It's Wednesday morning of Week Five.
On today's breakfast menu is a ham egg biscuit sandwich. I love biscuits - their rich, flaky, buttery texture is so satisfying. I came across this recipe for biscuit sandwiches that pairs ham, cheddar cheese, and fried eggs with raspberry jam. It sounds strange - but on a biscuit it soooo good! It just somehow works perfectly. I can't wait to eat them!
For dinner, is Tex Mex enchiladas. They aren't much different than regular beef enchiladas except that they have corn and black olives mixed in with the beef - and the sauce is both sweet and spicy. The last time I made these - the kids couldn't stop eating them, they even had the leftovers for an afternoon snack the next day and the entire pan disappeared.
For dessert is key lime squares. These are just like lemon squares but made with lime and sweetened condensed milk. We have all really come to love lime flavored things. (Mmm Mountain Dew!) And lime paired with spicy food like enchiladas is a great combination. Yum!
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| Breakfast Ham Egg Biscuit Sandwich |
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| Tex Mex Enchiladas, Mexicali Corn and Key Lime Squares |
BREAKFAST:
1. I always bring my eggs to room temperature, so the first thing I do is put the 2 eggs in a bowl of warm water. The recipe also calls for buttermilk and since I use soured milk instead, I warm a cup of milk in the microwave and then pour a Tablespoon of vinegar in it. I preheat the oven to 425 degrees and let both the eggs and milk sit.
2. I put one cube (1/2 cup) of margarine, 2 cups four, 1 Tbsp Baking Powder, 1/2 tsp baking soda and a teaspoon of salt in the bowl of my stand mixer.
3. Mix it on low, scraping the sides with a rubber spatula until it is a crumbly, uniform mixture.
4. With the mixer still set on low, add the soured milk and eggs.
5. If the dough is too sticky, add a little more flour until the dough pulls away from the sides but not so much that it isn't very soft (it should never feel stiff or firm, just not sticky).
6. Grease a cookie sheet. Turn the dough out onto a floured surface and if it's sticky, sprinkle it with flour. Then pat it into a rectangular shape about 1 - 2 inches thick.
7. I don't have a biscuit cutter so I just use the mouth of a cup, that is the size I like, to cut out circles and place them on a greased baking sheet.
8. When you can't cut out any more circles, gently gather the dough into a ball and re-pat it into a 1-2 inch thickness again and continue making more until you've used all the dough.
9. Bake at 425 degrees for about 12 minutes or until golden brown.
10. Heat a medium-large frying pan over medium heat. Melt a Tablespoon or so of butter in the pan. Meanwhile slice a chunk of cheddar cheese into slices.
11. Break eggs into the melted butter. Salt and pepper them.
13. Meanwhile, slice each biscuit in half.
14. Place cheddar cheese slices on the bottom half and spread a little raspberry jam on the top half of the biscuit. Put a slice of ham on top of the raspberry jam on the top half of the biscuit.
15. Place a cooked egg on top of the cheese on each biscuit bottom half. Place the top half onto the bottom half.
16. ENJOY!
DINNER:
1. Preheat oven to 350 degrees. Pour a can of red chile or red enchilada sauce into a medium sized saucepan. (I used a large can of El Pato - which turned out fantastic).
2. Add oil, garlic, oregano and cumin. Bring to a simmer.
3. Whisk in masa harina (I omitted water), chile powder (I am fairly generous with the chile powder - I put in quite a bit) and brown sugar. Simmer 10 minutes.
4. Meanwhile, pour some oil in a medium sized saucepan, pour the chopped onion into it.
5. Add the ground beef and break into pieces with the side of a fork. Cook and continue to crumble the ground beef as it cooks.
6. After the ground beef is cooked, add the corn and sliced olives.
7. Assemble the enchiladas. Grease a 9x13 inch pan. Put about 1/3-/12 cup of the beef, corn, olive mixture down the center of a corn tortilla.
8. Sprinkle a little grated cheese over the meat, roll up and place seam side down in the greased pan.
9. Continue to do so with the remaining tortillas and meat ( I do as many tortillas as I can fill until the meat mixture runs out). Squeeze the enchiladas tightly into the pan.
10. Pour the sauce over the enchiladas. Sprinkle cheese over it all.
11. Bake 25-30 minutes or until the sauce in the center is bubbly and the cheese is melted.
12. ENJOY! (We like to eat them with tortilla chips instead of forks- almost like dip).
DESSERT:
1. Preheat oven to 350 degrees. Soften the butter and place in the bowl of a stand mixer. Add the sugar, and cream until light and fluffy.
2. Add flour and mix until it is a nice crumbly mixture.
3. Grease a 9x13 inch pan. Press the crumbly mixture firmly into an even layer on the bottom of the pan. Bake for 15 minutes, then remove from oven.
4. While the crust is baking, clean and dry the bowl of the stand mixture. Place the cream cheese into it and then add lime zest and salt. Mix until creamy.
5. Pour in the sweetened condensed milk and mix until smooth.
6. Add egg yolks and lime juice, mix until smooth. Add a couple of drops of green food coloring (optional).
7. Pour over the hot crust (after removing it from the oven). Spread evenly over crust.
8. Bake 15-20 minutes or until it is set and the edges are beginning to pull slightly away from the sides of the pan. Cool an hour or so and then sprinkle with powdered sugar. Put in refrigerator until chilled. ENJOY!
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