Chorizo and Egg Breakfast Enchiladas

As much as I love getting into the kitchen on the weekends to make a tall stack of pancakes, waffles or eggs with potatoes—I love potatoes, you know this. I know this. Let’s leave it at that—sometimes the whole traditional breakfast thing is just a bit boring. A little outdated and not too exciting. Don’t get me wrong though because I still love me some eggs and potatoes and I can never say goodbye forever to pancakes or waffles. I’m not a monster. We do need to stir things up a bit, though, and get out of our comfort zone. We need to party. We need to be adventurous when it comes to our first meal of the day. I’m all for trying new things. I’m also all for having people try new things for me, watch their reactions and then decide if it’s worth my time. There’s nothing wrong with having them be my guinea pigs. How else am I supposed to decide if I like something or not, if I don’t trick people into trying it for me? I’m probably doing them a favor, if you really think about it. They should be thanking me for opening up their minds and expanding their palettes. I don’t want to say that they should name their next child after me BUT the world could always use a few more Jonathans. There’s just never enough of us hanging around. 

On days when I want to do things a bit differently, I start to think of new ways to wow people during brunches or breakfast gatherings with my family. One of the greatest things to happen to our lives (you and I) recently was this Breakfast Pie. It’s everything you want in a pie first thing in the morning. Don’t fight it, just embrace the craziness. That was last week though, I’ve moved on. This week it’s something entirely different. This week I’m bringing to you (drumroll please) breakfast enchiladas. Yes, you read that right. Chorizo and Egg Breakfast Enchiladas. Talk about madness, but at the same time, talk about genius. 

Sometimes all the things we want for breakfast like scrambled eggs, chorizo, shredded potatoes, black beans and cheese are just 100 times better than we could ever possibly dream of, when they’re all rolled inside of corn tortilla. Breakfast of champagnes? I think so, friends. I think so. The only question that needs to be asked right now is why aren’t you running into the kitchen to make this incredible dish right this very second?! Good thing we have all weekend to fix this dilemma. I see enchiladas in our future, but more importantly, I see us going in for seconds and thirds and I see us having the best weekend ever. Nobody can stop us now. 

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Breakfast Pie

Let’s get real with each other for a second. We all should be having pie for breakfast. The trouble with most pies though is that they’re sweet and sugary and filled with fruit and sometimes we just don’t want to eat that first thing in the morning. Don’t get me wrong, I can have a sweet and sugary and fruity pie for breakfast. No problem. I mean, I’m not made of stone. I sometimes want something with a bit more of a savory kick to it, though. You know what I mean? It really all just depends on my mood. Sometimes we all just need potatoes, eggs and cheese first thing when we wake up. I know I do. To which I say, potatoes are always a definitive yes in my book. So here we are, figuratively standing in front of a Breakfast Pie. Let’s try to not lose our cool and just look at the facts. Fact: Pie should only be eaten for breakfast. Fact: Now we have a valid excuse to eat a double crusted pie as our first meal. Fact: I might be crazy, but this pie is anything but. 

Do you remember when I made Breakfast Ice Cream a thing? This is just like that, but so much better. Wait. I’ve definitely lost my mind. Ice cream for breakfast is just as good, so let’s say they’re even Steven. Both on the same level. That makes more sense to me. We now have the choice of eating a savory breakfast or a sweet AND savory breakfast. You can thank later. It’s a win win situation for everyone. We should be rejoicing. We should be celebrating. We should be screaming from the highest rooftops just how much we love Jonathan! I mean, how much we love breakfast pie!

So get in the kitchen this weekend and make this pie for yourself, for your friends or for your family. You won’t be disappointed. The only disappointment you’ll have is when the last piece is gone and you realized you didn’t eat nearly as much as you could’ve or wanted to. That’s an extremely sad and depressing scenario. I don’t even want to think about that. The only solution I see is that you have to make two breakfast pies. One for everything else, which of course you’ll still eat from, and then one pie all for yourself. This is the one you eat in secret after you’ve had the first pie. No one needs to know about this second pie. It’ll be our secret. 

