Breakfast Enchilada Casserole

by Katie on September 19, 2014

Raise your hand if you like breakfast for dinner! {hand raised}

I happen to be partial to breakfast for dinner for a few reasons. It’s a great inexpensive way to feed you family and, well…saving money makes me happy! I never make a real breakfast during the typical breakfast hours, so if it weren’t for breakfast for dinner we would never enjoy the wonderful breakfasty dishes. Most of all – I’m partial to breakfast for dinner just because it tastes great!

When we were in Colorado this summer we ate at Snooze (which is more than amazing, by the way). If you are in Denver you definitely have to go there – and you seriously need to make it a priority to get to Colorado as fast as you can if you have never been there – it’s so beautiful!

Anyways…they make the most mazing breakfast tacos (and gluten-free pancakes!).

Since then I’ve been feeling the breakfast with a Mexican flair. We’ve done tacos and huevos rancheros, but we have also loved eating this Breakfast Enchilada Casserole! It’s full of great Mexican and breakfast flavors and it has become a favorite around here! Serve with some fruit and potatoes and you have yourself an easy meal!

Breakfast Enchilada Casserole - Serve breakfast for dinner in a brand new way!   A Mexican take on traditional eggs!

Breakfast Enchilada Casserole

Yield: 6

Ingredients

  • 2 Tablespoon butter
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 10 eggs (whisked with a little water)
  • 1 clove garlic, minced
  • 1 can (15 oz.) black beans, drained
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 2 (10 oz) can red enchilada sauce (check labels for GF)
  • 3/4 cup sour cream
  • 2 cups Cheddar cheese, shredded
  • 9-12 corn tortillas

Instructions

  1. Add butter to a large skillet and melt over medium heat. Add diced onion and pepper and sauté until onion is translucent. Add garlic and sauté for one more minute.
  2. Add the whisked eggs to the skillet. Add in salt, pepper and black beans. Scramble until fully cooked.
  3. Make the enchilada sauce in a medium bowl by combining the enchilada sauce, cumin, chili powder and sour cream. Stir together.
  4. Grease a deep 8x8 or 9x9 inch baking dish. Spoon a little sauce into the pan - enough to lightly cover the pan. Layer the tortillas, 1/2 of the egg mixture, sauce and cheese. Repeat. For the third layer add the tortillas and top with sauce and cheese.
  5. Baked at 350 degrees for 30 minutes - until cheese is melted. Sometimes I put mine under the broiler for a minute to brown the cheese more.
http://www.cuttingbackkitchen.com/2014/09/19/breakfast-enchilada-casserole/

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Freezing Leftover Bananas for Smoothies!

by Katie on September 17, 2014

Do you ever buy bananas and before you know it they are too brown to eat? It’s like they have 1-2 days of perfect eating – at least in my opinion. I don’t like any green and really don’t like any brown on them. Because of my pickiness I usually have some brown bananas on hand that didn’t get eaten.

Instead of letting them go to waste I just freeze them for recipes like Peanut Butter Banana Smoothies and Green Smoothies!

Occasionally I will make Cream Cheese Swirled Banana Bread or Banana Crumb Muffins, but I would be 1,000 pounds if I did that every time I had some over-ripe bananas. And that would just be bad, wouldn’t it?

Got over-ripe bananas?  Check out how to freeze them and use for smoothies!

All you have to do is peel the bananas and lay on a cookie sheet lined with freezer paper. I usually cut mine in half, but you could also slice them if you wish. Place the cookie sheet in the freezer until the bananas are firm and then transfer the frozen bananas to a freezer bag.

When you want a smoothie just grab out a banana half or two and throw them in the blender. It will help make a nice cold smoothie without having to add ice (or much ice)!

Don't toss over-ripe bananas!  Freeze bananas for smoothies!!

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Menu Plan Monday

by Katie on September 15, 2014

Happy Monday!  I’m back today with my menu for the week!

It’s getting to that time where I want to break out all of my fall dishes and warm meals for fall.   All things pumpkin and apple and warm dinners like meatloaf, roast and mashed potatoes, and soups…yum!  I’ve already made applesauce for the freezer with 25 pounds of apples and I’ve dabbled with pumpkin, but I’m still waiting to get to those fall-ish dinners.

What fall dishes are you looking forward to making?

menu planning

Breakfast: Overnight oats (I will share a recipe soon…these are so good and easy!), Egg Scramble with Chicken Sausage and Veggies

Lunch: Salads, Leftovers, Soup

Dinner:
Monday- Grilled Cheese and Chips
Tuesday- Out to eat
Wednesday- Delicious Slow Cooker Chicken, Roasted Sweet Potatoes with Honey and Cinnamon, and Lima Beans
Thursday-  Creamy Chicken and Rice Soup with Corn Muffins
Friday- Caramelized Bacon and Onion Quiche with Salad
Saturday- Out to eat
Sunday- Sweet Potato with Turkey Sausage, Apple and Onion

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Southern Skillet Corn

by Katie on September 9, 2014

I just got back from vacation and realized that I have this wonderful summer-ish corn recipe to share with you! Forgive me for sharing it on the back end of the season, but I don’t want to wait until next summer. It’s really, really good!  It is kind of like a creamed corn, but lighter because it’s made with water and a little flour to thicken it up.   I made it when my parents were over and we all really enjoyed it.

