thing about this ‘recipe’ is that it’s simply a RATIO using whatever you have in the refrigerator that you’re tired of looking at and want to use.  Even vegetables that are almost past the point of no return can be revitalized.  If you have herbs taking over your garden, throw them in too.  Great served hot or cold for breakfast, lunch, or dinner.

It’s either feast or famine when you garden.  After trying to be patient, I now have more garden produce than I can use.  It’s a relief to find a quick way to use up the abundance.  In the winter months, I use soups to utilize the excess, but I’m not ready to embrace soup until I can see cool weather on the horizon. 

We’ve enjoyed tomatoes and herbs for a few months now, and they show up in a lot of the recipes I’ve tried this year.  I decided to use them in this frittata.  If you choose to use fresh tomatoes, be sure to add them AFTER sautéing the other vegetables.

What IS a frittata anyway?  It is similar to an omelette, in that they are both mixtures that use eggs, vegetables, and cheeses.  For an omelette you typically cook the eggs first, and then fold the eggs around a filling.  A frittata, however, just mixes it all up - making a mishmash combo cooked all together.  No crust, layering, or ‘arranging’ of ingredients.  That spells FAST and EASY.  

Frittatas are often served at room temperature, making them perfect for larger groups, and even taking on a picnic if you choose.  Include a salad, other fresh summer veggies & fruits, and a loaf of french bread - and you have the perfect fall meal.

For the recipe, go to:

www.changeabletable.com

Jamie's Cheese Soup - a definite keeper!

I love recipes like this one... Few steps with predictable results - it’s a keeper. It also makes enough to feed a substantial sized group. This would be easy to add other veggies to - and even leftover holiday ham. Jamie’s claims were true - it takes less than an hour and everyone loves it.



I stumbled upon this terrific recipe while browsing through my favorite food blogs. Jamie of jamiecooksitup.blogspot.com has a fun site with very practical, down-to-earth recipes that my family would love. I found this one the day after Thanksgiving and tried it with turkey sandwiches. Yum!



I did add a few more bouillon cubes (because I don’t like to have to hunt for the S&P shakers). But I DO need some advice... how in the world do you peel those miserable little wrappers off so MANY bouillon cubes?! By the time I peeled twelve I was ready to pull my hair out! Suggestions anyone?



I also added about a cup of diced celery for a little more interest, texture, and color. This recipe is similar to a Broccoli Cheese soup we have enjoyed for years - but I liked the fact that you didn’t add the cooking water with the vegetables. That makes the texture much more predictable! Thanks Jamie...

For my photos & Jamie's recipe that I adapted, go to:
www.changeabletable.com