Monday, August 23, 2010

Guest Post: A Special Texan Breakfast!

It is with great pleasure to bring you a guest post from the lovely Bonnie from Sweet Life: Cooking Eating Living - My sweet life in Texas: I adore her blog her personality and love of her home state (I know Chef E will like this one) I am also thrilled to bring you a Tex Mex recipe, how cool!, I fly to India tomorrow, will try and blog some while there to share the food and culture with you all, love and hugs Rebecca

A big Texan Welcome from Edinburg, Texas. I’m Sweet Life also known as Bonnie from Sweet Life, a blog that focuses on my super sweet life living in Texas. I currently live in Edinburg, Texas. Edinburg is part of the Rio Grande Valley, a stretch of four counties at the southern most tip of Texas that run along the Rio Grande River which separate us from Mexico. Edinburg is the county seat of Hidalgo, the seventh largest county in Texas and home to The University of Texas-Pan American where my husband is currently enrolled to receive his Masters Degree. I am Texas born, Texas raised, Texas proud and plan to live my life happily residing in Texas. I have happily resided in Aransas Pass, San Antonio, Corpus Christi, Driscoll, Killeen and Edinburg.

In Texas Tex-Mex is truly loved as much as our beloved BBQ. Every region in Texas has their own spin on Tex- Mex. Here in Edinburg located extremely close to the border Tex-Mex along with Authentic Mexican food can be found in many restaurants. Flavors from Mexico run heavily here allowing you to find a wide variety of grocery stores, meat markets, bakeries and restaurants that solely provide Mexican products. I plan to enjoy my time here to the fullest soaking in the local cuisine, learning new recipes and finally perfecting my Spanish.

Well enough of me let’s move on to the main event, the food, shall we? Breakfast being either in Edinburg or any part of Texas is taken seriously. As everyone else in the United States we Texans are busy people who require the fuel to complete our busy days. We want to be fed, comforted and leave for our busy day feeling glorious we took the extra time to make ourselves a truly Texas breakfast. I bring two, yes my dear friends two wonderfully different breakfast recipes sure to give you a taste of Tex-Mex and highlight our State Tree. Enjoy!! Sweet Life

Migas are well known in every corner of Texas as a quick and easy way to start your morning. Diced Corn tortillas fried until golden, mixed with sautéed onion, tomato and Serrano for heat with scrambled eggs. Add a steamy cup of coffee and your ready for a delicious start to your day.


by Sweet Life
Serves two

4 corn tortillas diced
Vegetable oil
½ onion chopped
2 tomatoes chopped
1 Serrano sliced finely (remove seeds if you desire less heat)
4 eggs
Handful of chopped cilantro (stems removed)
*Extras if desired*
Chopped cooked bacon, cooked chorizo, cheese

In a large non stick skillet or cast iron add vegetable oil allowing to come to medium-high heat.
Add diced tortillas and cook until golden brown about 5 minutes.
Remove from skillet, placing aside. Add chopped onion and Serrano to skillet, cook for 3 minutes until slightly soft add tomatoes and continue to cook for another 3 minutes.
Add diced tortillas back to skillet and mix.
Add the eggs, mix to cover all ingrideints with eggs and cook until eggs are scrambled.
Remove from heat and add cilantro.

Needed something sweeter to start your day off in the right track? Well let’s add together two of my favorite Texas flavors and see what we come up with. Take our famous Texas Toast dunk it into a savory egg mix, cook until golden brown and then pour over a sweet mix of Texas pecans with brown sugar giving you a little extra motivation to jump out of bed. Enjoy!!

Texas Pecan French Toast

By Sweet Life

Serves two

4 slices of Texas Toast
3 eggs, beaten
½ cup butter
½ cup brown
1 tsp vanilla
1 cup chopped Texas pecans
Extra halves for garnishing
Heat oven to 200 degrees.

In a large bowl combine eggs, salt and pepper.
Heat a large non stick pan or griddle to medium high heat and add vegetable oil or butter.
Dunk each piece of Texas toast allowing
each piece to soak in the egg mix.
Add slice to griddle as many as fit, do not overcrowd.
Cook until golden brown on both sides.
Remove and place in oven to keep warm until sauce is ready.
Melt butter, brown sugar in saucepan over low heat.
Add vanilla and stir to combine.
Add pecans
Drizzle mix over toast and garnish with pecans halves.
If mix becomes too thick add a little bit of water, it will help to loosen mix.

I would like to thank Rebecca for giving me a chance to share a tiny piece of Texas with you. I am honored to have met her and wish her the best in the future with her wonderful blog and her talk radio program which is loved by many. I hope you all enjoyed my post and please stop by if you get a chance to continue to taste a bit of Texas with me. Lots of Love, Sweet Life

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