Nothing beats a leisurely Sunday brunch, especially on a cold winter’s day. Whether you are cooking for your immediate family or hosting a brunch for extended family and friends, these simple recipes will get you out of the kitchen with plenty of time to enjoy the company of your loved ones:
BRUNCH HUEVOS RANCHEROS
Ingredients:
2 cups heirloom tomatoes, diced
1 small onion, diced
1 clove garlic, minced
2 tablespoons lime juice
1 jalapeno pepper, seeded and minced
2 tablespoons fresh cilantro, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter, divided
4 (6-inch) corn tortillas
3/4 cup Mexican blend cheese, shredded
4 eggs
Directions:
Preheat oven to 300 degrees.
Make salsa in medium bowl by gently tossing together tomatoes, onion, garlic, lime juice, jalapeno, cilantro, salt and pepper. Set salsa aside.
Heat 2 tablespoons butter in skillet over medium heat. Add tortilla and fry for 10 to 15 seconds, flip and sprinkle with 3 tablespoons cheese. Cook 10 to 15 seconds more, place tortilla on pan and place in over, and repeat with remaining tortillas. Warm tortillas in oven until cheese is fully melted, about 2 minutes.
In large skillet over medium heat, melt remaining butter and cook eggs.
Place warm cheese topped tortilla on plate, top with egg, smother with salsa and top with more cheese.
Repeat with remaining tortillas.
STICKY BUNS
Ingredients:
3/4 cup brown sugar
1/2 cup butter
1/4 cup maple syrup
1 cup chopped pecans
1 tube of refrigerated crescent rolls
1/4 cup sugar
1 teaspoon cinnamon
Directions:
Preheat oven to 375 degrees.
To make caramel: In a small pan, combine brown sugar, butter and syrup. Heat just to boiling.
Spread caramel in greased 9 by 13-inch pan. Sprinkle half of pecans on top of caramel.
Mix sugar and cinnamon together in small bowl, set aside.
Unroll crescent rolls into a rectangle shapes. Press seams together at perforations. Sprinkle with cinnamon sugar and remaining pecans. Roll each rectangle into 1-inch pieces. Place cut side down in pan.
Bake for about 15 to 20 minutes or until golden brown.
Cool in pan for about 2 minutes.
Place another greased 9 by 13-inch pan over hot buns and invert.
Makes about 20 sticky buns.
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