Who says quesadillas have to be round anyway!
Just because I don’t have a pair of cowboy boots or don’t own a horse or even a ten gallon hat doesn’t mean I have not been around the stables a few times when it comes to whipping up some good Tex-Mex/Mexican food and this recipe just happens to be for breakfast.
Living in Texas for the past 26 years has made me somewhat of an almost Texan with some pretty good Mexican recipe skills. I like my guacamole hot, my taco shells thin and crisp (only the corn ones Crisp) and I like my beans a little tipsy instead of mashed.
All three of our kids went to UT in Austin and three out of five of our grandsons were born in Texas. We have eaten at so many Mexican restaurants over the years that I can tell from their salsa and chips if we are going to enjoy their food.
I love my pasole soup made with pulled pork and hominy and my homemade tamales are almost as good as my sister’s. I’ve been experimenting with some shrimp nachos recently and a few other types of Mexican treats with a Sherry spin on them; so when I recently came across a bacon and avocado quesadilla on a menu from E & O Food and Drink restaurant in Chicago, I knew I was going to have to give It my Tex-Mex-Sherry tweak.
What the heck are shirred egg anyway?
In case you are wondering what shirred egg are, well, they are eggs baked in either cream or butter (or both) in a small ramekin until the whites are firm and the yolks are runny.
Ever wonder what it would be like to go out and gather your own fresh eggs every morning. I remember as a kid going to my grandfather’s sister’s house where my mother and grandmother would buy their fresh milk, butter and eggs and my sister and I would go out into the hen house and gather a few eggs. I don’t remember lifting the chickens up and I’m sure we would have just shooed them off their nest to get to the eggs.
When we were back home a few weeks ago, a friend was telling me about her granddaughter, Hannah’s, interest in raising chickens. She has names for all her chickens and she actually sells their eggs to local residents. I checked out her website and it was so cute and I think you might enjoy visiting her site at https://hannahshappyhens.com. Here is her old site that has some cute pictures of her chickens. https://hannahshappyhens.blogspot.com Way to go Hannah.
Dijon Ham and Cream Cheese Biscuits for holiday brunch.
I can still smell my mother’s homemade biscuits baking away in the oven. She made the best from scratch biscuits. My sister and I use to have her bang the pan on the counter so the biscuits would flatten out and you would have two crunchy sides with no middles. These days, people want big fluffy biscuits and I think, now, I prefer that type of biscuit, but what I wouldn’t give to have one of my mother’s.
A couple of years ago I was flipping through one of my food magazines and saw an advertisement for a Cream Cheese Ham Biscuit. They were $24/dozen and the first thing I thought of was “I could make those”. I love the challenge to try and make something I have tried in a restaurant or seen in a magazine.
I found these biscuits at a local store, bought some, baked them and then baked mine. Mine were really close and after tweaking the recipe I think I would rather save my $24 and make my version.
Ruby Tea Biscuits and our 40th (Ruby) Anniversary
What do Ruby tea biscuits have to do with our anniversary? Well, Ruby is the symbol of the 40th wedding anniversary and that is what we celebrated over the weekend (actual anniversary on 16th).
We met when we were around 15 and I don’t remember where. I do remember going to a baseball game and him throwing a ball over the fence to me. I remember sitting in the bleachers at a football game that he was quarterbacking, waiting for the game to be over so we could go “ride the loop” around town for a few hours.