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New York Bagels

I recently took a trip to New York City with my mom and sisters for my mamma’s birthday a couple of weeks ago. Ever since I can remember, she’s always wanted to visit the city, but has never gotten around to it. Between you and I, I think she has always wanted to go because one of her favorite movies is Breakfast at Tiffany’s. Anyhow, so my sisters and I wanted to surprise her with a destination trip for her big day. We didn’t tell her exactly where we were going but rather told here what to pack and how long we’d be gone. Once we got to the airport and printed our boarding passes, we told her she could read her pass and then we yelled out, “Surprise!!!” She practically cried and then people stared at us like we were crazy. It was awesome and grand and everything she never knew she wanted. And just in case you didn’t read all about it already or see all of my instagram posts during the trip, you can check it out here

My sisters had never been to New York either so I wanted to make sure we did as much as possible and visit all of the places they wanted to see. The great thing about visiting a city with people who haven’t before, is that you get to experience it for the first time all over again. We did most of the tourist things that I didn’t even do the times I’d gone before. So that was nice. Aside from all of the incredible sights we saw and museums we visited and walking we did, the best thing about New York is the food. There are literally a million places to eat. Everywhere you turn there’s something else. So of course that makes it a bit hard to settle on something. We did have some incredible food while on our trip though. Almost too much food. Almost. I say that with a grain of salt because there isn’t such a thing as too much food. Well…maybe on Thanksgiving, but even then I’m not sure. 

One of my favorite meals was in the East Village at a small restaurant called Caracas Arepa Bar. It’s a little spot with barely any space for sitting, let alone walking, but oh man was it good. I ate all of the arepas and a micheladas. The place had to close down for the day after that because I ate them all (not really, I wish). I did eat delicious Lobster Bolognese at City Crab and Seafood Company for my mom’s b-day dinner celebration, though,  along with a few (okay more than a few) Moscow mules. One late night I convinced my mom and sisters to eat hot dogs and tater tots with me from Crif Dogs. Any place with tater tots is an ace in my book. The best thing I ate during the entire trip was a bagel at Tompkins Square Bagels that I washed down with a fresh watermelon juice with a hint of lime. Winning combination. It was an everything bagel with the works. We loved them so much we went back the next morning and did it all over again (on my sister’s persistence). The second morning I had a breakfast sandwich with an everything bagel and it was even better than the first time. So here I am now, back home wishing I was still in New York and dreaming about those bagels. Except now I’ve made my own at home and came to the conclusion that I need a New York style bagel every morning for the rest of my life. 

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Spring Eggs Benedict

I make it a point to not cook eggs benedict all the time because let’s be real, it’s a lot of work. I mean poaching eggs and making hollandaise over a double boiler? That’s some intense skills right there that I don’t always have the strength or the energy to create such a fancy dish. I wish I could do it because I think a brunch meal with a big plate of eggs benedict is always the icing on the morning cake. It’s the dish I usually get when I go to a restaurant for breakfast or brunch, mainly because I like to order things I don’t make at home on a regular basis. I’ll usually eat that and wash it down with a few glasses of mimosas. I’ve never turned my nose down to bottomless mimosas. Whoever came up with that concept deserves a holiday named after them. Anyhow, I normally save this dish for a special occasion. I get away with only making it once a year for my family by saying something like, “We’ll all appreciate it more when we have it once in a blue moon. If I made it all the time, we’d take it for granted.” If you think about it, I’m doing everyone a favor really. All I’m doing is making sure that no one gets tired or bored of the dish. That’s very nice of me. 

I think I’ve mentioned once or twice (definitely in this Fish and Chips post) that one of my sisters is extremely picky. Like doesn’t like mac and cheese because it’s too cheesy and hates peanut butter because it smells funky to her kind of picky. A weird alien pickiness that I’m glad I didn’t genetically inherit. Sorry Nick, but it’s true. Even with her crazy likes and dislikes, she happens to love eggs benedict and gave this one two thumbs way up. Now, this is really saying something. If it passed my sister’s taste test, the same sister who hates pie crust, then anyone and everyone will enjoy this dish. You can trust me on that. 

This is day three of our Easter Brunch Bonanza post and we’re just getting to the really good stuff. Don’t get me wrong, Roasted Asparagus and Prosciutto Croissants and Cucumber and Strawberry Salad are great ways to start a brunch, but the real fun is in the entrée and dessert. Don’t even get me started on the cocktail. Come back tomorrow and Friday for the remaining recipes, you don’t want to miss them! I’ll tell you what else you don’t want to miss, these Spring Eggs Benedict. They’re calling out your name. Can you hear them? I can. 

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Roasted Asparagus and Prosciutto Croissants

I really like croissants. Who doesn’t? I find myself never buying croissants at the grocery store or bakery because I’ll never not just have one. I’ll end up eating about ten while standing over the sink losing all dignity and sense of worth, and later on I’ll feel bad about the entire situation. Never enough to not eat again for the rest of the day or anything like that. Nothing that extreme. I’ve had this idea stuck in my mind though, more like a fantasy, where I make fresh croissants at home and they’re absolutely perfect and I get a standing ovation with a never ending applause from an invisible audience. That idea is quickly abandoned and the feeling of excitement quickly vanishes when I realize that making homemade croissant pastry dough is sort of hassle and quite time consuming. I’m no Martha Stewart and therefore I will not spend all day in the kitchen for anything. Nothing is that worth it. Maybe french fries, but those are quick to make. Although, the sound of spending all day in the kitchen making and eating fried potatoes does sound like the best day in the world. 

