I owe my marriage to the UFC. Yes, you read that right. My husband and I met one night after I was getting off of work and decided to join some of my co-workers for drinks at a small bar around the corner. My husband was already seated at the bar, which was the only one in the area showing the fight that night. I sat down next to him, we started chatting and now, five years later here we are.
The fights come on at 4am here because of the time difference, and at 4:01 I can find him, sitting on the couch with coffee
screaming quietly talking to the TV. After the last fight I got to thinking that it might be nice for him to have something to snack on while he watched. However, I know I’m not a morning person so getting out of bed at 3:30 in the morning to make him a “fight morning” snack just wasn’t going to happen.
I spent a few weeks mulling over what kind of snack I could make that would be reminiscent of game day food, but breakfasty* since he would be enjoying it with coffee; that could also be a “make ahead.” These breakfast taquitos are what I came up with. I’m pretty sure some fast food place or convenience store back in the States does something like this, but I’m not sure which ones. Either way, they were good when I baked them right after assembling them and they were equally good straight from the freezer into the oven on “fight morning.”
1 potato, diced
1 onion, diced
2 cloves garlic, diced
1 can green chili’s, drained
2 tablespoons cumin
1 teaspoon chipotle hot sauce
2 tablespoons butter, divided
4 rashers turkey bacon
2 cups cheese (you can do more or less, but we like a lot of cheese)
12 small flour tortillas
Salt/pepper to taste
Heat oven to 400 degrees. Place turkey bacon on a tin foil lined baking sheet and bake until crispy, about 15 minutes. Remove from the oven and drain on paper towels. Chop into small pieces and set aside.
While the bacon cooks, make the potato hash. Melt butter in a large sauce pan over medium high heat. Toss in potatoes, onion and chilis. Season with cumin and hot sauce. Brown the potatoes and onions and then toss in garlic. Reduce heat to medium, cover and cook until the potatoes are just fork tender, about 5 minutes. When the hash is done, remove from the pan and set aside.
Whisk the eggs (add a bit of water or milk, depending on how you like your scrambled eggs.) Melt the rest of the butter in the sauce pan over medium heat. Pour in eggs and scramble. Remove from heat when they reach your preferred doneness keeping in mind that the eggs will continue to cook when the taquitos bake (we prefer our eggs scrambled hard, aswith the local eggs, anything less makes us sick.)
To assemble the taquitos: Line a baking tray with foil and spray with cooking spray. Warm the tortillas in a microwave for 10 seconds to soften them. Keep a moist towel over them while you work. Place cheese, then hash, bacon and eggs along the center of the tortilla. Roll tortilla up and place seam side down on the baking sheet. Continue with the remaining tortillas and ingredients.
At this point, the taquitos can be baked or frozen*. If you are baking them, spray the tops with cooking spray and sprinkle with salt. Bake in a 400 degree oven until they are browned and crispy and the filling is warm, about 10 minutes. Serve with salsa
*If you are freezing them, cover the baking sheet and place into the freezer for 30 minutes or until the taquitos are firm. Then they can be placed in a storage bag or container. To bake, place them on a baking sheet, spray with cooking spray and salt the tops. Bake at 400 degrees for about 15 minutes.
*The first batch I baked right after assembling and didn’t use cooking spray or salt the tops and they didn’t brown as nicely. Then over the weekend I came across this on pintrest and saw that they used cooking spray and salt on top, so I tried it on game day and that was definitely better.
*Yes, breakfasty is a word….look it up 🙂 :
p.s. Hop on over to Make Ahead Meals for Busy Mom’s blog hop here to see my link or link up yourself!
Filed under: Fish, Main Course | Tags: corn, Crab cake, pescitarian, Potato, purple potatoes
My husband’s birthday is coming up and boy, do I have big plans in the kitchen. He is impossible to shop for and worse, I can’t keep a secret from him to save my life. He already got his “present.” I was going to surprise him with a new beta fish but a few weeks ago we were at the mall and I let it slip so we ended up picking out some goldfish that day. Opps. But to make sure his birthday, and the days leading up to it are special, I usually try to plan a few nice meals. He’s already put in his requests for cake and a birthday meal (stay tuned) but tonight it’s my choice what I would like to make for him.
Last week I saw purple potatoes in the market, so I had to buy them. I had no idea what I was going to do with them, but they were just too pretty to pass up. I tried making potato chips earlier in the week, but was unsuccessful. The ones that were crispy enough to be considered a “chip” were brown and the rest were soggy. I thought maybe I’d do a mashed potato. That would be pretty. My hubby says he hates mashed potatoes (he doesn’t) so since this is his birthday meal, I tossed that idea. The one thing I make with potatoes that he openly admits to liking is a sort of hash. I usually make it for breakfast with some bacon or sausage, whatever veggies I feel like chopping and then scramble an egg in. This time, however, I thought maybe some corn for a bit of sweetness and crunch and spinach for color.
