For Super Bowl Sunday, we knew there would be a lot of finger foods after the game got started. But that wasn't going to be until 4 in the afternoon. So to keep my family going, I provided a Superbowl Brunch of Breakfast Enchiladas, Mini Cinnamon Rolls and some Mango Bellinis (these were my daughter Lily's specific request).
Later in the day the table was stocked with sodas, hot wings, hamburger sliders, queso and brownies. OMG. I was very good about not eating everything. But I did enjoy a little of what my daughter and her honey prepared.
Hope everyone had a great game day. Go Steelers!!! I'll be out of town for a couple of days, Bob and I are going to see my brother in law who just happens to live in Las Vegas! Cool, huh? Talk to you again next weekend. Hugs.
(inspired by a recipe in Southern Living)
1 (1-pound) package sausage, or chorizo
2 tablespoons butter or margarine
4 green onions, thinly sliced
8 large eggs, beaten with a little cream
3/4 teaspoon salt
1/2 teaspoon pepper
12 corn tortillas
1 cup shredded Monterey Jack cheese with jalapeños
Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Melt butter in a large nonstick skillet over medium heat. Add green onions and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1/2 cup cheese and sausage.
Spoon egg mixture down the center of each tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour Cheese Sauce evenly over tortillas; sprinkle evenly with remaining Monterey Jack cheese.
Bake at 350° for 30 minutes or until sauce is bubbly.
1 large can evaporated milk
1 small box Mexican Style Velveeta, cut in cubes
Heat milk over low heat. Add cheese and stir until melted.
Mini Cinnamon Rolls
(inspired by a recipe from Southern Living)
1 1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/4 cup finely chopped pecans
1/3 cup sifted powdered sugar
1 teaspoon milk
1 drop almond extract
Unroll crescent roll dough, and separate into 4 rectangles; pinch seams to seal.
Stir together sugar, cinnamon and pecans; sprinkle evenly over rectangles.
Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices, and place in a lightly greased 8-inch round cakepan.
Bake at 350° for 12 minutes.
Combine powdered sugar, milk, and almond flavoring, stirring until smooth; drizzle over warm cinnamon rolls.
These are extremely simple. Take one ripe mango and process until smooth using 2 tablespoons juice (mango or orange) and 1 teaspoon sugar.
Place a tablespoon of the pocessed mango at the bottom of fluted glasses and top with Prosecco. I didn't have any Prosecco at home so I just top our off some Beringer Sparkling Wine and added a slice of fesh mango to the glass. Delicious!