Cookin' Stuff Tuesday

I may do a cooking blog on Tuesdays. This is a day when my husband is home in the morning and I can get quite a bit done. A lot of people ask me for my recipes so I will do my best to post them here. In all honesty, I make up most of my recipes so the measurements where I am not sure will be to your own personal taste.

Today I cooked a breakfast casserole, freezer breakfast burritos, and enchiladas.

The breakfast casserole was a recipe that I adapted.

Breakfast Casserole

• 1 tbs butter
• enough croutons to cover the bottom of an 8x8 pan
• 1/2 cup shredded Cheddar cheese
• 6 eggs
• 1 cup milk
• 1 teaspoon dry mustard
• 1 cup cooked ham, cubed
• 1 cup of asparagus cut in to one inch pieces

Directions

1. Melt butter in an 8x8 inch glass baking dish or small casserole dish. Add croutons and toss to coat. Sprinkle cheese on top of croutons. In a large bowl, beat together eggs, milk and dry mustard. Pour egg mixture over croutons and cheese. Sprinkle on asparagus and cubed ham. Cover with plastic wrap, and refrigerate overnight.
2. Preheat oven to 375 degrees
3. Bake in preheated oven for 40 minutes, until eggs are set. Let sit for 5 minutes before cutting.

Breakfast burritos

9 eggs

8 oz chorizo

1/4 onion chopped

1/2 cup grated cheese

10 burrito size tortillas

1/4 cup of milk

salt and pepper to taste

1. Cook chorizo and onions until done.

2. Wisk eggs and milk in a bowl, add salt and pepper.

3. Add eggs and cheese to pan with chorizo and stir occasionally until eggs are set.

4. Put 1/10th of stuffing in a burrito and roll it up, wrap in a paper towel and foil.

5. Put burritos in a ziploc bag and putt in the freezer.

6. To reheat, take off the foil and put in the microwave for about 1 minute.

Enchiladas

8 oz tomato sauce

1 can of rotel

3 tbs of butter

3 tbs of flour

1 3/4 cups chicken broth

cumin, garlic powder, and chili powder to taste

flour or corn tortillas

1/2 onion chopped

1 chicken breast cut in to very small pieces

1 15 oz can of corn

1 cup of shredded cheese

2 cloves of garlic minced

1. Preheat oven to 350 degrees and spray a 9x13 pan with non-stick spray.

2. In a sauce pan melt butter and whisk in flour and cook slowly until light brown. Whisk in tomato sauce, rotel, 11 1/2 cups chicken broth, cumin, garlic powder, and chili powder and boil until a thick consistency.

3. Meanwhile in a frying pan on medium heat cook chicken, onions and garlic with 1/4 cup chicken broth until done.

4. Spread a small amount of tomato mixture on the bottom of the pan.

5. Mix 1/2 cup cheese, corn, and chicken mixture in a bowl. Put a spoonful of this in to the tortilla and roll up and lay seam side down in the pan.

6. Top enchiladas with remaining tomato mixture and top with the other 1/2 cup of cheese. Bake about 30 minutes or until bubbly and cheese is melted.

Well that is about it for today... I hope you like these recipes as much as my family did!!

That is all.