Monday, September 29, 2008

The "Morning After" Breakfast Quesadilla's

This is one of my sweeties favorite breakfast's after consuming many of his tasty micro-brews the night before!

A bloody mary goes well with this one...

Flour Tortillas
1 pound bulk spicy Italian sausage
10 eggs
Shredded cheese of your choice
Dash of milk
1 onion chopped
1/2 cup fresh cilantro chopped
1 jalapeno chopped or you can use red pepper flakes
1/2 teaspoon ground Cumin
1/2 teaspoon Chili powder
Salt and pepper to taste

Break up and fry the sausage over medium heat. Add the onion, jalapeno and cilantro when the sausage is partially done. Continue cooking until sausage is fully cooked and onions are soft. Mix the eggs with the milk and add salt, pepper, cumin and chili powder. Add the egg mixture to the sausage mixture and scramble all together until the eggs are done.

Once everything is done get a frying pan and lightly grease. Over medium heat place a flour tortilla in the pan and mound the egg and sausage mixture onto the tortilla and sprinkle with the cheese. Place another tortilla on top and smash down a bit. Watch carefully and when it’s brown and crisp flip over and brown the other side. When done, place on a plate and cut into four triangles. Continue until all mixture is used up. While preparing more, cover the ones done with foil and place in oven on low to keep warm. It’s good with salsa or any type of chili to your liking.

Beerlicious Mashed Potatoes

2 pounds red potatoes
3-4 bottles of beer to boil potatoes in (I used Blue Moon)
1/2 pound of hickory smoked bacon
4 green onions sliced - green and whites included
5-6 Tablespoons of butter or more if needed
Salt and Pepper to taste
Milk, heavy cream or more beer if desired

Wash potatoes. If small enough leave whole, otherwise cut down to smaller equal portions. Boil in beer until done. While potatoes are cooking chop bacon into bite size pieces and fry till done. Remove bacon with slotted spoon, drain on paper towel and set aside. When potatoes are done drain in colander and place hot potatoes back into pot. Smash to desired consistency (I like them a bit chunky). Add butter, salt and pepper and milk, cream or beer if desired. Once you have the consistency you prefer, add the cooked bacon and sliced green onions.


Friday, September 26, 2008

Fran's Fantastic Food Fetish!

This isn't actually my recipe, but it's one I thought was interesting enough to give a whirl:

Gingersnap Chicken Breast with Samuel Adams OctoberFest & Raisin Gravy (Recipe by Chef David Burke)

  • 4 chicken breasts
  • 1 cup gingersnap cookies, ground
  • 2 egg whites
  • Salt/pepper

Season chicken with salt and pepper. Cut with semi-whipped egg whites. Coat with cookie crumbs. Bake at 350 degrees for 30 minutes or until cooked.


  • 2 tbs butter
  • 1 cup chopped onions
  • 1 tbsp garlic
  • ½ cup raisins
  • 12 oz Samuel Adams OctoberFest
  • Juice of 2 lemons
  • ½ cup brown gravy

Method: Sautee onion and garlic until brown. Add beer and brown gravy and reduce by half. Add raisins. Cook for another ten minutes. Mix in 2 oz butter and salt and pepper. Add steamed spinach underneath chicken for a garnish. Pour sauce over chicken and top with lots of chopped chives.