Since I do have a life that doesn’t revolve around me folding cold butter into dough all day long and letting it rest for various amounts of time during the day, I’ve always cheated my way through “homemade” croissants. Have I talked to you guys about my love for frozen puff pastry yet? It’s the greatest thing ever invented and I use it all the time, especially when I want homemade chocolate croissants super fast without all of the work. Let’s get one thing straight, I am aware that it’s not the same thing as a pastry dough and it doesn’t get as flaky as traditional croissants, but you know I have to tell you, it’s pretty darn close and it gets the job done. Now I’m not trying to deter you from making traditional croissants at home, if you have that time and energy, then go for it! If you’re like me, however, and don’t have the patience, then get yourself over to a grocery store ASAP and pay the frozen food aisle a visit. While you’re there do yourself and everyone around you a favor and buy all the boxes of frozen puff pastry. 

They’re great to have on hand for a lot of things really. You can use them to top off pot pies or make fruit filled hand pies or fake out danishes for breakfast or make puff pastry tarts topped with all sorts of delicious ingredients for appetizers. It’s a versatile ingredient and a pantry (freezer) essential. It’s gotten me out of many a last minute cooking/baking situation and I can’t recommend it enough. As I said earlier, the best thing to use puff pastry for is to make faux croissants. My friend Joy taught me to make quick croissants by filling puff pastry with chocolate chunks and rolling them around in cinnamon sugar and baking them off until golden brown and flaky. It’s an irresistible treat warm right out of the oven. This time around I’m filling them with a few spring ingredients like roasted asparagus and prosciutto and shredded gruyere cheese and champagne mustard. They’re part of my big Easter Brunch Bonanza going on right now. It’s the first recipe in our five recipe Easter bash and I think it’s a great way to start. 

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Chicken Chorizo Spicy Waffle Tostadas

Do you ever sometimes get tired of eating pancakes and eggs for breakfast and brunch, week after week? Don’t get me wrong, I love me some flapjacks and eggs but sometimes I just need something a bit more tasty and a lot more exciting. Who can eat the same thing over and over again without ever getting bored of it? Unless it’s French fries we’re talking about, then that’s another story. There’s no need to be eating pancakes every single morning of your life. Because of this yearning, I’m always on the look out for new and interesting breakfast dishes. The perfect recipe to wake us up and get us prepared to tackle the day. It’s like everyone always says, breakfast is the most important meal of the day, so we should really take our time making dishes we can be passionate about. Don’t you agree?

I’ll never say no to a tostada. Plain and simple, I end up eating more tostadas in a month than I do anything else. Tostada Tuesdays are so much better than Taco Tuesdays, if you ask me. And if you haven’t tried it for yourself then you’re missing out and it sounds like a personal problem. You need to remedy that situation right away. Lucky for you I just happen to have these breakfast tostadas for your viewing/making/eating pleasure. The one component that really takes this dish further is the homemade chicken chorizo. I love chorizo but sometimes it feels super heavy to me, what with all of the spices and fat, so I happen to really love this homemade chicken chorizo as an alternative. Add some scrambled eggs (or cooked white rice) to the chorizo and just like that, you have a delicious breakfast or brunch dish that’ll impress just about anyone, including yourself. I’m here to tell you that making homemade Mexican chorizo is actually very easy to whip up. Sure, there are a lot of spices that go into the meat to give it that traditional chorizo flavor, but it’s totally worth it. It’s health(ier) and the best part is that you can store the uncooked chorizo in an airtight container in the fridge and cook it as you need it. You’ll have chicken chorizo tostadas, tacos, burritos, and breakfast sandwiches all the time.

Grinding up a big batch of it will be the best decision you’ll make all week. Making spicy waffles and layering them with all sorts of taco toppings will be the next best series of decisions in your life. Don’t fight it, just dust off that waffle iron and get to cooking some breakfast for yourself. There’s nothing wrong with eating these tostadas all alone. In fact, it’s probably for the better since you won’t have to share. It’ll be our secret, just between the two of us. The only thing that should be on your mind right now is how many tostadas you’ll be eating. It’s great to have an end goal to get you going. 

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