I also thought about one of the best meals/dates my hubby and I had together. Back when I lived in DC, we went to a steak house for my birthday (it kills me that I can’t remember the name of it anymore.) The steaks and the wine were great, but the best part of the meal, hands down was the crab cake appetizer. It was almost all lump crab meat, tossed lightly in dressing and crisp on the outside, sweet and tender on the inside. Every time I make crab cakes, I try to recreate this particular cake. I have not yet made one as good as the one I remember, but I think each time they get a little better. Maybe, one day, I’ll master the secret of that cake, but for now, it was still a great meal to kick off a birthday weekend!
Crab Cakes with Purple Potato and Corn Hash
1 14 ox can of fresh crab meat
2 tablespoons grainy mustard
2 tablespoons miracle whip (you can use mayo, but if you read my seven facts, you’ll know why I didn’t)
Juice and zest of 1 lemon
1 tablespoon chopped chives
1 egg white
1/2 cup panko bread crumbs
2 lbs purple potatoes, cubed
1 teaspoon red pepper flakes
2 tablespoons olive oil
2 onions, slivered
3 cloves garlic, chopped
1 8oz can of corn
1 bunch of spinach, julienned
Salt/black pepper to taste
To make the hash: Preheat oven to 400 degrees. Toss potatoes with olive oil, salt, black pepper, and red pepper. Place in an even layer on a lined baking sheet and roast for 20 minutes, or until the potatoes are crisp on the outside, but tender on the inside.
While the potatoes roast, sauté onions in olive oil over medium heat until soft and fragrant about 5 minutes. Add the garlic and sauté for 2 additional minutes. When the potatoes are done roasting, toss with onion mixture. Stir in the corn over medium heat until warmed through. Toss in spinach and adjust seasonings. Set aside.
To make crab cakes: Combine mustard, miracle whip, lemon juice and zest, chives and egg white. Gently fold in panko and crab meat. Form crab mixtures into patties and place on a lined baking sheet. Bake in a 400 degree oven for 15-20 minutes, or until cakes are warmed through and slightly brown and crispy on the outside.
Serve crab cakes over potato hash.
A while ago my mom told me about a breakfast casserole she made and she finally sent me the recipe (HI MOM.) It’s really more of a method than a recipe, as you can put whatever you have on hand in these “muffins.” I had planned to make one large casserole in my new spring form pan. I thought I could pop it right out and slice it up. I would serve some as” breakfast for dinner” that night and freeze the rest for a quick breakfast during the week. Well, I’ve never had a spring form pan before and I didn’t know that it wasn’t sealed. I arranged my filling neatly. First a layer of potatoes, then the sausage, then the cheese. I was smiling thinking how nice each layer would look when I sliced this bad boy up. Oh, but then….I poured the egg mixture over the potatoes and sausage. I turned around to open the oven door and heard dripping. I turned back around to see a huge puddle of the egg mixture all over the counter top and dripping to the floor. Sadly, I mixed up more eggs and milk and spooned the pretty potato, sausage and cheese into muffin cups.
However, the smile returned to my face when I pulled these little “muffins” out of the oven some time later. They smelled wonderful, the eggs had puffed up around the filling and the cheese on top was golden brown and crunchy. While they weren’t as pretty as my original vision, they were delicious.
Sausage, Egg and Potato “Muffins”
3 large potatoes, scrubbed and cubed
2 red onions diced
3 tablespoons olive oil
1 tablespoon rosemary
2 cups Hillshire Farm Lite Sausage, diced
3 tablespoons green onion, diced
2 cups shredded cheese (I used half pepper jack, half cheddar), plus extra for topping
1 cup milk
Salt/pepper to taste
Toss the potatoes and red onions with oil, salt, pepper, and rosemary. Roast in a 400 degree oven for 30 minutes, or just until the potatoes are tender and the onions caramelize (this can be done up to 2 days ahead of time, cooled and refrigerated.)
Sauté sausage over medium-high heat until crisp and edges start to brown. Set aside and cool. Once the sausage is cooled, toss with the green onion.
To assemble the muffins: Divide potatoes, sausage, and cheese among 12 greased muffin cups. Pour the egg mixture 2/3 of the way up each cup. Sprinkle cheese on top of the muffins.
Bake “muffins” at 350 degrees for 35 minutes, or until the eggs are set and the cheese on top starts to brown.
These can be served warm or at room temperature.
*Extras can be frozen in an airtight container for up to 1 month. To reheat, bake them on 400 for 20 minutes until warmed through.