We spent last week in Hilton Head, and while I wished I could have gotten some posts pre-scheduled for you while I was gone…I just didn’t have time. In fact, I was so busy that for a minute I thought I may have to take dirty clothes with me and wash them there.  Agh…how embarrassing would that be?!  (just keeping it real!)

Luckily after I got my cakes done I got some clothes washed and thrown in a bag at about 11pm the night before we left. In the nick of time…

For being an extremely annoying “planner” this was a pretty rare occurrence.  I have to admit that it felt good to just go with it.  I got there and realized that it all worked out and the only thing I forgot was my bronzer…which I just did without. There was no reason to make a detailed list of every outfit I would wear and on which day I would wear it. I may go with this laid back approach more often?!

We had a great week and pretty much just went to the beach everyday – except for one day that we went to Savannah. We laid in our beach chairs under our umbrella and read and jumped waves in the ocean. (I read The Wedding Machine and Between Friends.  Both were really good books!)   We slept in and just relaxed – which was much needed.

You have to try this Southern Skillet Corn recipe!  And speaking of corn…If you want to preserve the fresh sweet corn and enjoy it all year…you have to try this easy way to freeze sweet corn.  Or, if you want to add some corn on the cob to your menu you could try Grilled Corn with Chili-Lime Honey Butter or Parmesan Corn on the Cob.

Southern Skillet Corn

Southern Skillet Corn

Yield: 6 servings

Ingredients

  • 6 ears corn
  • 3 Tablespoons flour (I used GF flour to make the recipe GF)
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups water
  • 3 Tablespoons butter

Instructions

  1. Shuck the corn and remove all of the silk. Rinse each cob under cold water. In a large bowl, cut the corn off of the cob (Cut as close as you can to the cob to remove all of the milk. You can run a spoon down it to help get the milk.)
  2. Combine the flour, sugar, salt and pepper in a small bowl and add to the water - whisk to combine. Add the butter to a large skillet and let it melt over medium heat. Add the corn and the water mixture to the skillet. Cook over medium-low heat for 45-60 minutes, stirring occasionally.
http://www.cuttingbackkitchen.com/2014/09/09/southern-skillet-corn/

Recipe credit: Southern Skillet Corn from Kevin and Amanda

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How to Clean Your Glass Stove Top

August 29, 2014

Do you have a glass stovetop? I do, and while I love its smoothness I hate how dirty it can get.  Being so smooth…you really notice when it is dirty! Surely I’m not the only one who gets some spills on their stovetop. And how do you get them off? Well I’m here to share […]

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Fresh Blueberry Sauce

August 26, 2014

I’ve got a Costco membership, which is wonderful, but sometimes it gets me into trouble. I get a little crazy and unrealistic about what two people can really consume in a reasonable amount of time. And that’s where this lovely Fresh Blueberry Sauce comes in! I absolutely LOVE blueberries when they are at their best […]

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Roasted Summer Vegetable Quinoa with Balsamic Vinaigrette

August 21, 2014

This summer I’ve been relying heavily on two of my favorite things – fresh summer produce and quinoa. This Roasted Summer Vegetable Quinoa is one of my favorite combinations! Quinoa salads make delicious, healthy and EASY dinners. Add a piece of grilled chicken and you have a meal – easy as that. Plus it is […]

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How to Freeze Sweet Corn and a Trip to the Farm

August 20, 2014

The other week I had the privilege of heading to Beyer Farm in Columbus, Indiana to learn about sweet corn. I didn’t really know much at all about farming or sweet corn (except that I love it), so this was a great experience and I learned so much. I also learned a really easy way […]

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Menu Plan Monday

August 19, 2014

This week our kitchen isn’t really in great working condition. We installed our new backsplash this past weekend (after I painstakingly ripped the old one out – so glad that is done!) and have to come back and grout this weekend and finish some other small details. Have I mentioned that I’m ready to have […]

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Taco Zucchini Boats and Home Improvement Projects

August 14, 2014

Have you heard about zucchini boats? I guess I’m pretty much behind the times when it comes to cool and trendy food, because I just discovered these gems. Apparently, they have been around for a while?! I saw Skinny Taste’s Taco Zucchini Boats and was inspired to pull a bag of pre-cooked ground beef from […]

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