OCTOBER

OCTOBER

March 11, 2011

Good Morning Texas!


Que sera sera! The Maine House is scrapbooking this beautiful (rainy) morning. I came across this vibrant scrapbooking paper and it simply begged me to begin a scrapbooking project once again. The hypnotic textures and vivacious hues in this collection seemed to represent my Texas darlings. I needed a breath of spirited creativity for a paper crafting project--inspiring..... what will be to be! Can't wait to get started! But first, Estelle's is serving two of her yummy Tex-Mex breakfast casseroles,
along with a little Texas Sunrise!




A Maine House Mosaic


Estelle's Saucy Breakfast Quesadillas
1 Tbsp. butter
2 slices bacon, finely chopped
1/4 cup shredded potatoes
1/4 cup finely chopped smoked sausage
2 green onions, sliced
4 eggs, beaten
Pinch paprika
1/2 cup grated pepper jack cheese or jalapeno cheddar
2 12-inch flour tortillas
Nonstick cooking spray

Tangy Sour Cream Dipping Sauce
3 Tbsp. salsa verde
2 Tbsp. minced red pepper or seeded red jalapeno
1/2 cup sour cream
Pinch cayenne
1 Tbsp. chopped chives

To make the dipping sauce, mix together all ingredients and set aside. Serve with the quesadilla wedges.

In a large skillet or griddle over medium heat, add butter. Add the bacon and cook for 3 — 4 minutes until slightly crisp. Add the potatoes, sausage, and onions and cook for an additional 2 minutes, stirring frequently until the potatoes develop some color. Add the eggs and paprika. Cook until the eggs are set. Remove the egg mixture to a bowl. Wipe skillet or griddle clean. Spray skillet or griddle with nonstick spray. Place a tortilla on the skillet and fill one half of the tortilla with half of the eggs. Top with half of the cheese. Fold to form a half-moon and cook for 2 or 3 minutes on each side. Remove from the pan and keep warm. Repeat with remaining ingredients. Cut quesadilla into wedges and serve with dipping sauce.

Estelle's Savory Tip: Greg's recommended Salsa....Estelle's agrees!


Enchilada Breakfast Casserole
12 oz. can Spam (cubed 1/2")
4 eggs
1 small onion chopped
2 cups whipping cream
1 small green pepper, chopped
1 tbsp all-purpose flour
1 small tomato, chopped
4-oz can diced green chiles
2 cups shredded cheddar cheese
1/4 tsp garlic powder
8 7" flour tortillas
Picante sauce

Place about 1/4 cup Spam, 1 tablespoon onion, 1 tablespoon green pepper, 1 tablespoon tomato and 1 tablespoon cheese on one side of tortilla. Set remaining cheese aside. Roll up jelly-roll fashion; place seam side down in greased 13x9" baking dish. In small bowl combine remaining ingredients; blend together with wire whisk. Pour over enchiladas. Cover; refrigerate overnight. Heat oven to 350 degrees F. Bake, uncovered, for 40 to 50 minutes or until egg mixture is set. Sprinkle with remaining cheese. Return to oven; bake for 5 minutes or until cheese is melted. Serve with picante sauce.


Estelle's Texas Sunrise 
1 orange
1 lime
1 bottle pink Prosecco
2 cups ginger ale
1 cup tequila
1 Bosc pear, cored and cut into 1/2-inch pieces
1/2 pint fresh or frozen raspberries

Slice half the orange into circles then slice in half to form half moons. Squeeze the second half into a large pitcher filled with ice. Do the same with the lime. Add the Prosecco, soda, and tequila to the pitcher and gently combine. Add fruit and serve.  



tienen una hermosa maƱana!
Have a Beautiful Morning!










































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