Vickis Mexicana Breakfast Recipes

Steps:

• Heat oven to 400 degrees F.
• Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.
• Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
• Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.
• Serve tenders and grapes on couscous alongside asparagus.

Steps:

• Combine the first six ingredients. This can be done ahead of time.
• Cut bread in 1/2 lengthwise; scoop out some of the insides to make room for filling.
• Place 1/2 the olive mixture into bottom of loaf. Layer the meats in cheeses alternating layers.
• Place the remaining olive mixture inside top of loaf. Carefully place the top half back on to the bottom half which has been layered with meat.
• Wrap TIGHTLY and place in fridge. Better if done the day before. I place a heavy pan on top to weigh it down.
• Remove from fridge and cut into 3-4 inch slices. When taking it to go, I individually wrap portions in wax paper.

Steps:

• 1. Put bread cubes in a 9 X 13 baking dish; cover with cheese.
• 2. Put the sausage on next.
• 3. Beat together eggs, milk, salt, mustard and pepper; pour eggs over bread, cheese and meat.
• 4. Cover and refrigerate overnight.
• 5. Preheat oven to 325.
• 6. Bake, uncovered, for 45-60 minutes - Check near the end to make sure top is not getting too done.

Steps:

• 1. Bring 2 1/4 cups water, Sazon, garlic, and chicken base to a boil.
• 2. Meantime, melt butter or oil and saute veggies with cumin, chili,salt,pepper and 1/4 cup chicken broth until tender crisp -- about 5 minutes or so.
• 3. Add veggies, rice, and peas to boiling water mixture and simmer on very low for 20-25 minutes until liquid is absorbed. No peeking! Remove lid and cover pot with a clean dish towel and then put lid back on until ready to serve. Enjoy!
• 4. NOTE* on occasion, I've topped this rice with more chopped tomato and green onion - crumbled bacon is also good.